｜花雕醉雞
冰鎮得宜 雞肉嫩滑 花雕酒香同雞肉脂香相互滲透 好適合做前菜開胃🙂↕️
｜蔥爆牛肉
牛肉油脂豐厚 蔥香濃烈 口感偏重 適合鍾意食比較濃味嘅人🤓
｜乾煸四季豆
火候控制得準 外脆內爽 微辣蒜香非常惹味 係全場最驚喜嘅小炒🤤
｜松露瑤柱蛋白炒飯
炒得乾身分明 瑤柱鮮味突出 松露增添高級感 不過稍為搶咗蛋白清香 但整體依然好食🥹
The Drunken Chicken was well-chilled, with tender meat infused with both the Huadiao wine’s aroma and the chicken’s natural richness—perfect as an appetizer. The Stir-fried Beef with Scallions was rich and bold, dominated by strong scallion fragrance and beef fat, ideal for those who enjoy heavier flavors. The Dry-fried String Beans were the standout, cooked to a perfect balance of crisp outside and tender inside, with a garlicky, mildly spicy kick that made them addictive. Finally, the Truffle and Dried Scallop Egg White Fried Rice was light and well-separated, with prominent scallop umami and a touch of truffle luxury—though the truffle slightly overpowered the egg white’s subtlety, it was still very appealing overall.
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