為好友慶祝生日，選了我倆都心儀已久卻未曾去過的三星米之蓮Caprice吃午餐。

預早訂了窗旁位置。想不到六樓的落地玻璃景觀，是這般的開揚和廣濶；加上當日風和日麗，維港的無敵海景，令人看得心馳神往。當心神和目光還遊走於維港海景時，不知何時，桌上已放了一碟作為開胃小食的香草Focaccia。跟著，耳畔好像聽到侍應哥哥問要甚麽種類的飲品或水，我胡亂地說要普通水；侍應再細心地問要「有氣」還是「無氣」…我無暇細想只應了句「隨便」。不消一會，侍應便送上Vittel法國「無氣」礦泉水一瓶(喝起來是有點兒咸味的) ，再加桌上兩碟「有鹽」、「無鹽」法國牛油， 真是全法式的風味。

接著送來了餐牌….是時候要「回魂」，把心神收回點菜了。

一看餐牌，Set Lunch Menu原來是英、中對照的，相比Petrus 或Gaddi’s的法、英對照menu，Caprice就顯得細心體貼了！Caprice在服務上還有樣優勝，就是你可以到四季酒店的website 找到最新的menu資料(只有英文)，而不需要打電話問餐廳，或是要求餐廳email menu給你。看過法菜餐牌的人都明白，餐牌就算是有英文，通常都會比較複雜難明(會有好多「生字」)，除非是吃a la carte，否則套餐的內容選擇通常有限，如果不早作考慮，到時要付出這麽多錢去吃一頓可能不是自己喜歡的菜式，便會很掃興。

我倆當然有備而來，早已上網做好research, 點菜完全無難度。

忙完一輪，氣還未回，Focaccia還未有機會品嚐，「包點」先生便捧著一小盆香噴噴的暖麵包來給我們挑選。我對新鮮焗製的麵包，極有興趣，一定來者不拒，所以四款要齊。

終於安頓下來，可以開飯啦。

開胃小吃 - 意大利香草麵包(Focaccia)

麵包質感鬆軟，香草味不太濃，普通。相比跟著送來的小麵包，這款意大利麵包的開胃小吃實在失色了，而且食物的種類上好像也重複了。倒不如考慮改為其它的法式餐前小吃。

四款小麵包

1.芝蔴酥皮卷 -呈圓筒型狀。面上的芝蔴非常香，加上牛油酥皮和軟心麵包，如何能抗拒？

2.橄欖包 - 這是我的最愛。一片片的橄欖包，沒酥皮的油膩，全身散發著橄欖的清香，內裏更有一些鹹鮮味的黑橄欖肉，非常好吃。這個橄欖包的味道，跟我之前剛去完自由行的塔斯曼尼亞Launceston的一所出名法式麵包店做的味道非常相似，就在那裏，我買了一生人第一個橄欖包，然後吃上了癮。之後，到處都買不到那種味道的橄欖包，好懷念…. 真的好想買一個大的回家。

3.全麥包 -圓型的麥包，皮有點硬和韌，是一般正常的麥包味。這麽健康的包，今天沒quota:-)

4.法式包 -兩頭尖尖的新鮮法包，味道也是一般好。

牛油 -個人覺得跟在超市買到的法國牛油差不多，幼滑度夠但香甜味不足。

前菜

Tomato Gaspacho with Alaskan King Crab and Guacamole (鮮茄凍湯伴亞拉斯加蟹肉配牛油果醬)

這是我的前菜。鮮紅色的茄湯襯托著青綠色的牛油果醬，加上幾片黃色的薄脆，看起來像一個色彩併圖。蕃茄凍湯是清湯，沒有忌廉湯的濃膩，但內有很多茄肉，味道微酸，非常清爽開胃。凍湯中心藏有一團份量頗多的蟹肉，雖然看起來是很粗的一絲絲，但吃進嘴內卻覺質感幼嫩，充滿海鮮的鮮甜味。加上那幼滑的牛油菓醬一起吃，味道亦很和諧。這是一道色彩跟味道一樣鮮明的難得佳餚。

Warm Flemmenkuche, Marinated Salmon & Mesclum Salad in Cumin Vinaigrette (暖焗三文魚薄脆撻伴青嫩沙律配茴香油醋汁)

又是紅紅綠綠，配襯一絕的一道前菜。漬製過的三文魚圍放在剛焗起的薄脆撻上，上面中間再放上新鮮沙律菜，碟邊飾以超大粒魚子。好友大讚新鮮好味。我也試了些三文魚，發覺這個三文魚沾上茴香油醋汁後，一嘴嚼起來，原本清淡的三文魚肉便散發出一股幽幽的香氣，令人回味。

主菜

Wagyu Beef Rump, with Crushed Paysanne Potatoes and Fondant Spinach in Black Pepper Jus (和牛冧肉伴法國碎薯、莧菜配黑椒汁)

我要了侍應建議的五成熟，但吃起來卻像「剛」熟；雖不至於有渣，但口感稍覺枯燥。由於肉質偏廋，欠缺脂肪，所以並不juicy，牛味不夠。雖然是配黑椒汁，但這個汁的味道偏淡，就算我另外加了黑楜椒粉，也不大吃得出黑椒應有的那點辛辣味；而且醬汁的份量亦偏少，有點不夠用。配菜方面，莧菜很嫩，但焯菜的牛油味卻有點喧賓奪主；法國碎薯則嫌不夠香滑。相比起Gaddi’s的signature dish (Prime rib beef)的配菜，這裏有點兒失色了。我會說: This is good…but not great.

Chilean Sea Bass, Shiitake Mushroom Duxella & Green Asparagus in Red Wine Sauce (嫩煎智利鱸魚柳伴日本野菌炒露筍配紅酒汁)

雪白厚肉的鱸魚塊，坐在一層薄薄的日本野菌粒上；再配上翠綠的炒露筍和一片烘乾的紅白相間煙肉。單看賣相，就覺精彩。壽星女吃得讚不絕口，尤其是那墊底的野菌粒。好友分甘同味，我覺得那鱸魚嫩滑甘香，質感不下於銀鱈魚。這麽厚肉的魚塊，能夠處理得這麽好，實在難得。

甜品

Dominican Chocolate Ganache, Marinated Cherry, Cocoa Crumble & Cherry Ice Cream (脆香巧克力慕絲伴法國車厘子配櫻桃雪糕)

這是一客令我一吃難忘的甜品，它已成為我的電腦wallpaper，每次懷念它便可以把它由頭到腳再細味一次。過程是這樣的: 先用眼睛慢慢欣賞它的顏色和層次，然後把那一片圓圓的薄如蟬翼的朱古力味威化片摘下幹掉。再拿起匙羹一層層的吃下去。最先要吃的是那快將要溶的車厘子味雪糕球….好香滑又唔太甜。接著是一層極之鬆脆的朱古力味crumble…噢，中間還夾雜了一點點紅色的乾果…可能是車厘子肉乾吧。跟著是一層香軟幼滑的朱古力mousse…. 真的幼滑如絲，朱古力味香濃…. 緊接下面的是一些用酒(？)或？？處理過的、非常好味的車厘子肉….。好滿足啊！再下面的玻璃杯內，盛滿了新鮮的紅玫瑰花辦…真是很花心思的…。如果我是男孩子，我會預先把一件小禮物或戒指放到那些玫瑰花辦中，給她一個浪漫的驚喜。

White Peach E’clair, Verbena Chantilly & Suncrest Sorbet (法式白桃泡芙伴鮮檸香草慕絲配水蜜桃雪葩)

好友非常欣賞這道清新可口的甜品，亦很開心我為她安排了的一點生日驚喜。

法式小點

附送的法式小蛋糕，鬆化香軟，不太甜。餐廳更細心地用餐巾把它們裹著保温，是暖的。這個肯定是比Gaddi’s的好。

餐飲

我要了Cappuccino, 味道夠濃，有些少苦味，是過得去的餐茶。
朋友要了簡單的熱檸茶。茶非常濃，但幾片檸檬卻是酸中帶苦，喝得她「苦口苦面」，是全程她最不欣賞的一部份。

感想:

好朋友很滿意。結論是: 「很精彩美味的法國菜，就算不為生日飯也可以再來。」

我個人則覺得這裏的食物質素環境和Petrus有點相似。大家都有無敵海景，食物水準高而服務殷勤。環境則各有千秋，Petrus氣氛比較隆重和古典；而Caprice則來得比較輕鬆和近現代一點，兩者的感覺就好像熟婦人和女兒。不過，不知是否open kitchen的關係，剛進入餐廳經過中間部份時就嗅到一點油煙味，但坐到窗邊後又不覺得有。畢竟，油煙味和浪漫法菜是不能沾上的:-)。

我倆就在那藍天白雲的懷抱中，一邊欣賞著那美麗的海港，一邊品嚐著那像藝術品般精緻漂亮的美食，一邊談笑.....實在愜意。。但願老友你青春長駐、身體健康、努力工作、賺多點＄，可以afford得起多點這樣的好日子；亦願我倆友誼細水長流，互相扶持，共赴「美食」的明天！

P.S.: 星期六、日的set lunch 是包一杯餐酒，而甜品是每人在甜品車挑三件。平日星期一至五的set lunch 則不包酒，但包自選一款甜品而不是三小件。

在五. 一前夕薑餅人提議放工後外出吃飯, 粗心大意的我竟忘記了今天是我們結婚半週年, 真的多謝薑餅人細心的安排.

來到西班牙餐廳, 我們大多會喝Sangria. 最愛那簡單但親切的手繪瓷酒壺, 還有那精緻的花瓷碟.

貪心地想試多些不同的菜式, 最好就是叫Tapas吧! 結果要了四款Tapas, 分別有Iberico Jamon, garlic shrimp, stewed ox tail with toast 和deep fried squid rings.

吃黑毛豬火腿, 最愛邊吃邊喝酒, 豬油的甘香, 真的多吃也不厭, 但是夜的火腿好像瘦了點, 少了點風韻.

Sangria初初覺得很淡, 但飲下去開始感覺到酒精的威力, 有點昏昏欲睡呢!

蒜片蝦用欖油半浸着, 雖看似油膩, 但食下香口非常. 蝦肉鮮爽, 我們吃完蝦後, 還一塊不漏將炸得香口的蒜片鋪在法包上吃, 十分滋味.

燉牛尾賣相一般, 但一吃傾情, 濃香入味的牛尾伴着香脆法包多士, 牛尾已被起肉, 炆得一絲絲, 偶爾還吃到牛尾的膠質, 幸好只叫Tapas 份量, 否則一定情不自禁吃到過飽. 事後薑餅人在家自行炮製炆牛尾, 第一次便很成功, 很不錯啊!

炸魷魚圈相對地平凡, 不太好也不太差吧!

主菜只叫了一樣, 就是薑餅人至愛之一的roasted suckling pig cooked in Segovia way. 這不禁又令我們懷念在Segovia 吃的乳豬仔. 這裡的乳豬也不錯, 皮脆肉嫩, 醃得不過咸, 吃到陣陣的豬肉香.

吃着吃着, 我倆已飽得吃不下甜品了…

Happy Day~~

I am very fond of Happy Valley because of its semi-isolated location in the middle of a busy district. The people are more friendlier in my opinion and ever the dogs there seemed to be more approachable. All these feelings came from my short stay in Happy Valley a few years ago. I miss the area very much and someday I might just move back there. There were many happy moments during my short stay but memories are best to be remembered and treasured. I remembered how I often walked to and from Causeway Bay as part of my much needed exercises and passed by Amigo. Every single time I would slow down my steps while passing its door and look up at its famous logo plus exterior and imagine myself standing half-way around the world somewhere in the France or the Mediterranean. Anyhow, enough of day-dreaming for now. I have been to Amigo for lunch and dinner before but the last last was several years ago already. It was a great idea to come here for a Sunday lunch after such a long time.

Since its establishment in the late 1960s, Amigo has been considered one of the top restaurants in Hong Kong both for its food and extravagant furnishings. Many things have changed I think, even during my last few visits. The usual formal dress code seemed to be "modified" to "smart casual" in order to accommodate a greater range of customers and open-up its exclusivity image developed over the years. The interior is very ... sumptuous ... with plenty of wood furnishings. It gives people a warm but slightly intimidating atmosphere due to the formally dressed wait staff welcoming you from your first step into the door. Somehow the environment made me imagined myself to be in a Medieval castle in France, waking up in the early afternoon and being served lunch, Baron style !

There were different set lunches being offered and It did not take me long to pick the items form the options. My dining companions also opted for the set lunches for convenience sake. To start off with, we were served with a choices of bread. I preferred the French bread over the toast and it was hot with a crisp plus firm crust. I really liked the floral butter not just for its presentation but for its quality, very buttery!!

(1) Deep Fried King Prawn Toast
Very well done indeed! It was not greasy at all and was able to trap the freshness of the prawn inside and remained relatively juicy (instead of all dried up). This dish remained me of the prawn toast being offered at HKU Alumni Restaurant and Fung Shing but then they cannot be compared in this way. I enjoyed the dish very much.

(2) Consomme of Milanese
Not really too surprised about this consomme, it was alright but what surprised me somewhat was the ingredients used. If you look closer at the second picture, you can see some Alphabetic pasta! It was an interesting use of ingredient at such an establishment.

(3) Grilled Rib Eye Steak with Black Pepper Sauce
I did not order this but did try a few pieces and they were nice. It was grilled to medium rare as instructed. The sauce was just right in terms of flavors + spiciness but it was a bit too liquid and honestly I would be happy to do without it, just the steak itself would be lovely.

(4) Baked Pork Loin with Tomato Coulis and Cheese
This dish reminded me of variation of cordon bleu. The pork was thinly sliced with cheese on top and it was not dry at all, it was tender and juicy. Along with the sweet and sour tomato puree / coulis, it was very well matched.

(5) Grand Marnier Souffle
For dessert, we all change to Grand Marnier Souffle which was not on the set lunch menu. I had to take the picture very quickly because with the whipped cream on top, the souffle was starting to collapse in by the tiny weight on top. It was moist and soft inside and melt in your mouth. Well done! You can add extra Grand Marnier sauce on the side but I recommend just a little bit would do because you also want to taste the souffle itself, too much sauce would mask the other flavors.

(6) Ice Creamed filled Chocolate Crisp
I wasn't sure how to name this item but it has always been one of my favorite. It was filled with ice cream and wrapped around by a thin layer of crisp chocolate. On my last visit, it was mint chocolate ice cream filling and this time it tasted like coffee flavored ice cream. On every bite, you can experience the crisp texture of the thin chocolate layer and then immediate with the soft and chilled ice cream from the inside. Make sure you eat the whole thing at once to get the most out of it. I still prefer the Mint Chocolate version myself. One minor note to mention was the way it was served. It was a very nice touch indeed to place the ice cream filled chocolate crisp on top of an iced plate (and there were some ice beneath the plate as well to keep the item chilled ).

Likes:

* Decor + Service
* Grand Marnier Souffle & Ice Creamed filled Chocolate Crisp - just so good! (I personally prefer the Mint Chocolate ice cream version much much better)
* Baked Pork Loin with Tomato Coulis and Cheese

Dislikes:

* Consomme of Milanese - fair only but the use of Alphabetic pasta really

Avg Spending: HKD 300 - 500 per person

Original Blog with more pictures: http://jason-bonvivant.blogspot.com/2009/09/amigo.html