Ankôma

營業中

休息中

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. 繼續閱讀

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 繼續閱讀

今次為咗慶祝周年紀念，揀咗呢一間位於尖沙咀樓上舖嘅ankoma去食佢哋嘅套餐。由前菜嘅小撻，去到中段嘅意粉，每一樣都好經驗到我，因為佢好適當咁樣運用不同嘅食材，配搭唔同嘅配料令到成件事昇華咗。而令我最深刻嘅一定係佢哋嘅招牌三黃雞，佢哋嘅三黃雞畫得來香氣好足夠，而且個皮好脆，真係一試難忘。除此之外，佢仲配合咗一個黃酒醬同埋鮮魚子俾你去撈飯食，我咁講呢一個飯真係我食過最好食嘅雞飯。甜品方面佢準備咗一個開心果撻，亦都係一個好出色嘅甜品，期待下次再幫襯！ 繼續閱讀

【雪蟹他他酥🦀】法式牛油撻酥皮咬落似踩碎秋葉🍂「嗦嗦」聲頂層鋪滿冰甜雪蟹肉➕澎湃馬糞海膽 中間層柚子啫喱「咻」一聲刺穿濃膩🌊鹹鮮海潮味撞擊酸甜果香 精緻到唔捨得吞【白鰻鵝肝多士🐟】顛覆傳統蒲燒宿命❗❗❗肥厚星鰻用備長炭灸出焦糖盔甲 夾住冰涼鵝肝慕絲凍——熱脆多士托住兩極溫度一啖咬落 鰻魚油脂似熔岩爆出💥瞬間被鵝肝的醇厚接住⋯⋯原來死亡組合係咁昇華嘅😱【秘製三黃雞．魚籽香蔥燜飯🐔 】雞界燈神💡！連雞胸都嫩到飆汁💦脆皮下藏住肉汁瀑布北海道七星米吸盡雞油、櫻花蝦乾同三文魚籽鹹香💛【白松露魚子醬天使麵🍝】人生首嚐居然係高潮🔥🇮🇹意大利幼麵浸淫冰鎮松露油 北海道海膽醬➕俄羅斯魚子醬➕現刨阿爾巴白松露🌰原來冷麵先係終極海鮮載體🌊大廚鬼馬wink：法日混血BB係咁叛逆㗎啦！😜【雙重開心果麻薯撻🍨】抹茶脆撻托住流心麻糬💚頂層開心果雪糕灑滿金箔🌟➕日本草莓🍓 繼續閱讀

趁 Restaurant Week 試吓 Bookmark 已久嘅 Ankôma ，餐廳空間不大，映入眼簾係開放式廚房同數個吧檯座位，工作人員帶咗我哋去露台位置，原來嗌 Dinner Tasting Menu先可以坐室內，好彩三月天氣都涼涼哋，夏天唔知點算 🤔 ⋄ Oyster ⋄ Zuwaigani⋄ Caviar Pasta⋄ Australia Wagyu M3 Sirloin Steak Frites⋄ Lobster Pasta with Pumpkin Sauce⋄ Vanilla Crumble⋄ French Toast開胃菜選用來自日本兵庫県嘅相生生蠔，蠔肉爽口鮮甜 🦪 本身會伴上 Mojito 沙冰，但本人對薄荷有生理性恐懼，改咗用檸檬汁都好味 🍋薄脆撻皮放入松葉蟹肉及蟹膏，加上 Basamic Vinegar 黑醋啫喱同昆布絲，味道平衡而豐富，展現日式食材同法式烹調手法嘅融合 🇯🇵🇫🇷魚子醬意粉賣相吸引，係所有人嚟必點嘅一道招牌菜，以冷麵形式呈現，幼細天使麵裹上白松露醬，搭配和風昆布醬汁香氣撲鼻，魚子醬份量十分滿足，紫蘇花點綴增添清新感 😋前菜頗有驚喜，但主菜就有少少平庸，和牛 Steak & Frites 粉紅色肉質幾腍，但係成條筋到，朋友同我都完全咬唔到。換咗一碟之後無咁韌，但熟度掌握得唔係太好，Medium 變咗 Medium-well ☹️龍蝦意粉太杰，南瓜汁變咗南瓜蓉食落勁漏 🎃 雖然份量細細但兩個人都食唔晒。兩款甜品都係比較基本，開心果 Gelato 加埋雲呢嗱 Crumble 幾香口 🍨聽聞三黃雞好正，但正價嘅話未必會再嚟啦，Fine Dine 定價之下，環境同服務都爭少少 🤏🏽📍 Ankôma尖沙咀赫德道2號金麟商業中心5樓 繼續閱讀