| 餐廳: | Dim Sum Library |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
坐進店內最入坐位，枱與枱之間也很近，感覺也有嘈，幸好有兩人卡位，我主動要轉位，坐得舒服也有點私人空間。最正這𥚃有一張麻雀枱供客人耍樂。
我們點了黑松露蝦餃、芒果棬、龍蝦飽、響鈴腸粉等，本人最愛黑松露蝦餃點辣椒醬，蝦和松露香配搭出奇合拍，而且啖啖肉。
其他點心味道不錯，覺得賣相再精徹會更好。
餐店位於金鐘太古廣場，除咗搭地鐵容易之外，自駕食客消費滿$300即可憑單據括免於商場停車場三小時o既泊車費。地點雖說係超級方便，但係個門面就唔係咁突出，XO仔首次光臨都要靠大堂o既服務員指引先搵得到。
店子室內光線較暗，接待處身後有一排半梳化式合拼散座。
另一方則為酒吧。
貌似屏風o既牆身印有花卉雀鳥o既圖案，四周亦可見不少雀籠鮮花擺設，裝潢新潮得黎帶份詩意。
酒吧後面o既大堂寬廣闊落，黑色木造o既大小餐桌分佈於堂內，空間感好足。
穿過暗黑o既走廊秘道，先經過兩張二人卡位。
真係估唔到入面仲有間咁大o既內廳，其中三張餐枱更可搖身變成麻雀枱添！
同一般茶樓唔同，「Dim Sum Library」並無收取茶錢，四口子就各自點選汽水同雞尾酒。小肥因身兼柴可夫一職，當然係睇住家人飲啦！
桌上黑底金邊金字o既餐具及餐牌充滿著時代感。
雖則餐廳以「Library」起名，但餐牌只有六頁，單點項目唔多，又冇相睇，講真都有少少失望。幸得樓面一位溫婉落力o既妹妹仔自動上前講解及推介，我地先唔洗用網友喺OpenRice上刊登o既靚相點菜。
黑椒和牛酥（$88/三件）：金黃色o既和牛酥外層鬆化乾巧，中間o既黑椒和牛餡心潤腍惹味，送酒一流！
未有用上獨立小籐籃承載o既湯包實物遠不及參考相片美觀，但勝在皮薄湯多，香辣醒神，成功挽回不少分數。
咸水角, 下面個盤都好靚。
佛跳牆炒飯，撈左先好食，餐牌冇，幾貴，但好好味，足料。
担担小龍包，必試。
有一樣唔記得影嘅豬手，炸的，是日最佳！
未入去，見到格局的確好吸引！
裝修好明顯係fushion風格，都期待食物質數！
坐低咗叫咗嘢都冇人set枱，直至等一碟點心上枱，如果唔叫住個waiter 佢都只打算放低點心就走！ 至於餐具，明白一般餐廳都未必會洗得乾淨，但呢度要挑戰難度，用黑色餐具，洗唔淨嘅油漬一眼可見！呢隻碟已換了得二隻，油漬圍住碟中內邊位置！
呢間話晒走格度路線，可惜潔浄程度與茶記冇咩分別！調味樽，樽樽起漬。。。唉！
鵝肝芋角，落單後3分鐘即到，入口唔熱，䁔䁔的！好明顯唔係即做！
唔好以為用煎鵝肝做料，入面只係超市嘅鵝肝moose
比較好食嘅湯包！但係湯包冇湯，D肉梅梅地，只係因為用咗麻辣同香料所以味道提升咗！
松露蝦蛟：同一般蝦蛟冇分別，只係加咗超市都有嘅松露醬，有食評人講佢D蛟皮彈牙，可惜我食的剛好相反，失望
最好食算係蛋撻，可惜唔夠熱！
我們點了四個菜，每個吃完都有驚喜。第一道點心我們點了鵝肝芋角（$58）。上來有三粒，炸得非常酥脆香口，要看一半中間就是鵝肝，份量大概芋蓉和鵝肝是一半一半，好好吃！！
With a name like Dim Sum Library, you'd be expecting quite a comprehensive array of dim sum options and when we were seated at our table, we were presented with a tasting menu that highlighted some of the best. In fact, our menu ran to eleven tasty options, which ordinarily would have had me excited, but instead left me a little anxious. Not because I was worried about the food; but because I was flying to London in a few short hours and was worried I'd not get through the menu!
It was then full steam ahead with a flurry of dishes coming to the table.
A square steaming box was used next for our Black garlic siu mai - the traditional pork dumplings topped with fish roe. With two casings based on carrot and cabbage, there was almost a sweet and savoury feel to the dish. A twang from the black garlic was wonderfull, playing nicely with the sweetness from the pork and saltiness from the roe.
I'd been a little nervous about the Hokkaido king crab and sea urchin spring rolls, having had mixed experiences with uni since being in Hong Kong. I was immediately impressed with the presentation with the spring rolls cut in half, standing upright on a slab of slate and the delicate uni sitting on top. The small bites were freaking delicious, I mean seriously good nosh! The sweetness of the crab and the crunch of the pastry that was nice and light combined with the subtle saltiness of the uni. Best of all was the Japanese mayonnaise that had a vanilla lemon flavour that was intense and well balanced.
In what had to be one of the most delicate dim sum I've ever had, the Wagyu beef puff with black pepper was next up. I'd best describe these little bites as meat pies with a twist! The pasty was impossibly thin and carefully layered over a spicy wagyu mince that reminded me of my favourite baker back in Australia. You could not use chopsticks for these bad boys, it was finger food all the way; but even then they were super delicate.
I really thought I'd pass on the next dish when I saw it on the menu! When presented though, the crispy aubergine tossed with salted fish and Chinese chives was nothing like I'd expected. They looked like golden chips and were plated like we were about to play a game of Jenga! The golden coating was light and a little dry (on purpose) and the enclosed aubergine was texturally quite firm, and as a consequence more palatable to me. I normally hate aubergine, the soft texture a huge turnoff for me, but the Dim Sum Library version caught me so off guard that I simply couldn't believe they were made from the dreaded vegetable! There was great flavour from the added salted fish and chives and we happily devoured the lot!
Next was the seared foie gras with osmanthus-smoked coddled eggs; the golden and creamy foie gras and egg surprised by being cold. More fish roe and little flakes of gold foil added an element of colour and luxury to the dish. It was an interesting mix, I found the foie gras to be lovely, the yolk from the egg creamy and rich, but I didn't get any smokey flavour from the cooking process.
We were starting to get into our 'main' course element of the tasting menu and it was a bit of a departure from the dim sum we'd had to that point. Our Yunnan black truffle crispy-skinned chicken immediately impressed when it was presented. With chicken that had been marinated in truffle sauce for 24 hours, the aroma that emanated from the dish was almost overpowering. The flesh of the chicken was unlike any we'd had before, so soft and juicy but holding it's texture, the truffle clear on the palate, the skin crispy and sweet. Wow, I could see why it would be a signature dish; it was just a shame that by the time it was presented we were almost completely full; having said that, we did our best to pick the plate clean!
Finally we were onto our desserts, and for a while, I thought I'd not be able to get through even a small amount of sweets. Thankfully, the Lava mango rolls coated with roasted almonds were quite small, and yummy! The warm mango puree inside the rolls was sweet, the toasted almond providing texture and the whole dessert giving a warming feeling all over.
The very last bite was the tofu pannacotta, again quite small in size but punching above its weight in flavour! The small bowls of pannacotta actually reminded us of cheesecake and the dusting of chocolate on top brought back memories of Milo from our youth. Yeah, it was easy to forget that the main ingredient was tofu and the overall feeling was that of a nice chocolate and cream milkshake.
At the end, we had to rush off and get me back home so I could make my way to the airport, so I had little time to reflect on the glory of the meal. It wasn't until I was safely sitting on board my Cathay Pacific flight that I could take a moment to think about how impressed I'd been with Dim Sum Library. We'd only tasted a sample of the many options available on the extensive menu, but what we'd eaten was wonderful.
它出自Aqua集團之手，也是我之前提過＂胡同＂的兄弟店。然而，它沒有Aqua和胡同的海景，但同樣有著貴氣的環境格局，整體以黑和金色作主調，外在是酒吧區，中央則比較似高級西餐廳；但其實內裡還有乾坤，最深入的部份有幾張麻雀檯，而且可供任何人免費打牌，十分過癮。若你問我覺得不好的地方，就是燈光跟胡同一樣太暗，影相頗有難度。
是次和兩位朋友H和T一起晚飯，雖然晚餐在平日不算多人，但為保險還是一早訂檯，八時半入席！
Menu不外乎是新派創作點心和粉麵飯，但最令我注目的是Drink Menu，竟然有不同年份的日威和蘇威飲，都索價不菲，只看你肯不肯給這個錢！
先叫侍應開一壺普洱，茶壺上的＂乾隆六十年＂大字不禁讓我想起胡同。不同的是，這次的普洱，沒有玫瑰味。
這款cocktail名叫1000 years of song。以茉莉花茶葉混和Tanqueray gin，再加入白桃汁，柚子汁，檸檬汁和蛋白而成，但實質整體還是檸檬味較為偏重。而由於中央有一大舊冰，故到埋單時冰也未溶，可謂非常跨張。
麻辣牛肉腸，腸粉只是質素一般的蔥花牛肉腸粉，重點反而在伴碟的麻辣醬，形象上未免妹仔大過主人婆。更敗筆的是，此麻辣醬只有辣，卻遠遠不夠＂麻＂，即使做出了四川風的味道，卻仍欠其髓。
黑松露蝦餃算是皮薄餡靚。餃皮晶瑩剔透，蝦肉鮮爽彈牙；黑松露的濃郁香氣和蝦鮮味配搭得宜，層次明顯。可是伴碟辣油味道太辣太濃重，建議不點為佳。
這蒜香芝士脆脆卷賣相真的有點中伏，脆卷各數條，卻分別用上了不同的顏色，看似顏色繽紛卻感覺略為多餘。然而吃下卻是另一回事，外在薄脆而香口，算是炸得不錯；內裡有少許芝士拉絲，加上爽口蝦肉，味道整體不算太差。
主菜上檯，脆皮豬手索價$168一碟，但卻是我認為全晚最物有所值的一碟菜。它混和了燒肉和豬手兩者的特長去製作。故豬手外皮卜卜脆之餘還帶點五花腩脆皮的韌度，十分出色；最難得的是肉的部份不單毫不鞋口，邊緣部份還帶少許脂肪，令人齒頰留香。
伴碟的醬汁，呈酸酸甜甜，更能吊起豬手的味道！同檯的朋友H大讚：不得了！
佛跳牆炒飯要$288一碟，堪稱全晚最貴。其實它的賣相有點似換了高級材料的福建炒飯。上檯時用荷葉包著，賣相極之吸睛。侍應很醒目先將飯和材料撈勻，避免味道過鹹。
材料由鮑魚到海參，雞佛到豬肚都有，唯獨只少了魚翅一味。而且材料都切成粒狀，故其實說不上是完整的佛跳牆。但始終由於用料豐富，故令炒飯的整體絕無冷場，幾乎每一啖飯都狹著配料，令人吃得豐盛又滋味！
飯後當然是甜品時間，流心可可糯米磁$42四粒。做法有點似擂沙湯丸，但內裡換成了朱古力餡。可惜，糯米磁的外皮不夠軟糯，流於普通質素。
最後一人一碟茶盅豆腐乳凍，豆腐乳凍質感細膩軟滑，不過覺得表面的可可粉有點和豆乳香味相撞，並不太夾；整體感覺跟坊間一些甜品店的豆腐味Tiramisu沒太大分別，沒有太大的驚喜。
總結：埋單連加一剛好$1000，每人約 $300左右。以太古廣場的晚飯消費來講，它的性價比算是平均標準之列。我跟兩位朋友皆認為其脆皮豬手驚為天人，更絕對有翻兜和推介的價值；不過它其他點心質素卻沒想像中來得標青，屬於有新意卻未到高檔次的水準，尚有可進步的空間。
而其實它仍有數款菜式我很有興趣，但擇日再試的話，恐怕得要湊夠三五知己才可再成事！
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