Écriture (已結業)

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$401-800

法國菜 Fine Dining

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無雙皇后_QueenBeoly

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4/5Will definitely come back again to explore more!一定會再回來再試更多的菜式！(中英雙語，Chinese and English review)Will only say alittle about the need to improve things first. The bread alittle burnt. Cuttlefish Mille-feuille, amazing slicing skills, everything else taste good, but couldn’t really taste the cuttlefish. The lamb was extremely tender and moist, but the aroma of meat itself is a quite light. Desserts lychee and pear, is good refreshing. I would expect more surprise after all great food that is so

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4/5
Will definitely come back again to explore more!
一定會再回來再試更多的菜式！

(中英雙語，Chinese and English review)
Will only say alittle about the need to improve things first. The bread alittle burnt. Cuttlefish Mille-feuille, amazing slicing skills, everything else taste good, but couldn’t really taste the cuttlefish. The lamb was extremely tender and moist, but the aroma of meat itself is a quite light. Desserts lychee and pear, is good refreshing. I would expect more surprise after all great food that is so new to me.

Beside the above, all dishes is perfect, you just have to come try. Best little snacks ever before starting the tasting menu. Awesome flavour, texture, combinations. A new happily and excited adventure for your taste buds.

(Google translate)
先說一點需要改進的地方。麵包小塊燒了。烏賊Mille-feuille，令人驚嘆的切片技巧，其他所有東西都很好吃，但不能真正嚐到墨魚。羔羊非常柔軟嫩滑，但肉本身的香氣卻很淡。甜點荔枝和梨，清新，不過經過驚喜的美味佳餚晚餐後，會讓我想感到更多驚喜。

除此之外，所有菜餚都很完美，您只需嘗試一下。開始品嚐菜單前最好的小點心。很棒的味道，質地，組合。您的味蕾的新的愉快和激動的冒險。

#queenbeoly_finedine #foodblogger #foodporn #food #foodie #foodphotography #instafood #foodstagram #foodlover #foodgasm #yummy #delicious #QueenBeoly

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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sharon615_2001

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星期六嘅lunch , 人唔多，一共四檯客，有大大嘅落地玻璃，可惜係樓景而且天氣唔靚，所以其實係無乜view,除咗我有位坐，袋當然都有，menu 表達複雜婉轉，唔係直接寫食材，需花惱筋去睇，雖然service 好，可揾waiter 解釋，但法國人講嘅英文實在唔容易聽。weekend 嘅set lunch 係5個courses HKD788 加280可選三款餐酒，我無加，其實醉翁之意不在酒，主要係想試下唔同餐廳，同時又可同朋友傾下偈。starter 嘅墨魚做得好細緻，一層一層薄薄咁，唔講真係睇唔出係墨魚，囗感好好。main course 我地order 咗羊同魚，未上菜之前waitress同我地講要等耐少少，因為魚over cooked ，所以chef 話要再煮過，欣賞呢份認真，而且食得法國餐都需時，所以等一陣無乜問題，魚面有食用花，好靚好精緻，魚好滑，旁邊有露筍同埋mushroom，露筍好嫩，美中不足係魚佢地無處理好，食到有骨。羊嘅面煎得香，不過太羶，所以我麻麻。甜品係士多啤梨啫喱雪糕，佢地介紹士多啤梨係日本嚟，如果無講大話可能係佢地俾人呃，入咗次貨，因為正常嘅日本士多啤梨係唔會酸，即

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星期六嘅lunch , 人唔多，一共四檯客，有大大嘅落地玻璃，可惜係樓景而且天氣唔靚，所以其實係無乜view,除咗我有位坐，袋當然都有，menu 表達複雜婉轉，唔係直接寫食材，需花惱筋去睇，雖然service 好，可揾waiter 解釋，但法國人講嘅英文實在唔容易聽。
weekend 嘅set lunch 係5個courses HKD788 加280可選三款餐酒，我無加，其實醉翁之意不在酒，主要係想試下唔同餐廳，同時又可同朋友傾下偈。
starter 嘅墨魚做得好細緻，一層一層薄薄咁，唔講真係睇唔出係墨魚，囗感好好。
main course 我地order 咗羊同魚，未上菜之前waitress同我地講要等耐少少，因為魚over cooked ，所以chef 話要再煮過，欣賞呢份認真，而且食得法國餐都需時，所以等一陣無乜問題，魚面有食用花，好靚好精緻，魚好滑，旁邊有露筍同埋mushroom，露筍好嫩，美中不足係魚佢地無處理好，食到有骨。羊嘅面煎得香，不過太羶，所以我麻麻。
甜品係士多啤梨啫喱雪糕，佢地介紹士多啤梨係日本嚟，如果無講大話可能係佢地俾人呃，入咗次貨，因為正常嘅日本士多啤梨係唔會酸，即使啫喱同雪糕唔錯都令個甜品扣唔少分。
再嚟嘅係脆片加雪糕，脆片有蕃薯味同芋頭味，中間雪糕好滑，仲配咗啲瓜子同姜粉，刺激倒味蕾，呢個我好鍾意。
原來雪糕未係最後，仲有三個甜品，無寫喺menu 度，有日本蜜瓜，雖然賣相好靚，但唔甜，應該唔係夕張，另外係酥皮燉蛋，我覺得個酥皮整得幾好，幾香，仲有一個就係朱古力cake , 擺喺本來陣設喺檯上嘅書中間，有少少辣辣地，應該係加咗酒。
overall 食材新鮮，配搭幾好，但性價比唔算高，因無靚view 而且set 價錢唔包飲品，連coffee or tea都無，另外就係甜品太多，其實無必要，我見隔離檯嘅男士最後三個甜品完全食唔倒，要take away.

我個袋個位

waitress會俾你揀你鍾意嘅刀

吞拿魚配士多啤梨及蕃茄

士多啤梨啫喱雪糕

脆片配雪糕

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2020-03-21

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$866 (午餐)

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PeterChoy

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This Michelin 2-star restaurant is located in H Queen's in Central, on the top floor of the building. Knowing that Chef Maxime Gilbert is renown to make use of Japanese ingredients to develop his recipes of modern French cuisine, we came with a high expectation, and happily the whole experience turned out even better than I originally hope.The name itself was a French word meaning scripture, and stepping out the lift we found the bookshelf decor interesting and echoing that. Greeted warmly by th

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This Michelin 2-star restaurant is located in H Queen's in Central, on the top floor of the building. Knowing that Chef Maxime Gilbert is renown to make use of Japanese ingredients to develop his recipes of modern French cuisine, we came with a high expectation, and happily the whole experience turned out even better than I originally hope.

The name itself was a French word meaning scripture, and stepping out the lift we found the bookshelf decor interesting and echoing that. Greeted warmly by the staff, we were seated at the window side, looking out into the skyline of the Central district. The walls are painted with coppery veins, matching the symmetric copper ceiling tiles, offering a comfortable, chic and stylish environment. The tables are set with a fair distance apart, allowing good privacy for conversations. The chairs are also contemporary and overall one could feel the attention the restaurant had placed in creating a nice dining atmosphere.

We decided to go for the Library of Flavours tasting menu ($1788 each). And quickly we were served an array of Amuse Bouche. Everything were very delicate, beautifully rendered, and tasty. The staff also explained each of them to us, but with my poor memories I failed to recall exactly so I did not attempt to try review them here. I was quite positively surprised by both the quantity and quality of everything, pairing well with the glass of Perrier-Jouet Belle Epoque Rose to start.

The first course was Moshiba Tomato and Katsuo. The grilled bonito are placed on appealing, brightly red slices of tomato and strawberry. Both the tomato and strawberry came from Japan, with the tomato having an intense taste, with great balance of sweetness and acidity matching perfectly with the Amaou strawberries from Fukuoka, and having both marinated in olive oil. The katsuo, or bonito, are grilled nicely, with crispy skin, the meat soft and tender. On the side the chef also used the bonito shavings and put on a toast which is truly amazing. A great start for the menu, and it was paired beautifully also with Domaine Bellaud Vin de Savoie Le Feu.

The second course was Caviar Tart. This is an additional course which diners can opt for, with an supplement charge. A signature of the restaurant, I found almost all the customers did order this, and it was good that I followed suit. Great in presentation, the tart is full of royal cristal caviar on top, with the caviar nice in size, bursting with creamy aromas and long after-taste. The fillings have Hokkaido sea urchin which matches well with the caviar. The tart crust is also beautifully baked, with some Bearnaise sauce to accompany. A must-order in my opinion, the wine paired was a very nice Champagne Thienot Cuvee Stanislas Blanc de Blancs.

The third course was Kagoshima Bamboo, roasted with honey and vanilla, with a yogurt sauce and black truffle on top. A very interesting dish, the bamboo has a sweet and subtle taste that goes very well with the yogurt sauce. The truffle shavings on top further adding some more complexity to the dish. The wine paired was a very nice wine from Cotes du Jura, Domaine Ganevat La Pelerine, and I found the Savagnin matched perfectly with the bamboo.

The fourth course was Butternut, which is cuttlefish mille-feuille with chestnut sabayon. The cuttlefish is sliced into thin strips and then put back together to make the mille-feuille, and without looking at the menu I would have no clue what this dish is. There are a nice grill on the edge, with the creamy sabayon exhibiting a rich chestnut flavor, plus the sprinkles of small crunchy pieces, accompanied very well with the cuttlefish. Switching from France, the wine paired was from Italy Friuli region, Ronchi di Cialli Colli Orientali del Friuli Cialla, with good green fruit and flinty notes.

The fifth course was another innovative creation leveraging Japanese ingredients with a HK element. The staff first came to the table-side with a cast-iron pot. The Akamutsu, the premium black-throated sea perch from Japan, was wrapped in Kombu from Britanny with Verbena. The staff poured in a portion of sake over hot stones, before closing the lid to allow the fish to get steamed for 3 minutes (timed by a hourglass). The fish was tender, intense on the original flavors and seasoned delicately from the kombu leaves wrapping, without further herbs or other things to interfere the taste except a broth made from the fish bones. Fantastic for someone who like the fish, it has a great pairing with the sake produced by Fukuoka winery Miinokotobuki.

The sixth course was something quite rarely used by restaurants in HK, Veal Sweetbread. It is in fact the throat glands from veal, with a soft texture that somehow reminds me a bit on the brain or fish milt. The chef had cooked au sautoir, over a frying pan to brown it on the outside to caramelize while retaining the creamy and soft interior. On the side there is the kuro awabi ragout. The stewed black abalone are cut into small pieces, highly flavorful and a very innovative matching with the sweetbread. With Chateau de Fosse Seche Reserve du Pigeonnier from Loire, the Cabernet Franc blend paired very well with the food in a classical manner.

The seventh course was the main course and there are two choices, with me going for Roasted Blanc de Blanc Lamb while my wife had the Miyazaki A5 Wagyu with Black Truffle. The lamb is really tender, cooked to medium-rare with the fat trimmed. The lamb did not have any gamey note also so one don't need to worry even if you do not like that. And apart from the rack, the chef also prepared a rice by shredding the meat and then adding chives and mushroom, which honestly I like even more than the lamb itself. I did not try the beef but my wife enjoyed it very much too. For the wine the Domaine Heitz-Lochardet Pommard 1er Cru Les Rugiens matched perfectly with the gamey and mushroom characters reinforcing with the dish harmoniously.

For dessert, the first one was Quince, which is cooked in hibiscus bouillon, confiture of plum preserve in vinegar. Light and with acidity, it served also as a cleanser to our palate. The wine paired was a big surprise the sommelier brought me something really special. The wine is a distill coming from Fleurs de Sureau. A bit higher on alcohol, the intense floral notes matches well with the acidity and sweetness of the dish.

For the last course, my wife chose Pear, the opalys white chocolate ganache and nuts feuillantine, while I had the Hay adn Black Truffle, with cream and ice-cream, puff pastry with onion crisps. The crisps are truly innovating, with them deep-fried and so did not even any unique smell. The generous black truffle shavings on top provided not just a contrast in flavors, but also on texture. A good way to wrap up the dinner, and the wine paired was a Vouvray Moelleux from Foreau.

Throughout the night the staff came repeatedly to check in with us, and when every dish was served the staff also took the time to explain to us that we would be eating. Removing a lot of anxiety... There are Petits Fours with Melon, a Baked Cheese Cake, and a Chocolate Tart. Everything were good, with the fruit fresh and juicy, while the other two dessert also appropriately sweet and intense on the palate.

The bill on the night was around $4,000 (for two). A reasonably priced menu considering the number of courses, quality of the ingredients, and the overall experience. The wine pairing was very good, and not because of the wide range of choices, but also how Vincent can pinpoint the special flavor profiles. I would definitely come again...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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MaggieLi9365

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媽咪生日食飯一嚟到真係比個環境嚇咗，中環嘅夜景好靚，全場都係得三台人，隔離兩台都係外國人，可能因為嗰排中環遊行所以少啲人。餐前無酒精果汁好特別，頭幾道餸幾得意，但之後個白松露有少少失望，蔬菜嘅味道完全擒住晒，到最後甜品好好味！

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媽咪生日食飯

一嚟到真係比個環境嚇咗，中環嘅夜景好靚，全場都係得三台人，隔離兩台都係外國人，可能因為嗰排中環遊行所以少啲人。

餐前無酒精果汁好特別，頭幾道餸幾得意，但之後個白松露有少少失望，蔬菜嘅味道完全擒住晒，到最後甜品好好味！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-11-23

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$3500 (晚餐)

慶祝紀念

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PDS

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Before I begin I should contextualise my remarks for anyone reading this. I’m a foodie who doesn’t mind paying top dollar for top food but I expect restaurants with accolades and high prices to deliver exceptional food and service. That’s the contract. I pay, you deliver. Ecriture does not do this. I’m not going to go through all the different dishes. Suffice to say some of the food was surprising and delicious. Innovative. Well prepare. The food is not the problem. The problem is the service (w

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Before I begin I should contextualise my remarks for anyone reading this. I’m a foodie who doesn’t mind paying top dollar for top food but I expect restaurants with accolades and high prices to deliver exceptional food and service. That’s the contract. I pay, you deliver.

Ecriture does not do this.

I’m not going to go through all the different dishes. Suffice to say some of the food was surprising and delicious. Innovative. Well prepare. The food is not the problem.

The problem is the service (with the exception of the Somalia). It was casual, insincere and frankly not acceptable. And the other issue was the venue.

They have this thing where they don’t change your knife through the 7-11 course meal. They claim it’s a french tradition but no french person I know including some, who work in the F&B industry, has every heard of it. But let’s say it’s true, and it is indeed a tradition (albeit unusual), then surely they could find a better way to execute it. Their way was to scrap your knife on the edge of your plate and then replace it back on to the table. Disgusting. Bits of food remain on the knife, to then pick up dust or whatever from the table it’s placed back on to. Whether you just fish and was about to eat meat, or vice versa. It didn’t matter.

Surely they should instead advise you of their tradition once seated. Maybe even present you with a choice of knives from a selection, the way you choose your own sake glass in a Japanese restaurant. And then make a big deal of cleaning your knife, maybe with a scented cloth between causes, a scent that matches your next course maybe? Anyway, it was poorly executed and rather disgusting. Felt like they simply didn’t have enough knifes or couldn’t be bothered to change them. Indeed, they were definitely low on staff. Often through the course of the evening there was not a single member of staff in the main dining room. Unbelievable for a 2 star restaurant.

And to make matters worse they sent us home with a cake that we couldn’t eat at the dinner given the tasting menu was poorly portioned - aka each portion was too big. And in the cake, unbeknown to us, was a festive figure of some sort made out of an inedible substance - aka rock hard. The next day when we bit in to the cake we got a terrible surprise. We could have choked on the item. I couldn’t believe they didn’t tell us. When I called them to challenge them they were apologetic but again insincere. No offer of compensation was coming. We’ll be writing to Michelin and the Food and Hygiene department about that little episode.

And then there was the dining room. Tables were nicely spaced but the seats were incredibly uncomfortable, the table too small, and the minimalist style was cold. Not inviting at all.

All in all we were underwhelmed. It cost Hk$5533 for two excluding wine but including corkage for the bottle we brought. I’d expect to pay this for the food that was served but not for the venue or service.

I’d skip this place. For that price you can go to Amber at the mandarin or better yet, Vea. Both better options.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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littlefoodie00

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536

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Spent a beautiful sunny Saturday afternoon at Ecriture with an open balcony setting above the bustling Central. It combines the French meticulous and artistic ways of cooking with delicate Japanese ingredients.The first bite already featured a Japanese bun tops with quail egg and panna cotta. Their housemade sourdough is also of very high quality, served warm and super crusty with fermented flavor. First course is Chef’s signature scallop dish, and it’s impeccable. Scallop is delicately sliced a

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Spent a beautiful sunny Saturday afternoon at Ecriture with an open balcony setting above the bustling Central. It combines the French meticulous and artistic ways of cooking with delicate Japanese ingredients.

The first bite already featured a Japanese bun tops with quail egg and panna cotta. Their housemade sourdough is also of very high quality, served warm and super crusty with fermented flavor.

First course is Chef’s signature scallop dish, and it’s impeccable. Scallop is delicately sliced and rolled together with seaweed. Cooked in an incredibly crispy yet super light beignet. It’s heavenly delicious and ticked all the boxes in terms of flavor, umami and texture.

The other starter is a floral refreshing vegetarian tortellini (it’s not pasta but turnips folding into tortellini shape, again highly skillful technique!) paired with a vibrant and fresh red bell pepper sauce.

We also ordered an additional dish, their signature caviar and uni tart, for sharing. Well, how could it go wrong with caviar and uni on the same plate! Of course it’s absolutely amazing exploding with umami while taste in perfect harmony. The tart crust is so thin and crunchy but incredibly light.

Next, a pate en croute made with pigeon, duck foie gras and pheasant. The lovely layers and components are clearly visible in its cross-section. Clever use of plum reduction to cut through all the gamey flavor. Would be perfect if the pastry is slightly more crusty.

Opted for a relatively lighter main, might be a bit of a lackluster in such luxurious lineup, still executed perfectly with tender squid filled with charcoal aroma and crispy squid heads are cherry on the top. The dish is enriched by a light and flavorful sauce made with seaweed.

The perisimmon dessert is pretty like an art piece, almost too beautiful to eat! As elegant as the perisimmon ribbon is, the taste is a bit lost in the dish though the crunch is absolutely spot on. The walnut mousse, candied walnut and the spice cake underneath are very tasty in a harmonious manner.

A colorful and playful dessert with the humble sweet potato taking the centre stage. Sweet potato ice cream infused with ginger hidden beneath the various sweet potato crisps. With so many elements starring sweet potato, I’m surprised the sweet potato flavor didn’t come through as prominently as I anticipated. The gingery flavor though is a great touch.

There’s still a final surprise! The waiter revealed a dark chocolate ganache tart with birthday wishes from an ornament sitting on our table since the start of the meal. Apparently, the tart has been hiding in there all along! What a warm and thoughtful surprise. The tart base is thin but very crusty and crunchy. It’s filled with very dark and rich chocolate ganache, it’s a bittersweet indulgence.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2019-12-14

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午餐

mekotin

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一早聽說過這間餐廳在香港開張短短的時間來已奪得米芝蓮二星的殊榮，今天終於捉了我的男朋友陪我去吃，這間餐廳在網上預訂的時候要先選好吃幾多道菜，網上先付款才能預訂，我們選了三道菜的午餐($488),菜式就可以在餐廳時選擇Amuse bouche頭盤清新的甜蝦配上紅菜頭，幾開胃頭盤(Supplement 98)海膽非常新鮮金目鯛魚肉是煎得剛好，肉質嫩滑外層香口，忘記了靚仔侍應介紹醬汁什麼，但記得是蔬菜類，幾清新鴿子肉質非常濃味，建議食完魚先食呢個，否則食唔出魚的味道，不過個人就不是很喜歡類似草莓奶凍入面係咖啡雪糕mousse 來自日本的密瓜，無得輸總括話曬米芝連二星，味道是可以的，不過沒有預期中好

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一早聽說過這間餐廳在香港開張短短的時間來已奪得米芝蓮二星的殊榮，今天終於捉了我的男朋友陪我去吃，這間餐廳在網上預訂的時候要先選好吃幾多道菜，網上先付款才能預訂，我們選了三道菜的午餐($488),菜式就可以在餐廳時選擇

頭盤
清新的甜蝦配上紅菜頭，幾開胃

頭盤
(Supplement 98)海膽非常新鮮

金目鯛
魚肉是煎得剛好，肉質嫩滑外層香口，忘記了靚仔侍應介紹醬汁什麼，但記得是蔬菜類，幾清新

鴿子
肉質非常濃味，建議食完魚先食呢個，否則食唔出魚的味道，不過個人就不是很喜歡

類似草莓奶凍

入面係咖啡雪糕mousse

來自日本的密瓜，無得輸

總括話曬米芝連二星，味道是可以的，不過沒有預期中好

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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午市朋友去吃女士比較細食，點了三道菜的午餐， 488元. 怕男性朋友不夠吃，我建議他要五度菜的 688元 .其間, 侍應很有深意的說, 不會不夠吃的甜品很多的阿. 我還覺得很奇怪 ,明明三道菜只有一前菜一主菜和一甜品，哪裏有很多呢？？？各自點了後侍應就上菜了，先來個小吃，暖暖胃，味道不錯，前菜我要了蝦，配上慳魚汁紅菜頭片造型十分味道也可以，主菜要了魷魚，香口軟淋可是我突然想起薩莉亞的烤魷魚。全部不錯。但別期待過高，可是甜品就有點失色了一般般朱古力配上辣椒粉十萬個問號想點呀花生味雪糕度是不錯。甜品整體很失望。本來想著這餐終於吃完了誰知道原來還沒完附送petit four,朱古力撻香濃的朱古力味加上乾邑本應挽回不少分數可惜我是個甜魔同場附上的pastry 滿分

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午市朋友去吃女士比較細食，點了三道菜的午餐， 488元. 怕男性朋友不夠吃，我建議他要五度菜的 688元 .其間, 侍應很有深意的說, 不會不夠吃的甜品很多的阿. 我還覺得很奇怪 ,明明三道菜只有一前菜一主菜和一甜品，哪裏有很多呢？？？各自點了後侍應就上菜了，先來個小吃，暖暖胃，味道不錯，前菜我要了蝦，配上慳魚汁紅菜頭片造型十分味道也可以，主菜要了魷魚，香口軟淋可是我突然想起薩莉亞的烤魷魚

。全部不錯。但別期待過高，可是甜品就有點失色了一般般朱古力配上辣椒粉十萬個問號想點呀花生味雪糕度是不錯。甜品整體很失望。本來想著這餐終於吃完了誰知道原來還沒完附送petit four,朱古力撻香濃的朱古力味加上乾邑本應挽回不少分數可惜我是個甜魔同場附上的pastry 滿分

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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開業短短時間，已經獲取米芝蓮二星🌟🌟，係香港其中一間極速摘⭐️餐廳，加上Ecriture 主廚係前Amber 前主廚，我自己對Amber出品十分滿意，所以對Ecriture期望好高！但喺Ecriture 用餐過後個人覺得不是非試不可，一試無妨，但不值得我再次回頭。因為性價比一般，差不多價錢有更好選擇。餐廳出品出準平穩，但不特出，食前菜finger food時還不錯，麵包得一款而且味道一般！意粉係唯一令我心動，但Game pie 真係麻麻地，有D失手感覺，調味咸得過份！另外餐廳服務先不要和Amber 比較，差太遠了，如果以午餐$800-$1000 服務算是差不多合格，但不可能到米芝蓮水準

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開業短短時間，已經獲取米芝蓮二星🌟🌟，係香港其中一間極速摘⭐️餐廳，加上Ecriture 主廚係前Amber 前主廚，我自己對Amber出品十分滿意，所以對Ecriture期望好高！但喺Ecriture 用餐過後個人覺得不是非試不可，一試無妨，但不值得我再次回頭。因為性價比一般，差不多價錢有更好選擇。餐廳出品出準平穩，但不特出，食前菜finger food時還不錯，麵包得一款而且味道一般！

意粉係唯一令我心動

，但Game pie 真係麻麻地，有D失手感覺，調味咸得過份！

另外餐廳服務先不要和Amber 比較，差太遠了，如果以午餐$800-$1000 服務算是差不多合格，但不可能到米芝蓮水準

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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First time coming to Ecriture and had their Library of Flavours $1688 + supplements, definitely on the higher end even for fine dining but I would say it was bangs for bucks. All the dishes were artfully designed and executed, and for me the special defining/stand-out feature was how each dish was accompanied by a foamy emulsion that looked almost the same but each with a unique taste - some fragrant and aromatic, some rich and buttery, but all intensely flavourful and sophisticated in a way tha

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First time coming to Ecriture and had their Library of Flavours $1688 + supplements, definitely on the higher end even for fine dining but I would say it was bangs for bucks. All the dishes were artfully designed and executed, and for me the special defining/stand-out feature was how each dish was accompanied by a foamy emulsion that looked almost the same but each with a unique taste - some fragrant and aromatic, some rich and buttery, but all intensely flavourful and sophisticated in a way that complemented each dish and took it to the next level. Personally the highlights were the caviar & bone marrow souffle ($388 supplement), the blue lobster (gift from Chef Gilbert), and the post-meal chocolate cognac pie (part of petit fours). The Miyazaki wagyu with caviar and unagi (supplement $588) was nice, but I thought the beef was a bit too well-done as it was barely pink in the middle, and I might also have preferred a slightly leaner cut with moderate amount of marbling but more intense beefy flavour. Overall a thoroughly enjoyable the meal, and I must thank Chef Gilbert for the excellent hospitality and service. This place is worth their two Michelin stars and I look forward to coming back again.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Had the calligraphy 3-course menu for Friday lunch. Overall quite an enjoyable experience but not really Michelin 2-star standard.Bread was reasonably nice but the butter was nothing special. Amuse bouche was one of the highlights of the meal - all 3 were innovative and delicious, not to mention the great plating. 9/10I got the amaebi for starter. Interesting sauce that reminds me of japanese miso/fish stock. However the prawn itself was rather soft for my liking. 7/10I had squid while my friend

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Had the calligraphy 3-course menu for Friday lunch. Overall quite an enjoyable experience but not really Michelin 2-star standard.

Bread was reasonably nice but the butter was nothing special. Amuse bouche was one of the highlights of the meal - all 3 were innovative and delicious, not to mention the great plating. 9/10

I got the amaebi for starter. Interesting sauce that reminds me of japanese miso/fish stock. However the prawn itself was rather soft for my liking. 7/10

I had squid while my friend has chicken for main. I must say it was a bit below my expectations given the accolades of the restaurant. 6/10

Afterwards the meal went uphill - both the dessert and petit fours were spot on. We had peach dessert that was plated beautifully. The peach wasn’t extremely sweet but has a natural combination of sweetness, acidity and texture. 8/10

Petit fours - brittany pastry, japanese melon, cognac chocolate tart
I especially like the chocolate tart, it offered a mix of natural bitterness as well as sweetness. The crust was also light - excellent ending to a meal. 8.5/10

We got a glass of Condrieu each at $95 which in my opinion was great value. Complex yet dry, perfect for pairing fuller seafood dishes as well as white meat.

Given the hype I had honestly expected more especially for the mains. But the amuse bouche, dessert and petit fours gave a brilliant start and finish to the meal. May return

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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daphnyy

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🦐Amaebi 非常鮮甜嘅甜蝦，配上紅菜頭脆片同食用花上碟好搶眼又精緻😍不過兩啖就食晒🤔.🐚Scallop 好特別嘅煮法，好有創意😆將厚肉嘅帶子用紫菜包住再𠝹開夾左一片片嘅松露係中間，再成隻炸到金黃脆口，多重嘅口感🤤帶子本身都鮮甜爽口，再有微微嘅松露香，唔錯👍🏻.Kuro Awabi: 鮑魚🤤肉質有嚼勁而不過靭，佢嘅肝臟最濃味最香👍🏻仲有幾片薄切嘅ham加多幾分咸香👌🏻.🐟KINKI: 喜之刺3️⃣WAY😍.1️⃣香煎魚鮫，魚皮非常香脆加上呢個部位魚脂最豐腴，魚味濃郁鮮甜。唔需要過多嘅調味，加少少青檸汁已經好fit👍🏻.2️⃣面頰肉，魚肝加意式雲呑伴海鮮濃汁👌🏻.3️⃣大大舊肥美嘅魚肉，基本上去左骨食得好方便🤤醬汁主要係橄欖油加茄醬造成。.Lamb🐑黎自法國嘅羊寶寶得幾個月大，質素好高！肉質非常細嫩，帶有奶香，肉汁鎖住好juicy🤤.甜品就冇咩特別

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🦐Amaebi 非常鮮甜嘅甜蝦，配上紅菜頭脆片同食用花上碟好搶眼又精緻😍不過兩啖就食晒🤔

.
🐚Scallop 好特別嘅煮法，好有創意😆將厚肉嘅帶子用紫菜包住再𠝹開夾左一片片嘅松露係中間，再成隻炸到金黃脆口，多重嘅口感🤤帶子本身都鮮甜爽口，再有微微嘅松露香，唔錯👍🏻

.
Kuro Awabi: 鮑魚🤤肉質有嚼勁而不過靭，佢嘅肝臟最濃味最香👍🏻仲有幾片薄切嘅ham加多幾分咸香👌🏻

.
🐟KINKI: 喜之刺3️⃣WAY😍
.
1️⃣香煎魚鮫，魚皮非常香脆加上呢個部位魚脂最豐腴，魚味濃郁鮮甜。唔需要過多嘅調味，加少少青檸汁已經好fit👍🏻

.
2️⃣面頰肉，魚肝加意式雲呑伴海鮮濃汁👌🏻

.
3️⃣大大舊肥美嘅魚肉，基本上去左骨食得好方便🤤醬汁主要係橄欖油加茄醬造成。

.
Lamb🐑黎自法國嘅羊寶寶得幾個月大，質素好高！肉質非常細嫩，帶有奶香，肉汁鎖住好juicy🤤

.
甜品就冇咩特別

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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petheyso

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星期五晚8:30之後Ecriture有枱，終於可以一嘗這間高檔法國菜餐廳，滿載期望的，可惜。。。。首先，椅子不豪華更不好坐，像是小小咖啡店的小椅子，要坐一頓正式法國餐，至少3小時，感覺不舒適，看來他們不接待美國大胖子客人。我們選了Caviar Menu，5道主菜，每一道菜色都含不同地方的魚子，價錢都相當高，不過充滿期待。先來個welcome nibbles，一共四款，擺設尚算別緻，味道不錯，詳細不說了。第一道菜，北海道海膽上舖滿黑龍江魚子，味道鮮甜，很好，但古怪地用甜點的撻皮包裹，口感不太相襯，感覺變得粗糙。第二道菜，伊朗的魚子醬，加上青檸汁，好fresh，並伴以爽口蔬菜。第三道菜，是藍龍蝦兩食：a. 藍龍蝦上舖上pasta皮，面頭灑上日式三文魚子，藍龍蝦肉質還可以不太“鞋”但亦不算很嫩滑，至於個sauce含肉腸碎，超鹹，真不了解為何用那麼鹹的sauce配清甜的龍蝦。b. 法國鱘魚子醬配上藍龍蝦片，這個可以，味道鮮。第四道菜，和牛配保加利亞魚子醬，一片薄和牛刺身放在和牛主體的一角作裝飾，非常肥美可口，下面四成熟的和牛主體質量當然高，但卻嫌太膩太油，吃不消。至於和牛上面的魚子醬及兩條小魚

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星期五晚8:30之後Ecriture有枱，終於可以一嘗這間高檔法國菜餐廳，滿載期望的，可惜。。。。

首先，椅子不豪華更不好坐，像是小小咖啡店的小椅子，要坐一頓正式法國餐，至少3小時，感覺不舒適，看來他們不接待美國大胖子客人。

我們選了Caviar Menu，5道主菜，每一道菜色都含不同地方的魚子，價錢都相當高，不過充滿期待。

先來個welcome nibbles，一共四款，擺設尚算別緻，味道不錯，詳細不說了。

第一道菜，北海道海膽上舖滿黑龍江魚子，味道鮮甜，很好，但古怪地用甜點的撻皮包裹，口感不太相襯，感覺變得粗糙。

第二道菜，伊朗的魚子醬，加上青檸汁，好fresh，並伴以爽口蔬菜。

第三道菜，是藍龍蝦兩食：
a. 藍龍蝦上舖上pasta皮，面頭灑上日式三文魚子，藍龍蝦肉質還可以不太“鞋”但亦不算很嫩滑，至於個sauce含肉腸碎，超鹹，真不了解為何用那麼鹹的sauce配清甜的龍蝦。
b. 法國鱘魚子醬配上藍龍蝦片，這個可以，味道鮮。

第四道菜，和牛配保加利亞魚子醬，一片薄和牛刺身放在和牛主體的一角作裝飾，非常肥美可口，下面四成熟的和牛主體質量當然高，但卻嫌太膩太油，吃不消。至於和牛上面的魚子醬及兩條小魚片則帶點腥味，有人喜歡那點點鮮腥味，但非我所愛。

第五道菜，甜品，白朱古力加上椰菜汁，配上主體上面散佈蘇聯魚子粒，味道配搭幾特別。

最後的餐甜品還有Cognac批，cream cheese 酥餅和蜜瓜，甜品沒什麼，Cognac含酒都太甜，酥餅沒特別，蜜瓜又唔凍。

Overall 只能說OK，不夠精細，失望!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2019-07-26

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11KM

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40

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Yeah! 今日boss請食lunch，好豪咁帶我地去食米之蓮法國菜。Order完，waiter就拎住盒餐刀，每一選一把，我稱為「古惑的刀」，因為它的刀鋒唔係係彎果邊，而為直果邊先係🤪。開餐，唔係普通麵包，係兩片薄南瓜片夾忌廉，Orange Oreo; Steam Bun , 以為自己食緊生煎飽；日本魚乾，加上芝士同海苔粉，鹹鹹脆脆；Appetizer: Amaebe (活甜蝦洋蔥果凍，配炸紅菜頭片）；Shiitake (薄薄的蘿蔔片配mushroom); Uni (海膽配....好似話係鵪春蛋）Main course: Meat pie (野兔肉，鹿肉，鴨肉，配鵝肝）； John Dory (魚配東風螺+豆乾煮成既醬汁）Dessert: Persimmon (將柿切薄再卷，配上合桃酸忌廉脆脆）；Cocoa (朱古力薄脆片，配雲尼拿雪榚，奶油，果仁可可顆粒，仲要帶點辣）；petite Fours 泡芙/干邑朱古力撻。唔好睇細細碟，個meat pie 我食到一半想放棄....飽得黎要留肚食dessert架嘛！

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Yeah! 今日boss請食lunch，好豪咁帶我地去食米之蓮法國菜。
Order完，waiter就拎住盒餐刀，每一選一把，我稱為「古惑的刀」，因為它的刀鋒唔係係彎果邊，而為直果邊先係🤪。
開餐，唔係普通麵包，係兩片薄南瓜片夾忌廉，Orange Oreo; Steam Bun , 以為自己食緊生煎飽；日本魚乾，加上芝士同海苔粉，鹹鹹脆脆；
Appetizer: Amaebe (活甜蝦洋蔥果凍，配炸紅菜頭片）；Shiitake (薄薄的蘿蔔片配mushroom); Uni (海膽配....好似話係鵪春蛋）
Main course: Meat pie (野兔肉，鹿肉，鴨肉，配鵝肝）； John Dory (魚配東風螺+豆乾煮成既醬汁）
Dessert: Persimmon (將柿切薄再卷，配上合桃酸忌廉脆脆）；Cocoa (朱古力薄脆片，配雲尼拿雪榚，奶油，果仁可可顆粒，仲要帶點辣）；petite Fours 泡芙/干邑朱古力撻。
唔好睇細細碟，個meat pie 我食到一半想放棄....飽得黎要留肚食dessert架嘛！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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午餐

jolz

等級2

23

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Probably the quickest restaurant to obtain a Michelin star recognition shortly after their opening. Ecriture belongs to the restaurant group, Le Comptoir and here they are elevating french cuisine to new heights by incorporating Japanese ingredients and produces. The venue is absolutely spacious and tables are placed far apart so you could enjoy a good level of privacy, the restaurant is situated on 26/F of H Queen so you get nice view of skyscrapers in Central. I came here for lunch and reserve

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Probably the quickest restaurant to obtain a Michelin star recognition shortly after their opening.

Ecriture belongs to the restaurant group, Le Comptoir and here they are elevating french cuisine to new heights by incorporating Japanese ingredients and produces. The venue is absolutely spacious and tables are placed far apart so you could enjoy a good level of privacy, the restaurant is situated on 26/F of H Queen so you get nice view of skyscrapers in Central.

I came here for lunch and reserved the 5-course menu - Calligraphy.

The amuse bouche included 3 different items: croquet with cream and topped with lavender bits, purple potato crisps with haddock cream and dried shrimps, konbu jelly sandwich with seaweed.

First Course - Amaebi and Vegetal Tortellini (my friend's)

The spot prawn was perfectly smoked and topped with a nice piece of beetroot feuillantine.

The tortellini were stuffed with green strawberries from Provence, chrysanthemum, then served with red bell pepper puree. The chrysanthemum on top is crispy with a hint of sweetness. This dish was very refreshing.

Second Course - Thin pieces of grilled leek stacked together and topped with ginger, served in a warm soup with green beans. Pretty good.

Main Course - Kimmedai and Pigeon (my friend's)

Golden eye snapper nicely simmered and grilled on the surface. Meat was so soft with great fish flavour, the overall taste was greatly alleviated when you eat it with the razor clam sauce and vegetables.

Pigeon is of a good portion, cooked to medium rare and meat was really really tender. I would say it's better than the pigeon at Bibo.

Then here comes the best part of the meal - Dessert

White peach, lychee bits, lime sorbet and pineau, plus a bit of cookie crumbs. Surprising good combination. Very refreshing but the portion was too small!

Cacao, huge piece of chocolatey crisp with vanilla ice cream, peanut butter and spicy chocolate bits, and chunks of mangoes.

Petite Fours - not very ordinary
Sweet and juicy melon from Japan and the buttery and flavorful Kouign Amann with sour cream (this was the best dessert)

Lastly, the very luxurious bitter chocolate tart with strong Cognac flavors. Loved it.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$800 (午餐)