志

營業中

休息中

「志」以法式技藝烹調中菜、而又不失中菜神髓，令人耳目一新，並非一般融合菜！上月中來過吃午飯，非常喜歡，這晚再訪慶中秋，品嚐晚市品味菜單，十道菜每位$1088，CP值更高！我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。 一行8人訂了貴賓房，綠色主調，簡約優雅。志趣三小碟，迷你份量：鴛鴦皮蛋塔 以馬卡龍作撻底，皮蛋白做啫喱，皮層薄有如食雞蛋殼的口感，餡料是金皮蛋及黑皮蛋的組合，有多少酸薑皮蛋變奏的風味。方魚貴妃蚌．鵝肝油炸鬼湯清味醇厚，非常鮮美。一口油炸鬼，配粉紅色醬汁，以滷水汁鵝肝製成，吃法似西班牙油條。高湯甲魚凍造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬，非常法雜風格！鹹鮮味十分出眾，激活味蕾！招牌之一，實至名歸！鮮蟹肉多士蟹肉每日新鮮生拆、調以有XO醬的醬汁，配合造型極可愛、避風塘風味的蟹仔脆片，所以辣辣地，與外脆內軟的多士，集鮮香脆嫩於一身，無懈可擊！ 花螺釀鳯翼美味的花螺粒釀入鳯翼，煎得非常酥脆，口感味道皆一流。熬蝦煎粉果特別之處是餡料，粉果裏面是小龍蝦肉。三蔥爆班球石斑魚經過五日熟成， 切件以三蔥、薑、雞油及黃酒爆香，魚皮金黃焦脆；以青京蔥製成青醬在底，最後淋上沙巴翁

上年去過營致會館，米芝蓮星級餐廳名副其實，他們在中環開了另一間規模較少相對無咁隆重的餐廳「志」，有兩組朋友食過好評如潮，吸引到我又去見識一下。這裡都是食set menu, 晚飯聽說是八百幾或千幾的set二揀一；午市每位$388，另加$128就多一味百花釀海參。我的評語一句到尾：又華又實！餐廳裝潢簡約，但食物的設計看似簡約但心思超十足：煎粉果有傳統味道但餡料用了螫蝦，傳統味道多了一份高級質感；釀鳳翼的餡料用上花螺，比起傳統做法來得濃而不膩；加錢的百花釀海參非常滋味；最喜出望外的是茅台竹絲雞，通常聽到竹絲雞都是煲湯料，真未試過當是一道菜來吃，竟然非常鮮嫩美味！主食銀魚蔥炒「飯」的飯用了意大利米粒麵(Orzo)代替傳統米飯，非常創新，但我個人就會提議用番傳統米飯，因為炒意大利米粒麵代替炒飯，始終沒有飯香，有點失色，不過味道都是很不錯的。最別出心裁是甜品荔枝桂花糕，弄成蝦餃外型幾可亂真，好睇又好食！所以我話又華又實就是這個意思。加埋份海參6百幾蚊落樓(因為茶或氣泡水收38蚊/位)，中環優質午餐，去得過。

近排超級火熱嘅摩登中菜餐廳 完全冇失望🫶🏽 餐廳旨在以嶄新嘅方式傳承粵菜豐厚嘅文化 以創新手法以及本地優質時令食材重新演繹經典粵菜菜式 一開頭嘅amuse bouche志趣三小碟已經能夠體現到 鴛鴦皮蛋塔可謂酸薑皮蛋嘅變奏版😜 而鵝肝油炸鬼蘸嘅喺滷水鵝汁 新奇好玩又好食🥳  最驚喜 當然喺要兩日前預訂嘅酥皮佛跳牆🌟 呢道追加嘅菜式要另加HK$1,688 適合四至六人享用  自己覺得非常值得 酥皮層層分明 焗得金黃香脆😚 裏面包住肥美嘅A4宮崎和牛同軟腍嘅南非鮑魚🤩 錦上添花嘅係嗰層香口鵝肝黑松露三色米 最後淋上虎皮尖椒醬汁 味道多層次得嚟又和諧😇  另外一個特別菜式喺咬落爆汁嘅花螺釀鳳翼 雞翼外皮用傳統淋滾油方式炸至香脆🤩 裏面釀滿咗切粒嘅花螺餡🐚 彈牙有咬口  _ 🔖 品味菜單TASTING MENU  「志」趣三小碟 🌟 鴛鴦皮蛋塔。方魚貴妃蚌。鵝肝油炸鬼 高湯甲魚凍 鮮蟹肉多士 螯蝦煎粉果 花螺釀鳳翼 三蔥爆斑球 百花釀海參 茅台竹絲雞 荔枝桂花糕鮮杏仁燕窩 

Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good? Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.Highlights for me:✨ Crispy Sea Cucumber with Shrimp

Sad to see Plaa go, but equally excited to try new fusion restaurant taking its place, being crossover of talent between chef Siu from ⭐️⭐️ Ying Jee Club and chef Oliver of French cuisine.Dinner. Set menu. Didn’t go for the wine pairing. Went for bubbles and glass of Pinot. Here’s what we had.Trio of Appetizers:-Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the maca

JEE is a partnership between Ying Jee Club’s Siu Hin-Chi and Feuille’s Oliver Li. The dishes were a seamless, marvelous crossover between Cantonese classics and French culinary techniques, each and every one of them taking me by surprise. It wasn't a meal laid with beautiful dishes or seemingly great concepts that didn't deliver. JEE’s menu is quite alike a handful of other progressive Chinese fine dining menus, but at the same time unique in its own special, thoughtful ways. The softshell turtl