Kopi Luwah 仔's Profile

1.Dim SumAfter we ordered, before the wine was served, 4 sources are placed - X.O. sauce, broad bean sauce, Yu Kwen Yick chili sauce and soy sauce. Share chopsticks are placed after request. Two guests shared one pair.The wine: Chablis Premier Cru, Les Vaillons, Domaine Long-Depaquit. Floral aroma, smell fresh, but tasted normal.a.Marinated walnuts with sesame as amuse-bushe: it tasted not fresh and crispy enough.b.X.O. Sauce & broad bean Sauce: the former one tastes unsavory, too many dried-shrimps and the ingredients are too hard to bite; the latter one is better, tastes ok.c.Braised whole abalone and seafood on a crispy taro net ($64 p.p.)原只海鮮鮑魚脆芋盒Taro nest is earth-shape topped with a small abalone, which is cut in half. It is stuffed with fresh shrimp, fresh crabmeat and scallop. The taro nest with seafood tasted very nice and fit well with the Chablis, while the abalone was nasty like softened chewing gum.d.Steamed prawn and bamboo shoot dumplings ($56)晶瑩筍尖鮮蝦餃Dumpling wrapper was too thick but the shrimp inside was hot enough and fresh, not as prawn as stated. However, there is no taste of asparagus.Steamed pork and prawn with crab roe dumplings ($56)蟹黃蒸燒賣Too many shrimps with the pork, tasted like the shrimp dumplings mentioned before.Crispy Spring roll with shrimp, dried-squid and Chinese celery ($48)芹香土魷蝦春卷Fragrant celery with squid is a very traditional ingredient in pan-fry cooking method, it creates a special taste when it’s stuffed in spring roll, whereas the stuffing was too little reflecting the flour roll’s thickness. It affected the texture and became very pinguid.e.Steamed lobster and minced shrimp dumpling ($64 p.p.) 金葉龍蝦餃The appearance is very impressive (The dumpling wrapper is made in yellow color which matched the theme and also the golden leaves – not translated in the menu). The piece of lobster as a topping got cold quickly. The sliced celery gave a very strong flavor and fit well with the minced shrimp and scallop. Nevertheless, the stuffing is the same as the taro nest with abalone by only replacing the minced taro with celery. f.Steamed barbecued pork buns 蜜汁叉燒包 ($44): Normal taste as restaurants and the bun was too soft and sticky.Baked sweet-corn buns with diced chicken and garlic 蒜蓉美國雞粒焗玉米餐包 ($48): Both of the bun (made in grain with sesame on top) and the stuffed ingredients had a pale taste; the chicken was overcooked without sweet-corn taste or neither garlic flavor.Wok-seared minced Wagyu beef buns 和牛生煎包 ($48): It tasted nothing special with the attracting name. There is no Wagyu beef’s flavor – probably because the meat is minced. Assuming the beef was indeed Wagyu beef, it is a waste to use it in steamed buns.g.Steamed shark’s fin dumpling in soup with Hokkaido king crab leg ($110)北海道長腳蟹魚翅灌湯餃This was the most laudable dim sum we tried and all appreciated on this tasting trip. Although it is not the traditional ‘Guen Tong Gau’ – the soup is outside the dumpling, the soup is sufficiently delicate and the crab meat with shark’s fin (翅裙) are delicious. In spite of the large dumpling wrapper with unpleasant texture, the crabmeat stuffed tastes toothsome. The cost performance of this dish was the best that day. Yet the portion is as much as a soup dish – Double-Boiled Shark Fin Marrow with Brassica. It also provides the red vinegar with sliced ginger, which is considered as the vinegar is for better digestion to shark’s fin and the ginger is for crab meat according to Chinese medical theory.(*正宗灌湯餃：猶如放大版的灌湯小籠包，湯和餡料全被封在餃皮內。吃的時候，把皮搓開，湯汁才會流出來。初見于《隨園食單》)h.Steamed rice flour cannelloni with shredded roasted duck, conpoy and chives韭黃瑤柱火鴉絲腸粉 ($80) (This translation is very interesting – ‘火鴉絲’)The rice roll did not provide a good mouth feel and the stuffing is normal, and the portion is abnormally large.(*cannelloni: Italian food – roast meat wrapped by pasta roll) – not suitable to translate ‘腸粉’Steamed rice flour cannelloni with fresh shrimps鮮蝦腸粉Too many whole shrimps are stuffed in the rice roll, which makes the dish salty. Sometimes when the stuffing is designed too much, the dish will fail. i.Roast Pork Belly with crispy crust脆皮燒腩肉Normal-level. It’s crispy but the fat and the meat combination is not good enough to let the food melt in the mouth. Yet there is a very considerate design – sliced cucumber, carrot and turnip are provided on the side, which can be considered as a move to reduce oily effect.3.Signature Seafood Dishj.Golden Stuffed crab shell with crab meat焗釀蟹蓋The server there recommends it. It is stuffed with fresh crabmeat, onion, milk and it provides watery feelings. However, the shape of the crab shell seemed not to be pruned. Besides, there is no shredded lettuce to reduce the oily feeling.4.Dessertk.欣圖雪果山It is interesting and it was very impressive. However, the ‘snow mountain’ started to melt down and the fruit fell of it when we stood up to leave. l.楊枝甘露The presentation is special and nice. The saucer is designed particularly with the mixture of water and dry ice. Therefore, when it was placed on the table, it created theatrics. And yet the taste is too milky and bitter because of the low quality of pomelo.m.靈芝龜苓膏 – No commentsn.燕液百合蓮子露Bird’s nest and the sweet soup were separated when served. The sweet soup is made by minced lotus seed therefore the taste is very strong. It is nice eventually.•Opinions from colleagues during the meal…Read More

1.Dim SumAfter order, 3 sauces are placed - Chili sauce (with little green chilies), broad bean sauce, dry bean curd w/ preserved vegetable sauce. One pair of share chopsticks is placed on the turntable. Teapots are without tealeaves drainer and are placed on the turntable (no warmer). As we saw the other guests who order premium teas have teapot with warmer on the table. We order 3 types of appetizers and they are served before Dim Sum. a.Chilled pork shank and jellyfish海紅葉拼燻蹄$80: The jellyfish seems not as good as Lung King Heen’s quality. However the chilled pork shank tastes nice. b.Preserved Egg with young Ginger子薑糖心皮蛋$65: some of the preserved eggs seem to have nice carved patterns. Pickled gingers are too thickly cut which affect the texture.c.Crispy-fried shredded eel with sweet and sour sauce甜酸脆鱔柳$80:This dish has very good compliments from the guests. The shredded eel is wrapped by sweet and sour sauce so that it tastes not as dry as other restaurants’.d.Dim Sum combinations: shared on the side boards by servers-Steamed shrimps with bell pepper, bamboo shoots and pork dumplings彩蔬鮮蝦餃: Dumpling wrapper is too thick and the dumpling is not hot enough maybe because of sharing on sideboard.-Steamed pork and shrimp dumplings topped with crab roe珊瑚鮮蝦燒賣: Tasted just as normal “Siu Mai”.-Steamed shrimp and pork dumpling topped with diced fish maw, Beche-de-Mer and conpoy. ($50–3 pcs)It does provide a little taste of conpoy but no fish maw. There are lots of shredded shrimps inside.e.Baked pastries filled with mixed seafood and bacon 煙肉海皇批 ($35-3pcs):The puff tastes no good but with strong aroma of bacons and scallops.Baked pastries filled with whole abalone and diced chicken原隻鮑魚雞粒酥($48 per pc):The puff with diced chicken is too sweet and the quality of whole abalone is not good enough.f.Steamed barbecued pork buns 蠔皇叉燒包 ($35–3 pcs): Normal taste as other restaurants and the bun was too soft and sticky. However the barbecued pork is hot and taste good.g.Pan-fried rice flour rolls with home-made spicy sauce. XO醬煎腸粉($38)This tastes very nice with crispy wrapper and tender-hot inside. The X.O sauce sticks on the rice roll and taste integrated. 2.‘Peking Duck’ – 2 courses - $480h.First course 片鴨一食Serve on sideboard. The spring onions are wrapped by red pepper but without cucumbers. Serve only pancake and skins without asking with meat or not. All duck meats are used in the second course. Taste nothing special.i.Second course 菜遠炒鴨絲 Pan-fried shredded duck meat with choy sumThere are some shredded mushrooms with duck meats. Duck meats taste pale and tough. The whole dish failed3.Seafood Dishj.Baked stuffed crab shell釀焗鮮蟹蓋It is stuffed with fresh crabmeat, onion, milk and it provides sticky and full texture. However, the shape of the crab shell seemed not to be pruned hence the presentation is not as nice as LKH’s. Besides, there is no shredded lettuce underneath to reduce the oily feeling.k.Baked stuffed sea whelk in shell釀焗響螺It has nice aroma and provides a good texture with pork, onions and other ingredients together.4.Poultriesl.Crispy ‘Lung Kong’ chicken脆皮龍崗雞 (half $170)It tastes crispy and nice. The texture of the chicken is very tender and the skin is crispy.m.Crispy frog’s legs with spicy salt 椒鹽田鶏腿 ($500 – 8pcs)It is set as open food on spot. It is too expensive as double LKH’s price. And the taste is nothing special.n.Sweet and sour pork with bell pepper and pineapple菠蘿咕嚕肉It tastes normal. 5.Vegetableso.Stewed seasonal vegetables with bamboo fungus in chicken broth竹笙上湯浸時令蔬 (莧菜)Taste normal. The chicken broth is too salty but the Chinese spinach is fresh and tasty. 6.Soupsp.Double boiled Yunnan ham and shark’s skin soup肘子燉裙翅The soup with Yunnan ham is very oily and the Yunnan ham tastes no good. The shark’s fin marrow tastes good and has tender texture.q.Double boiled black mushrooms and fish maw in soup 花膠燉北菇The price is only $140 per person and the taste is fair.r.Sliced lobster in hot and sour chili soup 龍蝦酸辣羹It contains two big pieces of lobster and they still taste good in the thick soup but the hot and sour soup taste a big pale.7.Desserts.位上水果拼盤It includes fresh mango, water melon and papaya. The fruits all taste nice and ripen. t.楊枝甘露布甸The presentation is special. Small pieces of fresh pear (with skin) are added to provide a special texture and also refreshing taste of this traditional dessert in Hong Kong. It is nice.u.紅蓮燉雪蛤 – The hashma seems not as good as LKH’s.v.炸釀朱古力荔枝芋球Very special as a dessert but not strong taste of chocolate. Taste much like the taro dumplings. w.核桃曲奇餅 － No comments…Read More

午市一定要訂枱，否則無位既機會居多！我非常喜愛這裡的白粥＋欖菜，白粥綿軟稠密，欖菜大條有口感至於師傅仲自己炒過，鹹度剛剛好，好味！舊年大閘蟹時節試過蟹粉小籠包，呢篇一併講埋：價錢真的貴，不過好食，可以食到係鮮拆蟹粉，湯汁濃厚豐裕，正式皮薄餡靚！但係三十幾蚊一粒...呢度既蝦餃，菜苗餃都好有水準～鮑汁燜鳳爪亦都好好味，而且燜到適度既腍，隻隻鳳爪都好大隻完整～仲試左隻蒜茸蒸桂花蚌，好鮮甜爽口，而且賣相唔錯；燒汁銀鱈魚同金菇菜既配搭唔錯，味道夾而且互補左口感既問題～…Read More

來到當然係一試馳名既大婆牛肉麵喇！湯底味道果然好，略嫌油膩，微鹹。麵爽滑有咬口，不過就無咩蛋味或者麵味～件件牛肉勁厚，燜得夠腍但保留口感，即刻感覺好著數抵食！而且牛肉既肉同筋均勻分布，雖然食多左會有點膩，但依然覺得好好味！不過食完碗麵覺得好口渴，睇來味精唔少～店鋪內有電視，照顧到食晚飯人士既需要，唔錯！…Read More

午市經常要等十幾二十分鐘，但下午茶就唔使！經常去食呢度既及第粥，同酒樓或其他粥鋪好唔同。首先蔥絲薑絲同豉油放在個碗仔度，等客人可以自主添加，炸面送粥一流，脆中帶軟，麵粉味又香，先＄5／碟，仲有炒米粉，加少少桂林辣椒醬，正！呢度既桂林辣椒醬都認真唔馬虎，特別好食！至於碗主角及第粥，粥底質素一直穩定上乘，好綿軟香滑，夾雜住灼到剛熟既豬肝，手打肉丸，粉腸，豬心片，豬肝爽脆，從來唔會過老而有粉粉既感覺，豬心切到一片片好薄，好好食，即叫即煮，熱氣沸騰！小小店鋪，夥計竟然都會記得熟客既喜好，就拿我來講，她地就慣左唔會比薑絲蔥絲比我～有酒店待客風範！之前試過魚腩粥，雖然人人稱道，但我都系覺得材料同粥既份量比例要均衡，魚腩確實好多，好抵食，但顯得主末倒置，粥就唔夠了～不過整體來講，呢度粥底一流，選擇多，仲可以跟客人喜好隨便配搭材料，價錢又相宜，一般二十幾就有交易，份量足材料足！正！…Read More

帶著試菜的心情，不甚肚餓的胃來到呢間泰菜館，雖然無咩客人，都膽粗粗入左去！1）小食泰式蝦片：非常脆，而且無油膩感，似乎唔系食緊蝦片而係一D粗糧制烤物，十分好味，佐啤酒一流！2）青木瓜沙律：呢個係我食泰菜非食不可既，又開胃又健康，青木瓜絲清新爽脆，但魚露略嫌放重左，有少許腥味太過，花生不太新鮮，有部份有油溢味，我就覺得太辣了，如果少辣會更好！3）豬肉生菜包：肉鬆無咩鮮豬肉味，亦無配上青檸角同剁碎既紅椒絲，更加無即食肉鬆灑上面，生菜片亦都係唐生菜，本人覺得用西生菜既包裹作用更突出更爽甜，但當然成本會貴，唐生菜質量一唔好，整道菜都失色。4）青薄荷咖哩炒肉蟹：菜牌上列明係《大廚出馬》既得獎作品，不過確實新奇，好明顯係薄荷醬既暗綠色，應該加左少許糖，胡椒粉同磨碎既薄荷葉，但同青咖哩熬煮過後，薄荷味唔會太搶，就是太鹹了，但依然食得出蟹肉既鮮味，蟹肉結實，好新鮮！但價錢就唔平了，我同媽咪兩個人三個菜450幾，可能係隻蟹，＄268，不過點都覺得有D貴～味道還可以喇,服務反而出乎意料地好，我地稍微話個蟹咸了，就有經理話請我地食湯水，而且仲有服務員不停幫我地斟水，間中仲同我地講笑tim～…Read More

時不時想如果這裡不需要member ship那多好！一個極其鮮美既湯──火朣菜膽燉雞：幾乎見唔到有油星既清湯，飲落非常鮮甜，火腿同雞既甘香完全融入d湯度，仲有燉到好腍既菜膽，望住超大份量既湯渣，原本6個人既份量我地要三個人搞掂，哈哈！不過它完全顛覆左“湯渣”既定義，依然鮮甜有咬勁，特別係塊火朣，撕成一絲絲既火腿仲保持適度既咸香！這個湯一定要提前預訂，以前最少6人起既份量～以下呢個係大圓蹄，雖然係肥膩左，但白菜苗既鮮甜恰好化解了，而且圓蹄煮得剛好，柔滑軟腍，老抽調既汁醬正正係送飯既佳品！呢度既熏蛋同小籠包，高力豆沙都系一流既味道，適宜既價錢！…Read More

第二次係同朋友仔飲新年茶，去食得意野～1）點心：髮菜蠔豉叉燒腸＋雪山黑椒牛柳包＋鮑魚燒賣＋翠玉瓜帶子腸點心無咩特別，腸粉皮實在太厚，雪山包唔錯，但似乎IFC添好運的更加出色，曲奇皮更脆，餡料更好味。燒賣好爽口，睇來係新鮮蝦膠打得好既功勞，但果粒鮑魚就顯得有些不倫不類。2）大家試左隻創新既片皮雞——在廚房切好片，一層皮＋一層肉＋一層Parma ham＋一層哈密瓜：好難可以試到完整既一啖，即係每樣材料都咬到少少，因為雞肉同蜜瓜永遠都會滑掉！味道不算好，不過幾特別。3）凍頂烏龍茶熏鴿這道菜獲得一致讚賞！煙薰味淡淡的不會太搶；鴿肉細嫩有咬口；上碟有特色，師傅將隻鴿砌返出來，鼓舞飛揚；就連伴碟既烏龍茶葉都輕烤過。不錯！4）之前詳細介紹過既紅酒醋咕嚕肉，此處省略。5）白汁芝士具釀蟹蓋蟹蓋體型十分龐大，無咩芝士味，但白汁濃郁，可惜蟹肉太少，洋蔥同汁料太多，喧賓奪主，無甚蟹肉鮮味試到。6）精美的甜品，再次令人贊口不絕既係Pana Cotta。滑溜細緻，奶味濃郁，食落冰涼舒服。 …Read More

第一次係老闆請食晚飯，雖然唔系window seat，但依然可以見到清亮的港島夜景，而且身處28樓，“易發”嘛，傳統中國幸運數字，配上“天外天”名，亦不輸蝕百多層高既中菜豪庭。頭盤：鮑汁豬手＋麻油黑木耳＋海蜇頭＋蜜糖脆鱔豬手扣得極之入味，雖然無完全去骨，但腍軟滑溜，皮下無甚油脂連著適量豬手瘦肉，所以入口好有層次，而且感覺啖啖骨膠原，相當不俗；木耳同海蜇頭都相當爽口，最值得激賞既係海蜇頭厚切片上，口感甚佳！脆鱔無沾粉去炸， 名符其實，不過略嫌甜了一些，伴碟的炸珍珠菜也挺脆，雖然沒甚麼味道。湯羹：豬雜菜老火湯普通的老火湯，幾甘甜，無甚特別。主菜：1）麥皮黃金蝦這道菜獲得了在座客人的一致好評，在健康飲食既理念下，蛋黃既比例少左，但依然金香，香脆可口既cereal均勻地黏在每粒蝦球上，好吃！2）當紅炸子雞在禽流感肆虐其間，無新鮮雞，引致呢味菜無雞味甜味，但師傅既功夫依然可以食到，表皮香脆，可惜雞肉唔滑無汁，麻麻地。3）鮑魚仔香蒜洋蔥雞球煲落枱剎那香氣十足，鮑魚仔也爽口，但可能被強烈既蔥蒜味掩蓋了海鮮既甜美，依然，雞球欠缺鮮味，有點失色。4）清炒星斑球唔特別，而且入口仍可感受到一層薄薄既芡，令石斑魚應有既鮮味同口感頓打折扣，不過伴菜既西蘭花炒得唔錯！5）紅酒醋咕嚕肉我特別推介此菜，雖然可能某些食客唔鍾意它無用到原件鮮美既豬肉，而係用免治豬肉，但它勝在創新得來又健康，裡面釀左一塊菠蘿，伴碟用紅酒醋浸漬既爽口梨片，清爽解油膩，外圍係用一片ham包住(如果無聽錯)，面頭灑上一些柚子粒同青提子乾，食落完全無傳統咕嚕肉既肥膩感覺，當然，它既表皮不是炸的，所以口感方面略嫌鬆散了一些，因為呢道菜本身就類似法國菜裡的Andouille，用不同材料拼湊而成既豬肉卷。很有趣既菜！6）金銀蒜炒豆苗和瑤柱炒飯金銀，在中菜裡係常用既講法；“金”為炸至金黃色，“銀”為原材料既白色即係有炸蒜同白蒜茸。豆苗當造，好嫩好鮮味；炒飯就普通左D。7）特色甜品：桂花燉津梨+五糧液巧克力雪糕＋抹茶牛奶雪糕得意既係成隻津梨去芯，好濃郁既桂花香，所以顯得人造香精較多，失之自然；雪糕幾特別，酒味竟然真系好重，不過就苦左D，喜愛巧克力雪糕既女士可能食它會皺曬眉頭；抹茶雪糕幾香，但仍有雪霜，失之軟滑。總體來講，甜品都幾可愛～…Read More

多次在這裡流連後，我決定要鄭重寫一篇誇誇他們！我最喜愛的居酒屋晚上走過那條狹窄隱密的小街時，掀開暗藍色的簾子走進去，你會發現別有一番天地：周圍坐滿了三倆知己對酌說笑，師傅們在居中的燒烤爐旁熱火朝天地搬弄著，牆上掛著原始的小黑板，上面寫著當令的食材，簡單的描述足以讓人食指大動……這是家平凡的居酒屋 ── 南亭。開一瓶“上善若水”，淡淡的酒香，清幽的谷物味在舌上迴轉，搭配著雞泡魚乾的咸香，我感覺非常的愜意。喜歡這裡的其中一個原因是它的氛圍總是讓我很放鬆，將都市的壓力消於無形。下單不久，我摯愛的食物就陸續上場了！重點推薦的是鹽燒牛舌。爽脆的炭香加上濃烈的牛肉香氣，一點點的海鹽就足以調起一串牛舌最根本也最原始的味道。它看似普通卻很考功夫，牛舌的切狀特別厚實，不太咸，也沒有額外香料的點綴，就和“上善若水”一樣，簡單原始，但讓吃的人很滿足。接下來還有日本青蔥，鮮白菌。這青蔥雖然未至於是“日本一”的九條蔥，但勝在整串都用蔥白，最鮮嫩多汁甘甜的部份，齒頰留香啊。而烤得剛到火候的白菌嬌小玲瓏，也十分鮮甜，這種菌類的菇味不會太濃郁，但好多汁，最適合不太喜好菇味的人士。要稍微介紹一下上面提到過的雞泡魚乾，我嫌它稍微鹹了點，但蜜糖的甜香和獨特的韌糯口感，令果種略為過太的鹹味成為下酒的理由。酒香，米香，魚香，鹹香，在口中徐徐不散，特別令人感動同享受。傳統的鴨肝釀雞翼，說它傳統，是因為幾乎香港所有的居酒屋菜牌上都會有這道料理。雞翼里的鴨肝很難看得到流出來的油脂，入口都是粉嫩的感覺，被脆薄的雞皮包著，一口咬下去，每每讓我欲罷不能！最可惜的是是次鹽燒海老，不夠新鮮，肉質有點鬆散，粉粉的感覺，否則就完美了。 我喜歡驚喜的這個木魚烤飯團！飯好軟糯，配合脆脆的外皮，海苔香味濃烈的脆昆布裹著，一啖咬下去，熱烘烘的感覺很舒服，很好吃。最後，他們會致送每位客人一顆北海道冰淇淋糯米糍，我最喜歡的是荔枝味的，清涼酸甜，感覺就像是傳統法國菜的sorbet一樣。…Read More

非一般的名過其實昨天專程去試菜，可能是時間選擇上的問題（因為害怕等候，所以選擇tea time前往），食物同服務質素皆出乎意料地不符合友人建議時的水平。去前無預訂，因為聞說是不提供訂座，但入場時幾乎全間餐廳90％的枱都是無人的。當我詢問是否可以坐卡位時，職員告知只有吧台供應，因為其他都已被預訂了。儘管意外，不過始終以食物為主，我依舊滿懷期待地坐下了。首先，配套方面，茶水不提供自己可調教的茶粉，屬於補充類型（即是server會根據情況用大壺進行補加）；wasabi亦不夠新鮮，辣味不夠之餘還在2秒間消失；豉油尚可，不太咸，但缺少甜味；沒有提供給客人以清口的子薑。在連鎖店裡，千兩算是做得相對較好，質素亦穩定，全日無論任何時段都是相差無幾，除了它的豉油比較咸之外。但有樣我覺得幾有特色的是那sauce plate，長方形適合把豉油和芥末分開放。其實佐餐的壽司豉油我嘗過最好的時銅鑼灣鑽石大廈今村的，它咸中帶甜，有陣木魚和清酒的香味。聞說真正出色的壽司豉油還要加入昆布，味啉等熬煮而成，所以出色的壽司店都有自己祕方調製豉油。當然，在高級壽司店還會分開壽司醬油和魚生醬油，後者會較咸。再者，食物方面，最受追捧和好評的和牛花之戀已經無緣一試。而昨天食物的總體感覺就是壽司飯太凍，魚生不夠鮮美，創意之作無特別。我承認，這都是比較嚴厲的批評，但是當我滿懷期待地去試這一家口碑還算不錯，一時崛起的店鋪，所感到的失望實在難以言喻。最感觸良多的是壽司飯，非常冰凍，我送給它一個形容詞：仍具可咬性。它並非硬實，但太酸之餘，手握壽司應有的少少暖度它都欠奉，所以感覺不到一塊壽司飯的Q的感覺。這大大影響了每一分壽司的味道。一開始我以為是自己顧著拍照，令到它變得那麼冰冷，其後我再試叫左兩款，其中一款還是熱食的海鰻壽司，結果還是失望。特別奇怪的是menu上寫明玉子燒即叫即做，需時15分鐘，但當時落單後不足一分鐘，份玉子燒竟然作為第一道菜登場了！ 這份玉子燒暖暖的，雖然無軟滑的感覺，但勝在不太甜，一層一層疊住很傳統，蛋味亦比較濃郁，稍微凍少少食，蛋味更突出；至於醬汁的味道不太能食到。而我的摯愛：左口魚裙邊壽司。上面點了沙律醬和酸梅醬，沒有為壽司帶來特別的鮮味，反而魚肉切得太薄太細，受冰凍的飯影響，吃不到任何的魚味，連左口魚裙邊最傑出的口感都吃不到。而劍魚腩壽司就更加悲情，魚肉都散到幾乎斷開。Monster Sushi，本應是鎮店之作，但海膽不夠新鮮，已經融左超過一半，三文魚子無咸香味，吞拿魚魚茸就更加吃不出個所以然來……Herring魚生片較為令人滿意，但我至今還沒弄明白希靈魚刺身究竟是醃製青魚（醋鯖魚）加青魚籽壓制而成抑或是加蟹籽多春魚籽。希望有識之士加以解畫。值得一贊的是這個七味鹽燒三文魚鮫。雖然有部份皮烤焦了，但裡面的魚肉很嫩，原汁原味（七味不知道在哪裡…），可以話錯有錯著吧。如果加少許鹽，食落會更鮮甜。海鰻壽司，以啫哩状的鰻魚汁置頂很有創意，但是因為量太少了，襯托不了以整個海鰻壽司，而海鰻也承傳了“冰凍的傳說”=,=。龍蝦膏軍艦和碎蔥吞拿魚軍艦，海苔太軟，雖然我不要求它可以做到脆身香甜，但也真的差得太遠了。總體的感覺實在失望得可怕，價錢也不算便宜。但我會在晚市的時候再去一次，希望是真的跟時間段有關吧。但我總覺得，出色的壽司店無論何時，只要開得門接客，就應該保持返一定的水準，才不會讓客人失望。…Read More

坤记煲仔饭之名如雷贯耳已久，第一次去因为要等八个字，所以坚持不下走左；第二次去迟左，老板话就收铺了，只做炒菜；今次，第三次，终于决定，等八个字就八个字吧！点了个白鳝排骨煲仔饭，水准相当不负盛名！首先是服务态度。本来大排档应该无乜服务态度，但是老板娘非常友好，因为太多人，所以叫我点定先，我话去对面M记等，她就话等40分钟就会搵人去叫我，一D都无嫌弃我得一支公！我原本怕她会太忙唔记得，所以提前20分钟就站在门口对开马路，点知她真系去M记搵我，冬天里友好的人总是让人温暖~再来就是那煲白鳝排骨煲仔饭！一打开热气腾腾，即叫即煮既果然唔同D!白鳝非常野味，质地爽口，仲沾有阵阵豉椒既辣味，酱油的咸甜，美味！面头是切碎的辣椒仔，辣度适中，令鲜味又提升一级，仲开胃添！排骨肉质滑嫩，与鱼肉的爽口，酱油热饭配搭得天衣无缝，底部是香脆饭焦，适当地带点焦香，蘸酱油食简直一绝！酱油甜得来又带点咸香，所以一D都唔腻！最后就系个煲底啦！以前虽然喜爱食煲仔饭，但是不常食，因为觉得会浪费好多米，因为煲底会粘着好多米。而这里的煲仔饭是可以好轻易地食个底朝天，又唔系真系好油！系一间相当出色既煲仔饭店！…Read More

這是一家相當不錯的法國餐廳。首先是氣氛不會讓人覺得拘謹嚴肅，可以在輕鬆的環境下享受美味的法國菜。主厨Patrick來跟我們打招呼，用英法夾雜的話語介紹三款烹調特別的鵝肝鵝肝雪糕puff, 鵝肝味同朱古力醬竟然出奇地契合！The taste is so funny！當然仲有用鵝肝醬凍批，呢個傳統既煮法亦無令我地失望最後一款當然係衆人熱愛既原份鵝肝呈現。這道pan-seared foire gras 出奇地不會像一般法餐廳煎得size大縮水之餘，味道到家，嫩滑，完全展現那塊鵝肝的優點，舌底含香～回味無窮！然後我們還嘗了scallop cappacio,带子新鲜且鲜甜,主厨自制既挪威烟三文鱼、更是美味异常，不会太咸，有一种特别的木糠烟熏味道，充分感受鱼脂肪的甘香~接着是white peach sorbet，现在的法国餐厅，比较casual的也好或是五星级酒店里的法国餐厅，都不幸地，不会在main course之前serve sorbet，而幸运的是这一家展现了传统的一面，以致令我感到相当惊喜~而且这种homemade sorbet清甜得来又不会太呛，不想lime sorbet那样酸非常适合在main course之前上，更能体验到主菜的精彩我点的是veal, brown compound sauce.非常喜欢吃这道菜，很难形容那种味道和口感，只能说让人胃和palate都富足。友人点了鹌鹑釀鹅肝，鹅肝的品质确实很让人讶异，香味充斥了整个口腔，和鹌鹑肉相得益彰，感觉肉汁爆满，甘香四溢! 强力推荐喜欢鹅肝的人去这家餐厅嘗下他們的鵝肝菜式！另外還有roasted pigeon~聞起來相當不錯，可惜我錯過了熱騰騰的時間，吃的時候已經有點涼了～下次不該在上菜的時候跑出去接電話然而甜品拼有點平平無奇了～無法為此頓飯畫上完美的句點，不過總的來說，菜式很有新意～佳品！…Read More

我和黎吃完第一个反应就是：好抵！我们两个选的都是set lunch黎选的是soup of the day, 听不大清意大利人的英语，也嚐不出来是什么味道。不过嚐了一小口，似乎不错喔~我的appertizer是香橙鸭胸沙律，非常非常的新鲜橙子很甜，澳洲称之为rocket的沙律菜爽脆青嫩多汁很难得的是车厘茄也是脆脆甜甜地，让人一开始就心情胃口都大好。salad dressing虽然普普通通，但是有点芥末味的辣也相当的开胃。当然少不了主角鸭胸，也是有点爽口，而且smoky的味道不会很重，也不太咸~赞！接着是黎的pasta of the day, Linguine配番茄汁~可能到意大利餐厅选意粉是绝对错不了的事~Linguine非常的赞~韧度恰到好处，而且调汁不会太酸所有的balance合起来就像是一杯Chateau Potensac 2000一样沁人心脾~我的是grilled US chicken Breast~当下就觉得garnish太多太丰富了，量确实是略嫌多了。main course的配菜鄙人认为不应该太多，客人吃不完，即浪费食物又浪费餐厅的food cost还很可能因为太饱影响之后的甜品评价~鸡胸有两大块，吃不出雪藏味，不错~当然还是有点粗糙感，不过算不错了~配菜当中的french bean和胡萝卜相当不错，也很标新立异地（对我来说）加入了很大的一块白萝卜做garnish~南瓜很甜很粉嫩，相当好吃。最后就是甜品banana caramel cake香蕉真的很大一块哦——这是黎的评价香蕉真的没经过任何加工哦——这是我的评价纯粹的香蕉味道和半tiramisu物体，加上纯粹云呢拿雪糕，精彩的却是旁边那一道raspberry酱。酸甜的冰凉感在口中跳动成“夏日礼”~但是有一个缺点，咖啡真的不好喝~总共下来是$88+10%一位。——这么足的分量和相当成熟的烹调味道，性价比很高~…Read More

首先是$240有8只的日本Sendai Oyster~日本除了已经移植美国的熊本蚝kumamoto之外，原来仙台的三陆蚝也很出名~而这家炉端烧竟然吃法都相当的地道~开好的生蚝上面放了葱花和酸橘味的萝卜泥吃起来别有风味~还可以附加一种酸酸的juice哦~我一直都非常不喜欢别人用番茄酱来吃生蚝~我们点了四只生，四只五成炭烧熟~一级棒~本来现在夏季，应该是澳洲蚝比较丰满圆润，没想到这些空运到港的日本蚝也那么新鲜，juicy~一口咬下蚝心（圆头位置），甜味立即充满整个口腔和酸橘萝卜泥融合在一起，无与伦比的味觉享受~接着海鲜的鲜味浮出来了，配合着一点海水的咸当以四十五度角把汁——海水连带着蚝扫进口腔里那种柔滑和裙边的弹牙结合得天衣无缝~而炭烧蚝，店家建议五成熟就好~事实证明也很棒~只是海洋的感觉比生蚝还是稍微逊色一点~老实说，一开始确实没有expect在夏季也能吃到那么棒的蚝~接着我们还尝试了店里很特别的炉端烧~盐烧白鳝~白鳝是自从我上次和大家姐还有高小姐在火井火锅吃过后觉得是鳝类里最爽口的~这次也不例外~炙烤的热度配合着爽脆的白鳝肉在口中，顿时齿颊留香~虽然不知道牛脷是否同样是仙台出名的牛脷~仙台料理的牛脷非常出名~这次我们尝的也是盐烧~相当脆，味道也不太咸~下酒最好~在日本炉端烧7小店，我们当然找不到chablis或者是montrachet又或者是moet & Chardon 的干白来配蚝~但是冰镇的sake还是很让人心满意足的~这是店家推荐的比濑祭还要好的春香彩吟米釀~相当好喝~炉端烧还有蚝都很配~而且酒香很足~入口不呛，甜甜地入了胃暖洋洋地散开~还有一道菜很特别，鹅肝釀鸡翅~九龙城有糯米釀鸡翅，这里用了鹅肝`哇塞~！从来不知道鹅肝的味道和鸡肉可以那么和谐地共存！鸡肉嫩得难以置信~而且炙烤的程度恰到好处~这家店货真价实地让我们惊喜三重天~…Read More