wong.arh's Profile

平時係夜晚先上去飲嘢，今日早咗上去，食左西餐，呢個價錢真係超超超高質🔥🔥🔥個雞翼嘅脆皮真係做得好好，可以話好食過麥當勞😂入邊仲要勁多汁😍同埋個炸魷魚都好好食，加咗山椒，食落冇咁油膩🙂‍↕️兩個意粉都好高質，呢個價錢食到呢個質素，喺香港都好難搵😣尤其是味噌雞肉意粉令我嘅意外，小小鹹香加忌廉，上面仲加咗啲紫菜碎，估唔到成個味道都好平衡，幾出色！我哋仲嗌咗個豬手，點知勁大隻😂豬手皮脆肉嫩，4個人食岩岩好！呢間啲mocktail都好好味，有杯叫Forest係酸甜薄荷味，好清新好開胃🍋同場見到有爐端燒師傅現場燒，下次可以再上嚟試吓，今次真係太飽，但一間餐廳可以食2個菜系真係好surprise ，值得推介！…Read More

Tonight, I went to "お肉割烹 而今" at K11 Musea in Tsim Sha Tsui to try traditional Japanese meat cut cuisine! The menu at "文月" is extremely diverse, with every dish showcasing the delicacy and deliciousness of Japanese cuisine.Appetizers:Hokkaido corn tempura with fish roe sauceWagyu shigure-ni (simmered dish)Edamame soup with sweet shrimp and sea urchinThe tempura made from Hokkaido corn is crispy on the outside and soft on the inside, complemented by the delicious fish roe sauce. It is definitely a delightful appetizer. The wagyu shigure-ni has a rich beef aroma, while the edamame soup has a distinct and flavorful taste. My personal favorite is the sweet shrimp with sea urchin, which combines fresh sea urchin with sweet shrimp in a beautiful presentation, leaving a lingering sweet taste.Steamed dish:Salmon roe chawanmushi (steamed egg custard)The creamy steamed egg custard is topped with flavorful salmon roe, releasing a fragrant aroma and a tender texture.Cold dish:Slow-cooked A5 wagyu with spring onion and basil sauceThe chef performs knife skills to freshly cut and slow-cooked A5 wagyu. The beef is tender and juicy, enhanced by the aromatic basil sauce, making the dish even more delicious.Palate cleanser:Fruit tomato saladRefreshing and pleasant, it helps to cleanse the palate after the previous rich flavors and prepares for the next hot pot dish.Hot pot dish:A5 wagyu sukiyaki with seasonal vegetablesThe A5 wagyu sukiyaki in the hot pot is memorable, with a tender and juicy texture. Paired with fresh seasonal vegetables, it is a tantalizing delicacy.Main course:Nagano prefecture Koshihikari rice, red miso soup, picklesThe main course consists of Nagano prefecture Koshihikari rice with red miso soup and pickles, showcasing the traditional flavor of Japanese cuisine. The rice has a rich aroma and is accompanied by delicious pickles with a delightful sweet and sour taste, leaving a lasting impression.Dessert:Brown sugar ice cream, bracken starch cakeThe homemade brown sugar ice cream in the dessert is made by the chef himself. The bracken starch cake is freshly made on the spot, slightly warm and incredibly delicious.Additions:Straw-grilled beef tongue with kelp pickleJapanese natural eel from the nearby seaThe additional dishes, "Straw-grilled beef tongue with kelp pickle" and "Charcoal-grilled eel," add surprise and richness to the entire dining experience.Overall, every dish tastes exceptional, and the carefully selected ingredients and cooking techniques demonstrate the chef's professionalism and dedication.…Read More