行慢慢食漫漫's Profile

這晚與BFF慶祝生日，她選擇了這間尖沙咀的日式鐵板燒，由於是我請客，開心最緊要，所以便豪一次吧！我倆A5和牛與龍蝦也想試，最後便選了「A5宮崎和牛龍蝦鮑魚二人前套餐」。前菜三小碟有煙燻雞肉、三文魚他他及茄子醬油漬，每款也味道獨特，開胃非常。煎南非鮑魚富牛油香，肉質亦鮮美，清甜的海水味配搭鮑魚肝的濃郁，十分和諧。香辣大蝦沙律的大蝦經蒜蓉爆香後惹味香辣，下面的沙律菜亦以蝦油為醬汁，毫不浪費。季節時令生蠔用了來自兵庫縣的，口感creamy，加上酸酸的醋汁亦令層次更豐富。極上刺身有牡丹蝦、油甘魚、三文魚及吞拿魚，每款也很新鮮，唯一可挑剔的是每款只得一件太不夠喉！茶碗蒸的配料豐富包括粒粒三文魚籽，為清甜蒸蛋加上鮮味。鮮活龍蝦(約600g)用了原隻澳洲龍蝦，肉肉質新鮮紮實，龍蝦膏醬汁也有濃厚蝦香，我和友人也非常喜歡。A5宮崎和牛西冷則是我最期待的部分，牛扒煎得剛剛好，外面脆內裏面粉嫩，各款蔬菜也很香口美味。配上侍應奉上的三款醬汁，層次很豐富。櫻花炒飯有放櫻花蝦木魚花及酸梅醬，飯香之餘帶點點微酸，開胃得很。吃到一半更可加高湯來吃茶漬飯！味噌湯原來用回剛剛的龍蝦頭來熬，令湯汁加上不少龍蝦鮮味。今日甜品名為三日月多士，是鐵板煎西多士，煎得外脆內軟，佐以雲呢拿雪糕及鮮藍莓，友人與我也十分滿足！…Read More

朋友帶左嚟呢間專食豬嘅串燒店，仲食左好多唔同特別串燒添。蒜子蕃茄沙律：個汁好夠酸，而個蕃茄吸左啲汁，食後好開胃。天下第一刀：其實即係豬脢肉位置，豬味特別濃郁，燒香切片食最啱，配上甜豉油更加完美。燒鱔：第一塊係鱔肉，厚切好好咬口，肉質好肥美完全冇腥味；第二塊好似係啲皮脂位，啲油花好邪惡但非常香口！月見免治豬肉棒：個皮燒得脆脆，而個免治豬肉唔會有酥味，加埋蛋黃汁更正！皮蛋紅薑卷：本來都覺得豚肉同子薑皮蛋呢個配搭會唔會有啲唔夾，但食第一啖覺得十分有驚喜！皮蛋嘅咸味加上子薑微微辣同酸完全將外面嘅豚肉嘅味道調到啱啱好！食完又唔會覺得有溜嘅感覺。燒油揚：燒完嘅油揚仲保持到啲汁係入面，清清地很不錯。蘋果豚肉卷：蘋果嘅甜同酸平衡左表層嘅豚肉，口中夾雜住啲蘋果味同啲豚肉油，咬粒蘋果肉仲有啲蘋果中和下，真係太好味！豬腰：薄薄幾片，燒得都唔錯。牛舌：厚切勁腍勁好味！燒菠蘿：賣相好靚！聞到好香甜嘅菠蘿味，表面薄薄嘅焦糖好脆口唔黐牙，切到細細粒嘅菠蘿好多汁好鮮甜！作為甜品非常滿足！…Read More

這晚和朋友來銅鑼灣吃串燒，找了這間地點很方便的樓上店，店名叫鳥居，難道與日本寺廟有關？一問之下店員解說是以燒鳥(雞)為主的居酒屋。夏日炎炎，先叫兩杯冰凍飲品喝，我點了一杯清爽的威士忌梳打Highball ($68)，朋友仔則點了Suntory Beer (Half/Half)($54)，原來是一半黑啤溝一半白啤，喝下既有黑啤的堅果香，也有白啤的清新，味道挺特別。前菜叫了個蟹肉芝麻凍菠菜($48)，上面滿滿的蟹肉絲覆蓋著下面的芝麻醬菠菜沙律，香甜又開胃。海鮮就叫了一隻鹽燒車海老($168)，上枱時嚇了我一跳，大蝦的Size竟然比我手掌還要長！蝦殼燒得很香脆，蝦肉也很紮實，少許檸檬汁更能增添鮮味。鹽燒日本竹籤魚($398)也是非常時令的燒物，原條修長的竹籤魚串著烤熟，薄脆魚皮加上充滿油香的魚肉，配上Highball完全是日本居酒屋的必吃之選。蒜蓉牛油燒象拔苗($98)是侍應推介，小巧的象拔苗用蒜蓉、牛油、大蔥燒熟，油潤鮮美。明太子墨魚棒($58/串)是混入了明太子的墨魚棒，明太子的濃厚與墨魚滑的彈牙剛好匹配，齒頰留香。厚切牛舌($68/串)也很美味，牛舌心沒有燒得過熟過韌，厚切得來軟腍多汁。手造豆腐($28/串)是幾件一口大小的豆腐，燒得香脆，調味也足夠。薩摩雞翼一夜干($38/串)吃得出雞翼的上佳質素，雞皮的脂肪含量得宜，不會很油膩。蘆筍豬肉卷($34/串)的薄切豬肉嫩滑沒有筋，蘆筍苗也很軟腍。燒三文魚飯團($44)外面的飯焦夠香，中間的餡料也份量十足，最適合為這餐作結。…Read More

旺角工作完就餓得想吃任食火鍋，所以便到了一鍋堂碰個運氣，幸好不用等太久就能入座了。點了個鴛鴦鍋底：杏汁豬肺湯入面有杏汁、豬肺、大白菜等，較清潤窩心；一鍋麻辣湯則是有蒜子、京蔥、花椒、茴香等香料，濃烈又暖身。選了中價的B套餐，所以主打美國安格斯牛小排及封門柳，兩款也油花均勻適中，熱湯中輕灼後既有牛味，咬口也軟嫩。其餘的食材也很不錯，手串生猛海蝦大隻新鮮，有些還新鮮得在動，烚完後蝦肉也鮮甜彈牙；手打三寶丸的賣相、味道也很出色，口感一流。野生竹笙最適合放到杏汁豬肺湯中，竹笙盡吸湯汁精華，清甜爽口；趣緻的釀老友鬼鬼是油炸鬼釀墨魚膠，煮熟後也惹味彈牙。特別想推介一下自家製胡椒麵，麵質彈牙，胡椒香也突出，試了用麻辣湯泡，效果驚喜。自助區有些可以自己拿的食材及小食，包括一個放滿了蔬菜的雪櫃，有些不常見的如：羽衣甘藍，煮過後也能保持爽脆，相信來貨也夠新鮮。同樣是自己拿的黃金炸魚皮，魚皮香脆，鹹蛋黃比例剛剛好，不怕過鹹。另外有兩款樽裝特飲，清潤的冰糖燉檸檬及解膩的薄荷烏龍茶也是好喝。自助醬料區的選擇也很齊全，麻醬、沙茶醬、芫茜等一應俱全，可以方便自己混出最喜歡的醬汁。用料新鮮又價錢合理，相信之後也會再訪，試試其他配料。…Read More

到灣仔附近購物，逛到餓了又忽然想吃雞翼，便到了船街的這間雞翼餐廳碰個運氣，幸好是平日，等一會就可以入座。先點了兩個小食，首先到桌的Wingman Avo ($75)是火槍烤焦表面的牛油果，滴上些少青檸汁，再蘸上一點辣椒乳酪，開胃得很。另一款小食是用來送酒的Crispy Lotus Roots ($35)，蓮藕薄片炸香，媲美薯片的香脆而藕香比薯片更加甘甜。然後就是三款雞翼，Lemon Pepper ($69)是幾款中較為平實穩陣的一款，雞翼外層加上檸檬汁及黑胡椒烤熟，雞皮脆香，味道亦很平衡。Singapore Zing ($69)就是茄汁、薑、蒜、辣椒的組合，塗上了茄汁底的中翼烤熟，然後再放上切碎了的薑蒜椒粒，拼得出微辣香口得火花。Japanese Katsu ($69)則是模仿日式炸豬扒的雞翼版，雞翼先用日本麵包糠包住再炸，口感十足日式炸物，再淋上日式咖哩汁，外脆內多汁，應該是最驚喜的一款。另外吃熱氣的雞翼，一定要叫杯啤酒冰凍一下，Super Bock ($68)跟Lemonade ($40)也很好喝。…Read More

觀塘apm逛久了，便會驟覺裏面的餐廳都大同小異，不是連鎖店就是量產型，吃得納悶。所以在今晚逛街後便走出商場，試一下好友推介的日式小店。這間隱藏在工廠大廈中的小店主打吸睛卷物及燒物，所以兩樣也選了一些來試。小食就選了日本溫室南瓜沙律($55)，南瓜粒粒味道香甜，還有蟹子及洋蔥絲點綴，再加沙律菜，份量也不錯。日式豬頸肉串燒($48)燒得香口，有點像蜜汁叉燒的甘甜感覺。網燒牛舌($48)的質素也算不錯，另外伴有醬汁，侍應說是九條蔥汁，微酸很開胃。茄子燒($35)是原條茄子開邊後，加上櫻花蝦及醬汁後燒熟，醬汁較甜，配上脆口的櫻花蝦，頗有層次。而卷物方面，金龍卷($88)是用了三文魚、炸蝦、芝士，炸蝦的脆衣厚薄適中，加上芝士的味道很好。彩虹卷($98)就是用刺身造成彩虹，另外還有牛油果、青瓜、蟹柳等增加咬口的材料，味道上配搭也合適，但比不上金龍卷多變有趣。…Read More

與同事逛開銅鑼灣，走到登龍街時拿到傳單，看到上面寫著的牛肉串燒很吸引，便上去一試。嗜牛的我平常屋裏不太煮牛，來到當然要點多一點牛串，但在廚師烤串之時，先來一個火炙韓式生牛肉($98)止止渴。這個生牛肉會先用火槍燒燒表面，又可以用紫菜或青瓜夾住同食，或是加點蛋汁，食法多變。另一款很想試的就是橫隔肌Set ($138)，因為內含四款口味的燒法，如果單點需要$39一串，Set的話可以吃到全部口味而且便宜一點。黑燒、蜜糖芥辣、青芥辣及蒜香四種味道，由淡到濃各有特色。接著來三款令我很回味的牛串，蝦夷蔥牛肉卷($36)是卷了香蔥的牛薄片，燒得恰到好處。牛心($32)不是經常吃到，而且通常在日本才敢吃，但這裏也做得不錯，沒有一點羶味，也很爽口。和牛脂($42)更是邪惡，表層脆口，中間的油脂香好吃得不得了。接下來的牛草肚($36)及牛柏葉($36)也各有千秋，草肚配了蜜糖芥末籽醬，醬汁的微辣可消除草肚的肥膩感；較爽口的柏葉則以蔥花辣蘿蔔蓉襯托，口感取勝。指薯酒盜燒($38)的香甜番薯仔加上酒盜粒粒同烤，味道濃厚。吃過一堆牛過後已飽了八成，點了兩款素的，荷蘭大啡菇($38)燒得很多汁又腍，菇香爆膨。最後的燒豆腐($28/串)在烤豆腐旁伴有蔥花、薑蓉、木魚絲，加一點一起吃更具風味。飲品方面，則試一了一杯開運小山向日葵($62)，是向日葵味的燒酒，有點甜頗易入喉，但可能是燒酒的關係，我覺得加冰酒精比較勁了一點，下次可以試試溝梳打水或是茶。…Read More

這天跟摰友慶祝生日，選了這間樓上的串燒店，貪這裏環境比較靜，可以談心。由於好一陣子沒有去日本旅行，疫情下更是外遊無望，正好吃點串燒安慰一下。餐廳不算很大，大概四五十個位子，牆上還有寫著豬不同部位的日文名字的解構圖，看來這裏是吃豬為主。一問之下，懂日文的朋友說原來Yakiton 就是「燒豚」的意思。點好菜後，侍應也在桌上準備了檸檬角和柚子胡椒。由於怕串燒比較熱氣，所以先吃個前菜蒜子番茄沙律($28)，酸酸甜甜很開胃。山形縣產煙燻豬腩($128)分成6小件，煙燻味道突出，最特別是旁邊的芥末籽醬，微辣令豬腩油膩感減輕，也增加了它的層次。另一個比較有趣的配搭是白金豚肉林檎紅薑卷($38/串)，豬肉包著蘋果粒燒，燒熱了的蘋果口感特別，此外，可以點上紅薑醬汁，少少辛口的感覺令串燒兼顧了香、甜、辣，卻沒有違和感。月見免治豚肉串($58/串)是我最喜歡的串燒之一，沾上蛋黃汁更是靈魂所在，燒汁的甜味與蛋黃汁的濃郁混在一起，非常惹味。另外也吃了幾個豬的不同部位，豬皮($28/串)燒得焦香，吃下不覺肥膩，侍應還貼心提示趁熱食味道更佳。豬生腸($34/串)有點像滷味吃到的生腸質感，但是用了燒汁炮製，也覺彈牙。西班牙產夾心肉($38/串)好像是比較少吃得到的部位，咬落也十分軟腍juicy，亦帶點香草味。為免全都是肉，點多了幾款蔬菜類，免治豬肉釀冬菇($32/串)的冬菇大隻也很有菇香，豬肉也濃味不乾身。芝士翠玉瓜($28/串)就是瓜件上放了芝士一起燒，半溶芝士非常美味。最後的甜點燒菠蘿($32)也很有心思，表面燒得有層脆焦糖，有點像焦糖燉蛋的感覺，菠蘿也很甜很新鮮，非常難忘。…Read More

I was walking around Tai Kok Tsui with my friend and stopped by to have a happy hour drink here. We picked the happy hour set with one snack. The foamy Murphy’s draft were creamy as usual and the deep-fried squid was hot and fresh, the Thai spicy sauce dip was also good to go with the beer! The free popcorn was, on the other hand, a bit disappointingly soft and chewy...…Read More

聽說有間來自美國的肉桂卷店開了分店，便與嗜甜的閨蜜去一試。店就在奧海城二期的地下，也算好找。幸好是平日下午，還未到下班時間，所以也不用排隊。由於沒有堂食，只好買到附近找個地方吃。點了個焦糖個焦糖合桃肉桂卷($46)，拿出來的時候還嚇了一跳，紙盒比巨無霸還大，打開後的實物也很大件，我一個可能吃不完。味道方面也很喜歡，肉桂味很突出，不會過甜，捲着的麵包也很鬆軟。在上面的合桃更是驚喜，十分香脆。另外也買了包肉桂卷脆片($36)，口感像曲奇，肉桂香也非常足，看起來像是肉桂卷切薄片然後拿去焗。有機會會再買來吃！…Read More

Noticed there was a yellow ramen shop in TST, therefore I went to try after my work.I picked the Black Truffle Slow-cooked Angus Beef Tsukemen, which was the most expensive one on the menu. The highlight was definitely the many slices of beef, but some tendon can be chewed. The missing scallop was supposed to be in the soup, but when I asked the waitress, she told the kitchen to give me back afterwards. But the worst part was, in my opinion, when I asked what the soup bases were for the three types of tsukemen, the waitress didn’t even know what would be the taste of the soup, which disappointed me a bit.The gyoza were also mediocre, didn’t look quite Japanese style actually.…Read More

Recommended by my colleague to try this ramen shop in sham shui po, I picked a weekend and visit the shop.Apart from the classic tonkotsu flavour, there were ebi soup, soy soup, etc. But the one I came for was the bonito flavoured soup.The soup base was quite intensely flavoured with bonito, the dry bonito flakes on top also added texture to it. The char siu was well charred and flavourful. The soft boiled egg was nicely done too.…Read More

Had a happy hour drink with my colleague before dinner at Knutsford Terrace, so we looked for a place nearby and headed for this Korean restaurant.As we both want something hot and comfy, we ordered the spicy beef intestine and stomach hotpot. The portion was so generous that we can barely finish the big pot! The beef intestine was so evil and fatty but we just couldn’t resist!The veggies on side were also appetising too!…Read More

Came to try this spicy ramen in causeway bay, which the selling point was spicy and numb! Diners can also choose the level of spices to customise the flavour.My friend chose the premium miso ramen, with high chilli and high sansho! I tasted a sip of soup but it was already too strong for me!Luckily I picked the miso ramen with coriander, only less chilli and medium sansho. The taste was much milder and I can savour more of the miso soup!…Read More

Had a Christmas meal last year with my expat friend who lived in Aberdeen, so I picked the burger place at Wong Chuk Hang.I picked the festive special Sweet Baby Cheesus, which is burger with blue and Brie cheese, cranberry sauce and onion jam. The burger is juicy, while the blue and Brie added layers to the flavour profile.I also added the Beets and Cheese Salad, which is refreshing too.Also tried a Garden Elderflower & Tonic made with Seedlip. Quite sweet indeed, and non-alcoholic too!…Read More