Parallel — Restaurant in Hong Kong

Good deal for French cuisine Venue: 3rd floor of a building next to APM. relatively quiet. Small restaurant. Very slightly packed. Comfy seating. Decor tends to be European style. Relaxing atomphere. Open kitchen. Salad bar is in front of the kitchen. --- 7.4/10 Service: came late 1315pm on Friday. Not busy. Very polite, helpful, and attentive staff. Water was served when seated. Waiter took the orders at the table. Self-service salad started ahead. They would ask when to serve the mains and tea. They also changed a new set of cutlery for new course. Provided toothpicks at last course. Paid at the table. --- 7.7/10 Food: it's semi- Lunch Buffet, $198/person + 10% service charge. Chinese and English menu. That includes self-serve salad, one main (7 options), free daily soup, and free regular coffee or tea. Good options. Normal portion. Good value for French tastes. Overall, it is worthy coming back again. Dinner would be more French. self serve salad: unlimited. There are smoked salmon, capers, black olive, cheese, baby octopus, pumpkin, beetroot, pasta salad, red cabbage, rockets, chickpeas, corns, croutons, various dressing. Many option, many combinations. They refilled salmon even though after 1:30pm. Not bad --- 7.7/10 Broccoli Soup was good. Not very thick, but rich of broccoli. My friend liked it. --- 7.5/10 Baked Tilapia Fillet with Crumb Crust, Lemon Cream Sauce: served with long beans and cherry tomatoes, but the presentation wasn't so attractive to me. The fish wasn't thawed well enough that affected the taste. Fish wasn't overcooked. Crust was crispy. The sauce wasn't enough. --- 5.5/10 Duck Confit, Mashed Potato, Red Cabbage: good presentation. Smaller duck leg but acceptable for such price. Then,, not very meaty. Seared the duck skin, so it's crispy. Duck meat was a bit dense. The sauce was good. Mashed Potato was smooth. Red cabbage is a kind of pickles taste. Well-balanced with the duck. --- 7.6/10 Normal size of coffee or Tea. Coffee, served a little jar of milk. So add more if you want more milk flavor. Hot Lemon Tea with 3 lemon...

Reservation is highly recommended.

This semi-buffet offers a luxurious yet flexible dining experience—perfect for those who enjoy variety with a personalized main course.

• 🍽️ Appetizer Buffet Table: Guests start with a wide selection of cold appetizers including smoked salmon, mussels, shrimp, jade whelk, assorted cheeses, and more. It’s a great way to sample different flavors before the main course.

• 🥩 Main Course Selection: Each guest chooses one main dish from a premium menu.

Options include:• Australian M7+ beef steak with garlic mashed potatoes • Provencal lamb loin with grilled vegetables • Iberico pork strip with barbecue sauce and polenta • Soft and juicy yellow feathered chicken thigh • Seafood lovers can enjoy Boston lobster (+$18), Japanese A5 Wagyu (+$38), eel, scallops, crab meat, or salmon • Vegetarian-friendly risotto with wild mushrooms and crab meat • Pistachio-crusted cod fish with tomato sauce

• 🍄 Soup & Dessert: Truffle mushroom soup is available as an add-on. Dessert platter is included to end the meal on a sweet note. • 💰 Pricing: $325 per person, with optional upgrades for premium dishes.

We added free flow of wines and we loved all food in...

《觀塘特色𝐟𝐮𝐬𝐢𝐨𝐧菜✨》

♡⃝ 𝐅𝐢𝐯𝐞-𝐂𝐨𝐮𝐫𝐬𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 𝐒𝐞𝐭 $𝟓𝟖𝟖

𓏸 𝘈𝘮𝘶𝘴𝘦 𝘉𝘰𝘶𝘤𝘩𝘦 比利時朱古力球入面係雞肝醬配棒子醬既組合 非常新穎🤣 店員建議用手拎起一啖食哂🟤 食落好有層次感 先係濃郁既雞肝同朱古力味🍫 後調就有榛子醬既香甜😚 整體黎講成個配搭係可以去除雞肝既膻味👌🏻 不過個人都係麻麻地雞肝🫢 It’s up to the chef's selection, and hope that the customer just to be chill and happy✨ It has a rich and different layers of finishing in a bite😌 Sweet Belgium’s chocolate balanced the gamy taste of chicken liver pâté🐥, with a hint of earthiness from the hazelnut sauce🌰 Such an innovative combination!🪐

𓏸 12𝘠𝘦𝘢𝘳𝘴 𝘖𝘭𝘥 𝘐𝘮𝘱𝘦𝘳𝘪𝘢𝘭 𝘊𝘢𝘷𝘪𝘢𝘳 蘆筍蓉配繡球食用花同12年魚子醬賣相非常精緻🤩 貝殼匙羹亦提升整體儀式感🐚 蘆筍蓉入口順滑帶鮮味加上充滿鹹香既魚子醬 成個風味係口腔爆出黎 值得一試😎 Green Asparagus Bavarois was fresh and smooth, and paired with sea salt and extra virgin olive oil to give a extraordinary taste😆 The highlight definitely was the salty 12 years old imperial caviar which enlightened the whole dish💫

𓏸 𝘗𝘰𝘳𝘤𝘪𝘯𝘪 𝘔𝘶𝘴𝘩𝘳𝘰𝘰𝘮 蘑菇湯配白松露泡沫同芝士最佳既食法係¹先飲一啖湯 ²然後再幾泡沫mix湯 ³最後先整碎塊芝士撈落湯到飲😽 會有好濃既蘑菇香加松露香到有芝士既鹹香既轉變🫧 私心最鐘意呢個🥰 Porcini mushroom goes well with the white truffle foam, the soup was super duper rich and flavourful🍄 Of course, it’s creamy too🤤 Crushing the spicy cheese cracker and mixing with the soup added a hint of saltiness and cheesiness to it🥣

𓏸 𝘚𝘰𝘶𝘴 𝘝𝘪𝘥𝘦 𝘍𝘳𝘦𝘯𝘤𝘩 𝘍𝘳𝘦𝘦 𝘙𝘢𝘯𝘨𝘦 𝘗𝘪𝘨𝘦𝘰𝘯 慢煮白鴿肉煮至四成左右 肉質呈粉紅色💕 表面用上火槍微微燒過 食落外脆內軟 肉質嫩滑😋 紅菜頭醬增添甜味都算唔錯，最有驚喜係白鴿醬可以提升肉香同鮮味🌟 非常出色🤎 Slow cooked pigeon served with beetroot puree, pigeon sauce and italian tomato was surprisingly good💥 The pigeon was slightly crunch outside and super soft inside😻 Beetroot purée was sweet but the pigeon sauce was divinely nice!!!🙌🏻 It enriched the meatiness of the pigeon, such a great combo🥳

𓏸 𝘊𝘩𝘦𝘧 𝘏𝘢𝘯𝘥𝘮𝘢𝘥𝘦 𝘗𝘢𝘴𝘵𝘢 北海道帶子墨魚汁麵配黃色車厘茄醬汁食落酸酸甜甜🍅 手打墨魚汁麵比一般既寬條麵更有咬口🦑 加上鮮甜既帶子令人十分滿足🫶🏻 Chef handmade pasta was chewier than the normal one, and cooked with the cherry tomato sauce🥫 It was slightly sour and sweet, with the fresh scallop was just a great satisfaction for tonight🤍

𓏸 𝘔𝘺𝘴𝘵𝘦𝘳𝘺 𝘋𝘦𝘴𝘴𝘦𝘳𝘵 最後食甜品喇😍 神秘甜品其實係火焰版焦糖燉蛋⚡️ 大家記住拎定電話打卡喇❤️‍🔥 蛋香足同夠軟滑 配焦糖面既甜品的確係今晚理想既結尾💛 It's time for dessert🤪 Mystery dessert actually was the “on fire” cream brûlée 🔥 Just remember to take your phone to record it🤞🏻 Perfect ending with the eggy, creamy (and also ideal caramelised layer on top) dessert for tonight🍮 評分: 9/10🌟 ———————————————————————————— Parallel (觀塘) 觀塘觀塘道414號1亞太中心3樓302號舖

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