Foodielamlam's Profile

好耐冇食過翠華，今日行經蘭桂坊分店，入去點了一份咖喱雞飯。咖喱雞味道跟以前一樣，擺盤精緻咗。但飯量極少（比我的拳頭還要少）。五口已經吃完。跟住向侍應反影，問可否加飯，他說可以不過要加$20。我當堂O嘴，但因為還有很多咖喱，沒有飯是吃不下，唯有硬着頭皮加。成餐飯加埋杯凍檸茶合共$145。雖然香港物價貴，但都冇可能食茶餐廳收高級間餐廳價錢。相同的東西在牛奶冰室買不到$70，不夠飯還可以加！這次應該是我最後一次吃翠華了，祝他好運及生意興隆！…Read More

在鰂魚涌K11開業不久的Torohachi, 主打新派爐端燒居酒屋。雖然店子小小，菜式設計得頗有心思。今天第一次來，就點了廚師發板。第一道是吞拿魚他他，面層鋪了可食用金箔，賣相滿分，適合各位喜愛打card 的人仕。西班牙紅蝦帆立貝多士也是這裡的招牌菜，多士用焦糖輕煎，在表面做的高湯蒟蒻，好食得來口感複雜，賣相亦一流。燒白鱔非常新鮮，採用本地活鱔，沒有泥味，非常鮮甜，肉質很厚。廚師把鱔燒得皮脆內軟。全晚最喜歡這個。免治雞軟骨串及燒和牛肋骨肉亦是上乘之作！我想特別講講最後個甜品，粟米雪糕加上日本腐皮，再配合味似爆谷的穀物。之前冇食過，真心好吃！一定再來！…Read More

朋友極力推介這間位於灣仔日街的隱世居酒屋。打電話訂位的時候跟那位小姐談了一會，他很有耐性地解釋餐廳的Menu，有omakase 或sake pairing。原來他們是一間專做清酒的餐廳，老闆是做香港清酒入口生意的，所以對清酒特別喜愛及有研究。那就當然要試一試sake pairing。到了日街，走了兩圈也看到這間毫不起眼的小店，果然是夠隱世。進了店內，只有兩張餐桌及吧枱，簡單木制的設計及昏暗的燈光，很有日本的感覺。第一道菜是蟹味噌芝士芋荃，芋荃我是第一次吃到，十分爽甜，蟹味噌芝士非常好味，服務生要求我們先品嘗一口芊荃，再呷一口清酒，再問問我們有什麼分別。明顯地經過清酒的配搭，令蟹味噌品更突出，很好的化學作用。第二道菜是鯒魚薄切，配上日本蔥花，今次服務生要我們先吃魚，再把另一款清酒含在口裡口，明顯地清酒把魚的鮮味帶出來了。之後再把魚及蔥花卷在一起吃。一道菜給予我三種感覺。之後的菜式都是這樣吃法。第三道是鮑魚順菜湯，服務生又拿來了另一款清酒，每款清酒杯都是很有特色，有些清酒香味濃，就會用高身近似白酒杯。下一道菜是鱧卷天婦羅，不得不說他們的天婦羅真的做得很好，薄薄的一層粉，配以用魚造成的卷物，真的是色香味具全。之後是太刀魚明太子燒跟茄士海老，魚燒得剛剛好，明太子令魚味昇華。我本來是不吃茄子的，但這個茄子好吃到令我整個吃掉了，再配合特選清酒，無得頂。最後是帆立貝蔥味噌燒飯團，這個燒飯團比我在日本吃過的還要做得好。這餐飯一共飲了七款清酒，服務生詳細解說每一款清酒啲特色，真的上了一堂清酒課。下次一定再來。…Read More

時常聽人說中環有間好抵食嘅omakase叫鮨野，今日終於被朋友邀請一試！這間餐廳跟一般omakase 嘅setup唔係好同，不是一排式的座位，而是圍着三邊的座，廚師在中間為你煮理食物。這個setting私隱度沒有那麼高，清楚看到對面客人用餐的情況。食物方面相當唔錯，我們點了$1380餐。前菜有鯛魚卷，舞蓉菇，炸白蝦。刺身包括手咁大嘅日本真蠔，下口池魚，紫蘇葉大拖羅，鮫鰈魚配赤海膽，左口魚邊配白海膽，煙燻赤鯥。小食有鬼爪螺，安康魚肝。熟食汁煮太刀魚。壽司有北寄貝，地目鯛，梳子魚，14日熟成拖羅，銀雪魚，北海道馬糞膽。全部食材都好新鮮，每道菜廚師都用了心機去配搭。咁嘅價錢，仲可以食到三種唔同嘅海膽。性價比超高。雖然餐廳有點比一般Omakase “熱鬧”，食物質素彌補這方面的缺點，一定會再試。…Read More

The Steak Room 坐落在尖沙咀極具歷史價值的1881內。班底是前洲際酒店Steak House。Steak House 是我最喜愛香港的扒房之一，當年因為洲際酒店裝修而被迫結業。能夠在這極具歷史價值的地方吃到以前最喜愛的牛扒， 當然十分興奮。餐廳規模比以前小了，沒有我最喜愛的Salad Bar。枱與枱之間亦比以前狹窄，餐廳本來安排了Dining Area 的二人枱，但跟鄰枱只有不足1.5米距離，對於fine dining 來說確實掉了不少分數。幸運地看到dining area 外有幾張枱冇人坐，立即問侍應生可否轉，坐在這個近門口的位置，空間感大很多，亦比較靜。餐牌上有set dinner，看到的都是似曾相識的signature dish。頭盤有我以前最愛吃的蟹餅，蟹肉結實，外層輕輕的炸，配上他他醬及無花果，很有水準。我朋友點了牛肉他他，生牛肉非常新鮮，個汁酸甜適中，配上我最喜愛的龍珠果，再用新鮮炸的蝦片跟著一起吃，可見廚師花了心思。湯可以選龍蝦湯或洋蔥湯，我選了龍蝦湯， 十分濃郁，亦散髮出幽香的白蘭地味，龍蝦肉亦很彈牙。到了主角牛扒，我選了rib eye，朋友選了tenderloin。這牛扒肉質可說是頂級，烤熟的時間亦掌握得非常好，可說是完美的medium rare。跟以前Steak House 一樣，你可以選擇自己喜愛的牛扒刀，不同的是刀款少了，印象中以前可以選擇不同形狀的刀，如今刀款是一樣，只是顏色及花紋不同。另外餐廳提供八款鹽，侍應很有耐心地逐一介紹。其中三款是吃牛扒，其他五款是吃海鮮的。這裡芥辣一共有八款，我比較喜歡辣椒味及辣根味芥辣。最後是甜品，去過 Steak House嘅人都知道，兩個人千祈唔好叫兩份甜品，因為份量極之大。個心太軟朱古力蛋糕有差不多半磅， Apple Crumble 亦有一個迷你pizza的size。甜品相當有水準，只可惜食太飽了，吃了兩口唯有打包宵夜。…Read More

來過好多次，今次試下倫師傅，$1380 omakase set. 呢個價錢香港來講算係抵食！有前菜，魚生六點，當日有立魚海膽卷，北海道生蠔（手咁大），銀雪魚刺身，響螺片，燒帶子，中拖羅。熱食有燒吞拿魚下巴或海膽蒸蛋。壽司有富山螢光魷魚，牡丹蝦青瓜卷，赤貝，大拖羅，馬糞膽。當晚不是太多人，看到倫師傅對每一件壽司都很忍真的去做，在見過的香港人壽司師傅，他的手藝算是高強。甜品有四點。全部野都好新鮮，食得出不是平貨！下次一定再來！…Read More

Petrus located at the top floor of Island Shangri La hotel with the greatest Victoria Harbour View and Palace style decoration. The restaurant has been awarded Michelin One Star since 2020. It was led by one of the most famous Chef in Hong Kong: Mr. Uwe Opocensky. He used to be the executive chef in Mandarin Oriental who made a deep impact with his menus at Mandarin Grill + Bar, and as the launch chef of The Krug Room – with his super-imaginative take on fine dining. We have tried the wine tasting menu at $2100 (4 courses with 5 glasses of wine) and 4 courses set dinner menu at $1488 tonight. The menu only listed out the ingredients for each dish without telling you exactly how they are going to cook it. I guess they want to surprise their guests and I will tell how successful it is later in this commentary.The Amuse Bouche of 3 kinds, a wine cork look Cheese Puff stuffed with rich Comte Cheese; Black ink Scallop placed on Marbles; Goat cheese and beet root tart. All looks beautiful and great in taste. The first course is Foie Gras. The Foie Gras is served as two kinds, Foie Gras Terrine stuffed with pistachio and pear. Perfectly match with the toast served aside. The Foie Gras mousse stuffed into an duck egg and placed on the top of a bird nest is also exquisite. The white wine served together is a German Riesling, the sweet of the wine neutralise the oily taste of Foie Gras which is a great match.For the 2nd course, my friend has chosen the signature - Spanish Red Prawn. I would say that’s the best and biggest Red Prawn I have ever tried in Hong Kong. The prawn is longer than my hand and it is so fresh and juicy. Cracking open the prawn head is the essence which you can eat it with the grilled toast. The white wine served with this dish is from Burgundy, rich material favour which perfectly matched with the prawn, especially the essence from the prawn head.I have chosen the king crab with Uwe’s signature Cauliflower cream served on the top and waffles at the side. Taste also amazing but not as scrumptious as the red prawn. For the main course, we both chose beef. The waiter firstly put down a burning candle with some ‘sand’ under, he said he will further explain. I joked with my friend that whether we can eat the candle. Later the waiter serve the beef with fried smashed Potato balls and vegetables wrap with slow cooked Beef cheek as side dish. He then went back to explain the candle. The candle actually made with bone marrow, the spark melted the marrow and it then mixed with the salt and garlic paste at the bottom. It served perfectly with the beef and the taste is truely amazing. The steak is cooked at medium rare, super tender and juicy. The smashed potato balls just melted in my mouth. The veg wrap has a strong beef taste as the beef cheek oil has penetrated the vegetable outside. This is really a scrumptious beef dish! Here come the dessert, I have chosen Cheese. The waiter put a box of Camberet Cheese in front of me. I was thinking I am not going to finish a box of Cheese myself. He then opened the box for me with melted baked cheese cake inside. It is so rich and soft. Perfectly matched with the mixed berries sorbet and berries sauce on the side. My friend has chosen chocolate orange soufflé with Belgium chocolate ice cream. The chocolate favour is so rich favour. They have served 2 dessert wine, there is a special one from Hungary which it is a must try. A great credit to the services, no matter the reception, the sommelier and the waiters who serve the meal. They all act very professional and explained the wine and meal in details. I really can’t ask for more.To be frank, this is one of my best dining experience in HK so far and the restaurant outperformed all 1 star Michelin restaurants in HK. The dining experience is similar to my dining experience in 2 stars or above in Paris. I am sure it’s just a matter of time for Uwe to get another star from Michelin.…Read More

If I remember correctly, Robuchon HK has been rewarded Michelin 3 stars since the publish of Michelin Guide in Hong Kong. This restaurant is my all time favourite. Perfect place for business or dating. Lunch set at $720 4 courses which is quite reasonable and every visit has surprises. Really amazed by the beef flap, not as oily as the waygu, crispy charcoal grilled surface with juicy tender meat inside. Very delicious! The dessert trolley is a signature! Really hard to choose which dessert to pick out of three choices. Millefeuille is a must. This is a restaurant that you must visit at least quarterly.…Read More

I haven’t visited this restaurant for quite a while. Tonight my boss has invited me for farewell dinner before he go back to China for quarantine which I won’t be able to see him until Jan.This restaurant is decorated with white marble. You seldom find such a spacious space for restaurant in HK and we have booked a VIP room without minimum charge. I have tried their new autumn set menu at $988. The amuse bouche is drunken abalone with angle hair, full of Shanghainese Fushion style. The first course - Caviar was totally amazing! The lowest layer is Dungeness crab meat, 2nd layer is Murasaki Uni which held together with Crustacean Jelly and the protagonist is Petrossian Daurenki Caviar. I would say this course is perfect in terms of presentation, taste and feeling of satisfaction. The next course Hokkaido Botan ebi Sui Kow is also great. It surprised me as it is a hot dish as we nominally would think Botan ebi is a sashimi type of dish. The Botan ebi is covered by a very thin layer of dumpling skin fermented with black bean beurre blanc. I have ordered the Pork sautéed foie gras for main course. Just a standard one I would say. Vairhona Bahibe 46% milk chocolate dessert was decorated like a piece of jewellery and the taste is well balanced. Not too sweet, not too heavy. Special credit for the bread tonight, especially the chilli bread and coffee bread. I always think only good restaurant will spend more effort on bread and I am always right. …Read More

鮨秀是眾多香港omakase 餐廳性價比比較高的一間。今次試了從鮨慎轉過來的Sam 師傅，點了$1380 的Omakase set。食過前菜，開始sashimi 的部分，很喜歡中拖羅海膽卷，仲有三件咁多，大滿足了。油甘魚安康魚肝卷十分特別，很有層次感。另外還有左口魚薄切，岩手縣生蠔，安康魚肝二食，日本螺片，三款拖羅都非常新鮮美味！到壽司部份，吃到的是鮨慎的手藝改良版。很喜歡那個海帶漬白蝦壽司及三層拖羅薄切壽司。海膽壽司配上雪花鹽，賣相跟口感都是一流，果然是神立師傅的門生。今餐吃得很飽，未埋單已經諗住下次book幾時！…Read More

香港想食鐵板燒，位於大坑嘅 imTeppanyaki 鐵板燒鑄絕對係最好嘅選擇。餐廳由莫師傅主理，連續多年獲得米之蓮一星殊榮，亦是香港唯一擁有一星米之蓮的鐵板燒餐廳。餐廳不大，有兩個師傅同時間最多可招呼十位客人，想要私人空間亦有房間，可以容納六至八人。今晚試了他們的Omakase ($1980)。頭盤是海膽帶子刺身，相比之前用原個海膽上加牡丹蝦及魚子，確實有少少失望。但刺身還是很新鮮。第一道菜是香煎鵝肝配新鮮淮山，鵝肝厚切，外皮剪得甘香，入口即溶，配以用新鮮淮山造成的煎餅，比用普通多士特別。第二道是該店的signature: 甘雕魚(Amadai)。甘雕魚沒有去鱗煎焗大約三分鐘，外皮有如薯片香脆，肉質極之嫩滑。再配以用海膽造成的醬汁，加上紫蘇葉花一起食用。雖然我已食了很多遍，但還是覺得很期待！下兩道菜是鮑魚及龍蝦，還未下鐵板已經見到他們在郁動，可知有幾新鮮！龍蝦烹調方法比較特別，用了龍蝦的蝦糕做醬汁，龍蝦是法國藍龍蝦，莫師傅只把龍蝦煎成五成熟，充分帶出龍蝦的鮮味！鮑魚相對不是太特別，但勝在新鮮。跟住是燒鰻魚海膽手卷，鰻魚燒得非常香口，配以冰凍的北海道馬糞海膽，再用烤脆了的紫菜包着一起吃，滿足感100分！平時吃鐵板燒最期待的A5和牛出場，餐廳採用的是鹿兒島A5和牛，我選擇了三成熟，無論是色澤及味道都是滿分！這個餐廳無論是用料或烹調方法，確實比我在東京吃過的還好，這個米之蓮星確實是實至名歸！…Read More

Ecriture, a 2 stars Michelin restaurant led by Executive Chef Maxime Gilbert who elevates French Cuisine to new level by fusioning with exceptional Japanese ingredients. It located at top floor of H Queen’s in Central with artist’s blank canvas interior. My friend and I have chosen the 5 courses lunch ($788) and we have basically selected all different dishes from the menu in order for us to try almost everything (except the caviar and white truffle which needs extra). The Appetiser is Iwashi, Japanese sardine sashimi mixed with bergamot with Kobocha and hyssop. I would say the sauce is so special that I couldn’t find words to describe. It’s a perfect match with the strong taste fish like sardine. Vegetal Tortellini decorated like a beautiful flower and taste good but not as spectacular as the sardine. 2nd appetiser is Hagatsuo which served with peat and tagette jelly. It comes with I would say the best Sourdough in town. The other one is Tuna with crepes cooked in papillary and Japanese Shine muscat and pione grapes. The Main course is grilled Kinki with leek fondue flavoured with fresh mint. The Kinki meat is so soft and perfectly charcoal grilled. The other main is french chicken with herbs under the skin. The course came with a small chicken rice with chicken liver. Finally it’s the dessert. The first dessert is Persimmon, shave in ribbon and serve it raw with sorbet, calamansi gel and candied walnut. 2nd dessert is pear opalys white chocolate ganache and nuts feuillantine. The petite four comes with Cognac Chocolate Tart, cream cheese Sponge cake and Japanese Strawberries. The chocolate cakes and sponge cake are in full dessert portion. I love the Cognac Chocolate so much as it gives a very strong Cognac and rich dark chocolate flavour. I must come back for their dinner menu after the pandemic lock down. …Read More

Ocean是我最喜愛的餐廳之一，是一間在跑馬地的隱世小店，主㕑阿然之前在一星米芝蓮Mandarin Grill 做，跟同是在文華東方工作的太太Ocean 於八年前開了這間福音餐廳，除了提供美食，亦用作傳道工作。我這幾年來差不多每兩個月都會去一次，佢哋每次都比到我驚喜。今日因為疫情關係，把原本的晚飯改了午飯。時間改變了，但沒有影響食物質素。頭盤是Duck Confit Ravioli。Ravioli 改用了蘿蔔皮，再加上無花果及火龍果，柚子醬汁，吃起來十分清新。這裏的湯每次都有驚喜，今天是杏仁忌廉蟹肉湯，杏仁磨得很滑，再加上茴香及梨，口感及味都可比美很多米芝連餐廳。主菜我選了牛柳配牛骨髓薯蓉，牛柳煎得四成熟，薯蓉中和了骨髓的油膩。我友人選了法國藍腳雞，雞肉十分嫩滑，配以黑松露醬汁，很美味。甜品除了signature的菠蘿五重奏，今次還有Hazelnut Semifreddo，榛子意式冰糕朱古力慕絲, 用朱古力曲奇餅做底，配以不同的果仁，berries及爆谷碎，還加了風乾了的茄子，十分有創意亦很好吃。整個Menu看得出主廚阿然用了很多心機去做。…Read More

I would describe Pano as one of the most romantic restaurants in west Kowloon with the 180 degree Victoria Harbour view and located at the West Kowloon Cultural District. The restaurant offers 2 tasting menu at $888 and $1188. We have chosen the $888 tasting menu today. The Amuse Bouche with 3 kinds are beautiful. I love the black ink rice cracker with sashimi, taste refreshing. The razar clam is spectacular. The chef slides the calm into thin piece and serves with warm garlic foam and caviar. The calm is so fresh and the garlic foam perfectly matched with shell fish. Coconut Fish maw, abalone and chicken bisque is an explosive fusion of Chinese, Thail and French element. The soup base is slowly cooked with chicken. I could taste a bit of lemongrass in the soup which increase the complexity of the taste. Fish maw and Abalone are so tender and perfectly matched with the soup base. I would say this soup is one of the best soup I have ever had in the fine dining restaurant. I have chosen Pigeon for my main course. The pigeon is grilled with allspices and maltose. Cooked as medium rare. Served with Shallot Purée. I strongly recommend you to order a glass of their house Pinot Noir. It’s perfectly matched with the pigeon.I love every single dish in this restaurant. I think it’s a matter of time for this restaurant to get Michelin Star.Btw, must try their cocktail and you will have surprises.…Read More