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Fusion 日本菜
2022-12-28 259 瀏覽
聖誕節同家人試新餐廳，餐廳在四季酒店4樓。裝修好特別，餐廳分開咗兩部份，如果你唔係坐房間嘅話，你就會可以喺唔同嘅地方進食，今次由於我哋多人訂咗間房，所以就冇機會嘗試呢個經驗。食物方面，自稱係意大利菜，但用了很多日本嘅食材，感覺食緊西式日餐。份量的的式式，唔會太飽嘅份量，味道可以。服務就有好多改善嘅地方，例如侍應不知為何，全程黑面，特別是聖誕節，諗住開開心心食餐飯，見到佢個樣就大打折扣。開咗幾支酒，一向的經驗，待酒師給你試酒時會介紹多少少支酒的特性，同你傾兩句，但係今次就只係匆匆將酒倒落個杯度，等你試之後就走咗，完全冇交流。以為由於外面太忙，但出去去洗手間的時間目測，只得2-3枱客人。如果廚師想幫餐廳摘星的話，看來服務是最需要注意的地方。順帶一提，餐廳酒的mark up 感覺比其他餐廳高，開瓶費就要 $900，飲酒嘅朋友就要留意啦。
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聖誕節同家人試新餐廳，餐廳在四季酒店4樓。裝修好特別，餐廳分開咗兩部份，如果你唔係坐房間嘅話，你就會可以喺唔同嘅地方進食，今次由於我哋多人訂咗間房，所以就冇機會嘗試呢個經驗。食物方面，自稱係意大利菜，但用了很多日本嘅食材，感覺食緊西式日餐。份量的的式式，唔會太飽嘅份量，味道可以。
服務就有好多改善嘅地方，例如侍應不知為何，全程黑面，特別是聖誕節，諗住開開心心食餐飯，見到佢個樣就大打折扣。開咗幾支酒，一向的經驗，待酒師給你試酒時會介紹多少少支酒的特性，同你傾兩句，但係今次就只係匆匆將酒倒落個杯度，等你試之後就走咗，完全冇交流。以為由於外面太忙，但出去去洗手間的時間目測，只得2-3枱客人。如果廚師想幫餐廳摘星的話，看來服務是最需要注意的地方。
順帶一提，餐廳酒的mark up 感覺比其他餐廳高，開瓶費就要 $900，飲酒嘅朋友就要留意啦。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    精緻但吃不飽的一頓午餐
    2022-12-02 750 瀏覽
    這間餐廳位於四季酒店內。食物外表十分精緻，味道還可以，只是甜品實在太甜了 ，但是環境優美服務周到。午餐約1200港元一位。如果你主菜想吃牛扒或龍蝦價錢約2000元一位。我認為價錢偏貴，因為今天花了1200港元，我好像沒有吃飽！如果想吃饱的相信需要叫晚餐的套餐朋友说大概3000一位。最奇怪的是：在香港很少餐廳會收取熱水費用，這裏需收80元1瓶瓶裝水費，然後代加熱。所以無論你喝什麼水都是要付錢的，朋友開玩笑说吃完這餐饭後感覺很口渴。我認為這裏是一間一試無妨的餐廳，午餐比晚餐的性價比高但要有半飽的1E1理準備。如果我想吃同類的食物，我較喜歡Roganic,因為味道更好，價钱更優惠，而且菜色比较飽肚,只是環境比不上這裏。
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    這間餐廳位於四季酒店內。食物外表十分精緻，味道還可以，只是甜品實在太甜了 ，但是環境優美服務周到。午餐約1200港元一位。如果你主菜想吃牛扒或龍蝦價錢約2000元一位。我認為價錢偏貴，因為今天花了1200港元，我好像沒有吃飽！如果想吃饱的相信需要叫晚餐的套餐朋友说大概3000一位。
    最奇怪的是：在香港很少餐廳會收取熱水費用，這裏需收80元1瓶瓶裝水費，然後代加熱。所以無論你喝什麼水都是要付錢的，朋友開玩笑说吃完這餐饭後感覺很口渴。
    我認為這裏是一間一試無妨的餐廳，午餐比晚餐的性價比高但要有半飽的1E1理準備。如果我想吃同類的食物，我較喜歡Roganic,因為味道更好，價钱更優惠，而且菜色比较飽肚,只是環境比不上這裏。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2022-12-02
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      $1200 (午餐)
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      Appealing to all senses
      2022-11-05 3461 瀏覽
      Dinner at the new restaurant NOI at Four Seasons hotel, but not really under the Four Seasons. (But they still offered 3 hours complimentary valet parking.) Chef behind NOI is known for hisaward-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the l
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      Dinner at the new restaurant NOI at Four Seasons hotel, but not really under the Four Seasons. (But they still offered 3 hours complimentary valet parking.) Chef behind NOI is known for his
      award-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.
      Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the lounge where we ordered drinks.
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      Couldn’t be bothered to go through the thickish wine list so went for the $1,280 long pairing: 4 glasses of white; 1 red; 1 sake; 2 dessert wines. Interesting choice of wines.
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      We were next presented with 2 platters containing the ingredients of our meal.
      We also took the trio of appetizers at the lounge, being
      -Japanese shrimp tart
      -Fish tart and
      -Chicken and carrot layered between pieces of thin pastry.
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      We were then ushered into the main dining room. Counter seating 6; with a few tables. 2 private rooms; only one functioning at the moment tho. Normally we would pick the counter but Grumpy had a stressful day at work and preferred to sit comfortably away from all the action.
      Next course: tuna belly tartare topped with Kaluga caviar.
      Another trio, being:
      -Hokkaido scallop
      -Clam with sweet vinegar and
      -Abalone with miso.
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      Dry aged Hamachi in tomato water with roasted kombu, shiso oil and turnip. Everything went well together.
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      Steamed egg in Iberico Pork consommé with king crab, ikura and Matsutake
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      Brioche with olive oil and butter.
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      Scottish blue lobster and pumpkin puree in lemon oil topped with Japanese puff rice. Not normally a fan of lobster but there was no fishy taste at all. Very enjoyable.
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      Dry aged Silver Pomfret in Vin Jaune XO Sauce with green peas, razor clams. Vin jaune is French for "yellow wine", a dessert wine from the region of Jura. Perfect balance of flavors. Texture was excellent too- firm but not chewy.
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      Wagyu Beef topped with white truffle in French vinaigrette. Blop of beetroot paste.
      Spinach was soooooo salty I forgot completely about etiquette and just spat it out. Beef was a bit too fatty for me.
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      Pasta with Red Uni. 20 grams. Perfect serving size.
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      Dessert:
      -Cheese flan with sweet potato
      -Banana IceCream with Rum topped with Oscietra caviar
      -cucumber sorbet
      -petits fours: Yuzu Soy sauce Chocolate; lemon tart; whisky gum; rice cake.
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      In summary: Elaborate dining experience which should not be rushed. Appealing to all senses: loved the decor- ubiquitous display of interesting figures and artsy objects; enjoyed the chef’s playlist (featuring some of my Dad’s favorite songs). Appreciated the Japanese influence throughout the meal. Excellent service. Could see a Star on the way (salty spinach aside).
      Potentially off-putting matters: excessive emailing AND calling to confirm reservation; hot water to be served only by heating up a bottle of mineral water.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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