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新派法式菜crossover中式元素高質fine dinning，年輕主廚Tony將中菜常見用到嘅食材，用西式烹調技術，大膽創新，精緻法式擺盤，完美融合，令人耳目一新。🔄Choux。Salted Egg Shrimp。Comte將中式嘅鹹蛋黃蝦仁菜式做成餡料，放入迷你泡芙中，刨上comte cheese，one bite size appetizer。🔄XO。Scallop。Broccoli將中菜XO醬西蘭花帶子演變，新鮮帶子做他他，搭配自製 XO 醬，西蘭花充滿炭燒香氣，紅蘿蔔片做撻底，口感層次豐富。🔄Saba。Cherry。Daikon鯖魚用一夜乾嘅方法，突出鹹鮮味，車厘子同醋做汁，白蘿蔔絲切成麵條狀，帶點和風，令人印象深刻。🔄Steamed Egg White。Clams。Nori Oil。Uni滑嫩蒸蛋白搭配濃郁海膽汁，花甲鮮甜，泰國海苔油，鮮味滿分。🔄Threadfin。Rice Noodle。 Fermented Carrot and Chilli蒸馬友與陳村粉，搭配自家用紅蘿蔔、辣椒、香茅發酵十日加忌廉做醬汁，展現傳統與創新結合。🔄Flower Crab。Chili oil。Dandan Noodle用韓式水冷麵做法，將經典擔擔麵，加上避風塘炸蒜粒，帶來全新味覺體驗，香辣適中。🔄Milk Mocha。Sweet Potato。Ginger。Sesame甜品部分，用嶄新嘅方法，將薑汁撞奶、牛奶麻糬、薑煮番薯粒，芝麻糖，用全新演繹，滿足又不膩。PATH 不僅用上高品質食材，在味道上創新，更在擺盤上展現了藝術感，欣賞厨師手藝，無論是視覺還是味覺，令人難忘fine dining體驗。Tasting menuDinner $1380pp菜單會因應季節食材而有所調節
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Dinner. A compact space with dining bar counter seating 7; overlooking chef duo at work. One set menu priced at HKD 1,380.Here’s what we had.Crisp, golden crust cradling smoky-sweet pineapple elevated by the zing of ginger Mayonnaise. Chef explained this dish was based on his 圍村 experience.Pastry bite topped with umami-rich Salted Egg Shrimp and nutty Comté cheese. Tartlet of Silky Foie Gras, Pickled Apple and earthy sweet potato.Delicate Isaki (伊佐木) dazzled with Caviar in a mandarin orange sauce.Egg White Steamed with Clams and Uni in Xiaoxing Wine and Thai Nori Oil.Threadfin served on 陳村粉, all supposedly tied together by a pungent, fiery Sauce made with Fermented Carrot and Chili. No sauce for me here- since I requested no spicy. Duck Breast (aged for 7 Days) charcoal-grilled and rested to rosy perfection, boasting a smoky crust and succulent interior. Served with golden potato hashbrown and adding intrigue, a sweet-spicy paste made from chili peppers and Persimmon fermented for 21 days.A playful Korean twist on Sichuan classic: noodles (hand-pulled and hand-curled the fine Korean way) tossed in nutty cashew-almond sauce and garlicky crumbs, crowned with sweet Flower crab. Mine sans Chili Oil. We were instructed to mix everything first before devouring. Milk Mochi layered with Sesame Candy and Sweet Potato topped with Ginger Milk Foam.Shizuoka StrawberriesIn summary: avant-garde eatery where chef duo managed to expertly exert their talents to the full in a confined kitchen space, presenting a meal with French finesse and Asian-inspired bold flavors.
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主廚Chef Tony曾在多間米芝蓮餐廳工作多年，擅長將西式技巧x現代中菜融為一體，中西合璧。全晚飯局果然每道菜都有驚喜，味道層次豐富，搭配有心思✨餐廳裝潢簡約型格，坐到8個人，店面雖然不算大，但座位之間有一定嘅間距，送上每樣食物時Chef都會講解道菜用咩材料同方式去煮。晚市只提供tasting menu $1,380pp，加$580有wine pairing，需要提前訂枱。Staff又nice又專業，開心🥳▶ 1. Croustade • Tea Smoked Pineapple • Ginger啤酒脆杯•茶燻菠蘿•生薑頭盤已經有少少被驚豔到👑茶燻菠蘿搭配生薑嘅微辣，口感層次分明，食落去非常refreshing，100分starter⭐️ ▶ 2. Choux • Salted Egg Shrimp • Comte泡芙•黃金蝦•康提起司鹹蛋黃同蝦做餡，配芝士味鹹鹹香香，夾！▶ 3. Foie Gras • Sweet Vinegar • Purple Sweet Potato鵝肝•甜醋•紫薯口感對比鮮明，成個組合好開胃▶ 4. Isaki • Mikan • Caviar伊佐木•蜜柑 •魚子醬鮮甜嘅伊佐木配魚子醬，鮮味加倍，賣相精緻又高貴▶ 5. Steamed Egg White • Clams • Nori Oil • Uni蒸蛋白•花甲•海苔油•海膽入口creamy絲滑，滑到似豆腐花咁，花甲鮮甜，加咗海苔油係畫龍點睛▶ 6. Threadfin • Wide Rice Noodle • Fermented Carrot馬友•陳村粉•發酵辣椒甘筍馬友肉質軟嫩滑身，底下放咗陳村粉吸晒所有醬汁好好食▶ 7. Duck • Potato • Strawberry Kosho鴨胸•馬鈴薯•士多啤梨辣椒鴨胸靜置鎖住肉汁，切厚片呈好靚嘅胭脂粉紅色，又腍又juicy▶ 8. Flower Crab • Chili Oil • Dandan Noodle花蟹・辣椒油・擔擔麵麵條有口感又掛醬，同蒜香脆片、麵包糠、辣椒碎，微辣麻醬攪勻成件事啱啱好！▶ 9. Milk Mochi • Sweet Potato • Ginger • Sesame牛奶麻薯•蕃薯•生薑•芝麻以薑汁撞奶做foam，生薑微辣感令成個甜品多咗一層層次，麻薯帶淡淡奶香，加埋番薯粒好有口感
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餐廳融合了高級新派法式菜和中菜的精髓，呈現出令人驚嘆的美食體驗。這裡的開放式廚房讓客人可以近距離觀看廚師的每一個步驟，甚至可以與廚師近距離交流。僅提供八個座位的限量設置，每晚僅供應一場晚餐，確保每位客人都能享受到尊貴的服務和美味的菜餚。每位$1380Croustade • Tea Smoked Pineapple • Ginger啤酒脆杯搭配茶燻菠蘿和生薑，帶來獨特的口味組合，清新而令人驚喜。Choux • Salted Egg Shrimp • Comte泡芙搭配黄金蝦和康提起司，散發出濃厚的鹹香味道，口感豐富。Foie Gras • Sweet Vinegar • Purple Sweet Potato鵝肝搭配甜醋和紫薯，展現出豐富的層次和美妙的平衡。Isaki • Mikan • Caviar伊佐木魚搭配蜜柑和魚子醬，給人一種新鮮而豐富的味覺享受。Steamed Egg White • Clams • Nori Oil - Uni蒸蛋白搭配花甲、海苔油和海膽，帶來獨特的口感和風味。Threadfin • Wide Rice Noodle. Fermented Carrot馬友魚搭配陳村粉和發酵辣椒甘筍，展現出新鮮和微酸的風味。Duck • Potato • Persimmon Kosho鴨胸搭配馬鈴薯和柿辣椒，給人留下深刻的印象和豐富的口感。Flower Crab • Chili Oil • Dandan Noodle 花蟹搭配辣椒油和擔擔麵，帶來濃厚的風味和令人愉悅的口感。Milk Mochi • Sweet Potato • Ginger • Sesame牛奶麻薯搭配蕃薯、生薑和芝麻，結束這頓美食之旅，帶來甜蜜的收尾。這家餐廳不僅提供令人垂涎的菜餚，還營造出獨特的用餐氛圍，讓每一位客人都能享受到高品質的美食和服務。
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主廚Tony在創意中法菜式上展現了卓越的技藝，每道菜都令人驚艷。首先，Choux Salted Egg Shrimp Comte外酥內軟，鹹香交織。接著，XO Scallop Broccoli的搭配特別，XO醬增添了濃郁的風味。Saba Cherry Daikon則酸甜平衡，清新開胃。Steamed Egg White Clams Nori Oil Uni，鮮嫩的蒸蛋白與海鮮的結合呈現出層次分明的口感。此外，Threadfin Rice Noodle Fermented Carrot and Chili，味道濃郁卻不油膩，融合了傳統與創新。Flower Crab • Chili Oil Dandan Noodle則香辣可口。最後，Milk Mochi • Sweet Potato • Ginger • Sesame，為整餐畫上了完美的句號，令人滿意。
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