Ankoma
Hong Kong
レビュー
Really enjoyed the dinner at Ankoma—the Chicken was particularly well-executed, with the seasonings and flavors balanced in just the right measure. The staff are warm and welcoming, which really adds to the experience. The environment is cosy and intimate, making it a nice spot for a relaxed meal (though the decor is more 'comfortable' than 'extravagant'). Overall, a very solid recommendation for the food and service alone. Definitely worth a visit! Highlighted Dishes 1. Chicken 2. Pasta
We dined at the terrace area, cozy private corner which we enjoyed. Ordered caviar & white truffle paste angel hair, yellow chicken, lobster roll and french toast with ice cream. Highly recommend the chicken, even though it took an hour to be served, we loved how soft the chicken is and super crispy skin! The sauce matches very well with the rice.
It is the BEST French-Japanese fusion restaurant in Hong Kong. The uniqueness / trick is that local flavours are incorporated. This explains why it successfully stands out from other similar restaurants. The price for a 10-course season-driven tasting menu is set a very reasonable level 👍👍👍👍👍 The signature dish roasted whole Hong Kong Three Yellow chicken is a must-try item!!!! Don’t forget to specify this in the reservation for earlier preparation. The space is intimate since there are only eight counter seats overlooking an open kitchen where I could interact directly with the chefs. It is a restaurant I miss from time to time. I would describe it as an “affordable luxury with an exceptionally high and guaranteed quality” in the context of fine dining in Hong Kong.
Every dish was perfect. Especially the pigeon which we opted medium rare. We didn’t expect the pigeon breast to simply melt in our mouths. Try it if you don’t believe. And the pigeon leg was roast till the skin was so crispy and that layer of fat below was heavenly. Every single piece of the pigeon meat was tender. The raspberry sitting on top a mushroom cut the saltiness of the pigeon jus and was a good complement. The skewered innards added another texture to the dish. Heart liver and kidney…I think. Even the 2 white fish dishes were delicious! In my opinion it’s hard to get non oily fish right but here, I enjoyed them both. One was liked a fish roulade (with fish cake wrapped) and curry sauce…a bold attempt but tasted divine. It’s a shame we didn’t get to meet the master chef, who was off on a Monday. Two points to note: place is hard to find. Trick is to look for the building’s name and don’t get off the Uber until you find it. Secondly, it’s counter seating (for 8 only) so don’t expect a lavish place if you’re planning a romantic candlelight dinner. Lastly, the dishes were explained in “deep” Cantonese and we were too shy to demand for an English translation. We made do by checking out the menu.
