Fish School (已結業)

3.5

3.5

31 食評

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3260

西環

$201-400

西式海鮮

15

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5

Chopps

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53

0

Don't be fooled by the title this is a great little place with great service the title just reflects part of the experience!My wife and I had a belated Valentine's Day dinner and having done some searches I booked fish school quietly nestled at the back of potato head, walking in the place had a cool vibe with sleek decor and a relaxed atmosphere we were seated at the bar seats where we could watch the chefs work their magic and decided to go with the chefs menu and paired it with a crisp bottle

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Don't be fooled by the title this is a great little place with great service the title just reflects part of the experience!

My wife and I had a belated Valentine's Day dinner and having done some searches I booked fish school quietly nestled at the back of potato head, walking in the place had a cool vibe with sleek decor and a relaxed atmosphere we were seated at the bar seats where we could watch the chefs work their magic and decided to go with the chefs menu and paired it with a crisp bottle of sauvignon blanc

out first was the seasonal shrimp that was light and crunchy and very tasty

next was the octopus and prawn ceviche with the coriander lime, onion and oil pairing nicely to get a fresh taste

next was the heirloom tomatoes with ricotta cheese and balsamic vinegar which a nice take on a caprese salad

it was hear that the lazy eel comes into the story having stared for most of the meal at this weird creature sitting around in the tank that I had to ask waitress what is was and she explained it was eel and he liked to just sit in there but would come out every now and then, strange but engaging

back to the food and this time was squid with goats cheese that was a nice combo

raw crab and sea urchin rice that mixed together with the Japanese rice was great mix of salty sweet and nice texture of the rice

this was the wagyu steak with a salted fish sauce that was very tender

the threadfin fish with steamed rice, coriander and slice of chili was light but nicely filling

and the pleasant end to the meal was the dessert of figs, frozen ricotta and honeycomb with mix of textures and slight sweetness of the honeycomb perfectly finishing off a lovely meal with great and attentive service in a relaxed atmosphere

(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

2017-02-15

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晚餐

fatty eater

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5

0

Food wasn't as good as expected. Apart from fish, squid and signature dishes, we ordered steak and requested for medium. It came raw and asked them to cook a bit longer. Unfortunately, it came with blood again! It's our fault that we shouldn't order steak in a seafood restaurant... why don't they just remove it from the menu if they can't cook meat? The bill came and it was HK$1,300 per head! Amazingly expensive! Although we ordered 3 bottles of wine for 6, it def didn't worth that much. No more

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Food wasn't as good as expected. Apart from fish, squid and signature dishes, we ordered steak and requested for medium. It came raw and asked them to cook a bit longer. Unfortunately, it came with blood again! It's our fault that we shouldn't order steak in a seafood restaurant... why don't they just remove it from the menu if they can't cook meat?

The bill came and it was HK$1,300 per head! Amazingly expensive! Although we ordered 3 bottles of wine for 6, it def didn't worth that much.

No more school!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$1300

jetsettingfoodie

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13

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Dined with a couple of friends on Friday evening.A nice range of options of the menu, and we basically ordered a number of dishes to share, which the restaurant seemed to cater well to.To start, we had the octopus ceviche. Tender and flavoursome octopus, minimally dressed, was a great way to kick off the meal.Unfortunately the second dish of pimientos de padron (pan fried peppers) was disappointing. This is usually a very standard Spanish tapa, which is simply fried, sprinkled with salt and oliv

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Dined with a couple of friends on Friday evening.

A nice range of options of the menu, and we basically ordered a number of dishes to share, which the restaurant seemed to cater well to.

To start, we had the octopus ceviche. Tender and flavoursome octopus, minimally dressed, was a great way to kick off the meal.

Unfortunately the second dish of pimientos de padron (pan fried peppers) was disappointing. This is usually a very standard Spanish tapa, which is simply fried, sprinkled with salt and olive oil. But the peppers they sourced were simply not good, tasting sappy (prob under ripe). Not really a good pairing with the other things on the menu anyway, so I wonder why it was on the menu. Stay away from this one.

Luckily they quickly redeemed themselves with all the other dishes. In particular, the grilled local eel was spectacular. Grilled ima go style, it had yummy layer of melting day (like fatty tuna or Wagyu) next to tender flesh and crisp, sweet skin.

The crab tagliatelle that followed was also faultless. Nice amount of crab meat in a creamy sauce that surrounded the pasta cooked perfectly al dente.

The star of the show was the large whole fish, the selection of which varies depending on what they can get. We chose the tile fish, which our waitress explained was a local white fish, with sweet flesh, which turned out to be a great description.

The whole fish came with beautifully crisp skin, served with a brown butter sauce, capers, croutons and boiled new potatoes. The flesh was perfectly cooked, and it was refreshing to taste a local fish, but cooked in classical French technique. We picked the fish clean, and I'm still thinking about it!

We should have stopped there, but being the gluttons that we are, went for a dessert to share. This was a mango, coffee and coconut dessert that unfortunately didn't work. The flavour combination should have worked, but the coffee was not bitter nor sweet enough to harmonise with the mango's tart taste. And the desicated coconut just kind of sat on top.

Anyway, lesson learnt. They are a fish restaurant. Stick to fish dishes and you can't go wrong.

Also worth mentioning the very good service we got throughout. Friendly and present, without being over bearing or stuffy. Wine list was good although the reds they had by glass don't seem (to my palate) to be good pairings for their fish menu.

Will totally be back though. Not a cheap place, but you mostly get what you're paying for. Just pick off the menu wisely.

Octopus ceviche

Grilled local eel

Crab tagliatelle

Pan fried tile fish

Mango coffee and coconut

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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beautysearch

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780

1

不知道大家有沒有看過一本日本漫畫叫《亂馬½》（日语：らんま½），BeautySearch 個人係好鍾意高橋留美子的作品，為何今次我又會突然想起此漫畫？因為，當中有一隻黑色小豬 - P仔，經常迷路，而現中的 BeautySearch，就如同這隻P仔，經常迷路，因此，每次迷路都會不期然想起這隻黑色小豬。自從港鐵西營盤線通車後，BeautySearch 多了踏足西區，早前，看見雜誌介紹一家以「魚」為主打的餐廳，覺得十分有趣，加上地點亦算就近港鐵，而我已不是第一次來這一帶覓食，於是便決定前往《Fish School》。當然，我提及 P仔，最終我當然也是迷路了... 不過，值得一提的是，《Fish School》位於第三街的小巷中，所以，一不留神，可能會像我那樣，行錯路喔！來到這街角，記得轉入小巷，便不會像 BeautySearch 那樣，就不會迷路了... 有時，位於小巷亦有其優勢，就是小巷的罷設自由空間較大，可以盡情發揮！還未到聖誕節，《Fish School》門前的燈飾，已叫我想立即投入聖誕。甫進餐廳內，第一感覺就像步入酒吧！可能因為這兒環境有點昏暗，而且，還設有大大的吧枱。不

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不知道大家有沒有看過一本日本漫畫叫《亂馬½》（日语：らんま½），BeautySearch 個人係好鍾意高橋留美子的作品，為何今次我又會突然想起此漫畫？因為，當中有一隻黑色小豬 - P仔，經常迷路，而現中的 BeautySearch，就如同這隻P仔，經常迷路，因此，每次迷路都會不期然想起這隻黑色小豬。

自從港鐵西營盤線通車後，BeautySearch 多了踏足西區，早前，看見雜誌介紹一家以「魚」為主打的餐廳，覺得十分有趣，加上地點亦算就近港鐵，而我已不是第一次來這一帶覓食，於是便決定前往《Fish School》。

當然，我提及 P仔，最終我當然也是迷路了... 不過，值得一提的是，《Fish School》位於第三街的小巷中，所以，一不留神，可能會像我那樣，行錯路喔！

來到這街角，記得轉入小巷，便不會像 BeautySearch 那樣，就不會迷路了...

有時，位於小巷亦有其優勢，就是小巷的罷設自由空間較大，可以盡情發揮！還未到聖誕節，《Fish School》門前的燈飾，已叫我想立即投入聖誕。

甫進餐廳內，第一感覺就像步入酒吧！可能因為這兒環境有點昏暗，而且，還設有大大的吧枱。

不過，坐下後，感覺大不同，環境其實並不會太嘈雜。細看四周的環境，店裡以木系及石系為主調，牆身還畫有大大條魚的影像，廚房是半開放式的，當晚我被安排坐到吧枱位置，可以不時看到廚師們打造食物時的專注。

店內整體氣氛和諧舒適！是好友相聚的好地方，難怪當晚已有兩枱食客都是前來慶祝生日呢！

《Fish School》... 終於有來到校園的味道，這 MENU 令你想起什麼？

還有桌上的 MENU 紙背面，更有不少關於魚的資料，如能一一了解，就真的猶如上了一課海洋生物，長知識，就是這麼簡單！

先來一杯特飲，「Two To Mango」，內含：Fresh Mango, Coconut Cream, Black Pepper, Lime Zest。香滑甜美，芒果與椰子交融出清新氣息，不過，對 BeautySearch 而言，就要小心當中的 Pepper 喔！

前菜我先點選了一客「Razor Clams」HK$165，菜餚還未上桌，已聞到濃濃的香草氣息，上桌一刻，看見大大隻的蟶子排到而上，吸睛度甚高。

除了香草，蟶子表層還散了點點的七味粉，怕辣的 BeautySearch 不但沒有覺得辣，反而覺得這次七味粉把蟶子的鮮味大大提升。

蟶子除了味鮮，肉質也相當肥美，嫩滑彈牙，質素甚高。

平常吃西餐，如點選牛扒，多以大大件上桌，感覺甚有氣勢與份量，而這裡的「Wagyu Bavette Steak」HK$250 卻反其道而行，今次的牛肋排，倒以四小件而上，甚為精緻。

牛肋排的外層煎得恰到好處，令外皮帶點香脆口感。中間位置是我最愛的 6至 7 成熟度，呈淡淡嫩紅，很美，又鮮嫩。

其實細細件也相當方便，正合我這懶人，輕輕兩刀便 KO 一件，非常方便！

而且，以海帶作伴碟，還添了幾分海洋氣息。

始終這店主打魚，又怎可沒有主角出場？

「Steamed Fish Rice」以鑊仔而上，上桌時，已煮熟，並帶微溫。進食期間，更以小燭火長時間燒著，令魚身保持微溫。

魚本身拆骨而上，無骨啖啖肉，對 BeautySearch 而言確是大喜訊，因為 BeautySearch 本身不太懂吐魚骨，因此，甚少吃多骨的魚喔！

而且魚的肉質好嫩滑，出奇地一點腥味也沒有，確實新鮮味美。

還有的是，大大份原條鮮魚下方，其實舖了一層飯底，就算沒有把飯與魚肉拌勻，單吃飯，也吃到充滿魚油香氣，十分滋味！

來到最後的甜品時間，同樣有驚喜！我點選了「Pumpkin Parfait / Persimmon」，外形相當精緻，以南瓜雪糕作主調較為特別，配料還搭配柿子、柑、蘋果等，既精緻又味美，甜度亦不算太高，令人回味！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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cutely3001

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有時候留意下港聞，發現一些的基層草根問題，普遍到已經不會再大肆報道。記得幾年前大眾突然特別關心教育，一家與別不同的鮮魚行學校彈出。非常貼地，溫暖人心的真人真事，教人可以重拾一刻的感動。及至現在，一間叫Fish School的餐廳出現，原來是港產名廚David Lai的新巧思。以海鮮（特別是魚類）為主，不知道又能否帶來多一分感動？　　不是一間正統學堂，只是因為地址前身為幼稚園，特意命名。但當看看餐墊紙，印上各款魚鮮的資料，此時，又有少少似讀緊書，至少係學緊野。因Feedme Guru本月限定推出的非常抵食Menu而來，十道菜只叫價$595。飲品方面本說可以加配飲品，成Beverage Pairing Dinner，$375十杯。除開一杯也只需三十幾，確是抵飲，記憶中只有一杯是非酒精。但自問起勢飲完，翌日朝早起身是難題，還是轉向Mocktail進發。　　Lobster Popcorn讓人想起港式小炒風味，黃金海鮮，熟悉的美味。香脆微酥的炸層薄身，龍蝦在此不會太過乾水，且保留彈性。鹹蛋黃的粉感潤香當然吸引，特別在於攜來的一抹果味酸意，頓時去掉膩感，可口非常。　　炸物過後的清新，簡單的味道－－

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有時候留意下港聞，發現一些的基層草根問題，普遍到已經不會再大肆報道。記得幾年前大眾突然特別關心教育，一家與別不同的鮮魚行學校彈出。非常貼地，溫暖人心的真人真事，教人可以重拾一刻的感動。及至現在，一間叫Fish School的餐廳出現，原來是港產名廚David Lai的新巧思。以海鮮（特別是魚類）為主，不知道又能否帶來多一分感動？

　　不是一間正統學堂，只是因為地址前身為幼稚園，特意命名。但當看看餐墊紙，印上各款魚鮮的資料，此時，又有少少似讀緊書，至少係學緊野。因Feedme Guru本月限定推出的非常抵食Menu而來，十道菜只叫價$595。飲品方面本說可以加配飲品，成Beverage Pairing Dinner，$375十杯。除開一杯也只需三十幾，確是抵飲，記憶中只有一杯是非酒精。但自問起勢飲完，翌日朝早起身是難題，還是轉向Mocktail進發。

Lobster Popcorn

　　Lobster Popcorn讓人想起港式小炒風味，黃金海鮮，熟悉的美味。香脆微酥的炸層薄身，龍蝦在此不會太過乾水，且保留彈性。鹹蛋黃的粉感潤香當然吸引，特別在於攜來的一抹果味酸意，頓時去掉膩感，可口非常。

　　炸物過後的清新，簡單的味道－－Heirloom Tomatoes, Housemade Ricotta。各式蕃茄不會太酸，水分滿滿，配上細滑嫩口的芝士，潤順不過。而且有青醬的濃濃香草香氣，以及開心果碎的帶甜果仁味點綴，不覺單調。

　　延續清新味感，再以Octopus, Bamboo Prawn Ceviche帶來涼快。八爪魚片厚薄得宜，展現煙韌彈性，不會太過硬實難嚼。說到新鮮，店方以刺身形式處理竹蝦，透亮蝦肉仍然帶爽，亦無腥味。

　　接下來一碟看似無奇又乏味，卻是香濃重口味的Marinated Raw Crab, Sea Urchin Rice。以滑溜如啫喱的生蟹點出主題，醃得入味，拌著帶少許咬口的飯粒同食剛好。沒有忽略點點的橙黃，那實為海膽，作為配襯的綠葉，賣相上稱職。只可惜份量不多，輕微甜味以寡不敵眾，味道上未至理想。

　　Grilled Sea Cucumber名為燒海參，但實際上是桂花蚌，即海參內臟。無疑的烤焦香氣，可是主體不至乾韌，再次是一道爽口之物。友人似乎不太喜歡其軟腍滑身中帶爽勁的嚼感，不過這還是有趣的食法體驗。

　　隔了一道菜，又回到澱粉質的懷抱之中，帶來中式風味。Crab Meat, Xiaoxing Butter Tagliatelle以去腥提香佳品紹興酒入饌。蟹肉嫩滑細緻，本味比較淡緻，相反紹興酒牛油汁則如像荷蘭醬般濃郁及重粉奶感。扁意粉帶蛋香，不順滑，卻很掛汁又帶些少嚼勁，整體香氣豐富。

　　Steamed Market Fish Rice不像我們心想的中式小盅蒸飯，倒是有幾分似Paella般一鍋上。店方指用上馬友魚，肉質腍綿細膩，略帶魚油，且滲至飯粒之間。但魚骨細，看上去不明顯卻是硬刺，食時要小心。飯粒依然不水爛，且粒粒分明夠咬口，伴以薑蔥椒同食，更見味美。

　　伴魚伴飯的還有Saut́ed Local Greens, Salted Fish，來點蔬菜添色增味。談不上清淡，只因伴有鹹魚，煮過多了份鹹香，不只有爽感。炒雜菜中不只有芥蘭，更有長豆及昔日甚少露面的秋葵，濃鹹調味間點出自然甜。

　　甜品時間，先有甜度較高而味道亦較重的Mango, Burnt Coconut Icecream, Coffee。小圓球芒果味道出奇的甜，還以為過了它最旺盛的夏季就總見酸呢。啡色的實為帶焦椰子片，薄脆香口，配上細緻冰涼的雪糕，椰糖甜香可口著呢。

　　最後有酸味擔當－－Wood Sorrel Sorbet, Java Apple。一抹綠原來不是想像中的抹茶乜乜乜，而是帶有青蘋果酸味的小清新。伴以酢醬草，點綴起來有點像雞蛋置鳥巢的畫面。

　　早前提過Mocktail，餐牌上有三款選擇，此為看似比較保險的Two To Mango　$65。鮮芒果加椰子忌廉本就是正路配搭，有幾分泰國風情。再加黑椒，量不多，辣感不重，就算再要加青檸皮，也沒有太大影響。芒果椰汁冰的變奏版本，甜潤可口得一口乾了也不意外。
　　說是Fish School，店家供應的菜餚卻是各式各樣的海鮮料理。更有兩三款不以海鮮為主的款式，如牛扒和燻鴿，叫做有得揀。粗略估計以原價而言，每人都大概要$800才吃到以上的菜式。聽聞單點份量跟這次十道菜套餐的兩人份差不太遠，除開還是有便宜到。大快朵頤的海鮮夜，貴精不貴多，若然是小胃者就更覺抵食了。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$660 (晚餐)

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spotthefood

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In anticipation of divine local cuisine, Fish School is finally here at Third Street tucked away in Sai Ying Pun as an intimate fish specialty restaurant. While serving an array of local fish and seafood of small plates, the 50-seater area consists of a chef’s counter surrounding an open kitchen, comfortable, well-spaced, where we can have close eye-to-eye rendezvous with the chefs.We start with the most appetising crunchy lobster popcorn coated in thick layer of batter. Follow by a prawn cevich

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In anticipation of divine local cuisine, Fish School is finally here at Third Street tucked away in Sai Ying Pun as an intimate fish specialty restaurant.

While serving an array of local fish and seafood of small plates, the 50-seater area consists of a chef’s counter surrounding an open kitchen, comfortable, well-spaced, where we can have close eye-to-eye rendezvous with the chefs.

We start with the most appetising crunchy lobster popcorn coated in thick layer of batter. Follow by a prawn ceviche with raw octopus as well as a refreshing heirloom tomatoes with creamy house-made ricotta cheese.

Lobster Popcorn

Octopus, Bamboo Prawn Ceviche

Heirloom Tomatoes, Housemade Ricotta

The signature raw crab and sea urchin rice is indeed an eye-candy. Using sweet flower crab and creamy sea urchin to mix with the Japanese steamed rice, plus intense fish sauce that makes it quite salty though.

The grilled sea cucumber is interestingly presented in white with the black skin being peeled off, whilst the crab meat tagliatelle pasta is cooked in an excellent Chinese wine (aka Shaoxing) butter sauce, very indulgently. In addition, there is a Sautéed Local Greens, Salted Fish consists of Chinese kale and okra.

My favourite dish of the night is the steamed market fish with julienned ginger and red pepper, on a bed of Japanese steamed rice which is absolutely rich in fish-oil flavor; I bet a little soy sauce might do a perfect finish too.

Steamed Market Fish Rice

For desserts, there are tangy wood sorrel sorbet with Java apple, and a remarkable burnt coconut ice cream with coffee crumbs and mango compote.

Mango, Burnt Coconut Ice Cream, Coffee

Wood Sorrel Sorbet, Java Apple

Cocktail & Wine

Two To Mango, Salted Caramel Espresso Martini

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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hkfoodelicious

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Hong Kong Island is faraway for me, but ever since I changed the job, I can off early and head tothere for dinner yeah! This restaurant is kinds of hidden in Sai Wan, which you can see its signage in the front of another restaurant. Look inside the dark alley next to the signage, you can see the lightbox of the restaurant and some light bulbs hanging on the plants. P.S the interior for the washroom are nice as well and they provide clean towel (for hands) to avoid the waste of tissue. Once my fr

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Hong Kong Island is faraway for me, but ever since I changed the job, I can off early and head to

there for dinner yeah!

This restaurant is kinds of hidden in Sai Wan, which you can see its signage in the front of another restaurant. Look inside the dark alley next to the signage, you can see the lightbox of the restaurant and some light bulbs hanging on the plants. P.S the interior for the washroom are nice as well and they provide clean towel (for hands) to avoid the waste of tissue.

Once my friend and I enter the restaurant, we got a warm greeting from the reception staff and he arranged us to sit at the bar table. I did some research before I came here, the restaurant is mainly focus on making western and Chinese fusion cuisines by using local seafood ingredients. Nonetheless, I am not an expert for seafood or

different types of fish, it is rather confused for me to decide what to eat. Fortunately, you may find the textbook on the table mat, it has briefly introduce various kinds of fish. Thus, you may learn some information regarding to fish and seafood at this “school”.

Cantonese Amberjack Crudo

The cheerful staff suggested us to start with Cantonese Amberjack Crudo, it is a Chinese infused sashimi starter. The sliced amberjacks are topped with peanuts and parsley, it sorts of remind me about food somehow. There are some shredded cucumber and onion at the bottom and it can erase the fishy taste.

Marinated Raw Crab / Sea Urchin Rice

We have ordered a MUST-EAT item, Marinated Raw Crab / Sea Urchin Rice. It is quite obvious why we order that, I mean come on it looks SUPER APPEALING! Stuffed the soy sauce marinated raw crab meat and sea urchin into the crab shell, then decorate with some green herbs and few tiny edible flowers. All you need to do is spoon out the raw crab meat and sea urchin and stir with the rice underneath. The jelly-like texture is oddly good and it got a hint of spiciness among the dish.

Lobster Popcorn

Lobster Popcorn

Up next will be the Lobster Popcorn, this is unlike the western popcorns, it is rather similar to a Chinese version of deep fried food. I believe the batter is made with Chinese fragmented salty eggs, as it contains a yellow color coating with a light salty flavor. You gotta eat this when is hot, since I spent too much time on taking photos, it wasn’t as crispy as it supposed to be.

The Steam Threadfin Rice

The Steam Threadfin Rice

For the main course, we have selected The Steam Threadfin Rice on the blackboard (Should be daily fish menu). It is served on a hot pan, so be caution about that. Its appearance is like the Chinese steamed fish, which is topped with shredded ginger, green onion, parsley and chili. I am really impressed by the boneless fish, as I didn’t

expect the restaurant will take times on removing the bones. It is presumably target the western people, because they are not so familiar with picking fish meat like Chinese does. The rice at the bottom absolutely absorbed the fish flavor, nonetheless I am a bit concern about the oily issue.

My rule for the dinner is, you gotta end the meal with dessert!!! Hence, we end the dinner with two desserts, Sesame Mousse / Ginger Granita / Home-made Tofu & Mango / Burnt Coconut Ice cream / Coffee.

Sesame Mousse / Ginger Granita / Home-made Tofu

The presentation for Sesame Mousse / Ginger Granita / Home-made Tofu is a bit dull, which basically the meringues have covered everything. I removed few pieces of meringue for photo taking, therefore you can see the details of this dessert. Personally I think the home-made tofu is missing a hint of sweetness, nevertheless, the exciting ginger granite and salt & pepper meringue can totally save the dessert! That little bit of excitement will definitely delight your tongue and I can stop eating the salt & pepper meringue.

Mango / Burnt Coconut Ice cream / Coffee

As for the Mango / Burnt Coconut Ice cream / Coffee, it is more delicate than the first one. The small pieces of mango are topped with chocolate and brunt coconut, which the sweet and sour flavor can freshen up the whole dinner. I think the brown sauce is made with the distilled coffee, it carries a sour coffee taste. The caramelized coffee sauce and brunt coconut flakes combine into a diversified texture of coconut candy.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I have never heard of a restaurant with such bad customer service. Wasn't able to visit this restaurant but did make a booking. The manager decides to call the next day to give us a piece of his mind and rambled for a good fifteen minutes about how it's bad for business and it's so wrong of me to do this. Yes. I admit it wasn't right for me to not cancel the reservation accordingly but that phone call ensured that I will never visit this establishment ever.

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I have never heard of a restaurant with such bad customer service. Wasn't able to visit this restaurant but did make a booking. The manager decides to call the next day to give us a piece of his mind and rambled for a good fifteen minutes about how it's bad for business and it's so wrong of me to do this. Yes. I admit it wasn't right for me to not cancel the reservation accordingly but that phone call ensured that I will never visit this establishment ever.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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We came here for a nice catch up dinner amongst friends after a lot of great recommendations. Unfortunately, it was a complete disappointment. 1) We wanted the tasting menu, but one of the group did not want raw fish and requested for the raw dishes to be replaced just for her. This was apparently too complex and the waiter insisted that the whole party had to change to the replaced menu. After a lot of discussions we managed to settle at that person had to go with a la carte instead (how was th

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We came here for a nice catch up dinner amongst friends after a lot of great recommendations.

Unfortunately, it was a complete disappointment.

1) We wanted the tasting menu, but one of the group did not want raw fish and requested for the raw dishes to be replaced just for her. This was apparently too complex and the waiter insisted that the whole party had to change to the replaced menu. After a lot of discussions we managed to settle at that person had to go with a la carte instead (how was this less complex?)

2) The sea urchin / crab rice (one of the most recommended dish) came without the uni. The waiter only thought to mention that they had run out of uni (this was only at 8pm) upon questioning. It didn't seem to be occur to them to have notified us / given us an alternative. And worst of all, this dish did not work at all without the uni. The crab was super salty with just the rice (guess it needed the sweetness of the uni to balance it) and we felt like we were literally eating salt. After much complaining, the waiter then brought a "free" dish of cherry tomatoes (which did not have much taste). I'm sorry, tomatoes are no replacement for sea urchin.

3) Our friend who went for the a la carte menu wanted clams but was told they ran out. However the table next to us, which arrived after we ordered, managed to order and get served clams!

Foodwise it was so so. Many of the dishes the sauces are strongly flavoured and it masked the flavours of the seafood - which was rather a waste.

Given the level of service and quality of food, and the very pricey bill at the end (the waiter eventually took off just 60 hkd for us not having the sea urchin), I will for sure not be returning.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Easy enough to find.The place was 3/4 full.Decors is unsophisticated and quite nice.The floor staff is nice and try hard to make yourself feel welcome.They propose a Chef's menu. What’s best to test the place?Eight courses @ 5751/ Oyster croquette: Don’t know where the oysters are from, but, if I did not know what I was eating, I would not have guessed it was oysters!2/ Scallops: don't bother!3/ Corn: what on earth is this doing on this menu?4/ Crab: The meal is suddenly taking off. Great, tasty

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Easy enough to find.
The place was 3/4 full.
Decors is unsophisticated and quite nice.
The floor staff is nice and try hard to make yourself feel welcome.
They propose a Chef's menu. What’s best to test the place?
Eight courses @ 575
1/ Oyster croquette: Don’t know where the oysters are from, but, if I did not know what I was eating, I would not have guessed it was oysters!
2/ Scallops: don't bother!
3/ Corn: what on earth is this doing on this menu?
4/ Crab: The meal is suddenly taking off. Great, tasty, subtle and strong!
5/ Shrimp with chili ketchup: hard landing! If I ant ketchup I go to Mc Do.
6/ Pork, sea snail and mash potatoes: or should I say dry pork and tasteless see snail. Mash potatoes were nice, but did I come here for this?
7/ White Mullet and cabbage: The long awaited fish was simply disappointing!
8/ Wagyu beef: I should have checked before. Did not expect beef in a fish restaurant. Well-cooked but lacked tenderness and juiciness.
9/ Dessert: Probably one of the best part of the diner. It says it all…

Leon Thefoodlover

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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無意搵到間食海鮮門面不錯的餐廳，去到找了很久也找不到。原來要走進小巷少才見到門口。內裡的環境氣氛也很有情調和特色。內裡空間大，不會太迫。點餐後都不需要等太久時間。先點了Monkfish liver and foie gras presse, aged tangerine peel,魚肝醬加上甜甜的洛神花醬咸甜適中,而且份量適中第二份是Mantis Shrimp popcorn with cured duck yolk瀨尿蝦肉很彈牙,加上粟米粒的脆口，帶點酸味，更開胃，份量不多其後上台的是Porcini Mushroom/Smoked Eel / Sabayon很美味的鰻魚汁是無敵。我叫了杯 Two to Mango, 味道不算太甜，但挺特別，因為加入了pepper，有Lime.

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無意搵到間食海鮮門面不錯的餐廳，去到找了很久也找不到。
原來要走進小巷少才見到門口。內裡的環境氣氛也很有情調和特色。
內裡空間大，不會太迫。
點餐後都不需要等太久時間。

先點了Monkfish liver and foie gras presse, aged tangerine peel,
魚肝醬加上甜甜的洛神花醬咸甜適中,而且份量適中

Monkfish liver and foie gras presse, aged tangerine peel

第二份是Mantis Shrimp popcorn with cured duck yolk
瀨尿蝦肉很彈牙,加上粟米粒的脆口，帶點酸味，更開胃，份量不多

Mantis Shrimp Popcorn/Cured Duck Yolk

其後上台的是Porcini Mushroom/Smoked Eel / Sabayon
很美味的鰻魚汁是無敵。

Porcini Mushroom/Smoked Eel / Sabayon

我叫了杯 Two to Mango, 味道不算太甜，但挺特別，因為加入了pepper，有Lime.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$500 (晚餐)

supertaster mel

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Fish School is the latest creation by Yenn Wong of JIA Group (the restaurant group behind 22 Ships, Chachawan and Duddell's) and Chef David Lai of On Lot 10 specializing in fresh local fish and seafood which are prepared in a modern way. I was intrigued and booked a table for our double date with another couple for a Friday night rendezvous, and we found ourselves making our way down a tiny alley on Third Street towards the restaurant entrance with a bright signage beckoning us in. Once inside,

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Fish School is the latest creation by Yenn Wong of JIA Group (the restaurant group behind 22 Ships, Chachawan and Duddell's) and Chef David Lai of On Lot 10 specializing in fresh local fish and seafood which are prepared in a modern way. I was intrigued and booked a table for our double date with another couple for a Friday night rendezvous, and we found ourselves making our way down a tiny alley on Third Street towards the restaurant entrance with a bright signage beckoning us in. Once inside, we walked past the counter seats facing the open kitchen to our table in a more secluded area and set about to peruse the menu which was basically split into 4 sections - appetizers, whole fish, meat and desserts. The fish options were on a separate chalkboard on a nearby wall and 3 out of 5 were local fishes while the others were imported. We decided to order a bit of everything to share but as we were ordering, our waitress kept pressuring us to order more because she kept emphasizing how small the dishes were and that we should go for the larger fish instead. She didn't look too happy when we resisted since we wanted to order more fishes to try instead of going for the larger portion, and even my usually docile friend commented afterwards if we thought that she had an attitude problem which we all concurred. Just a note that there is no service charge here so I hoped that it doesn't mean no service!

I had heard good things in general about the appetizers and we weren't disappointed. The Monkfish Liver Foie Gras Presse with Aged Tangerine Peel and Roselle (HK$165) was an interesting combo especially with the tangerine peel and refreshing roselle but we felt that the monkfish liver wasn't flavorful enough and had a rather coarse texture.

The Mantis Shrimp Popcorn with Cured Duck Yolk (HK$175) was one of the better dishes of the night as the crispy batter was light while drizzled with a tangy sauce that did not overwhelm the delicate flavor of the mantis shrimp. Just wished there was more of it for the price!

The Salted Garoupa with Clams and Potato Brandade (HK$130) was carefully seasoned which resulted in balanced flavors between the garoupa and the clams, and I especially loved the texture of the creamy brandade with the crispy fish skins.

The Marinated Raw Crab with Sea Urchin and Rice (HK$185) was probably the best dish of the night as the flavors of the crab and uni went really well together, but portions were rather tiny plus my crab looks smaller than others I've seen online. It's not a good sign when there is more rice than crab!

Can't visit a restaurant called Fish School without trying its fish right so we decided to try this Salt Baked Local Sea Mullet (HK$450) with stuffed eggplant and potatoes, but the mullet was very disappointing as the flavors were quite bland while texture was tough.

The Charcoal Grilled Local Wild Eel (HK$390) fared much better than the mullet with a nice charcoal aroma and crispy exterior while the beautiful toppings with crispy chicken skin, beets and pickled daikon were enjoyable to eat as well.

I think the meat may even be better than the fish here as the charcoal grilled Australian Wagyu Bavette (HK$330) was tantalizing with its crispy edges and super tender interior which simply melted in our mouths. The only thing that was hard to swallow was the price tag for only 4 pieces of beef!

It's always hard to choose desserts (let alone with 5 options here!), but we went for the Lemon Marigold Sorbet with Poached Pear and Roselle (HK$75). I loved the refreshing flavors but texture of the sorbet was a little bit icy - it would have been better if they had used pacojet which basically micro-purees deep frozen food into ultra fine textures and it really does make a big difference in texture and flavor. Not every restaurant has one obviously because it is an expensive machine but just saying there's room for improvement.

Verdict - although we had some hits and misses through the night, I do see the innovation and modern infusion of Western and Asian influences on the dishes, but I did find it pricey on the whole with pretty small portions as it came to around HK$600 per head with no drinks.

Follow me on Facebook: supertastermel

Follow me on Instagram @supertastermel

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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大肥爸爸人緣好，每年生日一眾親友都會為其多番慶祝，今年數字Auntie就誠邀好友一群去佢屋企附近新開o既海鮮學堂「Fish School」以海鮮賀壽。多得地鐵建設西港島線，西營盤當堂好似近咗好多。不過由最近o既地鐵站B2出口行去餐廳必先行上斜路，建議年紀有番咁上吓又或者少啲腳骨力o既朋友可改選由C出口，雖然係遠啲，不過就好行好多。餐店暗藏於橫巷內，只靠街口及牆上o既塗鴉引路。店名「Fish School」以魚起名，室內四周當然唔會少得魚兒o既蹤影啦！食店中央一個開放式廚房，以一列吧位包圍住。入面有間大房，冇人包o既時候都會做埋散枱。店子面積其實都幾大，無奈餐桌椅櫈o既排位設計卻頗為狹窄，人多真係坐得好辛苦。主人家將叫餸重任交由靚仔經理哥哥發辦，XO仔未有機會參閱餐牌，幸好可從食店網頁翻查，成功抄出主要菜式o既英文名同價錢。Mantis Shrimp Popcorn/Cured Duck Yolk（$175）：黃金瀨尿蝦除咗用上咸蛋黃煮製，學堂教授仲加咗粟米粒炸煮，增添一份爽甜香脆，同時又冇咁溜滯，可真為全晚之最！Monkfish Liver & Foie Gra

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大肥爸爸人緣好，每年生日一眾親友都會為其多番慶祝

，今年數字Auntie就誠邀好友一群去佢屋企附近新開o既海鮮學堂「Fish School」以海鮮賀壽。

多得地鐵建設西港島線，西營盤當堂好似近咗好多。

不過由最近o既地鐵站B2出口行去餐廳必先行上斜路，建議年紀有番咁上吓又或者少啲腳骨力o既朋友可改選由C出口

，雖然係遠啲，不過就好行好多。

餐店暗藏於橫巷內，只靠街口及牆上o既塗鴉引路。

店名「Fish School」以魚起名，室內四周當然唔會少得魚兒o既蹤影啦

食店中央一個開放式廚房，以一列吧位包圍住。

入面有間大房，冇人包o既時候都會做埋散枱。

店子面積其實都幾大，無奈餐桌椅櫈o既排位設計卻頗為狹窄，人多真係坐得好辛苦

主人家將叫餸重任交由靚仔經理哥哥發辦，XO仔未有機會參閱餐牌，幸好可從食店網頁翻查，成功抄出主要菜式o既英文名同價錢

Mantis Shrimp Popcorn/Cured Duck Yolk（$175）：黃金瀨尿蝦除咗用上咸蛋黃煮製，學堂教授仲加咗粟米粒炸煮，增添一份爽甜香脆，同時又冇咁溜滯，可真為全晚之最

Mantis Shrimp Popcorn/Cured Duck Yolk

Monkfish Liver & Foie Gras Pressé /Aged Tangerine Peel（$165）：圓碟上四方形o既係鮟鱇魚肝醬，淨食個味道咸得黎好唔突出。

Monkfish Liver & Foie Gras Pressé /Aged Tangerine Peel

Monkfish Liver & Foie Gras Pressé /Aged Tangerine Peel

反而塗上紅色o既洛神花啫喱食就吊到陣鮮甜味出黎，將原本只有o既三分提升至四分

Monkfish Liver & Foie Gras Pressé /Aged Tangerine Peel

Charcoal Grilled Seasonal Shrimps（$115）：可能蝦仔實在太過細隻，食落質感欠奉

，而且煙味過重，唔係細佬杯茶囉。

Charcoal Grilled Seasonal Shrimps

Marinated Raw Crab/Sea Urchin Rice（185）：萬眾期待o既生蟹飯極之清香，但質感好似唔夠豐厚。

Marinated Raw Crab/Sea Urchin Rice

Marinated Raw Crab/Sea Urchin Rice

Marinated Raw Crab/Sea Urchin Rice

Local Bouillabaisse（$175）：少辣o既海鮮湯味道濃厚得黎好咸，加上飲落有啲粉嚡

，個人唔會推介。

Local Bouillabaisse

Local Bouillabaisse

鮑魚：鮑魚鮮甜爽口，由於網上餐牌並無列出鮑魚菜式，估計應為是日精選之一，故價錢不詳

牛尾：牛尾煮得好夠腍，不過同海鮮湯一樣咁咸。

Australian Wagyu Bavette（$280）：澳洲和牛每客三件，生熟程度控制得恰到好處，可惜牛肉偏嚡帶韌，加上配菜酸溜溜，令菜式失色不少

Australian Wagyu Bavette

燒鱔：燒鱔香軟甜美，表妹契爺一同叫好。

原條馬友魚：壽星公大肥大讚馬友魚肉幼嫩滑溜，鮮甜無比，仲話可以同某名潮州酒家食過嗰啲媲美，認真唔講得笑！

原條馬友魚

紫菜味意大利飯：幾款非海鮮類食品中，XO仔最欣賞此道意大利飯

，因飯粒煙韌濕潤，紫菜調味亦芳香濃郁。

紫菜味意大利飯

除咗自來蛋糕之外，哥哥仔合共安排咗三道甜品，不過細佬只係試咗兩味。

Mango/ Burnt Coconut Ice-Cream/ Coffee

Pumpkin Ice-Cream/ Persimmon/ Melon（$75）：橙色o既南瓜味雪糕微甜輕巧，伴碟o既柿肉都好清甜

Pumpkin Ice-Cream/ Persimmon/ Melon

Sesame Mousse/Ginger Granita/Home-made Tofu（$75）：此味芝麻、薑、與豆腐o既組合有人好啱食，但亦有人食到面形扭曲，由於個人對豆腐同薑都唔係特別愛好，態度難以中立。

Sesame Mousse/Ginger Granita/Home-made Tofu

得知大肥爸爸壽辰，切蛋糕前餐廳誠心送上一round雞尾酒祝賀一番，牽起一度高潮

平心而論，「Fish School」o既地方雖大，但間隔設計上卻令座位唔夠寬闊舒適。食物方面，海鮮菜式明顯比兩款牛肉更勝一籌，此也無可厚非，不過除咗魚類處理較為出色之外，其中幾味海鮮都仲有頗大o既進步空間，海鮮學堂o既廚房內似乎有教授級，亦有學師級人馬。幸好店內一眾型男待客熱誠，大家坐得未必咁舒服，不過就肯定食得好開心！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-02-02

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I was supposed to take my buddy V out for dinner in September to celebrate his birthday but both of us got tangled up with different stuff the last little while so we ended up waiting almost 2 months to finally catch up.Picking a place to dine with V is always a challenge coz he knows so much about dining in the city. After weighing my options, I decided to go with Fish School for no better reason other than the fact that I am a fan of Chef David Lai. Although this is somewhat of a peculiar choi

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I was supposed to take my buddy V out for dinner in September to celebrate his birthday but both of us got tangled up with different stuff the last little while so we ended up waiting almost 2 months to finally catch up.

Picking a place to dine with V is always a challenge coz he knows so much about dining in the city. After weighing my options, I decided to go with Fish School for no better reason other than the fact that I am a fan of Chef David Lai. Although this is somewhat of a peculiar choice since neither of us likes fish to begin with.

The place was very lively (and packed) this evening. I elected to go with the counter tables and at times, it got a bit too close for comfort (with the staff and some neighbours) which was slightly annoying. But like I said many times here, I do anything for good food so it didn't really bother me enough to affect my appetite.

Two To Mango ($55) - I started things off the same way I did last time with one of their spiced mocktails, Two To Mango. This time around, I've asked the bartender to ditch the pepper for good coz I was looking for something more refreshing tonight.

Monkfish liver and foie gras presse, aged tangerine peel ($165) - This is still every bit as good as last time. The citrus fragrance and flavors from the aged tangerine peel (陳皮) meshed so well with the foie gras, monk fish liver, roselle purée and confit roselle. I definitely won't mind having this again next time.

Monkfish liver and foie gras presse, aged tangerine peel

Charcoal grilled seasonal shrimps ($115) - This comes in a generous portion. I really wanted to eat them along with the shells but they weren't all that crispy. Nevertheless, the shrimps were tasty with a bit of smoky flavor. Not bad.

Charcoal grilled seasonal shrimps

Cuttlefish tagliatelle with shrimp paste and ficiode leaves ($130) - I was tempted to order this last time until I found out that it was served cold. This is the chef's modern take on the traditional Cantonese dish, sautéed squid with shrimp paste (蝦醬鮮鱿). V and I decided to give it a go tonight and it was really pretty nice. The tagliatelle was obviously made with strings of cuttlefish and it was fairly tender. The mix of flavors was also a very familiar one but somehow I wasn't blown away like I thought I would be.

Cuttlefish tagliatelle with shrimp paste and ficiode leaves

Cuttlefish tagliatelle with shrimp paste and ficiode leaves

Australian wagyu bavette ($330) - If there's one thing that I haven't tried at Fish School, it's their non-seafood items so we thought it's high time that we checked this off our list. The Australian wagyu bavette, served medium, turned out to be a pretty good choice for us. Tender, juicy and full of flavors. The supporting cast was a little interesting (some pear and kale?) though.

Australian wagyu bavette

Pumpkin ice-cream with persimmon and melon ($75) - I was too full to try their desserts out last time so I was out to make amends this time around. The two of us winded up sharing the pumpkin ice-cream with persimmon, melon purée and melon seeds. It was a very interesting combination of flavors and textures that gave us a refreshing finish to our dinner.

Pumpkin ice-cream with persimmon and melon

Pumpkin ice-cream with persimmon and melon

There were a lot of foodies in the house tonight including some of the top food bloggers in the city (let's not name names here.) as well as our "Neighborhood Gourmet" (街坊廚神) - Kitty Yuen Siu Yee (阮小儀). It really goes to show that the expectation is high on this place.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Fish School is the brain child of Yenn Wong- the woman and force behind iconic restaurants such as 22 Ships, Chachawan (to name a few) & Jia, Hong Kong's first boutique hotel. Yenn Wong has now teamed up with foodie chef/ mastermind David Lai (the beloved chef behind On Lot 10 and Neighborhood) to create Fish School.Fish School has been garnering buzz since its opening in October. It's tucked away on a side alley in the ever expanding foodie area of Sai Ying Pun. Fish School ONLY takes reservati

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Fish School is the brain child of Yenn Wong- the woman and force behind iconic restaurants such as 22 Ships, Chachawan (to name a few) & Jia, Hong Kong's first boutique hotel. Yenn Wong has now teamed up with foodie chef/ mastermind David Lai (the beloved chef behind On Lot 10 and Neighborhood) to create Fish School.
Fish School has been garnering buzz since its opening in October. It's tucked away on a side alley in the ever expanding foodie area of Sai Ying Pun. Fish School ONLY takes reservations online- so make sure you book early (the reservations fill up fast!) The restaurant is cool, modern with dark undertones and three massive fish tanks. They aim to bring Asian meets Western style cooking with contemporary style tapa dishes and amazingly fresh seafood.

We made an early booking to secure seats a week ahead. I ordered a strong and refreshing low tide bloody mary drink. It's filled with Ketel 1 Vodka, Clamato, Worcester + Soya Sauce, Chili oil, chives, and white pepper $105. It was so delicious- I had 2!

monkfish liver, foie gras presse, aged tangerine peel, and roselle

We started the dinner with a monkfish liver, foie gras presse, aged tangerine peel, and roselle $165. The monkfish liver and foie gras was decadent, rich and HUGE! It comes with sweet and buttery toasted bread- but we couldn't finish the entire thing (plus, we wanted to save our stomach space for what was to come!) It was just TOOOOOO big- but we definitely enjoyed it!

Low Tide Bloody Mary

A second glass of a Low tide bloody mary! Mmmmmm.

Marinated raw crab with sea urchin over rice

WOO HOO! You know I love me some Korean Raw Crabs! Marinated raw crab with sea urchin over rice $185. Perfection. You mix it all in for a strong, savoury and comforting dish. I scooped up every bit of the rice into my mouth. Not one single piece of rice was wasted. ;)

Heirloom Vegetables and herbs garden ''gargouillou''

Heirloom Vegetables and herbs garden "gargouillou" $145 was sooooo good! Look at that beautiful variety of fresh veggies, colours, and textures (from mashed, dehydrated to roasted.) So far everything is SOOOOOOO delicious!

Wagyu Tartare, Trout roe, and dry aged beef fat

Wagyu Tartare, Trout roe, and dry aged beef fat $150. I loved how beautiful each dish was. Just look at that. The beef tartare was strong, rich and juicy.

Close up of wagyu tartare

Look at that- another shot of the wagyu beef tartare, trout roe and the sauce!!! <3

Mantis Shrimp popcorn with cured duck yolk

Mantis Shrimp popcorn with cured duck yolk $175. This was perfect. I loooooved the juicy mantis shrimp that was enveloped by a crunchy coating of fried batter and cured duck yolk. LOVE. Must try dish!
I'll be back FOR SURE to try everything else!!! <3 Fish School is a MUST check out place in my books. One of the hottest restaurants to hit Hong Kong this year!

(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

2015-11-06

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$600 (晚餐)

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