Amina Modern European — Restaurant in Kowloon

It was my friends’ birthday, we arranged a French fine-dine restaurant in Tsim Sha Tsui Canton Road. . It’s a boutique delicate restaurant, with less than 20 seats, which is ideal for small group event/ celebration. . Cozy, romantic and European, totally feels like a high end restaurant. . We ordered 9 COURSE DELUXE set, $1280 each person, but it’s a good deal! The food is delicate and delicious, it’s rather like an art piece. Each dish is artistic. . At first they offer ⭐️Homemade Bread and Dip There are 3 kinds of bread, all homemade! ⭐️Amuse Bouche

Then the first “course” comes. ⭐️Salumi Patter It contains Prosciutto de Parma, Coppacollo and Mortadella.

⭐️Tuna Sashimi Martade Sake Soy Dressing, White Asparagus & Garden Salad , Wasahi Dip with Aged Balsamic Vinegar

⭐️Kagostima Scallop Sashimi & Crabmeat Parcel on Champagne Grape Jelly waidh Citrus Sour Cream Sauce

⭐️Cream of Zucchini with Clam and White Bean Puree

⭐️Pan-Seared Foie Gras with Crispy Tempura Ctips, Capsiceae Dip with Horseradish Foam

⭐️Grilled A4 Wagyu Beef with Black Truffle Risotto

⭐️Guava Sorbet, Fresh Pomegranate, Pomegranate Foam

⭐️Pan-fried Scotland Lamb Sirloin on Almond Herbs butter Crust & Baby Vegetables with Pommery Mustard Gravy

It ends with dessert and coffee.

What a wonderful dinner! The service is excellent, and the food is perfect! Every dish is surprising. We can’t help taking photos for...

Tried Amina in CWB and TST years and years ago.

Decided to go again because it is a good place to relax with fine dining.

Began with assorted bread and amuse bouche which was melon and parma ham.

Next was the scallop which was on a bed of healthy quinoa and cauliflower puree.

Unfortunately the consomme had been changed to tomato which was equally as refreshing.

Next was the Lobster bisque which was rich paired with dried prawn roe.

The foie gras was just as fancy, topped with an abundance of crushed pistachios which gave it a lovely nutty flavour.

The Guava sorbet was served just before the mains, I found it quite sweet but my friend found it refreshing.

For the mains, it was my favourite soft and gelatinous beef cheek, the red wine sauce was fantastic.

There was a side of couscous which didn't look like couscous because it was served like risotto in a creamy pesto sauce.

Finished with cheesecake and...

Overall, the food were good but not great. The price level was a bit on high side in terms of food and wine quality. For the 8 course caviar menu, the lobster and saffron lime jelly roll was bland and need more seasoning. Hokkaido Cream of Oyster was good but overpowered the two entries and the oyster batter was a bit heavy. For the 8 course deluxe course, the pigeon was tendered but the flavour profile was a bit single dimension. In fact, few dishes such as the chicken were also like that. Tomatoes Consommé was a good effort. The sauce on few dishes did not do the balance with the food. All in all, the attempt to show the cooking skills and flavour complexity was positive and the food was in work in progress towards finesse and great food. The price of wines should be adjusted in terms of the...