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2015-09-06
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一班朋友聚舊,其中一個推介此間位於黃竹坑的隱蔽私房菜館,一試大廚Jacky的最新創作。冷盤是花雕原只鮑魚配鮮蚌,用清酒浸確是鮮味無窮。傳統燈影牛肉注入wasabi非常惹味,也很搭配。花雕蛋白蝦球卻椰香撲鼻,散發東南亞風味。最震撼是上湯東星班泡飯,生班片用熱上湯浸至剛熟,加入脆米即食,是皇庭級享受。 最後奉上四川風味擔擔麵,也是不能錯過。
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