bunbasmati's Profile

平時身邊啲人都係食焗豬扒飯，我最近先聽朋友講大家樂出咗素豬扒飯，就特登過嚟試下啦。食落發現原來做得好好，同真嘅豬肉味道好接近，口感都有八九成相似，我覺得的確唔錯。素豬扒嘅外形同真嘅豬扒差唔多，都係橢圓形，表面有啲坑紋。咬落去嘅口感都好相似，有啲彈牙。味道方面，素豬扒有淡淡嘅豆味，但係唔會太搶，同埋有啲醬汁嘅香味，同真嘅豬扒味道好接近。為食得濟, 我挑走左面層既芝士先記得影相😂😂素豬扒飯嘅配菜有翠肉瓜同埋Tomato。味道香濃。配菜嘅味道都唔錯，同埋份量都幾足，可以食得飽。…Read More

素食餐廳愈來愈多，而且愈來愈好食。佢哋嘅菜式真係令我喜出望外！呢個芝士焗豬扒飯用咗新出嘅 Omnipork，口感同味道都非常似真嘅豬扒，而且仲多咗蛋白質，少咗脂肪。芝士醬濃郁香滑，配埋紅米飯，真係好正！我平時都鍾意飲奶茶，但係一直都擔心奶茶嘅脂肪含量太高。Green Common 嘅燕麥奶奶茶用咗燕麥奶代替牛奶，脂肪含量低咗好多，而且味道仲更加香濃。呢個新肌肉能量碗真係超大碗，有藜麥、Omnipork 午餐肉、牛油果、紅腰豆、花生醬、羽衣甘藍等等，營養豐富，味道又好夾。吉列脆魚手指係我最鍾意嘅小食之一。Green Common 嘅吉列脆魚手指外層炸得好脆，內裡嘅魚肉鮮嫩多汁，真係好好食！…Read More

約咗朋友去咗新蒲崗嘅林洪記食海鮮火鍋，一去到餐廳就被佢哋嘅海鮮種類吸引咗。餐廳嘅海鮮都好新鮮，個個都肥美多肉，真係唔使擔心會食到雪藏貨。我哋叫咗個極上蒸氣海鮮火鍋放題，有扇貝、青口、大頭蝦、花蟹、聖子等。我最鍾意嘅係佢哋嘅蒸氣鍋，蒸出來嘅海鮮特別鮮味。海鮮嘅精華都鎖喺個鍋入面，食落更加美味。扇貝一打開，鮮甜味撲鼻，肉質非常厚實。青口都彈牙鮮嫩，我可以食哂成碟都唔夠。大頭蝦肉質結實，蝦膏豐腴，我忍唔住連皮都食埋。花蟹肉質鮮甜，真係好抵食。聖子肉質嫩滑，又香同彈牙。真係好正！…Read More

 amuse bouche: the amuse bouche was a harmony of textures and flavors. A bite-sized portion of tuna tartare mixed with citrusy yuzu, complemented by the crunch of finely chopped cucumber, created an explosion of freshness in every bite. This tantalizing morsel left me eager for what was to come. French Bread Selection:A wooden platter adorned with an assortment of crusty baguettes and artisan rolls was accompanied by an array of condiments that included umami-rich miso butter and a wasabi-infused olive oil dip. The juxtaposition of French and Japanese flavors in this course was a testament to the chef's creativity. Petit Fours:An artfully arranged plate presented an ensemble of dainty confections. The green tea macaron, with its delicate shell and velvety matcha ganache, was a standout. The miniature sake-infused truffles added a sophisticated touch, while the mochi, filled with red bean paste, provided a traditional yet indulgent finish.…Read More

Lobster Bisque:The bisque boasted a velvety texture, a harmonious blend of sweet and briny flavors from the tender lobster, and a subtle hint of seafood essence. What truly elevated this dish was the Cognac cream, which added a layer of depth and richness, intertwining with the bisque to create a symphony of taste that danced on my palate. Scrambled Egg with Blue Lobster: The delicate, creamy eggs were expertly prepared, achieving that perfect balance between lightness and indulgence. Paired with tender morsels of Blue Lobster, the dish exuded a sense of decadence that was hard to resist. The lobster's sweetness provided a delightful contrast to the buttery eggs, making each bite an experience to savor. Fettuccine with Confit Duck Leg and Truffle: The aroma alone was enough to spark my anticipation, and the taste did not disappoint. The fettuccine was impeccably cooked, coated in a sauce that skillfully balanced the richness of the confit duck leg with the earthy essence of truffle. Each forkful was a celebration of flavors and textures, showcasing the mastery of the chef's craft.…Read More

Amuse Bouche: A delicate cucumber and mint gazpacho served in a miniature crystal glass was placed before me. The flavors were a symphony of freshness, with the crispness of the cucumber beautifully complemented by the subtle aroma of mint. This bite-sized starter was a delightful prelude to the gastronomic adventure that awaited.Petit Fours:These bite-sized sweet treats were nothing short of art pieces. From the rich, velvety chocolate truffles that melted on the tongue to the dainty fruit tartlets that burst with vibrant flavors, each petit four was a testament to the pastry chef's skill and creativity. The variety offered something for every palate, and I couldn't help but savor each morsel. Foie Gras:A seared Foie Gras accompanied by a delicate quince compote and freshly baked brioche was presented before me. The Foie Gras was rich and buttery, melting effortlessly on the palate. The tangy sweetness of the quince compote provided a harmonious contrast, while the brioche added a delightful textural element. This dish was a true indulgence, capturing the essence of luxurious French dining.Cheese Platter:An artfully arranged assortment of local and imported cheeses adorned the platter, accompanied by an array of accompaniments ranging from honeycomb to freshly baked baguette slices. Each cheese had its distinct character, from the creamy Brie to the robust Roquefort. The interplay of flavors, textures, and aromas made this platter a journey through the world of cheeses, celebrating the finest offerings from dairy artisans.…Read More

 Italian Tiramisu:The coffee-soaked ladyfingers melted seamlessly into the velvety mascarpone, creating a balance between bitterness and sweetness. The dusting of cocoa on top added a delightful bitterness that contrasted perfectly with the creamy indulgence below. The portion was generous enough to satisfy a sweet tooth without overwhelming the palate. Truly, a delightful rendition of a timeless dessert.Angus Ribeye Steak with Baked Potatoes:The moment the plate arrived, I was captivated by the mouthwatering aroma wafting from the perfectly seared ribeye. The first bite was a revelation – the steak was cooked to a precise medium-rare, boasting a charred crust that yielded to a tender and juicy interior. Each succulent slice was an explosion of savory goodness, with the natural flavors of the Angus beef shining through. Accompanied by a side of baked potatoes that were crisp on the outside and fluffy on the inside, this dish was an embodiment of comfort and satisfaction.Spaghetti with Pesto Olive Oil: The al dente spaghetti was coated in a vibrant green pesto sauce, composed of fragrant basil, pine nuts, Parmesan, and the richness of olive oil. Each twirl of pasta captured the essence of these ingredients, resulting in a harmonious fusion of earthy, nutty, and herbaceous flavors. It was a refreshing departure from heavier pasta dishes, leaving a light and lingering taste that spoke of culinary finesse…Read More

Italian Cheese Lava:The balance between the slightly tangy cheese and the earthy herbs was impeccable. It was a textural marvel, with the crunch of the outer layer perfectly complementing the creamy interior. The dish was paired with a drizzle of balsamic reduction, which added a touch of sweetness that danced harmoniously with the savory notes. Truly a masterpiece that satisfied my craving for both comfort and sophistication.Earl Grey Tea Cream Candied Orange Slice Soufflé:The infusion of Earl Grey tea into the cream base was ingenious, offering a subtle bitterness that beautifully offset the sweetness. The candied orange slice perched atop the soufflé was a stroke of brilliance, providing a chewy, tangy contrast to the airy texture below. Each spoonful was a journey through layers of flavor, from the soothing tea notes to the zesty orange finale. It was an elegant creation that left me with a sense of contentment and sophistication.Chicken Pesto Risotto:The creamy risotto was perfectly cooked, achieving that elusive balance between al dente and velvety smoothness. Tender pieces of chicken were generously scattered throughout, offering bursts of savory goodness. The pesto sauce was a verdant revelation, infusing the dish with a burst of freshness and the unmistakable aroma of basil. Each bite transported me to a cozy Italian trattoria, where simple ingredients harmonized to create an unforgettable experience.…Read More

 Crab Crab Crab Linguine with Crab Go and Crab Meat:The sauce was a harmonious blend of rich crab bisque, butter, and a hint of garlic. Every bite was a burst of flavor, with the sweetness of the crab shining through. The addition of Crab Go (whatever that is!) and crab meat on top might sound like overkill, but it was a delightful textural contrast that took the dish to the next level. The crab was tender and succulent, and I couldn't help but savor every bite. Sea Life Salad:The combination of crispy calamari, fried shrimp, and battered fish gave this salad a unique touch. The greens were fresh and served as a nice contrast to the crispy seafood. The tangy vinaigrette tied everything together, providing a refreshing zing that cut through the richness of the fried elements.Yakult Grapefruit Smoothie:It was a delightful blend of tart grapefruit and the subtle sweetness of Yakult, resulting in a perfectly balanced and refreshing drink. The smoothie was smooth in texture, and the grapefruit pulp added a pleasant citrusy burst with every sip.…Read More

Grilled Australian Angus Grass-fed Ribeye Steak:The presentation was impeccable - a succulent piece of ribeye cooked to perfection with tantalizing grill marks. With each tender cut, the steak released a burst of rich, smoky flavors that highlighted its grass-fed quality. The accompanying salad provided a refreshing contrast, featuring crisp greens and a tangy vinaigrette that complemented the robustness of the steak.Manhattan Fish and Chips:The batter was golden and crispy, revealing a flaky white fish inside that practically melted in my mouth. The chips, perfectly seasoned and crispy, were a delightful accompaniment. This dish was a comforting reminder of classic American flavors done exceptionally well.Baked Hiroshima Oysters with Cheese: The oysters, sourced from Hiroshima, were plump and brimming with oceanic freshness. Topped with a generous layer of melted cheese, the dish struck a harmonious balance between the richness of the cheese and the delicate flavor of the oysters. The amaranth contributed a mild, earthy note that rounded out the experience.Grilled Canadian Bone-in Pork Rack: The meat was succulent and juicy, with a tantalizing smoky aroma that hinted at its perfect grilling. The accompanying salad and potatoes were well-executed sides that added both color and taste to the plate. The pork's natural flavors shone through, making this dish a celebration of simple, high-quality ingredients.…Read More

 Herb Ravioli:The dish arrived at my table as a work of art, showcasing perfectly cooked ravioli pillows that were generously filled with a medley of fresh herbs and creamy ricotta. The ravioli's tender texture combined with the aromatic herb infusion made each bite burst with flavors that danced on my palate. The accompanying sauce, a delicate blend of sun-ripened tomatoes and fragrant basil, tied the dish together harmoniously. Roast Beef Topped Japanese Rice:The succulent slices of perfectly cooked roast beef were elegantly draped over a bed of fluffy Japanese rice, creating a marriage of textures that was both comforting and intriguing. The beef's melt-in-your-mouth tenderness combined with the umami-rich rice, resulting in a harmonious marriage of East-meets-West. The dish was elegantly garnished with a drizzle of savory teriyaki sauce, which added a delightful sweetness to each bite. This cross-cultural creation was nothing short of a culinary revelation.Asparagus Carbonara:An ode to the beloved Italian classic, this rendition featured al dente spaghetti enveloped in a luscious carbonara sauce, rich with eggs, cheese, and crispy pancetta. What truly set this dish apart was the incorporation of tender asparagus spears that added a delightful crunch and a refreshing earthiness. This modern twist on a timeless favorite exemplified the chef's creativity while staying true to the essence of authentic flavors.…Read More

Beef Wellington:The rich mushroom duxelles imparted an earthy depth that complemented the savory notes of the meat. Every bite was a harmonious marriage of textures and flavors, elevated by a velvety red wine reduction. Accompanied by a medley of seasonal vegetables, this dish was truly a masterpiece of culinary finesse.Crab Shrimp and Avocado Salad Taco:The combination of succulent crab and shrimp mingling with the buttery avocado was a match made in culinary heaven. The zesty lime dressing added a lively kick, while the taco shell provided a satisfying crunch. This dish was a celebration of summer flavors, expertly executed with a balance of textures and a medley of seafood delights.Smoked Salmon Eggs Benedict English Muffin:The hollandaise sauce was velvety and luxuriously decadent, adding a creamy element to the dish. Each bite, when combined with the fluffy English muffin base, was a melange of complementary flavors that danced on the palate.Chocolate Heart Cake with Vanilla Ice Cream:The dessert was a visual marvel, with a chocolate heart-shaped cake resting atop a canvas of artistic drizzles. The cake itself was a symphony of rich, velvety chocolate that melted on the tongue. Paired with the cool, comforting embrace of vanilla ice cream, it was a dessert lover’s dream come true.…Read More

Belgian Waffle:Topped with a medley of fresh strawberries, blueberries, and a generous dollop of whipped cream, each bite was an explosion of sweetness. The waffle itself carried a hint of vanilla, elevating the experience to a level of indulgence that's hard to match. Assorted Platter:The cheeses ranged from creamy Brie to sharp Cheddar, satisfying both mild and bold preferences. The cured meats were impeccably seasoned and thinly sliced, allowing their distinct flavors to shine. The olives added a burst of brininess, balancing the richness of the cheeses and meats.  New York Times Square Soufflé:           The outer layer had a slight crispness, providing a satisfying contrast. Accompanied by a scoop of velvety vanilla ice cream, the soufflé achieved a harmonious marriage of warm and cold. The interplay between the rich, airy soufflé and the creamy ice cream was nothing short of divine.…Read More

Warm Matcha Tart:              The warm, gooey matcha filling had just the right hint of sweetness, showcasing the quality of the ingredients and the expertise of the pastry chef. The accompanying dollop of freshly whipped cream was a delightful touch that elevated the experience even further.Japanese Egg Sando:             The texture was spot on – not too chunky, not too smooth. It was evident that attention was paid to every detail, from the freshness of the eggs to the precise seasoning. The lightly toasted bread added a satisfying crunch to every bite, making it a satisfying yet not overly heavy option.Sesame Mountain dessert:              I was met with a rich, nutty flavor that was perfectly complemented by the subtle sweetness of coconut milk. The play of textures – the creamy coconut milk against the slightly grainy sesame paste – was a sheer delight. It was a dessert that managed to be both decadent and light, a testament to the chef's skillful execution.Strawberry Sando:              The flavors were fresh, bright, and the slight tanginess of the strawberries was well-balanced by the sweetness of the cream and bread. It was a dessert that left me with a contented smile.…Read More

 Homemade Tiramisu:                      The delicate balance of mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa creates a symphony of flavors that dance on your taste buds. The texture is incredibly creamy, and the espresso infusion isn't overpowering, allowing the different components to shine. It's a slice of heaven that's hard to resist. Avocado Toast:                     The addition of a perfectly poached egg on top adds a wonderful richness, while the sprinkle of red pepper flakes gives it a subtle kick. This dish is not only a feast for the taste buds but also a feast for the eyes, thanks to its vibrant colors. Latte.:                      The coffee boasts a robust flavor with just the right hint of bitterness, making it a perfect companion to both sweet and savory dishes. The Latte alone is a testament to the barista's dedication to their craft. Fig Parmesan Toast:                       The crunch of the toast provides a satisfying texture, and the dish as a whole is a harmonious blend of contrasting elements that somehow work beautifully together.…Read More