Écriture (已結業)

I have been served a beautiful looking dish, which I couldn’t have managed to eat with only a fork. So I’ve used a knife to cut it, and was just about to have a bite of a weird looking something, wrongfully (my bad, but couldn’t manage to do it with my left hand) holding the fork in my right hand, when suddenly I got a loud comment behind me: “you are holding a fork in a wrong hand! You should hold it in your left hand!”. Well... thank you, Indian server, for saying it that loud that everyone wa

吃了3 1/2 小時的晚餐.聽說開業6亇月就得到米其林兩粒星.所以慕名而來.食物是法國菜加上一點日本菜元素.尚有創意.但服務卻不覺得達到米其林水準.坐下來約30分鐘才有人來Serve .每道菜也非常緩慢.其實在訂位時已預先支付了.早已知吃什麼.所以也少了新鮮感！

was excited and looking forward to my lunch, the moment i stepped into the dining room was very surprised with the amount of natural light coming  from outside which is impressive and yet simply decorated without being too overcrowded. It is as if i stepped into someone's home with all the books lined up nicely on the bookshelves. Got seated onto a window table with amazing views of the hong kong skyline whilst enjoying my lunch. We started off with a glass of champagne each and looking at the m

作為我在IG上的第一百篇食評, 以Ecriture作為一個階段性的總結, 也不以為過. 我寫食評的原因很簡單, 一為與友共享, 朋友會因我的食評而尋找到他/她的味道, 已感心足; 二是為自己的味覺作一個記錄, 將來回想起來, 也會帶有滿足的微笑.說回Ecriture, 先看主廚Maxime Gilbert的CV確是亮麗, 之前是Amber的主廚; 另外是其奪(米芝連)星之快, 無出其右, 一年未到已是兩星, 氣勢比舊東家Amber更盛. Maxime在這裡的風格和Amber有所分別, 走的是日法Fusion的Fine Dining, 他雖然不想食客如此稱呼, 但不只是食材上, 在煮法上也是這樣.Set Lunch基本是六百八十元, 兩前菜, 一主菜及兩甜品的5-course陣式. 第一道是Amaebi, 也就是甜蝦刺身, 肉質爽口彈牙, 配上鰹魚醬汁突出其鮮味, 上面的紅菜頭片除了增加其爽脆感, 也突出了甜蝦的粉紅色調. 第二道頭盤分別點了露筍和帶子, 前者露筍之新鮮和巨型, 配上檸檬及牛油打成的醬汁, 感覺清新, 作為沙律式的前菜沒甚麼可批評的. 後者是Ecriture的Signat

小狸俠的生日會，今年定於新開的米芝蓮二星Ecriture 舉行。一個月前在網上訂位並付款，訂位日早上有email reminder，但就未有電話確認。準時1200到達，叫了水以後，等了一段時間才有侍應奉上餐牌，稍稍扣分。是日我們選了五道菜的午餐，兩道頭盤、一道主菜、兩道甜品，比例適中。先來amuse bouche，共有三款，分別是紫薯脆片，海藻jelly及蔬菜卷，不算十分清新，還可以。麵包是暖的sourdough 。（小狸俠的媽媽說與Narisawa 比較，並沒有驚喜）第一道頭盤是甜蝦配鰹魚汁jelly。蝦的味道/肉質OK，但就遠遠不及台北Mume 胭脂蝦的甜美。第二道頭盤我們都棄蘆筍而加錢換了海膽。墊底的是西洋菜，增加了爽脆的口感。上面配有粟米蓉及北海道海膽。可惜的是海膽不夠甜，兼有輕微苦味，而粟米蓉也不夠甜，與福岡 La Maison de la Nature Goh 仍有一段距離。在presentation上，如果選用玻璃，效果可能更好。另外這道菜還跟一個side dish，是蠔配海葡萄，有海洋的味道，但跟海膽好似不算很夾，而且用一個白色碗仔上，好似有點求其。主菜我們選了魚及羊。

Located in a new building, I tried to reserve a lunch for the restaurant. It's like a library outside, its interior is simple but nicely decorated. The restaurant is located at the top floor in Central and have a view towards the harbour, I guess the night view would even be better. I had the 4-course lunch menu and every dish is nicely cooked, it has a vegan dish, followed by a course from sea/land and finished with the dessert and King cake as it's around the Epiphany, which is very French tra

I put this restaurant to my list before it was given a Michelin star. I can’t believe a restaurant opened for a few months would could win the Michelin star. I took my birthday as a chance to try this. The restaurant was a bit smaller than I imagined. The seats were arranged very spacious with less than 25seats (excluding the private dinning room). We passed by the open kitchen and was greeted by the chefs once we stepped in. So this was service. I booked for two at 12:00nn on Monday. We were t

因為朋友傳來畢明的一篇文章，我就找個機會來這試試這二星餐廳。因著用大片玻璃，室內非常開揚光猛。中間table 擺設是我喜歡的調調。很嚴謹有序的服務。食物也很到位。sauce 很好也給的很generous. 唯一只是truffle scallop 沒有想像中的鮮，而我對truffle 其實不太敏感。倒是覺得兩個甜品可以做得更好些，現在是可以不錯但沒有驚喜。（最記得VEA的欖角甜品-終生不忘-可惜現正也沒有了）。但這里最後給的甜包和chocolate mousse tart 則是極品。整個覺得很decent and well structured. 不錯但沒有特別的驚喜—可能是我看到文章有點太高的期望了。

早一陣子在雜誌見到介紹這一間二星🌟米之蓮餐廳，這天晚上就和同事去一試。這間餐廳裝修豪華，擁有可以俯視中環的美景。晚餐共有八道菜式，使用金屬盤子及木製的麵包店，其中一個特別之處是可以選擇自己喜愛的餐刀。餐刀上也刻有餐廳的名字。首先，餐廳送上了麵包以及廚師送的開胃小吃，一共有四款。麵包是sourdough, 送上來是剛剛烤好，香脆美味。第一道送的小食是炸薯蓉配魚子醬及芥末。薯仔味道正常，但是因為配上魚子醬的關係，整體的味道比較鹹，也是由這一道開始我感受到這家餐廳調味比較重手。另外的三道分別是黑色酸酸甜甜的薄脆配啫喱，紫色的是香蔥配忌廉，以及以紅菜頭造成的素香腸麵包。其中最好吃的是紫色的香蔥配忌廉，香蔥味道濃郁。另外紅菜頭麵包已孜然調味，幾可亂真，味道也不錯。接下來是正式的第一道菜，紅菜頭脆片配牡丹蝦，蝦肉甜美，但真正精彩的是紅菜頭脆片，濃縮紅菜頭的味道，也有薯片的香口，為這道菜式增加不少分數。接下來是加了$388的魚子醬炒蛋。魚子醬來自中國養殖場，鹹鮮味不足，因此店家專門用巴馬火腿醃漬，用以增添香氣。可惜的是這樣的話魚子醬本身味道過鹹完全吃不出鮮味，蛋也炒得比較老，和魚子醬配搭不起來。炸黑

Ecriture喺法文係解作writing，筆者朋友就將佢譯成書法。唔知道會唔會偏離咗原意，但係自己覺得聽上去更寫意。書法二字聽上去可能係好刻板，但係我只可以話成間餐廳都佈滿咗驚同喜。事不宜遲，開始講下整體觀感先。景觀方面，因為家母都幾睇重個景，所以我係訂枱嘅時候註明想要張window table。好可惜，當日天陰陰仲有段時間有雨，大剎風景。 另外嘅係其實餐廳嘅景觀係俾好多棟大廈遮住咗，所以冇預期中咁靚。服務方面，可能係餐廳始終比較新，幾位侍應睇上去年資比較短。serve我地嗰個有幾個唔小心嘅位犯咗錯，隔離枱嗰個直頭連個甜品都跌咗，實在係有啲大意。如果大家對服務依個範疇係要求好高，什至難聽啲講句係吹毛求疵嘅話，可能就要重新考慮下要唔要因為佢係新上榜嘅寵兒就慕名而來啦。另外嘅係幾位侍應係介紹菜色或酒嘅時候語速好快，中間亦冇啲停頻位。可能係我英文聽力未夠好，當侍應介紹緊枝酒嘅時候係完全跟唔切，只可以捉到一兩個palate note嘅keyword。而去到介紹前菜嘅時候直頭係跟甩咗。食物方面，唔計甜品嘅話小弟會俾8／10。計埋甜品我就寧願唔俾分，唔想去破壞依一個體驗。食物創意同處理上都做得好

We chose the tasting menu with an extra cavier course. The food was good overall, especially the starter, sweet prawn, and the main dish, baby lamb chop. The cavier was also good but flavorwise it is overlapping with the steamed fish. Not to complain the taste but the tasting menu is called Library of Flavor. Would expect some variety. There were several courses of desserts. Not sure why. The desserts really filled me up.The decor is very fashion but not to my taste. It's more a chic place than

4個女朋友約食生日午餐, 就嚟試吓2019年米之蓮新的2星法國餐廳. 位於 H Queen’s 26樓. 我哋上網book, 要先付足4人的 set lunch 價錢, 訂了中午12點, 我11:45am去到, 未入得, 我去個 balcony 影吓相先, 冇位坐的. 到11.58am, 終於可以入座. 先叫了水（$65+）, 我等朋友的10分鐘, 冇俾我餐牌及wine list. 朋友嚟到, 我哋話好肚餓, 先叫侍應拿麵包給我們, 麵包是又暖及又脆的, 超級好味👍🏻我哋四個都叫咗 3 course $488+, 其中有些選擇是要加錢的, 例如我們就叫了一個appertizer 有 black truffle 的, 就要另外加 $298+. 兩杯酒的wine pairing 加 $190+. 點了菜，就讓我們選擇我們想用的刀,之後就送來三款餐前小吃，Steamed bun, Fish chip & Pumpkin Oreo, 好靚好有心思, 我覺得Fish Chip比較好食, 其他兩款就一般. Appertizer 到了，揀咗日本蝦及 black truffle pasta (似

Ecriture is outstanding among the great restaurant offerings in H Queens. The two Michelin stars are well deserved. The chef combines Western and Eastern cooking and provides an amazing and creative sensory experience! The presentation is a pleasant surprise. The environment is very comfortable and stylish. And the services are first class.I love every dish, especially the fried scallops.

Our company organised an event there last Thursday. We had the whole venue for this private event. Overall service and food quality were below par. Very bad experience overall.1) Champagne/ white wine and red wine well all served by the same type of wine glass2) we were not presented what we are eating so we had to “guess” from reading the menu3) food portion were small and tasted average4) the chef did not come to greet us at all EtcEtc

今次嚟到法國餐廳Ecriture，Executive chef係鼎鼎大名嘅Maxime Gilbert，一入到餐廳，已經感受到濃厚嘅藝術氣質，餐碟同牆上嘅筆法乃古銅色，與黑色餐桌互相輝映，更帶岀時尚、現代嘅感覺。.一坐低，侍應就拎住一盒餐刀俾我哋揀，亦向我地說明原由，話係跟番法國嘅傳統，每個人都會有把代代相傳嘅餐刀，刀上更刻有店名Ecriture🍴。.Amuse Bouche開始食appetizer之前，首先試下佢哋嘅三款小食: Steamed Bun、Pumpkin Oreo、小白飯魚乾。首先試南瓜薄脆，兩塊薄脆中間夾住南瓜忌廉，甜甜哋。Steamed Bun比較似中式鹹包，而小白飯魚就乾身嘅，鹹鹹脆脆。AppetizersAmaebi其實係spot prawn牡丹蝦，配上紅菜頭脆片、木魚果凍。牡丹蝦非常鮮甜，與木魚果凍一齊放入口，鮮甜嘅感覺一下在口中爆開。十分不俗嘅前菜，都令我哋更加期待主菜。.Scallop我哋仲加左$128叫咗帶子，好似日式天婦羅咁，大廚用紫菜包住帶子，再將佢炸得金黃香脆，非常特別嘅做法，更顯廚師刀功，但相比起Amaebi，味道就較為失色啦。MainJohn D