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2016-12-18
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夜上海開業於名店臨立的太古廣場,裝潢高雅,提供優質的滬菜美食。 蔥油海蜇頭以蔥油調味甚香口,海蜇頭有一定脆感,但細味感覺略實。 香芹醋木耳既健康又開胃,細周生尤其喜愛那份清爽口感。燻蛋最講究火喉,從蛋品的外觀看來,火喉控制做得不錯。在流心的蛋黃上,輕輕灑上數粒食鹽引味,成就一道美味的小吃。 肉汁小籠包是經典滬式點心,皮薄餡嫩湯汁豐盈質素佳。 干燒蝦球 (加大) 以酸中帶微辣的醬汁調味,蝦球選料新鮮,口感爽彈,但不夠大隻,少了一份滿足感。 招牌崧子魚經炸過後外層酥脆,魚肉白嫩,甜酸汁的濃稠與味道均見理想。另外,整尾魚經過細心處理,基本上全無骨整條可食,亦適合小朋友。 片皮鴨是經典京菜的代表,一鴨兩食。鴨皮四正大塊,鴨肉鴨脂早被全數除去,只能一份看脆食感。配合青瓜京蔥及濃味鴨醬,食感脆中帶爽,甜中帶辣,層次感豐富。至於鴨肉,則用以切絲伴上芽菜炒均。鴨肉口感軟嫩,但調味稍稍重手,有點鹹。 紅燜原條牛肋骨是是晚最推介的菜色,牛肋骨原條奉上,外觀吸引。送口細味,牛肋骨炆煮得火喉十足,肉質極為鬆軟,加上牛肋骨本味濃郁,是一道水準極佳之作。金華火腿津白 (加大) 選用細嫩的津白部份,
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[17/12/2016; Sat]
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