restaurant Akrame (已結業)

I made a booking for my brother’s birthday celebration. I emphasised it’s birthday. When we sat down, I already told the staff politely it was my brother’s birthday. The staff said okay. Well, there was not even a single candle or a little happy birthday for my brother. It’s truely disappointing for a “Michelin 1 star” restaurant, the service was bad obviously. Please do not say “okay” when I told that it’s the birthday celebration. Or please do not ask the customer if there is any special occa

貴為米芝蓮一星級餐廳, 良好的顧客服務是必須, 但 Akrame 的服務態度明顯不符合米芝蓮一星的質素。 本人在十月中經餐廳的官網預訂11月某星期六的週年慶祝晚餐,  在預約時已經清楚表明會使用匯豐信用卡的優惠 ,餐廳亦在一星期後以電郵回覆確認了本人的預約。 在隨後的時間, 本人亦向餐廳最少兩次查問當天的晚餐是否可以使用這項優惠, 而根據餐廳最少兩次電郵的回覆, 當天優惠適用。 本人亦根據餐廳的指示, 在星期五存入1000港元作為訂金, 並在 星期五晚上獲餐廳再次確認訂座。 但在星期六的中午十二時, 餐廳突然致電表示, 他們決定臨時更改 當晚的餐單, 故此信用卡優惠不再適用, 已繳交的訂金只可以稍後透過銀行轉帳發還, 並不可以以現金退還。 我們已經清楚向他們表示, 當天的晚餐的目的, 要在幾小時內重新找另一間優質餐廳去慶祝週年紀念日是多麼的困難, 況且 我們當天下午也有其他的活動需要進行 。 Akrame不但沒有為我們提出其他解決方案, 跟我們電話聯絡的時候亦沒有顯示丁點兒的歉意, 彷彿他們 一直不認為自己有錯。 我們當然明白餐廳會有不同理由去更改餐單, 故此 我們在預約的時候已經多次

First, know that the Monday-Thursday 3 courses Lunch menu at $280 they advertise on the website does not exist. Instead you are offered a 4 courses one at $480... That means 70% extra, but also that you would not leave before 1.5 hours (even though the waiter announced 55 minutes).Second, as mentioned by other, service is quite poor... To explain my hygiene grading, my napkin was stain quite obviously in its center. Finally of course the food: I felt like the Michelin Star is from making instagr

朋友請食生日飯，知道我鍾意食法國菜，揀咗呢間黎自法國嘅米芝連一星餐廳，由法籍廚師Akrame Benallal主理，超開心。有別於其他法國餐廳，Akrame Benallal 喺傳統法國菜裡面加入創意，所以每一碟菜出黎嘅賣相有啲似fusion菜，未食落口都唔知係咩黎，不過話晒都係米芝蓮餐廳，每一道餸都咁有水準。法國菜出咗名係fine-dining，所以我哋雖然只係食lunch，但係都食咗成2個幾鐘，真係好deluxe嘅一餐!

Sometimes it's hard not to doubt the standard of the Michelin guide. Overall speaking most of their starred recommendations are pretty good. Akrame is definitely not one of these. I've visited not too long ago, last time the food was okay and everything else is just so-so. This time I find their services quite fatal. The staff are poorly trained, not responsive and seems to be daydreaming. Most of the food are quite pretty but one dish, the Dover sole, has so much bones that it's impossible to e

灣仔有好多特色食肆，難得約左好耐無見嘅朋友，突登搵咗間法國餐廳食Lunch，餐廳門面相當簡約，入面燈光比較暗淡 ，雖然係lunch hour，不過枱唔多，確實係傾計食飯好地方。呢度午有set lunch，不過要選擇，基本上都要加錢，我因為唔食鴨，所以無法子都要揀鴿食，費事樣樣加錢，所以starter揀左蛋，而朋友就揀左帶子同鴨。蛋成泡狀，味道有d古怪，雖然法國菜係細份，不過個鴿又真係太細，只係得舊肉仔，味道相當普通，至於甜品，上面有塊透明狀嘅野，味道好似洗潔精，不過唔理果塊野，下面就幾好食嘅總括而言，咁嘅價錢我覺得可以好食d

The decor wasn't as grand and luxurious as other Michelin-starred French restaurants in HK but it was cozy and service was excellent. Majority of the waiting staff were french and they were friendly and helpful. They explained the menu to us clearly when we were seated and they also talked about each dish as and when the food was presented to us. As for food, I had Egg/Granny Smith/Cauliflower as appetizer. It's basically a half-boiled egg with cauliflower puree and charcoal sauce on top.

相信大家看到呢一個標題應該冇咩人知係咩。不過我就好想用呢一個字來做主題。今天再次來到這裏，米之蓮一星的restaurant akrame 吃一次豐盛的法國菜。不吃軟麵包的我，對這些硬的法國麵包比較喜歡。但是不太喜歡他們的牛油因為帶了椰子油味道太重。餐前小吃是這個日本海膽配黑炭脆片和雙重法國芝士碎。芝士和海膽的混合感覺良好。接着是軟的小法包配上香濃的烤芝士。第一道前菜是新鮮的法國生蠔，配上簡單的檸檬汁就可以了，清爽而海水味重。雖然不大隻但是很好吃。第一道前菜是新鮮的帶子，配上忌廉醬，最特別的是帶子上邊的那一片小小的金橘，就是那些我們在涼果店吃的那種。甜滑鮮共治一爐。！第二道前菜 63度慢煮蛋配梨蓉，煙燻鰹魚，忌廉泡沫，順便黑色那一浸聽不清楚，混合起來很好吃。同樣是用煙燻效果做的煙燻吞拿魚配芥辣只蜜糖以及超酸檸檬醬。質感很好，配上芥茉和蜜糖的口感，達致均衡感覺。不會變的是這裏的refreshment 還是我喜歡的這種mojito 沙冰雪糕，配上用冰做的杯子。這都是他們的幾個招牌菜之一，我慶幸地到現在已經食了第三個招牌菜，這裏很懂得做乳鴿。香脆的乳鴿外皮配上鮮嫩乳鴿質感，綠色的那片脆脆和周圍

Akrame @ ship street. I find this place a little difficult to judge, obviously we seem to be the only table or one of the only tables on a supposedly busy long weekend Friday night. I was surprised to see that almost nobody is here. All the staff here looked and behaved pretty French, which was interesting, nevertheless I guess the location isn't a great one for fine dinning. Food all looked very fancy, however, a few of them can live up to the expectation promised by their colorful and seductiv

The service is quite excellent. Since it's Christmas, so there's no menu but courses on chef. As usual, customer preferences and allergy issues were first concern. They will ask these issues first to avoid any unpleasant dinner mood. As courses started to be served, the waiter explains as they were served one by one, which is very fascinating; yet, he talks real fast and there are so many ingredients that are far from my knowledge, which makes it real confusing. It's a good place for affordable

I booked this restaurant for my wife birthday celebration more than a month ago.Two days prior to my wife birthday, I called the restaurant to reconfirm my booking. Unfortunately, I was being advised that their staff has wrongly taken down my reservation since they do not open on every Monday.They did not sincere to apologize about this incident and it was too late for me to find alternative options.

I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and

即日打去仍然有枱， 一入餐廳便見到餐廳的設計十分簡約， 裝修以黑白為主， 我們點了三道菜的午餐， 出現黑色的食物為主， 前菜有墨魚汁做成的方形脆脆，味道可以， 主菜之前有一條露笋， 味道清新， 主菜是鴨胸， 很入味， 第一道甜品不太欣賞， 淋上黑色汁的菠蘿及碳味雪糕， 所以之後的鹽味朱古力及生果凍杯有驚喜。 整體來說環境是十分理想的， 食物賣相及味道不要抱太大期望。

於半年前，我和妹妹於Akrame慶祝生日，那次的經歷只可以用不過不失來形容。其後，餐廳換了一位新的女性主廚，亦推出了滿載口碑的 juice pairing dinner，可惜我一直沒有時間再來拜訪。今次Akrame與KRUG的合作，餐廳創作的蛋菜色味道非常合我心意，無論是食材的配搭與及與香檳的匹配程度，都十分出色。除了那些爆谷非常吸睛之外，大家有沒有發覺，這個蛋黃面積也太大了吧，其實這只是一個錯覺，黃色的範圍其實是一塊芝士，芝士下面才是半生熟雞蛋。碗內還放了雞肉粒、些少雞湯，女主廚建議我們將所有食材撈勻吃。雞肉粒與嫰滑的雞蛋黃這粗合，突顯了雞湯精華的味道，與KRUG Grande Curvee 的清新微酸非常配合，再一次證明了 KRUG X Egg 果然是一個必勝組合。此菜式最有趣的地方絕對是那些爆谷，味道亦令我回味至今，下個月怎樣忙也必須抽時間來幫襯 Akrame 的 Juice Pairing Dinner!

今晚同友人共享法式盛宴。由於大家的胃口偏少，所以大家都選4courses 的晚餐。除主菜有得選牛扒或pigeon 以外,一切由㕑師發板。而同行有懷孕的友人，廚師特意為她避開生冷同海鮮等食物，餐廳十分細心。Welcome snack: 唔記得是什麼，只是咸咸脆脆的味道。第一個course: 半熟芝士旦同粟米：配撘簡單而直接，芝士拌半熟旦好夾，加上粟米的甜味，很不錯！而友人的露筍鮮嫩爽脆很清新！第二個course 係seabrass, 魚肉十分嫩滑，應該是低溫浸煮的方法，配以忌廉汁，清淡之餘有點點creamy的汁點綴下。接著有清酒雪笆清一清味蕾,洒味唔太濃烈，可以接受，精神為之一振。第三個course,Angus beef, 非常香嫩，外層焦香，肉嫩紅，咬落有炭香同肉汁，雖不是和牛但比上回响tosca 食的和牛更好味！友人的pigeon,出神入化！煙燻的芳香和野味的幼嫩。肉雖少但十分滋味還有獨有的肉汁，這是我吃過最好的！比robochon 的更好！唔怪得是signature dish!最后一個course 喺甜品，有芒果層層雪芭同椰子旦糕。椰子旦糕無乜特別但芒果雪芭有驚喜！芒果蓉加芒果醬