影片
港鐵中環站 H 出口, 步行約2分鐘
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電話號碼
31858396
獎項殊榮
米芝蓮一星餐廳 (2025)
營業時間
今日營業
12:00 - 00:00
星期一至五
12:00 - 00:00
星期六至日
11:30 - 00:00
公眾假期
11:30 - 00:00
以上資料只供參考, 請與餐廳確認詳情
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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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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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Ami – A Worthy Michelin-Starred Oasis in the Heart of the City.Nestled in the bustling core of Central, Ami at Alexander House is a tranquil retreat from urban chaos, where refined French cuisine meets understated elegance. Recently awarded a well-deserved Michelin star, this intimate restaurant delivers an experience that balances sophistication with warmth—a rare feat in the world of fine dining. Under the helm of acclaimed chefs Nicolas Boutin and Léa Coulanges, Ami reinterprets classic French techniques with modern finesse. The menu speaks for itself: dishes are meticulously crafted, showcasing seasonal ingredients with precision and artistry. From delicate seafood preparations to flawlessly executed meats, each plate reflects the chefs’ mastery and passion. The Showstopper Dish for me was Chef Nicolas Boutin’s Seafood Vol-Au-Vent. This iconic pastry—a golden, featherlight puff dome—cracks open to reveal a luxurious treasure of plump langoustines, buttery scallops, and tender lobster, all swathed in a velvety bisque-infused cream sauce. 🤤The shatter of crisp pastry gives way to silken seafood, each bite layered with contrasts. This dish isn’t just food—it’s a love letter to French haute cuisine, executed with the precision of a Michelin-starred kitchen and the soul of a Parisian bistro. Best paired I feel with a white Burgundy to mirror the dish’s opulence and acidity. The ambiance strikes a perfect chord relaxed yet polished, with soft lighting and thoughtful design that invites lingering. Unlike some Michelin-starred venues that lean into formality, this is no ‘library’ restaurant.To finish you could grab a Whisky from the vast array of whisky. I personally prefer a good peat whisky to round off a perfect night.
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一直以嚟，我都好想試下fine dining嘅始祖——法國菜ヾ(´ε`ヾ)今次就趁住Dining City嘅Hong Kong Restaurant Week，同屋企人去咗獲得米芝蓮指南入選嘅Ami食lunch ｡:.ﾟヽ(*´∀`)ﾉﾟ.:｡餐廳嘅牆身用深色嘅木，餐枱用白色嘅石，配上綠色嘅梳化，裝修低調沉穩而高貴優雅，幾有質感同格調ヾ(´︶`*)ﾉ♬˖˚˳⌖*.・°* ੈ ♡‧₊ ˚˖˚˳⌖*.・°* ੈ ♡‧₊ ˚Restaurant Week Lunch menu:酸種麪包配自家製煙燻牛油酸種麪包外脆內軟，帶有酸種獨有嘅香味自家製嘅牛油真係有好重嘅煙燻味搽喺酸種麪包上面真係好香好好食(▰˘◡˘▰)手切和牛他他撻呢度嘅和牛他他處理得唔錯，冇腥味同筋將佢放入個薄脆嘅撻入面，更為佢增添咗口感，變得更加香脆可口(◍•ᴗ•◍)自家製煙三文魚呢個course係我最鍾意嘅一道菜(*´∀`)~♥呢度嘅三文魚係一個個dice，而唔係一片片嘅而且切出嚟嘅大細啱啱好，方便一啖一嚿口感嫩滑得嚟又不失三文魚應有嘅咬口配上乳酪同dill oil，味道新穎獨特但唔奇怪ヽ(✿ﾟ▽ﾟ)ノ澳洲和牛牛柳我哋根據主廚嘅建議，揀咗medium rare上菜嗰刻見到塊牛柳，就知道聽佢講冇錯啦~\(≧▽≦)/~牛柳望落非常粉嫩，把刀切落去嗰下更加感受到佢嘅tenderness食落口度非常容易咀嚼，一啲都唔韌配上醬汁簡直一流(✪ω✪)柑橘梳乎厘配伯爵茶雪糕呢個甜品獲得我哋全家嘅一致認可(≧▽≦)上菜嘅時候，隻杯係熱辣辣嘅所以到我哋食到最後一啖，個梳乎厘仲係暖㗎！梳乎厘輕盈蓬鬆，真係有fuwa fuwa嘅感覺，而且帶有柑橘嘅清香配埋茶味香濃嘅伯爵茶雪糕，兩者味道十分和諧⸜(* ॑꒳ ॑* )⸝柚子棉花糖及榛子朱古力撻棉花糖嘅柚子香味濃郁而清新，食落唔會太甜(๑¯∀¯๑)朱古力撻嘅味道好似金莎朱古力比起棉花糖，我更加鍾意佢(❛◡❛✿)
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