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2013-01-08
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上星期三到圓方新開的人氣泰式餐廳 Mango Tree 參加 tasting lunch，料理水準甚高，下次去圓方行街睇戲之餘，更多了一個飯聚的好去處。(開心) 餐廳格局舒適，落地玻璃既有天然採光，又令環境更顯闊落，中心位置聳立著一棵巨型「芒果樹」，點出整間餐廳的主題，成為一室焦點。蒲坐下，漂亮公關T小姐便為我點了一杯無酒精的 Lychee Smash($70)，以荔枝、青檸、薄荷葉及薑味汽水調製而成，味道少少甜，清爽醒胃。泰式脆金盞 ($98) 用混入芝麻的麵漿炸成透薄金盞，盛著粒粒的蝦肉、豬肉、甜粟、馬蹄、芫茜，點點白胡椒刺激舌尖，香口非常。 Thai Crispy Golden Cups (NEW) - Topped with shrimp, minced pork and sweet corns tossed in sweet and sour sauce.泰式蝦多士 ($118) 飯友表示此為當日最愛小吃，圓方分店獨家供應，銅鑼灣分店沒有喔。Thai Shrimp Toasts (NEW) - Deep fried shrimp toasts with sweet chili
蒲坐下，漂亮公關T小姐便為我點了一杯無酒精的 Lychee Smash($70)，以荔枝、青檸、薄荷葉及薑味汽水調製而成，味道少少甜，清爽醒胃。
泰式脆金盞 ($98) 用混入芝麻的麵漿炸成透薄金盞，盛著粒粒的蝦肉、豬肉、甜粟、馬蹄、芫茜，點點白胡椒刺激舌尖，香口非常。
Thai Crispy Golden Cups (NEW) - Topped with shrimp, minced pork and sweet corns tossed in sweet and sour sauce.
泰式蝦多士 ($118) 飯友表示此為當日最愛小吃，圓方分店獨家供應，銅鑼灣分店沒有喔。Thai Shrimp Toasts (NEW) - Deep fried shrimp toasts with sweet chili and cucumber sauce
青芒果軟殼蟹沙律 ($138) 軟殼蟹飽滿多汁，配以青芒果沙律平衡炸物的熱氣，特讚! Crispy Soft Shell Crab Salad (NEW) - With spicy green mango, dried shrimp, peanuts and fresh Thai herbs.
香脆米餅配蝦肉醬 ($88) 米餅鬆脆，蝦肉醬鹽分不高，微微帶甜，小朋友應該會喜歡。 Crispy Rice Crackers - Served with minced prawn and pork, peanuts and fresh coconut dip
椰汁紅咖哩烤鱈魚 ($228) 紅咖哩溫和，魚肉鬆軟，另一老少咸宜之選。
Roasted Cod Fish Curry (NEW) - Grilled cod fish fillet with light red curry topped with kaffir lime leaves & fresh coconut cream
燒乳豬肋骨 ($250) 熟度剛好，外層焦脆，肉質爽滑入味，搭配 Esan風味醬汁，令味道更昇華。圓方分店獨家供應。
Baby Pork Ribs (NEW) - Barbeque marinated US baby back ribs, served with Esan style sauce
酸辣泰薑龍蝦湯 ($248) 4人份，內有2隻龍蝦，酸辣味明顯，也是圓方分店獨有。Lobster and Galangal Soup (NEW) - Hot and sour soup with fresh lobster, shallot, lemongrass and galangal
咖哩炒蟹 ($480) 為迎合港人輕油口味，故將油份大大調低，改為加入大量蛋炒之。濃郁的椰香、蛋香及蟹香，不槐是芒果樹的皇牌! 而且份量十足，足夠5-6人分吃。最佳吃法：先挖蟹蓋蟹黃，再吃鮮甜的蟹肉，然後以咖哩蛋汁拌絲苗飯，天堂也!!! ( ´ ▽ ` )ﾉCurry Crab - Whole crab stir fried in light yellow curry with egg, Thai celery and onions
砂煲粉絲河蝦 ($238) 當日廚師大方以大蝦入菜，更用香噴噴的肥豬肉鑤鑊，不好吃才怪! ^^Fresh River Prawns in Clay Pot - River prawns baked with Thai herbs, pepper corns and glass noodles served in clay pot
吃到這裡大家已經捧腹喊飽，紛紛表示恐怕吃不下接下來的甜品。
想不到甜品端上後我們還是忍不住清了大半，究竟甜品有幾吸引? 讓我們繼續看下去....
香芒糯米飯 ($85) 芒肉清甜，糯米飯鬆軟，不管再飽也要吃的必然之選。
Sticky Rice with Mango - Fresh Thai mango with sticky rice topped with coconut cream
泰式斑蘭千層糕 ($75) 終於在香港吃到好吃的斑蘭千層糕!! 這道極花時間心思的甜點吃得出其極富彈性的鮮製口感，天然的斑蘭葉香和椰香互相輝映，我一不小心便吃了2大片。 (≧∇≦)/Thai Pandan Layer Cake (NEW) - Steamed layered cake flavored with pandan leave and coconut cream
椰糖香蕉伴椰子雪糕 ($80) 以半生熟香蕉，加入椰糖、椰奶細煮，搭配椰味濃郁帶有椰絲的雪糕，風味十足。Candied Banana in Syrup (NEW) - Served with coconut ice cream
南瓜吉士 ($85) 吉士蛋味香濃，質感如蒸蛋般幼滑，又一出色的新嘗試。
Steamed Pumpkin Custard (NEW) - Steamed egg custard in pumpkin
張貼
