Ankoma

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.

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.

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.

Honestly still dreaming about the pistachio mochi tart with pistachio ice cream!!! SO GOOD. Lots of seafood YAY. Loved every dish except pigeon lol. It just wasn’t for me. Preferred the wagyu

This sushi bar-style spot offers just six counter seats (plus an outdoor section I didn’t visit) and a tasting menu with add-ons available for certain dishes. A duo of engaging chefs works behind the counter, carefully detailing each ingredient and technique. Nearly every course impressed—dishes were expertly crafted and flavorful, though the oyster’s overly sweet sauce drowned out its briny freshness. A small hiccup in an otherwise stellar meal.

This is my 2nd visit within 3 months. Their dishes are based on fresh seafood and a good combination of taste mixture. For a restaurant seating 8 people at max, their wine list is quite enough. After my first visit, I voiced out my opinion on one of the dishes; then this time, I am much delighted to notify a change was made to that dish. I would definitely name this one in my top 10 list in Hong Kong. Excellent Hospitality Excellent Food Excellent Pricing Excellent Atmosphere Good Variety

If Hong Kong were to film the hype Netflix show 𝘾𝙪𝙡𝙞𝙣𝙖𝙧𝙮 𝘾𝙡𝙖𝙨𝙨 𝙒𝙖𝙧𝙨, this place would undoubtedly be among the strongest “black spoon” chefs deserving of much more recognition! Chef Frankie has rich culinary experience, including time at Michelin 2* Écriture. The latest autumn 10-course tasting menu (HK$1480 + 10%) is beautifully executed and bursting with harmonious flavors: 2 memorable amuse bouches ❧ 𝙏𝙪𝙣𝙖 👍🏻👍🏻 Tuna tartare in a crispy cylinder ❧ 𝙄𝙠𝙪𝙧𝙖 👍🏻👍🏻 A tartlet w/ creamy potato salad, savory salmon roe. ❧ 𝙊𝙮𝙨𝙩𝙚𝙧 👍🏻👍🏻👍🏻 Appetizing sweet Hyogo Prefecture oyster topped w/ refreshing Mojito shaved ice, kiwi and mint oil. ❧ 𝙎𝙝𝙞𝙢𝙖-𝙀𝙗𝙞 👍🏻👍🏻👍🏻 Drunken Morotoge shrimp: semi raw body marinated w/ umami-rich kombu, wine & sake VS crispy tempura shrimp head. Full of complexity in flavour & texture. ❧ 𝙋𝙖𝙨𝙩𝙖 👍🏻👍🏻👍🏻 Cooked solely in dashi, resulting in umami-packed flavor. An indulgent treat w/ white truffle paste & luxurious sturgeon caviar! ❧ 𝘾𝙝𝙖𝙬𝙖𝙣𝙢𝙪𝙨𝙝𝙞 👍🏻👍🏻 A autumn version of Chawanmushi enriched by Yamacha Take chicken consommé & delicately sweet snow crab. ❧ 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 👍🏻👍🏻👍🏻 Butter-aged for 2 days, Canadian lobster tail grilled on lava stone imparts a smoky flavor. Very fragrant & flavourful. ❧ 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (+HK$520) 👍🏻👍🏻👍🏻 Must Try Signature roasted local Three Yellow Chicken, golden crispy skin with tender, juicy meat & fragrant fat. Pairs perfectly with the Hokkaido Nanatsuboshi rice & creamy vin jaune sauce. ❧ 𝙈𝙖𝙩𝙘𝙝𝙖 𝙔𝙪𝙯𝙪 𝘾𝙝𝙚𝙚𝙨𝙚 👍🏻 A delightful layered dessert Ankôma may fly under the radar, but this menu speaks volumes. 🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴 _______________ IG: @roamardtheworld #roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining

I typically avoid taking photos during fine dining. For one, I'd rather not post subpar pictures, but more importantly, I find that a phone is a major distraction from the experience. From the moment you enter, you are impeccably cared for. You're seated, your bag and phone are gently placed in a basket, and a napkin is laid on your lap. These are simple gestures, but each is performed with the utmost care and a genuine smile, setting the tone for the evening. The meal itself was a revelation. Throughout the 10-course meal, the two chefs work with such precision, you could see the profound thought given to making each dish a clean and sleek presentation. Every course was a delight, truly feeling like a new discovery for both the eyes and the palate. My standout dishes were the Sawara (mackerel smoked perfectly, served with burdock root prepared two ways—crispy and soft) and the Grouper (which combined seabass and fish cake in a wonderful curry sauce). I adore dishes that let you explore contrasting textures of the same ingredient. My pigeon, requested medium, was cooked to a perfect pink—a rarity that impressed me, especially with the accompanying raspberry sauce. I must also mention the chicken dish my neighbors had; it looked incredible and is now a must-try for my next visit.