Path

位于尖沙咀嘅ᴘᴀᴛʜ，用餐环境属小巧而安静的八座位厨师餐桌形式，厨师 ᴛᴏɴʏ ᴍᴏᴋ 以及前台 ꜱᴇᴀɴ 会在开放式厨房前处理所有细节，气氛轻松。餐单以时令食材为主，融合粤菜背景与现代西式技法。全场只有八个座位，可以近距离睇住厨师准备食物。.主厨ᴛᴏɴʏ ᴍᴏᴋ来头唔简单，爸爸系粤菜厨师，自己曾经喺几间极具名气的米芝莲餐厅磨练厨艺再自立门户开店，将传统中式味道用现代手法重新演绎。.今次试咗佢哋嘅秋季餐单，一共有九道菜，另外餐有ꜱᴇᴀɴ负责的ᴡɪɴᴇ ᴘᴀɪʀɪɴɢ。第一道啤酒脆杯配茶熏菠萝同生姜几有惊喜，脆杯好轻身，菠萝用咗普洱茶熏过，带住淡淡甜酸味，生姜酱令成个味道更加清新。蛏子用豉椒同红尖椒煮，辣辣地几开胃。最特别系个鹅肝蛋白饼，外脆内软，鹅肝慕斯好香滑，加埋少少花椒嘅麻味，几有层次。.之后嘅白乌贼配海胆同木耳系冻食，乌贼片切得好薄，海胆好鲜甜。茶碗蒸落咗xᴏ酱同鱼子酱，滑溜溜嘅蒸蛋同咸香嘅xᴏ酱出奇地夹。红鲉鱼肉质几嫩，配自家制酸菜同茄子，味道清爽。豉油鸡糯米饭系比较传统嘅口味，鸡肉入味，糯米饭吸晒啲汁好正。.最后嘅花蟹担担面用咗韩式冷面做法，配埋腰果酱同辣椒油，味道几新奇。甜品系芋头配水晶梨同黑松露，芋头煮得绵密，梨子清甜，成餐饭喺轻松气氛下完满结束。.ᴀᴜᴛᴜᴍɴ ᴍᴇɴᴜ 💲1380.✿ ᴄʀᴏᴜꜱᴛᴀᴅᴇ · ᴛᴇᴀ ꜱᴍᴏᴋᴇᴅ ᴘɪɴᴇᴀᴘᴘʟᴇ · ɢɪɴɢᴇʀ啤酒脆杯·茶熏菠萝·生姜✿ ʀᴀᴢᴏʀ ᴄʟᴀᴍꜱ · ᴅᴏᴜᴄʜɪ · ʀᴇᴅ ᴄʜɪʟʟꜱ蛏子·豉椒·红尖椒✿ ᴍᴇʀɪɴɢᴜᴇ · ꜰᴏɪᴇ ɢʀᴀꜱ • ꜱɪᴄʜᴜᴀɴ ᴘᴇᴘᴘᴇʀᴄᴏʀɴ蛋白饼·鹅肝·花椒✿ ɪᴋᴀ • ʙʟᴀᴄᴋ ꜰᴜɴɢᴜꜱ · ᴜɴɪ白乌贼·木耳·海胆✿ ᴄʜᴀᴡᴀɴᴍᴜꜱʜɪ · xᴏ · ᴄᴀᴠɪᴀʀ茶碗蒸· xᴏ酱·鱼子酱✿ ʀᴇᴅ ᴘᴇʀᴄʜ · ꜰᴇʀᴍᴇɴᴛᴇᴅ ᴄᴀʙʙᴀɢᴇ · ᴇɢɢᴘʟᴀɴᴛ红鲉·酸菜·茄子✿ ꜱᴏʏ ꜱᴀᴜᴄᴇ ᴄʜɪᴄᴋᴇɴ · ꜱᴛɪᴄᴋʏ ʀɪᴄᴇ豉油鸡·糯米饭✿ ꜰʟᴏᴡᴇʀ ᴄʀᴀʙ · ᴄʜɪʟɪ ᴏɪʟ· ᴅᴀɴᴅᴀɴ ɴᴏᴏᴅʟᴇ花蟹·辣椒油·担担面✿ ᴛᴀʀᴏ · ᴘᴇᴀʀ · ʙʟᴀᴄᴋ ᴛʀᴜꜰꜰʟᴇ芋头·水晶梨·黑松露.ᴡɪɴᴇ ᴘᴀɪʀɪɴɢ 💲580…Read More

🥰 话说喺法国 “波尔多” 返嚟之后 忙住玩, 最开心系喺邮轮上见到 “方藻文” 同埋 “可中师妹”, 快乐不知时日过, 读者疯狂追稿, 今日嚟到 Path 探店. 餐厅属中法混合料理, 设一张8人L型吧枱, 简单装修, 重点系睇著大厨 Tony Mok 下厨. 听讲 Tony 系星级餐厅 Amber, Mono, Zen 工系过, 经验丰富. 晚餐 $1,380+10%, 配酒 $580+10%.啤酒脆杯. 茶熏菠萝. 生姜. Croustade. Tea Smoked Pineapple. Ginger. 蛏子. 豉椒. 红尖椒. Razor Clams. Douchi. Red Chili. 蛋白饼. 鹅肝. 花椒. Meringue. Foie Gras. Sichuan Peppercorn. 白乌贼. 木耳. 海胆. Ika. Black Fungus. Uni. 茶碗蒸. XO酱. 鱼子酱. Chawanmushi. XO. Caviar. 红鲉. 酸菜. 茄子. Red Perch. Fermented Cabbage. Eggplant.豉油鸡. 糯米饭. Soy Sauce Chicken. Sticky Rice. 花蟹. 辣椒油. 担担面. Flower Crab. Chili Oil. Dandan Noodle.芋头. 水晶梨. 黑松露. Taro. Pear. Black Truffle.🍺 啤酒脆杯. 茶熏菠萝. 生姜. Croustade. Tea Smoked Pineapple. Ginger. 杯皮够脆, 新鲜嘅一体感, 合格.🐚 蛏子. 豉椒. 红尖椒. Razor Clams. Douchi. Red Chili. 好食嘅, 但豆豉抢味, 唔讲唔知食紧蛏子, 有点大材小用.🐚 蛋白饼. 鹅肝. 花椒. Meringue. Foie Gras. Sichuan Peppercorn. 我觉得饼底太甜, 食到鹅肝嘅口感, 但食唔到鹅肝嘅味道.🦑 白乌贼. 木耳. 海胆. Ika. Black Fungus. Uni. 分开食几有趣, 但捞埋食比例唔啱, 太多乌贼, 食到个口好攰, 海胆唔够, 俾唔到甜味.🍥 茶碗蒸. XO酱. 鱼子酱. Chawanmushi. XO. Caviar. 蒸蛋相对实净, 配合到汤汁同埋鱼子酱.🐟 红鲉. 酸菜. 茄子. Red Perch. Fermented Cabbage. Eggplant. 首先倒碗汤, 味道似贵州酸汤, 非常吸引, 再将汤倒入蒸熟咗嘅红鲉, 鱼摆明唔系最滑, 酸菜口感好似德国猪手嘅配菜, 捞埋一齐食, 绝了. 今晚惊喜之一.🤗 豉油鸡. 糯米饭. Soy Sauce Chicken. Sticky Rice. 师傅花咗好多心机搅鸡汁, 可惜豉油味唔够甘香, 有比较有伤害, 另外, 个汁浸住糯米饭, 点搅?!🦀 花蟹. 辣椒油. 担担面. Flower Crab. Chili Oil. Dandan Noodle. 冷面感觉清新, 但可能计漏咗蟹嘅海水味, 食到后期好咸, 扣分.🍐 芋头. 水晶梨. 黑松露. Taro. Pear. Black Truffle. 芋头松脆, 配合清爽嘅水晶梨, 十个赞!🍪 Petit Four. 炭烧鸡仔饼. 怀旧食物, 又真系有炭香味, 掂!🤗 总结: 餐厅楼底唔算高, 倾唔到密计, 扣分. 配酒五杯, 慷慨嘅, 但质素普普通通. 虽然菜式完成度唔稳定, 但设计够心思, 用餐体验愉快, 值得一战. …Read More

Impressed by the food in Ankoma, I found there is another new restaurant, which open last December, using similar idea but featuring Chinese ingredients and ideas, but prepared using contemporary Western techniques. So today we come to Kimberly Road in TST, to visit Path.After going through the gray sliding door it leads to a small space, with a L-shaped counter able to accommodate 8 customers and everyone able to see clearly Chef Tony Mok and his assistant in action. Tony has a fun and pleasant personality, interacting with the customers frequently. It is great to see they have a full house on the day.The dinner tasting menu costs $1,380 per head, and I also go for the Prestige pairing at $1,280. For the first three starters and geoduck, it is paired with Brut Reserve from Bereche & Fils, a nice grower champagne.The first course is Croustade, made with beer. Inside is a Ginger mayonnaise and Tea Smoked Pineapple. Chef Tony explained the idea comes from his background coming from local walled village, and they typically will start a banquet with a young ginger pineapple dish, so he wants us to experience the same combination in this starter.The second course is Choux, stuffed with Salted Egg Shrimp and a Comte cheese cream, then further shaved lots of Comte cheese on top. The filling has a rich taste, with the umami of the shrimp and savoury of salted egg yolk and cheese combining well in harmony. Another nice small bite to start.The third course is the prettiest among the three starters. Featuring a beautiful looking Purple Sweet Potato tartlet, inside are the whipped cream that is infused with Sweet Vinegar, and some pan-seared Foie Gras. On top are some pickled green apple pieces to provide acidity.The fourth course features Japanese Geoduck thinly sliced and served raw, together with equally thinly sliced Cucumber, which has been marinated in miso for ten days. On top are some prized Caviar, with a sauce made from fermented apricot, cucumber juice, and tomato water. Refreshing and the sauce does not mask the delicate flavours of geoduck.The second wine paired is Pelissero Nubiola 2017 Barbaresco. With a ruby hue, it has lots of black and red fruit, plus good nuttiness. The wine is chosen to balance the palate from the rich broth served in the next course.Taking the concept from rice in seafood broth, the fifth course features charcoal grilled Thai Tiger Prawn, then using the heads of the prawn to prepare a rich and delicious broth, to add to Puffed Rice and Thai Omelet, made by deep-frying egg mixture at high temperature to give a fluffy texture. Intense in flavours, would be even better if the broth is searing hot.The third wine paired is Markus Molitor Wehlener Klosterberg 2020 Pinot Blanc from Mosel, with a citrus, aromatic sur lie bouquet, plus ripe fruit and round palate, there is a nice minerality of saline in the finish which is a good match with fish.The sixth course features a local fish, Painted Sweetlips, with the concept coming from the Sichuan preserved mustard green with fish. Chef Tony asks us to have a taste of the fish soup first, before pouring them into the steamed fish fillet as a sauce. With the homemade Fermented Cabbage, its juice is used to season the soup while the cabbage is charcoal grilled. The dish finishes with slices of bean paste pickled Eggplant, with a bit of green shoots as garnish. Very creative to reimagine the traditional Sichuan cuisine in a totally different way.The fourth wine paired is Domaine Georges Vernay Blonde du Seigneur 2018 from Cote-Rotie. The wine has pleasant Syrah varietal characters, with ripe black fruit, peppers, smoky, but not too tannic. Powerful yet refined to match with the quail.The seventh course is Soy Sauce Quail. The quail is first slow cooked in a soy sauce broth, like the traditional Chinese marinade, before charcoal grilling. The sauce, through repeated use to cook with different meat, has infused the quail with complex and great flavours. Apart from the breast, the dish is served with quail leg, and its heart as a specialty. Very tender and juicy. On the side is a Potato hash brown, crispy on the surface after pan-frying with chicken oil. This is my favourite dish in the evening.The fifth wine paired is Chateau-Chalon 2016. The unique Jura wine is made by Savagnin in the vin jaune style, with its traditional bottle shape. Having a lot of similarity with sherry, but more refined and rounded, the nutty flavours are good match with the dandan noodle.The eighth course is Dandan Noodle. Using the Korean Naengmyeon method to prepare the noodle, with some Flower Crab meat, homemade Chili Oil, and ‘typhoon shelter’ crumbs of deep-fried garlic, breadcrumbs, and chilies. Having elements of the namesake noodle but served in a cold noodle fashion, it is a nice staple food to wrap up the meal.The sixth and last wine paired is Markus Molitor Haus Klosterberg Trockenbeerenauslese Riesling 2018. The TBA is intense yet refined, having nice lemon-scent bouquet and ripe stone fruit, very sweet but balanced perfectly with the acidity.The ninth course takes the idea from mango pomelo sago. With a Coconut mousse and Umeshu jelly added to pieces of Mango, pomelo, and sago, it is a refreshing dessert, not too sweet, and able to help cleanse the palate.The final Petits Fours looks like a burnt Madeleine but is in fact charcoal roasted pu’er tea mochi in the shape of a madeleine. Much better than the French pastry in my opinion, it is not too sweet, with fragrant tea aromas and a chewy texture on the bite. A wonderful finish to the meal with great satisfaction.The bill on the night is $4,543. The food is good and innovative, with the sommelier Jean also providing a good pairing in the wines. Chef Tony also shares that apart from HK people they do draw quite a few New Yorkers as the restaurant is spotlighted in their local TimeOut. I hope we continue to see more such restaurants, which showcase the unique combination of cuisine integrating HK’s multi-cultural harmony to the world.…Read More

.尖沙咀·高质惊喜中法Fusion.Path 📍尖沙咀金巴利道68号1楼A号舖 . .➰ 今日到访的「Path」位于尖沙咀金巴利道，店铺门面装潢低调优雅，餐厅只有8席位置，以L型长枱围绕半开放式厨房格局为主，可以近距离欣赏主厨制作美食过程，就座后侍应热情主动介绍餐厅环境，然后主厨Tony Mak(@tony_mok_1017)亦与我们简单介绍今日的Menu。.与坊间比较与众不同的是，主厨崇尚将中菜的食材及风味与现代精致菜式的创意融合，很多方面的食材及配搭都令我们耳目一新，很有水准。.➿Autumn Menu 💲1380/1       ✥ Wine Pairing 💲580 ✥ Prestige Pairing 💲1280. 𖥕 啤酒脆杯 · 茶熏菠萝 · 生姜      Croustade · Tea Smoked Pineapple · Ginger  𖥕 蛏子 · 豉椒 · 红尖椒      Razor Clams · Douchi · Red Chili  𖥕 蛋白饼 · 鹅肝 · 花椒      Meringue · Foie Gras · Sichuan Peppercorn ❀ 白乌贼 · 木耳 · 海胆      Ika · Black Fungus · Uni ❀ 茶碗蒸 · XO酱 · 鱼子酱       Chawanmushi · XO · Caviar ❀ 红鲉•酸菜•茄子      Red Perch • Fermented Cabbage • Eggplant ❀ 豉油鸡 ·糯米饭      Soy Sauce Chicken · Sticky Rice ❀ 花蟹 · 辣椒油 · 担担面      Flower Crab · Chili Oil · Dandan Noodle ❀ 芋头 · 水晶梨 · 黑松露      Taro · Pear · Black Truffle.头盘部分有三款，朋友最爱茶熏菠萝配上生姜嘅点缀再配上啤酒脆杯的层次感，酸甜开胃;我最钟意嘅系第二道，将中式镬气惹味嘅豉椒炒蛏子放上脆挞皮上，兼具鲜味惹味创意一身;最后一道系蛋白鹅肝慕丝，外形精致，入口后有花椒麻香嘅回朔，同样精彩.接住落嚟，主厨用上北海道海胆配上白乌贼及木耳制成一道汤品俾我地品尝，卖相精致入口鲜甜;重头戏更要数之后，一步步睇住主厨将整盒鱼子酱拆盒，再放上茶碗蒸上及配搭XO酱，非常新奇嘅配搭，茶碗蒸质感较平时嘅结实，每啖入口都有鱼子酱嘅咸鲜同XO酱嘅惹味，味道层次非常复制有惊喜，绝佳嘅配搭。之后一道系香煎红鲉佐上酸菜及茄子，加上秘制汤汁，中和返之前嘅油腻感。.主菜环菜都有两大品项，首先系招牌豉油鸡，主厨分享创作灵感源于佢父亲以前做中式烧式烧味起家，于是乎佢就将豉油鸡融入到佢嘅菜式上，甚至成为餐厅招牌菜之一，豉油鸡入口非常嫩滑，配上糯米饭更为相得益彰，非常满足。另一道则是将花蟹拆肉，放于担担面之上，摆盘卖相非常一流，似是西式意粉，入口又意想不同嘅麻香担担面汁，好梦幻。.甜品环节，主厨先是将完整松露放置系我地面前观赏，再慢慢将金黄芋头及水晶梨等配搭一起，最后将松露一片片刨出，视觉效果及仪式感都满分，另外仲有即制麻糬鸡蛋仔，非常烟韧，出色。.➰总结餐厅主打中西创意料理，整个用餐体验都有惊喜，主厨与侍应更不时与客人互动分享，食物水准部分相当令人满意，少有地将众多中式料理风格融合嘅餐厅，值得推荐。.…Read More

好友生日饭去试下亲既 fusion 菜地方系金巴利道building 上1/F 都几隐蔽餐厅8 个位 我地当晚full house 一入座安顿好，有个好热情既waiter招呼chef 都好有笑容地打下招呼欢迎下头盘有三款茶熏菠萝一上就好浓烈既烟熏香+生姜点缀is a good starting 鹅肝 +甜醋+紫薯 完全想像唔到既配搭入口又有一种一拍即合既味道3 款前菜都好有惊喜 好有趣 好fresh 主菜比较惊艳既系细鳞，豉油鸡同担担面先喝一口鱼汤 再倒落去细鳞鱼上，加埋自家制酸菜好鲜甜 好开胃 又唔会太酸豉油鸡如果无记错chef 师承中厨爸爸 加上 chef 自己再将鸡烟熏 肉质滑嫩 配埋鸡油煮过既萝卜糕 劲香担担面 楼对平时食既无咁重口味 , 淡淡麻香仲有自家辣椒油 再加埋好大旧己花蟹肉 劲饱都要食埋甜品 chef 话4个字 杨枝甘露 都好好食Fusion 菜好多时都系食suprise 今次呢个餐厅不论主菜，配菜，酱料都好matchchef 话因为summer menu 所以酸酸甜甜为主迟下秋天menu 会以香气入馔 到时再留意下…Read More