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朋友生日，去咗食呢間位於中環擺花街嘅新派粵菜慶祝～餐廳2025年獲得 #米芝蓮推介 ，由兩位前米芝蓮餐廳大廚打造 中 x 法 創意料理，將傳統風味重新演繹，環境低調奢華，啱晒打卡同細味美食～ 我哋揀咗 10-course tasting menu （$1088/位），仲加配 4杯wine pairing（$568/位），酒鬼mode全開！🍷 #志趣三小碟酸薑魚子塔。剁椒醉牡丹。蜜汁叉燒鳝我鍾意食個蜜汁叉燒鱔，個面係好似叉燒酥咁，但入邊係鱔～#蔥油蚌伴麵蚌好鮮甜！面有啲豆，質感似爆珠，個麵一咬就斷，質感好得意🍷 配酒：Restless River Ava Marie 2020#蟹肉乾撈燕龍蝦汁好香濃，唔小心就飲晒😌啖啖蟹肉燕窩，同頂個脆片撈埋食口感超正，🍷 配酒： Le Colombera Piercarlo Semino Derthona 2021#花螺釀鳳翼雞翼去骨釀入花螺同菜甫，表面風乾到脆皮，一咬爆汁勁Juicy#鮑魚雞濃湯濃湯用本地三黃雞＋陳皮熬製，陳皮香氣撲鼻！ 仲有大大隻鮑魚～#鹹魚菜心苗新鮮馬友鹹魚油香十足，用咗少少鹽醃，深綠色嘅，係用菜芯整嘅汁🍷 配酒：15年 #東趣花雕一斟完已經聞到超～香嘅花雕味！😍#梅菜煎龍蝦個梅菜好特別，仲有紫蘇花，更加香～加埋豉油王汁煎個龍蝦，好惹味，加埋一小球白飯，送飯一流！#茅台花香鴨首先食咗鴨胸先，上面鋪滿香草，鴨胸嫩滑，好食！另一邊係豬耳豬肉鴨肉整成嘅雲吞🍷 配酒： KÖNIGSBECHER Pinot Noir GG 2017#老菜脯煨飯以為係飯？原來係米型意粉嚟！口感特別，加埋菜脯好香！呢個「飯」有驚喜❤️#白蔗筍雪葩甜品以白蔗筍雪葩收尾，清甜冰涼，完美解膩～ 「志」將粵菜玩到出神入化，每道菜都有驚喜！米芝蓮推介絕對名不虛傳，適合紀念日或想試新派中菜嘅食客。體驗同食材質素對得住價錢，會想encore！ …查看更多

開業不到一年，旋即獲取MICHELIN 2025推薦。中法主廚聯手打造現時粵菜，將法式煮意融入傳統，從法式的精致感乍看到粵式的靈魂。(1) 「志」趣三小碟酸薑魚子塔/剁椒醉牡丹/蜜汁叉燒蟮(2) 蔥油蚌伴麵(3) 蟹肉乾撈燕(4) 花螺釀鳳翼(5) 鮑魚雞濃湯(6) 鹹魚菜心苗名字最為樸素，卻是十道菜最為平衡的一道。馬友表皮煎香，鹹鮮出彩，花雕濃缩成一顆琥珀色的啫喱，畫龍點睛。在這道菜式之前，選取食用花點綴增添美感，將食材以不同面貌呈現。由這道菜式之後，因以酒入饌香氣誘人，但味道亦隨之變得濃烈。(7) 梅菜煎龍蝦(8) 茅台花香鴨(9) 老菜脯煨「飯」使用意大利米型意粉代替傳統白米，煨煮過程不會因濕度而令整體口感變成不可控。「飯粒」彈度適中，但米意粉打磨過的形狀與菜脯的形狀，會在入口帶一丁點分離感。(10) 白蘆筍雪葩呢位同志踏入Version 3.0，繼續一齊飲咖啡、玩公仔、聽K-pop。…查看更多

今天来到所谓很多大佬推介的餐厅吃了一顿最像西餐的中国菜。摆盘漂亮，原来大厨之前robouchon, 美丽华西餐工作,难怪吃起来这么象西餐！性价比高，创意满分，套餐内的味道落差咁很大。好吃，难吃，普通的都有。整体不过不失，纯粹吃过性价比和摆盘。虽然套餐内有好吃的可惜这裏没有单点,必须吃套餐！朋友的体验感和我差不多~都是吃一次没关系，不会很想再回来吃第二次。今天吃得不生气，但也不惊喜。|酸薑鱼子塔^腥。虽然服务员说了一大堆什幺酸薑又配什么东东。在我脑海中只有一个「腥」字。如果要用太廉价的的鱼子酱，倒不如不要用吧！难怪要用来配酸薑去腥味|剁椒牡丹虾^腥！头盘中有两道菜腥！！如果用了剁椒都吃到虾的腥味，这个虾的新鲜程度绝对值得我怀疑！|蜜汁叉烧鳝^头盘最好的 ！ 用叉烧酱腌制的烧鳝配搭了酥脆的外皮，有点象酒楼的点心，馅料略为咸了丁点点，可惜酥皮没有做到最酥， 不错的一道特色菜，但又不是很有记忆点，但还有进步的空间|葱油蚌拌面^摆盘是绝美！蚌非常鲜甜配合的酱汁法葱，姜，柚子，旁边加入桥头粒，是我整餐最喜欢的酱汁！不是太明白大厨为什么一定要自制一个鱼面出来？虽然酱汁味道非常突出，可惜鱼面完全没有劲道，像啫喱一样软，真是可惜。|鲍鱼鸡浓汤^虽然叫做鸡汤，鸡汤味不足，反而鱼汤味比较重，鲍鱼毫无味道，连罐头鲍鱼都比不上，是有鲍鱼样子但没有鲍鱼味道的鲍鱼。花胶实在是难吃，我估计是哪种差不多三百元一斤一大袋的花胶！我情愿他把整个汤煮得咁浓也不要浪费成本在太廉价的花胶鲍鱼上！这其实就是不腥的鱼汤～不惊喜。|花螺酿凤翼^新鲜的黄油鸡翼没有很浓的鸡味!偏淡!配合了花螺和泡菜味道ok只是淡了一点点. 外皮炸得脆脆这一道菜是可以的,可惜同样是零惊喜，而且还有进步的空间。|蟹肉干捞燕^丈夫不喜欢，我觉得可以。用海胆龙虾蟹壳煮的蟹汤，如果没有跟着蟹肉和燕窝来吃帶微微的蟹腥味。但跟了脆皮，蟹肉和燕窝一起吃后，味道还不错。只是燕窝拼蟹肉虽然味道没 ；有问题，但口感有点奇怪，最初以为蟹肉霉了，再想了一想其实是燕窝，燕窝又把鲜甜的蟹味沟淡了，感觉这个创意菜可以改良一下。虽然外表100分但是口感却有点奇怪.|咸鱼菜心苗^其实就是西餐的煎鱼加了盐，完全没有咸鱼的霉香味。厨师用了马友鱼做了一夜鲜,配搭了带点苦的菜心，就是用中餐材料做西餐。是吃摆盘的一道菜|梅菜煎龍蝦^ 全餐最好吃的竟然是我最没有期待值的急冻龙虾！我超喜欢他用五种菜造成「梅菜 」：包括洋葱，干葱，西芹。芹菜头。白菌。先风干，蒸和炸并加入了豉油炒成梅菜，味道有点象系日本餐！龙虾虽然不是新鲜的但是没有腥雪味，只是口感没有很爽但是肉很滑。|黑糖烧乳鸽^这个有点失望！鸽胸太甜了！有点象吃苏州菜的哪种甜。另一片鸽肉配搭了丝瓜，真的煎得太燶了，苦！aftertaste 是咸和苦！！！鴿腿也是太咸！是一道好看但不太好吃的菜，咸苦味持续了很久很久！！！吃后想喊！|老菜脯煨飯^超惊喜，味道非常鲜甜，全餐第二好吃的菜！用虾米配搭了韭菜超香，用意大利麵造成的米粒口感独特，真正的中西合璧，是一道成功的fushion创意菜！|冰花银耳露^算是一道失败的创意菜，本来银耳加入了青柠，马蹄味道非常清新,但又画蛇添足加入了带酸的乳酪味雪葩~有点古怪,我和丈夫吃了几口后放弃不吃！[米饭]口味：味道总结创意满分！味道是还有进步空间,菜品没有做到完美,也有错失,来这裏就是吃漂亮饭不是美味饭[糖果]性价比：高,摆盘摆得这么漂亮，又在中环,晚餐才是人均一千元午餐才是4/500 [薄荷]环境： 是舒适咖啡室裏的装修，餐厅不大但也有包房。[服务铃]服务：帐单给我看了核实后,服务员去埋单，另一位服务员走过来问我要不要咖啡，还以为他要请我饮咖啡，怎料之前去埋单的服务员竟然换来一张新单！给我投诉后虽然最后没有收费，但整个取消过程有点长,好象搞了十分钟！体验感不好！而且服务员事后有点黑脸,好象给他找麻烦一样.#黑珍珠#米其林#中环西餐#中环中餐#香港中餐#香港西餐#香港美食#漂亮饭#同城美食#香港必吃#创意菜#七夕…查看更多

一直以來都好想試呢間餐廳，因為佢係由兩位米芝連主廚一齊合作，主打用現代創意手法去present 香港粵菜，帶比客人新嘅味蕾衝擊。今次有人帶隊去食，終於有機會試了~🦦鮮蟹肉多士多士上面cover住厚厚嘅蟹肉，啲肉亦用到醋來提鮮，食落有驚喜，集脆香鮮一身，口感亦都非常match。見到個多士，其實我係勁開心，因為我本身係蟹lover，有蟹嘅食物都啱我心水，聽到搞手話由拌面轉左做多士，即刻勁開心，係到多謝翻cxxx 嘅安排🫶🏻。🦦花膠雞濃湯花膠好多，湯亦都非常非常濃，入口有膠感不會太稀。但美中不足嘅係個碗好似有啲太細了，同埋材料多，多到湯份量會少啲。🦦宮保煎龍蝦+$128官保味濃，都用上到靚靚花去點綴，反而龍蝦口感彈牙，係一個好配搭 。🦦黑糖燒乳鴿原本貼到餐單有乳鴿係有啲卻步，因為個人來講係不太喜愛佢陣味同埋肉少骨多(重點!!!!)。但志用上去骨乳鴿，用黑糖汁去燒，出來個脆皮同黑糖好好咁放大左佢好味嘅部分，亦都有小許酸汁可點，作為喜愛酸甜口嘅我，啖啖肉連汁放落口，對乳鴿有好大嘅改觀🫶🏻。🦦老菜脯煨「飯」聽到餐廳介紹，佢地用左3種菜脯同埋以意大利米去代替白飯，係意式同粵式嘅crossover。呢種煲仔飯煮仔但使用意大利米，令到菜脯嘅味道更好咁入左啲米到，食落啖啖留香，每一啖都食到鹹香味，唔會有啲鹹有啲淡。🦦白蘆筍雪葩我都係第一次食到用白蘆筍做嘅甜品，有人覺得好似太淡。但以全個都係濃嘅材料做成嘅餐單，最後來一個清新，不太甜嘅甜品來講係一個好好嘅結尾，一掃油膩感覺。但而加好似已經轉左luu。Overall來講，作為一間由兩位星廚主理嘅餐廳來講，5道course $388嘅menu係非常之值得，味道出色有驚喜，處理食材嘅方法好，令人會想一試再試。轉menu嘅話一定會去試！Any one join? 🤤…查看更多

—🍲 花膠雞濃湯🐟 鹹魚菜心苗🦆 黑糖燒乳鴿🍚 銀魚蔥炒「飯」🥣 杏汁燕窩露—JEE是走精緻路線的中菜Fine dining餐廳環境 服務 食物擺盤都一流👍Lunch menu 五道菜雖說份量少 男仔一定吾夠食😹😹😹但每一道小小的一碗都很足料! 絕對對得起價錢味道口感層次卻很豐富 意想不到的小宇宙般咁有驚喜🤩很喜歡黑糖燒乳鴿和炒「飯」 Fusion得來是很和諧的感覺!下次會想再訪來試Dinner Menu ☺️…查看更多

📍店名：Jee 志🌆 類別：#中菜 #粵菜 #廣東菜🍂是日推介菜式：百花釀海參、銀魚蔥炒飯（每樣都好食）評分：環境氛圍 ★★★★☆（唯一缺點係枱同枱之間唔夠闊落，驚講是非比人聽到😆）食材與專業 ★★★★★（食材新鮮。焗物是新鮮出爐，熱辣辣又香脆）服務與細節 ★★★★★（服務員好專業，上完每一道菜式都會講解烹調方法同食材。每一啖食落去都知道個口感變化）傳統/創新指數 ★★★★★（廣東菜fusion沒違和感）錢包友好度 ★★★★★（人均$1088+ 呢個價位，食材、服務完全回本）…查看更多

今日試下人氣的中法餐廳。餐廳的裝修雅緻，氣氛唔錯，感覺寧靜。午餐$388 －位花膠燉雞湯這雞湯味道濃厚，有雞湯的鮮味，口感滑滑但不油膩，花膠軟滑，有少少厚度，不錯。鹹魚菜心苗魚煎得又脆又香，魚肉軟滑，魚皮脆香，配上鹹魚粉和特製醬油，菜心苗軟滑，好吃！黑糖燒乳鴿這乳鴿真可口！乳鴿肉質軟嫩，幾juicy, 配上黑糖的甜香和酸梅啫喱，那酸香的啫喱吊起燒乳鴿的甘香，又減少油膩感，真可口！銀魚炒「飯」這個炒「飯」口感脆脆煙韌，咸香惹味，又帶蔥香，不錯。杏汁燕窩露這個燕窩露配上雪糕和杏汁，口感creamy香滑，啖啖杏香，味道香甜，好吃。…查看更多

呢個午宴菜單真係好精緻！花膠雞湯好濃郁，飲落好滋補。鹹魚菜心苗鮮味十足，好清爽。百花釀海參外脆內軟，加咗蝦膠更加鮮味。黑糖燒乳鴿香甜多汁，好惹味。銀魚蔥炒「飯」口感特別，有驚喜。杏汁燕窩露滑溜溜，甜度啱啱好。每道菜都係高級食材，食得好滿足，環境同服務都好正，值得一試！…查看更多

當Chef Oliver Li還在當Mira Hotel的Whisk主理人的時候，Whisk就成了我其中一家最常光顧的餐廳之一，除了他的創意和日法烹調手法的平衡外，價格相宜也是作為享受Fine Dining入門的好選擇。他來到新的餐飲集團，和同集團的Feuille及營志會館合作開的志，感受到之前Whisk的風格，定價同樣相宜之餘，也將粵菜和西方手法作結合，亦是俄式上菜系統，也就是將整餐分壽不同時段，一碟一碟上枱，午餐四道菜人均四百多元，實在沒有太多批評的地方。炸子雞是Chef Oliver最喜歡的粵菜菜式之一，他用上比一般雞更麻煩的竹絲雞在浸湯之後慢煮，然後雞腿包住臘腸，將雞胸和雞腿炸起，配上茅台醬汁，肉質不柴，外皮香脆，臘腸和醬汁雞肉本身的獨特清香加添了層次和複雜性，想不到烏雞可以用炸子雞的認識表達。另一道雞的料理是花螺焗雞翼，將花螺碎放入雞翼之中，同樣皮脆肉汁豐富，花螺和雞肉形成口感上的對比，同樣不錯。反而要加錢的麻辣龍蝦不夠深刻，食材矜貴，味道不錯，但就是平舖直敘了一點。主食的炒飯有驚喜，做法可以貫徹Chef Oliver的理念，外表看起來是普通的炒飯，但是用上鯷魚和米粒麵，這兩種意大利菜常見的食材，變成港式炒飯，吃到粒粒分明的口感，又有炒飯的鑊氣鹹到適中，而且不會死鹹，是一道有形有實的”炒飯”。When Chef Oliver Li was at Whisk in Mira Hotel, it became one of my favorite restaurants. His creative French-Japanese fusion, balanced with affordable prices, made it an excellent introduction to fine dining. Now at a new restaurant group, he collaborates with Feuille and Ying Jee Club to open “Jee.” The style reminds me of Whisk, with reasonable pricing and a fusion of Cantonese and Western techniques. The Russian service style presents dishes course by course. At just over 400 HKD per person for a four-course lunch, there’s little to criticize.…查看更多

餐廳每道菜式都很精緻10分有驚喜～精緻都適合影相打卡又好食上菜都算快～一間食完會再嚟食嘅餐廳另外我本身係高湯夾魚魚凍（因為我唔食水魚，所以轉左花膠雞湯）都好好飲～😋麻辣煎龍蝦都好食😋不過我覺得鹹咗少少～本人都唔算食得辣，但係都唔會覺得好辣所以可以放心💖😋百花酸海參我都鍾😋呢個都好脆，中間都好Q彈但係我最鍾意就係黑糖乳鴿(我食咗兩碟)乳鴿啖啖肉面頭仲要脆脆😍🐘勁正😋😋鮮杏仁燕窩（因為我唔食杏仁，所以另外同佢哋講咗）走杏仁 😋😋呢個又係好好食可以食兩個另外仲有個甜品一隻鴨仔唔知咩嚟呢（中間有啲奶黃好好食😍💖）我10道菜都唔夠飽另外加咗個蟹黃嘅粉絲😍😍🐘呢個又係好好食😍🐘《我今日個菜單》TASTING MENU「志」趣三小碟鴛鴦皮蛋塔。方魚貴妃蚌。蜜汁醬燒鳝Century Egg MacaronGuifei Clam Soup with Dried FlounderMini Honey-glazed Eel Puff高湯甲魚凍Soft Shell Turtle Jelly with Caviar鮮蟹肉多士French Toast with Crab Meat and Chili金絲蠔仔酥Crispy Gillardeau Oyster鹹魚菜心苗Threadfin with Baby Choi Sum麻辣煎龍蝦Wok Fried Lobster in Sweet Spicy Sauce百花酸海參Crispy Sea Cucumber with Shrimp Mousse黑糖燒乳鴿Roasted Pigeon with Muscovado Sugar銀魚蔥炒「飯」Anchovy Fried Orzo with Chive鮮杏仁燕窩Bird's Nest with Almond Milk…查看更多

呢度係中法fusion find din 擺碟精緻餐廳晚餐價格為HK$888/八道菜及HK$1080/十道菜👍🏼方魚貴妃蚌醒胃上湯好好飲鮮味十足方魚乾鮮味和口感，仲有好香嘅大地魚味高湯燉甲魚凍呢度菜真係驚喜十足搭配煙燻雲南竹筍和魚子醬好有份子料理感覺乳鴿用咗法式烹調外面有焦糖嘅感覺超特別相對同級數嘅中餐廳價錢相對親民 整體來講餐飯嘅服務質素 食物嘅用心烹調，充滿驚喜 性格比十分高值得再去👏🏼👏🏼👏🏼…查看更多

友人生日 決定一訪志Jee～從頭盤到甜品 一共有十款菜品都感受到廚師的用心 及創意每一道都超乎了我的想像 很有驚喜💪🏻最喜歡是蠔仔酥，叉燒酥，銀鱈魚炒飯，特別係蠔仔酥，非常有新意，食落勁似蠔餅亦配上了wine pairing 非常盡興的一晚期待下次再光臨！…查看更多

《中西融匯的精緻饗宴：「志」》今天一家三口在中環午餐，餐廳名字「志」，這間由擁有法國烹飪背景並精通粵菜的主廚掌舵的餐廳，成功將法式精緻料理（fine dinning）的精神注入傳統中餐，尤其是以法式的專長 - 醬汁的調配去襯托中國食材，締造出獨樹一幟的美食體驗。開場的敬菜便展現了主廚的創意。「方魚貴妃蚌湯」雖份量精巧，卻蘊含暖意，為味蕾揭開序幕。「鰻魚酥」的創新詮釋，巧妙運用叉燒酥的製作技法，將傳統叉燒替換為鰻魚，開創了嶄新的口感體驗。「鮮蟹肉多士」，本地藍蟹肉與避風塘醬的結合堪稱點睛之筆。法式吐司搭配八珍甜醋的創意組合，雖然吐司的酥脆度稍嫌不足，但蔥末、蒜蓉與鮮辣蟹肉脆片的點綴，為這道菜增添了層次分明的味覺層次。「鹹魚菜心苗」巧妙糅合生死戀 - 兩種魚，馬友魚與鹹魚蓉的搭配濃郁深邃，幼嫩菜心苗的清脆口感，由菜心磨成的綠色醬汁，平衡了鹹魚的重味，使整體風味更多層次感。「麻辣煎龍蝦」的火候拿捏精準，龍蝦肉質鮮嫩。醬汁的麻辣調味雖不如川菜來得濃烈，卻別具一番醇厚韻味。「黑糖燒乳鴿」展現了精湛的烹飪技藝，採用慢煮工序，成功鎖住鴿肉的多汁鮮嫩，外皮金黃酥脆，桂花味的黑糖襯托，加上擺盤的畫面處理，如七點方向的呈現、鴿腿的拉直，盡顯法式料理的精準控制。銀魚葱炒飯融合了粵式煲仔飯與炒飯的精髓，飯粒軟糯帶脆，可惜略顯重鹹。壓軸的「杏汁燕窩露」別出心裁，以豆腐雪糕點綴其中，清新雅致，為這頓饗宴畫下完美句點。整體而言，「志」完美演繹了中西料理的跨界對話。每道菜品不僅用心講究，更在擺盤上展現法式精緻料理的美學，優雅中流露東方韻味。這種獨特的餐飲體驗，正是廚師深厚的法餐背景與對中餐的深刻理解的完美結晶。…查看更多

This contemporary Chinese restaurant is located on Lyndhurst Terrace in Central and is a new concept by Chef Siu Hin-Chi of Ying Jee Club and Chef Oliver Li, incorporating classic Cantonese cuisines with a modern twist and flair of Western style presentation, plus the integration of different cooking techniques, to create a futuristic Cantonese cuisine.Arriving there on a Saturday evening, we both immediately like its warmth ambience, with the white and shamrock green color walls having some 3D photos depicting the neighborhood, which is a nice touch of bringing a sense of belonging for customers and also tying traditional cuisine and local ingredients in a refined dining experience.There is one menu with the option of choosing either 8 or 10 courses ($1,088 each). We choose the later one as well as the 4-glass wine pairing ($488). But to start I also have an additional glass of Gosset Cuvee Extra Brut NV ($208) as aperitif. The Champagne has lemon, green apple, and almond on the nose, with nice bread dough and yeast in the background.The first course is a trio of appetizers 「志」趣三小碟, with the first one being Century Egg Macaron 鴛鴦皮蛋塔. The concept comes from the traditional appetizer, with the chef putting some diced century egg and pickled ginger on a macaron, adding some apple vinegar jelly on top. Highly appetizing, it gives us a good idea how the chef has re-imagined the classic cuisine in a new manner.The second appetizer is Guifei Clam Soup with Dried Flounder 方魚貴妃蚌. The clear soup is delicate yet having wonderful umami taste, served in a small bowl to make sure it is not too filling. On the side is the third appetizer, Marinated Foie Gras with Dough Fritter 鵝肝油炸鬼. The mini dough fritter has a crunchy texture, with the foie gras as the dipping sauce offering a nice savoury enjoyment.The first wine pairing is Yangarra Roux Beaute Roussanne 2016 from McLaren Vale in Australia. This 100% Roussanne wine is fermented and aged in ceramic egg, with a higher acidity and good minerality. There is a sweet minty spiciness, with nice fruity melon and floral of honeysuckle. Rich and robust.The second course is Soft Shell Turtle Jelly with Caviar 高湯甲魚凍. The supreme broth has been made into a jelly format, surrounding a mix of the meat and soft tissue on the skirt of the soft-shell turtle, highlighting the two different textures. With some caviar on top to up-level the premium of the dish and provides a nice savory complement to the turtle meat, each scoop combines the different components wonderfully. It is a bit exotic from its name, however the taste is fantastic.The second wine pairing features The Starting Point Riesling 2019. The winery is one of the pioneers of China’s wine industry in Ningxia, with this one showing a clean lemon citrusy and white flowers notes, a bit of dried apricot plus plenty of chalky minerality and hints of development in petrol characters. Crisp and refreshing, a very approachable and aromatic Riesling balancing well with deep-fried dishes.The third course is French Toast with Crab Meat and Chili 鮮蟹肉多士. On the French toast the chef has brushed with some Patchun sweet vinegar, then putting a thick layer of crab meat which has been cooked with XO sauce to give a bit of spiciness. On top are some finely chopped spring onion, as well as some crackers in the shape of tiny crabs. While may not exactly replicating the flavors of typhoon shelter stir-fried crabs, it is a delicious starter.The fourth course is Chicken Wing stuffed with Sea Whelk 花螺釀鳳翼. The bone inside the chicken wing has been removed where the chef has stuffed with some local sea whelk, which are cooked with a French style, with butter and herbs like rosemary and thyme. The chicken wing is then deep-fried using the traditional method of pouring hot oil repeatedly on the skin, making the skin crispy while the meat still juicy. The sea whelk has a good bite and we both like this dish very much.The third wine pairing features a Chinese yellow wine 冬趣 2007. This is a special vintage huangjiu which was made in winter, without adding any caramel colouring in the fermentation process and all manually made, releasing to market after ten years of cellaring. The wine has a fragrant aged mandarin peel, honey and cedar notes, and gradually seeping out nutty and sweetness at the aftertaste.The fifth course is Fried Garoupa with Trio Scallion 三蔥爆斑球. At the bottom is a puree made from scallion and leek, then there is a thick garoupa fillet that has been pan-fried together with spring onion and ginger, finishing with a sabayon made from French Jura wine on top. The fish is well-seasoned, with the deep fragrance from the puree giving freshness to the fish, while the sabayon offers fantastic complement of flavors with the huangjiu paired.The sixth course is Roasted Lobster in Sweet Spicy Sauce 麻辣煎龍蝦. Beautifully plated, the lobster has been baked with a sweet and spicy sauce, highly appetizing and there are also some cherry tomatoes underneath to provide acidity to balance. With some finely diced green bell pepper and edible flowers to decorate, it is both flavorful and pleasant on the appearance, satisfying on both visual and taste.The fourth wine pairing is Tenuta delle Terre Nere Etna Rosso 2022, made from 98% Nerello Mascalese and 2% Nerello Cappuccio, both local varieties in Sicily. This red wine exhibits a rich ripe fresh red fruit and sweet spices, with good acidity, and the palate showing some earthiness, as well as development and savory characters. Good match with the chicken in particular.The seventh course is Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce 百花釀海參. The chef has minced the tiger prawn to make a patty and stuff into a thorny sea cucumber, which offers a firmer texture on the bite, before dep-frying with a batter made with squid ink. The crunchy surface, bouncy sea cucumber and shrimp mousse is simply fantastic. There is also lobster sauce underneath to offer rich flavors to complement. One of my favorites among the dish on the night.The eighth course is Crispy Silky Fowl with Moutai Sauce 茅台竹絲雞. The silky fowl is prepared using the traditional method similar to crispy chicken, but has also added some Chinese sausages in. The chef has carved out the breast and thigh separately to serve in a Western presentation. The sauce is made with the chicken jus and Moutai, while there is also a Chinese Angelica jelly on the side, with strong flavors and the medicinal taste is surprisingly matching with the fowl.An additional course that is not on the menu is the anchor for Chinese cuisine, rice. But instead of fried rice, the chef has used the pasta orzo, adding plenty of spring onion, small fish, small shrimps and egg to prepare, with a softer texture than rice but having more those slightly burnt pieces at the bottom. With the concept coming from salted fish and chicken fried rice, this one delivers high marks on its great taste, with the interesting texture memorable. A must try.Coming to the dessert, the ninth course is Lychee Pudding with Osmanthus 荔枝桂花糕. Made to resemble a large hakou, with the filling made using lychee puree and agar powder. The dressing is an osmanthus sauce, with a delicate and not too sweet taste, serving as a fun and delicious pre-dessert to cleanse and refresh the palate before going for the main dessert in the final course.The last course is Birds Nest with Fresh Almond 鮮杏仁燕窩. The traditional dessert has been reincarnated in a contemporary, Western style, with the bird’s nest placed at the bottom of the plate, with an almond jelly and tofu ice-cream on top. The sauce is made from soymilk and rich in flavors, with some crisps to give a bit of contrast in texture. A very successful modern edition of the traditional dessert.The Petit Four include a Gaizai Cracker that has been made to look like a small chick, with a custard lotus paste filling that is appropriate in sweetness. A happy ending to a wonderful meal, where the food is delicious and creative, bringing in pleasant surprises in many ways. Service is also good, with the staff attentive and friendly. The bill on the night is $3,384. A great concept that has executed well, this is a great example of reinterpreting traditional Cantonese cuisine.…查看更多

今天中午和姐妹来到中环新开的现代粤菜餐厅志JEE共进午餐，环境私密高雅很适合商务饭局或者朋友、家人聚餐。志JEE由米其林二星餐厅营致会馆的萧显志师傅与有超十年经验的主厨李韦杰，融合丰富创意和出色的烹饪技艺，重新演绎经典粤菜。🍵茉莉花气泡茶 -是本地品牌mindful生产的，浓郁的茶香很开胃。🥟鳌虾煎粉粿-饺子内馅是西班牙鳌虾和韭黄芽菜做的，搭配虎虾清汤，非常鲜美。🍗花螺酿凤翼-法国田螺风味作为内馅被炸鸡翼包裹可以充分锁住汁水，这道菜采用炸子鸡的烹饪方法用很热的油淋在鸡翼上使它香脆爽口。🐔招牌-茅台贵妃竹丝鸡，菜式以营致会馆的招牌菜脆皮贵妃鸡为灵感，将乌鸡浸泡在上汤中烹煮，风干一夜后再以高温油炸，达至鸡皮金黄香脆、鸡肉鲜嫩多汁的完美平衡。🍚银鱼葱炒饭 -意粉做的‘米’口感很特别，搭配银鱼两种食材融合烹煮，很有层次。🍮杏仁jelly-这道菜是用西式甜品的方式呈现，灵感来自中式杏仁甜品，白色的脆片和杏仁酱混合非常有创意。…查看更多