写真を追加
49 枚の写真
ほとんどのゲストは完全に牡蠣を試すことをお勧めします。このレストランにいるとき、パンケーキを注文しましょう。この店は良い ワインを提供します。美味しいコーヒーもおすすめです。
スタッフはTableSpoon HKで陽気なです。良い サービスは、これらのレストラン経営者が気にかけているものです。楽しい 雰囲気 が ここにあります。ここ はGoogleの評価システムから4.7を獲得しました。
レビューで頻繁に言及される
すべて見る少ない
TableSpoon HK に関する訪問者のレビュー
/ 165
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SL Ma
１ヶ月前 Google に
Food: 5 Service: 5 Atmosphere: 5 Meal type: Dinner Price per person: $250–300
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Wai waiwera
１ヶ月前 Google に
Very nice dinner experience. Staffs were friendly and attentive. Foods were superb. T-bone steak was heavenly. A bit pricey but worth it for special occasion. Def will return. Keep up the great work. Food: 5 Service: 5 Atmosphere: 5 Order type: Dine in Meal type: Dinner Price per person: $350–400
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Kwok Fung Pang
１ヶ月前 Google に
A dinner for two at TableSpoon HK, the upstairs Western dining room in Kwun Tong’s Ginz 8, unfolds as a generously plated, Instagram-ready procession: edible flowers, painted sauces, tuiles, and a kitchen that clearly wants to look more ambitious than the neighbourhood usually demands. Some courses land with real conviction. Others stay politely in the middle of the road. The evening opens with a foamed mushroom soup — a taupe velouté crowned with an airy white froth, a scatter of herbs, a slick of oil and a single blue bloom. It is competent: earthy, warm, adequately seasoned, and pleasant enough as a curtain-raiser. It does not, however, linger. The accompanying bread is the weaker partner. The slices have an open crumb and a golden crust, but they taste of little beyond toast. The four compound butters — herb-flecked, pistachio-green, speckled and a rust-coloured spread — look the part on their leaf-shaped tray, yet they needed a firmer hand with salt and acid. Pretty, but under-seasoned. Fries, served in a wicker basket with a pair of dipping sauces, are a small, honest success: properly crisp, hot, and moreish. They do the unshowy work the bread should have done. The foie gras is the first course that justifies the plating. Seared lobes sit on caramelised rounds — brioche or pancake-like bases — with strawberry petals, blueberries, a dark balsamic flourish, a purple bloom and a lacy pink tuile. The liver itself is excellent: properly rendered, silken at the centre, with that buttery, almost sweet richness that coats the palate without turning cloying. Fruit and vinegar cut through the fat as they should. This is the kitchen at its most assured. The mixed appetiser platter is the other early high point, and the fried rolls are its star. Golden, shatter-crisp wrappers give way to a well-seasoned filling; they eat cleanly and disappear first. Alongside them, seared scallop with tobiko on dressed leaves and cherry tomato, and salmon-mousse canapés finished with ikura and chives, make a handsome, well-composed plate. The platter as a whole is good; the rolls are the reason you would order it again. Mocktails — Butterfly and Blossom — are acceptable rather than memorable. Butterfly is the showpiece: a layered violet-to-pink pour over ice, butterfly-pea drama in a tall glass. Blossom is the red, mint-crowned sibling. Both look the part and refresh between courses. Neither has the depth or structure of a serious bar drink. The bucatini (or the kitchen’s wide, cream-bound pasta with chicken, peppers, aubergine and a tangle of fried threads) is fine. The sauce clings, the vegetables keep some bite, and it does the job of a mid-meal starch. It is not a destination dish. Then the T-bone arrives, and the table’s centre of gravity shifts. Charcoal-grilled, sliced to show a deep ruby interior and a dark, lacquered crust, it is napped in a glossy red-wine jus and finished with herbs and fine fried threads. This is the highlight of the night: flavour-packed, properly beefy, tender and succulent, with a sear that actually tastes of fire rather than of a pan. The meat is marvelous — the kind of steak that makes you slow down, mop the sauce, and stop talking. Seasonal vegetables on the side are merely supporting players; the bone and the jus do the work. Dessert is a tangerine (or clementine) sorbet served in its own shell, a pink petal perched on top. It is a clean, citrus-bright close: cold, fragrant, and exactly what you want after a rich steak. As a palate cleanser and a last impression, it succeeds. TableSpoon HK is not a temple of haute cuisine, but it is a generous, visually confident Western room that punches above Kwun Tong’s usual casual brief. For two, the meal has a clear arc: a polite soup, forgettable bread, excellent foie gras, a strong appetiser plate, serviceable pasta and drinks, a truly fine T-bone, and a refreshing citrus finish. Go for the liver and the steak. Leave the compound butters a little longer in the seasoning bowl. Food: 4 Service: 5 Atmosphere: 4 Meal type: Dinner Price per person: $400–450
すべてのレビュー
シーフード, ステーキハウス
住所
Tsun Yip St, 44銀八1樓全層, 香港, 香港
特長
クレジットカード利用可
取り除く
予約可
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 11:30-21:00 |
| 火曜日火曜 | 11:30-21:00 |
| 水曜日水曜 | 11:30-21:00 |
| 木曜日木曜 | 11:30-21:00 |
| 金曜日金曜 | 11:30-21:00 |
| 土曜日土曜 | 11:30-21:00 |
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