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2025-07-18
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今次去Maison ES試吓佢哋推出咗一個星期嘅新 Menu，主打港式經典融合法式創意，一入去睇到這裏嘅裝修好精緻優雅，氣氛好舒服。🥖上枱第一樣係Home Baked嘅蔥油麵包，新鮮熱辣。重點係佢自家製兩款牛油：一款XO醬沙茶味，鹹香有層次；另一款係煙燻鱔味，入口豐腴如Pate，食落去超有驚喜，令我回味無窮。Starter叫咗兩款：🦀Alaskan King Crab steamed - uni cauliflower cream • chicken oil shaoxing wine whey sauce花雕雞油蒸阿拉斯加蟹配海膽椰菜花蓉帝王蟹肉本身已經夠甜，配上海膽、花雕雞油同柔滑椰菜花蓉，真係好鮮味，少少雞油香加埋花雕提味，整體層次好豐富。🍅Heirloom Cherry-Tomatoespreserved plum marinated • Japanese yam purée • ice plant • preserved plum tomato water • grapeseed oil話梅復古蕃茄沙律配山藥同冰菜Heirloom Tomato番茄用話梅水醃過，酸甜開胃，最鍾
🥖上枱第一樣係Home Baked嘅蔥油麵包，新鮮熱辣。重點係佢自家製兩款牛油：一款XO醬沙茶味，鹹香有層次；另一款係煙燻鱔味，入口豐腴如Pate，食落去超有驚喜，令我回味無窮。
Starter叫咗兩款：
🦀Alaskan King Crab steamed - uni cauliflower cream • chicken oil shaoxing wine whey sauce
花雕雞油蒸阿拉斯加蟹配海膽椰菜花蓉
帝王蟹肉本身已經夠甜，配上海膽、花雕雞油同柔滑椰菜花蓉，真係好鮮味，少少雞油香加埋花雕提味，整體層次好豐富。
🍅Heirloom Cherry-Tomatoes
preserved plum marinated • Japanese yam purée • ice plant • preserved plum tomato water • grapeseed oil
話梅復古蕃茄沙律配山藥同冰菜
Heirloom Tomato番茄用話梅水醃過，酸甜開胃，最鍾意中間個日本山藥蓉，又滑又清新。冰菜點綴微鹹脆口，更加係畫龍點睛。
主菜創新：街頭回憶升呢
🐙Cuttlefish "noodle" • sautéed lobster • puffed bean curd • coriander cress • Hong Kong-style curry sauce
港式咖喱龍蝦配魷魚「河粉」同豆卜碎
呢個咁鬼馬嘅Dish係向「咖喱魷魚魚蛋」致敬——魷魚切成河粉狀煙韌彈牙，配上炒龍蝦肉、豆卜脆粒，配港式濃香咖喱醬，惹味之餘玩味十足，集功架與趣味於一身。
💚Celeriac
brown butter roasted roulade • quinoa • black truffle • mushroom duxelles black pepper sauce espuma • onion broth
焦香西芹頭配黑松露與黑椒汁
Celeriac經牛油慢烤，黑松露香氣滲入。配蘑菇藜麥，層次豐富。精髓是懷舊黑椒汁，配自家製焦糖洋蔥湯底，港式扒房回憶即時湧現。
港式經典甜品新演繹：
🩶“Black & White” Sesame Salted Egg Tart with Japanese Tofu
Ice Cream
「黑白」芝麻鹹蛋黃撻配日本豆腐雪糕
明明就係黑芝麻糊豆腐花 …
底層用黑芝麻做撻皮，中間有鹹蛋黃同糯米丸子，面層係黑芝麻朱古力醬，配埋用日本豆腐做嘅雪糕，芝麻味香濃，豆腐雪糕就超順滑，食完成餐好圓滿。
💯Maison ES今次呢個新Menu真係幾有心思，好多細節都做得足。下次必試Signature的「Tartare」、「Wagyu Wellington」及創意「Maggi taro」！
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