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食记 (5)
每隔几个月，就同呢排识食识玩😋嚟个一期一会。最近，其中一个Join左阳明山庄membership，仲带左我哋一齐去食好野，新餐厅 George's。George’s 位置喺3楼，一入到去感觉好舒服，好阔落，始于系私人会所及只招待会员，成个环境都好正👍🏻坐定先知餐厅原来做紧soft opening，仲做紧Tasting Menu，以Japanese-western fusion 为题，食牛为主。一讲到食牛，即刻醒晒😍店员推介自家制dry aged 30/45 days 既prime rib和sirloin 及三款grilled wagyu ，仲有得品尝唔同牛既部位。除左牛之外，仲有前菜既时令sashimi和海胆yuba日本腐皮，Uni好rich 同新鲜。之后仲有生牛肉鞑靼配黑松露薯条🍟，简直食到舔舔脷值得一赞，呢个Tasting Menu 仲有wine 同sake pairing，我哋都话简直双重享受。成个Testing Menu有八道菜，食甜品之前，仲有大厨亲自煮嘅Miyazaki beef 既sukiyaki。而家好少餐厅有大厨亲自出嚟煮野比你食㗎...我哋以为已经去到尾声，点知个甜品.....系我最爱的柠檬雪芭,，感觉好清新好舒服😊今次个个都赞，仲话下次试埋其他餐厅。
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The Ultimate Beef Tasting Experience坚系实致名归 下个月生日朋友请食饭，因为最近ketosis减肥中，所以可以丧食meaty野! 咁佢好好咁带左我去阳明山庄间Georges食牛.. Wahhhh!!! 真系好味到不得了.. 首先, 讲环境 因为系private clubhouse, 环境好’是正’, weekdays我星期二去只有4枱 啱哂我地谈心密密针! 因为只招待会员, 好彩佢有张AE白金卡先有得book台. 同埋最重要我放工系中环过去只系15分钟, 仲要有free parking.. 绝对do-a-ble! 第二点, 超级’牛’!! 因为佢系新opening而家做紧既系tasting menu. 店员介绍餐厅系Japanese-western既fusion, 以食牛为主. 果然, 一啲都无令我失望. 前菜系海胆同Yuba日本腐皮做既开胃小菜. 海胆一啲都唔马虎!! 明显地见到真系layer by layer, Yuba之前Uni再Yubi再Uni. 最顶级既系面头有少少wasabi sauce, 冻上… 超好食既呢...... 第二道刺身系白鱼两款, 本小姐唔系好食鱼 所以评论唔能够作准 但友人话好鲜 有淡淡既鱼香 不错不错 之后就系面头系配置左sour cream既Prime Steak Tartare. 有住淡淡既牛肉香, 加埋sour cream一齐食 有’溶入口’既感觉。个Tartare系配Truffle fries既, 好多时系出面人良既truffle fries一系好’辣口’，一系啲truffle多到好似漏gas咁，但今次真系啱啱好! 唔会好漏，都唔会好难放入口 跟住就系万众期待既dry aged beef na! Serve左分别30日/45日既prime同sirloin, in medium rare. 友人最喜欢45日Sirloin因为真系好浓牛味, 外面burnt burnt地但内里仲系好鲜嫩既; 但相反我prefer30日多啲，因为45日太’牛’喇. 30日既Prime已经好足够我既beef cravingSukiyaki都系我最期待之一. 因为小妹真系好喜欢食日本牛, sukiyaki都系最爱之一. Georges其中一个特别之处佢系唔系用生蛋，而系温泉蛋去’点’牛，估唔到蛋味系更加浓郁! 用生蛋系滑，但块牛够靓既话，其实用呢个温泉蛋都绝系一个perfect match! 师傅走出来煮个下真系好滚动 因为佢介绍哂点解要用雌牛(因为肉质会再嫩啲) + 点解唔落咁多糖 (要迎合番香港人口味) ＋ 用日本白云女皇米 (sorry最近ketosis紧无食饭lol) ＋ 佢个secret sauce blah blah blah.. 感觉好亲切, 食到劲开心haha! 跟住系烧肉拼盘! 有’yip’好左既Tenderloin + Sirloin + rare cut (ute). 我个人最喜欢Tenderloin... 每面我burn20秒, 刚好都系劲juicy同浓浓牛味!! Sirloin同rare cut无’yip’到，只系点少少salt已经好正! 但我始终都系喜欢偏甩少少既内, chewy既ute + sirloin就比哂友人食噜 (系，无错我食唒4片Tenderloin lol) 最后就系super refreshing既Lemon Sorbet. 扮哂野做粒lemon好可爱. 友人拣左个chocolate cake, 超浓dark choco! 唔会甜食到咳咳haha. Overall真系好牛，好好味!!!! 一次过满足哂你n个愿望 最可惜既系我揸左车，唔可以饮佢既wine pairing… 下次一定要再食再饮!!!
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Wonderful tasting menu at Hong Kong Parkview’s revamped George’s. Unforgettably buttery, flavourful Japanese Wagyu Sukiyaki and their tender in-house Dried Aged Beef, paired with well-matched Italian red. Bravo!
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经过一轮装修后，George’s从新以新面貌见人。今天受邀来到他们的soft opening 去体验各种牛的各种部位 及 各种食法 ， 在体验过程中还加入了sake, wine 和烧酒pairing.本人是牛的爱好者，但系对餐厅提供的set menu 简直系对牛肉食法的一种致敬和综合，食材方面更经严格挑选，可见厨师的用心头两道菜是日本新鲜鱼生 加 北海道海胆，完全系我的至爱之后就系自家age 的美国Prime Rib 和Sirlion , age 天数的唔同可以品尝出不同部位牛的味道Sukiyaki 也是佳作，厨师特别调制酱汁降低了sukiyaki 原本特甜的味道 从而更令牛的肉味更为突出这个tasting menu有齐了生牛肉，dry age 美国牛，日本和牛的grill 和锅煮 可谓是牛肉大巡礼，唔知你会点拣呢
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We tried George's because we live at Parkview Apartments. It was great, the dining room is an art installation, with TVs embedded in the floor and walls, pieces of art placed strategically throughout the dining room creating separation between the tables and sections. With all the art, there was a lot to take in and entertain the eyes. As for the food, we got the tenderloin, the Kotabura porkchop, and the Iberico ham with melon appetizer. The bread basket was warm, fresh, and tasty, with three dips for the breads (olive tapenade, a blue cheese sauce, and a smoke tomato-based tapenade). The ham and melon was a nice light start. The tenderloin and porkshop were cooked perfectly, medium well for the chop and medium for the steak. Each came with a choice of sauces, we chose the green pepper corn sauce (i.e. au poivre) and the gravy with mushrooms, which were great. The mains also each came with a green and potato.For dessert, we had the ice cream, molten cake, and caramel sauce, also well done. The pace of the meal was good, with adequate time to enjoy each item and digest a little between courses. The service was great and the recommendations were spot on. The waiter even modified our drink order from a glass to a carafe in to reduce the cost per serving when we decided to have additional glasses of the same wine. Overall a great experience.
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