Ankoma

If Hong Kong were to film the hype Netflix show 𝘾𝙪𝙡𝙞𝙣𝙖𝙧𝙮 𝘾𝙡𝙖𝙨𝙨 𝙒𝙖𝙧𝙨, this place would undoubtedly be among the strongest “black spoon” chefs deserving of much more recognition! Chef Frankie has rich culinary experience, including time at Michelin 2* Écriture. The latest autumn 10-course tasting menu (HK$1480 + 10%) is beautifully executed and bursting with harmonious flavors: 2 memorable amuse bouches ❧ 𝙏𝙪𝙣𝙖 👍🏻👍🏻 Tuna tartare in a crispy cylinder ❧ 𝙄𝙠𝙪𝙧𝙖 👍🏻👍🏻 A tartlet w/ creamy potato salad, savory salmon roe. ❧ 𝙊𝙮𝙨𝙩𝙚𝙧 👍🏻👍🏻👍🏻 Appetizing sweet Hyogo Prefecture oyster topped w/ refreshing Mojito shaved ice, kiwi and mint oil. ❧ 𝙎𝙝𝙞𝙢𝙖-𝙀𝙗𝙞 👍🏻👍🏻👍🏻 Drunken Morotoge shrimp: semi raw body marinated w/ umami-rich kombu, wine & sake VS crispy tempura shrimp head. Full of complexity in flavour & texture. ❧ 𝙋𝙖𝙨𝙩𝙖 👍🏻👍🏻👍🏻 Cooked solely in dashi, resulting in umami-packed flavor. An indulgent treat w/ white truffle paste & luxurious sturgeon caviar! ❧ 𝘾𝙝𝙖𝙬𝙖𝙣𝙢𝙪𝙨𝙝𝙞 👍🏻👍🏻 A autumn version of Chawanmushi enriched by Yamacha Take chicken consommé & delicately sweet snow crab. ❧ 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 👍🏻👍🏻👍🏻 Butter-aged for 2 days, Canadian lobster tail grilled on lava stone imparts a smoky flavor. Very fragrant & flavourful. ❧ 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (+HK$520) 👍🏻👍🏻👍🏻 Must Try Signature roasted local Three Yellow Chicken, golden crispy skin with tender, juicy meat & fragrant fat. Pairs perfectly with the Hokkaido Nanatsuboshi rice & creamy vin jaune sauce. ❧ 𝙈𝙖𝙩𝙘𝙝𝙖 𝙔𝙪𝙯𝙪 𝘾𝙝𝙚𝙚𝙨𝙚 👍🏻 A delightful layered dessert Ankôma may fly under the radar, but this menu speaks volumes. 🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴 _______________ IG: @roamardtheworld #roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining

Really wonderful food.. One of the better roasted chicken in Hong Kong, and definitely on par with some of the other famous restaurants with this dish like Louise, Batard, etc.. The other dishes were also very good and went together really well. The space itself was a big small, but it's nice to see the chef's working up close. Seating was also comfortable and definitely worth another visit.

Since no one posted about terrace seats so here I am. Their chicken rice was quite nice, yet the other food we had was... meh. Poor seasoning, especially for the three dishes below: Wagyu sando: the only thing that came to my mind was oh they have ketchup in it. Baked pork chop rice: the pork chop itself is too salty, and the fried rice is flavorless. Lobster roll: feels like I just had a can of thousand island sauce. Will I ever go back again? Definitely not.

Def one of the most boujee dining experience at Ankoma ! think caviar white truffle pasta / sea urchin (uni) toast / hokkaido surf clam / M6+ Wagyu Beef Tartare🥵 have to say the fish dish amadai (so crispy on the outside and juicy on the inside) and the roast three yellow chicken (comes with ikura rice) have been our favourites! packed with flavours plus excellent texture🥰

Koma in Japanese means the best 😋 The restaurant was only opened last year and is tucked away in a commercial building in a quiet street in Tsim Sha Tsui. On offer was an omakase-style French-Japanese fusion set dinner that came in 10 courses, each was meticulously prepared and the chef would introduce every dish when they are served. The most memorable dishes were definitely the Angel hair pasta and Roast three yellow chicken 🐓 On the Menu 1️⃣ Tuna Tuna tartare | Crispy cylinder | Nori powder | Yuzu kosho 2️⃣ Uni Hokkaido sea urchin | Brioche french toast | Lime zest The toast was super crispy, perfect combination with the uni 3️⃣ Oyster Hokkaido Senpoushi oyster | Banno-negi oil 4️⃣ Shi-ma ebi Kombu-jime aged drunken shrimp | Tempura shrimp head | Sea grapes | Mozuku | Ponzu Everything is orchestrated so well, perfectly matched together including the wine used 5️⃣ Pasta Royal Caviar Club Sturgeon | White truffle oil | Wakame | Angel hair pasta Taste of heaven, can taste all the ingredients every bite. There are no addition of salt or artificial flavors. All natural ingredients that makes us think of the beach or under the sea 🌊 6️⃣ Chawamushi Steamed egg custard | Flower crab | Chicken mushroom consommé | Yamacha Take 7️⃣ Amadai Uroko-yaki amadai | Sake beurre blanc | Dill oil The way it is presented is like an art piece 8️⃣ Chicken Roast Hong Kong three yellow chicken | Vin jaune sauce | Japanese pearl rice | Ikura | Bannonegi This dish is so so so yummy. The chicken is super tender as well crispy on the outside but soft in the inside, also love the sauce 9️⃣ Apple tart tatin with homemade ice-cream 🔟 Seasonal fruit (Honeydew melon)

I came here last month for a birthday dinner. I frequent Zest so had expectations for the meal knowing one of the chefs from Zest is part of this venture. Upon first glance, the building entrance and atmosphere is less than desirable. It’s a tight space that seats 6-8guests. I was greeted by an older waitress who was kind and friendly. The food was impeccable. Every dish was delicious and left me wanting more. The chicken was beautifully roasted to perfection and rice was extremely flavourful. (I’m not usually a rice person) The only setback was the wine .. the waitress kept encouraging me to purchase a more expensive option. When I asked for the flavour profile she struggled and simply said “it’s just smooth and good”. The wine options weren’t great, could definitely benefit from an experienced sommelier I’ve just booked to return in late November and looking forward to an updated menu.

Was fortunate enough to secure a last minute reservation here, the tasting menue was extravagant and very enjoyable. The venue offers a very intimate dining experience, and is basically a “chefs table” since you’re watching the kitchen team perform.

Their core dishes really good. The supplement dishes for restaurant week was just okay. Comfort below standard.