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simply divine
2024-11-21 70 瀏覽
💫 First, we indulged in a bite-sized appetizer featuring house-made cured meat paired with potato foam. This dish was a revelation, hiding three different textures of potato: the smooth foam, crispy potato strands, and perfectly baked salt-roasted potatoes. The combination was simply divine!🐟 One of the standout dishes was their signature seafood plate, which featured caviar, sweet white shrimp from Toyama Bay, and locally aged squid, all enhanced by a smoky butter infused with binchotan charcoa
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💫 First, we indulged in a bite-sized appetizer featuring house-made cured meat paired with potato foam. This dish was a revelation, hiding three different textures of potato: the smooth foam, crispy potato strands, and perfectly baked salt-roasted potatoes. The combination was simply divine!

🐟 One of the standout dishes was their signature seafood plate, which featured caviar, sweet white shrimp from Toyama Bay, and locally aged squid, all enhanced by a smoky butter infused with binchotan charcoal. The layers of flavor showcased the freshness of the seafood in a truly exquisite way.

🥗 The caviar and blue crab salad was another highlight. Its presentation was visually stunning, topped with a refreshing blend of green apple, organic quinoa, and a vibrant layer of lime jelly, mango, passion fruit, and coconut puree. It was the perfect light and refreshing dish!

🥖 To top it all off, I savored the unexpected pairing of French foie gras with dark chocolate and 15-year-old balsamic vinegar. The bittersweet notes of the chocolate combined with the tangy acidity of the balsamic worked wonders to balance the richness of the foie gras, creating a delightful contrast.

🥩 The meal wouldn’t be complete without indulging in the American Prime ribeye steak. Cooked to perfection, the meat was tender and juicy, bursting with flavor. The accompanying watercress salad added a refreshing crunch, while the rich port wine sauce elevated the dish, complementing the savory notes of the steak beautifully. Each bite was a celebration of quality ingredients and skillful preparation.

🫚 For dessert, I opted for the unique combination of lemon lemongrass, ginger, and dark chocolate.
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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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568
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Luxurious exploration of flavors
2024-08-31 985 瀏覽
Dinner. Restaurant actually combines 3 different culinary experiences under one roof: charcoal-grill yakitori, omakase, and the recently added fusion cuisine.Friendly Manager showed us around the various private rooms with karaoke- which could be adapted for different cuisines (even Chinese from sister restaurant upstairs) depending on clients’ needs.Main dining room is fitted with funky disco vibes n lighting. Our fusion dinner was actually hosted in the omakase private room.Set menu only. Here
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Dinner. Restaurant actually combines 3 different culinary experiences under one roof: charcoal-grill yakitori, omakase, and the recently added fusion cuisine.
Friendly Manager showed us around the various private rooms with karaoke- which could be adapted for different cuisines (even Chinese from sister restaurant upstairs) depending on clients’ needs.
Main dining room is fitted with funky disco vibes n lighting.
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Our fusion dinner was actually hosted in the omakase private room.
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Set menu only. Here’s what we had.
Lightly toasted Naan Bread from Japan, served with a rich cheese sauce and a zesty spicy tomato sauce. Excellent- naan bread has been on the back of my mind for a while now.
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Crispy pastry crust filled with cherry tomato salsa
Crispy pastry crust filled with 臘肉, mashed potato, crispy potato shreds and potato foam, each contributing unique textures and flavors.
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White shrimp and aged squid encased in Italian caviar, with dill oil enhancing the fresh seafood flavors. Particularly noteworthy was the sauce that had been smoked in the in-house charcoal grill; loved the smoky flavors.
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Blue Crab Salad- artfully presented and arranged with caviar, organic quinoa, in a tantalizing Thai sauce, enriched with coconut, tomato mango and passionfruit. Layer of lime jelly provided a refreshing finish that tied the dish together beautifully.
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Perfectly seared melt-in-your-mouth foie gras topped with leaves of Brussels sprouts and slices of Korean pear that added a subtle sweetness. On the side: mousse made with dark chocolate and 15-year-old Italian balsamic vinegar, which did a standout job of balancing the buttery richness of the foie gras, creating a sophisticated flavor profile.
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Cold Melon Soup- with bits of sweet melon, crispy Iberian ham, and hint of cardamom (豆蔻, peppery spice with hints of citrus), delivering a delightful contrast of flavors and textures. A refreshing interlude indeed. Much prefer this to the bisque chef originally intended to serve.
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Snow crab and spaghettini (perfectly al dente) homemade with Japanese flour, in a homemade XO sauce.
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Tilefish with crispy scales, cooked with the うろこ焼き (u rokuyaki) method, ie spooning hot oil over the skin first, then cooked. Sauce of preserved plums introduced a delightful herbal note with a tangy twist, showcasing the chef's adventurous spirit. This was served on a bed of fragrant orzo (pasta shaped like a large grain of rice) cooked the Malaysian way with various herbs like lemongrass, makrut lime leaves etc.
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Tender US Prime Ribeye Cap- served in generous portions in a rich port wine sauce. On the side: watercress salad and mashed potato.
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Strawberry Tart filled with luscious homemade custard sprinkled with pistachio crumbs. Loved the crunchy chocolate-covered pastry crust.
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In summary: remarkable dining experience featuring a luxurious exploration of flavors that bridges Italian and Japanese culinary traditions. Each dish reflects Chef's expertise and passion for quality ingredients. Impeccable service.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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152
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食落肚的藝術品兼可唱K
2024-07-29 1232 瀏覽
一班人想吃一個有質素的西餐，又想唱K坊間真是選擇不多，但這間新開業的Wintage Fusion，不但可以畀大家品嘗到藝術品般的高質美食，最吸引的是一班人更可以包房唱K，有時間的話型廚Ryan更會在大家面前為美食添晴，成為一道道吃得落肚的藝術品，絕對是色香味俱全。前菜是Crispy Croustade panzanella即布拉塔起司、車厘茄莎莎醬，細細件啱啱好，一啖放晒入口內，那意大利流心水牛芝士即布拉塔起司，軟滑到可全數送入口內，濃濃的乳香，還滲出淡淡的松露及車厘茄香甜味，外脆內軟，單是頭盤己令人好有驚喜。另一款前菜Crispy Croustade Ham & Potato即秘製上特臘肉、薯仔泡沫，將中國臘肉切絲炸好後放在上層，同樣是細細粒一口放進口中，軟滑香香的薯仔與臘肉的鹹香超夾，臘肉味還很濃，驚喜不絕。Caviar of the Sea魚子醬、白蝦、魷魚、煙燻奶油、蒔蘿油，便有個人至愛的魚子醬，半球狀的造型，面層以魚子包住，內裏是白蝦及魷魚粒，吃時配埋大廚秘製的煙燻奶油、蒔蘿油，更添鮮味。Blue Crab Salad魚子醬、藍蟹、有機藜麥、芒果及百香果 面層是薄薄的啫喱。揭
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一班人想吃一個有質素的西餐，又想唱K坊間真是選擇不多，但這間新開業的Wintage Fusion，不但可以畀大家品嘗到藝術品般的高質美食，最吸引的是一班人更可以包房唱K，有時間的話型廚Ryan更會在大家面前為美食添晴，成為一道道吃得落肚的藝術品，絕對是色香味俱全。

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前菜是Crispy Croustade panzanella即布拉塔起司、車厘茄莎莎醬，細細件啱啱好，一啖放晒入口內，那意大利流心水牛芝士即布拉塔起司，軟滑到可全數送入口內，濃濃的乳香，還滲出淡淡的松露及車厘茄香甜味，外脆內軟，單是頭盤己令人好有驚喜。
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另一款前菜Crispy Croustade Ham & Potato即秘製上特臘肉、薯仔泡沫，將中國臘肉切絲炸好後放在上層，同樣是細細粒一口放進口中，軟滑香香的薯仔與臘肉的鹹香超夾，臘肉味還很濃，驚喜不絕。

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Caviar of the Sea魚子醬、白蝦、魷魚、煙燻奶油、蒔蘿油，便有個人至愛的魚子醬，半球狀的造型，面層以魚子包住，內裏是白蝦及魷魚粒，吃時配埋大廚秘製的煙燻奶油、蒔蘿油，更添鮮味。
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Blue Crab Salad魚子醬、藍蟹、有機藜麥、芒果及百香果 面層是薄薄的啫喱。
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揭開啫喱是魚子醬，內裏有鮮甜的藍蟹，有點咬感的有機藜麥、芒果及百香果，只能說句是超鮮超好味。
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Seared Foie Gras法國鵝肝、球芽甘藍、法國黑巧克力、15年意大利陳醋，以煎焗的烹調方式，配以韓國雪梨，外層帶點香脆的鵝肝，厚切的鵝肝油潤又厚身，Ryan特意將鵝肝配以法國黑巧克力及15年意大利陳醋，一口咬下去完全中和了鵝肝的油膩感，好好味呀！
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Nasi Ulam Orzo脆皮馬頭魚、梅脯意大利米形意粉即Orzo，吸收了自製蝦米醬及幾款印尼香料，煎香了的馬頭魚，皮是脆卜卜，魚肉嫩滑好鮮味，吃時蘸點話梅汁及忌廉芝士，有點東南亞的味道，好美味好滿足。
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Strawberry Tart日本士多啤梨、自家製吉士醬入口味道香甜鬆軟，日本士多啤梨非常的鮮甜，以這道甜品作結，真是令大家都食得好滿足呀!
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平時食西餐好少會有得最K，但Wintage Fusion就可以俾人唱K，一班人便可以包場，雖說是10點last order只是廚房收工，但大家可以繼續唱，當然唱到夠喇！堅盡興。
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這裏的設備都是很先進，能滿足好聲音的大家。
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用餐區舒適又寛敞，這個私人空間，最受大班朋友的歡迎。
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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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2024-07-17
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人均消費
$800
推介美食
  • Crispy Croustade panzanella
  • Crispy Croustade Ham & Potato
  • 脆皮馬頭魚
  • Seared Foie Gras法國鵝肝
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創新用❤️似藝術品的西餐
2024-07-29 947 瀏覽
食物擺設似藝術品不過最重要食物高質有驚喜🤩先出場係閃閃發光一啖一口的前菜兩款口味各有特色👍🏻第二道魚子醬白蝦魷魚😍滿滿魚子醬包住白蝦同魷魚層次分明鮮味無窮🤤下一道係蝴蝶翩翩起舞嘅魚子醬藍蟹有機藜麥和果香味道好夾令人❤️動、嚟到飲湯時候濃濃嘅海蝦加椰子蓉及薏米好飲得黎有咬口😋唔食牛嘅我主菜轉咗份嫰羊、肉質超級嫩火喉啱啱好👍🏻最後再上吸引我們眼球嘅甜品🍓甜而不膩👏🏻佳餚畫上完美句號。
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食物擺設似藝術品不過最重要食物高質有驚喜🤩先出場係閃閃發光一啖一口的前菜兩款口味各有特色👍🏻第二道魚子醬白蝦魷魚😍滿滿魚子醬包住白蝦同魷魚層次分明鮮味無窮🤤下一道係蝴蝶翩翩起舞嘅魚子醬藍蟹有機藜麥和果香味道好夾令人❤️動、嚟到飲湯時候濃濃嘅海蝦加椰子蓉及薏米好飲得黎有咬口😋唔食牛嘅我主菜轉咗份嫰羊、肉質超級嫩火喉啱啱好👍🏻最後再上吸引我們眼球嘅甜品🍓甜而不膩👏🏻佳餚畫上完美句號。
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魚子醬藍蟹有機藜麥芒果百里香
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魚子醬白蝦魷魚煙燻奶油
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海蝦新鮮椰蓉薏米
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脆皮馬頭魚
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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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    2024-07-08
    用餐途徑
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    晚餐
    慶祝紀念
    生日
    推介美食
    魚子醬藍蟹有機藜麥芒果百里香
    魚子醬白蝦魷魚煙燻奶油
    海蝦新鮮椰蓉薏米
    脆皮馬頭魚
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    有誠意的fusion 西餐
    2024-07-09 659 瀏覽
    朋友請食飯，試咗間新餐廳都係set Menu。選擇不算多。但係每道菜好味又有驚喜，最喜歡佢哋嘅魚子波波，話係餐廳signature ，魚子醬裏面包住魷魚白蝦濃濃嘅煙燻味道 的確夠好味仲有西班牙紅蝦魚翅湯真正嘅中西合璧 fusion配搭得相當出色！鵝肝及牛肉都正！一向不太喜歡食西餐，因為時間長又食唔飽，但係佢哋時間控制得好上餐算快，而且食到尾二度餸已經感覺到好飽好滿足！環境私密食物高質精緻，係唔錯食西餐一次非常好嘅體驗
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    朋友請食飯，試咗間新餐廳都係set Menu。選擇不算多。但係每道菜好味又有驚喜，最喜歡佢哋嘅魚子波波，話係餐廳signature ，魚子醬裏面包住魷魚白蝦濃濃嘅煙燻味道
    的確夠好味


    仲有西班牙紅蝦魚翅湯真正嘅中西合璧
    fusion配搭得相當出色！
    鵝肝及牛肉都正！
    一向不太喜歡食西餐，因為時間長又食唔飽，但係佢哋時間控制得好上餐算快，而且食到尾二度餸已經感覺到好飽好滿足！環境私密食物高質精緻，係唔錯
    食西餐一次非常好嘅體驗
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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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