Amber

🥰 置地文華酒店嘅 Amber 係香港經典嘅米芝蓮餐廳之一, 今日終於有機會嚟探星.📖 今餐揀咗 Extended Amber Experience, $1,128+10%, 四道菜, 頭盤點咗 Caviar, +$498, 配香檳 Dom Perignon 2012 一杯, +$398.🥢 餐廳座位闊落, 單邊落地玻璃, 免強叫城景, 勝在自然採光, 服務貼心到位, 菜式介紹算有誠意, 係我聽唔明英文啫, 執碟相當專業.🤗 論食物, 驚喜位喺唒 “非主菜” 環節, 包括 Amuse Bouche, 同埋 Petit Four, 頭盤 Caviar 是必點的. 主菜雞或魚, 揀咗魚, 一般般, 主菜啞火, 少少失望, 再有機會要食雞. 整體表現Ok嘅.🍄 Amuse Bouche. 蘑菇撻, 皮底薄脆, 蘑菇夠香, 出色.🍮 Amuse Bouche. 松露奶凍, 面層係松露味嘅奶凍, 不俗.🥟 麵包. 普普通通.🥰 頭盤: Aka Uni • Cauliflower • Lobster • Daurenki Schrenki Caviar. 鎮店名菜, 鮮味鹹香味完全融合, 再配脆脆, 今餐最驚喜最滿意嘅菜式.🦞 第二道菜. Western Australian Spiny Lobster • Mikan • Red Wine Vinegar • Kabocha • Bourbon Vanilla • Pumpkin Seed. 配汁非常濃郁, 龍蝦新鮮爽口, 但略欠一體感.🐟 主菜: Medai • Black Pepper • Young Leek • Leek Ash • Wakame • Bouchot Mussel • Junmai Sake • Oyster Leaf. 目鯛, 魚皮煎脆, 配汁又係出色, 可惜魚肉唔夠滑, 唔入味, 同配汁貌合神離, 一般般. 法國餐廳都係叫雞穩陣.🍪 甜品. Conspiracy Dak Lak 90% Bitter Chocolate • Silken Tofu • Cacao • Fermented Cacao Mucilage • Dak Lak Chocolate Nibs • Yuba. 基本上係脆脆撈慕絲嘅口感, 唔錯. 🥧 Petit Four. 用上唔常見嘅生果, 另外兩款蛋糕非常高質.🧋 鴛鴦. 隨餐附送, 茶味優香, 咖啡味作點綴, 加咗蜜糖, 創意之作.☕️ 咖啡. 俾你睇埋個滴漏樽, 十分讚!🥂 講下杯香檳, Dom Perignon. 名牌子, 有年份, 抵玩. 落杯香氣清新, 舌頭上嘅味道算複雜, 有梨呀果呀等, 泡就偏弱, 整體味道散得幾快.🤗 總結: 一餐飯, 唔少 “驚喜位”, 可惜主菜失色, 扣咗分, 整體水準之上. 可以一試, 一次就夠.…查看更多

趁週年紀念去試吓啲個有二星米芝蓮嘅fine dine，真係一試難忘，無論食物質素、環境以至服務，都不負所望，在我心目中係滿分。餐廳以金色和米色為主調，加上名貴皮革座椅、淺色橡木餐桌等，盡顯奢華優雅。主廚以法國菜的技巧，配合日本進口的高質食材，設計出多款套餐。烹飪風格貼合現代飲食潮流：精緻、輕盈、低糖低鹽、不含麩質和奶製品，更提供素食選擇，滿足追求健康的客人。當日我哋選擇左Amber Experience 6 course menu $778，+$298 upgrade左個Caviar （啲個真係必叫）Amuse bouche)Potato and leeks cold soup with mussels and fried potato + Foie gras lollipop with raspberry coating先黎上個橄欖油 Sourdough，再黎個開胃菜（凍湯同鵝肝波板糖），冷湯果種creamy嘅口感真係仲記憶猶新，鵝肝配上Rasberry嘅Coating又帶點酸酸地非常之開胃。1)Aka Uni * Cauliflower * Lobster * Daurenki Schrenki Caviar呢個菜色係餐廳最膾炙人口嘅經典招牌菜，絕對係驚為天人（本身個menu唔包，要額外加錢$298，但絕對係值得），海膽加上魚子醬仲有龍蝦汁係一個絕配，每一啖都不停驚嘆住：好美味啊！2)Milk-fed Veal * Black Autumn Truffle * Italian Parsley * Banana Shallot * Button Mushroom * Fuxiang Pear * Extra Virgin Hazelnut Oil有勁多黑松露片，配搭小牛肉他他又係一個絕配3）Suzuki * Southern Calamari * Bell Pepper * Tarragon Oil * Fennel * Saffron * Garlic * Orange第三道菜係野生海鱸魚，配上地中海魷魚，味道鮮甜。上面係用香橙製成嘅半菜，及帶有蒜蓉香味嘅蛋黃醬，整體都係非常配合，突出海鮮嘅味道。4）Spiny Lobster * Winter Root Vegetables * Kissabel Apple * Bourbon Vanilla * White Vermouth * Chervil * Extra Virgin Grapeseed Oil雖然份量好細，所謂貴精不貴多，但嗰兩舊龍蝦肉非常之鮮甜，超好味5)Red Deer Loin & Neck * Crapaudine Beetroot * Umeboshi * Pepper Berry * Yellow Onion * Amaranth鹿肉非常淋，加埋啲紅菜頭又係幾好食。啲鹿肉一啲都唔肥，但依然好嫩，不過味道比較淡，比較之下我覺得其他菜式較突出6）Yuzu * Akitakomachi Rice * Sake Leese * Sake Junmai Ginjo * Egg White 以酒糟做成嘅米布丁，配以清酒純米雪糕，上面仲放咗一塊圓形嘅蛋白餅。幾好食不過冇太大印象最後仲有Petite four，因為周年紀念仲送多咗個朱古力慕絲蛋糕，最後以咖啡同埋茶作完杰總結：Fine dine 都食過好多次，多數都係食個氣派。但Amber唔單止環境氣派服務一流，佢嘅食物質素之高都令佢可以鶴立雞群。暫時來講呢一間係我食過當中最好食嘅fine dinning （包括酒店同其他高級餐廳）。食物：❇️❇️❇️❇️❇️環境：❇️❇️❇️❇️❇️服務：❇️❇️❇️❇️❇️價錢：❇️❇️❇️❇️翻兜指數：❇️❇️❇️❇️❇️…查看更多

近排出咗消費券個個都諗緊點洗好，我就當日常生活補貼，所以多咗啲閒錢去食吓好嘢！🙊 第一站就揀咗呢間食法國餐！揀呢間主要原因係有信用卡買一送一優惠，仲要佢係米芝蓮二星同埋亞洲50最佳餐廳雙重認證，趁有優惠梗係要即刻book啦！💁🏻‍♀️ 餐廳位於酒店7樓，一出𨋢就會有職員幫你登記，登記完再帶你行去餐廳門口。甫進餐廳，職員就安排我哋坐窗邊位。呢度的確係無景觀可言，都係望吓城市景，嚟呢度主要係欣賞吓佢嘅裝修👀 裝潢明亮簡約，巧妙運用線條同曲線嘅裝飾去營造空間感，優雅得嚟又充滿現代感。氣氛都舒適，座位與座位唔會相隔太近👌🏻晚市有唔同價錢揀，佢哋有menu係for vegetarian，仲有神祕菜式揀(每季都會轉，叫神祕menu係唔比打卡㗎🤭 職員上菜嗰陣會沒收電話，食完先俾返你)今次趁有優惠當然要試最貴嗰個啦( Full Amber Experience $2530p.p. + 10%service charge)！有成九道菜，最後都食咗三個鐘😂 飲品我哋揀咗sparkling water，可以無限refill，承惠每位$30再另加一。❤️ 餐包麵包係一整個Sourdough配法國海鹽牛油🧈 Sourdough表面香脆，內裡柔軟，有淡淡嘅酸味，再酸啲會更好！❤️ Amuse Bouche鴨肝lollipop算係佢哋其中一個招牌，造型可愛的骰💕 Raspberry漿包裹住鴨肝mousse，食落唔膩，鴨肝香氣喺口腔內散發😝 加埋側邊兩塊薑餅，口感更豐富！另一個Amuse Bouche係湯嚟，有幾粒青口喺入面，印象唔太深刻，淨係記得有少少腥🤏❤️ Amberjack° Fruit Tomato° Ma Kombu ° Sake ° Shiso° Watermelon° Ginger° Myoga° Kinome° Flower Petal°油甘魚有三片，配上新鮮蕃茄，味道好新鮮清新！仲食到好濃郁嘅花香🌼😳 ❤️ Aka Uni° Cauliflower° Lobster° Daurenki Tsar Imperial Caviar°呢個係Amber嘅Signature dish！呢個平時係要+$298先食到，今次食Full Amber Experience 就包埋，唔洗額外加錢～擺盤都幾有心思，打卡絕對一流👏🏻 面頭有大量魚子醬同金箔，盡顯奢華💕 底下有椰菜花mousse、龍蝦啫喱及海膽，層層交層而成嘅味道令人為之驚艷，妙不可言🤤 佢仲有奉上Seaweed Crisp，鹹香十足，增加香脆口感。❤️ Suzuki° Cuttlefish° Bell Pepper° Tarragon Oil° Fennel° Saffron° Garlic° Orange°呢道菜個汁好有東南亞風味，酸酸甜甜咁😆 海鱸魚幾嫩滑，鮮甜得嚟完全唔腥。Cuttlefish切成方粒狀，口感好新奇，好似食馬蹄咁爽口，索索聲😮❤️ Blue Lobster° Summer Squash° Amalfi Lemon° Caper Leaf° Extra Virgin Lemon Olive Oil°食之前職員會喺我哋面前刨檸檬皮🍋 個檬檬係Amalfi Lemon，超大粒😮 聞落去檸檬香氣四溢，檸檬同龍蝦係幾夾👌🏻藍龍蝦熟度啱啱好，紥實爽囗，好彈牙😙 藍龍蝦鉗位置有少少甘甜，鮮味濃郁！❤️ Duck Foie Gras° Purple Artichoke° Tomato° Carrot° Bacon° Onion° Espelette Chili° Basil°第一次食唔係煎嘅鴨肝，感覺上好似食緊清蒸鴨肝😬 食落的確係無咁油膩嘅🤔 鴨肝有少量血筋，內臟味比較濃，似乎大廚想食客試吓鴨肝嘅原味道。可惜呢個煮法我真係食唔慣🙈❤️ Milk Fed Lamb Loin° Black Winter Truffle° Violin Zucchini° Avocado° Celtus° Almond°擺盤幾精緻🤩 職員建議Medium Rare，羊肉色水好靚，嫩到輕輕就可以切開。配上黑松露忌廉醬味道好濃，但有少少蓋過咗羊肉味🧐 伴碟嘅celtus 味道唔太討好，食咗一嚿仔就無食～❤️ Rhubarb° Strawberry° Sansho° Begonia° Extra Virgin Manni Olive Oil' Per Min Figlio' ° Honey°外型真係靚到好似藝術品咁！好夢幻💕 少女心爆發💥 不過食落有啲落差😅 都幾酸吓…上層圓碌碌係士多啤梨sorbet，最底有幼滑奶凍，中間仲夾住一塊薄脆。側邊圍住好似西芹嘅Rhubarb，加咗反而有啲格格不入🤨 食落似無味嘅西芹😗❤️ Oat° Clementine° White Balsamic° Extra Virgin Sunflower Oil° Sunflower Seed° Marigold°呢個甜品同樣好靚好打卡able😍係柑橘味相當濃嘅甜品。中間層mousse好細滑，底下啲燕麥整到好脆口，口感層次豐富！❤️ Kacinkoa 85% ° Cocao° Extra Virgin Arbequina Olive Oil° Cocao Nib° Taggiasca Olive用咗唔同形式去呈現朱古力，分別有Sorbet、Mousse、Cake、薄片等。當中Sorbet最為突出，夠濃醇夠甘苦！伴碟有幾粒橄欖油分子波波，增加油潤感。❤️ Petit fours呢度嘅Petit fours同出面食嘅Petit fours唔同，分量超多！有冰鎮水果、Madeleines、夾餅同自家釀製梅酒！仲有茶同咖啡揀添！職員會即席沖梅酒，佢將梅酒倒落一壺冰，再攪勻再倒落小杯。飲落酒精濃度都幾高，微甜。冰鎮水果有黃肉西瓜、熱情果、無花果。黃肉西瓜好多水份，但味道較淡；無花果唔錯幾甜；熱情果好酸🙈Madeleines 好大嚿，味道好驚喜！🤩 應該係我暫時食過最好食嘅Madeleine👍🏻 朱古力香氣迷人，外層酥脆，內裡鬆軟。配埋自家製士多啤梨醬，食到有少少果蓉，甜度啱啱好👌🏻 夾餅有榛子夾層，味道中規中矩。❤️ 生日蛋糕事先同餐廳講咗係同朋友慶祝生日，本身以為只係會喺甜品碟寫個happy birthday，點知餐廳竟然送咗蛋糕！🥰 個蛋糕係用日本水蜜桃做，味道唔係話太大驚喜，比較驚喜係職員會主動問洗唔洗合照，好貼心！餐廳推薦度：⭐️⭐️⭐️⭐️✨ (4.5/5)值得一提係離開餐廳嗰陣收到一個朱古力，每人一塊😽 好開心！收完禮物職員仲會幫你禁lift歡送你，服務非常值得讚！環境好安靜舒服食得開心😁 服務真係好好，職員好細心介紹菜式，會同客人傾吓計！另外每上一道菜都會有兩個職員serve我哋張枱，仲定期掃走枱下嘅碎屑，成個用餐體驗無得輸👏🏻 食物方面質素唔錯，甜品就失色少少！不過九個course對我嚟講真係太多，見到個Petit fours咁多都有少少嚇窒咗😂 食完成餐飯真係飽到上喉嚨🤰🏻如果以正價再嚟食應該會食佢哋嘅lunch，性價比高啲👀…查看更多

First thing first~ 想喺呢度趁機同攝影師友人 R. Lee講聲多謝, 幫呢餐飯影左咁多咁靚既相, 成功地將最完美一刻定格~ 望住啲相在下覺得好慚愧, 同在下平時影果啲真係天與地… 事後佢仲要懶謙虛話今次已經影得唔太好, 嘩! 真係難聽過操口… Any肥, 在下由衷感謝!由於之前一直忙碌, 執筆寫呢篇野既時候餐飯已經過左三個月, 所以記憶不再猶新~ 唉, 由小學到而家都相信同一個大話: I can remember it, I don’t need to write it down~ well~ 咁咪瀨野囉~ 真係鬼記得咩… 點都好… 在下盡最大努力勾起回憶.<餐廳來頭> 先簡介呢間野, 有飲食界奧斯卡之稱既Restaurant Magazine 50 Best Restaurants 喺在下食飯前幾日剛剛出爐, 成個香港就只有Amber上到榜, 仲拎埋全球第二十名, 算得上係全香港排名第一既餐廳, 呢啲咪就係叫傲視同儕囉~ 的確, 在下叫有福氣試過香港大部份高級法國菜: Pierre, Spoon, Caprice, Gaddi’s, Robuchon, 比起佢地, Amber喺食物呢一個環節真係拋離佢地一大段距離 (Robuchon 可能近少少)…<用餐簡介> 利申: 除左食客身份, 在下仲帶著 "Ex - Intern" 既身份黎幫襯, 所以在下唔排除餐飯既Review多左主觀因素同私人感情, 咁係咁架啦, 食野本身就係一樣好主觀既野黎, 係有偏見架啦~未知巧合定有心, 餐廳安排左全餐廳最靚既枱俾在下, 角位枱四人梳化, 坐得舒服又夠私隱, 在此感謝Amber既細心安排. P.S. 其實餐廳每張枱都唔錯 (枱夠大而且枱同枱既距離好充足), 絕對唔會遇上 “屁屁位”, 只係十隻手指唔會一樣長. (屁屁位慘痛經歷請參考灣仔福臨門既Review),<叫野食>逢禮拜六日同公眾假期既Lunch就只有一個menu - Weekend Wine Lunch (6道菜配4杯酒既套餐), 雖然睇住佢由$600幾加到而家既$900幾, 漲價超過5成, 不過諗深一層, 一千蚊唔駛就食到 "全港第一", 都算抵既! (老實說, 如果喺樓上果幾間法國餐廳叫埋酒, 其實價錢都同呢度睇齊, 或者仲貴啲添~)6道菜套餐包一道前菜, 一道Middle Course, 一道主菜, 芝士拼盤, 再加2款指定甜品. 餐前仲有幾款小食Amuse Bouche, 加上源源不絕既自家製面包, 最後仲有petit four 同埋咖啡茶, 其實係好多野食, 一千蚊per  head一啲都唔算貴. 另外要注意用餐時間, 咁樣食法冇2個鍾都走唔到… 其實2個鍾係minimum  (在下足足食左三粒半鍾)<FOOD COMMENT>Menu: Weekend Wine Lunchprice: $928 per personBread Basket面包籃好味指數: 4.5/5大約有三至四款, 試左Baguette 同Sourdough 薄脆, 配埋法國牛油, 味道還不錯~ 可惜既係已經見唔到在下最心愛既olive focaccia, 想當年在下做intern, 都不知偷食左幾多個~ 最後完左intern後肥到啊媽都唔認得…但都係果句… 若論Bread Basket, L’ Atelier de Joel Robuchon 贏晒, 仲要連車尾燈都見唔到果隻…Amuse Bouche 好味指數: 4.5/5送既敬菜一共有四款, 一坐低侍者就奉上一杯烏龍茶fusion tea, 用黎清一清口腔, 定一定神, 至於味道? 咪係烏龍茶囉~ 呵呵~緊接住仲有雞蛋仔, 芝士餅 (呢個好好味, 因為芝士香實在太澎湃了, 喺口中久久不散), 同埋什菜脆塊. 不過在下仲係懷念以前既名物 – 鵝肝珍寶珠, 個個對佢都有讚無彈, 講笑者, 點會無彈, 彈咩? 彈每人一粒唔夠喉囉!!! 但近年已經不見其踪影了, 在下強烈要求俾佢復出!!!AppetizerOyster (推薦!!!)好味指數: 10/10前菜四簡一, 本身想試一試新菜式kohlrabi (取代左以前既另一個名物- sea urchin), 不過舊同事極力推介呢個oyster菜式, 咁人地誠意推介, 在下冇理由唔試架?菜式做法特別, 上到枱見唔到隻蠔, 碗中剩係有一塊綠色薄冰, 上面仲 “吱”左少少醬汁. 原來寶物沉冰底, 食客需要將塊冰整碎然後撈埋隻蠔黎食. Bite Size蠔既質素唔駛多講, 鮮甜清爽, 帶輕微既海水同金屬味, 靚野嚟! 配埋青蘋果薄冰既清香同冰冷感覺, 成件事超級refreshing, 味蕾當堂醒晒!Wine Pairing: White Wine - Sauvignon BlancMiddle CourseCuttlefish - a la carbonara with quail egg yolk, charred pearl onions, smoked alsatian bacon (推薦!!!)墨魚 – 卡邦尼汁配鵪鶉蛋黃, 珍珠洋蔥, 煙肉好味指數: 10/10Middle course 依然係海鮮菜式 - 墨魚. 又係神龍見首不見尾, 望落去又係連一隻墨魚都見唔到, 剩係得啲扁意粉… 而呢個就係重點, 墨魚不見黑魚, 意粉不是意粉, 有點玄吧? 因為佢啲扁意粉係用墨魚做架!第一次接觸呢個概念係細細果睇卡通片既時候, 有套野叫中華一番, 主角劉昴星打大佬其中一關既考題- 麵 非麵, 當時佢用鯰魚去做呢道菜式. 呢種咁特別既做法在下食過3次,  第一次係喺威尼斯兩星餐廳MET, 卡通片情節首現眼前, 驚喜萬分, 亦懷念至今. 第2次係喺東京既TAKAZAWA, 果次啲“麵”就唔係用魚整, 而係用新鮮帶子, 味道鮮甜無比, 唯欠 al dente既口感. 而今次喺Amber則用上墨魚, 補番彈牙感覺, 嘴嚼之時亦滲出淡淡墨魚味. 正正正!卡邦尼汁泡泡偏向淡身, 旨在吊味同豐富層次, 係一塊出色既綠葉, 襯托主角墨魚面而非搶佢戲份. 配菜仲有超甜既烤洋蔥同罪惡煙肉, 認真講句, 真係好味到暈底… 唯一要彈既係份量… 法國菜真係法國菜, 完全唔夠喉…題外話, 當時套卡通片既主角, 係用魚肉包住墨魚芯黎整”麵”, 口感鮮味同時拎滿分, 不過… 現實還現實, 卡通還卡通…正當在下陶醉緊喺呢道麵 非麵既時候, 友人突然爆左一句... 咁咪即係四海吱吱魚肉面啲朋友... 我頂... 美麗幻想瞬間幻滅, 成件事cheap 晒.... 笑左Wine Pairing: White Wine - ChardonnayMain CoursesPigeon "au snag" - breast pan roasted on it carcass, leg & cereal "cromesqiu"; chiogga beetroot cooked and puree; pigeon jus with vadouvan spices  (推薦!!!)法國乳鴿 (煎鴿胸, 鴿腿炸球, 紅菜頭)好味指數: 10/10在下曾經講過, 倘若去一啲高級既法國餐廳, 如果餐牌上有飛禽類 (例如鴨, 鴿, 鵪鶉 – 雞除外…), 佢地通常都會係在下既首選, 因為最易俾到驚喜, 其次會簡羊架.侍者一放碟野落枱, 已經吸晒睛! 真係靚到 “dum” 一聲, wow, it is an Art Piece!!! 呢啲時候要用洋文先表逹到內心既喜悅~鴿胸煎到恰到好處, Medium rare, 而鴿腿肉就切成肉碎, 炸成一個小肉球再加少少穀物, 配菜為一系列既紅菜頭菜式. 先講隻鴿, 食之前點少少鴿肉汁, 香味同味道瞬間提昇, 而亮點係個texture, 嫰到一個點令人難以相信食緊既係胸, 呢啲就係在下所講既驚喜, 遇到好食既野好多時候會問How – 佢點做到架呢? 但去到呢啲級數, 係會轉問Why – 點解會咁幸福? 相比起Petrus 既雞胸, 呢度處理得好幾條街. 切左少少鴿胸俾友人, 佢都讚不住口, 然後就開始失落, 後悔簡左牛而冇簡鴿.由於胸肉光茫太強烈, 已經覆蓋一切, 剩低既鴿腿球同配菜在下已經零印像.Wine Pairing: Red Wine - BaroloVeal Shank - braised on the bone, crispy beef head with green asparagus & black winter truffle potato mousseline 燴牛仔膝肉, 炸牛面珠肉, 露荀, 及黑松露薯蓉Supplement: $138友人既主菜要額外加錢, 但似乎出黎既效果反而冇咁好. 輪賣相, 牛仔輸比隻鴿一條街. 至於味道, 在下今次好乖冇打稅 (反正自己既主菜靚咁多, 呵呵~ 無謂落井下石), 根據友人描述, 味道不過不失, 没有驚喜.CheeseFrench Cheese  (推薦!!!)精選法國芝士好味指數: 10/10一共有五款芝士, 芝士切得慷慨, 先記一功! 侍者好有耐心介紹每一款, 比如黎自法國邊一個地區, 用牛奶定羊奶整, 之類之類, 可惜在下記性愈黎愈差, 當佢介紹到第三款既時候其實在下已經唔記得第一款係咩野, 總之去到最後在下問番侍者應該由邊一隻食先, 確保順序就好了.味道由淡到濃, 由親民到難頂, 而個range都幾闊 (難頂果隻真係有啲哽~), 在下係芝士控, 隻隻都咁欣賞, 每啖都津津有味, 而友人食到第三款就舉白旗, 剩低既當然係收歸在下肚腩~以前呢度serve芝士會推架車仔出黎, 喺你面前慢慢切, 或者咁做真係太費時失事, 而家切好晒放上木碟直接落枱. Anyway, 另外有樣野要讚一讚, 唔知係pat pat撞棍定餐廳如此細心, 用Sharing Plate黎serve呢道芝士. 大家都知道香港食客並非個個都係法國芝士既粉絲 (友人就係好例子), 如果每人自己一碟, 33%會出現一方食唔晒夾俾其他人, 33%會己所不欲, 勿拖於人然後自己哽埋佢, 最後苦了肚皮, 唔嘔當贏, 33%係暴殄天物… 而家擺喺中間大家分享, 淺嚐也可, 鯨吞也可, 悉隨尊便~DessertHeirloom Carrots - confit with & orange blossom honey, carrot cake; segments, zest, sorbet of blood orange復古蘿蔔 (蜜糖烘煮, 蘿蔔蛋糕, 血橙雪皅)好味指數: 8/10又係一系列用同一種食材整出黎既菜式 (似乎而家好興呢種玩法) 今次主角係蘿蔔, 賣相係精美既, 成碟野有暖有凍, 加上唔同煮法有唔同texture, 又蛋糕又雪皅又puree, 成件事俾人感覺好豐富.Opals - white chocolate cream with raw grated, preserved & jel from lime; crispy tuile with line custard & cold infused coffee ice cream白朱古力忌簾配青檸啫哩, 咖啡雪糕好味指數: 8/10法國菜, 埋尾一定要有朱古力, 對在下黎講, 就好似跳水要壓水花, 冇話一定要有, 但冇既話唔完美囉~ 拎唔到十分囉~ 話之你之前喺空中前空後空翻左幾多度.可惜既係在下麻麻地白朱古力, 當在下膚淺吧, 在下認為白朱古力唔算係朱古力, 正如熊貓唔係貓一樣… 仔細味道在下真係唔係太記得, 依希記得算係好食既, 只係少左朱古力應有既可可香味, 水花壓唔夠, 遺憾是也.不過友人唱反調, 十分欣賞呢個甜品, 話白朱古力搭青檸搭咖啡呢個mix and match特別得黎又夾得好好味!Petit Four - Green Apple Sorbet; Chocolate Gananche; Raspberry Cheese Tart; Nougat美點雙輝 – 青蘋果雪皅, 朱古力撻, 紅桑子芝士撻, 鳥結糖好味指數: 5/5埋尾既美點雙輝都唔馬虎, 先上青蘋果雪皅, 為一餐咁full既午宴清下味蕾. 再黎就係朱古力漿配紅桑子 (香濃朱古力味, 唔會過甜), 紅桑子芝士撻 (餅廚細心喺粒紅桑子裏面放左少許糖漿, 食落去唔會過酸), 同埋鳥結糖 (因為有大量既開心果同其他果仁, 好香好好食, 又唔太痴牙, 正!)<DRINK COMMENT>Wine Pairing套餐一共包左四杯酒, 坐低一杯香檳, 前菜生蠔同middle course墨魚面各配一杯白酒, 而主菜就跟左杯紅酒. 每款酒都經過酒師精心挑選過, 質素絕對有保證, 而佢地仲match到落啲餸度. (Well… wine pairing其實係一種好高深既野, 好可惜, 在下連皮毛既知識都冇, 真係識條毛咩… 不過, 起碼你食完舊野, 飲啖酒, 唔會覺得 “嘩~個味道咁怪既???” 咁在下當pair到架啦~ 最最最記得係杯紅酒好好飲, 黎自意大利既Borolo, 單獨飲已經覺好正, 同隻鴿更加襯到一絕.Sparkling Water - Saint. PellegrinoPrice: ~CappuccinoPrice: included由於唔係由好朋友F. Cheung所沖, 所以杯野飲只屬聊勝於無水平~<OVERALL COMMENT>野食野飲COMMENT食物味道, 賣相, 份量, 都無可挑剔, 真係連喺雞蛋裏都剔不出骨頭, 由前菜到甜品都係高水平之作, 而生蠔, 面非面, 同乳鴿都俾到驚喜! 唯一既遺憾係甜品唔太啱在口味, 唔係彈佢味道, 只係純粹跟在下磁場唔夾. 以食物質素黎講, 唯一可以同Amber爭長短既, 在下認為只有 L’ Atelier de Joel Robuchon, 剩低既例如Caprice, Gaddi’s, Spoon, 等等等, 真係可以用 “望塵莫及” 黎形容.環境COMMENT貴為兩星米芝蓮同香港第一, 用餐環境當然冇得輸, 坐得舒服裝修靚不在話下,  天花板果兩千幾枝鋼管更彷如一件大型藝術裝置. 枱同枱之間既距離感十足, 雖則全院滿座, 但一啲都唔覺吵鬧.唯一小小小小缺憾, 適逢夏季7月, 放喺餐廳既鮮花無可避免地有蚊滋, 唔多, 一千零一隻咁大把, 亦都係只係擾攘左大概10幾秒, 不過, 呢啲事情唔應該會喺 “香港第一” 發生.服務COMMENT唔係賣花讚花香, Amber既服務一向屬於高水平, 細心, 禮貌, 又有笑容, 縱使佢係一間高級食府, 同樣能夠令你感到好warm, 一啲都唔拘緊. 值得讚下既係兩位外籍人士 – Restaurant Director 同 Assistant Manager ,前者風趣幽默, 後者笑容滿分, 為呢餐飯添加不少色彩.唯一少少defect係另外幾位侍者可能比較green, 冇咩直接deal with客人既經驗, 所以喺介紹菜式時有少少緊張, 講到甩甩咳咳 (同以前既在下一樣, 第一次出大廳同客人講解菜式, 腳震又口窒, 所以在下表示理解.)戴定碩盔先, 並唔係手指拗出唔拗入, 倘若平心而論, 半島Gaddi’s 同 L’ Atelier de Joel Robuchon 既服務的確比Amber做得更出色, 更加能夠將 “Professional” 呢隻字演繹得出神入化.   值唔值?二千三百大洋喺香港食餐晏可能有大把選擇, 但要食物質素咁高, 杯酒又靚, 又有名氣既餐廳, 真係好難搵到. 所以呢度既lunch係超值!最後, 再次多謝友人R. Lee充當攝影師, 拎左部成皮幾既單反黎赴會, 成餐飯又影相又拍片, 渣機又係佢, 旁白又係佢, 食客又係佢, 真係自編自導自拍自演~ 些些~ …查看更多

9月11日, 今日係我嘅生日, 呀菲帶咗我嚟呢間都想食好耐嘅酒店餐廳, 睇嚟佢地嘅lunch set都好吸引, 但係有一d就好似更吸引, 無論如何都要試一試~ 我地要咗2個3 course set, 中間仲有d小食配搭~::: Assorted Bread :::不得不提嘅當然係呢度嘅牛油, 來自法國的品牌仲有分原味同有鹽牛油, 香軟濃郁~ 有牛油就梗係要配麵包啦！侍應捧著一大盤排列整齊焗得香脆嘅麵包比你揀, 有軟有硬有厚有薄嘅各式選擇~ B豬都食咗好多, 掛住食都唔記得影相！::: Amuse Bouche :::先來一連串嘅餐前小食~ 總共三款分別有鵝肝珍寶珠、炸豬肉丸同茄子蓉盤栽. 最特別嘅當然係鵝肝珍寶珠~ 用beetroot jell-O包住香濃軟滑嘅鵝肝, 十分滋味!::: Aubergine :::先來一個頭盤, 賣相靚到好似一幅畫咁！最底係bell-pepper jell-O, 上面加上蕃茄粒、豆同食用花, 味道都幾清新, 食完之後好開胃~::: Sea Urchin :::呢個海膽要加錢的, 但係上枱就知道係超值,一個好似海膽型嘅兜, 裹面嘅海膽份量好豐富, 加上魚子, 感覺就是高貴~ 味道來說, 十分鮮甜, 海膽可以大啖大啖咁食, 周圍係龍蝦汁啫喱, 都好鮮甜好襯個海膽~ 魚子就反而唔太食得出個味道, 只有淡淡鹹香.::: Tasmanian Ocean Troute :::塔斯曼尼亞鱒魚配上一條好出色嘅千層薯仔酥~ 魚味道似平時食嘅三文魚, 配上少少調味醬, 味道唔算濃但係可以帶出魚嘅味道~ 而薯仔酥好香好脆, 食落好惹味, 不過有少少乾身~::: Wagyu Tongue :::這個主菜也要加錢的~ 和牛舌本身冇煮到全熟, 大概5成吧, 以突顯肉地入口即溶, 香濃嘅牛肉味在口中徘徊~ 汁用上日式燒汁, 配上紫菜碎, 來帶出日式風味, 唔錯~ 除咗牛舌之外, 配菜仲有蕃茄塊, 俾我地喺濃郁嘅牛味之中清新一下~::: White Peach :::呢個桃加面頭嘅一球清酒雪糕, 味道清清地帶有甜味, 幾fresh, 加上有少少炸米粒, 軟中帶脆~::: Bahibe Milk Chocolate :::呢件甜品就係一條朱古力mousse, 加一球鹽味焦糖雪糕同蜂蜜脆脆~ 朱古力mousse唔算太甜, 反而雪糕好似仲比較甜, 加上蜂蜜脆脆口感對比幾有趣~::: Coffee :::餐飲我地要咗普通咖啡同cappuccino~ 咖啡幾香好濃, 呢類餐廳嘅咖啡我喜歡唔加奶唔加糖, 呢度嘅咖啡質素比其他地方好一點~::: Petit Fours :::最後, 當然因為係我生日, 呀菲都額外準備咗一個生日甜品拼盤, 其實平時都會有嘅軟糖、鬆餅、馬加龍同一d曲奇, 整體唔算好特別, 最特別嘅算係面頭寫上嘅生日祝福語!呢個生日餐都幾好食, 海膽和牛水準都好高~ 加上座位係梳化, 坐得好舒服~ 而小朋友嘅用餐設備例如high chair同餐具都安排得好好, 要讚! 試過一次都十分之滿意~…查看更多

It's been an up and down year for me with a lot of stuff going on and because of that, I didn't get the chance to travel as much as I would like. With 2016 in the horizon, I certainly hope things will start to look up again. In trying to end 2015 on a high note, I decided to have a good meal on New Year's Eve and what a better way to do so than Chef Richard Ekkebus's Amber which has been one of the toughest tables to book in recent years.We all went for the sets and first up, some really nice nibbles to warm our palates up. It started with a deep fried mushroom ball infused with black currant and mustard seed and then a spiced pumpkin chip in the shape of a leaf.That was followed by a porcini mushroom macaron with pumpkin filling in the middle wrapping up a very enjoyable set of amuse bouche for us.We all had a little trouble picking out what we wanted for appetizer because there were so many good choices. Firstly, there's this "wild duck colvert" which looked like a pie with foie gras pate, duck meat, duck consommé jelly and Sicilian pistachio in the middle. It was served with some spiced mango chutney. What a marvelous dish that was with all the different flavors and textures harmonizing each other perfectly!I went with the house specialty, Hokkaido sea urchin dish. It was a no-brainer with me, especially after hearing whispers that it might be permanently removed from the menu at some point in 2016. Would be very sad if it does, since it's been an iconic dish here for nearly a decade and has quietly been symbolic with Amber since it's on almost every magazine or TV show whenever they talked about this coveted restaurant.Fresh Hokkaido sea urchin, lobster jelly, cauliflower cream and caviar. Simply sit down, relax and enjoy the ride.As per usual, it was nice to have it with the crispy seaweed waffle.Main courses were a little more difficult to pick out coz I didn't like fishes. First up was the lamb ribs braised with pinot noir and served with savory boulangere potatoes with taggiasche olives, tomato confit and mizuna leaves. The lamb was really tender and nice although a little high on fat content. Nevertheless a solid dish without a question.I had the French pigeon myself. The pigeon breast was pan roasted to perfection and served with the pigeon leg sandwiched inside layers of sesame and cereal. It was nicely complemented by poached beetroot, a beetroot purée which tasted like it's been smoked or spiced, Japanese radish and some pigeon jus was added for good measures. That was another brilliant dish from the talented kitchen.While we waited for our dessert, we were offered a little pre-dessert to freshen ourselves up.If our appetizer and main course were any indication of how good dessert would be, then we were certainly in for a treat. Our first dessert was William pear which was poached in fragrant spiced shinaz red wine and then served with a black currant sorbet and extra virgin olive oil "pearls". That was very refreshing.Equally sensational was the pineapple confit that was matched with grilled mille feuille, "grand cru" madagascar vanilla cream licorice, lime and yoghurt mousse and exotic fruit sorbet. A perfect pair of desserts ending this magnificent meal in style.Amber has always been considered one of the best fine dining restaurants in Hong Kong, but to me, it's THE best. So, I am still thinking.....where's that third star? (In my opinion, the biggest snub in the Michelin guide for HK.)…查看更多

With the consistently high level of culinary creativitity and sophistication, Amber earns its two Michelin Star for the 6 years running. It also claims its 4th spot on the S.Pellegrino Asia's 50 Best restaurants.  The refined dining room designed by the international design maverick Adam Tihany brings a simple and elegant impression, allowing diners to immerse into a beautiful setting and enjoy the dining experience fully.   Amuse bousche- Foie gras lollipops We were first presented with this cute and colourful-looking foie gras lollipops. The foie gras mousse is coated with a sweet and sour raspberry sauce, which brings a good balance between the rich and creamy texture of the foie gras pate and the sweetness and fruitiness of the raspberry sauce. A good start!Was then given a choice of several kinds of bread. A warm, crunchy crust and a slightly chewy center makes this wholegrain bread very traditional and heartwarming. Appetiser- Amber jackFor the starter, we had the amber jack, a type of Japanese sashimi marinated with crispy cereals, goose berry, green vegetable gazpacho with jalapeno chilli. The amber jack is beautifully sliced, and has a very smooth and soft texture. The green vegetable gazpacho is perfectly light and refreshing, with a hint of lime, which brings out the freshness of the amber jack. The crispiness of the cereals is also a great combination to the tenderness of the amber jack.Main dish- French wild vensionThe French wild vension is braised with pan-fried foie gras, caramelized williams pear and annou imo sweet potato gnocchi. This dish is simply an art. This seasonal dish brings full flavor. The vension is slow-cooked till tender and soft, and served with a delicious and meaty gravy. The caramelized williams pear brings a slight sweetness to the dish, making it more flavorful and enriching. The pan-fried foie gras is also very well done, with a slight crispy exterior and a very creamy and lasting taste. Main dish- Line caught hapukaThe line caught hapuka is confit in extra virgin oil, and served with young black radish simmered with torroro kombu, cep mushrooms and shiraz red wine reduction. The beautifulness of this dish is its simplicity.The hapuka is seasoned with sea salt, along with a shirazz red win reduction to bring a good aftertaste. The richness of the hapuka simply gives a melt-in-your-mouth sensation! The young black radish is sweet and crunchy, making it very refreshing. The cep mushrooms is also smooth with a strong aroma. The sides match perfectly with this seasonal favourite hapuka. Petite Four Along with a cup of warm cappuccino, the oh-so-sweet petite four is a perfect way to end the meal. Was very impressed by the great details and heartiness that Chef Richard Ekkebus put in serving his contemporary interpretation of French cuisine. With such a heartwarming and impressive meal, it certainly made the dining experience a memorable and lasting one.…查看更多