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2015-12-02
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一年一度的,除了天香樓的大閘蟹外,還有8½ Otto e Mezzo的白松露。白松露菌當造於每年10月至12月,我們一家6口今天特意前來為寶貝妹妺慶祝她的正日生日。白松露的香甜味道令我為之瘋狂,8½的白松露是來自意大利古城Alba,是最頂級的品種。白松露遇火會走味,8½的white truffle menu全部都於客人面前即刨,而且份量超多,保證香氣四射。這裡的白松露Menu有:lobster salad, scramble egg, poached egg, homemade pasta and Deer Loin,每份分別索價$920元,。我們都選擇white truffle配温泉蛋,poached egg 味道最純,最能夠全神地保留白松露的香濃。白松露的份量真係多到睇唔到隻温泉同碟底的炒磨菇,Manager Andy笑住同我地道歉,說白松露太多,累我地影唔到隻蛋。嗱嗱嗱....呢啲咪係又親切又高級的service囉,其他懶巴閉的米芝蓮服務員請學吓人地,有笑容又helpful。White Truffle Tangliolini 是另一必食的白松露菜式,只有這道菜才是由Chef Um
白松露的香甜味道令我為之瘋狂,8½的白松露是來自意大利古城Alba,是最頂級的品種。白松露遇火會走味,8½的white truffle menu全部都於客人面前即刨,而且份量超多,保證香氣四射。這裡的白松露Menu有:lobster salad, scramble egg, poached egg, homemade pasta and Deer Loin,每份分別索價$920元,。我們都選擇white truffle配温泉蛋,poached egg 味道最純,最能夠全神地保留白松露的香濃。
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