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2021-08-11
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岩鹽48小時慢煮牛肋骨48 hours slow-cooked beef ribs (HK$578)翡翠蟶子皇(冷盤) Chilled Razor Clams with Celtuce and Chicken Spleen Mushrooms (HK$208)法國龍眼蜜煎金蠔Pan Seared Dried Golden Oysters with Longan Honey (HK$228)松茸羊肚菌海膽燴飯Braised Pearl Rice with Matsutake Mushroom, Morel & Sea Urchin (HK$308)腐竹慕絲配山莓啫哩Yuba Mousse with Raspberry Jelly (HK$148)Rating: 5/5 ⭐️ @hexahk餐廳裝修，氣氛都一流。當然唔少得提一提個無敵海景😊服務亦都好好。講講食物，個慢煮牛肉質鮮嫩多汁，而且好腍，個油脂同肉嘅比例剛好，個邊邊有燒過好惹味，本身個調味都足但加少少海鹽更加減低油膩感同帶出個肉嘅鮮味。個冷盤蟶子都好refreshing，有啲四川麻辣味（但其實無咩辣味），但啲麻味花椒味都幾出，加埋爽口
岩鹽48小時慢煮牛肋骨48 hours slow-cooked beef ribs (HK$578)
翡翠蟶子皇(冷盤) Chilled Razor Clams with Celtuce and Chicken Spleen Mushrooms (HK$208)
法國龍眼蜜煎金蠔Pan Seared Dried Golden Oysters with Longan Honey (HK$228)
松茸羊肚菌海膽燴飯Braised Pearl Rice with Matsutake Mushroom, Morel & Sea Urchin (HK$308)
腐竹慕絲配山莓啫哩Yuba Mousse with Raspberry Jelly (HK$148)
Rating: 5/5 ⭐️ @hexahk
餐廳裝修，氣氛都一流。當然唔少得提一提個無敵海景😊服務亦都好好。講講食物，個慢煮牛肉質鮮嫩多汁，而且好腍，個油脂同肉嘅比例剛好，個邊邊有燒過好惹味，本身個調味都足但加少少海鹽更加減低油膩感同帶出個肉嘅鮮味。個冷盤蟶子都好refreshing，有啲四川麻辣味（但其實無咩辣味），但啲麻味花椒味都幾出，加埋爽口調左味嘅蘆筍係好好嘅開胃菜。個蠔其實幾似過年啲蠔屎😂但個龍眼蜜味同上面啲炸薑絲味道都好出，成件事加埋好特別。個海膽燴飯用料新鮮，海膽好鮮甜，但個飯對我嚟講咸左啲。不過整體嚟講靚景靚餐廳食物質素都算係幾唔錯，非常值得一試😋
The restaurant decor is super nice, the vibes, the view, of course, is amazing and service is great. The slow cooked beef was very tender, juicy, the portion of fat and lean meat was perfect, it was well seared, adding a pinch of sea salt, it eliminated the grease and the flavours burst out immediately 😋the chilled razor clams were flavoured with sichuan spicy sauce (yet its not too spicy), the well seasoned celtuce with crisp texture, it was very refreshing! The golden oysters tasted a bit like those we have in CNY haha 😂but the longnan honey flavour really stood out, plus the deep fried shredded ginger, its quite a special dish. The sea urchin rice had some gourmet ingredients, the sea urchin was fresh and sweet yet the seasoning of the rice for me was a bit too strong, thus slightly too salty for me. However overall I would recommend you to try this restaurant definitely - amazing food and view, why not? 。
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