2天前

Supervisor

薪金面議

2天前

Supervisor

薪金面議

16天前

Events and Catering Sales Manager

$27,000-$32,000

月薪 (面議)

更多筍工 (5)

Harlan's

營業中

休息中

Item: Harlan's
Rating: 4
Author: thetaleoftastes

680 食評

味道

環境

服務

衛生

抵食

72113

尖沙咀

$401-800

多國菜酒 Fine Dining 扒房

483

條款及細則:
餐廳:	Harlan's
優惠:	於此國泰夥伴餐廳用餐賺里 ! 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。
立即加入國泰會員計劃，今日開始累積里數！
國泰會員每次可賺取「亞洲萬里通」里數之消費額上限為港幣10,000元。會員於國泰夥伴餐廳作合資格消費，每港幣4元可賺取1里數。而渣打國泰Mastercard®客戶憑卡消費可享每港幣4元賺取2里數，包括合作夥伴餐廳合資格消費之餐膳里賞（每港幣4元賺取1里數）及基本餐飲類別之合資格簽賬獎賞（每港幣4元賺取1里數）。賺取之「亞洲萬里通」里數將根據餐飲與膳食消費，包括服務費、稅項及小費的總和而計算。惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別「賺里餐廳」查詢。賺取的「亞洲萬里通」里數將於認可餐膳消費交易後10個工作天內存入會員的賬戶。

須受其他國泰條款及細則約束。

thetaleoftastes

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Located in Tsim Sha Tsui, Harlan's is a fine-dining restaurant with elegant setting overlooking Victoria Harbour. It has been enjoyable to dine here thanks to well-trained servers - thoroughly introducing the menu and dishes, helping selection that demonstrates the chef’s talents.✧ 𝙎𝙠𝙞𝙥𝙟𝙖𝙘𝙠 𝙏𝙪𝙣𝙖 (7/10)The tuna was fatty and melt-in-your-mouth, paired beautifully with the onion confit, ginger and creamy uni. A light yet rich start to the meal.✧ 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙍𝙚𝙙 𝙆𝙞𝙣𝙜 𝘾𝙧𝙖𝙗 𝙀𝙜𝙜 𝙁𝙤𝙖𝙢 (7.5/10)The foam wa

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✧ 𝙎𝙠𝙞𝙥𝙟𝙖𝙘𝙠 𝙏𝙪𝙣𝙖 (7/10)
The tuna was fatty and melt-in-your-mouth, paired beautifully with the onion confit, ginger and creamy uni. A light yet rich start to the meal.

✧ 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙍𝙚𝙙 𝙆𝙞𝙣𝙜 𝘾𝙧𝙖𝙗 𝙀𝙜𝙜 𝙁𝙤𝙖𝙢 (7.5/10)
The foam was light as air yet packed with flavor. The foam had hints of seafood while the comte cheese flakes and uni added briny pops of flavor in each bite. An innovative dish that was as pleasing to the eyes as it was to the palate.

Japanese Red King Crab Egg Foam

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✧ 𝙎𝙢𝙤𝙠𝙚𝙙 𝙎𝙥𝙖𝙣𝙞𝙨𝙝 𝙍𝙚𝙙 𝙋𝙧𝙖𝙬𝙣 𝙬/ 𝙎𝙩𝙧𝙖𝙬𝙗𝙚𝙧𝙧𝙮 & 𝙍𝙖𝙨𝙥𝙗𝙚𝙧𝙧𝙮 𝘾𝙤𝙣𝙨𝙤𝙢𝙢é & 𝘾𝙖𝙫𝙞𝙖𝙧 (6.5/10)
The consomme was refreshingly light, though balancing the fruits and seafood proved tricky - the strawberry dominated, overpowering the subtle prawn flavor. An innovative one that may please some more than others depending on preferences.

Smoked Spanish Red Prawn with Strawberry & Raspberry Consomme with Caviar

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✧ 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 𝘽𝙞𝙨𝙦𝙪𝙚 (7.5/10)
It was decadent and velvety. The rich broth coated the mouth, while chunks of lobster meat could be savored.

✧ 𝙈𝙖𝙩𝙨𝙪𝙩𝙖𝙠𝙚 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝘽𝙧𝙤𝙩𝙝 𝙬/ 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 𝙍𝙖𝙫𝙞𝙤𝙡𝙞 (7/10)
The broth was aromatic and earthy. Within swam plump, pillowy lobster ravioli stuffed with lobster. A nice take on the classic that combined luxurious seafood and woodsy mushroom flavors.

Matsutake Mushroom Broth with Lobster Ravioli

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✧ 𝙎𝙤𝙪𝙨 𝙑𝙞𝙙𝙚 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝘽𝙧𝙚𝙖𝙨𝙩 (6.5/10)
The chicken came with a morel and Comte sauce that, while rich, did little to truly elevate the dish; it was decent rather than impressive compared to other offerings.

Sous Vide Chicken Breast

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✧ 𝘼𝟰 𝙒𝙖𝙜𝙮𝙪 𝙎𝙞𝙧𝙡𝙤𝙞𝙣 (7/10)
The beef was perfectly prepared, tender and fatty in all the right ways. It paired beautifully with the oyster and potato cake alongside a dollop of smoky eel sauce.