[2025 Hong Kong Restaurant] Travel Guide for Amis (Updated May)

Tonight with a friend to celebrate his birthday found this exquisite French Day Fine Dining restaurant, the environment and service are very satisfied 👍🏻 every dish staff will be very careful to explain the ingredients and eating method, service is thoughtful The restaurant design is romantic, soft lighting, special holiday celebration is really great! 8 COURSES First two pre-meal breads, sourdough bread with caramel brown butter, French bread with smoke herb butter, crispy on the outside and soft on the inside, and can be unlimited to add ~ ✦AMUSE BOUCHE The appearance is already very exquisite🤩 The caviar tart with silver foil is rich and crispy Naked tuna tatar with fresh wasabi and ginger Honeydew bobble with 24 months Parma ham, very special ~ ✦BEETROOT TARTARE | LIME SORBET Beetroot and green apple tatar, served with lime syrup, taste sweet and sour, very refreshing! ✦WILD SABA | DASHI JELLY The Japanese mackerel is cooked with fire and vinegar to give the surface an extra bit of charred flavor. Served with broth jelly and kombu clear broth, the meat is tender. ✦HOKKAIDO HANASAKI | CHAWANMUSHI There is a lot of crab meat, the Hokkaido hairy crab meat is fresh and sweet, with salmon roe, which enhances the freshness and taste, the steamed egg is delicate and tender. ✦RED AMADAI | SHUNGIKU Standing scale grilling method, so that the fish scales support to form standing scales effect, very special 😍 This way to make the fish scales more crispy, can still keep the fish tender, very surprising! Served with rich kombu broth to bring out the freshness of the fish. ✦REMY MARTIN” LOBSTER SOUP The lobster soup is rich, served with Hokkaido Yumemi rice, the rice grains are more sticky to increase the taste, smoky and bouncy ~ Spray a few cognac seasoning on the surface, the taste is sublimated! ✦KAGOSHIMA WAGYU BEEF (Choose 3) Kagoshima A4 Wagyu beef, 50% cooked middle meat is pink and tender, fat and sweet, melts in your mouth😋 Slow-cooked 12-hour beef cheeks beef flavor is more fragrant and soft, served with black truffle sauce and beef sauce, very satisfying ~ ✦REFRESHMENT mocktail coconut water, pineapple juice and ginger juice, topped with coconut bubbles 🫧 beautiful 🍹 ✦DESSET DE CHEF / PETIT FOUR Wakayama white peach with vanilla ice cream, the bottom layer is yogurt crisps, the top is a thin crisp made with peach juice, very effort 👍🏻 very tasty 😋 There is also orange madeleine cake and homemade chocolate, tonight is simply the perfect dinner ❤️ Amis | @amis.cwb 📍G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay ☎️(+852) 21714268 •♡•♡•♡•♡•♡•♡•♡•♡•♡•♡•♡•♡• #amis #finedining #casewaybay #causewaybayfood #Causeway Bay #Causeway Bayfood #FrenchCuisine #check-in #check-inrestaurant

Both the environment and the service are excellent Each of the dishes has surprises There are also many ingredients from Hokkaido and abroad Everything is full of luxury and thoughtfulness 🤞🏻 The staff explains every dish carefully It is a perfect restaurant for celebrations🥂 𝟖 𝐂𝐎𝐔𝐑𝐒𝐄𝐒 $𝟏𝟔𝟖𝟎/𝐏𝐄𝐑 𝐇𝐄𝐀𝐃 -𝐁𝐑𝐄𝐀𝐃- 𝐑𝐀𝐒𝐏𝐁𝐄𝐑𝐑𝐘 𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄 𝐅𝐑𝐄𝐍𝐂𝐇 𝐁𝐀𝐆𝐔𝐄𝐓𝐓𝐄 Both breads are very crispy, sourdough bread with crispy Brown butter, French bread with Smoke herb butter, great😆 𝐀𝐌𝐔𝐒𝐄 𝐁𝐎𝐔𝐂𝐇𝐄 There are three appetizers, Italian caviar with smoked sour cream, the tart crust is thin and crispy, with lots of precious caviar inside. Another Japanese tuna with tea and Japanese ginger, which is also mixed with sesame sauce, the tuna is full of freshness and has a sesame aroma. The last Hokkaido honeydew jelly with 24 months Italian Parma ham, this one is molecular cuisine. The egg yolk appearance is actually a jelly made with Hokkaido melon juice, served with Italian Parma ham to neutralize the saltiness. 𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐊𝐄𝐍𝐆𝐀𝐍𝐈 | This tea bowl steamed rice consists of Hokkaido hairy crab, salmon roe, and basil flowers. The top layer is covered with lots of fresh and sweet hairy crab and salmon roe, and the lower layer of steamed egg is very smooth. 𝐁𝐄𝐄𝐓𝐑𝐎𝐎𝐓 𝐓𝐀𝐑𝐓𝐀𝐑𝐄 | This he he is rare, he he part consists of beetroot, beetroot cut into granules, bite refreshing, which more mixed with wasabi impact a taste buds. The top layer is served with lime sorbet, which has a refreshing sweet and sour taste. 𝐑𝐄𝐃 𝐀𝐌𝐀𝐃𝐀𝐈 | 𝐒𝐇𝐔𝐍𝐆𝐈𝐊𝐔 This stand-scale grilled sweet bream, the scales are grilled very crispy, served with emperor vegetables, the soup is rich kombu, more able to bring out the freshness of the fish. 𝐖𝐈𝐋𝐃 𝐒𝐀𝐁𝐀 | 𝐃𝐀𝐒𝐇𝐈 𝐉𝐄𝐋𝐋𝐘 Nowadays, Japanese mackerel is in season, this one uses balsamic vinegar marinated sashimi, and Japanese broth made into a jelly placed on the sashimi. 𝐑𝐄𝐌𝐘 𝐌𝐀𝐑𝐓𝐈𝐍 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐒𝐎𝐔𝐏 This lobster soup rice with rice is very thoughtful! The lobster meat is bouncy and refreshing, which makes the whole soup very fresh and sweet. Using Hokkaido Yume Beauty rice, the taste is soft and chewy, and the rich lobster soup makes the taste more sublimated. -𝐌𝐀𝐈𝐍𝐒- 𝐊𝐀𝐆𝐎𝐒𝐇𝐈𝐌𝐀 𝐖𝐀𝐆𝐘𝐔 𝐁𝐄𝐄𝐅 This is Kagoshima A4 Wagyu beef, stewed slowly with beef bone broth for 8 hours, so the beef flavor is very rich, with a melting feeling. Served with French balsamic vinegar bananas and red wine juice. 𝐒𝐎𝐕𝐄𝐑𝐄𝐈𝐆𝐍 𝐋𝐀𝐌𝐁 𝐑𝐀𝐂𝐊 The lamb is sourced from an Australian farm, marinated in rosemary, garlic, thyme, salt and pepper, and toasted under vacuum, tender, juicy and completely free of grit. 𝐑𝐄𝐅𝐑𝐄𝐒𝐇𝐌𝐄𝐍𝐓 The staff prepared it on the spot in front of the table, with coconut water, pineapple juice and ginger juice. -𝐃𝐄𝐒𝐒𝐄𝐑𝐓- 𝐃𝐄𝐒𝐒𝐄𝐑𝐓 𝐃𝐔 𝐂𝐇𝐄𝐅 There are two homemade chocolate 🍫 and Madeleine cake, the outer layer is crispy and the inner layer is fluffy and fluffy, really all excellent 🤭 love! 𝐏𝐄𝐓𝐈𝐓 𝐅𝐎𝐔𝐑 The dessert platter has desserts with Nagasaki cake, honey crisps, caramel popcorn, and grapefruit ice cream. #CABLfoodreview_cwb 📍Amis G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay #hkfoodpic #foodstagram #foodiegram #foodiepic #foodporn #foodpic #foodphoto #foodshare #amis #foodiehk #finedining #852food #cwbfood #hkkol #cwb # Sign up for a hotel sleeper

A few days ago, I went to eat his favorite French food to celebrate my friend's birthday. This Japanese-French fusion restaurant in Causeway Bay has a romantic environment, perfect for birthday celebrations. 𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁 The clerk starts with a basket of bread and butter, which are French bread and chocolate cranberry sourdough bread. Also paired with two flavors of butter, French bread with rosemary butter and chocolate cranberry sourdough bread with caramel butter. These two pair well together, especially love the caramel butter. 𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲 𓍼Japanese fluorescent squid 𓍼 𝘗𝘢𝘯𝘪 𝘗𝘶𝘳𝘪 𓍼 𝘛𝘰𝘧𝘶 𝘌𝘴𝘱𝘶𝘮𝘢 The appetizers were exquisite, the fluorescent squid with grapefruit vinegar, very appetizing. The second is the Indian snack Pani puri with cheese and tomato salsa. Tofu Espuma is a molecular dish made with tofu beaten into a cream, topped with shredded truffles and white truffle oil, giving you the truffle aroma in every bite. （˶ ˊ ᵕ ˋ ˵ ） 2019 • 2019 • 2012-10-2011 Add caviar together to eat rich taste. Sauce • Dutch Sauce is limited to seasonal white truffles. This handmade pasta with steamed bacon is also very exquisite.
 Mushrooms are very common in French cuisine.
 The staff will pour the citrus soup into the dried lobster soup on the surface. The lobster soup is made with shrimp heads, shrimp shells and shrimp paste, and then added with mixed vegetables. （˶ ˊ ᵕ ˋ ˵ ） 𝑀𝑎𝑖𝑛 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳 For the main course, I chose Kagoshima A4 Wagyu Cheeks, which was slow-cooked for eight hours. 𝗖𝗮𝗿𝗮𝗯𝗶𝗻𝗲𝗿𝗼𝘀 𝗥𝗲𝗱 𝗣𝗿𝗮𝘄𝗻 𝗣𝗮𝘗𝘁 I've been looking forward to the red shrimp pasta all night. It uses 2 large red shrimps. The shrimp meat is very fresh and tender, the pasta is very juicy, and you can eat the freshness of shrimp paste every bite. ദി˶ｰ̀֊ｰ́ ) After eating the main course, the shopkeeper personally prepared a summer drink for us, with pineapple juice, ginger tea and coconut water. 𝗗𝗲𝘀𝘀𝗲𝗿𝘁 𝗗𝘂 𝗖𝗵𝗲𝗳 The dessert that day was honey cake with honey crisps and grapefruit sorbet, which went well with the bottom of the cheese sauce. 𝗣𝗲𝘁𝗶𝘁 𝗙𝗼𝘂𝗿 The French cake is madeleine, and white chocolate and coconut chocolate round out the meal. ₍ᐢ •͈ ༝ •͈ ᐢ₎♡ 𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃 𖠿 𝐴𝑚𝑖𝑠 𖤣𖤥G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay

#local tour #foodie #hkfoodie This Amis focuses on high-end Fine Dining, their Tasting Menu will change every 2-3 months, according to the seasonal ingredients of the month to change, enough freshness 👍🏻 The most impressive is Truffle Tamago, also one of the night's most exciting! Plus the mashed potatoes are smooth, the orchid egg egg flavor 🥚 is more fragrant, mixed together to eat smoother taste! Amis (Causeway Bay) 📍G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay

#foodie #hkfoodie #local tour Located in Causeway Bay, the high-quality French-Japanese fusion fine dining Amis🍴o's menu changes regularly, this time it's the "Long Moon" Tasting Menu🥰 There are 7 courses / 9 courses! The main course also impressed me✨ I chose the red shrimp Linguine🦐 This is great🤤🤤🤤 The red shrimp is really high quality, the taste is extremely rich and fresh! The pasta sauce in addition to red shrimp also uses lobster 🦞, so the taste is even fresher 👍🏻 spaghetti 🍝 is also cooked just right Another main course chose the French breast pigeon 🇫🇷 This breast pigeon is very good, Medium Rare pigeon meat is very juicy, soft and tender meat is not to mention, the combination is also thoughtful! There seems to be breast pigeon liver sauce with white peach 🍑 black garlic onion, etc., add together rich layers! It satisfies the taste buds too much🤗 AMIS@Causeway Bay 📍G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay

Fusion Fine Dining is newly opened in Causeway Bay Mao month·Jia month (9 Courses) $1480 (+10%) The sign of April and May means that the menu will be changed every 1-2 months to match seasonal ingredients The restaurant environment is very spacious, plus the ceiling is high, the decoration and lighting go warm color route, feel comfortable, first praise the waiter very carefully explained each dish, very smooth and clear Each dish is exquisite, rich combination of ingredients, after three breads, the starter 4 and French oyster Gillardeau No. 2, on top also have Hokkaido seaweed and salmon roe with sour sauce The third course is sea crayfish + peony shrimp tatar, both from Hokkaido, with grapefruit, avocado sauce, molecular cuisine, shrimp head made tempura fried to crispy The fourth to sixth courses are French white asparagus with cheese and cigar-like caviar sticks; tea bowl steamed with fried crayfish and Russian herring caviar; lamb mushrooms with black truffles and beef bone meat flavor The seventh course is the Boston Lobster Concentrated Soup Bubble Rice, the soup is super rich and fresh, even the rice is made of Hokkaido Yume Beauty's finest rice, and there is fish meat to add freshness The main course can be chosen from 2, one of which is the pan-fried duck breast, fried until the outer layer is slightly browned, the inside is pink and tender meat with rich duck fat, but added malt sugar to balance the taste Finally, there are 5 desserts on two plates, golden diamond pineapple, yuzu cake, black sugar fern cake, etc., eating dessert is very satisfying, the whole meal took almost 3 and a half hours, with friends or partners to eat just right, if there is wine better and more perfect. Restaurant: Amis Address: G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay #amishk #hkfinedining #causeway Bayfood #localtour #Eddie #Love to eat, love to play, love to enjoy

#Christmas Good Places Amis Anniversary Menu First provided 2 sourdough bread, namely original and chocolate🍫 flavor, with vanilla butter / caramel butter, the bread temperature is slightly hot texture is crispy inside the edges soft 😋 🧡AMUSE BOUCHE There are 3 snacks, first drank Spanish tomato frozen soup, then pistachio sticks, and finally caviar fried balls 🥰 🧡HOKKAIDO UNI CUP | LILY BLOSSOM MOUSSE The dishes here are beautiful😍 The dry ice is used to create a fairy-like effect ~ The restaurant selected Hokkaido seaweed, the bottom layer is made of lobster 🦞 clear soup into jelly, and then lily flowers as mousse, the overall taste is well matched, freshness is prominent ~ 🧡CAULIFFLOWER VELOUTE | RAZOR CLAM The cauliflower cream soup is very creamy😍 The middle is crayfish, the meat is crispy and sweet🥰 🧡AUSTRALIAN LAMB | GARLIC PURÉE My boyfriend chose Australian 🇦🇺 lamb, the part is the hind leg meat, served with garlic puree and garlic slices ~ 🧡KAGOSHIMA A4 WAGYU Kagoshima A4 Wagyu beef is rich in fat and rich in beef flavor. Served with roasted onions🧅, you can also dip it in a little homemade black pepper sauce😋 Served with red wine🍷 🧡DESSERT DU CHEF Dessert is French chestnut 🌰 cake with milk ice cream ❤️ The cake is very fluffy and smooth, and the real ingredients can eat the chestnut meat 😆 🧡PETIT FOURS Finally, a treasure box of chocolate and Madeleine cake was presented, which brought a complete end to this meal with dessert🥰

Eat French cuisine to celebrate enough romantic and romantic, traditional French cuisine may not fit the taste, can come located located in Causeway Bay amis mainly French-Japanese fusion fine dining more suitable for Asian tastes, and 4 course price $ 888 is not expensive! 4 course anniversary menu {1st-30th November} $888@1 🔸Baguette 🥖 Original & Chocolate nuts sourdough Served with smoked over vanilla butter & low-temperature slow cooked caramel butter The bread is crispy and chewy, the butter tastes like a famous almond candy very interesting! 🔸Cherry Tomato Spanish Frozen Soup Shake Black pepper slightly spicy cherry tomato smoothie mouthfeel with buffalo cheese 🔸Fried potato waves Add beacon, onion, Ontop inside the potato balls even more salty fresh caviar 🔸Lolipop Goose Liver Served with white peach jam dipped in pistachio jam, sweet and sour melting creamy 🔸Amuse bouche ▪️HOKKAIDO UNI CUP | LILY BLOSSOM MOUSSE Dry ice smoke effect served · Full of ritual Hokkaido horse manure seaweed with aromatic lily flower mousse sauce, the bottom layer with lobster concentrate jelly, recommended a spoon to the bottom super fresh! ▪️CAULIFFLOWER VELOUTE | RAZOR CLAM New Zealand king crayfish pan-fried and topped with rich cauliflower cream soup is smooth and sweet 🔸Main ▪️AUSTRALIAN LAMB | GARLIC PUREE Medium Australian lamb is tender and not greasy with black pepper mushroom sauce and mustard Garnish with red peppercorns and homemade spinach crisps ▪️HOKKAIDO TOKACHI MIRAI BEEF Medium Hokkaido Tokachi Wagyu Beef Soft and tender served with sweet freshly cooked onion rings & Aomori Garlic Served 🔸Dessert Du Chef The most traditional French dessert Fresh Chestnut Pure Vanilla Ice Cream Served with crushed pistachio crumble for added crispness 🔸Petit Fours ▪️ Madeleine cake (crispy on the outside and soft on the inside, rich in lemon flavor) ▪️Sea Salt Chocolate (soft caramel flavor) ▪️White chocolate (with crumble texture) #RegisterHotelSleeper #CausewayBayFood #FrenchCuisine #HongKongStoreVisit #HongKongFoodGuide #HongKongRestaurantRecommendations #CausewayBankFrenchCourse #finedining #HongKongGood Places #bloggerlife #FoodBlogger'sDaily #ResidentWriter

First time to come to the restaurant door, because the facade is white solid wall, can not look inside, a little nervous😂 The restaurant is dimly lit, simple design, quite stylish and harmonious atmosphere. 《 amis 周年纪念菜单》 4 Courses | $888 The staff first introduced the ingredients that will be used on today's set. The ingredients are fresh and expensive, adding more expectations for the subsequent dinner. The bread 🍞 and butter 🧈 served afterwards, such a simple combination was done excellently. ✨Original French bread with Rosemary butter, ✨Chocolate walnut bun with caramel Earl Gray butter, the bread is very crispy, with two specialty butters, matching well😋. AMUSE BOUCHE Three characteristic appetizers. There is 🍅tomato smoothie frozen soup, with cherry tomato cubes and cheese, ice cold and appetizing. 🍡 The outer layer of pistachio stick is full of pistachio crumbs, rich in taste. 🥠 Potato mashed fried balls with caviar, vanilla, smooth and fresh. HOKKAIDO UNI CUP | LILY BLOSSOM MOUSSE 🍸Seaweed cup with lily mousse, the bottom layer is lobster soup jelly. When served, dry ice creates a smoky effect, very romantic 💕 Mouth Creamy, mousse rich, with a cheese mouth, lobster soup jelly is very special, more than a fresh freshness. CAULIFLOWER VELOUTE | RAZOR CLAM 🥣 Scottish crayfish with cauliflower soup, with cream and butter. A very good soup. The crayfish are pan-fried until just cooked, keeping the texture tender. The cauliflower soup is rich and smooth, and it's extra sweet and delicious when paired together😋 HOKKAIDO TOKACHI MIRAI BEEF 🥩 Hokkaido Tokachi Wagyu, exquisite appearance. The staff suggested that the beef be cooked to 40% cooked. As expected, the introduction was not wrong. The wagyu beef is tender and melts in the mouth🤤 The side dishes are very fresh and sweet, with onions, Japanese garlic, mushroom puree, paired with homemade black pepper sauce and wasabi, delicious! 👍🏻 AUSTRALIAN LAMB | GARLIC PURÉE 🍖 Australian lamb hind legs, firm and fragrant. There is no greasy taste at all. The ingredients are sour, more appetizing, and relieve greasiness. Add crispy spinach slices for a richer mouthfeel. DESSERT DU CHEF 🍨 Corn cake with coconut vanilla ice cream. There are corn grains in the cake, which smells like corn. Plus rich ice cream, refreshing dessert ~ PETIT FOURS 🍫 Dark chocolate, with a little salt on top 🍫Wangzi white chocolate 🥧Homemade Madeleine cake with orange aroma, crispy on the outside and soft on the inside. ——————————————————————————— 📍Amis Address: G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay ——————————————————————————— Welcome to follow + like 🌸 @yuen_yin68 #amis #finedining #hkfinedining #Causeway Bay #Causeway BayFood #cwb #FrenchCourse #FrenchJapaneseCourse #Wagyu #hkrestaurant #restauranthk #HongKongRestaurant #HongKongFood #CameraEatFirst #FoodPhotography #Foodie #Foodiehk #hkfoodie #hkblogger #hklifestyleblogger #hkfoodblogger #restaurantreview #Falltime

Every time I pass by AMIS, a French-Japanese Fine Dining restaurant in Causeway Bay, I am attracted by its simple facade😍 The restaurant is decorated with a modern feel, soft lighting, elegant and comfortable. Today I came for lunch, the price ranges from $ 250 to $ 480, the quality of the food and presentation is so high quality, really very affordable! After each dish, the staff will introduce the ingredients and eating methods, the service is very courteous. 🌟Meal pack Particularly favorite chocolate sourdough, crispy on the outside and soft on the inside, served with homemade "vanilla smoked butter" or "fried to caramelized butter" is just as good, really the first time eating bread will Encore. 🌟Amuse Bouche French appetizer There are three very exquisite appetizers, starting with fluorescent squid, then goose liver mousse and Japanese taro. - Fluorescent squid Marinated with soy sauce, it is crisp and fresh, and served with black and white sesame and grapefruit juice to enhance the freshness. - Goose liver mousse Mouth toast, served with fig jam, rich in layers - Japanese taro The oil foam made of taro is smooth in the mouth, and the surface is topped with white truffle oil, which is full of aroma 🌟Additional Item $100 - Foie Gras French foie gras with homemade tempura powder and fragrantly pan-fried goose liver makes the surface crispy, so far the best goose liver I have ever had. Side dishes include fresh salad vegetables to neutralize the greasiness of the goose liver. Main course 🌟Kagoshima Wagyu Beef $380 - A4 Wagyu sirloin Wagyu broiler is rich in fat and melts in your mouth. You will feel happy after eating it - Kagoshima beef cheek Slow cook for 8 hours, super soft and tender, rich beef flavor - Side dishes include roasted beef mashed potatoes and banana onions 🌟Dessert $60 Two very exquisite desserts, I'm really satisfied after eating them! - Strawberry ice cream with homemade crispy butterfly pastry, white chocolate crisps and vanilla seed cheese sauce. - Reticulated honeydew, wave grapes and Japanese strawberries 📍Amis (Causeway Bay) @amis.cwb G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay