ON Dining Kitchen & Lounge (已結業)

Just had a company lunch there with some colleagues and we all thought the food was really good. The service was very good too. I couldn't decide which dessert to try (the lychee compote or the chocolate coffee cream) and the very nice waiter gave me both to try. Must try the prime rib terrayaki 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻

On Dinning, it was spectautular last time we visited a few years ago. A few weeks ago, we decided to go for an encore as pre-mother's day celebration brunch. Philippe Orrico, the acclaimed chef who was previously the head chef of Pierre at Manderian, run this two stories restaurant with fantastic views of Central, that includes a lounge, terrace, bar and a modern contemporary dining room.On the brunch menu, with Aperitif Bites, Starters (5 choices pick 1), Main Courses (5 choices pick 1), Dese

今晚又同客去食好西。ON Dining 係米🐷蓮一星，價錢又不是太貴，所以決定一試。地點在老蘭邊邊，此大廈重有好多其他飲酒食野地方。一入此餐廳感覺吾係好高級，我講係同caprice , Amber 之類比較。我覺得暗左少少。吾會係同女友第一次要去嘅感覺。食品質素幾好，我地點左tasting menu 加wine pairing, 酒嘅介紹吾錯，只覺得tasting menu 黎講菜式吾夠surprise. 個cheese 嘅presentation 好靚。

Services are good, environment is nice, staff are friendly. Price ok, but may be the expectation is too high.....Lobster meat in lobster bisque tastes like fresh lobster....the soup is really yummy.The texture of the teriyaki beef ribs doesn't taste like the kind of beef rib u would expect in a $388 for two course lunch set, in a Michelin one star restaurant.Apart from all these, everything is just fine and nice.

再訪on dining 今天一行四人一家人到on dining共晉午餐預祝母親節。可能是weekend 的關係，只有brunch 供應沒有set lunch提供。Brunch （$488） 的內容豐富得很，有香檳, sharing aperitif bites,starter, main course, dessert 同餐飲。侍應細心的開了香檳，倒了少少再問我啱唔啱口味，然後再為我們準備香檳。這服務真的貼心，上次在amber 的wine pairing 也沒有這麼細心。這香檳入口香甜，即使我們不飲酒也覺得容易入口，唔乾身，不錯！Sharing aperitif bites 有生蠔、三文魚、foie gras custard 同5 j bellota ham. 生蠔入口creamy, 帶著海水的氣息，咸咸地，感覺清爽；三文魚很新鮮，同在上次在揶威吃的差不多！foie gras custard 真的好好食！必食！入囗滑溜而味道濃郁，好rich 好rich 的鵝肝味道！而5j ballots ham 應該是二年以上的，否則應該沒有那麼甘香。Traditional beef tartare生

Second Visit of On dining within this year, wonderful experience with good service. Highly recommend people who want a decent weekend lunch, especially who love desserts. Weekend Lunch costs $488Glass of Champagne / wine ( we chosen house White : Chardonnay from Australia - Fair quality) Appetizer- Oyster served with Yuzu jam &  Avruga Caviar (Excellent balance of taste)- Smoked Salmon on Mini pancake- Foie Gras Custard crab meat ( Perfect to serve with house bread) - Bellota HamStartersHighly r

去咁高級既餐廳食飯，真係估吾到服務員態度十分惡劣 米之蓮一星廚師煮的食物十分難食，同垃圾無分別，沒味道！應有味就沒味，有味就太鹹，個外籍廚師沒有烹飪技巧，食物又吾新鮮！😡一定冇下一次，永遠不會幫襯！😡😡

An amazing truffle dinner by chef Philippe Orrico, followed by a deficious truffle Brillat savarin and cheese platter by Jeremy Evrard. Generous servings of truffles!! Thank you for an extremely enjoyable dinner!! Very professional and friendly service. Can't wait for the next one!

今次帶客人黎左中環安蘭街18號頂樓既On Dining呢間餐廳同Upper Modern Bistro都係同一個集團食過幾次 水準保持得唔錯 我自己覺得午飯又抵食些少又唔差過晚飯!兩個Course價錢$348頭盤我叫左個63度蛋呢種溫泉蛋好多西餐都有 可能大家已經覺得好唔陌生妙處係除左蛋之餘 仲有龍蝦意大利飯而個汁有少少咖喱味幾開胃!而第二道菜就叫左個牛肉牛肉配上紅酒汁做得好好 無overcook而附帶一些法國豆同煙肉粒另外亦有些Gnocchi (薯仔小餃子)最後無加錢叫甜品而午餐都免費跟茶或咖啡

今日又是週末，繼續米芝蓮尋味之旅。午餐很簡單,頭盤主菜各一，有餐飲同餐酒一杯。香檳非常容易入口，雖不是Mott,但唔太乾身，甜甜的，容易入囗，質數中上。 Starter: avocado guacamole, salmon roe三文魚子牛油果醬：三文魚子大大粒鹹鹹的，一咬即破，的配上牛油果蓉，感覺味道清新。但是我不太愛牛油果的味道。 Pama ham : 是五年貨式，唔太肥，肥瘦相間，入口有脂肪油香，火腿味道甘香唔咸，隱約有橡果味道。配上醃青瓜,爽脆囗感，別有一番風味。Foie gras creme brûlée 焦糖鵝肝醬：曄嘩嘩！這個超級好食。鵝肝醬，丶十分軟滑細緻，味道濃郁而甘香，有忌廉慕絲的幼滑質地，再加上焦糖脆面，非常可口！配上多士薄片，軟滑肝醬同鬆脆質感，非常美味！這是比煎鵝肝更好味，更濃更滑的鵝肝醬。63 egg Comte cheese risotto,shimeji mushroom,wild garlic emulsion 63度半熟旦配本茹，芝士risotto，蒜味泡沬：半熟旦旦黃𣪧紅，質地流心啫喱狀加上蒜味泡沫，十分惹味。把旦汁拌risot

一起身見難得咁好天，一於去中環食個brunch再開始一日既形成！On Dining 餐廳環境唔錯，非常舒服，weekend黎relax下就最正啦 Brunch點小得鬆軟既麵包. 佢地既麵包非常香，而特別既系放系bread 既袋裏面，好特別！ 頭盤系Sharing Aperitif Bites，有Avocado Guacamole, Salmon Roe，Smoked Duck & White Beans, Olives，Tomato Salsa, Croûtons, Parma Ham，Foie gras Crème Brulée頭盤所有野都好好食，特別中意個鵝肝creme brulee 同guacamole，不過有d不足既系三個人需要share一份，有小小唔系好足分量 之後非常清淡的一道菜- 63°Egg, Foie Gras, Smoked Eel, Enoki, Shiitake Bouillon， 慢煮既蛋好嫩滑，配上暖煜煜既鵝肝湯頭，最適合系咁凍既天氣食架啦! 不過雖然加左比較重味既鵝肝，但系整道菜味道偏淡。主菜叫左Silver Cod, Parma Ham,

Finally went to this Michelin restaurant! and it was very impressive indeed and didnt even disappoint me even though i had a high expectation. I ordered the Jeremy cheese selection and some wines, woah the cheese platter was amazing. The comet cheese was rich and I really loved the texture, it left me speechless enjoying these authetic French cheeses with such an amazing rooftop view. I also tried the famous Onegroni, it was strong and i loved it. It says that it is made with a special formula f

星期日, 有咩好得過呢？ON Dining Kitchen and Lounge. 之前都有聽過lee間餐廳，朋友食過lunch 都話唔錯，所以就試下啦 先來耶飲，有２款，靚女們就揀左無酒精嘅Lychee Energizer Mocktail，同行嘅”俊男” 就要左Spritzer Cocktail Spritzer Cocktail Lychee Energizer Mocktail 唔知點解杯cocktail 好girly 但係杯mocktail 好 boyish … Sharing Aperitif Bites 冷盤都有幾多款, Lentils humus tartlet, White beans, Parma ham, cod tarama, Olives, smoked sardines，其實每樣都唔算十分好特別，幾個人share食，少少地都幾開胃 3 oysters, avruga caviar 忠誠生蠔fans嘅我, 頭盤當然揀左生蠔啦。唔算好肥美，但係都算有海水味同好新鮮！讚！ Seaonal Fish唔知點解今日好想食魚（女人就係咁ga la, 其實做人又唔洗樣樣都有

ON Dining Kitchen and Lounge is from the people behind Upper Modern Bistro. Philippe Orrico created a dining kitchen area on the 28th floors (for well yup, you guessed it, for people to dine at) and a lounge on the 29th floor for people to drink, laugh, be merry and eat some delicious cheese.I’ve been a few times but only just blogged about it now! Whoops.63°eggs, wild mushrooms, shellfish bisque & yuzu lime $248. This starter was perfection. I wanted to eat up every last bit of the broth, froth

When you plan a move to another country, one of the things that's hardest to do is to say goodbye to friends and family. Sure, everyone says all the right things, like 'of course we'll keep in touch' and 'it won't be long before we come and visit', but you alway have that nagging fear in the back of your mind that it might be a long, long time before you catch up again.I guess the thing about moving to a county like Hong Kong is that it's pretty much the centre of the world, you can stop off her