SOMM

營業中

休息中

Environment⭐️⭐️⭐️⭐️The restaurant has a open setting and quite fancy. ✨The showcase of all sorts of alcohol at the bar is luring. 🤩🥂Services⭐️⭐️⭐️⭐️⭐️The staffs are friendly and able to accommodate our needs. 👨‍✈️The atmosphere is nice.Food⭐️⭐️⭐️⭐️StarterThe starter at M.O. weekend brunch is always impressive! I really love the Duck Rillettes with Foie Gras & Buckwheat Cracker. 🦆It was rich in foie gras yet light and in jelly texture. 🤤If you prefer strong flavour, you can even add the 36 Months Matured Palet

今次黎左試SOMM的lunch 散叫 叫左Bbq beef short rib "charsiu style" + Grilled pork belly + Oyster + Ravioli + Seared scallops + Soufflé （按喜愛程度排） 👍🏻叉燒style 的rib煮法非常好特別 好有口感 好香👍🏻串燒豬腩肉配搭洋蔥好夾 推薦 👍🏻Oyster 好鮮👌Rivioli不過不失 個人中意creamy啲既 配搭幾新穎👌帶子配上醬汁幾香👌朱古力Soufflé 係呢度好出名 好重朱古力味

讚1 任飲Brunch既酒係值呢個價既 同埋侍應都講解得幾好 以任飲既brunch黎講 呢度的確係抵2 部份嘢食係好味既 麵包出色 鬆酥有牛油香 頭盤既帶子都夠鮮甜 甜品既朱古力好味 夠濃3 上酒好爽快彈1 等嘢食係耐既2 張檯係細既 基本上擺唔落啲嘢食3 主菜失左手 魚同雞都過熟 以一間星級酒店黎講係有啲差

Came here to celebrate a friend’s birthday. Had their 5-course menu which came with a prawn taco, scallops, fish fillet, beef char siu, foie gras tart and their signature soufflé.My favourite were the prawn taco (super fresh and tasty), beef char siu (very tender and I love how it was a little crispy on the outside and juicy on the inside) and foie gras tart (yummy but a little heavy, girls don’t be able to eat more than a slide). I’m not a big fan of dessert but their signature soufflé was grea

放假要食好啲今次揀咗SOMM食brunch睇相以為餐廳好大 但去到都覺得幾迫 無乜空間感價錢分$748 $848 $1148到時上網登記嘅話 可以由$748 free upgrade到$848就算原價$848有90 Minutes Free Flow Champagne, Sake, White Wine….以酒店free flow brunch嚟講 價格好似都算幾合理Starter 份量同種類 多到有啲誇張😂款款都好精緻 未食已經覺得好開心包包 Earl Grey Brioche Feuillete鬆脆嘅包包入面 係一pat Earl grey味好濃郁嘅cream 好好味Poppy Seed Bun (signature 真係好多芝麻 芝麻味又重正常應該會覺得香(但唔食芝麻嘅我😀 好唔覺意咁整走咗啲🤫質感好軟熟 配butter/ jam都正Sourdough Bread 偏硬咗少少🤏🏻未去到好喜歡🫢係中上質素嘅包包籃Jam係另一個重點有個係類似青蘋果醬(?)🍏7成甜 3成酸 清新路線 啱晒我Duck Rillettes with Foie Gras & Buckwheat Crack

有幸被邀出席紅酒活動， 嚟到 SOMM 參加 紅酒介紹加 food pairing ， 完完全全感受到果份功力係何其深厚～ 松葉蟹配蕃茄 - 松葉蟹新鮮到極，夾埋兩種唔同嘅蕃茄，再飲一啖紐西蘭白酒，錯中複雜嘅味覺衝擊 鵝肝芭菲，朱古力 配 海鹽餅底 - 另一個完全衝擊味蕾嘅菜式，可以同時間食到甜、鮮、咸 各自非常突出但係又唔會 搶其他味道嘅鋒頭。 博多椰菜配燒豬腩肉串燒 - 豬嘅油份 配合 椰菜嘅清爽， 食落唔會覺得好油， 兩種唔同嘅咬口形成強烈對比牛肋肉「叉燒」，之後喺story 剩係 post 相好多朋友都估唔到佢係豬定牛，叉燒嘅濃邊同口感， 牛肉嘅味道同質感，配返個美國紅酒，非常正嘅享受。 最後一度以法國紅酒加芝士 作結， 三種完全唔同風格嘅芝士，令每一口紅酒都有唔同嘅變化， 大開眼界非常之好食嘅一餐， 好西好酒， 完全係會「緃壞味覺」

𓍯 SᴏᴍᴍKɪɴᴅ ᴏꜰ Bʀᴜɴᴄʜ 𓂃Sole reason for visiting Sᴏᴍᴍ @mo_landmarkhk does was to try their 𝐴𝑏𝑖𝑛𝑎𝑜 𝐶ℎ𝑜𝑐𝑜𝑙𝑎𝑡𝑒 𝑆𝑜𝑢𝑓𝑓𝑙𝑒́ 𝑤𝑖𝑡ℎ 𝐶𝑎𝑐𝑎𝑜 𝑆𝑜𝑟𝑏𝑒𝑡 - 𝘵𝘩𝘪𝘴 𝘳𝘪𝘤𝘩 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘭𝘪𝘷𝘦𝘥 𝘶𝘱 𝘵𝘰 𝘵𝘩𝘦 𝘩𝘺𝘱𝘦 🍫 will def be back to try the 𝑈𝑛𝑖 𝐹𝑟𝑒𝑛𝑐ℎ－𝑡𝑜𝑎𝑠𝑡 (was too full!!) 𝐻𝑖𝑔ℎ𝑙𝑖𝑔ℎ𝑡𝑠 ☞︎ও 𝙰𝚋𝚒𝚗𝚊𝚘 𝙲𝚑𝚘𝚌𝚘𝚕𝚊𝚝𝚎 𝚂𝚘𝚞𝚏𝚏𝚕𝚎́ 𝚠𝚒𝚝𝚑 𝙲𝚊𝚌𝚊𝚘 𝚂𝚘𝚛𝚋𝚎𝚝 ও 𝙱𝙱𝚀 𝙱𝚎𝚎𝚏 𝚂𝚑𝚘𝚛𝚝 𝚁𝚒𝚋 "𝙲𝚑𝚊𝚛𝚜𝚒𝚞"ও 𝚁𝚘𝚊𝚜𝚝𝚎𝚍 𝙿𝚒𝚗𝚐 𝚈𝚞𝚎𝚗 𝙲𝚑𝚒𝚌𝚔𝚎𝚗ও 𝙳𝚞𝚌𝚔 𝚁𝚒𝚕𝚕𝚎𝚝𝚝𝚎𝚜 𝚠𝚒𝚝𝚑 𝙵𝚘𝚒𝚎 𝙶𝚛𝚊𝚜 ＆ 𝙱𝚞𝚌𝚔𝚠𝚑𝚎𝚊𝚝 𝙲𝚛𝚊𝚌𝚔𝚎𝚛 ও 𝚂𝚘𝚞𝚛𝚍𝚘𝚞𝚐𝚑 𝙱𝚛𝚎𝚊𝚍, 𝙿𝚘𝚙𝚙𝚢 𝚂𝚎𝚎𝚍 𝙱𝚞𝚗 & 𝙴𝚊𝚛𝚕 𝙶𝚛𝚎𝚢 𝙱𝚛𝚒𝚘𝚌𝚑𝚎 𝙵𝚎𝚞𝚒𝚕𝚕𝚎𝚝𝚎́ও 𝙵𝚎𝚞𝚒𝚕𝚕𝚎𝚝𝚎́ 𝚃𝚛𝚘𝚙𝚎𝚣𝚒𝚎𝚗𝚗𝚎 ❣︎ 𝙱𝚛𝚞𝚗𝚌𝚑 𝚒

Thank you @hk_marketplace and @locationswinfor inviting us. It is enjoyable to have food pairing with Locations wine. Let's see what we tried in pairs😋🍽Matsuba Kani with Fruit Tomato & Wasabi💛New Zealand White Wine📝Typical Marlborough Sauvignon Blanc, Bright acidity and medium intensity with zesty, gooseberry,  limestone, mineral, hint of honey✏️Nice pair with Matsuba crab, jelly and tomato, refreshing starter of the night🍽Foie Gras Parfait, Bitter Chocolate & Sea Salt Tart with Pedro Ximénez❤️️Ita

👉🏻SOMMkind of Brunch💲748For the Menu Including90 Minutes Free - Flow of Sommeliers Selection of Sparkling Wine,Seasonal Cocktails, Fresh Juices, Coffee or Tea-🍽All served for sharing1️⃣Sourdough Bread, Poppy Seed Bun & Earl 2️⃣Grey Brioche Feuilleté Bordier Unsalted Butter & Seasonal Christine Ferber Jam3️⃣Nori Cracker with Bonito Tataki & Tosazu Vinegar Jelly4️⃣36 Months Matured Paleta de Bellota Iberico5️⃣Duck Rillettes with Foie Gras & Buckwheat Cracker6️⃣Hokkaido Scallop Tartare with Wakame& Western Aus

First courseMatsuba Kani with fruit tomato & wasabi配new zealand 白酒日本靜岡蕃茄做底，放上蟹肉，再加蟹湯做成既啫喱碎係面。試左個啫喱碎先，好香濃蟹湯味🤤蕃茄，蟹肉，啫喱碎三樣再一齊入口，🤤🤤🤤支白酒就清香既，有熱帶果香，花香，白果香，飲落清新，西柚，檸檬，草青，少少礦物，餐前飲or配餐前小食都幾好食左飲一飲白酒，降低左個酸度，果味少少岀返；飲完再食就有提升少少蟹味。Second courseFoie Gras Parfait, Bitter Chocolate & sea salt tart with Pedro Ximenez配意大利紅酒個撻好食既，支酒又好飲喎，不過個撻又朱古力又海鹽又鵝肝，我覺得都幾難揾一支wine夾到佢支酒有薰衣草香，熟果醬香，李子，橡木香；飲落有礦物甘草味。Third courseGrilled Japanese park belly skewers, BBQ sauce & Hakata Cabbage 配西班牙酒一層五花肉，一層博多捲心菜，五花肉香口，配捲心菜食就減少油膩感，再加bbq醬，一流

📍SOMMIt has been a while since I last came to SOMM. This time around I came specifically for the return of their roasted Ping Yuen Chicken with girolles, pickled onion,sweet garden pea tartelette ‘À La Française’’ & jus ragout (what a long name 😆). I was told that it is one of the best chicken dishes and I will be missing out if I don’t give it a try during their summer menu.Putting the strong recommendation aside, the dish actually delivered. Great thoughts have been put into the dish to includ

Stayed at Landmark Oriental and ordered a mains from SOMM. It was priced at $398 with room service charge of 15%.Line Caught Medai Grilled on the Skin on the Binchotan, Fermented Bell Pepper, Sichuan Pepper Romanesco & Caramelized White Onion $398 + 15%Presentation was so nice even just in a takeaway box. The medai did have crispy skin. But given the price and the portion, it was really such a fortune.

⏰等左成個月，終於都有得食了！期待左勁耐，最後係絕對冇令我失望既一餐！價錢💰$748-1148，🧆食物就3個選擇都一樣，唔同既只🥂free flow既飲品愈貴價錢，飲既酒就愈多。咁我就簡左💰$848，包嘅酒類就多小小。📍TO START…🥐🥖Sourdough Bread, Parisian Brioche & Signature CroissantBorder Unsalted Butter & Seasonal Christine Ferber Jam個牛角包真係唔得了，好好食，好鬆軟。重有Brioche好鬼香牛油味，完全食唔定口，無鹽牛油都好香好滑，用黎搽Sourdough Bread好正，同其他果醬相比，我就鐘意個牛油多Ｄ！🦪Freshly Chucked Christophe Gaboriau ‘‘ Spéciale De Claire” Oyster, Lemon, Mignonette Sauce 生蠔都幾大隻，而且一Ｄ都唔腥，同埋有少少既海水味 ，加埋檸檬汁同木樨草醬，食落好清新同埋好新鮮。🐟Cured Shima Aji with Green Tomatoes Alo

I went to Somm for the restaurant week dinner menu and it was so good! They have a large selection of wine, and the food was not only plated very nicely, but all the flavors complemented each ingredient of the dish. Its more casual than a fine dining restaurant, but the food was definitely equivalent to one!

📍SOMMBack to try SOMM kind of brunch 3.0. I like that they do change up their menu every now and then so you won’t get bored coming back once in a while. But I am afraid that I like the earlier versions than this 3.0. I’ll just focus on the new items. The freshly shucked Christophe Gaboriau “Spéciale De Claire” Oyster is crunchy and not too salty.Cured Shima Aji with Green Tomatoes, Aloe Vera & Horseradish was refreshing. The Beef Carpaccio with “Bearnaise Emulsion” & Aged Parmesan Reggiano was