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2022-03-03
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作為香港唯一一家吃烏克蘭菜的餐廳, 它的菜式風格令我大開眼界, 沒有伏特加的午餐, 但有肉食者如我的至愛, 大量用不同做法煮成的肉, 吃起來相當飽足. 當中的Chicken Kiev最為經典, 它有就是將雞肉卷起, 中間放著香草牛油, 再將其炸起, 很典型的東歐風格, 直接而樸實無華, 外脆而薄, 雞肉嫩滑無渣, 雞肉鮮香配以香草牛油的甘香, 沒有太多修飾.以餐廳名作為菜式名字的烤豬肋骨, 就是在烤豬肋骨加上伏特加再燒起來, 除了充滿視覺效果外, 酒香配上烤肉醬的煙燻味相當濃烈, 切成細塊再去骨, 吃起來不會失儀態, 肉汁豐富, 如果肉質再嫩滑一點就更完美. 芝士盅牛脷粒反而相當嫩滑, 芝士醬香而順, 和牛脷酥香很合襯, 同埋樣帶酒香也許是東歐人的烹調風格吧!甜點的蜂蜜蛋糕相當傳統, 也就是Medivnyk, 是多層海綿蛋糕之間填入奶油餡, 上面加上蜜糖和果仁, 口感結實, 甜得有點膩, 果仁香令其味道帶點層次, 未必每個人都啱, 但其做法心思和複雜性值得欣賞.最後還是要說, 希望烏克蘭一切平安就好.Ivan the Kozak is the only restaurant that
以餐廳名作為菜式名字的烤豬肋骨, 就是在烤豬肋骨加上伏特加再燒起來, 除了充滿視覺效果外, 酒香配上烤肉醬的煙燻味相當濃烈, 切成細塊再去骨, 吃起來不會失儀態, 肉汁豐富, 如果肉質再嫩滑一點就更完美. 芝士盅牛脷粒反而相當嫩滑, 芝士醬香而順, 和牛脷酥香很合襯, 同埋樣帶酒香也許是東歐人的烹調風格吧!
甜點的蜂蜜蛋糕相當傳統, 也就是Medivnyk, 是多層海綿蛋糕之間填入奶油餡, 上面加上蜜糖和果仁, 口感結實, 甜得有點膩, 果仁香令其味道帶點層次, 未必每個人都啱, 但其做法心思和複雜性值得欣賞.
最後還是要說, 希望烏克蘭一切平安就好.
Ivan the Kozak is the only restaurant that can taste Ukraine cuisine in HK. It is an excellent place for meat lovers like me. The Chicken Kiev is the deep fried rolled chicken fillet with the herb butter inside. When you cut it, the molten butter is so eye catching and the taste is so fresh. The roasted pork ribs with the burning vodka make the taste more complicated and the cheese ox tongue is so soft in texture. The dessert Medivnyk is the traditional honey cakes with many layers of spongy cakes and cream. Topping with honey and nut make it so sweet and nutty. You can hardly try the same taste at elsewhere in HK.
張貼