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2010-09-02 247 浏览
呢度以前個景觀望住維港無遮無擋, 直望尖沙咀海旁, 宜家就填海填到…叫左鴨胸soba lunch set ($130), 連 salad (可選和風或caesar, 揀左和風 salad)、餐茶、雪糕 (可選芝麻、柚子、抺茶或雲呢拿味, 揀左芝麻味)。 天氣熱, 個 soba 本身涷, 麵身好滑, 唔會淋 ‘bat bat’, 鴨胸同湯都好夠味, 個湯有好多大葱, 好香。夏天食, 感覺清爽。由於舖租加, 晚市又靜, 聽閒呢度做到九月底就唔再做 lu, 真可惜。
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呢度以前個景觀望住維港無遮無擋, 直望尖沙咀海旁, 宜家就填海填到…
叫左鴨胸soba lunch set ($130), 連 salad (可選和風或caesar, 揀左和風 salad)、餐茶、雪糕 (可選芝麻、柚子、抺茶或雲呢拿味, 揀左芝麻味)。 天氣熱, 個 soba 本身涷, 麵身好滑, 唔會淋 ‘bat bat’, 鴨胸同湯都好夠味, 個湯有好多大葱, 好香。夏天食, 感覺清爽。
由於舖租加, 晚市又靜, 聽閒呢度做到九月底就唔再做 lu, 真可惜。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2010-07-19 143 浏览
有一位從事飲食業既朋友極力推薦呢間餐廳,話佢9月尾就會結業,於是就同屋企人黎試試啦~我地叫左好多個dish架~ 但係有d唔記得啦介紹幾個印象深刻d架啦~-Toro: 入口即溶, 超鮮呀~ 係香港真係好難食到呢個質數既Toro呀~ 令人懷念日本既Toro呢~ 不過注意啊~ 這個菜係$450 6片架~ 貴係貴, 但值呢-海膽壽司: 完全無平時個d苦味&腥味, 新鮮新鮮!~ 紫菜脆脆的, 絕對比一般壽司店好食-蘇格蘭生蠔: 很creamy呢~ 因為我唔太喜歡海水味重的生蠔, 所以是又新鮮又合我胃口呢-snapper carpaccio in truffle oil & Amaebi: 配上truffle oil, 很得意, 味道夾得出奇, 可以和伴碟的菜放進咀巴一起吃, 很fresh的感覺呀-鵝肝壽司: 這個麻麻地呢...太油了, 油穿過d飯, 全漏到碟上-白燒鰻魚: 平時多是蒲燒的鰻魚, 可能有d人覺得很膩, 但係呢個較乾身, 一點都唔膩, 又唔會遮蓋左鰻魚既鮮味, 幾好幾好-天婦羅: 其實這個沒甚麼特別, 因為好的天婦羅, 有很多更好的選擇經理很好禮貌~廚師亦有出黎打招呼,呢餐飯大家都很
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有一位從事飲食業既朋友極力推薦呢間餐廳,
話佢9月尾就會結業,
於是就同屋企人黎試試啦~

我地叫左好多個dish架~ 但係有d唔記得啦
介紹幾個印象深刻d架啦~

-Toro: 入口即溶, 超鮮呀~ 係香港真係好難食到呢個質數既Toro呀~ 令人懷念日本既Toro呢~ 不過注意啊~ 這個菜係$450 6片架~ 貴係貴, 但值呢

-海膽壽司: 完全無平時個d苦味&腥味, 新鮮新鮮!~ 紫菜脆脆的, 絕對比一般壽司店好食
-蘇格蘭生蠔: 很creamy呢~ 因為我唔太喜歡海水味重的生蠔, 所以是又新鮮又合我胃口呢

-snapper carpaccio in truffle oil & Amaebi: 配上truffle oil, 很得意, 味道夾得出奇, 可以和伴碟的菜放進咀巴一起吃, 很fresh的感覺呀
-鵝肝壽司: 這個麻麻地呢...太油了, 油穿過d飯, 全漏到碟上

-白燒鰻魚: 平時多是蒲燒的鰻魚, 可能有d人覺得很膩, 但係呢個較乾身, 一點都唔膩, 又唔會遮蓋左鰻魚既鮮味, 幾好幾好
-天婦羅: 其實這個沒甚麼特別, 因為好的天婦羅, 有很多更好的選擇

經理很好禮貌~廚師亦有出黎打招呼,
呢餐飯大家都很滿意呢, 決定結業前再來~!
haha~ 呢塊就係我話好味既Toro
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haha~ 呢塊就係我話好味既Toro
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2009-09-16 65 浏览
前菜: 沙律 (有醋/ 斯撒 任君選擇) 炸牛肉白飯+紫菜豆腐味噌湯 soba +3小件tuna roll 網燒牛肉白飯清湯+紫菜豆腐味噌湯不停加水及換毛巾, 服務一流!但係好少人喎...點解既?
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前菜: 沙律 (有醋/ 斯撒 任君選擇)

炸牛肉白飯+紫菜豆腐味噌湯
soba +3小件tuna roll
網燒牛肉白飯清湯+紫菜豆腐味噌湯

不停加水及換毛巾, 服務一流!

但係好少人喎...點解既?
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2009-04-18 76 浏览
Came here for dinner today - was so impressed! Our meal began with some dried fugu which made perfect otsumami for beer. Then we were served some snapper carpaccio in truffle oil (super aromatic) accompanied by chopped up amaebi mixed with tobiko. The whole of this dish tasted extremely refined and paired well with wine. Then we had south african rock oysters in 2 forms - deep fried and raw. The deep fried oyster was served in typical japanese-katsu style complete with katsu dip, and the raw one
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Came here for dinner today - was so impressed! Our meal began with some dried fugu which made perfect otsumami for beer. Then we were served some snapper carpaccio in truffle oil (super aromatic) accompanied by chopped up amaebi mixed with tobiko. The whole of this dish tasted extremely refined and paired well with wine.

Then we had south african rock oysters in 2 forms - deep fried and raw. The deep fried oyster was served in typical japanese-katsu style complete with katsu dip, and the raw one came with a tarty ponzu sauce with oroshi and spring onions. I loved how refreshing it was


Next up were our aburi toro and foie gras sushis. The smiley Japanese chef & his attentive assistant rolled a table over and pan-seared the sushis right by our table, so that they could be eaten freshly straight out of the pan. The chef patiently waited for us to finish our foie gras sushis before proceeding to sear our toro. I was extremely satisfied by the velvety, melt-in-mouth texture of the aburi toro sushi - it seemed even better than my previous HK favourite at Inagiku! I was also pleased with the perfect neta-nigiri proportions of the sushi here.

Then we had some ox tongue, which were also grilled one by one at our table as we finished each piece. The taste of this was simply like what you would get at a Japanese yakiniku restaurant, albeit a GOOD one with a careful chef doing the grilling for you. We also had a lush lobster bisque which was made to the perfect degree of creaminess together with a suitably strong hint of cognac.

While we were waiting for the spring chicken we were served some grilled kagoshima sausages - again these made great otsumami for beer. The spring chicken was tender and flavourful, with extremely fragrant crispy skin. I was happy


Then we tried some somen in truffle sauce - this to me was paradigmatic of "good fusion" , the al dente texture of somen went so nicely with the subtle aroma of the creamy truffle sauce. It was served extremely hot as well. The inaniwa udon was less special but good nonetheless and its clear soupiness rounded the meal up in a very comforting way.

For dessert I had a mango cheesecake parfait, this was nice & light and I finished it while watching the buildings on the other side of the harbour light up. Was well pleased with tonight's dinner - great food and terrific service. Staff poured hot tea in our cups at good intervals, re-folded our handkerchiefs when we left our seats, answered questions sincerely, done everything correctly without seeming OVERLY attentive (which could be disturbing at times). Shall return again soon
dried fugu
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snapper carpaccio in truffle oil & amaebi
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fried & raw oyster
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aburi toro & foie gras sushi
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grilled ox tongue & lobster bisque
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kagoshima sausages, somen in truffle sauce, udon
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spring chicken
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mango cheesecake parfait
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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dried fugu
snapper carpaccio in truffle oil & amaebi
fried & raw oyster
aburi toro & foie gras sushi
grilled ox tongue & lobster bisque
kagoshima sausages, somen in truffle sauce, udon
spring chicken
mango cheesecake parfait
  • aburi sushis
  • somen in truffle sauce
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2009-03-22 60 浏览
想幫this restaurant 平反一下~! very nice seaview with落地glasses. 精緻+好食既食物~!環境也很好又靜~除左件鵝肝sushi係貴d之外, 其他食物都唔係好貴~ 特別且好食~服務也好~ 會再來~~~
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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在你面前即整即食
90蛟一件鵝肝sushi,但真係好正!!!
燒春雞!出名~
  • 燒春雞
  • sushi~
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402
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2009-01-23 19 浏览
在樓上有會開,中間有半小時break,放棄大家樂的fastfood,一個人過來吃quick lunch。一個人,胃又小,只要一碟14件的壽司併盤,還有麵豉湯。魚的新鮮程度一般,飯也握得過緊,整體只算合格,麵豉湯超咸,喝了幾口就放棄。整體,收頂級價錢,但quality就像旺角平價壽司店地到的一樣,太失望,即使有無敵大海景又如何。
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在樓上有會開,中間有半小時break,放棄大家樂的fastfood,一個人過來吃quick lunch。

一個人,胃又小,只要一碟14件的壽司併盤,還有麵豉湯。

魚的新鮮程度一般,飯也握得過緊,整體只算合格,麵豉湯超咸,喝了幾口就放棄。

整體,收頂級價錢,但quality就像旺角平價壽司店地到的一樣,太失望,即使有無敵大海景又如何。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2008-12-19 14 浏览
Caught up with a couple of friends to pop open a couple bottles of wine. I haven't been back to San San Trois, and felt that I could introduce people to one of my two favorite chickens in town.We decanted both bottles of red, and I ordered the food while I chatted with my friends. The familiar manager is conspicuously missing, which should have given me a clue.A plate of sashimi arrives. SASHIMI?!! When did I order this?! The waitress explains that in the middle of chatting with my friends, I ha
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Caught up with a couple of friends to pop open a couple bottles of wine. I haven't been back to San San Trois, and felt that I could introduce people to one of my two favorite chickens in town.

We decanted both bottles of red, and I ordered the food while I chatted with my friends. The familiar manager is conspicuously missing, which should have given me a clue.

A plate of sashimi arrives. SASHIMI?!! When did I order this?! The waitress explains that in the middle of chatting with my friends, I had agreed to her suggestion and indeed ordered raw fish. I am pretty upset, because the manager I know who never even have suggested that I pair raw fish with red wine. This is not a good start to the evening. I try to shove the fish down as quickly as possible so I could move on to drinking wine.

The usual duo of pan-seared sushi follow: seared toro (炙りトロ) and foie gras. The chef in front of us is also not the usual chef, but the guy who used to watch on the side. I smell trouble. Sure enough, the toro wasn't done the way I like it. It was just a bit too well-done. The foie gras is also a bit too singed... To be honest, I felt that the quality of their pan-seared sushi has been declining over the last 2 years, but they were still good enough that I kept ordering them. After tonight I think I will think twice...

The grilled kama came next, and this was also a bit sub-par. There was not a lot of meat and a bit more of the fat than usual. The best part about tuna neck is the meat that is not fatty itself, but has been flavored with fat around it. Unfortunately there just wasn't enough of it. So this evening is going horribly wrong by this point, including the wine. But more about that later.

Finally, the pièce de résistance - roasted Bresse chicken. My friends like the dark meat with bones so I'm happy to have them take the legs and the wings. With the Bresse chicken, the white meat is juicy and fatty enough to still be delicious, so I focus on this. Thankfully the chicken is still done well tonight. There is just enough fat to make it tasty, and the crispy, roasted skin fills the air with fragrance. Yum yum! Once again, the day is saved by....the Powerpuff Girls...NOT!!

I am wondering what happened to this restaurant. Was tonight simply bad timing - when both the seasoned manager and the chef were off-duty? After the performance tonight, I am not so eager to make a return visit some time soon.

original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/12/chicken-saves-day.html
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2008-09-23 6 浏览
好好味既sashimi!!!叫了烏冬面+本日sashimi, 真係好好味, 好飽, 又好抵食!雖然一個人食, 但都成200蚊一個lunch!!!佢有晒熱茶, 前菜, 主菜, 湯, 又有每日精選的sashimi, 都抵既...如果夠六個人, 可以叫佢比一間房我地, service又好好!問咩答咩, 要求咩有咩, 服務一流!!!
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好好味既sashimi!!!
叫了烏冬面+本日sashimi, 真係好好味, 好飽, 又好抵食!
雖然一個人食, 但都成200蚊一個lunch!!!
佢有晒熱茶, 前菜, 主菜, 湯, 又有每日精選的sashimi, 都抵既...

如果夠六個人, 可以叫佢比一間房我地, service又好好!
問咩答咩, 要求咩有咩, 服務一流!!!
賣相正, 食落口更鮮甜美味!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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賣相正, 食落口更鮮甜美味!
  • sashimi
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2008-08-27 12 浏览
今日朋友S請我去中環 San San 食lunch, 同我補祝生日. 佢話佢阿媽成日都去食,所以佢值住呢個機會同我去試下~ 雖然個海景比出面街嘅construction work 咗住...但係餐廳環景都幾好,坐得幾舒服.唔知係咪S媽媽嘅關係,我就+分enjoy整個lunch嘅service,由Chef親自介紹每一道菜,上菜都係5星級嘅service. 朋友S己細心地安排好2個頭盤to start, main course 係3選1, 我同朋友S都係食牛,我哋要1個係厚切同1個薄切.朋友S安排嘅頭盤:1. 刺身- 有3種魚,甜蝦同赤貝,魚生雖然唔你d咩特別嘅魚,整體都幾新鮮.2. 鵝肝配蜜糖汁/巨峰提子&新鮮橙肉on the side. 我係鵝肝fan, 我鍾意呢個配撘,d 鵝肝煎得好又無渣,只係個汁可以少d,無咁甜.3. Main course 嘅牛都好味,我自己就鍾意薄切,個汁應該係甜甜哋嘅西梅汁(無留心chef介紹),再配新鮮蔬菜. (waiter 响食到一半時送上濃濃嘅綠茶,我想我正是需要這柸茶)食到呢到...已經好飽...個main course 都食唔哂,先知仲有等4個co
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今日朋友S請我去中環 San San 食lunch, 同我補祝生日. 佢話佢阿媽成日都去食,所以佢值住呢個機會同我去試下~
雖然個海景比出面街嘅construction work 咗住...但係餐廳環景都幾好,坐得幾舒服.
唔知係咪S媽媽嘅關係,我就+分enjoy整個lunch嘅service,由Chef親自介紹每一道菜,上菜都係5星級嘅service. 朋友S己細心地安排好2個頭盤to start, main course 係3選1, 我同朋友S都係食牛,我哋要1個係厚切同1個薄切.
朋友S安排嘅頭盤:
1. 刺身- 有3種魚,甜蝦同赤貝,魚生雖然唔你d咩特別嘅魚,整體都幾新鮮.
2. 鵝肝配蜜糖汁/巨峰提子&新鮮橙肉on the side. 我係鵝肝fan, 我鍾意呢個配撘,d 鵝肝煎得好又無渣,只係個汁可以少d,無咁甜.
3. Main course 嘅牛都好味,我自己就鍾意薄切,個汁應該係甜甜哋嘅西梅汁(無留心chef介紹),再配新鮮蔬菜. (waiter 响食到一半時送上濃濃嘅綠茶,我想我正是需要這柸茶)
食到呢到...已經好飽...個main course 都食唔哂,先知仲有等4個course -_-'''
4. 小烏冬- 朋友S同我都覺得幼烏冬嘅質地好好...個湯都好味. 响好飽嘅情况下都食咗半碗! 美中不足嘅係當佢上烏冬時成支七味粉放响中間,有d破壞咗...如可以嘅話將七味粉放响個靚d嘅容器上就會好好多.

我覺得整體嚟講個lunch嘅食物同service係值得再嚟!!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2008-07-11 21 浏览
Last night a few of us got together for another long-awaited dinner at San San Trois, one of my favorite restaurants in Hong Kong. In the past, I had heaped lots of praise on the food here, and it was an opportunity to show my colleagues what it was all about.We started with small selection of sashimi, with hamachi (はまち), shima-aji (嶋鰺) and uni (雲丹) on the plate. While the hamachi and shima-aji were OK, I didn't like the dark brown color of the uni. Normally I would only eat uni whose color was
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Last night a few of us got together for another long-awaited dinner at San San Trois, one of my favorite restaurants in Hong Kong. In the past, I had heaped lots of praise on the food here, and it was an opportunity to show my colleagues what it was all about.

We started with small selection of sashimi, with hamachi (はまち), shima-aji (嶋鰺) and uni (雲丹) on the plate. While the hamachi and shima-aji were OK, I didn't like the dark brown color of the uni. Normally I would only eat uni whose color was very light orange, indicating that it was fresh and creamy. Well...I wasn't wrong. The uni was very disappointing. I shall stick to my principles in the future...

We also had the usual pan-fried sushi: kama and foie gras. These are normally among my favorites. However, I felt that today the chef had overcooked both pieces (at least for me). There was a bit more charring on the edges than usual. They were still delicious but not top-notch today.

I had reserved a portion of grilled kama (tuna neck), and this was done fairly well. There was the usual mix of tender and moist flesh with the slightly drier bits on the outside. Using the ponzu and oroshi to balance out the oily flesh was just right.

We also had some matsutake (松茸) mushrooms grilled on a small flame in front of us. I know this to be considered a delicacy in Japan, but I'm not quite convinced that grilling brings out the best in the shroom. A dab of salt adds to the taste, but it was still a little bland.

Finally, the piece de resistance! The roasted Bresse chicken arrives in front of us, and the manager quickly starts carving it up, demonstrating his expert skills with the knife. We were first served the legs of the chicken, which I enjoyed as is and without additional condiments. The free range chicken has just a small amount of fat, and this imparted the right amount of flavor to the meat. And the skin was roasted to perfection... As usual, I dipped the rest of the meat into the teriyaki sauce, and it was just gorgeous.

For the first time in quite a while, I was able to enjoy desserts at this restaurant. Usually I am already stuffed beyond belief at this point. We shared a portion each of the Japanese mask melon, yuzu ice cream, mango parfait and the signature dessert of the restaurant. While I enjoyed the refreshing taste of the yuzu, most of the pleasure came from the signature dessert - a concoction not unlike the usual sago rice with coconut milk.

I did bring along my own wines today. We started with a half bottle of the 2003 Schlumberger Gewurztraminer Kitterle. This was consumed with the sashimi. While I normally expect the Alsatians to ferment their Gewurz with some residual sugar, this wine was much sweeter than I expected. Perhaps I should have remembered that 2003 was a very ripe year for French wines...and brought something drier for the food. Anyway, the typical Gewurz characteristics were all there - lychee, minerals... But I must admit that I still find something in Schlumberger wines not quite to my liking.

During most of the meal, I enjoyed drinking the 2001 Kistler Pinot Noir Sonoma Coast. We had another bottle of this in the office just last Friday afternoon, but I thought it would go well with both the kama as well as the roast chicken. Indeed the wine opened up very well after 1 1/2 hours, and the usual grilled meats, minerals and very sweet red fruits were all present in the nose. Gave it a little more time, and even caramel started showing up. Full-bodied but not overpowering. Despite this being Kistler's cheapest offering, I still found it very enjoyable.

We thought we could finish another bottle, so we decanted the 1997 Beringer Merlot Private Reserve Bancroft Ranch. I still have a few cases of this wine because I enjoyed it so much, but this bottle was definitely off. The fruit in the nose was masked by the unpleasant smell of wet chalk and other aromas, and I think it even suffered from a bit of heat damage. Not great and we did not finish the wine.

I was falling asleep at the end of the dinner, from a combination of the alcohol and the fatigue over the last couple of weeks catching up with me. I went home fairly satisfied, with fond memories of the Bresse chicken fresh in my mind...yet again.

http://chi-he-wan-le.blogspot.com/2008/07/fabulous-chickenagain.html
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2007-11-25 11 浏览
這裡走西日式路線,地方不錯,價錢偏貴。以日本料理而言,食物水準一般。是日來這裡,純粹帶朋友來體驗一下。環境依然舒適,可惜不能坐在靠窗的位置,不然就更好。午市套餐走中上價路線,由百六至二百五,以日本料理計,已是頂級價,分別要了壽司定食及滑蛋豬扒定食。前菜是田園沙律及凱撒沙律的選擇,兩款都要來試試,上檯卻發現來了兩碟田園沙律,無謂轉了,照吃。西式沙律菜新鮮,賣相幾考究。灑上酸酸的沙律汁,沒有特色之餘,當然亦味道欠奉,不知凱撒沙律會不會好一點;另外也要了「日替刺身」,是三片章紅加三片三文魚,盛惠三十大元,在這裡,算是便宜的了。我當然用三文去跟朋友換來油甘,吃落還算新鮮,不過刀功欠奉,兩款魚類也一律用上「港式厚切」,口感全無,只知在吃魚肉,失敗;主菜上場,滑蛋豬扒盛在大大個碗中,賣相幾新派,我還是比較喜歡用傳統一點的「井」碗。滑蛋做得頗滑溜,味道亦辦,不過就煮得太稀了一點,水汪汪的,連飯也泡得濕濕腍腍,不能收貨。個人而言,如果吃日本料理沒甚心水,很多時都會叫一客滑蛋豬扒或吉列豬扒,總比要什麼刺身或魚生飯穩當。這裡的吉列豬扒肉質相當「實淨」,乾乾的又韌。要知日式的吉列豬扒炸前很少醃過,所以品質高
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這裡走西日式路線,地方不錯,價錢偏貴。以日本料理而言,食物水準一般。是日來這裡,純粹帶朋友來體驗一下。

環境依然舒適,可惜不能坐在靠窗的位置,不然就更好。午市套餐走中上價路線,由百六至二百五,以日本料理計,已是頂級價,分別要了壽司定食及滑蛋豬扒定食。

前菜是田園沙律及凱撒沙律的選擇,兩款都要來試試,上檯卻發現來了兩碟田園沙律,無謂轉了,照吃。西式沙律菜新鮮,賣相幾考究。灑上酸酸的沙律汁,沒有特色之餘,當然亦味道欠奉,不知凱撒沙律會不會好一點;另外也要了「日替刺身」,是三片章紅加三片三文魚,盛惠三十大元,在這裡,算是便宜的了。我當然用三文去跟朋友換來油甘,吃落還算新鮮,不過刀功欠奉,兩款魚類也一律用上「港式厚切」,口感全無,只知在吃魚肉,失敗;

主菜上場,滑蛋豬扒盛在大大個碗中,賣相幾新派,我還是比較喜歡用傳統一點的「井」碗。滑蛋做得頗滑溜,味道亦辦,不過就煮得太稀了一點,水汪汪的,連飯也泡得濕濕腍腍,不能收貨。個人而言,如果吃日本料理沒甚心水,很多時都會叫一客滑蛋豬扒或吉列豬扒,總比要什麼刺身或魚生飯穩當。這裡的吉列豬扒肉質相當「實淨」,乾乾的又韌。要知日式的吉列豬扒炸前很少醃過,所以品質高下,一吃便知,這裡的,下品。吃日本料理,當中的米飯幾時也會是精彩的部份,好的日本米飯,百吃不厭。這裡的飯,「散收收」的,幾難用筷子夾起來吃,要用鐵匙幫忙,加上浸了稀星星的蛋汁,情況更不濟,絕對的水準以下。

朋友的壽司定食,賣相不錯,味道方面,也不得而知了。

定食不包飲品,見客人用餐完畢,在收餐具之時也不會添茶,不是及格的日本料理奉客方式。

埋單五百多,以食物計,絕對偏高。以環境計,還可以。當然要數水準而言,數廿多間也不會數到這裡。
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2007-10-05 19 浏览
對望會展的無敵海景、近乎一人對一檯客的服務(時為8成滿客),西日式料理的賣點吧?看著日譯英的餐牌,也要些時間「轉台」。期間來了一杯冰入心的凍水,大熱天時下總好過綠茶的,未打定主意吃什麼時,來了幾位大豪客,由專人推介下點了些蠻矜貴的材料,多來幾位速進經濟,再加上carving表演,也真的幾有趣,當然這是後話。與老頭子坐在靠酒櫃的位置,感覺是說不出的怪,惟一安慰是離遠都可以望到密封式的壽司counter。要了壽司併盤,老頭子則要了豬扒蛋定食,又吩咐了加$30的是日刺身,是三文魚併油甘魚。先來的是西日的沙律,一貫的醋與醬油調味的和風sauce伴生菜,看不出有什麼特別,勝在爽口,伴著酸sauce吃,也不太差,起碼乎合自己所喜歡簡單清爽的要求。刺身麻,還是老樣子,油甘全被充公,碟上卻多了三件三文...還好,三文也不怎麼差,有少少嫩而帶彈性的嚼口,三文應有的油脂都有了,以$5/件計,合格有餘了;至於油甘...也檢到一件吃,怪怪的如吃了件油下肚,厚切之過,唉(此品上來時,老頭子一望已搖頭嘆氣)。打後是壽司併盤,以carving盛載上來,較之一般西日料理,這裡也算下了點功夫。鯛魚、油甘、赤貝、三文、吞
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對望會展的無敵海景、近乎一人對一檯客的服務(時為8成滿客),西日式料理的賣點吧?

看著日譯英的餐牌,也要些時間「轉台」。期間來了一杯冰入心的凍水,大熱天時下總好過綠茶的,未打定主意吃什麼時,來了幾位大豪客,由專人推介下點了些蠻矜貴的材料,多來幾位速進經濟,再加上carving表演,也真的幾有趣,當然這是後話。

與老頭子坐在靠酒櫃的位置,感覺是說不出的怪,惟一安慰是離遠都可以望到密封式的壽司counter。要了壽司併盤,老頭子則要了豬扒蛋定食,又吩咐了加$30的是日刺身,是三文魚併油甘魚。

先來的是西日的沙律,一貫的醋與醬油調味的和風sauce伴生菜,看不出有什麼特別,勝在爽口,伴著酸sauce吃,也不太差,起碼乎合自己所喜歡簡單清爽的要求。

刺身麻,還是老樣子,油甘全被充公,碟上卻多了三件三文...還好,三文也不怎麼差,有少少嫩而帶彈性的嚼口,三文應有的油脂都有了,以$5/件計,合格有餘了;至於油甘...也檢到一件吃,怪怪的如吃了件油下肚,厚切之過,唉(此品上來時,老頭子一望已搖頭嘆氣)。

打後是壽司併盤,以carving盛載上來,較之一般西日料理,這裡也算下了點功夫。鯛魚、油甘、赤貝、三文、吞拿、甘蝦、火灼吞拿、鐵火卷,就按這次序吃下去,這厚度的切法,油甘與鯛魚倒是吃得到該有的肉質,與方才吃下的「那件油」是兩碼之的事,只是壽司飯捏得緊了一點,口感是實崩崩的。依樣葫蘆的拿起壽司,也總算體會到拿上手的「感覺」,這分體會,文字寫不出,說也難,只能說只是一刻的感覺。

剩下那碗麵豉湯,出奇的鹹,屬於添加性的鹹而非真材實料熬出的味道,不討好,喝了幾口,也難理之。

吃畢,在途中想想看,體會多了一點,要再努力。

是餐老頭子請的,感激。

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2007-07-09 37 浏览
一間被阿蘇捺起重來的餐廳–san san trois。上一次來已是SARS之後,得知大廚走了,食物水準急劇下降,之後便再也沒來。時隔4年,狀態亦不復當年,有點令人失望。 先來以往必吃的鵝肝壽司,由師傅即場在你面前煎以及弄成壽司。鵝肝未煎之前起碼1.5c m厚,煎後的厚度不足1cm,口感欠滑流,外層太燶,火喉控制十分差,令人極為失望。至於另一必食名菜-焗法國雞,水準都keep得到,皮非常脆,沒丁點皮下脂肪,爸爸和男友都讚好;肉質絕不鞋,只稍嫌過份有彈性。魚生方面:薄切深海池魚切得太厚,和以往的薄如蟬翼無得揮。是晚的海膽和甜蝦都不錯,但個人認為這裡的魚生並非強項,熱食反而有驚喜,最推介這裡的炒soba,味道微辛,蒜片勁香口,是必吃的水準麵食。招牌甜品Mango Parfait沒以前好吃,cheese太硬和啖味,個人不滿意。值得一提的,還有這裡的無敵海景。Service方面,Manager絕對好招呼,但個別女waitress態度數敷衍,還大意地弄污了我的手袋,唉!
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一間被阿蘇捺起重來的餐廳–san san trois。上一次來已是SARS之後,得知大廚走了,食物水準急劇下降,之後便再也沒來。時隔4年,狀態亦不復當年,有點令人失望。

先來以往必吃的鵝肝壽司,由師傅即場在你面前煎以及弄成壽司。鵝肝未煎之前起碼1.5c m厚,煎後的厚度不足1cm,口感欠滑流,外層太燶,火喉控制十分差,令人極為失望。至於另一必食名菜-焗法國雞,水準都keep得到,皮非常脆,沒丁點皮下脂肪,爸爸和男友都讚好;肉質絕不鞋,只稍嫌過份有彈性。

魚生方面:薄切深海池魚切得太厚,和以往的薄如蟬翼無得揮。是晚的海膽和甜蝦都不錯,但個人認為這裡的魚生並非強項,熱食反而有驚喜,最推介這裡的炒soba,味道微辛,蒜片勁香口,是必吃的水準麵食。招牌甜品Mango Parfait沒以前好吃,cheese太硬和啖味,個人不滿意。

值得一提的,還有這裡的無敵海景。Service方面,Manager絕對好招呼,但個別女waitress態度數敷衍,還大意地弄污了我的手袋,唉!
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上週六(11/12/04) 去"三生" 吃午餐, 這裡環境不錯, 面向海景, 檯與檯之間相距也很闊, 很舒適!點了"sashimi set $220", "chirashi set $200" 及"tenpura soft shell crab $120". 魚生很新鮮, 份量很多, chirashi 的醋飯放醋份量恰到好處,很美味! 但麵豉湯則很鹹!套餐只包野菜沙律, 醃菜及麵豉湯, 沒有甜品或咖啡! 但只是為了那個chirashi set 也值得再次光顧!可是....... !!!!!!這裡的服務就真係令客人唔想再來了!那個中午, 全場只有我們一檯(2 位) 的客人, 理應會吃得很舒適, 不會因太多客人大聲說話般受到打擾! 可是, 在沒有其他客人的情況下, 卻有2 位很喜歡說話的服務生, 2 位服務生在我們吃東西時, 竟站在我們不遠處一直的聊天, 嘻哈大笑, 高談闊論! 當時我有點不悅的望了他們幾次, 可是他們還不知自覺! 雖然閒著沒事做, 也不能有失自己身份嘛! 同時, 那位名angel 的服務生更差勁! 送食物來客人的檯時, 口黑面黑的不發一言, 沒有介紹那是甚麼食物, 並草草
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上週六(11/12/04) 去"三生" 吃午餐, 這裡環境不錯, 面向海景, 檯與檯之間相距也很闊, 很舒適!

點了"sashimi set $220", "chirashi set $200" 及"tenpura soft shell crab $120". 魚生很新鮮, 份量很多, chirashi 的醋飯放醋份量恰到好處,很美味! 但麵豉湯則很鹹!

套餐只包野菜沙律, 醃菜及麵豉湯, 沒有甜品或咖啡! 但只是為了那個chirashi set 也值得再次光顧!


可是....... !!!!!!


這裡的服務就真係令客人唔想再來了!

那個中午, 全場只有我們一檯(2 位) 的客人, 理應會吃得很舒適, 不會因太多客人大聲說話般受到打擾!

可是, 在沒有其他客人的情況下, 卻有2 位很喜歡說話的服務生, 2 位服務生在我們吃東西時, 竟站在我們不遠處一直的聊天, 嘻哈大笑, 高談闊論! 當時我有點不悅的望了他們幾次, 可是他們還不知自覺! 雖然閒著沒事做, 也不能有失自己身份嘛!

同時, 那位名angel 的服務生更差勁! 送食物來客人的檯時, 口黑面黑的不發一言, 沒有介紹那是甚麼食物, 並草草放下便走開, 今時今日, "大家樂" 的員工也有禮貌過她呢!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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