Felix

係文化中心睇完Giselle，朋友提議係附近飲少少嘢，我地步行到半島酒店Concierge職員彬彬有禮,前來詢問有否需要協助並帶領我地到電梯口 出電梯後轉右，發現晚上既Felix同朝早氣氛十分截然不同！夜晚有駐場DJ ，專挑選富有節奏感又Modern既音樂，加上多種絢爛既射燈以及其他燈光，整體氣氛好Fancy時間差唔多十點幾，位置比較多，有幸坐到景觀十分好，望住維多利亞港既位置我地order左兩杯Cocktail，額外點一份Crab cakes伴酒餐品同飲品不論Presentation定味道都無可挑剔，其中一杯Cocktail既冰塊刻有餐廳名，職員serve上檯既時候可以睇到個名慢慢變明顯 ，十分有趣首次到訪的話，我認為洗手間值得一探究竟，好多Detail位都有巧思，特別可留意洗手間門柄haha女廁裡面有塊好長好大既全身鏡 女士可以影下ootd短暫飲杯drink的Felix體驗十分滿意，很多可愛小驚喜提升顧客滿意度，期待下次再黎正正經經食一餐。…查看更多

**環境與服務**  位於半島酒店28樓的Felix，由設計大師Philippe Starck操刀，充滿未來感的鏡面空間與維港夜景形成震撼對比。**服務團隊的表現尤其令人印象深刻**，從入座時親切介紹菜單，到用餐期間適時更換餐具、斟酒，每個細節都展現出專業與溫度。經理更會主動詢問對菜式的滿意度，當我們對海鮮拼盤的醬料有疑問時，服務生不僅詳細解釋每款醬料的配方，還額外準備了特製辣椒醬讓我們嘗試，這種貼心的服務態度讓整個用餐體驗昇華。    **前菜驚喜｜法式烘焙與中東風味碰撞**   **Muhammara / Fougasse**：中東核桃紅椒醬搭配現烤普羅旺斯香草麵包，濃郁的煙燻堅果香與鬆軟麵包形成絕妙開場，蘸醬的微辣感巧妙喚醒味蕾。  **海鮮拼盤**   **Felix Signature Seafood Tower**：波士頓龍蝦鉗肉彈牙鮮甜，日本帶子以檸檬汁提鮮後更顯甘潤。**服務生在送上拼盤時，不僅詳細介紹每款海鮮的最佳食用方式，還貼心提醒我們可以根據喜好調整醬料搭配，處處體現出對客人舒適度的重視。**主菜三重奏｜從海洋到牧場的極致之選**   **紐西蘭牛柳**野生香料 crust 鎖住肉汁，紅酒覆盆子醬的果酸完美平衡油花。**當我們猶豫熟度時，服務生耐心解釋不同熟度對口感的影響，並推薦medium rare以展現最佳風味，結果證明這個建議非常專業。 **本地紅鯛魚**：Plancha煎製的魚皮酥脆，羅曼斯可醬的堅果香與櫛瓜麵條意外合拍，健康之選。   **甜點****港式奶茶的分子解構**   **香港奶茶珍珠奶蓋**：將絲襪奶茶拆解成茶凍、餅乾脆片與輕盈奶泡。**服務生注意到我們在拍照，特意放慢上菜速度，並建議從特定角度拍攝以捕捉奶泡的綿密質感，這種對客人需求的敏銳度令人讚賞。**   - **熱情果半凍冰淇淋**：菠蘿薄片與焦糖醬的熱帶風情，完美收結濃郁的一餐。 **整體評價**   整個套餐不僅帶來味覺享受，服務團隊的專業與熱情更是讓人難忘。從細微的觀察到主動的協助，每位員工都展現出對餐飲業的熱忱，讓這頓晚餐成為真正的奢華體驗。   …查看更多

With breathtaking views that stretch across the skyline, dining here is not just a meal; it’s an experience. This is in my bucket list and I’m so glad that my friend from Singapore booked this restaurant!The ambiance is as inviting as the menu, making it perfect for a relaxed evening or a special celebration. The staff and chef know us so well and we had chef-selection meal 🥳 The bartender also welcomed and introduced me with the tailor-made cocktail 🍸. I name this as “JO” to make it memorable 😆…查看更多

This contemporary French restaurant is located on the rooftop of The Peninsula Hong Kong, commanding a grandeur view of the Kowloon skylines and Victoria Harbour on the two sides of the full-length windows. My second visit, but this time it is the special Bruno Rocca wine dinner, with the menu curated by Aurelie Altemaire.I was very surprised when the staff at the entrance is able to call out my name. Apparently, they have done some check with the clients on the night beforehand. Seated on the window side, the décor has the familiar sleek, modern chic vibe, with high ceiling, dim lighting, and the large bar at the back drawing the visitors into a surreal setting.Starting with the aperitif, it is the sparkling Prosecco di Valdobbiadene Giustino B. Extra Dry 2022 from Ruggeri. The wine is straw yellow in colour, with a persistent mousse and good complexity in aromas, having hints of apple, peach, yellow flowers, and grapefruit. This wine is perfect for starters, and get ourselves ready and anticipating for the food to come.The first course ‘To Start…’ features some Italian Gambero Rosse, with the red prawn paired with some Smoked Mozzarella cheese foam, seasoned with a bit of paprika to give a hint of mild spiciness, with some caviar on top, not only to provide additional savoury taste to the dish but increase the premium. A very good starter.  A Fougasse is served as well, which is a type of bread from Provence, made to an interesting wheat head shape. To go with the bread the chef has prepared a Muhammara, a spicy dip made from walnut, red bell peppers, pomegranate molasses and breadcrumbs, garnished with some parsley. The bread is very good and we have finished it before the second course is served.   The second wine paired is Bruno Rocco Barbera d’Alba 2021. The wine has ripe cherries as well as plenty of black fruit including plum and blackberry, with also toasted almond and some spicy notes of black pepper. The rounded palate and integrated tannin make it an easy-drinking wine that can be enjoyed at relatively young age.The second course is French Foie Gras & Duck. Presented in a neat way, the Marble Terrine is sandwiched with a layer of Mulled Wine Jelly, with Red Berries Chutney on the side. The rich and creamy foie gras has duck meat added to form a good mix of texture, seasoned perfectly. The mulled wine jelly helps to freshen the palate, while the chutney provides the necessary acidity to balance. A great dish on its own and goes well with the wine too.The third wine paired is Bruno Rocco Barbaresco 2020. Apart from the familiar cherries and black fruit, this wine has a more floral note of violet compared with the earlier Barbera d’Alba, with a more complex palate, less green peppercorn than the last one but showing more kernel characters of cocoa. More polished and all-rounded.The third course is Spanish Meagre. The fish is grilled on the hot, round metal plate, skillfully done with a crisp skin while the flesh remains moist and tender. On the side is Piperade, a stew of peppers, onions, and tomatoes. Finishing with a Sobrassada Sauce, which is made from a type of Spanish sausage, with a rich paprika taste. The slight smoky and spiciness adds an extra dimension of flavours to the fish. Very good.The fourth wine paired is Bruno Rocco Barbaresco Riserva Curra 2013. Very limited with only 3980 bottles produced, it has the same floral notes, but this one has a more subtle aroma, reminiscent more to the dried flowers, the wine has good plum and raspberry notes, with also some mushroom and tobacco characters which goes well with the white truffle in the next course.The fourth course features Italian White Truffle, with Chef Altemaire coming to our table to shave the prized seasonal delicacy onto the Celery Root and Artichoke Ragout. The white truffle has just flown in from Alba on the morning, highly fragrant. On the bottom is a puree of black truffle, which enhances the already rich truffle flavours, finishing with some Aged Parmesan infusion and Smoked Pancetta. Simple but able to highlight the ingredients to the full extent. Very good.Next comes the fifth and sixth wine paired, Bruno Rocco Barbaresco Rabaja 2020 as well as Bruno Rocca Barbaresco Maria Adelaide 2019. The former has more spicy characters, exhibiting a wide range of sweet spices plus liquorice, together with some oaky notes on top of ripe cherry. The latter is denser, more powerful but still well-balanced, showing a bit of minty notes in addition to the cherry and plum. Both delicious Barbaresco.The fifth course is Rhug Estate Venison Saddle. The beautiful venison fillet comes from Wales and is Grilled in Mild Spices to a perfect medium rare, very tender and juicy, superbly tasty without any gamey or weird flavours. The meat is in wonderful harmony with the Black Currant Gravy which gives a bit of sweetness to increase the complexity. On the side is Confit Cabbage. While it might look like a simple dish, it is so delicious and definitely my favourite in the evening.For the sixth and last course, it is Espelette Pepper & Aragani Chocolate. The dark chocolate cake is made from Venezuela cocoa, with rich flavours and some interestingly sweet spice notes, matching well with the sauce which has added with the famous French chilies. There is also a Vanilla Ice Cream on top to give the sweetness to balance with the chocolate, with a chocolate crisp offering a difference in texture. A rewarding finale of the menu.The Petits Fours include Steamed Meringue with Yuzu Custard and Homemade Chocolate. I like the meringue as it is not too sweet. A good complement to go with the coffee to finish the whole meal.Overall, the food quality is very good, executed well by well-trained and enthusiastic staff, delivering impeccable service, with the staff also demonstrating great in-depth knowledge on the wines. The bill on the night is $5,694 which is very reasonable considering the wines served. A happy, satisfying, and enjoyable evening which prompts us to plan to return again soon. A good spot for a nice dinner with someone important.…查看更多

平時工作咁忙 都冇咩時間好好打扮吓 食吓好嘢 今日決定要做一日港女😝 上嚟呢間位於尖沙咀半島酒店28樓嘅Felix 食個飯打吓卡海鮮拼盤 -有生蠔同龍蝦 生蠔嘅配搭做法右咗少少薑味同清香嘅青蘋果 入口非常新鮮~龍蝦喺呢啲高級餐廳食飯已經全部幫你起晒肉 入口非常彈牙 而且好新鮮 最緊要唔使切唔使起肉 最適合我呢啲一日港女😝其他都唔再多講，總之就係好好食好正…查看更多