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食家推介
招牌菜
徐蒝出名喜欢花心思做特别嘅菜式，生日正日当天订了枱一尝心愿食佢亲手煮的菜，期待着与别不同独一无二嘅菜式。我由去到直至到走呢四个小时都系食得好开心。菜单：鸳鸯戏水荒岛夏梦我首先食咗南瓜蓉布甸加三文鱼子，然后有机茄子，跟著自家制粉皮包琵琶虾，最后食埋个荒岛-鬼爪螺。第一次食鬼爪螺，几得意红艶云吞用有机番茄做浓汤，加只足料海虾云吞。个浓汤好好味，等我自己又试下做呢个汤煮乌冬阳光刺客泥黄鱼刺身加上红肉火龙果点黄辣椒酱，清新特别跟红顶白烧猪加上自家制果酱，烧猪腌得好入味，不过烧猪皮有D韧，系葡式烧猪嘅皮威力煎鲍酱汁煎南非鲍，浓汁嘅味道夹到鲍鱼嘅味道之余唔会抢咗D鲍鱼味黄土鸡因为系用碳炉焗，鸡皮同鸡肉都有香香嘅烟熏味，鸡髀肉超滑，起埋肉嘅鸡胸加埋姜蓉一流龙皇出浴用冰水浸住嘅冰镇龙虾，上桌后再加一壶浸咗龙眼肉嘅清酒倒入龙虾碗内，静候几分钟，清甜原味龙虾好清新之余亦令味蕾refresh一下，同食法国菜一样食食下中间比客sorbet你同工异曲。龙眼吸收咗D清酒都好好味呀，但系会唔会醉㗎中美皇后用螺头煲的汤加上大大片鱼肚和片片鲜甜嘅海螺，个汤好胶，相信对皮肤好好呢海水炖蟹雪场蟹加上滑到不得了嘅豆腐，真系好想encore。有部份蟹已经拆肉放入蟹盖，而豆腐系用净化咗嘅海水不加石膏粉制成的。个汤汁加咗黄土鸡嘅鸡油，整体真系一百分好味甜品即打大蕉雪糕配梳乎厘大蕉有小小酸味，做成雪糕配香喷喷嘅梳乎厘，完美的终结
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My wife and I had a gorgeous meal here, lovingly prepared by Chef Margaret and her team. Each dish has been thoughtfully put together. Listening to the music while enjoying the meal took us away from the daily hustle that is HK. The Surf 'n' Splash menu filled us up to the brim. We are very happy we spent our Friday evening here. Give them a go!
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Loved the experience. It's more than a modern interpretation of Chinese cuisine but a sophisticated and intelligent approach. Taste is incredible. Truly the Chef cooks with heart.
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Navigating through a quaint seaside village and finding this gem tucked away on a private beach was like a treasure hunt, and it set an exciting and adventurous tone for the rest of the evening. The culinary voyage began with several light hors d'oeuvres. The highlight for me was the scallop paired with roselle which was an ingenious combo. Then came the 5 main courses of abalone, chicken, lobster, crab and fish. Each dish had its unique character and poetic names such as 秋野田， 一夜油情. Abalone and fish were probably my favourites - abalone served in a glass jar bathing in its essence, and 䲝鱼, a meaty fish, cooked in this special spicy sauce. I guess my only complaint was the portions were way too generous and by the time we had the crab, which was also incredibly fresh and tasty, we were completely stuffed. There was just no room for the soufflé which looked amazing as well.All in all, it was an exhilirating dining experience filled with twists and turns. Every dish was an art piece, both aesthetically and gastronomically, crafted by a true chef, artist and poet. The top notch service, stunning location and ambiance rounded it off as an excellent choice for a special occasion. Thank you Yin Yang!
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馋嘴的儿子爱蹦蹦跳跳，不要被拘束，但在寸金尺土的香港，实难找到可让他随意舒展，又不会太滋扰其他人的食肆。‘鸳鸯戏水‘是汀九村旁的海边白屋，它前身是设于湾仔船街的‘鸳鸯饭店‘，再前身是上环普庆坊的小小私房菜，再再前身是元朗围村内的农家菜，很有历史。以上都是从朋友得来的解释，他是老主顾呢... 他说我儿子会喜欢。从港岛往汀九，像郊游，一家人甚少‘的起心肝’去新界开餐，大家都很期待。 穿过汀九村，海滩展现眼前，儿子急不及待玩玩沙，再来回走几圈，然后直冲往小白屋。屋外有超大的平台，面向无敌海景，向下跳就是大海，感觉很正！我们事先已要求在平台用餐，好给儿子足够空间，而且可更接近海洋。 餐厅内有其他客人，但我们也要求到室内参观。里面有高雅简洁的open kitchen和很有型的chef table，其他的木枱櫈则很‘香港’，有feel！ 上网看菜单时，除了被食物卖相吸引外，菜名也叹为观止，流水行云、活尤墨、镜花水月、一夜油情、野生捕获、水上花园、 渔舟晚唱… 应景又有诗情画意，想不到外表西化的女主厨和其有型靓仔的partner大厨，竟可创出如此精彩的菜名。味道也会如菜名般有质素吗？ 上菜了，头盘是‘冬岸花园’，结合有机菜和海鲜，配合几种自家制酱汁，有辣有唔辣，但卖相靓到唔舍得食，儿子说像幅画。终归要吃… 味道用一个字形容晒：鲜！ 接下来喝鱼汤。汤甜兼啖啖肉，附上炸到脆，骨头也可吃的全条鱼骨，色香味好到冇朋友！ 其后的招牌黄土鸡及烧猪又是一绝，朋友说一定要食，果然非浪得虚名，主厨说猪的大小和饲养的农场也经过精抽细选，不是随便在街市买回的呢。儿子罕有地坐定定，亦不吱吱喳喳，不停吃著吃著，连最后的水蟹粥也不放过。 餐后问各人意见，外婆说不喜欢starter，因为冻；外公说有点淡；太太竖起拇指；儿子说好味；舅父说汀九是远了点，但香港少有这样的私房菜；我认为朋友无介绍错。
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