MysticGlimmer's Profile

之前食過一次林洪記火鍋，印象唔錯，今次再嚟試吓，水準依然保持到。今次我勁想食龍蝦，所以叫咗麻辣雞煲打底。以前聽過呢間餐廳好多年前開始係主打雞煲用新鮮雞，果然名不虛傳。佢呢個麻辣調味做得啱啱好，唔會太辣，又帶到出新鮮雞嘅鮮味。如果唔係有海鮮，單係呢個雞煲送飯都可以食到三碗。我同朋友總共四個人，叫咗個海鮮火鍋放題。麻辣雞煲好夠味，雞肉又滑，好惹味。我哋食咗成半煲，最後仲用嚟做湯底蒸海鮮。蟹黃飯既蟹黃好香，撈埋飯食好滋味。其他海鮮都好新鮮，蒸完之後好鮮甜。我比較貪心，同朋友各人叫咗一份蟹黃飯。蟹黃嘅味道勁正，之後就用個麻辣雞煲做湯底蒸海鮮，有大大頭蝦、扇貝、鮑魚等等，都好好新鮮又鮮甜。佢嘅紅點蟹都唔錯，不過蟹黃飯更勝一籌。…Read More

 Crab Stick Bell:The presentation alone was a sight to behold – a tower of delicate crab sticks arranged like a shimmering bell. The taste did not disappoint either. Each bite was a harmonious blend of the ocean's sweetness and a hint of brininess, perfectly capturing the essence of fresh seafood. The outer layer had a slight crunch, giving way to a succulent interior that left us craving for more.Angus Beef: The marbling on the beef was impeccable, promising a melt-in-the-mouth experience, and it surely delivered. The moment it touched the bubbling broth, the room was filled with a mouthwatering aroma. The beef was tender, juicy, and cooked to perfection within seconds. The rich, savory flavor was enhanced by the variety of dipping sauces provided, allowing us to personalize each bite according to our preferences.Wild Bamboo Fungus.: The slender, translucent fungus absorbed the flavorful broth, creating a delicate yet distinctive taste. Its slightly crunchy texture provided a wonderful contrast to the other ingredients. This dish truly exemplified the essence of hot pot dining – exploring new flavors and textures in a communal and interactive setting.Fruit Plate:It was a colorful arrangement of fresh fruits that ranged from juicy watermelon to tangy pineapple. This thoughtful touch provided a delightful contrast to the richness of the hot pot experience. Each bite was a burst of natural sweetness, a fitting ending to our feast.…Read More

Grilled Chicken with Green Sauce :The succulent grilled chicken breast, perfectly cooked, was accompanied by a vibrant and herbaceous green sauce that elevated the dish to new heights. The sauce struck a delicate balance between creaminess and tanginess, with hints of fresh basil and parsley dancing on the palate. The tender chicken paired harmoniously with the zesty notes of the sauce, creating a symphony of flavors that left me craving for more. Tomato and Cheese Italian Sandwich:The crusty yet soft ciabatta bread encased a medley of ripe tomatoes, creamy mozzarella cheese, and a drizzle of olive oil. Each bite was a burst of freshness, with the tomatoes providing a juicy sweetness that contrasted perfectly with the richness of the cheese. It was a satisfying and comforting option that transported me to the streets of Italy. Flat Noodles with Crab Meat and Miso:The flat noodles, impeccably cooked, absorbed the savory miso sauce flawlessly. The crab meat added a delicate sweetness to the dish, and the subtle heat from the spices lingered pleasantly on the palate. Every forkful was a journey through layers of flavor, leaving me completely enamored by the symphony of tastes in this Asian-inspired creation. Chicken Salad with Green Sauce:The crispy greens provided a refreshing crunch, while the tender slices of chicken introduced a hearty element to the dish. The same delectable green sauce that graced the Grilled Chicken made an appearance here, tying the flavors together with its herbaceous charm. It's a light yet fulfilling option that's perfect for a healthy meal.…Read More

 Chocolate Heart Too Soft Ice Cream: The velvety smooth ice cream had a rich chocolatey flavor that was indulgent without being overly sweet. The highlight, as the name suggests, was the heart-shaped chocolate shell encasing the ice cream. With a gentle tap, it cracked open to reveal a luscious ice cream core. The play of textures and temperatures was pure magic, and it was a delightful way to satiate my sweet tooth. Creamy Smoked Salmon with Angel Noodles: The dish arrived with a generous portion of tender smoked salmon, draped over a bed of delicate angel hair noodles. The creamy sauce was a harmonious blend of richness and subtlety, complementing the smokiness of the salmon perfectly. The dish was elevated by the addition of fresh herbs and a zesty citrus undertone, creating a symphony of flavors that left me craving every bite.Cheese Baked French Fries:Served piping hot, the golden fries were generously coated with a blanket of melted cheese. The combination of crispy and gooey textures was irresistible, making it a perfect sharing dish among friends. The seasoning was on point, striking a balance between savory and a hint of indulgence, making these fries an addictive treat that I couldn't get enough of. Lobster Soup: With each spoonful, I savored the rich essence of the lobster, its flavors harmoniously mingling with a medley of fresh vegetables and fragrant herbs. The velvety texture of the soup was a testament to its careful preparation, and it was a comforting embrace on a chilly evening.…Read More

Crab Sticks and Bells:The crab sticks, a beloved hot pot staple, were tender and succulent. The playful addition of bell peppers added a touch of color and crunch, creating a harmonious contrast that delighted the palate. Each bite was a celebration of simplicity and taste, offering a glimpse into the core of hot pot tradition. Four-Color Handmade Ball Platter:The platter featured an assortment of handmade balls in four distinct colors, each boasting a unique filling. From classic meat fillings to vibrant vegetable options, the balls were a testament to the creativity that thrives in the world of hot pot cuisine. The act of dipping and cooking these balls in the simmering broth became an interactive experience that added an element of fun to the meal. Wild Bamboo Fungus: These delicate fungi, known for their unique texture and mild taste, soaked up the flavors of the broth as they cooked. With each bite, I savored the natural essence of the fungus, which added a light and refreshing touch to the overall feast.…Read More

 Coleslaw:A medley of crisp cabbage, carrots, and other fresh vegetables was coated in a light and tangy dressing. The coleslaw offered a palate-cleansing introduction to the meal, combining textures and flavors that were both invigorating and satisfying.Spicy Clouds: Tender and succulent chicken pieces were enveloped in a vibrant and aromatic spicy sauce. The dish derived its name from the "cloud-like" appearance of the steam that rose as it was served. The combination of heat and spice was skillfully balanced, creating a symphony of flavors that danced on the taste buds. Bull Shoulder: The succulent slices of bull shoulder were marinated to perfection, infusing the meat with layers of savory goodness. The meat was tender and flavorful, reflecting the artistry of the culinary team in crafting a dish that paid homage to traditional Hong Kong-style cuisine.Buckwheat Tea: The nutty and earthy flavors of the tea provided a soothing contrast to the bold and spicy dishes that preceded it. Sipping the tea allowed for a moment of relaxation, offering a sense of completeness to the dining experience.…Read More

Signature Lobster Soup CroissantL:The croissant, flaky and buttery, concealed a rich lobster soup that was both comforting and indulgent. The soup's depth of flavor was remarkable, with hints of brininess from the lobster perfectly balanced by the creaminess of the broth. Each spoonful was a burst of seafood essence that left me craving for more. The croissant itself was the ideal vessel – its crispy exterior gave way to a soft, doughy interior that soaked up the soup beautifully. Sous-Vide Cheesecake: The sous-vide cooking technique worked its magic, resulting in a velvety smooth and creamy texture that practically melted in my mouth. The cheesecake's richness was beautifully contrasted by a drizzle of tangy berry compote that added a burst of freshness to each bite. It was a delightful dance of flavors and textures that made for a memorable dessert experience.Sous-Vide Egg Custard:The custard was luxuriously smooth and had a velvety consistency that spoke volumes about the precision of sous-vide cooking. The custard was delicately sweetened, allowing the natural flavors of the eggs to shine through. Topped with a sprinkle of caramelized sugar, it provided a satisfying crunch that complemented the silky custard beneath.…Read More

 Caesar Salad: Crisp romaine lettuce leaves were elegantly dressed with a balanced Caesar dressing, boasting just the right amount of tanginess. The salad was generously garnished with parmesan shavings and perfectly toasted croutons that provided a satisfying crunch. The anchovy essence was subtle, harmonizing well with the other elements rather than overpowering them. This Caesar Salad was a symphony of textures and flavors, setting the stage for the delights to come. Fish & Chips:The crispy golden batter embraced tender, flaky fish fillets that practically melted in the mouth. Accompanying the fish were a mound of perfectly seasoned thick-cut fries that provided a comforting crunch. A ramekin of zesty tartar sauce played the role of a lively duet partner, adding a delightful contrast to the richness of the fish and chips. This dish transported me to the seaside, offering a melodic rendition of a classic favorite.Black Truffle Ravioli:Each delicate ravioli parcel was generously filled with a luscious blend of ricotta and black truffle, elevating the dish to a crescendo of opulence. The creamy truffle-infused sauce that enveloped the ravioli was a harmonious marriage of earthy and indulgent flavors. The dish was garnished with a sprinkle of fresh chives, visually resembling musical notes on a staff. Every bite was a harmonious combination of taste and texture, leaving a lingering melody on the palate. Carnivore Platter: A medley of perfectly grilled meats – succulent ribeye steak, tender lamb chops, and smoky sausage – were presented with an artistic flair. The meats were expertly seasoned and cooked to the desired level of doneness, creating a symphony of flavors that left a lasting impression. A selection of barbecue sauces allowed for personalization, enhancing the interactive aspect of the meal.…Read More

Tarte Fraise Yuzu:The sweetness of the strawberries danced harmoniously with the zesty yuzu, creating a symphony of contrasting yet complementary tastes. The buttery, flaky crust provided a satisfying crunch, adding depth to each bite. This dessert was not only a treat for the palate but also a visual delight. Tasmanian Salmon: The texture closely mimicked that of actual salmon, and the flavors were surprisingly authentic. The dish featured a medley of roasted vegetables and a creamy dill sauce that elevated the entire experience. While it might not completely replace traditional salmon, this plant-based rendition was a commendable effort that showcased culinary innovation. Foie Gras Lollipop:The flavors were rich and intense, a celebration of umami and indulgence. The sweet glaze on the exterior provided a fascinating contrast, balancing the dish's boldness. While this creation might not align with everyone's palate due to its audacious approach, it undoubtedly showcased the chef's willingness to push culinary boundaries.…Read More

Tandoori Wagyu Beef Cheek:The spices create a dance of flavors on the palate, where the richness of the Wagyu beef is beautifully complemented by the aromatic seasonings. This dish is a testament to the chef's mastery of both technique and flavor balance.Lamb Chops at Chaat Tsim Sha Tsui:The seasoning strikes a harmonious chord between spiciness and warmth, showcasing the essence of Indian cuisine. The accompanying mint chutney provides a refreshing contrast, enhancing each bite. These Lamb Chops are a true embodiment of the restaurant's commitment to quality and taste. Jackfruit Samosa:The balance of textures is impressive, with the crunch of the pastry juxtaposed against the tender jackfruit. This dish is a testament to Chaat's innovation in reimagining traditional Indian snacks.…Read More

Stir-fried Rice Noodles with Shredded Abalone: The stir-frying technique employed here ensured that every strand of noodle was coated in a rich, savory sauce that was both fragrant and robust. The abalone added a touch of luxury to the dish, with its delicate brininess elevating the overall flavor profile. It was a harmonious symphony of textures and tastes that left me yearning for more.Stir-fried Belly Tip with Black Pepper:The black pepper sauce, with its subtle heat and deep complexity, complemented the richness of the pork impeccably. Each bite was a fusion of tender meat and a symphony of spices that danced on the palate. It was a true comfort food indulgence, leaving me with a contented smile.Fu Ge Sweet and Sour Pork:The sweet and sour glaze struck a perfect balance, neither overwhelming nor cloying. It provided just the right amount of tanginess to cut through the richness of the meat. It was a dance of flavors that evoked fond memories while celebrating culinary innovation.Crispy Young Pigeon:The seasoning was a thoughtful blend of herbs and spices that paid homage to local flavors. It was a dish that encapsulated the essence of Guangdong cuisine – bold, intricate, and utterly satisfying.…Read More

甜品The dessert station was a delightful sight, featuring an array of colorful and mouthwatering sweet treats. From classic cakes to Asian-inspired sweets, the options seemed endless刺身 I had high expectations for this part of the buffet. To my delight, the sashimi platter was beautifully arranged, showcasing a variety of fresh and expertly sliced fish.…Read More

甜品First up on my dessert adventure was the enticing array of "甜品," orsweet delicacies. The Verandah's dessert menu showcased a delightful mix of Western classics and Asian-inspired treats. I couldn't resist trying their signature cakes, which included a rich chocolate truffle cake, a tangy lemon meringue tart, and a luscious matcha cheesecake. Each dessert was expertly crafted with a perfect balance of flavors and textures, leaving me truly impressed Afternoon Tea SetThe Afternoon Tea Set at The Verandah was a sight to behold. The beautifully tiered tray was adorned with an assortment of finger sandwiches, freshly baked scones, and an array of petite pastries. The sandwiches were delightful, offering a mix of cucumber and cream cheese, smoked salmon with dill, and egg salad with a hint of truffle oil. The scones were warm, fluffy, and accompanied by clotted cream and strawberry preserves, making for an indulgent combination. Among the petite pastries, the mini éclairs and macarons stood out, boasting exquisite flavors and impeccable presentationDessert PlatterTo top off my culinary adventure, I opted for the Dessert Platter, a tantalizing selection of the restaurant's finest sweet creations. The platter featured an assortment of delicate fruit tarts, velvety panna cotta, and an artistically plated fruit salad. Each component was a delightful blend of fresh, vibrant flavors that complemented one another perfectly. The dessert platter was not only a treat for the taste buds but also a feast for the eyes …Read More

龍蝦 The lobster was impeccably prepared, tender, and succulent. It was served with a flavorful butter sauce that complemented the natural sweetness of the lobster meat. Each bite was a delight, and I found myself going back for seconds.壽司 The sushi was beautifully presented and made with fresh ingredients. From classic nigiri to creative rolls, there was something for everyone's palate. The sushi rice was perfectly seasoned, and the fish was of excellent quality, ensuring a delightful sushi experience.自助晚餐 The buffet spread was vast and catered to various tastes. Besides the seafood options, there were also an array of international cuisines, including Chinese, Japanese, Western, and more. The salad bar was fresh and vibrant, offering an assortment of greens and dressings. The hot dishes were well-prepared and kept warm throughout the evening. From comforting stews to sizzling stir-fries, the buffet had something for every craving.      …Read More

甜品The dessert section at Marco was a paradise for anyone with a sweet tooth. From classic pastries to modern creations, they had it all. I couldn't resist trying a little bit of everything. The chocolate mousse cake was velvety and rich, the fruit tarts burst with freshness, and the crème brûlée had a perfectly caramelized top. My absolute favorite, though, was the tiramisu - it was lusciously creamy with just the right balance of coffee and cocoa flavors. Kudos to the pastry chef for such delectable treats!生蠔The "生蠔" (oysters) were served fresh on ice, beautifully presented, and accompanied by traditional condiments like lemon wedges and mignonette sauce. The oysters were plump, briny, and tasted as if they had just been plucked from the sea. They were a true delicacy and paired wonderfully with a glass of crisp white wine.…Read More