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Surprisingly, with the approach of April, the weather turns cold once again, dropping to 10°C. Under strong winds and a bit of rain, we came to this Michelin 2-star Chinese restaurant located at The St. Regis Hong Kong in Wanchai for some nice food to warm up our body, and to calm our heavy minds on the casualties and damages from the earthquake in Myanmar.It was our second visit, but the last one was already five years ago. The space continued to exhibit a cozy ambience, with dim but warm lighting, contemporary designs, comfortable chairs and spacious tables, created a relaxing dining experience. We were seated at a corner of the restaurant with the windows facing out to Gloucester Road.After order, the staff brought us the Amuse Bouche, which included Honey Lime Cucumber Jelly 蜂蜜青檸青瓜凍 and Mashed Potato Ball with Onion 蒜香洋蔥薯仔球. The jelly had a refreshing taste from the lime, with the finely chopped cucumber providing a bit of crunchy bite. The potato ball got a crispy surface while the mash was soft and flavourful, with the sweetness of onion mixing well with the garlic. Very good small bites.For appetizer, we had Chilled Salted Pork in Jelly, Preserved Plum 話梅水晶餚肉 ($208). Very beautifully presented, the salted pork knuckles were sandwiched between soft gelatine and the crunchy pig’s ear, in distinct layers. Not only flavourful, the difference in texture was also amazing. Paired with the preserved plum sauce to give a bit of sweetness to stimulate the palate, it was delicious and wonderful.Next, we had Barbecued Iberico Pork, Honey 蜜餞西班牙黑豚肉叉燒 ($398). A signature of the restaurant, the char siu was very tender and juicy, nicely grilled with honey with a bit of burnt on the surface but not excessive, and the meat marinated well to infuse with rich flavours. On the side is the pickled radish and carrot, skilfully cut to a spiral screw shape, which helped to reduce the fattiness with its acidity. Another fantastic dish.We decided to try a few of the seasonal seafood specialties, starting with Stir-Fried Mantis Shrimp, Chive Flower, Fermented Beans, Chili 香辣豉蒜韭菜花炒富貴蝦 ($428). This one reminded me of a popular dish in many family restaurants, but replacing the dried shrimp and squid with mantis shrimp. Nice with savoury taste, the slight spiciness stimulated the palate but not overbearing. The chive flowers were tender as well. Delicious.Then we had Deep-Fried Lion’s Mane Mushroom, Sweet and Sour Sauce 咕嚕猴頭菇 ($228). Instead of the usual pork, this dish used the lion’s mane mushroom instead, offering a surprisingly similar texture to pork but was purely veggie. The sauce also had a good balance between sweet and sourness. If you liked sweet and sour pork but did not want to have too much meat, this one was the perfect alternative.The other seasonal seafood speciality was Steamed Razor Clam with Pickled Chili, Crispy Rice Roll 剁椒蒸蟶子伴香煎腸粉 ($168 per person). The razor clam was sweet and not rubbery, with plenty of chopped pickled chilies added to provide the unique mix of spiciness and saltiness to add to the flavours, with also pan-fried rice roll on the side to absorb the flavours. If desiring a stronger taste, soy sauce was available on the side as well.Still having a bit of room, we ordered a Fried Rice, Diced Abalone, Diced Chicken, Diced Shrimp 鮑魚雞粒福建炒飯 ($388). The fried rice was enough for four persons, with a delicious thick sauce and abundance of ingredients, all diced to the same size and providing a wide range of different texture on the bite. Even though we were quite full, the rice was so good we finished the whole portion.  For dessert, Ivy had Sweetened Pistachio Cream 自家製開心果露 ($88) while I opted for Chilled Pink Guava Cream, Sago, Coconut Jelly 椰果石榴甘露 ($88), an alternative to the more common mango and pomelo cream. The guava was probably not in season though, not sweet and mild in taste. The pistachio cream was much better, rich in taste and appropriate on the sweetness, with also some roasted pistachio for additional texture.The complimentary Chocolate Almond Cookies 朱古力杏仁曲奇 and Yuzu Snow Fungus Jelly 柚子雪耳果凍   were good in taste, with the cookie having a nice crunchy texture, rich in butter and milk chocolate taste but did mask the more delicate almond notes. The jelly has a Q texture, refreshing with a citrus appeal that is liked by both of us.Service was very good, with the staff attentive and friendly. They thoughtfully arranged the scheduling of the dishes so that it came in the right sequence and not all at once, keeping them in good temperature. The bill on the night was $2,528 and, in my opinion, value for money. No wonder it was fully occupied. Well-earned its Michelin 2-star. continue reading

今日試咗 Restaurant Week 嘅晚餐menu頭盤後嘅第一道菜有麻辣海蜇頭同埋焦糖南乳脆腩件。海蜇頭鮮嫩爽口，搭配上微微嘅麻辣香氣係口中綻放，刺激食欲，完美地引入接下來嘅菜色。接下來嘅焦糖南乳脆腩外皮酥脆，內裡的肉質卻係濕潤而富有層次感。焦糖嘅甜味與南乳嘅鹹香係一個完美嘅結合。呢個嘅組合唔單只展示左廚師嘅創意，亦讓人感受到中菜嘅多樣性。最鍾意嘅菜式係椰皇海帶杞子燉鮑魚。佢哋將椰子焗過，再放入湯燉，令整個湯頭嘅椰子味特別濃郁🤤第二名嘅係遼參。遼參本身已經煮得夠淋，再釀入冬菇、老菜圃同肉，層次口感更加豐富。最特別嘅係配上有一點點麻辣嘅萵筍，唔單止提升咗整體味道，仲有解膩嘅效果。第三名是茄香芝士龍蝦燴米形意粉，呢道菜實在係非常特別且創新。一開始見到菜單時，仲以為係一道西式菜，真係估唔到原來係用米形意粉做成，呈現出像炒飯嘅效果。廚師巧妙地將蔬菜同埋芝士混入意粉，增添咗口感同風味，完美結合中式同西式元素。而上面搭配嘅新鮮龍蝦更係讓整道菜升華。最後，薄脆嘅芝士片點綴在上，為整體增添咗層次，真係一個驚喜！第四名就係辣子花膠脆皮雞翼。花膠切成粒釀入雞翼，雞翼外脆內嫩，口感超級香脆，仲帶有一點點辣味。每一口既有花膠嘅滑嫩，又有雞翼嘅香脆。但我放到第四名係因為如果花膠再多一d會更好 🤣最後，最鍾意嘅甜品有開心果露。開心果露口感滑順，甜度適中。開心果露仲配左一碟反砂開心果，增添咗一種脆口嘅質感！呢個甜品為整體餐點畫上完美句號，非常值得推薦！因為係慶祝生日，餐廳仲好有心送左壽包！ continue reading

高級精緻創意中菜餐廳—潤，位於香港瑞吉酒店2樓，裝修典雅同燈光溫暖，氣氛寧靜好舒服🍽️香醋蕃茄配椒鹽豆腐前菜會送每人一份香醋蕃茄同椒鹽豆腐。蕃茄鮮甜帶微酸，香醋提味開胃，賣相精緻又清新，上枱即開味蕾！椒鹽豆腐外脆內滑，椒鹽香氣撲鼻，咬開有豆腐嘅嫩滑口感，簡單但味道一流！🍽️招牌鹽香雞 (半隻)雞皮香脆肉嫩，鹽香味入骨，簡單一味菜就食得出師傅既功架！🍽️雞汁米皇日本白蝦花甲泡白玉米飯粒粒分明，蝦花甲鮮甜，泡白玉加添滑溜口感，配上雞湯清甜又滋潤！🍽️砂鍋海參薏仁鮮茨實炒飯海參彈牙同薏仁清甜混搭，炒飯鑊氣十足，砂鍋熱辣辣，放耐啲仲可以會有飯焦，食落惹味又補身！🍽️開心果露開心果香濃滑溜，甜度啱啱好，唔會太膩！ continue reading

不得不提及職員們的良好服務態度醒目！殷勤！有笑容！絕對是滿分當然～食物質素也不錯真的 蠻推薦給大家哦- 餐前小食 琥珀合桃 好吃 很香很脆 ❙ 二十年陳皮綠豆蓉焗鴨肉酥 ❙ $128就是鴨肉跟陳皮綠豆的結合陳皮香氣突出 綠豆粉粉綿綿 略帶甜味反之鴨肉存在感不高 外層酥皮亦鬆化 像實淨的太陽餅那種質地吧 ❙ 山楂汁肉桂蘋果脆腩卷 ❙ $288這個配搭很有趣 原以為是蘋果包著腩肉原來是腩肉包著蘋果再炸 那麼蘋果就變得遜色了 但炸得香脆可口 其實很好吃的 再沾上山渣汁就更解膩開胃 ❙ 欖角鱈魚餃 ❙ $108初嘗鱈魚餃 原來非常出色 金黃色的餃皮搶眼至極內餡豐富 口感一絕 ❙ 錦繡球黑椒和牛酥 ❙ $148賣相很可以 迷你又可愛 和牛餡不多沒有太黑椒 但味道不錯哦 ❙ 桂花陳酒脆鱔 ❙ $268炸漿薄脆 以為是甜的 但原來帶有少許苦澀味 我想是因為陳酒？幸好苦味點到即止 沒有太大影響畢竟是油炸 吃著就感到口腔都油油的 ❙ 鮑魚雞粒福建炒飯 ❙ $388蝦 鮑魚 雞粒 紅蘿蔔 冬菇等 絕不吝嗇飯炒得乾身 而且粒粒分明 又不會太硬難消化超香 調味恰當 很好吃就是了 可惜最後才上菜 我已經飽飽 吃得不多 continue reading

👦🏻生日中意飲茶，今次食好啲，揀間有米芝蓮星星既中餐廳食～～book位時要求了窗邊位，雖然confirm booking時話未必一定有，但最後都係有既😚不過原來都無乜風景睇，望返對面樓，但就光猛d，坐中庭就會比較昏暗服務方面十分好，上菜時會介紹菜式/食法/順序，我地叫左幾樣段人頭上既菜式，timing都計到岩岩好唔會撞，食完一樣先上下一樣🥢另外值得一讚係點心類都可以按人數調整.✨煙燻滷水鴨肝配脆饅頭✨煙熏味啱啱好，鴨肝細緻嫩滑，配埋炸饅頭一齊食口感一軟一脆好特別；第2片食既鴨肝因為燻得耐dd，煙燻味再濃少少，更加有層次感✨蜜餞西班牙黑豚肉叉燒（半份）✨肉汁豐富，軟淋度適中✨花膠灌湯餃✨餃皮包住好濃稠嘅湯汁同配料，好中意✨海苔龍蝦春卷✨略嫌春卷皮太硬，龍蝦肉彈牙✨欖角鱈魚鮫✨相比起其他點心，呢個鱈魚球係最冇記憶點✨剁椒蒸蟶子配煎腸粉✨期間限定嘅菜式，剁椒好惹味，但食晒所有醬料會覺得好辣，而且有少少蓋過蟶子本身嘅味道✨甜品三弄（石榴甘露、焙茶朱古力慕絲、煎堆仔）✨由煎堆仔食起，煎堆仔外脆內軟，仲熱辣辣；焙茶朱古力慕絲質地滑溜，甜度啱啱好；最特別都係石榴甘露，其實就好似楊枝甘露咁，但係係石榴版，食落好清新，石榴味好出，完全明白點解要最後食 continue reading