ON Dining Kitchen &amp; Lounge (已結業)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2015-06-04

用餐途徑

堂食

人均消費

$1000 (晚餐)

推介美食

Cookmecookies

等級2

I had the pleasure to have diner at On on a Saturday night for a romantic date.
The place is very big, 2 floors and great view. The staff was surprisely very good: professionnal, helpful and discrete in the same time, I rarely experience such a perfrct service in HK.
For the food, I tried the foie gras terrine in starter: the foie gras was very tasty and came with a little jam (citrus?) a bit too strong to go with the foie gras but still good.
Main dish, I had the veal, it's not the regular filet, it's even tender! The macaroni artichok that come with it was amazing, no kidding! We took roasted potatoe for sider, nice but not as amazing than the macaroni. My other half, took the iberico lamb, very strong smell, you must be a lamb lover to like it, otherwise it's too strong.
For dessert, we had rhum baba and tiramisu. Both excellent! You can enjoy a rhum baba show because they prepare it next to you, which I found cool. The tiramisu came at first small by the look but at the end it was plenty to eat.
I forgot to mention, the bread is very delicious, so crispy ! I could see it baking in the oven in the open kitchen.
On is not the place you go casually, it's elegant and everyone is dressed up. So don't go because you are just hungry, you go there to have a nice evening or bring your love, definetly the right place for date night!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

supertaster mel

等級4

587

ON Dining Kitchen & Lounge is the new restaurant from Chef Philippe Orrico of the newly minted 1 star Upper Modern Bistro, focusing on southern European and Mediterranean flavors. Located on the 28th & 29th floor, the lounge boasts views of Central through its outdoor terrace while the formal dining space is located downstairs. Set lunch is priced at HK$288 for 2 courses or HK$328 for 3 courses - not unreasonable but not cheap either. To be honest, I wasn't that impressed with Upper Modern Bistr

I'd prefer the lounge more during the day because it is more airy and bright with the open terrace space compared to the dining room. I also like the retro chic decor and casual vibe of the lounge but the dining room looks bright and modern as well with its white, black and lavender color tones.

563 瀏覽

5 讚好

The baguette was warm and toasty while the butter was room temperature so both passes the bread test.

431 瀏覽

11 讚好

Starters

Foie Gras Terrine [3.5/5] - with red fruit chutney and toasts. No surprises here - the terrine tasted as expected while the chutney was a nice compliment with its tart flavors as a contrast to the richness of the foie gras.

Tourteau Crab [3.5/5]- with lobster & tomato salad. The salad was very pretty to look at with its spring-like colors. The ingredients were fresh while the tart Yuzu dressing set this dish apart from being just another salad, but we had to send this back when we realized there was a film of dust on the outer rim of the plate. All of our other plates had no problems so hopefully it was a one-time mistake.

Poached Egg [3.5/5] - with braised veal, mushrooms & spinach. The poached egg was very nicely done with a gorgeous runny yolk but the flavors in this dish were otherwise uninteresting and one dimensional with a heavy mushroom taste.

Mains

Roasted Chicken [4.2/5] - with potatoes, mushrooms and truffles. The mains proved to be better than the starters as the chicken was juicy and tender while the truffle jus was aromatic!

Angus Beef Cheek [4.4/5] - with parsnip puree and red cabbage. The beef cheek was another well-executed dish as the beef was very soft in texture with rich flavors.

Duck Leg Parmentier [3.5/5] - this was rather interesting as it resembled a shepherd's pie with a fluffy layer of mashed potato on top of stringy duck meat. I loved the toasted crispy top of the potato puree with the crunchy mini croutons but the meat layer was unfortunately too salty.

Dessert

Tiramisu [3.8/5] - with mandarin sorbet with cinnamon, nuts and candies. The tiramisu itself was actually very good with a rich mascarpone content while the sorbet was refreshing as well. The various toppings on top felt extraneous though as it didn't add much to the dessert and not well integrated - just give me a bigger slice of the tiramisu!

Set lunch also came with tea or coffee but our coffees tasted overly bitter. I had to add a ton of milk and sugar to make this drinkable.

Verdict - no doubt the food was solid and well executed but it also didn't leave us wholly impressed or excited either as most of the dishes tasted as expected so there were no surprises. Maybe our expectations were too high? Perhaps it's due to the limitation of the set lunch menu so dinner will have to be the real test of the kitchen. At this point, the verdict is still out but the high quality of the food at lunch gives us confidence to come back and try the food at night!

Follow me on Facebook: www.facebook.com/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。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

推介美食

Ali~!

等級3

I have been waiting and waiting for the opening of Chef Phillipe's second venture; and finally, it was opened on Dec 12. We had our first visit on Dec 19 and decided to switch our Christmas Dinner booking from Upper Modern Bistro to this new baby of Chef Phillippe.We were at the window seat at the far end of the restaurant while there was another floor above to serve the purpose of a bar. Since it was Christmas, they had a Christmas Menu but we were also welcome to go for a la carte. Placing our

I have been waiting and waiting for the opening of Chef Phillipe's second venture; and finally, it was opened on Dec 12. We had our first visit on Dec 19 and decided to switch our Christmas Dinner booking from Upper Modern Bistro to this new baby of Chef Phillippe.

We were at the window seat at the far end of the restaurant while there was another floor above to serve the purpose of a bar. Since it was Christmas, they had a Christmas Menu but we were also welcome to go for a la carte. Placing our trust on Phillippe and Jeremy, we decided to go Christmassy and opt for the Christmas Set Dinner.

722 瀏覽

A dish of canapés was served not long after we ordered - there was a selection of 4.

234 瀏覽

3 Oysters N 3, Tomato Salsa

Bite sizes yet very refreshing and all offered different tastes and textures. Preferred the black truffle on bite-size toast and the shredded crab meat toast.

Then we moved on to our appetizers - 3 Oysters N 3, Tomato Salsa & Caviar, and Duck Foie Gras Terrine, served with a glass of Chateau Rieussec 2005. Both dishes had a spread of tomato paste that lifted the oceanic umami taste in oysters, and lifted the heaviness of foie gras. The wine went well with the appetizer, it was pleasantly sweet and thick, with aromas from apricot and some other spices.

178 瀏覽

Duck Foie Gras Terrine

153 瀏覽

Sea Urchins Buckwheat Pancake and Cauliflower Purée

Then we had a Chestnut Velouté, White Truffle Chantillyand Sea Urchins Buckwheat Pancake and Cauliflower Purée.

This chestnut velouté was one of my favorites of the night. The Christmassy hot soup with a rich fragrance of chestnut was so fulfilling! I almost wolved down the bowl and forgot I should leave more space in my stomach for more upcoming courses.

0 讚好

0 讚好

0 讚好

Chestnut Veloute, White Truffle Chantilly

155 瀏覽

0 讚好

0 留言

This buckwheat pancake with sea urchin reminded me of a similar course at Pierre Gagnaire's magic 8 tasting menu I had earlier in November, which was one of Pierre's signature dishes. Phillipe's pancake did not have beef but came with cauliflower purée instead. The pancake was thicker in order to enfold the sea urchin and purée. The texture of the whole dish was very smooth and creamy. Sea urchin was a rather good match with the pancake but a variety of texture was missing in the dish.

Poisson du jour arrived - Wild Sea bass, seasonal vegetables, octopus & scallop emulsion. The seabass was smooth and tender as usual, and I loved how the emulsion made the dish taste like a rich seafood plate.

Wild Sea bass, seasonal vegatables, octopus

159 瀏覽

Périgord Black Truffle Risotto

Moving on was our Périgord Black Truffle Risotto. Just in season for the 'diamonds of Périgord, it gave a subtle earthy flavor as if adding its stimulating perfume to the creamy risotto! I am a full and happy girl now!

227 瀏覽

Then it was our poultry course - Roasted Chicken Maransin, Artichoke Puree & Black Truffle. Very tender white chicken meat, but I would say the risotto was much more memorable.

210 瀏覽

We took a break before our cheese course, and as Jeremy walked over, he came along with his could-not-be-better cheese platter, and oh! There were so many that some were overflowing on the brink of the log as it was placed delicately on our table!

I would not write on each and every type of cheese as I have done before, but would love to talk about this Vacherin Mont d'Or - made from pasteurized cow's milk, served during the winter season.

127 瀏覽

Mandarin Panache, Chestnut Mont Blanc, Mandarin sorbet

Jeremy picked two types of Vacherin Mont d'Or for us, one of stronger taste which could be served alone; while the milder one came with truffle! It was runny and velvety and I loved its yielding texture along with the faint truffle aroma!

We wrapped up the night with dessert - Mandarin Panache, Chestnut Mont Blanc, Mandarin sorbet.Since it was Christmas, it was inevitable to avoid chestnuts, especially mont blanc, but I totally did not expect it to be this good! Perhaps the main ingredient was mandarin, it was very citrusy that it washed away the heaviness we felt after finishing up the whole cheese platter. The mont blanc was very smooth which added a hint of sweetness to the dessert. Lovely it was!

202 瀏覽

Definitely a great start for ON, with a team of fantastic four and other staff who left the comfort zone in hotels and embarked on their own adventure in the city. Would come again, and again, and again.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-12-25

用餐途徑

堂食

人均消費

$1750 (晚餐)

慶祝紀念

聖誕節

推介美食

alexanderhfl

等級1

It’s hard to find a nice restaurant at a reasonable price in Hong Kong. After living in Hong Kong for 2 months, I decided to give the newly opened ON Dining Kitchen & Lounge a try.
For any restaurant I always order poached eggs. It may be the simplest dish, but for me, using the most basic ingredients really reflects the skills of the chef.
When the waitress brought out our plates, it sure didn’t disappoint. When I saw that the egg white were smooth and wobbly I instantly knew that this would be above average (I know my eggs well). The braised veal added an interesting touch to the dish, giving it a medley of flavor and texture.
My friend ordered the Tourteau Crab, and I must say that it was divine after swiping a bite when he wasn’t looking. As an appetizer, it was extravagant. Served with lobster and vegetables, you can really tell that the freshest ingredients have been used. Definitely a must try if you’re a seafood fanatic like me.
The main course arrived shortly, and that didn’t disappoint either. Feeling rather ‘adventurous’, I ordered the Angus beef cheek with parsnip puree. You can’t cook a steak wrong, but it’s hard to cook a steak that keep customers coming back for more. Well Chef Philippe Orricois one of those rare chefs. The meat was so tender I’m having flashbacks whilst writing this.
The Penne pasta with parmesan and pickles wasn’t half bad either. Knowing that cheese can be a little heavy for some, Philippe used the tartness from pickles to balance out the creaminess of cheese. It’s the small thoughts like these that show the chef’s passion.
For these two courses I paid $288. I personally think it’s a really decent price considering the superb quality it offers. I for one would definitely be returning again. Except this time with my phone charged so I can complement my review with pictures.
Like everyone else, I paid a visit to the Lounge upstairs before I left. You can’t say you’ve been to ON if you haven’t seen their terrace. Although it was a bit chilly that day, the view was spectacular. For those who always wanted to experience what it’s like to live in Central, then you’ve come to the right place. I know where I’m heading for happy hours now.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-12-22

用餐途徑

堂食

人均消費

$288 (午餐)

食神歸位

等級4

926

107

December is always a popular month for restaurant openings as many new restaurants try to sneak their way in before the start of the Christmas season. As a long-time follower of Chef Philippe Orrico, I have been keeping tab on his newest venture, ON Dining Kitchen & Foodie Bar which is also slated to open some time this December.After a much anticipated wait, I finally got some great news that the restaurant would soft open some time this week.Perched on the 28th and 29th floor of the newly open

December is always a popular month for restaurant openings as many new restaurants try to sneak their way in before the start of the Christmas season. As a long-time follower of Chef Philippe Orrico, I have been keeping tab on his newest venture, ON Dining Kitchen & Foodie Bar which is also slated to open some time this December.

After a much anticipated wait, I finally got some great news that the restaurant would soft open some time this week.

Perched on the 28th and 29th floor of the newly opened 18 On Lan Street, ON Dining Kitchen & Foodie Bar combines a fine dining experience (ON28 on 28/F) with a bar scene (ON29 on 29/F) both under the same roof.

1462 瀏覽

We took the elevator up to the reception area on the 29th floor and was quickly escorted down a narrow set of stairs before finally reaching the dining room.

I had a chit chat with the restaurant manager and was told that during the first weeks of operation, Chef Philippe Orrico will be around to ensure that everything is on the right track. Then he will start splitting time between here and Upper Modern Bistro.

1368 瀏覽

It didn't take us long to go through the food menu and while we waited for our food to arrive, time to check out ON29 upstairs.

The place is very atmospheric and elegant.

1699 瀏覽

The bar is championed by head barman Giancarlo Mancino, an award-winning bartender who used to work at 8 1/2 Otto e Mezzo and Il Milione in a similar capacity.

786 瀏覽

They even have a cozy terrace extending deep into the shadows of Lan Kwai Fong.

1444 瀏覽

4 讚好

An awesome view of the new California Tower which will be opening shortly.

768 瀏覽

Iberico pork mini-burgers

Back down the stairs we go, our starters were already sitting there waiting to be served.

I haven't had Chef Orrico's signature mini veal burgers for a while now. Perhaps this version with Iberico pork ($128) could help me forget about those juicy veal burgers?

Evidently not. The Iberico pork was surprisingly not as flavorful as we once thought (3/5).

We had a similar dish at ON28's next-door neighbour, Arcane about 2-3 weeks ago. It was the very same concept of an open ravioli which they called it lasagna here ($328).

Underneath the open ravioli were some sautéed langoustine, veal, mushroom and zucchini served in an Asian inspired lime and coconut soup (3/5).

510 瀏覽

Quails and lobster pie with small lobster salad

The quails and lobster pie serving with a lukewarm bisque sauce and piquillos was next ($428) . This tasted very much like a homemade quiche but with lobster meat, quail, mushroom and spinach as fillings (3.5/5).

I strongly recommend sharing half of it with someone because this is really heavy.

388 瀏覽

If the pie's getting a little too oily, there's a small lobster salad that goes with the dish to freshen things up.

401 瀏覽