類別: Fine Dining,多國菜,法國菜,西餐
地址: 香港天后屈臣道2-8號海景大廈c座5樓(港鐵炮台山站 A 出口)
電話: 2979 0064
招牌菜:
昆布海草薄切比目魚
油封挪威三文魚
烤法國帶子
營業時間–“ :
星期一至六:
18:30-00:00
星期日: 休息
Kitchen closes at 10:30pm)
付款方式:Visa、Master、AE、現金

網址: anotherplace.com.hk

AnOther Place by David Myers
Hong Kong’s first Michelin-starred chef Speakeasy Dining Room serving French Asian tasting menus. Free BYOB policy. 180° panoramic Victoria harbourview.

Hong Kong’s first Speakeasy Dining Room curated by Michelin-starred chef featuring $0 corkage fee BYOB-friendly policy*

AnOther Place by David Myers is the Gypsy Chef™’s answer to the urbanites’ want for a home away from home. Hidden in an industrial complex situated on Hong Kong’s Victoria harbourfront, this speakeasy dining room unfolds Chef Myers’ own gastronomic West-meet-East adventures through a duo of 4-course and 6-course French Asian tasting menus.

Not-to-be-missed are pop-up local artist exhibitions and contemporary music gigs that grace the chillout lounge and hallways. Not a café, not a bistro, not a restaurant, this is AnOther Place, curated for social diners who are looking for high-quality, intimate gastronomic experience.

*Please note we will provide one wine glass per guest. If you require extra glasses, please let us know and there may be glass cleaning charges.
2016年3月9日 都市日報@識食
隱身廠廈的米芝蓮吉卜賽人AnOther Place by David Myers
在工廠大廈的餐廳不一定平平無奇,於天后的海景大廈 C 座五樓,本來賣葡萄酒的Hip cellar,如今與米芝蓮大廚、酷愛周遊列國、人稱Gypsy Chef的David Myers合作,開設AnOther Place by David Myers。佔地二千多呎,以外國流行的Speakeasy Dining Room作概念,帶有濃厚懷舊工業潮宅風格,完全沒有Fine Dining的拘謹氣氛。
撰文:猛烈南瓜@識食(info@justdoeat.hk)
Photo by:ifoodcourt (info@ifoodcourt.com.hk)
20160309anotherplace-metro
近年David積極開拓亞洲市場,今次選擇在天后工廠大廈與酒窖合作,除了帶來他在過去20年,到世界不同地方遊歷的所見所聞,以一道道菜呈現之外,更可以在Hip Cellar買酒,然後帶到餐廳享用,就算是自攜葡萄酒,皆不收開瓶費,貫切BYOB(Bring Your Own Bottle)的精神,對於喜歡葡萄酒的人,是天大喜訊。
向日籍師傅取經
六道菜套餐,收費每位$880,由前菜昆布海草薄切比目魚、昆布啫喱、野米爆谷(Konbiu cured halibut,Nori jam,Puffed wild rice)開始。聽說David在東京的時候,向壽司師傅取經,從而創作出這道充滿東洋風的比目魚,經過昆布的醃製,晶瑩剔透的比目魚薄片,滲出陣陣清香,加上香脆的野米作點綴,大大加強了層次感。
Roasted Brittany Diver Scallops, Lovage Infused Clam Chowder, Squid Ink
金黃烤帶子
之後上菜的有烤法國帶子、法國野芹周打蜆肉湯、墨魚汁(Roasted Brittany Diver Scallops, Lovage Infused Clam Chowder, Squid Ink)。師傅利用來自法國布塔尼的手釣帶子,兩邊煎至金黃,帶有焦香之餘,內裏仍保持其鮮甜、嫩滑。與Creamy的周打蜆湯伴吃,是另一番嶄新飲食體驗,然後把墨汁與周打蜆湯伴勻,其鮮味有助中和蜆湯的膩。
Confit of Norwegian Salmon, Truffled Potato Gnocchi, Crispy Ostail, Buttered Leeks, Red Wine Beef Jus
藝術一樣的三文魚
看到油封挪威三文魚、黑松露意式薯仔麵糰、煎牛尾、牛油大葱、紅酒牛肉汁(Confit of Norwegian Salmon, Truffled Potato Gnocchi, Crispy Ostail, Buttered Leeks, Red Wine Beef Jus)的賣相,不期然想起近年席捲全球飲食潮流的北歐料理,美輪美煥,利用空間感製造出有如藝術的圖畫,經過低溫油浸的三文魚,外表與三文魚生沒兩樣,裏面的肉質卻柔軟得入口即化,鮮味瞬間在舌尖上爆發。牡丹雖好也要綠葉扶持,而松露薯仔麵糰則完全發揮到綠葉應有的出色,入口煙韌,更帶着濃烈的松露香,外表酥脆的煎牛尾,估不到裏面包着的,是軟腍得只要用舌頭輕輕一推,便溶化在口的牛尾。
和牛的兩種吃法
彩胡椒醃鹿兒島和牛西冷、白蘿蔔紫蘇沙律、濃肉汁(Peppered Kagoshima Wagyu Strip Loin, Parsnip and Shiso Salad, Jus Corse)利用兩個牛肉不同部位,配合兩種不同做法——Strip Loin以煎封形式來演繹,得以保存其豐富的油香,入口的一刻,肉香與油花同一時間夾擊,根本難以招架。慢煮Short Rib則是另一種美態,豐厚、實在的質感不失嫩滑,肉香亦非常突出。這個隱身於在工廠大廈的好地方實在值得推薦!

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AnOther Place by David Myers fanpagegoo.gl/Z8422m
座位數目:40 | VIP房 | 酒精飲品 | 開瓶費:/ | 切餅費:/ | free wi-fi
(以上資料祗屬轉載,客人如於使用上述優惠時與商户起爭議,i FoodCourt既不負責。)