Akrame - Hong Kong

Tasty aromas, fine attention to details, and a pleasant culinary experience. the portions are petty, and it can be up to 30 minutes between the curses. I had the 8-course-signature dinner and the entire meal took three and a half hours. they do not want to give up on the snail, the lobster and the cadry.

Try the 6 courses menu with wine pairing. quite good! Some of the aromen are a bit lost, but the creativity of the kitchen and the quality of the service more than for them

Of the simple but elegant two tone color thema of the decoration, to the expression of the French taste in a contemporary approach, the word that comes to my understanding when I think of akrame. fish with mandel sauce is minimal and delicate cheese in cream brulee style should easily grasp the heart of all cheese lovers. without doubt this restaurant is a must try in the city.

“Ok” experience – have been a lot better elsewhere. came here for her creative experimental brunch menu, which could have been good in theory, but medium in performance. the courts just don't seem to come together. the starter with a small and watermelon was freshly refreshing and probably the best part of the meal. the tofu and court were both ok standard restaurant good. the main course of the black and white egg tastes too eggy, runny and does not fit to a simple poched or cunning egg that you can get from a standard brunch place dessert was kreatiw but ok in taste. a total of an innovative experiment which derives from expectations.

Lunch set sounded like a steal as it was $280 for 3 courses. But sadly it did not live up to it's 1 Michelin star. Amuse bouche: mushroom consume that wasn't very rich in flavour. Just tasted like you had boiled some mushrooms in hot water. Appetizer: better, it was a corn soup with sous vide egg and pop corn. Main: pigeon tender, but nothing special. The sauce lacked depth. Dessert: very weird. It was white chocolate and mushrooms. The mushrooms were diced and so featured too prominently in the dish. Hints of mushrooms would have complemented the chocolate better than biting into something that is supposed to be sweet but getting something that is slimy. It tasted experimental but unrefined. Oh, there was also a fly in my bread and butter...