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順得哥情失嫂意
2007-03-09 22 浏览
若不是被編排到酒櫃後的梳化位，恐怕跟外邊的Harbourside 一樣「熱鬧」。Sunday Lunch 基本上是4-course：Salad Bar、Lobster Bisque w/ Vegetable、Main Course (from charcoal grill) 同Buffet Dessert，跟unlimitedHouse Wine（三紅三白）同coffee and tea。龍蝦湯是不creamy、不cheesy 的那類，多泡；個人而言，覺得西芹粒切得太粗- 雖煮得合宜，爽爽的口感跟水質的龍蝦湯、軟軟的龍蝦肉不大夾。主菜有三大類選擇：專一的，可以單要一份炭爐烤六安士免翁牛扒、八安士羊扒、十安士皇帝蝦、十六安士燒春雞…（共十款）；花心的，可以從免翁牛扒、西冷牛扒、羊扒、皇帝蝦、扇貝同海鱸魚中六揀其三，當然後者每樣份量是前者的一半；或加$300，轉 Australian Wagyu (Striploin / Rib Eye)。選了Filet Mignon (3oz)、Lamb Chop (4oz) 同King Prawn (5oz)：成數足嗎（rare）…？免翁牛排的邊被烤得
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若不是被編排到酒櫃後的梳化位，恐怕跟外邊的Harbourside 一樣「熱鬧」。

Sunday Lunch 基本上是4-course：Salad Bar、Lobster Bisque w/ Vegetable、Main Course (from charcoal grill) 同Buffet Dessert，跟unlimited
House Wine（三紅三白）同coffee and tea。

龍蝦湯是不creamy、不cheesy 的那類，多泡；個人而言，覺得西芹粒切得太粗- 雖煮得合宜，爽爽的口感跟水質的龍蝦湯、軟軟的龍蝦肉不大夾。

主菜有三大類選擇：專一的，可以單要一份炭爐烤六安士免翁牛扒、八安士羊扒、十安士皇帝蝦、十六安士燒春雞…（共十款）；花心的，可以從免翁牛扒、西冷牛扒、羊扒、皇帝蝦、扇貝同海鱸魚中六揀其三，當然後者每樣份量是前者的一半；或加$300，轉
Australian Wagyu (Striploin / Rib Eye)。

選了Filet Mignon (3oz)、Lamb Chop (4oz) 同King Prawn (5oz)：成數足嗎（rare）…？免翁牛排的邊被烤得有點黐牙，肉味若隱若現；羊扒肥美（肥膏比真正的羊肉多），但羶味欠奉；兩者均「原汁原味」；嫌寡者，大可用桌面的「七色海鹽」，又或者用侍應端來、解釋得詳細的十六款芥辣醬調味；皇帝蝦用椒鹽、香草醃，肉質還好。

伴碟的有焗薯、露筍同雜菌：Double Baked Potato 是出色的- 芝士焗得香軟，但不搶溏心馬鈴薯的甜味，吃落還creamy，很不錯。

佐食的Cabernet Sauvignon, Genesis, The Hogue, USA (2002) 比較dry, good length，但跟menu / wine list 上詳盡的description 有些出入。

甜品琳瑯滿目：一個個6~7 吋高、未切的蛋糕原個上，非常震撼- Signature 的Strawberry Mashmallow Cake 用黃澄澄的濃忌廉，大而鮮甜的美國士多啤梨，配中心又軟又滑的草莓粒/忌廉/蛋糕千層；Carrot Cake 用少少酸的起司跟粒粒爽的胡蘿蔔粒，口感新鮮；Blueberry Cheesecake 賣相平平，但creamy、重鮮藍莓味（不是藥水/ 香料味）；Banana Cake 賣相又是平平，但蛋糕味道和質感竟是意料之外的好，上面裝飾的mixed nuts 新焗又脆；Black Forrest Cake 是用marinated grapes 裝飾，中間夾多且酸的wildberries，非常醒胃…還有那教人心動的
Chocolate Fondue：脆邊的朱古力蛋糕，澆上巧克力醬，在酒精爐的保溫下，syrup 仍在「卜卜」、「卜卜」地跳…

說得那麼動人，幹嗎不留個玉照？

蛋糕是大，蛋糕是高；切多切少，適隨專便。可是，由於蛋糕太大，蛋糕太高，仲太多層，一切即散…點切都散。

要的只是個視覺快感，抑或一個終極的味覺快感？

咖啡是用蘇門答臘咖啡豆，貨源不詳：有咖啡香，無咖啡澀，但不longlasting…口感圓滑，也有果香。

窩心的是呵護備至，坎心的又是呵護備至：如果兩、三張檯由一位host 專責，一個簡單的問題，犯不著打擾同一個客人五、六次之多…除非一句可一傳十吧。
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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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完全唔值
2007-02-25 20 浏览
尋晚一行五人去左食, 食完評語一致係唔掂!首先一人一個龍蝦湯, 咸到不得了.跟住main course分別叫左lamb t-bone, lamb chop, rib eye, t-bone steak 同beef burger, 全部steak 都有d overcook, 就算睇落生生地, d肉都鞋到不得了.叫左兩個side dish, 一個係露筍, 另一個炒雜菇. 普普通通.最後叫左個chocolate fondant, 反而係全餐\\\裏面最值o既一樣, 上面o既雪糕好香, 蛋糕唔太甜. 不過朱古力好多, 滯到幾個人share都食唔晒.如果我要食steak, 我會選擇去Lardos, 起碼覺得值好多先.
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尋晚一行五人去左食, 食完評語一致係唔掂!

首先一人一個龍蝦湯, 咸到不得了.

跟住main course分別叫左lamb t-bone, lamb chop, rib eye, t-bone steak 同beef burger, 全部steak 都有d overcook, 就算睇落生生地, d肉都鞋到不得了.

叫左兩個side dish, 一個係露筍, 另一個炒雜菇. 普普通通.

最後叫左個chocolate fondant, 反而係全餐\\\裏面最值o既一樣, 上面o既雪糕好香, 蛋糕唔太甜. 不過朱古力好多, 滯到幾個人share都食唔晒.

如果我要食steak, 我會選擇去Lardos, 起碼覺得值好多先.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Nice Restaurant
2007-01-22 21 浏览
我昨日老公生日, 佢鍾意食steak, 之前未食過, 所以試了這間. order了ysters半打crab cakerib eye steak 16ozchocolate fondant+ kids meal (mini burger)比我個囡真係幾好味, 尤其是oysters及steak, oysters好新鮮, 好有蠔味, 同佢地buffet的係有唔同嫁. 我之前同個waiter講話我地會share來吃, 所以crab cake來時已share了, 但份量都不少. steak我們都share來吃(由於以前試過在Hugo's食, 叫了一人一塊, 但最後係食唔晒, 好浪費, 所以今次都係share來食), 因我老公鍾意食生d, 所以order了medium rare (其實我好怕血淋淋的), 來到時佢已share了, 我見到真的很rare, 好像只有層皮是熟, 裡面是生的, 我諗住試o下先, 如果接受唔到就叫佢再整過. 點知食落去係完全唔覺食緊生肉, 仲係幾好味tim. 好快就已經食完.chocolate fondant我之前已預訂, 叫佢地寫生日字句. 仲話我到時不用order, w
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我昨日老公生日, 佢鍾意食steak, 之前未食過, 所以試了這間. order了:

oysters半打
crab cake
rib eye steak 16oz
chocolate fondant

+ kids meal (mini burger)比我個囡

真係幾好味, 尤其是oysters及steak, oysters好新鮮, 好有蠔味, 同佢地buffet的係有唔同嫁. 我之前同個waiter講話我地會share來吃, 所以crab cake來時已share了, 但份量都不少.

steak我們都share來吃(由於以前試過在Hugo's食, 叫了一人一塊, 但最後係食唔晒, 好浪費, 所以今次都係share來食), 因我老公鍾意食生d, 所以order了medium rare (其實我好怕血淋淋的), 來到時佢已share了, 我見到真的很rare, 好像只有層皮是熟, 裡面是生的, 我諗住試o下先, 如果接受唔到就叫佢再整過. 點知食落去係完全唔覺食緊生肉, 仲係幾好味tim. 好快就已經食完.

chocolate fondant我之前已預訂, 叫佢地寫生日字句. 仲話我到時不用order, waiter見我地食完main dish會拿過來. 不過佢地係唔記得lor, 我趁我老公去washroom時叫佢地上, 跟住同我落單個waiter走過來時同我講, 話之前我落單時係冇order到, 咁我咪同佢解釋返lor. 有少少唔開心, 雖然佢都係好有禮貌咁問我, 但係佢好似query我咁. 但另一位姐姐就好nice. 個choco fondant好大個, 我諗的地空肚的話都可能食得晒. 其實都幾好味, 但最後只finish了一半, 諗跟好唔好打包時另一位姐姐就問我地要不要打包(佢真係問我地"駛唔駛打包呀?", 我覺得呢d高級餐廳係唔係應該會"斯文"少少呢?). 不過我在車上"裝"o下佢點包時發覺個cake係"訓"低左, 同個生日牌比d source"浸"實....

d service其實好好, 個個都好有禮貌, 而且好多人, 同埋唔係好formal, 有好多一家大小去食嫁.

我用AE card有85折. 比想像中平.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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失敗的bd dinner
2006-12-23 28 浏览
12月22日去了Intercontinental - The Steak House(Winebar + Grill) 叫了以下菜式:- Premium Seafood Mountain for one ($450)- Lobster Bisque $190/2persol- 14oz New York Strip ($510)- 8oz Mignon ($490)- LB Cake ($110)- GL wild thing ($310/2 glass)Subtot HK$ 2130 & 10% s.c. $213. TOTAL: $2343當晚是我男人的生日, 除了服務一流之外, 食就不知所謂, 講左seafood mountain先, 淡如無味, 冷盤預料係咁上下, 靠d醬汁. 龍蝦湯& LB cake一般, 一講到塊扒就真係失敗, 14oz (七成) & 8oz (8-9成), 竟然又乾又冇肉汁, 面頭燒到太乾身, 有d焦焦地, 又少少硬. 成埋塊又乾又唔好食, 十幾種鹽來都冇用啦, 我們食到十點就渣車去睇戲, 睇到差不多一個鐘我個肚有d痛..不算太緊要, 而我男朋友側為冇事,
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12月22日去了Intercontinental - The Steak House(Winebar + Grill) 叫了以下菜式:

- Premium Seafood Mountain for one ($450)
- Lobster Bisque $190/2persol
- 14oz New York Strip ($510)
- 8oz Mignon ($490)
- LB Cake ($110)
- GL wild thing ($310/2 glass)

Subtot HK$ 2130 & 10% s.c. $213. TOTAL: $2343

當晚是我男人的生日, 除了服務一流之外, 食就不知所謂, 講左seafood mountain先, 淡如無味, 冷盤預料係咁上下, 靠d醬汁. 龍蝦湯& LB cake一般, 一講到塊扒就真係失敗, 14oz (七成) & 8oz (8-9成), 竟然又乾又冇肉汁, 面頭燒到太乾身, 有d焦焦地, 又少少硬. 成埋塊又乾又唔好食, 十幾種鹽來都冇用啦, 我們食到十點就渣車去睇戲, 睇到差不多一個鐘我個肚有d痛..不算太緊要, 而我男朋友側為冇事, 咁我不以為以啦, 點知一朝早起床, 我男朋友又肚疴又嘔, 疴左兩次, 嘔左一次,家下佢還在發冷頭暈,食了3粒(啦叭牌)止痛.而我可能冇食生蠔. 所以冇事.呢d真係唔係係咪食物中毒.真係好唔開心, 我男人今次生日真係很難忘囉!!!!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Absolutely delightful
2006-11-30 4 浏览
Went to try this steak house with a friend last month. We were offered a table next to a window with spectacular view of the harbour. However, it was quite noisy as the restaurant was full that night.All the dishes were huge and basically we shared every dish starting from appetizers to dessert. We ordered two appetizers. The crab cake ($160) was good and the Tasmanian black mussels (cooked with garlic and herb butter, $180) were very tasty. For main course, we went for Australian Wagyu and
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Went to try this steak house with a friend last month. We were offered a table next to a window with spectacular view of the harbour. However, it was quite noisy as the restaurant was full that night.

All the dishes were huge and basically we shared every dish starting from appetizers to dessert. We ordered two appetizers. The crab cake ($160) was good and the Tasmanian black mussels (cooked with garlic and herb butter, $180) were very tasty. For main course, we went for Australian Wagyu and chose the T-bone steak (grade 7, 20oz, $950). We also ordered sauteed wild mushrooms ($68) as a side dish. The steak was good. We had it medium rare. The outer part was char-grilled perfectly while the inner part was tender and juicy. However, we found it a bit too rare near the bone so we had it char-grilled again after finishing half of it. A good idea if you find your steak is getting cold before you can finish it - haha!!! Besides, I was so impressed to see the vast selection of knives (10 choices), salts (8 choices) and home-made mustards (12 choices)!!!


We ordered a Grand Marnier Souffle ($110) for dessert. Never had I seen such a huge souffle!!! As my friend doesn’t like dessert, he only ate a little bit and I finished the rest without much difficulty coz it was so delicious.

The bill came up to $2000 including beverages. However, AE card had offered my friend a birthday treat and we ended up paying $1300. Thanks to my friend for the big discount!!!

Although the steak was not the best I have had (of course, this was due to the grading. I have tried a higher grade in Sydney which was so good), this steak house is definitely one of the top in Hong Kong.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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worth to pay for it
2006-11-27 11 浏览
上星期日晚到了The Steak House,今日才有時間寫食評,味道依然難忘.當晚我的order如下:Tasting Foie GrasLobster BisqueGrade9 wagyu rib eye 12ozSouffle由於我並不嗜酒,亦不喜歡餐廳的coffee,所以並無order任何drinks^^至於食物方面,Foie Gras有四小碟,鴨肝醬,toast, 鵝肝同蘋果沙律,鴨肝醬配上toast,perfect match!!味道很香濃,口感creamy,鵝肝其實烹調得很好,汁同件鵝肝亦做到好朋友,不過有一條筋,算是雞蛋裡挑骨頭吧!!!不得不提那個蘋果沙律,雖然只有幾小片,但吃擺卻令口腔很清新,好讓我好好享用下一道lobster bisque.lobster bisque 就是大大的一碗,很香酒味,龍蝦肉也很爽口,沒有雪藏味,亦是誠意之作.Main course--wagyu rib eye:可能我是那種喜歡浮洿的人,當靚靚waitress為我介紹那些什為8種鹽,10把刀,12種mustard,己經有點心醉..heehee^^,頂級的和午,我要了medium rare 的
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上星期日晚到了The Steak House,今日才有時間寫食評,味道依然難忘.
當晚我的order如下:
Tasting Foie Gras
Lobster Bisque
Grade9 wagyu rib eye 12oz
Souffle
由於我並不嗜酒,亦不喜歡餐廳的coffee,所以並無order任何drinks^^
至於食物方面,Foie Gras有四小碟,鴨肝醬,toast, 鵝肝同蘋果沙律,鴨肝醬配上toast,perfect match!!味道很香濃,口感creamy,鵝肝其實烹調得很好,汁同件鵝肝亦做到好朋友,不過有一條筋,算是雞蛋裡挑骨頭吧!!!不得不提那個蘋果沙律,雖然只有幾小片,但吃擺卻令口腔很清新,好讓我好好享用下一道lobster bisque.
lobster bisque 就是大大的一碗,很香酒味,龍蝦肉也很爽口,沒有雪藏味,亦是誠意之作.
Main course--wagyu rib eye:
可能我是那種喜歡浮洿的人,當靚靚waitress為我介紹那些什為8種鹽,10把刀,12種mustard,己經有點心醉..heehee^^,頂級的和午,我要了medium rare 的rib eye,出來的效果我可以一句來總結----The best steak in town.
Souffle:穩紮穩打之作,只是對不嗜酒的我來說,酒味太濃,吃到中間有點嗆喉....
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Average decor
2006-11-22 32 浏览
I was not that impressed by the decor, didn't have that high end hotel restaurant feel. Tables were too close together and it was very noisy, not that romantic.But the food and service made up for it. Salad bar was very good, good variey and fresh. Loster Bisque was good not too heavy.The 16oz Rib eye was big enough to share. Char grilled very tender and good flavor.Waiters were knowledgable about the food.Definitely the best steak I've had in Hong Kong. $1700 for 2 including a bottle of wi
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I was not that impressed by the decor, didn't have that high end hotel restaurant feel. Tables were too close together and it was very noisy, not that romantic.

But the food and service made up for it. Salad bar was very good, good variey and fresh. Loster Bisque was good not too heavy.
The 16oz Rib eye was big enough to share. Char grilled very tender and good flavor.
Waiters were knowledgable about the food.

Definitely the best steak I've had in Hong Kong. $1700 for 2 including a bottle of wine. Not bad for hotel. This place is much better than Ruth's Chris for steak.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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This is THE Steak House
2006-10-08 18 浏览
Having already savored InterContinental's SPOON by Alan Ducasse and the Harbourside Buffet, it was time to indulge in the Steakhouse, featuring HK's only charcoal grill. Not only do charcoal grills give a smoky flavor to steaks, it sears the outside of steaks at higher temperatures while keeping the inside perfect medium rare. Arriving at 6:30, we resisted the spectacular view of the harbor but instead choose a table where the grill was visible. The decor was expected of a steakhouse, dimly lit,
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Having already savored InterContinental's SPOON by Alan Ducasse and the Harbourside Buffet, it was time to indulge in the Steakhouse, featuring HK's only charcoal grill. Not only do charcoal grills give a smoky flavor to steaks, it sears the outside of steaks at higher temperatures while keeping the inside perfect medium rare.

Arriving at 6:30, we resisted the spectacular view of the harbor but instead choose a table where the grill was visible. The decor was expected of a steakhouse, dimly lit, comfy chairs and classy jazz music . I browsed through the admittedly very impressive salad bar but found nothing we haven’t already sampled in the Harbourside buffet.

We were greeted with warm French baguettes, sesame crisps and nutty baguettes, along with plain, spiced and herbed butter, served on a chilled tile.

Tasting of Duck Foie Gras ($220): The pan fried piece tasted pre-made, the outer layer was not crisp and the core wasn’t rare enough. The terrine had good texture, a bit of cognac aroma but lacking in flavor if compared to the smoked duck terrine served in 法國鵝肝專門店, although this could be due to duck instead of goose liver.

The Lobster Bisque ($95) was spot on. The rich delicate taste of lobster was not spoilt by the urine-shell odor commonly found in sub par establishments. The creaminess was well balanced and the lobster meat was not overdone or rubbery.

Our very friendly waiter introduced the then today's special of slow roasted prime rib, although an elegant method of sampling meat quality, we were there to appreciate the power of charcoal. The choice of USDA Prime, packed with flavor or Australian Wagyu, packed with marbling, was difficult. We settled for the latter, the high fat content paired with a hot grill maximizes flavor and caramelisation. Then the choice of cut: T-Bone, striploin or ribeye, the ribeye had the highest ranking of 9, it is the fattiest of steaks, too fat in fact. We settled for the T-Bone (20oz $950), which was cut before grilling, effectively becoming a bone-in tenderloin and a bone-in striploin. We ordered medium rare and without disappointment the steaks were perfectly done, well charred on the outside and just touch-warm on the inside. The steaks were well aged, apart from not bleeding on the plate when being cut, it produces extraordinarily tender and flavorful meats. These steaks were simply the best we have sampled ever. We also had mashed potatoes with black truffles ($68), although the texture wasn’t perfect, it was made up but the generous truffle content.

We thought different salt pairings was optimal for different cuts. The striploin paired best with the red Alaea Hawaiian salt with big cuboid crystals. Its crispy texture & size, its mildly salty ocean flavor blended very well with the fat content of the striploin. On the side of the bone, the tenderloin tingled our taste buds with the Himalayan Pink salt with the fine texture that simply melted into the beef and into our mouths. Finally the Chardonnay Oak Smoked salt was a salt not to be missed. Smoked with the ground up oak wine barrels of Chardonnay, had a strong smoky taste followed by a tiny bit of sweetness. This salt with either cuts of our Waygu beef was simply a match made in heaven. Other salts included Cyprus Flake; thin & flaky; Peruvian Pink; tingles the tongue; Murray River; mild & slightly woody; Ittica d’Or Sicilian; also mild; and Gris de Guerande; which was the most mineral rich sea salt, but flavor-wise it didn’t match up to our beloved Chardonnay Oak Smoked.

I choose the delicate French knife while my BF chose the lightweight Japanese Shun knife. The French had superb ergonomics while the Japanese had a simple handle. However, the Shun cuts through the meat, literally like a hot knife in butter. Improvement could be made in the presentation, instead of just naming the country of production, the characteristic and functional differences could be said. As for the mustard, we didn’t appreciate the such pungent mustards for such exquisite quality of steaks, though the milder garlic mustard and balsamic vinegar mustard are both worth a try.

Dessert was Chocolate Fondant, chocolate cake with molten center that flows out when cut, perfect with its companion; a scoop of vanilla ice cream. A perfect ending for the perfect steakhouse experience. The bill was 1700 including a glass of red wine and a bottle of Evian, absolutely expensive but worthy for the best steakhouse experience.
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7月14原來係好開心的
2006-09-18 32 浏览
雖然過左咁耐，但都係要向上頭報告:今年o既7月14日好特別，亦都好期待，因為係差人o既生日，興奮o既程度比起自己生日更加犀利好多!為左要特別d，之前已經向“open rice”o既網友收集情報，希望搵到全香港o既steak “話事人”俾差人”盤問”. 最後考慮左好多間.俾SMASHING PUMPKINS一句一生人100件事中就係要o黎E 度食之後，就決定扑槌o黎e 度! 因為我同差人生日好近, 所以為表公平我就一早同佢\講我生日就佢\話事.佢\生日我就已經諗好啦!一早已經book好左window seat…我好少咁準備充足..so行動一定要成功\!我o個個月一得閒就上網睇下e 間o野有咩吸引，我聽到話有12種鹽同8種mustard仲有唔知幾多把刀俾你揀! 諗起都開心呀。真係好期待o個個狀觀o既場面呀!最緊要係o個日唔好OT 就得啦!好好彩，o個日老闆一早就走左. So可以準時去啦!但係最後因為我唔識路,都係要遲!我就貫切我一向論盡o既本色..又去錯左2樓..hehe 開頭我呃佢\話我地去雨中漫步先行..佢\又以為我同佢\去食buffet (就係我地之前初初識去o既royal gard
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雖然過左咁耐，但都係要向上頭報告:

今年o既7月14日好特別，亦都好期待，因為係差人o既生日，
興奮o既程度比起自己生日更加犀利好多!

為左要特別d，之前已經向“open rice”o既網友收集情報，希望搵到全香港o既steak “話事人”俾差人”盤問”. 最後考慮左好多間.俾SMASHING PUMPKINS一句一生人100件事中就係要o黎E 度食之後，就決定扑槌o黎e 度! 因為我同差人生日好近, 所以為表公平我就一早同佢\講我生日就佢\話事.佢\生日我就已經諗好啦!一早已經book好左window seat…我好少咁準備充足..so行動一定要成功\!

我o個個月一得閒就上網睇下e 間o野有咩吸引，我聽到話有12種鹽同8種mustard仲有唔知幾多把刀俾你揀! 諗起都開心呀。真係好期待o個個狀觀o既場面呀!最緊要係o個日唔好OT 就得啦!

好好彩，o個日老闆一早就走左. So可以準時去啦!但係最後因為我唔識路,都係要遲!我就貫切我一向論盡o既本色..又去錯左2樓..hehe 開頭我呃佢\話我地去雨中漫步先行..佢\又以為我同佢\去食buffet (就係我地之前初初識去o既royal garden) 點知去到門口佢\先知係e 度,佢\好意外更有d驚,猛話我痴左線..anyway最後我地終於搵到o個度。

D服務真係好好，女仔出出入入都會有人拉椅子。之後叫o野食差人就of course叫左個steak, but我都唔記得左係咩…(唔好睇我咁興奮，我只係陪食o既)仲有一個side dish mushroom。其實我都有個main course，真係想叫佢\一齊上，但係唔可以啦要等呀sir 「制服」個steak先... 咁我循例都要叫d o野做樣o既，於是就叫左o個個salad buffet 因為我好想食個個都話好o既parma ham同grill pineapple同埋唔使食咁多o野o麻!

我原先好期待佢\”ling”d 鹽同刀o黎o個下，因為差人講過佢\之前o係澳洲食steak就有好多唔同o既鹽同刀揀，但點知激死我，佢\o係我去toilet時已經上左d刀俾差人。…..

講下o野食，個parma ham同grill pineapple真係好味。Hk$165其實以e度o既級數都好抵，d 餐\前o既bread都有好多種，好味呀!but太多第2d o野食呀so 都唔可以食咁多!

雖然係window seat，但因為係地處側邊，對唔到海旁，但可以見到d 激光，加上心情好興奮，所以我覺得都好靚呀!

差人都話個steak好好味，就係佢\心目中o個d 冇醃過原汁原味o既steak。其實唔好浪費同埋想食甜品的話1個steak 2個人share就最好，已經好飽o架啦差人連d side dish mushroom都食唔哂。

最後我仲ling埋今個B day dinner o既第2,3 4 道菜出o黎! 係大信封、“blackberry”仲有壓軸o既係…特別嘉賓…奧雲…有請有請
)

but未完o既!仲有1個反高潮…

時間真係過得好快!差人突然叫埋單。我望下個waiter，佢\又同我打哂眼色，仲ling埋枝candle o係張table度，咁我就以為佢\地係有安排啦!到張單ｏ黎左．．我就知出事．．．點解冇個Chocolate Fondueo既錢o既．．．即係點呀？oh! 漏單lor…MY GOD!

D COMMENTS話e個蛋糕好好味O架.就係我O既主菜LOR, 我特登打O黎ORDER左叫佢\LAST 上O架.!BUT 我同差人講差人話算啦都已經好飽! 咁O個時都已經咩SURPRISE都冇，我又唔想好似上次我生日咁個蛋糕都冇咩食到浪費哂!咁我地就埋左單走左!成為左一個少少O既污點!

BUT 之後我返屋企時有個STAFF打返俾我問我係咪ORDER左個蛋糕冇O黎到，我話係呀，BUT我以為佢\係冇同我預定我地又飽O勒，所以就冇再出聲，我仲以為佢\O黎找晦氣，話我地ORDER左佢\地又整左，而家冇俾$$$要追上門，點知佢\係打O黎SAY SORRY因為佢\地搞錯左搞到我地冇蛋糕，D服務真係一流!咁我都話唔緊要!我地仲有少少好彩TIM唔係都唔知點食呀!

但之後我就日思夜想個蛋糕，我真係好想試呀D人講到咁好味!而家諗緊搵一日去ONLY食E 個甜品!

真係好開心呀!差人都話:好似你仲興奮過我!係呀!HE其實係我自己想O黎多謝你同我O黎LOR! 雖然我唔太喜歡食STEAK但好好玩呀E度令我眼界大開!對我O黎講簡直係物超所值!因為我之前真係期待左好耐!即使而家過左2個月我都成日好懷念o個日!

喜唔喜歡食steak o既人都應該o係特別o既日子o黎下!

原來7月14係可以好開心同浪漫，一D都唔恐怖O既!
但係呀SIR..!冇O架啦…下年可能係食返McDonald..，或者豪少少食OOO lor



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男友正日生日之豪華篇
2006-08-30 28 浏览
連續食了兩晚環境不算靚的東南亞餐，正日梗係隆重其事，嚴選全城至正扒房為男友慶祝八日二十八的二十八歲生日啦！Inter-Continental的大堂非常壯觀，盡覽180°C維港夜景，晚上飲嘢一定好有feel。The Steak House位於Lobby下一層，門口裝修有如wine bar。The Steak House沒有Gaddis的古典、Petrus的型格、Sabatni的風情，裝修簡單如普通西餐廳。那深淺啡色格仔地毯給人一種過時和沒品味的慼覺；個view一啲都唔觀，被星光大道上的kiosk遮了一半，環境令人大失所望。之不過waiter們的熱情款待卻為Steak House爭回不少分數。Waiter全都是本地人，對menu和食物算熟識，落order時亦會細心地為我們挑選合心意的牛扒。我們最後settle with:- Premium Seafood Mountain for one ($450)- 14oz New York Strip (西冷) medium rare ($510)- Tuna Steak ($290)- Mashed Potatoes ($68)- 6- inch
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連續食了兩晚環境不算靚的東南亞餐，正日梗係隆重其事，嚴選全城至正扒房為男友慶祝八日二十八的二十八歲生日啦！

Inter-Continental的大堂非常壯觀，盡覽180°C維港夜景，晚上飲嘢一定好有feel。The Steak House位於Lobby下一層，門口裝修有如wine bar。The Steak House沒有Gaddis的古典、Petrus的型格、Sabatni的風情，裝修簡單如普通西餐廳。那深淺啡色格仔地毯給人一種過時和沒品味的慼覺；個view一啲都唔觀，被星光大道上的kiosk遮了一半，環境令人大失所望。

之不過waiter們的熱情款待卻為Steak House爭回不少分數。Waiter全都是本地人，對menu和食物算熟識，落order時亦會細心地為我們挑選合心意的牛扒。我們最後settle with:
- Premium Seafood Mountain for one ($450)
- 14oz New York Strip (西冷) medium rare ($510)
- Tuna Steak ($290)
- Mashed Potatoes ($68)
- 6- inch Chocolate Fondant ($110)

一位用的Premium Seafood Mountain非常夠份量，兩人share啱啱好。眾多海鮮中，只有蠔和cherry stone clam見得人，其餘的都唔合格，尤其龍蝦和大蝦，前者毫無味道，後者肉質死實，令人失望。

到主菜，先講tuna steak，落order時要了rare，切開中間，一睇就知起碼medium well，醒目的watier見我不太滿意的表情，自動自覺同manager反映，manager立即走埋黎話補番件rare比我，仲收起半份medium well的tuna steak，話怕我食唔落rare嗰件。哈哈，個manager行為咁cute，令我對medium well的不滿全消。不消五分鐘，件half portion的rare tuna已放在我面前，今次夠生，不過就超咸，咸到差啲擺唔到落口。

食牛扒前，侍應會拎十把牛扒刀向我們逐一介紹，男友非常感興趣，最後我替男友揀了來自法國的玫瑰木柄餐刀。介紹完刀，侍應又會介紹來自不同地方和特色的鹽，有八種咁多，講究非常。攪完一大輪，New York Strip終於出場，我地要medium rare，今次火喉控制得唔錯，外面用猛火燒得頗燶，令肉汁完全鎖在肉內。鋒利的玫瑰木刀很輕易便將14安士的牛扒解體，男友非常享受，我就嫌塊扒太硬，不過最緊要係男友鍾意。

一早訂了這裡的特大暖心朱古力蛋糕，沒有心理準備的男友見到之後非常興奮，急不及待切開，朱古力漿不停湧出來，不會太甜，我和男友盡了力亦只能吃掉半個，很浪費呢！
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b-day dinner
2006-07-11 21 浏览
好開心生日朋友請左去呢度食dinner.先講講環境,我地book左窗口位.視野雖然唔夠食自助餐那邊廣闊,不過都還可以激光表演.入面既環境十分舒服,服務態度一流.好像我出去睇下自助吧有咩野食.不到十幾妙.本來放在椅上的餐巾,又接得整整齊齊放回臺上.very快捷.,態度一流.haha我地o個日叫了半打蠔$180 (大約) - 新鮮三文魚$180 (大約) - 新鮮同埋好大盤澳州牛扒$600 - 好好味,,咁大個女,呢塊係最好味既牛扒.嗯...唔識形容.其實waiter本來係介紹我地食美國扒,佢話美國仲會更加好味同一定分得出.因為我朋友o係外國返黎,所以佢想試下澳州扒.我食完已經覺得係好好味了,因為本人一向都食唔到牛入面有血色既牛扒.o個日佢介紹叫我試下六成,其實我都驚驚地.燒左出黎既牛扒,外脆內軟,未食都香嘖嘖了,外面很有炭燒既味道,入面雖然有粉紅既色,但係就無血水流出,朋友話呢d先係靚既牛扒同埋廚師燒得好好.確實好味到暈.唔食其他野,都要一嘗呢度d牛扒.值得推介.另外附上大約7-8種鹽,12種介辣,9-10款刀比你選擇.增添左一份心思.海鱸魚$400 - 非常肥尾,不過已經比塊牛扒搶左d
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好開心生日朋友請左去呢度食dinner.先講講環境,我地book左窗口位.視野雖然唔夠食自助餐那邊廣闊,不過都還可以激光表演.入面既環境十分舒服,服務態度一流.好像我出去睇下自助吧有咩野食.不到十幾妙.本來放在椅上的餐巾,又接得整整齊齊放回臺上.very快捷.,態度一流.haha
我地o個日叫了
半打蠔$180 (大約) - 新鮮
三文魚$180 (大約) - 新鮮同埋好大盤
澳州牛扒$600 - 好好味,,咁大個女,呢塊係最好味既牛扒.嗯...唔識形容.其實waiter本來係介紹我地食美國扒,佢話美國仲會更加好味同一定分得出.因為我朋友o係外國返黎,所以佢想試下澳州扒.我食完已經覺得係好好味了,因為本人一向都食唔到牛入面有血色既牛扒.o個日佢介紹叫我試下六成,其實我都驚驚地.燒左出黎既牛扒,外脆內軟,未食都香嘖嘖了,外面很有炭燒既味道,入面雖然有粉紅既色,但係就無血水流出,朋友話呢d先係靚既牛扒同埋廚師燒得好好.確實好味到暈.唔食其他野,都要一嘗呢度d牛扒.值得推介.另外附上大約7-8種鹽,12種介辣,9-10款刀比你選擇.增添左一份心思.
海鱸魚$400 - 非常肥尾,不過已經比塊牛扒搶左d味了.
自助吧1位$110 - 自助吧其實唔係好多野食,因為我鐘意食ham,所以先order左一位.出面有沙律,芝士,南瓜既小食.我個人覺得芝士比較特別,佢都有成6,7種選擇.而且每臺客人都有一攬麵包.可以慢慢品嚐.
香檳$800 - 其實應該寫抵個名.唔記得左.係個waiter介紹的.唔錯
最後還有個生日蛋糕,當晚實在好開心同滿足.多謝你!
p.s可能食完呢間牛扒,會開始對牛扒有了要求的..haha
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Sunday Lunch
2006-06-27 4 浏览
I tried their $488 sunday lunch and ordered an extra duck foie gras at $240. The sunday lunch includes salad & dessert bar, lobster bisque, main course, unlimited red & white wine, plus coffee or tea. I'm not going to repeat what the others had already said at this forum. In additional to all these gd comments, I have a little suggestion...don't order seafood at this restaurant. This is a steak house, they serve great steak but not seafood. I had a 4 oz striploin, jumbo scallop & king pra
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I tried their $488 sunday lunch and ordered an extra duck foie gras at $240.

The sunday lunch includes salad & dessert bar, lobster bisque, main course, unlimited red & white wine, plus coffee or tea. I'm not going to repeat what the others had already said at this forum. In additional to all these gd comments, I have a little suggestion...don't order seafood at this restaurant. This is a steak house, they serve great steak but not seafood. I had a 4 oz striploin, jumbo scallop & king prawn as main course, they over-grilled the seafood which made the prawn and scallop very dry. Besides that, other dishes I had were great. They got more than 10 kinds of olive oils & vinegar to choose for the salad. The portion of the foie gras was so generous that u can share it with others. They didn't give me knives to choose though, maybe they only do that at dinner time.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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女人唔易做
2006-05-16 16 浏览
跟媽媽、弟弟和他的女友到此午膳，一同慶祝母親節。 蒲坐下後，品酒師便開始介紹是日供應的六款任飲紅白酒。先要了杯較淡身的加州Chardonnay。頭盆是自助形式，由於胃口有限，只選了最愛吃的多款意式風乾火腿跟哈蜜瓜，與及番茄配水牛芝士。媽媽不愛吃生冷的東西，因此選了燒南瓜和燒菠蘿。雖然頭盆選擇不多，但都新鮮精緻。吃過了頭盆，不用多說，侍應經已端上龍蝦湯，味濃料足，水準之作。 主菜加三佰塊點了客medium rare的澳洲和牛，媽媽點了燒蝦拼帶子及全熟的西冷扒。炭燒的肥美和牛，脂肪分佈細致，肉汁豐富香濃，加上淡淡的炭燒味，再配合來自法國果味較濃的Cabernet Sauvignon，妙極！ 甜品是自助形式，多是西式的蛋糕。嘗過了朱古力蛋糕及朱古力慕絲，都十分香濃，而baileys芝士蛋糕，創意、口感及味道並重。再跟杯新鮮香濃的意大利泡沫咖啡，為這頓豐富滿足的午餐，添上了完美的句號。 我跟弟弟和他的女友對這頓午餐都有讚無彈。媽媽的評語卻是：燒菠蘿太酸；龍蝦湯太鹹；帶子沒有鴻星的帶子皇般好吃；甜品全都太膩太甜。也沒有出奇，一向跟媽媽的口味以至思想都南猿北轍。 媽媽常說女人要做女強人，賺多點錢，
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跟媽媽、弟弟和他的女友到此午膳，一同慶祝母親節。

蒲坐下後，品酒師便開始介紹是日供應的六款任飲紅白酒。先要了杯較淡身的加州Chardonnay。頭盆是自助形式，由於胃口有限，只選了最愛吃的多款意式風乾火腿跟哈蜜瓜，與及番茄配水牛芝士。媽媽不愛吃生冷的東西，因此選了燒南瓜和燒菠蘿。雖然頭盆選擇不多，但都新鮮精緻。吃過了頭盆，不用多說，侍應經已端上龍蝦湯，味濃料足，水準之作。

主菜加三佰塊點了客medium rare的澳洲和牛，媽媽點了燒蝦拼帶子及全熟的西冷扒。炭燒的肥美和牛，脂肪分佈細致，肉汁豐富香濃，加上淡淡的炭燒味，再配合來自法國果味較濃的Cabernet Sauvignon，妙極！

甜品是自助形式，多是西式的蛋糕。嘗過了朱古力蛋糕及朱古力慕絲，都十分香濃，而baileys芝士蛋糕，創意、口感及味道並重。再跟杯新鮮香濃的意大利泡沫咖啡，為這頓豐富滿足的午餐，添上了完美的句號。

我跟弟弟和他的女友對這頓午餐都有讚無彈。媽媽的評語卻是：燒菠蘿太酸；龍蝦湯太鹹；帶子沒有鴻星的帶子皇般好吃；甜品全都太膩太甜。也沒有出奇，一向跟媽媽的口味以至思想都南猿北轍。

媽媽常說女人要做女強人，賺多點錢，在家才有地位。我卻覺得，女人能夠全心全意照顧家庭，那種滿足感才是實在。結果，媽媽當了三十多年不太稱職的家庭主婦；而我就繼續在職場上衝鋒陷陣，換來…孑然一身。

這個母親節只好無奈輕嘆一句…女人唔易做。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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The Steak House of InterContinental
2006-04-28 45 浏览
可能是受到前宗主國的影嚮，香港的扒房都愛營造一種英倫古堡式的綿密深穩的感覺，從以前的文華東方的扒房，到Hugo's，再到陽明山莊的George's，都是千篇一律的仿煤油燈襯維多利亞式傢具。大肆裝修後，洲際扒房年初重開，終於屏除了這種老祖宗格調。看得出，自從麗晶變成洲際後，酒店裡的餐廳也在慢慢的蛻變，變得更國際化，引入更多海外名牌，提高競爭力。以前的布倫，是現在的湯匙（Spoon by Alain Ducasse）；當下的友漁坊，是將來的Nobu ！ 從落地玻璃窗望出去，幾步外就是尖東星光大道。禮拜天的下午，餐廳內外一起分享著從彼岸照過來的陽光，加上裡面正在播放Amos Lee(Norah Jones的同門師兄)的‘I'm Not Myself’，油然使人有種淡得閑遠的感覺。懶洋洋的看著外面堂堂天下世界，遊人如鯽，日月山河，卻覺風光這邊獨好﹣﹣窗外的維港並不掙氣，空氣濁，能見度很低。 這裡以前是光做晚市的，從數月前開始兼做禮拜天的午餐。頭盤是自助沙拉吧，接著一客龍蝦湯。主菜有牛、羊排、春雞和海鮮類可供選擇（也可自己來個海陸對對碰“Sea & Turf”，不個每樣的份量
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可能是受到前宗主國的影嚮，香港的扒房都愛營造一種英倫古堡式的綿密深穩的感覺，從以前的文華東方的扒房，到Hugo's，再到陽明山莊的George's，都是千篇一律的仿煤油燈襯維多利亞式傢具。大肆裝修後，洲際扒房年初重開，終於屏除了這種老祖宗格調。看得出，自從麗晶變成洲際後，酒店裡的餐廳也在慢慢的蛻變，變得更國際化，引入更多海外名牌，提高競爭力。以前的布倫，是現在的湯匙（Spoon by Alain Ducasse）；當下的友漁坊，是將來的Nobu ！

從落地玻璃窗望出去，幾步外就是尖東星光大道。禮拜天的下午，餐廳內外一起分享著從彼岸照過來的陽光，加上裡面正在播放Amos Lee(Norah Jones的同門師兄)的‘I'm Not Myself’，油然使人有種淡得閑遠的感覺。懶洋洋的看著外面堂堂天下世界，遊人如鯽，日月山河，卻覺風光這邊獨好﹣﹣窗外的維港並不掙氣，空氣濁，能見度很低。

這裡以前是光做晚市的，從數月前開始兼做禮拜天的午餐。頭盤是自助沙拉吧，接著一客龍蝦湯。主菜有牛、羊排、春雞和海鮮類可供選擇（也可自己來個海陸對對碰“Sea & Turf”，不個每樣的份量會酌量減些）。另外也可以加多三百塊，嘗嘗澳洲的極品(Grade 9)Wagyu九級和牛。結尾可以到甜品吧，自己動手來個甜品自助餐。牛排精彩？各位酒鬼們，听著：紅白餐酒各三款，全程任酌任飲﹣﹣Yeah baby yeah!

驚喜是一浪接一浪，一坐下來就發現桌子上光是鹽就擺了八種：什麼塞浦路斯的、西西里的、法國山區的、澳大利亞的河鹽、喜馬拉雅山的山鹽等等。什麼顏色都有，看得人心花怒放。侍應生丁是丁，卯是卯的逐個介紹，可最後叉燒包還是忍不住問了條很殺風景，可又很“存在主義”主導的問題：到底哪個比較咸？他也居然沒有給叉燒包「拋窒」，很謙遜的回答它們的咸度是一樣，只不過溶化的速度有別；哥仔你好野。

前奏先來一碟沙拉合奏，好歹由自己做指揮家。選料都很新鮮，蔬菜青翠嫩綠，水果嬌妍欲滴。盈盈春意鬧，擱進嘴裡就像把春天一葉一莖的在咬脆，每口都是一則春訊。

快板就是龍蝦湯，很是濃稠。這樣的湯年青人俗稱「料神湯」，意謂湯的配料很豐富，很「重手」。湯又夾雜著淡淡的白蘭地的幽香，留在口裡久久不散，真是喝得人滿心歡樂。

接著就是慢板﹣﹣最令人引頸以待的牛排。朋友叫了八十安士的肉眼排；我就提醒自已行樂須及春，加多了三百塊叫了份澳洲的極品Wagyu和牛（圖右），也是八十安士的肉眼排。兩人正在安靜細心的欣賞的時候，侍應生又捧著一盤共十二種芥末出場，很有耐性的逐一介紹。等等，十二種！咱們是來吃飯還是訓練記性的？這麼多，怎記得著？實在忍耐不住，來了條很現實主義的問題，「哪個最貴，哪個你覺得最香？」如是者，叉燒包的碟子上就添了些黑松露菌芥末和普魯旺斯香草芥末。跟朋友之前還聊個不停，可一到這關頭就靜若襟蟬。四成熟的牛排，咬下去那些豐腴的肉汁在口腔內四竄洴瀉，張口說話，邊說邊嘴角淌油的，難看吧？好不容易把牛排連配菜一塊兒剿滅；人已經開始有點矢盡刀折的感覺。

來到這關節眼，肚皮已經有點撐漲的感覺，被迫來個快板慢奏。在甜品部和自己的桌子之間來回窮忙，一小碟一小碟的拿，一小口一小口的食，用時間換取（胃部）空間。香蕉芝士蛋榚，士多啤梨棉花軟糖蛋糕，巧克力慕絲等擺滿了一大桌，統統好吃。嗜甜人士在大刷一頓前，非得好好部署一下才行。

值得一提的是餐酒會定期更換。三款當中，這次最好的白酒是Painter Bridge的2004 Chardonnay; 最好紅酒則是Garland's的2002 Cabernet Sauvignon。前者果味濃，有點蜜瓜香，活力充沛；後者的口感配搭得相當和諧，可是尾段又難得有爆炸力。酒量單薄只能淺酎的朋友，不妨參考一下，來個一步到位。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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101 things to do before you die其中之一.
2006-03-06 24 浏览
由十年前初出來社會做事,已經知到洲際前身麗晶,有間以炭燒為名的扒房,十年過後,老友Jeff突然撩起我隱藏多年的根,即刻起行.年前其實路過一次,2002日韓世界杯英阿大戰,成班朋友聚集在Steak House的Wine bar一邊.感覺同出面環境,有點格格不入.話晒係洲際,又叫又囂,似乎又真係有點那個.今日再到踏足,路過Harbourside cafe,眼見到而家連Dinner buffet都做埋,回想當年初入行,正在麗晶做細,迎新會時,個人事部經理講到明唔會做Buffet,唔想個場做到咁雜,時世轉易,話之你係洲際,一本通書,未必到老,委屈求存,才能逆境求生路.無論平日假日,去這等場所,明知道個場唔爆,一個電話來往訂檯,這是基本動作.就算翠華,也未必比你直行直入.宏觀環境,十個有八個係老外,遙望維港,但環境略嘈,不算適合情侶撐檯腳,如果想兩者兼得,上樓上食匙羹吧.之所以十居其九,都係一大班人,或者三數人,又或者兩女,兩男,甚至單拖食客也有.坐我隔離的老外,一個人飲紅酒食牛扒,手持南華早報,非常自在.打開餐牌,赫見澳州混種和牛12oz都差唔多九百,一客澳州Agnus 24oz兩個人分,剛好
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由十年前初出來社會做事,已經知到洲際前身麗晶,有間以炭燒為名的扒房,十年過後,老友Jeff突然撩起我隱藏多年的根,即刻起行.

年前其實路過一次,2002日韓世界杯英阿大戰,成班朋友聚集在Steak House的Wine bar一邊.感覺同出面環境,有點格格不入.話晒係洲際,又叫又囂,似乎又真係有點那個.

今日再到踏足,路過Harbourside cafe,眼見到而家連Dinner buffet都做埋,回想當年初入行,正在麗晶做細,迎新會時,個人事部經理講到明唔會做Buffet,唔想個場做到咁雜,時世轉易,話之你係洲際,一本通書,未必到老,委屈求存,才能逆境求生路.

無論平日假日,去這等場所,明知道個場唔爆,一個電話來往訂檯,這是基本動作.就算翠華,也未必比你直行直入.

宏觀環境,十個有八個係老外,遙望維港,但環境略嘈,不算適合情侶撐檯腳,如果想兩者兼得,上樓上食匙羹吧.
之所以十居其九,都係一大班人,或者三數人,又或者兩女,兩男,甚至單拖食客也有.坐我隔離的老外,一個人飲紅酒食牛扒,手持南華早報,非常自在.

打開餐牌,赫見澳州混種和牛12oz都差唔多九百,一客澳州Agnus 24oz兩個人分,剛好.一人一個自助沙律,食扒又點會無可能無酒,在預算budget之下,品酒師推介左支1999年美國Cabernet Sauvignon.

個沙律吧,選擇甚多,除左基本必然正選的沙律菜外,尚有露荀,風乾火腿,燒茄子,芝士,etc.非常壯觀,洋洋大觀.未上主菜,差不多已去到六成狀態.

食扒用刀,一樣講究個人,單係切扒的牛肉刀,有幾款比你揀.當然,同隻牛博鬥,一把好渣手的刀,實屬必然之需.海鹽有數款供選擇,一字長蛇陣排開,想要邊隻,就要邊隻.其實又秘魯又夏威夷又喜馬拉亞山,有無咁多?睇過Jamie Oliver節目,將檸檬皮磨碎,加埋海鹽,就係咁簡單.

24 oz 份量,上桌前已分好.五成熟就五成,無overcook.
十二隻Mustard,揀左隻蜜糖味.不錯,仿如搭上"Honey"內的Jessica Alba.舊Agnus牛扒,肉質不錯,好有肉味,外表
略焦但不過火,還略隱藏炭燒的香味,一步一步侵佔體內的感官世界.連帶伴碟的原隻燒蒜頭,一樣不放過.

當知道開瓶費要成$400後,索性等品酒時發瓣.今日支99年美國加州沙維翁,用有機葡萄釀製,果味唔濃,中等又未算full body,感覺挺溫暖,Aftertaste,非常暢和,味道停留在口腔良久,不錯.都要差不多$600 一支.

兩個大男人,飲飽未醉,已成強弩之末,那有閒情繼續同甜品談情說愛?下次有機會帶靚女來的話,才試個朱古力蛋糕吧.

埋單剛好千五,論環境,服務,食物,物有所值的.如果胃口唔大,兩個人單刀直入,咩都唔要,只要一個24 oz兩個人分,加埋一,都唔洗六百,仲平過你去法式牛扒屋.不過睇下你會唔會咁"慳皮"?

走果時,個女侍應竟叫得出我個名,不愧為洲際,呢樣野,連文華集團旗下的酒店,一樣學唔到.

或者,全場著得最寒酸果個,就係我,一眼睇得出,試問全場,有邊個著住條六年無洗的501,腳下只係一對Puma的四眼仔?
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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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