Cafe 103

營業中

休息中

Item: Cafe 103
Rating: 4
Author: kitchenqueen

459 食評

味道

環境

服務

衛生

抵食

46035

尖沙咀

$801以上

西式自助餐咖啡店酒店餐廳

231

kitchenqueen

等級2

Spending a weekday afternoon at Ritz Carlton really is a luxury relaxation choice. As a little treat, I went to café 103 to enjoy their afternoon tea and the view. I expect hotels like these with panoramic view of a beautiful city, to be overpriced and the food wouldn’t be great. But I guess as a Hong Konger, I’m still willing to pay a little to enjoy the fantastic harbour view while indulging on desserts. There are a number of tourists, if you want to go when it’s quieter, try arriving around 14:30. I ordered the Godiva special with raspberry frappe. The pink drink with white creamy foam is the perfect drink for a girl, the sweetness of the white chocolate and tanginess of the raspberry are well balance. The temperature of the drink was just right and the texture was creamy enough to be velvety and smooth, but not feeling too heavy. The tea set with savory and sweet delicate choices was served on an elaborate design of Godiva “plate”. I started with the savory ones and the one that caught my attention was the Chocolate Foie Gras Mousse Lemon Sandwich, I wish the size was bigger so I can truly taste the flavour. Foie Gras sometimes could taste bitter or with a hint of fishiness, but I think mixing it with chocolate balance it out and make it even smoother. As for the sweet choices, my favourite was Chocolate Caramel Cupcake, although the size was petit, the chocolate and caramel flavours are strong and the cake was very moist and rich. The scone I must say was not the best in the world, but again, as a BBC girl who’s used to English cream scone tea in the south west, it really is hard to beat. It’s amazing how they can have the complexity and combination of flavours put into such a petite size. But I think this also create one problem that it’s very easy to cause the food to be dry. It’s very delicate that they could be dried out during the time they’re assembled to serve, especially for the bread. And for the scone, I think it’s like cooking a quail egg, the timing is extremely crucial, it really is hard to make a tiny scone to be moist inside, especially when scones itself are usually on the dry and crumbly side.

The highlight of the tea, however, was the chat with executive chef Peter Find, who also wonderful raspberry chocolate cake he’s given me. The mousse cake was incredibly smooth with a raspberry puree inside, and it taste even better when the chef himself was explaining it to me. Listening to Chef Peter Find talking about a cake as well as his restaurants so passionately truly makes you understand why they’ve been receiving such high rankings.

Complimented by the view, this really was a nice experience.

平日在麗思卡爾頓酒店度過一個輕鬆的下午真是一個奢侈選擇。作為一個小的獎勵，我去到103享受下午茶和無敵海景。我知道擁有城市全景的酒店通常價格都回過高。但我想，作為一個香港人，我還是願意付出一點點，享受美景和甜品。餐廳裡有一些遊客，如果你想要比較靜，可以於14:30左右到達。我叫了Godiva系列的下午茶，包括紅莓凍飲。粉紅色的飲品配上白色細膩的泡是一個女孩完美的選擇，紅莓的酸與白巧克力的甜很平衡。飲品的溫度剛好，足夠的忌廉另口感細滑，但感覺不會太膩。甜鹹細致的選擇擺放在精心設計的Godiva的“盤”上。首先引起我注意的是巧克力鵝肝慕斯檸檬三文治，如果份量稍微大一點，就更能品嚐到味道了。鵝肝有時可能有小許苦或腥的味道，但用了朱古力不但平衡了還另口感更滑。至於甜品，我最喜歡的是朱古力焦糖蛋糕，雖然很小朱古力和焦糖的味道卻很濃，蛋糕有非常濕潤。我必須說個scone 不是世界上最好，作為BBC的女孩習慣了英國西南部的忌廉和scone，真的很難媲美的。很好奇廚師怎麼把所有味道和複雜的組合放進一個嬌小食物裡。但我認為這也形成了一個問題，這很容易導致食品變乾。這麼小的點心，在擺碟到送出的時候可能已經變乾，特別是麵包。至於scone，就像煮鵪鶉蛋，時間很關鍵，很難做出裡面濕潤，特別scone 本身通常是比較乾的。

下午茶的亮點，然而是與行政總廚聊天，及享用他送上的紅莓朱古力蛋糕。細滑的慕斯蛋糕裡面加入紅莓醬，廚師本人向我解釋蛋糕令味道更好。聽到廚師熱情地談論甜品及他的餐廳真正讓你明白為什麼他們一直有如此高的排名。

有美景相伴，這真的是一個很好的體驗。