Ankôma

just experienced this incredible 10-course casual fine dining w fam, defo a must for seafood lovers! highlights included the stunning oyster crowned with mojito shaved ice, surf clam with chipolata sausage, snow crab chawanmushi and perfectly grilled lobstera small note: the pigeon course, complete with thigh and heart, wasn't for me. if ur similarly hesitant, i’d highly rec opting for the wagyu or 3 yellow chicken alternativebut the true showstopper? the pistachio mochi tart with pistachio ice cream. i am honestly still dreaming about it. the creamy, nutty ganache with that chewy mochi base was absolute heaven and the best dessert i’ve had all year同屋企人試咗ankôma個十道菜 tasting menu，海鮮迷必試casual fine dining！成個體驗充滿驚喜，由生蠔配莫吉托刨冰、北寄貝配肉腸到鮮味十足嘅雪蟹茶碗蒸及烤龍蝦，道道都唔錯。不過鴿子嗰道菜（連鴿髀同鴿心）我就唔係好啱食。如果你都係咁諗，強烈推薦轉M9和牛或者三黃雞好食好多。但係全晚最難忘一定係個開心果麻糬撻配開心果雪糕，係我今年食過最好味嘅甜品，到而家都仲掛住個味道！…查看更多

尖沙咀Ankoma實測｜$1480+10%法日雞宴！龍蝦尾爆汁核彈級 商廈隱世伏流，三黃雞奢華儀式感，龍蝦尾鮮到顱內高潮！ 🐔 三黃雞追加$520｜雞中愛馬仕 - 法國春雞×日本地雞×香港黃油雞三重基因風乾熟成48小時 - 雞皮烤出琥珀琉璃脆殼，肉縫溢出松露雞油汁 - 靈魂醬汁：法式雞骨醬混山椒柚子蜜，蘸肉昇華成和牛級脂香 ⚠️ 價格暴擊：每口$130，雞頸骨位藏金箔（心理安慰+50%） 🦞 大龍蝦尾｜海洋原子彈顛覆性多汁✅ 澳洲岩龍蝦尾舒肥慢煮，叉子輕壓爆出乳白蝦膏瀑布 ✅ 日式出汁泡沫＋法式番紅花醬，鮮味三維轟炸 名物上桌淋清酒火焰，蝦肉顫動如活刺身 🥧 三文魚子撻｜鹹鮮藝術品 ｜底層｜法式酥皮混山藥慕斯，空氣感托住墜落危機 ｜中層｜北海道海膽冰淇淋級綿滑 ｜核爆｜俄國鱘魚子＋三文魚子雙重爆破，鹹鮮海雨淋浴 一口吞！分食會引發餡料山崩 🍵 法日融合暗號- 前菜「鴨肝慕斯櫻花蝦脆餅」：日式鮮味切割法式油膩 - 收尾「抹茶可麗露」：焦糖脆殼藏流心玄米茶漿，顛覆傳統版本 $1480+10%值？｜龍蝦尾估值｜$600（蝦膏量抵半隻龍蝦） ｜三黃雞｜$800（儀式感佔$300） ｜魚子撻｜$250（魚子多到違反地心引力） 加錢雞是回本位，甜點區可再戰 …查看更多

Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front of the chef, I order a bottle of Planeta Chardonnay Sicilia Menfi DOC 2022 ($1,100), exhibiting ripe yellow fruit and toasted nuts, to go with the Dinner Tasting Menu ($1,488 each). The first course is a tartlet featuring Amaebi, underneath the sweet shrimps the chef has added some green papaya, with also citrus zest on top to give acidity and freshness. The shell of the shrimps is toasted and grounded to powder, sprinkle on top for additional umami and flavours. This canape might look simple, but it imparts great flavours and gets us off with a wonderful start.The second snack highlights Unagi, with the smoked eel put on top of a brioche French toast, sandwiched with a layer of creamy foie gras mousse. In contrast to the refreshing taste of the tartlet, this canape has a richer, more indulgent mouthfeel, having stronger flavours. The savoury of the foie gras matches well with the smokiness of the eel, plus the buttery brioche toast it is a delightful treat.The third course features the seasonal Hyogo Samurai Gold Oyster, with a nice crisp texture and a clean saline taste. The chef has made some shaved ice from virgin Mojito, together with finely diced kiwi, and seasoned with a few drops of mint oil, to provide additional freshness to complement and highlight the flavours of the oyster even further. A creative, smart idea executed with good effect.The fourth course features Hokkigai. The chef has lightly blanched the Hokkaido Surf Clam with sake to bring forward its sweetness, and having the Skirt immersed further in iced water to give a crunchy bite. Together with slices of Chitpolata sausages and mozuku, it is served in rataouille extraction and seasoned with coriander oil. The overall presentation is also very beautiful, winning us over on both visual and taste.There are two choices on the fifth course, in which Ivy has picked Chawanmushi. The steamed egg has been added with snow crab meat, as well as some crab roes to increase flavours. On top there is a rich chicken consommé, with some yamacha-take mushroom, together with a drizzle of bannonegi spring onion oil for additional fragrance. This one is the more delicate option among the two.I have chosen Pasta ($180 additional) instead. The angel hair is cooked in dashi to infuse the pasta with umami taste, before chilling them down for al dente texture. Added with white truffle paste and tsukudani wakame, as well as sturgeon caviar and hanaho flowers on top, when mixed the pasta becomes a true feast of flavours, with the various components reinforcing, and has the stronger taste of the two choices.The sixth course features Amadai in uroko-yaki style, with the scales of the tilefish deep-dried to crispy and edible, while the flesh of the fish remains moist and tender. To go with the fish the chef has made a rich and creamy, very delicious clam sauce, full of umami flavours. Underneath the fish is local-style Stir-fried King offering additional savoury flavours and texture, and the two dill flowers on top is another source of fragrance.The seventh course features Lobster, with the chef using butter to cover the Canadian lobster tail and aged for three days, before grilled on lava stone to mimic a charcoal grill effect, with a touch of lemon juice and peel to freshen up. The sauce is made from dried sakura-ebi and kabocha, drizzled with a few drops of homemade chilli oil to give a hint of spiciness. On the side are oden daikon and oxalis to balance the palate. Very flavourful.There are three options on the eighth course, and we both have picked Pigeon. The Racan pigeon is roasted in yakitori style, with the breast filleted, together with the grilled viscera and thighs on skewers. The chef has used the bones of the pigeon to prepare a yakitori pigeon jus to match, and on the side are some raspberry and jam, giving acidity to balance the taste of the pigeon. Wonderfully delicious.The ninth course is a pleasantly presented Petit Gateau. The soft cream cheese mousse on top wraps the mixed berries jelly inside and sitting on top of a spongy red velvet cake, with a crunchy almond sable crust at the bottom. A honey tuille that looks like twigs, with some small flowers, serves as further decoration, reminding us of cherry blossoms. The dessert is appropriate in sweetness and highly enjoyable.The final course is Mignardise, showcasing a Passionfruit Chocolate, with the dark chocolate encasing some passionfruit puree. The acidity of the passionfruit gives a nice balance to the sweetness of the chocolate, and I would hope to have a cup of espresso together to maximize the overall experience. Consider the whole dining experience, this dinner is truly amazing and deserves a round of applause. The service is good, with the staff friendly and attentive. The chefs are all busy and cannot afford the time to chat with the customers but have explained each course when served. The bill on the night is $4,728 and very reasonable in my opinion. Highly satisfied by the quality and quantity of the food, and seeing all the actions close up, I look forward to returning and try out their signature roasted three yellow chickens next time.…查看更多

藏身尖沙咀小巷的 Ankoma僅設八席吧枱，燈光柔和、距離親近，客人可直接觀察廚房節奏與細節。場面不講排場，營造輕鬆版 ꜰɪɴᴇ ᴅɪɴɪɴɢ 的用餐狀態；服務團隊年輕而穩陣，講解直接，不賣關子。.主理人為香港年輕主廚 ꜰʀᴀɴᴋɪᴇ ᴡᴏɴɢ，曾於多家本地法餐名店磨礪，近年摘下米芝蓮年輕主廚獎項。最近能參加了電視比賽位列八強，風頭一時無兩。香港澳門米芝蓮指南的年輕主廚大獎，旨在表揚具才華與潛力的年輕廚師，推動飲食界培育新秀。主廚ꜰʀᴀɴᴋɪᴇ ᴡᴏɴɢ帶領平均年齡不到三十的 ᴀɴᴋÔᴍᴀ團隊獲此殊榮，這獎項肯定了年輕香港廚師也能創作出國際級菜式。ꜰʀᴀɴᴋɪᴇ料理以法式架構見長，融入日式的清爽與克制，著重火候與醬汁收斂，追求味型的乾淨與層次。.Ankoma 餐單以季節為軸，選材多來自日本海鮮與歐洲禽畜，現行以十道菜嚐味為骨幹。節奏明快、菜與菜之間間距恰當，既能近距離欣賞出品操作，也保留從容的用餐步調。.ᴅɪɴɴᴇʀ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ $1480/ᴘᴘ✿ ᴀᴍᴀᴇʙɪ✿ ᴜɴᴀɢɪ✿ ᴏʏꜱᴛᴇʀ✿ ʜᴏᴋᴋɪɢᴀɪ✿ ᴄʜᴀᴡᴀɴᴍᴜꜱʜɪ / ᴘᴀꜱᴛᴀ✿ ᴀᴍᴀᴅᴀɪ✿ ꜱᴄᴀʟʟᴏᴘ✿ ʟᴏʙꜱᴛᴇʀ✿ ᴘɪɢᴇᴏɴ / ᴡᴀɢʏᴜ / ᴄʜɪᴄᴋᴇɴ✿ ᴘɪꜱᴛᴀᴄʜɪᴏ ᴛᴀʀᴛ✿ ᴍɪɢɴᴀʀᴅɪꜱᴇ.前段以海鮮鋪陳，ᴏʏꜱᴛᴇʀ 以 ᴍᴏᴊɪᴛᴏ 沙冰、奇異果與薄荷油帶出冰感與果酸，清爽醒口；ᴀᴍᴀᴇʙɪ 甜蝦做成一口撻，配青木瓜與甜椒，酸甜清脆並以殼粉添甲殼香；ᴛᴜɴᴇ 以赤身配白粟米走簡潔路線，靠粟米甜味提鮮；ᴜɴᴀɢɪ 將煙燻鰻魚與鵝肝慕斯疊在布里歐多士上，油脂厚度與甜鹹取得平衡。.熱前菜與蒸物重在細膩：ᴄʜᴀᴡᴀɴᴍᴜꜱʜɪ 以清雞湯打底，加入松葉蟹絲，蒸蛋幼滑並以萬能蔥油收尾；ʜᴏᴋᴋɪɢᴀɪ 連裙邊處理，配蔬菜煉汁、ᴄʜɪᴘᴏʟᴀᴛᴀ、小豆菜與芫荽，海味與肉香同場不互搶，口感多層。ᴘᴀꜱᴛᴀ天使麵為餐廳招牌菜掛白松露醬，頂皇家鱘魚子與海帶佃煮，麵身彈而不硬，鹹鮮與松露香協調，是餐廳長青之作。.主菜亮點集中於海陸雙線：ʟᴏʙꜱᴛᴇʀ 以火山石烤牛油熟成龍蝦尾，櫻花蝦南瓜醬帶甜香，自家辣油點題提層次，關東煮大根吸汁完整度高；ᴘɪɢᴇᴏɴ 選法國 ʀᴀᴄᴀɴ 乳鴿多部位演繹，胸位皮脆肉嫩、內臟以串燒呈微甘、鴿腿拆肉重塑後慢煮，配布冧紅桑莓與蘑菇，平衡濃郁野香；另有 ᴡᴀɢʏᴜ ᴍ9 三吃，牛排、他他與牛丼分別展現油花與口感，黑松露牛肉汁不搶味，超大愛牛丼，超惹味；餐廳另一鎮店招牌作ᴄʜɪᴄᴋᴇɴ 以本地三黃雞配北海道七星米、黃酒醬汁與三文魚籽，位處家常與法式技法之間。.甜品以 ᴘɪꜱᴛᴀᴄʜɪᴏ ᴛᴀʀᴛ 收尾。開心果杏仁脆脆與甘納許比例穩妥，加入麻糬增添黏彈口感，甜度不膩。…查看更多

.尖沙咀·不斷改良值得再訪的日法滋味.Ankôma 📍尖沙咀赫德道2號金麟商業中心5樓.➰香港作為亞洲美食集中地，餐廳美食無數，每年亦有不少新晉餐廳榮獲米芝蓮榮譽，今日到訪的「Ankôma」以日法Fine Dining作主打，主廚Fankie Wong（王歲允）曾於不少知名法餐磨礪，料理巧妙地融合法式和日式烹調技巧，更勇奪2025年米芝蓮年輕主廚大獎，最近亦在電視節目中嶄露頭角，成為城中熱話。.由Fankie掌航嘅「Ankôma」只有8席吧枱座位，仝員團隊非常年輕，以勇於創新大膽嘗試作座右銘，就好像餐廳多年來的招牌三黃烤雞，筆者曾於往年初嚐已經大為讚賞，但團隊亦不斷改良升級，務求將菜式味道層次昇華突破，精益求精。.餐廳在裝潢佈置上以簡約風格為主，燈光柔和，營造輕鬆氛圍的用餐環境。.➿Ankôma Dinner Tasting Memu 💲1480/1菜單主要供應十道菜嚐味餐單，以季節性為軸，同時搜羅全球各地的優質食材，突顯地區特色風味。.✥ Amaebi ⭐️4.2/5⭐️✥ Unagi ⭐️4.3/5⭐️前菜部分先以海鮮為主題，擺盤賣相精緻小巧，Amaebi以甜蝦配搭青木瓜及甜椒製成一口撻，酸甜開胃; Tune則以醬油漬赤身配上北海道白栗米，平衝鮮甜與清串 ; 而Unagi更用上煙燻鰻魚與鵝肝慕斯再鋪在里歐多士，將油脂感包裹在一起，好滿足。.✥ Oyster ⭐️4.2/5⭐️選用愛媛縣生蠔，配以話梅及Mojito奇異果沙冰製成醬汁，視覺效果一流之餘，亦清油解膩接了一番。.❀ Hokkigai⭐️4.3/5⭐️先將北海道北寄貝以灸燒處理過後，再用清酒將裙邊灼至半生熟狀態增添爽身口感，入口咸香鮮味。.❀ Chawanmushi ⭐️4.2/5⭐️以松葉蟹肉為主角的茶碗蒸，加入清雞湯將蛋漿蒸至滑嫩，輔以蔥油作點綴，濃淡相宜。.❀ Pasta ⭐️4.4/5⭐️餐廳經典人氣招牌的白松露醬&魚子醬天使麵，製作過程完全不加鹽，只靠白松露醬&魚子醬帶出咸香感，麵身堅挺彈牙，散發淡淡松露香，經典歷久不衰。.❀ Amadai⭐️4.3/5⭐️日式甘鯛立鱗燒做法佐以港式小炒皇配料，即時增添咸香風味，令人眼前一亮，有驚喜。.❀ Lobster ⭐️4.4/5⭐️餐廳不斷改良升級，選用肉質更為鮮甜彈牙的藍龍蝦尾，藍龍蝦尾先用牛油熟成處理，再在火山石烤製，佐以櫻花蝦南瓜醬及自家製辣油，多重滋味層次，非常出色。.❀ Pigeon ⭐️4.4/5⭐️以法國乳鴿入饌，用上多種烹調方式演繹，包括串燒內臟、慢煮烤製鴿腿丸子，以及香煎脆皮鴿胸。每款入口均有唔同滋味，個人認為又是一道全新招牌推介，必點之作。.❀ Wagyu ⭐️4.4/5⭐️澳洲M9和牛西冷則以三食形式上枱，香煎和牛配西芹頭蓉及松露牛肉汁、牛丼炒飯配醬油醃製蛋黃，還有精緻的生牛肉他他配薯仔批，香煎和牛出色不在話下，但最有驚喜嘅係醬油漬蛋黃完美配搭牛丼炒飯，令人有清碟的衝動。.❀ Chicken ⭐️4.5/5⭐️壓軸登場當然是鎮店之寶的烤三黃雞伴北海道七星米，三黃雞經過風乾處理再烤焗，令外皮更為香脆，伴以北海道七星米與三文魚籽，最後淋上自家秘製黃酒醬汁，整體配合融為一體，一試難忘，回味無窮。.✥ Pistachio Tart ⭐️4.4/5⭐️✥ Mignardise   ⭐️4.2/5⭐️甜品以餐廳招牌開心果撻作收尾，捧場熟客甚至令餐廳推出原個開心果撻預訂，可見魅力未凡。以香脆開心果杏仁餅底，餡料中間有麻糬加添口感，最後伴上開心果雪糕，三位一體，滿足離場。.➰總結餐廳將世界各地食材搜羅，配搭團隊不斷創新改良的突破想法，務求將超越傳統的美食體驗帶給食客，喜歡創新驚喜美食的大家不容錯過，絕對會是一場美食盛宴。.…查看更多