Openrice訂枱有著數, 送三片三文魚刺身及全單85折。
店名有點怪，不知葫蘆裏賣乜藥。 原本想坐戶外座位，不過怕熱回室內嘆冷氣。有幾款食物，特別想推介：
有機和風沙律，蔬菜種類很多，有各式葉菜，沙律菜，蕃茄，青瓜，配了紫菜絲及芝麻，蔬菜新鮮爽口，加上日式沙律汁，甜中帶酸，很醒胃。蕃茄厚肉多汁，好甜免治雞肉棒，原以為肉質是輭糊糊的，誰知原來帶點像雞輭骨，脆口的，很特別，要encore.最後亦是最喜歡的，什錦天婦羅，有冬菇，甜椒，蕃薯，茄子，等等（掛住食，唔記得咁多），最觸目的是大蝦，大大隻，肉質結實，爽口彈牙。粉漿不過厚，墊紙無乜油。

An Indian food maniac wanted to taste good Indian food in Hong Kong.  Tulsi and Wine popped up in my mind.I understood the maniac was a bit picky.  I thought the warm and inviting ambience should be satisfying.

A chandelier hung at the middle of the ceiling, the stained fixtures, the cosy rich fabric tones, the light beige wood flooring and walls.  

The golden framed mirrors and ethnical pictures brought the rich Indian culture back to this contemporary and tastefully eatery.

Venue chosen by me.  Orders mostly made by the maniac.

The vegetable Samosa was my favourite too.  I liked the crispy shell and the soft veggie inside .I was recommended the signature Indian tea ~~ hot Masala Tea.  This Masala Chia was made by brewing black tea with a mixture of Indian spices and herbs.  It was really aromatic and comforting.The maniac chose another signature drink, the Mango Lassi.  It went well with spicy food.The Tandoori Chicken .
The chicken pieces were crispy outside but the meat was still succulent. Authentic! It reflected the chef's culinary skill.The outlook of the Indian rice was dried and loose but in fact it was soft and moist.  It went well with the Tandoori Chicken.I liked the Bhindi Masala very much.  The Okra was still crispy in the sauce.  The Papadam was thin and crispy.  It added fun to the meal.The Chicken Vindaloo was really good ~~ moist chicken in hot spicy sauce. (no photo  )

I would like if it was kept to the original recipe to include potatoes. I was later learned from the waitress that they skipped the potatoes to cope with customers views. The maniac was so anxious to go to the Quarry Bay restaurant when was told that it kept the original Indian recipes.

Aloo Gobi was another veggie dish.  The combination of potatoes and cauliflower were good.  I would like them not to be so soft.The must item was the naan.  Both plain and truffle naan are good for me.The Gulab Jamum and Kulfi gave a sweet ending. Gulab Jamum was very sweet and fulfilling.  If you do not have a sweet tooth, just forget it.  I like the texture of the Kulfi much.I was happy that I made a good choice of venue.  I received no complaint from the maniac and we spent a wonderful night together.

聚舊當然要找間有好吃的，店子細細，陳設好有日本居酒居feel。
見到有很多客人留下的酒，應該無中伏。

其中幾樣厨師推介，真的不錯。水晶沙律，這個冷盤是以水晶菜又叫冰菜，冰草為主角，那葉上的泡狀細胞含有很多液體，在燈光反射下，有如水晶般晶瑩剔透，聽說含有很多微量元素及礦物質，水份充足，是健康食品，帶點酸醎味及一點點青瀝味。紅綠相影，蘸點胡麻醬伴食，好的開始。為配合日式感覺，飲品要了波子汽水，有點懷舊。見到有個瓶子，裝了很多波子，是打破波子汽水樽留下吧！海螺夠件頭切成片狀，肉質脆硬，很有嚼頭，但牙力不夠免問。吞拿魚腩，每人一片（＄１００），粉紅嫩滑，雖未至入口即溶，但勝在夠香滑，油脂剛好，不會過多，最怕吃到滿口油。談釣池魚 (一魚兩食)，魚片做刺身，魚骨做炸物。
這種肉厚刺少的魚，做刺身最適合不過。
刺身薄切，刀工不錯，如果再薄一點，更顯通透。雖然魚味不太濃，但非常新鮮。
銀白魚片，以紅葉做裝飾，有秋天氣息，賣相討好。
加上薑蓉，葱粒，豉油同吃，提升層次。原以為炸魚骨只是敷衍了事之作，沒想到這樣鬆脆香口，除了魚頭骨，全部也可以吃，如果可以encore就好了。天扶良(我慣了叫天婦羅tempura)是至愛，入口不油，菜類配天扶良汁，肉類配白鹽或柚子鹽：
花竹蝦$68一只，肉很爽，不是那些霉貨，連蝦頭也不放過。（不便宜喔！）
帶子夾海膽$68一件，白色的帶子包著紅色的海膽，外層脆脆的，是手工之作，很有特色。
沙追魚$38一件，肉質輭滑，披著薄薄的外衣，內輭外脆，回味。
粟子$20一件，蕃薯$15一件，天然甜，很滿足，是我的至愛。
沖繩苦瓜$20一件，淡淡的苦味，爽脆多汁，勾起開心片段。談天說地又一晚。

七咀八舌，左挑右選，點指兵兵～～右邊那間，ｄｅａｌ！

大門前，開放式厨房，厨師們忙著，一個片鴨，一個切豬，很吸睛！坐定定，睇到厨房很清潔，安心晒。見到燒鴨等出餐期間，有暖燈照著，好有heart。問店長主打甚麽，他說燒魚，烤鴨，乳豬，包點，等等，咁多不同類型又普遍受歡迎食品，真可以做到有水準嗎？有點半信半疑！！！

餐牌設計圖文並茂，還以一個愛情故事形式展開，看餐牌，有如看別人的愛情故事，夠新意。

先飲個大大的泰國椰青，清甜解渴。見不斷有烤鴨，乳豬新鮮出爐，口水流。
叫了幾樣推介菜，全部也很有水準，好好味，原來店長無作大。

特別喜歡這個魚牧混豬（半隻）

乳豬伴隨三款醬汁一起上，深紅色是傳統乳豬醬，綠色的是綠茶味，淡黃色的是秘製魚牧混豬醬，混醬得嚟又各有特色。
配不同汁，有不同風味，起碼可以滿足三個不同口味！三款汁也好好味。

菜名玩食字，醬汁夠花臣！呢個老闆真真鬼馬！看餐牌，以為是有米豬，誰不知，上枱時，墊底是一堆咖啡色米飯，大家嚇了一跳，米飯團煙煙韌韌，本著冒險精神，先試少少。
嘩！真是飯不可以貌相，其貌不楊的外表，原來味道清香，不油不膩，可能大鄉里，從未食過咁特別嘅飯。
乳豬皮薄肉嫩，非常香脆。如果可自由俾星，我會給六粒星。
久聞驢打滾這甜品，但這個是用了紫薯做饀的紫薯驢打滾。
入口啖啖紫薯香味，不過甜不"漏"。

It was so good that we can take a look at the electronic menu by the entrance.Choose this venue because it provides a quiet and classy ambience.We ordered two sets and two main dishes.  I do not remember the exact names of the dishes but I was satisfied.

First set - two drinks with Patisserie Dolci $215Around the World -- what a name to the light green cocktail! Indulged in the mixture of vodka, gin, rum, tequila, triple sec, green mint, lemon juice and 7-up, how on earth could you manage to be sober?Mock Champagne -- Quite an illusion of a glass of champagne! A sexy cherry soaked in apple juice, lemon juice and ginger ale, bringing a transparent yet hazy look.One Creme Brulee, three macaroons, three chocolates, mini opera cake, puddings....

Such great varieties of desserts sitting inside a wooden box. What a temptation!

Make sure you really have a sweet tooth --- yes, we are.

Second set - 4 oysters $119Two Coffin Bay and two Normandy -- Southern Australia meets North-West France, not a bad combination. 

One of the main dishes -- Parma Ham penne in white sauce $95The penne was al dente, the white sauce was just the right consistency. But what appealed me most was the Parma Ham.  The fat has been removed, I think, yet its fragrance was so good that I can only think of a Chinese description as 鹹香.

4. The other main dish -- White truffle claims mushrooms Risotto $103The risotto's aroma came from the truffle sauce.  The risotto is al dente. A very fulfilling dish.

豆腐花，豆腐腦，任憑點叫，同樣也是喜愛它的豆香，順滑的質感。

但到大埔，儘可能會到訪這家，看見婆婆眼明手快，精神奕奕，笑面迎人，總添一份溫暖。

堂食$8一碗，份量好像比以往少一點，但濃濃的豆香仍舊，一口一口滾燙的送進口裡，很溫暖，很滿足。

是晚有太多巧合。。。
原本一伙的的飯局，變了二人行
飯友說他喜歡一家灣仔的素食館，我也說要帶他去我心儀的一家，估不到原來我們是指同一家~~天然齋
更巧合的是大家的至愛是金針雲耳蒸猴頭菇煲仔飯。

叫了這個套餐
$98金針雲耳蒸猴頭菇煲仔飯
$99鮮雜果咕嚕肉

套餐包括小食，主菜，湯及甜品。

小吃

海帶素肉，最喜歡吃海帶的香味，越吃越愛。
鹵水炸大腸，這個外觀不甚似大腸，但香口,賣相一流，那碟更是帶點詩意。湯

竹笙瑤柱鷄絲翅，金菇仿似瑤柱，伴以素肉及素翅，味道像碗仔翅
南瓜海皇羹，南瓜蓉非常美味，又沒有過甜，同樣伴以素肉及素翅，個人認為不加素肉及素翅更好。主菜

菇煲仔飯，材料豐富，有少許焦香，加上煲仔飯豉油，百吃不厭。
鮮雜果咕嚕肉，味道不錯，色彩豐富。甜品

杏汁雪耳，飯友說似吃雪蛤膏，幽幽的杏香，伴隨碎雪耳，吃得很滿足。

故友重聚，就到這不限時的食店，飲品我選了有特色的忌廉插柚子沙冰。

以柚子打成的沙冰，柚子味很出，加上整支忌廉汽水倒插，忌廉慢慢流入，也可控制份量，賣相gimmick兼備。另外加上個人的情意結，怎不給滿分? 玉泉忌廉汽水的味道，勾起藏於心底的回憶..... 海鮮薄餅 （希望無記錯 ），主要是韮菜及魷魚，薄餅本身味道很淡，要配合醬汁一起吃，風味可截然不同。談笑間，不覺自己幾乎吃了整碟。醬醃莞島鮑魚，這個是我的至愛，肉質爽脆，味道清新。另外，清河醉雞翼，也是一道清爽的菜式，吃了兩個冷盤，已抵銷了薄餅的油膩澸。火山脆皮豆腐，豆腐是百搭食材，煮法可千變萬化，豆腐包了很薄的炸漿，外層脆脆的，內面仍是非常軟滑，有點像豆腐花。醬汁是帶點微辣，紅紅的辣就是火山吧！味道偏甜，吃慣香港的炸豆腐，可能會不慣這甜度。這餐聚舊宴，無時間限制，吃得開心盡情。

I feel that I must report to myself, for my very own sake, the delicious experience I had here
I almost missed the entrance on this first visit here. There is a signpost leading you to the elevator on Jaffe Road.

Up in the restaurant, it is a well illuminated, neat and spacious environment that embraced people with a comfortable quietness along with gentle music floating.

The staff kindly explained their menu – there are a la carte menus and sets, as well as “Chef’s Choice” course the menu varies each day depending on the best ingredients available that day.

I bet they know the best seasonal food, so here I go with their “Chef’s Choice Shika” Course.

AppetizerSweet vegetables of different textures.
Baby Taro and cooked sweet potato are both nice , but I especially recommended the fresh okra (raw) ~~ fresh and healthy.
ShashimiToday’s course is Hokkaido oyster, Striped jack, Japanese amberjack, Whelk and fatty Tuna. They are served along with seaweed salad and wasabi.

Hokkaido oyster has a gentle sweetness, followed by mild-tasted Striped jack. The amberjack is fully seasoned with onion, Dashi and herbs so it is very intense. The Whelk is fresh and chewy. Shashimi section ends with a grand finale – inch-thick fatty Tuna! Comes with Nori and Sea grapes, it makes me miss my stay in Okinawa.Little savoury between the cold and hot dishes.
Hot dishesHere is spicy cooked duck breast and double-grilled splendid alfonsino.
The duck breast would be too salty for those who are not used to traditional Japanese seasoning.
The grilled fish is salty as well but not as heavily flavoured as the duck. It has a nice dryness to it and goes well with the smoothness of mayonnaise.
SushiTonight’s sushi is Japanese ...Lates? (I believe the chef said Akame, but my neighhour happens to be speaking loudly, so I might have missed it), saury, fatty tuna, sardine and sea urchin.
They all are of a nice softness and sweetness, especially the urchin, balanced with spiciness.  I like it when they put a leaf of sishu along with wasabi. I also noticed it is not made from white rice. The rice is seasoned when cooked and provided a further richness to the taste.

There’s also a sweet egg roll preceding the soup.SoupSaury soup! Saury is one of the representing autumn dish in Japanese food. I’m glad I have it both in sushi and soup.

DessertDessert part one, Hokkaido white corn. It is floating honey, naturally sweet beyond words. I wouldn’t mind having more even though I am full with the main course.Dessert part two, green tea ice-cream. Coffee flavour is also available. It is comparatively not as sweet after the white corn but draws a pleasant and cool ending to this meal.

Now here comes the wow moment~~ the bill ~~ $988.

巴馬火腿田園沙律 鵝肝多士 黑松露意大利粉 美國安格斯肉眼 Amico 斯里蘭卡吸精吸血殺人大青蛙 乳酪雪糕waffle

聽聞這間以朋友(Amico)命名的餐廳一段時間，此店位置有點遠離旺角鬧市，可是人流一點也不少，如果晚一點來，可要排隊。

門外貼了新聞介紹四位型男如何開店的資料。
店裡佈置有點懷舊feel，牆上掛了反影羅馬時期的壁畫。

餐牌菜式不算多，除了單點，還有套餐供應。

先來一個巴馬火腿田園沙律，不知道火腿歲數，但味道很好，沒有油膱味，蔬菜夠新鮮爽口。加上(相信是)balsamic vinegar，使整個沙律入口香脆。火腿和沙律擺放有如花一樣，顏色賣相悅目吸引。

鵝肝多士的鵝肝雖然香味不太濃，但煎得很脆，厚度和那片厚多士一樣，蒜蓉包比鵝肝更香脆，兩者一軟一脆，還有沙律菜作伴，芫茜碎裝飾，配搭吃著，不會過膩，天衣無縫。

各自叫了一個主菜，美國安格斯肉眼份量很大，同樣伴以沙律。
薯條，應該叫薯棒吧，切得粗粗的，吃得很有滿足感，而且不油膩，必然是隔了油才上碟。肉眼扒要了五成熟。夠胆只用鹽和胡椒粉調味，証明牛扒級數不差，有肉的質感，肉味很出，不像那些用了鬆肉粉的，令到肉質改變，味道寡寡的。

黑松露意大利粉一上桌，松露香味撲鼻，還有很多雜菇，松露醬很多，松露味道在口中久久不散。意大利粉卻不太al dente，以剛才吃的幾個菜的高水準估計，大厨是為了遷就香港人口味而作出讓步吧！

不得不提的是那些特飲，全部特飲名稱也很出位，幸好餐牌有介紹材料，否則，真是丈八金剛，摸不著頭腦。

Amico，以店名為名，相信應該是招牌飲品，以長項樽盛載加上扭曲的飲管，給了印像分。打碎的茘枝肉加上雪碧，檸檬及橙汁，入口清甜，不會口渴，不覺有加糖。

飯友的斯里蘭卡吸精吸血殺人大青蛙，名字夠gimmick，吸精吸血？好像很補身似的(一笑！！)，以玻璃樽盛載。其實是菠蘿汁加薄荷，青綠色的飲品，浮了一層白泡（精 ？），一磈薄荷葉，薄荷葉上的一點紅（血 ？），造就了這個清涼清新的吸睛飲品。

P.S.：很喜歡那些通心冰。

Sweet ending 是乳酪雪糕waffle，還以為乳酪雪糕是稀薄的，原來雪糕是帶點煙靱，甜度剛好，吃了不會有罪咎感。那waffle充滿蛋香，鬆軟，有彈性，簡單的淋了草莓汁作裝飾，同樣不過甜。一定是自家製的。
這個簡直是完美句號。

以這樣有水準厨藝，新鮮食物，定價也不太高，難怪雖然不是處於旺角心臟地帶，等位人龍也很長，幸好我一向奉行早起的鳥兒有蟲吃，不然......

特飲如此吸引，日後一定要試盡所有特飲。