Ami — Restaurant in Hong Kong Island

Ami is surrounded by Grade A office buildings. The restaurant has both indoor and outdoor seating. The indoor lighting is dim, but it is elegant and a little mysterious.

Sourdough bread with smoked butter The bread is baked so it's crispy on the outside and soft on the inside, which goes very well with the smoked butter!

Smoked tart with pike roe It tastes fresh and is a great pre-dinner snack!

Japanese tomatoes I really like this appetizer, it really highlights the umami flavor of tomatoes! 👍

PurpleFantasy The appearance is attractive. First, the top of the cup is covered with rosewood smoke, which makes the entire mouth of the cup full of smoky aroma. The alcohol is not too strong, and in principle the fruity flavor is stronger, so ladies all drink it!

Wagyu beef tartare hand cut, seaweed crisp Although the wagyu beef is raw, it has no fishy smell at all. The wagyu beef is so tender and smooth. Eat it with seaweed crisp to increase the taste!

Seafood “vol au vent”, flaky puff, crustacean sauce The ingredients are very rich, including fish, scallops, octopus, etc., and lobster sauce is poured on it. Need to eat fast to avoid the puff becomes too soft!

Mushroom Soup, shiitake & black pepper oil The rich mushroom soup is paired with cute mushroom crisps, which fills your mouth with a strong mushroom flavor.

Barbarie duck cooked on the bone This dish takes 45 minutes to prepare, but it is definitely worth the wait. The waiter will first show us the fully roasted duck body, and then take it to slice it. When it is served, in addition to the duck meat, there is also duck meat and potato puree. The duck meat is so tender and the taste of the potato puree is also great.

Banana soufflé, toffee ice cream The soufflé is not too sweet and it goes perfectly with...

Save your time unless they make some serious improvements. 🙂🙂🙂🙂🙂Spent 3300 with huge disappointment 🙂🙂🙂🙂🙂

My recent visit to this restaurant was a real letdown, especially when compared to the excellent experience I had at ÉPURE, where the chef previously worked. It’s clear there’s been a noticeable drop in quality across the board.🙂🙂

The service, for one, was surprisingly underwhelming. 🙂The lighting is so dim that I found myself relying on my phone’s flashlight not just to read the menu, but also to see the dishes on the table and even take photos of my meal. What made it more frustrating was that the table lamp—which I’d assumed was fixed because it felt stuck—actually could be adjusted, yet no staff member offered to help adjust it at all, nor did anyone even mention it until long after I’d struggled with the poor lighting. To add to the frustration, the service felt outright rude at times. Midway through a waiter serving the main course and explaining the dish, another waiter suddenly thrust a hand between us—so abruptly that I pulled back, confused. He said nothing, poured the sauce, and walked off immediately, creating a really intrusive, unwelcome disruption. On top of that, the staff clattered utensils loudly while clearing tables, which totally ruined the ambiance.😀😀

The food didn’t fare much better. The fish was already tough, and it sat on rock-hard bits that completely wrecked the texture. Worse, the Australian black truffle had no aroma at all—a huge disappointment, considering I’d just returned to Hong Kong from Melbourne three weeks prior, where I’d tasted incredible local black truffles. The difference between that and what I had here was...

The style of plating for the dishes notably differed from what I had anticipated and seen on other Google reviews. I had expectations based on previous experiences in similar establishments, Arbor/Epure/Dalloyau, especially concerning presentation and service.

I was surprised to see that sauces and soup were already poured onto the main ingredients before serving rather than being presented and served in front of us, a practice I have cherished in my past dining experiences at Michelin-starred venues. This alteration in service style was quite disappointing, as I believe there is something special about the ceremonial aspect of presentation in fine dining.

While browsing through Google reviews, many of which were dated approximately seven months ago, I observed a pattern in the descriptions and presentation of certain dishes—particularly the mushroom soup, seafood vol-au-vent, and the chicken. The similarities in both text and visuals led me to question the authenticity of some of these reviews, as they seemed almost scripted or potentially sponsored.

I genuinely wonder if there has been a recent change in the restaurant's standard operating procedures regarding service and presentation. If this is indeed the case, it would be beneficial for the establishment to communicate this to patrons in order to manage expectations. I also ponder whether the shift in presentation is an indication of a broader trend, or perhaps it reflects a focus that caters to more specialized culinary enthusiasts.

Overall, while the meal itself had its merits, the service and presentation did not align with the high-caliber experience I...