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2019-06-20
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今次朋友生日,也是我第二次來到這間餐廳,菜牌仍然是上次那個,一坐落嚟就叫咗杯cocktail。Jelly fish 海蜇頭:很開胃!沒有什麼驚喜Beef ribs 酥皮牛肉:外脆內嫩,食完有啲膩(即刻飽曬)不過一夾就散晒,外皮剝落,感覺不太良好。不過食下去拿回很多分。怪味脆鱔 crispy Wuxi eel with 15 year old aged vinegar :炸到好脆,做個餐前小食,食到唔停得口。藤椒伴翡翠chilled “jade flower” in green Sichuan pepper essence: 萵筍切成鎖鏈型,咬入去美味的花椒味散發出來,好開胃!Salted Fish kale :蝦醬啫啫芥蘭:仍然都係用熱石碗裝着....蝦醬嘅味道即刻爆曬出嚟。不過有啲唔同我想像中一樣,啲芥蘭淨係剩返啲莖。Longevity bun 壽包:一般Rice vermicelli with crab meat & shrimp 銀絲蟹肉蝦炒米粉榛子香球:Deep fried chocolate hazelnut ballDrink: Dan Tat 味道並沒有太大驚喜,反而是
Jelly fish 海蜇頭:很開胃!沒有什麼驚喜
Beef ribs 酥皮牛肉:外脆內嫩,食完有啲膩(即刻飽曬)不過一夾就散晒,外皮剝落,感覺不太良好。不過食下去拿回很多分。
怪味脆鱔 crispy Wuxi eel with 15 year old aged vinegar :炸到好脆,做個餐前小食,食到唔停得口。
藤椒伴翡翠chilled “jade flower” in green Sichuan pepper essence: 萵筍切成鎖鏈型,咬入去美味的花椒味散發出來,好開胃!
Salted Fish kale :蝦醬啫啫芥蘭:仍然都係用熱石碗裝着....蝦醬嘅味道即刻爆曬出嚟。不過有啲唔同我想像中一樣,啲芥蘭淨係剩返啲莖。
Longevity bun 壽包:一般
Rice vermicelli with crab meat & shrimp 銀絲蟹肉蝦炒米粉
榛子香球:Deep fried chocolate hazelnut ball
Drink: Dan Tat 味道並沒有太大驚喜,反而是特別細杯,$98有點......
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