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🥰 近期米芝蓮餐廳 ami 人氣急升, 今日相約老友 “甘仔” 初訪. 電話訂座, 接線生竟然知道我係乜水?! 哈哈.🥢 餐廳裝修暗黑, 經過酒櫃, 到達用餐區, 設半開放式酒吧, 另外五張 “半梳化餐枱”, 四張靠窗方枱, 仲有一間十人包廂, 玩圓枱. 室外露台 俾客人飲酒吹水. 點咗 “時令晚餐”, $1,080+10%, 葡萄酒配對 $980+10%.🥐 麵包. 我唔鍾意食酸包囉.🥧 amuse bouche. 印象一般.🥕 Loire Valley asparagus, slow-cooked egg mimosa. 法國露筍配慢煮法式香草蛋. 清新嘅組合, 不俗.🍄🟫 mushroom soup, shiitake and black pepper roll. 香濃蘑菇湯配香菇酥. 菇香非常澎湃, 絕配香菇酥.🍄 summer & winter black truffle, noirmoutier baby potato. 黑松露配法國小薯仔. 我覺得主角係薯仔, 出色嘅一體感, 我唔識欣賞松露, 哈!🐟 Murray cod. 墨瑞鱈魚配椰菜花. 法國菜真係搞唔掂條魚, 一般般.🤗 yellow chicken. 黃油雞配防風草及黃酒汁. 雞肉嫩滑, 水準之上.🥭 rum baba, mango. 芒果冧酒巴巴蛋糕. 完美結束.🍪 petits fours. 法式美點. 最後粒棉花糖同朱古力都幾有誠意喎.🤗 總結: 餐廳地理位置顯赫, 座位比較擠迫, 有服務, 冇溫度, 晚餐價錢唔算誇張, 反而配酒訂價進取, 整體表演穩穩陣陣, 少少驚喜位, 我俾半星.
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本身想事見到dining City有優惠,啱啱又有好姊妹生日,就拿拿林book枱試下佢. 由book枱開始我覺得佢哋嘅服務都唔錯,sending whatsapp嚟溝通係如有冇食物敏感呀或者係咪有啲咩特別嘅日子慶祝呀. 去到餐廳都幾多侍應嘅, 態度都正常囉. 但係唔算殷勤亦都冇乜笑容. 係嗰位外國人嘅經理真係畀到一種親切友善嘅感覺😥坐低就點咗杯香檳同埋兩杯冇酒精嘅mocktail. 係士多啤梨味嘅氣泡茶.dining city嘅套餐包括咗前菜湯煮菜同埋甜品.未上前菜前佢上咗一個sourdough. 外脆內軟再配合咗牛油上面有酵過嘅果仁好好食. 前菜係手切生和牛他他. 好有和牛味, 細細一口. 之後上咗一個煙三文魚配煙燻梳子魚子. 煙燻味啱啱好肉質都唔會太腍. 再嚟嘅就係法國蘆筍配慢煮法式香草蛋. 之後就到咗佢哋嘅signature香龍蘑菇湯配香菇鬚. 之後有一個紹興酒蟹肉. 主菜有牛同鴨可以揀. 我唔食牛就揀咗法國芭芭拉鴨背奶油南瓜及蔓越莓汁.朋友就揀咗和牛牛柳. 兩個主菜都做得好好食四成熟解凍解得好好. 甜品就冇得揀嘅係柑橘梳乎厘配伯爵茶雪糕. 呢個都做得好出色👍完結前上咗個法色美點. 係相味嘅棉花糖同埋榛子朱古力😋
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Dining at Ami is an unforgettable experience. The combination of artistic presentations, innovative flavors, and attentive service makes it a must-visit. Highly recommended for anyone looking to indulge in a culinary adventure!Appetizers:We began our dining experience with an intriguing dish that featured a delicate tart topped with a unique gel. The presentation was stunning, and the flavors were a refreshing start that set the tone for the meal.Next, we were served a beautiful arrangement resembling a flower, with transparent gel and an egg yolk at its center. This dish was as much a feast for the eyes as it was for the palate, with a perfect balance of textures.Main Courses:The fish course was a standout, featuring tender pieces served with a smooth puree and a savory sauce. The fish was cooked to perfection, flaky and moist, complemented by the well-balanced accompaniments.Next, the Stuffed Chicken was a highlight. Wrapped with a layer of truffle and served with seasonal vegetables, it was a harmonious blend of flavors that showcased the chef's skill.Desserts:For dessert, we enjoyed a vibrant dish featuring tropical fruits and a luscious sorbet. The combination of flavors was refreshing and not overly sweet, making it a delightful end to the meal.
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上次在Ami用餐體驗良好，今天和朋友再訪，點了四道菜午餐。Homemade sourdough with smoked butter招牌的自家製酸種包外脆內軟，牛油煙熏味非常香，加上脆口的蕎麥粒，好吃。Ａmuse bouche—Octopus tart開胃小點 （amuse bouche）是八爪魚撻。撻皮極薄極脆，八爪魚柔嫩鮮甜，配上柑橘皮和柑橘醬，整體輕盈得來又酸香開胃。Homemade smoked salmon, algae, smoked pike roe 煙熏三文魚厚切，煙熏味濃醇而不鹹，面頭有柑橘味的啫喱狀醬汁，吃起來很清新。唯碟底的原味yoghurt太酸，綠色的香草油也沒突出的香味，和三文魚不是很搭，分開吃較佳。Hand-cut wagyu beef tartare, seaweed crisp生牛肉他他是必點前菜之一！生牛肉份量慷慨，拌了紫洋蔥碎和酸瓜，酸甜味充分帶出牛肉的鮮味。唯生牛肉較多筋位，吃起來不夠滑溜，若能改善這點就完美了。Mushroom soup, shiitake and black pepper roll蘑菇湯一如既往地高質，表面打出creamy的泡泡，菇味香濃又幼滑，碗底有蘑菇custard 。香菇酥造型如蘑菇般可愛，香脆而牛油味十足，黑胡椒的香氣突出。湯和酥皮一滑一脆，配搭出色，不過兩者都得趁熱吃，不然會較膩。Japanese sea bream, wild garlic, lemon zest 食過幾道精彩的前菜，沒想到主菜反而令人失望。主菜的日本鯛魚輕煎過魚皮，可惜魚皮不香也不脆，魚肉質地像蒸魚。鯛魚本身鮮味較淡，主要靠醬汁調味；不過大蒜醬的也沒想像中香，無法帶出魚的鮮味，對這道菜的口感和調味都有些失望，下次可以不點。Australian waggu beef tenderloin with green pepper sauce另一道主菜是澳洲牛柳，朋友點了7成熟，所以肉質偏結實；相對地因為煎的時間長些，牛肉表面焦糖化得更香。雖然是7成熟，牛柳仍然肉汁豐富，入口無筋。澳洲牛柳的牛肉味比日本和牛更濃，個人很喜歡，配菜的洋蔥也香甜軟糯，非常可口。Pistachio soufflé and long pepper ice cream ｜開心果梳乎厘配長胡椒雪糕餐廳的梳乎厘會定期轉口味，上次用餐是柑橘梳乎厘，這次是開心果味。甜品原本是最期待的一環，不過這次梳乎厘一入口先感受到的是砂糖的甜味，之後開心果的果仁香才出現。開心果以淡淡的香味為主，不會有果仁醬般的濃厚感；原本以為厚重的開心果會不搭輕盈的梳乎厘，這種呈現方式倒是不錯。不過這次的梳乎厘漲的不是很平均，中間的蛋白泡泡打得稍為粗糙，糖和蛋白的融合差了些打發的時間，所以梳乎厘比預期中縮得更快；如果組織再打得細密些，梳乎厘的形狀應該可以持久一點，一入口也應該是蛋香而非砂糖的甜。長胡椒雪糕倒是有驚喜，在雲尼拿的香氣外添了一份清香，很出色。不過長胡椒的香味和開心果不是很搭，兩者分開品嚐會較好。Petits fours和上次一樣，一款是榛子朱古力，另一款是柑橘棉花糖，兩者一濃郁一清新，都很棒。除了主菜的鯛魚和甜品的梳乎厘令人有些失望，其餘的招牌菜都保持水準。整頓飯和朋友聊得暢快，餐廳也沒催促還枱，這點值得一讚；唯侍應的觀察力有改進空間，枱面上的空碟/空杯和麵包碎都沒主動清理，若能細心些會更佳。
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剛剛去完這間餐廳，發現它竟然上了米芝蓮一星，的確食物值得這個美譽！之前都聽過這間法國餐廳Ami，所以對佢期望非常高，最後真無令人失望。酸種麪包配自家製煙燻牛油麵包新鮮出爐，焗得外脆內軟, 配上自製牛油煙燻味突出,搽在麵包上很香。自家製煙三文魚，配希臘乳酪和煙燻梭子魚子三文魚煙燻味不重，鹹度恰好口感亂畫。配上yoghurt刁草油及citrus風味啫喱狀醬汁，整體是個很清新的前菜。法國芭芭拉鴨配奶油南瓜及躉越莓法國芭芭拉鴨肉質鮮嫩，煎香外皮降低油膩感，搭配口感滑順奶油南瓜及躉越莓增添了酸酸的清新感，平衡了鴨肉的豐腴，整體味道層次分明。柑橘梳乎厘配伯爵茶雪糕最後甜品等咗一陣，但係值得嘅。疏乎厘焗得好高 ，表面微帶酥脆，中間富有空氣感蛋白配茶味香濃的伯爵茶，平衡了之前餐點的油膩感。
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