7.5/10 plates emptied! [Written by Gobay in Chinese, Carly in English]
特別喜愛這種格局小小的，進門有布簾子的地道感十足的餐館。工作日午市的人龍在灣仔來說不算長，而且上菜速度很快，適合趕時間的上班一族——當然，受歡迎的地方就要預早排隊啦～OiOiOishi, is what you should be proclaiming after having to enjoy a nudging cozy bite at Chao Chao Gyoza, when green perilla meets its destiny. The bar area with high stools will comfort anyone that is in a rush for food but unwilling to settle for cheap fast food. 【Chao Chao 餃子| Chao Chao Gyoza | HKD40 for 16 pieces】
首先這裡的餃子個頭很小，飯量大的人可以吃很多都不飽，所以不要被16這個數字嚇到。第一粒餃子入口，就感覺到很皮很薄，且有種爽口彈牙的感覺。這讓Gobay想起在日本一套美食漫畫裡有一場是講廣州餃子大賽，其中讓人印象深刻的就是在麵粉裡加入淮山（也稱山藥）磨成的粉一起擀成的餃子皮，就會給人雙實的食感。這裡不知道是不是真的加了，但很多日式餃子確實真的有加入淮山粉擀皮。菜牌上寫皮和餡的比例是2:8，說是黃金比例。這個真的不清楚，因為用的餡不一樣，出水的程度，餃子皮本身的厚薄等等都會影響比例乃至最後的口感。吃起來的味道就是普通的豬肉大白菜餃，不過確實皮薄，讓人想起灣仔碼頭的廣告菜牌上還介紹蘸醬和建議的食序。具體的各位去嘗嘗就知道，這裡重點提一下它的秘製辣醬和味增醬，我們有問過師傅，但他們說醬料統一從日本來，具體用的什麼味增和辣椒他們也不清楚。我們覺得還是讓餐廳有點秘密比較好，就沒有打破砂鍋問到底哈哈哈！推薦嘗試！As one of the flagship offerings from Chao Chao Gyoza, they’ve expanded all it way from Osaka, to Hokkaido and Okinawa in Japan, we HongKongers are certainly more than lucky to have the chance to dine at this very cost-friendly gyoza beer chain, around HKD 100 per person will cut the deal. Classic dish of 16 one-bite sized dumplings were lightly crispy, closely intertwined side by side, it’s almost impossible to break them apart and indulge them one by one. People have been saying that if you add a specific type of Chinese yam into the dough wrapper to add more solid texture, not sure if Chao Chao Gyoza has done the same but certainly it was thin yet very delicate and soft. 
In-house secret recipe of dumpling sauce and miso sauce are directly from Japan, ingredients are secretive. Dumpling sauce was pungently vinegarish and spicy miso sauce was very indulging with the temperate heat and relatively salty, nutty and fishy taste. 【紫蘇風味餃子 Green Perilla Gyoza | HKD 29 for 6 pieces】
不喜歡紫蘇葉香味的朋友要注意了，這道餃子的主角絕對是紫蘇當之無愧，味道很濃烈，愛紫蘇的朋友應該會大愛吧，因為在我們的固有認知裡紫蘇很少是主角，在這裡那麼被珍而重之很感動吧？配的蘸醬是梅子醬，酸甜鹹鮮，別有一番滋味。其實不蘸醬吃，味道已經很飽滿。For its very distinctive aroma of sharp grassy taste, reminiscent of applies and mint, this dish will surprise you by introducing these popular leaves often used in Korean cuisine as the protagonist in Japanese dumplings. Complemented with freshly sour-sweet plum sauce, for all the veggie fans out there, this is recommended.  【Shake Shake餃子 - 香港限定粟米濃湯味 Corn Potage Shake Shake Deep Fried Gyoza | HKD38 for 5 pieces】
非常有趣的餃子，shake完一打開袋子，非常濃郁的粟米濃湯味精版撲面而來，不過調味料一直都是「shake shake」的精神，只是味覺和嗅覺是不是每個人都抵擋得住。但毫無疑問地，真的好貼題——非常粟米濃湯！
Replicating the idea of “Shake Shake fries” from Mcdonalds, just adding another fun element with dumpling dining; with this limited edition only available in Hong Kong, the rich corn potage flavor reminisces fingerlicking corn soup flavor chips. Deep fried gyoza were very crunchy till a point the edges were tad too dry.  【西班牙黑毛豚肉餃子 Iberico Pork Gyoza | HKD 38 for 5 pieces】
這也是有點讓人意外，雖然餡料很豐富多汁，但豬肉味卻幾乎嘗不出來。西班牙黑毛豬最誘惑人的豬肉味沒了，這讓人頗失望。在我們的《Espuma》那篇食評尾部「Gobay話你知」欄目有比較詳細描述過西班牙火腿和它的原料黑毛豬，有興趣的朋友仔可以再去回顧一下。我們吉碟幫還沒有機會一起嘗試西班牙烤焗乳豬，其實廣東的烤乳豬在手法上更勝一籌，但說到豬，西班牙烤焗乳豬更多的是吃它的豬肉，純粹清淡卻又集中的香味和口感。有吃過山豬肉和內地有種叫「一號豬」的朋友可能會體會到什麼是「豬肉味」，和飼養的家豬味道和口感都不是一個檔次的，當然說到豬肉，東南亞本身也有很多出色的豬，著名的包括日本鹿兒島的黑毛豬，中國浙江的兩頭烏，韓國濟州島黑豬（喜愛韓食的朋友可以看看韓國境內很受歡迎的美食節目《白鐘元的三大天王》，裡面第18集就專門講韓國烤五花腩。韓國的肉類非常優質，而且特別，因為幾乎零出口）等。但總體純論味道而言，這款餃子還是不錯的。

Surprisingly, the meat filling of Iberico pork was not as juicy as expected, nor as fragrant as it should be. In previous sections of “Gobay’s Food Knowledge Corner, Gobay has compared Spanish ham with its various origins, subtle differences in their taste. Asia itself offers premium quality of pork anyway, Kagoshima’s Kurobuta pork, China Zhejiang “two ends black”, and Korea Jeju black piggies. These iberico pork gyozas were slightly juicier than the original ones as it is bigger in size compared to one-bite size ones and with the certain firmness of higher quality of pork.  【蒜香餃子 - 香港限定 Garlic Gyoza | HKD 29 for 5 pieces】
很濃烈的蒜香味但不嗆，那種香味和港人比較熟悉的「金蒜」的溫柔很類似，而並非蒜泥白肉的那種刺激霸道。這裡蔬菜香料類的餃子都做得出色，大家如果沒有特別討厭辛香材料的話都可以一試，畢竟確實很特別，也相對健康。
Limited Hong Kong edition of garlic gyoza with the pungent, delectable taste close to the fragrance of golden garlic, garlic that has been deep fried till it releases its powerfulness. Carly ‘s been to this place for more than a handful of times and every time, this one is on the order list. 《餃子4種の盛合 Gyoza platter - 4 types | HKD 52 for 8 pieces》
【Puri Puri 海老餃子 Puri Puri Shrimp Gyoza】
這個完全就是餃子皮包的蝦餃，又或者雲吞。蝦很新鮮，而且是鮮蝦不是急凍的那種。這個價錢加上給的蝦的大小是相對抵食的。而且最讓人讚歎的，是餃子皮的味道，細心咀嚼的朋友就可以發現餃子皮也有海鮮味，類似蝦頭蝦殼熬製的汁液放進麵粉裡擀皮得到的鮮味，和餡料搭在一起，嘗到了濃濃的誠意和讓人感動的回味。這是用心才能做出來的料理！
Ample portions of fresh prawns as fillings, complemented with dough wrapper which is made from seafood broth, we were moved by how sincere Chao Chao Gyoza was in the aim of delivering excellent seafood gyoza dishes. 

【Mochi Mochi 蘑菇餃子 Mushroom Gyoza with Rice Wrapper】
【日本京都九条蔥餃子 Kujo Spring Gyoza】
【日本淡路島洋蔥餃子 Awajishima Onion Gyoza】
由於這三種餃子都屬蔬菜類，就並在一起說了。共同的特點是非常鮮嫩多汁，所以即便是煎餃，也很難感覺到皮脆，因為餡料出水太多太快，但夾起餃子的時候還是很結實完全沒有散開，正正是功架的表現！蘑菇餃子特地強調用的是米皮而非普通的餃子皮，吃著除了多一點黏糥的口感，別的也吃不出來什麼特別。京都九條蔥，正如全世界通用的名物命名法昭示的一樣，九條是地名。這種蔥原產自中國，不太確定是不是和東北人愛吃的「大蔥蘸醬」是同一個老祖宗，不過都是蔥白多，甜而多汁，是日式居酒屋的恩物。在這裡也確實沒有墜了日本蔥的名聲。至於淡路島的洋蔥，港人酷愛到日本旅遊，去過的都知道淡路島最有名的除了海豚農場，就是洋蔥了。講日本料理的時候提及海豚總是覺得仿佛吞了蒼蠅般的難受（沒有看紀錄片《海豚灣 The Cove》的朋友建議去看看），這裡就不多說了，主講洋蔥。洋蔥在那裡隨處可見，幾乎每種料理都能看到它的蹤影。有這麼好的原料，做出來的餃子自然也是讓人直豎拇指。而且餃子的皮都配合著餡料而呈現不同的顏色，看著已經很開胃了。A platter of veggie gyoza with quite the unique touch of Japanese imported ingredients, mushroom, Kujo spring onion, and Awajishima onion. Mushroom gyoza was wrapped with rice made mochi-like dough, came off a bit gooey when the dumplings were steamed instead of pan-fried. Kujo spring onions were springy fresh, aromatically with its natural sweetness. Awajishima onions are just as famous as how this place is infamous of slaughtering wild dolphins, yet still, not intending to degrade the finest quality of onions that this place produces. This platter of veggie dumplings were presented in various colors which made them very attractive to begin with. 總體而言，這裡很值得一試，當然煎餃多油，愛健康的你們可以三思而後行...Just be reminded on pan fried gyoza will be relatively oily, but Carly is certainly overjoyed that there is such a renowned place that only offers Japanese dumplings for their thinly crusted wrappers and juicy meaty fillings and forever the best partner of dumpling sauce, spicy miso, chili oil, and miso dipping. Only offered at Chao Chao Gyoza all the way from Japan. 

7 plates emptied!
Favs: Hiro Burger和牛漢堡, Signature Double Cheese Burger招牌雙層芝士漢堡
[Written by Gobay in Chinese, Carly in English]吉碟幫重出江湖的第一篇又是burger! 沒錯，炎熱的天氣，狹小的空間，不肯遷就亞洲人身高的高腳凳——經典burger地鋪的特色——都阻擋不了我們對burger的熱愛和持之以恆的探究! Burger的受歡迎程度甚至金融的世界裡都有一個非正式的測量貨幣匯率的巨無霸指數, Big Mac Index, 還衍生了「漢堡包經濟 burgernomics」這個專業詞彙。OK, 假意高級理論了一輪我們為什麼總是鐘情burger的原因之後，一起考察一下：
It’s a burger review again! Undoubtedly, the undying burger hype has hit Hong Kong hard since early 2014, then matcha turned everything green, along with the Korean bloom, burger trend has kept its steady trend; Butchers Club expanded to Kowloon and One Island East, Beef & Liberty kept calm and retained its elegant niche, Burger Joys has been well-established at this petite bustling corner in Wan Chai. To the gang’s surprise, we were surprised that it took us some time to discover this local joint. Better yet, Gobay and Carly both agreed that Burger Joys have made it to the top 3 of the Gang’s list. Here comes the verdict!Signature Double Cheese Burger 招牌雙層芝士漢堡 | HKD 138
最令人難忘的是它的顏色搭配：大大片的血紅番茄、紫色的生洋蔥圈（百分百生的！！！），金黃色的呈融化狀地包裹著兩塊漢堡扒（無論是Butcher's Club 還是 Beef & Liberty都無法達到的融化狀態）和青色的生菜。這裡必須要感歎一下，那些沒辦法把漢堡包裡的芝士弄熱弄融的burger stores是必須要反省再反省！(´⌣'ʃƪ)口感不錯，開邊後能看到相對算是飽滿的肉汁（這個比之後會提到的和牛Burger要稍微乾身一點）。破天荒我們沒有「糾纏店主」問他諸如「牛肉產地是哪裡？」「谷飼還是草飼？」等等的，大概就是潛意識裡覺得每次透露得太詳盡，讓過後去嘗試的食客少了獵奇的心思。這次我們就「隨便」一把：醃製的咸度剛剛好，拌酸瓜生菜的沙律醬是很熟悉的本土味道（感覺是用了日本的Kewpie嘻嘻），麵包微甜很軟厚（很像Bread Element的出品但又總覺得差點什麼）。138點價格確實容易惹人非議，不過如果你不介意錢，是一枚港版「土豪」或外籍「土豪」，不妨一試。
Fiery red tomato slices, vividly violet onion rings, jippy fresh greens and the complete-meltdown of cheese draped around that juicy beef patty did blow us away. Beef jus dripped over our fingers as we picked up the massive combo, no fretting, there was a refined balance of delish fatty goodness and well-seasoned patty, with the right sprinkle of salt & pepper, the dope of Kewpie-flavored mayo did the trick. Bread top slightly sweetish and very bouncy fluffy, blended in a mouthful of juicy and intriguing double patties, the portion was much bigger than Butchers Club for a regular burger of HKD100.Hiro Burger 和牛漢堡| HKD 188
這個價位讓我們馬上想起了Bread Street Kitchen 的Burger，而這個確是要更勝一籌的。"Hiro" 的命名讓人心思思猜測是否用的日本和牛。大家看到Hiro猜測是Hero意思的有多少？高比聯想到的卻是電影Baymax裡的Hiro, Baymax感覺有點像"Burger"升級版，哈哈哈！這個和牛漢堡真的很不錯，很多肉汁，但還是可以吃出肉的質感，即使它很快散在嘴裡，那種肉粒的結實仍然明顯。188的價格，你，值得擁有。

Sing in the tune of “Worth it” - Hiro burger, you are definitely worth it for your quality and price. Gobay immediately thought that this Hiro might be related to Baymax and how it is an upgraded version to serve your tummy well. Beef jus was running through our finger cracks, patty was less salty but way much juicier compared to the Signature Double Cheeseburger. Less profound in the manly beef taste yet more delicate when it comes to wagyu beef, it dissolves on the palate yet remained firm and delectable as you take a deep bite.

Fish Burger 魚柳包 $ 88

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Fish Burger 魚柳包 $ 88

Fish Burger 魚柳包 | HKD 88
Lyoe很中肯地評論說「好似廿年前的麥記魚柳包」！的確，非常熟悉的味道，雖然魚柳還是乾，但外層用的絕對鬆脆的bread crust則讓人難以忘懷，咬下去就像在日本名古屋吃的黃金豚炸豬排的炸面包糠的口感，值得一試。
Our tagalong has risen above to the next level and started to pick up the role of being a food reviewer at times, as Lyoe stated, “This is like Filo-O-Fish at McDonalds 2 decades ago!” Tartar sauce was the familiar taste that recalls childhood memories; the crispy golden breaded deep fried crust was alike Japan deep fried pork tonkatsu, worth a try if you are not a beef fan.

Cajun Wings $ 58

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Cajun Wings $ 58

Cajun Wings 6pcs | HKD 58
提到Cajun料理，來自美加的食客可能倍感溫馨。它就像是西班牙的Tortilla(土豆煎蛋餅)，意大利的pizza，中國的火鍋等，屬於創意大雜燴的平民食品。入口前聞到雞翼有股濃濃的味精味，差點就想放棄，吃的時候變成了各種香辛料的混合體，即使不那麼「味精」了，還是不怎麼討喜。也許會有支持的食客也未可知。
Cajun! Not a stranger to North Americans and especially when Carly used to sprinkle so much of this spice mix on her fries when she used to be in the lovely green land O-Canada. Close to Italian’s pizza, Chinese’s hotpot, Spanish’s Tortilla, Cajun is a powerful mix of paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and red pepper flakes. Burger Joy’s Cajun mix tasted like instant noodle MSG which threw all of us a bit off our chairs and they were a bit too dry as well…

onion rings | 洋蔥圈

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onion rings | 洋蔥圈

Lunch deal: free add-on of soft drinks/tea and fries/tater tots/onion rings
這裡有提供午市套餐，任意一款漢堡包配汽水或茶，還可以在薯條、炸薯粒和炸洋蔥圈裡任選一款。
Economical lunch deals if you work around Wanchai, free add-on of sides and drinks on the regular-priced burgers. Fries tasted and looked very much like everyone’s all-time favorite McDonalds.

Truffle Fries 松露薯條 - additional HKD 20 $ 20

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Truffle Fries 松露薯條 - additional HKD 20 $ 20

Truffle Fries 松露薯條| additional HKD 20
吉碟幫對炸薯條的喜好各有不同，這裡的是麥記式的炸透型，炸兩次或以上，脆身香口。不過不失，性價比很不錯。
Truffle fries being one the most acclaimed dishes at Burger Joys, these were double fried to ensure that they were golden crispy, served with black truffle bits sprinkled atop. Can’t complain much for its price, worth a try if you happen to drop by this hippy joint.Cookies & Cream Milkshake | additional HKD25
曲奇奶昔嚐出維記鮮奶的味道，Oreo曲奇朱古力味道不特別突出，亦不似是雪糕打出來的一般濃稠香滑。
Possibly made from Kowloon Diary farm product, the unique milk fragrant was too strong compared to the bland Oreo flavored milkshake. Beef & Liberty and Burger Circus must have scored way higher in the milkshake contest.單純就漢堡一欄，Burger Joys真心能排上前三，特別是和牛漢堡。一直在想為什麼Burger stores總喜歡挑戰和牛漢堡，思忖一番後，覺得也許因為和牛不需要調肥瘦比例，選對部位就行，因為它的油脂分佈都比較「雪花」，所以肉汁分佈也會相對的多和均勻，口感比較豐盈。你們覺得呢？
Burger Joys made it to the Gang’s favorite top three, especially the Hiro burger was downright juicy, spectacular delicious in terms of seasoning, texture, and burger construction. We used to never really understand wagyu beef burgers, reminded us of the disappointing one at Glasshouse. Giving it a second thought, it’s probably related to their much finer marbling and higher tenderness, which makes the patty more elegant with a palate-coating richness.

* Lunch deals are great economical combos
* No service charge
* If you have a small stomach then it’s downright alright to just go for the burgers

8/10 plates emptied!
[Written by Carly in English, Gobay in Chinese]名廚開的餐廳一般不是引來爭議，就是惹來非議，總會有人大愛的同時也有人拼了老命吐槽。吉碟幫總是很有『正義感』地要去試這些名廚餐廳，一來當然是投奔偶像光環，二來如果他們真的名副其實，也可以為其正名。人生很短暫，真正的『吃貨』經不起任何的美食錯過。
What should I say about this place? Jamie’s Italian created much rage over the fact that it was “overrated” for its quality but rather underrated for its sincerity offering delicate homey meals.In the name of Gordon Ramsay, the Gang again received mixed reviews about this place as we were trying to get this review across; Carly revisited BSK at least 2 more times to arrive a rather cohesive conclusion about the food and service.Astonishing seasoning and execution for poultry dishes, crispy pork belly is to die for; superb desserts to turn heads for; service can be improved with a more welcoming attitude. Uptown vibe and vibrant mix of crowd to transform any dreadful day into an exhilarating night on full blast.BSK源於倫敦，室內裝潢有點類似Mama San，皮質長椅，吧台，黑白地磚，大幅的落地玻璃，明亮簡潔。整體食物質素是上佳之選，Carly甚至再去了兩次以確保其食物質素的穩定，證明BSK是值得再次光顧。
《Starters》

Sea bass carpaccio, avocado, horseradish | 海鱸魚生片配牛油果、辣根醬 ... $ 138

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Sea bass carpaccio, avocado, horseradish | 海鱸魚生片配牛油果、辣根醬 ... $ 138

【Sea bass carpaccio, avocado, horseradish 海鱸魚生片配牛油果、辣根醬 | HKD138】
One of the less impressive dish at BSK, expected to have a fresher marine taste from the sea bass, the avocado and horseradish did not add much flavor on the notes. The dish tasted rather bland and fish was a bit plastic-y and waxy. Fish carpaccio was never as appealing as raw beef carpaccio. Now Carly vaguely recalls her splendid dining experience at Gold by Harlan as their scallops carpaccio was stunningly impressive and Tango Argentinian Steakhouse’s sea bass ceviche was quite enjoyable too. But let’s not fret about the starters, mains were remarkable and dessert was a home run.
這道是當天『特殊』的菜，因為相對沒那麼好吃……我們寫過TangoArgentinian Steakhouse的Sea Bass Ceviche, 還記得那是相當出色和地道的。相較之下，這個既沒有菜名中『Carpaccio』的薄切口感，也沒有令人驚喜的味道。牛油果的厚重本來就非常危險地可能遮蓋海鱸淡淡的魚味，加上略帶刺激的辣根醬，即使有西柚的清新，我們還是完全嘗不到魚的味道，想來這條海鱸也會死不瞑目啊，多好的魚啊，糟蹋了。海鱸料理的主心應該是突出魚肉如牛油般的厚滑口感，所以根本不需要加牛油果或辣根醬這類口感和口味都偏重的配料。
《Mains》

Fish and Chips, crushed peas | 炸魚柳和薯條 $ 208

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Fish and Chips, crushed peas | 炸魚柳和薯條 $ 208

【Fish and Chips, crushed peas 炸魚柳和薯條 | HKD208】
Proof of British chef nailing a traditional comfort food on the spot! Have you ever had the experience of super thick bread-like crust wrapped around your unappealing fish fillet that was absolutely served from frozen fridges and you get confused whether this was the standard of fish and chips in Hong Kong? BSK will alter your thought, noteworthy that Chef Ramsay likes to serve all the dishes at the same time instead of one by one, all the mains were served at once to fill our hungry tummies. Barramundi being known as the Asian sea bass was firm and meaty; not quite very juicy yet the mild flavored fish goes great in that light crispy batter and homemade mayo dip on the side. Slightly buttery and succulent fish are the best fit for comfort food on a draining work day.對於英國的炸魚柳和薯條，我們可能心裡上一開始時拒絕的，特別是看到對應的價錢後，總覺得還不如去麥當勞吃個魚柳包餐。不過為我們點單的侍應力推說是招牌菜之一，我們唯有硬著頭皮，自我安慰地說傳統英式食品是應該嚐嚐。結論是：幸虧我們聽話！——這個炸魚柳真的非常好吃！魚是港人俗稱『盲鰽』，鱸魚的一種，在澳洲很常見的一種養殖魚。酥炸盲鰽的粉漿不厚而且鬆脆，微甜的魚肉層次分明地濕潤著舌尖，輕輕一頂，你就能感覺到魚片的滑落，牙齒輕碰它就細碎地化在口中，口感味道均達一流層次。本來薯條也是一個主要的元素，但被魚肉征服的我們已經無暇顧及不算特別出彩的薯條，很忙碌地拼命地吃魚……

BSK short rib burger, Monterey jack cheese, spicy sriracha mayo | 招牌牛小排漢堡 ...

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BSK short rib burger, Monterey jack cheese, spicy sriracha mayo | 招牌牛小排漢堡 ...

【BSK short rib burger, Monterey jack cheese, spicy sriracha mayo 招牌牛小排漢堡 | HKD188】
The Gang saw drooling pictures of BSK’s renowned short rib burger, expecting much; the half Aussie and half UK mix of meat patty, wasn't exceptionally juicy or rich in flavor, even though stated as grinded by hand, the refined meat texture made one very delicate burgers. Homemade spread of sirarcha mayo was a light touch, mildly-seasoned; apparently sirarcha has been widely used amongst burger places such as Butchers Club’s Wu Tang, the unique sharp spiciness gives off a pleasant acidic sweetness which is well complemented with meaty combos. Burger construction was clean and simple, you can easily finish the burger without sauce and oil dripping all over your fingers yet this was not as good as we expected, to the point, lacked character.
吉碟幫一直致力於尋找香港地最好吃的漢堡包，BSK雖然算不上『最』，但卻是對得起它的價格。它的肉扒是用澳洲牛肉和英國牛肉混合，裡面還有不同牛部位的肉，比如肉眼扒位的肉和牛胸肉等，混合製成的漢堡肉汁豐富，肉味強而且口感煙韌。搭配的Monterey Jack芝士，是美式『white cheddar』的一種芝士，白色比較堅實。 Sriracha Mayo是BSK自家製的辣味蛋黃醬，非常好吃。西方人都偏愛Sriracha辣醬，Butcher’s Club的Wu Tang漢堡也是用了它來調味。這種越南華僑發明的辣椒醬帶點酸甜，沒有很衝擊五感擊潰人味蕾的辣度，不加任何色素很健康，所以近年來風靡全球，成了漢堡和禽肉類的絕配辣醬之一。但麵包卻是還是Jamie’s Italian 最優秀，如果能放到這裡，則幾乎完美，可惜『完美』是可遇而不可求的。

Traditional shepherd’s pie | 經典牧羊人派| $ 198

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Traditional shepherd’s pie | 經典牧羊人派| $ 198

【Traditional shepherd’s pie, braised lamb, onions, carrots, celery, potato puree, parmesan, brioche garlic crumbs 經典牧羊人派| HKD198】
Braised lamb flavor stood out amongst the huge combo mix of veggie and herbs, it was British packed in a little piping hot pot, one scoop of shepherd’s pie allowed you to indulge in some mushy creamy mashed potatoes and well-seasoned lamb. It was a bit salty after a few spoons and for non-lamb lovers, please do intend to stay away from it.Chef Ramsey曾經在電視節目上說過，牧羊人派和炸魚柳是他最愛的英國食品，小時候他母親經常做給他吃，故他餐廳裡的牧羊人派就是按照改進的他母親的食譜來製作的。牧羊人派易做難精，概念上極像意大利人的Frittata，一開始源於媽媽們用廚房剩下的材料做給家人吃的食物。這裡用的是羊肉，羊肉味挺突出的，所以不喜歡羊羶味的食友我們不推薦這道菜。調味偏鹹，這也是牧羊人派最難調控的地方：如何能不那麼鹹？但是土豆泥的細膩程度令人讚歎，這也確實符合Chef Ramsey的一貫標準，他對土豆泥的異常高的標準可能就是源自母親自小為他做派的心意吧。

Fish and Chips, crushed peas | 炸魚柳和薯條 $ 208

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Fish and Chips, crushed peas | 炸魚柳和薯條 $ 208

【Hand cut chips 法式炸薯角 | HKD68】
Not particularly impressive. Not as great as Carbone’s crispy spiced up ones, or Doppio Zero’s mind-blowing Pecorino cheese sprinkled mushy hot creamy & crispy potatoes, it reminded Carly of the disappointing Polenta chips at Jamie’s Italian. I know it’s just potatoes, but seriously, it’s the basic ingredients which you can separate good chefs from groundbreaking world-class ones.
目前還是很難有勝得過Carbone的炸/烤薯角，也沒有Doppio Zero的芝士脆皮薯好吃，表現一般。
《Grill》

Dingley Dell Pork Chop 10oz | 英國Dingley Dell牧場10安士豬扒 ... $ 228

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Dingley Dell Pork Chop 10oz | 英國Dingley Dell牧場10安士豬扒 ... $ 228

【Dingley Dell Pork Chop 10oz 英國Dingley Dell牧場10安士豬扒 | HKD228】
Juicy, succulent, cooked to its perfection. Taste the fatty goodness as the light grilled crisp on the edges preserved the juice of the pork chop, it altered our perception of dry pork chops we normally have. Just lightly seasoned with a bit of salt and herbs, it was the technique of grills at BSK that was more than impressive, close to astonishing. Carly revisited for dinner and tried their pork belly, even BETTER as the spicy sauce well complemented with the fatty belly, balancing off some of the oiliness yet the juice and fatty goodness was all packed and sealed under the layers of fat and meat. It was more of a surprise as BSK became one of the best places in Hong Kong offering skillfully done grill.原份的香煎豬扒是西方人餐單上的常見項目，但是非常難做得好，火候很難控制——要在外層不被煎乾的情況下把裡面的肉恰好煎得粉紅色。然而這裡確實展現了大廚功力，完美火候和熟度。豬肉就簡單的用鹽和香草調了一下味，來自英國Dingley Dell牧場的豬肉即使比不上西班牙黑毛豬，但仍然是質素一流，豬肉味濃而香醇。
《Dessert》

Eton mess, strawberries, Chantilly, meringue | 傳統英式甜品伊頓雜糕 ... $ 88

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Eton mess, strawberries, Chantilly, meringue | 傳統英式甜品伊頓雜糕 ... $ 88

【Eton mess, strawberries, Chantilly, meringue 傳統英式甜品伊頓雜糕| HKD88】
When life makes a mess, have a cup of Eton mess. Traditional British dessert consists of a mixture of whipped cream, meringue pieces, strawberry or any summer fruit, widespread since 19th century as it used to be served at Eton College’s annual cricket game. Never hard to make but each component was important, meringue did not turn soft after being soaked under the cream, still crispy when we finished the whole cup. And the Chantilly aka whipped cream was whisked till it’s airy and velvety, smooth on the palate and mind-soothing in a guilty way.伊頓雜糕是19世紀倫敦溫莎小鎮的伊頓公學裡的學生創作的。包含有混合奶油，蛋白霜，和新鮮的夏季水果，大多數會用士多啤梨。它不難做，主要是平衡奶油的幼滑和蛋白霜的甜脆，這裡做得相當地道。

Sticky toffee pudding, Muscovado caramel, clotted cream | 焦糖拖肥布丁 ... $ 88

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Sticky toffee pudding, Muscovado caramel, clotted cream | 焦糖拖肥布丁 ... $ 88

【Sticky toffee pudding, Muscovado caramel, clotted cream 焦糖拖肥布丁 | HKD88】
“God class” sticky toffee pudding in the house! LKF Tower is such a nice place to dine at, after discovering the best cheesecake in town at Carbone, BSK’s sticky toffee pudding was dreamily executed with excellence, beyond perfection. First off, not cloying sweet, the baked toffee pudding was still warm; cake was soft and crumbly good as you indulge it with a dope of Muscovado caramel and creamy clotted vanilla cream, you can even taste the baked fragrance of the toffee pudding as the bottom part was slightly burnt, so you get to experience the soft, fragrant, mildly sweet angelic dessert in one bite.焦糖拖肥布丁也是傳統的英式甜品。這個也是做得非常出色，一點都沒有想像中拖肥的那種『太甜』，布丁暖暖的，非常濕潤，底部稍微有點焦香，一口咬下，可以同時品嚐到柔軟，芳香，微甜三方位的愉悅，很了不起的一道甜品，推薦不怎麼愛吃甜點的食友也可以放心嘗試。Heard from few folks around us that BSK is overrated, undoubtedly, there is always room for improvement on service and certain food items. Order smart is our recommendation, obviously, read Emptyplates Gang reviews next time before you hit these restaurants headed by famed chefs.Yet certainly Bread Street Kitchen and Bar scores a higher than Jamie’s Italian for its profound grilling talent and desserts from heaven. (Carly secretly went back 3 times for their Eton mess already *yikes*)雖然有些人覺得BSK還是屬於『盛名之下，其實不符』，但吉碟幫眾覺得它已經達到了我們的期望值，名廚餐廳裡，它算是比Jamie’s Italian好太多，畢竟Gordan Ramsey是在廚房實打實幹了二十多年奮鬥出來的，廚藝和創意有目共睹。而且英國食品，能做到這樣，已經很不錯了。

8/10 plates emptied!
[Written by Carly in English, Gobay in Chinese]吉碟幫幫眾在悄無聲息中幾乎試遍了Black Sheep Restaurants HK裡的所有餐廳——在知道它們是隸屬同一個餐飲集團之前——包括Carly推崇備至的時尚中餐館口利福、可用『業界良心』（午餐性價比甚高）來形容的西班牙小菜酒吧Boqueria、吉碟幫曾贊不絕口的法式廉價扒房La Vache!、擁有香港為數不多的Napoli磚窯的意大利Pizza餐廳Motorino等等，還有Carly至愛的口利福。
In collaboration with the warriors of Black Sheep Restaurant group, Chef Mario Carbone has successfully snatched the hearts of the Gang by serving first-grade ingredients, offering unpretentious and fun service, scoring epic high on most of the dishes. Carly exclaimed with gusto, “woah!” as she took one bite into that alluring piece of lemon cheesecake, she thinks she found the best fruity cheesecake in town. Oh Carbone! You are way more than just homage of great mid-20th century Italian restaurants in America, just so much more.Just thinking about it, Carly realized there was not one dish that the Gang had to complain about. The trio of master chefs are deemed to be successful in New York, and Carly was very thankful they came to Hong Kong. She is very much in awe of their lavish mob style decor with dark maroon colored curtains, leather deluxe sofa area, small-medium round tables covered with snowy white table clothes, Italian paintings and drawings casually hung on the vintage themed walls.You can almost picture that there is an American gangster sitting at the corner, smoking his cigar and slowly murmuring with his Italian accent. Carly would picture that a piece of delicate cake at Carbone will make the boss smile.吉碟幫幫眾在悄無聲息中幾乎試遍了Black Sheep Restaurants HK裡的所有餐廳——在知道它們是隸屬同一個餐飲集團之前——包括Carly推崇備至的時尚中餐館口利福、可用『業界良心』（午餐性價比甚高）來形容的西班牙小菜酒吧Boqueria、吉碟幫曾贊不絕口的法式廉價扒房La Vache!、擁有香港為數不多的Napoli磚窯的意大利Pizza餐廳Motorino等等。直至如今機緣巧合試到Lorling一直心心念念的紐約式意大利餐廳Carbone，我們驚喜地發現，Black Sheep旗下的餐廳，絕大部分都是充滿特色之餘又帶著點家常味道的文化飲食地，幾乎都受到了我們的一致好評。這家紐約式的意大利餐廳由主廚Mario Carbone創立，主場在紐約。裝潢帶著濃厚的20世紀紐約風味，又似乎有點歐陸氣息：高級的皮質紅椅和白色桌布的組合、深栗色的窗簾和有藝術畫印記的餐具等等。昏黃的燈光下，你似乎能看到一個意裔的美國黑幫大佬抽著雪茄，在餐廳的一角嘟囔著帶有意大利口音的英語……廢話多說了，下面介紹一下吉碟幫當日的選擇：
                                                  《Antipasti》【Carpaccio Piemontese | Wagyu Beef, Walnut, Black Truffle | HKD 228】
生牛肉薄片沙律|澳洲和牛、核桃碎、黑松露油

It was rather rare to use waygu beef for carpaccio as it generally lacks the manly beef flavor and when they are served raw, the natural fatty goodness will easily lose its edge and lack a certain textural complexity on the palate just because of its delicate and soft texture. Not very traditional to drip black truffle oil over the very well-seasoned carpaccio, the intense black truffle fragrance highlighted the dish with an exceptional note, point taken, not intended to overpower the beef itself. Walnut bits were sprinkled on top for a nutty aroma. Carly suspected a type of house-blend truffle butter was spread over the carpaccio, making it very delectable and hitting the right notes in terms of flavor, while enjoying it with the unique sesame like arugula.

『Carpaccio』起源於義大利的威尼斯，以當地一位著名畫家命名，就是因為他作畫時偏愛用紅白相間的顏料，所以傳統的Carpaccio是以生牛肉薄片淋上白色的沙律汁（通常是Parmesan芝士或奶油、檸檬汁、橄欖油、鹽和黑胡椒），很簡單但很美味的一道菜。菜名中的『Piemontese』是緣於吃生肉是義大利Piedmont地區的特色。這裡少見地用了澳洲和牛，而且我們看到的顏色並不是鮮紅的，而是有一些反灰白，大概是因為白色的醬汁已經均勻地滲透進肉裡，儘管色彩沒有一般的Carpaccio靚麗，但味道還是不錯的。牛肉的味道比較淡，摻雜在白醬裡的黑松露油的味道略顯刺鼻故掩蓋了不少鮮味，但口感出奇地幼滑，也許用的是和牛的緣故吧，加上新鮮的火箭菜和核桃碎，味道不錯。一般Carpaccio都會選用去掉肥肉的牛里脊，即fillet，以精瘦肉為主的部位，而和牛是一種油脂均勻分佈的牛肉，就算部位仍是里脊，仍會比普通牛肉更滑一些。竊以為和牛不太適合用作Carpaccio，原因是切成薄片後牛肉味會淡化很多而油膩感會增加，而不喜歡松露油味道的朋友，推薦迴避。【Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato | HKD 198】
燜烤西班牙八爪魚|西班牙八爪魚、烤甜椒、薯仔
Pizzaiolo is an Italian word often referring to a man who makes pizzas in a pizzeria. A very edgy dish name as you see the sizable octopus tentacles, slightly chewy and lightly seasoned, surprisingly moist and bouncy to its core. Fingerling potatoes are short, stubby, finger-like shaped potatoes usually served as side dish for its small size, nicely roasted and seasoned with salt and pepper. Roasted peppers were almost fruity and sweet, complemented well with the grilled seafood combo.『Pizzaiolo』在義大利語中就是製作pizza的人，非常讓人一頭霧水的菜名。讓人想起了一部介紹義大利美食的紀錄片『Two Greedy Italians』，裡面那兩個『老男人』也是如這個菜名一樣隨性隨意地好玩。推薦嘗試，主要原因除了味道好，還有就是——八爪魚很大塊！有嚼勁卻不會太過，肉質仍是柔軟濕潤的，配合著香甜微辛辣的烤紅椒、青椒和洋蔥，還有手指般的原隻小薯，真心好吃！白璧微瑕的地方是吃的時候它已經暖了，如果熱騰騰地上桌，必定更好！
                                                     《Macaroni》【Fettuccine con Funghi | Porcini, Pecorino, Nepitella | HKD 198】
牛肝菌焙義大利寬麵|牛肝菌、Pecorino芝士、Nepitella香草
Fettuccine was slightly overcooked, might be due to the fact that we had this as the last pasta dish since we were busy digging in the reputable spicy rigatoni. Definitely homemade as you can tell the bounciness of the pasta was very natural and delicate, the yellowish color gave us a hint that more eggs were used than normal. Porcini is one of the best types of fungi, delicate enough to flavor a sauce and vigorous enough to withstand the “Breath of Fire” after stir frying or grilling; not to mention that the meat-like texture of Porcini is somehow earthy and subtle nutty.Pecorino is a type of hardened cheese made from ewe’s milk, commonly produced in Italy. Nepitella, a type of wild herb grown in Italy, Tuscany, and Umbria, these green leaves have a strong, distinctive flavor, somehow reminds you of mint and oregano. The most impressive part of this pasta dish was how the flavors of funghi, cheese and herbs were all soaked into the pasta itself, just think about when was the last time you had excellent pasta where it was not overwhelmed by chunky sauce. This reminded Carly of the real good homemade pasta from Doppio Zero.寬麵有點煮過頭了，但無論顏色口感都能明顯吃得出是店內自製的新鮮義大利麵。牛肝菌是義大利人非常喜愛的菌類，特別是義大利中部城市的中央菜市場裡隨處可見，但大部分是曬乾了的，新鮮的比較少有，它有種類似肉蛋白的口感，和港人很愛吃的杏鮑菇（雞腿菇）的口感很像，肉質厚嫩多汁，甘甜鮮美。而Pecorino這種非常常用的義大利芝士，此前在Motorino的食評中隨處可見，這裡就不詳細敘述了。Nepitella是一種義大利香草，香味揉合了薄荷的甜和奧勒岡（Oregon）的香，帶有非常輕微的香芹的苦味和檸檬香，經常出現在托斯卡納地區（Toscana）的義大利食物中。這道義大利麵的融合性非常好，香草，蘑菇，芝士所有都是簡單自然的，淡淡的食材，吃的時候感覺也是淡淡的舒適。【Spicy Rigatoni Vodka | Tomato, Onion, Calabrian Chili | HKD 198】
特色香辣伏特加醬通心粉|番茄、洋蔥、義大利Calabria辣椒
Must-try dish at Carbone! Rigatoni was alright al-dente, soft chewy and each rigatoni was swirled and twirled into that rich creamy spicy sauce, well-blended with the sweetness of tomatoes and onions. Calabrian chili is often used for infusing olive oil, goes so well with stews and pastas, small red chili that are only grown in Calabria, Italy.Gobay was particularly impressed with the mildly spiced pasta, stating that it was a level of spiciness that “lingers on the palate yet crowd-pleasingly enjoyable”. Carly found the rich, thick spicy cream based sauce to be exquisite; no other place out there has made such wonderful rigatonis.強烈推薦為必食之選！Rigatoni，長通粉的柔韌度恰到好處，柔軟中帶點剛強。最讓人欣喜的是每一個通心粉裏裏外外都均勻地沾上了厚重的醬汁——口感如奶油般厚滑，到舌尖上帶點辛辣，加上番茄和洋蔥的酸甜，簡直是素食者的天堂。義大利西南部的Calabria地區產的辣椒，它有種讓人很舒服的辣度，比Paprika辣椒粉更香濃，但又不過於刺激，那種微熱的感覺一直縈繞舌尖帶來持續的快感卻能讓不太能吃辣的香港人都完全愉快享受。【Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs | HKD 268 】
龍蝦義大利餛飩|自家鮮製餛飩、苦艾酒、香草
Acclaimed for their seafood ravioli, the seafood oceanic lobster flavors were condensed and very likely cooked in a broth with crushed shells, so all the essence was elevated into the base of the lobster meat sauce and packed into that bite of ravioli. It was rich but lightly refreshing at the same time, salt seasoning might not be needed as the extra hint of herbs gave the right savory and flavorsome kick already.這也是這裡的招牌之一。義大利餛飩的皮厚薄適中，雖然柔軟度還不夠，但仍算是相當地道的。餡料裡有濃郁的龍蝦海鮮湯的味道，這種濃香只有當龍蝦頭和殼也被放入熬煮良久才能得到的鹹鮮，如果餡料和麵皮的比例再大一點則非常好了。
                                                   《Contorni》

Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili - 青蔥辣味焗薯|薯塊、 青蔥、義大利Calabria辣椒 ... $ 108

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Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili - 青蔥辣味焗薯|薯塊、 青蔥、義大利Calabria辣椒 ... $ 108

【Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili | HKD 108】
青蔥辣味焗薯|薯塊、青蔥、義大利Calabria辣椒
Carly was utterly impressed with how Carbone did their potatoes so profoundly depicting potatoes as a main character of the dish. These potatoes are worth a second visit. Sergio is the word for tall, good looking fellow who cares about his friends and family, working out and eating healthy. Not sure if this is a perfectly healthy dish, French potatoes being baked, lightly smashed, and then deep fried. Golden lightly crispy potato skins were indulging, and the potatoes were all very well-seasoned with sweet, aromatic Calabrian chilli and onion-like green scallions. These ingredients have been the greatest spotlights for the golden scrumptious potatoes. Carly can even recall the soft mushy and light crispy potatoes from her memory.強烈推薦必食，就連我們的薯仔達人兼瘋狂粉絲Carly都深深被這款焗薯打動！『Sergio』泛指高大英俊而且關心朋友家人的男子，食得健康且勤於鍛煉。雖然不一定和這個焗薯有特定關係，但每一個法國薯仔都被稍微輕拍裂了，使得在烤焗和炸的時候，香料的味道充分滲進薯肉中。薯皮香脆，薯肉甘甜粉嫩，加上惹味的Calabrian辣椒的微微辣意，這道黃金焗炸薯簡直讓小伙伴都驚呆了！
                                                  《Dessert》【Lemon Cheesecake】
義大利南部香檸芝士餅
We have this term in Chinese, called God-like, 「神級」, prominent world class and undoubtedly, Carbone did quite a great job on the dessert assessment. Carly simply whispered a “woah” after the first bite, she was in a rush to run back for meeting, but couldn't help but to grab a few more spoons before dashing off. Clear fruity acidic note of fresh lemon zest blended so seamlessly with the intriguing cheese flavor, the creamy cheesecake was very refreshing cool, naturally fruity, rich and dense enough for you to just smooth it out on your palate with a little effort and it quickly dissolves, lifting one’s soul, the cheese flavor was not overpowering yet scrumptiously harmonized; creating this symphony of lemon and cheese all together. Carbone used lemons produced from Southern Italy, same as what Jamie’s Italian did with their lemon pie. Not going to lie, it’s one of the most memorable cakes Carly has ever had in her life before.我們還沒有用過『神級』來形容一道甜品，但這個檸檬芝士餅，實在讓人無法不想到這個詞！推薦必食！它選用的是義大利南部的檸檬，本身就得天獨厚——酒吧裡經常有種黃色的酒叫Limoncello，就是用義大利南部特產的檸檬製成的甜酒。這種檸檬的酸，非常的圓潤不乾澀，而且帶著絲絲的甜味和清香，各方面平衡得非常完美的檸檬。而芝士餅本身的口感也非常的好，幼滑細緻地融化在口中，加上一點都不膩反而甜酸激爽的檸檬香和鬆脆的餅底，各種的完美揉合在一起，簡直是我們吃過最好吃的芝士餅。Pasta fairly decent and delicately cooked, desserts hit roaring scores. This proud addition to the Black Sheep Restaurant Group, all the way from New York, pleased the Gang with its service, ambience and food. Certainly worth another visit; to try out other “notorious” desserts and the Mario meatball pasta which is only offered during dinner time.總體而言，從食物的質量，環境和服務（期間我們問了很多問題都得到了耐心的回答，最後經理還為我們那塊芝士餅免了單，作為饋贈）都是上乘的，當然價錢會偏貴，因為畢竟『一分錢一分貨』嘛！

7.5/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]
MAMA SAN是巴厘島著名餐廳老闆兼大廚Will Meyrick精心締造的主打印尼菜、巴東菜但隱含著整個東南亞特色（俗稱泛亞）的美食精品餐廳。Will是國際聞名的街頭美食大廚，周遊亞洲各國的他曾無數次收到不同地方女性交給他的傳統食譜從而獲得很多地道的烹飪知識和文化。MAMA SAN名字的來源也代表著東南亞各地長久以來經歷的新舊飲食理念碰撞——正如亞洲男權唯尊的俱樂部裡總有一個媽媽桑總管一切一樣。也許也同時反映了亞洲女性地位不高，卻深遠地影響了當地飲食潮流走向的事實。
MAMA SAN came all the way from Bali, led by the very charismatic chef, Will Meyrick, who has extensive culinary experience from Sydney to London and all across South East Asia; Carly not only felt the passion and joy dining at MAMA SAN, but also quickly realized that it requires creativity, passion and drive for excellence. Carly found Chef Meyrick exceptionally charismatic as she read through his journals on his trips around Bali, Vietnam, Burma, and Madura – his interest in street food showcased how the chef is down-to-earth, happily adventurous who appreciates local culture and habitats, aiming to discover and preserve exotic ways of cooking. Chef Meyrick hopes to capture your hearts by offering the living, breathing and hearty city culture on the table, with a splash and dash of authenticity wrapped in glamor.Upbeat modern decor, fancy in a fun way, mixed with high stables and stools by the window side will be a perfect spot for drinks, long wooden tables great for gatherings and big group chillouts, sofa corners are best spots for close friends.除了理念以外，Will對東南亞各地的特色配方和香料的研究和熱愛，鉅細無遺地反映在他的食物裡，在之後介紹的食物裡，你們會感受到一個真正熱愛烹飪和調味的廚師的那份暖人心意，而這份心意更促使了我們的Carly去細讀了他的遊記——這是一個多麼浪漫的『相識相知』的過程！餐廳裝潢依然是如巴厘島總店一樣的工業倉庫的懷舊風格，墻上最矚目的還是那位風情萬種的上海女性，畫中的她仍是一副羞澀不看顧客的姿態。老實說，她應該不是純華人女性，五官像南亞裔混血兒......好了不說題外話，進入本篇的食物主題——菜單大部分源自Chef Will，但主理香港MAMA SAN的聞說是追隨他近10年盡得真傳的Chef Gede，我們一起來看看他是怎樣揉合東南亞菜和香港人口味的：

                                                  《Lunch Set》

Slow cooked pork belly with green papaya som tum and Southern Goan snapper curry - 慢煮五花腩， 襯印度果阿咖哩鯛魚，配青木瓜沙律 ... $ 168

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Slow cooked pork belly with green papaya som tum and Southern Goan snapper curry - 慢煮五花腩， 襯印度果阿咖哩鯛魚，配青木瓜沙律 ... $ 168

【Slow cooked pork belly with green papaya som tum and Southern Goan snapper curry with okra fenugreek curry leaves, yoghurt and coconut milk | 慢煮五花腩，襯印度果阿咖哩鯛魚，配青木瓜沙律 | HKD168】
Spot on pork belly! Slow cooked till the fat turned succulent juicy, melts in your mouth, with the pork belly dissolving on your palate, crispy on the edges, and mildly sweet seasoned with a caramel glazed skin, we can have one whole plate of this, the pork belly was the REASON why the Gang will come back to MAMA SAN. Fenugreek leaves, wonderful Indian plant commonly used amongst Andhra Brahmin households; goes perfectly well with a simple yellow curry base. Crucial to Indian culture, remember how in the movie of《Three Idiots》Rajol’s mom was complaining about the prices of Fenugreek leaves been climbing up, then you will realize how these herbs are as vital as cilantro or shallots in Chinese food culture. The mild heat spreads to the tips of your tongue with warmth lingering afterwards, and interestingly it’s good for digestion too! Green papaya was bit too raw but some liked it for its citrusy sauce for starters.對於好味道的豬腩肉相信大家心裡都有杆稱，推薦本菜給具備「仲有最愛的豬腩肉」情懷的朋友。這道菜雖名為「慢煮」但它成功地只把油脂部分變軟腍，瘦肉的部分竟然是脆韌的，麥芽糖般的微甜夾雜著肉鮮和油脂的甘香散開在口中，這時再加一啖泰國香米飯，實為人生一樂也！慢煮，源自法文Sous Vide，通常指把食物醬料封入真空袋在最適宜該材料的低溫下長時間烹煮，使得食物嫩滑軟腍之餘，還充分吸收醬汁的美味，食材的原味和纖維也不會受到破壞。這裡的豬腩肉慢煮後拿去煎封四面，大大的增加了口感。青木瓜沙律無甚特別但勝在不太辣，怕辣的食友都可以淺嘗。至於特別的印度果阿咖喱，香港能吃到果阿菜的地方非常少，這也是我們的第一次。果阿在印度南部，曾經有400多年葡萄牙殖民地歷史，它的菜餚揉合了印度菜和葡國菜的特色，而魚肉則幾乎是果阿菜裡靈魂般的存在。它沒印度咖喱那麼油膩，也沒有葡國咖喱那麼「椰奶濃」，而且辣度很適中，很好的味道。裡面加了秋葵和南印常用的香料Fenugreek leaf即Methi Leaf——香細葉，有很濃的苦味，必須混合其他多種印度香料一起熬煮才能提煉出獨特的果仁香。秋葵是印度咖喱文化非常重要的一環，看過電影《Three Idiots》的食友想必還記得Rajol的母親抱怨秋葵又加價了。正如開篇所說，簡單的一份午市套餐飽含了大廚的心意：西方的慢煮、泰國的青木瓜沙律、南印度的咖喱——而且迎合了港人口味：不太辣，不太油，簡直是時尚的味道。

Stir fry chicken, jasmine rice runny fried egg and light daikon chicken broth - 辣炒蒜香雞肉粒， 配太陽蛋香米飯和清新蘿蔔雞湯 ... $ 138

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Stir fry chicken, jasmine rice runny fried egg and light daikon chicken broth - 辣炒蒜香雞肉粒， 配太陽蛋香米飯和清新蘿蔔雞湯 ... $ 138

【Stir fry chicken with chilli garlic long bean baby corn holy basil, jasmine rice runny fried egg and light daikon chicken broth | 辣炒蒜香雞肉粒，配太陽蛋香米飯和清新蘿蔔雞湯 | HKD138】
The chicken bits were chopped into bits and stir fried with some very pleasant holy basil, these widely spread basils are proven to be stress relievers, Carly was amazed of how caring MAMA SAN’s menu was to one’s health and mood. The basil leaves tasted rather earthy yet mild in its way, diners who do not fancy heavy exotic spices can certainly opt for this relatively simple and light meal. The fried egg was not so runny, a bit overcooked, jasmine rice was not too pronounced in the pandan-like nutty flavor. This would have been good if only the daikon chicken broth was not so salty.
雞肉切成碎粒夾著新鮮嘎拋（或叫甲拋即Holy Basil）,是典型的泰國菜。嘎拋是比泰式羅勒辣和香的泰國常用香草。泰國嘎拋和前道菜提及的南印香細葉都是對身體很有好處的香辛料。嘎拋在印度也很出名，叫Tulsi,食用或製成茶包飲用可以減壓和抗老化；香細葉Methi則有降膽固醇、降血糖血脂和增強免疫力等功效。雖然太陽蛋不太「糖心」，但我們還是覺得雞肉碎拌香米飯挺美味。至於蘿蔔雞湯就太鹹，原本看到菜單上用「Daikon」即「大根」，日本叫法，湯就會好似日本菜一樣清淡為主，誰知剛好相反！不過，主角夠好，配角我們可以省略不計。

Cambodian Duck curry with sweet potatoes shallots peanuts - 柬埔寨式鴨肉番薯咖喱 ...

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Cambodian Duck curry with sweet potatoes shallots peanuts - 柬埔寨式鴨肉番薯咖喱 ...

【Crispy salmon with green mango and sweet fish sauce, Cambodian Duck curry with sweet potatoes shallots peanuts | 青芒魚露脆煎三文魚，配柬埔寨式鴨肉番薯咖喱 | HKD138】
Never thought sweet potatoes would go well with the yellow/red curry combo! Carly found this curry to be sweeter as the mushy sweet potatoes, shallots and peanuts gave a more nutty touch rather than coconut based flavor to it. Highlight goes to the velvety, tender, flavorsome salmon chunks from the salad, well-seasoned with fish sauce, cooked just on the spot, pink to its core.薯仔是咖喱的「天下無雙生命伴侶」我們明白，但番薯卻是認真地少見，而且味道還那麼搭！前面的套餐有果阿咖喱，這裡再來柬埔寨咖喱，今次令我們大開眼界、口界！柬埔寨最著名的就是Khmer紅咖喱——高棉紅咖喱。鴨肉、鮮椰汁和Kroeung咖喱醬混合製成，沒有泰國咖喱那麼辣，薑味比較重。鴨肉不會很乾身，花生碎增加了口感之餘還加了些果仁香，而番薯的甜和粉將各種元素很勻稱地綜合在一起，配合尖仔米飯一起食實在不俗！三文魚也是一大亮點：切開三文魚你會發現裡面還有紅色沒有全熟的魚肉！半生熟的炙三文魚肉加上清爽的青芒魚露，非常美味！

Beetroot salad with paneer and chat masala, cauliflower Sambar curry - 甜菜根沙律，配菜花茄子青 咖喱 ... $ 118

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Beetroot salad with paneer and chat masala, cauliflower Sambar curry - 甜菜根沙律，配菜花茄子青 咖喱 ... $ 118

【Beetroot salad with paneer and chat masala, cauliflower Sambar curry with dahl eggplant tamarind and fresh Coriander | 甜菜根沙律，配菜花茄子青咖喱 | HKD118】
Vegetarian choice! Beetroot salad was rather appetizing and healthy chunks , the green curry was relatively spicy compared to other curry combos.Take notice of how each lunch item is cooked in a different sauce base, showcasing how diverse and dynamic Southeast Asian herbs and spices can be.這個是為素食人士準備的：營養方面有甜菜根，菜花，茄子等，這個搭配幾乎可以說是全方位兼顧到人體所需。咖喱比前文提及的都要辣上一點，但幼玉米的甜嫩加上泰式羅勒的香味又中和了部分的辣，整道菜平衡得很好。

Claypot caramelized snapper - 瓦鍋料理：椰皇水黑椒紅燒鯛魚 $ 238

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Claypot caramelized snapper - 瓦鍋料理：椰皇水黑椒紅燒鯛魚 $ 238

【Claypot caramelized snapper with young coconut water black pepper, green mango and thai basil |瓦鍋料理：椰皇水黑椒紅燒鯛魚| HKD238】
Ambrosial scent was bursting with flavors as it was served in that hot claypot! Snapper meat was firm and some caramelized ones had relatively hard edges, nonetheless, crunchy in general. Shredded green mango adding a sweet touch, they went a bit heavy on the basil and black pepper, undoubtedly, will need a bowl of rice to go with the thick sauce.上檯伊始，這道瓦鍋菜就散發出濃郁誘人的香味！魚肉鮮實，某些邊位還微脆，外脆內嫩的口感加上外層微甜的醃汁，青芒絲加入了爽的口感外帶甜酸果香，儘管黑椒和泰式羅勒的味道有些濃重，但這絕對是送飯一流之選。有人問那麼濃的醬汁，清淡的椰皇水就等於白放了。椰皇水味道比普通椰青汁更濃，最重要的是它潤肺清熱，可以平衡青芒和黑椒所帶來的燥——幾乎每道菜我們都能接收到大廚對食客的厚重心意，又是一刻感動的瞬間。

【Stir fry pork neck with Bamboo ginger green peppercorns and holy basil | 竹筍青胡椒炒豬頸肉 | HKD198】
Ginger green peppercorns were refreshingly spicy compared to black peppercorns that are often used in western dishes. The pork neck was not overcooked but some did taste coarse on the palate, the abundant portions of holy basil will certainly overwhelm you if you aren't a fan of it.
這味豬頸肉對比其他幾款菜式沒什麼特別之處，儘管運用了比黑胡椒辣度低然而新鮮清香的青胡椒，但豬頸肉稍嫌鈍糙的口感加上與之不是很搭配的過量的Holy basil，整個菜頓時被我們拋「豬」「嘴」後。

Stir fry chicken with chilli jam, long bean baby corn, galangal chilli and Thai basil - 良薑辣椒 豆角炒雞肉 ... $ 178

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Stir fry chicken with chilli jam, long bean baby corn, galangal chilli and Thai basil - 良薑辣椒 豆角炒雞肉 ... $ 178

【Stir fry chicken with chilli jam, long bean baby corn, galangal chilli and Thai basil | 良薑辣椒豆角炒雞肉 | HKD178】
Chili jam was indeed pretty heaty and the chicken was softer and more tender compared to the stir fry pork neck we had. Galangal is a rhizome of plants in the ginger family, for culinary and medical uses originated from Indonesia which makes this another healthy dish served at MAMA SAN.這道菜味道挺霸道的，也比之前的咖哩要辣，因為有辣椒醬、辣椒和良薑三種味覺嗅覺都具一定辛辣氣息的材料。雞肉比之前說的豬頸肉要柔軟多汁，如果大家有嚐過我們之前寫過的灣仔生記海鮮舫的炒雞球，這個的口感和火候仍是稍遜一籌，儘管味道不錯。良薑又稱高良薑，原產自印尼，在廣東其實非常常見，大家經常吃的鹵水食品，良薑就是主角之一，另外超級市場賣的五香粉的其中一種原料就是良薑粉。它有很霸道的辛辣氣味，可以溫脾祛寒、行氣止痛——反正普通生薑能做的它都能，就是比較橘紅色，味道比較刺激。寫到這裡，Gobay由衷地對Chef Will和Chef Gede有了敬意，開始覺得製作出這樣的菜單的Chef Will簡直是一個「Will長今」——東南亞香辛藥膳菜式的傑出代表，但別忘了，他是一個蘇格蘭人，卻將亞洲香料用得出神入化！

Dendeng Balado caramelized short rib beef - 巴東式炸辣牛肋排 ... $ 198

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Dendeng Balado caramelized short rib beef - 巴東式炸辣牛肋排 ... $ 198

【Dendeng Balado caramelized short rib beef with pounded chilli, kaffir lime & lemon basil | 巴東式炸辣牛肋排 | HKD198】
Dendeng refers to thinly sliced dried meat, more condensed in meaty taste, preserved through mixture of sugar and spice, skillfully evalates the intense flavors of the juicy, delectable short rib beef. As a die-hard fan of Ho Lee Fook, Carly had to admit that this was so darn good, consider this as par with Chef Jowett's renowned wagyu short ribs. Kaffir lime added extra pinch of acidity and fragrance o tone down the overall saltiness and sweetness, this dish was one to return for, Carly's stomach is growling thinking about those soft, tender beef ribs!這道小牛肋排應該是這麼多的菜裡最讓人覺得驚艷的。印尼菜裡蘇門答臘的巴東菜（Padang Food）屬於佼佼者（另外有爪哇菜、錫江菜和棉蘭菜等等），巴東菜名菜「Dendeng Balado」是一種常見的街頭小吃：炸辣牛肉。「Dendeng」是類似我們所知的肉乾的製作方法，而「Dendeng Balado」其實就是把牛肉放到辣椒油裡炸到半透半乾，作下酒菜一絕！我們一般吃小牛肋排都是軟身的，在濃郁的醬汁裡將它燜煮到極致，然後肉骨分離地上檯，感受它的肉筋相互融在口中的快感。但這道小牛肋排上檯非常乾身，先用多種香料和糖醬醃製過，Gobay專門請教了他們所用的香料，他們特別提及了cardamon即小荳蔻，還拿了一碟給我們看，是品質好的青色荳蔻，不是較差的白荳蔻。小荳蔻有消食的作用，最適宜和肉類一起烹煮，味道峻烈芬芳。醃入味後再經高溫油鍋收乾部分水分，所以吃起來外層酥脆內裡肉質滑嫩，突出的甜香帶著絲絲辣意，加上泰國青檸（kaffir lime）和檸檬羅勒的酸和清新，整道菜餚的層次多得難以形容。連作為口利福瘋狂擁躉的Carly都做了一次「二五仔」，覺得這是可以和口利福的和牛小肋排媲美的一道佳餚！

Chai Tea - 印度香茶

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Chai Tea - 印度香茶

【Chai Tea | 印度香茶 | Additional HKD25】
Mama San's Chai Tea was crowd-pleasingly impressive as the natural tea aroma was very mind-soothing and exquisite in the subtle herbs fragrance, not very strong on the nose but then with a drop of syrup, the sensational tea is well-balanced and refreshing to pair with southeast cuisine. The staff said that they spent up to a day to brew these herbs tea, not going to lie but this was sooooo good. Carly has always been a huge fan of Chai tea, this unique blend from MAMA SAN satisfied all her cravings!這杯印度香茶最了不起的是它不但保留那讓人心神怡靜的自然茶香，配搭上其他淡淡而不嗆的香料，喝下後便會覺得這是一個非常舒服的一天。店員們說他們會花上一整天的時間烹煮這杯香茶，難怪那麼的愛不釋手！
                                                  《Desserts》
Desserts are all additional HKD30 during lunch time, it’s so worth it! Don’t miss out on these!
午餐時間只要加HKD30就可以擁有一款甜品，吉碟幫品嚐過覺得絕對不容錯過！【“Kampung snicker” peanut butter parfait with butterscotch & chocolate coated peanuts |「鄉村版士力架」——花生醬奶油芭菲配朱古力花生和鹹奶油糖碎】
Kampung, defined as village in Malaysia. Snickers – globally spread nougat topped with caramel and peanut, enrobed in milk chocolate kind of chocolate bar. Carly loved this chilled peanut butter parfait, ultra-smooth creamy, the nutty flavors were mind blobbing as the rich buttery aroma was not cloying sweet and rather scrumptious!
「Kampung」在馬拉語中是鄉村的意思，士力架眾所周知是內含烤花生和焦糖的牛奶朱古力棒。芭菲，可以理解為裝在高腳杯裡的新地雪糕類的物體——這裡主要是說它集合了花生醬和奶油經過冰凍後形成的凍糕，我們的甜品專家Carly非常喜愛這道甜品，因其口感相當幼滑，含豐富的果仁香味，而且不會太甜膩，是一道會帶給你驚喜的甜品。

Lemongrass panna cotta with cucumber lime jelly served with lemon basil sorbet - 香茅奶凍，青瓜青 檸啫哩配檸檬羅勒雪芭 ...

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Lemongrass panna cotta with cucumber lime jelly served with lemon basil sorbet - 香茅奶凍，青瓜青 檸啫哩配檸檬羅勒雪芭 ...

【Lemongrass panna cotta with cucumber lime jelly served with lemon basil sorbet | 香茅奶凍，青瓜青檸啫哩配檸檬羅勒雪芭】
Best dessert in the house! Summery, refreshing, and indulging as the top layer of icy citrusy lime jelly went so perfectly well with the panna cotta, bursting in energizing lemongrass scent, the bouncy jelly and creamy panna cotta was the best combo ever. Better yet, the lime sorbet was considerably sour and pungent but very decent and icy in a nice way.這是一道讓Gobay都讚嘆不已的意式奶凍雪芭。它的頂部是檸檬羅勒雪芭，非常清新的酸甜，一勺子下去，就吃到下一層的青瓜青檸啫喱，再深一點就舀到嫩滑的香茅奶凍，口感和味道三重奏，而且一大頓午餐後吃一口這個，酸酸甜甜凍凍的甜品，感覺又給你力量再大吃一頓！

Black Sticky rice with mango and coconut milk - 芒果椰汁紫米露 ...

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Black Sticky rice with mango and coconut milk - 芒果椰汁紫米露 ...

【Black Sticky rice with mango and coconut milk | 芒果椰汁紫米露】
See how did MAMA SAN do a traditional dessert dish? Sticky rice with mango and condensed coconut milk, Carly used to cook purple glutinous rice pudding very often when she studied abroad, just coz it was easy and very filling, healthy too? (just don't add too much crystalized sugar or coconut milk ) but what does it do if there weren’t enough condensed milk? Coconut milk, with the right consistency and tad sweetened, complemented with the slightly chewy and soft black sticky rice. Mangoes, freshly sliced, not something you want to miss in a black sticky rice dessert.Carly在海外求學期間就經常煮少糖少椰奶的紫米露，又易滿足口腹之欲又健康。她所期待的傳統甜品MAMA SAN毫不意外地做得十分出色：紫米露柔軟中又帶點堅韌——很像我們人類的個性吧——芒果很新鮮很甜，再加上濃度放得恰到好處的椰奶，「椰」！MAMA SAN deserves all the recognition for modifying Asian street food into nicely presented buoyant dining experience, like a shining gem situated in the hidden corner of famed Lan Kwai Fong, heart of Central. Noteworthy that the staff was very accommodating even when we were all creating a huge mess at the scene as it was Lorling’s birthday when we visited, as you can picture we were loud, running around, asking.
12 hungry customers, left with happy stuffed tummies. Aside from Chef Jason Atherton, think Carly has spotted another favorite, Chef Will Meyrick, will you amaze us more?一句道破，MAMA SAN絕對是值得一般食客甚至饕餮認真對待的餐廳。它就像是一份隱世瑰寶沉寂在中環等待我們去發掘。Chef Will對香辛料的了解和運用，對東南亞各地食物和文化的用心融合，除了得益他的街頭和市場遊走經歷，還有一眾不吝於與他分享傳統食譜的「Mama San」，難怪他要向她們致敬。餐廳的服務也是非常不錯，當日是為Lorling慶祝生日，我們一共12人的排場還不斷遊走於拍照、食飯、聊天和玩耍之間，他們也是一直耐心而快樂地在旁幫忙和解答我們的問題，使得我們的用餐經歷非常愉快。我們期待Chef Will繼續擴張他的餐飲帝國，期待他帶來更多健康好味的驚喜！

8/10 plates emptied!
[Written by Carly]這篇食評，寫了良久，想好好的把它完成之時，就被告知他們會光榮結業——五月十七日，不知道何時何地才能夠與這可愛兔子團聚。這間全城我最喜愛的咖啡店結業後，又得開始新一輪的尋尋覓覓，好不期待呢～ 以下是一個月前寫的食評但遲遲未post，希望為自己最喜歡的咖啡店留下最後的點滴。Rabbithole will be closing on May 17, 2015. Heartbreaking but Carly truly hopes that it will not be forever, hope that the rabbit disappears around the corner and will come hoping back before you know it!
______________________________好吧，容許我說一句，近期喝太多咖啡了。上環，中環，灣仔，去到銅鑼灣都有幾十間咖啡店試到你不想再試，Carly去過很多間，太多間，Rabbithole的flat white是她全城最愛。第一次光顧，那一天午飯時間無多，但肚子非常餓，加上咖啡癮起，偶然的機會就跳進了這兔子洞，驚喜萬分。果然是一個洞，沒有錯，內部裝潢暗暗，微黃泛橙紅的烏絲燈泡從天花板吊掛在食客的頭頂，自然木色的五張長檯，配上黑色鐵造的高腳凳。色調冷冷的，但這裡的咖啡沖調師都十分友善，會詳盡介紹不同調配的咖啡豆有何不同。
Carly前後去了數次（無數次，哈），咖啡水準很穩定，奶泡打得尤其綿滑濃香，咖啡豆烘焙出色有性格。最與別不同的是，雖然Pura牛奶經已絕跡香港，Rabbithole仍是堅持用上來至澳洲的牛奶，奶味自然味醇香滑，奶泡沖出來亦不會太薄身，Coco Espresso, Barista Jam, Coffee Academics, Fuel都是用Meiji的牛奶，奶味亦不俗，但就是沒人個人之處，不能彰顯咖啡店本身的個性。
Carly愛上這兔子洞的格調，最重要是一杯令人稱心滿意的咖啡，味道、香氣歷久不散，難以忘懷。First time visiting Rabbithole and read some reviews on Openrice and realized that the place has been above average but not exceptionally good. Coffee is something personal, some people like strong coffee, some like them mild, some focuses on the aftertaste, some on the aroma. Nonetheless, a cup of delish will bring you unforgettable memories and is often considered as one’s peace state of mind. You will quickly relate Rabbithole’s story with the famous childhood tale Alice in the Wonderland – Alice followed the mysterious rabbit and entered a land of fantasy and charms. To top that off, Rabbithole’s interior design was one of the darkish tones, wooden texture, high tables and black colored metal stools. Vintage orange light bulbs stylishly hanging from the ceiling, not too bright, just enough for you to take a close look at your cup of coffee or whatever magazine you are reading. Baristas and staff are very warm welcoming and friendly, willing to explain into details on the differences between house and specialty blends. Expats and white collars that need to grab a quick bite or caffeine rush flocked into the little store, the Rabbithole suddenly went all bustled and jollied with people who wanted to escape from the busy life they have outside. Hop in!

Flat White

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Flat White

【Flat White – Brazil Single Origin | HKD42】
They ran out of their specialty blends that day when Carly first visited, she picked a cup of Flat White – single origin coffee beans from Brazil. Fragrant aroma was stunning and very pleasant; Brazil beans are renowned for their scent but not aftertaste so this cup of Flat White lacked much of that. By the time Carly finished this cup of heaven, she realized that there was something different, out of all the flat whites she had in Hong Kong, Rabbithole’s milky velvety flat white never let her down. Carly admired how Rabbithole was very consistent and down to earth with their quality for what they are offering to the table - wide-range selection from mid to full roast espresso blends. Liked how the ones from Indonesia were honey like sweet, slightly bitter and earthy in taste.一杯奶香咖啡永遠都那麼稱心如意，就是有一個星期沒喝到Rabbithole的咖啡會很傷心，還記得第一次試的巴西的咖啡豆，咖啡味不苦澀，帶點輕微的回甘，花香氣較重，少少甜，喝後令人心曠神怡。

Flat White – White Rabbit Blend & Black Rabbit Espresso Blend & croissant ...

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Flat White – White Rabbit Blend & Black Rabbit Espresso Blend & croissant ...

【Flat White – White Rabbit Blend & Black Rabbit Espresso Blend】

Carly’s second visit was a reassurance of excellent coffee was served at RabbitHole consistently. Black Rabbit Espresso blend has a rich dark chocolate sweetness, extremely nutty and buttery flavor, sugar cane like finish has captured the heart of Carly like no other cafe has done so and it will be a mission impossible to find another blend that has the same intense level of nutty aroma and roast level. White Rabbit blend has a simpler taste with a hint of lemon zest finish and biscuit like sugary level, at the same time, very well-balanced and mind-soothing on the palate.

在一個週日午膳的繁忙時間，RabbitHole的Barista依然用心，一絲不苟的拉出如此令人心動的拉花，真心值得一讚。Carly還特意道謝了Barista的拉花。第二、三次光顧Rabbithole後，Carly已確定自己愛上了這咖啡店。

Korean BBQ Beef Sandwich $ 55

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Korean BBQ Beef Sandwich $ 55

【Korean BBQ Beef Sandwich| HKD55】
Available during weekday lunch!

Smoked Duck Breast with Red Wine Sauce Sandwich $ 55

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Smoked Duck Breast with Red Wine Sauce Sandwich $ 55

Smoked Duck Breast with Red Wine Sauce Sandwich $ 55

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Smoked Duck Breast with Red Wine Sauce Sandwich $ 55

【Smoked Duck Breast with Red Wine Sauce Sandwich|HKD55】
Available during weekday lunch!Funny thing was – Carly wasn't planning to pay Rabbithole another visit so soon but she took a quick stroll around the streets – recently nominated Empress Cafe – roast level of their espresso blends were not bad, full bodied yet lacked character, newly opened COO Bakery and Cafe – yet to try that out, Barista Contest Runner-up Cupping Room – stronger character in terms of aftertaste and floral notes, American/New Zealand style Veygo Cafe – relatively bland taste of house blend, and Coffee Academics – too much milk for the cup of flat white Carly drank and roast level was not as profound as Fuel - blossoming in Hong Kong. Carly gives her vote of top 3 to Rabbithole, Fuel, and Coco Espresso.Bye bye for now! Carly will be hopping around before the perfect rabbit comes along in the near future, never say never, never say goodbye!

6.5/10 plates emptied! [Written by Carly]要在香港找一間高水準的all-day breakfast吃brunch絕非易事，Carly與Lorling從加拿大回港後，仍然未能找到一間合心水的all-day breakfast餐廳。在大坑覓食並非難事，有一大堆選擇，近這一年，競爭更是越演越激烈。Pizza (Piccolo vs. Pizzaza)，越南（火車頭），cafe (Classified vs. Nocte) vs. 茶餐廳，中式甜品（谷媽媽，小甜谷）vs. 西式甜品 (Lab Made vs. Soft Creme) ，還有拉麵（拉麵來vs. BB Ramen），差點忘了日式燒肉。大坑的to-try list是吃不完的啦，Carly與從未入過大坑的Dvd，Lorling和Lyoe來到大坑就找上了一間不錯的餐廳。The Pudding Nouveau，開業差不多一年有多，曾經上過Openrice十大餐廳，人龍排到打晒蛇餅，吃不到的客人很憤慨。誠然，Carly覺得人不多的brunch place才算是最理想，有誰想在週末的下午時間擠擁在餐廳一起用膳，恨不得戶外有天然冷氣可以野餐。Tai Hang, hidden corner tucked away in the middle of buzzing Causeway Bay and peaceful Tin Hau, expats strolling with their dogs, diners who have expectations on the kind of food they are enjoying, and foodies who are ready for good food essentially. Carly was always a fan of this place, dreaming that one day she will live here, Causeway bay within walking distance and so close to all the good food around.
As Carly has been on this quest in search of a decent all-day breakfast place and Pudding Nouveau might be the spot worth hitting.All the items from all-day breakfast menu, includes a cup of Americano or hot tea, additional drinks will cost more, depending on your mood for that day.

Egg Benedict with Smoked Salmon|with housemade fresh baguette | 煙燻三文魚配賓尼迪蛋 ... $ 108

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Egg Benedict with Smoked Salmon|with housemade fresh baguette | 煙燻三文魚配賓尼迪蛋 ... $ 108

【Egg Benedict with Smoked Salmon|with housemade fresh baguette|煙燻三文魚|HKD108】
極度流心的水煮蛋呈橙黃色，荷蘭汁味不夠濃，稀釋了點，煙三文魚咬幾口有點散散的感覺，整體尚算滿意。不是用上傳統英式鬆餅（English muffin），自家制的法式麵包也頗出色，輕盈香脆，不會焗太久以致太硬身或刮口，好一道比一般火腿健康的賓尼迪蛋。Look at that poached egg! Hollandaise sauce was a bit watery, not thick nor rich enough in taste. Smoked salmon was alright, not superb in kind, some bits were crumbling into bits as you take bites into it. Highlight was definitely the housemade baguette which did not turn soggy even when it was draped with hollandaise sauce; light crispy on the toasted edges and soft in white bread.

Cray Fish with Giant Croissant, served with French Fries in black truffle mayo sauce| 小龍 蝦牛角包配炸薯條 ... $ 118

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Cray Fish with Giant Croissant, served with French Fries in black truffle mayo sauce| 小龍 蝦牛角包配炸薯條 ... $ 118

【Cray Fish with Giant Croissant, served with French Fries in black truffle mayo sauce|HKD118 】
Noteworthy that bread bakery products are fairly decent in quality at Pudding Nouveau as they are freshly produced by Lassana Limited (sister restaurants like Spade and Express Bar, focuses on desserts and patisserie). Considerably one of the best bread offered to the table for an all-day breakfast place – better than Bricklane , Holy Chef, and R&B for sure. Handful of sizable cray fish (mini lobster kind) mixed with mayo, lightly seasoned with salt, well complemented with the buttery, flaky, non-oily croissant. The Gang loved this simple sandwich to its bits, more so, the golden fries served on the side, just one dip into that scrumptious, indulgent homemade black truffle mayo – original mayo with truffle oil drizzled on top and mixed with black truffle bits. Would be perfect if slight improvement can be made on the cray fish as it was slightly overcooked: not bouncy and smooth on the surface.小龍蝦份量足夠，看上去已感滿足，雖然有點過熟，口感上有點「鞋」身，但味道補救了，配上濃稠適中的蛋黃醬，豐盈的美味。自家制的大大個牛角包更是值得一讚，不會過油，帶著陣陣牛油香，鬆脆可口。還有Carly最愛的黑松露蛋黃醬配炸薯條，黑松露味濃，蛋黃醬中夾著點點黑松露碎和香油，叫人怎樣抗拒！我們四個人一盤當然不夠分呢~

Duck Confit & Waffle | 油封鴨脾配窩夫 $ 138

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Duck Confit & Waffle | 油封鴨脾配窩夫 $ 138

【Duck Confit & Waffle|油封鴨脾配窩夫|HKD138】
Waffle has been such the “Wild Card” these days and it’s the new thing against all the matcha craze and soft serve hype. Carly picture waffles as the western kind of Hong Kong eggettes （雞蛋仔）, for its buttery fragrant, light crispy touch and drooling syrup (as much as you want). Better yet, it goes so well with any kind of savory snack – Duck Confit being the ROCKSTAR, cooked to its perfection. Duck leg baked first then deep fried later: Duck skin being exceptionally crunchy without being greasy, seasoned on the spot, and served piping hot with an irresistible fragrant. Duck leg meat was juicy and tender, delectable to make this as the signature dish. Sunny side up egg to complete your all-day breakfast appetite. One bite of meat and one bite of mildly sweet waffles – everyone just munched away merrily.這道油封鴨脾絕不簡單，熱烘烘的端上桌，已經香氣撲鼻，非常誘人。鴨脾先焗後炸，肉汁都被鎖住了，入口肉質嫩滑，外層的鴨皮被炸至金黃香脆，每一口都聽到咬下去那「脆啵啵」的聲音，有質素的油封鴨脾就是這樣煉成的。略嫌乾的話，配上一口太陽蛋，流心的蛋黃會增添一份層次感。近期窩夫當道，咸食配甜品是另一絕配，只因味濃的食品都不被甜品的甜中和了，一起融和在口中。窩夫夾著淡淡的蛋香，鬆軟不會太實，是討人喜愛的口感。

Peach Smoothie | 蜜桃沙冰 $ 42

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Peach Smoothie | 蜜桃沙冰 $ 42

【Peach Smoothie|蜜桃沙冰|HKD42】
Icy drink to pull off if it was summer, Carly was glad that it was not too sweetened yet it did lack the fruitiness you may be looking for.沙冰的碎冰感不俗，每一口都有點點的碎冰，像是要為你去油膩。吃All-day breakfast本身就是一件極肥的不事，為的就是那份滿足感。這杯蜜桃沙冰不算甜，但果味亦不夠，只有一片罐頭蜜桃。夏天喝這個，的確能夠消暑！

Green Tea Milkshake | 綠茶奶昔 $ 52

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Green Tea Milkshake | 綠茶奶昔 $ 52

【Green Tea Milkshake|綠茶奶昔|HKD52】
Relatively rich milkshake in matcha flavor! Not too sweet and the homemade green tea ice cream was creamy and milky, not very pronounced in green tea flavor yet not bad.呷一口，是一杯頗有份量的飲品，不止卡路里，質感算是厚身。自家制的綠茶雪糕茶味不太突出，奶脂味濃，要獨自喝掉一杯也絕非易事。

Yakult Soda | 乳酸梳打 $ 56

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Yakult Soda | 乳酸梳打 $ 56

【Yakult Soda|乳酸梳打|HKD56】
Dvd could taste the hint of mint in the aftertaste, this was not sour enough for a Yakult soda, tasted bland in general.乳酸梳打底部呈深藍色，帶點微酸，略嫌益力多味不夠重，幸好不太甜，酸一點會更加開胃。

Flat White|奶香咖啡 $ 56

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Flat White|奶香咖啡 $ 56

【Flat White|奶香咖啡|HKD56】
Carly lost count on how many cups of flat white she has drank recently (she’s on a quest to find one perfect cup of flat white). Lassana group specializes in coffee and they do roast their beans, think it might have been the grading of the coffee machine. Milk foam was relatively dense and thick but not velvety enough as it did not blend well with the coffee, Meiji milk was used and it did not have the rich milk flavor compared to Australian milk brands. Coffee bean aroma was average, not particularly outstanding in terms of nutty or floral notes. Strong on the nose but weak on aftertaste.Carly近期真的喝過無數杯Flat White，無論色、香、味，拉花亮麗程度，至今仍是覺得RabbitHole與Fuel質素最好，Coco Espresso的Barista Latte也不俗。The Pudding Nouveau的Flat White算是不過不失，第一口會嘗到咖啡豆的濃香，不是特別的果酸或果香太重的一種，只會縈繞在鼻腔的位置，餘香卻不能持久。不太理想的是奶泡有點太厚身，入口不算滑，水準一般。

Mixberry Waffle|什莓窩夫 $ 68

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Mixberry Waffle|什莓窩夫 $ 68

【Mixberry Waffle|什莓窩夫|HKD68】
Homemade icecream is always the best! Comparatively thick and heavy on the milk, not very berry tutti-fruity but considered decent. Carly thought that waffles at Pudding Nouveau was better than Ocio (yet to try Waffills do a comparison) for it was fluffy but not too airy, subtle in eggy fragrant.
窩夫鬆脆可口，淡淡蛋香不過甜，相當討好。自家制的什莓雪糕仍是奶脂味是較重的一種，果味還可以，甜度適中。質感有點像Dreyers，只是Pudding Nouveau的較重身，吃完不會覺得像吃了一陣風。

Apple Crumble|焗蘋果金寶 $ 62

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Apple Crumble|焗蘋果金寶 $ 62

【Apple Crumble|焗蘋果金寶|HKD62】
Simple dessert, difficult to cooked to its perfection. Loved the homemade vanilla scoop of ice-cream, pronounced in vanilla scent, mildly sweet and creamy. Caramel sauce with the right consistency and thickness. Overall, the apple crumble lacked cinnamon powder so taste bland without the right sugary kick to this dessert, apples were chopped irregularly, some crumble bits were crushed till it turned powdery, not very ideal, and the apple sauce was soggy and watery, bit of consistency in thickness would have been better.蘋果金寶是Lorling其中一款摰愛的甜品，看似簡單，易學難精。鋪滿面的消化餅碎有大有細，太碎的有點像粉，倘若大細能平均一點會更好。在眾多自家制的雪糕入面，Carly最滿意是這一球雲喱拿雪糕，看見點點雲喱拿種子就知道質素已經不錯，入口香濃幼滑，又不會過甜。雪糕還能形成一種「冰」與「火」的新食感，別有另一番體驗。蘋果粒也是大細不一，調味上肉桂粉不夠多，所以整體味道不太香甜。另一建議，因為甜品盤有一定程度的深度，一匙不能夠一次過享受餅碎加蘋果醬的享受，如果用上淺一點的碗，就能避免甜品吃到底的時候過濕。If you happen to drop by Tai Hang, this place is definitely worth a hit and the duck confit is worth coming back for! It’s usually crowded during weekend, may be a long wait as the place can only fit about 18 people, so you may want to visit the place once it is opened at noon.整體食物質素高過飲品，窩夫好味與否，實屬見仁見智，最低限度香脆程度和牛油香都是令人滿意的。油封鴨脾技巧高超，一試難忘，鴨肉的油香與窩夫的牛油香配搭一絕，不能錯過。啊，還有新鮮麵包與自家制的雪糕在本地餐廳更是難得一見，誠意十足，值得一試！

7/10 plates emptied!

[Written by Gobay in Chinese, Carly in English]一踏入Motorino，我們就看到那個著名的磚窯爐，比起Soho區的Peak Bar Restaurant 顯然是小巫見大巫，即使如此，在灣仔寸土尺金的地方搭建窯爐也是「蠻拼的」，精神可嘉！這裡先來一個小知識普及：為什麼大家對有磚窯爐的pizza店有種異常的朝拜之心？——磚窯爐，意大利人稱 “Pompeii Oven”， 呈圓拱形，在裡面焚燒果木(比如松木、蘋果木等等。這裡用的是杏仁木。)，熱力可達攝氏450度，而且溫度不會有很大的起伏，均衡持久的熱力在非常短的時間內就把餅底烤至鬆脆，這樣放在餅底上的新鮮材料就可以維持原始的味道，不至於受長時間烘烤而鮮味流失。並非說電爐不好，只是窯爐更好，特別是來自意大利Napoli地區的手工磚窯。Motorino, being praised for its freshly baked pizza right from the Pompeii Oven – traditional Italian brick oven, even though still considerably smaller than the one at Peak Bar Restaurant. Pompeii Ovens, dome shaped, wood fired in pinewood, Applewood and Motorino uses local almond wood, can be heated up to 450 degrees. These authentic ovens are famous for its consistency and stability in temperature control, heat being evenly distributed, reaching intense fiery flames in just seconds, and perfect for pizza baking. Pizza dough will only need 1 minute to be cooked through, preserving the natural flavors and freshness of the toppings. Not saying that electronic ovens are no good, just Pompeii ovens are better, better yet the ones from Italy Napoli area are one of the best.餐廳的裝潢是很傳統的歐陸式風格：紅磚牆，鐵椅，木檯。廚房是開放式的，這和國外pizza店很相似，客人甚至能看到廚師搓麵團和將pizza放入窯中。我們坐在近街靠窗的大檯，邊欣賞著美食的製作過程，邊享受著初春時分的淡淡暖陽，談天說地，懶洋洋的期待著，感覺真好！Very traditional European interior décor with red brown bricked walls, metal chairs, wooden long tables, open kitchen, laidback ambience was swinging in the air. You can even catch a glimpse of chefs shoving pizza doughs into the oven. The Gang sat by the window side, bathing under the warmth of sunshine, glancing over the cooking process of hearty food, enjoying the time spent together, we quickly settled in while our minds wandering around and awaited for freshly baked pizzas!我們點了三個午市套餐 (週一至五提供，HKD128/份，每份包括一個蔬菜類頭盤(三款)和一個9寸Pizza(四款)——絕對夠飽！)，散點了兩個頭盤和一個pizza，下面一一來點評。We ordered three lunch sets (available on weekdays – HKD128/set including one choice of greens (3 choices) & 9 inch pizza (4 selections), on the side, ordered 2 more appetizers and 1 pizza, 1 calzone for al carte.

                                            《午市套餐之頭盤(Antipasti) 》

Mixed Greens Salad w/ Balsamic Vinegar & Extra Virgin Olive Oil | 蔬菜沙律拌意大 利酒醋 - 午市套餐之頭盤(Antipasti) ...

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Mixed Greens Salad w/ Balsamic Vinegar & Extra Virgin Olive Oil | 蔬菜沙律拌意大 利酒醋 - 午市套餐之頭盤(Antipasti) ...

【 Mixed Greens Salad w/ Balsamic Vinegar & Extra Virgin Olive Oil | 蔬菜沙律拌意大利酒醋】
這個沙律讓我們想起在擺花街Jean-Paul Hevin法國菜餐廳的那個沙律，意大利葡萄酒醋汁分量剛好地沾在每片菜葉上，碟子裡沒有殘留多餘的水分，挺好。所以用葡萄酒醋有個好處：貴！下手的時候就懂得『知慳識儉』……至於沒有多餘水分，這個比較花功夫，洗完菜後要逐片擦乾(貨源高級也可以直接解包裝使用，不用洗，這在華人社會還是比較少)。
This reminded us of the well-tossed salad we once had Jean Paul Hevin and this was well-presented with balsamic vinegar evenly spread on each leaf of greens, the right balance of acidity to start off this guilty meal!【 Fennel Salad w/ Olives, Orange & Pecorino | 橄欖茴香香橙沙律配Pecorino芝士】
春天(三、四月)是球莖茴香當造，它的口感很像椰菜花，但水分更多故更脆身，就像是富士蘋果質地但結合了蔬菜香味(聞說茴香有陣淡淡的八角香氣但當時並沒聞到，有興趣的食友下次可以嘗試食前嗅一下)。Pecorino，幾乎每道前菜都看到它的身影而且顏色非常白，所以Gobay推斷應該是Pecorino Romano，這種芝士非常適合磨碎了混合麵包，沙律或醃肉一起食用。它是用綿羊奶製作的，介於山羊奶和牛乳之間，是腸胃對牛奶比較敏感但又喜愛芝士的食友的恩物。聽說古羅馬時期會在製作過程中加入做葡萄酒後剩餘的榨乾葡萄來蓋著發酵，所以會有淡淡果香。果香就欠奉了，感覺也不像是陳年過很久的Pecorino，吃著質地不硬，味道也不很濃烈，鹹味中透出一些nuttiness(果仁香味)，和清新的茴香香橙搭配相得益彰，推薦！Fennel being crunchy, slightly sweet, often used in Italian cuisine, as its best by the time from autumn to early spring. Gobay depicted fennels like Fuji apples with a crisp of fruityfragrant. Pecorino, type of hard Italian cheese, milky white, made from the milk of ewe – female sheep. Very suitable to mix with bread, salad or preserved meat; ewe’s milk is milder in kind, better for people who have sensitive stomachs! Old tales trace back to ancient times of Rome, dried grapes will be placed upon the cheese containers during aging process to add that extra hint of fruitiness. Pecorino at Motorino was not particularly fruity or refined in quality yet the cheese scent was rather mild, salty with a subtle nuttiness, complemented with the fresh funnels and mandarins, makes a fine appetizing salad!

Roasted Squash w/ Aubergine, Pecorino & E.V. Olive Oil | 烤煮西葫蘆和茄子配Pecor ino芝士 ...

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Roasted Squash w/ Aubergine, Pecorino & E.V. Olive Oil | 烤煮西葫蘆和茄子配Pecor ino芝士 ...

【 Roasted Squash w/ Aubergine, Pecorino & E.V. Olive Oil | 烤煮西葫蘆和茄子配Pecorino芝士】
碟底大片橘紅色的浮油一開始嚇到我們，可入口之後發現並沒有想像中的很油膩的感覺，溫熱的西葫蘆和茄子熟度剛好，軟軟的，Like!Orange-ish oil did scare us a bit, debating whether this was too oily for starters. Luckily, the roasted squash and aubergine (round mini shaped eggplants) were not too oily, nicely roasted as it was still warm when we enjoyed it.

                                               《午市套餐之主菜(Pizze) 》

Margherita | 瑪格麗特女王薄餅 - 午市套餐之主菜

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Margherita | 瑪格麗特女王薄餅 - 午市套餐之主菜

【Margherita, Tomato sauce, Mozzarella Di Bufala, Basil, Pecorino, E.V. Olive Oil | 瑪格麗特女王薄餅，番茄醬、意大利水牛奶芝士Buffalo Mozzarella、羅勒、Pecorino芝士、初榨橄欖油】
這款經典的Pizza相信無人不知是以瑪格麗特女王之名命名。Mozzarella的白，番茄醬的紅和羅勒的綠代表了意大利國旗的三色。這家紐約聞名已久的意大利pizza 餐廳是標榜做Napoli 風格的pizza，即是餅底質地像薄身的Focaccia 麵包，外表香脆，內裡質地蓬鬆香軟。不知道是否我們專注攝影的緣故致使錯過了它熱騰騰出爐上檯的最佳時機，所以吃著有點過韌，建議大家盡量一上檯就開動。是次Pizza 烤得太燶，雖說帶焦黑的餅邊和看似火焰山凹凸不平的餅面是Napoli pizza 的特色，但過多的焦黑看著還是讓人有點兒惶惶不安。Pizza整體味道不俗，芝士的柔韌口感不錯，Carly更覺得番茄醬的味道特別吸引。這裡的番茄和芝士都是由意大利進口，當然高質素。

Well-known for naming the Margherita pizza after their queen, being the hallmarks of Italian pizza – white from mozzarella, red from tomato sauce and, green from basil resembles the national Italy flag. Motorino is renowned for their Napoli style of pizza, hence the thin crust of Focaccia-like texture, crispy on the outside, soft slightly chewy on the inside. Being slightly over-burnt, we all joked that this meal will cost us cancer afterwards (touchwood!). Mozzarella cheese being soft chewy and elastic, and tomato sauce tasted fresh, rich and sweet. Cheese and tomato sauce both imported directly from Italy was crucial for one delectable Margherita.【 Brussels Sprout, Fior Di Latte, Garlic, Pecorino, Smoked Pancetta, E.V. Olive Oil | 甘藍芽球薄餅，Fior Di Latte (即Mozzarella)芝士、Pecorino芝士、煙燻火腿、初榨橄欖油】

這款Pizza是Motorino餐廳的自創品牌Pizza。外觀上看，甘藍芽球近一半的葉都是焦黑的，是「很有深度的黑色」——黑透了，很不健康。可是聞著非常香，因為新鮮的緣故，每一片未被烤焦的半截很脆綠，依然散發著甘藍芽球獨特的芥蘭加椰菜之香甜味，致令Gobay忍不住拿在手上一聞再聞捨不得動嘴。「Fior Di Latte」其實就是Mozzarella，用普通鮮牛奶製成的，我們經常提及的前一款pizza用的Mozzarella Di Bufalo則是特指用意大利特定產區的水牛奶製成的Mozzarella，比較矜貴的一種。「Fior Di Latte」在意大利語中指「Flower of Milk」，所以也有人稱它為「奶花奶酪」。它是橢圓型的，好像雪白的剝殼雞蛋，平常要保存在乳清中。一分為二的時候，它的纖維性就顯現得很清楚了，入口有嚼勁，柔韌牽絲，所以Mozzarella一直是舉世聞名的最受歡迎芝士之一，主要就是源於它的口感和不霸道的奶香。對比前一個，這個烤得太焦了，讓我們還未吃心裡就大打折扣。但它沒加特別醬汁，味道純粹，原汁原味，喜歡甘藍芽球的食友應該會喜歡這款pizza的，如果它不那麼「黑漆漆」的話。Motorino’s own creative pizza combo with unique yet intriguing toppings of Brussel sprouts, unfortunately, too burnt on our pizza, it was still spreading this freshness whiff mix of cabbage and Chinese broccoli, Gobay simply couldn’t resist. Fior Di Latte, higher grade of Mozzarella, in Italian means “Flower of Milk”, semi-soft yet elastic chewy on the palate, combust of milky and mildly subtle cheesy flavor, excellent melting qualities, makes it the perfect component to go with freshly oven baked pizza, never too overpowering. This pizza was clearly over-burnt, yet we fancied it for its originality as no extra sauce was added. For Brussels sprout fans, this is the one pizza that you will adore!

Soppressata Piccante | 意大利辣肉腸薄餅 - 午市套餐之主菜

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Soppressata Piccante | 意大利辣肉腸薄餅 - 午市套餐之主菜

【Soppressata Piccante, Tomato sauce, Fior Di Latte, Spicy Soppressata, Fresh Chilies, Garlic, Oregano, Pecorino, E.V. Olive Oil | 意大利辣肉腸薄餅，番茄醬、Fior Di Latte芝士、Pecorino芝士、新鮮辣椒、蒜片、牛至、初榨橄欖油】

這款的主角加了意大利辣肉腸，餅底前沿非常薄，我們拿起時番茄醬汁已經快浸透餅底，十分影響口感，再者味道很鹹。Soppressata香腸本身就很重口味，因為用茴香，黑胡椒等多種香料醃製而成，如果再加上番茄醬的酸鹹，不再特殊處理就會有點太過。建議吃的時候把前部分捲起，然後從側面咬，那麼厚厚的餅邊就能中和過分的鹹味。新鮮小辣椒被切成圈直接放在pizza上，蒜片也一樣切片撒上，所以不小心吃到辣椒圈的會覺得很辣，但辣味是怡人的，刺激的熱力在舌尖上散開，接著第二口的pizza辣味就會慢慢消失。Soppressata is a type of Italian dry salami, often pressed with basil, black peppers and hot peppers. Salty and pungent to begin with, hence, often used as one simple topping for pizza, complemented with sweet tomato paste. You could taste the fiery spice and was tad too salty, Gobay recommended to curl up the pizza slice and start to eat from the side on the crusts, balancing off some of the thick sauce and sliced sausages. Fresh red peppers were chopped and sprinkled on top with garlic flakes; indeed this can be quite spicy yet appealing for one authentic Italian pizza dining experience.

                                                  《散點之頭盤(Antipasti) 》

Cockle Clam Crostino al Bianco | 白汁煮歐洲大蜆(鳥蛤)伴意式脆焗麵包 ...

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Cockle Clam Crostino al Bianco | 白汁煮歐洲大蜆(鳥蛤)伴意式脆焗麵包 ...

【Cockle Clam Crostino al Bianco | 白汁煮歐洲大蜆(鳥蛤)伴意式脆焗麵包| HKD 118】
這個前菜也是得到我們一直讚賞的。白汁的香草牛油味很濃郁，但入口卻清淡，可能加了白葡萄酒的緣故。鳥蛤非常新鮮，大隻而且肉質鮮甜肥美多汁，用半個殼舀起部分白汁和蛤肉一起吃下，頓時整個人都「春天」了！Crostino就是香草脆焗麵包，通常是這類有蠻多醬汁，而且融合了海鮮鮮味的菜式，配一塊香草麵包是再好不過了，感覺和喝牛油海鮮湯一樣。Spring-like appetizer! Creamy garlicky white sauce smelled really buttery, well-balanced sauce with a hint of white wine. Cockle clams are edible saltwater clams, heart-shaped when viewed from the end. Motorino’s clams were large in size, juicy and chubby, after chucking the delicious clam, use the empty shell to scoop a mouthful of buttery white sauce, mmmmmm. Dip the crispy crostino bread into that irresistible sauce that is never too oily, yes, uh huh, heaven.
《散點之主菜(Pizze) 》【Cremini Mushroom, Fior Di Latte, Sweet Sausage, Garlic, Thyme, Pecorino, Gaeta Olives, E.V. Olive Oil | 切片小褐菇薄餅，Fior Di Latte芝士、甜肉腸、蒜片、迷迭香、Pecorino芝士、Gaeta黑橄欖、初榨橄欖油| HKD 158】

切成大片的小褐菇鋪滿了整個pizza讓人看著就覺得很足料。另外還撒了許多撕碎的Gaeta橄欖肉，加上肉腸及各種香料混合一起，味道很不錯，而且這個餅底不燶也沒有之前的韌，是四款裡味道口感結合得最好的pizza。稍微介紹一下Gaeta橄欖，它屬於黑橄欖也就是熟成的橄欖拿去醃製，用紫色形容它會更貼切。它產自Lazio大區，鄰近羅馬東部，而「Gaeta」是那片橄欖土地的名字。比起希臘名種黑橄欖，柔軟如肉的Kalamata，它的口感會更有韌性和咬口，稍鹹。這裡的橄欖質量非常不錯，可見進口的都是正宗『筍貨』。Bountiful mushrooms layered on top of the chewy Napoli pizza, embedded with a bed of shredded Gaeta olives, sausages and herb mix, quite the intriguing combo to munch on a summery day at noon, epitomizing your cravings for some authentic taste of Italian comfort food. Allow us to introduce Gaeta olives: these small oval olives are wrinkled dark purple Italian olives with a tender texture and slightly acidic pickled taste. Originated from Lazio, close to East of Rome, harvested from the area of Gaeta; compared to ultra-soft Kalamata olives, Gaeta ones are slightly chewy and briny. Motorino’s olives were in decent quality, clearly imported directly from Italy. This was considered one of the better pizzas, without being over burnt, too dry or chewy, fresh mushrooms were able to balance off some of the saltiness from sausages and Gaeta olives.

《甜品篇(Dolci) 》

Nutella Calzone朱古力榛子醬半月形餡餅 $ 78

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Nutella Calzone朱古力榛子醬半月形餡餅 $ 78

【Nutella Calzone朱古力榛子醬半月形餡餅|HKD78】
半月形狀的餡餅用上Pizza的餅皮，把眾人最喜愛又最邪惡的朱古力榛子醬和棉花糖交融在一起。只要咬一口煙韌的餡餅，在高溫的烘焗後，雪白軟綿的棉花糖已半溶，粘粘的叫人吃著也陶醉。配上人見人愛的朱古力榛子醬，對，無錯，「真心肥」又「勁甜」，但這款甜品實在是無得輸，唯有之後去做gym吧（Carly想道）。吉碟幫吃完四個九寸pizza後，再加上一款激肥的甜品，很滿足！Also known as folded up pizza, Calzones, are great for packing up your favorite treats, baking it in one treasure box. Don't think anyone will disagree that Nutella and marshmallows is the best couple ever – this was TOO sweet in a guilty comforting way.Just one thing, marshmallows and Nutella spread was not evenly spread out in the Calzone so some bites were mouthful of pure chocolate and hazelnut jam and then some corners you only get a tiny bit of those gooey melted marshmallows.整體而言，Pizza的質感和味道與傳統Napoli Pizza比較，有些許「友達以上，戀人未滿」的感覺。但作為一件連鎖Pizza店，而且標榜快餐(店名Motorino在意大利語裡面表示小摩托車，創辦人曾在某美國訪問表示是寓意快餐的意思)，Pizza的質量算是不錯了。“If only we were together, but not quite there yet” was the overall comment from Gobay on Motorino’s Napoli pizza. Carly personally ranked Motorino higher than Pizza Express (undoubtedly a chain commercialized pizza eatery). Liked how the Wanchai branch is tucked away on Ship Street, located just proximate to Ham & Sherry, if we did not like the lunch menu of Ham & Sherry much (weekly change) then we can just drop by Motorino for mind-soothing freshly baked pizza. Carly was also surprised that the servers did know and was capable of explaining the menu in details, service was not as bad as the reviews online. For just around HKD150, Motorino is an extra option for Wanchai and Central diners.

薄餅

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薄餅

《Gobay話你知》意大利傳統Pizza: Napoli Style與Lazio Style
Napoli風格上面簡介了一些，關於傳統Napoli Pizza，意大利有個非牟利組織AVPN ——Associazione Verace Pizza Napoletana ，是專門為了宣傳並保護真正傳統的Napoli pizza。其實Napoli Pizza已經有歐盟的「傳統特產保證認證標章」(Traditional Specialities Guaranteed - TSG)，類似我們經常聽說的聯合國非物質文化遺產的意味。要獲得AVPN認證為「Vera Pizza Napoletana」 需要符合非常多的規定，最主要是：用燃木的磚窯爐溫度達450°C左右、“00”號的麵粉(筋度夠而且幼細)、特定產區的番茄(有個詳細的列表，只能用表上的番茄)、特別認證的Mozzarella芝士、海鹽和規定規格的酵母、烤製時間不得超過90秒等等。而且不能擀麵棍只能用手去搓麵團，所以正宗Napoli Pizza的形狀出來都是不規則的圓形。麵團經過長達十多個小時的發酵後延展性會變得很好，可以抻成非常均勻的超薄麵餅。稍微說一下其中一種AVPN建議使用的番茄，有D.O.P產地認證的San Marzano Tomato——沒錯，你沒有眼花，就是像葡萄酒一樣有等級和認證的…番茄！它外形比較修長，酸度沒有本地番茄那麼高，而由於水土和晝夜溫差大的關係，它有種很複雜的甜味，即使是罐裝番茄醬，都散發一種濃郁的美味。
目前沒有聽說香港有哪家pizza餐廳有拿到這個認證(歡迎知道哪裡有的食友推介)，上海倒是有兩間。Gobay打去同Motorino餐廳經理確認的時候，經理表示他們知道有這個認證，但目前香港分店暫時沒有計劃要申請。目前美加一共有97間是擁有這個認證的Pizza餐廳，比起2012年時候的20間驟升了近4倍，可見美加一帶對Napoli Pizza的熱愛。當然，只要pizza味道好，有沒有認證也只是見仁見智了。
關於Lazio風格，很多人會稱其為羅馬風格，其實羅馬只是Lazio即拉齊奧大區下的一部分。它是一種更薄更脆的pizza，也沒有Napoli pizza那麼規矩多多。前文提及的Peak Bar Restaurant有很地道的Lazio風格pizza和一個很樸素但巨大的磚窯爐。有興趣的食友可以一試比對一下兩種風格的pizza。Gobay’s Food Knowledge Corner: Napoli Style vs. Lazio Style
Associazione Verace Pizza Napoletana, Italian non-profit organization, founded in 1984 in Naples, aims to promote and protect the true “Napoli Pizza”; restaurants will have to fulfill standards on ingredients, how it is cooked and prepared, and certain equipment to become their honored member that serves the most authentic Napoli pizza. For instance, “00” doppio zero refined flour, tomatoes of specific kinds, certified mozzarella cheese or fior di latte, fresh basil, only sea salt, specific brand of yeast have to be used as ingredients. Pizza dough to be crafted by hand, creating the rather irregular circular pizza base, baked to its unique aroma from the wood-fired Pompeii Oven under temperature reaching 450 degrees, emerges from the oven, delivering its characteristic aroma – perfumed and fragrant and elastic on the palate.

None of Hong Kong restaurants have been AVPN approved yet, surprisingly, several of them located in Shanghai, Taiwan, and Singapore. Gobay called Motorino’s restaurant manager to see if they had any intention in applying for AVPN approval and it did not seem that they were interested. There are more than 90 North America pizza restaurants which are AVPN-approved, compared to the figure of 20 back in 2012. Evidently, North Americans are a fan of Napoli pizzas.Lazio style of pizza, a.k.a Rome tradition, is one of the twenty administrative regions in Italy, situated in central peninsular section of Italy. Angelic light and crispy, less of a hassle on standards compared to Napoli pizzas. Gobay strongly recommended the Gang to go try out Peak Bar Restaurant in SOHO area of Central for their simply put brick oven, Carly quick jotted down this on their to-try list, next stop to hit! Quest of the Gang’s favorite pizza begins!

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5/10 plates emptied!
[Written by Carly in English, Gobay in Chinese]
吉碟幫為了尋找塵世中的漢堡包真味，都真的付出不少「肥胖」的代價，甚至連Carly打電話訂位都被人誤叫成"Calories"！（Carly到現今還是未能釋懷，哈哈哈）目前為止我們試過幾多呢？有點貴族feel的Beef & Liberty「尚牛社會」；賣貴徂好多的Butcher's Club；貴在部煙燻機的Big Joe's；勝在唔貴的Burgerman；貴族漢堡始祖的Burgeroom；矜貴只限脆薯粒的The Chop House和「幾貴都食唔返」可一不可再的Ham&Sherry...現在我們來到去年6月新開的Texas Burger來探究它是如何吸引家庭觀眾，年青一代，甚至旅居本地的外國人的！Just thinking about how many burger places the Gang has hit, Carly dare not to think about the calories she had intake for the past few months. The stormy fiery hype of burgers has not shown any signs of halting, notably the best gourmet diner – Beef & Liberty, acclaimed yet not so worthy – Butchers Club, equipped with an unique smoking machine – Big Joe’s, not-going-to-hurt-your wallet Burgerman, somewhat high-end-ish Burgeroom, lipsmacking tater tots – the Chop House, once-in-a-lifetime burger experience – Ham & Sherry. Finally, it was the Gang’s turn to visit Texas Burger. Opened since June 2014, attracting flock of families, expats, younger generations to indulge themselves with comfort food.Texas Burger strongly focuses on offering a wide range of menu selections from wings, salad, pasta, ribs, burgers (red meat, white meat, vegetarian), milkshake, desserts, beer and beverages. Indeed quite a lot of choices for a little store that cannot fit more than 30 people. Honestly, too many for one burger diners to specialize in gourmet dining. Looking at the crowd, there are families with kids, teenagers with parents, grandparents, and young couples of course. Tin Hau has never been so energized with more western restaurants blossoming; Texas burgers undoubtedly catered to a large crowd of diners who needed the extra option of western food as they only get to have desserts, Vietnamese, cha chaan teng or Thailand cuisine around. Even though the store was not so spacious, the wide-ranging selection will let anyone easily settled in and stuffed for sure.不得不感嘆這裡的菜單「包羅萬有」的程度：近10款Burger，紅肉白肉素食無一或缺；義粉沙律小食奶昔亦一應俱全。對於只能容納不足30人的店面，這份菜牌的野心大得有些不是很實際。當然，門口的人龍還是讓人不能小覷。天后，一個充斥著東南亞食肆的地區，多了一個西式餐廳的選擇本身就已經很討喜，難怪人流不絕。【Forest Mushrooms Salad野菌沙律 |HKD62】
|Mesclun mix, assorted mushrooms, roasted pumpkin & radish, fried French onion, roasted sesame dressing|雜沙律菜，烤雜錦精選香菌，燒南瓜，小紅蘿蔔，脆炸洋蔥絲，烘焙芝麻醋沙律汁|
Let’s kick off the fatty meal with some fresh greens! Well-tossed salad with right amount of salad dressing, roasted pumpkin and radish were zippy fresh, deep fried shredded onions were flavorsome with acidic appetizing salad. Not bad. If only mushrooms were not chopped and more mushrooms can be added, both Carly and Lorling would have been happier.在食物質素方面，野菌沙律裡的小紅蘿蔔和脆炸洋蔥絲加了不少的春天爽鮮感，沙律醬份量恰到好處，如果蘑菇的量可以多些而且沒有被切得過碎，Carly和Lorling都會點讚！【Veggie Burger素食漢堡 |HKD83】
|Grilled housemade savory veggie patty, avocado, lettuce, tomatoes, melted monterey Jack cheese, aioli|烤自製素食漢堡扒，牛油果，生菜，蕃茄，熔化蒙特利傑克芝士，法式香蒜醬|The homemade savory veggie patty was not juicy or soft, Carly guessed the main ingredient was chick peas as the patty appeared rather orange in color with hints of green. Not too impressed with the thin slice of patty, considerably dry. Dvd stated that this made him miss Beef & Liberty’s unbeatable veggie Falafel burger, Lorling seconded that. Luckily, the avocado sauce saved the bun a bit.
這個素食burger建議應該考慮要從餐牌上移除。主要的成份有米飯和鷹嘴豆蓉，可惜入口就好像一塊加了比較過量雞粉的麵團，沒有素食burger的新鮮感覺。

Texas BBQ Burger | 德州燒烤漢堡 $ 88

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Texas BBQ Burger | 德州燒烤漢堡 $ 88

【Texas BBQ Burger 德州燒烤漢堡|HKD88】
|6oz beef patty, baked crisp bacons, deep-fried onion ring, lettuce, melted cheddar cheese, signature smoked Jalapeno BBQ sauce|6安士煙燻牛肉漢堡，焗脆煙肉，炸洋蔥圈，生菜，熔化車打芝士，秘制墨西哥青椒燒烤醬|

The best burger in house! Australian beef is rather flavorsome and juicy after grilling. Regarding seasoning, tad sweet yet very enjoyable smoked BBQ sauce; and the crunchy onion ring made this one decent burger to munch off. The logo of TB was engraved and toasted on the bun, making this signature dish notably the highlight of the night.這當之無愧是店裡的招牌漢堡。澳洲牛肉被事先醃製並煙燻過，煙燻的味道和醬汁的甜味滲透均勻，加上脆炸洋蔥圈增添的口感，味道不俗。而且"TB"作為店名簡寫被烤在麵包上，形態上也比較突出。

Foie Gras Beef Burger | 煙燻鵝肝漢堡 $ 153

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Foie Gras Beef Burger | 煙燻鵝肝漢堡 $ 153

【Foie Gras Beef Burger煙燻鵝肝漢堡|HKD153】
|6oz beef patty, Seared Foie Gras, Balsamic Reduction, pickled red onions & arugula salad, Toasted Brioche Bun|6安士煙燻牛肉漢堡，香煎鵝肝片，意式濃縮黑醋汁，甜酸紅洋蔥圈，芝麻菜沙律|
Bun being slightly over-burnt, it came out crumbly dry and hardened. Whenever Carly sees Foie Gras burger, the greasy experience at Burgeroom rang the bell. Gobay always thought that foie gras should not go with beef patties as both of them are considered heavy, rich flavored food; not the best combo to put them together. A thin slice of Pan fried foie gras: fairly dry, lacking the fatty good oil. Pickled red onions were nice crunchy and citrusy. But the brioche bun was left in the oven for too long, hardened to a point that everyone just left the buns on the serving wooden boards.麵包炕得過乾以致吃著有「啵啵脆」的感覺，對burger而言是非常不好的。吃上口的時候，先是脆（乾）得過份的包刮口，還未有嘗到中間的牛肉，已想放棄。而肥膩的鴨肝馬上激起Carly早前在Burgeroom吃同款Burger的油膩經歷。Gobay一直都覺得鴨肝/鵝肝與漢堡包根本就是「勉強沒幸福」的代表組合，兩者都是味濃，油脂重的食物，而且水生動物的騷味本身和陸生動物的味道就不合。鴨肝本身質地不算上乘，所以偏乾油份不足，加上漢堡扒也不甚出色，整體味道自然就不怎討好。

Gourmet Fish Burger | 香脆鱈魚漢堡 $ 83

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Gourmet Fish Burger | 香脆鱈魚漢堡 $ 83

【Gourmet Fish Burger香脆鱈魚漢堡|HKD83】
|Deep Fried tender fillet of Pollock, red cheddar cheese, lettuce, grilled pineapple tartar sauce, white balsamic flakes, toasted sesame bun|炸嫩滑冰島鱈魚柳，英式紅車打芝士，生菜，烤菠蘿他他醬，白酒醋脆片，芝麻包|
New item! The sauce was alright with chopped pineapple, along with fruity sweet and a right punch of sourness for the tartar sauce. The sesame bun was not as dry as the other ones yet the deep fried fish was dry to its core, Gobay even tasted had the frozen fillet aftertaste after trying the battered fish that was deep fried for way too long.這款魚之堡是新款，強烈建議換魚扒或者不要提供這款堡。醬汁加了碎菠蘿，同塔塔醬蠻配搭，但魚扒實在太乾柴，甚至清晰試到有雪藏味！油炸的時間亦過長致使魚肉咬開成塊狀剝落......有點兒可怕......

Chicken & Bacon Burger | 烤雞煙肉漢堡 $ 73

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Chicken & Bacon Burger | 烤雞煙肉漢堡 $ 73

【Chicken & Bacon Burger烤雞煙肉漢堡|HKD73】
|Grilled tender chicken breast, baked crisp bacons, lettuce, tomatoes, Monterey jack cheese, aioli, toasted ciabatta|烤嫩滑雞胸，焗脆煙肉，生菜，蕃茄，蒙特利傑克芝士，法式香蒜醬，意式軟包|

Chicken was ultra moist, tender, and well-seasoned – Carly is often impressed by places that can ace chicken breast cooking so nicely. Baked bacon was a bit overdone so it lost the fatty oily goodness compared to when bacon is cooked till a point that the oil drizzles a little over the rest of the food. Aioli was pretty nice for its mouth drooling taste of garlicky cream sauce, ciabatta bread was dry, and lacked the crispiness on the crust and fluffy airy texture on the interior. Relatively better in terms of flavor and quality out of all the burgers we had.雞肉的水準得到大家一致好評，認為是屬於當晚驚喜之作。雞胸肉保持了濕潤，幼滑的口感，胡椒鹽加香草的經典調味也沒出差池，法式香蒜醬加上最後的潤色，使得雞肉在口中更加美味，當然，這種美味是相對當晚其他菜色而言的。麵包雖然自稱是義大利拖鞋飽，但它的乾硬程度真的讓人禁不住怒喝一句『別自欺欺人了！你根本是拖鞋，不是飽！』。【Potato Wedges 薯塊】
Deep fried, rather like baked style potato wedges. Seasoned with a pinch of salt, pepper, and rosemary herbs, some of them were mushy inside, and could have been moister. Side dishes for burgers are often very important to conclude whether the burger combo was legit – Chop House’s tater tots is still our favorite in town. Mini pot of coleslaw was served next to the fries yet flavor wise was just average as it came a bit watery and bland in taste.
炸薯角普普通通，有些內裡粉嫩但有些不然。The Chop House的脆薯粒依然是吉碟幫的城中至愛，因為漢堡包餐中配菜的味道有時等於burger本身。美式椰菜沙律毫無特色矗立在旁，讓人有種「吃也不是，不吃也不是」的莫名情緒，很困擾！【T.B Nachos招牌烤芝士薯條|HKD78】
|Ultimate fries, jalapeno, black olive, Velveeta cheese sauce, crispy bacon bites, guacamole, pico de gallo, sour cream|特脆薯條，墨西哥青椒片，黑水欖片，美國芝士醬，脆煙肉碎，牛油果醬，莎莎醬，酸忌廉|

New item! Fries were average, jalapeno chopped in rather big chunks, and sour cream, cheese and bacon flavors were nowhere to be found. This results in a lacking of the authentic sour and herbs aroma. Guacamole, being so finely grinded, lacked the uneven raw fresh textural experience. The color of the guacamole turned dimmed as if they were not fresh from the basket, it might’ve been the fact that avocado was grinded in the blender instead of randomly squashing it softly, much like apples turning dark yellow being exposed in open air for too long.
這也是一個新菜式，而這個"混醬"的搭配，讓人吃的時候有種「悲天憫人」的情懷，因為暗綠色的牛油果醬和大大塊的墨西哥青椒，一邊吃一邊心裡默念『粒粒皆辛苦，我唔可以浪費這盤薯仔…』芝士和煙肉的味道無影無蹤，牛油果更被打成蓉而喪失了粒狀口感和新鮮感。讓人傷心的是，最近街市的牛油果一點都不便宜！

Carolina BBQ Ribs | 卡羅萊納燒烤骨 $ 136

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Carolina BBQ Ribs | 卡羅萊納燒烤骨 $ 136

【Carolina BBQ Ribs卡羅萊納燒烤骨|HKD136】
|Tex-Mex Coleslaw, southern BBQ Sauce, fries|配特色卷心菜沙律，燒烤汁，炸薯條|New Item! The barbeque ribs were very flavorsome, drenched in thick smokey barbeque sauce. The seasoning was just right with a slightly sweet, acidic kick to go with some meaty, soft, tender pork ribs which you can easily shred and separate. Very American style kind of homey dish that suits the cozy tiny space at Texas burgers.烤豬肋骨味道不俗，醬汁微甜帶酸又有點「攻鼻」的煙燻香氣，而肉質尚算柔軟，非常美國風格的食物。

All of the milkshakes are served in rather large size of 14oz servings.
所有奶昔都以14安士的「大架勢」示人，看著誘惑，味道如何呢？

Tropical Forest Milkshake $ 43

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Tropical Forest Milkshake $ 43

【Tropical Forest Milkshake 14oz|HKD43】
|Guava, mango, passion fruit, lime ice-cream, sliced pineapple|石榴，芒果，熱情果，青檸雪糕，菠蘿片|
Very tropical and exotic flavors bursting from the not-so-thick milkshake, passion fruit and mango fruit scents were the most profound. For anyone that loves a summery drink, this will not let you down.
從包含的水果就可以看出這是一杯「熱帶風情」，奶昔雖不夠濃稠，但熱情果和芒果味道很突出。作為夏日特飲，它也是不錯之選。【Funky Monkey Milkshake 14oz|HKD43】
|Vanilla ice-cream, banana, peanut butter, chocolate, syrup, whipping cream, explosive chocolate|雲喱拿雪糕，香蕉，花生醬，朱古力糖漿，忌廉，朱古力爆炸糖|
Banana and chocolate flavor stood out after one quick sip, then the wave of peanut better came gushing through, Lyoe described as the “breakfast” drink. Quite indeed a spot-on description for this.這是被Lyoe形容為「早餐飲品」的奶昔。的確非常貼切：香蕉，朱古力，花生醬－－還有比這個更早餐的組合嗎？如果加上兩塊方飽，絕對可以作早餐出售！

Trilogy of Chocolate Milkshake $ 49

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Trilogy of Chocolate Milkshake $ 49

【Trilogy of Chocolate Milkshake 14oz|HKD49】
|Chocolate ice-cream, mint jelly, chocolate syrup, whipping cream, explosive chocolate, oreo cookie|朱古力雪糕，薄荷啫喱，朱古力糖漿，忌廉，朱古力爆炸糖，曲奇|
Rather mild bland chocolate milkshake, very subtle hint of mint flavor. If only extra chocolate ice-cream was added or oreo chunks and crumbs, then it would be the most evil and intriguing components that for a heavy chocolate milkshake.朱古力三重奏，薄荷味非常微弱，如果多一些朱古力雪糕和奧力奧曲奇碎就更能增加誘惑。整體感覺比較稀，仿佛是兌了水的朱古力奶。

Berry Lover Milkshake $ 49

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Berry Lover Milkshake $ 49

【Berry Lover Milkshake 14oz |HKD49】
|Strawberry ice-cream, raspberry, blue berry, whipping cream, fresh berries|草莓雪糕，木莓，藍莓，忌廉，新鮮雜莓子|
Carly’s favorite and considered the best milkshake out of all four of them for its fruity berry aroma was natural and mildly sweet. Nothing can go wrong with mixed berries as long as fresh berries are well-blended with the ice-cream based milkshake.
Carly當晚最讚賞的奶昔，沒有之一！豐富的藍莓味自然微甜，水果香氣濃郁，再加草莓雪糕，確實屬於該店出品中口味最正常的奶昔了。

Rustic Apple Tart | 鄉村蘋果批 $ 56

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Rustic Apple Tart | 鄉村蘋果批 $ 56

【Rustic Apple Tart鄉村蘋果批|HKD56】
|Sea salted toffee, whipped cream, candied walnuts|海監拖肥，甜忌廉，蜜餞核桃|
Toffee lacked the sea salt savory flavor, whipped cream was halfway melting, walnuts? Were there walnuts? The apple tart was lying flat, unappealing at sight, served just warm to the table. Taste-wise was alright but apples chunks were not very impressive, Carly gave up after one scoop.拖肥並沒有所說的海鹽滋味，而甜忌廉更加有一半處於自我放棄的融化狀態。至於蜜餞核桃，我們覺得它只存在於我們的幻想當中，因為是找不到的！整個蘋果批非常不振奮食慾的置於碟中，我們相看兩無奈，看久生厭…

Warm Chocolate Fudge Cake | 朱古力軟蛋糕 - A scoop of Movenpick ice-cream | 配一球雪 糕 ... $ 52

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Warm Chocolate Fudge Cake | 朱古力軟蛋糕 - A scoop of Movenpick ice-cream | 配一球雪 糕 ... $ 52

【Warm Chocolate Fudge Cake朱古力軟蛋糕|HKD52】
|A scoop of Movenpick ice-cream|配一球雪糕|

Oh my..Fudge cake is supposed to be soft chewy on the inside and crusty on the dark chocolate based edges. Yet this was just not right, not right for an American dessert. The cake was hardened, not chewy.. Rather disastrous piece of cake Carly would have to say, she dug into the vanilla Movenpick ice-cream on the side and ignored the fudge cake completely.軟蛋糕專屬的外軟內煙韌的口感在這裡完全找不到，而那一球Movenpick雪糕則被默默地消滅了，因為是唯一可取的。On average of HKD160 per person spent for the night, price range is considered above average around Tin Hau area, yet acceptable for dining out these days. It is easily a hit and miss if you haven’t tried out this place before. Make sure you order the recommended items from us ☺ Or if you are looking for a homey American fast food dining experience, Texas Burgers will be the place for you.人均160元在天后區不算低端消費了，如果你碰巧入天后，碰巧想食burger，又碰巧附近沒有別的選擇，那你就去嚐嚐我們的推薦菜式吧。

6/10 plates emptied!
[Written by Carly]Valérie店主的態度都很親切，獨力經營生意，又要整餅，又要顧及物流送貨。知道開一間網上餅店也絕非易事，Carly更加欣賞靠一雙手闖天下的年輕人，特別是甜品師傅。同樣是朱古力，雞蛋，糖，牛奶的幾種基本元素，在有心人手中，平凡亦會顯見不平凡。我們吉碟幫親愛的Lorling生日將至，差不多吃遍香港有名甜品蛋糕店的Carly苦惱了良久，要怎樣挑一個不是慕絲的黑朱古力蛋糕給Lorling，另一方面，也要形合不嗜甜的Gobay，蛋糕必須重質又重量。在不少雜誌見過Valérie Pastry被專訪的報道，Carly與Lorling都「心郁郁」（心動）想試很久，最後訂了一個五吋蛋糕，另外特意訂了四個迷你蛋糕，像Gobay說道，『眾星伴月』的為我們的壽星女賀生辰。Another birthday celebration for our Gang member – our beloved photo designer Lorling What is better than having one alluring beautifully decorated birthday cake plus mini ones on the side to satisfy Lorling’s sweet tooth, Carly knew that she didn't make a wrong decision.【CocoCoffee 可可咖啡八層蛋糕| 5 inch cake HKD223】
Very appealing and glamorous just by sight as you see coffee brittles and gold glittered white chocolate decor garnished the cake very professionally with gold patterned chocolate thins around the corners. Lorling was a fan of dark chocolate yet does not like mousse cakes in general, this did give Carly quite a headache as dark chocolate cakes are often in mousse form. Valérie’s CocoCoffee cake has layers of coffee cream and dark chocolate sponge cake altering evenly, finishing it off with a layer of crunchy chocolate flaky crisp as the cake base. Everyone acclaimed this as this was not sweet and very rich and dense in coffee aroma. Dark chocolate sponge cake was tad too dry, creating this huge contrast compared to the buttery coffee cream, the light flaky crunch highlighted the cake, often Carly’s favorite part. Petite Amanda’s Plaisir Sucré is still by far the best in town in terms of opera-like pastry for its flawless balance and angelic textural crunchiness & creaminess combo of hazelnut, milk chocolate ganache, and chocolate crunch. Valérie’s CocoCoffee may not be the best in town, yet for its price and well-decorated garnishment, Carly did not complain further.

Valerie自家制的八層蛋糕是傳統經典Opera cake的變奏版，用上牛油狀的咖啡慕絲和黑朱古力雪芳蛋糕，一層夾一層的形成口感上的強烈對比，咖啡慕絲濃滑帶點厚實，朱古力雪芳蛋糕則太乾身。咖啡味特別香濃，眾人都盛讚整體味道不太甜，就算是男士們亦吃得津津有味。裝飾亮麗精緻不在話下，加上Lorling不喜歡吃慕絲的關係，這款生日蛋糕就正合我們心意，不是一般常見軟滑的忌廉。只是略嫌海綿蛋糕偏乾。朱古力味也不太突出，偏淡，Carly猜想應該不是用上高級的Valrhona朱古力。5吋蛋糕，價錢很公道，這蛋糕質素與味道雖然不及agnès b. Café， Petite Amanda或Tony Wong，但絕對值得一試。看得出店主非常用心的製作，誠意十足，值得一讚。【Salute to Rocher 向金莎致敬|HKD36】
眾人一看見dome圓頂形狀的蛋糕就想知道金色的包裝紙金光閃閃，能否吃下肚。哈哈，吃這一個要反轉蛋糕徒手拆掉金色手工紙，就會看見貌似金莎的放大版蛋糕。吃一口，雲喱拿慕絲軟滑輕盈，看見點點的新鮮雲喱拿豆種子，雲喱拿味不重，配上中間流心的榛子ganache，整體都太甜了。但終究榛子朱古力這配搭始終是魅力沒法擋，很邪惡呢。Everyone glared at the golden packaging wrapped around the dome shaped cake, wondering if it was edible. Luckily no one dared to try as you will have to flip around the cake to remove the golden foil to reveal the enlarged version of Rocher chocolate cake, velvety and over-the-top smooth vanilla mousse was scrumptious, just that the relatively watery hazelnut paste was a bit overly sugary. *munch* a nutty roasted hazelnut is hidden in the cake to complete the cravings for dessert lovers out there who loves Rocher to the end of the world.【Crunchy Lemon 檸檬脆脆|HKD30】
Refreshing and fruity pastry! Gobay liked this most out of all the cakes for its energizing tutti-fruity lemon zest and relatively lighter version of cream mousse, it was a bit bouncy compared to the rest of the cakes. White chocolate coated corn flakes were crunchy and crispy, mildly sweetened without going over-the-top. Lorling even noticed that the lemon cake was decorated like a cat’s paw, very lovable and delightful summery cake indeed!

清甜之選，檸檬慕絲有些微Q彈的口感，不是一般朱古力或雲喱拿的流心軟滑狀，而且不會過甜，帶點微酸，亦很討好。Lorling留意到蛋糕面的裝飾似是貓爪的圖樣，很可愛！最難以抗拒的是鋪在最底層的脆脆，甜甜的白朱古力粟米片，吃完一口又一口，細過掌心、迷你的檸檬脆脆蛋糕極速地消失於無形！【Passion Fruit Valrhona 64% 熱情果香濃巧克力慕絲|HKD30】
Valrhona dark chocolate glazed dome shape cake was very rich and dense in chocolate flavor, the only thing that could have been improved is the passion fruit jelly was a bit too solid creating this rather vast contrast on the palate when you take a bite into the smooth mousse, the jelly was separated apart, falling out from the dome, not the most ideal form of filling. Passion fruit scent was rather pungent; if you are not a great fan of passion fruit, feel free to opt for other chocolate-themed cakes from Valérie.

Dome圓頂形的朱古力蛋糕真的吃不少，Valérie的黑朱古力慕絲味濃，豐盈香滑，不算太甜，是中上質素的巧克力慕絲，第一口已經嚐到果味突出的熱情果甜蜜。唯一美中不足的是中間的熱情果啫喱有點過實，與外層香滑的朱古力慕絲相對上有太強烈的對比，不太合得來。吃到中間的時候，果凍還掉了出來，與慕絲蛋糕分離了。【Midori Mont Blanc 栗子貓貓|HKD35】
非常可愛的造型，Carly不知道從何時開始喜歡上貓貓，誠然，Carly媽媽常說女兒性格像貓，心情不好的時候，怎麼找都找不著，「無晒影」。有美食的時候或者肚子餓的時候，就自然會「浦頭」。大家想知多點，這隻Midori綠子貓貓在facebook上有自己的粉絲專頁，真實的貓貓超萌，非常可愛！獨愛栗子蛋糕的Carly，覺得Valérie的栗子蓉打得頗出色，軟滑香濃，可惜味道有點偏甜。Carly吃過很多Mont Blanc，至今仍是覺得Passion by Gerard Dubois 的Passion Fruit Mont Blanc，配搭做得出色，味道亦有驚喜，大家不防一試。Valérie的栗子蛋糕則是造型和質感取勝，配上內裡帶點白朱古力的慕絲，軟滑甜蜜，加上實脆的餅底，整體算不俗。Midori cat has its own fanpage on Facebook and this has been so far the cutest Mont Blanc Carly has ever had, even though the real Midori cat is cuter Carly’s mom often complains that her daughter has a “cat temper”, she hides and scowls away when she’s in a bad mood, and only when she needs good food for hungry tummy, then she will curl up next to you and go purring. Mont Blanc has to be one of Carly’s favorite and she is still in search of the best chestnut based dessert in Hong Kong. Valerie’s Mont Blanc was ultra creamy smooth and exceptionally delicate, though tad sweet, the cream mousse was profoundly smooth on the interior too, rum cream was too subtle and she hardly tasted any. Carly still voted for Passion fruit Mont Blanc offered at Passion by Gerard Dubois as the passion fruit mousse was very well-blended with the creamy chestnut mousse. Valerie’s own twist was not bad for its adorable design and exquisitely demonstrated skills in making intriguing chestnut mousse.