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2024-03-21
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帝京酒店內有一間走精緻川粵路線的中菜館,名叫「獅房菜」,主廚「江肇祺師傅」出身於廚藝世家,入行30年,烹藝及創意並重,不時推出特式私房套餐,例如聞名已久的「愛玲宴」。今個春天,以養生為靈感,推出優惠價每位$638 (原價每位$798)的「 獅房發辦.春跡 」九道菜餐單,採用食材包括花蟹、龍蝦、海參、鮑魚、海星班及花膠,聽落CP值唔錯,於是起行。餐前小吃花蟹茶碗蒸花蟹茶碗蒸有日式廚師發辦的影子,同樣蛋香十足,幼滑鮮美,不同之處是輕輕的加了薑汁及花雕,令鮮味更上一層樓!普洱海參凍非常精緻的一朵黑金玫瑰花,想不到是海參做的!做法把海參浸至燜煮至軟腍,然後加入普洱、龍井及蜜糖造成花朵的形狀,層層花瓣可見工序,以小匙一啖入口,清新爽軟。鬈髦豬叉燒原來匈牙利鬈髦豬的肉質,可媲美西班牙黑毛豬,再以木薰香,口感鬆軟味香。青花椒.龍蝦球.炒牛乳亮點不只在煎至微焦及軟嫩彈牙的龍蝦球,心思放在配以厚竹笙、紫洋蔥、薑米、蝦頭油炒出牛乳,滑溜富層次,尤其欣賞以花椒平衡牛乳,微辣亦提味。蘭州蜜瓜.瑤柱.響螺湯我很喜歡飲湯,加了蜜瓜甜甜地的更合我意,自然的甜味,配合瑤柱響螺,整個湯清澈可口,回味無窮!古越龍山.蔥香
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花蟹茶碗蒸有日式廚師發辦的影子,同樣蛋香十足,幼滑鮮美,不同之處是輕輕的加了薑汁及花雕,令鮮味更上一層樓!
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非常精緻的一朵黑金玫瑰花,想不到是海參做的!做法把海參浸至燜煮至軟腍,然後加入普洱、龍井及蜜糖造成花朵的形狀,層層花瓣可見工序,以小匙一啖入口,清新爽軟。
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原來匈牙利鬈髦豬的肉質,可媲美西班牙黑毛豬,再以木薰香,口感鬆軟味香。
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9 views
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我很喜歡飲湯,加了蜜瓜甜甜地的更合我意,自然的甜味,配合瑤柱響螺,整個湯清澈可口,回味無窮!
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古越龍山.蔥香.鮑魚
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韓國泡菜.黑毛和牛酥
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清冼味蕾之用,酸梅湯做成啫喱,特色是帶少少煙燻香。 鮮姬松茸.花膠.黃湯
奶白色的湯頭,背後花上8小時以豬筒骨、老雞及瘦肉久熬成黃湯,醇厚滋味。
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我最愛的獅頭鵝、濃郁的滷水汁及健康的淮山麵,這個組合非常理想。
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今日是3月14白色情人節,餐廳額外送上真窩心。 環境浪漫,燈火陰暗,時尚佈置,中菜西吃,富創意、味道好,CP值高,值得推薦! 「 獅房發辦.春跡 」餐單供應期至3月31日,有興趣要快手!
訂座及詳情:
https://www.royalplaza.com.hk/zh-hant/offers/chinese-omakase-set-menu-spring/
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