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2023-10-06 72 views
今日黎到位於尖沙咀K11 Muses - NIRAS,主廚Ton係泰國最著名既獲獎主廚之一,佢旗下既餐廳 Le Du仲獲得了米芝蓮一星,仲係亞洲最佳 50 家餐廳中排名第一架~而Niras主打現代泰式休閒美食,將傳統泰式風味同現代烹飪技術融為一體。今次食既一系列食物都帶比我無論係視覺上定味道試上都令人驚嘆~4 - COURSES DELIGHTED TASTING MENUAMUSE- BOUCHE煙熏油甘魚丨主廚用左龍眼肉、焦糖魚露、蓮藕片同香蔥Mix埋,好香口青椒醬芋頭泡芙丨芋頭好香帶辣味魚子醬泰式柚子沙律配北海道帶子丨食落帶小小冬陰公味,好開胃粟米撻配鹹蛋黃脆片丨香脆可口,好清新PRAWN I SEAWEED SPICY BEETROOT呢道菜以泰國生蝦作為靈感,主廚以熟蝦代替,配搭Thai Basil同海葡萄,特別既係伴碟用左紅色雪葩,雪葩用紅菜頭同泰式海鮮醬整成,辣得黎帶點清爽AMADAL THAI KALE | CHOO CHEE CURRY用日本料理烹調手法立鱗燒處理呢款魚,賣相吸引之餘仲鮮嫩可口。再加埋泰式紅咖哩Choo Chee同泰國空運的羽衣甘藍烤熟,真係令人回味無
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今日黎到位於尖沙咀K11 Muses - NIRAS,主廚Ton係泰國最著名既獲獎主廚之一,佢旗下既餐廳 Le Du仲獲得了米芝蓮一星,仲係亞洲最佳 50 家餐廳中排名第一架~而Niras主打現代泰式休閒美食,將傳統泰式風味同現代烹飪技術融為一體。今次食既一系列食物都帶比我無論係視覺上定味道試上都令人驚嘆~

4 - COURSES DELIGHTED TASTING MENU

AMUSE- BOUCHE
煙熏油甘魚丨主廚用左龍眼肉、焦糖魚露、蓮藕片同香蔥Mix埋,好香口
青椒醬芋頭泡芙丨芋頭好香帶辣味
魚子醬泰式柚子沙律配北海道帶子丨食落帶小小冬陰公味,好開胃
粟米撻配鹹蛋黃脆片丨香脆可口,好清新

PRAWN I SEAWEED SPICY BEETROOT
呢道菜以泰國生蝦作為靈感,主廚以熟蝦代替,配搭Thai Basil同海葡萄,特別既係伴碟用左紅色雪葩,雪葩用紅菜頭同泰式海鮮醬整成,辣得黎帶點清爽

AMADAL THAI KALE | CHOO CHEE CURRY
用日本料理烹調手法立鱗燒處理呢款魚,賣相吸引之餘仲鮮嫩可口。再加埋泰式紅咖哩Choo Chee同泰國空運的羽衣甘藍烤熟,真係令人回味無窮

CRAB | MUSHROOM | HOMEMADE SIRACHA
分別用蟹膏、黑橄欖醬同是拉羞辣椒醬去搭配呢款日本蟹肉同蘑菇炒成既飯,用職員建議每啖飯單獨配1款醬去試,每款都各有特色,我就中意蟹膏,又香又濃

WAGYU | FENNEL I HOLY BASIL
終於上到主菜啦,係澳洲M8和牛! 油脂分怖好平均,牛味好濃,仲要入口即融,食完真係回味無窮

SIGNATURE GRILLED LOBSTER BY LE Du
加$680就可以試埋大廚既招牌菜烤龍蝦,一上菜真係不得了,長過我個手臂,龍蝦上面個汁係大頭蝦膏冬蔭功醬煮成,龍蝦肉好爽口,搭配埋義大利飯,建議加啲青檸汁,會更香更FRESH

PRE DESSERT
洛神花雪芭配士多啤梨粒,食左好多野,係食甜品之前要清一清先~
MANGO | STICKY RICE | LEMON
將黑糯米埋鹹椰子cream整成既蛋糕底,加埋泰國新鮮芒果肉、焦糖腰果,另外仲有芒果雪糕,唔太甜,好好味

PETIT FOUR
四款精緻甜點:朱古力焦糖撻、香蕉紅豆糕、火龍果、番石榴,順住個次序食番就可以清楚Feel到每一款甜品既味道,又唔會MIX UP左





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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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