鵝肝入口即溶，中心部分帶點粉紅，外層可以再煎得香脆一點；軟殼蟹大大隻炸得香脆，啖啖肉，咬兩啖已嚐到香濃的肉汁滲出來
烤物黎講大啡菇是我最愛，因為菇味香濃，香氣四溢，用烤焗的方法可以牢牢的鎖住肉汁，配上兩片車打芝士～魚柳超級大件，香脆可口，魚味鮮
食咁多熱氣野要飲番杯Ice Peach Tea中和一下:)
我是Burgeroom的追隨者，由加路連山道食到百徳新街的分店，店鋪由儕迫的小店發展到今時今日的户外大鋪，可見Burger幾受歡迎，連M字快餐店都要推出Create Your Taste效法貴價漢堡分一杯羹～ 今天鵝肝癮起，我與包友一同嚐了兩個Burger：鵝肝軟殻蟹漢堡Foie Gras Soft Shell Crab Burger & 鵝肝龍脷魚柳漢堡＋大烤菇Foie Gras Sole Fish Burger＋Portobello:)
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Date of Visit
2015-07-19
Dining Method
Dine In
Spending Per Head
$200 (Lunch)
