onepigchu's Profile

一開始就是前菜，會有人同你介紹次序，醃制蓮藕不會死咸, 吃起來是脆的。魚糕配上燒明太子醬，魚糕反而很軟，都幾特別。鵝肝慕絲 分子料理 吃起來不會有腥味。必有的是真鯛 不會切到太厚 吃起來肉感實油甘魚吃起來不會太油 ，淡淡魚味象拔蚌上之前會拍下 證明不是死左太久 吃起來脆脆口感師傅會先用燒槍燒太刀魚的魚皮再帶出少少魚油香味鰆魚就比較特別，本身的味道是比較重但是又不會腥。先用牡丹蝦的蝦膏撈飯，再放上粉嫩的牡丹蝦 吃起來真是香又甜糯秋刀魚正常 切都不會太厚 沒吃到腥味就是不錯黑目魚是日本特產魚，吃起來有少少像鯛魚 甜品是自家整 吃起來是不會死甜…Read More

銅鑼灣好多野食，見到下午都相當多人排隊食野。星期六都仲有午市套餐，而且見到每個中午套餐都包左沙律，炒飯，漬物，我地當日係凍豆腐，味噌湯。所以就入去用膳。沙律同味噌湯都好正常，沙律加左小小酸汁調味，所以食落都好開胃。最後叫左個牛舌薄切，牛舌好細薄但時間燒到剛剛好，牛舌食落係爽口既。上面加左好香口炸既蒜蓉同蓉花卷起一齊食。唔會油膩之餘好爽同好夾。炒飯好香口食落唔會油膩，食落好開胃份量剛剛好唔會唔夠飽。蟹肉忌廉餅，炸到好香脆熱辣辣咁，外脆內軟，入面既忌廉汁好濃外同好香蘑菇味。柚子梳打唔會太甜，飲落幾解喝。…Read More

刺身三點，大拖羅肥大大片夠肥厚。帶子夠新鮮鮮甜，仲有深海池魚夠晒新鮮爽口。 鮑魚、凍豆腐、水雲作為前菜相當開胃同吸睛。鮑魚用南非鮑，更加甜同肥厚，水雲帶酸又開胃好似麵線咁。 海膽和牛他他，好好味生和牛他他好滑好淋但唔會油膩，配左同脆餅一齊食，食落更香口，增加口感同層次。 A4和牛西冷，夠曬粉嫩食落淋滑有油香。同日本蛋一齊食口感更加香滑同有助減膩。牛既質素相對較好色澤都比較屬於中上級。大愛呢到既牛舌，好爽口好彈口，外層香口香脆。  美國熟成牛，熟成牛肉水份經時間熟成後，肉質變得結實牛肉味相對較濃，配一級蘭王蛋，入口香滑外牛味更濃厚。覺得幾正反而日本無呢種食法。 滿溢筋子釜飯，加左黑松露醬令到個飯勁松露味，而且仲比左成盤魚子放係我面前，比我無限加魚子。加左之後鹹香味十足，而且魚子脆卜卜勁新鮮，食到好滿足 甜品有雪糕同蜜瓜。蜜瓜好甜好淋完熟好多汁。…Read More

Red shrimp, oil goldfish, salmon, and raw fish was served and it were fresh. The red shrimp is very tender and the meat is transparent and shiny. At first look, you will feel that it is alive few second ago, not a frozen shrimp.Roasted lobsters and scallops are so fresh. The Boston lobster was grilled until the meat was tender and bouncing, and there was gravy when I bit it. The gravy is sweet and fresh.There are two flavours of scallops, which are the same as the taste of sake and black truffle. The sake is fragrant enough to enjoy the fresh, sweet and fresh taste of scallops. The sauce is just right when it is just over, soft and glutinous, and the thick flesh of the shellfish is sweet.…Read More

海膽龍珠卷，日本米飯加左醬油調味。入面包著有糖心蛋蛋黃，蛋黃好濃，除左蛋黃金黃色，仲有小小甘香，海膽鮮甜仲大大舊，拿魚魚魚腩食落油膩豐富香口不膩。月見極丼，相當豐富。烏冬麵夠爽口配有烏魚子同蛋黃，運合一齊食好滑好順口烏冬。而丼飯好勁引，個碗其實深強好大碗，又有茶碗蒸入面好多材料，蛋蒸到好滑，有大大粒鮮帶子，朱古力心太軟，濃濃朱古力味，一切開朱古加漿立刻流，但唔過份甜，味道仲要剛剛。配有忌廉中和番甜度。心太軟做到流心效果，外層軟淋值得食一下。麒麟一榨黑啤同生啤都限時做緊半價優惠，大大杯都幾底飲下。生啤飲口就感覺多氣泡一點，又較為解喝順氣。黑啤飲落濃厚一點，氣泡較少。…Read More

蜜汁厚切黑毛豬，食起上黎唔油肥瘦適中，一整條叉燒燒起，而且係厚切所以好有肉感。叉燒都唔會燒到太甜。一口豆腐內層軟滑豆味剛剛脆炸過，入面熱辣辣咁。紫砂功夫燉湯，好濃好多料 食材煮到出晒味有小小膠口。乳鴿香脆肉入味肉質鮮嫩多汁。椒麻安格斯牛柳有麻辣味十足肉質多淋滑。蝦籽京蔥明蝦球，蝦球爽口彈口大大隻。京蔥炒特別香口。前面有大大個LED，同音響設備。似係適合做中小型活動，個場開左一段時間個環境同餐具都好新穎同乾淨。…Read More

Pulled Pork Tacos外面tacos外層淋淋地，入面肉絲又淋又滑，仲有小小肉汁都相當入味。上面有小小蕃茄酸酸辣辣食落幾開胃。 Lobster Bisque 龍蝦湯配有法式長法包夠曬香脆，龍蝦肉夠爽甜，湯就有濃濃既龍蝦味，飲落夠creamy外，入口勁香真材實料。 我地仲叫左個Tasting Menu試下唔同既小食前菜。加左蠔每人2隻，蠔夠凍蠔肉夠滑身都幾清甜。加左小小酸汁入口又幾開胃。 Scallop Ceviche貌相已經好靚好吸購，本身紅菜頭帶有一絲絲甜味，配上帶子同調好味道西式芥末子醬。夠曬鮮味外仲有小小花既裝飾，打卡一流。 Ham & Tomato Bread火腿夠乾身食落有鹹香，蕃茄粒粒滿滿，整片麵包都係十分豐富。Foie GrasSucking Pig 外層香脆煎到外脆內軟一切落去脆卜卜，外層下面係豬肉絲，旁邊既配菜煎到好香口。 Wagyu Beef 我叫左medium rare，牛肉係風乾過外層小小硬同較乾，但入面肉質就好鮮嫩好淋而且風乾後覺得肉質特別濃。 甜品最後係Churro幾有西班牙特色夠晒脆口。…Read More

築間酸菜魚最近我去咗一間台灣人開的酸菜魚店我點咗酸菜魚，份量真係相當大，湯底酸辣適中，一啖啖飲下去都覺得開胃。魚肉滑，完全冇魚骨，而且配料豐富，有酸菜、雲耳、腐皮、金菇和寛粉等，足料！湯底的酸辣味愈喝愈香，特別適合喜歡小辣的食客，辣得剛剛好。配菜:底下的薯粉吸收了湯的精華，口感軟滑，腐竹則吸滿了湯汁,一絕。酸菜和酸蘿蔔片添上了幾分爽口酸味，整體味道層次分明除酸菜魚，我試咗浪子鹹酥雞，雖然外皮略嫌油，但炸得新鮮，雞肉保留住肉汁，味道相當不錯。 然後仲有鐵漢小蘇肉 炸得好鬆化 可口 個人覺得呢個係必點嘅另外亦都叫一個紅豆仙草同芒果奶凍 都係做得唔錯😍😍😍😍…Read More

天后叁不館火鍋超型格調，港式大排檔裝修食材海鮮新鮮 牛肉部位靚食物既質素絕對無得彈睇得出廚師既用心自家製嘅蔥頭油係必定要試 蔥香味突出加D落個豉油令到成個醬料更加豐富火鍋湯底叫咗醉雞湯酒既香味好足同時又唔會搶喉個雞我就滾3分鐘 再焗2分鐘出到黎雞肉鮮嫩入味手打五寶丸好出色 粒粒彈牙足料然後仲有 手切封門柳 -呢個鮮嫩多汁滑入口 正所有海鮮都好新鮮 鮑魚大隻厚身 飽滿 店員亦都會提你每款食材大約淥幾耐鵝腸帶住油脂 食落去極香 個人黎講 呢個係必點最後就係啤酒環節，基本上就係黎食飯就免費送啤酒十蚊十支啤…Read More

鮮淮山炒雲耳勝瓜，雲耳同青豆外仲有鮮淮山好爽脆，勝瓜入味夠淋軟。龍蝦個人覺得底食一定要下單，龍蝦好新鮮肉質幾彈牙，麵就吸收曬上湯汁。籠仔古法蒸文昌雞，用左何葉、香菇，紅棗同己子蒸，有好香何葉味外，雞皮皮薄雞件肉質嫩滑入味。底下仲有蒸雞既精華同肉汁，所以最後都叫左個白飯配黎食。呢間係專食龍躉既酒樓，一入到黎就見到魚岡。條條新鮮游水。環境都座得舒服。我地叫左深海龍躉兩味黎試下。果皮蒸龍躉頭腩， 好香陳皮口味。同質同樣爽口結實，，食落新鮮有魚既鮮甜味。彩紅雲耳炒龍躉球，爽口彈口仲要切到每一片都係大大片，比較外面食龍躉份量黎講，直係算幾多下，仲要片片都厚切咁。肉質剛剛好唔會過火喉。…Read More

Fresh shirako is light, refreshing, and creamy.Snow crab taste sweet meat; aromatic roe; and fine-textured eggs.The soy-marinated sea urchin from Hokkaido is smooth, with a balanced marinade, would prefer to have one more. Despite the size of Nagasaki oysters relatively normal but pack with flavorful, with thick, creamy flesh and a crunchy texture.Clams is crunchy and bouncy. When the chef hits it, it shrinks, making it fresh, crisp, and sweet.Flatfish, is used in sushi with different parts of the fish. The grilled edges are fatty and aromatic.Oilfish is partially grilled to be semi-raw. The flesh is firm and rich in fat, but not too greasy.Kagoshima A5 wagyu beef has beautiful marbling, is super tender and soft, and is a rare find in omakase due to its high cost.Fatty tuna melts in your mouth with a smooth texture and rich fish oil aroma.Japanese clams are crisp and sweet, with a rich, sweet broth capturing the essence of the meat.Grilled sardines are a seasonal treat, crispy on the outside and thick inside.Sea urchin with tuna paste wrapped in crispy seaweed is sweet, with rich tuna paste. Combined with sushi rice, it balances the fish oil's greasiness.Lobster soup with sakura shrimp noodles uses the lobster shell to make a rich broth. The noodles soak up the lobster juice, and the sakura shrimp add a crispy touch.The dessert was Strawberry tempura sweet and sour flavour, won’t be too oil. Would recommend for friend want to have a good dinner.…Read More

We started with antipasto, and it was available for unlimited refills. On that day, the selection included Vietnam style Parma Ham spring roll with Melon, Foie Gras toast with apple sauce, Cherry Tomato Burrata Salad, and Frittata. The bread selection featured Croissants and Sourdough bread crackers, both of which were freshly baked and delightful.Live homemade pastaThe pasta was made fresh on the spot, cooked to order. Diners could choose their own ingredients and sauces, adding a personalized touch that felt quite refreshing. The cheese truffle pasta was prepared on a large cheese wheel, flamed with wine, and then mixed with freshly cooked pasta. It was topped with slices of truffle, making it not only Instagram-ready but also filled with a robust truffle aroma. I opted for the Penne of the day, which came with crab meat, tomatoes, mushrooms, and asparagus. The pasta had a slightly chewy texture, while the crab meat was exceptionally fresh and sweet. The tomatoes enhanced the overall freshness, and the mushrooms and asparagus were flavorful and crisp.MainPork rib, sweet potato, cabbage saladThe pork ribs were freshly roasted, featuring a slightly crispy exterior and a tender interior. The sweet potato fries were both sweet and crunchy, adding a pleasant contrast to the dish. The cabbage salad provided a refreshing, crunchy counterpoint to the richness of the pork.USDA prime beef tenderloin with shallot sauceWe ordered the beef tenderloin cooked to a perfect medium-rare. The beef had likely been slow-cooked to achieve a tender texture, making it juicy and flavorful without being tough. It was incredibly easy to cut and extremely delicious, with a well-balanced shallot sauce enhancing its natural flavors.DessertsA Lux coladaThe dessert featured a crispy chocolate outer layer, with coconut mousse inside. The combination of a soft interior with a crispy exterior provided a delightful textural contrast.Smoked matcha lava tart, vanilla ice creamThe matcha lava tart had an ideal lava effect, warm and soft inside, perfectly balanced in sweetness. Paired with vanilla ice cream, it offered a refreshing, cool contrast that rounded off the meal beautifully.…Read More

Omakase is becoming increasingly popular in Hong Kong, with prices becoming more affordable.The appetizer was Japanese chestnuts paired with fragrant tomatoes and snail meat. The chestnuts and tomatoes were sweet and crunchy, while the snail meat was flavorful, chilled, and had a strong soy sauce aroma.For the Japanese steamed egg, it was silky smooth, with clam meat added, topped off with a fragrant yuzu sauce.The sashimi part included Red Snapper and Oysters from Oita Prefecture. The oysters, when frozen, had a subtle seawater taste. Paired with truffle sauce, they tasted aromatic without any fishy smell, and the oyster meat was plump and thick.The smoked skipjack tuna had an enhanced aroma, with a richer fish taste, and was not greasy. The outer layer even had a hint of saltiness and crunchiness.The fresh scallops were thick and fresh, seasoned with a bit of lime.The sushi of the day included fatty amberjack that was thickly cut and melted in the mouth, refreshing squid, sweet sea urchin, rich and smooth toro, and seasonal mackerel.The rainbow roll included soy sauce-marinated egg yolk, sea urchin, toro, red meat, and cucumber. The rich roll, with the soy sauce-marinated egg yolk, tasted as sweet and rich as a sugar heart egg.The shaved ice dessert was made on the spot, and I ordered the melon flavor. The process was quite eye-catching. The melon was very sweet and refreshing. Having a cup of shaved ice in such hot weather was absolutely comforting.…Read More

每次到旺角站E出口都會有一陣好香既牛油味，今次真係比佢既香味吸引左，就算食飽飽都把持唔住，要買番幾個同屋企人食下。榛子意大利芝士，外層泡芙係朱古力口味，十分香脆內，入面榛子再加人忌廉內好香好滑但同時又唔會太甜。綠茶口味閃電泡芙，濃濃既抹茶忌廉唔會但甜時都唔會太苦，味道調到剛好。上要仲放入左脆卜卜既碎朱古力，為抹茶忌廉增添一點甜度同口感層次白桃乳酪，咬落去白桃清甜爽口，三大舊白桃好滿足。外層係原味但同樣脆口，內層忌廉柔軟滑中和番白桃既甜度！…Read More

水門雞飯轉雞脾，雞脾好滑口而且份量都比得好足，雞皮好薄無肥油，仲有小小脆。重點似黎到起曬骨，食落夠方便唔會麻煩，雞飯夠晒乾身，我就同送既胡椒冬瓜湯一齊食，口感濕潤之餘仲帶有胡椒既香辣。熱蘋果雪梨水，入面有雪梨，蘋果，同紅棗。仲有好香既雪梨味出曬味，但又唔會太甜。雪梨同蘋果肉都沖到軟硬適中，我最後連果肉都清曬。加左各兩串既雞肉串燒同豬肉串燒。食落勁香口熱辣辣應該係即叫即燒。外層香脆燒到金黃色。肉質都幾嫩滑火喉燒到剛剛好。泰式豬手飯，煮到好淋滑，外層豬手皮好淋食落有滿滿骨膠原，肉夠嫩滑同夠淋外，仲覺得好好味。凍泰式奶茶加珍珠，泰式奶茶茶底夠香夠滑唔會太甜，加入左珍珠係入面夠晒彈。…Read More