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Restaurant: 10 Shanghai
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Level4
791
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踏入十月,秋意漸濃,又是品嚐大閘蟹的最佳時機!因為大閘蟹的肥美多膏,BeautySearch 的修身計劃又要放置一旁了!聽說九月食蟹乸,十月食蟹公,今次 BeautySearch 來到《十里洋場》享用的金秋大閘蟹盛宴,正是大廚精選江蘇太湖清水大閘蟹蟹公炮製而成。進餐前,先來一杯暖胃熱飲,切記吃大閘蟹不宜喝凍飲,因為蟹性寒,喝凍飲便會寒上加寒喔!麥米薏米檸檬水及菊花蜜桃柚子蜜均搭配冬薑,有助驅寒溫胃。前菜先來數款十里洋場招牌開胃前菜 - 淮揚四小品,當中包括 BeautySearch 最愛的黑松露珍珠燻溏心蛋,另外還有鮮味爽口的女兒紅醉蝦、煙韌彈牙的目魚大烤,及話梅涼瓜。因為怕苦 BeautySearch 很少吃涼瓜,想不到話梅令涼瓜多了份甜味,吃時爽口酸甜,十分開胃。主菜還未登場前,BeautySearch 點選了一客生拆蟹粉小籠包,皮薄餡靚,湯汁滿溢,相當鮮甜,蟹粉鮮味融入嫩肉中,小籠包頂部還滲出點點蟹油,每一口都能滿足味蕾,極具水準!接著是金秋大閘蟹盛宴的花膠蟹皇翅,除了飲宴平常很少吃翅,但持續兩年的新冠亦令 BeautySearch 超過兩年沒吃翅呢!原來,將蟹黃注入魚翅中,即時
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踏入十月,秋意漸濃,又是品嚐大閘蟹的最佳時機!因為大閘蟹的肥美多膏,BeautySearch 的修身計劃又要放置一旁了!

聽說九月食蟹乸,十月食蟹公,今次 BeautySearch 來到《十里洋場》享用的金秋大閘蟹盛宴,正是大廚精選江蘇太湖清水大閘蟹蟹公炮製而成。
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進餐前,先來一杯暖胃熱飲,切記吃大閘蟹不宜喝凍飲,因為蟹性寒,喝凍飲便會寒上加寒喔!麥米薏米檸檬水及菊花蜜桃柚子蜜均搭配冬薑,有助驅寒溫胃。
49 views
1 likes
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前菜先來數款十里洋場招牌開胃前菜 - 淮揚四小品,當中包括 BeautySearch 最愛的黑松露珍珠燻溏心蛋,另外還有鮮味爽口的女兒紅醉蝦、煙韌彈牙的目魚大烤,及話梅涼瓜。因為怕苦 BeautySearch 很少吃涼瓜,想不到話梅令涼瓜多了份甜味,吃時爽口酸甜,十分開胃。
15 views
1 likes
0 comments
主菜還未登場前,BeautySearch 點選了一客生拆蟹粉小籠包,皮薄餡靚,湯汁滿溢,相當鮮甜,蟹粉鮮味融入嫩肉中,小籠包頂部還滲出點點蟹油,每一口都能滿足味蕾,極具水準!
56 views
2 likes
0 comments
接著是金秋大閘蟹盛宴的花膠蟹皇翅,除了飲宴平常很少吃翅,但持續兩年的新冠亦令 BeautySearch 超過兩年沒吃翅呢!原來,將蟹黃注入魚翅中,即時更添鮮味,搭配海中珍品花膠,相當矜貴,不但滋補,更為豐腴滋味,實在太足料!太味美!
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除了配蟹入饌,聽說食大閘蟹必飲花雕酒,因為花雕單寧含量非常低,可以配蟹同吃。惠顧套餐可以優惠價 $50 享用古越龍山花雕酒 (五年) 乙壺,嗜酒的友人當然不會錯過!
75 views
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9 views
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9 views
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萬眾期待清蒸大閘蟹出場,鮮甜肥美,掀開蟹蓋內裡盡是金黃油潤的蟹黃,吃起來綿密軟糯黏稠,足五兩重,相當有份量。
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80 views
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同樣矜貴的,還有鮑汁扣原隻鮑魚拼鵝掌,選用南非 6 頭鮑魚,燜得軟腍,配上肉厚肥美的鵝掌,淋上熬煮多時的鮑汁,令菜式倍添鮮味,絕對是完全的組合。
24 views
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蟹粉芙蓉帶子蟹斗,賣相精緻,以蟹蓋為容器相當有心思,更添風味。嫩滑的蛋白中還添加了帶子和蘆筍,既似賽螃蟹,又加添了口感;上層再淋上熱辣辣的鮮拆蟹粉,進食前把蟹黃和蛋白拌勻,濃淡交織,發揮出鮮香滋味。      
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9 views
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接近尾聲,揣來一碟蟹粉河蝦脆米炒飯,相當有份量,吃時拌入點點脆米,即時令口感層次更豐富。 
10 views
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大閘蟹性味寒涼,為免傷及脾陽,進食後應飲用薑茶以幫助驅寒解毒,但薑茶辛口單調,十里洋場以夠薑芝麻湯丸代替薑茶,作為甜品,薑茶薑味辣味十分,搭配口感煙韌的湯丸,份外滋味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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