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Hours
Mon
12:00 PM - 3:00 AM
Tue
12:00 PM - 3:00 AM
Wed
12:00 PM - 3:00 AM
Thu
12:00 PM - 3:00 AM
Fri
12:00 PM - 3:00 AM
Sat
12:00 PM - 3:00 AM
Details
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CUISINES
French
Meals
Lunch, Dinner
FEATURES
Reservations, Seating, Serves Alcohol, Accepts Credit Cards, Table Service
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4.5
152 reviews
Excellent
116
Very good
31
Average
2
Poor
2
Terrible
1
Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information.
FoodPraiser
Hong Kong1462 contributions
Jun 2021 • friends
// 𝙁𝙧𝙚𝙣𝙘𝙝-𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙁𝙞𝙣𝙚 𝘿𝙞𝙣𝙞𝙣𝙜 🍽 //
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Located on 10/F of “𝘡𝘪𝘯𝘨!” with lounge bar area and outdoor seatings, 𝐋𝐞 𝐑𝐞̂𝐯𝐞 blends the culinary arts of French and Japanese cuisines, bringing exquisite fusion fine dining experiences to impress every table.🍴🇫🇷🇯🇵
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☞ 𝐂𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐁𝐫𝐞𝐚𝐝 𝐩𝐚𝐢𝐫𝐞𝐝 𝐰𝐢𝐭𝐡 𝐒𝐦𝐨𝐤𝐞𝐝 𝐁𝐮𝐭𝐭𝐞𝐫, 𝐅𝐫𝐢𝐞𝐝 𝐒𝐞𝐚𝐰𝐞𝐞𝐝
Served at a warm temperature and had a nice soft texture, the charcoal bread tasted slightly sweet and goes well with the addictive smoked butter.👌🏻
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☞ 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢 𝐒𝐚𝐥𝐚𝐝
An impressive burst of flavors that consisted of fresh zucchini, cucumber, okra, sous vide cherry tomatoes and an appetizing mix of balsamic vinegar and yogurt cream sauce.🙌🏻
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☞ 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐂𝐫𝐞𝐚𝐦 𝐒𝐨𝐮𝐩
Slowly simmered for hours, the tender chicken shreds were delectably accompanied with truffle, cream, and basil oil.🥄
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☞ 𝐀𝟓 𝐖𝐚𝐠𝐲𝐮 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 & 𝐔𝐧𝐢 𝐃𝐨𝐧𝐛𝐮𝐫𝐢 - 𝐇𝐊$𝟑𝟗𝟖
Presented with a fusion mix of flavors, the A5 wagyu sirloin was simmered in sukiyaki style after being seared to medium rare for a slight hint of sweetness on the exterior, impeccably succulent and tender.💯 Daintily complemented with Hokkaido Uni, juicy daikon that simmered in kelp and katsuobushi, onsen-tamago, okra paste, balsamic teriyaki sauce, and topped off with furikake.🔝
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☞ 𝐂𝐡𝐞𝐫𝐫𝐲 & 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦, 𝐩𝐚𝐢𝐫𝐞𝐝 𝐰𝐢𝐭𝐡 𝐁𝐫𝐨𝐰𝐧𝐢𝐞 𝐰𝐢𝐭𝐡 𝐒𝐰𝐞𝐞𝐭 𝐂𝐡𝐞𝐫𝐫𝐲 𝐒𝐚𝐮𝐜𝐞
An edible art piece composed of rich “fudgy” brownie with ice cream and cherry sauce for sweet-tooth satisfaction.🤙🏻
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☞ 𝐃𝐨𝐦𝐚𝐢𝐧𝐞 𝐖𝐢𝐥𝐥𝐢𝐚𝐧 𝐅𝐞̀𝐯𝐫𝐞 𝐂𝐡𝐚𝐛𝐥𝐢𝐬 𝟐𝟎𝟏𝟖 - 𝐇𝐊$𝟏𝟔𝟎
A classic Chablis Chardonnay from Bourgogne, France; dry and acidic, and with tree fruit notes of green apple, pear, and melon.🥂
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// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //
Written July 20, 2021
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Foodboy Material
Hong Kong10077 contributions
Apr 2021 • none
其實每個都市人都有一種隱性既壞習慣，可能
你自己察覺唔到，當你發現自己原來我係咁樣既
時侯，竟然係覺得無咩問題。我用我自己做一
個例子。我對生活上無乜要求、無乜物慾。
但偏偏對味道既追求愈黎愈高，雖然作為Foodie
唔可以話係專業，但即使曾經不斷中伏，
食過好多不堪入口既餐廳。我依然唔會放棄
發掘好西比大家，係銅鑼灣呢間「Le · Rêve」
絕對係我食過最高質既法日菜，就係一份執著。👇
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📌6 Shades of Flavour - $980/Head
▪ Amuse · Bouche -
▫ 法式餐廳一般都會以開胃菜打開前奏，今日
係兩款精緻小點，包括「甜蝦他他」、
「蕃茄芝士餅」。兩者感覺清新，賣相吸引。
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♦️S t a r t e r -
▪ Rose · Wagyu Beef -
▫ 接下來就係重點前菜環節，第一道先試左個
「慢煮日本·和牛臀肉」先，大廚巧妙運用和牛
rump位，呢個部位食落特別滑嫩；再包住日本
水菜、洋蔥打成既mousse；旁邊灑上蘿蔔片、
黑松露，再用牛肉清湯做sauce；整體入口
濃郁惹味，唔錯。
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▪ Le Rêve Caviar · “Secret” - (+188)
▫ 跟手再黎個神秘禮盒，原來裡面係裝住個
「魚子醬·米通慕絲」，一打開仲有煙霧效果，
仙氣十足。其實面頭一邊係米通脆脆，另一邊
就係魚子醬；連埋夾心果層既三文魚他他，同埋
最底白露荀打成既mousse；所以連埋一齊食，
口感係相當豐富，而且有種獨特既鹹鮮味，好滿足。
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♦️M a i n -
▪ Le · Caille -
▫ 開始展開激烈既對話啦，第一道主菜「法式·
香煎鵪鶉」，用左Sake Soy Sauce做base，明顯
聞到酒香既存在；加上煙燻過既車厘茄、黑橄欖、
西蘭花蓉，成個擺盤好華麗。而食落鵪鶉肉
外脆內軟，肉質完全唔乾，火候岩岩好！
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▪ M o r e l -
▫ 激情唔好比佢停，跟住「法式羊肚菌·帶子卷」
亦相繼上埸，大廚利用鮑魚片、北海道帶子、
椰菜連埋羊肚菌一齊包成卷物；再係面頭放上
Truffle Foam、慢煮鮑魚汁做底；成個配搭好特別，
羊肚菌食落惹味爽口，估唔到同帶子口感咁夾，好食。
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▪ Surprise · Dish -
▫ 原來餐廳既Surprise Dish都會有唔同，今晚既
驚喜係「和牛面頰肉·意式雲吞」，雲吞當中夾雜
和牛，口感煙韌有咬口；再落左松茸湯汁，旁邊
放上白露荀、黑松露係面；鹹中帶甜，加埋
秀珍菇，濃香入味；成個層次相當突出，一秒愛上！
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▪ K i n m e d a i -
▫ 輪到充滿日本風情畫既「煎封·金目鯛」，金目
鯛經煎香後比刺身食落鮮味更出，魚肉食落入口
即融；大廚用埋櫻花蝦做sauce，再用九層塔煮
出黎既油，香味相當震撼；當然唔少得配料萵筍、
枝豆、金菇；同埋面頭Comte Cheese Foam
令成件事更加豐富。
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▪ Japanese · Wagyu - (+198)
▫ 當然唔少得重頭戲「慢煮宮崎縣·A5西冷和牛」，
要大讚係和牛色澤粉嫩，脂肪分佈平均；就算
係西冷位，入口亦相當軟腍，而base用左燈籠
椒整成既puree，連埋一齊食，反而加強左
果種香甜感，真係好食到想encore多次！
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♦️D e s s e r t -
▪ Dessert · Surprise -
▪ M i g n a r d i s e s -
▫ 連最後甜品都有驚喜？前者為今晚既「白朱古力·
慕絲」，裡面咬落食到粒粒芒果軟心，口感鬆軟，
又唔會太甜；配埋薑味、九層塔雪葩、菠蘿粒，
有種減膩既感覺，唔錯；而後者精緻茶點以
「玫瑰朱古力」同埋竹炭曲奇完成今日fine
dining，可以話人間天堂。
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📎 Le · Rêve
📍銅 鑼 灣 耀 華 街 38 號 Zing! 10 樓
Written April 14, 2021
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Lalala
Hong Kong908 contributions
Apr 2021 • none
法日fusion Le Rêve
餐廳以法國菜為基底，揉合日本新鮮食材，製作精緻嘅菜式。餐廳裝潢雅致，環境寬敞舒適，更設有露天位置，非常適合同朋友聚下傾下計。
最估唔到嘅係 適逢Restaurant Week造訪，喺remark打左慶祝生日 最後真係有蠟燭吹！Restaurant week嚟真心抵食！6-course都只係$398！(只需要透過 @diningcity_hong_kong 嘅app嚟book位，再用匯豐信用卡簽賬，就可以啦！做到4月11號咋，雖然遲啲都會有Winner’s Edition)
HK Restaurant Week Spring 2021
3-course Lunch Set $198
(1 each from starter/2nd Course, Main & Dessert)
𝒮𝓉𝒶𝓇𝓉𝑒𝓇
▪️𝙊𝙩𝙤𝙠𝙤𝙢𝙖𝙚 𝙏𝙤𝙛𝙪, 𝙎𝙚𝙖𝙨𝙤𝙣𝙖𝙡 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨 𝙖𝙣𝙙 𝙋𝙤𝙣𝙯𝙪 𝙅𝙚𝙡𝙡𝙮
相當開胃嘅前菜！多款爽口蔬菜，配上柚子酸啫喱，酸酸地帶微辣。特別鍾意索滿醬汁嘅爽口蘿蔔！當中更加有豆腐同三文魚。
2𝓃𝒹 𝒞𝑜𝓊𝓇𝓈𝑒
▪️𝙁𝙤𝙞𝙚 𝙂𝙧𝙖𝙨 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜, 𝙈𝙖𝙩𝙨𝙪𝙩𝙖𝙠𝙚 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢
一上枱已經超香！Foie Gras Dumpling浸淫喺松茸湯汁之中，面頭更有幾片鮮刨嘅黑松露片。個人幾欣賞呢嗰濃稠、香氣滿溢嘅松茸汁。Foie Gras Dumpling內餡質地有啲似絲絲嘅吞拿魚，淡淡Foie Gras嘅鹹香，餃子味道無想像中咁驚艶。
ℳ𝒶𝒾𝓃
▪️𝘾𝙖𝙩𝙘𝙝 𝙁𝙧𝙤𝙢 𝙏𝙝𝙚 𝙎𝙚𝙖
盲鰽魚嘅魚皮煎得香脆得嚟，肉質軟嫩，毫無腥味。底下嘅泡沫用上用上法國芝士同魚骨。旁邊仲有一篤篤櫻花蝦、金菇、枝豆。估唔到充滿櫻花蝦香氣嘅金菇，又同盲鰽魚幾夾。
▪️𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙁𝙧𝙚𝙣𝙘𝙝 𝙎𝙥𝙧𝙞𝙣𝙜 𝘾𝙝𝙞𝙘𝙠𝙚𝙣
經慢煮嘅雞肉。質地唔柴非常軟腍，不過個人就偏好比較有彈性個種。整個調味偏淡，唯獨底下軟滑嘅薯蓉挽回左唔少分數。
▪️𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝘼4 𝙒𝙖𝙜𝙮𝙪 𝘽𝙧𝙞𝙨𝙠𝙚𝙩 +$258
和牛呈粉嫩嘅紅色，望到個色澤同紋路已經流晒口水！一入口，好重油脂感。肥膏位好有彈性，不過牛味偏淡，主要以油脂香氣為主，配以甜甜地嘅醬汁，底下同樣有軟滑薯蓉。我就覺得唔洗專登加錢轉呢個都得，因為盲鰽魚都已經唔錯~
▪️𝘼5 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙒𝙖𝙜𝙮𝙪 +$328
和牛望落超raw，但其實有一面經煎香，肉質好滑有彈性，無筋富牛味。連底下嘅雜菜都好岀色，爽口入味。仲可以點埋紅色嘅燈籠椒醬，甜甜地，真係好濃燈籠椒味。
𝒟𝑒𝓈𝓈𝑒𝓇𝓉
▪️𝘿𝙚𝙨𝙨𝙚𝙧𝙩 𝙎𝙪𝙧𝙥𝙧𝙞𝙨𝙚
White chocolate mousse x ginger basil sorbet
薑同Basil嘅雪芭 都係第一次食！食落無想像中咁怪，仲幾唔錯添！薑味較為突岀，淡淡basil香氣，餘韻會有薑嘅辣味，又幾清新。配上芒果醬、菠蘿粒，意外地平衡。白朱古力慕絲 軟滑帶奶香，甜度恰到好處。整個配搭新奇有驚喜~
整體嚟講，除左法國春雞，每款菜式味道都唔錯，精緻有層次。環境舒適，服務一流，不過3-course就真係唔係幾夠飽
Written April 8, 2021
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Little Miss Picky
Hong Kong1530 contributions
Jan 2020 • none
Le Reve is the best of both Japanese and French cuisine, exuding an exquisite yet relaxing fine-dining ambiance perfect for special occasions🥂
We ordered the 4 course set, which came with amuse-bouche (a free appetizer of cactus jelly) fresh homemade bread in a bag and tea/coffee ☕️🍵 with mignardises (ginger bread and chocolate cake) 😍
The waiters patiently introduced the components of each dish when served, and our 1st dish was a huge Japanese shrimp sashimi that was only 10% cooked with an edible fried head and lemony flavor 🦐, paired with mussel ice cream and a red wine plum 🍷
The 2nd dish was toro with 3 levels in fatness, topped with uni (sea urchin) 🐟 the special thing was the yuzu dressing that replaced the usual wasabi and soy sauce, which gave the sashimi a citrusy and tart flavor 🤤
We upgraded one of the mains to the A4 Kagoshima tenderloin, medium rare as recommended by the chef 🥩 it just melted in our mouths and was best paired with sea salt, compared to the truffle wagyu beef jus and black pepper 👍🏻 the beautifully presented sides included pickled carrot, asparagus, girolli mushroom and pumpkin/pea purée 😋
Our other main was juicy Iberico pork, which came with caramel pineapple dices (which went exceptionally well with the meat), a rocket apple coated in chocolate🍎, a cinnamon stick, rosemary and dry rose petals🌹
The unique dessert certainly was a work of art: the blue waves of shiso mix berries mousse had a distinctive grassy flavor that went well with the Mount Fuji sponge cake 🗻 which was surrounded by slightly sour yuzu jelly and an edible flower 🌺
Instead of wine pairing, we opted for the more innovative cocktails 🍸 the romantic soufflé came with a spoon so you could eat a bite of sweet sakura foam on top, then sip some rose liquor mixed with Hendrick’s Gin while the black spiced rum base made the smoky black magic much stronger and bitter 🍾 we could smell the smoky flavor when the waiter poured it out of the skeleton bottle 👃🏻
Overall, it was definitely an unforgettable dinner worth 💯!
Written January 12, 2020
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Ann L
Hong Kong7 contributions
Nov 2019 • none
We had a 4 course lunch. It was a beautiful experience. The service was immaculate. The food was made to perfection. The owners made a leather book menu scripted with their vision and values. The food served really came up to the expectation of French technique and fresh ingridients (French X Japanese). The atmosphere was cosy and warm.
Written November 2, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Supersupergirl
England8402 contributions
Dec 2018 • none
I knew this place was going to be good because of the pictures posted.
There is a eight course set menu and the one I had was A harmony of earth and sea.
Started with warm crusty bread rolls which were inside this brown bag on top a huge dried brown leaf.
The first course was EVOLUTION which was scallop tartar with radish, pears and Japanese ginger with a slice of beetroot on top.
A refreshing sweet and cool start to dinner.
It was then followed by tomato soup which was actually tomato essence. I loved that concentrated tomato taste.
Next came SAISON which was presented like a beautifiul painting.
It was Saury fish with tofu sauce, aubergine puree and my favourite couscous.
The elements blended well nicely and the bitterness of the herb helped cut through the strong flavours.
The third course was TRADITION.
It was Kimedai, I absolutely adore this fish and it was nice that the sauce wasn't too overpowering so I could taste the lovely fish with the spring onions and ginger.
I even drank the bit at the bottom because it had a brilliant infusion of the fish and spring onions.
Moving on to a slightly heavier course, it was CONNEXION which was lobster and spelt wheat.
The lobster was springy and the spelt which had a nice mouthfeel was in this creamy sauce.
Moving on to the EARTH element of this dinner, SAUVAGE was next.
An evenly marbled fat Satsuma beef from Kagoshima served with salt, wasabi cream, black pepper and sauce.
The beef was nice on its own and personally I think just adding salt brings out the best taste of beef.
Before we had desserts, RAFRAICHISSANTE was served.
It was a very sweet refreshing sorbet with sweet peeled grapes on top.
It was then followed by POUSSE, a fluffy white chocolate mousse with olive oil which you mix into it.
An interesting dessert.
The last course PAIX was petit fours which were a perfect ending with tea of coffee.
In addition we also had this CREME BRULEE mocktail which was so addictive with mini grilled marshmallows on the side.
Please see blog for more photos.
Written November 1, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Leo Ng
5 contributions
Sep 2019 • none
This Restaurant will certainly surprise you. The interior is simple elegance. The restaurant strives to use Japanese ingredients from different regions. Be prepared to eat moss looking staff that is surprisingly delicious. The wagyu is out of this world.
Amazing experience.
Written October 12, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
foodDJ
Hong Kong80 contributions
Aug 2019 • none
之前朋友帶過我嚟過呢度shisha，覺得環境唔錯，所以今日專程帶男朋友上嚟食晚餐。(大約10點後可以shisha)
入到黎男朋友已經好滿意呢度嘅環境，燈光暗暗地，旁邊仲有個吧枱，氣氛一流。枱面佈置好靚， 有羽毛同埋一個玻璃球。原來呢間鋪嘅鋪名 le reve嘅意思係夢，所以見到周圍嘅裝飾都同主題有關，例如有dream catcher。本Menu都好似本故事書咁，打開有4-course，6-course和8-course menu，後面係drink menu，好多酒嘅選擇。我地揀左 6 Shades of Flavour，每人再嗌左杯白酒，襯托主菜。
呢度嘅服務好貼心，一開始會有服務員介紹菜式同埋比濕紙巾你。餐包同埋頭盤會先上。
Pan Seared Hokkaido Scallop
帶子質素一流，煎得好香，但內裏唔會太熟，而且材料新鮮，帶子亦都好大粒厚身，仲有魚子一齊食，非常出色嘅頭盤，貝殼底仲有牛油曲奇。而且旁邊隻蟹外型精緻，唔好以為係裝飾，脆卜卜，醃過醬油味好好食。
Surprise Dish 1
海膽殼入邊係豆腐mousse，上面分別係海膽，金魚籽同明太子，材料高級，果然surprise。海膽，金魚籽同明太子好鮮，配落淡味嘅豆腐好夾。旁邊嘅裝飾係海帶，睇得又食得。
Surprise dish 2
上菜嘅時候只得一個龍蝦殼，以為係食龍蝦，點知內有乾坤！一打開服務員介紹上面嘅會係白桃同埋黑魚籽，下面則是日本松葉蟹和蛋沙律。旁邊嘅裝飾汁是芒果和莓醬，不過服務員建議唔好一齊食因為會影響個味道。😂 白桃超甜，而且所有嘢一齊食口感好豐富，味道清新。而且呢個combination好特別。
Lobster
上一道嘅龍蝦殼啲龍蝦肉出現係呢一碟🤣 頂部係羽衣甘藍，蓮藕和雪梨脆片，底下係主角龍蝦同埋芒果。龍蝦好鮮嫩，而且估唔到同芒果咁夾，芒果好鮮甜，亦都可以突出龍蝦嘅鮮味。
Main dish: Japanese Cod Fish or Kagoshima (+$268)
鱈魚同和牛各一碟，可以一齊share，兩樣都可以試🤤 鱈魚超乎想像咁好味！以為鱈魚唔使加錢可能冇咁特別，但係真係比出面好食好多！魚皮擦咗浸鰻魚汁，魚肉好鮮嫩！！個醬汁係蕃茄青蘋果等煮成，酸酸甜甜好開胃。 A4和牛熟度剛好，唔會overcook，肉質較稔身，肉汁亦能保持。旁邊有sauce同鹽可以點，個人覺得點鹽更能帶出牛嘅肉味。旁邊係蘆筍，雜菌做裝飾。
Sesame Stone
最後到甜品！原來個造型係取自於石頭！有幾逼真喎！石頭外面係芝麻mousse，內裏係合桃雪糕(texture較似冰沙）。底部係竹炭曲奇同埋海綿蛋糕。雖然甜品睇落好大份，但係唔會好甜，所以唔會好膩！芝麻味都好香，同海綿蛋糕同曲奇一齊食有好豐富嘅口感。
Mignardises & tea
最後最後，原來仲有啲小茶點配茶，作為完美嘅一餐嘅ending。
總括來講，呢度每一碟嘅食物都好有心思，裝飾好靚，材料特別，味道亦都好好食。以呢個價錢食6-course好滿意，而且係一種享受！燈光，裝飾各樣都好有氣氛，好適合情侶一齊嚟！😜
Written August 31, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
ElaineMosses
Hong Kong68 contributions
Aug 2019 • friends
Le Reve means dreams, what’s our dream?Escapes from chaos and enjoying great food in a relaxing atmosphere. Here we’re, watching beautiful night view at balcony, having fine dinner with my beloved friend. Waiters are friendly and provided great services. Food were delicious and tasty. Tonight is a unforgettable night 🥰
Written August 30, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Cha8076
Hong Kong Island75 contributions
Aug 2019 • none
同男友慶祝紀念日, 佢特登揾左間好有情調既餐廳~「Le Réve」起法文意思原來係「夢」咁解, 上到黎都有夢一樣既感覺,呢度燈光帶點矇矓，周圍有好多羽毛既擺設，特別係枱上既蒲公英水晶球燈真係好靚。
✨用餐前先有玫瑰味既水抹手, 幽香同時貼心。今晚我地揀左6 Shades of Flavour，包兩款surprise dish~即管睇下係咪真係咁surprise先,每度菜仲有專人介紹。
✨先黎個前菜, 南瓜香甜軟腍。袋裏面打開係暖笠笠既麵包, 牛角包好鬆脆同好香牛油味。另一款包質地帶點Q彈, 入面係芥末籽餡, 食落酸酸地幾得意。
✨Pan seared hokkaido scallop :賣相實在勁靚，最吸睛係隻小閘蟹[色]，好有日式style.北海道既刺身級帶子，中間半生熟，嫩得黎非常彈牙。加埋大大粒嘅三文魚子味道就更加咸鮮👍🏻。連貝殼底嘅竹炭曲奇都好好味勁鬆脆，小閘蟹掃左層韓式醬汁，食落甜甜地同勁酥脆，都幾得意。
✨Suprise dish1: 果然好suprise,係我最鍾意嘅海膽🤩上面仲有明太子，金魚籽，海膽，同埋豆腐mousse. 海膽同金魚子勁鮮味，金魚籽比起平食到既蟹籽係更加爽，又帶點點明太子既辣味，配埋牛肝菌同味醂醬汁既豆腐鮮味更加突出。
✨Suprise dish2: 龍蝦殼之下完來隱藏左另一道菜🤣上面係水蜜桃同黑魚籽，下面有松葉蟹同蛋沙律。食落鮮味得黎帶點清新，連朵紫蘇花都可以食，真係好靚呢～嗰花味比我想像中濃。
✨Lobster: 未食過龍蝦肉係可以咁嫩滑，個底係蕃茄味嘅龍蝦汁，配埋芒果同埋蓮藕脆片一齊食，真係超好食。連羽衣甘藍都炸過，少少脆又幾特別，炸梨片酸酸甜甜都好好味。
✨japanese cod fish: 呢個鱈魚超好味，個皮帶點焦脆同掃左層鰻魚汁甜甜地，魚肉係超滑嫁😚。個汁有粒粒金奇異果，蘋果，梨肉，味道酸酸甜甜勁開胃。
✨Kagoshima($268): 黎自鹿兒島和牛[色]肉質軟稔無筋，點埋個松露black pepper sauce 同埋鹽味道更加提升。拌碟嘅露筍好爽脆，仲有枝豆同埋炒雜菌清清地都好好味。
✨Sesame Stone: 呢個甜品賣相勁過癮，模仿石頭做得好逼真。個底鋪左竹炭造既曲奇碎，綠色既海綿蛋糕好軟綿，仲伴左食用級既花草。
舊石食之前要解凍一兩分鐘，外面係好軟滑嘅黑芝麻mousse,中間係冰凍嘅杏仁雪糕，個底仲有一層海綿蛋糕添。整體味道唔會太甜，而且黑芝麻味好濃，真正嘅甜而不膩。
✨Mignardise: 細細件好精緻，blueberry butter cake, 上面係藍莓+藍莓mousee,下面係海綿蛋糕，鍾意佢d 甜品好食得黎唔會太甜。另一個係焦糖mousee tart , 個tart 皮好香好鬆化[色]。今餐真係好滿足，每一道菜都非常精緻用心，環境又夠浪漫，啱晒情侶黎撐枱腳。
Written August 26, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
tht_dawn
496 contributions
Aug 2019 • none
Le Reve is a French restaurant, infused with French style cooking using Japanese ingredients. The interior of the restaurant was posh and cosy, suitable for quiet moment. We ordered their dinner set, consisting of 6 course and a drink.
The waitress brief us on the background of the restaurant, meaning “The Dream”. The owners hoped that diners are in a dream when dining and have a cosy environment. The waitress was knowledgeable in explaining every dishes and service oriented.
Overall, the quality of the food was good and the presentation was matching in theme.
Written August 24, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
rob carl
Hong Kong2 contributions
Aug 2019 • none
About my experience here I can say only good words. We were eight people and we had a fantastic evening. I had razor clam and crab meat toast, very good. My wife had crab lobster bisque..very good. Nice staff. A little bit expensive
Written August 23, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
HeidiYan
Hong Kong120 contributions
Aug 2019 • none
今晚值得用心記下。好朋友下星期離港一段長時間，今晚選擇左銅鑼灣依間法•日 🇫🇷 🇯🇵 fusion fine dining 餐廳同佢餞行。放工乘地鐵由時代廣場行過來耀華街Zing! 大廈，地段方便，大約 5分鐘內就到。一打開lift 門，映入眼簾是一種很Grand 的感覺；餐廳燈光柔和偏暗，浪漫又帶點神秘既感覺。 牆上桌上有雪白羽毛裝飾、以書本形式設計的menu、所用的器皿、職員對食材的專業認識及友善的服務，整體感覺很美好。
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我們點了<6 shades of flavour> 及 白酒配佳餚。 今晚的食材主要以海鮮為主，職員建議白酒可提昇海鮮鮮味。
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<6 shades of flavour >
先來Amuse Bouche，即餐前菜。 玻璃碟上是爽脆牛旁、蘿白絲及白芝麻，冷盤小吃口味挺清新，刺激味蕾準備品嚐廚師精心炮製的佳餚美饌之前奏。
還有袋子裡暖笠笠的自家製麵包，特別喜歡牛角包🥐那有層次及鬆化的口感。麵包是可以refill 呢。
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第一道出場的是［Pan seared hokkaido scallop］
珍寶size 日本帶子表面煎至微微金黃，約七成熟的程度，內裡質感像刺身般柔軟爽彈。頂層放上咸香三文魚子，配上芥末子醬及青豆蓉，提升鮮味及層次感。 貝殼底部是開心果曲奇碎，周邊是海苔碎；還有用韓式醬油醃製的香脆小澤蟹。 味道棒，賣相佳。
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接著兩道是［Surprise Dish ]
鮮甜味濃的宮崎白海膽搭上明太子及金飛魚子，底部是軟身味淡且入口即溶的豆腐慕絲。海膽殼底部是味甜的竹炭曲奇，還有味咸的紅綠海草作配搭。 食材味道對比明顯，複雜得來有著無比新鮮感。
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另一道菜的驚喜源於龍蝦卻不是龍蝦。龍蝦殼蓋著的是什麼呢🤔？ 以千層蛋糕concept 為藍本，頂層是白桃、人造花及魚子醬，中層是鮮甜蟹肉，底層是蛋沙律，兩旁醬汁分別是帶酸的Raspberry及甜的mango。精緻賣相，味道層次如此多樣化。
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緊接左驚喜兩道菜，就到［Lobster］出場。南澳龍蝦擁有甜美細膩的白肉，那彈牙嫩滑的口感教人一試難忘。配搭時令芒果、羽衣甘藍、蜜糖香的風乾蓮藕及雪梨片
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主菜有兩款，第一款是［Japanese cod fish ］鱈魚用上日式西京燒的做法 ，面層用上鰻魚甜醬汁，魚皮帶點脂質煙韌有咬口，魚肉嫩滑非常；鱈魚本身油脂豐，廚師巧妙地用上香草檸檬蜜糖醬及配上一些酸甜水果如金奇異果🥝、青蘋果🍏、蕃茄等減輕膩滯感。
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第二款主菜是［A4 kagoshima tenderloin ]
鹿兒島牛肉質及油脂分佈堪稱完美比例, 大約五至六成熟，口感幼嫩軟綿，有著入口溶化，但又不失嚼勁滋味。淋上pepper and truffle 醬汁/點上海鹽，味道齒頰留香。
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飯後甜點令人滿足，來一道[Sesame stone ]
香濃黑芝麻慕絲蛋糕，配上合桃味雪糕。
還有食用花裝飾、開心果、曲奇碎等等，甜度適中，味道不錯。
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［Mignardise & Coffee or Tea ］
法式fine dining , 到最後會奉上petit four 配茶/咖啡。有Vanilla cream 搭朱古力蛋糕，及蜜桃🍑乳酪，配最愛的Earl grey tea ☕️, 為晚餐劃上完美的句號。
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餐廳環境、食物、餐具款色及溫度、職員的友善等等，每個細節都很完美
Written August 18, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
foodie_talk
Hong Kong3948 contributions
Jul 2019 • none
係openrice無意中搵到呢間隱世日本🇯🇵fusion法國🇫🇷菜—「Le Réve」，
就帶小妹黎chill下～
柔和嘅燈光和聚焦燈嘅配合下，
加上絲絨梳化椅和石製餐枱嘅搭配，
和餐廳各式各樣嘅擺設：
餐枱上嘅朴葉、雅致嘅蒲公英燈、火山石麵包碟、切合主題嘅羽毛餐巾圈都型格過人，
整個環境都相當有氣氛、有情調！☺️
開放式廚房可以睇到廚師們做菜嘅情況，
見到佢哋嘅專注和用心。👀
每張枱都會有位專責嘅店員，
會為食客介紹整頓晚餐嘅製作、構想等，
是日有一位比剛畢業，但customer service做得好好嘅女店員阿飛serve我地，
我同小妹都好滿意同覺得impressed～😌
首先介紹餐廳嘅概念，就係「Le Réve」在法文中意思解作「夢」，
所以餐廳亦用dream catcher作裝飾，
而店家就想比食客有一場如夢如醉嘅夢之宴。
食物方面，
有三個套餐可以選擇：
4道菜（$650）、6道菜（$890）、8道菜（$1190），
主菜揀選鹿兒島A5和牛西冷需額外多付$268，
我地揀左個中價嘅，
因為想試下surprise dish，
Alcoholic 嘅小編仲加左個wine pairing ！😂😂
Amuse Bouche
日本京葱蛋糕
口感鬆軟，蔥香開胃。
餐前麵包
打開麻布袋，
裏面有微溫嘅牛油麵包和牛角酥，
配上自家製忌廉牛油，入口香軟鬆脆～
Pan Seared Hokkaido Scallop
香煎珍寶帶子用上北海道帶子刺身級，😯
煮至約七成熟，
入口軟嫩，咬開有一絲絲嘅口感，鮮甜味美，
加上三文魚子、青豆蓉、黑芥末籽等點綴，
口感和味道更多變化～😋
另一邊係風乾迷你日本小閘蟹，
入口醬油味香，口感卜卜脆。
帶子配上微甜清爽嘅意大利🇮🇹嘅Provetto Spumante Bianco Brut，更能提鮮～
是日嘅Surprise Dish以龍蝦為主題，
龍蝦殼就如一個寶盒，
揭開後，第一道神秘菜色才正式登場～wow😎
原來係蟹肉碎蛋沙律，
面頭係季節性水蜜桃🍑、日本紫蘇花、法國黑魚子，
下面係日本松葉蟹肉，
蘸上旁邊嘅紅莓和芒果醬，
味道更有層次～☺️
食龍蝦🦞就配Battenfeld Spanier Riesling Trocken 2016，微酸，帶青蘋果香。
驚喜仲未完架！
Lobster Tail
慢煮保存了龍蝦尾嘅肉汁，
肉質鮮嫩爽彈，
配上菠菜泡沫，
旁邊還有風乾嘅羽衣甘藍和青胡椒，
感覺清新creamy，
更能襯托出龍蝦肉嘅鮮甜滋味。😏
Surprise Dish
第二道神秘菜色係以日本昆布慢煮12小時嘅日本磯燒鮑魚，
將鮑魚放係熱石上，淋上玫瑰🌹露酒，
剎那間閃出藍藍火焰，cool！😎
再將鮑魚放係碗上，
感覺似日本嘅關東煮，配搭大根等配料。😂
鮑魚火灸過後帶焦香，
但又保留到其高湯所炆煮嘅鮮嫩入味～正！おいしい！😋
食日本經典菜式關東煮🍢，
配返清酒就最啱啦！
杜之藏純米吟釀帶清爽明亮嘅怡人香氣，
散發撲鼻持久嘅果香和米香～
Japanese Cod Fish
刺身級數嘅日本鱈魚煮至八至九成熟，
配以藏紅花和蜆肉醬料，
鱈魚入口即化，超嫩超好食！
食白肉配白酒，食紅肉配紅酒🍷，是常識吧～😼
Le GuiShu Yellow Wine Semi Sweet比較甜，和鱈魚營造與出不同嘅對比，
小編唔太識飲紅酒，
不過就覺得Two Hands Wines 'Tenacity' Old Vine Shiraz 2017好易入口，富黑加侖子香。
Kagoshima（+$268）
選用A4級日本鹿兒島和牛牛柳，
煮至四成熟，
牛柳比較少油脂，細嫩鬆軟，肉汁飽滿，
淋上和牛汁，更是原汁原味！😋
食甜品仲可以配dessert wine—Vista Alegre - Old White 10 Anos Medium Dry，
散發烤核桃焦香和熱帶水果嘅香氣，
結合橡木桶嘅木香，
豐富且充滿層次嘅香氣～
Chocolate Trio
一客就已經有三種款式，
以朱古力為主題嘅甜品：法式朱古力奶、朱古力香蕉蛋糕和榛子朱古力芭菲，
作為朱古力控嘅小編表示心心眼😍，
榛子朱古力芭菲榛果味香濃幼滑；
Brownie質地扎實，略帶濕潤，
朱古力和香蕉🍌完美配搭；
法式朱古力奶用上72%朱古力，
朱古力香醇，入口順滑。
Coconut Sweet
以朱古力製成椰子殼，造型好逼真！
內裡盛着清香嘅椰子慕絲，
配上朱古力、芒果脆脆和是令水果等，多重口感，
讓夏日暑氣一掃而空～
隨餐飲附上小甜食mignardises作總結，
mignardises一口一件，
係香濃嘅chocolate mousse cake和
清爽refreshing嘅水蜜桃🍑嘅雪葩，
再配上一杯熱茶，可以解解膩，
為夢之宴畫上甜蜜完滿嘅句號。
總括來說，
無論食材用料、菜式配搭、賣相構思、創意心思、廚藝功夫、服務水準都一流！
黎慶祝紀念日、生日一流～👍🏻
值得一提嘅係，
夜晚除左做fine dining 之外，
仲可以飲野同shisha～😎
下次可以同朋友黎望下風景，飲下酒啦！😏
Written August 18, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
the_city_traveler
Hong Kong209 contributions
Aug 2019 • none
作為一家夢想的餐廳，它代表著五個年輕人的美食創業夢，Le Reve 正正是法文的dreamer的意思
店內很夢幻，那些印第安羽毛，代表著夢想中的小飾品
食物：
六道菜的菜單 Six shades of flavour
Pan Seared Hokkaido Scallop
那五分熟的帶子甜而半焦，加上豆蓉清新鮮濃，三文魚子咸香吊出鮮味
但最正的，還是那開心果碎，充滿牛油香，忍不住全吃完！
Surprise dish 1
清新的原個白海膽，明太子加上飛魚籽，小吃多滋味，鮮甜味配上咸鮮香，一小啖就滿足
海膽底下有不少Oreo 餅碎，又是個邪惡但超上癮的配菜
Surprise dish 2
隱藏在龍蝦尾殻下的，竟然是松葉蟹腳，蒸蛋，烏魚子跟桃！
小小的一份，內含蛋香，蟹鮮，桃的爽脆，沾一些紅桑子醬，酸甜開胃。芒果醬則甜而不膩
Lobster
龍蝦尾沒有浪費，慢煮過後軟稔入味，加上濃郁醇厚的龍蝦醬，配芒果，清新易嚼，配乾梨，蓮藕片，炸羽衣甘藍，爽脆惹味，各有所長
Japanese cod fish
刺身級鱈魚以類似西京燒的手法煮理，只是沒下味噌，所以甜味比較不突出，但脂香非常濃，而且鮮味十足！
下面的醬汁是番茄，奇異果，青蘋果，番茜，加上檸檬汁製成，所以口味偏酸，有助減低鱈魚的滯膩感。
Kagoshima
A4級鹿兒島和牛，口味介乎入口即溶與牛肉香之間，肉非常軟嫩又帶點肉香，絕非一般牛肉可比。除了黑松露醬外，旁邊的海鹽也記得要沾，是帶出層次的調味料
此外還有法國黃油菇跟蘆筍，亦是爽口，佳品
Sesame stone
以芝麻雪糕慕絲，包裹著合桃雪糕，加上竹炭蛋糕，開心果碎跟巧克力，裝扮成一顆路邊石頭！這個玩味十足的菜色，芝麻香甚重，甜度合理，甚有中式芝麻糊的味感！
Mignardises tea
點了English breakfast tea，口味比earl grey 清淡，很有寧神感，不過睡前就不宜喝太多了！
Petit 4
法國菜才有的小滿足，甜度滿高的小蛋糕跑杏片，配茶吃很有英式下午茶之感
一整晚侍應會就每道菜作超詳盡解釋，非常專業！記憶力有限的我，還記得那麼多戲劇性的設計跟餐點「演出」，都是因爲有敬業樂業的他們
Written August 15, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
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