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2022-06-26
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♡⃝ 𝐅𝐢𝐯𝐞-𝐂𝐨𝐮𝐫𝐬𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 𝐒𝐞𝐭 $𝟓𝟖𝟖𓏸 𝘈𝘮𝘶𝘴𝘦 𝘉𝘰𝘶𝘤𝘩𝘦比利時朱古力球入面係雞肝醬配棒子醬既組合 非常新穎🤣 店員建議用手拎起一啖食哂🟤 食落好有層次感 先係濃郁既雞肝同朱古力味🍫 後調就有榛子醬既香甜😚 整體黎講成個配搭係可以去除雞肝既膻味👌🏻 不過個人都係麻麻地雞肝🫢It’s up to the chef's selection, and hope that the customer just to be chill and happy✨ It has a rich and different layers of finishing in a bite😌 Sweet Belgium’s chocolate balanced the gamy taste of chicken liver pâté🐥, with a hint of earthiness from the hazelnut sauce🌰 Such an innovative combination!🪐𓏸 12𝘠𝘦𝘢𝘳𝘴 𝘖𝘭𝘥 𝘐𝘮𝘱𝘦𝘳𝘪𝘢𝘭 𝘊𝘢𝘷𝘪𝘢𝘳蘆筍蓉配繡球食用花同12年魚子醬
𓏸 𝘈𝘮𝘶𝘴𝘦 𝘉𝘰𝘶𝘤𝘩𝘦
比利時朱古力球入面係雞肝醬配棒子醬既組合 非常新穎🤣 店員建議用手拎起一啖食哂🟤 食落好有層次感 先係濃郁既雞肝同朱古力味🍫 後調就有榛子醬既香甜😚 整體黎講成個配搭係可以去除雞肝既膻味👌🏻 不過個人都係麻麻地雞肝🫢
It’s up to the chef's selection, and hope that the customer just to be chill and happy✨ It has a rich and different layers of finishing in a bite😌 Sweet Belgium’s chocolate balanced the gamy taste of chicken liver pâté🐥, with a hint of earthiness from the hazelnut sauce🌰 Such an innovative combination!🪐
𓏸 12𝘠𝘦𝘢𝘳𝘴 𝘖𝘭𝘥 𝘐𝘮𝘱𝘦𝘳𝘪𝘢𝘭 𝘊𝘢𝘷𝘪𝘢𝘳
蘆筍蓉配繡球食用花同12年魚子醬賣相非常精緻🤩 貝殼匙羹亦提升整體儀式感🐚 蘆筍蓉入口順滑帶鮮味加上充滿鹹香既魚子醬 成個風味係口腔爆出黎 值得一試😎
Green Asparagus Bavarois was fresh and smooth, and paired with sea salt and extra virgin olive oil to give a extraordinary taste😆 The highlight definitely was the salty 12 years old imperial caviar which enlightened the whole dish💫
𓏸 𝘗𝘰𝘳𝘤𝘪𝘯𝘪 𝘔𝘶𝘴𝘩𝘳𝘰𝘰𝘮
蘑菇湯配白松露泡沫同芝士最佳既食法係¹先飲一啖湯 ²然後再幾泡沫mix湯 ³最後先整碎塊芝士撈落湯到飲😽 會有好濃既蘑菇香加松露香到有芝士既鹹香既轉變🫧 私心最鐘意呢個🥰
Porcini mushroom goes well with the white truffle foam, the soup was super duper rich and flavourful🍄 Of course, it’s creamy too🤤 Crushing the spicy cheese cracker and mixing with the soup added a hint of saltiness and cheesiness to it🥣
𓏸 𝘚𝘰𝘶𝘴 𝘝𝘪𝘥𝘦 𝘍𝘳𝘦𝘯𝘤𝘩 𝘍𝘳𝘦𝘦 𝘙𝘢𝘯𝘨𝘦 𝘗𝘪𝘨𝘦𝘰𝘯
慢煮白鴿肉煮至四成左右 肉質呈粉紅色💕 表面用上火槍微微燒過 食落外脆內軟 肉質嫩滑😋 紅菜頭醬增添甜味都算唔錯，最有驚喜係白鴿醬可以提升肉香同鮮味🌟 非常出色🤎
Slow cooked pigeon served with beetroot puree, pigeon sauce and italian tomato was surprisingly good💥 The pigeon was slightly crunch outside and super soft inside😻 Beetroot purée was sweet but the pigeon sauce was divinely nice!!!🙌🏻 It enriched the meatiness of the pigeon, such a great combo🥳
𓏸 𝘊𝘩𝘦𝘧 𝘏𝘢𝘯𝘥𝘮𝘢𝘥𝘦 𝘗𝘢𝘴𝘵𝘢
北海道帶子墨魚汁麵配黃色車厘茄醬汁食落酸酸甜甜🍅 手打墨魚汁麵比一般既寬條麵更有咬口🦑 加上鮮甜既帶子令人十分滿足🫶🏻
Chef handmade pasta was chewier than the normal one, and cooked with the cherry tomato sauce🥫 It was slightly sour and sweet, with the fresh scallop was just a great satisfaction for tonight🤍
𓏸 𝘔𝘺𝘴𝘵𝘦𝘳𝘺 𝘋𝘦𝘴𝘴𝘦𝘳𝘵
最後食甜品喇😍 神秘甜品其實係火焰版焦糖燉蛋⚡️ 大家記住拎定電話打卡喇❤️🔥 蛋香足同夠軟滑 配焦糖面既甜品的確係今晚理想既結尾💛
It's time for dessert🤪 Mystery dessert actually was the “on fire” cream brûlée 🔥 Just remember to take your phone to record it🤞🏻 Perfect ending with the eggy, creamy (and also ideal caramelised layer on top) dessert for tonight🍮
評分: 9/10🌟
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