今天晚上與好姊妹來到香港我最喜歡的餐廳 我們享用了HSBC Premier Credit Card買一送一的優惠 除了點了9道菜的Full Amber Experience 我們還加了一道Dom Perignon X Secret dish 還有一支Amarone 貴為米2星、黑珍珠2鑽及亞洲50佳餐廳 食物方面真的沒有什麼可以挑剔之處 Full Amber Experience是餐廳最貴的menu 所以已包含最經典最高質的菜式 當我一邊吃每一道菜式的時候 心裡只想著要慢慢地仔細品嚐每一口的味道 及欣賞主廚如何巧妙地把不同的高質食材結合起來 至於額外加點的Secret dish 由於要尊重餐廳政策不把這道秘密菜式外洩 所以我們都非常合作地於上菜前把電話放進餐廳為我們所預備的信封裡 直至吃完這道菜後才把電話拿出來 我只能夠透露這道菜也是高水準之作 而其中一張相片也透露了一些hints Menu內沒有顯示的appetiser, sourdough及petit four也是用心之作 他們的sourdough可能是全香港最好吃的sourdough 即使放涼了外皮也是脆脆的 用餐接近尾聲時我倆已經很撐 最後還要把餐廳送的蛋糕及petit four的madeleine打包回家 總括來說 雖然在這裡吃一頓飯消費人均一擲幾千金 但是我感覺每一分每一毛都是花得很值得

這兩個月內，L君不斷打擾我：（你幾時得閒幫我為你本書簽名？公司有位女同事，一直很欣賞你，你再唔簽書，佢會一直煩我㗎喇！）

我：（哈哈哈，你準備好再約我啦。）

不久之後，L君問我幾時有空見面，我：（呢個星期日得閒，不如一起吃個午餐？）聽說灣仔分域碼頭的Quayside，周日推出的Brunch，有炭燒牛扒，羊架等等供應，包自助頭盤，都是＄258一位。反正大家都是食肉獸，便一起來海傍吹吹風。十一月的最後一天，氣溫仍高達廿六度，沒有深秋的涼意，只感到像大地回春的潮濕，奇哉奇哉。自助頭盤的選擇不算太多，都是以沙律菜為主，有薯仔沙律，泰式沙律等等，凍肉方面，有莎樂美腸，Parma Ham之類，質素不賴。在這個價格範圍，選擇雖少，不論各式沙律，與凍肉，均處於質素中上水平，收貨有餘。餐前的麵包，也不錯。餐湯為南瓜湯，特別之處是加上薑絲，（抑或是香茅？）我有沒有估錯？沒所謂啦，此南瓜湯的味道也不錯，起碼湯身不太膩，南瓜的清甜味突出。每人加＄220，便可在兩小時之內，任飲指定紅酒，白酒，氣酒，汽水，果汁，咖啡或茶等等。盛情難卻，先喝一杯可樂，然後在上主菜之前，再一杯澳洲的Chardonnay，充滿蜜桃的甜，酒身清爽，入口無負擔，適合下午時間飲。主菜為US striploin，配以蔬菜，與焗薯，在四款醬汁之中，我選擇了荷蘭汁。炭燒的味道特別香，這是不爭的事實，要求半生熟亦能做到，軟淋的肉身，除了炭燒的誘人香氣，與應有的肉香，邊位的肥膏部份，尤其甘香。L君的燒羊架，同樣炭香十足，不過，肉質有點韌，論味道，還是不錯的說。吃牛扒，配紅酒是常識，第三杯佳麗，當然是意大利紅酒，果香豐厚，酒身不太重，沒甚難度，喝得輕鬆。話須是任飲兩小時，當然我們沒有用盡限額，最後的一記橙汁，點到即止。

還有一個月，新一年便來臨，與L君摸著酒杯，兩個麻甩佬坐在海傍，回顧今年在博客圈的成績，雖然，個人網誌的成績較上年好，但仍未滿意，與我理想目標，還差一點點。

不過，終於出了個人首本著作，已是值得引以為傲的大事。還有在某報章客串一個月寫專欄，幫我賺了一個學期的學費，早前幫開飯網拍片，也是很過癮的經驗。好了，來年展望，理應要爭取一些可持續發展的機會？例如，在雜誌霸個有稿費收的地盤？出第二本書？甚至，是憑著在此圈打滾數年的經驗，而去做一些相關，而有收入的工作？

L君：（以你的能力，應該可以有更高成就。）

與君一席話，勝讀十年書，受教了。

KsMeow經常吃甜點，特別是蛋糕！
看到美美的蛋糕放於眼前，總想把她們一一消滅（害羞）

早前，好同事請我們吃下午茶，還大方的讓我們自由選擇，感動！
最後選了在公司附近的甜點小店...

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我們人數不多，無法要求店方外帶糕餅，得到小店親自選購！
到店前，她們還主動把蛋糕款式what's app給KsMeow，
那份熱誠已教人感覺良好！

甜點小店在星街附近（一所學校的對面）
店鋪的裝潢帶有強烈的法式風情，特別是那柔和的粉紅色牆身，
再配合仿真蛋糕放在精緻首飾箱中，
相機手機已不斷狂吃！．
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雖然到店前已決定好要吃什麼，
但店主還是熱烈地介紹其菜單里所有的出品，包括每樣東東的材料、製作方法等等...
感覺誠懇！要不是還有工作在身，真想坐下享受！

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開箱了！開箱了！很期待呢！
包裝盒實在美得過份，連手挽也是心型，紙盒也花了不少時間拍照（笑）KsMeow選了Sabrina（$42）
那不就是跟柯德莉夏萍的電影《Sabrina》同名嗎？
墊底是脆口的撻皮，中間是一層又一層的海綿蛋糕和草莓慕絲；
面層薄朱古力片並不簡單，還鋪了少量軟杏仁膏！

吃時，不要分層去吃，而是一口氣幾層同吃！
才可同時間嚐到滑膩的草莓慕絲，以及朱古力的甘甜，層次之高，令人印象深刻！

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再試了同事F的Strawberry and champagne mousse（$52）
原來香檳也可成為蛋糕的食材呢！
吃前，把她放近鼻子會嗅到香檳的芬芳；
吃後，口中慢慢滲出酒的甜味，
香檳慕絲輕軟、柔滑，中間還有不少微酸的士多啤梨粒粒，清新不過火！
小小一件，以這個價錢來說好像有點高，但吃後卻感值回票價！其他同事，
當日還吃了Cappuccino creme brulee、Creme brulee、Tiramisu等等
評價亦是相當正面！（但小妹未有吃到，故不作評論）

可取是，美美的盛器不用退回，用來美化辦公室亦不錯；
要是那里再多些款式選擇（還是貴精不貴多？）及提供英式下午茶，
那就更吸引和多元化了！
小分享完畢，有興趣可按KsMeow或Openrice內其他分享！謝謝！

這天和好姊妹一聚, 當然想找個地方細談身邊事
原想到SOHO吃個地中海菜,但姊妹說不想吃得太HEAVY

腦海突然想起朋友不久前推介的WIRED CAFE我是一個很重視餐廳環境的人
而這家日式概念西餐廳的裝潢正合我意
高高的樓底令佔地面積蠻大的店面更顯闊絡

到達時四時多,沒有太多人
我倆被安排在在窗邊位hehe
而且我們發現每個庭位旁都有free charger
真滿足到現代人呢~

立即叫了大獲好評的dutch oven baby!!!(?)即叫即製的關係入口很鬆軟,有別傳統的pancake
美中不足的是表面的CREAM略嫌太硬,再為軟身口感會更好我倆聊得起勁 又覺肚餓haha
反正我倆都喜歡吃spagetti, 就order了店內另一推介明太子意粉(確實名字忘記了><)
這種意粉面身較幼,驟眼看還以為是angel hair
一入口就大大的衝擊了我!!!!

對於很注重意粉軟硬程度的我 這煮得正中下懷
太硬的意粉感覺很生,未煮熟;而太軟的話感覺就像吃公仔面

這個明太子意粉的軟硬恰到好處而且有咬口 已是成功的一半...
材料中還很意外的發現了雪菜 不單沒違和感還很討人喜歡
我們都巨喜歡這個名物(心心眼)
這絕對是2013吃過最美味的pasta!!!(≧▽≦)happy hour alcoholic drinks but 1 get 1 free~
這杯LOLLI-LOLLI PP 感覺好像騙小朋友的飲品 噗
友人第一口後一整個苦臉HAHA
誰知店員竟然主動走過來跟我們說...
'這杯的味道較奇特,不喜歡的話可以給我們換另一杯"
實在係IMPRESS到一個點!!!!
她解釋說日本人都會儘量滿足客人的要求 

店員的服務都很好 又會很愛心的給我們換碟和餐具
我已經開始想念明太子意粉了....(碎碎念)
應該很快便會再光顧了haha

 

近月香港開設了不少新的甜點店子, 剛剛才寫完一家在元朗的, 不如又繼續寫寫另外一家在灣仔的吧, 說的就是J’aime Bien Patisserie. 看著資料背景, 得知店主曾經在法國藍帶學藝, 那究竟這家小店又能否帶來法式風情呢?店子位於灣仔聖佛蘭士街, 要留意的是要一直往上走, 差不多街的盡頭就是J’aime Bien Patisserie了. 星期六的下午來到, 人客也不少, 店子有兩張檯供客人堂食, 不過我們一行六人, 那就索性立食吧, 更方便大家拍照. 這裡的環境簡約, 以白色為主調. 最吸引大家眼球的要數透明首飾箱內的甜品, 這樣子的擺設, 實在相當細緻, 也能讓客人清楚的得知每款甜品的賣相, 從以選擇出最適合自己的甜品. 店子共有八款甜品供應, 既然我們人多, 那也不用多想, 就掃一次餐牌吧.Pistachio and Tofu Entremet $42: 8分, 店主提議我們由淡到濃的吃下去, 先來的就是Pistachio and Tofu Entremet, 層次感做得幾好, 以豆腐慕絲配上開心果餅底, 豆腐味道清香, 而開心果亦不會太甜, 兩者的配合是相當清新的. 豆腐慕絲質感幾細滑, 中間還加入了啫喱及白朱古力, 豐富了味道.Strawberry and Champagne Mousse $52: 9分, 接下來的就是Strawberry and Champagne Mousse, 是八款甜點中最得我心的一款. 用上海綿蛋糕以及士多啤梨啫喱去配襯香檳慕絲, 香檳味道不會太濃烈, 吃的時候酒香是淡淡然的, 跟士多啤梨的平衡做得很好. 常常覺得用香檳去做的甜點不太容易做得好, 是日吃到的就是很好的示範作. 怪不得是店方掛頭牌的甜點, 不能不試!Trifle $38: 8分, 跟著就是經濟一點的甜點, 英式傳統甜品trifle. 還記得在倫敦那邊吃過很出色的trifle, 而J’aime Bien Patisserie的出品亦不算失禮. 主要材料包括有海綿蛋糕, 啫喱, 吉士忌廉, whipped cream以及士多啤梨等等, 海棉蛋糕濕潤度對辦, 而忌廉跟士多啤梨同吃之後, 還是相當匹配的組合. 這客傳統的trifle, 是有水準的.Sabrina $42: 8分, 下一道甜品就是Sabrina, 看回資料才得知Sabrina這名字是來自電影龍鳳配, 是一道向這部電影致敬的甜品. 這款也是店方另外一款招牌作, 是相當考功夫的甜點, 海綿蛋糕跟士多啤梨忌廉相間著, 面頭還加上了朱古力杏仁膏, 層次分明. 幾款食材的配合做得很好, 一路吃的時候, 不妨幻想一下電影的情節, 也是幾有趣的.Crème Brulee $42: 6分, 店子供應兩款Crème Brulee, 就一次過連吃兩款, 看看那一款的水準是更加好. 先吃原味的, 棉花糖的面層是幾香脆的, 不過底下的燉蛋不夠香滑, 質感有點令人失望了.Cappuccino Crème Brulee $42: 8分, 不過相比之下, 就很喜歡另外一款法式燉蛋, 說的就是Cappuccino Crème Brulee, 除了正常的Crème Brulee之外, 還加入了espresso, 帶咖啡香, 但味道不會太濃烈, 不會搶去燉蛋的味道. 常常吃到Crème Brulee, 但變身為Cappuccino Crème Brulee, 那個效果就相當特別, 值得一試呢.Tiramisu $45: 8分, 由於我們是日吃的甜點是由淡到濃的, 來到這個階段, 當然是味道比較濃的出品. Tiramisu是用上意大利家庭配方, 就是以手指餅, 咖啡, mascarpone芝士以及可可粉結合而成. 濕潤度對辦, 帶點咖啡香, 有層次, 跟平日吃開的tiramisu是有點點不同, 但一樣教人滿意.Caramel Cube $42: 8分, 最後來的就是Caramel Cube, 要留意的是這客甜品是有兩個版本, 分別是焦糖味以及伯爵茶味, 我們是日的選擇就是焦糖味. 主要用上焦糖慕絲去配襯朱古力海綿蛋糕, 賣相精緻, 質感細滑, 焦糖的甜味正好平衡了朱古力的苦澀味. 加上賣相精緻, 實在是很容易就讓人愛上的甜點.J’aime Bien Patisserie的甜點大都是高水準的演譯, 當中以Strawberry and Champagne Mousse最為突出, 而Caramel Cube, Cappuccino Crème Brulee, Sabrina以及Pistachio and Tofu Entremet也是值得推介的項目. 甜點賣相吸引, 配搭合宜, 層次感十足, 整體來講, 是令人滿意的. 價位方面, 由於大家是分吃的緣故, 埋單只需每人$58, 實在是相當合理的.

店子還有麵包, 雪糕, 咖啡, 茶等等供應, 不過就要留待下次再來才一試吧. 這家在聖佛蘭士街上的小店, 會否是你今個週末享受甜品的好去處呢?

A couple weeks ago I was invited to a tasting at Rakuen in Lan Kwai fong. Now the Causeway Bay branch has been around for a while with quite a good following but this branch, in a somewhat nondescript building of LKF is much quieter (and comfier!) Anyhow, rather than giving us a set menu of selected dishes we were given a budget which we thought was much better as this allows for room for people with picky palates or allergies (*myself included)... Since they have a recent Okinawan chicken specials menu, we went ahead and ordered several dishes from there as well as Rakuen's signatures and staples.
Home Made Peanut Flavoured Tofu ($55): This dish is one of their signatures and it's not hard to see why - incredible flavour of peanut fills each bite of jelly-like creamy tofu. "Rich" would be one word for the texture - yum!
Umi Budo (Sea Grapes) aka Green Caviar ($65): This strips of green pearls, believe it or not, are actually a type of seaweed from Okinawa. It has a rather addictive texture - like caviar with a little more firmness to it or even popping boba for those who have tried. Taste wise, it's very light but definitely has a briny, taste of the sea; and was served with a light soy sauce.
Chu-Hi Okinawa Lime ($60): The manager at Rakuen very kindly treated us to (multiple) rounds of drinks. As we had work the next day I was a little hesitant but decided to go with this lovely and refreshing sour lime cocktail. If you like vodka-lime or mojitos, you're going to dig this!
Rudderfish with Salmon Roe ($110): This rudderfish is, I believe, in the same family as amberjack (kanpachi). This had a very light flavour and the flesh was quite soft with less oil compared to it's cousins, which meant the salmon roe (ikura) was a good match to give it a lovely salty and briny taste when eaten together.
Okinawa Chicken and Tofu with Potherb Mustard Salad ($98): One of our favourite dishes tonight was this simple-looking salad. Underneath the greens there's a layer of fluffy, mayonnaise and tofu dressed shredded Okinawan chicken... I don't think I have had anything like it. Think mayonnaise chicken sandwich fillings but elevated. mmhmm.
Jewel Leaf ($55): These are the greens of the cacti plant that have a slightly crunchier texture to salad greens and was very fun to eat. Served with mayonnaise and light soy - mix both together for a creamy salty dip!
Stir Fried Bitter Gourd with Pork ($78): I'm not a fan of bitter gourd but dipped in soy the bacon and bitter gourd combo was quite enjoyable. On it's own, we all agreed it lacked a little seasoning.
Smoked Pork Knuckles ($68): One of the least impressive dishes for me - the knuckles lacked crispy crackling and was all fat underneath...
Grilled Okinawa Chicken Wings with Pepper & Salt ($85): A little pricy for four pieces of wings if you ask me - these were well-seasoned but nothing memorable to write home about. Perhaps a longer time on the grill would have given it a crispy skin that I was looking for...
Deep Fried Okinawa Chicken with Okinawa Tofu Tartar Sauce ($90): Due to my allergies I was unable to try the battered fried chicken but from what I heard it was delicious! The glaze on the chicken is a sweet, sticky one and the tofu tartar sauce underneath with the greens underneath is a combination of mashed tofu, mayo and tofu pieces.
Deep Fried Okinawa Chicken Drums with Okinawa Powder Salt ($88): Given my allergy I was unfortunately unable to try this either... but this was demolished by the end of the night. Who doesn't like fried chicken anyway?!
Deep Fried Lotus Root ($60): Like crisps but better, made to order and fried to perfection with a spicy-sweet tomato sauce.
Fried Rice with Squid Ink ($78): This was another delicious creation of Rakuen. Save for the very undercooked egg (the picture shows you a full sunny-side-up!) and the rice being too soft, the flavour was outstanding as it had a smokiness from the frying process "wok hei" that one seldom finds in many of the Chinese restaurants around town when you order fried rice. The squid ink is not too apparent, more for colour... my only recommendation would be to add more squid to it for a varied texture within this dish. All in all, a dish I definitely recommend others to order!
Sashimi Platter ($480): The selection here was quite a good one, my favourites being the sweet and very fresh sea urchin, the snapper, the sweet scallops, and the greater amberjack which had a more chewy texture than the rudderfish above. Less-so was the tuna which was quite oxidised and not very fresh...
Turmeric tea ($40): Upon F's recommendation, Nini and myself ordered this Okinawan specialty to help the alcohol pass from our bodies more quickly... It was definitely interesting as although I often find turmeric in foods I've never had it as a drink. It was quite mild so it wasn't bad but I definitely would prefer matcha over this!
All in all an incredibly delicious Okinawan meal with only a few misses... I am definitely going to be back very soon to try out the other items on their regular menu!

正宗沖繩食品;
有嶄新的沖繩雞菜式;
比CWB分店大一點, 亦有戶外位;
如在LFK可以一試。

Okinawa Cuisine with LKF twist;
Good place for drinks/snacks or dinner;
Friendly service;
Al fresco dining available;
Worth a try.



I’ve always been a big fan of Rakuen at Causeway Bay and En at TST. So I was very happy to join this tasting event.

Décor:

The central branch was almost double the size of the CWB branch. The CWB branch had a rustic, cozy feel to it but the central branch felt slightly more modern. (Instead of Okinawan music, we hear New Direction.)

Importantly, there was an al fresco bar area - excellent news for smokers. Menu: As you might already know, Rakuen, En and Bridge all do Okinawan food, such as many bitter gourd based cuisines, Taco rice, Okinawa soba…etc.



Our main purpose during this tasting was to try out their new “Okinawa Chicken” menu, which included tsukune, fried drum sticks, chicken wings, gizzards and chicken salad.



Chicken drumsticks with powdered Okinawan salt: ($88): This was very good. Succulent, tender & flavourful. I believe the Okinawan salt was the key to enhancing the taste of this whole dish. Recommended.

Okinawa chicken salad: Gastronomerr really liked it. We weren't able to find the chicken in the salad at first. We later discovered that the minced chicken meat was mixed with mayo and perhaps a bit of egg white. This went very well with the fresh veggies.

Fried Chicken chunks with tofu tartar sauce: Essentially a Chicken Karaage with a sweet and sour sauce. The chicken chunks were placed on a bed of “tofu tar tar sauce”. It was my first time trying this tofu tar tar sauce, it felt like mashed tofu mixed with a bit of cream cheese. Very interesting. Worth a try.

Chicken wings ($85): This smelled very good when it first arrived on our table. We had this after a while so it wasn’t as aromatic as I thought it would be. The wings were tender but could have more impact. The taste was on the light side.

Okinawa Jewel leaf (or Ice leaf): A very distinctive Okinawan dish. It’s almost like eating a very fresh piece of leave with morning dew on it. Very refreshing.

Sea Grapes (Umi Budou): In fact a type of coral picked straight from the sea. Our host David actually cultivates his own coral for eating. Amazing! Remember to dip it in the vinegar/ponzu mixture otherwise the seawater taste might be quite overwhelming for some.

Pork knuckle: Two small pieces. It was gone in a flash (before I had the chance to try it). Looks good.

Peanuts tofu: Another famous Okinawan dish. It’s chewier than normal Japanese tofu with a slight peanutsaftertaste. Definitely worth a try.

Goya Champuru: Okinawan bitter gourd is famous. It’s less bitter than the Chinese version. It’s fried with Okinawa firm tofu and pork slices. Remember to add a bit of shoyu when you eat it.

Sashimi: (Medium Platter - $450) It consisted of Salmon, Hamachi, Tai, Maguro, fresh scallops, some Salmon roes served with grated wasabi. No complaints about the freshness. I thought the scallops were pretty good but I didn’t touch the tuna. Hamachi with salmon roes: Both were decent. However, I have to say the chemistry between these two wasn’t that obvious.

Fried rice with squid ink: The rice dishes at Rakuen and En are usually good. I usually have the konbu fried rice. This was pretty good too.

Lotus Root Chips: Lotus Roots thinly sliced and then fried. Excellent with beer.

The great thing about this tasting was that there wasn't a set menu. We could order whatever we wanted to as long as it's within a certain budget. What this means is that the restaurant didn’t know what we would order in advance and may thus be a better reflection of their default standard.

During my first visit here, I found that some of the dishes were smaller than the CWB branch (such as the fried calamari and the konbu fried rice). However, the portions this time was pretty generous. (We checked the size of the same dishes on other tables and they were the same.)

All in all, a good place to go to if you’re at LKF. The bill came down to about $400 per head (excluding drinks). Finally, I have to thank David for organizing this tasting and Food Craver for inviting me along.

八年前在澳門讀書，阿姨帶我去路環安德魯餅店食葡撻，當時的我一試便愛上，而自此之後，每次去澳門我都一定會再去路環的安德魯餅店，多年來如是，樂此不疲。

我不是食葡撻的專家，不知道何為正宗，但我後來試過KFC、澳門茶餐廳和新馬路瑪嘉烈的葡撻，味道不是太淡便是過油，還是比不上安德魯的美味。

讓我感到最窩心的是八年來始終如一，我每次去食葡撻都是一樣的味道，一樣舒適的環境，風雨不改。安德魯餅店位置偏遠卻不乏人問津，每逢假日不管是本地人或是旅客都會專程坐車來買葡撻。上一次去的時候，一批新焗好的葡撻剛剛出爐，整家小店充滿甜甜的蛋香，我馬上趁機買了半打，捧在手心還感受到暖烘烘，拿去店外面的石椅食。新鮮出爐的葡撻要先放一下，暖暖地食最好。

葡撻的表面焗得焦香，皮脆鬆化，內裡的蛋卻柔軟滑溜，混和在口中是蛋的甜香和皮的酥脆，比例剛好。有些人說它太甜，但其實吃過葡國菜的人都知道葡式食品一向偏向濃味，所以安德魯葡撻已經不算「重口味」，不會過於油膩或太甜的了。 相信若配上清新解膩的冰凍飲品會更好！特意post這張相片因為收銀阿姨（不清楚是不是老闆娘）很好人，我截不到的士，她幫我打了幾次電話上call台叫的士，還耐心地教我坐巴士，讓我感到這家店很有人情味。

老實說，在安德魯餅店我沒有試過葡撻以外的食品，因網上很多食評都寫負面評價，朋友試過芝士蛋糕亦覺得很麻麻地，因此我只幫襯葡撻。

KsMeow不算愛蒲，但總有在蘭桂芳玩樂的日子！
星期六的中午到來，卻是另一片天；
一眾也放慢步伐，細味葡式Brunch，享受悠閒葡式風！
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．餐廳位於蘭桂坊大廈的8樓，
乘電梯至那里時，感覺就像身處於好朋友的家中一樣溫馨舒服，
舒適自然光，氣氛一點也不焗促！
再看看餐牌，有點不能相信自己的眼睛！
三道菜（$180）、四道菜（$250）連加一也不過$300，令人太驚訝了！

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未知是否拍照良久？
豬仔包只是比常溫高一點點，反觀自家製醬汁確是不錯！
當中有芝士、沙丁魚醬及香草牛油，
三款醬汁中喜歡後者，略帶咸香又散發著陣陣迷人的香草芳香！章魚沙律伴青檸汁（正價$90）
八爪魚略為炒過，口感具嚼勁而不過韌，配上清新的青檸汁，開胃；
沙律菜爽口，如切得完整些，吃來會更方便！

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滿滿一砵的白酒蒜蓉香草炒蜆（正價$130）蜆肉與蜆殼緊貼著，
可想而知蜆是非常新鮮，烹調時間亦恰到好處！
醬汁里有蒜頭、芫莤、白酒等，輕輕的掛在每隻蜆肉上；
蜆肉既惹味又鮮甜，亦沒有沙；
剩下的醬汁，用來點豬仔包也不錯吃！
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再嚐那里的傳統葡式海鮮飯（正價$250），貫徹葡式海鮮宴（笑）
吃一口，飯粒挺身結實；
幾種海鮮如蜆、鮮蝦和青口，配上濃稠的蕃茄魚湯！
還有我最愛的蒜頭、芫莤碎，整個都濃鮮惹味！在澳門吃葡菜常吃木糠布甸作甜點，今回則選餅乾蛋糕伴雪糕（正價$85）
外表看似常見的提拉米蘇，
但味道較像雲尼拿朱古力，口感則較慕斯厚身，
配合甜度剛好的雲尼拿雪糕，清新！
基本上，葡式海鮮飯的正價已等同在Brunch中的四道菜價錢，
性價比高得沒話說！
臨別時還全埸坐滿，當中還有不少是一家大細到來，
日與夜的蘭桂芳同樣精彩！
小分享完畢，有興趣可按KsMeow或Openrice內其他分享！謝謝！

「桃花源小廚」這米芝蓮一星食府，已不是第一次來。巳前的舊鋪裝修簡樸，也坐得迫莢。新店濶落得多，牆上掛滿中國書法、桃花屏封等，「升呢」不少。「桃花源」創辦人黎有甜，十七歲入行，曾跟隨江太史家廚李才學廚，最有的必定時他出品的「太史蛇羹」，賣 $90 碗。是日不想吃蛇，點了其他名菜。前菜是「皮蛋酸薑」：賣相只屬一般，皮蛋不是溏心也不是松花皮，好不好吃就見人見智，我個人則覺得它可以用更有誠意的靚皮蛋。
「玻璃明蝦球」$160中看又中吃，這個我是讚的！用大隻虎蝦，大如BB仔拳頭，去除橙紅色的蝦衣，蝦身亮眼雪白。 咬下去每一口蝦肉都很彈牙清甜，不加任何調味已甚不錯吃。我個人覺得輕蘸附上蝦醬同吃，更能吊出蝦的鮮味。
「蛋白蒸原隻鮮蟹鉗」$230蒸鮮蟹鉗是來「桃花源」，可選伴冬瓜及蛋白兩款，轉眼之間已漲價至$230一隻，蟹鉗肉厚鮮味，蛋白餵了高湯，再吸了蟹的精華汁液，很滑嫩美味啊，但價錢我始終覺得有點 over。
「鹹魚蒸肉餅」$90放棄了心愛的咕嚕肉，選了肉餅這家常菜來送飯。肉質腍滑脹卜卜，像用完「雪完美」的「沐浴巨星」，梅香鹹魚超好下飯，值得番兜。
「薑汁炒芥蘭」$60簡簡單單炒芥蘭，搞 gag 都唔會起爛！好吃的。
「生炒牛肉飯」$108友人是這裡的熟客，強推這個炒飯，的確不錯。熱辣辣炒起，飯粒分明不油膩，而且汁料很惹味。總括而言「桃花源」小菜是有心思，也好吃的，只是價錢不斷上漲，部份小菜的收費可以拍得住大酒店食肆。但道這就是摘米芝蓮星星後的必然演變？！