影片
電話號碼
23619600
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今日營業
12:00 - 22:30
星期一
全日休息
星期二至日
12:00 - 22:30
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I used to visit for their à la carte menu, but since they've stopped offering it, I decided to try their 7-course tasting menu, and it didn’t disappoint. At $988 per person, with the option of adding wine pairing for an extra $398, it was well worth it and perfect for a birthday celebration. Each course was thoughtfully prepared, blending bold flavors with elegance.🥂Amuse BoucheWe were first treated with some small bites before the meal. Each has its own flavour and my favourite was the tuna seaweed tart.🥂 Spanish Red Prawn CarpaccioThis delicate carpaccio was beautifully paired with sea urchin and lime yogurt, creating a refreshing and vibrant start to the meal.🥂 Young Ginger Crab BisqueThe bisque was rich and had a mild hint of ginger that helped enhancing the sweetness of the crab.🥂 Apple Wood Smoked Foie Gras RoyaleThe foie gras was complemented by the combination of black truffle and port wine foam that made it a smoky treat.🥂 Pan-seared Hokkaido ScallopCooked to perfection, the scallop was paired with caviar and beurre blanc sauce, adding a touch of richness to the scallop.🥂 Stir Fried Spicy SpaghettiThis signature dish with fish maw and dried scallop brought an unexpected spicy kick and a unique twist on pasta. This was truly delicious and remained my favourite of the night. 🥂 Slow Cooked Black CodThe cod was wrapped with lobster mousse and paired with tarragon sauce that was very flavourful and created a nice texture to the cod.🥂Charcoal Grilled Miyazaki Wagyu Beef Tenderloin (+$138) Alternatively, you may change your main to the Wagyu beef tenderloin and it was grilled to perfection and I loved its texture a lot.🥂Birthday DessertIt’s such a nice gesture of them sending us an extra dessert for birthday celebration.🥂 Dried Beancurd Mille FeuilleThe mille feuille was made with dried beancurd and served with pearl barley sorbet, offering a refreshing and light end to a rich meal..Overall, this 7-course meal exceeded expectations and was a fantastic experience from start to finish!
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望着海景吃午餐，只是由於餐廳的位置不夠高，看到海旁的人潮和半遮蓋的海景，格調就是差少少。主理人Chef Ken和大集團開設這間Pano之前, 在美孚的意大利餐廳Mia也算是一間街坊名店，其意粉的水準和性價比也能吸引我跨區光顧。這次不再是走性價比的路線，而是偏向精緻，例如是用來塗麵包的蜂蜜牛油，甜度和鹹香的平衡做得不錯，也令我更期待之後的菜式，意式風格在頭盤的Burrata最能見到，其他已經沒有太多意大利菜的影子。主菜的還有雞髀和叉燒也做得不錯，前者外皮香脆，雞髀較厚但內裏剛剛熟，也沒有血水，肉質相當嫩滑，配搭着黃酒雞汁令其鮮度活潑；後者用上伊比利亞豬的梅頭部位，肉質肥美而且脂肉分明，紅酒醬汁偏甜，而且表面的焦燶部份，吃起來也有點像第一刀的感覺。甜品的香橙朱古力撻則有點行貨，特別是橙甜有點假，就像一般的香橙朱古力片一樣，就是這甜品令分數打了少少折扣，有虎頭蛇尾之感！The seaside lunch at Pano was slightly marred by the partially obscured harbor view due to the restaurant’s low elevation and crowded promenade. Chef Ken, formerly of Mei Foo’s popular Italian spot Mia, shifts from value-driven fare to refined creations here - exemplified by the expertly balanced honey butter for bread and a standout Burrata starter. While the main courses impressed with crisp-skinned chicken thigh in aromatic yellow wine sauce and Iberico pork “char siu” featuring perfect fat marbling in sweet red wine glaze, the meal stumbled with dessert: the orange-chocolate tart’s artificial citrus flavor made the experience feel like it “started strong but ended weakly.”
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情人節甘願做水魚 總括：·食物質素是可以的蘸餐包的蜂蜜牛油令我最印象深刻 聽說是自家製 好吃到不得了 (⁎⁍̴̛ᴗ⁍̴̛⁎)·服務就有進步空間喔上菜時 只介紹部份菜式 有些又沒有介紹是太忙？還是忘記介紹？haha還有桌上有餐包碎（尾圖）見狀亦無代為清潔餐包碎就是一直伴隨著我們到結尾嚕 (ｰｰ;)不過每枱都送上玫瑰花 挺有心思✿ $𝟷,𝟾𝟾𝟾 / ᴘᴇʀ ᴘᴇʀsᴏɴ ✿·ᴀᴍᴜsᴇ ʙᴏᴜᴄʜᴇ 餐前小食 蟹肉牛油果脆片 鵝肝脆多士 ；芝士脆條 法包 牛角包·ʙʟᴜᴇ ʙᴇʟʟʏ sʜʀɪᴍᴘ ᴡɪᴛʜ sᴇᴀ ᴜʀᴄʜɪɴ • ᴀᴠᴏᴄᴀᴅᴏ - ʜᴏɴᴇʏ ᴅᴇᴡ ᴍᴇʟᴏɴ • ᴋᴏᴍʙᴜ • sᴇᴀғᴏᴏᴅ ᴊᴇʟʟʏ 藍肚蝦 配 海膽 牛油果 蜜瓜 昆布及海鮮啫喱 ·sᴛ ʟᴏᴜɪs, ʙʟᴀɴᴄ ᴅᴇ ʙʟᴀɴᴄs, ʙʀᴜᴛ sᴛᴇᴀᴍᴇᴅ ᴀʙᴀʟᴏɴᴇ ᴡɪᴛʜ ʀᴏʏᴀʟ ᴍᴜʟʟᴇᴛ ʀᴏᴇ • ɢᴀʀʟɪᴄ ғᴏʀᴍ 蒸鮑魚 配 烏魚子及香蒜泡沫 ·sᴀᴜᴠɪɢɴᴏɴ ʙʟᴀɴᴄ, ᴛᴀʜᴜɴᴀ, ɴᴇᴡ ᴢᴇᴀʟᴀɴᴅ ғʀᴇsʜ ᴍᴏʀᴇʟ ᴍᴜsʜʀᴏᴏᴍ ᴄᴏɴsᴏᴍᴍᴇ́ 新鮮羊肚菌清湯·sᴘᴀɢʜᴇᴛᴛɪ ᴡɪᴛʜ sᴄᴀʟʟᴏᴘ ᴛᴀʀᴛᴀʀᴇ • ᴄᴀᴠɪᴀʀ • ʟᴇᴍᴏɴ 魚子醬帶子他他意粉 伴檸檬 ·ʀɪᴇsʟɪɴɢ, ᴡɪᴛᴛᴍᴀɴɴ, ɢᴇʀᴍᴀɴʏ ᴄʜᴇʀʀʏ sᴏʀʙᴇᴛ 車厘子雪葩 ·ɢᴏʟᴅᴇɴ ᴏʏsᴛᴇʀ, ᴄᴏᴅ ғɪsʜ ᴘɪᴛʜɪᴠɪᴇʀ ᴡɪᴛʜ ɢɪɴɢᴇʀ ᴄʀᴀʙ sᴀᴜᴄᴇ 金蠔鳕魚酥 伴生薑蟹肉汁 ·ᴄᴏᴜʀᴛᴀᴜʟᴛ ᴍɪᴄʜᴇʟᴇᴛ ᴄʜᴀʙʟɪs, ғʀᴀɴᴄᴇ ᴏʀ ᴄʜᴀʀᴄᴏᴀʟ ɢʀɪʟʟᴇᴅ ᴍɪʏᴀᴢᴀᴋɪ ᴡᴀɢʏᴜ ʙᴇᴇғ sʜᴏʀᴛ ʀɪʙ ɪɴ ʙʟᴀᴄᴋ ᴛʀᴜғғʟᴇ sᴀᴜᴄᴇ 炭燒宮崎和牛牛小排 伴 黑松露汁（+ʜᴋ$𝟷𝟿𝟾） ·ᴄʜᴀᴛᴇᴀᴜ ᴍᴏɴᴛ-ᴘᴇʀᴀᴛ, ʙᴏʀᴅᴇᴀᴜx, ғʀᴀɴᴄᴇ ᴄʜᴏᴄᴏʟᴀᴛᴇ 𝟸 ᴡᴀʏs 朱古力二重奏 ·ᴘᴇᴛɪᴛ ғᴏᴜʀ 餐後小點
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𝙿𝚊𝚗𝚘 𝙰𝚜𝚒𝚊 𝙵𝚛𝚎𝚗𝚌𝚑 𝚁𝚎𝚜𝚝𝚊𝚞𝚛𝚊𝚗𝚝 🇫🇷最近實在太忙，而家先得閒𝚙𝚘𝚜𝚝返𝟷𝟷月尾嘅嘢😂同朋友去左西九食法國菜食法菜最好就係吾洗揀😂得𝚃𝚊𝚜𝚝𝚒𝚗𝚐 𝙼𝚎𝚗𝚞😎環境望海，座位好夠闊落！所以環境都好舒服🩷但係一開頭入去嘅時候感覺唔太好，因為問多句野都西哂面🫢勁吾耐煩咁，之後其中一位同事服務非常好，所以就唔記得咗之前唔開心嘅事😂𝙰𝚖𝚞𝚜𝚎 𝙱𝚘𝚞𝚌𝚑𝚎𝚂𝚎𝚊 𝚄𝚛𝚌𝚑𝚒𝚗, 𝙷𝚊𝚖𝚊𝚌𝚑𝚒, 𝙰𝚋𝚊𝚕𝚘𝚗𝚎, 𝙰𝚙𝚙𝚕𝚎, 𝚃𝚘𝚖𝚊𝚝𝚘 𝙹𝚎𝚕𝚕𝚢餐前小吃，全部都做得好精緻，一口小吃🩷本身唔食海膽嘅我都試咗😂雖然我自己唔太鍾意，但係佢唔係難食🤭𝙱𝚕𝚊𝚌𝚔 𝚃𝚛𝚞𝚏𝚏𝚕𝚎, 𝙲𝚊𝚞𝚕𝚒𝚏𝚕𝚘𝚠𝚎𝚛 𝙱𝚒𝚜𝚚𝚞𝚎黑松露味超香，同埋自己本身都幾鍾意椰菜花湯😂😂好特別𝙰𝚙𝚙𝚕𝚎 𝚆𝚘𝚘𝚍 𝚂𝚖𝚘𝚔𝚎𝚍 𝙲𝚛𝚊𝚋 𝚁𝚘𝚢𝚊𝚕𝚎 🦀蟹肉勁鮮甜，再加上煙燻完，所以更加香💖𝚂𝚊𝚞𝚝𝚎́𝚎𝚍 𝚁𝚊𝚣𝚘𝚛 𝙲𝚕𝚊𝚖 🐚蟶子好新鮮，配咗藏紅花嘅泡泡，個味道好特別，微微哋辣，但係如果係大肚婆的話，記住唔好嗌呢樣！𝚂𝚝𝚒𝚛 𝙵𝚛𝚒𝚎𝚍 𝚂𝚙𝚒𝚌𝚢 𝚂𝚙𝚊𝚐𝚑𝚎𝚝𝚝𝚒 𝚠𝚒𝚝𝚑 𝙵𝚒𝚜𝚑 𝙼𝚊𝚠 𝚊𝚗𝚍 𝙳𝚛𝚒𝚎𝚍 𝚂𝚌𝚊𝚕𝚕𝚘𝚙 🍝用花膠嚟炒意粉都係第一次見😂同埋花膠都吾小知！用左四川風味，所以食落會偏辣，但就吾係好食到乾帶子，我自己係最愛呢款意粉𝚂𝚌𝚊𝚕𝚕𝚘𝚙 𝚃𝚊𝚛𝚝𝚊𝚛𝚎 𝙻𝚒𝚗𝚐𝚞𝚒𝚗𝚒 🐚用左刺身級嘅帶子，但係由於我唔食生嘢，所以廚房嗰邊幫我燒左啲帶子😂😂個汁係用左蒜蓉檸檬汁，好香，好惹味🤤🤤食完一堆海鮮類嘅嘢就通常會俾個清新啲既甜品清一清味道😍😍𝙷𝚊𝚗𝚍𝚌𝚛𝚊𝚏𝚝 𝚂𝚎𝚊𝚜𝚘𝚗𝚊𝚕 𝙵𝚛𝚞𝚒𝚝 𝚂𝚘𝚛𝚋𝚎𝚝 🍧山楂味𝚜𝚘𝚛𝚋𝚎𝚝，朋友唔太欣賞，但我自己好鍾意，因為我自己本身好鍾意食山楂餅😂𝚂𝚕𝚘𝚠 𝙲𝚘𝚘𝚔𝚎𝚍 𝙻𝚘𝚋𝚜𝚝𝚎𝚛 🦞龍蝦煎得啱啱好唔會好硬，但係又彈牙，配咗南瓜汁好好味👍👍𝙲𝚑𝚊𝚛𝚌𝚘𝚊𝚕 𝙶𝚛𝚒𝚕𝚕𝚎𝚍 𝚆𝚊𝚐𝚢𝚞 𝙱𝚎𝚎𝚏 𝚂𝚑𝚘𝚛𝚝 𝚁𝚒𝚋𝚜 𝚒𝚗 𝙼𝚘𝚛𝚎𝚕 𝚂𝚊𝚞𝚌𝚎 🥩和牛佢哋會放咗喺個盒度煙燻咗，然後俾咗客人睇先之後會再上碟，好有儀式感，個牛係入口即溶，油脂分布非常之好𝙿𝚞𝚛𝚙𝚕𝚎 𝙶𝚕𝚞𝚝𝚒𝚗𝚘𝚞𝚜 𝚁𝚒𝚌𝚎, 𝙲𝚘𝚌𝚘𝚗𝚞𝚝 🥥口感好似食緊豆腐咁，好得意，椰子味好香最後上生日甜品嘅時候佢係會擺多個音樂盒旁邊播住生日歌，好特別😍😍𝚃𝚊𝚜𝚝𝚒𝚗𝚐 𝙼𝚎𝚗𝚞 $𝟷𝟶𝟾𝟾
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3份不同嘅Set lunch 由appetizers到main course水準都好，甜品就fairly ok 啦（個人唔好食杏仁膏）。Appetisers:1. 蕃茄龍蝦湯正2.燒八爪魚勁好味3. Parma ham and cheese so far so good Main courses:1. 和牛又厚又滑2. 香煎雞髀個人俾300分3. 蜆肉意粉份量足、蜆肉夠，調味都好好
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