ZEST by Konishi (已結業)

Birthday Celebration continues. We tried Zest's tasting menu though the best surprise was our preordered Kinki Fish, which subsituted their other fish course.The first dish was off to a good start. The corn custard was light and sweet and I definitely recommend to add caviar to this dish as it would give a nice contrast of flavors for this dish.The deep fried eel had a nice crisp yet a very thin batter. The consomme and the cabbage had its own sweetness making it actually a lovely soup in the en

凍頭盤：北海道帶子茄子魚子 (+$190魚子醬)帶子半生熟非常新鮮，帶子份量亦好多，茄子亦整得出奇好食，有少少搶左帶子個味，所以分開獨立食反而仲正👍🏻 魚子醬雖然要另外加錢，而我覺得值係因新鮮、一啲都唔腥，而且份量好夠多😍 🌚我有點驚訝佢無俾貝殼匙羹我🌚好食度：😋😋😋😋熱頭盤：鮑魚Barley Risotto (+$280)呢道菜原本係晚餐其中一個招牌菜，因疫情關係所以可以加錢係午餐到試。呢隻Risotto 唔係平時嘅意大利飯，佢係好似早餐d麥糠咁，細細粒好有口感，幾好食又唔濟。加埋鮑魚亦整得相當出色，唔韌好食，亦好大粒👍🏻 配埋佢隻source 果然係招牌菜🌟好食度：😋😋😋😋主菜：鹿兒島豬肩外皮脆連埋香草🌿係好食只係肉身有啲’鞋’ ，整得比較熟同隻豬真係瘦，味道一般。朋友點了魚，因本人唔好食魚，因此不作評論，只提供相片俾大家參考😆甜品：(+$70)榛子蛋糕🌰+薑餅雪糕🍨榛子味好重，啖啖都有榛子粒，唔錯好食度：😋😋😋1 appetizer + main $4802 appetizer + main $580Not include drink & dessert 加埋我地額外extra

同另一半慶祝周年紀念，喺網上面見到佢哋多年「擇星」。見到佢地係米之蓮屢獲殊榮嘅餐廳，一於去試下！餐廳分為兩層，上層係酒吧，可能因為當天享用嘅時候為午膳時間上午沒有客人，到店服務員為我們帶位帶我們到下層的位置就坐。位置上被前邊的高樓大廈遮擋勉強叫做看到少少海景。😝由三款餐飽開啟美食之旅，餐廳薯蓉嘅牛油口感好輕薄，一啲都唔油膩！ 三款手製餐包都好新鮮好食，焗得剛好，外脆內軟。沙餐係三文魚、海葡萄及薯仔沙律佢哋嘅薯仔連埋皮食卻一啲苦澀味沒有，起鮮甜好久沒係香港吃海葡萄了😆前菜的池魚也令人好驚喜！配上椰菜花泥 紅菜頭泥 等新鮮蔬菜但係本人略嫌佢哋主食嘅三黃雞，同頭盤嘅菇湯嘅味道都好濃，重口味。不得不說佢哋嘅服務員全部都好Nice ， 店舖也有為客人提供甜品寫字服務🥰全程用心講解食物嘅烹調方法同埋用料，令大家都有一個愉快嘅用餐體驗！

「Zest」絕對係我喺香港嘅頭三間餐廳之一。我嚟過呢度好多次，你可能會睇到我不時post有關呢度嘅內容。我真係好鍾意呢度嘅食物——佢嘅呈現、味道同複雜度簡直出色。雖然氛圍唔錯，但唔係我最喜歡嘅，所以我就唔再多講啲。Pastry籃係一大亮點；每樣食物都好出色。我通常對呢啲籃裏嘅食物好挑剔。我唔想喺正餐之前填得太飽，而好多地方通常係提供普通嘅麵包。不過，Zest嘅Pastry籃非常出眾，尤其係配埋佢哋絲滑嘅牛油。我唔能深入探討菜餚嘅細節，因為我唔係專家，覺得自己無資格去評斷Konishi大廚嘅藝術。不過正如我所提到嘅，佢係我頭三間最鍾意嘅餐廳之一。每次嚟都會令我對呢度嘅烹飪體驗更加熱愛，我絕對推薦任何想享受精緻美食嘅人嚟呢度一試。

Got 2 appetisers and 1 main for $680 on the restaurant week menu. The food was alright and I could see the chef working meticulously in the open kitchen. Our fav was the porcini-onsen egg-chicken consommé starter and the 3 yellow chicken main. The baked chicken breast was juicy, tender, flavourful and without a single piece of extra fat. Chicken roll had rich stuffing and the yellow wine sauce had just the right amount of savouriness without being too salty. What stood out was the refreshing bla

這家法式餐廳位於高樓的窗外景色，為用餐環境增添了優雅與浪漫的氛圍。裝修精致雅緻，流露出濃濃的現代法式風情。菜品方面，煎牛面頰肉是這裡的招牌菜之一。牛面頰肉經過精心烹調，口感酥軟多汁，肉質細膩，帶有深沉的肉香。另外，魚肉也同樣令人驚艷，鮮嫩細膩，配上精心調製的醬汁，清爽而醇厚。除了主菜之外，這裡的法式餐點也值得一提。總的來說，這家法式餐廳不僅提供了優雅舒適的用餐環境，更以其精緻的法式美食征服了味蕾。無論是用餐氛圍還是菜品品質，都值得一試。

Follow me to …..𝗦𝗶𝗽, 𝗦𝗻𝗮𝗽, 𝗮𝗻𝗱 𝗦𝗮𝘃𝗼𝗿 𝐚𝐭 𝟐𝟗𝐭𝐡 𝐙𝐄𝐒𝐓 𝐋𝐨𝐮𝐧𝐠𝐞🍸Every hour is happy hour when we can enjoy the majestic skylines with a nice cocktail 🥂Zest lounge just launched a brand-new lineup of signature cocktails inspired by natural elements, each signature cocktail is named after a Japanese word. So romantic 💕💕To celebrate this new launch, they are offering 𝐛𝐮𝐲 𝟐 𝐠𝐞𝐭 𝟏 𝐟𝐫𝐞𝐞 happy hour deal from 5pm to 8pm (Monday to Saturday).Down for a drink ? Oh Yes !

香港探店｜口感爆表的法式风情西餐！🍴🍷👍这家餐厅的扇贝肉质鲜美，羊肚菌酥软可口，龙虾肉质鲜美，搭配泡沫口感丝滑。最让我惊讶的是红酒慢煮的和牛面颊肉，非常入味，一咬就化，加上胡萝卜泥和蔬菜，口感真的是爆表！最后以荔枝慕斯加白巧克力酱汁和樱花糯米团作为甜品和完美的结尾，为味蕾带来了最惊艳的感觉。整个餐都是那么的美妙，用来搭配的红酒也很好喝。💯服务很周到，餐厅的氛围也很舒适。总的来说，非常值得一去！👍整个餐厅有两层，28楼The Dining Room（主餐厅），🌸邀约三五好友，一起在这家餐厅里尝遍美食。环境优雅，服务周到，让人倍感舒适。无论是约会还是聚餐，都是一个不错的选择。29楼The Lounge（餐室），侍酒师长驻，可提供完美餐酒搭配体验～——🏠店名：ZEST by Konishi 📍地址：香港中环安兰街18号28及29楼全层#美食分享  #私房菜  #甜品控  #美食爱好者  #美食家  #探店  #香港美食  #美食推荐

1 Star Michelin French & Japanese fusion in Central On Lan Street ✨ 第二次在ZEST慶祝生日🎉 在中環安蘭街，前年第一次來已經很難忘，食物很美味環境優雅樣野♥️ 我最深印象，麵包同主菜黎到既時候係出緊煙！餐廳佔地兩層，我們安排了在低層有 open kitchen，環境幾舒適有一大片落地玻璃窗，享受住日光又不會太曬。可以的話選擇窗邊的桌子和朋友聊天最舒服😘♥️💫Lunch set menu (in photos)APPETIZER :- Marinated Beetroot and Avocado- Eggplant Nibitashi + Hokkaido Sea Urchin - Hokkaido Scallop- French AsparagusMAIN:- French Quail- Kagoshima Beef Tenderloin由H Queen’s, H Code, H Zentre 及 18 On Lan 共同推出的餐飲推廣企劃，由*7月21日*起，食客只須以港幣$100元便可購買價值港幣HK$200的電子

Had an overpriced mediocre Michelin dinner here! For$3000/hear, you would expect to be indulge with fancy ingredients and bold flavors, instead we were greeted by subpar dishes not Michelin worthy.Had to pay $400extra for a spoonful of Uni and caviar. The signature chicken was presented with truffles and the wait staff mentioned how's it enhanced the flavor off the chicken ( the waiter didn't mention extra $800 charge for a couple shaves of the truffles)Something I find very funny is how the wai

同一位置好耐以前來過，舊地重遊，已經係另一間餐廳🍴餐廳位置算係好方便，不過呢棟大廈都有好幾間好嘅餐廳，競爭幾大😬星期六中午，唔算多客人，星級餐廳都有啲難做，都要支持下🤭$580/pp One Appetizer + Main Course外望景觀一流，當日亦藍天白雲🥰麵包🥯左面嗰個飽超好食😋，自家制牛油內有橄欖油餐前小食今期粟子當造，呢個粟子蓉泡沫幼滑中又有粟子咬口，好掂👍🏻Mocktail ( $78買1送1）Momo Muzu:Lychee Puree, Aomori Apple & Peach Tea Gunner:Ginger Beer, Ginger Ale, Bitters AppetizerHeirloom Tomato & Japanese Fruit Tomato, Burrata, Shiso Ice Cream番茄好甜，開胃👍🏻Hokkaido Scallop, Stuffed Yunnan Morel Mushrooms, Sugar Bean and Mushroom Foam同平時唔同，呢度帶子煎得挺身啲，比較有咬口，係另一種感覺🤭MainKagoshima

Lunch各叫咗1 appetizer + 1 main $580+service charge 裝修幾好，景觀算開揚，但係好視乎你坐嘅方向，我當日係坐一入去嘅右手邊窗位，同隔離棟Building好近，所以有少少壓迫感。Bread basket有sourdough, brioche. Sourdough 好吃，brioche略嫌唔夠香。同樣係1星，Arbor嘅Brioche同牛油好食好多。餐前小食係鵝肝做主角嘅mousse，好食好rich但有少少heavy，感覺食完已經飽咗三成。Appetizers:1. Tomatoes & Burrata: waitress介紹係用法國同日本嘅蕃茄，清甜開胃，配shiso ice cream幾夾。2. Amberjack配umeboshi dressing，酸酸地都好開胃。Main:1. Wagyu beef check in red wine: wagyu beef一定係好冧，入味，伴碟係carrot purée，有驚喜。圖入面最上嗰舊daikon好冧好入味，有少少似關東煮嘅嗰舊蘿蔔咁。唯一缺點係個sauce有啲鹹，整體而言不錯。偏濃味。2. J

当天中午要挂八号风球，餐厅问要不要改期，我还是去了，但实际来回路上都风平浪静，用餐全程几乎包场，除了天气不理想，可惜了29楼这么开阔的视野，都没能拍成几张风景。·订位不算困难的米其林一星日法fusion餐厅，就午餐体验而言，法式元素偏多一些，融合没有感受很强烈。头盘和主菜都选择了海鲜，调味思路似乎是把清淡食材呈现出浓郁感，好吃但不惊艳。·摘星后就目睹着这家的价格一路上涨，目前Lunch set的580HKD / 2 Course还算能接受，不过要是点招牌的烤鸡，那就远远不止这个人均。·29楼是带露台的bar，海景、城景、半山绿意尽收眼底。走下两段楼梯才是位于28楼的main dining room，精致柔和的装潢中透露着气派风韵。·Entrance设在29楼不会是无意之举，当宽敞明亮的大堂、洁白平整的桌布、井然有序的开放式厨房跃入眼帘时，心情瞬间明朗起来，让人对即将开始的一餐充满期待。·餐前面包是sourdough、grissini、brioche三款，韧、脆、绵对立鲜明却又和谐交叠，口感喜欢，但是搭配的brown butter平庸了点。·烘热的酸种面包麦香暗涌，外表扎实韧性，内里带着

朋友專登帶我黎食生日飯黎到環境好開揚 記得book近窗口我地order左個lunch menu首先黎左個牛油 個樣好得意之後就黎左個好晶緻嘅帶子tart做餐前小食頭盤方面我地order左fennel jelly & duck leg &risotto Risotto 真係好濃 每一啖都充滿海鮮味Main方面我哋order左Austrian Wagyu beef & venison Pithivier Wagyu就無咩等別 但另一款就好juice 甜品方面 我地order左兩款唔同嘅甜品但甜品就無前菜表現咁出色

有兩樣野我比較深印象，麵包同主菜黎到既時候係出緊煙👍🏻仲有牛面珠既質感👍🏻👍🏻前菜我試左white asparagus(熱)幾鐘意👍🏻wagayama chiayu escabeche (冷)酸酸甜甜都開胃嘅，不過醋味真係好強勁（要有心理準備😂）。朋友食stuffed mushrooms(熱)感覺唔錯。Wagyu beef cheek 煮得超淋👍🏻好食朋友話羊架唔錯同埋無乜臊味👍🏻菠蘿焦糖燉蛋普通。可能佢比左最入既窗口位，好開揚，坐得好舒服。