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2025-02-08
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離離合合不只是情侶,可以是餐廳合夥人!當有人被私有化*,另一創辦人卻另起爐灶,找到丈夫從出江湖,帶領部份舊員工,創立了「嬌姐小廚」,懷念「合時小廚」菜式的客人,現在可以再回味!不過話說回來訂位並不輕鬆,因為啟業以來,一席難求,大家又要耐心排吓隊。(*名震一時的「合時小廚」已成為 Club Batard 私人會所中餐廳)幸好遇上朋友攪局,無需望穿秋水,預先訂菜盡嚐招牌菜,嬌姐及其丈夫華哥,正是新店的主理人,來者不乏熟客,當晚不時親身招待。花彫鴨舌凍似肴肉做法,鴨舌起肉與醉汁定型,每件整整齊齊,長方透明磚頭,杞子、蜜瓜球及鴨舌清晰可見,魚子醬放頂點綴。造型精緻,味道討好,集鹹香、清甜、肉味於一身。碧綠蝦皮餃酥炸蝦膠,外型似餃子,餡料有蝦膠、紫菜及冬菇,配沙律醬 ,棉密質感,餘韻鮮美。韭菜花銀魚小炒皇有腰果、蝦乾、魷魚粒等與韭菜花同炒,乾爽冇汁水,惹味夠鑊氣。千島煙肉餅很有煙燻香,因為內藏煙肉,餡料主要是蝦膠,配千島汁。口感方面與碧綠蝦皮餃有點相似,但各有風味。火焰蝦久別了的火焰蝦,其實我幾鍾意,只不過有點殘忍!新鮮蝦加玫瑰酒浸2分鐘,生蝦受刺激生猛跳躍,然後猛火燒熟,因此肉質保持鮮嫩,每一
(*名震一時的「合時小廚」已成為 Club Batard 私人會所中餐廳)
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