FRANCIS west 中環

FRANCIS west 評價 相片

Francis new spot in Central featuring a middle eastern centric menu with an African flare, quite a different experience compared to their original wanchai branch.The brunch menu offers $150 addon to any main to enjoy a spread of mezze including the frena, hummus, avocado salad and cigars, which is considered a great deal! Stone oven made sourdough frena (Moroccan flatbread), unlike many flatbread, it’s fluffier, softer in the middle but still very crusty and crispy on the front. It may be one of the best flatbread I’ve tasted in a while. It also brings a char aroma and the flaky salt seasoning is spot on. Dip into their creamy hummus, I could eat this all day. I like their hummus which is not grainy and not too heavily seasoned. Burik is a sensational bite, similar concept to chinese fried wonton but stuffed with potato, cheese and a runny egg! The cigar is like a fine spring roll, with ultra thin and crispy roll, filled with delicious spiced beef, served with a green tahini mint dip. On to the main, beef kebab is a mustorder, well seasoned with multilayered spices, very satisfying.The dessert is not something I’ve tasted before, a crispy filo nest stuffed with mozzarella tops with a yogurt ice cream. It’s surprisingly light and refreshing, not overly sweet even with the rosewater and honey, unique and delicious.

[ Francis West | 中環 ]After the disaster at Bedu, I was a bit wary of trying new Middle Eastern restaurants but decided to try again for this newly opened restaurant specialising in Northern African cuisine. I’ve been to Francis Wanchai before and found the dishes quite underwhelming so I was intrigued by the intense and bold flavours that are present in this cuisine. The restaurant is located on Peel Street and the interior is much more spacious and refined than the Wanchai store but still conveys the same vibe.Like last time, I chose to sit at the bar as I get a perfect view of the staff and how the kitchen coordinates. —— —— Mussel Escabeche $120 Started off with this roomtemperature appetiser of mussels on a bulgur (a precooked cracked wheat) toast. I had a similar dish at Agora (same flavours but much more refined) and I definitely enjoy this one more. The mussel is fresh and not sandy or fishy (in a bad way) and plump enough to get a nice bite but not too chewy to be tough. The fennel and tomato mixture is very sweet and aromatic and went well with the mollusc. The only flaw was the bulgur toast which is very hard and resembles stale bread. It is still edible but requires a big bite and a long chew. —— —— Stoned Baked Frena $110 Their signature hummus and flatbread got a makeover! This time, the bread is the star and the hummus is the accompaniment. I will say that their bread is so much better here. The exterior is golden with speckles of charred goodness whilst the interior is fluffy, chewy and perfectly soaks up any and all sauce, though it was delicious on its own too due to its salty, buttery taste. The hummus is okay, with enough seasoning and garlic taste but could be fluffier and more tahinibased. It is served with some red zhug for a spicy kick which went well with the hummus and bread, the chickpea garnish on top surprised me by how soft and delicious it was, great additional texture. But I preferred dipping the bread into the matbucha (a Moroccan condiment of cooked tomatoes and red bell peppers) with a strong taste of tomato and sweet undertones, as well as the creamy and luscious tahini sauce that’s slightly bitter and balances out the rich flavours. The only flaw is that you cannot get more bread (for free) if you finished and have leftover dips, each costs an extra $55, not like Francis Wanchai which gives you unlimited flatbread. I understand why since this bread requires more effort, they should calculate the portions better as I had to order another piece for 10% of hummus left and eat 90% of the 2nd bread plain. —— —— Cuttlefish $180 This was actually our favourite seafood dish tonight. The texture of the cuttlefish definitely surprised us as it was extremely and unbelievably soft and tender. It required little to no chewing and easily melted in my mouth. The flavour is also really good as the harissa definitely shined with its spicy and umami sauce. The squid ink puree on the side helps tone down the spice and adds another layer of umami richness that goes very well with lemon. It can get quite salty as they added more salt as a garnish but nothing too extreme. Each piece is only half of a cuttlefish so it may seem quite little for this price but it also allows you to order more dishes. —— —— Jerusalem Artichoke $100 This dish was actually my favourite dish of the night (the Frena follows closely behind). Artichoke is uncommon in HK, but it is absolutely delicious when done right. The texture is similar to a potato but crunchier, sweeter and more refreshing, similar to a carrot. Here, they fried and roasted it so the outside develops this beautiful crust from caramelisation whilst the inside remains juicy and tender. They also fry up the leaves which could have been crispier and less oily but not too unctuous. Since the preparation is quite oilbased, the light and bright sauce made from tomatoes, brown butter, and yoghurt truly picks up this dish and makes it very memorable. It’s very impressive how they made such a fatbased sauce (with butter and yoghurt) without it splitting. Nonetheless, this dish is on the oily side. A very good portion size, enough to be satisfied mentally and physically. I would happily order this again. —— ——Whole Turbot $350 This was perhaps my most anticipated dish (aside from the Frena) as the presentation of it is magnificent. However, it did not live up to my expectations. Firstly, turbot is a flat fish and is known to be quite skinny and filled with small bones. I love eating bones but my guest found it annoying to pick out the small ones every bite. The skin was also on the chewy side (my favourite) but some people (my guest) would not enjoy it. As mentioned, there is very little flesh on the fish, and the size is nothing too large, so I believe any party of two or one could finish this. The meat itself is quite underseasoned and heavily relies on their sauce for flavour, funnily, their ‘sauce’ is most oil which actually tastes pretty good with the fish. There are olives for saltiness, pumpkin (inspired by chershi, a Libyan pumpkin spread) for sweetness and some preserved lemon for tang. Pretty addicting if I must say. A problem I had with this dish is the slight burnt taste I get throughout this dish. I understand that they grill it and thus it may just be the ‘char’ but there is a strong smell of burnt fish that is thankfully not a strong taste. I did voice out my concern to the staff and hopefully, they will adjust. As a party of two, we ordered quite a lot and were going to order their Crab, but our server said that would be too much. We should have gotten the Crab dish instead of this Turbot. —— —— 推介 🙆🏻‍♀️💬 Overall, a great night here at the new Francis. There are still a few kinks and flaws in each dish they should work on but I expected nothing less from a restaurant they newly opened. As for the service, I specifically enjoyed the service from Raphael as he was welcoming and friendly, everyone else was also nice but he was the most memorable. So try and seek him out and tell him I say thanks 😂. Another thing to note is they served the dishes quite fast, a new dish comes around 30% through the previous dish. I will definitely be back to try their other dishes. Hopefully, they won’t increase the price yet 🤭🗓 Revisit? ✅ ⭕️/ ❎

We love the original Francis, but not their nobooking policy. Since Francis West allows reservations, we were very interested to try. Friendly server started by noting that whilst Francis focuses on cuisine in the Israel region, Francis West is more about North African cuisine. Anyway, all dishes are designed to be shared.Wine list was comprehensive, with interesting wines in the region. Decided on a halfbottle carafe of a Chardonnay white. One page menu. Here’s what we had. Jerusalem artichoke with tomato and vine leaf. Loved the texture: firm and thick like potato.Baby cuttlefish marinated in harissa (a hot chili pepper paste) with ink paste on the side. Even tho I can’t take spicy, gotta say it was very good. Quail skewers meat was very tender. Loved it. What looked like bits of raw chicken on the side was in fact cooked eggplant and tomatoes mixed with Moroccan spice.Wanted to try the sardines, which were unfortunately unavailable. Settled for dessert instead: yogurt with mozzarella, vanilla and pistachio on a bed of syrupy fried pasta.In summary: exotic and yummy. Sat near the big window, which was left open. So was a bit hot with all the aircon escaping.

I had the pleasure of trying Francis second opening location, this time in the heart of Central , called Francis West. We started off with a variety of dishes at, including some North African specialties. The Burik pastry was a standout appetizer, with a crispy exterior and a flavorful filling of spiced vegetables and eggs. The Raw Tuna dish was beautifully presented and tasted fresh and light, with a perfect balance of citrus and spice. Then we had the Mishwiya, is complex and rich, with a balance of smoky and spicy notes from the roasted peppers and chili peppers, and a hint of sweetness from the tomatoes, a really nice bold and tangy flavor to a variety of dishes, paired this with orange wine For the vegetable and main course, I highly recommend the Jerusalem artichoke dish, which was cooked to perfection and had a satisfyingly earthy flavor. The quail skewers could be more moist but the sauce pairing on the side gave it a nice savory taste to the lovely smoky flavor from the grill.To finish off the meal, we ordered the Knafeh dessert was a real treat. It had a crispy, sweet pastry base and a creamy, cheesy filling with yogurt on top. The dessert was the perfect balance of sweet and savory, and a fantastic way to end the meal.Overall, the North African dishesat Francis West were a delightful surprise, with bold flavors and unique ingredients. The service was attentive and knowledgeable, and the atmosphere was welcoming and comfortable. I highly recommend giving Francis West a try if you're looking for a unique and flavorful dining experience in Hong Kong.Rating : 9/10 great dishes, I’d keep coming back to try the rest of the menu.#foodie #foodiegram #hkfoodie #hkfoodie #instafood #feedmybelly #foodgasm #instagood #tastemade #hkfoodlover #foodcoma #love #foodporn #foodinfluencer #foodblogger #nomnomnom #hongkong #852 #life

今日岩岩去左食呢間，朋友話開左一星期到。

一入到餐廳，唔算大，一眼望晒。

但服務良好，叫左四個菜加一個甜品。

樣樣都好好食，需然份量唔多，但食晒都好飽，仲叫左杯紅酒同sparkling water添。

食物主要係偏咸，如果唔鐘意咸食可以唔洗去試，但我個人就好滿意。

特別推介cuttlefish 同 raw tuna，cuttlefish 好軟好有味， raw tuna 好新鮮同好開胃，兩款都好好味！由於甜品係經理請我地食，埋單$880，個人認為算係咁上下。

FRANCIS west餐單提供中東菜等推介美食位於中環區，餐廳座位數38人均消費約$401-800，結賬可以用Visa,Master,AlipayHK,支付寶,AE,銀聯,Apple,Pay,Google,Pay,微信支付。

您對於中環餐廳「FRANCIS west」有何comment？

FRANCIS west餐廳詳細資料：

• FRANCIS west地址:
  中環卑利街42號地舖
  FRANCIS west, G/ F,42 Peel Street, Central
• FRANCIS west電話:  
• FRANCIS west價錢: $401-800
• 分類: 中東菜,
• 座位: 38
• 付款: Visa,Master,AlipayHK,支付寶,AE,銀聯,Apple,Pay,Google,Pay,微信支付
• FB專頁: FRANCIS west Facebook

更多FRANCIS west相關資料:

• FRANCIS west分店
• Youtube
• Facebook
• Twitter
• Google

香港餐廳2023推介04月