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招牌菜
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主要因为今日有目的要系海港城行街买野, 所以一早就系openrice揾定o个头有乜食..预先book左位同老公撑枱脚8:30去到.. 即时有人带领入座, 点知未座定就听到有几位健谈的女士大声讲大声笑.. 坐系佢地附近不太是味儿..立即同waiter讲问佢地入d有冇其他位置..而佢地都即时明白我既考虑.. 好在当时不太多人. 很快便再在餐厅另一角度settle先叫了吞拿鱼沙津和龙虾汤, 还有青口和银雪鱼..心想海鲜餐就开支白酒吧.. 完美既配合..怎知当我品尝餐酒和香脆的包条时.. waiter跟我说没有青口, 唯有改了我的第二最爱, 羊架!order时讲左所有野share食.. 所以waiter很细心, 连餐汤也帮我们分两份上..抵赞 小布鲁图还是第一次看厨师系面前即煮火焰龙虾汤..看得开心, 食也开心, 虽然每人只分到两小粒龙虾肉, 但那啖香浓的汤真系饮完即刻回味吞拿鱼沙津很多材料.. 不嬲唔食橄榄的我, 鼓气勇气吃了一粒.. 跟著个沙津所有的橄榄都全部归我..好吃呀.. 清香, 不太咸.. 中和了吞会的鱼腥味.. 再来我的第二最爱, 羊架, 五成熟的羊架嫩肉多汁..不用酱汁也很好吃, 最后来雪鱼我己经饱左8成, 不能吃太多了..只细尝一口.. 感觉overcook了, 但因鱼油充足..所以不太难吃..是今晚失望之作.. 因肚皮不争气, 加上开左支白酒未饮晒..所以不叫甜品, 慢慢的坐下来倾倾讲讲.. waiter服务贴心.. 适当时会来添酒和水... 又不会打扰我俩.. 最后11:30我们才埋单.. 完来有抽奖... 用一个细既搅珠盘(好似旧时六合彩那种). 中左....奖品是用1983年menu既价钱来埋单(酒水除外), 再问waiter..原来餐厅今个月将会结业.. 哦.. 28年基业!!!!!!!!!这间餐厅虽是第一次帮趁.. 但觉得真的不错..仲谂住可以再来...点知... .......是晚因为抽到奖原故.. 由千几蚊既一餐变左几百蚊... 用几百蚊既价钱换呢餐..可以话系怒抵!!!!!
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After several years, La Brasserie has not let me down. With its service and good food, my friend and I had a very enjoyable reunion cum birthday lunch. I tried Alaskan crabs, prawns, smoked salmon and salad for entree, and seared scallops for main, to wash them down with a glass of white wine. I had not tried its pumkin soup but my friend said it was good. Frog legs did not impress me much, though, but the chef's decision in putting it out would worth mentioning. For desset, I had pavlova (twice), chocolate mousse (twice), and a aloe vera jelly.It is a good place to treat guests and get together with friends, with its excellent service and ambience. I will definitely go there again and recommend to friends.
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Angelini美好的一顿后,父母又要继续为各自父母的烦琐事苦恼.但平安夜是他们俩的结婚周年纪念日,又怎能不庆祝呢?父亲早就吩咐我安排一个fine lunch庆祝,本来还害怕母亲会拒绝我们的邀请,不过高兴的是最后还是顺利的出了门.今次选了位于海港城旁边港威酒店下层大堂的林柏轩,名字也真够有趣,像是个人名.室内以木色为主,挂满了圣诞装饰,还有姜饼造的精致小屋.入门口就见到琳瑯满目的海鲜.圣诞午餐内容写在了一块流动大黑板上.甫坐下待应便把黑板推到我们台旁,为我们介绍Menu.海鲜头盘甜品buffet也只是$218,加Main course则$248,包一杯餐茶和一杯红酒/白酒/橙汁,比上2个月在Bostonian吃的海鲜Semi-buffet lunch还要抵食!是日有三款Main course选择,鱼,牛扒和猪扒,为免吃不了这么多,只选了鱼和牛扒来试试.饮品方面要了2杯红酒和2杯橙汁.点餐后随即为我们铺餐巾送上面包篮,有一只香软小法包,两只小橄榄蕃茄包,一条深啡色条和四片香脆薄片,全都是新鲜暖烘烘的佳品也.不得不赞待应贴心,听到了妹妹说很喜欢吃薄脆片便主动问我们要不要添面包,更立刻再为我们送上四片.饮品也很快上台了,我要的是红酒,虽然不知道品种,但红酒非常醇而且顺喉,对于我这些门外汉来说已是十分满意.自助bar分开几部分.最具吸引力的海鲜bar方面,生蚝虽小但不大有海水咸味,creamy甘甜.翡翠螺爽口弹牙,肉厚且甜.蟹脚长长的一条,肉多,汁鲜甜得很.青口大大的一块,意想不到的鲜味.以上四款均是翻单了好几次的美食.至于其余两款,薄小的蓝贝味淡如水,吃过一遍也不想浪费肚内位置.熟虾为了留肚所以没有吃.头盘bar选择不少,沙律有数种生菜,蕃茄,青瓜,葱圈,还有4种沙律酱任君选择炮制田园沙律.另外有南瓜沙律,薯仔沙律,菇片沙律,红菜头沙律和蕃茄水牛芝士沙律等,都是挺有特色又好吃之作. 肉类有不会过腻的薄片烟三文鱼,比较干身的烟吞拿鱼,鸭胸,熏鱼块,鹅肝冻,薄切parma ham配切得刚可一口吃掉的甜美哈密瓜粒,3款烟熏火腿,咸香忌廉焗三文鱼扒,蜜糖焗火腿.还有圣诞独有的火鸡.龙虾汤,浓香幼滑,咸咸甜甜的送包一流.甜品旁再放了些芝士和水果.芝士有两种,是比较亲民的口味,有刀供人客自行切取,另有香脆crackers让人选配.水果有切片西瓜和密瓜,不过都不甜,可能因为不是当造之时.所以一贯甜酸味浓的波罗就成了我们是日水果之选.甜品区有多款精致美点,Daily Special是Egg Custard with Passion Fruit Foam,看到师傅从厨房取出一盘盘的炖蛋,在客人面打foam再放在上面,蛋不算滑,但热情果味配炖蛋吃颇新奇好吃.Petit fours有5款,都放在套了圣诞袜的篮子内.星形和花形的糖味太重,甜得不诱人.圆拱形的和正方形的玉桂味浓,个人挺喜欢用作送咖啡,但素不太喜欢玉桂的妈就有点抗拒.剩下的一款味如鸟结糖,甜度适中,果仁味香,不硬易咬,为5款中最出色. Tiramisu, 是一只蛋糕放在外让客人自己用刀取的.可可粉份量足,芝士香滑,吃得出酒味咖啡味,不过觉得ladyfinger份量可稍微再多一点.Raisin Tart味不太甜,玉桂味香,有点像Apple Crumble.最喜欢吃是2款朱古力小饼,一款有多种果仁在下,微甜而香.另一款朱古力味浓甜得很,上面是厚厚朱古力层,下面是朱古力味威化饼底.2款都切成小小件,可一下子放进口的size.其余的Berry Cheese cake,朱古力树头蛋糕,有糖面但不甜的实净提子shortbread,酥皮Apple tart,数款啫喱杯,mousse和布甸杯都属一般货色.早在我们吃头盘时待应已问我们想何时上主菜,并告知我们大约要10-15分钟的预备时间.Pan Seared Coral Trout Fillet with Saffron Cream.Order时只知时鱼,但上菜时便得知原来是东星班. 鱼肉嫩滑多汁,鱼皮滑,"班"味重.Saffron cream虽是黄色,但味道却未见有何特别不同.伴碟的南瓜蓉香甜,所以也没有浪费的把它吃进肚子.Grilled Sirloin Steak with Black Peppercorn Jus,待应主动取芥辣给我们配吃,五成熟做得刚好,西冷柔嫩多汁,牛肉味浓.配一只大蒜,四颗小薯和杂豆,全都是有水准之配菜.最后餐茶要了杯香滑咖啡作结.吃得饱满后又出发拍照去.感谢一直义不容辞当我食友的家人,伴著他们庆祝,看著他们高兴,这圣诞,还求什么?祝大家Merry Christmas and Happy New Year.
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Resto @ HK Central: French – a Brasserie @ the Gateway hotel Décor: typical of a traditional French bistroAmbiance: lots of people, big parties, lively for a Friday nightSitting: fairly close to your neighborFood: The pan seared foie gras is over cooked, the steak tartare is overly spicy… too much paprika… too strong of a burning sensation on the palate. The grilled lobster is satisfactory, the Chateaubriand is over cooked when we ordered medium-rare… it came as medium or close to well-done. Given the time needed for the preparation of a re-order of the chateaubriand, we changed to filet mignon and steak, both were very well prepared. Service: courteous and friendly… however, due to the presence of a big party, the waiters had to run all over the place making the waiting time for food and service slower than expected. The guests at the table beside us asked to be moved to another less noisy part of the restaurant. The Chef felt quite bad for us, as we had to endure the noise and the big party. He offered us a Chassagne Montrachet 1er cru from his personal collection which we finished half a bottle and returned the other half to him… good wine is not to be wasted!Wine: Rather limited wine list for a restaurant in Hong Kong, in particular the selection of French wine is too limited. Selection of wines from other countries is more than prominent. We ordered a 2005 burgundy and had to return it because the wine has possibly not been store properly. A second bottle of the same wine was offered… slightly better but almost as bad. We accepted it, rather than making a scene.Cost: about HK$750 per head with wine (average quality wine) for diner.Value for Money? Reasonable… badly prepared food was taken back in exchange for a new dish without question or argument.General: the cooking could be improved…We have been coming back to La Brasserie, from time to time... Last time we came here was about a year and half ago… for no-nonsense bistro style French food… will come back again.
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法国菜总给人高不可攀的感觉,来到尖沙咀工作,朋友安排了这一晚餐, 约了4个好友一齐去试，这还是我好友BB小姐, 第一次尝法国菜呢!La Brasserie我之前尝过, 优质新鲜食品累积了一班忠心支持者, 踏进这所酒店餐厅, 没有预期中酒店餐厅的拘谨!自助式沙律 - 蔬菜材料好新鲜又爽口我喜欢的龙虾汤够浓，绝不欺场；BB小姐的蘑菇汤够滑；CoCo 的洋葱汤够香甜；Diana的蕃茄杂菜汤够丰富! 煎鹅肝-入口即化，完全无筋煎带子-新鲜又滑溜Beef Tartar--肉味浓郁；三文鱼卷-素质不差最喜欢鳕鱼，嫩滑尤如溶化在口里。主菜伴碟加入了南瓜的甜味则刚好。芝士Counter - 好多款任君选择!!!BB小姐尤如大乡里出城般期待又好奇，四女生聚首一堂，轻轻松松的说说笑笑吃吃喝喝，共渡欢乐时光。好有水准好满足的一餐!!!
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