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友人生日更系要出来食餐饭吹下水, 今次佢提议想试下W52 , 所有星期二晚我地2个就再来兰桂坊, 估唔到星期二既兰桂坊一样精采想都想唔明点解D人可以晚晚浦BAR仲要喜欢企系度饮酒吹水..不过我这种宅女系唔会明白架啦.今次唔系俾人安排 , 所以2条友睇MENU研究都研究好耐先叫左..先来个面包蓝, 旁边系用白豆整既酱..不过本身D包麻麻地配个酱都无咩特别...头盘我地叫左BEEF TARTAR WITH BLACK TRUFFLE同白酒煮蚬, 明明上次食既BEEF TARTAR都唔系咁, 今次虽然有TRUFFLE但一D都无味连生牛肉都唔觉得好味, 至于个蚬就唔错, 带少少酒香D肉又鲜甜, 成晚最喜欢就系这个.今次佢地既SPECIAL MENU以WHITE TRUFFLE为主题, 店员推介我地食个WHITE TRUFFLE PASTA另外我地叫左个BLACK COD(不过又系上次食过既, 但当然又系上次来食正好多, 今次偏咸扣分扣分呀)至于个PASTA就好好味, 可能系D意粉本身少少热再即场整D WHITE TRUFFLE令到D白松露出左少少香味, 都算唔错, 不过睇埋个价钱我都系觉得唔值得试. 最后2条友更系叫埋甜品, CONNIE选左tiramisu另外店员推介既Napoleon, 点知店员介绍既Napoleon系超超超甜仲要系多cream真系吓人, 成碟野最好味系个咖啡雪糕, 至于个tiramisu系无咩特别令人惊喜.其实我地由7时半就开始食, 一去到成层得另一枱客, 不过好似未够8时就已经走左, 所以2条傻婆就由8点包场到10点几...不过整体来讲第2次再来既食物已经觉得麻麻.
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W52 - on Wyndham street, right opposite to the LKF hotel. Easily accessible to and from LKF. Great location for a nice chilled dinner before a good drink! G/F was the bar area. We arrived at around 8pm and it was pretty packed considering that it was a Tuesday night; good ambience. The lift could bring you to any of the 1/F-3/F (3/F being the "Kitchen Table" - private dinning experience). We were seated on the 2/F.Service was in general good. They managed to add an extra seat for us (originally a table for 4). Good recommendations of food by a courteous waitress. Wine and water refilled often. Plates changed swiftly. Bill came with no hassle. One slight hiccup - the waiter failed to remove the cork of our red, he had to bring the bottle away to sort it out, it was resolved at the end though Bread Basket Nice Bread Basket. It was served with some kind of hummus (that did not go well with all types of bread served, but it was nice). Was particularly impressed with the cute mini squid ink roll. It did not just look black for the sake of being black. There was really a nice mild (mild, not in a negative way) hint of squid ink flavour. Grissini was also memorable; super crispy!! Would be even better if served warmer! Cinta Senese ham served with a fresh tomato and olives bruschetta The ham was very smoky, full-body, flavourful and just romantic . Bruschetta unbelievably crispy! The tomato and olives on top paired up very well; the olives did the magic and brought a whole new dimension and complexity to the taste. Would not recommend having the ham and the bruschetta together though. Both deserve to be enjoyed on its own. Fresh Burrata cheese / crisp Lattuga heart / Sicilian tomato and olive Burrata means "buttered" in Italian. Solid mozzarella as the thin outer shell. Sliced it open and the creamy cheese ozzed out! It felt so simple, so natural, so fresh - SO GOOD! Came with it: "crisp lattuga heart" which was indeed really fresh and crisp! Tomato - there appeared to be two types, fresh ones and sun-dried ones! Nice and thoughtful offer. Olivers. All went well together! Fresh Chitarrini / Hokkaido sea urchin / green asparagus This was VERY NICE!! The chitarrini was perfectly al dente (honestly, perfectly al dente) soaked generously with the creamy pasta base sauce. Sea urchin, fresh, creamy and fat. Just the right amount of asparagus. Asparagus has its very own distinctive taste, and it went very well with the whole dish putting the spotlight on the sea urchin. It somehow toned down the strong and yummy pasta sauce (in a good way) bringing a hint of "fresh-veg-bitterness". Then BANG! Reward yourself a bit of sea urchin. It was like magic. Roasted suckling pig "alla maniera Toscana" / baby potato / Topinambur / Mandarancio sauceThis was my least favourite dish of the night, still ok though. I found the skin roasted more towards the chewy-side than the crispy-side (I personally do not enjoy chewy suckling pig skin too much ). The fat proportion in each piece was slightly too much as well. The mandarancio sauce went well with the dish though; a beautiful balance of taste. Mandarancio is basically clementine. If handled not carefully, it could easily be too sweet and overwhelming. Scallop RisottoSUPERB!!! The scallop was very fresh and done just right (overcooked scallops are a waste). The heart of it was a bit silky, perfection! The risotto was well-cooked; it was rich and creamy and there was the right amount resistance and bite. It did not only taste nice. There was this hint of zesty tingle while I chewed , and that lasted to a beautiful after-taste! One of the best risottos I have had in Hong Kong!! yumyumyum!! When I first heard of W52, I only thought of B-52 (the Kahlua, Bailey's & Grand Marnier shot) and immediately I thought it would be more of a "bar" (indeed it has a lively bar area) than a nice restaurant. W52 impressed me! An enjoyable dinner. This is somewhere I will return.
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和朋友约了在中环吃午餐，一直也在想到底应该到那里吃好，虽然W52一直也是自己想去的地方，却也还是尝试再找一下有没有更好的选择，结果左思右想后，还是来到这里，因为实在找不到比这里更吸引的地方了。*v*早在数天前打来订了位，店员态度也是非常亲切的，最后店员安排了窗边的位置给我，虽然没有很漂亮的景色，但在阳光绚烂的日子，被太阳光照射下吃一顿温暖的午餐也很不错呢。这里的午餐是Semi-buffet的形式，价钱也随著不同的main course而不同，不过对我来说最吸引的还是甜品的部份。之前听朋友说过这里的甜品在refill时还会有新的款式推出，是次见到的不只甜品，想不到连Antipasti也是一样，一边吃偶而会发现有新的款式出现，结果整个过程也停不下来，就是不停吃吃吃，有时连拍照也被我抛诸脑后了…….点菜后店员会送上bread basket，有三款其中最喜欢Grissini，非常香口而且脆卜卜，其他面包都几松软的，虽然不是好够热，旁边那个酱是用豆蓉制成的，味道不是很浓烈但都几清新的。Antipasti既buffet实在非常多选择，尽量每一款都有吃吃看，有很多腌制过既蔬菜，全部都酸酸的几开胃，食落亦感觉材料是新鲜的，mixed salad亦有多款，其中一款是鱼+蚬肉的就味道偏咸了点。我想它是每日的款式也有所不同，是日吃到其中一个羊肉卷觉得很好吃，肉质软腍得来味道很出。还有大家一定会留意到的parma ham with melon，切得很薄身，感觉新鲜而且味道浓郁，又不会太干身，加上超香甜蜜瓜，很好吃呀，另外还有两款cold cut和香肠都是很不错的。Cheese platter有数款选择，虽说不出名字，但其中有一款朋友很喜欢吃的，texture较软身而且味道亦浓，但其实我更喜欢配cheese platter旁边的脆薄，非常脆口又带点点香草味，非常不错的。不过等main course的时间实在非常漫长，之后店员过来解释原来是日有人在楼上包了场，所以厨房较忙，幸好我们都不太赶时间呢，在等的途中我还再拿了一回前菜吃，哈哈。Main course朋友选了mushroom risotto，我想他应该也满意的，我尝了一口，饭粒外软内硬，几有咬口的。味道亦不错，混合了杂菌和忌廉，香味都算浓郁而且又不会过咸，因为事隔一日我在另一间亦吃了同一款食物，那里的我就觉得偏咸了点呢。而我就选了Spaghetti with King Prawn & Porcini，不知这款意粉是否这里homemade的，但真的很特别，它的形状是偏四方形的，吃下去还吃到蛋香而且煮得al dente，真的刚好带点点硬身，很喜欢其口感呢。King Prawn肉质爽口，鲜味亦不俗，配上牛肝菌整个意粉都很惹味呢。虽然一直吃吃吃都觉得很满意，但最最最喜欢的还是其甜品buffet，真的每一款都很好吃的!!!! 是日我吃过的有lemon tart，chocolate cake，tiramisu，fruit tart，泡芙，crème brulee等等等等，lemon tart柠檬味非常突出，味道够酸很清新好吃，挞底又不会太腍。Tiramisu也是很不错，酒味和咖啡味两者皆有，mascarpone又够浓滑，我只吃了一次就被其他客人吃光了…….Crème brulee蛋香颇重而且几幼滑的，表面的焦糖脆身而且亦不会太厚，吃下去的时候还吃到点点橙味，令整个crème brulee顿时变得没那么腻呢。Fruit tart也是很好吃，生果很新鲜，吃了一款是blueberry的很鲜甜，而且它的忌廉又是甜而不腻，是日我只吃了一个，之后又被其他客人吃光了。但厨师出来时我还不死心的问他还有没有，结果他说fruit tart就没有了，不如弄拿破仑给你吧!! 哈哈，那一刻实在觉得超级幸运，虽然明知他不是特地弄的，还是觉得很贴心呀。结果拿破仑也是很好吃，分别是蓝莓和红莓的，两款我也吃过，因为它的酥皮脆得来还带点牛油香，加上那和fruit tart一样不腻的忌廉在中间，真的吃多一两件也没问题。其中有一款我觉得很好吃但不知道是什么名字，它是四方型然后一层层酥皮的，内里有著类似custard的东西，它的酥皮非常香脆不在说，我咬一口几乎散到周围都是，而且custard香甜得来还带有点点酒香，非常好吃。以上的我全部都觉得很不错，但其实之后我最怀念的还而是其chocolate cake，那一刻觉得吃一件已经很够，但其实它真的很好吃的，吃下去感觉light得来朱古力味依然香浓，我在第二天起床时想到的也是它……最后再以一杯咖啡为这顿午餐画上句号，虽不是很好喝，但仍然觉得很满足呢。总结整顿也吃得很开心和满意，当然最开心的是甜品的部分啦，我在第二天已经觉得很怀念很想再吃一遍了，所以非常推介大家来吃吃看呀。是日在这里渡过了很快乐的时光，我的笑容好像一直不曾消失似的，所以这里的笑面是给定的了。实在很感谢朋友请客，下次再轮到我请你吃好吃的东西啦。*v*
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oct 29, 11...........2人来lunch...........食咗 :1) 面包篮 (免费)-有3款面包,其1喺grissini,另有墨鱼汁包仔同garlic focaccia-grissini脆,而个focaccia很松,也很有蒜味-唯独唔热啫-个dip(sorry,lock唔实focus)用咗应该有火箭菜,因有其微苦味,几特别2) antipasti buffet (包咗)-佢嘅antipasti table唔大,只喺1张普通圆枱,款式算喺多-最吸住我对眼当然喺parma ham w/melon啦,3款cold cut,2-3款mixed好嘅沙律,腌过嘅唔同蔬菜,有南瓜,红菜头,露笋,青瓜,茄子,cheese platter等-佢嘅火腿唔会喺好长年期,不过咸得来又有鲜味,薄得来很柔软,而个蜜瓜好熟,好甜-其他蔬菜大多腌过,有点酸,而其1番茄紫洋葱丝沙律好味-2款嫩粉红色嘅cold cut都好,深红嘅肠就估唔到辣到飞起,我只切咗1小口,真的想跳舞咁滞,即时放弃3) main coursei) spaghetti vongole (hk$195)-喺细只嘅蚬,鲜度错普通啦-个意粉有弹性,唔腍,已算有口咁-不过下嘅橄榄油好似多咗dii) rigatoni ($195)-呢个意粉真喺称得上al dente喇..........不过友人就略嫌硬咗d-个sauce浓,香菇味,少"杰",刚刚够,唔会好似汤咁-配料只有菇同火腿-因为闻说佢嘅pasta得,所以选来2款都喺pasta-main course仲有鱼呀,肉呀拣,不过就要$2554) dessert buffet (包咗)-呢个喺我另1拣嚟呢道食嘅主因,尤其佢嘅profiteroles-见食友大约1/2年前嘅食评,赞过佢嘅profiteroles..........我超钟意puff呀,eclair呀,profiteroles呀呢种甜品.........但出面餐厅嘅dessert menu好少见..........所以1直好想来-为确保1定有profiteroles,我特意喺佢哋嘅website留咗个request...........佢哋都覆得好快,confirm1定会准备-甜品种类算喺咁啦,多就唔讲得-当日嘅甜品有profiterles, tiramisu,apricot pie, chestnut tart, baba, creme brulee, apple crumble, 芝士pancake同生果粒-除咗apricot pie, apple crumble同生果粒无试外,其他全部都试晒-最喜欢喺profiteroles,因佢个皮真喺好松脆,用力1点,就会裂,里面嘅custard cream唔甜,好食,共食咗3个-栗子挞嘅栗子味出,不过个皮就唔喺酥脆𠮶种,小软身-而个朱古力蛋糕truffle部份很滑,也很浓-baba好有特色,平时要配以rum酒点火...........lunch嘅buffet,当然无+酒+火..........换成cream同vanilla sauce,好似soak过柠檬味嘅糖水咁,喺咁多款甜品中最有甜意的-唯独tiramisu同芝士pancake嘅mascarpone cheese同cream好似有点溶feel,卖相变得有点1pat嘢咁 5) 水-sorry,呢度要比$$$$叫水6) 热柠水-当然正常啦7) 热奶茶-唔知味道如何,但最impress就喺壸奶,喺打热咗嘅,好detail* 好多谢友请客............𠮶日好失策咁无带相机...........以上嘅相都喺用友人嘅iphone影出嚟............都好得㖞~* 见buffet tables嘅食物款式都几意大利吓...........尤其antipasti,而且煮法都好鬼佬,pasta嘅硬度唔会迁就香港人,所以我like* 服务很好...........之前喺website上留request,又覆得快.........现场waitor很热心,又同出去揾嘢食嘅客人讲解吓枱上食物...........waitress都有问我哋觉得佢哋嘅食物如何* 佢哋嘅牙签好别致喺我第1次见~~~~
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「像天堂...」坐下之后，部分同事有这种感觉。有两重意思：首先是，刚刚在户外受过盛夏高热，这里份外凉快；另外，店内设计以白色为基调，叫人想起人间以外的世界(当然，大家其实都未曾到过天堂，如何得知天堂的颜色是题外话)。这天主菜有Pici in Tomato Sauce，番茄酱当然不陌生，至于Pici则要请教侍应。「好似乌冬...」意式Pasta想不到用日本面食作比较说明。「...不过质地较乌冬要韧一点。」出于好奇，点了。侍应提供的导赏很准确，也很有需要。这Pici外型确实九成似乌冬，而质地又的而且确比一般Pasta要求的al dente感觉更坚实许多，初吃也许会有点不习惯。大概也由于这缘故，这Pici特别饱肚，幸好配搭浓浓番茄酱，只饱不滞。餐前餐后的Appetizer Buffet及餐后的Dessert Buffet，前人都说过，不再细表。美中不足：这天主菜来得较慢，落单至上菜差不多一小时，往好处想，造就了大好藉口让我们大吃Appetizer。
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