紅磚屋十號 (元朗)

看了有線電視的小店大廚,讓我知道原來錦上路有一間隱世的私房菜.二話不說,便訂了位來嘗嘗這隱世傳統粵菜的味道.餐廳的內裏不大,應只可容納三十多人.有別於一般中式私房菜,兩位起便可訂枱,很是貼心.還有,不要以為兩位只能嘗到少一些種類的菜式,非也,我當晚二人來到,足足吃了十道菜(連湯和甜品),實在非常滿足.這味湯品不錯吃,但並非驚喜之作
這味半煎煑蟹鉗,跟我們一般吃的炸蟹鉗不同.首先,它一點都不油膩,半煎煑的做法讓你只會隱隱約約吃到一點香口的味道.然後,一咬開,蝦的鮮甜味道便會湧入嘴裏.咀嚼間你會吃到一粒粒的蝦肉,背景是彈牙的蝦膠.但這道菜的調味偏淡,不要期望有如日本菜的牡丹蝦或海膽一般霸道的海鮮味,它,是優雅而內斂的.這味是我覺得全晚最精彩的一味菜.大豆芽微辣,很爽口,有點兒像韓國小菜.這個脆鱔,我只可以說,不.得.了.如果你問我因為什麼會回頭再光顧這間私房菜,這味菜可能佔40%原因.它的外層粉漿很薄,很脆,很香口.電視上師傅說要用秘製的醬料醃制過.真的好.好.吃!外邊脆而不油,裏邊還是濕潤的.一流!大蝦很新鮮.但竟然蜜糖豆是驚喜.翠綠爽口.因為我較遲訂位,沒有蒸魚吃.不打緊,代替是一味更罕有的帶子炒魚扣.魚扣很鮮味爽口,加了黑椒,味覺更為刺激.帶子炸過,外層脆脆的,內裡帶子的熟成道剛好.這個釀豆腐是比較家庭式的,但也好好吃.這味菜是我唯一有點失望的.我知道師傅是用古法炮制的,但可能我吃慣的鹽焗雞的味道是比較濃一點的,所以有點不如預期.不要看這炒飯其貌不揚,但是它很乾身,飯一粒一粒的,瑤柱不多但剛好,咀嚼間一口鹹香,一口飯香,配合得剛剛好.誠意甜品,在九道菜之後,你會感激它不是什麼糕點.總括來說,這頓飯絶對是物超所值的.賣的是傳統手工,心機誠意.賣相未必是一流的,但,又如何?新鮮,味道,心思,功夫,已經贏盡人心.

La Saison by Jacques Barnachon (尖沙咀)

This restaurant is situated in a commercial building. It has a dedicated lift which makes one feel prestigious. The interior decor is cozy and elegant. The large glass windows allow much sunlight in and it's really enjoyable to have a Sunday brunch with your loved ones.As indicated by its name, the restaurant serves french cuisine. For the brunch and you can relax and enjoy the meal without formal dressing. The Sunday brunch menu serves 2 courses at $338, 3 courses at $388 and 4 courses at $488. For 4 courses menu, you can choose 2 main dishes, which is a really large portion.My husband and I have both chosen 3 courses menu. The food was delicious on the whole, and the service was very attentive.My husband said this was a fusion dish and atypical of traditional french cuisine. Whether you like it or not depends on how well you accept new and fusion dishes.The only dish I would like to criticize. The pâté had too little butter in it and it just didn't come together as a pâté. The liver 'pâté' just fell off like 'crumbs' and could not be spread on the toast. Despite the waiter tried to explain this "phenomenon" by saying "it's not duck liver pâté", but I still thought it just 'failed' as a pâté. I mean, if you serve it with a toast, you should be expecting me to spread it on it. So it would be really weird if you say it's 'normal' when the "pâté crumbs" keeps falling off from the toast right?The main dishes are much better than the appetizer. The Comte cheese vividly 'imitated' the skin of the chicken breast. The chicken breast has added flavor with the Comte cheese chorizo foam. Beautifully presented with good complexity in taste.The beef cheek had the typical french flavor. Strong red wine sauce blended beautifully with the tenderly braised beef cheek. But beware, the taste is so strong that it has a slightly bitter "aftertaste". If you don't like this really strong flavor, try other dishes. I really like it though. Then comes the pretty cake with a rose on it. A girly dessert.A mini Pavlova. The acidity of the berries balanced well with the sweetness of the meringue. Then the apple sorbet added further freshness to the dessert.
On the whole, it was an enjoyable brunch. The dishes were beautifully presented and tasted good. The only advice would be, the appetizers are slightly below standard when comparing with the main courses and dessert and need to catch up. Otherwise the meal was refreshing and of good value.

Lawry's The Prime Rib (金鐘)

自從搬離市區,甚少用到AE platinum的優惠.最近親朋從美國到港,不能免俗要請他去'大啖肉'一次.(親朋在美國甚少外食)
說到Prime Rib,Lawry's 絕對是香港其中一間最好的餐廳.水準甚為穩定.
是晩order了diamond cut (shared by two) 連Yorkshire pudding, salad, Mash potato, cream corn. 另加 lobster bisque & burnt Alaska. AE platinum 還有75折. 一行人甚為滿意.
Prime rib 粉紅色,沒血水,有肉味,十分juicy. Cream corn & mashed potato 一貫的creamy 香甜. 
要解釋一下為何shared by two 呢! 這是因為過往經驗告訴我,一位女士是沒有可能完成一份厚切prime rib的 (我不喜薄切).為免浪費,shared by two是一個好選擇.外加湯或頭盆或甜品便吃得高興點,不用只是'啖啖肉'b

森記酒家 (南丫島)

南丫島半日遊,由榕樹灣行去索罟灣,運動一下.
到了索罟灣,原本想到大名鼎鼎的天虹吃海鮮,但實在是太多人了,結果到了旁邊的森記.估不到有驚喜! 4個字:超級抵食👍👍👍!!!
選了$278 二人餐.有扇貝,鮮魷,炒硯,白灼蝦和炒飯.(賴尿蝦是加點的)老老實實,確實好耐無食過咁抵食嘅套餐.還要是在滿是遊客的南丫島,食材新鮮,服務不錯,值得推薦!

吉地士 (尖沙咀)

Gaddi's 一直是我心目中香港fine dining 的表表者。但自從年多前換了一個大廚，在友儕間很多人議論紛紛，說餐廳已今非昔比云云。故中秋節翌日一家聚餐本來並非把Gaddi's 列作首選。但因緣際會，最後還是選擇了Gaddi's。本來並不抱太高期望，但是，吃完後我只想說一句，Gaddi's，對不起，是我誤會了你，你仍然絶對是香港名列前茅的fine dining 食府！$500 一位的 3 course lunch 絶對是物超所值! 

富麗堂皇而不失優雅的設計。食客都甚有manner，又沒有晚飯的拘謹。

Appetizer之一: sea bass tartar,本人覺得是當日略為失色的一道菜，sea bass 生吃不夠鮮甜，但presentation 加了分，pass👍!

Appetizer 之二: Poached egg in mushroom sauce👍👍👍: 蛋黃流入mushroom sauce 完美地將mushroom 的香與egg yolk的豐厚口感融合在一起。

Main course 之一:Australian beef, medium👍👍:牛肉的熟成度很好，粉紅色,juicy,有牛味。要批評的話，可能是油香不夠。不過,以此價位總不能要求超名貴超高質素的牛肉吧！這個等級的牛煑得如此水準已經很好很好了！

Main course 之二an-fried mullet👍👍👍: 皮脆肉嫰juicy,一句講哂,好!!!

這個甜品是fig&cream&vanila ice-cream 的組合,不過不失。

Petite four, excellent! 👍👍👍尤以lemon tart為佳!

返璞歸真,點了regular coffee，👍👍👍滿意的一餐!
食物質素高,環境好。服務仍然絕對一線。但要吹毛求疵的話,service比以前的Gaddi's已下降了一點兒水準, 多了年輕 waiter, manager 處理吃力了點, 少了點prestigious 之感。尤反映於泊車須補水$80😓,以前我泊車5小時,Gaddi's都一定幫我waive 哂parking fee...