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2021-10-09
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🇭🇰Hong KongAverage expense pp: HKD$450-500+📍Address: L’amour, Tai Po呢間大埔餐廳既菜式真係唔錯，我地點左前菜：香煎北海道帶子、昆布蘭香腸、椰菜花蓉（$188），帶子煎到金黃色好香，椰菜花蓉充滿牛油味，食落唔會太膩。至於主菜： 慢煮西班牙黑毛豬胺、焦糖蘋果（$248），豬肉唔韌，肥既油脂位好甘香，豬味好濃厚，第一次見配搭會用紫薯好特別，不過都幾幼滑，焦糖蘋果既清甜，令整體感覺更清新，呢碟既表現意外地出色。同埋我地仲點左蒜片辣椒蟹肉扁意粉($138)，我特別鐘意佢炒香左既蒜味，意粉乾身程度岩岩好，蟹肉份量好多，加左少少辣令碟意粉更惹味。如果想點杯可以影相打卡既cocktail可以叫rainbow($118)，主要係菠蘿汁，酒味唔太濃，易入口，味道似果汁多。𝐏𝐚𝐧 𝐅𝐫𝐢𝐞𝐝 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐜𝐚𝐥𝐥𝐨𝐩𝐬 𝐚𝐧𝐝 𝐂𝐚𝐦𝐛𝐞𝐫𝐥𝐚𝐧𝐝 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 ($𝟏𝟖𝟖)Scallops were fried to golden brown. The cauliflower mash potato was full of bu
Average expense pp: HKD$450-500+
📍Address: L’amour, Tai Po
呢間大埔餐廳既菜式真係唔錯，我地點左前菜：香煎北海道帶子、昆布蘭香腸、椰菜花蓉（$188），帶子煎到金黃色好香，椰菜花蓉充滿牛油味，食落唔會太膩。至於主菜： 慢煮西班牙黑毛豬胺、焦糖蘋果（$248），豬肉唔韌，肥既油脂位好甘香，豬味好濃厚，第一次見配搭會用紫薯好特別，不過都幾幼滑，焦糖蘋果既清甜，令整體感覺更清新，呢碟既表現意外地出色。同埋我地仲點左蒜片辣椒蟹肉扁意粉($138)，我特別鐘意佢炒香左既蒜味，意粉乾身程度岩岩好，蟹肉份量好多，加左少少辣令碟意粉更惹味。如果想點杯可以影相打卡既cocktail可以叫rainbow($118)，主要係菠蘿汁，酒味唔太濃，易入口，味道似果汁多。
𝐏𝐚𝐧 𝐅𝐫𝐢𝐞𝐝 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐜𝐚𝐥𝐥𝐨𝐩𝐬 𝐚𝐧𝐝 𝐂𝐚𝐦𝐛𝐞𝐫𝐥𝐚𝐧𝐝 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 ($𝟏𝟖𝟖)
Scallops were fried to golden brown. The cauliflower mash potato was full of butter flavour😍The presentation of the dish looked good
𝐒𝐨𝐮𝐬 𝐕𝐢𝐝𝐞 𝐈𝐛𝐞𝐫𝐢𝐜𝐨 𝐏𝐨𝐫𝐤 𝐋𝐨𝐢𝐧 𝐑𝐚𝐜𝐤 𝐰𝐢𝐭𝐡 𝐂𝐚𝐫𝐚𝐦𝐞𝐥 𝐀𝐩𝐩𝐥𝐞 ($𝟐𝟒𝟖)
Pork was really tender and highly recommend. It was served with purple mash potato and caramelised apple, taste refreshing!
𝐂𝐫𝐚𝐛 𝐋𝐢𝐧𝐠𝐮𝐢𝐧𝐞 𝐀𝐠𝐥𝐢𝐨𝐞 𝐎𝐥𝐢𝐨($𝟏𝟑𝟖)
Portion was large! You can eat the crab meat in every bites! Order this if you like garlic and chilli!!
張貼
