影片
港铁中环站 H 出口, 步行约2分钟
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电话号码
31858396
奖项殊荣
米芝莲一星餐厅 (2025)
营业时间
今日营业
12:00 - 00:00
星期一至五
12:00 - 00:00
星期六至日
11:30 - 00:00
公众假期
11:30 - 00:00
以上资料只供参考，请与餐厅确认详情
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本身想事见到dining City有优惠,啱啱又有好姊妹生日,就拿拿林book枱试下佢. 由book枱开始我觉得佢哋嘅服务都唔错,sending whatsapp嚟沟通系如有冇食物敏感呀或者系咪有啲咩特别嘅日子庆祝呀. 去到餐厅都几多侍应嘅, 态度都正常啰. 但系唔算殷勤亦都冇乜笑容. 系𠮶位外国人嘅经理真系畀到一种亲切友善嘅感觉😥坐低就点咗杯香槟同埋两杯冇酒精嘅mocktail. 系士多啤梨味嘅气泡茶.dining city嘅套餐包括咗前菜汤煮菜同埋甜品.未上前菜前佢上咗一个sourdough. 外脆内软再配合咗牛油上面有酵过嘅果仁好好食. 前菜系手切生和牛他他. 好有和牛味, 细细一口. 之后上咗一个烟三文鱼配烟熏梳子鱼子. 烟熏味啱啱好肉质都唔会太腍. 再嚟嘅就系法国芦笋配慢煮法式香草蛋. 之后就到咗佢哋嘅signature香龙蘑菇汤配香菇须. 之后有一个绍兴酒蟹肉. 主菜有牛同鸭可以拣. 我唔食牛就拣咗法国芭芭拉鸭背奶油南瓜及蔓越莓汁.朋友就拣咗和牛牛柳. 两个主菜都做得好好食四成熟解冻解得好好. 甜品就冇得拣嘅系柑橘梳乎厘配伯爵茶雪糕. 呢个都做得好出色👍完结前上咗个法色美点. 系相味嘅棉花糖同埋榛子朱古力😋
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上次在Ami用餐体验良好，今天和朋友再访，点了四道菜午餐。Homemade sourdough with smoked butter招牌的自家制酸种包外脆内软，牛油烟熏味非常香，加上脆口的荞麦粒，好吃。Ａmuse bouche—Octopus tart开胃小点 （amuse bouche）是八爪鱼挞。挞皮极薄极脆，八爪鱼柔嫩鲜甜，配上柑橘皮和柑橘酱，整体轻盈得来又酸香开胃。Homemade smoked salmon, algae, smoked pike roe 烟熏三文鱼厚切，烟熏味浓醇而不咸，面头有柑橘味的啫喱状酱汁，吃起来很清新。唯碟底的原味yoghurt太酸，绿色的香草油也没突出的香味，和三文鱼不是很搭，分开吃较佳。Hand-cut wagyu beef tartare, seaweed crisp生牛肉他他是必点前菜之一！生牛肉份量慷慨，拌了紫洋葱碎和酸瓜，酸甜味充分带出牛肉的鲜味。唯生牛肉较多筋位，吃起来不够滑溜，若能改善这点就完美了。Mushroom soup, shiitake and black pepper roll蘑菇汤一如既往地高质，表面打出creamy的泡泡，菇味香浓又幼滑，碗底有蘑菇custard 。香菇酥造型如蘑菇般可爱，香脆而牛油味十足，黑胡椒的香气突出。汤和酥皮一滑一脆，配搭出色，不过两者都得趁热吃，不然会较腻。Japanese sea bream, wild garlic, lemon zest 食过几道精彩的前菜，没想到主菜反而令人失望。主菜的日本鲷鱼轻煎过鱼皮，可惜鱼皮不香也不脆，鱼肉质地像蒸鱼。鲷鱼本身鲜味较淡，主要靠酱汁调味；不过大蒜酱的也没想像中香，无法带出鱼的鲜味，对这道菜的口感和调味都有些失望，下次可以不点。Australian waggu beef tenderloin with green pepper sauce另一道主菜是澳洲牛柳，朋友点了7成熟，所以肉质偏结实；相对地因为煎的时间长些，牛肉表面焦糖化得更香。虽然是7成熟，牛柳仍然肉汁丰富，入口无筋。澳洲牛柳的牛肉味比日本和牛更浓，个人很喜欢，配菜的洋葱也香甜软糯，非常可口。Pistachio soufflé and long pepper ice cream ｜开心果梳乎厘配长胡椒雪糕餐厅的梳乎厘会定期转口味，上次用餐是柑橘梳乎厘，这次是开心果味。甜品原本是最期待的一环，不过这次梳乎厘一入口先感受到的是砂糖的甜味，之后开心果的果仁香才出现。开心果以淡淡的香味为主，不会有果仁酱般的浓厚感；原本以为厚重的开心果会不搭轻盈的梳乎厘，这种呈现方式倒是不错。不过这次的梳乎厘涨的不是很平均，中间的蛋白泡泡打得稍为粗糙，糖和蛋白的融合差了些打发的时间，所以梳乎厘比预期中缩得更快；如果组织再打得细密些，梳乎厘的形状应该可以持久一点，一入口也应该是蛋香而非砂糖的甜。长胡椒雪糕倒是有惊喜，在云尼拿的香气外添了一份清香，很出色。不过长胡椒的香味和开心果不是很搭，两者分开品尝会较好。Petits fours和上次一样，一款是榛子朱古力，另一款是柑橘棉花糖，两者一浓郁一清新，都很棒。除了主菜的鲷鱼和甜品的梳乎厘令人有些失望，其余的招牌菜都保持水准。整顿饭和朋友聊得畅快，餐厅也没催促还枱，这点值得一赞；唯侍应的观察力有改进空间，枱面上的空碟/空杯和面包碎都没主动清理，若能细心些会更佳。
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刚刚去完这间餐厅，发现它竟然上了米芝莲一星，的确食物值得这个美誉！之前都听过这间法国餐厅Ami，所以对佢期望非常高，最后真无令人失望。酸种面包配自家制烟熏牛油面包新鲜出炉，焗得外脆内软, 配上自制牛油烟熏味突出,搽在面包上很香。自家制烟三文鱼，配希腊乳酪和烟熏梭子鱼子三文鱼烟熏味不重，咸度恰好口感乱画。配上yoghurt刁草油及citrus风味啫喱状酱汁，整体是个很清新的前菜。法国芭芭拉鸭配奶油南瓜及趸越莓法国芭芭拉鸭肉质鲜嫩，煎香外皮降低油腻感，搭配口感滑顺奶油南瓜及趸越莓增添了酸酸的清新感，平衡了鸭肉的丰腴，整体味道层次分明。柑橘梳乎厘配伯爵茶雪糕最后甜品等咗一阵，但系值得嘅。疏乎厘焗得好高 ，表面微带酥脆，中间富有空气感蛋白配茶味香浓的伯爵茶，平衡了之前餐点的油腻感。
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Ami – A Worthy Michelin-Starred Oasis in the Heart of the City.Nestled in the bustling core of Central, Ami at Alexander House is a tranquil retreat from urban chaos, where refined French cuisine meets understated elegance. Recently awarded a well-deserved Michelin star, this intimate restaurant delivers an experience that balances sophistication with warmth—a rare feat in the world of fine dining. Under the helm of acclaimed chefs Nicolas Boutin and Léa Coulanges, Ami reinterprets classic French techniques with modern finesse. The menu speaks for itself: dishes are meticulously crafted, showcasing seasonal ingredients with precision and artistry. From delicate seafood preparations to flawlessly executed meats, each plate reflects the chefs’ mastery and passion. The Showstopper Dish for me was Chef Nicolas Boutin’s Seafood Vol-Au-Vent. This iconic pastry—a golden, featherlight puff dome—cracks open to reveal a luxurious treasure of plump langoustines, buttery scallops, and tender lobster, all swathed in a velvety bisque-infused cream sauce. 🤤The shatter of crisp pastry gives way to silken seafood, each bite layered with contrasts. This dish isn’t just food—it’s a love letter to French haute cuisine, executed with the precision of a Michelin-starred kitchen and the soul of a Parisian bistro. Best paired I feel with a white Burgundy to mirror the dish’s opulence and acidity. The ambiance strikes a perfect chord relaxed yet polished, with soft lighting and thoughtful design that invites lingering. Unlike some Michelin-starred venues that lean into formality, this is no ‘library’ restaurant.To finish you could grab a Whisky from the vast array of whisky. I personally prefer a good peat whisky to round off a perfect night.
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一直以嚟，我都好想试下fine dining嘅始祖——法国菜ヾ(´ε`ヾ)今次就趁住Dining City嘅Hong Kong Restaurant Week，同屋企人去咗获得米芝莲指南入选嘅Ami食lunch ｡:.ﾟヽ(*´∀`)ﾉﾟ.:｡餐厅嘅墙身用深色嘅木，餐枱用白色嘅石，配上绿色嘅梳化，装修低调沉稳而高贵优雅，几有质感同格调ヾ(´︶`*)ﾉ♬˖˚˳⌖*.・°* ੈ ♡‧₊ ˚˖˚˳⌖*.・°* ੈ ♡‧₊ ˚Restaurant Week Lunch menu:酸种面包配自家制烟熏牛油酸种面包外脆内软，带有酸种独有嘅香味自家制嘅牛油真系有好重嘅烟熏味搽喺酸种面包上面真系好香好好食(▰˘◡˘▰)手切和牛他他挞呢度嘅和牛他他处理得唔错，冇腥味同筋将佢放入个薄脆嘅挞入面，更为佢增添咗口感，变得更加香脆可口(◍•ᴗ•◍)自家制烟三文鱼呢个course系我最钟意嘅一道菜(*´∀`)~♥呢度嘅三文鱼系一个个dice，而唔系一片片嘅而且切出嚟嘅大细啱啱好，方便一啖一嚿口感嫩滑得嚟又不失三文鱼应有嘅咬口配上乳酪同dill oil，味道新颖独特但唔奇怪ヽ(✿ﾟ▽ﾟ)ノ澳洲和牛牛柳我哋根据主厨嘅建议，拣咗medium rare上菜𠮶刻见到块牛柳，就知道听佢讲冇错啦~\(≧▽≦)/~牛柳望落非常粉嫩，把刀切落去𠮶下更加感受到佢嘅tenderness食落口度非常容易咀嚼，一啲都唔韧配上酱汁简直一流(✪ω✪)柑橘梳乎厘配伯爵茶雪糕呢个甜品获得我哋全家嘅一致认可(≧▽≦)上菜嘅时候，只杯系热辣辣嘅所以到我哋食到最后一啖，个梳乎厘仲系暖㗎！梳乎厘轻盈蓬松，真系有fuwa fuwa嘅感觉，而且带有柑橘嘅清香配埋茶味香浓嘅伯爵茶雪糕，两者味道十分和谐⸜(* ॑꒳ ॑* )⸝柚子棉花糖及榛子朱古力挞棉花糖嘅柚子香味浓郁而清新，食落唔会太甜(๑¯∀¯๑)朱古力挞嘅味道好似金莎朱古力比起棉花糖，我更加钟意佢(❛◡❛✿)
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