阿虜's Profile

我和同事放工後去了灣仔的一遊日式居酒屋食晚飯，餐廳位置方便，員工服務也很好。這裡的酒類種類繁多，非常適合我們下班放鬆一下。我們點了胡麻火炙三文魚卷，三文魚的質感非常嫩滑，經過火炙後，外層微微焦香，魚油爆出來的香氣非常誘人。與內部的鮮嫩口感形成了完美的對比，濃郁的胡麻醬汁非常搭配。我們還點了刺身真鯛，這個白魚的刺身非常鮮甜，質感軟嫩，入口即化。搭配適量的秘制醬油和芥末可以增強鮮味，提升整體的口感。接著，我們還點了野菜天婦羅盛盒，裡面有南瓜、茄子、蘆筍、番薯、蘿蔔和芋頭絲。天婦羅製作保留了它們的自然風味，同時外層又酥脆可口。特別是蘿蔔和芋頭絲，非常脆口，非常適合搭配酒。我們還點了炸豆腐，它的外層金黃酥脆，內部保持著柔軟的口感。另外，我們還點了串燒，包括雞中翼、雞肉和翠玉瓜。經過炭火燒烤後，串燒外皮金黃酥脆，肉質也相當鮮嫩。最後，我們還點了泡菜牛肉鍋飯，一上桌就是熱騰騰的鍋子。泡菜的辣味和牛肉的鮮嫩非常搭配，而且份量也非常大。…Read More

呢間係上環嘅小店，無諗到受歡迎到晚市都要排一陣隊。食完覺得其實等一陣都真係值得嘅！蔥油豬扒煎蛋飯配特制醬油半煎炸香茅豬扒好嫩滑，配大量蔥油，嚟嘅時候已經切好晒方便食。流心煎蛋配埋個甜甜地嘅店家特製醬油送飯一流。炸雞脾配冬蔭功河粉醃製過先炸嘅雞脾外脆內嫩，咬開仲有大量肉汁，啖啖都好味。冬蔭功湯底唔太辣啱啱好。一啖雞脾一啖河粉出奇地夾。泰式沙嗲豬肉串店員上菜時提到豬肉係泰國直送，沙嗲醬另外分開上，可以按自己喜好沾嚟食。豬肉肉質嫩滑。沙嗲醬好濃花生味，亦都食到大量花生粒。泰式奶茶及青檸梳打奶茶本身已經少甜，泰式茶葉味香濃。至於青檸梳打解油膩一流。…Read More

今次同朋友行完海港城，之後揀左間泰國餐廳Nara Thai Cuisine食晚餐餐廳環境闊落，有啲座位仲對住維港，可以睇下海景餐牌種類都有好多，而且有啲新派特式菜，我地兩個最後叫左香脆蝦餅、珍寶火山排骨同埋泰式豬肉炒河粉香脆蝦餅蝦餅炸得金黃香脆，食落好爽口，係用好新鮮既蝦肉炸出黎，仲要大大舊，配上泰式甜酸醬簡直一絕，飲酒既朋友一定要叫呢個小食配塔。珍寶火山排骨份量超級無敵多，我諗4個人食都仲得，但我地得兩個人，所以食淨唔少…排骨大大舊，搭到成座火山咁，外觀同個名好match。每舊排骨都燉到好鬆軟，而且仲保留住好豐富既肉汁，面頭上面仲鋪滿芫茜，可以係色香味俱全，超級抵食。泰式豬肉炒河粉河粉質地煙刃，唔同出面平時食果啲河粉咁，而且佢係粗身既一塊塊，口感好特別。豬肉炒河粉好夠鑊氣，碟邊有配青檸、辣椒粉同糖比人配，可以因應個人口味加多或減少，非常細心。…Read More

屋企附近開左間新越式餐廳越式PHO車頭，鐘意食越南菜既我一定要試下。我同朋友兩個叫左火車頭、春卷撈檬、牛油雞翼同沙嗲串燒。招牌火車頭份量大，基本既牛丸、牛腩、牛筋、牛柏葉、蘿蔔都有齊。牛骨湯鮮甜濃香，連湯都比我地飲哂。春卷撈檬份量又係好多，春卷炸得酥脆金黃檬粉配埋魚露汁，感覺加添幾分清新。牛油雞翼香口入味，炸得岩岩好，仲保持到肉汁，岩哂重口味既我。沙嗲串燒牛肉大大舊，而且肉質鮮嫩，配埋充滿花生粒既沙嗲醬簡直一絕。…Read More

年三十晚一家大細去食團年飯 睇熊仔頭介紹過呢間中菜唔錯 於是一早就訂好位餐廳唔算十分大，但座位都夠闊落，第一次黎唔知有咩好食，所以叫左經理幫手叫下呢到既招牌菜美極煎元貝元貝好新鮮又夠大粒，配美極煎又幾過癮芝士龍蝦烏冬龍蝦一樣都好新鮮，啖啖肉，撈埋芝士汁同烏冬一齊食好正白胡椒炒蟶子蟶子又係好新鮮，手板咁長咁大隻，上枱唔夠一陣就即刻清哂黑椒脆薯牛柳粒牛柳粒夠淋，易入口，薯仔香脆入味，仲好食過牛柳秘製潮州翅潮州翅好足料，翅身夠厚，食落好有口感，配埋上湯飲好順喉炸子雞好厲害既功夫菜，雞味好重，絕對係新鮮雞，唔似出面咁，用冰鮮雞會有成浸雪味瑤柱蛋白炒飯每啖炒飯都食到鮮味既瑤柱同埋嫩滑既蛋白，睇落平平無奇，實際上係好食到忍唔住再添多碗胡椒肉片菜心煲肉片唔鞋又夠味，配埋菜心食，夠哂健康…Read More

I recently had the pleasure of dining at an exquisite establishment that offered an array of tantalizing dishes. From the moment I stepped into the restaurant, I knew I was in for a remarkable culinary journey. With an elegant ambiance and attentive staff, the stage was set for an unforgettable dining experience.The Japanese Mackerel dish was a delightful way to begin the evening. The lightly grilled mackerel had a perfectly crispy skin that contrasted beautifully with the tender and flavorful flesh. The accompanying citrus soy jelly added a refreshing burst of tanginess, while the grilled pineapple provided a subtle sweetness that complemented the fish impeccably. It was a well-balanced and visually appealing starter.The Swiss barley soup was a symphony of flavors. The diced beef, carrots, leek, celery, and mushrooms created a rich and robust broth that was seasoned to perfection with a hint of ground pepper. Every spoonful was a delight, and it left me feeling warm and satisfied.The Nagasaki chicken roulade with beetroot salad was a true work of art. The 63°C sous vide chicken roulade was incredibly tender and moist, showcasing the chef's mastery of cooking techniques. The housemade chicken mousse and stuffed foie gras added a luxurious and decadent element to the dish. The sautéed mushrooms and toasted pistachio provided a delightful textural contrast, while the roasted beetroot puree added a vibrant and earthy flavor. The arugula salad with toasted walnut vinaigrette provided a refreshing balance to the richness of the chicken. This dish was a true celebration of flavors and textures.The Carabinero red prawn with shrimp roe noodle was a showstopper. The whole carabinero red prawn, with its raw head and torched body, was a sight to behold. The shrimp roe noodle, made from a 70-year-old local noodle brand, was cooked to perfection and served as a delicious accompaniment to the prawn. The housemade red prawn sauce, jihe liver dried shrimp roe, and red prawn powder elevated the dish with their intense umami flavors. It was a true masterpiece that showcased the restaurant's commitment to sourcing the finest ingredients.The Sous vide black cod was a delicate and succulent dish that melted in my mouth. The fish was cooked to perfection, with the sous vide technique ensuring a tender and buttery texture. The flavors of milk, parsley, thyme, and garlic infused the cod with a subtle yet delightful aroma. The chorizo butter sauce and chorizo oil added a smoky and slightly spicy kick, while the smoked celeriac puree provided a creamy and earthy element. This dish was a testament to the chef's skill in creating harmonious flavor combinations.The charcoal-grilled A5 Miyazakigyu rib cap was a carnivore's dream come true. The marbled and tender Miyazakigyu beef was cooked to perfection, with a mouthwatering charred exterior that added a delightful smokiness. The sautéed shishito peppers with Japanese miso provided a hint of heat and umami, while the creamy smashed potato acted as a comforting and satisfying accompaniment. The housemade yakiniku sauce elevated the flavors of the beef, creating a truly indulgent experience.…Read More

今晚同屋企人出去觀塘食飯，佢地鐘意食中菜，於是就去左我朋友之前介紹既工廈中菜私房菜。菜式好多都好吸引，主打功夫菜，我地叫左蒜蓉粉絲蒸蟶子皇、荔茸百花卷、滷水拼盤、白胡椒炒大肉蟹、台山菜花啫西班牙豬脾肉、蔥油雞。蒜蓉粉絲蒸蟶子皇蟶子鮮甜無沙，粉絲索哂啲精華，變埋做主角。荔茸百花卷用艼頭搓成艼泥，包裹住海蝦肉，係餐廳其中道招牌菜。滷水拼盤滷水好香，味道特別，應該係師傅用左佢自己既家傳秘方，呢個係必食之選。白胡椒炒大肉蟹煮法上有唔同選擇，唔辣可以揀花雕雞油蛋白蒸、薑蔥炒或者古法蒜子。辣就有避風塘炒、四川香辣炒或者水煮。我地食得辣就揀左避風塘炒，超級惹味。芝士花龍蝦龍蝦可以斬件或者可以開邊，配埋芝士，簡直絕配。台山菜花啫西班牙豬脾肉餐廳用煲仔上，保持溫度夠熱又夠香，十分細心。而且食得出唔係普通豬，真係用西班牙豬，因為豬肉口感同味道都好正，無花無假。蔥油雞蔥油食得出係花左心機整，好香好夠味，配上嫩滑雞肉，岩哂一家大細。另外值得一提，呢度任何酒類係任帶，免開瓶費，而家出面其他餐廳，閒閒地收50至100開瓶費。…Read More

今日同朋友兩個人去左將軍澳泰cool食lunch，以前我地去開觀塘果間，不過執左之後就好耐都無食過。餐牌款式都照舊無變，我地分別叫左泰式豬手飯同巨型麵包釀咖喱牛腩。豬手炆到好淋滑，豬肉味香濃，撈埋個汁勁好送飯。巨型麵包名副其實真係好巨，牛腩無豬手咁淋，不過都唔會鞋或者韌，咖喱汁椰香味夠，辣道適中，配包一齊食簡直係絕配，食完仲飽過食飯。餐飲我地都一樣叫左泰式奶茶，因為我地都好鐘意佢地沖既味道，茶香奶滑。…Read More

出街食完飯無耐，可能食唔飽既關係，開始有少少肚餓，但又唔想食太多，於是返屋企之前去左將軍澳中心既一間糖水鋪買外賣。堂食同外賣都好多人排，餐牌款式都唔少，我地兩個人揀左杏仁茶芝麻糊同桂花薑湯芝麻湯圓。杏仁味好濃，配上芝麻香味係好夾，芝麻糊入口順滑，唔會整到杰撻撻，好似一pat野咁。薑湯唔會太甜或者太辣，有桂花中和，而且芝麻湯圓皮薄餡靚，非常滑身。兩份糖水加埋都似50幾蚊，性價比好高，值得再黎試埋其他糖水。…Read More

今日公司請食飯，大家都想坐bar檯感受日式串燒氣氛，所以就一早係openrice book定。去到餐廳一坐低係bar檯，店員已經好好招呼，向我地介紹林林種種既特式串燒，最後串燒我地叫左雞腿肉、免治雞肉棒、雞腎、豬腩肉，另外再叫左關東煮、燒飯團同埋綠茶雪榚。所有串燒都係用炭火即燒，有一種陣陣既炭香味依附係串燒上面，咁多款之中我最推介既係免治雞肉棒，免治雞肉再配上月見汁，口感好特別。關東煮味道岩岩好，全部配料都入哂味。燒飯團軟硬適中，面頭上面有薄薄既飯焦，配上燒汁令甜味再昇華上另一個層次。最後以香濃軟滑既綠茶作為成餐飯既句號，簡直係完美。…Read More

平時聽好多朋友講或者網上媒體報道太安樓好多美食，但一次都未去過，今個周末專登過去朝聖。成個商場都充滿小店，而其中一間比較多人排隊既就係太安樓牛雜，所以就排呢間試下。呢間小店開12-12，不過星期二就休息唔開。本身想叫碗中size牛雜，不過見佢有得自選就揀左自己平時最鐘意食果4款：牛肚、牛筋、牛腩、蘿蔔。牛腩選用蝴蝶腩部位，煮到同牛筋、牛肚一樣咁淋滑，而且個腩汁勁香濃，蘿蔔索哂啲腩汁，已經由配角變埋做主角。雖然排左差唔多25分鐘，但食完就覺得值返哂。…Read More

親戚成日去呢間美味廚打邊爐，近佢屋企又幾好食，見我未去過就於是乎帶埋我去食。餐廳有兩層，5樓係大廳，6樓係vip房。餐牌上既食物款式非常之多，淨係餃類都有成差唔多十款，我平時打邊爐鐘意食既野都有齊哂。本地牛頸脊同日本黑豚梅肉係必點，牛頸脊油脂分布平均，接近入口即溶既狀態，而日本黑豚梅肉就非常嫩滑，而且有濃香豬肉味。丸類叫左魚蛋同牛丸，魚蛋爽口彈牙，亦有陣陣既魚香味，但牛丸肉質就死實實，相差好遠。而餃類就都唔太推薦，因為啲皮實在太厚。…Read More

細個係土瓜灣讀書既我經常都去哥登堡餐廳食飯，一來比其他餐廳近啲，二來西餐黎講佢算抵食，算係學生哥都負擔到。款式種類都好多選擇，今日重遊舊地就揀返我以前經常食既鐵板牛扒餐。餐包鬆軟，唔會硬挖挖，配埋牛油陣味簡直無得彈。羅宋湯味道適中，而且牛肉味都突出，唔會好似飲緊啖而無味既蔬菜湯咁。最後到主角出場，一淋上黑椒汁，鐵板隨即揸揸聲，香味撲入鼻內，令人食指大動。當然牛扒質素比唔上果啲A5和牛咁高級，但肉質都嫩滑，成個牛扒餐既性價比都非常高。…Read More

潮洲菜簡直係我至愛，陳儀興以前都食過，不過係大埔舊鋪食，估唔到係將軍澳都開左，一於試下質素有無保持水準先。餐廳位置係低密度私樓區附近，人流唔算多，不過附近多地盤，所以午市時段有唔少地盤工友成為座上客。我地兩個人叫左一份滷水鵝件飯加一份滷水拼盤，滷水味依舊香濃，鵝件入味之餘口感亦唔乾硬，值得一讚。性價比高既話就莫過於滷水拼盤，豆腐、紅腸、豬大腸等等全部都充滿滷水香味，款式多之餘份量仲多，差啲食唔哂要打包。…Read More

而家香港間間鋪都做海南雞，但要揀一間好食既真係唔易，OK德就可以算係其中一間好食既海南雞。午市套餐有10幾款，每款都好吸引，一場黎到就梗係試招牌海南雞啦。海南雞皮爽肉滑，雞味香濃突出，食唔到有雪藏味，而且海南雞本身有醃製過，就算唔蘸汁都唔會淡而無味。醬汁方面就同出面一樣有三款，包括黑豉油、酸辣汁同薑蓉，份量都幾多，唔使擔心唔夠蘸。油飯就未算好突出，不過都過得去。雖然連埋凍飲要成$70，但可以食到呢個味道都算值得既。…Read More