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生日食好啲是常識吧,今年生日就去米芝連3星 餐廳食飯,我同朋友都點了 5-course($980),以米芝連3星 餐廳這價錢真的不算貴。APPETIZERS - Maine lobster in turnip Cannelloni with honey dressing and aromatic spices APPETIZERS - Duck foie gras cream with fine chicken jelly and sweet corns coulis HOT SOUPS - Smooth carrot “velouté” with goat cheese raviolis and caramelized onions MAIN COURSES - Black cod with Malabar black pepper sauce MAIN COURSES - Line-caught French sea bass fillet with lemongrass foam and stewed baby leeks 2nd MAIN COURSES - Brais
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生日食好啲是常識吧,今年生日就去米芝連3星 餐廳食飯,我同朋友都點了 5-course($980),以米芝連3星 餐廳這價錢真的不算貴。

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Amuse  Bouche
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APPETIZERS - Maine lobster in turnip Cannelloni with honey dressing and aromatic spices
Maine lobster in turnip Cannelloni with honey dressing and aromatic spices
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0 留言




APPETIZERS - Duck foie gras cream with fine chicken jelly and sweet corns coulis
Duck foie gras cream with fine chicken jelly and sweet corns coulis
13 瀏覽
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HOT SOUPS - Smooth carrot “velouté” with goat cheese raviolis and caramelized onions
Smooth carrot “velouté” with goat cheese raviolis and caramelized onions
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MAIN COURSES - Black cod with Malabar black pepper sauce
Black cod with Malabar black pepper sauce
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MAIN COURSES - Line-caught French sea bass fillet with lemongrass foam and stewed baby leeks
Line-caught French sea bass fillet with lemongrass foam and stewed baby leeks
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2nd MAIN COURSES - Braised Wagyu beef cheek with miso and seasonal root vegetables
Braised Wagyu beef cheek with miso and seasonal root vegetables
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2nd MAIN COURSES - Roasted Iberico pork “pluma” with parmesan polenta and girolles mushrooms
Roasted Iberico pork “pluma” with parmesan polenta and girolles mushrooms
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DESSERTS - Classic Mont Blanc with chocolate biscuit and crispy meringue
Classic Mont Blanc with chocolate biscuit and crispy meringue
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DESSERTS - Poached French figs with almond blanc manger and refreshing ginger sorbet
Poached French figs with almond blanc manger and refreshing ginger sorbet
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整體的用餐感覺好好,麵包款式多好好食,菜色特別,擺碟有心思,服務態度很好,吃完飯,他們還會幫你拍照留念,把相片打印再給客人,十分用心
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Amuse  Bouche
Duck foie gras cream with fine chicken jelly and sweet corns coulis
Black cod with Malabar black pepper sauce
Line-caught French sea bass fillet with lemongrass foam and stewed baby leeks
Braised Wagyu beef cheek with miso and seasonal root vegetables
Roasted Iberico pork “pluma” with parmesan polenta and girolles mushrooms
Classic Mont Blanc with chocolate biscuit and crispy meringue
Poached French figs with almond blanc manger and refreshing ginger sorbet