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米芝蓮一星餐廳 (2024)
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許多年前試過 Amber 令我想寫评語，寫不成。這是第二家又令我提起熱誠寫評論的餐廳。那麼就由这餐廳開始吧！踏進餐廳，就被 Baccarat 系列吸引了，由入口至內，滿是精緻擺設，令我更有期待。笑容滿滿的招待員引領我去到預訂時要求的座位，細心清楚地介紹當日menu。我吃的是一個lunch set, 也有wine pairing可選擇的，但我們中午还是不喝了。用餐過程，都有專人講解每一道菜的材質，來源，設計及做法，每一道菜都顯示廚師的精心佈局，对食物的追求與熱誠，作為顧客的我，實在想不到再有什麼要求，只可欣賞與enjoy。在我心中，無論是款待，環境，食物質素，滿足度，暫時這家是置頂的。
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見到有好多網上介紹呢間新星餐廳, 前幾日還邀請了閨蜜陪我去. 可以說是一次極度失望的用餐體驗. 食物味道十分奇怪, 令我和閨蜜一邊食一邊摸不著頭腦, $1280的set lunch, main course竟然是超市買到價值$10的mackerel魚, 而且難食. 從來未試過食完fine dining之後個胃同心靈都咁空虛. 沒有order酒, 最後埋單要$1600 per head. 為咗唔好令大家有更多人中伏, 我特登register openrice寫食評同大家分享呢個經驗.
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Throwback lunch at Cristal in late March.This is a restaurant that I was hesitant to visit after the underwhelming experience at P late last year - so much so that I didn’t even bother to write about it (and P is just 2 blocks away from Cristal and was said to be the most anticipated opening in 2023 🤔). Perhaps because of this mindset, the complete lack of expectation plus the company of J and E, the meal at Cristal was enjoyable. Decor was top notch. Loved the open kitchen that patrons get to see the Chef in action and the Baccarat crystal glassware. In terms of the meal, perfect execution from start to finish. Standouts for me include the Chinese peas from Yunnan, geranium rosat leaves and Gyokuro with Kaviari Oscietra caviar. Aesthetically pleasing and a harmonious symphony of spring flavours. Their interpretation of St Marcellin cheese in an iced mochi with smoked Madagascar vanilla was intriguingly delicious - especially for a mochi lover like me, it was heaven sent. The usual heaviness of cheese was removed yet its tantalising flavours were retained. I do not have a sweet tooth but their signature Le Millefeuille blanc (Tahitian vanilla, jasmine jelly with Voatsiperifery pepper cloud) was sublime. Not overpoweringly sweet and it was, as Cristal aptly described it, light and fluffy like a bite of cloud. It would be better had its flavour profile been more diverse, perhaps a smidge of yuzu might had it altogether elevated. Currently the flavour profile is rather singular and monotonousThat said, it was an overall delightful meal and an opulent affair. A well deserved Michelin ⭐️earner!
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💎Découverte 3 courses💲888🍽️Appetizer 👉🏻Nishimera troutmarinated with liquorice and yuzulactic vinaigrette with kombucha and smoked pine oil🍽️Main👉🏻Challans duckmarinated with eucalyptus and coffee butternut squash and goji berries chutney👉🏻Line caught mackerelbarbecued and glazeddashi infused with matcha and Jerez vinegar🍽️Dessert👉🏻Herbaceous Tulakalum chocolateflavoured with pandan, vanilla panna-cotta Thai basil and Mexican tarragon ice cream👉🏻Le Millefeuille blancTahitian vanilla and jasmine jellyVoatsiperifery pepper cloud-未食之前侍應比咗支消毒噴霧比我哋 佢話嗰隻味會貫徹成日menu嘅每一道菜 但我自己就麻麻哋隻草青味 然後成餐飯都係呢隻味就zzz不過餐廳裝修真係好靚 吊燈擺設餐具都係Baccarat嘅design💎🫶🏻同埋好少可fine dine可以係open kitchen😗rating: 6/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Cristal Room by Anne-Sophie Pic (Central)📍Gloucester Tower, Landmark, Forty-Five, Central🔗#7eating中環#7eating法國菜
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Made reservation at the newly opened @cristalroombyasp for lunch a month ago and just found out that they recently received their first star from @michelinguide ! Amazing lunch from start to finish alongside the magnificent harbour view; the dessert was especially remarkable 🌟 Great hospitality from the team as well!-🍾𝒔𝒊𝒍𝒗𝒆𝒓 𝒉𝒆𝒊𝒈𝒉𝒕𝒔 "𝑩𝒍𝒐𝒐𝒎" 𝑷𝒆𝒕-𝑵𝒂𝒕 - 𝒄𝒉𝒂𝒓𝒅𝒐𝒏𝒏𝒂𝒚, 𝒑𝒊𝒏𝒐𝒕 𝒏𝒐𝒊𝒓, 𝒓𝒊𝒄𝒆 𝒘𝒊𝒏𝒆- 𝒇𝒓𝒐𝒎 𝑵𝒊𝒏𝒈𝒙𝒊𝒂, 𝑪𝒉𝒊𝒏𝒂, 2020(definitely not an expert in wine) unexpectedly fruity and silky!..🦑𝒂𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆: 𝒔𝒘𝒆𝒆𝒕 𝒄𝒐𝒓𝒏 𝒕𝒂𝒓𝒕, 𝒄𝒖𝒕𝒕𝒍𝒆𝒇𝒊𝒔𝒉 𝒘𝒊𝒕𝒉 𝒃𝒍𝒂𝒄𝒌 𝒈𝒂𝒓𝒍𝒊𝒄 𝒎𝒂𝒚𝒐 & 𝒃𝒂𝒔𝒊𝒍 𝒐𝒏 𝒄𝒖𝒕𝒕𝒍𝒆𝒇𝒊𝒔𝒉 𝒄𝒓𝒊𝒔𝒑, 𝒄𝒉𝒆𝒆𝒔𝒆 𝒕𝒂𝒓𝒕 𝒘𝒊𝒕𝒉 𝒅𝒊𝒍𝒍 𝒋𝒆𝒍𝒍𝒚 𝒂𝒏𝒅 𝒔𝒂𝒇𝒇𝒓𝒐𝒏light crsipy snacks that are nicely presented, with bold flavors to prepare your palate for the lunch ahead!..☕️ 𝑪𝒐𝒇𝒇𝒆𝒆 𝒂𝒏𝒅 𝒄𝒂𝒓𝒂𝒘𝒂𝒚 𝒔𝒆𝒆𝒅 𝒃𝒓𝒆𝒂𝒅 𝒘𝒊𝒕𝒉 𝑽𝒐𝒂𝒕𝒔𝒊𝒑𝒆𝒏𝒇𝒆𝒓𝒚 𝒑𝒆𝒑𝒑𝒆𝒓 𝒃𝒖𝒕𝒕𝒆𝒓Butter made into a rose and a standing butter knife engraved with the Chef's initials - very aesthetically pleasing. Love how the bread was piping hot, soft, moist and fluffy on the inside. But the taste of coffee is almost unnoticeable...🐟𝒏𝒊𝒔𝒉𝒊𝒎𝒆𝒓𝒂 𝒕𝒓𝒐𝒖𝒕 𝒎𝒂𝒓𝒊𝒏𝒂𝒕𝒆𝒅 𝒘𝒊𝒕𝒉 𝒍𝒊𝒄𝒐𝒓𝒊𝒄𝒆 𝒂𝒏𝒅 𝒚𝒖𝒛𝒖, 𝒘/ 𝒍𝒂𝒄𝒕𝒊𝒄 𝒗𝒊𝒏𝒂𝒊𝒈𝒓𝒆𝒕𝒕𝒆 𝒘𝒊𝒕𝒉 𝒌𝒐𝒎𝒃𝒖𝒄𝒉𝒂 𝒂𝒏𝒅 𝒔𝒎𝒐𝒌𝒆𝒅 𝒑𝒊𝒏𝒆 𝒐𝒊𝒍a very refreshing beginning ! it's not your usual salmon in cream sauce, but a twisted version with layers of sweetness and sourness added to make it a much more interesting dish. ..🧀𝑳𝒆𝒔 𝑩𝒆𝒓𝒍𝒊𝒏𝒈𝒐𝒕𝒔 𝑨𝑺𝑷: 𝑷𝒂𝒔𝒕𝒂 𝒑𝒂𝒓𝒄𝒆𝒍𝒔 𝒇𝒊𝒍𝒍𝒆𝒅 𝒘𝒊𝒕𝒉 24 𝒎𝒐𝒏𝒕𝒉𝒔 𝒂𝒈𝒆𝒅 𝒄𝒐𝒎𝒕é 𝒂𝒏𝒅 𝑽𝒐𝒂𝒕𝒔𝒊𝒑𝒆𝒏𝒇𝒆𝒓𝒚 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒄𝒉𝒂𝒎𝒑𝒓𝒊𝒈𝒏𝒐𝒏𝒔 𝒅𝒆 𝑷𝒂𝒓𝒊𝒔 𝒄𝒐𝒏𝒔𝒐𝒎𝒎é 𝒊𝒏𝒇𝒖𝒔𝒆𝒅 𝒘𝒕𝒉 𝒕𝒂𝒏𝒈𝒆𝒓𝒊𝒏𝒆 𝑷𝒖'𝒆𝒓 𝒕𝒆𝒂this wasnt exactly my favourite course - i held high expectations to this signature dish, and it wasnt exactly what i imagine it to be. The pasta parcels were like ravioli with a harder edge, and I think they might be better to be completely immersed in the consomme instead. While the parcels were already filled with rich comte cheese, a light-bodied consomme might be a better choice for a second course...🦆𝑪𝒉𝒂𝒍𝒍𝒂𝒏𝒔 𝒅𝒖𝒄𝒌 𝒎𝒂𝒓𝒊𝒏𝒂𝒕𝒆𝒅 𝒘𝒊𝒕𝒉 𝒆𝒖𝒄𝒂𝒍𝒚𝒑𝒕𝒖𝒔 𝒂𝒏𝒅 𝒄𝒐𝒇𝒇𝒆𝒆 𝒃𝒖𝒕𝒕𝒆𝒓𝒏𝒖𝒕 𝒔𝒒𝒖𝒂𝒔𝒉 𝒂𝒏𝒅 𝒈𝒐𝒋𝒊𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒄𝒉𝒖𝒕𝒏𝒆𝒚the duck was succulent and tender, perfectly glazed; the sauce was a bit too salty for my liking, while the crispy butternut squash tart at the side and gojiberries chutney brought in a kind of honey-like sweetness that balances out the saltiness and complemented the duck perfectly. ..🍫🌿𝑯𝒆𝒓𝒃𝒂𝒄𝒆𝒐𝒖𝒔 𝑻𝒖𝒍𝒂𝒌𝒂𝒍𝒖𝒎 𝒄𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝒇𝒍𝒂𝒗𝒐𝒖𝒓𝒆𝒅 𝒘𝒊𝒕𝒉 𝒑𝒂𝒏𝒅𝒂𝒏, 𝒗𝒂𝒏𝒊𝒍𝒍𝒂 𝒑𝒂𝒏𝒏𝒂 𝒄𝒐𝒕𝒕𝒂, 𝒕𝒉𝒂𝒊 𝒃𝒂𝒔𝒊𝒍 𝒂𝒏𝒅 𝒎𝒆𝒙𝒊𝒄𝒂𝒏 𝒕𝒂𝒓𝒓𝒂𝒈𝒐𝒏 𝒊𝒄𝒆-𝒄𝒓𝒆𝒂𝒎looking like a garden, it actually comprises complicated textures and tastes with some uncommonly seen herbs in desserts like basil and tarragon to spice things up a little. Ending the meal with surprises!
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