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趁餐廳轉秋冬Menu之前，分享下我喺上環食Fine Dining嘅經歷啦！今餐係慶祝朋友生日而食，朋友推介咗呢間位置上環永吉街嘅餐廳食Fine Dining。雖然餐廳堂食座位比較少，如果提早預約嘅話星期五夜晚都唔會冇枱嘅。餐廳推出5 Course Set，每人港幣500蚊，Book完枱之後店員會請我地預早兩日決定兩款主菜同甜品。我地都充分利用咗人數嘅優勢，試到幾多就幾多。每道菜都有大廚嘅講解，仲推介我地應該點樣食。咁多Fusion菜式裏面，我最喜歡嘅係臘腸卡邦尼手工意粉。佢地嘅手工意粉外型好似刀削麵，而且用火槍烤過，食落口口感好特別。大廚特別推介我地將溫泉蛋嘅蛋漿撈埋落卡邦尼醬裏面，令醬汁更加Creamy同惹味。用臘腸取代煙肉亦都係一個別出心裁嘅選擇。醋漬西瓜 配 酸梅粉、馬斯卡邦芝士、合桃、羅勒油蟲草花忌廉湯臘腸卡邦尼手工意粉 配 溫泉蛋香煎昆士蘭石斑魚 配 奶油酸菜汁慢煮五花肉 配 四川花椒燒烤醬、香茅薯蓉自家制酸種菠蘿包 配 花生小紅莓牛油香橙西多士 配 意式蛋黃醬

日想夜想上次賣哂食唔到嘅雞包仔 忍唔住叫朋友同我去食晏試吓🫡 雞包仔真身其實喺慢煮海南雞刈包配薑蓉醬同麻油😳 夾左d醋漬青瓜紅蘿蔔酸酸地唔太漏😋  加咗碟咸檸炸雞翼試吓 雞翼切雙飛 調味幾好咸檸味出 個汁酸酸甜甜😎 不過失望嘅係炸雞翼浸咗係d汁度淋晒 可能個汁分開上會好啲😬  📸 1️⃣ Gai Bao Zoi ($128) 2️⃣ Fried Butterfly Cut Chicken Wings (+$88) 3️⃣ Pan Fried Slow Cooked Australian Beef Tenderloin ($188) 4️⃣ Homemade Sourdough Pineapple Bun (+$38)

結束一天的忙碌美食往往能安撫疲倦的身軀約上兩三好友一杯酒 憂愁煙消雲散。隱匿小店就像尋寶一樣有趣，別心急，慢慢的尋，找到的感覺就像不亞於小孩找到寶藏一樣驚喜開心。而清冷的街口，深夜時分更能隨心暢談。環境不大，更考驗店鋪的設計，以墨綠色為主色調，讓人舒適平靜。圍著廚師的吧台，感受廚師配烹飪的互動，食飯不單是享受，而是參與感的美食往往是最心醉的。🥂Nature winetropo2021這款搭配的白酒時候開場，淺淺的開始今日份美食。🟠栗子湯 洋蔥 西芹 blend成蓉 面係羊肚菌（輕輕炒過）配homemade酸種法包法餐的浪漫誰說太油膩不健康？栗子湯的豐富層次，每一口都是極致享受，細細品嚐由洋蔥西芹blend成蓉的加入到極致細膩的栗子湯，讓口感更加豐富有層次，栗子湯不僅健脾，祛濕，還可以去水腫，女生的最愛！伴著輕炒的菇中之王之稱的「羊肚菌」，其豐富營養價值可以補腦提神，和胃消食，消除一天焦慮，還可以增強免疫力，美味又健康係最近一直想試既嘢。🟠炭燒鰻魚菠菜 焦糖菠菜 大地魚魚湯 檸檬皮 經過一層一層精細炭燒，照顧到每一次表面，外焦里嫩的口感，多汁酥脆的美味，而配菜用焦糖菠菜拌炒臘腸粒，與鰻

一間自己最近私心好鍾意嘅餐廳😳 試完味道同食物質素絕對性價比高  黃金粟米粒粒脹卜卜🌽  面頭一層厚嘅cheddar cheese再刨上鹹蛋黃碎  好易一嚿接一嚿🤪  a whole new world 個名好fancy 其實喺open toast 上有滿滿花生沙嗲醬嘅半熟慢煮牛里脊肉🤤 令我諗起去茶餐廳最愛食嘅沙嗲牛麵🥰  carbonara意粉配帶鹹香嘅中式臘腸 面頭加隻溫泉蛋 用火槍燒過切開撈埋一齊食蛋味濃郁🤗  人人嚟都會試佢地自家製嘅酸種菠蘿包  覺得個包本身就冇咩特別 但配左花生小紅莓牛油😙  📸 1️⃣ Chinese Sausage Carbonara ($168) 2️⃣ Happy Minions ($78) 3️⃣ A Whole New World ($178) 4️⃣ Homemade Sourdough Pineapple Bun ($48)

呢間位於中環永吉街的小店可以睇住大廚Luke 親自係你面前煮簡直係集視覺、聽覺同味覺的享受😎11月有新menu 啦🙌🙌🙌栗子湯相比平時飲開的餐湯西餐飲🌰栗子湯真係第一次湯面仲有輕輕炒過羊肚菌配埋homemade的酸種法包🥖成個配搭夠晒新鮮特別🙌炭燒鰻魚菠菜 菠菜帶有焦糖味，甜甜地幾易入口大地魚魚湯配上檸檬皮作為點綴，十分開胃油鴨脾餃子薄薄的餃子皮包住油鴨脾肉再用油鴨脾皮炸成脆脆做點綴，好有口感然後廚師會係你面前用法式高湯淋上面餐廳招牌菜：臘腸卡邦尼手工意粉溫泉蛋著晒火的意粉，我都係第一次見🔥🔥大廚用蛋黃醬汁及臘腸去煮手工意粉用臘腸去代替煙肉🥓手工制嘅意粉係似刀削麵比較粗身同好有咬口溫泉蛋用火槍燒的過程真係視覺上嘅享受全部野撈埋食都無油膩的口感👍另外仲有wine pairing 🥂🍷🍾Nature wineUnico zelo panda panda 2020來自澳洲的甜白酒，易入口，作為第一杯酒最適合不過tropo sparkling chardonnay 2021用100% 的chardonnay 釀造而成飲落口感比較fruity Tohu sauvignin blanc 2020來

朋友見我IG成日post咁多美食🍜🍔🥗都會真心問我究竟邊間好食 🤔最近最好食嘅西餐一定要推介呢間Daap老闆靚仔就不在話下😂 啲食物質素果真高人一等！絕對可以稱得上係隱世極級享受多國菜～主菜未上碟先食咗佢嘅自家製酸種包 配上香濃栗子湯 出邊嘅西湯通常只有紅白甚至係南瓜湯或者香芋湯等 但栗子真係第一次好友秋冬感覺！一啖湯一啖麵包 湯好濃郁絲滑 用左洋蔥同西芹 blend成蓉 加埋輕輕炒過嘅羊肚菌 非常特別！之後輪到呢度嘅鱔 可以話係極度美味 如果你要問鱔同鰻魚有咩分別 其實真係冇人答到你😂 唯一可以講係條鱔真係好好味好出色 出邊一定食唔到 大廚用醬料將鰻魚炭燒而成 加埋焦糖菠菜同金華火腿 食落去每一啖都有魚嘅鹹香 期待已久仲有個油鴨髀皮餃子真係神級一樣咁好食！炸成脆脆嘅油髀感覺好似食緊豬油渣 另外仲有大地魚魚湯 同埋檸檬🍋皮泡泡每一啖都係精華所在呢期間我哋仲飲咗好多唔同款式嘅紅白酒 貫穿住整晚嘅特色菜 其中一隻紅酒令我印象較為深刻 平時飲紅酒都係用室溫但係佢哋呢隻紅酒就係凍上 採用特別嘅澳洲意大利提子品種 非常有果香 入口唔會太酸襯返個油鴨髀皮餃子 肉味可以中和返呢 順帶一提呢度仲有個好

Before they change the winter menu, gonna rush this post out 😂Wow I like wo, unexpected delicious, especially the cherry tomato homemade pasta, it tasted like Tom yum flavour w/ a nice pasta texture, very interesting. Liked the pan fried Queensland grouper, crispy skin and yumm creamy sauce but slightly salty for me. Also, the corfyceps flower cream soup and their homemade sourdough were yumm too, sourdough so good! High expectations for their pineapple bun but I was disappointed, didn’t WOW me

呢個年代周街都係kol，周街都係明星，周街都係老闆，但能夠真正建立一個品牌，代表住你有一定既價值，自然能夠打入市埸，發光發亮。背後既辛酸，旁人未必察覺得到，呢間「Daap」我就完全體會到一份精神，一份心意，廢話唔多講，daap返杯先啦！👇📌5 Course Set - $500/Person♦️S t a r t e r - ▪️ Pickled · watermelon - ▫️ 先黎個頭盤「醋漬·西瓜」，佢屬於一口料理，西瓜醃過之後，咬落甜甜地仲好多汁，底層既馬斯卡邦芝士配搭焗過既合桃、羅勒油，多左一份清香感，面頭滲左少少微菜苗，非常開胃。♦️S o u p -▪️ Cordyceps Flower · Cream Soup - ▫️ 第二道就係「蟲草花·忌廉湯」，大廚先將洋蔥、甘荀、大蒜blending成蓉，再將炸過既蟲草花、羅勒葉、紫羅蘭放係面，飲落個味道有少少似龍蝦湯，濃香入味，但其實佢係名副其實既素菜湯，附上既Sourdough烤到脆卜卜，好滿足。♦️First · Course - ▪️ Chinese Sausage Carbonara · onsen-tamago - ▫️ 輪到主菜出

3/5Love the concept, love the idea, but they do have space to improve.Cream soup can taste light too, but this is a kind of like greasy heavy one, glued up your appetite. Like the slightly bitterness from the flower tho.Noodles itself is good. Couldn’t really taste the Chinese sausage, but I can feel the oil from it with the cheese and egg, is another heavy dish. Fried chicken actually feel less oily becos the salted lemon balanced it nice, also have a really bright kick and matched really well!

This small restaurant pops out from my fd’s IG and it caught my attention. Grabbed few folks who all love wine and dine to join me for a casual dinner on a quiet Wednesday. We were the only table. Feel like in a private kitchen. Chef Luke prepared and explained every dish in details. Thumb up to that! Setting is simple, 2 proper tables and some counter seats. A dark navy green place mat, paper napkins and cutlery. Pickled watermelon, dried plum powder, mascarpone, walnut and basil oilFirst time

呢間舖頭係中環，地方細細，但係浪漫感十足！佢嘅嘢食仲十分精緻！今日就叫左Cardinal & Gold同埋Happy Minions 兩款野食！食物同環境都好驚喜囉🤩試下佢地既bunch先！Cardinal & Gold 係酸種麵包配蛋黃醬, 紅菜頭醃製三文魚, 再配上水煮蛋同三文魚子! 食材高級之餘，佢嘅配搭全部都係諗過點樣令口感咁豐富！Happy Minions係燒過嘅粟米配車打芝士同鹹蛋黃，出奇地match! 好好味呀！食完仲想再嗌😳😳咖啡同花茶都好好飲架！店員仲會免費幫你加熱水！勁貼心💕

A fine-dining -like experience🫶🏻醉了☺️好似享受緊藝術品一樣。《Daap》中文譯音「㗳」，品嚐既意思。創辦人希望每位光臨既客人都可以細意品嚐，享受其中。《Daap》的確比到我視覺同味覺上既享受。粟米表面加上車打芝士，火炙後帶有拉絲效果。加上鹹蛋黃同秘製調味料，帶點微辣，好惹味。酸種麵包上配上Medium rare 牛里脊，好嫩滑。醬料係自薯仔沙律mash同花生沙嗲醬，好·好·味。尤其要提特別上面既醃製蘑菇同醋漬洋蔥，連配菜既味道都滿分💯臘腸卡邦尼手工意粉配溫泉蛋親自研發嘅手工意粉，50%刀削麵50%意粉，好煙韌有口感。配合臘腸嘅鹹香味，加上表面既溫泉蛋，火炙之後令整件事更濃郁，意粉亦做到掛汁效果。［Esoterico- Zibibbo Australia, 2021]店主推介呢款葡萄酒，帶點橙香味，配合carbonara尤其合適。誠意推介💛

行過永吉街見到呢間裝修都好特別嘅daap，舖頭唔大，有十零個位，再睇下個menu原來係食fine dining嫁😳價錢亦唔算貴，反正都係諗緊食乜，所以就即刻入左去食😬蟲草花忌廉湯呢個其實係一個素嘅龍蝦湯，用蟲草花去打成，好cream好好味小寶石生菜馬友咸魚凱撒沙律沙律整得好靚其實因為坐吧枱睇住廚師好用心機去整臘腸卡邦尼手工意粉配溫泉蛋 $168呢個手工意粉超級特別，佢嘅意粉係整咗闊條麵嘅樣，所以就勁掛汁，每一條意大利粉都比蛋漿包圍着勁好食，另外用左臘腸代替豬腩肉，臘腸甜甜地加埋又幾好味 😋溫泉蛋用火槍燒過，令到啲蛋味更出👍🏻慢煮澳洲牛里脊肉配香草焗薯及松露汁 $188牛肉識落好香濃牛味，肉質嫩滑，但係我就唔仰好食到有黑松露汁嘅味道，不過否失自家製酸種菠蘿包配花生醬🥜小紅莓牛油 $35原先菠蘿包嘅牛油就用咗花生醬加小紅莓將整嘅牛油去代替，其實食落同普通野又有冇乜分別但係就多咗一陣花生醬嘅味道，至於個菠蘿包方面我就覺得同一般嘅菠蘿包冇分別。推薦？🟡🟡🟡🟡⚪️我會為威個卡邦尼手工意粉而再黎食😂Daap地址: 中環永吉街20號地舖電話: 96807456

This intimate diner offers customers a unique dining experience allowing guests to be immersed in the sights and smells of the cooking process. Pic 1️⃣: Cardinal & Gold / 紅金寶 - $138 hkd 🍳 — A beautifully presented dish showcasing a range of different flavours and textures which really gives the dish a huge pop of colour! The creamy béarnaise sauce went perfectly with the poached egg and gave the dish a punch of savouriness. The dollop of salmon roe on top added an extra bit of flavour and umami ta

菠蘿包就食得多 但係呢度竟然係用咗酸種嚟做麵包😍😍食落真係零舍不同😎麵包熱辣辣 烘到脆卜卜🥖最驚喜係中間夾住勁大嚿花生醬紅莓牛油🧈🥜完全就係高級版嘅菠蘿油 相當滋味 好好食😋不過都幾邪惡😈