影片
港鐵九龍站 B 出口, 步行約9分鐘
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電話號碼
23980291
營業時間
今日營業
12:00 - 15:00
18:00 - 00:00
星期一
全日休息
星期二至三
18:00 - 00:00
星期四至日
12:00 - 15:00
18:00 - 00:00
*星期二至日:(最後入座 20:15)
以上資料只供參考, 請與餐廳確認詳情
相關文章
Went a few times for dinner when restaurant first opened- extravagantly yummy experiences. There’s been a lot of chatter about seeing chef Sung Anh on that Netflix show. Decided to revisit since they started serving lunch, which according to PickyEater, was not as costly as dinner. We were seated and presented with menus (without prices). Server noted that the menu did not include the signature items abalone taco and acorn noodles and asked if we would like them. As a matter of course and reflex, we replied “Yes Please!”.Here’s what we had. Welcome drink: choice of a non-alcoholic Raspberry Soda or rice Wine with Pine Leaves; both refreshing concoctions to kickstart our lunch. Prawn on crispy seaweed filled with mashed potato.Tartlet with Broad bean, Green Soybean, Cauliflower and Almond. Add on- charcoal-grilled abalone in a crispy taco shell made from beancurd skin and shiso leaf.Poached Bigfin Squid accompanied by summer seaweed, cucumber, and sweet radish served with a Cold Broth of fermented red pepper tomato and carrots; refreshingly spicy.Steamed Egg with Pine Nut, prawn, corn, ginkgo, topped with shaved black truffle.Grilled Butterfish, served on foam of salted anchovies, pickled cherries and chilies; finished with deep fried Korean mint leaves.Another add on : noodles made with acorns- roasted then ground into a fine powder. Served with Parmesan cheese and Korean parsley butter purée; topped with shaved Australian black truffle.Korean "Galbi" Short Rib- expertly prepared, meltingly tender. Served with three types of Korean rice cooked in a cast iron pot.No one was near halfway full. Jokingly I asked if they wanted more acorn noodles and everyone exclaimed that their stomachs needed a repeat of the whole meal. Jasmine Sorbet with CoconutBasque cheese cake Rice Cake to go with our coffee.In summary: with the addition of the add-ons, our meal came up to around $2,000 pp. Not even half full. Quality over quantity innit…
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近來大熱爆紅真人ꜱʜᴏᴡ 《黑白大廚》，相信有看的不少人也曾被他那外冷內熱的神級評判 - 安成宰ꜱᴜɴɢ ᴀɴʜ圈粉。傳奇的安成宰曾是職業軍人曾駐軍伊拉克，後來對烹飪產生興趣轉業，其後先後於多家米芝蓮三星級餐廳工作。2017年回到韓國開始「ᴍᴏꜱᴜ ꜱᴇᴏᴜʟ」，甫開店已即奪得米芝蓮一星殊榮。經過年復年的努力，2023年終成為韓國唯一一家米芝蓮芝三星級餐廳以及亞洲50最佳餐廳之一。.在看完安主廚為黑白廚師準備的那一道招牌菜橡果麵配黑松露ᴇᴍʙᴇʀ ʀᴏᴀꜱᴛᴇᴅ ᴀᴄᴏʀɴ ɴᴏᴏᴅʟᴇ，急不及待地想親身一試。主打韓式新派精緻料理，ᴍᴏꜱᴜ香港店2022年於ᴍ+開幕。餐廳設計非常簡約，應該跟安主廚那「不作無意義裝飾」的風格有密切關係。.ᴅɪɴɴᴇʀ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ 💲2180/ᴘᴘ.✿ ꜱᴍᴀʟʟ ʙɪᴛᴇꜱ✿ ʙʟᴀᴄᴋ ꜱᴇꜱᴀᴍᴇ ᴛᴏꜰᴜ✿ ᴍᴀᴇꜱᴀɴɢʏɪ ꜱᴏᴜᴘ✿ ᴛɪʟᴇꜰɪꜱʜ, ꜱQᴜᴀꜱʜ, ꜱᴀꜰꜰʀᴏɴ✿ ꜱQᴜɪᴅ, ᴄᴜʀᴇᴅ ʙᴇᴇꜰ, ʟᴇᴍᴏɴ✿ ᴇᴍʙᴇʀ ʀᴏᴀꜱᴛᴇᴅ ᴀᴄᴏʀɴ ɴᴏᴏᴅʟᴇ✿ ʜᴀɴᴡᴏᴏ ʙ.ʟ.ᴛ✿ ꜱᴍᴀʟʟ ꜱᴡᴇᴇᴛꜱ.ᴅɪɴɴᴇʀ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ 菜單一共八道菜，前菜小吃一共四品、甜品也有三款，以及最後還有小點，所以全晚可以品嚐到14款不同菜式，毫不欺場。相信不少人如我一樣衝著ᴄʜᴇꜰ ꜱᴜɴɢ兩個招牌菜而來，但也請相信我，店家出色的餐點絕不止兩款。.菜單內有三款為安主廚拿手的熱門招牌的菜式，包括：前菜內的鮑魚玉米餅、黑芝麻豆腐啫喱，以及《黑白大廚》內為人所熟悉的橡果麵配黑松露。.服務員簡單介紹菜單之後，餐廳先送上一杯甜度很高的韓國松子米酒作ᴡᴇʟᴄᴏᴍᴇ ᴅʀɪɴᴋ 。第一款的ꜱᴍᴀʟʟ ʙɪᴛᴇꜱ 是來自韓國東海的海苔杯，紫菜包着薯仔沙律，加上甜蝦刺身，一開始已經有滿滿的驚艷感。之後第二款同樣是讓人非常驚喜的小蘿蔔撻，杏仁的外層以及很有趣的蘿蔔啫喱餡料，是一款新鮮感滿滿爆好吃的一款作品。第三款的是煙燻魚撻，刺身魚煙熏味很重。第四款ꜱᴍᴀʟʟ ʙɪᴛᴇꜱ是萬眾期待的鮑魚ᴛᴀᴄᴏ，安主廚在節目也提及過這款早期的招牌作品：韓國炭烤鮑魚版本的玉米餅。意料之外地還是微暖的狀態，鮑魚軟腍加了點紫蘇葉，真的很特別也出色。.正式的第一道菜是黑芝麻豆腐啫喱，就像小籠包一樣。外層是黑芝麻豆腐包著新鮮的海膽，滑溜溜豆腐黑芝麻味濃郁。再來是海帶湯，意外的是用上了鵝肝和蠔。.中場的清蒸馬頭魚用了藏紅花以及南瓜，魚味不算濃肉超嫩滑那種，重點的精華是那湯汁，很惹味。再來的風乾牛肉配搭魷魚筒，魷魚筒內釀了帶子和飯，很精緻。.另一招牌的橡果麵由廚師每天現做，加了橡果粉末在麵團，散發着獨特的香氣。再配上雞湯做的醬汁以及大量經煙燻過的黑松露現刨薄片，大好吃份量真的是太少了。是日主菜是韓國西冷牛牛肉 ʙ.ʟ.ᴛ。韓牛以炭燒至四成熟，以ʙ.ʟ.ᴛ三文治的概念呈上。當中就算簡單的蕃茄、生菜配料也幾個特別處理，蕃茄超甜以外的味美。.是日甜品有三款：紅茶雪葩、杏仁布甸以及個人認為最佳最特別的韓國昆布雪糕，再加上微鹹海苔，是令人印象非常深刻的一款甜品。
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簡直係世外桃源，感覺好似韓劇嘅餐廳一樣，呢一間餐廳食嘅嘢食，好特別我從來都未試過咁特別嘅菜式，每一度菜式都覺得好用心好有心機，好好食好好味，感受到廚師嘅精心製作，冇諗過食材有呢一個味道，雖然係貴，但真係要來試吓環境清幽，典雅，同我睇韓劇一樣，外邊係一個公園，仲可以睇到香港嘅夜景，好靚，值得嚟嘅一個餐廳今日試嘅菜式，每一道都好特別，但我覺得最鍾意食嘅係佢嘅鮑魚菜式，仲有前菜，另外豆腐包海膽，已想不到豆腐裏便係有海膽再配上魚露醬汁，實在太好味啦，層次感非常豐富，而且帶出食物嘅鮮味
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看完黑白大廚後，安成宰chef 開設的Mosu 成為了熱話，能預約到一席位已經很幸運。餐廳位於西九文化區M+，環境清幽雅致，帶有一點韓國風味。🍠Dinner Tasting Menu $2180 p.pSmall bitesBlack sesame tofuChadolbagi brisket “Guk”Tilefish in brassicaSquid, cured beef, lemonEmber roasted acorn noodleHanwoo with cool weather vegetables Small sweets餐單其有8道菜，前菜共有4款而甜點共有3款，前菜對我而言最驚喜。第一道海苔包薯蓉加上甜蝦刺身，味道已經帶來滿滿驚艷。第2款蘿蔔撻及第3款煙燻魚撻都不錯。第4道是鮑魚粟米餅，鮑魚慢煮的軟熟程度令人驚訝，非常軟腍💛💛💛其後的海膽豆腐都好出色，海膽很鮮甜美味比較平淡的是chadolbagi 牛腩湯， 牛腩偏韌。Tilefish 肉質很嫩滑，而魷魚卷比較遜色，個人覺得有點點腥，造型有點像血腸。橡果面上滿佈一片片的黑松露，配上醬汁更突顯黑松露香氣。韓牛煮至Medium 程度，肉質軟腍。甜品有茉莉花雪芭及南北杏肉桂布甸，但個人口味唔喜杏仁同肉桂，所以就不予評價。整體食完整個MENU 最喜愛係前菜的甜蝦同鮑魚TACO，兩款都給予滿滿的驚艷。其餘的菜色都OK，但發揮正常。老實fine dining 份量真係食完都未夠飽飽，依個價錢如果可以試到更多令人驚艷的菜會更好。
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Truffles contain androstenone, a pheromone that, according to scientists, 40% of the population hates the smell of.And I am one of them.So, Chef designed a new dish for me instead of just replace truffles component. And proofed by staff that she has never seen this dish! I feel honor & suprise for my tailor-made meal. This dish is delicious & full of sincerity.By the way, Mosu truffles dishes are all delicious without any hate smell.
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