影片
港鐵北角站 A4 出口, 步行約2分鐘
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電話號碼
57260882
附加資料
Dinner $1,580, deposit required.
營業時間
今日營業
12:00 - 15:00
18:30 - 22:00
星期一
全日休息
星期二至日
12:00 - 15:00
18:30 - 22:00
以上資料只供參考, 請與餐廳確認詳情
𝙇𝙚 𝘽𝙚𝙘 𝙁𝙞𝙣🌽⠀⠀⠀⠀⠀⠀⠀⠀⠀Le Bec Fin is a top-notch French-Japanese fine-dining restaurant led by Head Chef Ishiba Masaki, who formerly worked in the Michelin-starred Kikunoi and La Bombance flagship store in Hong Kong, continuing his journey of impressing fine palates with signature dishes and wine pairings.⠀⠀⠀⠀⠀⠀⠀⠀⠀~ Le Bec Fin Dinner Menu - HK$1580 per person⠀⠀⠀⠀⠀⠀⠀⠀⠀Exquisitely curated by Head Chef Ishiba Masaki and sous-chef Yusuke Kitade, the menu features an eclectic range of freshly imported ingredients and seasonal produce, along with their signature cooking method of using Japanese bichotan charcoal to impart delicate smokey notes to their fine-quality wagyu and chargrilled fish to enhance their natural umami. Also to be a French-Japanese restaurant, they sever gratinated French onion soup which is a well known French signature dish.⠀⠀⠀⠀⠀⠀⠀⠀⠀The menu also features a few selections of wines byMayfair Fine Wines to pair with the tempting AmuseBouche and appetizers, as well as the main of chargrilled fish and wagyu sando; yet our fav was the pairing between “Domaine de L’Arlot Cote de Nuits”-“Villages Clos du Chapeau 2019” and the wagyu sando, extruding pleasant oak, vanilla, and black fruit flavors with a decent medium-full body.⠀⠀⠀⠀⠀⠀⠀⠀⠀Le Bec FinAddress: Shop 8, G/F, China United Center, 28 Marble Road, North Point
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一踏入呢間餐廳，個人就驚為天人，心諗：「唔係掛，原來石屎森林裏面仲有得咁嘅小天地！」🌟 入座時留意到個menu真係吸引到爆，仲要有美妙嘅Small Talk，感覺頂嘅！食物方面，我最鍾意嘅就係佢哋嘅French Onion Soup，湯底濃郁得嚟，洋蔥香噴噴，我都想搵個板擦，抹走啲汗水，專心咁大快朵頤。紅蝦意粉味道鮮美，蝦仁入口即化，真係好味到震！來到主菜，個Wagyu Tenderloin Steak令我心動不已，果然實至名歸，質感柔軟得嚟又惹味，肉汁跟著每一啖嚼動咁流出，真正嘅口齒留香嗰種。食到最尾，個Melon Blancmange彷彿係整個晚餐嘅畫龍點睛，清新嘅甜味正啱哂來個滑嫩收尾。要形容整體體驗，真係「激靚」！朋友間發掘到嘅美食，保證係傾計無間嘅妙物做襯托。日日都想黎食，掂啲過噏！💯🍴🎉
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去到呢間新派日本菜餐廳，入到門口已經覺得嗌騷啦🤫！坐低後，第一樣嘢就係個“脆皮雞翼配魚子醬”，一咬落去，嘩，雞皮脆到爆表，啖啖肉嘅口感又唔會太肥，搭上鹹香嘅魚子醬，真係層次分明到不得了！之後試咗嗰個“迷你沙甸麵包丸子配海膽和牛煎飯團”，我揾唔到字嚟形容嗰個滋味嘅對撞，好似香濃嘅海膽同潤滑嘅和牛，玩緊波一樣，簡直係口中嘅顛覆創意🌊。最後嗰個“自家制疏乎厘鬆餅”，食落咁輕盈，個蛋味又香到犯規😳，嚴格講，食咗嗰啲奶油之後，我覺得自己應該要封口唔好再食甜品喇，因為呢個已經好足夠！整體啲菜式賣相靚仔，味道亦都岩晒本地口味，再加埋啲創意豐富嘅食法，真係一個好正嘅食體驗，下次再去一定要約埋三五知己，分享下呢啲美味啦🍴👍！
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Dinner. Came here for dinner once pre-covid and loved Japanese chef Ishiba Masaki’s handiwork. Happy to be finally back. There has since been an addition of a private dining area seating maximum 10 ppl for a HKD15K minimum.Menu has been revised a little bit with a more versatile choice of 2 to 4 courses. Counter seating 8 overlooking Chef at work. Glass of white and red wine each. No options available on menu but we liked the Sommelier's Pick.Here’s what we had.Choice of French bread, brioche or croissant.French Onion Soup. One of Chef’s signatures- we watched as Chef took out the foiled cocottes from the oven, unwrapped each of them. The perfectly browned cheese was still sizzling on the piece of toasted bread.Spanish Red Prawn Linguine- perfectly Al dente. Prawns could do with a bit more paste but still good. (The Seasonal Pasta was linguine with Bacon, mushroom and truffle.)Chargrilled Hairtail (太刀) Fish. Loved its crispy skin and juicy flesh. On the side: breaded courgette stuffed with shredded crab.(The other fish option was Black Throat stewed in broth of miso and fish bone with Radish. Black Throat is famous for its high fat content, dense flesh and melt-in-your-mouth texture. I preferred my fish grilled and crispy.)Dessert: Matcha Shaved Ice with all the goodness like red beans, black beans, wasabi mochi etc. definitely a crowd pleaser.Blancmange and IceCream with Japanese Melon. Texture of this Blancmange was light and delicate; in between panna cota and mousse. In summary: perfect choice for a no-frills relaxed night with good quality ingredients and reliable cooking.
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// 𝙁𝙧𝙚𝙣𝙘𝙝-𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙁𝙞𝙣𝙚-𝙙𝙞𝙣𝙞𝙣𝙜 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 𝙐𝙣𝙫𝙚𝙞𝙡𝙨 𝘾𝙪𝙡𝙞𝙣𝙖𝙧𝙮 𝘼𝙧𝙩𝙞𝙨𝙩𝙧𝙮 - 𝙇𝙚 𝘽𝙚𝙘 𝙁𝙞𝙣 🍴 //-Located in the bustling area of North Point, 𝐋𝐞 𝐁𝐞𝐜 𝐅𝐢𝐧 is a top-notch French-Japanese fine-dining restaurant led by Head Chef Ishiba Masaki, who formerly worked in the Michelin-starred Kikunoi and La Bombance flagship store in Hong Kong, continuing his journey of impressing fine palates with signature dishes and wine pairings.-☞ 𝐋𝐞 𝐁𝐞𝐜 𝐅𝐢𝐧 𝐃𝐢𝐧𝐧𝐞𝐫 𝐌𝐞𝐧𝐮 - 𝐇𝐊$𝟏𝟓𝟖𝟎 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧Exquisitely curated by Head Chef Ishiba Masaki and sous-chef Yusuke Kitade, the menu features an eclectic range of freshly imported ingredients and seasonal produce, along with their signature cooking method of using Japanese bichotan charcoal to impart delicate smokey notes to their fine-quality wagyu and chargrilled fish to enhance their natural umami.-The menu also features a few selections of wines by Mayfair Fine Wines to pair with the tempting Amuse Bouche and appetizers, as well as the main of chargrilled fish and wagyu sando; yet our fav was the pairing between Domaine de L'Arlot Cote de Nuits-Villages Clos du Chapeau 2019 and the wagyu sando, extruding pleasant oak, vanilla, and black fruit flavors with a decent medium-full body.-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //ʙs-ᴘᴊ-ǫᴘʟ-ᴏʟ-sᴄɴ
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