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

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！…查看更多

【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🍓…查看更多

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…查看更多

— 🫔Tuna Tartare | Seaweed 🥧 Ikura | Potato Salad Tartlet🐚 Oyster | Mojito Shaved Ice | Kiwi🐟 Saba | Green Apple Salad•🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️🦀 Snow Crab Chawanmushi | Chicken Consomme❤️🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce•🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️•🍰 Pistachio Tart | Pistachio Ice-cream—恭喜Chef拿了2025香港米芝蓮Young Chef Award🏅有幸較早前來一試dinner tasting menu 現在應該很難book了🥹各款Starter都很喜歡 很有新意的口感和味道招牌的Caviar Pasta超超超好味道! 😻非常generous的份量 這個combination好難吾好味😋烤三黃雞配雞飯大癲 ❤️風乾熟成後外皮又薄又脆 雞味亦很香濃Overall食物質素味道都execute得很好! 👍不同食材的組合 很有surprise很喜歡!🥰唯一覺得餐廳的格局只有Bar table同晚餐時後再分兩輪就有點太可惜🙃始終是fine dining的expectation希望第時餐廳expand到有table坐 或者坐得舒服點 沒有限制慢慢品嘗就好了😇…查看更多

當日有group gathering，極度嘈吵！環境又侷促。俾fine dine價錢但環境如街市，失望、可笑。另外食物偏向過度調味(利申:本人都算鍾意重味道)，除咗salmon roe tart & chawanmushi 調味恰到好處同和諧之外。例如個龍蝦尾完全食唔到食材嘅味道，反而伴碟嘅蘿蔔仲有記憶點，個蠔得冰味同比kiwi味搶晒。成餐嘅感覺係畫蛇添足，為咗比客人嘅味蕾有特別啲嘅體驗而做多咗。就算撇除用餐體驗對唔住佢嘅價錢之外，埋單$4000可以有更加好嘅選擇。…查看更多

如果香港要拍黑白大廚，我深信這間一定是最強的黑湯匙中之一，值得更多人去認識！Ankôma主打法日fusion, 主廚Chef Frankie擁有豐富的烹飪經驗，曾在米芝蓮二星級餐廳 Écriture工作。他們最新的秋季 10 道菜嚐味菜單（HK$1480 + 10%），每道菜都製作精美，味道和諧。令人難忘的2道開胃小吃：❧ 吞拿魚脆卷 👍🏻👍🏻吞拿魚他他被脆卷包住增加了口感❧ 三文魚籽撻 👍🏻👍🏻鹹香三文魚子配creamy馬鈴薯沙律❧ 生蠔 👍🏻👍🏻👍🏻甜美的兵庫縣生蠔配搭清新的Mojito冰，加粒粒鮮嫩的奇異果及清香薄荷油，非常開胃！❧ 酒醉縞海老 👍🏻👍🏻👍🏻酒醉縞海老的蝦身先以鮮味豐富的昆布、酒＆清酒醃製 VS香脆天婦羅蝦頭。是味道及口感層次豐富的一道菜。❧ 招牌魚子醬凍意大利粉 👍🏻👍🏻👍🏻意大利粉只用高湯煮，已非常umami! 再加了香氣四溢的白松露醬及放上滿滿的鱘魚魚子醬，非常奢華！❧ 茶碗蒸 👍🏻👍🏻秋天氣息滿滿的茶碗蒸，以山茶菇清雞湯來煮，配上鮮甜的雪蟹絲❧ 龍蝦 👍🏻👍🏻👍🏻加拿大龍蝦尾以牛油熟成2日，再用火山石烤，帶來微微煙薰香味，配上櫻花蝦醬、自製辣椒油和關東煮白蘿蔔。非常香濃惹味！❧ 招牌香烤本地三黃雞 👍🏻👍🏻👍🏻招牌香烤本地三黃雞，皮脆肉嫩，雞油香濃，超配三文魚籽北海道七星米飯及法國黃酒煮的醬汁❧ 抹茶柚子芝士蛋糕 👍🏻很帶層次感的甜品：海綿蛋糕、細滑的柚子慕斯和抹茶芝士及脆脆杏仁餅雖然這間知名度或許不及米🐷蓮那些，但質素水準有過之而不及！喜歡吃的朋友千萬不要錯過這黑湯匙餐廳！🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴____________________#roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining …查看更多

行開尖沙咀搵食，Restaurant Week搵到Ankoma有位$568，打去問駛唔駛㩒掣先上嚟，侍應話唔洗咁可就咁walk-in。上到去5樓冇門牌以為去錯，皓彩侍應執我入去，入面得8個bar枱位，3pair情侶👫，我一個毒L坐一個位，iPhone睇restaurant week餐牌，揀頭盤主菜同甜品🍮，中間個魚子醬白松露醬天使面個個都有。頭盤揀咗日本🇯🇵生蠔🦪配Mojito冰，主菜揀加拿大🇨🇦龍蝦🦞尾配櫻花🌸蝦南瓜🎃汁意粉🍝，甜品🍮揀是日雪糕🍦配法式多士，是日雪糕🍦係開心😃果。生蠔🦪係日本🇯🇵兵庫縣，唔算大，但皓新鮮，配綠色mojito冰，打卡正，仲有甜既奇異果🥝。之後魚子醬白松露醬天使面，大厨🧑‍🍳喺我面前攪已皓香松露味，食落驚為天人，係香港🇭🇰最好食既意粉🍝之一（另一間係JEP)，雖然凍面，但入口後想食第二口，配咸既魚子醬，正。主菜加拿大🇨🇦龍蝦🦞尾櫻花🌸蝦南瓜🎃汁意粉🍝，龍蝦🦞唔夠滑（上星期食咗Robuchon龍蝦🦞意粉🍝），南瓜🎃汁都正，平時我唔食南瓜🎃汁都食。甜品🍮開心😃果雪糕🍦法式多士，冰🧊火感覺，打卡要快，因為快融，雪糕🍦夠滑皓食，多士都皓滑細膩。臨走問店員平時晚餐🥣$1480十道菜…查看更多

適逢生日🥰朋友帶我去食好嘢！喺尖沙咀一個唔起眼嘅商業大廈竟然有間隱世fusion西餐廳😋餐廳內位置唔多，每個位置都面向廚師，食嘅過程可以睇到廚師製作食物🤩每個菜式都睇得出好花心思配搭👍🏻👍🏻最鍾意魚子醬黑松露凍意粉🍝😛廚師擺盤好有心機，而甜品開心果撻都非常好食🤤開心果味好濃亦唔會太甜💖另外兩台叫咗燒雞，賣相非常可口，見到都垂涎欲滴🙂‍↕️不過我哋今次試羊肩🥹有機會會想試吓佢哋嘅烤雞。今餐食得非常開心💕下次會推介比朋友！…查看更多

周五下班之后必须最适合做的事情就是约朋友一起去掉班气！对我来说就是超有仪式感地吃顿漂亮饭，互相catch up一下生活中的近况[害羞R]今天来吃Ankoma，是一家主打融合菜的精品fine dining餐厅，之所以说是精品是因为整家店大概只能坐下10位客人[笑哭R]但是我们去的那天座无虚席！完美诠释了菜品质素🤤8 course tasting menu超有仪式感😻🌟Zuwaigani&Unagi前菜的tartlet和toast可圈可点，tartlet酥皮超香，酸甜口jelly配鲜甜雪蟹肉，白鳗鱼配鹅肝toast也香浓美味，入口即化，比平时吃的甜酱浸泡的鳗鱼好吃太多，又重新爱上鳗鱼了[赞R]🌟Saba&Hokkigai日式fusion做法在这两道里体现得淋漓尽致，很类似Arbor的做法～刺身鱼片非常的新鲜，完全没有一丝奇怪的腥味，添加的配菜和料汁都属于清爽挂，整体给人感觉很夏天的两道🍃🌟Scallop & Pasta & Lobster三道热乎菜～带子口感鲜美可口，碳水脑袋最爱pasta[害羞R]鱼子酱配白松露酱口感简直封神了👍🏻龙虾口感也非常鲜嫩弹🦷，值得一提的是搭配的🌸樱花康普茶酱非常赞，口感回味无穷！🌟Chicken重头戏来了，可以说和姐妹就是很期待他家的这只鸡🦃才来的[害羞R]三黄鸡的烹饪过程非常精细，主厨先把整鸡在锅中大火烹饪，过后冷却一会儿又放入烤箱复烤～出炉后的鸡肉彻彻底底诠释了什么是外酥里嫩，外皮金黄酥脆，上下牙轻轻磕一下脆皮就碎了，温度和火候真的太重要了！！鸡肉部分也非常嫩滑，搭配加了鱼籽和香葱的日本北海道七星米饭🍚和鸡肉专属酱汁，直接让这顿漂亮饭升华至next level美味🤤🌟Pistachio Tart & Seasonal Fruits餐后甜点是我和姐妹最爱的开心果系列😆冰淇淋口感偏sorbet，所以是冰沙感浓一些，奶味相对少一丢丢的，所以不会容易腻☑️上面撒了开心果和杏仁碎碎，增添了口感。旁边微热的半个开心果挞里面还有开心果酱流心，非常浓郁，让人欲罢不能🫣最后配上日本超甜超多汁的蜜瓜🍈结束这美好的一餐漂亮饭～…查看更多

又到了餐廳周 @diningcity_hong_kong ，終於抓住了優惠季的尾巴。順便請媽媽吃，提早慶祝母親節啦😍前菜：冷肉拼盤魚子醬及白松露意大利天使面主菜（每人）火山石牛油烤熟成龍蝦尾主菜（分享）和牛三文治配車打芝士及香辣番茄醬配菜黑松露香脆薯條配黑松露蛋黃醬燒烤醬香烤玉米配巴馬臣芝士甜品開心果撻整體來說比較值得贊賞是魚子醬天使面和龍蝦尾，真的好吃。魚子醬配天使面簡直是絕配，配上淡淡的白松露醬就錦上添花。龍蝦尾非常新鮮，辣油不建議太多。相反，和牛三文治被香辣醬蓋過和牛本身的味。我一向不太喜歡開心果但這個撻意外的好吃，還有麻薯在裡面。…查看更多