Amber has been one of the fine-dining restaurants which we visit on special occasions. It had been a while since our last visit, especially given its renovations earlier this year. Maybe it was really time to come back to see how much it has changed. Given the small number of seats, advanced reservation a month ago had been made to secure a table for 2.  There was a sliding door for even greater privacy to the restaurant. You couldn't enter the restaurant on your own as you would be invited to take a seat and be escorted by one of their staff to get your table. No. 1 privacy indeed.  The whole restaurant looked much brighter than before. The renovations had made it more modern: although I personally preferred the previous interior decoration which looked a bit darker but more golden. The number of seats seemed to be more or less the same before and after renovation. In our reservation we had asked for a better table for the meal. They gave us a table by the windows.  I personally think there are better tables as this one was just too close to the entrance with little privacy. That said, it was not noisy at all so it was still good for a private chat. Did you notice the wet towel in the small glass next to the glass of water? They poured some warm water into the small glass and then told us it was wet wipe for cleaning our hands. I was quite impressed by their considerate service. When I arrived, I asked for warm water as I felt a bit cold. The server then asked if I would like to borrow a scarf to keep myself warm. When they came over, they brought along 3 scarves of 3 different colours - blue, red and beige. I was really impressed. Although they forgot to bring me a stool for my handbag as promised.  There was another menu costing below $1000 per head. We decided to go for this 7-course extended Amber experience at a cost of $1388+10%. Quite a fortune indeed, right? Home Made Silken Tofu, Heirloom Tomatoes, Salted Sakura, Virgin Almond Oil was the first dish of the 7-course extended Amber experience. There was no amuse bouche (where is my beloved foie gras lollipop ). The server brought along a few glasses and introduced the dish in details to us. He explained how the tomatoes were prepared, the Virgin almond oil was from France and how the salted sakura was prepared from Japan and was pink in colour. Then he added the almond oil and sakura salt to the tofu. This dish was pretty indeed but taste wise it was simply too salty. Could tell that the tomatoes were fresh but really the overly salty taste overwhelmed the whole thing. Not a good start. The second course was Aji, Wheatgrass, Celtuce, Kyuri, Virgin Line Seed Oil. Again the dish was introduced to us in details. The Aji was very fresh and was well cut into a few mouthful pieces convenient to eat. The whole thing was very refreshing and appetising. The line seed oil was not greasy at all, rather it was just like juice. I couldn't help but try to finish every single drop of the oil. That said, it still couldn't compare with a fish appetizer dish at a similar top-notch fine-dining restaurant i had earlier. That one was just unbeatable. The third course was Teardrop Peas, Pomelo, Cuttlefish, Wakame. I was a bit surprised that this was warm when served. This dish was super healthy! At this point of the meal I felt that the veggie contents of this feast seemed to be pretty high. There was quite some pea mash at the bottom which was very smooth. There were a little bit of pomelo as a highlight. The small cuttlefish cubes were not too outstanding though - in terms of both taste and texture. We wondered how come there was no bread. When we asked, we were told it would be served only when requested. As i was such a bread lover, there was no way i would skip the bread! Then the server took out some pretty plates for our bread. There was no butter but just olive oil, black vinegar, salt and pepper. I just tried the black vinegar which was super sweet and thick. I liked it. The bread was quite disappointing though. We had to wait for a while so obviously they were trying to make it fresh. There was no choice unlike at other restaurants of a similar standing. The crust was crispy and thin but the interior was not soft enough and seemed too moist. Really a bit disappointing to such a bread lover like me. We ordered two different mains to share. The fish, Aka Amadai, Violin Zucchini, Nocellara del Belice, Caviar Lime, Shiso, was cooked pretty well, which was still tender and juicy! The skin was particularly outstanding which was so thin and crispy, greatly enhancing the texture of the dish. The sauce was delicious too, although i couldn't recall exactly how it tasted now. I remembered I had a similar fish dish earlier with such crispy and thin skin. Really had to give a rating of 5 to this dish. Spring Lamb Loin, Gunpowder, Peppermint, Lardo di Colannata, Kabu was another mains. The server told us that the white thin slice was Japanese radish and the white paste was radish mash. I could tell that the quality of the radish was good but they were not particularly outstanding. The lamb themselves were super tender but a bit too dry. I think the lamb flavour could have been richer. I liked how the lamb was prepared at many other restaurants with some crispy coating like that i had at Caprice earlier. However, I had to admit that I felt that the dish was so healthy because the lamb was so thin and totally free of fat. The crispy dried ham on top had nothing special.
A very pretty knife was presented to us for the lamb.

I was surprised at the total number of desserts which was 3! How amazing for such a dessert lover like me!
Avocado, Lime, Sicilian Pistachio, Granny Smith, Thai Basil was green again! The server introduced the whole thing to us in details, like which one was pistachio ice cream with crushed pistachio, which one was lime (the white one), which was avocado (the darker green ones), green apple etc. The pistachio ice cream was great with the crushed pistachios. The whole combo was tasty and not overly filling. Quite a creative combo reminding you of living a green life. There was no feeling of evilness after eating!  Bitter Chocolate, Smokey Bourbon Barrel, Michters, Buckwheat was the second dessert. I had been trying to guess how this dessert would look like from its name but I was so far from getting it. When served to us, I was surprised that it was so big. The server explained the dish in details and asked if we liked alcohol. Then he sprayed some to our bowls and said it would enhance the smell and flavour of the dish. Of course I just followed his recommendations. The server told us it was mostly chocolate ice cream with some tofu ice cream inside to make it less heavy. Despite its name, I didn't find the chocolates bitter at all. Nor i found them too sweet! I liked this dessert because I was such a big fan of chocolate yet i found this one so light even having finished the whole bowl. I particularly liked the different textures given the numerous thin and crispy chocolate slices, some crispy rice and the smooth ice cream. Well done indeed. Then they were so kind to serve the little yuzu mousse cake and offered to take a photo for us. We asked them to serve us the cake rather than take-away to save the trouble of taking stuff away. It had very smooth yuzu cream which was so refreshing! It was a good cake too! A drink was included and we just couldn't help not ordering our favourite chocolates again! It was not too concentrated but was appropriately so. Despite having no ices, I found it not overly rich in cocoa which was pretty good. It was not overly sweet either and was pretty smooth having mixed well with the milk. That said, it was definitely not the best we had tried, which we came across in Chesa with chocolate chips as toppings. Burlat Cherries on Ice, Buckwheat, Coconut Sugar & Olive Oil Madeleine, Home Made Cherry Jam, Cherry Juice was the last course of the feast. I hadn't expected so many different items from this course. The cherries were ok, not particularly good but ok. There was an accompanying small glass for the finishing. The cherry juice was ok. The highlight was the madeleine which was the best I had ever had. They were served warm and had a slightly crispy thin crust yet soft interior which smelt so so good. It didn't really matter that i couldn't really find coconut sugar or olive oil. Texture wise and taste wise, they were just unbeatable. They were even better when eaten with the cherry jam. They had totally changed my view of madeleine. By the way, there were some crushed nuts underneath the madeleine, which I tasted some but were not special at all. I miss the good old pumpkin seeds served to us last time during our last visit. After our big feast, we even asked for a short tour of their kitchen too. We were told that their kitchen had become open after renovation. It was so clean and tidy. There were so many busy chefs working, the total number of which seemed to be higher than that of the guests! I strongly appreciate how such top notch restaurants tried to make sure that their guests would enjoy the quality of the food as well as service and environment. Please note that the photo could only show 1 side of the kitchen. There was no petit four. Maybe it was why they gave you chocolates when you left? At first i thought it was a memo pad, reminding me of Amigo lol. Then i was so surprised to find that they were chocolates! And it was how I realized that both their chocolates and the cakes were made in the shape of their logo!

Overall, I must say that the overall dining experience was very pleasant and memorable, although the quality of the food did vary. The appetisers were not so outstanding compared with the desserts. Of course prices seemed to have inflated quite a lot after renovation. That said, Amber should remain one of my most memorable places for fine-dining but at a cost. It was really not cheap at such a price and it seemed that there could have been a number of better choices in the same district. Thanks a lot for the nice and memorable experience which will stay with my heart forever.

很多人會選一餐吃得好吃得貴吃得特別的來寫他們的一百篇，大概那代表一個里程碑的篇數留一個好的印記憶，這第五百篇，我都想了很久寫乜野好。

想了又想，思前想後，有很多餐精美的飯係手可以選，花多眼亂到不行，比那些娘娘選觀音兵更難。

然後我簡單想，不如寫篇近來吃得最輕鬆，最簡單，滿足感最多的一餐。

曾經我也喜歡長篇大論，不過，時間有限，每人都只有24小時，如果下下看那些幾千字自high的長文，我想有違了這裡的原意，大家是想分享，想談一下喜歡的，討厭的，奇怪的，有趣的，人生甜酸苦辣這麼多的事情，用筆記下是最好的記憶力，比記憶卡還好，你可能五年後會忘記那個康橋之家夢遺賤人，但你寫下你的味之回憶你就可以永遠擁有那時那刻的味覺，這不是你們的最終目的嗎?

三年半來，我沒有忘記在OpenRice 執筆初衷的原因，是因為熱愛看新鮮的食物，餐廳，這三年認識的人，每個人有不同性格，不同心態，不同目的，大約我是喜歡分享的一群吧，有些人的做法，我不盡認同，我知道，我還在這裡的原因全因為愛吃，愛吃的都叫吃貨，我也聽過，愛吃的都不是壞人，因為他們真心愛吃，吃也花掉了自己所有時間，還怎有其他時間做其他傷天害理的事。

大約翁記的老闆也是懷著這個心這個目的，這也是我為她獻上第五百篇的原因。

女友在西環工作，她有不少推薦餐廳，翁記是她首推，不是港女愛的西餐，不是日本omakase，不是手工啤酒，聽名都知是茶餐廳或粉麵檔，當然兩者我也喜歡，這裡賣的是傳統粉麵檔。

這天下午來到翁記，說了很久，知道火井舊店的人大約應該知邊到，翁記有兩間，我去的是又平又靚又好食的那間，舖頭附近的這裡還有有名的泰菜，從前火井所在的位置已經成為新款名店，翁記卻像舊城一樣在一角，就如人人用iphone，你用的是那些要用手撥那個電話數字盤的家居電話，那個對比，是多麼強烈。

餐廳是非常舊式的老店，那些開放式的麵檔，那些階磚，那些牌匾長鏡，全都是昔日的舊事物，你看到香港的老一臉，我上次看到這種裝修，是在大角咀那家庭式的小店，每次來到這些店，感覺就是珍惜，我不知那一天再見不到這種味道，大約以後歷史的洪流洗去的這類曾經支持香港的經濟支柱，就如現在的中小企，可能有天主理人退下了，可能社會責任完了，可能熱情就算熄滅了，就會沒有了，因此，我會享受當下的小店每一餐。

嚇你的不只是那個裝潢，還有價錢，你看到就知，淨菜淨麵淨米是七蚊，三餸四餸麵只是二十多，加埋牛腩都只是三十四，外面的價錢是貴一倍以上，飲品又是六七元，這樣的價錢，是時光機價，帶你回到時光倒流二十年的時空的時光機。

不用想，就跟menu叫，四寶麵有牛丸，魚蛋，魚餃，粉腸，麵底是油麵，女友說這裡的油麵是很特別的，她說一定要試。

先說油麵，其感覺非常柔軟，沒有了外間的瘋狂油份，掛湯掛得強，一流的麵底。

粉腸是我的最愛，那股香氣和粉腸的嚼勁，可以和那個蔡潤記看齊，點下辣椒油，滋味無窮。

魚蛋是自家炸的，不是圓圓的那種，而是方形的片頭狀，好味爽口魚味濃。

小巧的牛丸，收埋了的是自家打丸的智慧，好味到想買一袋回去打邊爐。

魚餃是滿滿的，那股是典型的魚皮餃味算不上絕響，但也是會令你滿意的類型。

當然那個湯底是清新，加上翁太自家制的蔥油，我們都大讚十分好，可以送飯送麵，翁太的笑容是高興到不行，大約這是叫到她繼續做的原因，那種無價，是叫愛吃的愛煮的都滿足。

大腸豬皮蘿蔔的三餸麵，是另一亮點。

蘿蔔是淋身又Juicy，那股吸湯的能力和蘿蔔鮮甜，是非常重要的。

大腸洗得乾淨，沒有史提芬周說的屎，沒有失敗中的失敗，當你讚翁太話佢好食又乾淨，佢會一大條豬腸俾你睇，那個好客和真心愛做好吃東西，就是令人著迷的原因。

豬皮也是爽，乾淨，加上其辣醬更添上野性。

牛腩魚餃麵要談的當然是牛腩，那個烹調方式剛好入味，牛腩位不算太肥，配合幼麵也是不錯。

辣椒油個性特別，配合這裡也不錯的河粉，再加上沾上辣油的湯，是無敵。

菜心嫩綠又清新，都只是七元，原來還有這樣的樂園，在這裡上班在這裡住的話，多好，我會日日去食。

五點幾的High tea ，之後七點還要吃晚飯，我們還叫多碗淨餸，吃那些好味的粉腸蘿蔔豬皮，吃貨就是這樣，喜歡吃就是無條件的愛上。

就是我們這些吃貨叫翁太繼續努力，以一個異常平異常好的價錢來叫人吃得快樂，如果地球沒有吃貨，我怕，有一天連這些美味都會消失，我想告訴翁太，還有很多有心人會欣賞。

很多會人選一餐吃得好吃得貴吃得特別的來寫他們的那第幾百篇，這些年，我最喜歡吃的是這些簡單的食物，吃到意義吃到歷史吃到熱誠的，因此我把這文送給吃貨，給愛吃東西的人，希望你們會喜歡，我沒有忘記自己的想法，還是那麼愛吃，還是那麼愛分享，因為我覺得，如果地球沒有吃貨，那麼趣味會減少很多，很多。

翁記

西環皇后大道西425X後座地下

近期吃了很多日本菜，大都是由廚師發板，價錢由$800元至$1500元不等，要數味道最令我驚喜的，一定是 Gensui。$980元八道菜的廚師發板晚餐，吃罷令人有物超所值的感覺，日藉大廚"安東"來自神戶，曾在日本三星米芝蓮Kitcho掌廚三年，PJ也曾慕名拜訪位於京都Hotel Granvia內的Kitcho分店，可惜當年我倆都失望而回。大廚"安東"約十年前來港發展，曾經為多間著名高級日本料理店作顧問，於半年前開始自立門戶，開了這間只能坐20人的小店。此店只做晚市及set dinner，營業至凌晨，目的是希望其他廚師收工後能有個地方飲酒談天食消夜。玄穂是日本米的意思，顧名思義，這家小店的招牌菜是「土鍋飯」，八道菜的廚師發板中，用來結尾的就是這裏的招牌「土鍋飯」。大廚除了精通廚藝，亦是專業的 sake sommelier，所以這裏的清酒種類非常之多，除了供應著名大品牌的清酒外，亦會供應很多日本人才懂得喝的小品牌。Gensui 由晚上9:30pm 之後便會開放做 ala carte 生意，營業至凌晨一時，提供多款熟食以及「土鍋飯」，絕對是吃消夜的不錯選擇。今天我們當然是為了$980元的廚師發板而來，八道菜中，只有頭兩道菜不能給予我驚喜，其餘的都十分出色，當中的招牌菜- 蜆天婦羅以及海膽冷麵均是PJ 近期吃過最出色的。
Appetizer : Cheese pudding with Botan Shrimp, Peach and Yoghurt Sherbert
Gensui 是一間著重發揮優質食材原味的餐廳，菜式內不難見到時令水果，新穎的配搭為食客味蕾帶來衝擊。這個牡丹蝦沙律內含日本白桃、日本提子、一隻牡丹蝦肉以及大量冰涼的乳酪泡沫作調味。牡丹蝦夠大隻，肉質亦非常有彈性，可惜鮮味未見突出，風頭完全被甜美的日本白桃遮蓋。日本提子味道一般，如果換了是巨峰提子，效果應該會更好。那乳酪泡沫味道有點淡，如果可以調校得酸一點，食材的融合性應該會更高。這個開頭，我倆都認為未見突出。沙律旁邊有一個小碗，內裏放了一隻北海道帶子以及蠶豆，這簡單的配搭反而深得我心。北海道帶子的表面稍為燒過，厚肉而且味道極鮮。蠶豆的鮮味與帶子不相伯仲，兩者一同放入口，鮮味即時充滿整個口腔。Gensui 是一間小店，食具以及餐盤雖然都不是超名貴貨色，但大廚於食物設計與及顏色配搭都花了很多心思，比如這兩顆紫色小花，顏色與及姿態都美極了。Soup:Abalone soup with Yuba and Yomogi-fu
除了中國燉湯，我也極喜愛日本人用心製作的高湯，所以對以下這個鮑魚湯，我是充滿期望的。打開湯碗，見到一塊綠色的Yomogi，以及一大片日本鮑魚。服務員建議我們要盡快將鮑魚吃掉，以免肉質變韌。
鮑魚切得頗厚，軟熟得來不失口感，可惜只略帶鮮味，與心目中日本鮑的那種澎湃鮮味，相差什遠。個人認為那些日本鮮腐皮 yuba 卻更為精彩，非常腍身，將湯汁的精華滿滿吸收，這配搭不錯。綠色的日本yomogi非常煙韌，口感有點像日本年糕，味道帶點甘甜，原來是用帶有散寒止痛功效的艾叶汁液而道。湯內亦有一條長長的豆，名為 "五月豆"，口感粗鞋。其實整體上，最令我最失望的是那鮑魚湯，湯汁帶點濃稠，並不是我喜歡的清澈湯底，而且並沒有濃郁的鮮味，味道有點兒平庸。Sashimi: Golden Eye, Hokkigai, Oyster
頭兩道菜，我都有不滿意的地方，正當我對Gensui已失去50%信心的時候，這碟刺身platter卻為Gensui打開精彩的一頁，往後的五道菜都越做越好，有些更有驚豔之感。刺身拼盤分別有三種食材，金目鯛 Golden Eye 是我非常喜歡吃的深海魚品種，金色眼睛很大，魚肉呈鮮豔的深紅色，最喜歡它的肉質細緻鮮甜，除了適合作刺身外，汁煮亦非常美味。Gensui的金目鯛刺身魚皮部份被火炙過，多了一份炭香的味道。放在粉紅色小碗內的吞拿魚粒配白飯以及三文魚子，本身已是一個無敵的組合，加埋Gensui特別調配的醬油泡沫，味道更顯不平凡。不過口味偏向清淡的我卻認為那些醬油份量太多，其實一小滴已經足夠了。日本岩蠔非常大隻肥美，挑剔的我略嫌不夠鮮甜，帶一點酸澀味，而阿P則痛快地一啖吞了它落肚，眼仔碌碌地問我何謂酸澀味....這個拼盤最令人驚喜的，一定是那幾件新鮮北寄貝。煮熟了的北寄貝呈鮮紅色，經常出現在平價壽司店內，所以很多人都誤以為它是一個很便宜的食材。新鮮的北寄貝其實是何等矜貴，於香港很難有機會吃得到，今天喜見Gensui的廚師發板內有供應。北寄貝的鮮甜度絕不比象拔蚌遜色，肉質比象拔蚌軟熟一點，Gensui 提供了一塊熱石給我們為它加熱，加熱後的北寄貝肉質變爽，甜度亦提升，這吃法，我倆都大呼過癮。Side Dish: Clam Tempura, Deep Fried Aburamem Sweet Potato
認識我的朋友都知道我不太喜歡吃炸物，但凡事都有例外，今晚我就破格地將這clam tempura封為我是晚最喜愛的菜色。大家也別小看這件炸物的鮮味，將它一啖放入口，先嚐到蜆肉的嫰，然後是蜆汁的甜。接著再嚐到一種清新的清甜，細味之下覺得這甜是來自一種蔬菜，好奇驅使下問一問服務員，原來那是日本白菜蓉的味道。真心佩服大廚於海鮮及蔬菜的心思與配搭，頓時令菜式的層次豐富起來。
蜆肉天婦羅的空前成功，卻令炸Aburame 變得暗然失色。這說法可能有點不公平，因為這件炸魚其實做得一點也不差，魚肉結實嫰滑，美中不足的，是吃時我只感到魚肉微暧。前文都有提及，大廚十分善於將蔬菜生果引入菜式，這件用橙汁醃過的甜番薯便是最佳例子。吃完熱氣的炸物，再吃這件冷吃的甜番薯就最適合不過。番薯帶有濃濃的橙香，吃起來清新開胃。日本甜番薯本身用料靚，被橙汁的酸性醃過後，吃起來特別粉嫩。Noodle: Sea urchin Cold noodle
Gensui 的招牌菜除了「土鍋飯」外，相信另一道最受歡迎的菜式應該是稻庭冷麵，用料都依照季節性而改變。翻看之前的食評，見到有鮑魚、毛蟹等等，而今晚我們的配搭便有海膽、番茄、新鮮蟹肉、冰菜以及粟米汁，顯然是一個非常適合夏天的消暑組合。將全部食材撈勻之前，我當然會淺嘗一下各種食材的原味。先吃北海道海膽，是預期中的鮮甜；再吃粟米汁，不得了⋯⋯是驚為天人的清甜！！新鮮蟹肉加了一些蟹醋啫喱，吃到這裏我再也按耐不住了，索性將所有材料撈勻，大啖大啖的吃稻庭冷麵為我帶來的無上鮮味極至享受。Main Course: Kagoshima Beef Steak
主菜是鹿兒島A4和牛，用半煎焗的方法處理，是漂亮的3成熟，一點也不肥膩。就連一向不喜歡吃和牛的阿P也感到滿意。至於那伴碟的黑橄欖醬汁以及海鹽，我都嫌味道太濃，阻礙了我欣賞牛肉的肉香。阿P則喜歡這黑橄欖醬汁，說有助減低和牛的油脂。
我亦不厭其煩地，再三強調大廚在蔬菜配搭的功力，今次他用了來自日本的黃金橙，無論色澤與及香氣都與檸檬有點相似，但卻沒有檸檬的酸澀味，用來清除口腔上多餘的油脂實在是一流。另外那輕輕烤過的日本白茄子亦爽脆無比，無半點令人討厭的蔬菜草青味，口感也十分討好。這 Beef Steak 整體上是一道令人滿意的主菜，吃到這裏，大家的肚皮已開始感到飽足。Rice: Japanese white rice with cod roe and pickles
大家也別忘記，還有 Gensui 的招牌菜 "土鍋飯" 還沒有吃呢。無論是白米或用來煲飯的水都做到一絲不苟，真令人期待！店家採用的是新潟魚沼產的 "真鴨米"，店內有部自家精米機，大廚堅持自己磨的米才能吃得安心，吃得健康，吃得美味。煮米的水同樣講究，只用日本進口的瓶裝魚沼超軟水，先用來浸米30分鐘，待米粒飽吸水份後才放進土鍋內煮焗20分鐘。
打開飯蓋，即時米香撲鼻，對於PJ 這對飯痴夫婦來說，實在是太吸引了。我們靜靜地等待大廚為我們裝飯，期間，店家亦奉上用來送白飯的明太子以及漬物。千呼萬喚的白飯終於擺到我倆面前，飯粒的體積比我們吃開的細粒一點，口感軟熟，米的香味的確非常突出，只可惜我嫌這飯不夠一粒粒，而且飯身亦不夠大粒及圓潤。如果嫌白飯味道太單調的話，可以學我們加$150元，side order 了一客來自北海道的海膽來送飯，份量超多的，十分抵食，而且味道極鮮甜，沒半點苦澀味。明太子也是我極愛之物，任何魚春類的食物我也難以抗拒。明太子通常都是深紅色的，Gensui 供應的貨色比坊間淺色很多，呈漂亮的粉紅色，亦沒有用辣椒粉調味，只被一層有彈性的薄膜包圍着。Gensui 明太子的質感比較軟糯，帶有天然的魚香，提提大家，越深色越硬的明太子大部份都下防腐劑及色素，食材的安全是Gensui最着重的地方。Dessert: Almond beacurd & Fig with red wine sauce
傳統日本餐廳最弱的一環通常是甜品，往往都是簡單的創作，不外乎是一些鮮果啫喱、厥餅等等，基本上我是不會存有任何期望的。Gensui 預備的只是簡單的杏仁豆腐，心想，今次又無驚喜了。那就先吃比較特別的無花果吧....紅酒煮梨就食得多，紅酒煮無花果我還是頭一次吃。無花果用料靚，不會吃至成口渣，用紅酒燉過，甜度輕手，酒味不算重，好味到連紅酒糖水都清埋。接着，我便懷着完全沒有期望的心情吃了一口杏仁豆腐，雙眼即時發光，時間彷似停頓了，因為滿腦子都在尖叫 - 好好味呀！！不由自主地再食多一啖，這是我吃過最滑的杏仁豆腐，奶香超濃的，加了一些新鮮的芒果肉以及菠蘿肉，比傳統用罐頭生果矜貴得多。味道好的甜品，我只會嫌份量太少。Matcha Green Tea
最後的抹茶味道不會過濃，作為整頓晚飯的總結， PJ都認為非常完美。大概吃兩個半小時的晚餐，完全感受到大廚"安東"的細膩廚藝及驚喜配搭。有別於曾經由他掌舵的京都Kitcho，玄穗Gensui明顯將 budget 都放在優質食材上。餐廳沒有華麗的裝修以及價值連城的餐具，取勝的方法也只有一招 - 就是味道。Gensui 大約每三星期轉一次餐牌，而我最喜歡的菜式：蜆天婦羅與及冷麵都會長期留在menu內。PJ 都十分期待炎夏的Menu，屆時更加是海膽與及鮑魚的季節，希望有更多新菜式及有趣的配搭，我們一定會再來幫襯。

我在香港最喜歡的一家小食店
之前因租金問題暫停營業，
害我傷心了好一陣子。
現在回來了，真好 ٩(๑>◡<๑)۶

這裡的芋圓、仙草選擇非常多，有冷的仙草凍，也有熱的燒仙草。雖然過了中秋但天氣依然悶熱，點了一碗《芋圓八寶仙草》 $27，邊吃邊等現炸粟米。仙草凍依舊軟嫰滑溜，不加一絲糖水，單靠八寶豆的甜度已十分足夠；來自九份的芋圓Q彈有咬勁，是我最喜歡的口感，芋頭味偏淡，不過以香港的標準已經相當不錯。
吃了一半，粟米已經炸好，薄薄的粉漿包裹著原條粟米，很好地保留粟米的水份。外面灑上五香椒鹽，咸脆的風味恰當地帶出粟米的甜香多汁，感覺一點不邪惡。像我這種不愛吃油炸東西的，每次也忍不住買一條來吃。

*食物用心、性價比甚高的小店，值得我們多多支持，待天氣再涼一點，一定會再來吃碗燒仙草😋

花膠、鮑魚、海參、龍躉，這些名貴海味，一直是中式宴會上的主角，誰能想到這群主角會全部出現在自助餐之中? JW Cafe 重新開張，倘大的空間劃分成11個美食區，中式料理區內，可以找到花膠、鮑魚、海參、龍躉等等珍貴美味，另外還有龍蝦伊麵、片皮鴨、乳鴿，都是我最喜歡吃的，想一下都令人興奮!我們是次於星期三中午到訪，吃的款式跟自助晚餐差不多*，而且每位只要HK$388，CP值極高。*自助晚餐(HK$618起) 加入幾款高級菜式，包括 冬菇燜原隻鮑魚、紅燒蠔油海參、薑葱蟹黃蒸龍躉、格陵蘭紅蝦 等。燒味區亦是我另一心水推介，片皮鴨即叫即切即包，鴨皮鬆脆而且肉質鮮美，味道一流；叉燒和乳鴿同樣十分出色。冰鎮海鮮區有約6款選擇，原隻咖啡蟹、加菲蟹箝、東風螺、青口和煙三文魚等，供應源源不絕。冷盤及沙拉區格局整潔，款式選擇十分多元化。除了即叫即般的凱撒沙律，還可以自製burrata cheese蕃茄沙律，意大利黑醋亦有多款選擇，細節上見貼心。甜品不單止精緻漂亮，酒店細心地加入了不少香港元素。其中最特別的是下圖的 Opera Cake，選用了鴛鴦、蛋撻蛋漿、糖炒栗子等概念製作，充滿香港地道風味。還有用上蛋卷而製作的中式Cannoli，蛋卷分為原味及抹茶味兩款，外層鬆脆，加入濃郁幼滑朱古力忌廉，忍不住先吃了兩個。這頓矜貴又滋補的自助餐吃得相當滿足，推介給所有喜愛中菜和自助餐的朋友～

茶。家（蘇豪總店）是我和蛋白君第一次約會的地方，對於我們有特別的意義。從友人的面書得知茶。家於西營盤另開新店，這日下午教完ukulele，便和蛋白君前來拜訪一下。店內空間比總店寬躺了許多，角落裏擺放着植物和乾花，木質的桌椅和屏風，格調優雅舒適。黑板上的menu也豐富了許多，大大的廚房令店家有更多發揮空間，許多新款糕點和輕食，令我蠢蠢欲試。先來一份法式鹹派Quiche of the Day $68，蔬菜和起司調味得宜，酥脆的派皮沒有被蛋汁浸濕，味道一流，是我近期吃過最好的一個( ´ ▽ ` )ﾉ蛋白君點了一杯冰鴛鴦奶茶，加入了煉奶不大對他的口味，店家貼心地為他減甜。我的焙茶歐蕾hojicha au lait $48，焙茶濃香溫潤地和牛奶融合，香氣迷人。不太餓的我們只點了兩款糕點，伯爵茶磅蛋糕Earl Grey Pound Cake 沒有一般磅蛋糕的厚重奶油香，味道清新輕巧；無花果司康 Fig Scone 亦同樣新鮮健康。茶。家II 延續了總店的好茶好糕點，環境更悠閑舒適，應該會很快成為另一人氣聚腳地～

對於甜品，每個人都有自己的偏愛口味，有人喜愛甘香的抹茶，有人特別喜歡漂亮的草莓。而我，從小到大都對咖啡/黑巧克力糕點無法抗拒。最近咖啡品牌Nespresso與港島香格里拉酒店合作，推出以頂級咖啡入饌的下午茶，咖啡控蛋白君和我這位甜品控都期待非常～*(^o^)/*
是日來到Lobster Bar and Grill，時間太早，下午茶還未開始，我們先在酒吧區坐坐喝一杯。
精緻的糕點造型，害我忍不住一直按下快門  XD 趁「熱」先來一個鬆餅，微溫軟熟，搭配新鮮的順滑忌廉，非常不錯。這時我點的espresso也送到了，舒服的呷一口，呀～～咸點共六款，先由綠色的方形三文治開始介紹－醃製三文魚忌廉芝士配Espresso Forte 菠菜包、鴨肝醬配 Lungo Leggero 啫哩軟麵包、火腿蜜瓜蕃茄多士、煙雞肉四穀包，還有蟹肉蛋黃醬配紫菜麵包 Lungo Origin Guatenala。除了不吃的三文魚外，其餘我都全部吃光光，尤其喜歡鴨肝醬+咖啡果凍、蟹肉沙拉+咖啡紫菜麵包的搭配，熟悉的味道中帶一點甘醇的咖啡香氣，令人回味無窮。龍蝦迷你脆筒也是亮點之一，脆筒雖小卻有啖啖的龍蝦肉粒，超好味迪！（題外話：項妹妹的西瓜指甲彩繪好可愛喔🍉）再來甜點重頭戲，咬一口Espresso Leggero咖啡朱古力條，黑巧克力外層脆口內涵香滑、Espresso Decaffenato馬卡龍，咖啡有效地中和了杏仁小餅的甜、Espresso Leggero 甘納許朱古力撻，巧克力濃香四溢，ganache在口中慢慢溶化滲出層層咖啡香氣、香脆榛子Lungo Origin Guatemala 咖啡朱古力泡芙，泡芙非常新鮮，外層沾上香脆的榛子粒，迷你size讓人吃完意猶未盡。從「N」字牌子開始，Espresso Origin Brazil咖啡撻、威士忌焦糖Espresso Leggero咖啡慕斯、Ristretto咖啡香橙啫喱意大利芝士蛋糕杯，其中尤其喜歡咖啡香橙杯，雖然是橙啫喱，但香味倒像是柚子般，與Tiramisú搭配得極美味。

下午茶份量十足，兩個女生吃完可以skip晚餐，我尤其喜歡這次的甜點，一定都不甜膩，非常滿足～( ´ ▽ ` )ﾉ

帶着一股期待的心，想着是Caffe habxxx之upgrade版、抱有一個大信心去試場
原來．很是令我失望．．．

以輕食為主道，蛋糕絕對跟Caffe habxxx無異，價錢? 當然不會輸蝕於前者啦
從前幫襯Caffe habxxx我會好開心，因為我會帶着滿意笑容離開
但同等食品，upgrade版後，卻有倒退現像、便是最接受不到 一件售價$78.之Smoked salmon panini，
包身加以輕烘、但由側圖所見一覽無遣，空洞而乾結得令人發紫
希望擁有之蕃茄片．無
希望擁有之豐盈汁醬．無
希望擁有之生菜葉．．無
最簡單之基本要求，近乎零、索價$78.元
另廚娘一面食一面搖頭之panini，吃下兩口最終要喚上女店員．．．
我: 可否給我多點點醬哦
女店員: 吓，已加了哦、我只好再一次呈出吃下兩口之包身給她共賞
她才俏俏聲: 哦．轉頭拿點比你

看着自己一面塗醬，一面咬着之panini
(心想．是我想的要求高? 還是現今食材來價實在貴得驚人)
令員工也要小心翼翼地去製作一個簡單之panini?将期望轉移至Latte macchiato$42.
厚綿之細泡，加上淡淡之咖啡味道、總算令我這個下午之晏就
不至一敗塗地黯然離去，我想我還是要将此舖號從新定位
用上$120.元之晏就，吃不飽、氣難抒
跑往街上，來個茶記A餐還要好。

門面是一貫日式食店格局，內裡木製椅桌與吊燈，
是平民化和風小店設計，不拘謹也坐得舒適

天時暑熱還是等待黃昏時份才出動吧，路經大埔區，各商場都是"搵食男女"，在沒有太多選擇下望見北海道十勝豚丼，就像曙光初現般興奮，日式丼飯也是討好的心水食物，二話不說就直奔舖內。如店名所述，這裡主打就是網燒豚丼，單看餐牌的相片真不禁令我垂涎豚丼大致分薄烤、豬肩脥位置和厚燒三種，
汁料和煮法有原味網燒汁、火地獄辣汁和海鹽白風燒

肚子很餓啦，幸好店內售賣的就是清一式網燒豚肉，故不需花太多時間在菜式選擇上，選一份十勝烤豬肩脥飯套餐(海鹽白風燒) HK$45及十勝厚燒豬扒飯套餐 (原味網燒汁) HK$55，同時也點了南瓜沙律 HK$30 與巨峰梳打 HK$18。在等候食物期間不時聞到陣陣肉香，的確令饑腸轆轆的筆者更心急如焚，幸好不是等得太久，兩客套餐和其他食品已陸續呈上，先來的是南瓜沙律，炎熱天氣吃一些清新的最適合不過。

沙律份量十足，以生菜片墊底，中層大堆頭鮮橙色南瓜蓉上再鋪上新鮮菜蔬和炸過的蓮藕片，是一道清新鮮爽又帶點點香口的前菜，南瓜蓉沒有下太多調味更能吃出清甜，因水份較多，質地是偏濕，惟筆者喜歡口感粉綿實在再加上日式BB沙律醬的酸香，這款沙律不是不好吃，朋友也說很滿意，只是不太合我口胃吧。十勝烤豬肩脥飯套餐(海鹽白風燒) HK$45 (前者)套餐包括前菜與味噌湯

要了兩客套餐，當中包括前菜與味噌湯，大豆芽醃汁微辣冰涼，質地爽脆，煮法與味道不媽虎，另外味噌湯味道亦算濃郁。挑選海鹽白風燒是因為希望能吃到豚肉本身真味，面前成品烤得金黃，新鮮熱辣，油光亮麗，豬肩脥肉的脂肪部份少，走動位置比一般肉質來得爽口彈牙，卻並非又嚡又韌，微微鹹香更能突顯豚肉鮮味，配上蔥白絲與日本米飯，尤其是在餓透的情況下進餐，簡單味美，唯不能吃太濃烈肉味的人們可能要揀其他惹味汁料會適合一些 (我不認為豬臊味強勁)。十勝厚燒豬扒飯套餐 (原味網燒汁) HK$55

啖啖厚身豬扒滋味配上惹味濃甜網燒汁，相信會是大部份人受落的口味配搭啊，這款厚燒豬扒軟滑又略帶油脂與肉汁，肯定是食肉獸們的恩物，口感與烤豬肩脥截然不同，蔥白點點辛辣辟去豬扒些微肉臊，味道十分配合，無論白飯與豬扒份量均豐足，飯粒亦加入汁醬不會吃得滿口乾巴巴，同屬吃得飽的保證。巨峰提子梳打 HK$18

就是普遍日式食店以濃縮果汁沖泡的巨峰提子味道梳打，夠冰凍又夠氣，香甜度適中而不是淡而無味的，冰涼消暑，在炎熱天氣下來一杯實在透心涼兼順喉解渴，賣18元一杯是可以收貨的款式啊。

在一輪狂風數落葉後感到十分滿足，說這裡食材質素高班當然不算，以這個價位吃得飽又過得去算是不錯選擇啦。

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*口味各有不同，食文只作參考。

希望facebook fans page能得到您的支持啊 ♡（*'∀'*）人（*'∀'*）♡ : https://www.facebook.com/LizsTaste

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