這次享用了 𝗪𝗵𝗮𝘁 𝘄𝗲 𝗼𝗿𝗱𝗲𝗿𝗲𝗱 (8th Anniversary Dinner Set) $888/pp
頭盤 Appetiser
⟡‧₊ 匈牙利牛油果鵝肝凍 Chilled Goose Liver with Hungarian Avocado Puree
⟡‧₊ 蔥油拌澳洲有機茄子 Australian Eggplants in Scallion Oil
⟡‧₊ 龍眼蜜燒西班牙黑豚叉燒 Roasted Iberico Pork with Honey Sauce
湯 Soup
⟡‧₊ 天子蘭花膠海螺竹絲雞湯
Silky Fowl Soup with Fish Maw and Sea Conch
主菜 Main dish
⟡‧₊ 蘇薑星斑球 Steamed Grouper with Egg White, Ginger
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⟡‧₊ 鴛鴦蝦球 King Prawns Dual-tossed in Mango Puree and Golden Salty Egg Yolk
⟡‧₊ 鮮茨實濃雞湯浸菜苗 Seasonal Baby Vegetables Shoot in Chicken Stock with Fresh Euryale Ferox
⟡‧₊ 松茸羊肚菌海膽飯 Braised Pearl Rice with Matsutake Mushroom, Morel and Sea Urchin
甜品 Dessert
⟡‧₊ 茉莉花茶味意式奶凍 Jasmine Tea Flavored Panna Cotta
頭盤三款中個人最愛的是「龍眼蜜燒黑豚叉燒」，叉燒外層焦香，肉質軟嫩度恰到好處，蜜香滲入在叉燒中，令人回味💕
主菜的配搭都很有心思。其中這晚最愛的是「鴛鴦蝦球」。一蝦兩吃🦐 彈牙的蝦球配上芒果醬或鹹蛋黃，各有風味。「松茸羊肚菌海膽飯」也是蠻有特色的，飯粒吸收松茸和羊肚菌的香氣，海膽增添奢華感，整體惹味又creamy🍚
「花膠海螺竹絲雞湯」清甜滋補，𥚃面有些花膠和海螺。
甜品「茉莉花茶味奶凍」清新雅致，茉莉花香清新，融入奶凍，甜度剛好🌼
