📍 QUE📍 沙田 Shatin • 新城市廣場1期1樓126號舖 (Also in Elements & Tung Chung)〔 Follow me on instagram @sikbaobaola ! ^^ 〕-Newly opened in New Town Plaza, < QUE > is a yōshuku restaurant specializing in Japanese-Western fusion cuisine. The shop features a comfortable space designed in simple wooden style. They offer a variety of creative dishes, among which the [ sushi tacos ] are must-try! Fresh ingredients and flavorful homemade dressing wrapped in a crispy tempura-battered seaweed "shell". Loved the flavors as well as the crispiness!Creative and delicious desserts and fresh pastries are also one of the highlights here! They are overseen by award-winning pastry chef Rin Horiuchi who is also the Head Patisserie at TIRPSE!-(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)=新城市廣場新開業餐廳《QUE》主打西日fusion菜環境走簡約木系風格，在舒適的空間中提供獨一無二的創新味道組合提供多款創新菜式，其中壽司塔可、精緻甜品都是這裡的必試之選呢-鰻魚玉子壽司塔可 ($68)Eel sushi taco, egg, cucumber, green salad菜單厚厚的一本，食物款式多得令人眼花撩亂，但這道〔壽司塔可〕是必試之選✨以墨西哥tacos為藍本，做成帶日式風味的「壽司塔可」🌮️以香脆天婦羅海苔，包裹豐富餡料跟日本珍珠醋飯配料如軟殼蟹、海膽、鰻魚玉子、辣味帆立貝等，每款都滋味十足口感略像手卷，但豐富得多不妨試試這道創新菜式‼️•松葉蟹味噌甲羅燒 ($108)Kani miso crab meat蟹蓋內放入松葉蟹膏、蟹肉、蟹籽、鵪鶉蛋、蔥花烤過後香氣滿滿，蟹膏甘香鮮味超滋味🦀這裡沒有用到常見與甲羅燒配搭的梳打餅乾，反而配上鱈魚片、紫菜負擔較輕，但口感同樣香脆配搭順滑蟹膏，一口鮮味爆發！•軟殼蟹意粉配松葉蟹肉及蕃茄忌廉汁 ($148)Soft shell crab spaghetti with crab meat in tomato cream sauce 蕃茄忌廉意粉、松葉蟹肉、軟殼蟹，帶鮮甜跟酸勁的組合🍝軟殼蟹炸得金黃酥脆，不會過油意粉上裹滿醬汁，好滿足；更彈牙一點就完美啦•Mini donburi set ($238)- 三文魚親子丼、松葉蟹肉蟹籽沙律、火炙帆立貝梅子冷麵、七味雞軟骨粒、甜蝦蓉黑松露壽司筒、精選甜品這個迷你丼飯 mini donburi set真的是選擇困難症的朋友的恩物！一盤裡，有前菜、小吃、主菜、甜點，完全不用想啊！餐廳的壽司、丼飯皆用上日本珍珠醋飯，味道微酸、黏度適中〔三文魚親子丼〕上放上肥美可口的三文魚刺身及帶鹹香的三文魚籽〔火炙帆立貝梅子冷麵〕配上冷麵汁，清爽開胃〔甜蝦蓉黑松露壽司筒〕黑松露味突出，配上迷你甜筒，好特別的口感還有開胃前菜和小吃〔松葉蟹肉蟹籽沙律〕、〔七味雞軟骨粒〕；還有甜品〔茶味卷蛋〕，好滿足啊～🥰•特濃朱古力芭菲 ($98)Chocolate parfait餐廳的精緻甜點由日藉糕點師傅、TIRPSE甜點師傅Rin Horiuchi打造這款〔芭菲〕又有打卡度，又有玩味，讓客人可以落手製作自己的甜點巧克力芭菲附上一杯溫熱巧克力汁，可以倒在白巧克力殼上半圓殼熱溶後，巧克力汁跟白巧克力一同進入杯內跟杯內巧克力慕斯、雪糕、布朗尼、棉花糖同吃好玩、好看又好吃😝…Read More
