The main French-Japanese mixed restaurant is a blended dish, and the food sold is very exquisite, so the price is higher. The restaurant environment is also very high-end and stylish. There are some old Hong Kong photos on the walls of the restaurant, and the signboard at the door is also very artistic. Salmon tastes good and uses fresh materials.

Trip Gourmet Awards 2023

Ta Vie

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

Top 53 Fine Dining 

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

Just finished the renovation, it is still the classic of the classic. Although the restaurant has changed its policy and no longer uses dairy products and reduces the use of refined sugar and salt oil, the taste is still close to the past, or the seasoning can be more refined.

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

Top 14 Restaurants for Views & Experiences

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

主打融合菜式的法日混合餐厅，卖的食物都很精致，所以价格较高。餐厅环境也很高级有格调，餐厅墙壁上挂着一些香港老照片，门口的招牌也很有意境。三文鱼味道不错，选用新鲜材料。

餐厅以年轻人居多，环境很安静，餐食很有新意，不想传统的日本料理，其中了还融合了法国菜，有熟悉的面条，餐前面包，松露意面可是铺满了松露，面条有韧性，有酒也有茶，和想象中的一样好吃，就是份量少，价格贵，其他都很满意。

The restaurant is mostly young people, the environment is very quiet, the food is very innovative, do not want traditional Japanese cuisine, which also integrates French cuisine, there are familiar noodles, pre-dinner bread, truffle pasta but covered with truffles, noodles have toughness, there is wine and tea, as delicious as imagined, It is small in weight, expensive, and others are very satisfied.

一家米其林日料，很不错的，里面的牛舌很好吃的，还有鹅肝也很不错，属于超级高端的一家日料店，非常的喜欢，面条做的不错，就是太贵。

A Michelin Japanese food, very good, the beef tongue inside is delicious, and the foie gras is also very good, belonging to a super high-end Japanese food store, very like, the noodles are good, it is too expensive.

不仅食材本身很美味，看起来也特别有食欲，完美命中我的喜好，绝绝子✌✌

Not only the ingredients themselves are delicious, they also look very appetizing, perfect to my preferences, absolutely the son ✌✌

非常好的一个餐厅，他家是一个上升很快的米其林二星餐厅，大约几十个桌子，饮食风格是日式和法式口味的饭，还有很多不错的酒可以选择，推荐来哈。

Very good restaurant, his home is a fast-rising Michelin two-star restaurant, about dozens of tables, the food style is Japanese and French flavors of rice, there are many good wines to choose from, recommended to come.

位于中环的米其林2星餐厅，食材新鲜优质，菜色有创意，位置方便，商务聚会是一个好的选择。餐厅座位不多，建议提早2周订位置。 主厨非常重视料理的温度和味道的平衡，上菜顺序有精心铺排，所以沙拉之后才是上面包，与别家不同，这款主厨特制面包和黄油都是餐厅自制，甚至连发酵面包的酵母都是主厨自制， 绝对是香港顶级质量的西餐厅，其中的「鲍鱼壳曲奇」「海胆意大利面」「炭烤和牛」都算是一绝。最后甜点足时令的樱花甜品，新鲜的草莓配上杏仁味冰淇淋及酥糖，再加上渍樱花，外面的糖脆吃的时候敲碎了混合在冰淇淋中，整个甜品并没有什么花俏，只用最简单的食材就设计出丰富层次的口感及味道，赞N个！

Michelin 2 star restaurant in Central, fresh ingredients, creative dishes, convenient location, business gathering is a good choice. There are not many seats in the restaurant, it is recommended to book a location 2 weeks in advance. The chef attaches great importance to the balance of temperature and taste of the food. The order of serving is carefully arranged, so the salad is followed by the bread. Unlike other houses, this chef&#39;s special bread and butter are made by the restaurant, and even the yeast of the fermented bread is made by the chef. Absolutely the top quality western restaurant in Hong Kong, the &quot;abalone shell cookies&quot; &quot;sea urchin pasta&quot; &quot;charcoal roast and cow&quot; are a must. Finally dessert full season cherry blossom dessert, fresh strawberries with almond ice cream and glazed sugar, plus stained cherry blossoms, outside the sugar crispy eat when smashed mixed in ice cream, the whole dessert has no flowers, only the simplest ingredients to design a rich layer of taste And taste, like N!

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Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

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