DiamondKinki's Profile

上個禮拜同朋友去灣仔覓食，喺廈門街發現Chotto Maki 呢間小店，佢地既招牌以紅色為主，仲有一個好可愛嘅日本娃娃頭。入到店內就見到一個零食架，睇落係專門賣乾果、燕麥類嘅有營產品。另一邊就放有幾張餐枱，堂食嘅人比想像中多，不過更多嘅人都係叫外賣拎走🥡。餐枱前方有一個小小既位置放有豉油碟、筷子、芥末等，而旁邊就係餐碟回收區域，實行自助形式。👍🏼自助區域對上有一個顯示屏幕，正喺到播放新推出嘅菜式，例如炸雞同埋龍蝦卷。如果食到好口渴，仲可以點日本進口嘅飲品，例如白提子汁同埋蘋果汁。我同朋友分別點左一份Lobster rolls、一份Black Magma rolls 同埋一客三件嘅三文魚壽司🍣Lobster Roll $98朋友點左非常熱門既龍蝦卷，賣相好吸引！面頭鋪左炙燒三文魚同埋充滿營養嘅牛油果🥑，再沾左少少芥末醬汁。壽司卷中間夾住大大件嘅龍蝦肉，同埋幼身青豆條。牛油果口感細滑，而燒過嘅三文魚油脂被迫出🍣，充滿魚油香。最正係大大舊既龍蝦肉，爽口鮮甜，值得一試 😋貼心嘅店員仲為食客提供左幾粒韓式酸蘿蔔解膩 👍🏼Black Magma Roll $72我點嘅壽司卷係Black magma rolls，佢所指既black magma 即係黑芝麻醬，另外再以鮮帶子碎同埋蟹籽沙律醬作點綴。點呢款飯卷既主要原因係我同朋友都好中意食吞拿魚蓉，而呢道飯卷都冇令我地失望，分量十足，每一啖都食吞拿魚蓉嘅鮮味同埋卜卜脆既蟹籽。😍三文魚壽司 🍣 $29點左每人八舊飯卷之後，我地都係覺得意猶未盡，於是再追加左一客三件既厚切三文魚壽司。每舊壽司上面都放左一片長長既三文魚，三文魚鮮甜肥美，我地食完都覺得好滿足 ☺️總括而言，三個字「平、靚、正」😋👍🏼 價錢唔算好貴，食物既味道同分量都好好，而且即叫即整，保證新鮮。下次要再黎試下其他款式嘅飯卷，希望都係咁高質咁好味。…Read More

我見一排冇同細佬出去食飯，就問佢有咩想食。佢話又想食雞翼，又想食放題，於是我諗咗諗，就揀咗旺角好出名嘅雞翼放題Wingman。我哋去到餐廳個陣，已經係下晝兩點，不過裏面仍然坐滿咗一半人。我同細佬揀咗窗邊一張二人枱，因為可以一邊睇街外風景，一邊靜靜欣賞店裏面嘅裝飾。抬頭一睇，天花板掛住印有「光輝歲月」幾隻字嘅霓虹燈，令人彷彿置身於70年代嘅香港。牆上面仲掛咗好多張黑膠唱片，真係充滿懷舊氣息。打開餐牌，我哋發現原來有唔少雞翼放題嘅組合可供選擇。我同細佬諗就諗，就決定揀任食10款雞翼，連同無限飲品提供嘅個嗰餐（HK$198 + 10%）等咗唔夠10分鐘，第一盤熱辣辣嘅雞翼就上枱啦。侍應為咗幫我哋更加容易辨識各款雞翼，特登好細心咁依住餐牌次序，先上頭五款雞翼，並且喺上菜嗰陣細心講解。我個人最鍾意嘅口味係「Cajun 紐奧良香粉」。一問之下，我先知道原來呢款雞翼都係唔少客人嘅心頭好。混合咗匈牙利紅椒粉、黑胡椒、辣椒粉等各種調味料而成嘅紐奧良香粉，唔單止香味濃郁，連帶雞翼嘅味道都變得好有層次。另一款超級特別嘅雞翼叫做「死神醬」。聽個名已經覺得好霸氣，點知食落更加明白點解佢有呢個名堂。呢種雞翼用咗一款堪稱史上最辣嘅辣醬烹調而成。我自問都好食得辣㗎喇，但都被佢搞到狂流眼水。我強烈建議大家要將呢款雞翼放喺最後先食，因為食完呢款死神辣醬之後，好難再食到其他雞翼嘅口味。其他幾款即叫即炸嘅雞翼都做得好出色，水牛城醬、巴馬臣芝士蒜蓉醬都令我encore咗好幾轉。我本來仲想試其他幾款甜品同埋小食，但都因為太飽要被逼放棄。最後，我飲咗兩杯微甜嘅凍檸茶，就為呢次放題作結。呢個世界好多嘢都好奇怪，就好似我初頭嚟呢間餐廳個陣並無抱好大期望，點知好戲總在後頭。下次我哋一定要再嚟呢度品嚐其他美食，特別係餐牌右下角展示嘅「意大利芝士甜品杯」。…Read More

唔經唔覺，疫情已經持續差唔多兩年，我哋一路都好掛住去日本旅行嘅日子，奈何依家仍然未能夠通關。為咗一解思鄉之愁，我就同朋友特登請半日假，去咗馳名嘅《天吉屋》食日本嘢。不愧係日本過江龍，間店一早就有唔少捧場客。我哋去到門口個陣，就已經見到好幾對情侶喺度排隊等候。好彩我哋等咗唔夠十分鐘就入得去姐！侍應帶我哋去到木製牌匾附近嗰張枱坐低，成個擺設好有日本風格，令我哋有一種置身新宿大街嘅感覺。呢間餐廳最出名係即叫即炸嘅天婦羅丼，我哋當然都要朝呢個方向點餐啦！因為疫情關係，部份菜式限量供應。本身我同朋友已經打算食唔到椰菜沙律之類，點知佢哋今日都有提供，好幸福呀！我哋一邊飲住牛蒡茶，一邊食高纖有益嘅牛蒡漬。呢度無限添加嘅牛蒡漬帶點酸鹹，口感爽脆，好啱做開胃菜。食完牛蒡漬之後，我同朋友依然十五十六，唔知order咩天婦羅餐好。喺呢個時候，侍應又拎咗兩碟椰菜絲同柚子醋上枱，佢哋話椰菜絲都係無限添加㗎！我朋友本身好怕食酸野，但佢覺得加咗柚子醋嘅椰菜絲，味道酸得嚟啱啱好。開餐之前，當然唔少得飲番碗熱焫焫嘅麵豉湯喇！值得一讚嘅係呢個湯冇咩味精，飲完之後唔會好口乾。天幕御膳 $148作為天吉屋特別推薦嘅丼飯，當然有佢嘅獨特之處。天幕御膳包含咗黑虎蝦、軟殼蟹、海紅鯛配紫蘇葉；仲有一系列雜錦炸物、四季豆、茄子、南瓜……真係要咩有咩。享用呢一個御膳有一個特色，就係有三種唔同食法任君選擇，一次過帶俾你三種唔同體驗。我哋按照指示牌，逐一享用呢款御膳。就我個人而言，我最鍾意第三種食法——天茶泡飯，可能因為我本身好喜歡佢哋主廚特別秘製嘅高湯「鰹魚湯」，口感清甜鮮美得嚟又唔油膩，堪稱一絕！值得一提嘅係，呢度嘅白飯可以任添㗎，我朋友食咗足足兩大碗飯啊！軟殼蟹丼 $158我哋另一個餐就叫咗香港限定嘅軟殼蟹丼。材料當然唔少得軟殼蟹，仲有皇帝菜櫻花蝦、溫泉蛋、茄子、南瓜等等。炸到金黃色嘅軟殼蟹一分為四，啖啖蟹肉肥美異常，蟹膏味道濃郁，令人愛不釋「口」。我朋友就好鍾意皇帝菜櫻花蝦，因為櫻花蝦殼鬆軟得嚟口感又香，畀人有一種想大口豪邁嚼蝦嘅慾望；配搭埋皇帝菜，簡直係健康之選。加上拌飯一流嘅溫泉蛋，我哋完全食得出呢個丼飯嘅靈魂。食咗咁多嘢，當然唔少得飲多兩杯牛蒡茶作結喇！呢次體驗真係帶畀我哋遊歷日本一趟嘅美好感覺。See you next time!…Read More

前排疫情嚴重，我同朋友都有一段日子無出街食飯。不過因為聽到Season Plus喺上環開新店，所以我哋決定要出去支持下。記得前兩年喺尖沙咀分店食生蠔嗰陣，真係帶畀我哋無限驚喜㗎！呢晚大約七點半，我同朋友準時收工嚟到上環呢間新店！因為聖誕節就快到，舖外掛滿靚靚嘅楓葉藤蔓，加上若隱若現嘅橙色燈光，畀人有一種置身加拿大過聖誕嘅浪漫氣氛。朋友忍唔住喺店外瘋狂打卡，之後先捨得行入店裡面。店入面除咗有一個迷你吧台之外，仲有好多張充滿異國風情嘅餐枱。侍應一見到我哋兩個，就即刻笑意盈盈咁歡迎我哋。一坐低，我哋就忍唔住打開餐牌，睇吓有咩好嘢食。侍應誠意推介我哋試下羊扒、生蠔等皇牌菜式。坐咗唔夠10分鐘，第一道菜就送上我哋面前喇！煙三文魚沙律 $58識我嘅朋友都知道，我係無三文魚不歡！呢度幾片捲成百合花嘅煙三文魚帶有淡淡煙香，口感非常肥美豐滿。而沙律菜、珍珠茄之類都無比新鮮，絕對係值100分嘅前菜呀！骨付腸 $68第二道菜名叫骨付腸。其實我哋初頭因為呢碟菜個名好得意，所以忍唔住叫番碟，想睇吓佢嘅廬山真面目。原來唔少人都唔知道，骨付腸其實係將雞骨插係日式腸度，形成一隻隻迷你雞髀，造型非常精緻。當然佢個味道都冇令我哋失望，幾條骨付腸都煎得火喉適中，脆口彈牙。美國安格斯肉眼扒（五成熟） $248話明食西餐，點可以冇牛扒呀！我哋呢塊安格斯肉眼扒脂肪分布平均，肉質鮮嫩多汁。侍應果然冇介紹錯，佢哋話煎到五成熟嘅肉眼扒特別柔軟，食落口更加能夠保住濃郁嘅鮮牛味！正呀！威爾斯羊西冷 （七成熟）$198食完咁正嘅牛扒，就輪到羊扒登場啦！本身我哋諗住份羊扒都要五成熟，但侍應就話羊扒係要七成熟先至啱啱好，所以我哋就決定聽從專家建議。聞說威爾斯羊一向有「皇室羊肉」嘅美譽，香港極少高級餐廳先會用呢款羊招待客人。雖然我個人唔係咩羊癡，但都覺得呢款羊肉肉質纖維細嫩，香而不羶，齒頰留香。食緊主菜個陣，突然間有好多人跑出店外。原來係兩隻超級可愛嘅狗仔喺店前兩張凳仔嗰度chill緊，佢哋嘅主人見狗仔咁鍾意呢度，都忍唔住坐低飲番杯野，好好享受人生！聽店主講，原來成日都有小動物喺店外徘徊，所以鍾意毛孩嘅朋友仔，都可以多啲嚟呢度幫襯。話咁快，終於嚟到我哋期待已久嘅生蠔大餐喇！因為我同朋友咩都想試，所以就豪叫精選生蠔 （6隻）、美國中碼生蠔（2隻）、南非生蠔No. 1（2隻），同埋法國蠔后Gillardeau No. 0（2隻）。呢幾款肥美結實嘅生蠔味道好有層次，先係淡淡嘅海水味，然後就會慢慢食到一股蠔肉鮮味，最後係清甜嘅水果味，真係令人越食越想食！食咗咁多嘢，點都要叫番杯嘢飲！呢排我同朋友都想養生，所以分別叫咗杯橙汁同蘋果汁。餐廳負責人話，遲啲會有一系列嘅酒品供應，到時我同朋友一定要再嚟試下。…Read More

我有朋友喺銅鑼灣食過一間意大利餐廳之後，極力向我推薦，話可以畀我一嚐何謂「意國風情」。既然佢講到呢間餐廳咁神聖，我就決定趁呢個星期二晚得閒，約埋一個鍾意食意大利菜嘅朋友一齊去朝聖。一入到餐廳，我已經開始幻想自己躋身羅馬，準備解讀招牌上嘅各種「文明圖案」。哈哈......餐廳奉行簡約風格，低調嘅顏色帶畀人一種「宜家宜室」嘅親切感。場內有唔少客都係外國人嚟㗎！望咗一陣，我哋揀咗一個接近吧枱嘅位置坐低。眺望遠處，我哋見到一班師傅係開放式廚房裏面忙過不停，細心咁為每個客人準備各種菜式。事不宜遲，我同朋友立即打開Menu，開始點菜。Arancini $68第一道上檯嘅前菜係Arancini，顧名思義就係意大利炸飯球。佢嘅賣相非常可愛，粒粒圓渾，外皮炸到金黃色，脆卜卜。食落口嗰陣，仲有種煲仔飯焦嘅口感添！而內裡就混咗非常香滑嘅芝士同意大利飯，真係食得好過癮呀！Portobello Fritto $68好快第二道菜就呈現我哋眼前。Portobello Fritto 指嘅其實係意式炸蘑菇。一開始，我以為「食物籃」裏面裝住嘅係一塊塊肉片，點知食左一啖之後，我先知道呢啲炸得咁香口嘅原來係蘑菇啊！醮上特製嘅醬汁之後，蘑菇嘅口感更具層次，簡直係愈食愈好食，愈食愈想食呀！Tempranillo $140 (50% off) / 杯上主菜之前，侍應特登提醒我哋，星期二至六6:00pm - 8:15pm 係Happy Hour，所有House Spirits、餐酒，同埋啤酒等等都有五折優惠㗎！為咗體會上流社會嘅生活，我哋兩個都豪叫咗一杯以「早熟小葡萄」釀製而成嘅紅酒Tempranillo。呢種葡萄酒帶有陣陣果香，酸度又唔係太高，口感更加稱得上係順滑柔和，難怪佢一直享有「西班牙貴族葡萄紅酒」嘅美譽喇！Fettuccine alla Bistecca $188事不宜遲，主菜終於登場喇！第一道係野菌闊條麵配T骨牛扒。我平日食意大利闊條麵，好怕佢煮得太耐，會淋啤啤，好難入口。不過，今次完全無呢個問題，闊條麪唔單止香滑彈牙，仲要吸收左牛扒肉嘅精華，非常惹味。而肉質鮮嫩嘅牛扒肉，亦無得輸，佢毫不保留咁展現自己嘅煙韌，確係值得一試。Truffle Porcini Mezzelune $138另一道主食，係黑松露牛肝菌配意大利雲吞。呢碟野上台之前，我哋已經係遠處聞到濃濃嘅黑松露味。食落口個陣，簡直叫我哋興奮到不得了。厚薄適中嘅意大利雲吞，緊緊擁抱住新鮮爽口嘅蘑菇肉粒，再加埋濃郁滋味嘅番茄肉醬，真係「正」到爆燈！Tiramisu $68食到最後，我哋決定點番一道甜絲絲，令人樂滋滋嘅意大利甜品 —— Tiramisu (英譯：Pick Me Up)。呢度嘅Tiramisu 帶有非常濃郁嘅Espresso 咖啡香，但食落口就一啲苦味都無，裡面嘅mousse 甜而不膩，極易入口。食到個肚脹卜卜，我哋終於笑住離開啦！…Read More

呢排社會氣氛緊張，我都好耐冇同朋友出街食飯啦！咁啱有個好朋友生日，我哋就決定出嚟聚一聚，好好放鬆心情。我同佢一向都好鍾意食海鮮同埋魚生、壽司之類，所以就決定搵一間可以同時滿足我哋兩個願望嘅好餐廳。結果，我哋好快就鎖定左一間日式餐廳呀！啱啱到餐廳嗰陣，我哋發現正門掛左唔少相片吊飾。仔細一睇，原來係好多香港明星同老闆、員工嘅合照呀！哈哈，我哋唔覺意揀咗一間咁受歡迎嘅日本餐廳。我哋一坐低，即刻有一個好靚仔嘅侍應走黎我哋身邊，為我哋推介一個個深受大眾歡迎嘅拼盤。佢又特別提到，「浜燒」喺日本嘅意思，正正就係喺海邊即捕即燒，保留海鮮原始風味。而呢度嘅海鮮全部都係喺日本新鮮運黎，所以完全符合浜燒嘅意義架！我同朋友考慮咗一陣，就一致決定order「二人浜燒盛合」，細嘗何謂最新鮮嘅海鮮。食正餐之前，侍應拎咗碟開胃菜「芝麻鹽醬椰菜」畀我哋。爽脆可口嘅椰菜，配上塗有芝麻醬嘅蒜片，真係非常惹味；朋友話佢仲食到淡淡嘅辣椒粉味添！登、登、登、櫈......上正餐喇！先上台嘅，係一盤擺放咗6件精美壽司同海膽嘅拼盤。既然呢晚係朋友生日，我就讓左心愛嘅三文魚同拖羅壽司俾佢。件件壽司都好肥美嫩滑，非常juicy.....真係食多兩盤都無問題呀⋯⋯另外，朋友又特別鍾意食海膽。我見佢不停用匙羹將大片大片海膽擺喺紫菜上面，然後瘋狂鯨吞，我就知道佢係幾咁鍾意呢份拼盤喇！好啦，重頭戲黎啦——「二人浜燒盛合」嘅海鮮拼盤上場啦！海蝦、北寄貝、貴妃蚌......所有海鮮都係以一對對嘅方式呈現，咁我同朋友就唔使互相禮讓啦！呀，差啲唔記得講，呢間餐廳有個特別之處——每位侍應都會按照指令，專門為屬於佢哋嘅一枱客人親自服務，等客人有一種賓至如歸嘅感覺。侍應首先用火槍直接燒魷魚筒。你哋睇下，成隻魷魚有我半隻手臂咁粗架！當魷魚筒燒到金黃色之後，侍應就親手將佢剪成一個個圈圈⭕️，然後繼續燒、燒、燒.......魷魚口感煙韌，爽口十足，配埋酸味味嘅醬料，簡直一流。正當我地品嚐緊魷魚嘅時候，侍應哥哥就開始燒兩隻色澤明艷嘅北寄貝啦！過程中，佢鼓勵我哋呢班年輕人要對未來充滿信心......佢講左好多正面嘅嘢，令我哋非常之感動。侍應燒左北寄貝一陣，就將佢哋攞入廚房進行清理，包括：去掉裙邊同內臟；然後先再繼續用火槍燒到佢哋100%熟透。Okay，食得！食完北寄貝之後，就到肉香肥美嘅帆立貝登場啦！燒咗大約4至5分鐘，兩隻帆立貝就以唔同味覺效果呈現人前。左邊嗰隻係用日本清酒烹調過嘅帆立貝，裡頭嘅帶子味道清香鮮甜，質感夾脆。難怪侍應會叫我哋先試呢隻帶子。右邊嗰隻帆立貝就用左牛油同香草烹調而成。兩種佐料都完美發揮作用，令人食過翻層味。下道菜，就係火焰炙燒海老！兩隻海蝦事前已經經過「開背」處理，所以絕對唔擔心會食到沙之類。經過猛火「怒燒」，兩隻海蝦燒到金黃色，外殻脆卜卜。一搣，蝦殻就好容易剝走架啦！哇......蝦隻肉身厚厚，蝦頭裡面更加收藏咗非常鮮味嘅蝦膏添，食到人舔舔脷......朋友對呢一餐生日海鮮宴非常滿意，仲話下次到我生日個陣，會再請我食返多次呢個「二人浜燒盛合」呢！…Read More

呢幾日天氣咁熱，朋友竟然話想趁機挑戰食鐵板燒。咁冇壞嘅，我哋就一於試吓啦。聽朋友講，旺角一間叫做「上野」嘅鐵板燒非常之正；於是，我就約咗今晚去食好野啦！夜晚七點，店內已經坐滿近八成顧客。原本我哋打算坐係吧枱欣賞師傅嘅精湛廚藝；但朋友又話想搵個地方靜靜咁品嚐菜式，於是我哋就揀咗喺店內角落嘅一張枱坐低。一打開餐牌，我哋就鎖定要食「鐵板帶子皇套餐（二人前）」。兩個人平平地五百幾蚊就可以食到咁多道菜，真係好抵呀。第一道上枱嘅係活蜆雜菇麪豉湯。成個麵豉湯鮮甜美味，隻隻蜆肉遊走係我哋嘅舌頭之間，簡直係人間美味。第二道正式上台嘅菜係美國頂級牛柳。成份牛柳粒大約七成熟，一啖一口，入口即溶。當你食到鮮嫩多汁嘅牛柳粒時，你就會明白咩叫做「一試難忘」。之後上枱嘅係三文魚炒烏冬。呢排我想食少啲生冷野，但又成日掛住三文魚嘅滋味⋯⋯嘻嘻，煎三文魚就即刻滿足到我嘅慾望。三文魚塊塊都煎到香噴噴，配埋芝麻烏冬簡直一流。跟手嘅喺日本原隻魷魚筒。踏入夏季，就係呢道菜嘅當造時期。聞說講究美食嘅日本人，一直視魷魚同烏賊係刺身之王，原因當然少不了質感軟韌、味道甘甜，仲帶有淡淡海水味呢幾大優點。之後嘅係北海道帶子皇。成份帶子新鮮無比，如果配埋沙律就一定更加Perfect姐。食咗咁多種肉類，點都要食返啲蔬菜填補下。好彩呢個套餐帶有一份鐵板配菜，幫到我哋好好消化呀！最後當然唔少得好好味嘅牛奶布甸啦。朋友都大贊呢個甜品係佢食過咁多個甜品中最出色嘅。夏日食鐵板，你敢唔敢一試？…Read More

難得我今日唔駛OT，就決定係大角咀附近搵食。行近大全街，我畀一間新開張嘅日本店吸引住...「千之味」—— 聽個名已經feel到裡面會有幾和味無窮啦！甫入門，侍應就笑容可掬咁同我打招呼，仲同我講呢日係新店開張。嘩，好surprise呀，我從來都無試過係新舖開張個陣幫襯呀！事不宜遲，我一坐低就點菜啦！呢間日本店有齊魚生、壽司，仲有日式牛扒、鰻魚之類甲等日式料理，岩哂我呢個哈日迷呀！辣味三文魚卷（8件）$78三文魚刺身或者壽司我就食得多，不過三文魚卷就真係第一次食。食一啖，我feel到少許辛辣係我舌邊游走，然後香滑芝士醬同三文魚肉隨即懷抱我嘅舌頭，令我欲罷不能⋯⋯一口氣食8件好野，是常識吧！蔥花三文魚吞拿魚蓉卷 $58跟住上檯嘅繼續係三文魚卷物，不過今次有凜烈濃厚嘅吞拿魚做配搭，口感果然一流。值得一讚，係佢嘅蔥花落得非常足料，未食落口已經傳來撲鼻清香。汁煮牛肉手打烏冬（配溫泉蛋）$88主食黎啦！因為我好耐無食過麪食，所以決定今次食番個暖笠笠嘅牛肉烏冬。經過汁燒嘅牛肉嚼勁十足，配埋順滑濃郁嘅溫泉蛋，我尤如置身於日本東京嘅麵棚當中。御品·半熟牛扒（一品） $88食完頭先個牛肉烏冬之後，我突然幻化成牛魔王，好想大啖大啖食牛肉呀！於是，我就order 左呢碟屬於一品嘅牛扒。講明「一品」，呢塊牛扒果然高質異常，除左合乎基本肉質鮮嫩嘅要求之外，仲將緊緊鎖住嘅肉汁表露無遺，令我愈食愈想食。左口魚壽司 $20食到差唔多九成飽啦，我總覺得要再食兩件壽司或者刺身先至夠喉。雖然我知道食壽司應該要由淡味，即係左口魚或者油甘魚開始，不過唔知點解當我打開餐牌之後，我竟然好似著左魔咁，超級想食左口魚。於是，我就點左啦......蜜桃紙包飲品 $10呢度嘅飲品主要係汽水，同埋一啲紙包。大家口渴就可以盡情order!…Read More

呢幾日，屋企人突然講起好掛住之前喺韓國食過嘅燒烤，於是，我就扚起心肝，搵下香港有無咩高級嘅韓燒喇！我見唔少網民都對一間叫「平昌」嘅韓式料理讚不絕口，所以就決定搵晚帶屋企人嚟呢度朝聖。Blue Monday......大約七點半，食肆已經坐滿近八成食客。好彩我哋等咗五分鐘左右，就有得入去。餐廳播緊時下最熱門嘅K POP music未點餐前，侍應已經喺我哋張檯度放咗好幾碟「餐前菜」，有醃製過嘅荳芽同泡菜，岩哂我哋開胃呀！好啦，點菜啦！！因為係星期一晚市嘅關係，我哋每人只需畀$188（未加一），就可以享用「大君御膳」。講到食韓燒，我哋當堂變身成為食肉獸。肉、肉、肉，全部都係肉.......一連三碟都係肉。我哋可以自由挑選配搭唔同醬料嘅豬肉、牛肉或者雞肉部位，例如：烤梅頭肉、烤特級豬頸肉、照燒豚五花肉、烤LA牛仔骨、烤牛肉（光陽調味）等等。好開心呢度嘅肉類唔單止新鮮，仲非常嫩滑，燒完之後一啲都唔粗糙，極易入口。我個人最鍾意呢度嘅烤雞肉串。每串雞肉都澆上秘製嘅鹹甜醬汁；經過烤製，我哋食到何謂「惹味一流」。除咗燒肉之外，我哋都有試食呢度嘅海鮮架。因為烤爐火喉十足，無論我哋喺燒魷魚、生蠔、帆立貝，抑或青魚，都好快有得食。值得一讚嘅，係全部海鮮都非常鮮味，我哋食到滿滿嘅一份誠意。除咗自由食用燒肉放題之外，我哋仲可以隨意拎野飲。呢度唔少飲品都喺韓國直送，選擇良多。平昌唔少侍應都係韓國留學生，佢哋戴住精明嘅金絲眼鏡，好有禮貌咁服務我哋，令我哋有種置身韓國嘅感覺。總而言之，今次成個尋韓之旅係成功嘅！！…Read More

有朋自遠方來，不亦樂乎～外國朋友遠道嚟港，開口第一句竟然係：「我好想食台灣菜」。咁好喇，我哋即管努力搵下......機緣巧合之下，我哋就搵到呢間台式料理 — 圓山台灣料理。星期二丨晚上八點丨 一樓我地入到餐廳先發現，呢間店係以茶樓形式經營。當中唔少客人都係外國人，例如：坐喺我哋前面嘅正正就係日本人。我哋張檯好近水箱，所以可以清晰見到一尾又一尾龍精虎猛嘅魚、蝦、蟹。因為鄰近母親節，餐館推出咗一系列「母親節特備套餐」。不過我哋無人已為人母，所以都係乖乖地放咗個餐牌。都係例牌晚市精選名菜比較岩我哋。正式開飯前，我哋決定先飲個靚湯。咁飲咩靚湯好呀？大家傾咗一陣，都一致覺得呢兩日天氣涼咗，需要好好滋補下。於是，我哋就order咗「秘製麻油雞湯（半隻）」。待應好用心幫我哋將雞湯分好。每碗湯嘅湯料、雞件都擺到分毫不差，認真抵讚。秘製麻油雞湯（半隻） $198未飲之前，我哋已經聞到一股濃郁惹味嘅麻油飄香。呷一口，經過大火精心烹煮嘅雞湯隨即滿足我哋嘅味蕾。雖然雞肉喺湯裡面浸咗一段時間，但佢嘅部分鮮嫩肉汁仍然緊緊鎖住，丁點都無令我哋失望呀！蚵仔煎 $98飲完碗雞湯之後，第一道菜—蚵仔煎就登場喇！朋友話佢一直都好掛住之前喺台灣「邂逅」嘅香脆蚵仔煎。雖然此蚵仔煎不同彼蚵仔蒸，但朋友食咗一啖之後，竟然滿足咁笑咗出聲。原來呢度用雞蛋代替傳統鴨蛋烹調嘅蚵仔煎，成功為佢帶嚟另一番新體驗。滷肉 $128閃閃發光嘅滷肉上檯喇！成碟豬肉肥瘦均勻，加上甜鹹可口嘅醬汁，真係令人搵番一股「古早台灣風味」呀！老實講，我平時唔太敢食肥豬肉，因為真心怕肥；但今次呢道菜竟然令我食到停唔口， 真係好邪惡呀！花雕蒸海中蝦 $2388隻大蝦一分為二，用花雕清酒開邊蒸，相傳既可以保留原隻海蝦嘅鮮味，又可以令酒香直闖肉身......估唔到要食到鮮甜好滋味嘅海鮮，竟然可以咁簡單。圓山招牌炒飯 $160食咗咁多道台灣菜，我哋點都應該食番個飯，或者麫嚟做個總結。當我哋喺餐牌見到呢個標榜為食店招牌嘅炒飯時，都異口同聲話要叫呢一道「皇牌」。結果當然無令我哋失望喇！好開心呢次順利幫朋友尋獲美好—搵番佢係台灣嘅點滴回憶呀！…Read More

幾姊弟咁耐無出過去食飯，點都應該黎番個小孩gathering。細妹提議食西餐，老弟嘅要求就只係「肉、肉、肉」。於是，我哋誤打誤撞，就搵咗一間叫「慢煮工業」嘅西餐廳。喺太子地鐵站D出口行三分鐘，就黎到呢間西餐廳啦！甫踏入餐廳，我哋就見到一塊帶有五、六十年代特色嘅霓虹燈牌 估唔到嚟到夜晚8點半，餐廳仍然車水人龍。好彩我哋醒目提早預約，所以唔駛浪費寶貴嘅時間喺排隊度。餐廳近出口位置仲有一套西洋鼓，好有七、八十年代嘅風味呀！唔知平時會唔會有人做busking呢？我哋喺一張四人檯坐底，就即刻睇睇餐牌有咩好食。經過一番討論，我哋決定要盡食呢度嘅肉品，細味意國風情。減肥？？聽日再算喇！既然四人同行，當然要叫番個「四人慢煮星級盛宴」。一個set dinner，我哋就食到12安士嘅慢煮肉眼牛排、兩隻咸蛋黃炸大雞肶、四隻炸豬仔肶、各式各類嘅炸雜菜等等。喺咁多種肉類當中，我最鍾意呢道咸蛋黃炸大雞肶。因為呢種雞肶比平時喺街邊賣嗰啲大好多，一隻巨肶已經有我兩隻手掌咁大。鹹蛋黃醬蘸滿成塊脆雞皮，簡直香氣十足；加上厚肉得黎又鮮嫩多汁，我哋都覺得食落口感相當過癮呀！而四隻甜甜嘅豬仔肶，又岩哂我哋一人一隻，真係perfect喇！食完肉、肉、肉之後，「西西里肉醬芝士焗意粉」就登場喇！呢款意大利傳統意粉，喺濃郁香滑嘅肉醬芝士擁抱下，美味倍增，簡直尤如神來之筆⋯⋯食咗咁多野，點都要飲返杯冰涼透心嘅飲品先至滿足。弟妹一致想試「熱情水果特飲」。呢度嘅飲料喺以一jar上檯，畀人自由按照需要嘅分量自行酙添。百香果味十足，酸酸甜甜，令我哋飲完又有番食慾喇！既然仲有胃口，我哋就再點一道「焗農夫包湯」。包身鬆軟可口，再加上微淡嘅南瓜濃湯，我覺得今餐真喺盡興無憾喇！…Read More

之前份工太忙，都無好好同屋企人食番餐好嘅......呢排我見時間鬆動啲，就決定揀個靜靜地嘅地方大快朵頤係網上睇完各款餐廳簡介之後，我同妹妹都一致決定揀一間叫《Layback Cafe & Bar》嘅樓上cafe。一步出lift門，我哋就見到帶點中式裝潢嘅揮春佈置，即刻令我哋有種回到家鄉嘅親切感覺。門外仲展示左唔少名人（如：許志安、英皇Mani）到訪此處嘅痕跡添！呢間餐廳分咗室內同戶外兩個間隔。因為妹妹想吹吹風，所以我哋就揀咗戶外嘅位置。慢慢走上小木梯，我哋就黎到擺滿一張張藤椅嘅「小花園」。輕輕坐低，陣陣春風隨即喚醒酣睡嘅我倆⋯⋯我哋身後仲有一張新穎獨特嘅八人檯櫈，當真帶點歐陸風情。我哋急不及待掀開餐牌，開心咁點咗幾份西餐。意大利辣肉腸長薄餅 $108登登登櫈⋯⋯第一道上枱嘅係「意大利辣肉腸長薄餅」。一片片肉腸香辣惹味，香噴噴嘅芝士拉絲口感煙韌，盡展意式風情。加埋甜甜菠蘿、香草嘅陪襯，成個薄餅真係無得輸。爆芝炸魚漢堡配薯條 $128食完pizza，大胃王細妹就話，「黎得cafe，點都應該食番份美式漢堡」。我當下呆左，不過係我食左一啖漢堡之後，即刻覺得佢嘅提議非常正確。香炸魚柳喺新鮮番茄、青菜嘅懷抱下，展現十足口感；唯一美中不足嘅，係有部分魚柳炸得唔夠香脆，不過整體黎講真心唔錯。好彩仲有外皮金黃酥脆、內部柔軟嘅炸薯條幫手加番唔少分。CHILL小食拼盤 $118食完兩份正餐，我哋又忍唔住叫番份小食拼盤。香甜紫薯餅、菠蘿釀雞翼、炸天婦羅蝦、炸一口芝士⋯⋯件件都用料十足，展現大廚嘅精心傑作。蜜桃果茶 $58食左咁多炸物，我哋就叫左壺蜜桃果茶（熱）幫助消化。呢壺果茶同我哋想像中一樣，勝在桃味香濃，茶味清淡，我哋都覺得佢非常容易入口。夜幕低垂，靜靜品茶都算係人生一大樂事吧！…Read More

It was a rainy and crowded evening at Tsim Sha Tsui when my friends and I arrived at the Bari-Uma restaurant. After a long day, it seemed like the perfect time and mood for a bowl of Japanese ramen. We had just walked for a long time around Hong Kong and desired to fill our stomachs with good food within a relaxing atmosphere.Being situated in the middle of Tsim Sha Tsui in one of the busiest areas in Hong Kong, the location itself was easy to get to. The wooden design of the exterior made it feel like we were entering a traditional Japanese ramen shop. Maybe it was the rain, but when I walked towards the main door, it felt even more like a shop in Japan.   Once we took our seats, we were given menus and ordering papers to mark down the food we wanted. The restaurant had a wide variety of ramen and other dishes. At first, it was quite hard for us to make our decisions as all the food looked delicious just from the photos. Ultimately, my friends and I decided to try different types of ramen to experience more tastes, and later realized that we had made the right choice. All the ramen were tasty but different and unique in their own ways. From citric to spicy, we were able to try a large spectrum of ramen delicacies.        Ajitama-UmaOne of the main ramen dishes that the restaurant serves is the “Ajitama-Uma.” Even before eating the ramen, the colour of the dish already demonstrated a deepness that made it more attractive. The ramen itself was unique and exquisite. Not only was the taste astounding, every bite of ramen and spoon of soup made the food ever more delicious. The broth was not as greasy as in many places you eat elsewhere. It was smooth and savoury, adding on to the tastiness of the ramen. The pork on the bowl also added on to a lot to the dish. Not only is the pork itself very soft and tender, the juice from it permeated into the soup and gave it a nice meaty touch to the meal. Karatama-Uma 🌶🍜The dish I personally ordered was the “Karatama-Uma.” At first I felt that it might just be a spicier version of the “Ajitama-Uma.” But the dish itself had its unique tastes and qualities. Whilst the broth was still thick and savoury, the spiciness got rid of whatever greasiness that remained in it. The soup’s hotness was not so spicy as to destroy one’s tongue, but was just enough to enjoy the meal and experience a stronger taste of ramen. Also, when eaten together with the soft and tender pork, the thick-spicy combination doubled. With this new taste, I grew more and more fond of it. I could not stop drinking the broth because of the pork’s meatiness and spicy after-taste.   Lemon Ramen with Chashu 🍋🍜The “Lemon Ramen with Chashu” was a Seasonal Special menu. Not only was the dish in a separate ordering paper, the ramen itself distinguished itself in taste and was unique from the others. Firstly, the soup had a more citric (lemon) taste which I had never tasted before. The sourness from the lemon helped the broth have a clearer taste by cancelling out over-thickness and whatever greasiness it had. It makes the soup much easier to swallow and allows one to enjoy a lighter tone of ramen broth. On the other hand, the Chashu pork on the soup stopped the ramen from getting too citric and sour. The meat juice from the Chashu infiltrated into the broth and helped find a balance between meatiness and savouriness. Overall, the dining experience at the Bari-Uma restaurant was exquisite and unique. All the ramen I tried had its own special flavours. They truly surprised me with the perfect balances they made with various tastes and ingredients. Not only was the food tasty, the entire atmosphere that the restaurant had with its interior and exterior design really made me feel like I was in Japan. Not only did eating at the restaurant give me and my friends a break from the crowdedness and heavy rain of Hong Kong, it filled our stomachs with tasty, savoury and hearty food to continue our day with energy and happiness. The ultimate concoction of mood, environment and deliciousness made the perfect dining experience for all of us. If given the chance, both my friends and I would come here again to have the unique but tasty ramen once more.…Read More

一年容易又生日！朋友踏入25歲，我哋當然要陪佢過一個夢幻生日啦！Dream Cafe美如其名，紅磚牆，巴黎鐵塔畫作......未入餐廳，我哋已經feel到一股古典氣質。唔講唔知，原來呢間餐廳曾經攞過唔少大獎架！ 睇黎我哋眼光真好，一下就揀咗間爆餐廳出黎！夜晚七點幾，呢度已經坐無虛席，睇黎喺香港想尋夢嘅人真喺唔少！玻璃橱窗擺咗唔少侍應親手繪製嘅menu，同埋一個大笨鐘，令人有種置身尋夢園嘅感覺。事不宜遲，點餐先！而家餐廳有個好吸睛嘅優惠:我哋只要畀$288，就可以隨意order 一個Set Dinner (A+B)，即指喺A項 同 B項各揀一款美食做配搭; 同場重會奉送兩杯$28嘅野飲添。差啲唔記得講，我哋重可以自由揀選前菜㗎！呢日前菜分別喺: 沙律 / 雜菜湯我呢排減肥，所以就叫咗個清清淡淡地嘅沙律。番茄，青菜都非常新鮮，食完好開胃♥朋友就揀咗個酸酸甜甜嘅雜菜湯。我哋都覺得，如果有埋麪包做「伴湯拍檔」，就perfect啦！A2: 牛肝菌忌廉汁燴雜菌雞肉意大利飯晚餐點都要叫番個飯食呀！我哋知道朋友好鍾意食意大利飯，所以一致決定按佢喜好點餐。呢款意大利飯加咗淡淡嘅黑松露，令原本香氣逼人嘅牛肝菌同雞肉粒更加惹味，未食已經叫人流哂口水。一食果然停唔到口，意大利飯粒粒都煮得結實彈牙，齒頰留香。B3: 香焗加拿大豬鞍配胡麻醬 B項有牛，羊，魚，豬畀我地揀。朋友話前3種食物都太膻膩，所以就揀咗豬肉。唔講唔知，原來豬胺喺指豬嘅背部。呢一part肉質對比其他部份(如: 豬排，豬蹄) 相對較嫩，而且無咩筋，好易入口。加上加拿大豬隻一向少食化學飼料，所以成塊肉排脂肪量低， 岩哂我呢啲追求健康嘅人啊！食咗兩道菜，我哋話咁快就口渴啦！睇下餐牌先......檸檬紅茶 (熱) $29呢款檸檬紅茶相當健胃。紅茶醇香甘甜，檸檬就青酸爽口，岩哂做餐後消化嘅飲品呀！食完呢餐，我哋都覺得好滿足。Hope For A DREAM Come True - 祝願壽星仔同我哋都能夠喺新一年，勇敢追夢啦！…Read More

有朋友喺英國返黎，佢話好想食泰國菜，咁我就同另外兩個朋友一齊努力喺openrice 爬文。搵呀搵，最後畀我地揾到呢間新開嘅新泰。哈哈，一試無妨！場內環境寬敞，完全無壓迫感，燈光昏暗，喺聚舊嘅好地方。最期待喺黎呢度食燒烤！事不宜遲，我地一開餐牌就去咗睇燒烤頁。朋友唔喜歡食海水味太濃嘅海鮮，所以我地就揀咗普通燒黃鱔。呢碟亦係我地order嘅所有嘢食當中，最好食嘅。難怪我地都覺得，等幾耐都值得。鱔肉香甜又夠鮮味，下次一定要再食！再黎係128蚊半隻海南雞。啖啖雞肉又嫩又滑，好食到不得。食咗兩道菜，我地點可以遺忘泰菜必點嘅生蝦呢？朋友覺得呢味蝦肉夠哂辣，辣到要即刻叫番杯野飲先！兩個椰青一上枱，我同朋友都忍唔住「嘩」一聲！佢嘅份量係我地平時外面飲嘅三倍呀！好飽......我地飲極都飲唔完，結果中途重要去多幾次廁所添!同以往一樣，我地4個眼闊肚窄嘅「壞孩子」，叫到成枱都係野食，多到根本食唔哂。值得一提嘅，係個冬陰功海鮮金邊粉，椰汁溶化咗原本湯底嘅辣味，所以岩哂唔太食得辣嘅朋友。同場加映燒骨同椒鹽軟殼蟹，4個人都只係800蚊埋單！大滿足，好過食放題!…Read More