Path

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. 继续阅读

.今次带大家走进一间中法Crossover嘅餐厅，呢间Path就位于尖沙咀，呢间Fine Dining餐厅装修风格简约，最多只可以坐到8个人。不过呢间小小店舖，竟然可以食到中法Fusion菜式，食物非常高质，系由曾经起多间米芝莲餐厅任职嘅Chef Tony Mok作为主厨。-Chef Tony Mok曾楼起Amber、Mono、Zen做过，当中Amber相信大家都吾陌生，系香港好有代表性嘅三星米芝莲餐厅。所以吾好睇呢间餐厅细，但系可以当Bar枱形式，近距离观赏Chef Tony Mok烹调，真系好似睇紧艺术表演甘，好享受。-今次我食嘅系价值$1,380嘅Tasting Menu，由前菜到甜品，足足有9道菜。-Croustade • Tea Smoked Pineapple • Ginger睇落金黄色，见到就好吸引，食落酸酸甜甜好开胃。-Choux • Salted Egg Shrimp • Comte口感非常丰，外酥内软，配上咸香嘅虾肉，超好食。-Fole Gras • Sweet Vinegar • Purple Sweet Potato呢个鹅肝味道同样出色，鹅肝嘅油脂、甜醋嘅酸、紫薯嘅甜，味道口感都好有层次感。-Isaki • Mikan • Caviar伊佐木好有口感，加上鱼子酱，口感更加丰富，卖相亦都好Grand，另外蜜柑嘅酸甜又再令到味道更加提升。-Steamed Egg White • Clams • Nori Oil • Uni花甲劲大只，而且海胆劲鲜甜，配上泰国嘅海苔油，鲜味十足好Creamy。-Tai • Wide Rice Noodle • Fermented Carrot陈村粉同真鲷呢个组合真系估吾到甘夹，成个卖相劲吸引，味道好啱我口味，有微微嘅辣味，真鲷食落更加鲜味。-Duck • Potato • Strawberry Kosho鸭胸劲过多次碳烧同Rest，中间非常粉嫩，食落好有咬口，一D都吾腻，配上薯仔制成嘅年糕，口感好特别。-Flower Crab • Chili Oil • Dandan Noodle以韩式水冷面嘅做法制作担担面，加上腰果汁花奶，望落去好Creamy，之后再放上大量炸蒜、花蟹肉同辣椒油，味道有别于一般嘅担担面，食落清新当中带点辣。再配上个花蟹满汤，真系好鲜味。-Milk Mochi • Sweet Potato • Ginger • Sesame最后嘅甜品都好有惊喜，牛奶麻薯加上姜汁撞奶，食落吾会太甜，而且口感烟靭。之后仲有个饭后果添，系琵琶果，上面加左少少盐同胡椒，真系大满足。- 继续阅读

新派法式菜crossover中式元素高质fine dinning，年轻主厨Tony将中菜常见用到嘅食材，用西式烹调技术，大胆创新，精致法式摆盘，完美融合，令人耳目一新。🔄Choux。Salted Egg Shrimp。Comte将中式嘅咸蛋黄虾仁菜式做成馅料，放入迷你泡芙中，刨上comte cheese，one bite size appetizer。🔄XO。Scallop。Broccoli将中菜XO酱西兰花带子演变，新鲜带子做他他，搭配自制 XO 酱，西兰花充满炭烧香气，红萝卜片做挞底，口感层次丰富。🔄Saba。Cherry。Daikon鲭鱼用一夜干嘅方法，突出咸鲜味，车厘子同醋做汁，白萝卜丝切成面条状，带点和风，令人印象深刻。🔄Steamed Egg White。Clams。Nori Oil。Uni滑嫩蒸蛋白搭配浓郁海胆汁，花甲鲜甜，泰国海苔油，鲜味满分。🔄Threadfin。Rice Noodle。 Fermented Carrot and Chilli蒸马友与陈村粉，搭配自家用红萝卜、辣椒、香茅发酵十日加忌廉做酱汁，展现传统与创新结合。🔄Flower Crab。Chili oil。Dandan Noodle用韩式水冷面做法，将经典担担面，加上避风塘炸蒜粒，带来全新味觉体验，香辣适中。🔄Milk Mocha。Sweet Potato。Ginger。Sesame甜品部分，用崭新嘅方法，将姜汁撞奶、牛奶麻糬、姜煮番薯粒，芝麻糖，用全新演绎，满足又不腻。PATH 不仅用上高品质食材，在味道上创新，更在摆盘上展现了艺术感，欣赏厨师手艺，无论是视觉还是味觉，令人难忘fine dining体验。Tasting menuDinner $1380pp菜单会因应季节食材而有所调节 继续阅读

$1380/位 中法fusion菜💗加入中式元素的法国菜! 精致又好味🥰/✨Croustade · Tea Smoked Pineapple · Ginger一口size的小果挞酸酸甜甜的菠萝 带有啤酒味味道特别 又精致🍍.✨Choux · Salted Egg Shrimp · Comte迷你泡芙包著爽弹口感的黄金虾🦐泡芙上浓郁康提起司🧀味道咸香又丰富.✨Foie Gras · Sweet Vinegar · Purple Sweet Potato提子粒的甜味🍇鹅肝的鲜味 加上紫薯脆片多次层的味道口感 正🥰.✨Isaki · Mikan · Caviar蜜柑果皮和果肉所制的酱汁🍊配上伊佐木片.✨Steamed Egg White · Clams · Nori Oil · UniCreamy滑嫩蒸水蛋加新鲜花甲 鲜甜海胆🌊咸香海苔酒特别又和谐的鲜味配搭😍 正 推荐.✨Tai · Wide Rice Noodle · Fermented Carrot辣味酱汁咸鲜蒸真鲷鱼块 保留鱼肉鲜嫩🐟鱼香味浓郁.✨Duck · Potato · Persimmon Kosho整块鸭进行烹调🦆鸭味香膻 口感烟烟韧韧.✨Flower Crab · Chili Oil · Dandan Noodle韩式的担担面🍝配上腰果酱汁和自制辣椒油再加上花蟹和炸蒜面包糠 味道和口感都很丰富 正👍.✨Coconut · Mango · Umeshu 特色杨枝甘露🍧椰子慕思 梅酒啫喱 西柚汁加上芒果西米露🥭.✨炭烧mochi外表像是玛德莲的烧麻糬🔥外层像饼干般香脆 内里麻糬烟烟韧韧 有惊喜🤩/ 继续阅读

五一长假期我决定留港消费！！！意外发现左呢间中法fusion 菜✨每位$1380试齐晒9道菜🥳每道都令我深深感受到大厨Tony嘅用心设计，融合法式同中式嘅材料同埋烹调方式，而成嘅美味佳肴。头三款小食都非常开胃🤤我最中意系啤酒脆杯 - Tony本身系围村人，将九大簋嘅元素加入，第一道菜就配上菠萝，微微酸非常开胃另一款小食由泡芙夹住咸蛋黄虾，再洒上一层芝士雨🧀咸香拿捏得刚刚好最后一款小食更有惊喜😳外表睇唔出系有鹅肝，但系充满油脂香，而且同甜醋劲夹，层次感十足！伊佐木刺身非常新鲜，铺满鱼子酱同金箔后更加吸睛👀同蜜柑制嘅酱汁捞埋一齐食，感觉好清新之后系一道非常暖胃嘅菜式 - 蒸蛋白（豪华版🤣）材料有花甲、海胆，真系好鲜甜，海苔油就令香气更突出垫于陈村粉上嘅马友亦冇令我哋失望，嫩滑之余，微辣嘅调味亦都令我越食越上瘾而我最最最最最喜爱嘅就系主食 - 鸭胸💯经过大厨Tony反覆地慢煮及煎香，肉质真系超粉嫩；特制嘅士多啤梨辣酱亦都好温和，同时亦都几解腻马铃薯口感超好，感觉就似薯饼咁呀🤣差不多尾声，Tony再献上担担面 - 用水冷面嘅方式卷起素面，非常用心～甜品十分精致 -用西米、芒果、柚，配搭椰子慕丝、梅酒啫喱、青柠皮重新演绎本地经典嘅杨枝甘露👏🏻👏🏻👏🏻一啖生果一啖慕丝咁食，真系惊艳了我的味蕾🤌🏻后来先知道原来Tony 曾经系世界各地唔同嘅米芝莲餐厅工作过，难怪每一道菜咁有心思咁高质🫰🏻 继续阅读