Ankôma

營業中

休息中

Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front of the chef, I order a bottle of Planeta Chardonnay Sicilia Menfi DOC 2022 ($1,100), exhibiting ripe yellow fruit and toasted nuts, to go with the Dinner Tasting Menu ($1,488 each). The first course is a tartlet featuring Amaebi, underneath the sweet shrimps the chef has added some green papaya, with also citrus zest on top to give acidity and freshness. The shell of the shrimps is toasted and grounded to powder, sprinkle on top for additional umami and flavours. This canape might look simple, but it imparts great flavours and gets us off with a wonderful start.The second snack highlights Unagi, with the smoked eel put on top of a brioche French toast, sandwiched with a layer of creamy foie gras mousse. In contrast to the refreshing taste of the tartlet, this canape has a richer, more indulgent mouthfeel, having stronger flavours. The savoury of the foie gras matches well with the smokiness of the eel, plus the buttery brioche toast it is a delightful treat.The third course features the seasonal Hyogo Samurai Gold Oyster, with a nice crisp texture and a clean saline taste. The chef has made some shaved ice from virgin Mojito, together with finely diced kiwi, and seasoned with a few drops of mint oil, to provide additional freshness to complement and highlight the flavours of the oyster even further. A creative, smart idea executed with good effect.The fourth course features Hokkigai. The chef has lightly blanched the Hokkaido Surf Clam with sake to bring forward its sweetness, and having the Skirt immersed further in iced water to give a crunchy bite. Together with slices of Chitpolata sausages and mozuku, it is served in rataouille extraction and seasoned with coriander oil. The overall presentation is also very beautiful, winning us over on both visual and taste.There are two choices on the fifth course, in which Ivy has picked Chawanmushi. The steamed egg has been added with snow crab meat, as well as some crab roes to increase flavours. On top there is a rich chicken consommé, with some yamacha-take mushroom, together with a drizzle of bannonegi spring onion oil for additional fragrance. This one is the more delicate option among the two.I have chosen Pasta ($180 additional) instead. The angel hair is cooked in dashi to infuse the pasta with umami taste, before chilling them down for al dente texture. Added with white truffle paste and tsukudani wakame, as well as sturgeon caviar and hanaho flowers on top, when mixed the pasta becomes a true feast of flavours, with the various components reinforcing, and has the stronger taste of the two choices.The sixth course features Amadai in uroko-yaki style, with the scales of the tilefish deep-dried to crispy and edible, while the flesh of the fish remains moist and tender. To go with the fish the chef has made a rich and creamy, very delicious clam sauce, full of umami flavours. Underneath the fish is local-style Stir-fried King offering additional savoury flavours and texture, and the two dill flowers on top is another source of fragrance.The seventh course features Lobster, with the chef using butter to cover the Canadian lobster tail and aged for three days, before grilled on lava stone to mimic a charcoal grill effect, with a touch of lemon juice and peel to freshen up. The sauce is made from dried sakura-ebi and kabocha, drizzled with a few drops of homemade chilli oil to give a hint of spiciness. On the side are oden daikon and oxalis to balance the palate. Very flavourful.There are three options on the eighth course, and we both have picked Pigeon. The Racan pigeon is roasted in yakitori style, with the breast filleted, together with the grilled viscera and thighs on skewers. The chef has used the bones of the pigeon to prepare a yakitori pigeon jus to match, and on the side are some raspberry and jam, giving acidity to balance the taste of the pigeon. Wonderfully delicious.The ninth course is a pleasantly presented Petit Gateau. The soft cream cheese mousse on top wraps the mixed berries jelly inside and sitting on top of a spongy red velvet cake, with a crunchy almond sable crust at the bottom. A honey tuille that looks like twigs, with some small flowers, serves as further decoration, reminding us of cherry blossoms. The dessert is appropriate in sweetness and highly enjoyable.The final course is Mignardise, showcasing a Passionfruit Chocolate, with the dark chocolate encasing some passionfruit puree. The acidity of the passionfruit gives a nice balance to the sweetness of the chocolate, and I would hope to have a cup of espresso together to maximize the overall experience. Consider the whole dining experience, this dinner is truly amazing and deserves a round of applause. The service is good, with the staff friendly and attentive. The chefs are all busy and cannot afford the time to chat with the customers but have explained each course when served. The bill on the night is $4,728 and very reasonable in my opinion. Highly satisfied by the quality and quantity of the food, and seeing all the actions close up, I look forward to returning and try out their signature roasted three yellow chickens next time. 繼續閱讀

— 🫔Tuna Tartare | Seaweed 🥧 Ikura | Potato Salad Tartlet🐚 Oyster | Mojito Shaved Ice | Kiwi🐟 Saba | Green Apple Salad•🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️🦀 Snow Crab Chawanmushi | Chicken Consomme❤️🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce•🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️•🍰 Pistachio Tart | Pistachio Ice-cream—恭喜Chef拿了2025香港米芝蓮Young Chef Award🏅有幸較早前來一試dinner tasting menu 現在應該很難book了🥹各款Starter都很喜歡 很有新意的口感和味道招牌的Caviar Pasta超超超好味道! 😻非常generous的份量 這個combination好難吾好味😋烤三黃雞配雞飯大癲 ❤️風乾熟成後外皮又薄又脆 雞味亦很香濃Overall食物質素味道都execute得很好! 👍不同食材的組合 很有surprise很喜歡!🥰唯一覺得餐廳的格局只有Bar table同晚餐時後再分兩輪就有點太可惜🙃始終是fine dining的expectation希望第時餐廳expand到有table坐 或者坐得舒服點 沒有限制慢慢品嘗就好了😇 繼續閱讀

當日有group gathering，極度嘈吵！環境又侷促。俾fine dine價錢但環境如街市，失望、可笑。另外食物偏向過度調味(利申:本人都算鍾意重味道)，除咗salmon roe tart & chawanmushi 調味恰到好處同和諧之外。例如個龍蝦尾完全食唔到食材嘅味道，反而伴碟嘅蘿蔔仲有記憶點，個蠔得冰味同比kiwi味搶晒。成餐嘅感覺係畫蛇添足，為咗比客人嘅味蕾有特別啲嘅體驗而做多咗。就算撇除用餐體驗對唔住佢嘅價錢之外，埋單$4000可以有更加好嘅選擇。 繼續閱讀

如果香港要拍黑白大廚，我深信這間一定是最強的黑湯匙中之一，值得更多人去認識！Ankôma主打法日fusion, 主廚Chef Frankie擁有豐富的烹飪經驗，曾在米芝蓮二星級餐廳 Écriture工作。他們最新的秋季 10 道菜嚐味菜單（HK$1480 + 10%），每道菜都製作精美，味道和諧。令人難忘的2道開胃小吃：❧ 吞拿魚脆卷 👍🏻👍🏻吞拿魚他他被脆卷包住增加了口感❧ 三文魚籽撻 👍🏻👍🏻鹹香三文魚子配creamy馬鈴薯沙律❧ 生蠔 👍🏻👍🏻👍🏻甜美的兵庫縣生蠔配搭清新的Mojito冰，加粒粒鮮嫩的奇異果及清香薄荷油，非常開胃！❧ 酒醉縞海老 👍🏻👍🏻👍🏻酒醉縞海老的蝦身先以鮮味豐富的昆布、酒＆清酒醃製 VS香脆天婦羅蝦頭。是味道及口感層次豐富的一道菜。❧ 招牌魚子醬凍意大利粉 👍🏻👍🏻👍🏻意大利粉只用高湯煮，已非常umami! 再加了香氣四溢的白松露醬及放上滿滿的鱘魚魚子醬，非常奢華！❧ 茶碗蒸 👍🏻👍🏻秋天氣息滿滿的茶碗蒸，以山茶菇清雞湯來煮，配上鮮甜的雪蟹絲❧ 龍蝦 👍🏻👍🏻👍🏻加拿大龍蝦尾以牛油熟成2日，再用火山石烤，帶來微微煙薰香味，配上櫻花蝦醬、自製辣椒油和關東煮白蘿蔔。非常香濃惹味！❧ 招牌香烤本地三黃雞 👍🏻👍🏻👍🏻招牌香烤本地三黃雞，皮脆肉嫩，雞油香濃，超配三文魚籽北海道七星米飯及法國黃酒煮的醬汁❧ 抹茶柚子芝士蛋糕 👍🏻很帶層次感的甜品：海綿蛋糕、細滑的柚子慕斯和抹茶芝士及脆脆杏仁餅雖然這間知名度或許不及米🐷蓮那些，但質素水準有過之而不及！喜歡吃的朋友千萬不要錯過這黑湯匙餐廳！🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴____________________#roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining 繼續閱讀

行開尖沙咀搵食，Restaurant Week搵到Ankoma有位$568，打去問駛唔駛㩒掣先上嚟，侍應話唔洗咁可就咁walk-in。上到去5樓冇門牌以為去錯，皓彩侍應執我入去，入面得8個bar枱位，3pair情侶👫，我一個毒L坐一個位，iPhone睇restaurant week餐牌，揀頭盤主菜同甜品🍮，中間個魚子醬白松露醬天使面個個都有。頭盤揀咗日本🇯🇵生蠔🦪配Mojito冰，主菜揀加拿大🇨🇦龍蝦🦞尾配櫻花🌸蝦南瓜🎃汁意粉🍝，甜品🍮揀是日雪糕🍦配法式多士，是日雪糕🍦係開心😃果。生蠔🦪係日本🇯🇵兵庫縣，唔算大，但皓新鮮，配綠色mojito冰，打卡正，仲有甜既奇異果🥝。之後魚子醬白松露醬天使面，大厨🧑‍🍳喺我面前攪已皓香松露味，食落驚為天人，係香港🇭🇰最好食既意粉🍝之一（另一間係JEP)，雖然凍面，但入口後想食第二口，配咸既魚子醬，正。主菜加拿大🇨🇦龍蝦🦞尾櫻花🌸蝦南瓜🎃汁意粉🍝，龍蝦🦞唔夠滑（上星期食咗Robuchon龍蝦🦞意粉🍝），南瓜🎃汁都正，平時我唔食南瓜🎃汁都食。甜品🍮開心😃果雪糕🍦法式多士，冰🧊火感覺，打卡要快，因為快融，雪糕🍦夠滑皓食，多士都皓滑細膩。臨走問店員平時晚餐🥣$1480十道菜 繼續閱讀