This Italian restaurant is located in The Ritz-Carlton, at the staggering 102th floor of the stately ICC building in TST. With a fantastic view overlooking the Victoria Harbour and the buildings on the two fronts, the restaurant, which has been managed by Chef Angelo Agliano, has been awarded Michelin 1-star status. Arriving early in the evening the restaurant was not yet open, and the staff showed us to the nearby bar to wait out. After a short wait we were seated at the window seat, at a nice comfortable table allowing us to enjoy the gorgeous view. There is a high ceiling, a nice fountain and majestic chandelier, with the open kitchen in the background where we could see the team busy preparing the food. I decided to order the 6-course Signature Menu ($1,988), while my wife had the 4-course Piccola Degustation Menu ($1,580). Before the Amuse Bouche we were served a home-made cracker with herbs, as well as three bite-sizes appetizers. The cracker is certainly crispy. The other bite-sized appetizers include a zucchini and tomato on shortbread. The zucchini has a creamy and rich flavors, while the tomato is certainly intense on the taste. Alongside there is also a deep-fried crab ball with a nice crumb on the outside and a great taste of the crustacean inside. I have a feeling this would be a great meal from these start. After serving a nice bread with a choice of five olive oils from Sardinia to choose from, we have the Amuse Bouche, which is a layered dish with a langoustine jelly and meat on the bottom, a foam from cream and cheese, with some caviar on top. Recommended to have all the three components together, the langoustine is rich and have a briny taste, balanced well with the light foam and further reinforced by the flavors of the caviar. A fantastic starter. The first course is Tartare di Hamachi e Ostriche con Salsa allo Yogurt, Pachino Confit e Caviale, it is a tartare made from Hamachi and Gillardeau Oyster, together with Yogurt Dressing, Tomato Confit and Caviar. An interesting blend of the tender flesh of the fish with the creamy oyster, the tartare tasted wonderfully rich, reminiscent of the ocean. The dressing added a slight acidity to freshen up the dish and the caviar further supplemented the savory note. A great dish. The second course is Vellutata di Zucca e Arancia con Capasanta al Guanciale. The Pumpkin and Orange Veloute is a rich soup, with the sweetness of the pumpkin permeating through. The Hokkaido Scallop is large in size and intense in flavors, with the Guanciale Lard giving a great taste from the cured meat which is surprisingly matched with the scallop. Another nice dish. The third course is Spaghetti Mancini al Granchio Reale con la sua Bisque e Olio d'Oliva. The spaghetti is truly amazing, with the perfect texture of chewiness and bite, and the bisque fully coated at the pasta to provide tremendous flavors. The Alaska King Crab is meaty and sweet, and overall this is a feast of taste which is one of the best spaghetti I have experienced in town. The fourth course is Sogliola di Dover con Broccoletti saltati all'Aglio e Olive Taggiasche. The pan-fried Dover Sole has a great firm texture, seasoned perfectly to highlight the original taste of the fish to the extreme. The sauteed broccoli, garlic and Taggiasche olives on the side not only gave extra touch of colour, the mixture of the different flavors created a harmonious experience to the fish, making it vibrant and satisfying. The fifth course is Kiwami Wagyu Beef con Gnocchi di Patate Dolci ai Funghi di Stagione. The pan-seared Kiwami Wagyu beef sirloin is cooked to medium rare, juicy and full of intense flavors, and I like the jus on top as well. On the side there are sweet potato gnocchi and seasonal mushrooms. The gnocchi is soft and with the natural sweetness from the sweet potato, while the mushroom giving great aromas and a contrasting bite. Before serving the sixth course, there is a Raspberry Sorbet served to cleanse our palate. Appropriate in sweetness, the sorbet gives the good balance of acidity to make it refreshing and removing the fat from the previous dishes, getting us ready for the dessert. The sixth and final course is Millefoglie ai Frutti della Passione e Gelato alla Fragola. The passion fruit millefeuille is delicate and I like the citrus taste of the passion fruit making it appealing and not cloying. The strawberry ice cream is decent and the Zabaglione is something I have never tried before. Made from egg yolk, sugar and Marsala wine, it is a great finish for the meal. We were also served a Petits Fours with a chocolate, a yuzu tart, a hazelnut pastry, as well as a chocolate puff. All of them are great in taste and with a cup of coffee it was a really comfortable, satisfying finale for the night. The service was great throughout, with the staff coming to explain to us briefly each course. Also, the staff came repeatedly to remove the bread crumbs on the table. While this is nice to keep everything nice and tidy, it is a bit disturbing nevertheless. The overall bill on the night was $4,078 which is quite reasonable on the price, considering the quality of the food, the overall ambiance and the services provided. Next time I hope I would be able to also have the wine pairing to see how well their sommelier in that respect.

假日中午，慢步到元朗另一頭既 "Salamat Cafe" 。每次經過都見到佢全滿，終於有機會一試❤️



西餐小店外牆灰色🧱 大玻璃窗令內部可以清楚望住出面大街景色。假日中午好多放狗散步，係陽光充足既日子真係可以窗邊高枱呆一個下午😪





餐廳內部都係灰色主色📓牆上既掛飾唔知係豬🐷貓🐱定狗🐶 大玻璃窗上有小小燈泡 💡 裝飾💜



午餐menu 簡潔啲，單價大約80至90。先黎一碗南瓜忌廉湯🎃 味道👌





厚切豬肉眼扒笠咗個菠蘿帽🍍 出現, 搭埋個薯條，少許雜菜，拼出裡畫面唔錯✔️ 扒身極厚，刀切都有少許難度😑 不過肉質少許韌❌ 做唔出嫩滑質地，不過味道還好👌





豬頸肉炒烏冬上面既木魚碎飄蘯不停🌪️ 炒烏冬係鰻魚汁襯味下比到濃烈味道✔️小塊豬頸肉反而可以幼嫩入味✔️



最後揀飲品竟然有affogato💖 一小杯既純黑espresso 搭上白色雲尼拿雪糕出場。拿起熱情咖啡☕瀉落冷靜雪糕上🍨咖啡香搭配少少甜味溢出🌫️ 在咖啡冷掉之前，雪糕溶化之後，體驗甜與苦，冷與熱，軟與硬既交替😘



埋單兩個人196，元朗黎講唔算平。作為假日點綴，Salamat 係一個好選擇，食物中上👌環境安靜✔️開放式廚房都無乜油煙✔️

This Japanese restaurant first started in the now demolished New World Harbour Centre, after 30 years of providing authentic and wonderful Japanese cuisine to customers. Chef Okura Masataka decided to re-open the restaurant at Chatham Road South, calling it Ginza (the original name) Okura. We came here on the Sat evening, and reserved the sushi bar to enjoy a close proximity to the actions and allowing the interactions with the chef. The setting is rather simple, with the sushi counter at the corner, a number of tables in the main dining area, as well as a number of private rooms. The restaurant was very quiet in the evening, probably affected by the recent issues in town. Seated in front of where Chef Okura prepares the dishes, we were surprised by how fluent his Cantonese was, and we also were charmed by his warm smile and friendly attitude. Decided to go for the Omakase ($1800), with the first course being Mozuku, a type of edible seaweed naturally found in Okinawa. Chef Okura first put the marinated mozuku into a large shot-glass, and then adding the mashed yam in. The seaweed has a great texture and the vinegar sauce is also very appetizing. The yam provided a nice contrast with the slimy note. A very nice start for the meal. The second course is a Ripe Tomato Salad. The tomato is very sweet and the chef had already removed the skin so there is not fibrous residue when eating it. Underneath is some yuzu jelly providing a refreshing acidity which is highly complementary with the flavors of the tomato. Although it looks simple, the essence is the quality of the ingredients and how the chef is able to highlight the original flavors to the extreme. Another wonderful dish. The third course is Fresh Oyster. I forgot to ask the chef where the oyster came from, and it is certainly fat and juicy, with the first bite bursting with a briny note from the sea. The bit of chives and radish offered a slight condiment to the taste and is a standard way found in Japanese cuisine. Personally I would prefer a more crunchy texture for the oyster so this might not be my favorite. However, it is definitely very fresh and tasty. The fourth course is Hirame with Uni. The flounder is first cut thinly and then the chef carefully put some sea urchin on top, before rolling it up. There is a generous portion of two pieces given to me, and the flounder has a great chewy texture, soft and delicate in taste, while the sea urchin is wonderful, creamy and sweet. This is another great dish which testified the attention to the quality of the ingredients. The fifth course is Hirame no Engawa, or the frilled border of the flounder. The chef first cut out the two strips of tail fin muscle, then torched it to burn the fish oil to give a really nice smell and vibrancy. Biting into it the texture is very crunchy, and the rich fish oil is so intense and flavorful that the taste retains in the mouth for quite a while. I always found it amazing how the Japanese chef could use these sort of 'leftover' to recreate some of the most tasty dishes. The sixth course is Isaki and Shima-aji Sashimi. The former is also known as Chicken Grunt, lean with a crisp and chewy texture, and honestly is one of my favorite white-meat fish, having concentrated flavors. Shima-aji is another premium fish also known as striped-jack. The meat is lighter in taste compared with Isaki, but got an even more crunchy texture. Both of the fish are really great in freshness and nice. The seventh course is Hokkigai, or Surf Clam. The chef picked one large clam from the sushi counter and sent over to the kitchen to cut it open and clean. Returning, he then went on to cut the clam into several big pieces. Again it shows how generous the chef is on the portion, and the clam is so wonderful on the taste, crunchy in texture. I could feel like eating in the ocean with the saline sensation fully engulfing my mouth. The eighth course is Botan Ebi, or large prawn that is renown for the sweet taste. After cutting the head off, the chef sent it to the kitchen for preparing the miso soup which was served later. The prawn was then cleaned and served on a piece of lemon. True to its fame, the meat was super sweet and got a firm texture that even without checking one would know the freshness. Another great sashimi on the night. The ninth course is Horagai, or giant conch sashimi. The size of the conch is really enormous, and the chef cutting a number of pieces from the big body of the cooked conch, putting on a plate with some sea salt for seasoning. Extremely crunchy on texture and tasty, the conch is not rubbery at all, showing how meticulous the chef is on the cooking time and temperature, and although it looks simple, this is another testament to the skills of the chef. The tenth course is another of my all-time favorite, Sanma or Pacific Saury, best in the fall season and starting to get fat. While some people may think they are very fishy and might not like it, having tried some of the best I know they could be a feast of intense flavors, and pairing with the right sauce also helped to subdue that too. The silvery skin shows how fresh the fish was and while it might not be at the best fatty stage they are very good already. The eleventh course is the last of the sashimi before the sushi. The huge piece of Scallop, after torching to give a nice char on the surface, is wrapped in a piece of crispy seaweed. Served still hot, the sweetness of the scallop permeated into every sense and again there is just a pure enjoyment in palate. Even now when I am writing the review my mouth was still watering recalling the experience. There are a total of nine sushi served. The first piece is Kohada, or Gizzard Shad. There is a saying that this fish is the king of all silver-skinned fish, and the chef had prepared a nice strip of meat with the silvery sheen and dark spots signature to it, cut in the middle and cured in salt and vinegar. A classic Edomae sushi, it is not too commonly seen in sushi restaurants in HK however, probably because of the steps needed to take all the small bones out. But the taste is certainly memorable. The second sushi is Nodoguro, or Black Throat Sea Perch. Many regarded this fish as one of the most premium white-meat fish in Japan, and certainly the price also indicates that. The fish is really tender, with also a nice balance of fat which intensifies the flavors. Only available in the high-end restaurants, I felt so lucky with the big portion served, and it was one of my favorites in the evening as well. The third sushi is probably my favorite shellfish, Ishigakigai. Although the name Ishigaki is the same as an island in Okinawa, the clam has nothing to do with the area, coming from the northern part of Japan instead. Normally the chef would hit the clam so the muscle retracts before serving, with the crunchiness, sweetness, and freshness of the shellfish really are above and beyond other types. My strong recommendation if one has not tried it before. The fourth sushi is Uni, or sea urchin. The chef used the gunkan style to prepare, so it is easier to hold the sea urchin on top of the rice. The uni is very good in taste, sweet and not having any weird note that I often found in local Japanese restaurants. The fifth sushi is Katsuo, or Bonito. As the fish can spoil easily, it is not often found outside Japan. The meaty red flesh of the fish is intense in taste, and the chef had added some ginger and chives on top to reduce the bloody note and overall is another nice choice if you want something less commonly seen. The sixth sushi is Kinmedai, or golden eye snapper, most famous from the area of Shizuoka. The fish is aged for a couple of days beforehand to breakdown the meat to a softer level, and then the chef slightly torched it to bring alive the fish oil, providing a rich and tender enjoyment. The seventh sushi is Mashed Toro, wrapped in a piece of crispy seaweed. The tuna is very soft and tender in texture when prepared in this manner, with the flavors very intense too. The eighth sushi is one of the most flavorful fish regarded by many, Otoro or Tuna Belly. Unlike some where there are simply too much fat and taste like eating a fatty layer, this one has in my opinion the perfect balance, with the fat level increasing the flavors but not overall greasy. The chef then presented the Miso Soup, made with the Botan Ebi Prawn head earlier. Tasty indeed, and a warmth finish to the wonderful meal. But before the dessert is served, we were surprised by the chef, who brought us another piece of sushi. But this one I have never tried (or even seen!) before. A chives sushi! Honestly the taste is, well, chives. However it is a great cleanser of the palate. The fruit served is the seasonal peach, very sweet and juicy. Again I could not believe how many pieces we are provided. Typically in many restaurants there maybe only one or two pieces but here there are a total of five and basically the whole peach. And the quality of the peach is also phenomenal. Last is the Sorbet and I picked the Yuzu flavor. Refreshing and of appropriate sweetness, this is the finale of the meal and with everything it was the a truly wonderful omakase dinner I have for a long while. As my wife was still recovering from her surgery and not eating the raw fish, she had ordered a Grilled Kinki instead. It was very nice too, with the fish meat very tender and smooth. The bill on the night was $4,268 as I also ordered a bottle of sake. The price is very reasonable considering the quality of the food and the generous portion. Seeing that tonight they only have so little customers make me sad but I am sure Chef Okura has seen all the ups and downs in HK and will weather it through. And I will also want to be a regular customer too.

「Eat. Drink. Do Nothing.」這是Lazy Creatures 慵懶生物的宗旨和理念，簡短的數句，已經深深地令我著迷。人皆有惰性，即使平日怎樣拼命工作，但在休息日還是會有想甚麼也不做的時候。Lazy Creatures 慵懶生物正正提供一個讓人盡情放空慢活的空間，呷上一口高質的咖啡，吃著心愛的甜點，在這裡你可以帶一本小說慢慢細閱，慵懶地渡過一個寫意的午後時光。
Lazy Creatures 慵懶生物設有戶外座位，加上這裡的店員亦是毛孩愛好者，因此自開業以來一直深受區內客人的愛戴，閒時亦能夠透過它們的Facebook專頁不時留意到可愛貓狗的照片和最新資訊，至今到訪兩次均見到不少客人帶同毛孩前來，是一間很親民的Cafe。室內座位有吧枱有普通座位，而當中最引人入勝的莫過於這個被書本和植物包圍的小角落，往往吸引很多大小朋友在這裡流連忘返。這裡的熱咖啡都有美麗而公整的Latte Art，光是看著已經令人感到賞心悅目。朱古力咖啡聞著已經覺得香濃，由一入口已感受到其細緻的質感輕輕滑過整個口腔，幼滑得完全沒有半點殘留，香甜的朱古力味中稍微帶點苦澀，喝下的除了咖啡的本身外還有一份幸福溫暖的感覺。
相比起Latte，我更喜歡Flat White。起源於澳洲的Flat White奶泡相對比Latte薄，而牛奶的比例亦較Latte少，因此更能品嚐到咖啡與牛奶之間絕妙的平衡點。一杯好的Flat White除了其絲滑的口感外，還要伴隨著咖啡濃郁的味道，所以真的不易做到。在Lazy Creatures 慵懶生物，我能夠品嚐到一杯令我滿意的Flat White，喝到最尾實在令我不禁會心微笑，因為杯底的拉花還在。這款All Day Breakfast只在周末假期提供，名字也貫徹了店內的宗旨，希望吃完之後能夠好好地慵懶全日。整體份量和比例都配合得很好，包括焗忌廉芝士煙肉粒釀大啡菇、香草豬肉腸配德國酸椰菜、配上自家調配的柚子胡椒沙律汁的煙三文魚沙律、台式九層塔炒蛋配酸種多士及巴馬式火腿包車厘茄。當中我尤其喜愛大啡菇和香草豬肉腸，沙律中的煙三文魚亦真是亳不吝嗇，可惜炒蛋略為鹹了一點，這稍為有點美中不足。這裡不時都會轉換新的Menu，像這次到訪時供應的是泰式紅咖啡海蝦意粉，下一次是腐乳卡邦尼意粉，每次都將一些你從未想過可以的混合食材配搭起來，往往令人有新的驚喜。這款充滿泰式風味的紅咖啡海蝦意粉 ，與店面的地理位置好像顯得份外適合，因為說到九龍城，相信大家都會第一時間聯想起價廉物美的正宗泰菜。味道方面酸酸辣辣很是開胃，海蝦爽口彈牙，搭配蕃茄仔和茄子令意粉不會顯得太為單調，很喜歡意粉的軟硬適中，清爽得每根都沾到醬汁，即使是不擅長吃辣的我也很喜歡。有幸能夠品嚐到伯爵紅茶芝士蛋糕，因為這是近期內Lazy Creatures 慵懶生物最後一次提供這款芝士蛋糕。本身已經是伯爵茶的忠實粉絲，這件芝士蛋糕的茶味真的有夠濃郁，對於往後都有好一段時間未能再次吃到這款蛋糕實在感到有點可惜。老實說以前我是不喜歡吃蘋果金寶的，但自從早前在烹飪班裡吃過導師示範菜式的蘋果金寶後，從焗的過程中已聞到很香的烘焙味，到剛出爐那熱騰騰外脆內軟的口感和味道，實在令我一試難忘，自此之後亦由討厭蘋果金寶變成愛上。這裡的蘋果金寶是小巧的一個，表皮十分鬆化，而裡面則是滿滿的蘋果餡。

呢晚做孝順女同媽媽出去食飯☺️，因為佢只食中餐，所以決定帶佢嚟阿元來了試下台灣嘢，之前佢喺第三街嗰時我就成日食，都覺得ok。

觀塘店其實近牛頭角站多啲，估唔到星期六黃昏工廠區都咁多人，客似雲來，食客無停過，長期滿座，不愧為打卡點。餐廳比起以前真係大N倍，坐多好多人，裝修同以前一樣都係超吸睛✨，真心會忍唔住係咁影相。

望望餐牌，發現食物種類比以前多，而好多招牌亦都繼續保留喺到👍，但價錢就貴咗唔少，咁當然佢都係維持$2x-$4x就有一樣主食/小食，因為始終台灣食物定價較低，而份量亦較為的骰，所以我哋叫咗四樣食物同一杯飲品share。
首先係魯肉飯($30)，賣相同味道同以前差唔多，飯夠多汁，魯肉亦都幾香半肥瘦，但醃漬得一嚿...。另外份量好似細咗🤔，真係白飯size，但眼見其他枱點解個碗大啲嘅，又係飯嚟，先諗返起應該係雞肉飯或者「阿元魯肉飯」，但講真我齋睇menu點知有無阿元二字個分別係乜呢？就算我上網睇咗都係見多嚿鹵水豆腐，👻鬼知原來連個size都唔同咩，我媽un咗好耐話早知比多$10😅。

第二樣係香菇肉羹米粉($45)，呢個就大碗啲，但好杰下好糊😥，一撩起啲米粉發現勁大pat，夾極都夾唔開，而且索哂啲湯，變咗好似撈粉咁。味道就都係同以前差唔多，但個粉唔知係煮唔開定點，真係勁唔開胃，我媽仲話啲肉團亦無尼味道喎🙈。

第三樣係新竹貢丸湯($20)，個size又係好mini，而且貢丸(街市買到果啲)好珍貴得兩粒，味道無乜特別，但肯定無用味精，因為無口乾。

第四樣係🦑酥炸魷魚($39)，即炸熱辣辣送上，份量都幾多，味道我覺得唔錯，夠味又幾香口，但我媽又嫌唔夠脆哈哈。

最後就係凍茉香珍珠奶茶($24)，佢加$10可以換購嗰啲飲品都幾唔吸引😡，所以焗住原價叫，杯奶茶正正常常，叫咗少甜所以甜度啱啱好，珍珠亦幾好嚼口👍。btw呢到堂食叫熱飲都係用紙杯上，唔環保♻️囉！

總括嚟講，我覺得佢哋其實又唔算係開咗分店所以味道退步咗，諗返起可能嗰陣都唔算非常好食哈哈🤣，正正常常啦。價錢單睇一樣就會覺得都幾唔抵，因為真係台灣夜市小食嚟，但價錢可能係台灣2-3倍，不過叫多幾樣食物夠飽之餘，每人都唔使$100，今時今日出街食飯算好難得。餐廳環境係幾特別嘅，好多影相位，坐得都尚算舒服，另外亦無再限用餐時間30分鐘。但服務真係認真麻麻，店員無乜禮貌，反應慢好頹，好多人手但唔會觀察下客人有無需要，連落單都要自己行出去🙄。而且送餐安排亦唔尊業，明明我哋早啲落單，但同一食物竟然上咗比另外幾枱較遲落單嘅客人先😖，唉。最後就係我留意咗幾次唔同店員上餐都會插咗隻手指落啲食物到...🥴無眼睇。

🎐終於來到這天，熊妹一行六個妹子兩個月前說好的《Mirage》Summer Afternoon Tea，因為恆生信用卡💳半價優惠，需要提早兩個月前預訂先有位，咪話唔誇張。 📌3️⃣點準時開波，3點前黎到都要係大堂門口守候。🕴🏻 📌果真好受歡迎👏🏻，是日全場係爆🈵，坐無虛席，而且全部都一定係預先訂位的📞。 📌大家都係慕名嚐嚐呢款芒果狂熱夏日下午茶。4款鹹點，6款甜點加2款鬆餅，包飲品一杯，典型英式下午茶的餐單。 📌簡單的英式三層架，三隻大碟裝著下層鹹點，中層英式鬆餅同上層甜點，非常正宗的擺法，再跟上一杯芒果布甸，成款下午茶以芒果🥭為主題，黃甘甘，十分夏日感覺🏖。 📌high tea多過食飯的熊妹知道正式品嚐英式下午茶應該由底層到食到上層，即由鹹食到甜，符合平日進餐的邏輯，食完咸食仲有飯後甜品🍮。 下層- 鹹點 大蝦青芒果沙律（左下） 大蝦🍤蝦肉非常爽口，煎烤過非常入味，鮮味都幾出，底下有粒粒青芒果粒墊底，配撘幾清新。 咖哩泡芙配芒果醬 (左上） 成件事就係咖哩角，泡芙酥皮脆脆，包住咖哩餡，點上芒果醬，帶點酸酸甜甜，唔錯。 布袋芒果芝士冷湯（右二） 一個玻璃杯仔裝著的一碗凍湯，布袋芝士係英文burrata cheese的釋音，係一款芝士名，比較厚實杰身的白芝士，芝士味本身唔係好重，淋入酸酸甜甜的芒果湯裡面，又帶點鹹味，成件事又鹹又甜，有少少怪，唔知應該當湯飲定當甜品芒果汁咁食🤷🏻‍♀️。 火腿芝士手指三明治 就係一款最普通不過的三明治🥪，夾雜著火腿片同芝士片，熊妹又覺得幾好味喎，簡單就是美，咸咸地再連無味的白麵包🥯一併食，非常飽肚的一款小食。好多時三層架下午茶不能單單只有甜品，都要有一兩款飽肚的茶點，就好似三文治。 中層- 英式鬆餅 芒果杏仁鬆餅 📌一如既往，熊妹依然覺得鬆餅就係整個下午茶的靈魂，所以一試便知龍與鳳🐲。 芒果味就唔係好食到，杏仁相信講緊用杏仁粉整成，成件事就似係牛油鬆餅多啲。都幾鬆化，但牛油味未算好重，都係要靠靠側邊的果醬同clotted cream提味。 一啲都唔吝嗇的奉上兩款Bonne Maman 的樽裝果醬，好足本喎！一款係必備的士多啤梨味🍓，一款係桔橘味🍊，酸酸甜甜，係一款經典的英式茶點。不過熊妹始終都係鍾情於clotted cream🍼,奶油香味更能帶出牛油鬆餅的清幽。 朱古力紅莓鬆餅 一舊黑黑實實的立方體🍫，朱古力味都食到，但配合上紅莓粒有點怪，始終朱古力已經有味，用上帶酸甜的紅莓就唔係好夾，如果加上朱古力粒應該會更加好味。 上層- 甜點 芒果熱情果馬卡龍（左一） 📌熊妹發現馬卡龍係近年被列入下午茶不少得的甜點之一，係比較受歡迎的新派甜點。不過熊妹就麻麻地好喇，始終覺得太甜。 呢款芒果熱情果醬的馬卡龍又ok wor!終於唔係蛋白霜得個甜字，而且熱情果醬又酸酸地，真係好夏日清新feel。 夏威夷堅果芒果撻（左二） 白𠽌𠽌一件撻仔🥧好吸引喎😍。原來係蛋白泡沫，好有空氣感，內餡有的係芒果醬，夏威夷堅果就唔係好覺有，撻皮好脆口，幾好味。 芒果乳酪慕絲（中間） 芒果不嬲同乳酪都夾的，不過芒果味唔係好濃，慕絲都算細滑，味道偏甜少少，可能怕芒果味酸都會放好多糖去調味。 萬麗芝士蛋糕（右一） 好驚喜喎！非常厚實濃郁的紐約芝士蛋糕🍰！仲加上一塊萬麗海景酒店🏨「R」的朱古力字牌，更突顯呢款係招牌菜，讚！ 柚子餅（右二） 好的㪣🎲的柚子，仲加上一片朱古力柚子葉，下午茶最吸睛就係呢啲用心製作的小小茶點。 柚子入面係慕絲，外層係朱古力皮，形成偏甜風味的外脆內軟，柚子味就唔係好食出，味道都係酸酸甜甜咁，有塊餅乾🍪襯底，幾香口。 芒果布甸 最後壓軸出場的係最後的餐後甜品，芒果布甸。 成個afternoon tea set終於食到的新鮮芒果喇，唔酸的，天然的甜。 布甸分兩層，用玻璃酒杯裝著🍸，能分明地看出布甸的層次，美美的。面頭是椰奶布甸，非常重椰香味🥥，下面是芒果布甸，芒果味都出，兩層布甸質感好幼滑，又可以一次過食兩層，椰奶同芒果味道都好夾， 飲品就各人包一杯正常餐飲，熊妹當然點了最愛的flat white☕️，不過熊妹覺得奶味差少少，變成苦了點。其餘的妹子嚐了朱古力、凍檸茶🍹同mocha🍵,各有千秋。 📌來一個iphone 📱的portrait 角度，英式下午茶高清版。📸 📌享受完快樂的下午茶時光，步出酒店已是黃昏時份，望著灣仔碼頭，熊妹靈機一觸💡，帶著五個妹子坐船⛴到對面岸尖沙咀碼頭欣賞維港的日落景色🌄，難能可貴的友誼，得來不易的假期，以難得一遇的美景完美地劃上句號。💯

同屋主在家開派對，其實她很好，有邀請埋我，但我卻.....怕陌生人，可能有社交恐懼，所以還是為自己安排一連串節目，先去facial，再晚餐、返church 和嘆咖啡，待差不多時間才回家吧！Facial後便四處逛逛，竟然發現「風雲丸」，以為只在灣仔有店，原來尖沙咀也有分店。門面設計吸引，採用富動感的字體、掛上日式布簾和一排排紅白燈籠，而招牌就用了多個閃亮的燈泡圍着，在大街中顯得特別搶眼。 店內的裝潢更具特色，色彩繽紛的牆身圖畫、多句日語、店頂懸掛繩網等等，都很吸晴。長方形格局，座位不少，泊牆設有一排長椅配二至四人枱，而中間則有兩排長枱，最入端有設計成居酒屋的吧枱座， 可看到師傅正忙過不停。看看枱上的物品，放齊餐具、紙巾、檸檬水、調味料、餐牌和點菜紙，都算幾齊備，而調味料分別有餃子汁、黑椒粉、蒜粉和一味料，但今日就未需要用上。雖主打沾麵，但亦有拉麵， 還有子供套餐、羽根餃子、唐揚炸雞、追加配料、石燒飯、丼物、小食、甜品和飲品，還有一款期間限定，就馬上取張點菜紙剔出自己所需。 *****************熱辣辣，香噴噴的石燒野菜豚角豚骨魚介沾麵 Tsukemen with vegetable & pork dice ($103)上枱啦！盤上放有一碢熱度十足的野菜豚角豚骨魚介湯、一碟配有少許瓜菜的冷麵條（本是200g，我再指定少麵）、一角檸檬和一個小碗。先趁熱呷一口湯，質感濃厚黏口，香濃的豚肉味滲出鹹鮮的魚香，味道唔會太鹹，加上內有大量野菜，再唧些檸檬汁，有助中和油膩感，配搭合宜。豚角約有六至七件，份量唔少。每粒只是夾雜少許肥膏，不會太肥膩，正合我心意。咬出絲絲的肉絲，肉質紮實兼肉味香濃，味道和口感也不錯! 按牆上的小指引而行，先挾起麵條浸入湯中便可享用，而我就想令其更入味，就浸耐一點，沾湯的確熱度十足，麵條變得熱騰騰，更滋味！冷麵的確很有嚼勁，滑而彈牙，而濃厚的湯汁亦緊緊沾在麵條上，鹹鮮香濃，很美味。而在麵條上的翠肉瓜和粟米芯也有下功夫，見到經過輕烤，兩者都爽脆清甜，也討我喜歡。 *****************吃拉麵必要有味玉 Egg ($12)，所點的那款沾麵沒有，那就追加一隻吧！原隻上枱，咬一口，嘩! 流心狀極佳，鮮黃的蛋黃汁不斷滴下，很誘人。全隻味玉都極之黏滑，亦富有蛋香，而蛋白亦滑溜，鮮香帶微甜，教人回味，很想再來多隻呀！另再追加了一客海苔 Seaweed ($12/3pcs)，大大塊，又脆又香，浸一浸熱湯又是另一種美味的食法。還有粟米 Sweet corns ($12)都幾有份量，粒粒圓潤飽滿，沒有作任何添加，清爽甜美。最後是野菜 Vegetable ($20)，份量都幾足，但款式不多，只有有芽菜和椰菜，兩者都清爽，帶有蔥香，烹調入味。 *****************飲品選擇不少，有一般飲品、多款日本直送飲品和酒精飲品。一樽樽放在我眼前，就被一身粉紅的月桂冠山梨縣水蜜桃果汁清酒（$38）。一樽200ml，酒底是清酒，酒度只含3％，以我的酒量一定唔會醉，絕對放心！配以桃、糖、酸味料等。味道香甜，淡淡酒香，相當易入口，幾好喝。 ----------------------------觀察四周，見到牆上有不少正面的詞語，要正正貼在我面前就是「笑顏」。無錯！吃完美味的沾麵的確令人不禁展露笑顏。

We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.
The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped with a tangy emulsion that cuts through the richness of the beef. Quite a nice start.Then the brioche -- it's just so light, soft, fluffy and tasty. The server explained that there is miso and seaweed in the bread, but the taste is very subtle. Served with mentaiko and kombu butter. We both think the kombu butter is too strong in flavour.  Then for the chef's omakase, the starter is foie gras mousse with fig and prune compote, topped with some crispy fried floral buds (the server did explain it's from Japan, but it's just impossible to recall the full description...). This starter is sure a winner -- the foie gras mousse is creamy and velvety smooth with a hint of mineral taste, the fresh fig and the compote works together to cut through the richness. Then the crispy bits and the green emulsion add contrasts of texture. Everything is well balanced and the presentation also looks pleasing.For the weekly tasting menu, the starter is seared Japanese mackarel (saba) sashimi marinated in kombu, served with fruit tomato and kombu stock. This is not bad, but quite expected. The fish tastes the way it should. The tomato is sweet, but not mind blowing. The plating, ugh, needs some work really. The second course in the chef's omakase menu is sous vide Hokkaido octopus tentacles, with seared chestnut, gingko, lotus root on a bed of pearl barley, in a seafood chestnut emulsion. Again, thoughts are put into each every component -- the octopus is tender and flavoursome. The vegetables are crunchy and add a different texture. The chestnut emulsion is very rich and tasty. The whole dish works well together. For the weekly tasting menu, the second course is mirin-marinated ikura wrapped in thinly sliced radish, over diced radish and crispy fried bits, with a tart emulsion (I can't recall what they used in it, but I don't think the taste profiles of those ingredients work too well anyway). Each ikura sac is like a pop of briny and winey concoction, which is quite interesting. The radish and the crispy bits actually add more complexity in texture, yet without adding to the flavours. The emulsion honestly doesn't work IMO -- it's sour, but without depth of any kind. I think some smokiness or even a subtle bonito or eel taste in the emulsion would echo with the ikura and add more depth.  Oh, did I mention the uninspired plating? For mains, we ordered the A4 wagyu beef tenderloin with $250 extra in the chef's omakase menu. The server said more than once that this is the chef's signature dish. The beef is marinated in mirin and stock, seared to medium-rare, served with a miso emulsion, a smoked eggplant puree and a marinated eggplant. Jus of the beef is poured at the centre. Hmmm, this is not bad -- at least it's perfectly seared and rested before sliced. But my wife thinks the beef is not fatty enough by wagyu standard, definitely not melt-in-your-mouth kind. I personally don't think the texture is a problem, but it's a course that lacks culinary vision. The marinade doesn't really make the beef too different. Both the smoked eggplant puree and the miso emulsion lack oomph. They just lie there without really giving the beef any character. I don't know. Maybe I'm asking for too much because it's a michelin-starred restaurant after all? And the disaster of the whole meal -- the main course of the weekly tasting menu -- pork tongue with Sichuan pepper, Japanese cabbage, turnip mash, and tomatillos (or some berries? not sure, again, can't remember every word the server said). I was expecting some chunky slices of pork tongue. But I was so disappointed to see the skinny oblong tongue covered in foam. The plating was so bland and lacklustre that I instantly lost my appetite. I know a whole pork tongue could look disturbing. But covering it up with some beige colour sour foam doesn't make it any better. Regarding the taste, the tongue isn't chewy and springy like grilled gyutan, but very soft and mushy. The Sichuan pepper taste is there and that's probably the only thing interesting about this dish. Then the cabbage is bland and doesn't work with the tongue in anyway. The turnip mash is creamy and buttery, but again it has no chemistry with the tongue...  The desserts saved the meal a little. For the weekly tasting menu, a classic combination of chocolate in different forms (creme brulee, hojicha and choco gelato, dark choco sables, and a salted caramel and chocolate sauce) are juxtaposed with crunchy freeze-dried cheese bits, grains and nuts. Every component is impeccably made. The grains add a lovely crunch. Chocolate lovers should be pleased. Dessert for chef's omakase is grapefruit sorbet on frozen grapefruit vesicles and peel, in a frozen cheese cup, over flakes of meringue. Very strong taste of grapefruit with lovely contrasts in texture. The tartness is nicely balanced by the buttery cheese cup and the sugary crispy meringue. Again, it's a perfect combination of great presentation, nice balance of palate and interesting mouthfeels. Instead of petit four, we were served freshly baked madeleines and green tea macarons. Both are awesome -- madeleines are hot with crispy edges and tender soft centres and a light lemony scent. The macarons are of perfect texture, crispy shell and chewy centres. The matcha cream is bursting with green tea flavour and is of perfect sweetness.  All in all, I really don't get the pork tongue main course -- looks like boarding school canteen food with foam. As you might have noticed, the weekly tasting menu is just some kind of filler to cater to a lower price range. I believe a dignified chef won't budge on his vision. If your culinary vision can't be realized at a lower price, just stick with one menu that you're really happy with. 
On the up side, service was thoughtful, detailed and very friendly. The wine was excellent and of good value. The room gets quite noisy when full. I think the ambiance is somewhat lacking. And the washroom is definitely not Michelin star-worthy. Don't use it unless you really need to.

隨友造訪「中華廚藝學院」聚餐，餐廳裝潢甚富中國特色，並擺放了不同風格的展品。因餐廳屬廚藝學院的一部份，可在窗櫥或直播顯示屏望到師傅們的手藝。另外，同場有古箏演奏表演，進一步加強了餐廳的中式氛圍。 
未知是否為了控制優質的用餐環境，餐廳不招待 12 歳以下的小朋友。除此之外，餐廳亦不接待穿短褲的食客。小編有兩位朋友穿著了短褲前來，最後要借穿餐廳免費提供的長褲解決問題。一間餐廳要控制用餐環境及格調而施加合適的限制可以理解，但計及現場相對嘈吵的環境而言，實在與一般酒家中菜廳無異，令所實施的限制顯得不合比例。

每天的餐單早由餐廳訂定，不用煩惱點取。是晚享用的餐單名為「大江南北晚宴」，內含 13 款大小美食。四道小前菜一拼送上。由左至右分別是「酥炸黃魚」、「五香牛腱伴蔥油海蜇」，以及「椒鹽圍蝦」。或許因預設餐單的安排，各菜餚早已備製完成。涼盤冷菜當然無問題，但熱食炸品也用上相同處理手法則問題大得多。放涼了的「酥炸黃魚」喪失了酥香脆感。「五香牛腱伴蔥油海蜇」水準持平，蔥油給力效果不足。「椒鹽圍蝦」本味不俗，圍蝦亦見可口，奈何菜式同樣因失溫而失分。是晚湯品「杞子桃膠燉豬𦟌」，湯汁清透足味，桃膠保身滋潤。「脆皮燒鵝」每人兩小件，鵝皮失脆失分，鵝肉味道普通。海參本無味，須依賴醬汁添香。這道「京蔥醬燒海參」用上濃甜的醬燒汁屬不錯的配搭，另建議加入更多京蔥。菜式引入竹筍及西蘭花亦豐富了味道口感。「青椒豉汁蝦球」的風味不及之前的「椒鹽圍蝦」，評價普通。「大千露筍雞球」微辣惹味富麻感，雞球肉質雖談不上細嫰，但也不會「鞋口」，個人挺喜歡。「柱侯脆炸牛腩」與之前的炸品犯上同一個放涼失脆的問題。牛腩連帶少量脂質，吃起來多了一份甘香，亦同時令腩肉更感鬆軟。建議用上更大件的牛腩作菜以加強滿足感及更突出腩肉的滋味。主食「欖菜燒肉炒飯」製作乾爽香口，讚！甜品三弄，款式分別是「楊枝甘露」、「迷你奶皇月餅」及「棗蓉酥餅」。在三款甜品之中，小編最欣賞「迷你奶皇月餅」。除因應節外，酥香不膩的味道是主要原因。回顧整頓晚飯，餐廳的環境與服務基本達至滿意水平，但宜考慮放寬不必要的限制。食品方面，評分只屬中規中矩，尤其是預製待用的處理手法更容易令炸品大盤失分，值得留意改善。

[6/9/2019; Fri]

細細個嗰陣，出街食牛腩河，所有港式粥粉麵店必定是柱侯牛腩，另一個選擇就係潮式粉麵店嘅滷水牛腩。大約20幾30年前的某一天，已經去世了的爸爸帶我去到上環一條小街的地舖品嚐人生第一次清湯牛腩，可以用驚為天人去形容，原來牛腩可以這樣烹調，味道更加出色。這一間小店就是歌賦街上的「九記牛腩」。清楚記得，當年一邊食牛腩麵，爸爸一面娓娓道來往昔食牛腩麵的瑣事。1940、50年代嗰陣，爸爸在上環區的南北行工作；上環及西環作為香港開埠初期最早發展的地區之一，四、五十年的上環仍然有很多橫街窄巷，亦有很多鐵皮大排檔，「九記」正是其中一檔名店。老闆九叔非常霸道凶惡，食牛腩河問佢加多點牛腩湯，對方回應：「冇呀！個個都話要加湯！邊夠分呀！」。想用滾水淥淥木筷子（按：那些年當然沒有即棄筷子，竟然較時代進步了的今天更加環保，實在不合理！唉！），對方寸爆：「嫌污糟以後唔好幫襯！」。由於幫襯的客人太多，寸得起！
九叔對待客人的態度也遺傳了給他的兒子（現任第二代老闆）；入舖後，甚至蔓延其他在舗內幫手的家人及夥記，網上也有不少評論提及「九記牛腩」夥記態度差劣。講句公道話，香港還有其他這類型歷史悠久嘅小餐廳，同樣一直只主力一兩款菜式，同様一直人氣高企、唔驚冇客人；而且仍然堅持家庭式運作，唔開分店。家庭式運作的小店順理成章就很難有什麼優質服務了（按：香港四大奇食其他三間，「澳牛」、「星座」、「新記」情況大致相同）。事實上，夥記態度未至於差劣趕客，只是太多人幫襯、好多客人又問長問短，自然懶得回應、粗聲粗氣、機械式運作，務求用最短時間及最有效的方式滿足客人落單要求。不過，自從「九記」登上了日本、韓國、歐美國家甚至泰國等地方的旅遊雜誌之後，夥記態度已經有所改善；近十年成為了國內自由行的必食推介，服務態度就更加好了很多。貼在舖面玻璃的餐牌，就甚至有四種文字。上一次幫襯大概六、七年前吧，之後每次經過、或者專程前往，無論什麼時間，都被40、50人的國內自由行長龍嚇退。今日再次經過，雖然店內同樣坐滿客人，但可能因為近月香港的事端，門口排隊的人龍竟然消失了！終於唔使排隊啦！記得第一次幫襯「九記」嘅時候，仍然獨沽一味只賣清湯牛腩，後來才加入咖喱牛筋腩；近年為了迎合市場口味，又加入了肥牛。不過，始終是清湯腩最受歡迎。事實上，作為香港清湯牛腩的始祖名店，一直吸引大量名星光顧；但老闆有風骨，一反香港其他餐廳必然張貼明星合照作為賣點，所有這些照片只貼在通往閣樓座位的小樓梯的兩邊牆壁。親身經驗，十幾年前吧，當年「九記」尚未被國內自由行佔據，同兩位朋友一同在閣樓品嚐牛腩伊麵；突然一位身穿白色汗衣牛仔褲、帶着黑超的男子搭枱，面帶有善笑容 ⋯⋯ 竟然是梁朝偉！必食推介一定是上湯牛腩伊麵（$60），怕肥膩的話可以叫全走（走油走蔥花）。記得以前還可以揀瘦腩、肥腩、或半肥瘦，唔知道現時還可不可以呢？不過，今日就冇提出任何要求。伊麵份量唔係好多，被鋪在表面的幾塊牛腩及上湯遮蓋。港式清湯腩的牛腩上湯表面浮起點點油脂，顏色淺啡帶點渾濁。想起上個月在一間高級意大利餐廳品嚐過的牛肉清湯，金黃清澈、完全見不到一丁點油脂，味道未算濃郁、牛味濃淡得宜。「九記」的牛腩清湯就是另一種風味，賣相粗獷、口味濃郁、帶點適度嘅油膩感，充滿庶民風情；除了牛味之外，還有淡淡中式香料、羅漢果嘅清甜，係不折不扣嘅港式烹調方法。無論如何，不變的事實就是非常好味！伊麵賣相一般，不過淥麵時間控制得相當好，彌補伊麵質素麻麻的問題，仍然有軟身兼帶點點煙韌的口感。爽腩貨源較少，只可單點全爽腩，叫粉麵的話就只有普通上湯牛腩。湯碗內的六小件牛腩中，五件是全瘦腩。肉質雖然鬆軟、但唔夠腍滑，慢慢咀嚼下有點點粗嚡，不過未至於有渣。牛味就非常濃郁，絕對可以滿足嗜牛一族。另外一件，就好似係坑腩最旁邊位置，莫非係爽腩邊緣位?! 質感味道較瘦牛腩更佳，中間的一層薄薄牛腩肉很腍滑，包裹在外圍的筋膜及軟膏，完全沒有肥膩感，而是軟滑如膠質，實在非常好食，只可惜只得一小件。總結一句，就個人口味而言，始終認為「九記」係香港最好食嘅清湯牛腩。離開「九記」，注意到整條歌賦街差不多 90%的地舖都是餐廳食肆，但當中竟然只有「九記牛腩」及「勝香園」係不折不扣嘅港式地道風味，其餘全部都是鬼佬西餐或日本料理；如果「九記」唔係擁有自置地舖、「勝香園」唔係鐵皮檔，相信也難逃因為高䀚租金而被迫結業或搬遷的厄運。作為一個土生土長嘅香港人，唔想見到這些香港老店結業，衷心希望能夠一代一代承傳下去，就好像日本當地的百年歷史以上的老餐廳一樣！

屋村酒樓在香港飲食界是獨樹一幟，少有食記論述，或只是劣評滿紙。 少時在蘇屋村長大，在以花為名的樓宇穿梭，屋村酒樓與我關係密切，暑假在酒樓內做「樓什」，即侍應助理。 重建後的蘇屋村已入伙，商店部分未裝修，此店早已開業。最心急是我，找了舊鄰居來懷舊一番。 重建後的蘇屋村仍然是花園山城，鳥語花繁，人少樹多。 燕子亭受保育，繪上舊日屋貌，藍天白鴿。 最驚喜是櫻桃樓基座被保留。 辦事處，白屋亦依舊。 荷花樓前荷花秀，海棠樓後綠油油。 商場仍然是在「護城河」位置，呈玉帶環腰狀况。不是方形商場，估計場面會冷清。 酒樓位於邊緣角落，與當年的百合酒樓一樣，令村外食客稀疏，營運先天不利。 屋村酒樓象徵1960年代的公屋村民，困境中仍奮鬥，圍城內有人情。 裝修簡單省錢是屋村酒樓第一大特色。天花是省電的偏白圓燈，簡單樸實。門口有接待長檯，主力接做街坊飯局，甚有古味。 禮堂有大型電子屏，顯示此店是三店之中的旗艦店，似有雄心。正價餐單多提示有「慢」字，多為蒸點，很細心，貼心。是街坊情？ 價格低水是是屋村酒樓第一大特色。 早茶和下午茶以中點計，是17.8，與正價只相差1元。策略是拉近各時段差異價格，方便村民隨時來openrice開飯。 低價顯示在特定食品，下午茶價單有4款價格是8.8元。 香煎馬蹄糕價低質素更低，十分油膩，入口質感欠嚼勁。 現在至11月29日，基本上消費100元或以上，有9折。抵！ 水準不穩定是屋村酒樓第二大特色。 涼瓜豬頸肉炒河是濕炒，技術應比乾炒易掌握。上檯視覺感受良好，豉汁充盈，苦瓜翠綠，紅椒明豔。份量甚多，是茶餐廳的雙份。 弊在河粉呈糊狀，已難辨是粗或幼河粉。 難道是陳村粉？蘇屋村粉是這樣？「條頸靚」-豬頸肉彈腴，亦難補主角失分。 「搭檯」是第三大特色，無兩制你選。即使你早到「開位」，亦隨時有一街坊坐在你旁邊。 「搭檯」的街坊說，此店七月初開業，食品時好時差，他食的义雞飯便是，份量也時多時少。他即時叫侍者更換，反映了「樓面」與食容關係和諧。 下午茶時段的燒腩仔米線，賣17.8元，有7件，尚算脆皮，肥瘦適中。 廉價早茶孖寶是屋村酒樓第四大特色。早茶孖寶是很多茶樓的優惠手法，屋村酒樓會去得更盡。此店延長時間至11:30，在此時段前落單已享午飯優惠價。 鳳爪排骨飯賣相好，如鳳展雙翅，排骨豬肉骨平均，惜飯粒粗糙欠水份，大大扣分。 蝦腸出奇地好，粉質算薄滑，豉油亦比大集團的好。 牛肉球很大粒，香而稔滑。 椰汁饅頭亦很滑而不糊。 皮蛋瘦肉粥太糊如飯，亦欠皮蛋味。 蘿蔔糕淡而無味，亦不合格。 食品質素無保證，忽高忽低是屋村酒樓第五大特色。 一啖香濃難料下一口是甚麼！ 為了客觀評論，隔了10日，待新店上軌道後再嚐。 點心水準更高，鮮竹牛肉特價10·8元，是一般茶樓直徑的上限，對比匙羹便知很大粒。滿滿香茜，只是太咸。 11:30前的早飯-义燒飯水準一般，16·8元難有要求。 最推薦是蟲草花灌湯餃，午市才有提供。黃皮多摺，如黃花泛荷塘，既懷舊又有特色，如喝湯亦是餃子。 屋村村民重優惠，專攻廉食，繁忙正價時卻是另一種歎茶心態。此乃屋村酒樓第六大特色。 在食記遍布之中，我樂於體驗低檔茶樓的風味。 上述食品是此店歎茶佳茗和代表作。 「德政馨欣」是店名由來，是市民期望，此刻特別令人懷舊。

在4月中的朋友飯聚，之所以選擇這間位於元朗形點一期的 2樓 B.Duck Cafe，是因為朋友仔鍾意 B Duck， 同時，可約埋住在元朗的一家三口朋友，我們一行5人，4大1細！ 當晚星期日，大家首次走到 B Duck 主題餐廳！我們約在晚上 6:30 到，當時算少人，就算 walk in 都可以不用等位，食到 7:00，這裡已經 full 哂！ 然而，最近平日夜晚再幫襯，可能是平日的關係吧！相對好冷清！ 最高峰只有3枱客，包括我一個人！平日及週末的生意差天共地呢！ (可經 Openrice app 訂座，只限星期一至五) 好可能少客的關係，加上我預先兩日在 Openrice 訂座吧！店方安排一張印有 B Duck公仔圖案的小圓枱給我！ 這間主題餐廳亦適合親子呢！因此，店方會提供 BB 椅，非常週到！ 細小的商場舖位自成一角，每一個角落也見到主角 B Duck 蹤影！ 靚女店員又會聊吓 BB 呀！十分親切又 nice！ Menu: 晚餐：套餐包括沙律或餐湯 (週末) 沙律簡單又新鮮的沙律配上車厘茄，淋上酸咪咪的黑醋！健康又開胃！ 忌廉火腿粟米飯 $98 最吸引我莫過於其立體 B. Duck 鴨仔造型！ 用提子乾做眼，真是為肖為妙，實在太趣緻嘞！ 都不知道先食鴨頭還是鴨 pat pat 先！ 忌廉火腿汁的味道，令我重拾中學年代食到粟米肉粒飯那種口味！既穩陣又美味！ 還加入西蘭花及蟹籽，口感更多元化！ B. Duck 至尊牛肉漢堡薯條 $89 這款漢堡包絕對啱哂喜歡食菠蘿嘅朋友仔嘞！單看賣相，似乎不見有 B Duck 的樣子！ 打開包身，包身內裡壓印 B Duck 的樣子，令他由失望變成開心及驚喜！ 配料亦豐富！牛肉、煎蛋、生菜...等， 菠蘿香甜多汁！ 另外，炸粗薯條令人食上癮呢！叉燒豬骨湯拉麵 $90 加上鴨仔形雞蛋的確生色不少！ 拉麵湯底未至於重口味，勝在熱辣辣及份量足夠！最適合忙於餵 BB 的媽媽朋友！ 朱古力系列 menu 黑糖朱古力 升級特飲+$19 加入棉花糖可見心思， 入口帶有黑糖的清甜及朱古力的甜美，總括而言頗甜！ 薄荷朱古力 升級特飲+$19 薄荷跟朱古力都幾夾，平衡口味，令整體不會好甜！ 士多啤梨窩夫 $52 窩夫烘焗得恰到好處！香脆又質感綿密，配上酸甜的士多啤梨醬及士多啤梨，可減低罪惡感！ 大家又可以開心 share，每人也嚐到甜品，為這餐鴨仔主題晚餐畫上完美句號！ 晚餐：套餐包括沙律或餐湯 (只限星期一至五供應) 比較單叫貴十多元，多了餐湯或沙律及餐飲有優惠吧！ 粟米忌廉湯 熱辣辣的粟米忌廉湯，甜美度適中，夾雜爽脆清甜的粟米粒，還有麵包粒，不過已經不香脆了！皇牌焗豬扒飯 $89 晚餐 單點價 $72，熱辣辣香噴噴！ 加入切條又入味的炸豬扒，蕃茄、茄子、菠蘿...等，口味豐富！白飯不算炒底，飯有點軟腍之餘，亦沒有沾上蛋黃汁，純粹混合炒蛋而已！ (熱) 櫻花白朱古力牛奶 (原價 $38) 跟餐半價 +$19 白色與粉紅色的花形拉花，賣相好吸引， 而且未嚐已見到奶泡打得幼滑細膩，入口好似飲藥水的味道！甜得好怪啊！ B. Duck Cafe 的晚餐約 $100 已有交易，口味多元化又有創意，價錢合理，質素是合格之上，最緊要有主角坐鎮，滿足大家視覺又食得開心啦！

選這餐廳是因為地點方便，近地鐵，可網上訂位，無限用餐時間😊


一行到餐廳門口，有位外國人招呼，對女食客特別友善，會講幾句廣東話逗客人笑，我自己不太喜歡，原因是我強調是透過開飯啦訂位，我當時見他的反應已有感應他只顧逗笑而未有聽到又或聽到而會忘記。結果第二日收到開飯啦電郵說缺席了，幸好有單做證據回覆。☹️☹️這個是大扣分。扣分在於一入門口已覺這樣真不是好的服務，未有關顧客人說話。


不過話說回來，這個晚飯好有驚喜，好推介。食物質素超有水準，好有驚喜。👍👍😊😊


首先環境是一般的西餐廳，即是有情調，亦即比較暗😅😅看餐牌需要手機的燈光。如果想製造氣氛，的確是不錯選擇。


每枱有枝 礦泉水 Acqua Panna Still Natural Mineral Water 750ml $62


兩個人飲，都勉強夠的，因為反正要錢，兩枝百幾蚊便寧願叫其他食物。


餐牌好處是有彩色相，有時西餐有些看了中英文名都不知是什麼，有相會比較方便。😊😊


食物選擇分類清晰，有湯、頭盤、拼盤、意式粉麵飯、pizza、海鮮、扒、甜品等，餐酒亦另有餐牌。













Spaghetti Carbonara 卡邦尼意粉 $178




真要用無懈可擊來形容這碟卡邦尼意粉，這味好像是意大利餐的家常菜，好多餐廳都有，同時有質素的，我覺得全香港我吃了那麼多的卡邦尼，這是我覺得是我個人來說全港最高質素的。💖💖 而近榜的真是沒有幾家。


卡邦尼意粉有意大利煙肉guanciale ham、意大利羊奶芝士 pecorino cheese和蛋煮成。很多人喜歡卡邦尼的原因是惹味和香濃芝士的可口，大部分餐廳首先在選材上可能有齊煙肉、芝士和蛋，但是煙肉和芝士的質素已令整碟煮出的味道很不一樣。


第二是廚師的手藝亦是秘訣所在。例如煮時要用蛋，如何可以快速手攪，令蛋漿均勻地沾滿每條意粉，而又不會讓蛋漿過熟變成蛋粒，這都是橋妙所在。放芝士亦考功夫，太早太遲太多太少都好有學問👍👍


第三當然是意粉要做到”al dente”彈牙又是另一挑戰。


這家餐廳不單以上各項細節都做到，還做到超水準，極之推介這碟在我的標準全港之冠🥇🥇🏆🏆的卡邦尼，好值得我的超心水之選💖💖



Homemade Tortelli $178 👍😋
自家製芝士菠菜意大利雲呑配蕃茄汁



這碟的特色之一是自家製，食材新鮮豐富，這意大利雲呑內饀為菠菜和我好喜愛的ricotta cheese，ricotta cheese是一種意大利式芝士，特色是比較fluffy，即鬆鬆泡泡的，香滑而新鮮😋😋



每粒意式雲呑都飽飽滿滿，蕃茄汁為light tomato fondue，好夠味，蕃茄的酸甜度適中，隱隱襯托出意大利雲呑的香濃，剛好互相平衡，互相把味道重點帶到另一層次，同時又不會互相搶味。👍👍😊😊



這樣美好的一餐當然需要以精緻的甜品作為總結。


Panna Cotta $85




這個熱情果意式奶凍 Passion Fruit Panna Cotta好清新好refreshing，熱情果獨特的酸中帶甜味吊起了整個原本可以是平平無奇的奶凍😋👍 加上整個構圖賣相好有色彩，望見已讓人心花怒放🎉🎊又紅又綠又黃又白，很討人喜歡👍👍



總體來說好滿意食物質素，包括選擇種類、味道、賣相等。唯一不滿是當晚那位周圍同女客人搭訕的外國人，最重要是他沒有聽到我說是開飯啦訂位，既然有這網上訂位服務，我希望他們能讓客人覺得是可以運用的。


推介這家的食物，一分錢 一分貨

我本來是翻上手手提電話「開飯喇」戶口的舊賬，光顧位於油塘「鯉魚門廣場」裡面的某間連鎖食店，食回我在西貢墟舖頭無法享用的牛肉飯，可惜那間「鯉魚門廣場」連鎖食店位店員告訴我，牛肉飯已經售罄。 我被迫在「鯉魚門廣場」跟旁邊的購物商場「大本型」裡面尋找，尋找一間還有牛肉可以食，我以前又未曾幫襯過的「油塘」餐廳。結果我真的找到了，找到以前在「大本型」都沒有發現的新餐廳。 這間位於油塘「大本型」商場裡面餐廳的名稱，叫做「Antoshimo Cafe ＆ Bakery」，「Antoshimo Cafe & Bakery」還有其他分店，我之前曾經光顧過位於鑽石山「荷里活廣場」的分店。 「Antoshimo Cafe & Bakery」屬於走「沖繩風」的日本菜餐廳，由於「沖繩」屬於位於「太平洋」的列島島嶼，天氣比較溫暖，所以「沖繩菜」大多數以比較開胃的菜式為主。 例如「Antoshimo Cafe & Bakery」裡面有一款麵包，屬於類似「冬甩」的甜味糖圈食品，名稱跟坊間的「冬甩」沒有分別，只是食法不一定需要直接享用，可以配雪糕變成甜品。 另一方面，或許是因為「沖繩」氣候相對比較溫暖，盛產「黑糖」的關係，所以「Antoshimo Cafe & Bakery」裡面的飲品，不乏以黑糖代替傳統糖漿去調味，變成了「黑糖飲品」，而又不是台灣風的黑糖飲品。 例如傳統港式茶餐廳飲品「凍檸茶」或「凍檸水」，都可以加入黑糖去調味，在「Antoshimo Cafe & Bakery」的飲品裡面，就出現了「凍黑糖檸檬茶」和「凍黑糖檸檬水」。 加上「Antoshimo Cafe & Bakery」裡面的下午茶茶餐餐牌裡面，一次過全部擁有了日式牛肉鍋食品「壽喜燒」，跟甜品「海鹽焦糖冬甩雪糕」。 結果我最後還是被「Antoshimo Cafe & Bakery」裡面的下午茶餐牌，以及下午茶餐牌裡面的「牛肉壽喜燒」和「海鹽焦糖冬甩雪糕」所吸引到，同時點了兩套下午茶。 我點了兩套「Antoshimo Cafe & Bakery」的下午茶，換言之即是可以同時選擇，和試飲「Antoshimo Cafe & Bakery」裡面的兩款以「黑糖」糖漿沖調的檸檬飲品。 「Antoshimo Cafe & Bakery」的下午茶價錢不算非常昂貴，例如「Antoshimo Cafe & Bakery」的「牛肉壽喜燒炊麵」配「黑糖凍檸檬水」飲品出來的下午茶價錢，不計算加一的話，都只需要港幣四十六元而已。 至於「Antoshimo Cafe & Bakery」另一款的下午茶，甜品「海鹽焦糖冬甩雪糕」加上「黑糖凍檸檬茶」，實際要未計加一服務費的話，只收港幣四十二元而已。 只不過「Antoshimo Cafe & Bakery」裡面的餐飲，還需要另外徵收加一服務費。由於我一次過點了兩款下午茶，兩款下午茶連同加一服務費之後，合共收了我接近港幣一百元的價錢。 「蕭黑糖檸檬茶」跟「凍黑糖檸檬水」飲品，驟眼看飲品的賣相，跟一般的茶餐廳「凍檸茶」跟「凍檸水」飲品沒有分別，實際分別其實在飲過「凍檸茶」，「凍檸水」才會發現。 因為「黑糖」裡面的甜味，比一般白糖裡面的甜味濃厚得多，濃厚甜味的黑糖糖漿加入「檸檬茶」或者「凍檸水」之後，飲品的甜味立刻變得又濃又重。 另一方面，我發現原來「Antoshimo Cafe & Bakery」水吧，會為「凍黑糖檸檬水」跟「凍黑糖檸檬茶」飲品，另外提供了黑糖調味糖漿，食客可以按自己喜好，調校自己想要飲品的甜味。 我分別在還未加入黑糖糖漿的「檸檬茶」跟「凍檸水」裡面，逐小逐小地慢慢加入黑糖糖漿，務求能夠讓兩杯飲品，都能平均分配到濃厚的黑糖甜味。 結果加入不少黑糖糖漿的「檸檬茶」，「凍黑糖檸檬茶」裡面因為還有紅茶裡面的茶味，所以紅茶甜味加黑糖甜味，令「凍黑糖檸檬茶」甜味比「凍黑糖檸檬水」甜得很多。 至於「凍黑糖檸檬水」裡面的甜味，則只有來自黑糖的甜味，所以「凍黑糖檸檬茶」飲品的整體甜味，會「凍黑糖檸檬水」來得更加顯眼，容易飲到黑糖的甜味。 至於當日我在油塘分店「Antoshimo Cafe & Bakery」下午茶餐裡面選擇的兩款食品，一款是傳統的「牛肉壽喜燒」，所以「牛肉壽喜燒」裡面的醬油湯底，湯底的醬油鹹甜味道留下非常深刻的印象。 因為「Antoshimo Cafe & Bakery」下午茶裡面的「牛肉壽喜燒」，另外還配了拉麵底，所以最後就變成了一鍋「牛肉壽喜燒炊麵」食品，而不是純粹的牛肉鍋。 「牛肉壽喜燒」裡面的濃厚醬油湯底甜味，除了吸收進入「Antoshimo Cafe & Bakery」配備的拉麵麵條之外，最後還吸收進入到薄切肥牛肉裡面。 雖然「牛肉壽喜燒炊麵」裡面的肥牛肉，不是什麼非常貴價的上等貨色，也不是什麼牛扒、牛、牛腩肉，但是幸好牛肉本身沒有筋，所以牛肉實際口感沒有變得太韌太難咀嚼。 而且薄牛肉在「牛肉壽喜燒」裡面煮的時間感覺不算很漫長，所以薄切肥牛肉裡面的組織，沒有被甜味壽喜燒湯底所以完全灼熟，剛上檯的肥牛肉最後還能夠有正常偏腍的口感。 「牛肉壽喜燒」是傳統日本菜裡面，屬於有名氣的代表菜食品，很多人甚至還會以「壽喜燒」，作為日式火鍋裡面的湯底材料，我今次總算能夠第一次感受到「壽喜燒」裡面的醬油甜味。 至於「Antoshimo Cafe & Bakery」在「牛肉壽喜燒炊麵」裡面的醬油湯底，再加入了長蔥，長蔥成功把牛肉醬油湯底的味道，變得更加濃厚，長蔥果然是濃味食品的最佳拍檔。 至於「牛肉壽喜燒炊麵」裡面的麵條，我覺得麵條的口感，有點幼身版本的「意大利麵」，即是把那些幼身偏長，以小麥加手工製成手拉拉麵麵條，口感偏向有少許韌性。 至於「Antoshimo Cafe & Bakery」下午茶的另一道食品，是餐廳裡面的招牌甜品，底層加上甜味醬汁一起享用的麵粉「冬甩」麵包食品。 或許是因為「Antoshimo Cafe & Bakery」廚房，在「海鹽焦糖冬甩雪糕」甜品的頂蓋雪糕的位置，加上一球海鹽口味雪糕球的關係吧，所以「海鹽焦糖冬甩雪糕」裡面除了焦糖甜味之外，還有海鹽雪糕裡面的鹹味。 餐廳再在招牌冬甩麵包、海鹽雪糕球的旁邊，額外加上一小撮甜味紅豆蓉，甜味的紅豆蓉成為了點綴，和襯托冬甩身上焦糖甜味的重要角色，紅豆蓉味道磨得很甜。 相反，焦糖糖漿的味道，或許是因為受海鹽雪糕球影響，融化的海鹽雪糕融化進入焦糖糖漿的關係吧，所以本來味道偏甜的焦糖糖漿，還能夠意外食到來自海鹽雪糕裡面的鹹味。 至於「Antoshimo Cafe & Bakery」裡面的冬甩麵包，冬甩麵包本身的口感偏向比較軟腍，要用餐刀直接切開冬甩，所遇到的困難不算很大。 口感偏腍本來加甜味焦糖糖漿，整體的味道應該很甜才對，但是後來再加入了鹹味海鹽雪糕後，「海鹽焦糖冬甩雪糕」整體的味道變得有點復雜。 焦糖糖漿本身的甜味，本來已經足夠為冬甩的味道來一次「上色」，可是海鹽雪糕的鹹味反而令「海鹽焦糖冬甩雪糕」整體味道變得有點復雜，不及「牛肉壽喜燒炊麵」的味道那麽有吸引力。

尖沙咀K11 MUSEA商場8月新開，位置即舊時的新世界中心，我第一時間走入去看看，商場雖然行高格調，但商舖鋪位三尖四角，行人通道時窄時闊，指示不足，加上商場營造深海境界，燈光佈置昏昏暗暗，初步商場感覺普通。 由於新開張，每間食店都排長龍，拉麵店多賀野亦不例外，但由於隔壁是一間咖啡店，為免等候人龍阻擋人家咖啡店的大門，於是排隊隊伍要分開兩截，前半截近本鋪，後半截要在電梯旁邊。誤排或插隊的情況不時會發生。我一個人，下午5時45分到達排隊，等了約半小時才可入座。有個情況要講講，就算店內有兩至三個單丁空位，若果你仍未排到隊頭，你表明自己是一個人來，店方都只會空著座位，不會叫你上前入座。 多賀野在日本米芝蓮獲得多年餐廳推介，在日本類似食飯喇的評分平台有接近4分的高分。香港的多賀野經營權交給嚐高美集團經營，亦即是樂拉麵Rakuraku Ramen同一間母公司。香港K11這間店子舖面面積約1600平方呎，租約三年，網上資料顯示投資額為550萬港元，可以容納60個座位，圍枱及方枱區有園林景觀，吧枱座位則靠緊半開放式厨房。 由於我一個人，被安排坐在吧枱座位，侍應給了一杯半温的水，筷子是一次用木筷子，特别之處是筷子兩端都是削尖了，無論手握筷子任何方向，都可以下筷嚐菜。牙簽放在木製企身豬形牙簽筒。醬料用瓷器盛載，包括了豉油、七味粉及黑醋。 我貪吃，事先午飯只吃了一碟腸粉，到了晚上肚餓所以我連點了豚鴨沾麵及栗國塩味拉麵，兩碗麵連加一服務費是$326，米芝蓮級數確實價錢非凡。 由於我坐吧枱位置，可以看到厨房之餘亦可以看到出菜位置。我肉眼看見厨房內有六至七位廚工，全部都是用粤語交談，我沒有點炸物小食，但眼見炸似乎賣相非常不錯，很多客人點選。侍應反應快但技巧未熟練，走來走去，日語一三一四歡迎詞不絕於耳。 多賀野的厨房運作我認為很像一燈，厨子視乎那一刻哪種麵款多客人點選，厨子就先做哪種，所以會見到出菜處一次過連續出五至六碗同款拉麵。這種做法可以提高效率，出品較快亦滿足大部份客人需要，但缺點是先到的客人未必先得到食品。我的豚鴨沾麵約等候了二十分鐘，栗國塩味拉麵則兩分鐘即到，兩碗麵我是分開兩次叫，非一坐低點菜就點齊兩款麵食。 豚鴨沾麵價錢並不便宜，$168未計加一服務費一個沾麵已經是外出兩碗拉麵的價錢，份量適合男仕，味道可以評為良。 先說極太沾麵麵條，麵條寬度約有2.5亳米(12番手)，份量比我預期多，自家製冷沾麵有小麥粒，當沾上沾汁口內唇有點點麥香，但由於麵條有小麥粒，加上麵條未煮透仍帶硬，食時會感到有麵質有骨，建議麵條宜放在沾汁內多一點時間，那就更加美味，份量和口感我覺得滿意，掛汁度很高，吃得痛快。 沾汁亦是頗討好，沾汁濃郁亦帶有層次感，香港很多拉麵店製作出來的沾汁都可以不加湯直接飲用，這的沾汁較濃稠而非太咸，一定要加湯飲用。沾汁由豚鴨雞魚四種材料混合製成，每一種材料都已經獨當一面，多賀野成功是將四種材料混合為一，入口不錯之餘仍分得出四種肉類的味道。可惜的是沾汁內的鴨肉份量稀少，似乎只用來熬湯汁。 半熟蛋蛋黃很晶瑩，蛋白和蛋黄白黃分明，半熟蛋有5.5厘米長，蛋味一般。叉燒只是配角，雖肥瘦清晰但沒有特色，約長6厘米，表層輕輕炙過。 食完豚鴨沾麵仍覺胃部有點餘位，多吃一碗栗國塩味拉麵。 拉麵條是細麵條，寬長大約1.6厘米(18番手)，自家製作質感較粗，麵條未算滑口。栗國海塩果然特别，淡淡的海水鹽味貫入口內，舌頭就像海中的鯨魚在暢泳，入口自然，感覺柔和，我整碗盬湯喝光，蛋筍叉燒紫菜只是閒角，不妨一試，較適合女仕，如像我大胃王，宜先吃塩味拉麵再吃豚鴨沾麵。 總體印象我認為香港這間分店只是給一點多賀野的印象，始終用香港代理去開店，只見到其外形，但不見其實在，製作一般服務一般，若衝動一點去日本總店再研究如何好食。香港店我會再計劃光顧多一次，看看塩味拉麵再加醬油味感會如何，還有炸和蟹餅，但價錢始終不是一般拉麵愛好者可以承擔。