free flea的个人专页

這間小店一向生意好好，也是家在美孚的父母常去的食店。我們一般都會吃牛肉湯河或扎肉湯河，每次水準都好穩定，份量足，湯底清甜，河粉軟滑，牛肉片鮮嫩，配料足又新鮮，如炆蘿蔔，羅勒，芽菜，洋蔥等。爸爸今日午餐想試牛腩，但又怕唔夠腍，服務員細心問了廚房覆實牛腩炇好腍，又建議把牛腩切薄片。果然牛腩片有少少筋夠爽，肉又腍，仲好入味。我則點了海南雞飯。雞比較瘦，不是那種皮肉之間有層啫喱肥油那種黃油雞，而味道一般，以幾十蚊價錢，係咁上下。飯有少許黃油攞過，配有少許餣酸白蘿蔔及紅蘿蔔。葱油都算有心機製作，但係欠食海南雞飯最緊要嘅黑豉油！街坊小舖，坐位擺得密麻麻，點都比不上三星酒店食肆，但勝在食物質素實而不華，上菜有效率，定價合理，而且無加一服務費唔駛比tips，服務也非常貼心，比上星去午餐的半島Spring Moon更customer oriented.…查看更多

半島酒店呢間中菜廳的點心都比較傳統，選擇亦只有十多款。我要試一試考功夫的芋角，芋頭合時令，芋蓉夠香夠滑，火喉都掌握得好。但外層也未做到出色水準，應該炸至產生蜂巢狀，一層一層鬆化酥脆，所以有蜂巢芋角之稱。我事後查看Open Rice其他食評人upload的相片，發現他們的芋角比我碟似樣好多。接着是紅蝦小籠包，上枱之後，我問點解冇醋，服務員話係紅蝦小籠包，不配醋，佢冇解釋，轉身走了際，我們還是堅持要一碟。唉！立即後悔，等等等，等了3分鐘，望着件小籠包開始冇冒煙又皮又開始縮，都係食咗先。我對紅蝦認識不多，紅蝦湯包呈紅色，觀感很好，味道比較蟹粉咸香，頗惹味，但我嫌饀料較削。他們上了兩個點心後，其他點心竟然要等多半小時先有，等到無哂心機！我追最後一碟的上湯牛肉球時，服務員回我一句:牛肉係要煮耐些。下?最後，乾炒牛河，唔合格，無鑊氣，色澤dull, 河粉太硬身，有些粉更未散開，有少部分河粉更上不到色。銀芽蔥段overcooked.  sorry，真係連我附近的街坊小鋪都炒得好過佢。好可惜，唔記得影低呢碟咁失敗之作。我朋友更懷疑廚房不是用新鮮河粉。我都好想知道廚房用新鮮或乾河粉?…查看更多

甫進粵來順，裝潢以香港懷舊為主題，有部真版人力車，還有香港50丶60年代相片，李小龍電影海報，感覺不會老土。在近年香港身份醒覺的年代，我這班六丶七十後的朋友都有一份親切感。而且，他們的菜式也挺傳統，甚有懷舊情懷。食物水準方面，整體上是。 杏汁豬肺湯，我近年試過最好的，香滑清潤。廚房，還落了馬蹄及白果，處理這些食材都很花功夫，可見他們非常認真。 清蒸咸鮮魚，這味是樓服務員推介，對我們而言都會未試過，我們覺得是介於鮮魚同咸魚之間，故此既有鮮魚的鮮味及，亦有咸魚的惹味。 甜梅豬手煲，豬手肉多（因有些食肆會用豬腳，比豬手肉少）腍而不烂， 味道調配適宜，甜梅味好足。 咕嚕肉，最考功夫的餸菜之一，他們用無骨豬柳，肉貭佳，肥瘦適中，帶少許嚼劲。甜酸可口, 芡汁稀濃適中。 他們也重點推介海鮮。我們吃了兩味：松露鮑魚，品質唔錯，惹味可作佐酒；蒜蓉蝦蒸粉絲，蝦則不夠新鮮。 最後朋友點了鴛鴦飯，坦白說我一向都不喜歡有芡汁的炒飯，所以no comments. 可惜，此餐最後吃的壽包則失望。壽包上枱後，我們用了點時間拍照，所以預咗壽包不會熱辣辣，但也不應硬綁绑，我估計可能廚房是用微波爐叮熱d包所致。…查看更多

我有一段日子沒有幫襯東來順。事源，大半年左右，我同朋友這裡吃了個蒸蟹鉗，懷疑是冰鮮或雪藏。我們即場問服務員，又寫過電郵問酒店管理層。其實我們只是想知道究竟他們是否用新鮮蟹，但多番追問，他們都迴避，只說會跟廚房硏究跟進，沒有給明確回應。其實我只是想知道答案，這是消費者基本權利，堂堂星級酒店customer services 咁差。 我有d嬲，blacklist了這食肆。今日午市重臨吃點心。我們最欣賞的是千層糕，一般酒樓因工夫多已經好少做，鬆糕部分夠鬆軟，一層層奶黃、咸蛋及椰絲蓉，確實唔錯。梅菜肥牛包，配搭新穎味道唔错，饀料切得幼細精巧，仍有肉汁。雲吞皮滑餡鮮，湯底製作認真。最唔掂係燒賣，見到己經唔開胃，可能是overcook, 肉都縮埋一'舊'，點心面仲有水蒸氣，表面發水，完全唔合格。小籠包皮薄饀都ok，但不夠飽滿，比起鼎泰豐尚差兩皮。 炒拉麵算0k，麵條彈牙味濃而不膩，有上海的濃油赤醬的風味，我自己口味則嫌炒得不夠鑊氣，椰菜𢇃太少。…查看更多

朋友同我慶祝生日，建議這家米子蓮中菜館。因我甚少到旺角區，怕人多車多，我都係首次嘗試這餐廳。我總結的：。不知是否我沒有點他們signature dishes, 我真係唔覺係米子蓮二星菜餐廳。論排場，論服務，亦比同是2星的夏宮及香遜色。 出色的是鎮江汁黑豚肉，肉味香濃，肉質腍滑，黑醋製的醬汁，酸酸甜甜，正好配豬柳的肥腴厚味，而又不會蓋過豬肉原味。而且每件件頭大，份量足，抵食。 我們都喜歡冷盆，點了八小碟，上海菜。我都係個句：依家摩登上海莱總比不去上世紀的老舖。其中只有百靈菇配青介及豉油尚算新穎有特色。味道清甜爽口，鹵水豬腳，去骨，皮嫩肉滑又不膩。其他如烤夫丶牛脷等一般而且。我對他們的鹽香雞就失望了，雞肉是嫩滑，但應該是冰鮮雞，而且頗細隻。我估一隻咁樣大細的新鮮雞，頂多一百幾十元。餐廳收三百幾蚊（加一後）半隻冰鮮雞，仲無乜特別煮法，上菜presentation都幾求其，咁嘅價錢食水深d喎。而附上的淮鹽醬及葱油亦屬一般貨色。因我吃慣家母煮的鮮雞做的白切雞或羗葱雞，對雞可能要求係高些哬。五目兩面黃，是兩面黃配菜蔬。上菜時發現不是慣常見，麵條兩面亁煎烘成pizza型狀，而是似普通炒麵。鮮魚湯浸時蔬，魚湯應該是真材實料，但只有約三棵唐生菜，收2百幾元，太貴了。大壽包，夠件頭，蓮肉香滑，仲有漏油原隻咸蛋黃。最後，因天氣乾燥，我們都想飲碗糖水滋潤。但餐廳糖水選擇不多，我們全枱都只能選了蛋白杏仁茶。水準一般，我不大肯定是否鮮磿。 Wine selection都算好好，wine by the glass選擇亦多，質素唔錯。服務方面，若以2星米子蓮酒店食肆水平就要留意，當晚full house,人手比較緊張，我們經常要舉手兩三分鐘才有服務員留意我們。…查看更多

爸媽家在美孚，現在美孚區老化，坐得比較舒適，高檔少少的食肆不多。這一家上海菜館，在美孚毗鄰曼克頓山的都算OK好坐， 我們一家偶爾都會在這𥚃午餐或晚餐，而食物只是OK囉! 今晚點了一些我們常吃的：包括年糕牛柳粒，尚算惹味，份量卻比幾年前的縮水了。另一上海菜式我經常愛吃的是腌笃鲜，鲜味濃厚，配料算頗足。我們點了多款冷盆，其中肴肉仍保持水準，但烤夫及醉雞，完全無味,失敗 ! 涼拌馬蘭頭，馬蘭豆新鮮青綠，但灼唔夠熟，帶點辣，麻油唔夠香。當晚，第一次試他們的填鴨，三百多元，鴨身肉厚新鮮熱辣，但鴨肉唔夠香；師傅刀工不錯。我家人卻欣賞孜然羊肉，羊肉幼嫩，肥瘦得宜，咸香夠味。我反而最欣賞他們的包點-素菜包，鬆軟可口。最後，我們點了蒸八寶飯作為甜品。不知是否餐廳要趕緊上菜，以便令我們早點結賬離座，做多一輪生意，急急上菜，糯米未完全煮熟，因有長輩在坐，我們不便投訴。 當晚，我們一同懷念以前正宗的上海菜老舖，可惜過去幾年陸續結業，全港剩下只有廖廖數間。現在這些飲食集團營運的上海菜館，味道真的麻麻，完全無上海風味。真唏噓，香港是越來越進步，還是退步?…查看更多

我已經到過這家Tea Saloon兩次，他們英式傢具佈置的確是令一眾女士窩心，所以我決定帶同我家母及妹享受一個美麗的下午。我早三天已訂位，加上因為是weekday，所以他們留了最好的梳化位置給我們。欣賞他們的餐牌已是賞心樂事， visual design花盡心思。服務員小姐很貼心的介紹Afternoon Tea Sets 及tea selection。 我認為他們design Ladies’ Set (以甜點為主)and Gentlemen’s Set(以咸點為主)是聰明之選，我們3人點了每款各一set，可以嘗試較多不同榚點。他們是make to order，我見他們有兩丶三位師傅在開放式廚房內為我們悉心準備。 餅點共三層，底層為咸點，中層甜點，頂層有2個scones。餅點造型可人，賣相精巧，款式多元。 我們先吃咸點， 無論酥皮或蛋橽皮都是prefect。手指三文治及mini-漢堡飽非常美味，麵包新鮮鬆軟，肉質juicy 調味細膩。甜點中，最搶眼當然是天鵝造型的cream puff， 蛋白cream香滑，heavenly delicious.。另一impressive 的 是chocolate cone，用上優質朱古力，上面的車厘子是酒釀過的!他們由室內佈置，餐牌設計，食品的烹調，如此認真, 太感動了！ 我有兩點建議。一。因為Afteroon tea食客通常都慢慢品嘗，如scones留至最後吃，便會放涼及甚至乾了。餐廳可考慮先問顧客意見，可以稍後才上scones。文華酒店會將scones 放在一金屬罐上檯，可能有保溫作用，可作參巧。二。因不少人，如家母不宜飲用有caffeinated 的茶。希望Tea Saloon能加入多些non caffeinated 草本花菓茶selection。…查看更多

Causette of Mandarin Oriental had once been my first choice of dining place after work if I hadn't made any advance plan for dinner in Central. It’s because table would usually available and food quality was rather stable. In their previous menu, fra gois terrine serving in a jar, curry and Indonesia fried rice had been my comfort dishes. However, their food has been declining in this recent year.  Yesterday, I re-organised the photo album, I found pictures of dishes we had there back in early August and decided to share my comments here. At that time, they launched special menu on lobster. There were five of us and we picked different combinations of dishes from that special menu. Originally, we found their menu pretty creative and it was fun to have lobsters in different styles, ranging from Chinese, East Asia, Japanese, European and American. However, we unanimously found their dishes disappointing. I picked lobster with soup noodle as my main course. The stock was lukewarm and had no seasoning, noodle didn’t absorb the stock and thus tasteless, the lobster was rather dry.  For me, a good noodle soup must be served hot and aromatic.   For main course, I had the grilled stuffed lobster which came in half. There were not much lobster flesh in the stuff, and cooking was mediocre. Among dishes ‘enjoyed’ by my friends that evening, the Club sandwich was most terrible. The toast was soaky, it may be because the dish stayed in kitchen for too long before bringing to our table. Also, I would expect there should be more lobster meat, use crispy bacon rather than ham, and more tasty mayonnaise. I was not sure if it’s because the kitchen had problem in entertaining so many dishes in one time, but I remember that the restaurant was not quite full that evening. …查看更多

Heard this restaurant has been very popular in this Sheung Sha Wan industrial area which actually has been transforming into a trendy shopping and dining zone. I have been reminded by my friends to book table in advance. My friend booked a table one day in advance and took me to try their lunch. The set lunch menu offers 4 dishes for starters and 5 for main dishes. The menu is of varieties and contains signature Spanish dishes. The fruits and green salads served in the starters- honey-dew melons and water-melon were fresh and dipping/dressings were flavoursome. Sardines coca (on toast) was surprisingly delicious.  The plates were bueatifully presented.I had the Iberico pork and seafood paella. The chef is very serious in preparing this dish, had it served in the specialized shallow paella pan and offered many kinds of seafood: prawns, mussels, calamari & clams (though not perfectly fresh, but they were still acceptable). Taste was rather authentic. However, as my personally preferences, I would expect adding chorizo(Spanish sausage) and green peas in paella. I had tried a bit of the grilled chicken. It was beautifully grilled, juicy and aromatic, a good choice for meat eater.   It was lunch-time, so no surprise that the restaurant was fully packed.  My friend supplemented that it was always full even in dinner time. Of course, judging from the price and quality of food as well as location (minute walk from MTR station), I have no doubt that this restaurant is very popular.…查看更多

First, the interior setting and ambience, as stated in their website, is simple and relaxed. I am pretty impressed with their big open kitchen where we can enjoy scene of cooking-in-action. The restaurant also gets a large open-air area, mainly for wine and snack. Unfortunately, the restaurant is surrounded by buildings and views are not that particularly appealing. Anyway, we settled ourselves in a corner quiet table. The menu design and dishes offered are extremely attractive. For dinner, we could order their set dinners or a la cart, or their special tasting menu of chef’s choice. There are wide varieties of choices, meat, seafood, pasta etc. Finally, we ordered their 4-courses set dinner at HK$628. Okay, the food. Out of the 4 dishes, the starter: grilled tuna in 5 spices was most impressive. The dish was favoursome and perfectly balanced contrast of flavours and textures. The second course: Duck Foie Gras custard which I thought the Chef gets his inspiration from the Japanese Chawanmushi (茶碗蒸) was a good attempt. I had Iberico pork pluma as my main course, the portion of the dishes were very generous. The pork was of very fine quality, succulent, delicate and evenly marbled. But I had reservation of using lettuce on the side to go with pork. The dessert- entremet (multi-layered cake using different texture) had no surprise. Though the sorbet was skillfully made, I couldn’t taste my favourite taste: the coconut and other flavours were too overwhelming. I would also like to supplement that the breads served were excellent. Their wine menu is very impressive and customer friendly, as they do offer a very wide range of choices in their wine-by-glass list. It’s appreciated that they even offer good wines, such as Montrachet, by glass. It's very important for diners who take wine in moderate quantity and do pairings of different wine with dishes. Services- I have no doubt to give Grade A. The gentleman serving us is very smart, attentive, give very good introduction of their menu and professional advices.…查看更多

I noticed from Fringe Club Facebook that their Vault Cafe launched afternoon tea set. I have been to some opening receptions in the Fringe Club and found their canapés pretty tasty. So, when I planned a reunion with a friend, I proposed this café to try out their afternoon tea set. The tea set offered 8 kinds of mini pastries, tarts, cakes etc. The most impressive one was the mushroom tarts which was made fresh and served hot. The taste of the filling: mushroom and cheese was well balanced, and the cookie shell was buttery. The lamb rolls, a lovely puffy pastry were amazing too, the stuffing was juicy and flavorsome. I liked the pandan cakes too. The chef made the tea set for us was a Thai lady, and the pandan cakes of East Asian favour were very special. The tea selection (I forget the brand name) has a wide variety of choices and was of good quality. The place was comfy and cozy, an ideal and quiet place to meet friends in the Central. The tea set for two cost me only about $150 (member price). Definitely it’s value for money.…查看更多

我好耐冇寫Open Rice review, 今次喺呢間藝術中心cafe食咗一頓又差又貴的下午茶，決定再'出山'，希望間食肆同藝術中心能。 我一向盡量支持本地文化場地內的食肆，加上以前曾有朋友話呢間藝術中心cafe唔錯，於是去嘆下下午茶，結果…大失所望。首先，café設在四樓樓梯走廊大堂。雖然地方有個海景view，不過佢哋嘅環境丶整潔衛生就唔合格: 櫃面及周圍地方擺放雜物，牆身窗口玻璃有污漬，最差係抽氣不濟，dining area以至大堂充滿廚房油煙味。第二，服務不佳，得一個呀姐當值，禮貌笑容欠奉，有時連佢都’失蹤’。最後，食物方面，我點了scone，等了15分鐘，scones 熱騰騰，似是即叫即做，不過做得差極，單向外貌已唔合格，應該是golden brown金黃色，但眼前是白濛濛, look dull。Scones太乾，一分就散哂，冇牛油香味。好重要理應跟較rich and thick 的clotted cream, 他們卻用whipped cream，仲係好差的那種，唔夠3分鐘就開始溶化。Strawberry jam亦差。柚子蜜，唔夠熱，’淡茂茂’，杯囗仲竟然崩咗。Totally 失敗!…查看更多

要數尖沙咀區抵食西餐，環境唔錯，坐位寬敝，地區方便，我會選Baby Cafe。他們供應午餐及晚飯套餐，包沙律或湯，主菜及咖啡茶，只收$120多。另一優點是他們主菜選擇十分多，達十多款，配搭新鮮，有pasta，risotto 義大利飯， 扒類，魚，燒春雞等等。今日天氣轉寒，我們一班人全都揀了soup of the day : 南瓜湯。湯未到前，已有兩個驚喜: 送贈的 puff pastry, 酥皮超過鬆化又不油膩，饀肉有免治豬肉, 肉汁及溶化的淡淡芝士醬，十分吸引。跟隨還送上圓碌碌熱辣辣的餐包，外脆內軟，且有麥香，牛油的品質亦算唔錯。 南瓜湯不是太creamy, 味道調得偏清淡。 我的主菜是香煎比目魚配帶子，比目魚質素味道尚可，肉質夠挺身; 帶子則比較失敗，鮮味欠奉。我反而欣賞他們的配菜，白烚薯仔, 蘿蔔, 秋葵，很新鮮。我覺朋友的焗羊架最美味，有三、四件，份量十足，外層crust焗得很香口，裡面則仍能保着肉汁，羊肉有羊羶味，肉質細嫩。另外，我們六人加添了六款不同甜品，它們賣相都很可愛, presentation 很有心思，，其中雪榚及朱古力心太軟最好味。…查看更多

下午三時左右在中環處理完幾件雜務， 路經皇后大道中，剛巧有點肚餓之際，忽然聞到陣陣熟識的雲吞麵的味道，抬頭一望發現這間老舖。不過，我最後決定點的是腰潤麵。 伙記吿訴我只有撈麵，沒有以一碗湯麵賣。我不大明白為何一定要撈麵。他們跟撈麵附上上湯一碗，還灑上韮菜，味道唔錯。而豬腰及豬肝合共大約有七、八件，肉質及味道不錯 ，頗新鮮，夠熟而不太老，應該沒有像一些連鎖食肆那樣啤水。麵條彈牙又不太硬，添上蔥絲及羌絲，份外惹味。 這類型小舖裝潢殘舊，又沒有靚仔靚女做樓面，又沒有什麼創新菜色，但其食品款式傳統，品質穩定，用料足，煮法踏實而不花巧，還有價錢實惠。…查看更多

This causal Italian restaurant is newly opened in Landmark, and soon becomes a popular dining place in Central. I went there to have a weekend dinner. We were told that this place has the Michelin Star, Umberto Bombana as their consultant chef and thus we set quite rather high expectation. First, I would like to start with a glass of prosecco. Their selection of house prosecco is quite pleasant, but it was not chilled enough when served. I ordered for myself the eggplant parmigiani and clam trenette. The eggplant parmigiani was served in a pot. I am not sure if it’s a good idea for them to put the dish in a pot with a cover. The cooking of this dish is supposed to be finished with baking of a level of cheese which would give it a golden and crispy topping that will go perfectly well with the moist eggplants underneath. Most apparently, our parmigiani wasn’t given enough time in the oven. I would also expect them to offer more cheese to make the dish more aromatic. So, it turned out that the texture and taste of the dish were rather flat. We tried to understand that it was a busy weekend, the kitchen had been busy all night through and it would be very different to maintain the output qualities of all dishes. The clam trenetta is a very simple dish, but the difficult things are : fresh ingredients and timing. The clams they served which were fresh, but were unfortunately over-cooked. Though it has been one of my favourite pastas and I was rather hungry that evening, I just couldn’t finish the dish. I tried to recall my memories of those delicious clam pasta that I had in Hong Kong and Italy, and make the comparison. I remember the aromas and tastes from fresh fine-chopped parsley, splashes of white wine, scent of lemon, the fragrance fine quality olive oil and bouncy pasta after absorbing the nautical taste of the clams. These were missing in the CIAK’s dish that evening.  …查看更多