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2020-05-30
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必食推介: 榴槤Cream brûlée, Laksa 今天被邀請一嘗JW Marriott the Lounge 的自助午餐，與大廚閒談了幾句。我被他對食物的熱誠所感動。他對食物味道的調配，伴碟絕對是一絲不苟。特別是喇沙，全部材料由馬來西亞空運到港。配上用榴槤法式燉蛋做甜品作為是日午餐的完結，絕對是令人一試難忘。So I was invited to try the buffet lunch at JW Marriott the lounge and had a chat with the chef. I was moved by his passion of food. The blending of food flavors is absolutely meticulous. Especially Laksa, all ingredients are airlifted from Malaysia/ Singapore to Hong Kong. With the combination of durian cream brûlée as a dessert to end m
今天被邀請一嘗JW Marriott the Lounge 的自助午餐，與大廚閒談了幾句。我被他對食物的熱誠所感動。他對食物味道的調配，伴碟絕對是一絲不苟。特別是喇沙，全部材料由馬來西亞空運到港。配上用榴槤法式燉蛋做甜品作為是日午餐的完結，絕對是令人一試難忘。
So I was invited to try the buffet lunch at JW Marriott the lounge and had a chat with the chef. I was moved by his passion of food. The blending of food flavors is absolutely meticulous.
Especially Laksa, all ingredients are airlifted from Malaysia/ Singapore to Hong Kong. With the combination of durian cream brûlée as a dessert to end my lunch was defiantly a profound experience.
歡迎D/M試食 ig : cookingwvivi
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