Spoon by Alain Ducasse (已結業)

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到世界級名廚 Alain Ducasse 旗下的 SPOON 朝聖，最划算的應該是選擇吃 Sunday Brunch Buffet －以數百元的價錢，便可置身洲際酒店中，享受到數之不盡的星級菜式，而當中更能吸引到眾甜魔的便是其甜品部份。這裡最特別之處，便是甜品 Buffet 部份設於廚房其中一部份－這個一般高級餐廳都不會給顧客隨便進入，或只有訂了 Chef Table 的尊貴客人才能進入的地方。待大家吃罷頭盤和主菜後，店員便會帶你進入這個神秘的地帶。放置在廚房內的甜品幾乎遍佈每一個角落，令一眾甜魔歡喜若狂。眾多甜品中以這幾款最值得推介：Mille-feuille －跟城中最著名的來比較， SPOON 的 Mille-feuille 竟然毫不遜色，酥皮非常香脆，牛油味香濃，吉士打醬則相當幼滑，加上這只是 Brunch Buffet 的其中一道小甜品而已，絕對驚喜。Coconut Mango Lollipop －鬼馬的形狀已吸引到甜魔從廚房裡拿走，誰不知味道也相當特別－椰子味的外層脆皮，包裹著芒果內層，兩者的配搭相當新鮮，卻非常討好。

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到世界級名廚 Alain Ducasse 旗下的 SPOON 朝聖，最划算的應該是選擇吃 Sunday Brunch Buffet －以數百元的價錢，便可置身洲際酒店中，享受到數之不盡的星級菜式，而當中更能吸引到眾甜魔的便是其甜品部份。

這裡最特別之處，便是甜品 Buffet 部份設於廚房其中一部份－這個一般高級餐廳都不會給顧客隨便進入，或只有訂了 Chef Table 的尊貴客人才能進入的地方。

待大家吃罷頭盤和主菜後，店員便會帶你進入這個神秘的地帶。放置在廚房內的甜品幾乎遍佈每一個角落，令一眾甜魔歡喜若狂。眾多甜品中以這幾款最值得推介：

Mille-feuille －跟城中最著名的來比較， SPOON 的 Mille-feuille 竟然毫不遜色，酥皮非常香脆，牛油味香濃，吉士打醬則相當幼滑，加上這只是 Brunch Buffet 的其中一道小甜品而已，絕對驚喜。

Coconut Mango Lollipop －鬼馬的形狀已吸引到甜魔從廚房裡拿走，誰不知味道也相當特別－椰子味的外層脆皮，包裹著芒果內層，兩者的配搭相當新鮮，卻非常討好。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Spoon 一流海觀配中下味道的食物=___=*因為即日book位，故安排不到window seat看雜誌介紹，故也特意來試試，由於菜款選擇不多，就叫兩個set dinner試試。• Soup: 首先個湯，好有龍蝦味道，但飲後好口渴，我想味精佔的比重也不少。• Tomato composition (-_-)我覺得偏酸 (我已是話梅精,頗喜歡吃酸味食品)而且毫無廚技可言，只是把幾個不同產地的tomato切片放在一起，再加點oil，我們只吃了一兩三口就放下餐具了...• Blue Lobster 味道可以，青椒配個汁，出來的效果幾好。• Steak:超普通味道。只比扒王既好少少，牛肉新鮮D，反而D伴菜幾好食，比我食哂。兩款甜品都好好食😊Mix Berries,尼個比較酸，但酸得黎有點雲拿味，又有D似乳酪，幾醒胃😋•Dark chocolate :朱古力個款超有新意，碟上的朱古力醬好香好滑，個硬身苦味的朱古力榖包住了D軟淋淋既蛋糕，最正係個圓杯內的苦朱古力碎冰，溝埋D朱古力醬，真的正極！全餐只得個甜品是我哋我個都讚的，其他都可以唔洗試啦！今餐盛惠$4268我可以好肯定，我唔會再花錢去食sp

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Spoon
一流海觀配中下味道的食物=___=*

因為即日book位，故安排不到window seat

看雜誌介紹，故也特意來試試，由於菜款選擇不多，就叫兩個set dinner試試。

• Soup:

首先個湯，好有龍蝦味道，但飲後好口渴，我想味精佔的比重也不少。

• Tomato composition (-_-)

我覺得偏酸 (我已是話梅精,頗喜歡吃酸味食品)
而且毫無廚技可言，只是把幾個不同產地的tomato切片放在一起，再加點oil，我們只吃了一兩三口就放下餐具了...

• Blue Lobster

味道可以，青椒配個汁，出來的效果幾好。

• Steak:

超普通味道。只比扒王既好少少，牛肉新鮮D，反而D伴菜幾好食，比我食哂。

兩款甜品都好好食😊

Mix Berries,尼個比較酸，但酸得黎有點雲拿味，又有D似乳酪，幾醒胃😋

•Dark chocolate :

朱古力個款超有新意，碟上的朱古力醬好香好滑，個硬身苦味的朱古力榖包住了D軟淋淋既蛋糕，最正係個圓杯內的苦朱古力碎冰，溝埋D朱古力醬，真的正極！

全餐只得個甜品是我哋我個都讚的，其他都可以唔洗試啦！
今餐盛惠$4268

我可以好肯定，我唔會再花錢去食spoon!好行好流的餐廳，只得個景吸引人！好失望！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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距離專訪的推出已有一段時間了, 也是時候為這次專訪的試食補回一篇食評. 首先在這裡, 要再一次謝謝記者朋友Mabel的邀約, 洲際酒店公共關係總監Sharon的安排, SPOON行政總廚Philippe Duc的幫助, 以及王子介紹我們FHY三人進行這一系列的專訪. 是日能夠來到SPOON試試新一季的菜色, 實在是相當高興.上次來到SPOON還是數年前了, 在近數年, 店子的口碑是越來越好, 單計米芝蓮, 是由頭兩年未入榜, 去到2011年的時候得到一星, 再之後店子已經連續兩年取得米芝蓮二星的榮譽. 當然, 得到星星, 對於Alain Ducasse來講是家常便飯, 如在倫敦的Alain Ducasse at the Dorchester及在巴黎的Alain Ducasse au Plaza Athenee都是三星店子. 年前就曾經跟文迪在Alain Ducasse at the Dorchester吃過一餐相當精彩的盛宴, 自然也對Alain Ducasse的店子投以信心的一票.來到的時候正是店子落場的時間, 沒有其他客人. 當然, SPOON的環境依舊是相當華麗, 天花板用上匙羹

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距離專訪的推出已有一段時間了, 也是時候為這次專訪的試食補回一篇食評. 首先在這裡, 要再一次謝謝記者朋友Mabel的邀約, 洲際酒店公共關係總監Sharon的安排, SPOON行政總廚Philippe Duc的幫助, 以及王子介紹我們FHY三人進行這一系列的專訪. 是日能夠來到SPOON試試新一季的菜色, 實在是相當高興.

上次來到SPOON還是數年前了, 在近數年, 店子的口碑是越來越好, 單計米芝蓮, 是由頭兩年未入榜, 去到2011年的時候得到一星, 再之後店子已經連續兩年取得米芝蓮二星的榮譽. 當然, 得到星星, 對於Alain Ducasse來講是家常便飯, 如在倫敦的Alain Ducasse at the Dorchester及在巴黎的Alain Ducasse au Plaza Athenee都是三星店子. 年前就曾經跟文迪在Alain Ducasse at the Dorchester吃過一餐相當精彩的盛宴, 自然也對Alain Ducasse的店子投以信心的一票.

來到的時候正是店子落場的時間, 沒有其他客人. 當然, SPOON的環境依舊是相當華麗, 天花板用上匙羹作擺設, 實是型格. 加上面向無敵的維港海景, 這個景致, 沒有挑剔的地方了. 預先跟店方溝通好, 就在各個範疇中挑選了五款菜色作為是日試菜的項目.

Steamed DUCK FOIE GRAS FROM “LES LANDES”, pineapple-coconut-mango 蒸法國頂級鴨肝伴椰香芒果醬 $390: 9分, 頭盤的選擇是店子的招牌菜色蒸法國頂級鴨肝, 跟平日吃開的煎鴨肝相比, 當然是沒有那麼油膩, 蒸得火候剛剛好, 入口無渣, 面頭加上了鴨汁, 薑以及香草, 也是比較特別的配搭, 但出來的效果也是理想的. 底下加入了菠蘿, 正好跟鴨肝起了個很好的平衡. 旁邊的就是芒果沙律, 酸酸甜甜的, 是幾開胃. 除此之外, 大廚還在我們面前加上了椰子絲, 帶點椰香, 是清新的. 菠蘿, 椰子再加上芒果, 用上三種水果去配搭鴨肝, 實在是大膽而精彩的配搭. 最後, 還附上一客brioche, 跟鴨肝同吃, 也是不錯.

ROCK LOBSTER, artichoke-black truffle 香烤龍蝦伴朝鮮薊及黑松露菌 $780: 8分, 至於海鮮類的選擇, 也是Spoon的經典菜色香烤龍蝦, 雖然龍蝦是大大隻的, 但烤得不會過老, 肉質仍然保持嫩滑, 吃落口是帶有鮮味. 伴上的是雅枝竹及芝麻菜, 再加入了黑松露汁, 特別喜歡雅枝竹的質感, 當中有三個不同的煮法, 帶來了不同的層次, 豐富了食味.

BEEF TOURNEDOS, asparagus and black olived from Nice 香煎美國頂級牛柳伴鮮露筍及法國欖菜 $780: 9分, 到了肉類方面, 就揀選了香煎美國頂級牛柳, 牛柳份量不少, 肉身比較厚, 其實火候是不容易控制的, 但是日吃到的, 面頭烤得夠香, 切開後的肉仍然是嫩滑的, 計及我們拍照用許了良久的時間才能夠吃到這道菜, 水準實在是有驚喜的. 賣相實在是相當精緻, 中間是牛柳, 旁邊的配菜也有不少. 鮮露筍相當新鮮, tortellini的皮加入了荷蘭芹, 呈綠色的, 更加吸引大家眼球. 至於餡料就是牛肩肉, 正好跟中間的牛柳肉帶來不同的層次感. 另外還加上了巴馬臣芝士脆片, 芝士香突出. 最後, 還有來自尼斯的欖菜. 這客香煎美國頂級牛柳, 配搭豐富, 是水準相當高的主菜.

CHOCOLATE, crunchy praline 朱古力伴香脆果仁糖 $160: 9分, 對於我來講, 試食當然要多吃一點甜品, 畢竟這個是我們其中一個主打項目. 這客朱古力伴香脆果仁糖, 做得層次分明, 朱古力條那部份有Guanaja朱古力慕絲, 質感細滑, 味道相當濃烈, 中間是自家製的果仁糖, 另外還配上朱古力碎以及黑朱古力榛子gamache, 不同的朱古力, 有不同的質感及濃烈度, 實在是愛古力的朋友的心頭好.

Iranian pistachio SOUFFLÉ 伊朗開心果梳乎厘 $160: 9分, 另外一款甜品就是伊朗開心果梳乎厘, 梳乎厘吃得多, 但伊朗開心果梳乎厘就是相當特別的做法, 梳乎厘發得夠高, 質感對辦, 開心果味道突出. 面頭加上了橄欖油雪糕, 雪糕是幾香滑的, 橄欖油味道不會太濃, 效果是剛剛好, 就是有小小的點綴功能. 其實另外也有再加上點點橄欖油, 感覺上是幾中東色彩的.

幾款菜色皆是高水準之作, 也凸顯到大廚的功力, 能夠利用不同的食材去作用配搭, 每道菜色無論在賣相, 味道, 創意都是令人滿意. 單以這次試到的幾款招牌菜色來講, 這二星是實至名歸. 其實店子在每季也會推出不同的餐牌, 菜色也會有一定的改動, 這樣子, 才能夠帶給客人新鮮感. 不知道2014年版的米芝蓮推出的時候, SPOON能否繼續保持這好成績呢?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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星期天是一個星期裡最悠閒的一天，也是最想接觸陽光的一天，平日時間，只有困在遠離窗邊的座位，所以無論怎樣，也要與太陽伯伯來一個接觸。就找了一個泛著陽光的一天，來了這個坐擁無敵180度維港景色的餐廳，感覺真的十分歡暢。來到門口，侍應會向每人派發一杯French Bubbles，看見幼滑細緻的泡沫，便先享受了一個refreshing的開始。這個Sunday Brunch是半自助式，先可從自助餐桌上享用頭盤，接著在a la carte menu各選一款蛋菜式及主菜，最後便在享用自助甜品。另外，鮮搾果汁及紅白餐酒是任飲的。桌上放滿各式各樣的頭盤，款款也相當吸引，一時之間也不知從可吃起。頭盤雖然吸引，但我還是先決定拿點麵包及乳酪，才去享用多麼吸引的頭盤。來到麵包桌時，我又猶豫起來，完全拿不定主意，幸好發現了最愛吃的牛角包，入口相當鬆化，又富牛油香，接著聽從友人的建議，吃了一個Apple Turnover，果然不失所望，相當美味。除了酥餅外，還拿了點麵包，塗上 “Echire” 牛油來吃，款式如此多，只是吃麵包已足夠半飽。另外，還有穀物早餐、生果沙律、窩夫、薄餅及乳酪等等，相當豐富，很久也沒有吃過乳

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星期天是一個星期裡最悠閒的一天，也是最想接觸陽光的一天，平日時間，只有困在遠離窗邊的座位，所以無論怎樣，也要與太陽伯伯來一個接觸。就找了一個泛著陽光的一天，來了這個坐擁無敵180度維港景色的餐廳，感覺真的十分歡暢。

來到門口，侍應會向每人派發一杯French Bubbles，看見幼滑細緻的泡沫，便先享受了一個refreshing的開始。這個Sunday Brunch是半自助式，先可從自助餐桌上享用頭盤，接著在a la carte menu各選一款蛋菜式及主菜，最後便在享用自助甜品。另外，鮮搾果汁及紅白餐酒是任飲的。

桌上放滿各式各樣的頭盤，款款也相當吸引，一時之間也不知從可吃起。頭盤雖然吸引，但我還是先決定拿點麵包及乳酪，才去享用多麼吸引的頭盤。來到麵包桌時，我又猶豫起來，完全拿不定主意，幸好發現了最愛吃的牛角包，入口相當鬆化，又富牛油香，接著聽從友人的建議，吃了一個Apple Turnover，果然不失所望，相當美味。除了酥餅外，還拿了點麵包，塗上 “Echire” 牛油來吃，款式如此多，只是吃麵包已足夠半飽。

另外，還有穀物早餐、生果沙律、窩夫、薄餅及乳酪等等，相當豐富，很久也沒有吃過乳酪，便隨手拿了一杯Apricot嚐嚐，細碎的果肉，酸中帶點甜，令胃口全開。

終於再次踏足頭盤區了，想也不想，這樣要一些，那樣又要一些，一會兒便擺滿一碟子，迅速回到位子享用。就在此時，一壺暖和的湯送到，侍應慢慢將湯倒入碗內，原來是椰菜花湯，很CRAMY，很好味。

眾多cold-cut中，以iberico ham最為常見，原隻火腿放在架上，即叫即切。反而旁邊的white ham，則是第一次看見整隻呈上，多半是切好了放在碟上供享用。White Ham與Iberico ham相比，沒有了那份油潤咸香，完全是相反的類型，那一絲絲的質感，夾進麵包或剩吃，也相當美味，還拿了點LARD來吃，罪惡感十足。

另外，亦有十多款的French Sausages及Pate供選擇，有濃有淡，有香辣又有黑椒的，但最深刻的必是那隻可憐的小豬，被人切成一片片，這款Suckling Pig Porchetta是酒店自家製的，是充滿脂肪、肉、皮及內臟的一道，吃一片已很飽，但香草味道的確吸引。

還有幾款沙律，如大蝦柚子沙律，十分清新。芝士的種類也不少，有九款之多，軟硬濃淡齊全。可是視線始終離不開那顏色鮮豔，泛著油光，脂肪均勻的煙三文魚，煙味濃厚。另一條Gravlax Salmon則香草口味濃郁，突出了三文魚的鮮味，完全停不了口。

三款蛋菜式是「香煎奄列伴蕃茄洋蔥」、「煙肉炒蛋伴香濃紅酒汁」及「法式班尼迪」，奄列以蛋卷型式呈上，軟滑的蛋皮包著香濃的蛋汁及配料，不錯的。而煙肉炒蛋有點非想像般，像煎蛋多一些，但灑上香濃的紅酒汁後，與蛋汁混和，十分滋味。最後的是班尼迪蛋，三款中最為普通，可能是前兩者的味道較為特別，幸好切開蛋黃，看見蛋汁流出的一刻，非常吸引。

接著是四款主菜，有「香烤牛柳伴法式薯條」、「法式暖窩鮮果及時蔬」、「蒸石班伴忌廉海鮮汁」及「香燒羊架伴西班牙彩椒」。款款份量十足，最為驚喜的是羊架，我這個非羊愛好者，也對此讚不絕口，外皮微香，嫩粉紅色的肉質幼嫩，羶味恰到好處。牛柳亦是我的至愛，完全被那櫻桃紅的顏色所吸引，吃來肉味濃郁又軟腍，而那法式薯條沾上了那肉汁，更覺美味。

「蒸石班伴忌廉海鮮汁」與其說是海鮮忌廉汁，不如說是忌廉煮海鮮，除了主角的石班外，分別還有兩款蜆及兩款青口，材料豐富，而主角的石班吸入忌廉汁後，更覺嫩滑。另一驚喜點是法式暖窩鮮果及時蔬，是多麼的簡單而好吃，所有高纖而富營養的蔬果被切成薄片，顏色豔麗之餘，還擺放得相當齊整，吃來清新脫俗。

主菜過後，又未吃甜品，就試了兩小杯特調果汁，分別是「Yellow Yellow」及「Rosemary」，前者是楊枝甘露的口味，後者完全被騙，但被騙的來卻十分好喝，本想是帶點蕃茄味，卻原來是有點像酸梅湯，酸酸甜甜，既消滯又可清清味蕾。

甜品時間，又是花多眼亂，加上胃口已滿，只可從中挑選喜歡的。先來一杯朱古力奶凍，奶味濃郁，質感滑溜，配上香濃的朱古力漿，可以不好吃嗎？接著是推介的檸檬撻，酸度十足，要比平常更酸上一倍，可是味道就是吸引，加上撻底鬆化，一下子便KO了。

品嚐了一頓豐富的早午自助餐後，頓感舒暢無比。難得的星期天，難得的悠閒日子，大家要好好享受呀！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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104

34

工作辛苦的時候，總想對自己好一點，就如吃一頓豐富的晚餐 --- 經過千挑萬選，我們最後來到米芝蓮兩星餐廳 SPOON by Alain Ducasse。Alain Ducasse 這位法國廚師擁有「世紀名廚」之稱，三十三歲時已獲得米芝蓮三星廚師的榮譽。他現擁有二十多間餐廳，共得到十九顆米芝蓮星星，而其中一家便是香港洲際酒店裡的 SPOON by Alain Ducasse。雖然已預早一個月致電餐廳訂位，但也未能被安排到窗旁的座位。餐廳的裝潢簡約舒適，環境昏暗，若可以望著醉人的維港夜景享受晚餐，想必更加浪漫！要一次過品嚐多款菜式，最簡易的方法便是點選 degustation menu --- 這裡的SPOON experience menu 價值 $1388，除了可「experience」以多款食材（田雞、兔、牛、豬、蟹、魚、蔬菜）烹煮的佳餚，還可以「experience」一次難忘的摘星旅程。House Baked Breads侍應先送上不同款式的自家製麵包 --- 之前在steakhouse吃過的麵包雖然只屬中等貨色，但起碼是熱烘烘的；沒想過會在這裡遇上冷冰冰的麵包，心中不禁慨嘆一聲。

更多

工作辛苦的時候，總想對自己好一點，就如吃一頓豐富的晚餐 --- 經過千挑萬選，我們最後來到米芝蓮兩星餐廳 SPOON by Alain Ducasse。

Alain Ducasse 這位法國廚師擁有「世紀名廚」之稱，三十三歲時已獲得米芝蓮三星廚師的榮譽。他現擁有二十多間餐廳，共得到十九顆米芝蓮星星，而其中一家便是香港洲際酒店裡的 SPOON by Alain Ducasse。

雖然已預早一個月致電餐廳訂位，但也未能被安排到窗旁的座位。餐廳的裝潢簡約舒適，環境昏暗，若可以望著醉人的維港夜景享受晚餐，想必更加浪漫！

要一次過品嚐多款菜式，最簡易的方法便是點選 degustation menu --- 這裡的SPOON experience menu 價值 $1388，除了可「experience」以多款食材（田雞、兔、牛、豬、蟹、魚、蔬菜）烹煮的佳餚，還可以「experience」一次難忘的摘星旅程。

House Baked Breads

侍應先送上不同款式的自家製麵包 --- 之前在steakhouse吃過的麵包雖然只屬中等貨色，但起碼是熱烘烘的；沒想過會在這裡遇上冷冰冰的麵包，心中不禁慨嘆一聲。縱然很愛吃麵包，也只吃了數口便放棄。

Hor d'oeuvre -
． Crab Meat & Spinach Pastry / Caprese Sandwich of Mozzarella & Tomato, Basil
． Warm Spinach & Cheese Puffs

一併送上的三款餐前小吃，其中兩款貌似迷你漢堡包，分別以蟹肉菠菜和蕃茄芝士作為餡料，味道一般，沒有驚喜。對於不冷不熱的食物，向來都不感興趣，加上芝士味欠奉，這個芝士菠菜酥也令人失望。

Deep-Fried Frog Leg with Lemongrass, Ginger Flavoured Frog Leg Consommé

賣相精緻的田雞髀，香脆可口，肉質嫩滑，加上西洋菜忌廉更是滋味；田雞清湯味道鮮甜，帶有微微的香茅和薑味，熱呼呼的很窩心。不過事情總是變幻莫測。。。

Chilled Tomato Consommé, Summer Vegetables and Basil
冷的蕃茄清湯，甜中帶酸，有蘿蔔、蕃茄、青瓜粒，感覺清新，但剛喝完個熱湯又來個凍湯，忽冷忽熱，感覺並不討好。

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
走過迂迴曲節的崎嶇小路，我們終於來到光明平坦的康莊大道。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Parisian-Style "Coquillettes" Pasta

set menu 內有一道以兔肉烹調的菜式，他堅決不吃，餐廳經理便轉換成黑松露火腿通心粉。

侍應將通心粉放到我們面前，才慢慢淋上熱呼呼的清雞湯，黑松露同時散發出的誘人香氣，實在令人垂涎三尺！macaroni雖然是迷你版，質感依然煙韌彈牙，每一粒都沾滿清甜的雞湯和濃郁的松露忌廉，加上淡淡的芝士奶香和火腿鹹香，味道豐富，一切來得相當美妙。

Farm Raised Rabbit Porchetta, Delicate Rosemary Jelly

而我，還是狠心的點了 Rabbit Porchetta。戰戰兢兢的放了一小片入口 --- 吓？原來兔子是不美味的。它的味道和質感跟雞胸肉十分相似，縱然以 porchetta 的方式烹調，亦即是將兔肉捲著菠菜蓉和兔肝粒來烤焗，再配上香草啫喱來提昇味道，亦未能令我對兔肉改觀。我以後也不想再吃小兔子了！

Dover Sole, Coco Beans, Piquillos, Calamary

煎至金黃色的龍脷魚相當香脆，內裡卻不夠嫩滑，相比之下，鮮甜爽嫩的小墨魚更為吸引。軟腍的白扁豆沾滿濃郁又溫和的醬汁，健康又美味，同樣討人歡喜。

Braised Milk-Fed Veal Shank, Petits Farcis, Vintage Wine Vinegar Jus

這時，我們都感到飽足了，怎料份量十足的燴牛小腿突然呈現眼前，可告訴我這是幻覺嗎？

還未分辨清楚，侍應已端上四款 petits farcis 給我挑選其中兩款，剩餘的就留給身旁的他。同時，另一名侍應在餐桌旁把牛小腿一分為二，再將我們所揀選的 petits farcis 分別放到碟上。

法文 petits farcis 的意思是 mini stuffed vegetables，迷你焗釀蔬菜 --- 焗甜椒裡是甜椒蓉和牛肉碎；如是者，焗洋蔥裡是洋蔥蓉和牛肉碎。以酸酸甜甜的酒醋來調味，可幫助減輕牛腿肉的油膩感。

牛小腿經長時間炆煮，入口軟腍又入味，肉質也非常嫩滑，是水準之作，只可惜我倆已被填滿了肚子，對著再美味的食物也彷彿失去衝勁。

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
快到達終點了，卻又再遇上一點難關。。。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked Apricots, Almond Ice Cream

果批用新鮮的杏桃鋪在酥皮上焗製而成，初嚐味道偏甜，但又突然被一陣強烈的酸味蓋過 --- 原來杏桃肉很酸呢！「甜」和「酸」同樣的霸道，讓果批的味道完全失了平衡，無論相伴的雪糕多麼軟滑味美也是枉然。

Chocolate Palet, Golden Leaf

綴以金箔的朱古力慕絲蛋糕，簡約中帶點點華麗的感覺。幼滑的慕絲以朱古力和榛子製成，甜度適中，香醇濃郁，其中一層更鋪滿薄脆，讓口感更為豐富 --- 吃了一塊可怕的果批，幸好還有這件美妙的蛋糕作為補償，否則我的心情定必繼續向下沉。。。

Petits Fours

Petits fours 尚算不錯，有macaron、brownie、朱古力，用來配襯咖啡，成為這頓晚餐的終結。

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
終於完成這次摘星之旅，但沿途都看不見任何星星，是否星星不夠耀眼，讓我們不小心錯過了？
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

離開的時候，餐廳還送了一小盒 macarons 給我們，不過回家即送了給妹妹，忘了拍照。

Alain Ducasse 能夠奪取多顆璀璨的米芝蓮星星，相信非浪得虛名，盼望有一天可到訪位於法國的 Alain Ducasse au Plaza Athénée ，經歷一次豪華的摘星之旅！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$1400 (晚餐)

MayMay*::

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29

1

MAYMAY剛開始寫BLOG時都發過食記寫洲際ＳＰＯＯＮ的ＢＲＵＮＣＨ～當時還超喜歡它的食物啊！所以超期待再來品嚐它的美食和甜品～可惜。這次卻帶著失望而回。。。。。。。。甫坐下，服務生便奉上香檳為接下來的早午餐有個好開始這裡的紅白酒也是不停供應的雖說不上是特級美酒，但作為食物的配襯也算可以罷。頭盤和甜品都是自助形式的，另有一款。蛋類。和。主菜。另點先看看面包的部分。種類不算少，有普通咸面包－法包，麥包等也有甜甜的酥皮面包類。旁邊還放著ｃｅｒｅａｌ任君選擇還有生果，幾款甜點這樣。。我們以前來過兩次都覺得這裡的。牛角酥。超級好味～又鬆脆又香牛油味！但。。。。今次吃一口。已知道它不是用同一款牛油去做了＞＜雖質感沒差很～多（尚可叫做脆）但沒有了那牛油香，再鬆脆也彌補不了。想不到第一種食物已令我們失望＞＜吃了一會，服務生送上了這。西蘭花忌廉湯。才發覺！以前的湯是任喝的啊！怎麼現在只有一碗？！而且味道也。變得差了。以前總有小小杯的清雞湯和忌廉湯任飲味道也很好的～但。現。在。這。忌廉湯。怎麼了。。。是西蘭花太貴或是忌廉太便宜。。。（太令人生氣了）忌廉味重得不得了。。喝了兩口已覺很膩。放棄了！。Ｃｒｅ

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MAYMAY剛開始寫BLOG時都發過食記寫洲際ＳＰＯＯＮ的ＢＲＵＮＣＨ～

當時還超喜歡它的食物啊！

所以超期待再來品嚐它的美食和甜品～

可惜。這次卻帶著失望而回。。

。。。。。。

甫坐下，服務生便奉上香檳

為接下來的早午餐有個好開始

這裡的紅白酒也是不停供應的

雖說不上是特級美酒，

但作為食物的配襯也算可以罷。

頭盤和甜品都是自助形式的，

另有一款。蛋類。和。主菜。另點

先看看面包的部分。

種類不算少，有普通咸面包－法包，麥包等

也有甜甜的酥皮面包類。

旁邊還放著ｃｅｒｅａｌ任君選擇

還有生果，幾款甜點這樣。。

我們以前來過兩次

都覺得這裡的。牛角酥。超級好味～又鬆脆又香牛油味！

但。。。。

今次吃一口。

已知道它不是用同一款牛油去做了＞＜

雖質感沒差很～多（尚可叫做脆）

但沒有了那牛油香，再鬆脆也彌補不了。

想不到第一種食物已令我們失望＞＜

吃了一會，服務生送上了這。西蘭花忌廉湯。

才發覺！以前的湯是任喝的啊！

怎麼現在只有一碗？！

而且味道也。變得差了。

以前總有小小杯的清雞湯和忌廉湯任飲
味道也很好的～

但。現。在。這。忌廉湯。

怎麼了。。。

是西蘭花太貴或是忌廉太便宜。。。
（太令人生氣了）

忌廉味重得不得了。。

喝了兩口已覺很膩。放棄了！

。Ｃｒｅｐｅ。

是煎好了，放涼了的薄餅。自己放糖漿或果醬。

不好吃不好吃不好吃！！！！！！！！！！！

放涼了很硬。

別跟我說這是外國人口味。。

只想問：作為廚師的真覺得這薄餅值得佔這ｂｒｕｎｃｈ的一席位嗎？！

。雲尼拿奶凍。

這個還好，蠻滑蠻香的，不錯。

順帶一提，

［放這旁邊的乳酪是整餐唯一高水準沒下降的食物～因為是來貨的］

接下來就很失望的去吃頭盤，

所以都沒啥心情去拍外面的環境啦。

煙三文魚一般，略嫌不夠油香。

芝士不錯啊！由其右邊那款～

可惜。。。竟然沒有配芝士的餅乾真的想哭。

我以為ｃｈｅｅｓｅ　ｗｉｔｈ　ｃｒａｃｋｅｒｓ係好普遍的。。

原來。這裡要配面包啊。。。

。自製鴨肝醬。

其實味道仍算不錯，香。滑。

但以前的製法／用料一定好很多。

以前的我會再三回味

現在的吃一片已足夠了。

。。。。。。
過了一會，之前說的［蛋類］就送來了。

。Ｂａｃｏｎ　Ｏｍｅｌｅｔｔｅ。

用了日式蛋卷的做法。

很特別。卻。一。點。也。不。好。味！

煎／炒雞蛋只要在裡面加了水／奶，

不單蛋味會蠻淡，質感也會蠻得很PAU（軟）

這個蛋卷正正是這樣

儘管裡面有少量ｂａｃｏｎ粒

也不能令這蛋卷增添味道。

很難吃。。

而且。。

ｏｍｅｌｅｔｔｅ不是用蛋包著ｂａｃｏｎ嗎？！

即使你說蛋卷的英文是Ｊａｐａｎｅｓｅ　ｏｍｅｌｅｔｔｅ

但也是兩種食物啊！！

除非大廚是日本人啦。。否則這蛋卷實在難以接受。。

。。
反而。ｅｇｇ　ｂｅｎｅｄｉｃｔ。味道很好～

雖然下面應有的鬆餅變了做燴蘋果／梨（？）

但只說蛋的味道真不錯～

蛋黃流心剛剛好～

而且水煮蛋的表面還略略煎封過，

除了美觀，還可增加點口感。

主菜也接著送上。

。煎雞配著條。

份量不少，我為了留肚給甜品只嚐了一點。

雞煮得肉也離骨了～

肉質。。。尚可。著條比較好味。

＊＊見到這菜式，我腦中只想起英國住ｈａｌｌ的生活。

＊＊這款雞一星期也未必吃到一次，所以出現時大家都會很開心。

＊＊但現在我在酒店也在吃同一款雞。。。＠＠款式令我很失望。

。。。。。。
好～失望了那麼多仍希望甜品能挽留我的心。

以前的甜點是進廚房拿的，

現在這特色已不再。。。

全都放到外面了。

六款法式甜品放在銀盤上，

（上至下）
Ｏｐｅｒａ。檸檬撻。Ｐｒｏｆｉｔｄｅｒｏｌｅｓ。
Ｍｉｌｌｉｆｅｕｌｌｅ。朱古力撻。Ｅｃｌａｉｒｅ

勉強來說，Ｅｃｌａｉｒｅ和Ｏｐｅｒａ是最好味的。

但其實全都是外面吃得到的款式和質數。。

沒有以前的驚喜了

（看。我已愈吃愈沒心機了，連蛋糕也懶得逐款給拍照了）

。熱情果芝士蛋糕。

一般。真的很一般。。失望得評語都說不出來＞＜

。士多啤梨撻。

看到這甜點時，一直在猜上面的生果是什麼ＸＤ

拿回去。試過。才敢相信是新鮮的士多啤梨呀～

體積比正常的小一半有多，是ｍｉｎｉ版

。招牌芝士蛋糕。

服務生說這是餐廳獨有的招牌蛋糕。

用半蒸焗的方法制成。

吃下沒錯是很滑，芝士味也香

甜點中算是最好味最記憶深刻的～

但媽媽嫌略甜了點。

。橙味朱古力蛋糕。

是我最愛的配搭。

朱古力慕絲滑溜不太甜，

但橙味只有輕輕一點，較失色。

。。。。。。

比起上一次到來

感覺真的差天共地。。

吃過這次之後我想以後也不會再來用ＢＲＵＮＣＨ了。。。

不值不值～

。。。。。。

題外話/補充資料：服務生大部分都很新，以前很好的，年紀較大的都不見了。。現在那些。。沒笑容。覺得不太親切。。。。。。。結帳用ＨＳＢＣ卡有折我們剛踏出餐廳時才發覺沒給我們折扣啊。回去弄很久才把帳單搞好。＞＜所以每次食飯也要檢查清楚啊。高級餐廳亦如是。。。。。。。結喊臉是因為質數下降得太利害！嚇得我不敢再來，也不敢介紹人來了。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-01-27

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$680

慶祝紀念

生日

愛看人生

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104

2

能讓眼睛感受迷人的維港美景，讓舌尖體驗醉人的食物，位於洲際Spoon一定不會讓你失望。所有美麗的東西都會令人產生一種震撼的感覺，由進入餐廳的一刻，你的心就會被眼前的風景所醉倒，這裡絕對是欣賞香港夜景最佳的餐廳之一。接下來，就揭開難忘的美食之旅，從前菜，麵包，湯，主菜，甜品，你放佛進入了美食的畫廊。每一道菜都是一件藝術品，給人以視覺，味覺，感覺充分的享受。無論是散叫的，還是套餐的食品都是廚師精心之作，讓你感受到那份心意。當美食進入口中，和舌尖親吻纏綿後，都會依依不捨下離開，幸福的味道在全身蔓延，連吸進的空氣都是甜的。香港對美食追求和要求絕對是世界第一，希望香港擁有全世界越來越多美味的餐廳。

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能讓眼睛感受迷人的維港美景，讓舌尖體驗醉人的食物，位於洲際Spoon一定不會讓你失望。

所有美麗的東西都會令人產生一種震撼的感覺，由進入餐廳的一刻，你的心就會被眼前的風景所醉倒，這裡絕對是欣賞香港夜景最佳的餐廳之一。

接下來，就揭開難忘的美食之旅，從前菜，麵包，湯，主菜，甜品，你放佛進入了美食的畫廊。每一道菜都是一件藝術品，給人以視覺，味覺，感覺充分的享受。無論是散叫的，還是套餐的食品都是廚師精心之作，讓你感受到那份心意。

當美食進入口中，和舌尖親吻纏綿後，都會依依不捨下離開，幸福的味道在全身蔓延，連吸進的空氣都是甜的。

香港對美食追求和要求絕對是世界第一，希望香港擁有全世界越來越多美味的餐廳。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Spoon by Alain Ducasse was once upon a time THE French restaurant in Hong Kong but they slipped down the pecking order with the emergence of Pierre, Caprice, Amber and Joel Robuchon in recent years. I have always liked Spoon for its consistency in providing solid traditional French cuisine but the lack of an innovative approach does raise a concern.But then two things are almost guaranteed at Spoon - impeccible service and a wonderful Victoria Harbour view.I have dined at Spoon on many occasions

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Spoon by Alain Ducasse was once upon a time THE French restaurant in Hong Kong but they slipped down the pecking order with the emergence of Pierre, Caprice, Amber and Joel Robuchon in recent years. I have always liked Spoon for its consistency in providing solid traditional French cuisine but the lack of an innovative approach does raise a concern.

But then two things are almost guaranteed at Spoon - impeccible service and a wonderful Victoria Harbour view.

I have dined at Spoon on many occasions but on many nights, the quality of food failed to wow me in any way and I left wondering if there would ever be a next visit. But it's already been a few years since my last visit, so I would expect improvements especially with a new man at the helm.

The team kicked off our dinner with some fine nibbles. There were spinach puffs and then foie gras mousse. I have never turned my head away from any foie gras mousse but with this one I did. The spinach puff also failed to live up to expectation.

Deep fried frog's leg with ginger consommé (Grade: 4/5)
Our amuse bouche of the night arrived in the form of a deep fried frog's leg dipped in a mayonnaise style sauce. The seasoning was minimal and the natural flavor of the frog's leg was quite attractive (or were we just too hungry, I couldn't tell ?).

Chestnut soup with crayfish (Grade: 3.5/5)
Chestnut velouté has always been my favourite so this choice was really a no-brainer for me. The chestnut soup was almost as thick as a velouté. The addition of some fresh crayfish provided a nice seawater flavor to the soup.

Steamed duck foie gras from "Les Landes" (Grade: 3/5)
One of the restaurant's specialty, the steamed duck foie gras from Les Landes was however a bit below expectation. The texture of the foie gras was slightly on the hard side and the sweet and sour fig and grape puree was utterly dominant even for the foie gras.

Also they have to do something about the presentation of this dish. Ouch, it didn't look attractive at all.

Brittany lobster, pumpkin and country pork belly (Grade: 3/5)
We were sold on the seemingly unusual combo of Brittany blue lobster and pork belly but was left startled to find that pork belly actually referred to the small bites of meat on top of the pumpkin slices.

No complaints about the lobster as it was almost perfect but we did not like the pumpkin and pork belly together.

All in all, putting lobster and pork belly together sounded like a promising idea but what a shame it did not work the way we hoped it would.

Venison fillet, seasonal fruits and vegetables (Grade: 4.5/5)
I thought the best dish of the night belonged to the venison fillet. Serving at medium, it was simply cooked to absolute perfection. The dish was served with a sauce of its natural jus which was rich and skillful.

Our favorite cheesecake, citrus marmalade (Grade: 2/5)
The wheels started to fall off here with the dessert. We actually spent quite some time to figure about what desserts we liked (because none of them really appealed to us in the first place.) and finally came up with these two.

The favorite cheesecake was not our typical New York style cheesecake. Instead it was a bar-shaped cheese stick marinated in a citrus marmalade. The first taste was really overwhelmingly sour and my friend decided to give up after taking a few wracks at it.

Hazelnut-chocolate, praline ice-cream (Grade: 2/5)
My hazelnut chocolate tart looked a bit more interesting than the previous and it tasted a little better. Nevertheless, it was not something I would regret not having.

In my opinion, Spoon is a borderline 1-star restaurant at best. Two stars may have been a bit too generous.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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aug 19, 12..........4人來brunch............食咗 :Sunday Brunch x 4 (@$748)1) starter-喺buffet形式-大致上有麵包(超多款),蛋糕,芝士(好多款),乳酪,火腿(好多款),terrine,小食,湯,果汁,即製沙律-d包嘅款式先令人目不暇給,有朱古力croissant,原味croissant,蘋果turnover,broiche,甜酥條,focaccia,fougasse,wheat bread, rye等,淨食包都可以食飽你,仲配以法國名牌頂級牛油echire-芝士都有好多,brie, camembert, salers affine, comte, fourme d'ambert, pont l'eveque, chaource, chabichou du poiton-蛋糕就有檸檬同朱古力-當日乳酪有3款, 原味,士多啤梨同apricot-火腿有basque iberian ham, ventreche, bayonne ham, rosette from lyon, andouille.........

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aug 19, 12..........4人來brunch............食咗 :

Sunday Brunch x 4 (@$748)
1) starter
-喺buffet形式
-大致上有麵包(超多款),蛋糕,芝士(好多款),乳酪,火腿(好多款),terrine,小食,湯,果汁,即製沙律
-d包嘅款式先令人目不暇給,有朱古力croissant,原味croissant,蘋果turnover,broiche,甜酥條,focaccia,fougasse,wheat bread, rye等,淨食包都可以食飽你,仲配以法國名牌頂級牛油echire
-芝士都有好多,brie, camembert, salers affine, comte, fourme d'ambert, pont l'eveque, chaource, chabichou du poiton
-蛋糕就有檸檬同朱古力
-當日乳酪有3款, 原味,士多啤梨同apricot
-火腿有basque iberian ham, ventreche, bayonne ham, rosette from lyon, andouille...........平時除咗識parma ham同iberian ham之外,今次認識多咗幾款火腿,尤其印象最深喺andouille............其味道濃烈到未入口都聞到............似平時食大腸嘅"押"味.............我只圈咗1小條出嚟食,都真的頂唔住.........sorry~~~
-有2款terrine,有自家製肝醬,1個喺鵝
-小食有牛油果蝦,鴨胸薯仔沙律,牛肉tartar同蔬菜quiche
-湯得2款tomato soup同chicken consumme
佢嘅麵包類大致都好掂..........尤其喺酥類,很鬆,朱古力criossant好好味
-檸檬蛋糕有檸檬皮,有檸檬嘅酸甜
-個蔬菜quiche又幾好,料很多,焗到個面好金黃,不乾,好味
-火腿主要食iberian ham,比上次喺中環olx嘅有after taste,不過就會切得厚身d,硬d,不過配套嘅哈蜜瓜唔夠熟甜
-自家製嘅肝醬幾creamy

2) main
i) roasted rack of lamb, spring vegetables
-選了medium嘅煮法
-份量都幾大
-有羊脂,所以肉嫩,不過若再生d就更好
-另伴上雜菜

ii) braised beef chuck, mushrooms, tomatoes, olives
-個牛肩炆咗好,所以腍晒,但肉質喺比較粗,小"鞋"　

iii) pan seared sea scallops, crushed potatoes, herbs salad
-帶子都無煮老到,不過本身質素似乎麻麻,肉質不彈/結實
-薯仔喺我嘅"飛佛",當然like

iv) pan fried meagre fillet, green asparagus
-這個魚還可以,結實,不乾,面頭白色1片的原來喺焗過嘅parmesan cheese
-咁多個主菜,整體呢個好d

3) wine
-每人1杯香檳
-紅酒,白酒各2款,可以任飲
-不過我唔好酒,所以除咗杯香檳外,只飲咗1杯白酒

4) sweets
-都喺buffet形式
-我慣性食任何buffet/ semi buffet,都會先行1個round,先開始攞嘢食,當時我好奇怪佢個甜品counter set咗去邊,估唔到要入去廚房自己攞
-甜品枱位於中間同1邊,大致有tiramisu, paris brest, st honore, mille feuille, strawberry lemon thyme lollipop, chocolate fondant, panacotta with red fruit, strawberry tart, choux pastry, steamed cheesecake, eclaire, donut, macaron, 3款大蛋糕,homemake雪糕/sorbert
-puff類我全不會放過
-面頭紅紅哋嘅puff喺桑莓味面,中間喺好香嘅custard,所以呢個我有encore
-要長條形嘅eclaire就味道唔突出
-個巴黎圈嘅棒子餡cream有點溶feel,否則會好perfect
-要個聖安娜個餅底就簡化咗些少,用咗又鬆又薄嘅曲奇就算...........好耐以前我食過tony wxxx在位嘅fine fooxx時嘅出品1次,個底喺好厚嘅1000層酥咁架........個人還是喜歡厚,酥,鬆,脆嘅餅底多d
-粒lollipop味道同層次都好唔錯,輕輕的檸檬酸,不過放於廚房嘅室溫下,所以個餡就變軟身咗,不及食友較早時食得咁挺
-個迷你朱古力fondant其實都唔錯,朱古力味濃郁不特止,中間仲喺好creamy
-個1000層酥,就偏濕,味道合格,但未能叫好
-雪糕揀咗開心果同雲呢嗱,但個開心果味比較失望,因食到杏仁味多過開心果味,個杏仁味仲有點假添,而食友就話個檸檬酸得好緊要
-後來推了新甜品,就喺macaron,外不夠脆,甜度可接受,中等水準而已
-嗰3款cake我無"胃"消受,所以放棄了

5) drink
-叫咗decaf latte,入口好香喎.............印象中很少飲到decaf都咁香咖啡味
-gd

題外話/補充資料： * 先多謝食友幫忙夾大家日子同訂位...............因餐廳只接受未來4個禮拜內嘅訂位............真的難明固中原因 * 今次喺餐廳內巧遇另1食友嘅parents來撐枱腳..............我同該食友唔熟,更唔識佢嘅parents la.............都喺友人食食吓發現食友嘅媽咪喺格離.........友人同該食友熟d,亦喺洲際撞過佢哋1家1-2次............我哋都有同auntie,uncle打招呼..........估不到世伯咁客氣,走嘅時候,埋咗我哋張單.........真喺勁唔好意思呀~~~多謝晒~~~~要諗吓點樣還呢個人情先~~~ * 這個buffet無嘜好名貴嘅食材............無海鮮...........火腿counter算喺最貴價的了,而且品種好多.............生果都無...........main dish亦唔見好有質素.........不過宜家100物騰貴.........酒店級嘅buffet都動輒3-400/人...........呢道6星級...........食埋環境同服務............我又未嚟過,所以要來見識吓 * 用hsbc白金visa card/ hsbc premier card會有85折.............優惠只做到end dec, 2012..............而聽聞如有洲際card...........就有75折 (世伯當然有洲際card la)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-08-19

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人均消費

$700 (午餐)

用餐優惠

信用卡優惠

Elaine項項

等級4

488

55

不知何故近來有幾家酒店都在裝修大堂除了文華酒店臨近五十周年的慶典洲際也在緊鑼密鼓的開展著工程這日想來洲際小酌進門就發現壯闊的景致頗受影響無奈之下只好轉站同在G層的Spoon 當然除了Spoon和大堂洲際還另有一家Bar 它是和地下的扒房相連的並且也可以跟點Steakhouse最出名的巨型心太軟或是Apple Crumble 上次到訪Spoon 已是二月中旬而當日白天的海景也相當靚麗另一印象深刻的是餐廳墻頂上滿排勺子的造型與餐廳的名字很是呼應這裡的Bar區其實更像是用餐前小酌的地方和文華的Amber结构颇为相似不過洲際將這片區域劃在拐角的地方雖仍然有落地的玻璃相隔還是覺得有小小的狹图中为坐在Bar区望向餐区的View 坐定后看了下酒單之前在大堂特別愛喝Lychee Martini和Bellini 而看到Spoon的招牌雞尾酒竟也是荔枝味很是開心的點下了 SPOON- HONG KONG Kowloon Martini $115上桌也是很精巧的Martini高腳杯一顆糖水荔枝相綴只是與大堂不同的地方在於後者的Lychee Martini

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不知何故近來有幾家酒店都在裝修大堂除了文華酒店臨近五十周年的慶典洲際也在緊鑼密鼓的開展著工程這日想來洲際小酌進門就發現壯闊的景致頗受影響無奈之下只好轉站同在G層的Spoon

當然除了Spoon和大堂洲際還另有一家Bar 它是和地下的扒房相連的並且也可以跟點Steakhouse最出名的巨型心太軟或是Apple Crumble

上次到訪Spoon 已是二月中旬而當日白天的海景也相當靚麗另一印象深刻的是餐廳墻頂上滿排勺子的造型與餐廳的名字很是呼應

从Bar座望向餐厅的 View

這裡的Bar區其實更像是用餐前小酌的地方和文華的Amber结构颇为相似不過洲際將這片區域劃在拐角的地方雖仍然有落地的玻璃相隔還是覺得有小小的狹图中为坐在Bar区望向餐区的View

坐定后看了下酒單之前在大堂特別愛喝Lychee Martini和Bellini 而看到Spoon的招牌雞尾酒竟也是荔枝味很是開心的點下了

Kowloong Martini

SPOON- HONG KONG Kowloon Martini $115
上桌也是很精巧的Martini高腳杯 一顆糖水荔枝相綴只是與大堂不同的地方在於
後者的Lychee Martini是淡粉色的酒水而Spoon的制法除了不變的主題syrup 還放了少許的Cranberry juice 令整款酒的味道甜中帶酸比較喜歡的是這樣適中的酸度很巧妙的隱藏了Vodka的濃烈酒味讓整杯Martini更易入口是頗有心意的制法很是喜愛

本命的今年或許註定也很多是非幸而這夜有酒有景喝過香甜的荔枝口味心情也是豁然了很多仍是希望洲際的大堂能快點修整好期待可以再次Jazz Night

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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... The story of Alain Ducasse and his School of Thought, & the never endingly evolving philosophy to cooking French food is not something a normal walking-in customer will easily catch at first glance, I would say! I have already been to here 5 times for dinners or teaching classes, so I guess Spoon by Alain Ducasse expected me to understand their point of view, and invited me over for a dinner recently? I have already visited here 3 times this year afterall and paid for myself. I

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... The story of Alain Ducasse and his School of Thought, & the never endingly evolving philosophy to cooking French food is not something a normal walking-in customer will easily catch at first glance, I would say! I have already been to here 5 times for dinners or teaching classes, so I guess Spoon by Alain Ducasse expected me to understand their point of view, and invited me over for a dinner recently? I have already visited here 3 times this year afterall and paid for myself. If you have been following what Ducasse has achieved in the culinary world for the past decades, you will discover he has pioneered so many ingenious cooking techniques (some of these Molecular Based, but you wouldn't notice it) and is internationally recognized as having paved a way for the future of the culinary world. At his peak, he held 19 Michelin Stars around the globe simultaneously, something only one other fellow French chef can match. He did not achieve this status by sheer luck.

Even within Hong Kong, influence from Ducasse's school and tutelage is profound and found at other Michelin Starred or Recognized kitchens such as Chef Jeremy Biasol's 1 Star Mirror, or Chef David Lai's kitchens at both On Lot 10 and Bistronomique. Alain Ducasse at The Dorchester UK, still remains one of only 4 UK restaurants out of thousands to be recognized as a true 3 Stars quality restaurant in 2012. SPOON by Alain Ducasse in Hong Kong is also awarded for being 2 Michelin Stars quality. The very unfortunate thing is that, many Asian customers expect only what they expect to find but without knowing what Ducasse really stands for in cooking philosophy. Never mind that Ducasse has 19 Stars and that is testament to his achievement in the culinary world. Afterall, there are actually people comparing a traditional French Restaurant to the Japanese-French Restaurants in Japan. The cuisines and cooking approach aren't even totally the same thing duh.

Trivial Questions:
- Did you know that under the Ducasse school of thought, each dish is mostly limited to using maximum of 4 core ingredients? The main flavours of each ingredients are said to be maximized this way, and not disturbingly too complex for the human palate to detect and enjoy. A lot of international chefs are preachers of this Ducasse bible guideline.

- Accuracy in Cooking methods and the final taste, is always given priority over Presentation and Creativity. Keep it simple. Less is More. Architect Le Corbusier would approve of this too.

I think this bit is what a lot of customers won't really know about Ducasse. Perhaps the restaurant could also write more and advertise about this philosophy to show the customers?

- Ducasse restaurants might serve more traditional & seasonal dishes by default, but did you know he is equally adept at the Modern Molecular methods in cooking? In fact, Ducasse wrote books on it and is one of the earliest pioneers to use Molecular methods and machineries to cook his food! He equips himself with all the latest gadgets and explore around to think of the next best available alternatives, in order to strike the perfect balance and cooking precision in his recipes. Those who have followed his school of thought or read his recipes will have known this for a long time, and is exactly why he is internationally admired and acclaimed and recognized. Unfortunately, not many Hong Kong customers would have heard about this. As I keep saying, blame it on the poor Food Channels being shown locally! Ducasse is like a God Father when it comes to redefining french gastronomy without losing the original spirit and still remains so!

- Ducasse restaurants only use imported ingredients only when they can't perform as well as the French or European ones. May be that sounds ironic for a Fine Dining restaurant, but that is exactly his mentality. For example, you are as likely to find local vegetables or seafoods on the menu as much as some exotic ingredients flown in from Provence, Italy or Japan. This is his way of being responsible to the environment and as a chef. Reduce carbon footprint whenever possible without affecting the taste too much. It is all about being balanced rather than compromised. I totally buy this concept as a foodie and you can find the same approach being in practice at local Mirror and On Lot 10 restaurants, where local ingredients are used if they are already good enough for it'ss cause.

- Lately, the Ducasse camp has also evolved a little with how they make their sauces. Traditional mother sauces as used in Classical French Cooking since the 19th Century and as classified by Auguste Escoffier, have been given a re-definition along the way, if not also an improvement in taste. Sauces at the Ducasse restaurants are now much lighter in feel, with less usage of unhealthy butters and sugars as utilised in traditional French cuisines carrying over from the Middle Age recipes. These traditional formulas are leased a new life with less fatty thickeners, but replaced with as much natural ingredient reductions and taste as possible whilst aiming to be loyal to the ingredients flavours being used.

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Hor d'Oeuvres -
Crab Meat & Spinach Pastry,
Caprese Sandwich of Mozzarella & Tomato, Basil.

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Some Warm Spinach & Cheese Puffs -

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House Baked Breads -
Baguette and Black Olive Bread with Bordier Butters from Brittany.

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Amuse Bouche - Deep-fried Frog Leg with Lemongrass, Ginger flavoured Frog Leg Consomme.
With Watercress puree, Lemon condiment and mayonnaise.
This was quite a nice starter and sensible. The frog leg is from local, but there is no difference between this and the French imported ones, if not better in texture.

.

Rock Lobster "Summery Version" -
Comes with 3 Types of poached French beans, imported Girolle Mushrooms with Purslane Leaves, small Onion Rings marinated in Sherry Vinegar & Almond sticks. The Crustacean Jus is the highlight, as it is reduced from crustacean stock and also vinegar & olive oil, giving this a refreshing acidity to compensate for the heavier jus for Summer. Finished with a dotting of Lobster Coral Powder which were firstly cooked, dried, then grinded into powder finally. A very sophisticatedly cooked dish, and really beats the hot weather.

Home Made Herbs Pasta, Squid & Zucchini -
5 types of herbs are infused into the pasta, Parsley, Chervil, Basil, Tarragon & Marjoram. This comes topped with baby squids, Japanese calamari, pan-seared with chili pepper, zucchini, lemon zest, lemon pulp, lemon juice, Taggiasca olives & basil herb, then de-glazed with crustacean sauce. The different parts of the squid and calamari were cooked spot on well tonight. The highlight for me was definitely the pasta sheets! Good stuff.

Served with a Side of Tempura of Baby squid tentacles and Zucchini skin -
Remember that the Ducasse approach is to keep the flavours clean and to use no more than 4 core ingredients on the dish? Easy to appreciate for a Ducasse fan. This is about historical French cooking.

.

Sea-Bream filet "Duglere" style -
Fresh tomato, Tomato confit, Baby shallots, Petit Rose mushroom and Spinach adorn the fish. The sauce to be poured on top is made out of cooked down fish bone, shallots, white mushroom and tomato. Again pan seared and cooked very well overall. I thought the sauce could be slightly stronger though with fish flavours! It seemed to be missing some oomph factor, but then again may be that's why it was balanced!

.

Braised Veal Shank, with Petits Farcis and Vintage Wine Vinegar -
WIth 4 types of traditional Petit Farcis stuffed vegetables and the customers will choose from 2 out of 4 presented, ranging from Onion Stuffed with onion marmalade and Veal meat, or Baby Eggplant, Zucchini or Tomato each stuffed with veal and their own marmalade. Ladies get to choose first here at Spoon. I don't mind. But I wanted that tomato served on a silver cocotte.

The braised veal shank is cut table side, served with Veal jus & Vintage wine sherry vinaigrette. Very traditional dish but done as a higher end restaurant setting, very French. NOTE: This dish is only available on the 6-course SPOON Experience Menu and is created to celebrate the 25th anniversary of Michelin 3 Starred Le Louis XV restaurant in Monte-Carlo, by Alain Ducasse..

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Chocolate and Raspberry Tart, with Hand Shaved Lime Granite (Granita) -
Chocolate Sable dough, Chocolate biscuit, Raspberry jelly, Raspberry garnish, Chocolate cream, Raspberry cream
On top, decorated with Raspberry, filled with a Raspberry confit and Chocolate cigars. This is a very complexly layered dessert and was absolutely gorgeous. The chocolate sable base was definitely up there in accuracy in terms of flavour and French pastry levels. I find most desserts in SPOON by Alain Ducasse to be very suitable for my palate actually. I have had many more desserts here which I liked, so will post them on another review. This comes with a hand crushed Lime juice and Milk based Granite, which was so pow-pow snow like. I was quite surprised at this and asked Pastry Chef Yannick how he made it into this lovely snow powdery texture, as it is not icy granita like nor PJ made smooth sorbet like! His response shocked me, as he actually shaves it by hand himself for each serving of this dessert!! I am going to come back for this and the lobster above soon.

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Spoon Mignardises & Chocolate Petits Fours -
Served on this night to finish off together with our teas, mignardises of Hazelnut Macarons, Pistachio Sponge Cake and Raspberry Chocolates are presented. With a few selections of in-house made chocolates. Having been inside to the pastry kitchen before I do have a lot of respect for Chef Yannick to be able to make all these in the back corner kitchen, and the breads are also baked there daily. A take-away packet of Macarons is also given to customers.. I will upload photos of some missing items elsewhere as the Max photos here is restricted to 12.

******************************
SPOON by Alain Ducasse is not for everyone. If you have dined all over the world, have seen all the fussy food being dished out these days, you will return back and come to appreciate what they preach and try hard to preserve here yet trying underlyingly to improve in the background without your notice. If you want out of this world Creative Food, go to places like Mandarin Grill instead, one of my other favourites in town. Or fly overseas for some Nouveau Haute Cuisine. Both these local Michelin starred Restaurants are at extreme ends of one another but I happen to appreciate both and I can choose at will.

If you don't know what the Ducasse Camp in the culinary world stands for and why he holds 19 Michelin Stars globally, then

1) May I say that the Tasting Menu here is only $1388 and is honestly very good value for money. I normally order A La Carte myself as I like to choose what I eat, but can say that the Tasting Menu offers more for your experience. And the food is cooked precisely. It is actually very good value for money for a complete course and right up there with local French dining experiences.

2) Alain Ducasse has also written many books which shares his philosophies about his approach to cooking French or Mediterranean food. You can take a read as a summary such as here (http://www.alain-ducasse.com/en/shop/livres/nature-simple-sain-et-bon).

3) Do subscribe to more International Food Channels on TV and learn more about food history. Alain Ducass is always in there, as a chef with a background history and philosophy, rather than a celebrity chef.

4) Eat at more Michelin Restaurants in France itself. It will broaden your experience and you might just discover that France is still kind of old school in general, and might not be the Nouveau Haute Cuisine you might have expected. But it is gradually changing..

5) Stop comparing it to Japan's Japanese-French fusionized Michelin restaurants. At least compare it properly with authentic French Restaurants with an original French mentality. Not only is part of this restaurant part of the 19 Michelin Starred restaurant creations by a French born chef and a culinar legend in the world, but here, it is headed by a well-practised and Michelin 2 Stars recognised French Executive Chef Philippe Duc and his supporting pastry chef Yannick Opperman.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Spoon這是我最喜愛的餐廳之一，我大約每隔2個月就會去這間餐廳食晚飯。我非常喜歡這裡的環境，這裏非常安靜和服務周到。一般情況下，我都會點他們HKD11xx/ set的Set Dinner（新價格是HKD1388/set），這價錢包括了前菜，主菜，甜品及其他小食, 所以我覺得這個價格是非常合理的。如果您是分開點同樣菜式的話，價格要高得多呢! 所以我總是點他們的Set Dinner。整個組合是非常好的，有時如果有些菜式你不喜歡，他們可以為你轉換其他菜式，服務非常貼心及友善呢! 我從未試過在其他高級餐廳可以這樣做。上週四(7月19日)，我同老公去食晚飯，點了Set Dinner，前菜是田雞腿加田雞腿薑湯，因為裝飾很特別而且整得好靚，所以我試了我人生中第一隻田雞腿及第一碗田雞腿薑湯，非常好味。第二道菜是黑松露火腿通心粉，雖然賣相很普通，但味道非常好味及濃郁。主菜是牛膝，廚師來到我們的餐桌面前，為我們切開牛膝及分給我們吟，我非常享受這種VIP的感覺。肉非常幼嫩及美味，入口即溶。之後到甜品，甜品都有幾款。首先，我們食了個焗楊桃加雪糕，好酸的楊桃配很冰冷的雪糕都幾特別，不過個酸桃就對我來說太酸了

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Spoon

這是我最喜愛的餐廳之一，我大約每隔2個月就會去這間餐廳食晚飯。我非常喜歡這裡的環境，這裏非常安靜和服務周到。

餐廳望出去景觀

一般情況下，我都會點他們HKD11xx/ set的Set Dinner（新價格是HKD1388/set），這價錢包括了前菜，主菜，甜品及其他小食, 所以我覺得這個價格是非常合理的。

如果您是分開點同樣菜式的話，價格要高得多呢! 所以我總是點他們的Set Dinner。整個組合是非常好的，有時如果有些菜式你不喜歡，他們可以為你轉換其他菜式，服務非常貼心及友善呢! 我從未試過在其他高級餐廳可以這樣做。

上週四(7月19日)，我同老公去食晚飯，點了Set Dinner，前菜是田雞腿加田雞腿薑湯，因為裝飾很特別而且整得好靚，所以我試了我人生中第一隻田雞腿及第一碗田雞腿薑湯，非常好味。

田雞腿前菜

第二道菜是黑松露火腿通心粉，雖然賣相很普通，但味道非常好味及濃郁。

主菜是牛膝，廚師來到我們的餐桌面前，為我們切開牛膝及分給我們吟，我非常享受這種VIP的感覺。肉非常幼嫩及美味，入口即溶。

主菜 - 牛膝

之後到甜品，甜品都有幾款。首先，我們食了個焗楊桃加雪糕，好酸的楊桃配很冰冷的雪糕都幾特別，不過個酸桃就對我來說太酸了，所以對我來說只是OK! 不是太過喜歡。

然後，他們為我們準備了不同類型的巧克力和小巧的法式甜點，非常可愛。

法式小巧甜品

最後的巧克力條加上金箔，是我最鍾意的，入口即溶，又不太甜，又不太濃，非常完美，味道剛剛好! 最後享用了他們的奶茶，茶葉質素非常之高 (好過四季酒店的奶茶多多聲!)

金箔朱古力條

金箔朱古加條

因為我們有白金信用卡，所以可享有85折優惠(15％ off)，所以以這樣的價格能有這樣的享受及優質食物，真的是非常抵食。各位一定要試下這個Set Dinner，而且組合經常會轉換，非常有新鮮感!

題外話/補充資料： Spoon 是難得一間經常可以維持高水準食物的餐廳

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Visited the renowned Spoon for the first time with a friend who very generously decided to treat me to dinner. (thank you~)Situated inside the Intercontinental Hotel on the Lobby level, it is not a large restaurant with tables widely spaced to allow greater comfort for diners. The decor is quite modern chic with varying shades of brown being the tone of choice. What is most breathtaking is the spectacular view of Victoria Harbour that they proudly show off with floor to ceiling windows. There ar

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Visited the renowned Spoon for the first time with a friend who very generously decided to treat me to dinner. (thank you~)

Situated inside the Intercontinental Hotel on the Lobby level, it is not a large restaurant with tables widely spaced to allow greater comfort for diners. The decor is quite modern chic with varying shades of brown being the tone of choice. What is most breathtaking is the spectacular view of Victoria Harbour that they proudly show off with floor to ceiling windows. There are 3 tables which can safely be said are the prime seats of Spoon as they face directly towards the harbour and I was lucky enough to be able to enjoy the dining experience from one of those tables

As we were perusing the menu, we were served little pre-meal appetisers. The little green dome was a brocoli puree with scallops inside, sitting on a crisp cracker base and dotted with caviar. The other was a tiny foccacia sandwich with what I think was pesto inside.

We were also served bread (one of the highlights of any meal

). There were four types to choose from: baguettes, wholewheat roll, sea salt scroll and a red pepper type of roll. The baguttes were really good, crunchy on the outside with fluffy insides and had a fragrant wheaty taste. The wholewheat roll was cute looking in a chubby doriyaki (japanese red bean pancake) shape. This had a slight chewy texture and was a good alternative for those that don't like hard crusts. The sea salt scroll was more like a croissant, very flakey and buttery texture. The least liked was the red pepper bread, which honestly did not have much texture at all. It tasted like barely cooked pizza dough unfortunately.

We chose to go a la carte, which was more to my benefit as I was able to try more dishes since my dining companion had eaten there on numerous occasions. After ordering we were served our amuse bouche of a pan-fried frogs leg accompainied with a warm ginger soup. The frog's leg was tender and as usual tasted like chicken meat, while the ginger soup had flavours reminiscent of the Thai soup Tom Yum Gong.

We ordered two appetisers. The first was a chilled tomato gazpacho with finely diced vegetables. This was really refreshing, the tartness of the tomato really came through and helped whet the appetite.

Our second appetizer was the steamed duck fois gras accompanied with diced nectarine, fresh almonds and basil. This was something different as normally fois gras for me is pan-fried. However, this method of cooking fois gras definitely rates highly for me. The smoothness of the fois gras is uninhibited by any crisp layer associated with pan frying and it just melted in the mouth. The tartness of the diced nectarines seemingly unspectacular was acutally a necessity in refreshing the palate from the richness of the fois gras. One of my favourite dishes of the night

Steamed Fois Gras

When this dish was suggested to me, I was honestly not anticipating much. I mean I would not consider ordering macaroni at a 2 star French restaurant. As the "Coquillettes' pasta was placed in front of me, it really did not look like much, but the rich tantalising smell of truffles and cheese arising from the bowl tickled my senses making my tastebuds start to anticipate the first spoonful. And I was so glad that I was able to try this dish. The creaminess of the pasta combined with the melted parmesean cheese and the saltiness of the veal jus that was poured into the bowl prior to mixing was amazing. The aroma of truffles was heady and added that extra oomph on top of an already amazing dish. Absolutely show stopping~ Highly recommended!

coquilletttes pasta

The first of our mains was the baked wild tiger grouper. This was supposedly a new dish to the menu. I must say it was quite average. The fish was fresh, with no fishy taste, which I really dislike, but it was overcooked resulting in the fish being too chewy and rubbery in texture.

Our second main was 'Challans' duckling. This came in two parts. One was duck confit, a generous serving of duck breast sprinkled with cereal on top, giving a crunchy texture when eaten together with the meat. The other was a bowl of duck meat braised until soft and served with soft crepes. This gave a feeling reminiscent of eating peking duck as it was a hands on affair, but I must say I enjoyed this quite a bit. The meat was tender and though the sauce was a little salty, the crepes helped tone it down.

Our last main was the braised milk-fed veal shank which was a dish served to commemorate the 25th anniversary of Le Louis XV restaurant in Monte Carlo. This was brought to the table as a whole shank, still on the bone and was cut and served in front of us. I was already very full from the preceding dishes, and could only manage a couple of mouthfuls, but from what I ate, the veal was very tender, but nothing amazing.

Onto dessert~ Despite being very full, we still ordered three to share

Something new was the strawberry and coconut which looked like a white snow ball covered with dessicated coconut. Strawberry sauce was then poured into the dish. Cracking into it,we discovered a meringue shell which enclosed a mixture of I think vanilla/coconut mousse with strawberry puree. A few forkfuls was enough for me as I found the tartness and overly strong flavour of the strawberry puree overpowered the mousse.

strawberry and coconut

Second was 'our favourite cheesecake'. The texture of this cheesecake was quite dense and it had a very smooth and creamy texture with a strong flavour of vanilla. Being a cheesecake lover, I quite enjoyed this dessert.

Our last dessert was the chocolate hazelnut bliss. This was a mixture of textures, crunchy from a biscuit layer, creamy from the mousse layer and the tempered chocolate on top snapped delicately when each forkful was taken. This again was nothing spectacular, but gave the requisite chocolate quota I needed to end a meal.

chocolate hazelnut bliss

Last but not least we were served petite fours and a selection of Jean-Paul Hevin chocolates. For petite fours there was a pistachio cake, chocolate cake and almond macaron. I favoured the pistachio cake most, as the delicate flavours of pistachio shone through quite nicely, but the chocolate cake and almond macaron were not as good. The chocolate cake was quite dense in texture, with not much sweetness or cocoa flavour, and the texture of the macaron was quite sticky although the flavour was nice.

The dinner was a combination of hits and misses, but I would definitely go back for the steamed fois gras and 'coquillettes'~.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Nice venue for celebrations. 2 delicious dishes in this post: organic egg (starter) and coquillettes(pasta). Environment:The foyer was quite dark, but the harbour view is beautiful. Nice ambiance. A couple can sit facing the harbour all night, sharing good food in harmonious silence. I am just describing the scene at the adjacent table .Service:Great! An attendant explained the entire menu. Le French May menu available @ $1388 - for the whole table, but accommodations can be made for special foo

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Nice venue for celebrations. 2 delicious dishes in this post: organic egg (starter) and coquillettes(pasta).

Environment:

The foyer was quite dark, but the harbour view is beautiful. Nice ambiance. A couple can sit facing the harbour all night, sharing good food in harmonious silence. I am just describing the scene at the adjacent table

.

Service:
Great! An attendant explained the entire menu. Le French May menu available @ $1388 - for the whole table, but accommodations can be made for special food preferences. I don't eat lamb and they offered something else.

Food:
Website: http://hongkong-ic.intercontinental.com/dining/spoon.php

Bread basket

Yummy bread basket

I am a huge fan of carbs, bread in particular. I have this craving for bread and I must have at least 2 helpings even if it means another 45 minutes on the treadmill. Many brownie points earned if a restaurant serves great bread. Whole wheat was chewy, slightly crusty surface but will not hurt palate. I hate scratching my palate. Much yummier than a restaurant by the initials a.b. and felt like a rather healthy option. Tomato with black pepper yum! NIce soft brioche-like texture. Large pieces of sun-dried tomato generously laden on the inside. Baugette was ok. No faults. Croissant- Cute! very soft, buttery, some people just love the taste of butter so much. but it wasn't dripping with oil. Butter (salted + unsalted) was quite hard though, D and I put a slab on our knives and held it over the flame. D removed his in time. I did not and blackened the black of the knife. Fail.

Hors d'oeuvres

Spinach pastry croquette was cold, light and not crisp enough. Broccoli and scallop with caviar + broccoli puree had a crisp base with embedded scallops. It was chilled and honestly couldn't tell it was broccoli! Mild, delicate flavour. Cheese puff was light and airy. Average. Not the stars of the night obviously.

Appetizers

Green asparagus veloute and crayfish $290

Green asparagus veloute and crayfish

I tried a small mouthful of soup and it had a slightly iron, metallic taste. I didn't really like it because it was very light - I actually would have preferred it to be slightly creamier. No complaints about the crayfish which I did not taste.

Organic egg, girolles and spinach $320

A delicate and impressive dish! Great presentation and execution. The eggy foam was smooth and perfectly in form. It was very light. Beautiful outlook, souffled. Taste? Egg white. Not much taste as you can expect. The waiter poured a thick, intense gravy-like liquid down the center of the egg. It was chicken jus. It swirled and infused with the runny egg yolk which some people love. Complemented the bland egg white well. Gotta balance out the flavours yea. The gigantic foamy structure was surrounded by mini fragrant mushrooms - so good. More please. Pearl onions cooked till soft and spinach and more shrooms formed the bedding on which the gigantic foam rested. I just wanted to keep on looking at it. Heh.

Tender green vegetable salad, truffled dressing $370

Green vegetable with truffle dressing

Ok as delicously fresh and crisp as this salad looks, I am clueless why they charged a hefty $370. Is this worth more than the two reviewed dishes...? Okay. Whatevs. Note that truffled dressing is NOT truffle dressing. I was imprudently mistaken. The veg was all cold, and crisp, very fresh. Broccoli, french beans, zucchini, asparagus. beautiful plump peas in pod - sweet juicy and crunchy. Truffled dressing was grainy, perhaps there was a bit of pistachio in there.

Steamed duck foie gras 'les landes' spicy cherry marmalade, toasted brioche $390

steamed foie gras, spicy cherry marmalade, brioche

Now this is the kind of stuff that is worth the quid. I'm always the most unscrupulous spender who orders vegetarian dishes at a michelin restaurant. Fail me. And I don't try the expensive dishes either if it's got duck liver or goose liver or chicken liver or any kind of internal organ in them. Therefore as good as steamed duck foie gras sounds you will not get a review from me because I abstained, as usual. The brioche was lovely though. So the fat isn't rendered out and is preserved inside the organ. But would't pan-searing it give it more crunch and flavour? I always like caramelized and almost cargonigenic food stuffs. I don't mind. Burnt food is worth dying earlier for.

Mains

Coquillettes pasta with black truffle and parisian ham $330

Coquillettes with black truffle and parisian ham

Flocking good. Lost for words. I have little regard for macaroni but once you give people minature versions of things people start seeing them in a different light yea. Somehow the daintier things look the more you're willing to pay, like micro SD cards. (heh). So this coquillette pasta was cooked al dente, and the ham was very intense. Great texture. Cheese on the side to add separately: quite tasty. Not sure what kind of cheese it is but who cares as long as they go well together. And the mac isn't so thick - it's not like mac n' cheese consistency. You get a bit of gooey-ness but you won't feel sickly after finishing the last scrap.

Steamed atlantic brill, violet asparagus $590

Steamed Atlantic brill with violet asparagus

Guess who ordered this. To be honest it was a risk. I usually order oily fish, like cod. Turned out that brill is a very lean kind of fish, not oily and buttery like cod. The meat was very firm. STEAMED fish is usually quite bland. Without the jus, the fish tastes...rather devoid of taste actually. But I guess everything on the plate complements each other because the jus was delicious, and the asparagus was saltier than the ones in my salad. But now I know that atlantic brill is, sorry, not my cuppa.

Tender shoulder of “POITOU” RABBIT, baby carrots $490

Poitou rabbit shoulder with baby carrots

Whaddya know. Someone orders rabbit. How brave. I was extremely cautious about the forkful R offered but after being told it actually tastes like chicken I decided to shove it into my mouth and see how things go. Chew chew. Mm. Hello chicken imposter. Good flavour. Chew chew. Quite soft because it's been cooked to something like stew. So my aversion towards rabbit is actually a psychological thing. There is no excuse for eating chicken but not rabbit as far as flavour is concerned. Perhaps my tastebuds are numb.

Beef tournedos, girolles, confit tomatoes, shallots, cooking jus $750

Beef tournedos/confit tomatoes, shallots, girolles

I have completely forgotten about this dish. No comment. Not that it was bad or anything...I suspect I didn't even have a bite because it was consumed too quickly.

(maximum photo upload capacity reached: see next post)

題外話/補充資料： 15% off thanks to the Intercon dining discount card we produced.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2012-05-20

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$900 (晚餐)

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(continuation of previous entry)Cookpot of local market FRUITS and VEGETABLES $300Must try. This has to my favorite dish of the night. By that I mean I would happily eat it every day, if I could. Of course I can't. I am a simple person. I like eating simply. Fruits and veg is good fo me. The flash is too weak on my camera but you can see vaguely the lovely amazing colors. I mean how often do you get such a healthy, colorful dish? Kudos to whoever thought up the arrangement! And imagine the amoun

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(continuation of previous entry)

Cookpot of local market FRUITS and VEGETABLES $300

Must try. This has to my favorite dish of the night. By that I mean I would happily eat it every day, if I could. Of course I can't. I am a simple person. I like eating simply. Fruits and veg is good fo me. The flash is too weak on my camera but you can see vaguely the lovely amazing colors. I mean how often do you get such a healthy, colorful dish? Kudos to whoever thought up the arrangement! And imagine the amount of time that went into preparing this dish! The sauce was savory, but the fruit itself is sweet. Mushroom, apples, carrots, yam, some other root veg, might've been a bit of pear too. All in all a very healthy and satisfying dish. I soaked up some of the residual sauce with a bit of bread, shamelessly! Nom nom nom.

Crispy LEMON tart, limoncello sorbet $160

Not for those who don't eat sour

Very fresh and cold sorbet, not too icy as in there wasn't a lot of crunch - which is good. Want it to be smoother, like an iced smoothie. The tart itself was...quite tart. I mean the lime. The custard was good. Shell is brittle like a meringue, but the inside is very soft.

WILD STRAWBERRY-MASCARPONE contemporary vacherin $160

This dish contains many elements. Textures, temperatures, flavour...'contemporary vacherin' refers to the two blobs of white on topping the middle and left items. Vacherin is a type of cheese; but can also mean 'cake made of meringue'. It was very brittle, not too appelaing to me. A simliar dessert option can be found on the Alain Ducasse St. Regis menu. The tart's crust contains pistachio and almond - it is very delicious. The sorbets were quite bitter, especially the raspberry one.

OUR FAVORITE CHEESECAKE, grapefruit-vanilla marmalade $160

Second best dish of the night :D

The second most impressive dish. The base was delicious - not just crushed digestive biscuits + butter. Not sure what else went in there, I just know it was delicious. The cheesecake, being a steamed cheesecake (first i've ever had!^^), was extremely smooth and dense. There were vanilla pods in the cheesecake as well. You will see some berries undernealth the sorbet. Those were rather sour.

Petit fours:

Pistachoi macaron quite good. Soft center and thin shell.

Complimentary chocolates - which we packed and brought home

Complimentary chocolates

Conclusion:
A rather enjoyable meal: nice views, one or two special dishes, and the overall high quality of food. But these expensive places cannot be visited often. It will be some time before I come back again. There are many other places to try.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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檢舉

張貼

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味道

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服務

衛生

抵食

用餐日期

2012-05-20

用餐途徑

堂食

人均消費

$900 (晚餐)

慶祝紀念

生日

用餐優惠

其他

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