最近在Facebook或不同的社交媒體上都看見大家在分享那巨型黃色橡皮鴨在維港上漂浮的圖片，原來5月2日至6月9日，荷蘭藝術家Florentijn Hofman的Rubber Duck會來香港，這巨鴨先後到訪荷蘭、美國、巴西、日本、澳洲等地，今次來香港的鴨聞說有16米高，是歷次展覽以來的第二巨鴨。雖然我並不是這黃鴨的忠實粉絲，但看著它也會不其然的令人感到輕鬆快樂，正如創作者希望透過橡膠鴨，把正能量帶到世界各地。巨鴨還有數星期才游到香港，現在就可先來Black n White跟小鴨子相遇，這新推出的甜品紅莓泡泡浴，Raspberry Bathing Duck Tiramisu Dessert，是紅莓意大利芝士Tiramisu，$68。小黃鴨由朱古力造成，浮在紅色的紅莓泡泡上，泡沫下是Mascarpone芝士，內裡藏著手指餅及紅莓果茸啫喱。Tiramisu芝士部份打得很滑溜，質感較為柔軟，手指餅混著芝士來吃，口感不太乾，但若能沾些紅莓汁的話，更濕潤好吃。喜歡面層紅莓泡泡及啫喱的酸甜，賣相又十分可愛，一邊吃鴨子不停在泡上移動，很有趣。在吃小黃鴨同時，又來一杯熱朱古力，是來這裡我必喝的飲品。熱朱古力質感濃稠，又帶點點黏稠，可可味十分濃郁，不太甜，很合我口味。除了可愛的鴨子，還推出了甜蜜森林系列的動物馬卡龍杯子蛋糕，$68一件，如只要Macarons的話就$38一件。四款動物Macarons分別是河馬、熊貓、小熊及貓頭鷹，Macarons是雲尼拿或朱古力味，再配上黑加侖子棉花糖夾心。微脆的杏仁餅身偏為濕潤，中間夾著的棉花糖又不會太甜。而杯子蛋糕就是一月份推出的新鬆餅，有五款口味，分別是Dark 72% Chocolate 72%黑朱古力軟心鬆餅、Salted Caramel海鹽焦糖軟心鬆餅、Raspberry Rosemary紅莓迷迭香鬆餅、Cinnamon Blueberry玉桂藍莓鬆餅及Lemongrass檸檬草鬆餅。但上次是熱吃，今次是凍吃，鬆餅上擠滿忌廉，吃下蛋糕不太乾。另外，這款蛋糕Dirty Dancing Specials，Dark 72% Mousse Cake，$40，是為了配合Black n White與國際著名音樂劇《辣身舞》合作而推出的粉紅驚喜，兩層濃郁的朱古力慕絲夾著朱古力海綿蛋糕，慕絲柔滑，可可味濃醇，蛋糕又濕潤，配合來吃不錯，適合愛朱古力的朋友。而客人可以以9折優惠訂購音樂劇門票。期待巨鴨來臨之時，可先來試試黃小鴨，但最好先致電來預留甜品，因為每天供應數量不太多。

When I saw reviews on this place I got it confused with another restaurant nearby because the name sounds similar.

However on HKE's review, I found out that they are under the same group.

This restaurant is located near the MTR station so it is really convenient and there is so much variety.

They basically serve udon, cakes, macarons which were all the items I wanted to try.

At the entrance of the shop, it looks like a cake shop because there are glass cabinets with cakes and macarons.Inside the shop, there were various of posters of strawberries and hokkaido milk which are famous from Furano.

The cream in the cakes are made with hokkaido milk and the strawberries they use are from Furano, hence for the small strawberry swiss roll you only get a quarter of the strawberry because they are quite expensive.

Luckily they have an all day set which includes an udon with either a cake or two macarons and afternoon tea sets which I tried too.

Ordered two udon sets so I could choose the cake and macarons as well and tried the tea set on a different day.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Udon with egg:I only got the udon because it was not the usual sanuki udon but a thinner type with wheat in it.
The texture of the udon was chewy but got softer as it absorbed the broth.
Overall it was nice and plain without any meat.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Udon with Japanese roast pork:On the menu it saids ramen, but when it came it was the same type of udon as above.
I was expecting the roast pork to be dry and tough like the ones served in usual Japanese joints in Hong Kong, but the roast pork was amazing that I ate it all, it was soft and thinly sliced.
It did not have an overnight taste to it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple tea:The apple flavouring was strong but it tasted really artificial.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Passionfruit tea:The passionfruit taste was faint but was not as artificial as the Apple.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Small strawberry swiss roll:The sponge tasted really eggy and the cream in the middle tasted really milky.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Green tea chiffon cake:This was my favourite cake because the cake was really soft and there was a good proportion of cake and cream.
The sweetness was just right.
The structure of this cake was really airy just like a coral sponge.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Green tea swiss roll:The green tea taste was quite grassy and it was sweeter than the chiffon version.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bailey's macaron:I thought the darker one was caramel but it was the Baileys flavour.
The macaron was delicious because you could actually taste the baileys in it.
The shell was chewy and crispy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salted caramel macaron:The filling in the middle was absolutely delicious because it tasted like buttercream and because it was refridgerated the filling was like butter.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
In general my comments were good but as I have visited this place a few times they could not keep the consistency the same because some items would taste sweeter/stronger/bland on a different visit.

自從在下於佐敦的「宏」一嚐濃郁的抹茶芭菲及蛋卷後，有了一個新的體驗，就是讓在下不限於喝到一杯抹茶，還可以嚐到以抹茶作為材料，做出不同的食物。

曾經有一次路經屯門市廣場，發現了一間抹茶館，實在有點衝動，要走入去一試抹茶芭菲及飲品，可是當時正值上班時間，要趕返公司，至此緣慳一面，一直沒甚機會再走到屯門，一嚐抹茶滋味。今天既然有時間來到屯門，就要好好利用這珍貴時間，走入去抹茶館，來一個抹茶tiramisu ，作為今天午餐的終結作品。當進入了茶館，使感受到很有日本感覺，無非這是由日本京都過來的。抹茶提拉米蘇（Moccha Tiramisu）是一個由木盒盛載的，材料包括了抹茶粉、芝士慕思及海綿蛋糕，它們互相相隔，口感層次豐富，有著抹茶的味道，加上幼滑的慕思和軟腍腍的蛋糕，而且甜而不膩，加上一杯茉莉花茶，感覺上就更加完美。下一次再有機會再來的時候，就要試一下他們的芭菲好了。

當在下進入餐廳的時候，侍者安排在餐廳中間位置，但是在下提出一個問題：「可否坐在近窗的卡座嗎？」侍者說：「可以的，幫您拿餐牌過去。」另一方面，在等候期間,有位妹妹侍者拿了一份士多啤梨銅鑼燒給在下。在下也感到鄂然，然後對她說：「在下不是點了這個，而是點了抹茶提拉米蘇。」妹妹侍者聽罷喔了一聲，便回回應說道：「不好意思！」便把銅鑼燒拿走，並確定是屬於那一位客人才把它拿到正確的客人手上，然後就把抹茶提拉米蘇送到在下面前。這樣的服務，才是服務態度的其中一環呢！

Canny Man is always my favourite for food.My usual order is Haggis but this time I wanted more so I ordered macaroni and cheese, vegetarian breakfast because of the potato scones and vegetarian sausages and Haggis Spring rolls.

They were serving potato scones with the Vegetarian breakfast so I just had to get it.There was Irn-Bru on the drinks list too!

IRN-BRU!!!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Haggis Spring rolls with whisky mayonnaise:When I chose this I was deciding between the spring rolls and the breaded Haggis balls, but in the end I chose Haggis spring rolls.
The spring rolls were rolled with many layers just like the spring rolls in the UK, and they were filled with Haggis in the centre.They tasted nice with and without the mayonnaise.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Vegetarian All-Day Breakfast$108:
Two eggs, tomato, baked beans, potatoes, hash brown, sautéed mushrooms, potato scones and toast.When it came I could not see any potato scones in the breakfast so I asked the waitress but she said the sauteed potatoes and mushrooms were the potato scones.
I was quite disappointed because that was what I came for and it was not there, but after my meal I emailed them about the situation and they told me that they ran out of the potato scones that day and did not notify the customers that ordered it, so I came back another day for them, which is why they were in a box.The potato scones were delicious and tasted much better than the ones from Sainsburys or Tescos.
They were soft and potatoey.
Although they are called scones they do not look like scones.
Potato scones are basically mashed potatoes with flour and butter in the form of pancakes and then pan fried.As well as the delicious potato scones, the sausages were also delicious. Initially I thought they were Quorn sausages but I found out from the GM that they were Linda McCartney's vegetarian sausages.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Macaroni and cheese:The portion of this was quite big, and it is advised for three people because it was quite heavy.
Each macaroni was evenly covered with melted cheese and it was delicious.A hint of pepper helps to make it more appetizing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

今年生日正日，女友事先對晚飯地點大賣關子，只叫我：（記得不要著波衫，請著上你對皮鞋。）

心想：（應該是上酒店的西餐廳吧。）除了皮鞋，連一年穿不到兩次的西裝褸，也得出動。

當女友帶到我去文華東方門口，開始有點眉目，究竟，是扒房，抑或，是Pierre。

最後，我們上了扒房，此一刻，願望終於成真，因文華扒房一直藏在我口袋裡，是我未去過的餐廳之中，最想去的頭三間之一。由服務生帶領我倆，步進扒房大廳，那時候，我表情故作鎮定，內心則興奮莫名，女友見著我面部表情不甚自然，問我：（做乜拾熟狗頭咁個樣？）

扒房飯廳環境優雅，華麗而不俗艷，天花是用上的扇貝圖案堆砌而成。原來，這股優雅中帶著活力的氣息，是出自大名鼎鼎，英國名設計Terence Conran干雲爵士之手筆，失敬失敬。看過餐牌，有生蠔，頭盤，湯，海鮮，肉類，甜品，每款選擇不多，但簡而精。文華扒房的行政總廚Chef Uwe Opocensky ，將份子料理的元素，滲進在傳統扒房裡面，現今的文華扒房，在他的領導之下，已成為米芝蓮的一星餐廳。

麵包籃未算令人驚艷，最特別的是有數款橄欖油選擇，圖中的橄欖油，帶有Hazel nuts香味。Amuse Bouche的賣相非常大陣像，以盤栽來拱照著，兩小粒用橄欖做出來的小點，由elBulli流傳開去。頭盤的雜菜沙律，名為Flower pot，外表與花盤沒兩樣，但可以食用，每款蔬菜皆新鮮，爽脆，配以Earl Grey汁，味道更加清香，盤底的綠色蓉，我估是用豆磨出來，清甜香滑。頭盤為煎鵝肝，此鵝肝的份量頗為巨型，足以兩個人分享，鵝肝處理得宜，外表煎得香脆，內裡甘香嫩滑，最特別的是鵝肝上，用朱古力做出來的醬汁，得出來的味道，竟有點像BBQ般惹味。鵝肝與朱古力醬，水乳交融，溫柔繾綣在口腔內，捨不得把它吞掉。曾經在LKF Tower Gold，喝過令我讚不絕口的龍蝦湯，扒房的龍蝦湯，水準絕不比下去，龍蝦的濃香，干邑份量適中，沒有喧賓奪主，酒香與龍蝦鮮香並存，湯身極之香滑，餘韻悠長。接著的兩道主菜，全是肉類，秋去春來的時間還可以吃野味，此道烤鹿肉的賣相，像原野上的小鹿，踏著雪地去尋梅？鹿肉在烤爐上燒，挺有點獵人在森林內，把獵物即殺即食的原始感覺。已不是第一次吃鹿肉，連鹿肝也吃過，此鹿肉的質感較實在，肉味很濃郁，是野味的原始味道。配菜有以栗子與薯仔混合的薯仔波，鬆軟中還有栗子的香甜。另一個亮點，便是那一塊小小以朱古力做出來的葉，只溶在肉，不溶在手，兩者在口內揉合，不能不說一聲Amazing！賣相同樣美麗的西冷扒，以切件上，五件西冷扒橫陳，與其他配菜砌出美麗的圖畫。半生熟的西冷顏色嫣紅，肉質柔軟，嫩滑，滿帶肉香。一頓扒房盛宴，沒可能少了甜品的份兒，很多到訪過文華扒房的朋友，皆對這裡的甜品讚不絕口。最後在數款甜品之中，選擇了Mushroom。外表與磨菇沒兩樣，加上餐碟的顏色，與磨菇下的配料，果然像置身於森林，隨手在地下摘野菇來吃！當然這不是毒菇，而是由雲呢拿，咖啡等做出來的提拉米蘇，果然甜品不可以貌相。最後，送上的生日蛋糕，玩味十足，由頭到尾，連火，蠟燭也吃得下。

由頭盤，至甜品，皆令人驚喜連連，最後，我不再裝著拘謹的面孔，笑了出來。謝謝妳。