近日友人在西貢"美食小巷"中開了間串燒小店, 作為食"友"當然是第一時間試食啦!

先試友人力推”腩肉車厘茄", 腩肉香加埋車厘茄甜，本身已經冇得頂,再加上D醬汁,必試~
"燒金磚"；正所謂"膽固醇萬歲",油O既甘、香，又係一絕
個晚仲有食左d雞(心、肝、皮、腎....同埋..雞尾)
最鍾意係個燒雞肝;燒到個面好香,裡面有肝臟獨有油香,encore左兩次 XD
仲有鍾意O既係芝士丸,拉到絲ka~
其他肉類都合格~
不可不提呢到D燒魚類都好好(鱔,秋刀,大眼雞)
反而牛舌個人偏向厚切鹽燒....

另外是晚最驚喜都係呢個燒菠蘿, 係用鮮菠蘿, 又香又甜,正呀～
(不過如果去埋個心就好啦...)

總結整體都係滿意以上, 不過好多野都係限量, 冇法啦店仔細細,好多材料又係佢地即日係街市入貨
希望一路keep個味道就掂啦!!

自OpenRice設立分級機制後~~小比也有幸做個殿堂初級蝦毛~~~還要加把勁多多學習就真~~~每月的殿堂級食家小型試菜局~~小比有幸在此成為第一個獲邀的會員~萬分感謝OpenRice的邀請~~剛好可在考試之後赴約~~這晚選址在萬麗海景的Scala~餐廳的環境沒有想像中嚴肅~相反是一室馬蹄型Sofa,羅馬式的木柱與掛畫這些見證歲月的裝潢~被領到靠窗的偏廳~跟Chef打個招呼~讓他為我們打點一齊~免卻一切選擇困難症ge痛苦~輕鬆輕鬆

現在正值是Scampi小龍蝦排卵的季節~所以吃起來會份外飽滿~這也自然成為了今晚的小小主題~~餐前先來三款麵包連Vinegar, oil and Tomato Salsa~當中以Focaccia最為出色~非常欣賞三個小樽的設計~但裝起Salsa又好似會有少少不便

先來第一道菜為Smoked Scampi, Roasted Pork Belly and Sliced Fennel Salad [煙燻小龍蝦配燒豬腩肉茴香沙律]~小龍蝦用茉莉煙兩分鐘後香氣恰到好處~~濃淡得宜~一上檯就聞到~Chef叮囑要點Balsamic食~其實~單靠鮮嫩爽口的肉質~有沒有vinegar都已經不再重要~再來的是Scampi Carpaccio, Oscietra Caviar w/w Paprika Lime Dressing[小龍蝦薄片配魚子醬.青檸香辣汁]~賣相與Racette有點相類似~此道菜用上2隻Scampi搥成薄片~先來是青檸突出的酸度~再來是creamy的scampi~~最後就以scampi鮮味作餘韻~

Scampi Ravioli w/w Black Truffle Tomato Sauce[小龍蝦雲吞配黑松露番茄清湯]~雲吞皮即使係黑松露下仍然充份展現出麵粉與蛋的香味~但番茄清湯要單品喝一口才感受到微酸的味道~Black Truffle的角色較為霸道~~Black Truffle Potato Mash w/w Grilled Scallop[黑松露薯蓉配燒帶子]以Martini杯呈上~薯蓉即使加入了金文拔等芝士在內~都沒有半點飽滯的感覺~輕鬆完成~面頭放上數片火箭菜就是要用點苦味破解底層的膩~帶子煎得金黃~可能是自已在家吃2L/3L吃得多~總有點比下去~

為我們細心分上的龍蝦湯~Chef極度推介列為"必飲"之位咁話~賣相似Cappuccino嗎?haha~用上波士頓龍蝦~沒有像一般的做法將殼打成碎粉融入湯中~反而加入赤米蝦帶出鮮甜~填補龍蝦較為單調的不足~較一般龍蝦湯清而稀~但味道層次反而更為深入~飲啖湯食啖飯~面前的是牛腩飯麼?唔好咁難聽啦~haha~其實是Slow-braised beef rib risotto~用上本地新鮮牛坑腩醃overnight再燴上at least 4 hours而成~時間當然也會因應肥瘦而有所調整~~再淋上紅酒汁~肉味均勻入味非常~這道菜吃的不是綿綿的爆汁牛腩~而是濕潤度較低的濃味絲絲肉質~連底底的Risotto都用上Beef Stock煮成~粒粒外軟內硬~不好米飯的小比也覺得這個risotto較牛還要出色~

最後一個main course~ Chef做了道Roasted rack of Lamb [mini version] w/w Tapenade crust and vege Polenta, Pesto sauce[燒橄欖羊架配素菜玉米餅]~羊架的肉質非常非常嫩~在於焗後讓羊仔take a rest~待temperature 達到equalibrium後~血水會返回屬放自已ge地方~安守其位~~愛吃羶味者~或許會失望~但對於小比來說就恰到好處~綿嫩的羊肉才是主角嘛~第一次玉米餅~雖然texture新奇到但味道不怎突出

對於平時吃碗菜都飽的兔仔~這晚當然飽到撐撐的~雖然每道菜份量不多~但就正正因為每樣都少少但食材種類不變~每樣都得試一下~但最後的一個環節~當然不能錯過~~~~Dessert Time~! XD 自家製的Panna Cotta~是遇過最多雲尼拿籽的一個~~魚膠的應用在凍甜品的製作是關鍵~這裡控制得好~動L動L =p 奶凍會慣性黏住鐵匙~稍為吸一下~又會滑溜溜的入了口~而且伴碟的Blue berry粒粒飽滿~甜魔基因activated~絕對是一個出色而深刻的ending point

最後喝杯Earl Grey~吃點Polenta Cookie~鬆化得來不是彷佛吃空氣的感覺~皆因砂砂的玉米粉就在口中磨磨的~整個晚上就在一篇歡笑聲中度過~感謝Chef unlimited的笑料正能量~一改以往酒店吃西餐會很焗促的感覺~如果要在再此只說句<可以一試>~恕我辦不到~~因為各樣細節都照顧得到~~I’ll be back, Thanks Chef =]

是晚和兩位好友新手冒險者和小漏漏一起看 Twins 人人彈起演唱會, 事前當然要商議一個快捷而質素卻要符合我們要求的地方來填肚, 原本打算到「演唱會的最佳伴侶」好時沙嗲來一個海南雞飯, 可是 "好時 + 紅館" 這條無敵方程式實在用過太多次, 變得太沉悶了, 於是便著手看看附近有沒有其他精彩的食店, 但首要條件仍然是「Location! Location! Location!」, 除了要鄰近紅館外, 亦要接近我們三位甜魔的下一站 - Roll 啊~
從 OpenRice 的最新餐廳列表中, 發現一個既熟悉又陌生的名字 - 文華雞飯 (新加坡), 看見餐廳名字旁有個 New 字樣, 一個食評也沒有, 既然地點符合我們的 Location 要求, 於是便用半信半疑的心態到這裡做隻白老鼠吧~ (畢竟之前已曾被一間同樣用"從新加坡文華過來"作標榜的好味屋欺騙過, 那裡賣的是 "名, but虛傳, 兼送蟑螂腳的海南雞飯", 一度令我對海南雞飯存在陰影, 詳見該店食評)
與新手冒險者在柯士甸路匯合後, 他便告知我已行遍整條街都找不到這家店舖的存在, 再跟他走多一遍, 仍然找不到, 以為又是一家未開業卻偷步在 OpenRice 預先登記的食店, 後來突然想起這以前在這一帶工作時也有相似的經歷, 果然不出我所料, 原來餐廳真的不是在柯士甸路上, 而是與這一帶的著名「蛇竇」 - 聯威茶餐廳為鄰, 而文華雞飯的地點比這家「蛇竇」地址更隱蔽, 因為從大街上望進去是完全看不到的, 要真的走進那條大廈的走廊才看得見, 而大街上卻只有一個很小的廣告牌, 稍一不留神便會擦肩而過。
千辛萬苦找到了, 發覺店舖面積很小, 只有四張二人檯, 幸好店外是一個小天井, 店方亦放了數張圓檯在外邊, 每張可以坐四人。到達時店內一位顧客也沒有, 只見相信是兩夫婦的男女店員在看電視, 心裡即是感到有點不安, 不會又是另一家混水摸魚的食店吧?
看一看餐牌, 海南雞飯售價 $33, 屬於「公價」水平, 卻見單售海南雞的價錢被 Marker 刪改過, 以為是減價, 看清楚卻發覺原來是加價!!! 例如半隻雞的價錢便由 $52 大幅增加至 $68, 心想: 「剛開幕便加價, 倒自己的米麼?」於是便好奇問一問女店員, 她的答覆竟然是: 「人地要我加, 我都冇辦法~」口氣有點大之餘, 卻即時減少我對該店的疑慮, 令我稍為放心, 可以點菜。
既然以來自新加坡自居, 這裡的雞飯亦和當地般分為兩種, 分別是海南雞飯 (俗稱「白雞」)和燒雞飯 (俗稱「黑雞」), 價錢同樣賣 $33, 配套亦相當 user-friendly, 加 $5 有一客肉骨茶, 加 $3 便有一杯台式飲品...... 對, 是珍珠奶茶那一類台式飲品啊~ 這亦是令我對該店有少許疑惑的其中一個原因。問店方有沒有「開茶」平日最愛的「海南雞飯伴侶」- 薏米水, 反而卻沒有, 還說我的這個建議不錯.....
於是, 一行二人點選了以下菜式:
海南雞飯 / 燒雞飯 - 點選時又有一段小插曲, 話說我們都要求雞脾, 原先對方都沒有提及過要加錢的問題, 後來店方的回覆卻說雞脾賣光了~ 簡直令我們難以置信~ 畢竟自己亦從來未試過光顧一家海南雞飯店是沒有雞脾供應的~ 那是還只是晚上七時啊~ 後來有另一檯客人來到, 同樣點選雞飯, 店方的回覆更甚, 說連雞飯也賣光了! 原來我們那兩碟雞飯是當日的最後兩客啊! 細問之下, 原來是當日生意太好, 未天黑已幾乎把所有雞賣光, 看來這裡已經開始廣為人知, 那麼我們真的很幸運啊~
雞 - 沒有雞脾, 店方給了兩客雞背的部份給我們。先吃一口, 果然有驚喜~ 肉質非常嫩滑, 明顯地是店方的烹調技術到家, 才可做到這樣的效果, 當然雞味便不可和外地的相比, 但這裡的質素已經不只是中上水平那麼簡單。
飯 - 是另一驚喜, 表面看來不太特別, 至少沒有好時般的油光, 誰不知吃一口才知道精髓所在。飯粒分明, 味道甚為豐富, 濃得來卻恰到好處, 相信是煮飯用的雞湯來自獨門秘方吧~ 再一次突顯該店師傅的功架。
黑醬油 - 這裡的不是預期中杰身, 而是介乎杰身和正常豉油之間那種質感, 甜度適中, 混進飯內吃真的一流。雖然自己仍然較偏好那種「陶泥」, 席間朋友卻大讚這個豉油很出色。
甜酸醬 / 薑蓉 - 一向只用黑醬油來吃海南雞飯的我, 同樣地沒有品嚐這兩種醬。友人則說這兩個醬沒有黑醬油般出色, 屬正常水準。
肉骨茶 - 這裡的肉骨茶味道極為濃烈, 未喝已能觸動嗅覺, 喝下去更知用料豐富。友人略嫌過鹹, 但比他較鹹的我卻覺得適中。加 $5 來一碗已經是很划算, 當品嚐過後更覺得物超所值!
柑桔紅茶 - 友人的選擇, 味道與一般台式飲品店無異, 屬正常貨色, 但略嫌過甜了。
茉香珍珠 - 原本打算飯後到其中一家台茶店光顧, 看見友人 +$3 點選了這裡的台式飲品, 當然也不會執輸。要求了「少冰」, 賣相極為像樣, 冰塊的份量亦符合「少冰」要求, 茉香味道濃厚, 奈何喝第一口的感覺過甜, 反而過了一會兒, 待冰塊溶掉些後, 味道卻變得適中起來; 至於珍珠的 Q 度亦合格有餘, 但整體來說, 「開茶」還是會惠顧那些台茶專門店。當然, 如果把價錢計算在內的話, 這裡的台式飲品實在不能錯過, 唯一建議是要求「少甜」便可。

雖然沒有進一步資料証實這家文華雞飯(新加坡)是否真的和新加坡文華酒店有關, 特別是其低調的商業手法和一些運作元素 (還有台茶這個奇怪的組合啊!) 都頗值得商榷, 但從其食品質素來說, 實在又很難不令人相信她是來自新加坡的。至少這裡的烹調手法以至味道都非常正宗, 單以海南雞飯的質素更冠絕全港, 相信作為「海南雞飯癡」的我會是這裡的常客, 但看來下次光顧前真的要先致電來預訂, 避免摸門釘啊~
連吃雞飯也要預訂!? 這家飯店不會成為海南雞飯界的 Tony Wong 吧!?!?!?

NY Fries開業時~那種熱烘烘的搶食潮記憶依然新鮮~~到現在~這些Western Style的薯條已經根香港~要甚麼醬要甚麼鹽都不成問題~~原來變成了港式~~月前得悉Element戲院旁開了間新店~~卻沒有空而一直擱置~~這天終於可以在入場前試個真假~~店舖的位置隱蔽得有點惹人擔心~~加上不少人一聽到不到帶入戲院就回歸Pop Corn懷裡~~門庭冷落得令充滿熱誠想試的小比都有點想打退堂鼓~~但最後在六大Signature Products中~芝士薯條選擇有三~選擇芝士肉汁是因為除了辣椒芝士外另一款係Cheese and Mayo…唔洗預我! Counter前有小牌溫馨提示~因所有食物即叫即造~要等上2-3min~從外邊counter有一小窗望到廚房內~每份薯條都要過磅~以示公正

見店員由內邊捧著小盤薯條出來~加上你我他都可在超市凍櫃買到的Mozzarella 芝士碎~可能小比吃baked cheese and fries較多~所以帶點擔憂地問大比~~唔洗焗下佢ga? D芝士凍冰冰ga bor..然後見店員在四大煲sauce淋上兩大殼gravy~芝士迅速與gravy融為一體~係bor….poutine不嬲都唔洗焗…唔記得左tim~好野~等到了~可以拿回座位區開餐!

座位區黃白為主夠簡潔光鮮~與戲院人流區一柱之隔已經是兩個氣氛~gravy下了3/4盤的位置~餘下的1/4小比當然食來沾茄汁和白醋~一流~!薯條也是粗身薯蓉版但炸得很通透~每條都外脆內軟~被gravy浸著的當然會較為淋~但因其rigid外層令佢對熱gravy帶點resistant仍然有點硬層~不會像NY fries頓成薯蓉 [個人不愛NY fries Poutine~太濕太淋]~芝士份量多得令人想尖叫~因Gravy超熱~所以芝士過了良久也能繼續拉絲~每一"叉"都可拉高轉轉轉~~無得頂

新張期內買薯條送soft drink~簡單要了普通Cola~是超勁有汽版~我地ge假設係因為少用~汽量充足!!原本想多加一個奶昔~有綠茶芝麻等最愛ge味道~但等薯條間見凍櫃內都是維記雀巢等大桶雪糕..興趣度跌至零~還是到OOO才喝XD~

15min的時間過去了~我們都是唯一的客人~~雖然也有不少入場前ge人想order~但一聽到不能帶入場就放棄~~真替此店擔心~希望快些可跟院方洽談成功~將薯條帶入戲院~必定旺場~~~以後想吃Poutine也會想起這裡

2010 年的第一餐, 是和一班甜魔一起分享。

原定地點為位於 Heitage 1881 的 The Parlour, 來一個 2010 年早餐局, 奈何店方日前致電, 說大除夕有大型派對, 新年當天要中午才開始營業, 因此, 我們的 9:30am appointment 被逼取消。

臨時被逼轉變計劃, 輾轉之下, 決定到尖沙咀 K-11 和 i-Square 兩家新商場的新餐廳試試, 希望新一年有一個新的開始。眾人做了少少的 Research, 最後選擇了位於 K-11 的 Steik World Meats 和 i-Square 的 Carpaccio, 由於要吃正餐的關係, 我們選擇以 Steik World Meats 為首站。

餐廳位置座落於 K-11 三樓一個非常隱敝的角落, 旁邊並沒有任何商店為鄰, 在主商場區域是沒有可能看見這家餐廳的存在, 連唯一到達餐廳的通道亦會途經多家餐廳, 被「截糊」的機會也不少。如不是刻意尋找的話, 到達該餐廳的路也不太容易啊~ 但相信店主選擇這個位置是別有用心的, 而事實上, 這個位置自成一角, 突顯其對餐廳質素的信心。

中午時份, 來到餐廳門口, 仍聽到吸塵機的聲音, 還以為餐廳未開始營業。我們一行九人, 待店員替我們移好一張十人檯後, 便正式就坐。甫進入餐廳, 第一印象是很 Grand - 面積頗大, 一共有四﹑五個用餐區, 有裝潢高貴的, 有帶點 Hip 的, 亦有充滿陽光氣息的, 切合不同顧客的需要。

Set Lunch 價錢由 $128 至 $248, 視乎主菜的選擇而定, 每個午餐包括頭盤﹑主菜和飲品, 甜品則須額外加 $26。由於事前已計劃好有兩個站, 因此我們要限制大家的 Quota, 於是我們一共點選了以下五個 Set Lunch 的配搭:

Appretizer
Pepper Rubbed Beef Carpaccio - 既然以一家 Steak House 自居, 牛肉薄片的質素應該不用懷疑, 配上沾上蜜糖芥辣的 Rocket Leaves 和檸檬蘆薈, 配搭穩扎得來味道亦見清新。

Aged Parma Ham Sliced Fine - 不知這裡的 Parma Ham 被 Aged 了多久, 但味道比平日吃到的略淡。和名字一樣, Parma Ham 真的被 Sliced Fine, 配上香梨及 Gorgonzola Cheese 的沙律, 味道濃烈得來帶點清新, 和 Pepper Rubbed Beef Carpaccio 有異曲同工之妙。加上兩條 Home Made Grissini 作點綴, 賣相已加了分, 而 Grissini 亦不僅只有外表, 內涵亦然。

Pan Fried Garlic Prawns - 賣相最吸引和味道最出眾的頭盤, 甫上檯便贏了不少閃光燈。用蒜蓉煎過的蝦非常惹味, 配上加入了香草的薯蓉, 吃到停不了口, 相信和這道菜的「綠葉」- Cauliflower Foam 起了不少化學作用。

Classic Caesar Salad - 最常見, 但亦最考基本功的一道頭盤。用料新鮮, 尤以經過 "Candied" 程序的煙肉, 和名叫 Crouton 的香脆油煎方型小麵包最為出色。

Foie Gras and Chicken Liver Parfait - 眾甜魔其實對「花瓜」亦有一定鍾愛程度, 但大家都偏好 Pan Fried 多於 Parfait, 全因 Parfait 的膩滯感而已。Steik 的 Lunch Menu 則只有 Parfait 的選擇, 記得最好吃的 Foie Gras Parfait 是數月前在 Amber 吃到的, 這裡的 Parfait 卻帶來了驚喜, 精緻的賣相已經令人唾延欲滴, 品嚐時發覺膩滯感較一般的少, 不知是否因加入了 Chicken Liver 的緣故。將 Parfait 塗上附送的 Toast 上, 加上 Baby Pickle 和少量菜, 更進一步中和了 Parfait 的膩滯感。

Main Course
Fettuccine tossed with Broccoli, Tomato and Fine Herbs ($128) - 無論賣相和味道都是最遜色的一道主菜。Fettuccine 看似已煮了好一段時間 (但估計不是), 席間朋友吃後感卻認為 Pasta 看來似未熟透, 自己吃一口後, 發覺沒甚麼味道可言, Fine Herbs 不知去了那裡。

Risotto of Slow Roasted Duckling ($148) - 眾甜魔對 Risotto 亦甚喜歡, 因此對該道菜式亦甚有期望, 可是, 這裡的 Risotto 則是低於大家期望。外表看來水汪汪, 不知是煮米時還是烹調醬汁時放了過多水吧? 味道是可以接受的, 但口感則有待改善。

Chef Choice Cut of the Day 7 oz Dry aged, Char-Grilled Steik ($198) - 貴為一家 Steak House, 這裡的牛扒絕對是我們期望最高的菜式。是日的選擇為 Chef Choice 為 Ribeye, 賣相極為吸引, 牛扒上經過 Char-Gilled 後的網紋甚為美觀, 不會像很多餐廳般包含大量炭屎, 可見這裡烹調牛扒的功架。Medium 的牛扒做到恰到好處, 無論肉質和肉味皆是水準之上, 配上加入了少許芥辣的香草牛油, 令一眾甜魔即時挑起了要來吃牛扒晚餐的念頭。

House Made Grilled Pork and Fennel Sausage ($148) - 這是在差不多揀無可揀的情況下, 最後被挑選出來的菜式, 以腸類菜式來說, 應該是一些德國餐廳的所長, 奈何品嚐過後亦不見特別出色, 逃不出「腸就是腸」的框框。這裡的腸, 上檯時已有一份驚喜, 體積比一般的大, 味道更是意想不到的惹味非常, 感覺在吃扒多過吃腸, 值得推介。

Fresh Fillet of the Day ($158) - 賣相和 Steik 大同小異, 同樣配上了沙律和薯條。想不到一家 Steak House 的魚類出品亦是水準之上, 魚肉本身甚為鮮嫩, 配上特製檸檬牛油汁, 大家第一個吃後感是「好像在吃爆谷」, 但配上魚肉的效果亦甚佳。

經過一輪「熱身」後, 便進入是日的「戲肉」, 我們當然會用盡五個加 $26 的 Quota 加添我們的「主菜」(即甜品), 再額外單點了不在 Set Lunch Menu 上的甜品, 實行來個「掃 Menu」行動的新年第一擊~

Dessert
Sticky Date Pudding - 不知從何時開始喜歡了 Sticky 系列的甜品, 偏向蛋糕質感的 Pudding 配上了 Butterscotch Sauce (奶油糖果汁) 和 夏威夷果仁 (Macadamia) 雪糕, 賣相吸引, 三者混在一起的化學作用亦美味非常, 為五道 Set Lunch Menu 中最佳的一道甜品。

Classic Lemon Tart - 比一般的 Lemon Tart 少了一份應有的酸味, 整體上甜味多過酸味多, 不能稱得上 Classic。隨甜品附上一小杯果汁冰, 能夠中和甜膩感。

House Made Daily Cake - 是日的選擇為 Passion Fruit Tart, 比餐牌原有的 Lemon Tart 來得更為清新和美味。但是, 這道甜品卻沒有附上一小杯 Granita, 相信和 Passion Fruit 帶來較少的甜膩感有關。

Chocolate Mousse - 朱古力味濃烈, 質感卻非常柔滑, 朱古力迷必叫~

Traditional Homemade Tiramisu - 外表正常, 內裡卻非常乾涸, 全因蛋糕的比例過多, 完全吃不到 Tiramisu 應有的濕潤感, 是眾多甜品中最遜色的一個。

整體上來說, Lunch Menu 上的甜品水準參差, 整體來說是合格的, 但當然滿足不到要求甚高的一眾甜魔, 因此, 我們繼續向 A la Carte Menu 的甜品進發, 看看這些「身份高貴」的甜品有甚麼看家本領~

Dessert (A la Carte)
Chocolate Tasting Temptation - 一早已被貪心的甜魔們鎖定的甜品, 全因一個非常合理的價錢 ($96) 換來的多種享受, 包括 Chocolate Marquise, White Chocolate Creme Brulee, Almond Macaroom Chocolate Mousse, Chocolate and Raspberry Cheese Cake, Nougat and Milk Chocolate Parfait。當中以最後的 Nougat and Milk Chocolate Parfait 質素最佳, 上層配以 Nougat 的綿花糖, 賣相已經鶴立雞群, Chocolate Parfait 則沒有 Chocolate Mousse 那麼濃烈, 但不失為甜魔們的朱古力入門之選。

Warm Dark Chocolate Fondant - 一向是甜魔首選 (尤其會長 Yan) 的「心太軟」, Steik 的心太軟卻較為失望, 主要原因是過熟, 令流心效果明顯減少, 幸好味道卻不失水準, 作為配角的 Vanilla Ice-Cream 卻美味可口, 很快便被掃光, 令這道甜品有「妹仔大過主人婆」的效果。

Un-moulded Apple, Pear and Blueberry Crumble - 會長 Yan 猶豫不決的甜品, 我卻二話不說要選擇這個, 亦成為是日部份甜魔最喜愛的甜品。Crumble 餅底焗得鬆脆而不膩, 將 Crumble upside-down 的做法令餅底不會被鮮果弄濕, 放在底部的鮮果亦沒有被焗乾, 保持了鮮果的原味, 配以云呢拿雪糕, 一冷一熱的感覺比「心太軟」來得更為強烈。

談過食物後, 不得不提這裡的服務質素, 實在是值得稱讚。店員們, 尤其以數位餐廳經理的服務質素, 皆是水準之上, 包括其主動性, 服務態度和對顧客的彈性等。例如其中一位店員聽到我們對不太流心的「心太軟」, 會主動提出給我們換過 (雖然我們最後也沒有換到); 我們只點選了五個 Set Lunch, 但店員亦會主動提出給我們每人一杯餐飲, 還包括了 Latte 和 Cappuccino 的選擇; 當有朋友離開餐廳, 會合另一班在「銀座梅林」吃吉列豬扒的朋友, 有店員亦刻意「偷聽」我們的意見, 後來從店員口中得知, 原來「銀座梅林」和該餐廳是屬於同一集團的, 並對我們的意見甚為接受。

總括來說, 除了 Pasta 裡的食物是不合格﹑可以不理之外, Steik 的整體水準皆達到中上水平, 絕對值得推介。如欲品嚐其主打扒類菜式, 不妨選擇那個同時給我們鎖定和經理推介 - 價值 $698 的 Steik Tasting Combo, 可以一次過嚐盡三種牛扒。

很高興於 2009 年認識這班甜魔, 祝各位甜魔新年快樂, 繼續 Sweet Sweet~

說起上來,從未搭足過上環柏廷坊半步.其中在六樓的Bonhuer,聽身邊的朋友說此餐廳價錢相宜,食物有水準,而且免收開瓶費.對我絕對有吸引力.

今年小弟為開飯圈內的美人 - 開花慶生的晚飯地點,就是Bonheur.事前一直大耍太極,對地點三纖其口.當大家在香港站相遇之後,在路途上一直以對話來分散注意力,直至行到文咸東街,逐漸有點眉目.步進柏廷坊,花:{而家係睇下係幾多樓?}卦:{今年莫財呀,粗粗地食住先啦,下年同你去食Amigo,或者半島Chef table呀下.}當然,花有美貌亦有個性,絕不是那些在大時大節,一定要去酒店吃大餐,事後還要狂晒幸福的港女.其實,她吃什麼也沒有所謂,只怪我自己多管閒事,想做得更好一點.

餐廳環境很有情調,陰暗的燈光,營造出醉人浪漫感覺,但又不失那種和諧,親切的氣氛.所以情侶來撐檯腳,或者同一大班朋友來聚會,一樣適合.雖然不收開瓶費,但如果要換杯,就要付$10一隻,打爛杯便要賠$100.小弟自攜了支法國紅酒來,不是什麼名貴貨色,總之喝得令人快樂的酒,就是好酒.

餐廳只供應套餐,不過亦有些是不在餐牌上如白酒青口,生蠔等等.單是頭盤有七款可選,湯有兩個,主菜五揀一.甜品亦有七款.令人花多眼亂,突然患上選擇困難症.

既然她叫開花,我叫開瓜,頭盤就來個"花瓜".即是Foie Gras,其諧音就是花瓜.煎鵝肝伴荔枝汁,用酸汁來襯鵝肝,肝下的是雪梨或者蘋果.從來是最穩陣的方程式.此鵝肝煎得外層脆口,入面甘香嫩滑.火喉掌握得恰好.荔枝汁酸酸甜甜頗開胃.連同雪梨塊,有助平衡一下肚皮的膩感.開花熱愛西班牙文化,見到有Iberico Ham,自然雙眼發光.於是在頭盤陣上,取了Iberico Ham with melted Raclette.火腿一貫地咸,隱約地帶點果香.而烤芝士亦不俗,但當想起半島Chesa的Raclette,便比下去了.

餐湯是"蝦龍"湯,究竟是龍蝦,抑或蝦龍?湯的味道帶有酒香,兼有很濃的蝦味.面頭的蝦不是乳龍,只是一隻蝦,肉質爽甜.這個餐湯的水準,不下於外面一些名牌貴價西餐廳.

近日吃得牛扒多,今次在主菜上轉一轉口味,來一個美國極黑豬Kuro Buta pork rack,配以鵝肝汁.常用豬扒去貶低樣貌平庸的女性,其實豬扒本身也有高低之分,而美國極黑豬可算是豬肉上的貴族.這個燒豬扒,肉質柔軟帶有彈性,充滿鮮甜肉汁.而且味道極為香甜.伴上香濃的鵝肝汁是極佳的組合.心想他日這道極黑豬落入茶餐廳手上.煎到香一香,放在白飯上面,耍些荵油豉油,一定美味.還不夠?加多隻太陽蛋吧.

她的主菜是Dover Sole,這塊多佛龍利,賣相不禁想起子陵最愛的大家樂香蕉船.因為龍利煎到好像條蕉.配以一個比較輕身的醬汁.再搭番薯茸吃.龍利肉質嫩滑,魚味並不明顯.但甜而不膩的番薯茸,與清香的磨菇汁,尚能夠補救到魚味上的缺陷.

來到甜品環節,是夜不吃甜了,乾脆來個芝士拼盤,她早前已吃過心太軟,今次要個Apple tart.點了甜品後,小弟借頭借路出外講電話,其實是向侍者說:今夜係她的生日.侍者點頭:收到.不久,蘋果撻上,多了Happy Birthday,多了一支蠟燭.在柔和的燭光之下,映照著一張醉臉傻痴痴的花,份外醉人.怎形容你那嬌弱像"無力",泛著無形吸引力.

飯後繼續喝著紅酒,不經不覺吃了三個多小時,長夜果然多浪漫.縱也有點不慣.

沉醉在這金色璀燦又一夜之後,已期待下年的生日局,如果到時我反口不認數的話,可以憑此食評來做証.其實,這是"2010年生日飯換領証".

生日快樂.

咽喉炎加上北上，令我超掛念美味的甜品，也更掛住大家，便急急約起Union小型甜魔局。於寧靜舒服的餐廳中，貫徹甜魔作風，是晚13人共橫掃點了8咸14甜食物：
　
珍寶招牌雞翼($120)-珍寶只是相對細份及大份裝而言，其實只有十隻左右不算很量大；口味偏酸挺開胃的，不過就不夠辣味刺激，個人更喜享用西芹配搭濃郁的blue cheese醬!

美式焗薯皮($78)-叫了大的約有十件，薯皮較乾也久了芝味，要塗大量sour cream調味，不夠同門的Dan Ryan's出色。
　
羊肉珍寶珠($85)-特別的名字吸引大家點來一試，原來也就是普通的羊肉串，肉質算柔嫩也有點騷，而要了大份也只得小小的5串。
　
蜆肉蕃蓉扁意粉($118)-新西蘭大蜆的鮮與蕃茄的酸撞得不錯，本是形味皆美的出品，只可惜意粉煮得太稔身，失去應有口感。
　
野菌黑松露意大利飯($118)x2-素聞此店risotte了得才打孖叫，而事實上柔滑的野菌，與芳香黑松露確屬無敵滋味配搭，但可恨意大利飯實在煮得太軟太稔，是晚睇火的廚師要打pat pat了!
　
全份煙薰豬肋骨($218)-燒得頗乾肉汁久奉，又是不夠DR出色的作品；但感激食友細心分菜的功勞。
　
特級和牛漢堡($198)-巨大飽滿的漢堡賣相誘人，不過牛肉漢堡本身未夠juicy又牛味不濃，更出色是鬆軟麵包、香脆煙肉、新鮮配菜等，另外幼身的薯條也有其捧場客。而食友再次展現其分菜神功，也為整頓飯添上色彩。
　
正如太公所言，咸食實在是普通了，甜魔決定快速進入甜品環節：全店9款甜品一律有殺錯無放過，部分打孖/乘三叫。甜品是同一時間上檯，情境令人極為興奮：
　
New York Cheesecake($62)x2-香濃芝士與清新檸味交錯，鬆滑得來質感也算實在，是十分討好的頭炮，多上一份也照吃如儀!

Coconut Cream Pie($62)-鬆脆外層有近似macaron效果，底層的批也夠香脆，不過批中的香蕉及忌廉吸引力實在有限。
　
Lemon Meringue Pie($62)-初上檯還以為是個疏乎厘來的，切開才發現其脆批底，而清新的檸檬味頗討好，也算值得一試。
　
Bombe Alaska($62)-較大型的一個雪山，內含蛋糕及雪糕，味道普通不如師妹層次豐富及富有酒香。

Banana Toffee Chocolate Trifle($62)-香蕉味比coconut cream pie濃郁多了，加上濕滿百利甜酒香的朱古力蛋糕層，口感挺豐富質感不錯，好不好吃則很視乎你是否香蕉粉絲了。
　
Espresso Mocha Creme Brulee($52)-裝飾得很美的上碟，份量頗大也有厚厚的焦糖層，然而是晚燉蛋略杰，效果不算很滑，咖啡味則算適中合理收貨。
　
Neoplolitan Tiramisu($70)-好好的意大利芝士餅改成士多啤梨層夾心，又失去了酒香與濕潤感，實在是難吃得難以形容，快將之由menu除名吧!!!
　
Molten Chocolate Cake($62+30)x2-與DR一樣，心太軟的雪糕是要另外加錢的，而且用的是Dreyers而非HD；不過實在是熱暖、流心又香濃，多來幾個也定必可9.9秒清碟，可恨是侍者2次偏偏落漏我的心太軟，屢次多等20分鐘又太不爽，唯有改戰新地。

Hot Fudge Sundae($62)x4-早年吃過最滿意的甜品，雖然雪糕已由HD改為dreyers，是晚品嚐口味仍然不俗，食時務必撈勻脆餅碎、甜美雪糕、柔滑朱古力醬，全面感受其豐富甜美滋味，太公更將杯底朱古力醬也清得光光，結果一共吃了4杯收場。
　
老實講，今次食物水準比預期有所不如，無論份量或味道我更推介Dan Ryan's。不過可以再見許多食友感覺實在超級開心，而且可以如此徹底的橫掃甜品餐牌實在很爽，之後可以對它了無掛慮，然後再找下一定目標。那裡好呢?

當我還未第一次嚟品嚐VERO的時候，其實我心裡面係會稔，又黎多一間 Chocolate Shop in HK (或burger shop, 不也一樣嗎)？仲要係香港品牌？係唔係有人啪完丸，大想頭ｊｏｒ少少呢？但嚟完之後，發覺大錯特錯的．VERO，係真真正的正World Class 的. 重要係好高級那種. Very utterly surprised, to the point of being speechless. Kudos to the ambition of owners and skills of Chocolate makers. Thanks for choosing to open in Hong Kong. I support you fully, as a chocolate lover.
當我見到咁多人, 竟然試 jor 咁少嘢, 尤其係只試jor一杯 Xocolati dark 70%咁大把, 就咁肯定哋俾咁少分VERO, 我真係有啲覺得 UNFAIR & 對唔住 SHOP OWNER. (其實, 本人以前都係食物店的Owner/Partner.)
I've tried nearly all specialty chocolate shops available in Hong Kong -
Jean Paul Hevin (French), La Maison du Chocolat (French), Valrhona (French), Debaive & Gallais (French), Debailleu (Belgian/French), Mary's (Japan), Leonidas (Belgian), Godiva (Belgian), Teusner (Belgian), ROYCE (Japan), Antique (?), Agnes b (French), VERO (Hong Kong), etc, etc．

外國的，有Oriol Balaguer (Spanish, No.1 Chocolatier in the world?), Callebaut (Belgian/Swiss), Chocolat et Cacao (French chain shop, but under-rated), Neuhaus (Belgian, Godiva nemesis), Michel Cluizel (French Artisinal), Cacao (Australia), Pierre Herme (French), Amedei (Italian), Max Brenner (Israeli chain store), Koko Black (Belgian in Australia), etc, etc - also Nestle, Cadbury, Meiji, etc, of course. Cannot remember some Japanese ones I've tried in Japan, which were also good.
Some of the other most famous shops in France, however, I haven't tried, especially the Jean Paul Hevin 2 range and their Cheese/Chocolate products, Laduree, Michel Chaudun, Jacques Genin, etc　
Impress 我的, 就只有 Jean Paul Hevin, Valrhona, Debaive & Gallais, Debailleu, Godiva, Neuhaus, ROYCE, Oriol Balaguer, Callebaut, Chocolat et Cacao (controversial!), Michel Cluizel (of course!), Cacao, Amedei (amazing), VERO.
The best of best? Jean Paul Hevin, Valrhona, Debaive and Gallais, Michel Cluizel, Amedei, VERO - that's also in that list. Seriously. 雖然, 平時我對食物的要求好好高的，踩多個囋，俾分又比較底, 但是我係公平的. 原全靠味覺評．就算全'無HK Patriotic心同同情心地講, 我都可以肯定, VERO 呢間係world class的chocolate shop. 比淮一穫得Le Comité Colbert 認定的La Maison du Chocolat (over-rated in Chocolate Connoseur's world, more for sugary Chocolate lovers), 還要好.
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I'm quite surprised no one in the last 30 odd so-called Chocolate reviews, did not even review the pure chocolate tablettes available in this shop in greater details. If you are going to only try the Chocolate pralines/Ganached/filled Chocolates then SCORE a shop based purely on that - its rather unfair, not to mention, VERO's filled Chocolates were actually better than most other shops out there. Ordered the following as tasting, some Eat-In, some Take-away :
>>
Chocolate Premium Squares Platter with 5 choices:
1. Dark Chocolate 70% - Great taste and very smooth texture for 70%. Red berry/Raspberry fruity taste, with a long finish that lasted 10 sec+ as it melted. The basis of most chocolates in this shop. 9.3/10. Better than my other favourites Jean Paul Hevin Caraibe and Araguani 72% (spelling ?).
White - This must be the best white chocolate I've tasted in my life. This was 'fresh', also had characters other than milk and cocoa butter taste. White chocolate isn't even a chocolate in a way. However Vero's white chocolate, actually had chocolate taste, with a multi-layered taste finish. WOW. 10/10.
Milk Chocolate 32% - This was soooo amazingly good. Buttery in taste and melting texture, slightly caramelly yet ever slightly salty, probably soy bean in background taste - finish was 3 dimensional and ever slightly changing when melting in the mouth, rather unusual for milk chocolates of only 32%. This went the best with my Espresso. Better than the Jean Paul Hevin milk chocolate tablette/neapolitans. To me, this tasted EXACTLY like the Amedei Toscano Brown neapolitans, due to the very special flavouring and overall profile. Except, VERO's version was slightly better with a better texture. 10/10.
50/50 Marbled Milk and White Chocolate - I like this too, but it was in the middle of nothing. I won't rate this, as I'm not familiar with 50/50 chocolates like this. If anything, I preferred the pure White Chocolate.
Chuao 70% - Jesus. This had to be the best ever dark chocolate I've ever tasted in my entire life. Not one of the best, but the best. Chuao is supposedly the best Chocolate variety in the world, recommended by the Top 1 and Top 2 chefs in the world, namely El Bulli's Ferran Adria and Fat Duck's Heston Blumenthal, also high recommended by World Chocolatier champion and genius Oriol Balaguer (he came to HK recently, did anyone noticed?). Probably recommended by many others too but cannot remember. Chuao is grown in a hidden valley accessible only by boat in Venezuala in South America. Amedei stole the 'exclusive rights' to access Chuao grown chocolate beans, pulling the rug under Valrhona when they least expected it - they had previously had this right until a couple of years ago. If Valrhona still possessed this, I think it would be the best chocolate maker in the world and Amedei would play 2nd tier. The taste of this VERO Chuao chocolate was just so amazing. Initially, as it started to melt, it released fresh berry and flower flavours, then, it starts dying down a little after 5 seconds - THEN, and this is the amazing bit, the 2nd level of flavour kicked in and this was even more intense than the 1st wave, with a slightly different strawberry plus prune plus acai berry like flavour, which lasts again another 7-8 seconds in the mouth, then never leaves again. If there is a word to describe this experience, its called multiple-orgasm (sorry about being vulgar, but for the sake of comparion...). Amazing. The colour of VERO's Chuao seems slightly darker than Amedei's Chuao redder version. However, even though Amedei's Chuao is already the top of the world, the Vintage I had did not have this multi-complex, bursting layering of VERO's version, which had a slightly darker background yet the fresh fruit like taste and aroma released from this dark base gave it even more godly contrast. Previously, I was quite happy with Jean Paul Hevin's dark chocolates, especially the Ecuador and Venezuela varieties - but VERO's Chuao still manages to blitz that and put it into oblivion by a factor of roughly 400-500%. I think it impressed me more than the Amedei made Chuao.
I'm not sure where VERO source their Chuao beans from, since AMEDEI is suppose to have the exclusive rights. The only other company in the world to have access to Chuao is Bonnat (French), with unconfirmed stories of where they source the beans from this highly prized 'Terroir'. However, going by my tastebud's tasting of the VERO Milk Chocolate 32% which tasted exactly like Amedei's Toscano Brown only better, also hearing VERO's Italian connections, I would hazard the guess that its directly from Amedei somehow, as the resemblance between VERO and Amedei is uncannily close.
>>Marshmallow:
Calamasi Mallow - This had a sweetish yet aromatically acidic taste to it. The marshmallow's slightly fresh and moist texture, balancing of taste, everything was perfect. Right amount of sweetness too. The chocolate coating was also great. Cannot bring myself to score it less than 9.8/10. I thought this could improve if it was slightly more representational of the calamasi, by being more exploratory and bold? But perhaps, its perfect as it is now. Can't decide, even as a customer.
>>Fresh Chocolates, Seasonal Colletions:
Bought 3 types only from the 5 available. Apricot and Prune Scotch, Red Hazelnut and Chinese Tangerine. I think all of them were made exceptionally well. Certainly better than Jean Paul Hevin's fruit or fillings based chocolates (that's JPH's weakness), also better than La Maison du Chocolat, Debailleu, Valrhona, etc. I can't remember Debaive & Gallais's exact tastes enough to comment, but I think they might be close in performance. The Chocolate Courveture coating on VERO is quite thin, based on its 70% Dark Chocolate - I think Jean Paul Hevin's coating is slightly more tastier, crunchier yet thinner, which gave it a burst of flavour as its intended to do, although the fillings inside are better at VERO. 8-9/10.
I think any serious Chocolate lover, would not rate a chocolate shop based on their Chocolates with fillings only to be honest. I for one don't 'prefer' this type of chocolate, even if I still love them for fun. Hence my 1st order was to go straight for the plain, chocolate squares. However, these're there for a reason - to satisfy people who don't really just enjoy plain chocolate bars or slices, or are sick of the hazelnutty, marzipan or almond like Chocolate pralines. The filled chocolates is the 3rd, safest option - just look at Godiva. The only Chocolates in this category I've had better, which were better than VERO, were the Oriol Balaguer amazing 'senses' range, as well as the Cacao et Chocolate ones (I know, I know, they're a stupid chain store. But they really impressed me as the internal fillings were not so artifical in taste or sweetness. I don't care what others say haha!) Neuhaus and Valrhona come close but not as good as VERO in general.
>>COFFEE:
Double Espresso - Honestly, chocolate goes just perfect with espresso, better than alcohols in my opinion. Especially milk chocolates. I ordered Espresso, based on Lavazza blend beans. Although this Espresso wasn't extracted to its maximum potential as it was slightly too watery and the CREMA was thin - I was really surprised by the quality of the Lavazza espresso.
I've had a fair bit of experience with Lavazza coffee blends, both outside as well as playing with it myself - I was never really impressed with Lavazza in anyway. But that day's Lavazza espresso despite the extractiong flaws, was really very good - with a fresh taste of earthiness yet fruitiness of red spectrum, tad of pollen sweetness and mushroomy, complex, multi-layered in lingering taste and aroma. This was better than any ILLY espresso I've ever experienced. Had a good body too that was from the cheaper but under-rated Robusta beans covering the background of Arabica beans?
I couldn't believe this was Lavazza to be honest, it was really just too great, even fresh coffee in this batch. Not normal for Lavazza's. Was this a freak experience? This was equal 1st Espresso experience for me in Hong Kong, may be even outright no.1. Lost for explanation.
>>HOT CHOCOLATE
Xocolati 70% drink - This had a melting piece of 70% dark chocolate on top, took about 1minute to melt. This hot chocolate was flawed for Hong Kong's market in my personal opinion. As a hot drink, this type of too fruity dark chocolate made it possess a slightly unpleasant aftertaste which diminished on the wrong 'gradient' in the back palate, with a slightly bitter finish after the fruitiness. I'm surprised people write that this was 'thick' & 杰 杰地 and very dark, and that's their only comment and valuation of it being special or not. To me, I've had even thicker hot chocolates and this is not the only shop in Hong Kong to offer it. The highlight of this Hot Chocolate, was suppose to be the raisin plus berry like fresh Dark Chocolate they use to make this drink, not the viscosity of it... hmm. However, to cater for Hong Kong's still developing and some people's beginner's 'Starbucks level' tastebuds, compared to France and Italy and Spain, I think its better if VERO stuck to slightly lower chocolate contents (may be around 50-63% for 2009 customer levels) and less fruity but more roasty, aromatic, caramel or honeyed chocolate beans based, hot chocolate drinks. Just my personal opinion.
Conclusion
Overall, I was so impress by my trip to VERO, I'm speechless. I want to congratulate the owners/chefs again to decide on opening this shop in Hong Kong, its certainly a privilege and our gain and our pride. They're exactly the same type of ambitious yet insightful people, that I'd love to meet or be partners with in business. I trust that these guys must have the utmost respect and knowledge for chocolates, as well as top, trustworthy 'palates' which produced chocolates and espresso coffees of this nearly flawless quality.
I heard that they're going to introduce sweet wines and alcoholic drinks soon, to pair with their chocolates. As a side opinion, I think due to the taste spectrum of their chocolates, may be apart from the usual oxidised, vintaged Spanish sherries (Pedro Ximinez's, Oloroso's, etc) and white sweet wines like Barzac/Sauternes/Rivesaults, they can also look into French Banyuls, Spanish red sweet wines as well as thick, fruity beers like Amber ale beers to pair with the chocolates? I'm not sure sweet Rieslings will fit here, although I'd like to try those as well as Eisweins just for the fun of it!

A SOLID '5'.
The only chocolate shop in Hong Kong that I would give a '5' to without hesitation. I only give Jean Paul Hevin '4' as a comparison, despite it being my favourite French chocolate shop for now.

Many are familiar with the film "Farewell my Concubine" by acclaimed director Chen Kaige. It tells the story of two Chinese Opera stars whose life events went parallel with the original Peking Opera about the loyalty and devotion of the Concubine towards the Emperor. With a name like 霸王山莊, the opera came to mind in a flash, as scenes of the film the Concubine's departure at the end, I couldnt get through my active imagination that if the Concubine is a foodie herself, she would've wished for a grant to kill herself too if she's dined here.

It wasn't that bad, in my pre-Openrice days I've been here for lunch, and the dumplings came out delicate and piping hot. Several years later things have changed. The decor was exactly the same, with its light jade walls against white booths and crystal chandeliers with a modern twist, King's Lodge was flashy enough to be called just that. Around us the waiters were gushing by here and about with no apparent destination of where they're heading towards. We ordered Peking Duck -- the typical wrap with crispy skin (烤鴨), and wraps with stir-fried minced duck(炒鴨崧), together with a "crispy fried fish with sweet and sour sauce" (松子魚), Red cooked Pork belly with Bamboo shoots (冬筍紅燒肉), Cold Spicy "Pork Stomach" (麻辣肚絲).

We were greeted with a small dish of Bean sprouts with chili oil. The bean sprouts were limp and oversalted. The chili oil has heat but tasted too bland to be called "chili oil" if it wasn't for the added orange colour to it. With a bad start, the Crispy Fried Fish arrived promptly. In an elongated dish lay a supposedly crispy fried fish, bone in with the meat cut criss-crossed and fried until the meat takes shape resembling a pine cone. This one, disappointingly did not resembled anything at all, not even a fish if it wasn't for the fried head and tail on both ends. The sweet and sour sauce was hedious with a few room temperature prawns on the top, together with what we identified as "canned mixed tropical fruit" and the sauce made of catsup, vinegar, and more catsup. The sauce itself was thick enough and tart enough to pucker the lips. The fish itself was fresh enough, but it lacks the proper taste of a fish, only to get worse buried under the sour sauce.

Red-cooked Pork Belly with Bamboo Shoots arrived next. Dishing up plain and simple with no sauce clinging to the meat chunks, the dish looked tiresome pork belly made yesterday and bamboo shoots that have just been pulled out of a can. The sauce itself was satisfactory with the balance of sweet and savoury but this was hardly enough to save the day here. The meat part of the pork belly was so overcooked I have opted for the fatty part instead.

The Peking Duck arrived later, with the manager holding a plate with the roasted duck on it. The duck looked alright, a little lean perhaps. The floured wrappers were presented in bamboo steamers, a considerate thought given that the air conditioning here was blasting at full force. The wrappers were steaming hot, while the sweet sauce and a small dish of cucumber batons and juliennes of scallions were presented as well. The skin of the bird, sliced diagonally and presented fanned out, was nowhere near fantastic in quality, The pile in the middle (see picture) was supposedly the crispy skin which wasn't crispy at all. The ones on the side have a little meat cling to it, and surprisingly enough the meat was so tough that brought back some traumatic experiences on Thanksgiving with a Turkey forgotten in the oven for too long. I found myself eating slowly through the duck, dreading each bite hoping that the stir-fried minced duck coming up to be magnificent -- but that'd be wishful thinking, wouldn't it?

The Cold Spicy Pork stomach was in fine juliennes, which was good, but that was just it. The dressing was made with the generic chili oil with the slightest hint of Szechuan peppercorn and the shocking orange colour was as unwelcoming on the eyes as it was for the palate. The Stir-fried Minced Duck, arrived finally, after we have felt no more will power to stay at the table. We picked through the pile of meat that looked like crumbled cardboard and took a bite. "Crumbled cardboard" was a generous description compared to what was in my head originally. We didn't want to be wasteful, and so, that was the only thing we decided to take home.

The service was slow and the waitstaff may not be all that familiar with the menu, as it took forever to take down what we wanted (fingers pointing at the menu). Well, let's just say that the King's Lodge may be good when you're not eating -- just sitting in one of the boots overlooking the florescent lights and people crossing the street on a busy night, This is, however, a restaurant afterall, I don't intend to come back despite reassurance that there ARE better dishes to try. I may not have the Concubine's everlasting love, or the unrequilted devotion to defend the Emperor's honour. This, was the bottom line, and King's Lodge help me draw it.

繼續接近三小時的二星午宴分享。
　　
我鮮有將食評分上下篇，然而寫Amber食評無法不如此，因為：食客一旦在cheese與dessert中選了後者，就可以同時享有三款精緻甜品，而甜品前還有pre-dessert的環節。如此陣容如此安排，又怎可不令甜魔興奮期待?
　
以下順序介紹pre-dessert及dessert tasting的三款甜品：
　
Coconut ice-cream cookie
精緻小巧的香脆朱古力曲奇餅，包裹著味道清香細膩的椰子雪糕，角色/作用與法菜的雪葩類似，都是起了清新味蕾，喚醒甜胃的作用! (雖然對甜魔作用不大，因本人甜胃乃是24小時開放的，哈)
　
Pineapple marinated with fruity manni olive oil with a hint of bourbon vanilla & sweet basil, pink grapefruit & rose petal sorbet
近似Cappaccio的做法，將鮮甜菠蘿薄切，然後加上特調香草、果汁醬，使菠蘿的微妙酸甜滋味發揮至極致；同場再加上同時豐有西柚與玫瑰清香的雪葩，味道開胃又醒神。不是講笑，食畢此味夜晚再吃普通菠蘿，我想吐!
　
Espresso ice-cream with whisky cream caramelized salted puff pastry & dolce de leche
以很特別的長條型碟奉上，拍完照馬上急不及將雪糕送入口：咖啡雪糕味道極為香滑濃郁，再上espresso碎粉末，美味之極；中間的吉士酥皮亦集酥脆、香甜於一身，特別吉士中還混入雲尼拿籽，那種天然柔和的甜美非雲尼拿油可媲美。唯一的小小失手，是拖肥一旦撞上吉士，對比之下會產生微酸味，其實可以省掉。
　
Jivara 40% milk chocolate & manuka honey runny square milk chocolate & coffee ice cream
精緻的朱古力小方下，誰想到裡層是軟滑、清涼，但又流心的朱古力熔漿?怕浪費了朱古力珍液，底層還有片薄薄的朱古力片承托，那也是無上美味，而咖啡雪糕當然也是不用說的出色。這款甜品真是好吃得我想叫救命，可以說，它比我吃過所有的冰火口感心太軟都動人，連非甜魔龍也力讚!
　
吃完數個甜品，甜癮過得很足了，還以為情緒可以回復平靜，怎知又遇上有史以來最美味的Petit fours。如圖如珠寶精緻的甜點，可說是每款皆好吃，連平日我也點怕的橙味膠糖也寧舍清新自然；當中還有一款底脆內軟的朱古力粒，口感豐富、朱古力濃郁甘香，又惹得兩人大大大力讚!其實餐廳不定期會與其他公司搞活動，上月食客還可額外享有La Maison du Chocolat的朱古力，不過4月優惠已結束了。
　
最後還有咖啡或茶，我的Cappuccino泡沫豐盈，香酵甜美，十分滿意，唯獨龍的ｌatte味道偏苦較不討好。
　
無論如何，已經是滿意之極的一頓飯了，謝食友的推介，也多謝埋單的龍，抵食度亦是交由他評的：雖沒有享用甚何折扣，仍然是五分。
　
其他想講的還包括：
-米芝蓮店不愧為米芝蓮店，杯碟極為精緻，實在值得體會一番；
-惠顧午膳加$188就可享5款美酒，是愛酒之人的超值增值之選；
-服務親切又殷勤，侍者甚至會關心我們有否拍照，再讚一次；
-週六食客較多，大家最好早幾天訂位!
　
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