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Level4
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2024-03-03 47 views
裝修現代高級版,傳統粵菜,環境舒適,味道有水準,價錢就都係屬於高檔水平,但係品質可以match到。最欣賞蘋果木燻泰安雞,煙熏味濃,並非表面,而是入到肉裏面,食緊都仲有,皮爽肉嫩。其次是北寄貝沙薑漬,是高級食府做法,講求平衡,沙薑味非沖鼻之剌激,唔太濃唔會冚過北寄貝嘅鮮味,北寄貝爽嫩。亦點了沙巴雍脆皮海參,炸得夠脆,做得唔錯,海參的矜貴食法。靜岡蜜瓜燉珍珠肉火候夠,湯甜料足,用蜜瓜令我覺得靈感可能來自爵士湯。新竹米雪場蟹炒桂花呢個好,夠乾身夠鑊氣,蛋花夠碎,如果加些銀牙會更鍾意。
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裝修現代高級版,傳統粵菜,環境舒適,味道有水準,價錢就都係屬於高檔水平,但係品質可以match到。
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最欣賞蘋果木燻泰安雞,煙熏味濃,並非表面,而是入到肉裏面,食緊都仲有,皮爽肉嫩。
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0 likes
0 comments
0 views
0 likes
0 comments

其次是北寄貝沙薑漬,是高級食府做法,講求平衡,沙薑味非沖鼻之剌激,唔太濃唔會冚過北寄貝嘅鮮味,北寄貝爽嫩。
0 views
0 likes
0 comments

亦點了沙巴雍脆皮海參,炸得夠脆,做得唔錯,海參的矜貴食法。
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0 likes
0 comments
0 views
0 likes
0 comments

靜岡蜜瓜燉珍珠肉火候夠,湯甜料足,用蜜瓜令我覺得靈感可能來自爵士湯。
5 views
0 likes
0 comments
0 views
0 likes
0 comments

新竹米雪場蟹炒桂花呢個好,夠乾身夠鑊氣,蛋花夠碎,如果加些銀牙會更鍾意。
3 views
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7 views
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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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