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招牌菜
Visit here again for celebrating my boss’s birthday and a colleague’s farewell lunch. The restauranteur arranged to provide us a special menu, including:1 Pumpkin bacon soup 2 Chicken mustard white wine spaghetti 3 Carabiner ores sauce shrimp spaghetti 4 Roasted duck leg confit + bonus fish fillet spaghetti (wrongly served us thus free one)And we extra~ordered 2 whole cakes (durian and signature mango cake) for our love ones.The soup is quite delicious. Those chicken, shrimp and the bonus fish fillet spaghetti all goes nice and yummy. The roasted duck leg come very crunchy and flavorable.And l do not expect they have a getting durian fans crazy durian cake. The cake really has nice smell. It is creamy, soft, rich taste and full of durian meat inside. lt really drive me crazy and would let me get fatty since I decided to order one for my family try later. After having the durian cake, we are so full. So that, we packed the Mango cake for next day try. The signature Mango cake is still fluffy after a day from a fridge. l wanna say that l would bring my friends to come eating here or order cake. Since the owner here is very kind, the quality of food here is good and the food price here is reasonable or even say cheap.
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灣仔是傳統與現代，商業與住宅的化身，有著無數人的回憶。經過時代的洗禮，能保留下來的老店，只靠兩個字支撐：堅持。對食物的堅持，對烹調的堅持，對服務的堅持，對格調的堅持。這間法國菜餐廳面積超過一千呎，但只招待二三十名客人。待應生數目貴精不貴多，介紹菜色如數家珍，娓娓道來烹調手法，已觸動了我的味蕾。午餐只提供三道菜餐單，選擇雖是廖廖可數，但卻滿載驚喜。頭盤：沙律或湯。今日的餐湯是薯仔湯。用上湯做底，加入碎切煙肉，再配以薯蓉烹調而成。非常有層次感，美味而又不膩。完全可感受到大廚對食物的堅持。簡簡單單的一道湯，也費了不少心思。主菜共三款選擇：魚，鴨胸或意粉。過往品嘗鴨胸的經驗，總是覺得配汁才是主菜，沒有了靈魂，鴨胸就什麼都不是了。但聽侍應生講解烹調方法後，便蠢蠢欲動，決定一試，果然沒有令我失望。厚切的鴨胸，肉質有彈性，烤焗出來鎖住了所有肉汁。配汁和配菜味道不濃，沒有搶了主角的風采。甜品只有一款選擇：焦糖布丁。它是我品嘗過最滑的布丁，絲一般的嫩滑。焦糖脆口又不太甜，為這餐忙裡偷閒的午餐，劃上完美的句號。
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