Path

位於尖沙咀嘅ᴘᴀᴛʜ，用餐環境屬小巧而安靜的八座位廚師餐桌形式，廚師 ᴛᴏɴʏ ᴍᴏᴋ 以及前台 ꜱᴇᴀɴ 會在開放式廚房前處理所有細節，氣氛輕鬆。餐單以時令食材為主，融合粵菜背景與現代西式技法。全場只有八個座位，可以近距離睇住廚師準備食物。.主廚ᴛᴏɴʏ ᴍᴏᴋ來頭唔簡單，爸爸係粵菜廚師，自己曾經喺幾間極具名氣的米芝蓮餐廳磨練廚藝再自立門戶開店，將傳統中式味道用現代手法重新演繹。.今次試咗佢哋嘅秋季餐單，一共有九道菜，另外餐有ꜱᴇᴀɴ負責的ᴡɪɴᴇ ᴘᴀɪʀɪɴɢ。第一道啤酒脆杯配茶燻菠蘿同生薑幾有驚喜，脆杯好輕身，菠蘿用咗普洱茶燻過，帶住淡淡甜酸味，生薑醬令成個味道更加清新。蟶子用豉椒同紅尖椒煮，辣辣地幾開胃。最特別係個鵝肝蛋白餅，外脆內軟，鵝肝慕斯好香滑，加埋少少花椒嘅麻味，幾有層次。.之後嘅白烏賊配海膽同木耳係凍食，烏賊片切得好薄，海膽好鮮甜。茶碗蒸落咗xᴏ醬同魚子醬，滑溜溜嘅蒸蛋同鹹香嘅xᴏ醬出奇地夾。紅鮋魚肉質幾嫩，配自家製酸菜同茄子，味道清爽。豉油雞糯米飯係比較傳統嘅口味，雞肉入味，糯米飯吸晒啲汁好正。.最後嘅花蟹擔擔麵用咗韓式冷麵做法，配埋腰果醬同辣椒油，味道幾新奇。甜品係芋頭配水晶梨同黑松露，芋頭煮得綿密，梨子清甜，成餐飯喺輕鬆氣氛下完滿結束。.ᴀᴜᴛᴜᴍɴ ᴍᴇɴᴜ 💲1380.✿ ᴄʀᴏᴜꜱᴛᴀᴅᴇ · ᴛᴇᴀ ꜱᴍᴏᴋᴇᴅ ᴘɪɴᴇᴀᴘᴘʟᴇ · ɢɪɴɢᴇʀ啤酒脆杯·茶燻菠蘿·生薑✿ ʀᴀᴢᴏʀ ᴄʟᴀᴍꜱ · ᴅᴏᴜᴄʜɪ · ʀᴇᴅ ᴄʜɪʟʟꜱ蟶子·豉椒·紅尖椒✿ ᴍᴇʀɪɴɢᴜᴇ · ꜰᴏɪᴇ ɢʀᴀꜱ • ꜱɪᴄʜᴜᴀɴ ᴘᴇᴘᴘᴇʀᴄᴏʀɴ蛋白餅·鵝肝·花椒✿ ɪᴋᴀ • ʙʟᴀᴄᴋ ꜰᴜɴɢᴜꜱ · ᴜɴɪ白烏賊·木耳·海膽✿ ᴄʜᴀᴡᴀɴᴍᴜꜱʜɪ · xᴏ · ᴄᴀᴠɪᴀʀ茶碗蒸· xᴏ醬·魚子醬✿ ʀᴇᴅ ᴘᴇʀᴄʜ · ꜰᴇʀᴍᴇɴᴛᴇᴅ ᴄᴀʙʙᴀɢᴇ · ᴇɢɢᴘʟᴀɴᴛ紅鮋·酸菜·茄子✿ ꜱᴏʏ ꜱᴀᴜᴄᴇ ᴄʜɪᴄᴋᴇɴ · ꜱᴛɪᴄᴋʏ ʀɪᴄᴇ豉油雞·糯米飯✿ ꜰʟᴏᴡᴇʀ ᴄʀᴀʙ · ᴄʜɪʟɪ ᴏɪʟ· ᴅᴀɴᴅᴀɴ ɴᴏᴏᴅʟᴇ花蟹·辣椒油·擔擔麵✿ ᴛᴀʀᴏ · ᴘᴇᴀʀ · ʙʟᴀᴄᴋ ᴛʀᴜꜰꜰʟᴇ芋頭·水晶梨·黑松露.ᴡɪɴᴇ ᴘᴀɪʀɪɴɢ 💲580…查看更多

🥰 話說喺法國 “波爾多” 返嚟之後 忙住玩, 最開心係喺郵輪上見到 “方藻文” 同埋 “可中師妹”, 快樂不知時日過, 讀者瘋狂追稿, 今日嚟到 Path 探店. 餐廳屬中法混合料理, 設一張8人L型吧枱, 簡單裝修, 重點係睇著大廚 Tony Mok 下廚. 聽講 Tony 係星級餐廳 Amber, Mono, Zen 工係過, 經驗豐富. 晚餐 $1,380+10%, 配酒 $580+10%.啤酒脆杯. 茶燻菠蘿. 生薑. Croustade. Tea Smoked Pineapple. Ginger. 蟶子. 豉椒. 紅尖椒. Razor Clams. Douchi. Red Chili. 蛋白餅. 鵝肝. 花椒. Meringue. Foie Gras. Sichuan Peppercorn. 白烏賊. 木耳. 海膽. Ika. Black Fungus. Uni. 茶碗蒸. XO醬. 魚子醬. Chawanmushi. XO. Caviar. 紅鮋. 酸菜. 茄子. Red Perch. Fermented Cabbage. Eggplant.豉油雞. 糯米飯. Soy Sauce Chicken. Sticky Rice. 花蟹. 辣椒油. 擔擔麵. Flower Crab. Chili Oil. Dandan Noodle.芋頭. 水晶梨. 黑松露. Taro. Pear. Black Truffle.🍺 啤酒脆杯. 茶燻菠蘿. 生薑. Croustade. Tea Smoked Pineapple. Ginger. 杯皮夠脆, 新鮮嘅一體感, 合格.🐚 蟶子. 豉椒. 紅尖椒. Razor Clams. Douchi. Red Chili. 好食嘅, 但豆豉搶味, 唔講唔知食緊蟶子, 有點大材小用.🐚 蛋白餅. 鵝肝. 花椒. Meringue. Foie Gras. Sichuan Peppercorn. 我覺得餅底太甜, 食到鵝肝嘅口感, 但食唔到鵝肝嘅味道.🦑 白烏賊. 木耳. 海膽. Ika. Black Fungus. Uni. 分開食幾有趣, 但撈埋食比例唔啱, 太多烏賊, 食到個口好攰, 海膽唔夠, 俾唔到甜味.🍥 茶碗蒸. XO醬. 魚子醬. Chawanmushi. XO. Caviar. 蒸蛋相對實淨, 配合到湯汁同埋魚子醬.🐟 紅鮋. 酸菜. 茄子. Red Perch. Fermented Cabbage. Eggplant. 首先倒碗湯, 味道似貴州酸湯, 非常吸引, 再將湯倒入蒸熟咗嘅紅鮋, 魚擺明唔係最滑, 酸菜口感好似德國豬手嘅配菜, 撈埋一齊食, 絕了. 今晚驚喜之一.🤗 豉油雞. 糯米飯. Soy Sauce Chicken. Sticky Rice. 師傅花咗好多心機攪雞汁, 可惜豉油味唔夠甘香, 有比較有傷害, 另外, 個汁浸住糯米飯, 點攪?!🦀 花蟹. 辣椒油. 擔擔麵. Flower Crab. Chili Oil. Dandan Noodle. 冷麵感覺清新, 但可能計漏咗蟹嘅海水味, 食到後期好鹹, 扣分.🍐 芋頭. 水晶梨. 黑松露. Taro. Pear. Black Truffle. 芋頭鬆脆, 配合清爽嘅水晶梨, 十個讚!🍪 Petit Four. 炭燒雞仔餅. 懷舊食物, 又真係有炭香味, 掂!🤗 總結: 餐廳樓底唔算高, 傾唔到密計, 扣分. 配酒五杯, 慷慨嘅, 但質素普普通通. 雖然菜式完成度唔穩定, 但設計夠心思, 用餐體驗愉快, 值得一戰. …查看更多

Impressed by the food in Ankoma, I found there is another new restaurant, which open last December, using similar idea but featuring Chinese ingredients and ideas, but prepared using contemporary Western techniques. So today we come to Kimberly Road in TST, to visit Path.After going through the gray sliding door it leads to a small space, with a L-shaped counter able to accommodate 8 customers and everyone able to see clearly Chef Tony Mok and his assistant in action. Tony has a fun and pleasant personality, interacting with the customers frequently. It is great to see they have a full house on the day.The dinner tasting menu costs $1,380 per head, and I also go for the Prestige pairing at $1,280. For the first three starters and geoduck, it is paired with Brut Reserve from Bereche & Fils, a nice grower champagne.The first course is Croustade, made with beer. Inside is a Ginger mayonnaise and Tea Smoked Pineapple. Chef Tony explained the idea comes from his background coming from local walled village, and they typically will start a banquet with a young ginger pineapple dish, so he wants us to experience the same combination in this starter.The second course is Choux, stuffed with Salted Egg Shrimp and a Comte cheese cream, then further shaved lots of Comte cheese on top. The filling has a rich taste, with the umami of the shrimp and savoury of salted egg yolk and cheese combining well in harmony. Another nice small bite to start.The third course is the prettiest among the three starters. Featuring a beautiful looking Purple Sweet Potato tartlet, inside are the whipped cream that is infused with Sweet Vinegar, and some pan-seared Foie Gras. On top are some pickled green apple pieces to provide acidity.The fourth course features Japanese Geoduck thinly sliced and served raw, together with equally thinly sliced Cucumber, which has been marinated in miso for ten days. On top are some prized Caviar, with a sauce made from fermented apricot, cucumber juice, and tomato water. Refreshing and the sauce does not mask the delicate flavours of geoduck.The second wine paired is Pelissero Nubiola 2017 Barbaresco. With a ruby hue, it has lots of black and red fruit, plus good nuttiness. The wine is chosen to balance the palate from the rich broth served in the next course.Taking the concept from rice in seafood broth, the fifth course features charcoal grilled Thai Tiger Prawn, then using the heads of the prawn to prepare a rich and delicious broth, to add to Puffed Rice and Thai Omelet, made by deep-frying egg mixture at high temperature to give a fluffy texture. Intense in flavours, would be even better if the broth is searing hot.The third wine paired is Markus Molitor Wehlener Klosterberg 2020 Pinot Blanc from Mosel, with a citrus, aromatic sur lie bouquet, plus ripe fruit and round palate, there is a nice minerality of saline in the finish which is a good match with fish.The sixth course features a local fish, Painted Sweetlips, with the concept coming from the Sichuan preserved mustard green with fish. Chef Tony asks us to have a taste of the fish soup first, before pouring them into the steamed fish fillet as a sauce. With the homemade Fermented Cabbage, its juice is used to season the soup while the cabbage is charcoal grilled. The dish finishes with slices of bean paste pickled Eggplant, with a bit of green shoots as garnish. Very creative to reimagine the traditional Sichuan cuisine in a totally different way.The fourth wine paired is Domaine Georges Vernay Blonde du Seigneur 2018 from Cote-Rotie. The wine has pleasant Syrah varietal characters, with ripe black fruit, peppers, smoky, but not too tannic. Powerful yet refined to match with the quail.The seventh course is Soy Sauce Quail. The quail is first slow cooked in a soy sauce broth, like the traditional Chinese marinade, before charcoal grilling. The sauce, through repeated use to cook with different meat, has infused the quail with complex and great flavours. Apart from the breast, the dish is served with quail leg, and its heart as a specialty. Very tender and juicy. On the side is a Potato hash brown, crispy on the surface after pan-frying with chicken oil. This is my favourite dish in the evening.The fifth wine paired is Chateau-Chalon 2016. The unique Jura wine is made by Savagnin in the vin jaune style, with its traditional bottle shape. Having a lot of similarity with sherry, but more refined and rounded, the nutty flavours are good match with the dandan noodle.The eighth course is Dandan Noodle. Using the Korean Naengmyeon method to prepare the noodle, with some Flower Crab meat, homemade Chili Oil, and ‘typhoon shelter’ crumbs of deep-fried garlic, breadcrumbs, and chilies. Having elements of the namesake noodle but served in a cold noodle fashion, it is a nice staple food to wrap up the meal.The sixth and last wine paired is Markus Molitor Haus Klosterberg Trockenbeerenauslese Riesling 2018. The TBA is intense yet refined, having nice lemon-scent bouquet and ripe stone fruit, very sweet but balanced perfectly with the acidity.The ninth course takes the idea from mango pomelo sago. With a Coconut mousse and Umeshu jelly added to pieces of Mango, pomelo, and sago, it is a refreshing dessert, not too sweet, and able to help cleanse the palate.The final Petits Fours looks like a burnt Madeleine but is in fact charcoal roasted pu’er tea mochi in the shape of a madeleine. Much better than the French pastry in my opinion, it is not too sweet, with fragrant tea aromas and a chewy texture on the bite. A wonderful finish to the meal with great satisfaction.The bill on the night is $4,543. The food is good and innovative, with the sommelier Jean also providing a good pairing in the wines. Chef Tony also shares that apart from HK people they do draw quite a few New Yorkers as the restaurant is spotlighted in their local TimeOut. I hope we continue to see more such restaurants, which showcase the unique combination of cuisine integrating HK’s multi-cultural harmony to the world.…查看更多

.尖沙咀·高質驚喜中法Fusion.Path 📍尖沙咀金巴利道68號1樓A號舖 . .➰ 今日到訪的「Path」位於尖沙咀金巴利道，店鋪門面裝潢低調優雅，餐廳只有8席位置，以L型長枱圍繞半開放式廚房格局為主，可以近距離欣賞主廚製作美食過程，就座後侍應熱情主動介紹餐廳環境，然後主廚Tony Mak(@tony_mok_1017)亦與我們簡單介紹今日的Menu。.與坊間比較與眾不同的是，主廚崇尚將中菜的食材及風味與現代精緻菜式的創意融合，很多方面的食材及配搭都令我們耳目一新，很有水準。.➿Autumn Menu 💲1380/1       ✥ Wine Pairing 💲580 ✥ Prestige Pairing 💲1280. 𖥕 啤酒脆杯 · 茶燻菠蘿 · 生薑      Croustade · Tea Smoked Pineapple · Ginger  𖥕 蟶子 · 豉椒 · 紅尖椒      Razor Clams · Douchi · Red Chili  𖥕 蛋白餅 · 鵝肝 · 花椒      Meringue · Foie Gras · Sichuan Peppercorn ❀ 白烏賊 · 木耳 · 海膽      Ika · Black Fungus · Uni ❀ 茶碗蒸 · XO醬 · 魚子醬       Chawanmushi · XO · Caviar ❀ 紅鮋•酸菜•茄子      Red Perch • Fermented Cabbage • Eggplant ❀ 豉油雞 ·糯米飯      Soy Sauce Chicken · Sticky Rice ❀ 花蟹 · 辣椒油 · 擔擔麵      Flower Crab · Chili Oil · Dandan Noodle ❀ 芋頭 · 水晶梨 · 黑松露      Taro · Pear · Black Truffle.頭盤部分有三款，朋友最愛茶燻菠蘿配上生薑嘅點綴再配上啤酒脆杯的層次感，酸甜開胃;我最鐘意嘅係第二道，將中式鑊氣惹味嘅豉椒炒蟶子放上脆撻皮上，兼具鮮味惹味創意一身;最後一道係蛋白鵝肝慕絲，外形精緻，入口後有花椒麻香嘅回朔，同樣精彩.接住落嚟，主廚用上北海道海膽配上白烏賊及木耳製成一道湯品俾我地品嚐，賣相精緻入口鮮甜;重頭戲更要數之後，一步步睇住主廚將整盒魚子醬拆盒，再放上茶碗蒸上及配搭XO醬，非常新奇嘅配搭，茶碗蒸質感較平時嘅結實，每啖入口都有魚子醬嘅咸鮮同XO醬嘅惹味，味道層次非常複製有驚喜，絕佳嘅配搭。之後一道係香煎紅鮋佐上酸菜及茄子，加上秘製湯汁，中和返之前嘅油膩感。.主菜環菜都有兩大品項，首先係招牌豉油雞，主廚分享創作靈感源於佢父親以前做中式燒式燒味起家，於是乎佢就將豉油雞融入到佢嘅菜式上，甚至成為餐廳招牌菜之一，豉油雞入口非常嫩滑，配上糯米飯更為相得益彰，非常滿足。另一道則是將花蟹拆肉，放於擔擔麵之上，擺盤賣相非常一流，似是西式意粉，入口又意想不同嘅麻香擔擔麵汁，好夢幻。.甜品環節，主廚先是將完整松露放置係我地面前觀賞，再慢慢將金黃芋頭及水晶梨等配搭一起，最後將松露一片片刨出，視覺效果及儀式感都滿分，另外仲有即製麻糬雞蛋仔，非常煙韌，出色。.➰總結餐廳主打中西創意料理，整個用餐體驗都有驚喜，主廚與侍應更不時與客人互動分享，食物水準部分相當令人滿意，少有地將眾多中式料理風格融合嘅餐廳，值得推薦。.…查看更多

好友生日飯去試下親既 fusion 菜地方係金巴利道building 上1/F 都幾隱蔽餐廳8 個位 我地當晚full house 一入座安頓好，有個好熱情既waiter招呼chef 都好有笑容地打下招呼歡迎下頭盤有三款茶燻菠蘿一上就好濃烈既煙燻香+生薑點綴is a good starting 鵝肝 +甜醋+紫薯 完全想像唔到既配搭入口又有一種一拍即合既味道3 款前菜都好有驚喜 好有趣 好fresh 主菜比較驚艷既係細鱗，豉油雞同擔擔面先喝一口魚湯 再倒落去細鱗魚上，加埋自家制酸菜好鮮甜 好開胃 又唔會太酸豉油雞如果無記錯chef 師承中廚爸爸 加上 chef 自己再將雞煙燻 肉質滑嫩 配埋雞油煮過既蘿蔔糕 勁香擔擔面 樓對平時食既無咁重口味 , 淡淡麻香仲有自家辣椒油 再加埋好大舊己花蟹肉 勁飽都要食埋甜品 chef 話4個字 楊枝甘露 都好好食Fusion 菜好多時都係食suprise 今次呢個餐廳不論主菜，配菜，醬料都好matchchef 話因為summer menu 所以酸酸甜甜為主遲下秋天menu 會以香氣入饌 到時再留意下…查看更多

𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑷𝒂𝒕𝒉𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑇𝑠𝑖𝑚 𝑆ℎ𝑎 𝑇𝑠𝑢𝑖𝐶𝑢𝑖𝑠𝑖𝑛𝑒🥂: 𝐹𝑢𝑠𝑖𝑜𝑛 𝐶𝑢𝑖𝑠𝑖𝑛𝑒🇯🇵🇫🇷✨ 𝗣𝗮𝘁𝗵由主廚Tony Mok主理，佢將經典中菜用創意同現代手法重新演繹，融入西式烹飪技巧來提升傳統風味。餐廳嘅理念係將中式元素同特別調味結合，打造出精緻又創新嘅菜式🤏餐廳設計以綠色為主調，象徵 renewal and growth，營造活力同舒適嘅氛圍。餐廳只有8個座位，環境 intimate，係Causal既環境下享受Fusion菜⚜️氛圍輕鬆唔拘謹👍🍽️ 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐦𝐞𝐧𝐮🍴$1280𝟭. 𝗖𝗿𝗼𝘂𝘀𝘁𝗮𝗱𝗲 • 𝗧𝗲𝗮 𝗦𝗺𝗼𝗸𝗲𝗱 𝗣𝗶𝗻𝗲𝗮𝗽𝗽𝗹𝗲 • 𝗚𝗶𝗻𝗴𝗲𝗿 🍍靈感源自廣東著名既「九大簋」。啤酒脆杯以炭火燒烤焦糖菠蘿為主角，配搭普洱糖漿，包係啤酒麵糊中，最後綴以生薑蛋黃醬✨燻菠蘿酸甜開胃，後勁有生薑嘅微微辣味𝟮. 𝗥𝗮𝘇𝗼𝗿 𝗖𝗹𝗮𝗺𝘀 • 𝗗𝗼𝘂𝗰𝗵𝗶 • 𝗥𝗲𝗱 𝗖𝗵𝗶𝗹𝗶 🌶️蟶子肉質爽甜，豉椒味香濃，紅尖椒帶嚟輕輕辣勁，幾惹味𝟯. 𝗠𝗲𝗿𝗶𝗻𝗴𝘂𝗲 • 𝗙𝗼𝗶𝗲 𝗚𝗿𝗮𝘀 • 𝗦𝗶𝗰𝗵𝘂𝗮𝗻 𝗣𝗲𝗽𝗽𝗲𝗿𝗰𝗼𝗿𝗻🦢蛋白餅輕脆，鵝肝入口即化，花椒帶來微微麻感，味道幾複雜有層次𝟰. 𝗚𝗲𝗼𝗱𝘂𝗰𝗸 • 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 • 𝗖𝗮𝘃𝗶𝗮𝗿🥒象拔蚌鮮甜爽口，青瓜清新，最後用左魚子醬點綴𝟱. 𝗧𝗶𝗴𝗲𝗿 𝗣𝗿𝗮𝘄𝗻 • 𝗣𝘂𝗳𝗳𝗲𝗱 𝗥𝗶𝗰𝗲 • 𝗨𝗻𝗶🦐虎蝦肉質彈牙，飯用左脆米🌾增加口感，海膽Creamy又濃郁🤏未上菜已經陣陣香氣𝟲. 𝗣𝗮𝗶𝗻𝘁𝗲𝗱 𝗦𝘄𝗲𝗲𝘁𝗹𝗶𝗽𝘀 • 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗖𝗮𝗯𝗯𝗮𝗴𝗲 • 𝗘𝗴𝗴𝗽𝗹𝗮𝗻𝘁 🐟細鱗魚肉嫩滑，酸菜酸香開胃，茄子煮得軟熟，味道平衡𝟳. 𝗦𝗼𝘆 𝗦𝗮𝘂𝗰𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 • 𝗧𝘂𝗿𝗻𝗶𝗽 𝗖𝗮𝗸𝗲 🐔豉油雞香滑入味，蘿蔔糕香口，有傳統味道𝟴. 𝗙𝗹𝗼𝘄𝗲𝗿 𝗖𝗿𝗮𝗯 • 𝗖𝗵𝗶𝗹𝗶 𝗢𝗶𝗹 • 𝗗𝗮𝗻𝗱𝗮𝗻 𝗡𝗼𝗼𝗱𝗹𝗲🦀花蟹肉鮮甜，辣椒油香辣，擔擔麵冰凍滑溜，撈埋炸蒜好香口𝟵. 𝗖𝗼𝗰𝗼𝗻𝘂𝘁 • 𝗠𝗮𝗻𝗴𝗼 • 𝗨𝗺𝗲𝘀𝗵𝘂🥭Fusion版既楊枝甘露✨椰子同芒果香甜清新，梅酒帶微微酒香…查看更多

Path的Tasting Menu以中西融合為特色，每道菜都注重層次與創意，主廚Tony的米芝蓮背景使其料理兼具精緻與驚喜，非常值得一試✨.9-Course Tasting Menu $1380 .1️⃣Croustade • Tea Smoked Pineapple • Ginger頭盤以茶熏菠蘿搭配生薑末，菠蘿經過煙薰後酸味減輕，香氣更濃郁，而生薑的微辣帶來層次分明的口感，整體清爽開胃！.2️⃣Choux • Salted Egg Shrimp • Comte泡芙內夾咸蛋黃蝦仁，外層鋪上康提芝士，咸蛋黃的咸香與芝士的濃郁完美融合，口感酥脆與綿密交織，意想不到的組合！.3️⃣Foie Gras • Sweet Vinegar • Purple Sweet Potato鵝肝與紫薯的搭配看似簡單，但加入甜醋後形成酸甜平衡，醋的酸味喚醒味蕾，紫薯的甜味中和鵝肝的油膩，口感對比鮮明～.4️⃣Isaki • Mikan • Caviar伊佐木魚生鮮甜，搭配蜜柑醬汁的酸甜，魚子醬的咸鮮則提升整體風味，賣相精緻且味道層次豐富！.5️⃣Steamed Egg White • Clams • Nori Oil • Uni蒸蛋白如豆腐花般絲滑，花甲鮮甜，海苔油增添海洋風味，海膽的濃郁使整體口感更creamy！.6️⃣Threadfin • Wide Rice Noodle • Fermented Carrot馬友魚肉質嫩滑，底下鋪有自製陳村粉，吸滿發酵辣椒甘筍醬汁，微辣帶酸甜，醬汁靈感來自北歐發酵技術，風味獨特～.7️⃣Duck • Potato • Strawberry Kosho鴨胸經慢煮與煎香，肉質粉嫩多汁，搭配士多啤梨（草莓）與辣椒調制的醬汁，甜辣交織，創新且開胃！.8️⃣Flower Crab • Chili Oil • Dandan Noodle擔擔麵以花蟹汁與腰果醬調制，微辣麻香，麵條手工梳理防止粘連，而且配合手心溫度，搭配炸蒜粒增添脆感！,9️⃣Coconut • Mango • Umeshu融合椰子、芒果與梅酒的甜品，帶有果香與酒香的層次感…查看更多

$1380/位 中法fusion菜💗加入中式元素的法國菜! 精緻又好味🥰/✨Croustade · Tea Smoked Pineapple · Ginger一口size的小果撻酸酸甜甜的菠蘿 帶有啤酒味味道特別 又精緻🍍.✨Choux · Salted Egg Shrimp · Comte迷你泡芙包著爽彈口感的黃金蝦🦐泡芙上濃郁康提起司🧀味道鹹香又豐富.✨Foie Gras · Sweet Vinegar · Purple Sweet Potato提子粒的甜味🍇鵝肝的鮮味 加上紫薯脆片多次層的味道口感 正🥰.✨Isaki · Mikan · Caviar蜜柑果皮和果肉所製的醬汁🍊配上伊佐木片.✨Steamed Egg White · Clams · Nori Oil · UniCreamy滑嫩蒸水蛋加新鮮花甲 鮮甜海膽🌊鹹香海苔酒特別又和諧的鮮味配搭😍 正 推薦.✨Tai · Wide Rice Noodle · Fermented Carrot辣味醬汁鹹鮮蒸真鯛魚塊 保留魚肉鮮嫩🐟魚香味濃郁.✨Duck · Potato · Persimmon Kosho整塊鴨進行烹調🦆鴨味香膻 口感煙煙韌韌.✨Flower Crab · Chili Oil · Dandan Noodle韓式的擔擔麵🍝配上腰果醬汁和自製辣椒油再加上花蟹和炸蒜麵包糠 味道和口感都很豐富 正👍.✨Coconut · Mango · Umeshu 特色楊枝甘露🍧椰子慕思 梅酒啫喱 西柚汁加上芒果西米露🥭.✨炭燒mochi外表像是瑪德蓮的燒麻糬🔥外層像餅乾般香脆 內裏麻糬煙煙韌韌 有驚喜🤩/…查看更多

五一長假期我決定留港消費！！！意外發現左呢間中法fusion 菜✨每位$1380試齊晒9道菜🥳每道都令我深深感受到大廚Tony嘅用心設計，融合法式同中式嘅材料同埋烹調方式，而成嘅美味佳餚。頭三款小食都非常開胃🤤我最中意係啤酒脆杯 - Tony本身係圍村人，將九大簋嘅元素加入，第一道菜就配上菠蘿，微微酸非常開胃另一款小食由泡芙夾住咸蛋黃蝦，再灑上一層芝士雨🧀咸香拿捏得剛剛好最後一款小食更有驚喜😳外表睇唔出係有鵝肝，但係充滿油脂香，而且同甜醋勁夾，層次感十足！伊佐木刺身非常新鮮，鋪滿魚子醬同金箔後更加吸睛👀同蜜柑製嘅醬汁撈埋一齊食，感覺好清新之後係一道非常暖胃嘅菜式 - 蒸蛋白（豪華版🤣）材料有花甲、海膽，真係好鮮甜，海苔油就令香氣更突出墊於陳村粉上嘅馬友亦冇令我哋失望，嫩滑之餘，微辣嘅調味亦都令我越食越上癮而我最最最最最喜愛嘅就係主食 - 鴨胸💯經過大廚Tony反覆地慢煮及煎香，肉質真係超粉嫩；特製嘅士多啤梨辣醬亦都好溫和，同時亦都幾解膩馬鈴薯口感超好，感覺就似薯餅咁呀🤣差不多尾聲，Tony再獻上擔擔麵 - 用水冷麵嘅方式捲起素麵，非常用心～甜品十分精緻 -用西米、芒果、柚，配搭椰子慕絲、梅酒啫喱、青檸皮重新演繹本地經典嘅楊枝甘露👏🏻👏🏻👏🏻一啖生果一啖慕絲咁食，真係驚艷了我的味蕾🤌🏻後來先知道原來Tony 曾經係世界各地唔同嘅米芝蓮餐廳工作過，難怪每一道菜咁有心思咁高質🫰🏻…查看更多

.今次帶大家走進一間中法Crossover嘅餐廳，呢間Path就位於尖沙咀，呢間Fine Dining餐廳裝修風格簡約，最多只可以坐到8個人。不過呢間小小店舖，竟然可以食到中法Fusion菜式，食物非常高質，係由曾經起多間米芝蓮餐廳任職嘅Chef Tony Mok作為主廚。-Chef Tony Mok曾樓起Amber、Mono、Zen做過，當中Amber相信大家都吾陌生，係香港好有代表性嘅三星米芝蓮餐廳。所以吾好睇呢間餐廳細，但係可以當Bar枱形式，近距離觀賞Chef Tony Mok烹調，真係好似睇緊藝術表演甘，好享受。-今次我食嘅係價值$1,380嘅Tasting Menu，由前菜到甜品，足足有9道菜。-Croustade • Tea Smoked Pineapple • Ginger睇落金黃色，見到就好吸引，食落酸酸甜甜好開胃。-Choux • Salted Egg Shrimp • Comte口感非常豐，外酥內軟，配上咸香嘅蝦肉，超好食。-Fole Gras • Sweet Vinegar • Purple Sweet Potato呢個鵝肝味道同樣出色，鵝肝嘅油脂、甜醋嘅酸、紫薯嘅甜，味道口感都好有層次感。-Isaki • Mikan • Caviar伊佐木好有口感，加上魚子醬，口感更加豐富，賣相亦都好Grand，另外蜜柑嘅酸甜又再令到味道更加提升。-Steamed Egg White • Clams • Nori Oil • Uni花甲勁大隻，而且海膽勁鮮甜，配上泰國嘅海苔油，鮮味十足好Creamy。-Tai • Wide Rice Noodle • Fermented Carrot陳村粉同真鯛呢個組合真係估吾到甘夾，成個賣相勁吸引，味道好啱我口味，有微微嘅辣味，真鯛食落更加鮮味。-Duck • Potato • Strawberry Kosho鴨胸勁過多次碳燒同Rest，中間非常粉嫩，食落好有咬口，一D都吾膩，配上薯仔製成嘅年糕，口感好特別。-Flower Crab • Chili Oil • Dandan Noodle以韓式水冷麵嘅做法製作擔擔麵，加上腰果汁花奶，望落去好Creamy，之後再放上大量炸蒜、花蟹肉同辣椒油，味道有別於一般嘅擔擔麵，食落清新當中帶點辣。再配上個花蟹滿湯，真係好鮮味。-Milk Mochi • Sweet Potato • Ginger • Sesame最後嘅甜品都好有驚喜，牛奶麻薯加上薑汁撞奶，食落吾會太甜，而且口感煙靭。之後仲有個飯後果添，係琵琶果，上面加左少少鹽同胡椒，真係大滿足。-…查看更多

中法合壁 · 廚師發辦 餐廳主廚來頭不小，曾任職香港三星餐廳 Amber、一星餐廳Mono 及新加坡三星餐廳 Zen等。 Tasting menu 九道菜$1388 ⭐️ 茶燻菠蘿生薑蛋黃醬撻 ，搭配特別⭐️黃金蝦球配康堤芝士泡芙，味道咸鮮⭐️鵝肝配甜醋、紫薯撻，味道偏酸⭐️伊佐木刺身配魚子醬蜜柑醬汁，刺身鮮味突出。⭐️花蛤海膽蒸蛋白配海苔油，味道清新，完全是大海味道，Creamy 😍⭐️自家制陳村粉配馬友，馬友好嫩滑，醬汁味道偏辣，小小似青咖喱。⭐️乾式熟成鴨胸配薯仔年糕，當晚MVP ，第一次吃Dry aged 鴨胸，廚師當晚不斷炭燒及靜置，達到外面焦香，裡面完美medium rare ，肉味濃郁⭐️花蟹蟹肉擔擔麵搭配避風塘炸蒜、辣油，飽肚⭐️牛奶麻糬配薑撞奶、叮叮糖⭐️熊本縣士多啤梨，飯後果作整晚收結當晚每一道菜都展現了主廚作為圍村人及法廚中西合璧的創意。主廚、侍應好友善，亦多謝同枱客人請飲酒，令我呢個I 人都好盡興 🙂 人均$1500📍Path (尖沙咀)尖沙咀金巴利道68號1樓A號舖…查看更多

呢間新開嘅Fusion Fine Dine融入中式元素嘅法國菜，拿捏得恰到好處，一啲都唔會突兀，只有八個吧枱嘅位置，可以近距離觀察到主廚嘅烹調手法同埋可以同食客交流，更加有親切感，成餐飯不斷聽主廚嘅介紹同埋享用美食，成個過程好舒適($1380/pp)煙燻菠蘿啤酒脆杯🍍致敬主廚兒時圍村飲食記憶，果木燻香縈繞的爆汁菠蘿粒與酥脆啤酒泡芙碰撞，瞬間喚醒味蕾康提芝士黃金蝦泡芙🧀法式優雅，鹹蛋黃慕斯裹挾蝦肉鮮甜，頂上康提芝士昇華鹹香層次卻不喧賓奪主鵝肝撻🦆豐腴肝醬鵝中段慢慢滲出，脂香四散，當中嘅甜醋中和咗油膩感，平衡得好好伊佐木蜜柑魚子醬🐟將伊佐木，蜜柑，魚子醬拌勻，鮮甜集於一身，三鮮合璧花甲海膽蒸蛋白🥚蒸到恰到好處好滑溜，能夠突顯每樣食材嘅鮮味，互相輝映，花甲肥美飽滿，海苔油鹹香味道更加吊起食材嘅鮮味馬友蒸陳村粉🐟手作陳村粉，誠意滿分鴨胸🦆鴨胸反覆炙烤及靜止，肉質緊致花蟹擔擔麵🍜韓式水冷麵做法邂逅川渝魂靈。腰果醬打底，避風塘蒜酥點睛，中間仲會蟹殼熬煮的清湯牛奶麻糬🥛童趣作結，牛奶麻糬沾滿咗懷舊叮叮糖，面頭嘅薑汁撞奶泡沫質感輕盈靜岡士多啤梨🍓甜美嘅結尾…查看更多

✅️由Chef Tony主理，經驗豐富 @tony_mok_1017✅️每道菜大廚會親自介紹背後烹飪手法、食材選擇等巧思，使人大開眼界✅️主推粵菜元素的中式FUSION Tasting Menu✅️融入多種烹飪元素，每道菜式味道獨特，滿是驚喜✅️獨特的料理獻給獨特的那位，每位$1380絕對值得🐈前菜：1. 泡芙•黃金蝦•康提起司乍看不過是簡單的泡芙，實際暗藏乾坤以鹹蛋黃炒製的黃金蝦口味鹹香入味，配上芝士和香脆泡芙，口味口感充滿層次，奧妙無窮。2. XO醬•帶子•西蘭花經主廚介紹，才得知外層紅色的“花”居然是紅蘿蔔製成搭配XO醬、西蘭花和切細的帶子，味道鮮甜細緻3. 金華鯖•車厘子•大根醬汁使用車厘子和蕃茄製作，酸酸甜甜魚片經醃製處理，肉質軟嫩，搭配醬汁及切絲的大根，很是特別。🐈主菜：4. 蒸蛋白•花甲•海苔油•海膽可能是全晚最特別的菜式之一。平凡的蒸蛋白，居然融合了海膽的濃郁鮮甜配合海苔油、花甲的調味下，鮮味更上一層。最特別的是以泰國小老闆製成的海苔油，特有的鮮甜以及熟悉的味道，熟悉中又顯得十分特別。5. 馬友•陳村粉•發酵辣椒甘筍馬友魚肉質滑嫩鮮甜，用腰果醬調味，並配上發酵辣椒甘筍，非常搭配發酵辣椒使用了特別的處理手法，雖是辣椒卻一點也不辣6. 花蟹•辣椒油•擔擔麵採用類似韓國水冷麵的做法，麵條絲滑，混合特製辣椒油和花蟹肉，再拌以炸蒜、炒辣椒、麵包糠，香味十足且口感豐富。🐈甜品：7. 牛奶•麻糬•番薯•生薑•芝麻牛奶麻糬同時加入生薑芝麻番薯的味道，口感豐富卻並不相沖，反而有一種特別的融合感。不會太甜，麻糬綿密彈牙，為整餐畫上完美句號。…查看更多

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. …查看更多

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…查看更多