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2017-05-03 893 瀏覽
同朋友響附近的泰國餐廳攞咗飛等位因為朋友太肚餓所以響附近見到呢間餐廳唔使等位因為裏面一個人都冇但係本人又鍾意慢煮所以姑且試一試諗住食少少野打下底線橄欖油醃蕃茄毫無特別$58daily salad 睇個賣相都知道唔得啦!$38salmon 雖然肉汁嫩滑、但係味道真係喊到嗱口而且用中式薑蔥做調味、呢個配搭錯晒$98grilled hoisin pork 肉質太乾完全唔似慢煮的口感而且味道又係超鹹$65 (呢個價錢係抵食嘅份量都多,後來餐廳換過一碟肥瘦均勻啲個口感即時好好多)48 hours beef short rib $98呢個肉質口感好少少可惜調味方便又係不搭😝lobster $148 絕對因為價錢平所以點可惜唔知係咪因為個chef知道我地反映啲餸菜好鹹,個女侍應走來同我地講:黃金龍蝦係用鹹蛋做都係會好鹹架喎!我們回應:蛋黃嘅鹹係我哋接收到而又欣賞嘅鹹味女侍應有點不肖地回應:我地慢煮嘅餸菜係會偏鹹所以個龍蝦煮到出嚟完全食唔出係黃金龍蝦總結:價錢合理可惜味道係我哋三個人都一致認為偏鹹、有點中伏的感覺!
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同朋友響附近的泰國餐廳攞咗飛等位

因為朋友太肚餓所以響附近見到呢間餐廳

唔使等位因為裏面一個人都冇
但係本人又鍾意慢煮所以姑且試一試
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諗住食少少野打下底線
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橄欖油醃蕃茄毫無特別$58
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daily salad 睇個賣相都知道唔得啦!$38
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salmon 雖然肉汁嫩滑、但係味道真係喊到嗱口
而且用中式薑蔥做調味、呢個配搭錯晒$98
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grilled hoisin pork 肉質太乾完全唔似慢煮的口感而且味道又係超鹹
$65 (呢個價錢係抵食嘅份量都多,後來餐廳換過一碟肥瘦均勻啲個口感即時好好多)
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48 hours beef short rib $98
呢個肉質口感好少少
可惜調味方便又係不搭😝
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lobster $148 絕對因為價錢平所以點
可惜唔知係咪因為個chef知道我地反映啲餸菜好鹹,
個女侍應走來同我地講:黃金龍蝦係用鹹蛋做都係會好鹹架喎!
我們回應:蛋黃嘅鹹係我哋接收到而又欣賞嘅鹹味
侍應有點不肖地回應:我地慢煮嘅餸菜係會偏鹹
所以個龍蝦煮到出嚟完全食唔出係黃金龍蝦


總結:價錢合理可惜味道係我哋三個人都一致認為偏鹹、有點中伏的感覺!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-12-16 2371 瀏覽
Went there with a friend after learning of from the Mastercard promotion (which turned out we could only get plain noodles with NO meat/ vegetables). The place is small and cosy and menu is unique. I ordered the 48 hr slow cooked beef with noodles. Beef was served warm in a gravy looking sauce together with the noodles. Beef was fatty and noodles were average. Service was lacking. Waitress was unfriendly and not attentive. Many items (e.g. squid and spinach noodles) were sold out and only plain
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Went there with a friend after learning of from the Mastercard promotion (which turned out we could only get plain noodles with NO meat/ vegetables).

The place is small and cosy and menu is unique. I ordered the 48 hr slow cooked beef with noodles. Beef was served warm in a gravy looking sauce together with the noodles. Beef was fatty and noodles were average.

Service was lacking. Waitress was unfriendly and not attentive. Many items (e.g. squid and spinach noodles) were sold out and only plain yellow noodles were left. The Mastercard offer was not honoured properly. Frankly, I was too scared to ask on given her attitude.

We just left after one noodle set for elsewhere.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-11-23 1893 瀏覽
Following MasterCard promotion recommendation, my friend and I went there for a dinner today. A nice restaurant where you can chat for a long time. The noodles and the stewed lamb are superb, especially with their interesting solid sesame oil. Can really show that the restaurant does cook by heart. Had a bit of misunderstanding about the MasterCard promotion but it was ok in the end. It's a place to be recommended for a nice dinner.
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Following MasterCard promotion recommendation, my friend and I went there for a dinner today. A nice restaurant where you can chat for a long time. The noodles and the stewed lamb are superb, especially with their interesting solid sesame oil. Can really show that the restaurant does cook by heart. Had a bit of misunderstanding about the MasterCard promotion but it was ok in the end.
It's a place to be recommended for a nice dinner.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Noodles  with  stewed  lamb
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2016-10-12 2445 瀏覽
同朋友係酒店睇完場,朋友話附近有間舖三文魚好食,就行過去一試啦!入到去,舖頭細細地但幾舒服,我地選擇坐bar台,對住煮嘢地方,感覺唔錯。一坐低比較熱,女員工開左冷氣比我地就好好多。之後比menu我地睇,set dinner $138+10%一位,價格不貴,有沙律,花鵰蛋,主菜我地選擇左羊同三文魚,仲加埋一個招牌撈面。跟住到嘢飲啦,原來佢地無水,係要叫嘢飲,本身都唸住叫,只係想飲啖水先,不過都沒有。之後就叫左2杯自制檸檬ginger,一熱一凍,都幾好味。Overall食物不錯,不過女員工態度有少許不好,希望可以改善一下。會再來啊!
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同朋友係酒店睇完場,朋友話附近有間舖三文魚好食,就行過去一試啦!
入到去,舖頭細細地但幾舒服,我地選擇坐bar台,對住煮嘢地方,感覺唔錯。一坐低比較熱,女員工開左冷氣比我地就好好多。
之後比menu我地睇,set dinner $138+10%一位,價格不貴,有沙律,花鵰蛋,主菜我地選擇左羊同三文魚,仲加埋一個招牌撈面。
跟住到嘢飲啦,原來佢地無水,係要叫嘢飲,本身都唸住叫,只係想飲啖水先,不過都沒有。之後就叫左2杯自制檸檬ginger,一熱一凍,都幾好味。
Overall食物不錯,不過女員工態度有少許不好,希望可以改善一下。會再來啊!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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95
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2016-07-23 3238 瀏覽
店子外觀不太吸引,剛在「大龍鳳」側,但常常滿座,門外牌子上介紹老板開店理念,以「麵」、「慢煮」等,所以好奇試試看。果然出色好味,麵條是指定師傅製,控制麵質剛好,店員也細心詢問客人口味才煮。慢煮的三文魚也很滑,不過用上中式調味就少許怪怪的,不過也相當不錯。另外慢煮牛肋條用上48小時製成,非常入味👍🏼花鵰酒浸蛋也是值得推薦,味道香濃。整體感覺很好,雖然店舖細少,但店員細心介紹,出菜時間也正常,大家不仿試試
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店子外觀不太吸引,剛在「大龍鳳」側,但常常滿座,門外牌子上介紹老板開店理念,以「麵」、「慢煮」等,所以好奇試試看。
果然出色好味,麵條是指定師傅製,控制麵質剛好,店員也細心詢問客人口味才煮。
慢煮的三文魚也很滑,不過用上中式調味就少許怪怪的,不過也相當不錯。另外慢煮牛肋條用上48小時製成,非常入味👍🏼
花鵰酒浸蛋也是值得推薦,味道香濃。
整體感覺很好,雖然店舖細少,但店員細心介紹,出菜時間也正常,大家不仿試試
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特制沙拉油加上不同味道,值得一試
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花鵰酒浸蛋
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黑松露烤鮑魚
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原味分子撈麵
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慢煮牛肋條
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墨魚汁撈麵
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低溫慢煮三文魚柳
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2016-07-23
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$300 (晚餐)
推介美食
特制沙拉油加上不同味道,值得一試
花鵰酒浸蛋
原味分子撈麵
慢煮牛肋條
墨魚汁撈麵
低溫慢煮三文魚柳
  • 花雕酒浸農場蛋
  • 摩廚撈麵
  • 48小時慢煮牛仔骨配柱侯蘿白汁
  • 低溫浸三文魚柳
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I've been coming to Maurine for the past 3 years. They serve delicious & inexpensive slow food. Last night I was there for dinner, they recently introduced that quick dinner menu, I find very cool. So for 138 HKD you are getting 2 small starters ( a fresh shoots salad and an awesome slow cooked egg) and you get a main ( a bowl of noodles and meat of your choice). I love their salmon, it never dissapoints. It's tender and rich and is infused with ginger that gives it additional charm. As for nood
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I've been coming to Maurine for the past 3 years. They serve delicious & inexpensive slow food. Last night I was there for dinner, they recently introduced that quick dinner menu, I find very cool. So for 138 HKD you are getting 2 small starters ( a fresh shoots salad and an awesome slow cooked egg) and you get a main ( a bowl of noodles and meat of your choice). I love their salmon, it never dissapoints. It's tender and rich and is infused with ginger that gives it additional charm. As for noodles, they got a few options, but my favourite ones are original-- always cooked to perfection! I also ordered my favourite dessert a la carte -- the chocolate mouse. So tasteful- this heavenly desert. Try their new dinner menu out! Highly recommended! Oh, watch out, they close at 9 pm! So come early.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-04-27
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$150
推介美食
  • chocolate mouse
  • original noodles
  • salmon
  • perfect egg
等級4
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2016-04-02 2052 瀏覽
摩廚?魔廚?一間店舖,門外招牌是'摩廚',餐紙餐牌卻是'魔廚',真的讓人大頭,莫非所謂份子分解法,首先是用在舖名上?將'摩'剔除'手'加上'鬼'變成'魔',背後意指店主有一雙魔術手?不過相信是我諗多咗..大家沒有混淆是米芝蓮'廚魔'就好了,因為大家都說自己是份子料理.朋友相約午膳,説是帶我們去見識一下份子麵店!店舖位置臨近灣仔藍屋,地鐵站走來要經過莊士敦道,穿越灣仔街市,再橫過皇后大道東,走上小斜路..老實說有些隔懾,幸好附近環境清幽,遠離鬧市,另一種氛圍.Maureen店子不大呈長方形,座位十來個,開放式廚房近門口位置,前面吧枱一列高櫈;室內裝潢尚算簡約,亮白磁磚木地板,用餐區黑白餐椅配方形黑枱.我們午餐撇除鴨,點了牛羊魚,配以各自一款麵,項目如下:Maureen Salad摩廚沙拉是韓式粉絲加青瓜甘荀絲,混以醬油醋汁,渺渺一小攝.Home made Chinese Broth是日老火湯湯是響螺雲腿煲雞,有點清淡,沒加味精已很有誠意.The Perfect Egg63度蛋配香菇啫喱,面撒以火腿粒及飾以炸雲吞皮;蛋是否prefect人人標準不同,不過確是流心蛋,而流心蛋不是那麼難做吧.
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摩廚?魔廚?
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一間店舖,門外招牌是'摩廚',餐紙餐牌卻是'魔廚',真的讓人大頭,莫非所謂份子分解法,首先是用在舖名上?將'摩'剔除'手'加上'鬼'變成'魔',背後意指店主有一雙魔術手?不過相信是我諗多咗..
大家沒有混淆是米芝蓮'廚魔'就好了,因為大家都說自己是份子料理.

朋友相約午膳,説是帶我們去見識一下份子麵店!店舖位置臨近灣仔藍屋,地鐵站走來要經過莊士敦道,穿越灣仔街市,再橫過皇后大道東,走上小斜路..老實說有些隔懾,幸好附近環境清幽,遠離鬧市,另一種氛圍.

Maureen店子不大呈長方形,座位十來個,開放式廚房近門口位置,前面吧枱一列高櫈;室內裝潢尚算簡約,亮白磁磚木地板,用餐區黑白餐椅配方形黑枱.

我們午餐撇除鴨,點了牛羊魚,配以各自一款麵,項目如下:
Maureen Salad
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Maureen Salad
摩廚沙拉是韓式粉絲加青瓜甘荀絲,混以醬油醋汁,渺渺一小攝.
Maureen Soup
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Home made Chinese Broth
是日老火湯湯是響螺雲腿煲雞,有點清淡,沒加味精已很有誠意.
The Prefect Egg
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The Perfect Egg
63度蛋配香菇啫喱,面撒以火腿粒及飾以炸雲吞皮;蛋是否prefect人人標準不同,不過確是流心蛋,而流心蛋不是那麼難做吧.上面三小粒火腿未能變出魔法起提鮮作用,而底下滑滑潺潺一堆非啫喱狀更似糕狀物体,近似浸冬菇水的寡淡味道.
Salmon
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Salmon
低溫浸三文魚,個人覺得海鮮不宜低溫處理,肉質嫰滑跟霉爛一線之差;呈上枱的魚,皮已祛,有些許菜葉墊底,蔥絲飾面,賣相不得我心;以薑葱豉油調味,沒有不可..朋友倒是喜歡,覺得肉很滑,可是個人不愛這樣質感..
Sous Vise Beef Fingers in tomato sauce
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Sous Vise Beef Fingers in tomato sauce
慢煑牛肋條,牛肉質地偏硬且嚡,跟置面蔬菜同是味索而寡,烹調時間和技巧不足.
Lamb fillets in red wine Hoisin Sauce
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Lamb fillets in red wine Hoisin Sauce
低溫羊柳紅酒汁,以茴香粉飾碟,情況跟牛肋條相近;我想所謂慢煑或低溫烹調只是方式,目的該是粉嫰幼滑,若然效果偏離太遠,也許要檢討是否不得其法?神似而缺精髓,最終跟不上潮流只有沾濕腳而矣⋯⋯
Spinach Noodles
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Spicy Noodles
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雖然三個主菜水準一般,不過自家製麵煙韌彈牙,口感很好.我們嚐了菠菜麵,原味和辣味;辣味原味原來同一麵條,只是外配一碟辣椒油.各碟麵條撈有小荳芽,土豆絲,甘荀絲,面飾以一件冬菇和小掫泡沫芝麻油;淨是這個配搭加上辣椒油巳口感十足,主菜反而相對有點無力和比下去.
Marinated Cherry Tomatoes
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我們另外點了一客車厘茄,去皮車厘茄用橄欖油,醋,大蒜醃製,味美清新.

午市套餐$108另加一,12:45pm前結賬優惠價$98,有湯有頭盤有主菜和麵,很平.當然'平'是一回事,最重要食物質素整體拉上補下尚算ok,服務又不賴,而且店主看來頗俱態度,相信有所堅持,希望此店往後會繼續把持對食物的執著而更上一層樓..

至於份子元素或方法用在什麼地方..大家不要那麼在意,中國人幾千年前巳曉得應用在日常食材上..而會否再度光顧?隨心隨緣好了..
 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2015-10-07
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$135 (午餐)
等級4
Website: www.maureen.com.hkLimited seats (12 normal + 8-10 at the bar), therefore reservations are recommended, just in case. However, the restaurant was pretty empty when we visited. Environment:It is a long and narrow restaurant in an old and narrow building situated in the middle of a short and crowded street. It's nestled among auto-repair shops and as such, an unexpected occurrence in that part of Wanchai. You have to be highly intentional. There is another chic bar, TLF, along the same all
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Website: www.maureen.com.hk

Limited seats (12 normal + 8-10 at the bar), therefore reservations are recommended, just in case. However, the restaurant was pretty empty when we visited. 

Environment:
It is a long and narrow restaurant in an old and narrow building situated in the middle of a short and crowded street. It's nestled among auto-repair shops and as such, an unexpected occurrence in that part of Wanchai. You have to be highly intentional. There is another chic bar, TLF, along the same alley, which sends off pleasant vibes and easily allures unsuspecting visitors. Stay focused. 

D and I sat right at the entrance. It was chilly whenever the door opened. D had to put on a coat. 

Service:
OK la. I was on crutches and the waitress offered to store them in the back room while I ate. All smiles and helpful. There is a pitcher of lemon-infused water at the table with 2 glasses so they don't have to serve you. 

Food:
D and I shared. After skimming through the menu, D asked jokingly whether I would be ordering the vegetarian noodles. Hahaa. Seriously. That was surely a strong contender but D easily convinced me that we should get the salmon and duck instead, to share. 

Smoked crab with truffle potato noodles $78
Smoked crab and truffle potato noodles
$78
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This could've been very delicious IF the crab had been smoked to my liking AND the truffle flavour much stronger. The way the crab is currently smoked is...kind of unpleasant. As if you were eating the crab smoked with some nasty cigarette smoke. However, the crabmeat was not stale, and was quite cold and juicy. I enjoyed the texture of the potato noodles though - quite unexpected, but the texture is equivalent to some "tudou" dishes I had before in the mainland. I looked up Maureen's (presumably the owner and the namesake of this resto) blog and here's what she says about potato noodles (and I quote): 

"The texture of potatoes is very interesting because of the starch content, it is very soft when baked. Yet when we remove the starch from the potato, the texture is completely different, transforming itself from a mash like texture to a crunchy vegetable." 

(http://www.maureen.com.hk/2012/06/potato-noodles_23.html)

Truffle flavour could've been much more intense. There wasn't enough truffle paste mixed into the noodles. Maybe a drop more truffle oil. 

So, all in all, I didn't really enjoy this dish, due to lack of flavour and presence of unpleaseant smokiness. 

Charred vegetables - chinese kale / choy sum $58
Charred vegetables (Chinese kale)
$58
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First, I must declare my unnatural affinity towards all vegetables (without exception). Chinese kale (kai lan) is also one of my favorites, so...I would've liked it prepared any way. Charred kale was a first though! But that's not the main point. The star of the show is a brown paste/sauce which tasted like the essence of instant noodles. You're thinking MSG-unhealthy-artificial-salty-howcanthatbeyummy-butwaitidoloveinstantnoodles!! now. So...yes, it was fingerlicking good - but, just a light smear of the paste is sufficient to excite your tastebuds. Any more - and it'll be waaay too salty. Admittedly, the paste itself is extremely salty, but it's yummy. Consume in moderation and you'll be fine. 

So good when eaten together with the kai lan. Really. My brain is watering just thinking about it. D, my friend, enjoyed them equally. However, we did not fight over the last few pieces coz I shoved them into my mouth shamelessly, without inviting her to share. D can come back anytime she wants. I can't. 

Personally I think charred kai lan will taste better than charred choy sum because kai lan is firmer and doesn't wilt as easily as choy sum - giving it a pleasant crunch even when grilled.

I could have this every single day, for every single meal.   

Sous vide salmon + spinach noodles (spicy) + homemade Chinese soup $110 
Sous vide salmon
$110
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Sous vide salmon is overrated, imho. I have a sous vide baton at home (thanks bro) and after cooking my salmon fillet at precisely 52 degrees for 20 minutes, I held that limp, nothing-smelling piece of semi-cooked fish in my hand and thought: really needs some color and flavour. So I ended up firing up my pan and giving it a good sear on both sides, yeah baby! (fyi, I removed the skin before sousvide and pan-seared it separately. Nobody appreciates slimy skin!)

This one by Maureen - the fillet itself was quite fresh I believe - it's the method that ruined the dish. There was something off with the flavour as well actually. There was a slightly sour, citrusy taste...which would've been great on a piece of seared salmon, but somehow it did not work with this half-cooked version. It lacked flavour and the texture was almost mushy. Also, too much white fat that hadn't been rendered out..the slimy skin didn't redeem the dish either. If they sear the fish for 1 minute on each side after sous vide...it might be more appealing.  

All in all, disappointing - would not order again.

Duck leg in plum sauce + nooodles (spicy) + homemade Chinese soup $99
Duck in plum sauce
$100
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This, on the other hand, was stellar!! 5 stars! 6 if I have one extra! The texture, flavour, seasoning was perfect. Very generous serving. It was duck leg cooked in fat, but not confit style, because the skin was still moist. Extremely tender and juicy, very flavourful - a soy/sweet plum marinade. There should be some pear/apple in the marinade, which was served alongside the duck. The fruit was very crunchy. It's either snow pear or a crunchy apple. If you like strong, bold flavours, you gotta try this duck. Further, eating the noodles together with a scoop of duck jus is heaven. 
You can read more about a similar recipe here: http://www.maureen.com.hk/search/label/duck

Would order this again. Highly recommended. 

The noodles - topped with braised mushroom, pea shoots, shredded turnip / carrot, sesame oil (foam) 
Spinach noodles (w/ spice)
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D ordered plain, I went for the spinach ones. The noodles are also delightful. It seems to be a cross breed between Northern Dan Dan noodles and Southern wonton noodles: http://www.maureen.com.hk/2012/04/noodle-bar_17.html

The sauce used for tossing the noodles are a special and fragrant shallot sauce (absolutely delicious): http://www.maureen.com.hk/2012/11/noodle-sauce.html

The restaurant uses a
sesame oil in foam form, for all the right reasons. See here: http://www.maureen.com.hk/2013/08/sesame-oil-foam.html. It is delicous when mixed in with the noodles. You really won't be left with a whole pool of oil at the bottom of the bowl. Makes you feel somewhat less guilty. 

Oh, you must ask for the spicy sauce (which is served on the side). It's a szechuan kind of spiciness - a bit goes a long way. 

Conclusion:
D and I finished almost everything, which says a lot about the food (and our appetites). At least I downed my entire bowl of noodles. Oh...so fat, so full.....so good.


Will definitely go again for the charred VEG, noodles, and the other slow-cooked meats on the menu. There is a dinner special priced at $200 which gives you a taste of...4 items? 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-12-16
用餐途徑
堂食
人均消費
$200 (晚餐)
推介美食
Charred vegetables (Chinese kale)
$ 58
Duck in plum sauce
$ 100
Spinach noodles (w/ spice)
  • duck leg
  • spicy spinach noodles
  • charred vegetables
等級4
183
2
2015-08-27 2557 瀏覽
我們第一次去,吃甚麼都交由店主提議。她為我們安排了Perfect Egg,羊、三文魚、牛、鴨。 原來 Slow Cook是此店特色,蛋是63度,牛是48小時慢煮,三文魚是低溫煮,羊和鴨則不詳,可能係啩。 前菜63度蛋,做到場上度應該有的生熟度,配一個冬菇汁,ok。 三文魚做得最好,slow cook保証肉質嫩滑,但配的汁是豉油,感覺好像中式蒸魚,接受與否見仁見智;羊柳很腍,鴨,朋友認為太甜。 對於慢煮食物沒有甚麼意見,但慢煮不等如食物的溫度是溫吞,食物唔熱,至少個汁都應該熱,個汁唔熱,隻碟都應該熱,但全晚的食物未至於凍,但沒有溫度的食物,個人來說很難好食。 主菜之外,每人還有一個招牌菜,就是撈麵,幼幼的蛋麵,加了少少蔬菜,味道淡淡的,加了他們自家製的辣醬好啲。 食到咁上下,大廚兼老闆問我們覺得食物如何,或者她以預備接受掌聲的心情來問,所以聽答案是:「ok,幾好呀。」之後報以一聲冷笑:「吓?OK呀?」,然後擰歪面走,冇禮貌到極。我們不是來免費試食的,不想聽到自己不想聽的回應就不要問,要掌聲都看睇吓俾咩人客食。差不多食完,上了4碗例湯,頭兩碗係凍的,後兩碗大概18度。如果覺得自己的食物那麼
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我們第一次去,吃甚麼都交由店主提議。她為我們安排了Perfect Egg,羊、三文魚、牛、鴨。 原來 Slow Cook是此店特色,蛋是63度,牛是48小時慢煮,三文魚是低溫煮,羊和鴨則不詳,可能係啩。

前菜63度蛋,做到場上度應該有的生熟度,配一個冬菇汁,ok。

三文魚做得最好,slow cook保証肉質嫩滑,但配的汁是豉油,感覺好像中式蒸魚,接受與否見仁見智;羊柳很腍,鴨,朋友認為太甜。 對於慢煮食物沒有甚麼意見,但慢煮不等如食物的溫度是溫吞,食物唔熱,至少個汁都應該熱,個汁唔熱,隻碟都應該熱,但全晚的食物未至於凍,但沒有溫度的食物,個人來說很難好食。
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主菜之外,每人還有一個招牌菜,就是撈麵,幼幼的蛋麵,加了少少蔬菜,味道淡淡的,加了他們自家製的辣醬好啲。
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食到咁上下,大廚兼老闆問我們覺得食物如何,或者她以預備接受掌聲的心情來問,所以聽答案是:「ok,幾好呀。」之後報以一聲冷笑:「吓?OK呀?」,然後擰歪面走,冇禮貌到極。我們不是來免費試食的,不想聽到自己不想聽的回應就不要問,要掌聲都看睇吓俾咩人客食。

差不多食完,上了4碗例湯,頭兩碗係凍的,後兩碗大概18度。如果覺得自己的食物那麼出色,唔該尊重一下自己的專業,不要給顧客凍的例湯,茶餐廳都不如。

埋單,計多咗一個主菜,全間店得我們一枱食客,咁都錯?請我都唔去,多謝。 千萬不要誤以為這店和廚魔Bo Innovation 有甚麼關係,此摩不同彼魔,是天和地的差別。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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用餐日期
2015-08-25
用餐途徑
堂食
人均消費
$220 (晚餐)
等級1
2
0
2014-08-18 10616 瀏覽
After enjoying a wonderful meal with my friend Thursday night, I decided to take my husband there on Sunday as we both love unique food.We had no problem getting a table as we had booked and as requested, they sat us at the bar.We had a set meal with smoked scallop, perfect egg with a mushroom sauce, grilled mushroom, lamb, Noodles and for dessert we had chocolate mousse and poached apples.The sauces went beautifully with the food and the food was absolutely mouth watering. Every meal we had at
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After enjoying a wonderful meal with my friend Thursday night, I decided to take my husband there on Sunday as we both love unique food.

We had no problem getting a table as we had booked and as requested, they sat us at the bar.

We had a set meal with smoked scallop, perfect egg with a mushroom sauce, grilled mushroom, lamb, Noodles and for dessert we had chocolate mousse and poached apples.

The sauces went beautifully with the food and the food was absolutely mouth watering. Every meal we had at Maureen was out of this world.

It is a very unique restaurant tucked away in Wan Chai!!

A MUST try out place!!!!!!!!!
題外話/補充資料: The food was top notch and we will be returning soon.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2014-08-17
用餐途徑
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人均消費
$300 (午餐)
推介美食
  • All are beautiful
等級4
2014-07-18 8760 瀏覽
經活化後的灣仔藍屋附近一帶,有種八十年代香港的懷舊感,夾雜著濃厚文化氣息。是夜一行四人來到,不是為了尋找香港故事,卻是到摩廚,見識一下以慢煮為特色的麵館。明明是吃粵菜,粉麵/米線,推介的竟是慢煮牛仔,實在令我們百思不得其解。小店米色的牆,柔和的黃燈,有種家的感覺,很親切。只有兩張枱,四人枱被留座。吧枱也不錯,面向開放式廚房,可以看到預備食物的過程。63度烹調的蛋,無論蛋白還是蛋黃,都特別滑。很喜歡那蛋黃結結的口感,很rich。香濃的野菌味跟蛋白和炸雲吞皮相當夾。店員在吧枱前製作,先加入返熱野菌汁,再打煮好的蛋,可是卻失敗了兩次。在吧枱前打蛋失敗,結果4隻要分開兩次上菜,有點失禮。香菇滿是蒜香。用黑醋浸醃的去皮車厘茄,口感像提子般,酸甜混雜。最出色是花雕蛋,流心蛋黃和蛋白,都散發著清香的花雕味 羊排是即席在吧枱前煎的,周圍充斥著羊排的香氣,讓人垂涎三尺。可是氣味影響了味覺,蓋過品嘗中的慢煮三文魚的味道,唯有停下來,這是開放式廚房都有的問題。羊排脂肪比例偏高,肉質極嫩。沒有任何醬汁,只靠油脂和肉汁,可見對羊排的質素有絕對的信心 賣相比想像中式,看著薑絲和蔥,不禁想起小時媽媽的蒸魚。三文
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經活化後的灣仔藍屋附近一帶,有種八十年代香港的懷舊感,夾雜著濃厚文化氣息。是夜一行四人來到,不是為了尋找香港故事,卻是到摩廚,見識一下以慢煮為特色的麵館。明明是吃粵菜,粉麵/米線,推介的竟是慢煮牛仔,實在令我們百思不得其解。

小店米色的牆,柔和的黃燈,有種家的感覺,很親切。只有兩張枱,四人枱被留座。吧枱也不錯,面向開放式廚房,可以看到預備食物的過程。
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63度烹調的蛋,無論蛋白還是蛋黃,都特別滑。很喜歡那蛋黃結結的口感,很rich。香濃的野菌味跟蛋白和炸雲吞皮相當夾。店員在吧枱前製作,先加入返熱野菌汁,再打煮好的蛋,可是卻失敗了兩次。在吧枱前打蛋失敗,結果4隻要分開兩次上菜,有點失禮。
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香菇滿是蒜香。用黑醋浸醃的去皮車厘茄,口感像提子般,酸甜混雜。最出色是花雕蛋,流心蛋黃和蛋白,都散發著清香的花雕味
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羊排是即席在吧枱前煎的,周圍充斥著羊排的香氣,讓人垂涎三尺。可是氣味影響了味覺,蓋過品嘗中的慢煮三文魚的味道,唯有停下來,這是開放式廚房都有的問題。羊排脂肪比例偏高,肉質極嫩。沒有任何醬汁,只靠油脂和肉汁,可見對羊排的質素有絕對的信心
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賣相比想像中式,看著薑絲和蔥,不禁想起小時媽媽的蒸魚。三文魚柳中間半熟,呈深橙色,入口感覺嫩滑,突出慢煮的效果。
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不見梅子的踪影,卻意外地吃到甜甜的蘋果香。鴨脾肉質鮮嫩,跟蘋果的甜味出奇地匹配。
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既然是麵館,這撈麵應該是招牌菜吧,加上店員推介,就一試。上菜時店員噴了一團麻油泡沬,有創意和新鮮感,整碗撈麵散發著麻油香。麵質彈牙,帶有微微梘水味。配上麻油味和爽口的豆苗,味道上及口感上,也令人回味,不愧為招牌菜
 
點菜時看到套餐的最後一道是朱古力慕絲,估計也是普通甜品,只是設計上使套餐更完整。試畢各道主菜後,大家皆認為這甜品值得一試。
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果然,它沒有辜負我們的期望。賣相可愛,可任意灑上花生碎。朱古力慕絲帶微溫,更能突出濃郁的可可味。口感輕盈無比,泡泡般的口感,入口即溶。
服務算是不錯,上菜時會簡介煮法及食法,也貼心地有一瓶加了檸檬的開水,讓我們自行refill
 在吧枱聽到侍應們的對話內容,感覺不太專業,但既然小店走的是親民路線,還是可以接受的。小店勝在人不多,靜靜的環境,放鬆心情,欣賞細味食物,暢所欲言。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$250 (晚餐)
推介美食
  • 摩廚撈麵
  • 朱古力慕斯
等級4
112
0
2014-06-28 7961 瀏覽
由於公司附近的餐廳都吃悶了, 同事提議走遠一點吃些特別點的餐廳, 於是便訂了這裡。我們被安排到吧檯, 面對open kitchen, 可看到廚師在烹調我們的午餐。我們都分別點了一份撈麵的套餐, 據說是這裡最出名的菜色, 帶有分子料理的成份, 連自己的店名也是以麵館註稱。每份午餐都會配上一客中國老火湯, 是日的是南瓜湯, 味道不錯, 沒有味精的感覺, 但略為細碗, 數口便沒有了。我選的是吉品鮑配香辣分子撈麵, 據說麵是店家自制的, 麵質有咬感, 香辣醬味道不錯, 辣味帶層次, 恰到好處。以撈麵來說, 麵條算是很不錯了。侍應還會在麵上噴上一點的麻油mousse在上面, 原來分子料理的成份便是把麻油的狀態由油改變成mousse狀, 只是比較新奇, 但不特別, 在別的餐廳不難吃到。配上的吉品鮑味道一般, 並沒有吃出太大的鮑魚味, 肉質是彈牙的那種, 於是感覺像在吃橡皮擦。整體來說味道只屬一般, 而且坐在吧檯的時間, 廚師們都一直在玩耍, 還有一個突然發脾氣, 令我們用餐的感覺十分奇怪, 以一百元的價格用說, 相信有更多更好的選擇, 不是難食而是沒有特別, 相信也不會再來。
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由於公司附近的餐廳都吃悶了, 同事提議走遠一點吃些特別點的餐廳, 於是便訂了這裡。我們被安排到吧檯, 面對open kitchen, 可看到廚師在烹調我們的午餐。

我們都分別點了一份撈麵的套餐, 據說是這裡最出名的菜色, 帶有分子料理的成份, 連自己的店名也是以麵館註稱。

每份午餐都會配上一客中國老火湯, 是日的是南瓜湯, 味道不錯, 沒有味精的感覺, 但略為細碗, 數口便沒有了。
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我選的是吉品鮑配香辣分子撈麵, 據說麵是店家自制的, 麵質有咬感, 香辣醬味道不錯, 辣味帶層次, 恰到好處。以撈麵來說, 麵條算是很不錯了。侍應還會在麵上噴上一點的麻油mousse在上面, 原來分子料理的成份便是把麻油的狀態由油改變成mousse狀, 只是比較新奇, 但不特別, 在別的餐廳不難吃到。

配上的吉品鮑味道一般, 並沒有吃出太大的鮑魚味, 肉質是彈牙的那種, 於是感覺像在吃橡皮擦。
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整體來說味道只屬一般, 而且坐在吧檯的時間, 廚師們都一直在玩耍, 還有一個突然發脾氣, 令我們用餐的感覺十分奇怪, 以一百元的價格用說, 相信有更多更好的選擇, 不是難食而是沒有特別, 相信也不會再來。
題外話/補充資料: 份量連女孩子也不夠飽, 那天的下午我們都結伴買下午茶去了。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$100 (午餐)
等級6
2014-06-23 7240 瀏覽
小肥家中有位Auntie,其洋名正好同「摩廚麵館」嗰個英文名一樣,都係叫「Maureen」,經友人帶過一次後,因為覺得好有緣,而且食物菜式好特別,所以就陸續推介比親友。Auntie Maureen非常好客,亦好愛錫後輩,發現新美食更第一時間邀請為食貓XO仔同表妹為座上客,我地兩個可以話係既榮幸,又感激 !位於灣仔o既「摩廚麵館」地點都幾隱蔽,平時行街一定唔會經過,加上深色o既門面並不起眼,如果唔係Auntie介紹係絕對唔會留意到 ,亦唔會識自己去。麵館面積唔大,從門口可以一眼望哂,左手邊為開放式廚房及約七至八位吧座,右手邊則為三張二至四人o既散枱,地方簡潔企理。Auntie一早訂咗位,所以我地當日有得坐餐室最後排,亦即全店最舒適o既四人枱;不過佢話,如果人少,隨身物唔多,坐吧枱其實可以一邊欣賞穿著紅色廚服o既大廚老闆娘Maureen女士烹調食物,一邊品嚐美饡,享受另一番風味!「摩廚麵館」座位不夠二十,除咗老闆娘喺廚房內忙碌地炮製食物,其餘三位年紀唔輕o既伙計o既職務都離不開落單、傳菜、收碟等,功夫唔算多,亦不見得複雜,處理得都尚算妥當,唯獨細佬覺得佢地欠缺咗份熱誠同衝勁 ,有好大
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小肥家中有位Auntie,其洋名正好同「摩廚麵館」嗰個英文名一樣,都係叫「Maureen」,經友人帶過一次後,因為覺得好有緣,而且食物菜式好特別,所以就陸續推介比親友。Auntie Maureen非常好客,亦好愛錫後輩,發現新美食更第一時間邀請為食貓XO仔同表妹為座上客,我地兩個可以話係既榮幸,又感激
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位於灣仔o既「摩廚麵館」地點都幾隱蔽,平時行街一定唔會經過,加上深色o既門面並不起眼,如果唔係Auntie介紹係絕對唔會留意到
,亦唔會識自己去。麵館面積唔大,從門口可以一眼望哂,左手邊為開放式廚房及約七至八位吧座,右手邊則為三張二至四人o既散枱,地方簡潔企理。Auntie一早訂咗位,所以我地當日有得坐餐室最後排,亦即全店最舒適o既四人枱;不過佢話,如果人少,隨身物唔多,坐吧枱其實可以一邊欣賞穿著紅色廚服o既大廚老闆娘Maureen女士烹調食物,一邊品嚐美饡,享受另一番風味!
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「摩廚麵館」座位不夠二十,除咗老闆娘喺廚房內忙碌地炮製食物,其餘三位年紀唔輕o既伙計o既職務都離不開落單、傳菜、收碟等,功夫唔算多,亦不見得複雜,處理得都尚算妥當,唯獨細佬覺得佢地欠缺咗份熱誠同衝勁
,有好大進步o既空間!
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「摩廚麵館」一共提供三款午市套餐,分別為''The Simple One''(HK$128加一)、''The Original''(HK$180加一)及''The Executive''($208加一)。
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Auntie Maureen真係好客氣,提議我地每人都叫一set五道菜o既行政套餐,仲幫我地轉埋份頭盤做黑松露鮑魚(當然係要加錢啦!),小肥真係有少少唔好意思。
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黑松露鮑魚(Abalone with Truffle Oil):涷食o既鮑魚質感爽脆,以黑松露油點綴不但增添一份軟滑感,同時亦能特顯鮑魚o既鮮甜味,簡單而出眾
黑松露鮑魚(Abalone with Truffle Oil)
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63度蛋、香菇啫喱、雲腿(The Perfect Egg – 63 Degree Egg, Mushroom Fluid Gel, Serrano, Wanton Wrapper):摩廚o既「完美之蛋」其實係一隻半生熟o既流心蛋,咁究竟點解會叫「63度蛋」呢?有靚太廚神美名o既媽咪解釋,咁係因為隻蛋其實係喺攝氏63度o既熱水入面慢煮!「63度蛋」層半透明o既蛋白晶瑩剔透,光澤閃亮,濕潤滑溜,而蛋黃則鮮艷流心,味道香濃,配上碟底o既香菇雲腿啫喱及伴碟o既雲吞皮食,更覺野味,摩廚真係冇講錯,此果真乃完美之作
63度蛋、香菇啫喱、雲腿(The Perfect Egg)
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低溫煮和牛牛腩、洋葱白酒汁(Kobe Brisket – Sous Vide Kobe Beef Brisket, Onion Sauce):講真XO仔好少食牛腩,怕牛腩過熟容易變老,即又乾又嚡,不過因為見餐牌寫明係「和牛牛腩」,所以就好好奇地叫咗黎試
。意外地,和牛牛腩脂肪唔係太多,第一感已經好健康!和牛牛腩肉質同厚切牛脷有少少接近,軟腍得黎又帶點彈牙,最重要係牛腩完全唔嚡、唔乾,而且好入味,其洋葱白酒汁味濃得黎又唔會話好溜,絕對值得推介
低溫煮和牛牛腩、洋葱白酒汁(Sous Vide Kobe Beef Brisket)
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摩廚撈麵、中國老火湯(Noodles – Noodles Lo Mein, Chinese Broth):上枱時,服務生解釋,麵條上橙橙地嗰啲其實係麻油忌廉,食客可隨自己o既喜好撈落啲麵度,極愛麻油o既小肥當然係撈哂啦
!摩廚撈麵,貌似日式拉麵,質感煙韌彈牙,撈入麻油令原本乾身o既麵條增添潤滑,配上伴碟o既菜苗一齊食,口感同時又變得爽脆,清新奇妙,不愧為鎮店菜式!
摩廚撈麵(Noodles – Noodles Lo Mein)
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朱古力慕斯(Chocolate Mousse – Warm Chocolate Mousse):暖暖o既朱古力慕斯由服務生負責喺客人面前唧出
,即叫即起,幾有睇頭。朱古力慕斯又暖又滑,朱古力味香濃,但又唔會過甜,雖然只係細細杯,但因為前四道菜都好飽肚,所以份量其實啱啱好
朱古力慕斯(Chocolate Mousse – Warm Chocolate Mousse)
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朱古力慕斯(Chocolate Mousse – Warm Chocolate Mousse)
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埋單每人份升呢版套餐約$280,前菜有鮑魚,主菜食和牛,自創菜式美味之餘,煮法新潮得黎又唔會過火,老少咸宜,飽肚實惠,實屬難得,價錢唔算話超抵,但絕對可以接受!始終大廚只有一位,雖然店舖細細間,座位不多,環境又唔係特別高級,但係XO仔覺得老闆娘兼大廚Maureen女士已經做得好好,值得在此加以鼓勵


(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2014-05-19
用餐途徑
堂食
人均消費
$280 (午餐)
推介美食
黑松露鮑魚(Abalone with Truffle Oil)
63度蛋、香菇啫喱、雲腿(The Perfect Egg)
摩廚撈麵(Noodles – Noodles Lo Mein)
低溫煮和牛牛腩、洋葱白酒汁(Sous Vide Kobe Beef Brisket)
朱古力慕斯(Chocolate Mousse – Warm Chocolate Mousse)
朱古力慕斯(Chocolate Mousse – Warm Chocolate Mousse)
等級3
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2014-05-03 6336 瀏覽
不知廚師會不會看食評,希望能看到我一些意見(總不好意思面對面講)試過兩次分子料理,其中一間是Bo innovation,因為這間餐廳都是做中式分子,連中文名也很相似,所以少不免帶著比較的心態去食,當然這間的價錢只是Bo 的1/4,但質素也只是1/4功力。三人各點了最貴的tasting menu ,只是每人三佰多(bo 印象中二仟幾一位), 主菜分別點了低温煮三文魚.慢煮和牛,羊排,不太记得菜名,只記得某幾碟第一碟是花雕酒鲍魚,很重酒味,有人喜歡,有人夠得太重另一杯外相別緻的粉皮,上層舖了鴨肝還是鵝肝的mousse 狀物體,幾顆陳皮粒子加粉皮,整體味道挺特別,最好味是粉皮,口感很QQ,味道老實說不是很配,但賣相及创意加分低溫蛋感覺像温泉蛋,蛋本身不甚特別,所以汁便很重要,但這個汁帶點酒味,末能令人驚喜主菜反倒平凡,低温慢煮三文很滑,但這是應該的,和牛全熟反而不夠淋身,有點浪費入口即化的特點,最好味是羊排,淋身又入味。可能是慢煮關係,所有食物不夠熱,都是温温的撈面是自創自製面條配麻油cream,面條口感像手攪面,有咬感,但有明顯鹼水味,整體味道略嫌清淡普通,看色水,麻油是香口的,但感覺欠缺
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不知廚師會不會看食評,希望能看到我一些意見(總不好意思面對面講)

試過兩次分子料理,其中一間是Bo innovation,因為這間餐廳都是做中式分子,連中文名也很相似,所以少不免帶著比較的心態去食,當然這間的價錢只是Bo 的1/4,但質素也只是1/4功力。

三人各點了最貴的tasting menu ,只是每人三佰多(bo 印象中二仟幾一位), 主菜分別點了低温煮三文魚.慢煮和牛,羊排,不太记得菜名,只記得某幾碟

第一碟是花雕酒鲍魚,很重酒味,有人喜歡,有人夠得太重

另一杯外相別緻的粉皮,上層舖了鴨肝還是鵝肝的mousse 狀物體,幾顆陳皮粒子加粉皮,整體味道挺特別,最好味是粉皮,口感很QQ,味道老實說不是很配,但賣相及创意加分

低溫蛋感覺像温泉蛋,蛋本身不甚特別,所以汁便很重要,但這個汁帶點酒味,末能令人驚喜

主菜反倒平凡,低温慢煮三文很滑,但這是應該的,和牛全熟反而不夠淋身,有點浪費入口即化的特點,最好味是羊排,淋身又入味。可能是慢煮關係,所有食物不夠熱,都是温温的

撈面是自創自製面條配麻油cream,面條口感像手攪面,有咬感,但有明顯鹼水味,整體味道略嫌清淡普通,看色水,麻油是香口的,但感覺欠缺濃郁的味

另點麻辣豬腳,不麻不辣,有種很深的老醬汁味道,不夠勁

甜品十分普通,沒有驚喜

整體而言從餐廳格局,到味道,賣相只是一般,不夠細心處理細節,但當看到大廚只是一個後生青年,就覺得是有潛質,只是需要時間經驗成長,創意,熱誠是關建,其他要靠後天繼續努力

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2014-04-06 7527 瀏覽
Maureen is real quaint, cute and unpretentious. It’s East meets West, mostly Chinese dishes though w/ a small molecular twist. The space is relatively small (seating 16 people) located in a small alleyway (beware: the surrounding alleyways look a little sketchy/dark…but once you get in, totally okay! ) in Wan Chai! The space is comfy, casual and laidback. There’s a small open kitchen, bar seats, and a few tables. They have a set menu that goes from ($250-$350) as well as a la carte. Priced very
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Maureen is real quaint, cute and unpretentious. It’s East meets West, mostly Chinese dishes though w/ a small molecular twist. The space is relatively small (seating 16 people) located in a small alleyway (beware: the surrounding alleyways look a little sketchy/dark…but once you get in, totally okay!
) in Wan Chai! The space is comfy, casual and laidback. There’s a small open kitchen, bar seats, and a few tables. They have a set menu that goes from ($250-$350) as well as a la carte. Priced very well for a tasting menu- of course the atmosphere is more simple)! We arrived a bit early for our 7pm reservation. 

We ordered A La Carte, because we wanted to try different things from each of the menu!
Cherry Tomatoes in Vinagrette
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I LOVEEEED this! We started w/ one order of ‘Cherry Tomatoes in Special Marinade | $58 | But ended up ordering a second one! IT WAS JUST TOO GOOD! The cherry tomatoes were soaked in the fresh vinegar sauce, garlic, and tomato water! So nice, light, refreshing and delicious. Need to learn how to make this amazing sauce. We ended up drinking the light sauce! Thats how good it was.
Perfect Egg
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They call it “The Perfect Egg” | Perfect Egg w/ Mushroom Fluid Gel & Chinese Ham at 63 degrees | $54 | This was pretty good, the egg was perfect soft, I mean look at that amazing runny yolk. You don’t need to mix it or anything. Just scoop up a small portion of the mushroom gel!
Crab Meat and Potato Noodles w/ Truffle
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Smoked Crab w/ Truffle Potato Noodles | $78 | Its a really small portion and sounds a lot better than it tasted. It wasn’t bad by any means…but also not too special. But its something different, and the mix of truffles with crab meat is always a pretty good thing.
Spicy Lo Mein
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Spicy Lo Mein | $68 | Northern Dan Dan Noodles meets Southern wonton noodles, This is one of Maureen’s specialty! Its delicious! Slightly spicy and the noodles had a great bouncy, thick texture to it! Full of flavour and is quite a big portion!
Beef Brisket
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48 Hour Beef Short Ribs w/ Chinese Radish Sauce | $108 | LOVE these. It was amazingly soft, tender and delicious. Only problem…it was dished out the exact same time as the lo mein and the hoisin pork (below) …so we had to eat faster! But it was great!! Great light seasoning, full of flavour and taste. Practically melts in your mouth. I could’ve sworn it was wagyu beef, ex: from Wagyu Takumi (post)!! LOL
Hoisin Pork
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Grilled Hoisin Pork | $78 | This and the cherry tomatoes were definitely my two favourites of the night! This pork was seasoned so well! With just the right amount of fat, but by no means too fatty! It was good lean pieces of pork!! You have to get this. I’ll be back for this and the tomatoes. Maybe just 3 orders of this and 3 orders of those tomatoes..oh my! Sounds expensive… JK! ;)
Pigs Trotter
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Sichuan Pepper Braised Trotters | $88 | These were surprisingly pretty good! Not too big of a fan, but its quite spicy and had a nice thick, chewy skin taste to it!
Lemon Chicken
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Lemon Chicken | $68 | This is a skip for me. We still wanted to try a bit more and ordered this. But it was flavourless. The chicken is good quality, but I dont know….
Overall I had a really good time! Make sure you reserve, cause it was fully booked (small space)…I’ll be back for my faves!! But afterwards we went to nearby Stone Nullah Tavern for snacks (crispy pig ear) and drinks!! Guess we weren’t too full just yet.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2014-04-04
用餐途徑
堂食
人均消費
$350 (晚餐)
推介美食
Cherry Tomatoes in Vinagrette
Spicy Lo Mein
Beef Brisket
Hoisin Pork