Every visit to Ecriture dazzles just as brightly as the city lights sparkling all around this restaurant perched on the very top floor in the heart of Central! ✨ Of course, coveted ingredients such as (lots and lots and lots of) white truffle and caviar add to the spectacle but at the heart of each dish is good cooking and a sensitivity to flavours. Sweet bell peppers and pears cut perfectly through the heady flavours of grilled bonito, to which dried eggs of akamutsu is shaved for extra oomph (think bottarga!). I generally find cooked abalone a bit boring but I kid you not, I took one bite of the awabi hiding under trumpet zucchini and I literally exclaimed in pleasure - springy and encapsulating all the flavours that abalone should be but rarely delivers, this was truly a delight. The famously 'best' (Bresse-te? haha...) Bresse chicken was definitely done real justice here, stuffed with parsley, ceps and foie gras then baked in sourdough to recycle aroma during the cooking process whilst retaining moisture in the meat (the butter also helps!). Ikura adds pops of sweetness to an otherwise decadent dish. But wait, here comes another serving I, in fact, preferred: chicken leg over rice along with some 'undesired' but most flavourful cuts - liver, neck, wing etc. The strong 'tare' sauce that is drizzled sumptiously over the concoction does not mask, but is elevated by, liberal amounts of lemon. A clear nod to Japan and a clear winner for me! Did you notice that I haven't even mentioned caviar or truffle? That's because the underlying food is good enough to be the main focus. Of course, the hedonists amongst us (a title to which I plead guilty) will delight in dishes such as the classic caviar and uni tart with gold (yes, you must get this. No ifs or buts). Spicy veal XO with white truffle (might sound strange but the heat is appropriately muted, plus a layer of potato puree segregates the two components. Creamy caviar on wagyu with unagi and ham, buttery bread - you know the drill. You'll be seeing stars by the end of the night! ———— Tasting menu (try all the dishes if you can!) 📍Ecriture, Michelin (2 stars) 🇭🇰H Queen's, Central ———— #dflCentral #dflHongKong

法國🇫🇷🍫一向是我最愛的朱古力🍫品牌之一，最近更推出了 HEDONISTS CHOCOLATE BARS，總共有六款有不同果仁組合而成的口味。更以EMOTIONS及DESIRE兩大方向為創作靈感，引領朱古迷品嚐別有一番的口感體驗。 六款口味分别有: < 山核核脆脆> < 繽紛果仁> 我就最愛我手上的，烤焦糖榛子🌰加上香濃柔滑牛奶朱古力🍫，回味無窮🤤 . . . . . . @lamaisonduchocolat_hk @lamaisonduchocolat_paris @ncbubble #lamaisonduchocolate #lamaisonduchocolat #chocolate #朱古力 #macarons #hkfoodie #hk #hkfood #hkfoodblogger #チョコレート #デザート #yum #hongkong #hkig #foodporn #instapic #hkinfluencer #influencer

_ 朱古力魔法師又黎啦🧙🏻‍♂️ . 法國殿堂級朱古力🇫🇷La Maison du Chocolat又有新創作💛 首次推出極具藝術感及玩味的Hedonists Chocolate Bars系列💃🏻 6款口味 每款都係味覺同視覺的碰撞，前所未有既味蕾體驗😍 . 🔸Tapage Noisettes 雙色榛子 🔸Pecan Blondinet 山核核脆脆 🔸Passion Vibrante 熱情果薄脆 🔸Cavale Fruits Secs 繽紛果仁 🔸Noisettes Dementes 焦糖榛子 🔸Blanc Frissonnant 白朱古力脆米 我就最鍾意Tapage Noisettes，口感幼滑的牛奶朱古力加上香脆榛子碎，精緻酥脆的口感令人幸福感飆升💓 最後以濃黑朱古力作結，濃香不膩，完全無法抗拒🤤 其實每款都好好食 食完心情真係會超好🍫🥰 - - @lamaisonduchocolat_hk #LaMaisonduChocolatHK #ThisisLaMaisonduChocolatsPlace #chocolateengraving #Frenchchocolate @frement_pr #chocolate #desserts #sweet #instagood #instapic #instadaily #instastyle #instalike #lifestyle #picoftheday #photooftheday #lifestyleblogger #hkig #igers #follow #followme #me #love #life #happy #photography #l4l #f4f