hkfoodelicious的個人專頁

近日去咗位於中環、全球最大 The Macallan 概念零售旗艦店! 而呢個𣄃艦店由世界頂尖建築師 Jamie Fobert 設計，三層嘅旗艦店設有五個獨特區域，俾你可以透過五個感官去沉浸式體驗，令你好似置身喺蘇格蘭 The Macallan 莊園，探索威士忌嘅釀造藝術及大自然之美。其中二樓嘅 The Macallan House 酒吧，俾你可以坐低品嚐不同年份嘅威士忌，及以威士忌特調嘅雞尾酒我就鍾意呢杯 Apricot Sour，用上 12 年嘅威士忌，飲落味道酸甜清新仲帶點辛口另一杯女士們都會鍾意嘅，就係 Hibiscus Rob Boy，味道較甜、清新可口而男士們就推介呢杯用上 15 年威士忌嘅 Seasoned & Fashioned，酒味更香醇濃郁…查看更多

呢間中菜廳佔地超大，除咗大廳之後，仲有好多房俾人哋聚餐。大廳嘅裝修都幾靚，可以望到少少海景，另外仲有一啲Bear Brick嚟裝飾。前菜先有柚子蜜餞蝦球、金沙涼瓜條同桂花車厘茄，蝦球大粒又爽口彈牙，不過涼瓜就太重甘澀味，不太喜歡之後有一碗生拆魚茸羹，充滿魚茸、木耳絲、蘿蔔絲、粉絲等，飲落鮮味幾重跟住係百里香紅酒燴牛小排，牛小排燴得好軟腍，不過就無咩百里香同紅酒味緊接有蠔皇原條遼參配柚皮，遼參質感非常彈口，而旁邊唧柚皮都炆得幾淋食到呢道菜已經好飽，所以食咗幾啖就打包咗成個迷你鮑汁荷葉飯，飯粒有淡淡荷葉香，不錯最後甜品燕窩香芒鮮奶酪有驚喜，奶酪滑溜又有奶香，同酸甜芒果好夾…查看更多

係尖沙咀近柯士甸嘅小巷，隱藏住呢間鮨店，座位唔多，大概有10多個位。先有小食合桃小女子，其實就係小魚仔配合桃，味道幾好啊之後有貝類刺身，日本象拔蚌同北海道帆立貝配海葡萄，兩款味道都幾鮮甜甜，前者爽口，後者就幾肥美跟住係刺身拼盤，每款有兩件，分別有鰹魚腩、中拖羅同近頸位大拖羅，大拖羅油脂豐富，口感嫩滑，但係我就鍾意中拖羅多啲食壽司前，先上一道燒油甘魚鮫，燒過嘅魚鮫，魚油脂香更加濃，而魚肉亦都幾嫩終於到咗主角嘅七件壽司：(一)石垣貝壽司，壽司師傅會係握完壽司之後，打一打件石垣貝，然後佢嘅尾端就會好似雀仔嘅尾咁翹起，食落新鮮爽口(二)深海池魚壽司，食落唔會腥，口感同味道都唔錯(三)醬油漬左口魚壽司，平時較常食到燒火炙左口魚群邊，其實佢都有群邊，只係隱藏咗喺中間，不過油脂香無火炙過嘅香同惹味(四)赤貝壽司，都係用上新鮮嘅赤貝，就好似石垣貝咁，打一下會微微翹起，味道鮮甜同彈牙(五)醬油漬赤身壽司，本身唔太鍾意赤身，但係醬油漬過後，可以蓋過佢獨有嘅味，而可以帶出魚香(六)秋刀魚壽司，啱啱好時令嘅秋刀魚，真係幾肥味，可以睇到脂肪飽滿，配上薑蓉，可以僻去腥味(七)北海道根室海膽壽司，壽司師傅用上兩款嚟自北海道嘅海膽，聽聞因為日本打風嘅關係，會影響水質，令到北海道嘅海膽嘅價錢好貴，所以有得食好食喇最後再有甜品拼盤，啲器皿幾可愛，分別裝住朱古力卷蛋糕、哈密瓜同薄荷雪糕。…查看更多

繼續無得去旅行，所以唯有食餐好，呃下自己當去咗旅行啦。呢間新開主打韓式熟成牛肉燒烤嘅餐廳，門口有一個專門熟成牛肉嘅熟成櫃，可以望到幾舊大嘅牛肉正係到熟成緊。我揀咗Steak Omakase套餐，套餐真係好豐富，先有給幾款韓式前菜，除咗泡菜之外，仲有芽菜、大蔥沙律、辣醬小蟹同脆魚仔。之後可以揀一款小食，真係好難抉擇究竟豬手好定白切肉好，最後由白切肉勝出! 每人有兩件白切肉，餐廳已經預先用紫蘇葉包住微微煎過嘅腩肉，再加上辣椒粒(小心真係幾辣! )同包醬，多重口感，而且因為有紫蘇葉，整體食落唔會好油膩跟住係韓式蒸蛋，用傳統嘅韓式鍋裝住，表面灑上少少蟹籽，而入面有超多蟹肉絲，同一啲蘑菇，幾足料然後就係重頭戲肉類拼盤，分別包括有熟成醬油牛肋骨、和牛羽下肉、韓國五花肉及是日熟成牛肉，當日就係熟成牛板腱，望落份量唔太多？但係食落其實好多! 唔洗擔心燒得唔好，因為店員會幫手燒，而且個爐比較搶火，所以唔好將塊面太貼近爐邊。店員先燒一大片嘅熟成牛板腱，由於熟成過，所以肉色比較暗沉，佢將牛扒嘅四邊都燒一燒，鎖住肉汁，之後再外鉸將牛扒剪開分好，可以見到中間粉嫩嘅肉，如果覺得3成熟太生，可以再自行放上烤爐上燒多幾秒。呢個熟成牛肉嘅肉質微嫩帶少少彈牙，有淡淡嘅牛香，不錯~而和牛羽下肉，姐係近牛嘅肩胛部位，可以見到分明嘅油花紋理，不過食落無我想像中有入口即溶嘅感覺。係呢個拼盤到，我最鍾意就係熟成醬油牛肋骨，已經預先熟成同醃好，所以醬油味好濃，同牛香都好夾，但係略嫌有少少韌。另外一個都好好食嘅肉就五花腩，兩邊燒至金黃焦香，帶出好味嘅豬油，就咁食會有啲太漏，所以可以用生菜或者紫蘇葉，連泡菜同生蒜片包住一齊食。另外再單點咗店員推介的和牛三角，望落油花多應該會口肉質嫩，但係反而佢係有啲嚼口，幾特別。食曬啲肉之後，仲未完嫁! 你可以係三款主食入面揀一個，我就揀咗大醬湯，佢額外再跟一碗紫菜飯，不過其實我已經非常飽，真係唔會食到成碗飯最後緊係有甜品啦，真係好有驚喜，佢係蜂蜜雪糕配原粒蜂巢，濃稠嘅蜂蜜配上淡淡嘅甜蜜糖雪糕，真係非常出色，食完雪糕之後感覺好滿足啊!! …查看更多

餐廳位於V Point 25樓，係呢間韓國烤雞餐廳食午飯，配上絕佳美景，真係超享受啊~先叫咗一份鐵板海鮮煎餅，上菜時係微溫，咬落煎餅口感超級香脆，充滿海鮮餡料，有魷魚和蝦等配料。主菜就叫咗雙拼韓式BBQ醬煙燻烤雞 + 蜜糖香滑烤雞，BBQ醬口味較濃，蜜糖味道甜甜，食起上嚟同雞肉異常地夾。呢度嘅雞肉係用焗烤手法烹調，比起其他炸雞店更健康，同時雞皮亦可以保持脆口。而且餐廳佔地幾大，風景好美，落地窗啱曬影相打卡!…查看更多

I seldom eat Southeast Asian cuisine, not that I don’t like it but it's more like I don’t know where to go for an authentic one. This Nepalese restaurant has jungle themed decorations and they serve some very special and authentic Nepalese dishes. Starting off with some Chicken Momos, they are similar to Chinese dumplings. You can choose to steam or deep-fry the dumplings, the highlight being the chilli sauce on the side. There are 10 pieces in each portion, so perfect for sharing! Another starter that we have tried is Pani Puri, I am quite familiar with this dish from Indian restaurants, but actually it is a popular street food in India & Nepal. The deep-fried dough ball is filled with potato and lots of spices that I don’t know, but I can guarantee you will get all the spicy, sweet and slightly tangy flavours at once. We have ordered Pork Sekuwa, which is recommended by the staff. The pork is marinated with natural herbs and spices before roasting, hence it is absolutely flavourful. It is served on a hot sizzling pan, with a firm and meaty texture .There are so many unfamiliar dishes on the menu, so we have decided to follow the staff’s recommendation and order this Dashain Set. It's supposed to be a festive item celebrating Nepalese Dashain Festival. From my understanding, it is a bit similar to our Mid-Autumn Festival? It is all about family reunion and to celebrate victory over evil. This unfamiliar dish is made with Sel Roti, potato, beans, grilled pork, radish and pickled cucumber. The Sel Roti is basically a ring-shaped rice bread, then deep fried on the outside, it is sightly sweet. Also there are some white flakes on the side that are beaten rice! Unlike the common soft rice texture, it is crispy like cereal. This dish can definitely represent Nepalese culture!…查看更多

韓國菜就成日食，而且味道都偏重，但係呢間新開嘅韓國餐廳反而主打寺廟素食！餐廳為於K11 MUSEA 7樓，其實真係好容易蕩失路，其實只要人氣牛角包店後面，搭𨋢去到7樓就會直到~餐廳佔地都幾大，以白色同淺木色為主，裝潢都非常有格調，空間感幾好，而正中間有一個橢圓形嘅酒吧，上面嘅造型係似韓屋嘅屋簷，都可以令人聯想起韓式寺廟先有每日精選養生湯及時令沙律菜，當日嘅湯係西蘭花薯仔湯，味道較淡，可以品嚐到原本食材嘅味道。沙律菜就無咩特別，特別在佢嘅沙律醬係用大醬整成嘅，即係韓式嘅麵豉醬，發酵咗嘅豆香同清甜嘅菜幾夾。另外旁邊仲有餐前小食，係一件望落似鮑魚嘅冬菇，質感微彈牙，幾多汁，唔錯前菜我同朋友分別揀咗雜錦菇菌凍批及照燒杏鮑菇，前者係仿傚西式嘅豬肉凍批，因為菇菌口感無豬肉咁實，所以整體口感會比較軟同散，食落有淡淡菇菌香，只係口感可以再改善下，例如加入一啲果仁碎等，令口感更有層次。而後者稍為惹味啲，清淅嘅燒烤網紋，就好比香煎牛扒嘅烤紋一樣，杏鮑菇較厚身，但係質感帶爽口，而且好多汁，幾好！之後係兩道以豆腐為主嘅菜式，分別有韓式凍豆腐配自家製泡菜及蒸煮香滑豆腐配大醬炆雜菜。個人較喜歡前者，因為本身幾鍾意泡菜，不過呢個泡菜同你所認知紅紅辣辣嘅泡菜唔同，佢係醃咗40日左右嘅水泡菜，無辣味之餘， 仲可以食到少少大白菜嘅味道，再包住重豆香嘅凍豆腐，最後淋上麻油，淳樸嘅一道菜式。另一道菜式係整個套餐入面稍為算濃味嘅菜式，豆腐唔知係咪自家製呢？因為食落口感無市面上賣嘅幼滑，但係豆香非常香濃，之後配上大醬炆雜菜醬汁，成個菜都充滿大豆香主菜方面，少不了韓國菜較為健康嘅菜式— 韓式拌飯，呢個五色蔬菜拌飯顏色較之前嘅菜式鮮豔，底下唔係白飯而係黃色嘅飯，食落味道無咩大分別，質感幾彈牙，食前要倒入辣椒醬，跟住將所有食材如茄子、紅蘿蔔絲、菠菜、昆布等拌勻，辣椒醬味其實唔太明顯，反而茄子味道更加重，相信之前有熬煮過，豐富口感，好食~而朋友揀嘅主菜都唔陌生，就係韓式炒粉絲，呢到嘅炒粉絲唔會太多油，仲有較多嘅紅椒絲同黃椒絲，同樣都係口感豐富最後有蕃薯蛋糕配一杯熱茶，不過蕃薯蛋糕質感麻麻，味道亦較淡，有待改善…查看更多

近排係網上見到報導，先知道呢間米芝蓮一星中菜係灣仔開咗分店，由於早前限制4人用膳，所以我就只係約咗兩位朋友一齊去試下。一行入門口會見到與中式格調不同嘅酒吧區域，食飯之前可以先同朋友飲番幾杯先入座餐廳環境格局幾優雅舒適，每一張枱仲會放置一盆綠色植物作裝飾，令人感覺心情放鬆第一道係前菜燒味拼盆，分別有極品蜜汁叉燒及醬燒脆皮乳豬，叉燒真係如其名係極品，肉質超級嫩口，食落有蜜糖味，又帶點焦香，而且唔會太多肥膏，非常推介！乳豬豬皮香脆，不過個人略嫌比較少肉之後上嘅係茶壺竹笙松茸清湯，同一般中湯唔同嘅係，佢唔係用碗或盅上，竟然係用茶壺同茶杯上，飲時要用茶壺倒出，味道幾清香，唔會太鹹，雖然餐廳好細心咁將湯渣整碎，可以由茶壺咀倒出，但係仍有湯渣堵塞嘅情況出現，有少許不便接住係灣仔店限定嘅菜式鮮露筍油泡大虎蝦片，虎蝦已經去殼，蝦肉好爽口彈牙，味道比較清淡，但係連埋虎蝦頭嘅蝦膏一齊食就啱啱好喇，仲好啱送飯添~另一道同樣係灣仔店先有嘅係巧手醋香黑豚肉，黑豚肉表面有一層微微嘅炸粉，再沾滿酸酸開胃嘅黑醋汁，真係幾惹味，咬落肉質軟腍，令人想食多幾舊前幾道菜都係肉同海鮮，所以都要均衡下，嗌番個鮮杏汁杞子百合浸時蔬，每一條菜都帶有淡淡杏香，同百合嘅香味好夾，可以中和油膩感因為想食飯，但係又唔想食白飯，所以就叫咗呢個窩燒滋補竹絲雞炒飯，係打開瓦煲前，店員先將半小碗嘅花雕酒，沿住瓦煲蓋邊倒上，等花雕酒可以流入煲之餘，又會造成好大煙。店員好貼心咁幫我地分好飯，而呢個炒飯一睇就知好足料，因為材料同飯嘅比例係不相伯仲！材料包括有蛋絲、雞肉絲、松子、青蔥碎同杞子，每一羹都可以食到各種材料同飯，口感好豐富，而且每一粒飯粒都沾滿油香，好食！最後當然有甜品啦，分別有黑糖桃膠薑汁3.6牛乳奶凍同炸杏片香芒卷，個人比較鍾意前者，奶凍質感滑溜，微微辛口嘅薑味齒頰留香，同時桃膠亦好滋補養顏，完美！後者則會引發笑點，因為一咬，芒果餡料就會唔知係邊到漏出，哈哈！酸甜芒果味好清新，不過就有啲蓋過咗杏仁片嘅味道，整體都算不錯…查看更多

12月特登提早同男朋友慶祝聖誕食餐好，平時成日都係食西餐，所以今次決定食有25道菜式嘅廚師發辦。餐廳唔算太大，而吧枱可以望住壽司師傅料理嘅位就只得八個，我地兩個就霸咗其中兩個位喇，由於有太多道菜式嘅關係，等我挑出幾道心水菜式主力介紹一下首先介紹係第一道菜式，鮟鱇魚肝，之前有食過平價版，口感令人聯想起貓糧，但係呢到爬將魚肝用酒灼煮過，絕對同我之前試過嘅無得比，完全覺得係兩樣唔同嘅食材黎，呢個魚肝有濃郁嘅肝臟味，有入口即溶嘅口感，表面仲有一小撮芥辣，可以中和油膩感，只可話之前食過嘅鮟鱇魚肝都係假貨黎!!跟住有當造嘅沙甸魚壽司，師傅預先用鹽風乾咗兩日，有別平時嘅沙甸魚，平時食嘅時候會食到細小嘅軟骨，口感比較粗糙，反而呢個嘅質感係好滑溜，一啲都唔會腥，壽司飯亦都調好味，真係幾好食接住有帆立貝兩食，一食緊係帆立貝刺身啦，口感嫩滑、微微彈牙，食到原有嘅鮮味，而第二食就係磯燒，中間仲係半生熟嘅狀態，幾惹味呢個形狀睇落似滑梯嘅係鮫魚刺身黎，細望會見到直紋，表面稍稍火炙過，油脂甘香，原本以為係滑溜嘅質感，食落反而係實實地嘅下一個係我向來都鍾意食嘅白子，雖然好多人知道白子係咩之後就會卻步，但係只要大膽試一次之後，擔保你一定會愛上佢超Creamy嘅口感，師傅仲削咗少少柚子皮，所以伴隨淡淡清新果香之後有簡單嘅美味，花竹蝦壽司，鮮橙紅色嘅斑紋令人食欲大增，上面亦都灑上柚子皮，蝦肉食落嫩口，微微彈牙，好食!雖然春子鯛壽司係主角，但係千其唔可以睇少魚肉上面嘅黃色碎粒，今次唔再係柚子皮喇，而係烘乾咗五日嘅蛋黃黎，魚似嘅味道同蛋黃嘅味道都幾夾不得不介紹一定係呢個海膽杯，用比清酒杯稍大嘅玻璃杯載住一小撮壽司飯，跟住放上白海膽，味道唔腥，而且接近入口即溶嘅口感，令人難以抗拒呢個類似手卷嘅菜式係叫鯖魚棒，係日式嘅箱押壽司，用醃製過嘅鯖魚整成，可以食鯖魚嘅甘香魚油味，同時帶有陣陣嘅紫蘇葉香，最後再連埋紫菜包住一齊食，非常滿足最後仲有麵豉湯同甜品，不過估唔到仲有一份小禮物可以拎走，原來餐廳會為每一名顧客送上一份外帶嘅腐皮壽司，講真食完25道菜真係好飽，所以我放咗入雪櫃，第二朝做早餐食，調味好恰當，飯粒分明彈牙，好食~…查看更多

唔講唔知，原來係K11開咗間網紅嘅台式火鍋店，係商場室外有一條扶手電梯可以直達餐廳。可能由於係平日同埋有少少隱蔽嘅關係，唔洗等位就可以入座，如果要等位嘅話，餐廳 都好貼心咁免費提供茶水，俾等候嘅人飲餐廳有一個自助醬料區，俾你可以係豉油到「加鹽加醋」，隔離仲有啲生果，好似西瓜同哈 蜜瓜咁，可以任食，另一面有一個電飯煲，俾你可任性無限添飯~打邊爐最緊要係揀咩湯底，估唔到任可湯底都可以無限添加鴨血同豆腐，其他地方會計係一 個火鍋配料，另外收費，所以要係咁Refill先抵嫁~ 成日都驚麻辣湯底會太辣，所以除咗勵志鍋(即係台式麻辣鍋)之外，仲拼咗個唔辣嘅食妝鍋(即係紅顏花膠雞鍋)。因為食妝鍋係用花 膠、冬菇同雞熬製，所以打邊爐之前，可以飲番一碗湯、食舊花膠滋補下。火鍋配料: 美國特選級牛小排 - 牛肉色澤紅潤，而脂肪分佈係雪花紋理，而且肉切得微微厚身，所以食落有啲韌勁，都幾嫩口，如果牛香可以再重啲就好喇飛魚籽墨魚滑 - 原來份量都頗大，而且你可以睇密麻麻嘅飛魚籽，有密集恐懼症嘅人，應該不能直視，哈哈。墨魚滑係幾滑溜，略厭質感唔夠彈牙，但係勝在有粒粒彈口嘅飛魚籽搭救精製牛筋丸 - 一碟得4粒，係幾彈牙嘅，不過無咩特別蔬菜拼盤 - 呢個係必嗌，真係超抵，因為份量好多，尤其係小白菜、娃娃菜、油麥菜、生菜等等，蓮藕、椎山、紫薯、南瓜等嘅就得兩至四舊青梅茶啫喱 - 呢個係餐廳送嘅，微微甘澀嘅茶啫喱，包住一粒青梅，簡單清淡…查看更多

This restaurant has never failed me once, they always surprise me with their yummy dishes. For my latest visit, they have a new executive chef Julien Ombredane and the food tastes even BETTER than before! The dinner kick starts with some alcohols, my boyfriend orders a glass of wine that matches well with the steak and I order a rum based cocktail, it is infused with pineapple juice, ginger syrup, lime juice and ginger beer. I love the acidic lime flavour is fizzy and refreshing, perfect drink to start off~To be honest, I truly love the complimentary baguette here, they are sliced and served in a small bucket. Therefore, we have ordered Scarlett’s Homemade Country Pork Terrine to pair with the baguette lol. The terrine doesn’t has a smooth texture, but it has infused with some green grapes, the sweet and fruity flavour is yummy with the pork flavour. It also comes along with the butter toasted bread, this bread is more soft than the baguette and it match well with the terrine too. I have tried this A “La Truffle” (cannelloni with duck confit) like a year ago, it was on a winter special menu and now you may order it whenever you want since it makes its way to the a la carte menu!! I feel like it tastes even better than I remembered (maybe because of the new chef Julien?), the cannelloni is filled with pulled duck confit and topped with LOADS OF CHEESE!!! The melted and slightly burnt cheese goes well with the stuffed cannelloni, how can anyone resist this dish? NO ONE!Coming up is the star of the night, Ribeye (500g), isn’t it looks SUPER MOUTHWATERING?? This isn’t just a regular beef, it is organic Charolais beef imported from a local farmer in France. The steak is perfectly sealed, so it is really juicy and tender. You can eat the steak with beef jus or béarnaise sauce, well I would say why not BOTH!! And I like that little touch of the fried garlic, it makes the steak tastes even better! It is quite stuffing, but how can you miss out mashed potato and creamy spinach while enjoying the steak? The creamy spinach is a bit bitter, yet on the other hand they have nailed it on the creamy and smooth mash!Although we are pretty full by then, we have decided to order a dessert to end the night. Instead of ordering something super sweet like chocolate fondant, we have picked Le ‘Citron’ a.k.a lemon meringue tart. The lemon curd tart is topped with toasted meringue and it is sided with a scoop of lemon sorbet as well, that acidic flavour can freshen up your palate. What else can be better than this as the conclusion of the dinner?…查看更多

People maybe aware of this place as a club instead of restaurant, therefore their unique and yummy dishes are so underrated! The upper floor is the dining area, it follows the vibe of the club below which is also quite dark lol, wish to have more lights but at the same time remain the intimate dining atmosphere.To begin the night with some cocktails, I have picked Black Mamba, it is named after an extremely venomous snake. Its black colour does remind me of a deadly venomous, yet it actually tastes sweet and a bit tropical. The mixologist has combined rum, coconut, black sugar and pandan into one, which the combination is rather exotic Southeast Asian style.The first savoury bite is Kobe Dice, the perfect box shaped bread is hiding the grilled Kobe beef. You need to be careful when picking up the beef dice, as it is bottomless. The toasted bread is a bit crunchy on the outside and has absorbed the beef jus, hence it is rich texture and beefy. I wish the wagyu beef cube to be more tender though.Up next is a refreshing starter, Tomato dish and its presentation is colourful and adorable like a dessert. The light red colour of sorbet is actually made with tomato and there are two thin slices of tomato at the bottom as well. The dish is decorated with cherry tomatoes, watermelon, dragon fruit, plum and more, that natural sweetness from the tomatoes and fruits are totally reviving! I am ready for more delicious dishes hehe~The following dish is Mushroom, which is a mix of various types of deep fried mushroom such as morel and king mushroom. They are topped with a perfect cooked onsen egg, be sure to stir and mix the egg yolk with the deep fried mushrooms before eat. Moreover do not miss out the creamy mashed potato underneath the mushrooms! Overall, I love the crispiness and crunchiness from the mushrooms, and the egg yolk and mashed potato can neutralize the oiliness of the dish, NOM!The restaurant don’t really has fancy names for their dishes (which I think they should), nevertheless the dishes are very delicate and detailed. For example this Crispy Egg, its name and presentation seem so plain and simple, yet it will totally AMAZE you! The deep fried egg is pairing the smoky chilli powder, diced chorizo and feta cheese, this combination is just unexpectedly DELICIOUS! The crunchy on the outside but soft within egg alongs with a hint of spiciness, it is absolutely playful in both flavour and texture.As some of you may know I am allergic to shellfish, so sadly I can only giveaway this Lobster Bisque to my boyfriend. This isn’t just a “regular” French lobster bisque, there is a twist with the Chinese style of lobster wonton. Pour the super hot and creamy lobster bisque over the lobster wonton, then be well prepared to dive into the lobster flavoured pool! The lobster meat is al dente and that rich lobster flavour is totally remarkable.Finally it’s time for main courses, what I have selected is this Black Cod. It is served on a small plate and this happens to be my best-loved dish of the night! The black cod is cooked with saikyo miso and it is sided with bonito flakes and seaweed foam. The flavour of the bonito flakes is quite subtle, yet you can surely taste the seaweed flavour from the foam and it goes well with the cod fish. Besides, there are some chick peas and radish balls marinated with sweet soy sauce on the side. This dish makes use of various ingredients from the ocean and they all cooperate well together, PERFECT!Another main course is Wagyu Hanger Steak and I don’t think I need to tell you how good the wagyu steak is, I mean just look at that appealing pinkish meat. The wagyu beef is EXTREMELY tender, it tastes delicious with the mustard seeds above. Instead of pairing with mashed potato, it is paired with a soft potato foam. I am sure any meat lovers would be happy about this, but maybe sad about the portion is a bit small.Last but not least, DESSERT!! I am completely impressed with this Matcha & White Chocolate Mousse Cake. The smooth cream cheese like texture of white chocolate mousse isn’t as sweet as I concerned, the mild white chocolate tastes excellent with the bittersweet matcha. This is a simple however surprisingly nommy dessert and no way I can resist from it!!…查看更多

呢間香港地道茶室，隱藏係戲曲中心入面，雖然戲曲中心無咩人，但係餐廳入面反而幾多人! 除咗有好多傳統同創新嘅茶餐廳美食之外，原來仲有燒味、小炒、煲仔飯等等，都幾適合聚餐食野之前，我地先飲咗一個特別嘅燉湯，係呢到首創嘅鹹檸檬燉鵝湯，呢個配搭真係好新奇，未聽過人用鹹檸檬燉湯，由於係醃咗嘅檸檬，所以其實係無酸味嘅，但係你會飲到陣陣鹹檸檬嘅味，其實同鵝肉味道幾夾，不過飲到最後，嗰底有啲苦澀，可能飲之前要攪一攪，鵝肉係用黎熬湯，所以有啲粗糙另外叫咗個燒味雙拼，分別揀咗招牌蜜汁叉燒同化皮燒腩仔，蜜汁叉燒係半肥瘦，質感幾腍，而且甜甜嘅蜜糖，同豬肉好夾，仲食到少少燒烤嘅焦味，好惹味，但係略厭有啲位太過燶。另外化皮燒腩仔真係推介，豬皮燒烤的好脆口，無烤燶，而腩肉都唔會只係得肥膏，肉嘅比例較多，所以食落唔會覺得好油膩呢到都幾鍾意用醃製咗嘅柑橘類水果黎煮野食，就好似之前嘅鹹檸檬燉鵝湯，同呢個咸柑桔肉排，份量都真係幾多，一份應該夠4個人食，食落有啲似陳皮嘅味道，但係伴隨甜甜嘅果蜜味，鹹鹹甜甜咁，都幾特別最後鹹食仲有台山興哥手工黃鱔煲仔飯，呢個菜式係我全晚最鍾意嘅，成煲都充滿細細條嘅黃鱔，而且每一粒白飯都沾滿咗醬汁，所以味道好濃郁，可惜一開始太快攬勻啲飯，所以整唔到脆脆嘅飯焦，嗚嗚...... 但係整體上，呢個煲仔飯絕對係必嗌~甜品就揀咗傳統潮式甜點，手工反沙芋，清甜嘅芋條，用甜炸粉包裹住，再放係砂糖上面，表面好脆口，但係我略厭太甜，因為芋頭又甜，炸粉又甜，仲有砂糖係底添，我諗咁甜先係佢傅統應有嘅味道掛…查看更多

You think Repulse Bay seems far, there must be less people at the restaurant? I am sorry, you are WRONG! Perhaps it is because of summer time and weekend, there are lots of people going to the beach (which is right outside the restaurant) and they just want to have dinner here. Luckily we arrive a bit earlier, as the following customers can only be on the waiting list. The wooden interior gives you a vacation vibe at some South East Asia places. And I love its colourful and floral table mats, which they are the perfect props for my food photos!I have bookmarked their Thai Son-In-Law Scotch Egg, HOWEVER they have sold out on that night wuwu…. So we have ordered Roti Kor Muu Yang Prik Pow (“Don’t Tell Mum” Roti Pancake) instead, the Indian roti is like a pizza crust and it is topped with diced pork neck, peanuts, spices and herbs. This roti pizza is absolutely flavourful, there is a hint of spiciness because of the chilli jam as well as acidity from the lime. Its texture is also fabulous, chewy roti with al dente pork neck pieces and crunchy peanuts. I always think roti is curry best buddy, but this is unexpedly delicious!One of the main reason I have picked Kang Phet Ped Yang (Red Roasted Duck Curry) is because of those mouthwatering images on social media, seriously how can you say no to this gorgeously roasted duck leg? I always like to eat spicy food, I think this red curry can be a bit spicier. The duck and coconut milk flavours are quite subtle though, perhaps the strong curry flavour has overshadowed them. The duck skin is perfectly roasted, but the meat is slightly rough. Overall the red curry is good, you should order a bowl of jasmine rice or a plate of roti to eat with.Up next is the dish that I highly recommend, Moo Se Krong Naam Pla Waan (Lemongrass & Fish Sauce Pork Ribs). If you know me well, you will probably notice I am a crazy meat lover, this is just the perfect dish for me! The crispy deep-fried ribs have infused with sweet honey, hence it is crunchy, meaty, salty and sweet at the same time. I am shocked about its generous portion, this dish can serve up to 4 pax for sure. Even though the ribs are hot, I just cannot keep my hands off them!! And don’t forget to dip it with the spicy sauce on the side, add a little exciting flavour to the dish, NOM NOMMMMMM~The last savoury is Phad Kee Mao Gai (Drunken Style Spicy Noodles), which is a stir-fired rice noodles with chicken, green peppercorn, baby corn and lime leaf. I love it is a flat noodle, the texture is more soft than al dente and it goes well with the spicy flavour. However similar to the pervious spicy dishes, the spicy flavour isn’t that strong, for me I would love to have a stronger spicy flavour. And I would like to say the free-range chicken is perfectly cooked, slightly moist and super tender. I feel like this isn’t a regular Thai dish, it may has infused with some Chinese elements? I am not so sure, yet it is surely yum.The ribs are really stuffing, but I cannot give up on the dessert, thus we decided to end the dinner with a refreshing Coconut and Corn Ice-Cream. To match with the south east Asian vibe and coconut flavour, the ice-cream is served in a coconut shaped bowl. A scoop of coconut ice-cream surrounds with sticky rice foam and sprinkles with corn powder and corns, it is surely a tropical dessert to cool off the hot summer.…查看更多

一直都唔知嘉里酒店嗰度有個Food Court，其實佢又唔算係屬於酒店嘅，除咗Food Court之外，仲有呢間新開嘅扒房，雖然餐廳唔係酒店入面，但係同樣有海景嫁~黎呢到必試係佢地嘅熟成牛扒，高質嘅牛扒熟成咗80日，而得我同朋友兩個人，我地就揀咗Dry-aged T-bone Steak (650g)，因為一件T骨牛扒係夠兩個人食嘅。T字形嘅骨，將牛肉區分成西冷同牛柳，較為長身嗰邊就係西冷，而圓形較細嘅則係牛柳。上枱時，牛扒同骨已分開咗，方便食用，我地嗌咗5成熟，西冷中間嘅部份煎得啱啱好，經過熟成嘅牛扒會比一般嘅牛扒更加嫩口，肉汁相對較少，但係一啲都唔覺係乾身，比一般嘅牛扒，牛香會係口中留有少少餘韻。相反牛柳就有啲煎得過熟啦，差唔多接近全熟，雖然望落顏色無粉嫩嘅牛肉吸引，但係質感同樣軟淋，不過個人鍾意西冷多啲，唔止因為佢煎得啱啱好，仲因為佢帶少少脂肪，所以牛香會突出啲。伴隨牛扒嘅有酸瓜、芥辣醬、胡椒忌廉汁同三款鹽，之後再配上大量嘅蔬菜，好似有烤茄子、翠玉瓜、露荀、甘荀、蕃茄等，另外仲有焗薯配酸忌廉同紅酒燴梨添，真係超級豐富，本身唔知有咁多配菜，仲擔心唔夠食，其實兩個人真係食到幾飽因為無諗到個牛扒會跟咗咗多配菜，所以我地仲叫咗個Homemade Linguine (Tomato Base)，由於有牛扒同我又唔食得海觧嘅關係，我地就無再加料，本身無抱太大期望，但係反而有驚喜和!! 手製嘅意粉好彈牙，同現成嘅意粉真係幾大分別，雖然我地無加配料，但係原本蕃茄醬汁味道幾豐富，似係新鮮蕃茄蓉整嘅，表面仲佈滿芝士片，芝士溶咗，可以整成拉絲嘅效果，唔錯唔錯…查看更多