迪迪華青的個人專頁

🥢 Braised Pork Belly with Preserved Mustard Greens (梅菜扣肉)When the dish arrived, the aroma of the preserved greens hit me first. The pork belly was so tender it practically melted on my tongue, and the layers of fat and lean meat blended beautifully with the salty-sweet greens. I found myself scooping extra rice just to soak up that rich, earthy flavor — the kind of rustic taste that feels both indulgent and comforting.🍲 Lamb Brisket Hotpot (羊腩煲)As the bubbling pot was set down, I could smell the fermented bean curd base immediately. The lamb was soft yet held its shape, with no overwhelming gaminess. Bean curd sheets and water chestnuts soaked up the broth, giving me bites that were both hearty and textural. Eating it in cool weather felt like wrapping myself in warmth — a true winter comfort dish.🥬 Hakka Stuffed Tofu (客家豆腐)The stuffed tofu was golden and crisp on the outside, but once I bit in, the silky interior contrasted perfectly with the savory minced filling. It was lighter compared to the other dishes, and I appreciated how it refreshed my palate. This was the kind of dish that reminded me why Hakka cooking is about skill in simplicity — nothing flashy, just honest flavors done right.…查看更多

The egg tart comes across as simple and homestyle, with a custard that is firm rather than silky, closer to a traditional steamed egg texture than the creamy richness of a refined tart. The Earl Grey white chocolate cake shines with its smooth, fragrant filling, but the outer sponge is unfortunately dry and dense, which diminishes the overall enjoyment. As for the drinks, the wildberries juice is bright and pleasant, while the feijoa juice has a more unusual taste that may not suit everyone.…查看更多

點咗個All Day Breakfast，雖然係普通款，但配搭都幾齊全：炒蛋上面有少少松露醬，味道即刻升級；煙三文魚同埋燒大啡菇夠香口；鬆餅外脆內軟，配埋沙律菜同牛油果，食落唔會太heavy。整體唔算驚喜，但夠穩陣，啱晒唔想諗太多嘅早午餐選擇。…查看更多

1. Braised Pork Belly with Preserved Vegetables (Mei Cai Kou Rou) 🐖The pork belly is tender, which is a plus, but the preserved vegetables contain some grit, affecting the overall texture. The marinade lacks definition—it’s hard to pinpoint what flavors are coming through, which makes the dish feel confusing rather than satisfying. A cleaner execution and more balanced seasoning would help this classic shine.2. Hakka-style Braised Tofu 🥢This dish is decent but lacks a distinctive edge. The tofu is quite thick, which makes it harder for the sauce to penetrate and infuse flavor. Traditionally, Hakka cuisine often incorporates salted fish to bring a bold, savory punch to otherwise mild ingredients. Adding a touch of salted fish here would introduce a deep umami layer and aromatic richness, helping the tofu absorb and carry the flavors more effectively. It’s a solid base, but with that classic Hakka twist, it could become far more memorable.3. Poached Chicken 🐓The chicken is fine—cooked well and served traditionally—but it doesn’t leave much of an impression. It could benefit from a more aromatic dipping sauce or a touch of ginger oil to enhance its natural flavor.4. Combo Dish: Sweet and Sour Pork Ribs & Deep-Fried Squid 🦑 The sweet and sour ribs are enjoyable, with a good balance of tang and tenderness. However, the deep-fried squid is overly salty, the coating is tough rather than crispy, and the squid itself is too chewy. It’s a dish that unfortunately misses the mark and feels off-putting.5. Pickled Vegetables (Side Dish) 🥒Surprisingly, the standout of the meal was the pickled vegetables. Crisp, refreshing, and well-balanced in acidity, they offered a bright contrast to the heavier dishes. It’s a simple side, but executed with care—and sometimes, that’s what makes all the difference.That said, the restaurant’s traditional setting offers a nostalgic charm that’s rare in Hong Kong today—worth visiting for the atmosphere, even if the food is hit-or-miss.…查看更多

🍜 The ramen dish delivers a bold, creamy broth that’s indulgent without being cloying—rich enough to satisfy but may feel heavy for those preferring lighter fare. The grilled meat adds smoky depth, while the crispy strip across the bowl offers a playful, chip-like crunch that contrasts well with the soft noodles and tender egg. Fried toppings bring texture but verge on oily, making the overall profile more suited to younger or heartier appetites. Still, the soup base holds up well, and the balance of umami and seasoning keeps it enjoyable throughout.🥗 The salad is the standout—bright, refreshing, and layered with finesse. Crisp vegetables form a clean base, while the three large scallops are seared just right: juicy, sweet, and delicately briny. A gentle drizzle of truffle oil adds earthy elegance, lifting the dish without overwhelming it. The use of fresh Sichuan peppercorns is masterful—aromatic but not spicy, offering a subtle numbing lift that enlivens the palate. It’s a dish that feels both luxurious and light, ideal for elder diners or anyone seeking a refined, sensory-forward experience.…查看更多

Law of Yogurt’s parfait presents an eye-catching composition with a promising mix of textures, but the flavor execution doesn’t quite match its visual appeal. The yogurt base is well-crafted—smooth and tangy, offering a refreshing anchor. Caramelized cashews are the standout, adding a satisfying crunch and subtle sweetness.However, the supporting elements feel underdeveloped. The chocolate mochi is chewy but lacks depth; the lotus biscuits taste generic; and the coffee konjac, while novel, barely registers. The passion fruit sauce skews overly tart, and the strawberries, though fresh, don’t contribute much character.Despite the buzz and long queues, the parfait leans more on aesthetics than flavor harmony. It may appeal to fans of mild profiles, but for those seeking a truly memorable dessert, it falls short. A 4/10 feels more accurate—visually charming, but flavor-wise, it needs refinement to earn its reputation.…查看更多

1. Osmanthus Oolong Sparkling Water: This canned delight bursts with a profound osmanthus aroma, perfectly complemented by lively effervescence. It’s remarkably refreshing, proving that quality can shine even from a simple can—ideal for cleansing the palate.2. Burrata with Paprika, Fried Onions, and Crispy Kale: A creative twist on the classic burrata, where the creamy cheese ball is dusted with smoky paprika and crowned with crispy fried onions. It’s nestled on a bed of crunchy kale and drizzled with a vibrant tomato-strawberry sauce, blending sweet, tangy, and savory notes in an intriguing, textural harmony.3. Wine-Marinated Chicken with Spring Onion Oil and Pickled Goji Berries: Tender slices of chicken infused with a subtle wine essence, enhanced by a drizzle of aromatic spring onion oil and topped with vibrant, pickled goji berries that introduce a delightful sour tang. The flavors meld beautifully, though I’d love extra goji berries per bite to amplify that addictive acidity—elegant and well-balanced overall.4. Beef Ragù with Black Miso-Beer Sauce and Paccheri Pasta: My absolute favorite—tender, impeccably cooked beef (including rich beef intestines for added depth) swims in a bold sauce fusing black miso and beer, creating an umami-packed, innovative profile. The al dente paccheri pasta, though slightly thick, holds the sauce wonderfully; this standout dish is reason enough to return.…查看更多

🍗 Half Roasted Spring Chicken with Black Truffle Scrambled Eggs and Mushroom RiceThis dish presents a harmonious blend of classic roasted poultry with luxurious accents, offering a comforting yet elevated take on casual dining. The half spring chicken arrives beautifully roasted, its skin achieving a glossy, caramelized crispness that hints at skillful seasoning—likely a mix of herbs, garlic, and perhaps a touch of soy or honey for that subtle umami depth common in Asian-inspired preparations. The meat beneath is tender and juicy, avoiding the dryness that can plague smaller birds, and pairs seamlessly with the accompanying mushroom rice. The rice itself is a standout: fluffy grains infused with earthy mushrooms, possibly shiitake or button varieties, providing a subtle savoriness that grounds the plate without overpowering the chicken.🍳The black truffle scrambled eggs add a decadent twist, their creamy texture speckled with aromatic truffle shavings (though the vibrant orange hue suggests a possible infusion of cheese or saffron for added richness). This component elevates the dish from everyday fare to something more indulgent, with the truffle’s nutty, garlicky notes cutting through the eggs’ silkiness. Overall, the portion is generous for the price point, delivering satisfying flavors that feel balanced and approachable. It’s a “nice” execution indeed—simple, well-cooked, and ideal for those seeking hearty comfort with a gourmet edge. Rating: 8/10.⏲️ Eggs Benedict with Pork Belly, Served with Salad and Blueberry Hollandaise SauceA creative riff on the brunch classic, this Eggs Benedict swaps traditional ham or bacon for pork belly， introducing a bold, fatty element that aims to amplify the dish’s indulgence. The pork belly is grilled or seared to a deep char, imparting a smoky exterior, but it veers into overly chewy territory—potentially due to insufficient rendering of the fat layers or a cut that’s more sinewy than melt-in-your-mouth. This textural issue detracts slightly from the overall enjoyment, as the chewiness competes with the poached egg’s delicate yolk, which bursts satisfyingly over the toasted base.The real innovation lies in the hollandaise sauce, reimagined with blueberries for a “special” twist: the purple hue and tart-sweet profile add an unexpected fruity dimension, blending the sauce’s creamy, lemony backbone with berry notes that evoke a Scandinavian or fusion influence. However, this boldness may not appeal to all palates; the blueberry infusion can come across as cloying or mismatched, overshadowing the egg and pork rather than complementing them. The accompanying salad provides a fresh counterpoint—crisp radicchio and greens offering bitterness to cut through the richness—though it feels somewhat secondary.💲Priced reasonably, this dish shows ambition and is “so far so good” for an adventurous brunch option, but refinements in the pork’s tenderness and sauce balance could elevate it further. It’s a solid effort for those open to experimentation, but traditionalists might prefer a more restrained approach. Rating: 6.5/10.In summary, both dishes reflect thoughtful creativity at an accessible price, making this spot a worthwhile visit for casual diners exploring fusion flavors. The chicken plate shines brighter, but with tweaks, the Benedict could match its appeal.…查看更多

🦐 Lobster Sauce Prawn Pasta This dish presents a harmonious blend of oceanic flavors, with a richly concentrated lobster sauce that clings beautifully to the al dente pasta strands. The fresh prawns are a highlight, their heads brimming with creamy roe that adds a luxurious depth, complemented by subtle notes of red peppers and tomatoes for a touch of brightness and acidity. Overall, it’s a solid execution that balances indulgence with freshness, though it could elevate further with a hint more complexity in the seasoning.🍢 Assorted Skewers An expansive selection of yakitori-style skewers showcasing a variety of textures and ingredients, including pineapple for a sweet-tart contrast, quail eggs for creamy richness, chicken cartilage for a satisfying crunch, grilled white eel for its delicate smokiness, eggplant for earthy softness, and ox tongue for robust chewiness. The grilling is commendably hot and even, ensuring generous portions that arrive piping hot. However, the pervasive cumin seasoning across all items somewhat homogenizes the flavors, diminishing the inherent uniqueness of each component—pineapple’s tropical zing or eel’s subtle sweetness could shine more distinctly with tailored marinades.Fresh Blue MusselsA weekly special that truly surprises with its pristine freshness, these blue mussels are expertly steamed in a classic white wine and cream broth infused with onions, yielding plump, juicy morsels that burst with briny sweetness. The generous portion is thoughtfully paired with mildly garlicky bread, which absorbs the velvety sauce impeccably, enhancing the overall dining experience. This dish exemplifies how simplicity and top-quality ingredients can create a standout moment, likely owing to the mussels’ peak seasonality and careful preparation.🐟 Grilled Horse Mackerel A masterclass in minimalist grilling, this horse mackerel features impeccably moist and tender flesh encased in a shatteringly crisp skin, seasoned simply with salt to let the fish’s natural umami take center stage. The balance of textures—flaky interior against crunchy exterior—makes it an absolute delight, evoking the purity of Japanese robatayaki traditions. It’s a dish that rewards with its straightforward elegance and would pair wonderfully with a light citrus accent for added vibrancy.Arctic Surf Clams These fresh surf clams are presented with thoughtful garnishes of salmon roe for pops of saline intensity, radish sprouts for peppery freshness, and bean sprouts for crisp texture, creating a layered seafood experience that’s both vibrant and refined. The slight overuse of garlic introduces a bold aromatic edge that, while flavorful, could be dialed back to allow the clams’ subtle sweetness to dominate more fully. Nonetheless, it’s a refreshing and inventive take that highlights premium ingredients with finesse.Razor Clams with Garlic and Enoki Mushrooms A classic preparation elevated by the tender, briny razor clams paired with earthy enoki mushrooms and a robust garlic infusion, this dish offers a delightful interplay of flavors and textures—the clams’ firmness contrasting the mushrooms’ delicate strands. While the garlic provides a punchy backbone, a more restrained application would enhance the natural seafood essence, preventing it from overshadowing the ensemble. It’s a satisfying option for shellfish enthusiasts, best enjoyed with a squeeze of lemon to brighten the profile.Grilled Chicken Skin🐓 This off-menu gem transforms humble chicken skin into a crispy, chip-like treat through expert grilling, with large slices seasoned generously with cumin for a smoky, aromatic crunch. The result is addictively textural, evoking the guilty pleasure of elevated bar snacks. Its simplicity belies a skillful technique that achieves perfect crispness without greasiness, making it an ideal shareable bite that could benefit from occasional variations in seasoning to keep the intrigue alive.Grilled Japanese Cheese MochiA fusion twist on traditional mochi, this grilled rice cake stuffed or topped with Japanese cheese offers a chewy-gooey contrast that’s mildly satisfying but lacks standout flair. The grilling imparts a subtle char, yet the overall profile remains straightforward, without the depth or innovation to make it memorable. It serves as a comforting, neutral palate cleanser amid bolder dishes, though experimenting with additional toppings like miso or herbs could unlock greater potential.🍶 Unfiltered Rice Wine Served innovatively in a siphon-like vessel with a large ice block to maintain optimal chill, this unfiltered sake delivers a cloudy, full-bodied profile rich in rice nuances and subtle fermentation notes. The presentation ensures consistent temperature, enhancing sipability and allowing the wine’s natural yeast and sediment to shine through for a rustic, authentic experience. It’s a thoughtful accompaniment to grilled fare, providing a clean, mildly sweet counterpoint that elevates the meal’s Japanese-inspired ethos.…查看更多

🥓 The centerpiece of this all-day breakfast—a thick-cut slice of pork—was well-executed. Its texture struck a pleasing balance between tenderness and chew, offering a satisfying mouthfeel. The marinade was thoughtfully calibrated, with a subtle touch of sweetness that enhanced the natural flavor of the meat without overpowering it.However, the supporting elements—scrambled eggs and toast—fell short of distinction. While serviceable, they lacked the finesse or flavor depth to elevate the dish. The accompanying salad was a welcome contrast, with crisp greens and fresh cherry tomatoes adding brightness and crunch.While the dish may not be a standout in terms of flavor complexity, the overall quality aligns reasonably well with its price point—especially when compared to similar offerings in the Jordan district. It’s worth a try—especially if you’re already in queue—but not necessarily a destination dish.🥤 As for the iced mocha takeaway, it was a pleasant surprise. The balance between chocolate and coffee was deftly handled, delivering a smooth, harmonious blend without either element dominating. A commendable finish to the meal.…查看更多

🥘 Costa del Sol Tasting Lunch – A Glimpse into Traditional Spanish FlavorsTapas TrioThe tasting set begins with a trio of miniature tapas:• Octopus Salad: Lightly marinated and served chilled, the octopus was tender with a pleasant briny note, though a touch more acidity or herbaceous lift could have elevated the profile.• Spanish Meatball (Albóndiga): Comforting and well-seasoned, the meatball offered a satisfying bite, though the sauce leaned slightly muted.• Cold Cuts & Cheese: A classic pairing of cured meats and cheese—simple, familiar, and enjoyable, though not particularly distinctive.Squid Ink Risotto (Arroz Negro)The black rice was visually striking and well-cooked, with a subtle depth from the squid ink. Garnished with a shrimp and diced vegetables, it delivered a gentle umami but could benefit from a bolder seafood intensity to truly shine.Jamón Baguette (Jamón Ibérico with Crusty Bread)A rustic presentation featuring slices of jamón layered in a crusty baguette. The bread had a good chew, and the ham was savory, though the pairing felt more casual than refined.Garlic Shrimp (Gambas al Ajillo)Served sizzling in olive oil, the shrimp were plump and fresh. However, the garlic flavor—central to this dish—was surprisingly subdued. A more assertive garlic infusion would have brought the dish closer to its traditional roots.Shrimp Toast with Whole Shrimp GarnishThis deep-fried toast topped with a whole shrimp and a dollop of mayonnaise had a bold visual appeal. While the citrus pulp added a refreshing contrast, the overall execution leaned too oily, and the extra mayo tipped the balance toward heaviness.Affogato with Citrus and GingerA creative twist on the classic Italian dessert. The vanilla ice cream paired with espresso was pleasant, and the addition of citrus and ginger offered a unique aromatic layer. However, the flavors felt slightly disjointed—interesting, but not fully harmonious.Pineapple CoffeeVisually vibrant and tropical in concept, this layered drink was refreshing and novel. The dried pineapple and mint garnish added flair, though the flavor integration between coffee and fruit lacked the depth to make it memorable.Set Drink – Lemon TeaA simple but well-executed lemon tea rounded out the meal. Light, citrusy, and palate-cleansing, it was a welcome companion to the richer dishes.🪑 Ambience & Overall ImpressionThe venue offers a cozy and relaxed setting, ideal for a casual lunch. The menu reflects traditional Spanish fare with a few creative touches. While the experience was enjoyable and the dishes competently prepared, the overall impression leans toward familiar comfort rather than culinary distinction. A pleasant introduction to Spanish flavors, though not one that pushes boundaries.…查看更多

1. 蟹粉小籠包 — Crab Roe Xiao Long BaoA standout dish. The soup is rich with crab roe and meat, wrapped in impressively thin skin. Balanced, indulgent, and technically well-executed — a highlight of the meal.2. 無花果珍珠燉鷓鴣湯 — Double-Boiled Partridge Soup with Fig and Pearl BarleyElegant and nourishing, with a gentle sweetness from fig. The partridge is tender, though the overall depth is pleasant rather than profound.滋補鮑魚嚮螺燉竹絲雞 — Herbal Black Chicken Soup with Abalone and Sea WhelkA classic tonic-style broth. Ingredients are premium, and the flavors are clean, but it doesn’t quite reach the layered complexity of the best Michelin-standard soups you’ve had.3. 能粉龍蝦石榴果 — Lobster Dumpling with Bamboo Pith WrapperVisually playful and texturally clever. It echoes the crab xiao long bao but with a lighter filling and added crunch from the bamboo pith. A creative twist, though flavor impact is gentler.4. 老陳醋海蜇頭 — Marinated Jellyfish Head in Aged VinegarSeasoning is well-balanced, but the jellyfish texture leans overly firm. A more tender cut or longer marination might improve mouthfeel.5. 韭黃南極鰲蝦腸粉 — Rice Noodle Roll with Antarctic Lobster and Yellow ChivesThe filling doesn’t clearly distinguish itself from standard shrimp, and the rice roll skin is thicker than ideal, slightly masking the delicacy of the seafood.6. 8味香菌脆皮雞 — Crispy Chicken with Eight Mushroom VarietiesA well-thought-out pairing. The chicken skin is perfectly crisp, and when eaten with the trio of mushrooms — fried, marinated, and chicken oil-infused — the umami layers come alive. A dish that rewards thoughtful assembly.7. 馬特加斯加胡椒和牛酥 — Wagyu Puff with Madagascar PepperThe pastry is excellent — light and flaky. However, the wagyu filling is overly assertive in flavor and lacks the tenderness expected from premium beef. A more delicate seasoning or finer cut could elevate it.8. 8餐廳灌湯餃 — Signature Soup Dumpling with Conpoy and Crab MeatA refined take on a classic. The filling is generous and flavorful, with dried scallop adding depth. The broth is rich without being heavy — a well-balanced execution.…查看更多

1. 新鮮天麻涼拌南非鮮鮑片Chilled South African Abalone with Fresh GastrodiaA refreshing starter with prized South African abalone, but the gastrodia pairing feels more medicinal than culinary. While texturally interesting, the flavor synergy could be more refined.2. 果木火豚叉燒Fruitwood-Smoked Iberico Char SiuThe fruitwood-smoked char siu offers a pleasant aroma and tender bite. However, the sweetness and glaze depth may lack the layered complexity found in benchmark versions from top-tier Cantonese kitchens.3. 家鄉拆魚羮Shredded Fish Broth in Homestyle StyleComforting and nostalgic, this fish broth evokes home-style warmth. Yet, the execution leans rustic — missing the finesse or clarity expected at Michelin level.4. 石解靈芝燉水鴨湯Double-Boiled Duck Soup with Ganoderma and Stone LotusA health-forward soup with premium lingzhi and duck, but the broth’s balance between herbal bitterness and umami could be more harmonized. It reads more therapeutic than indulgent.5. 砂鋦三杯焗海火鱔Claypot-Baked Sea Eel with Three-Cup SauceA bold attempt at Taiwanese “three-cup” style with sea eel. While the caramelized glaze is appealing, the eel’s richness may overpower without a counterpoint of acidity or freshness.6. 雞油花鵰奄仔蟹蒸秋茄Steamed Eggplant with Baby Crab, Chicken Oil & Huadiao WineTechnically ambitious — combining chicken oil, huadiao wine, and baby crab over eggplant. The result is aromatic, but the textures compete rather than complement. A more restrained hand might elevate the elegance.7. 茶香煙黑妙齡鴿Tea-Smoked Young Pigeon with Charcoal HueTea-smoked pigeon is a classic, and this version is visually striking. However, the smokiness and seasoning could be more nuanced to highlight the bird’s natural flavor rather than mask it.8. 上湯焗西澳洲龍蝦Baked Western Australian Lobster in Supreme BrothLobster baked in superior broth sounds luxurious, but the dish risks being heavy. The broth’s salinity and the lobster’s sweetness need tighter calibration to avoid muddling.9. 濃湯魚肚四寶湯Rich Fish Maw Soup with Four TreasuresA rich soup featuring fish maw and four treasures — undeniably premium ingredients. Yet, the broth’s density may overshadow the delicacy of each component. Separation of flavors would enhance clarity.10. 蝦籽柚皮Braised Pomelo Peel with Shrimp RoeA traditional pairing with dried shrimp roe and pomelo skin. While nostalgic, the bitterness of the pomelo skin needs precise control to avoid dominating the palate.…查看更多

🦆♨️ This Duck Noodle Soup is an 8.5/10 bowl of understated elegance. The duck slices—rosy, tender, and expertly cooked—rest atop a golden broth that’s light yet deeply satisfying. No bold spices here; instead, the sweetness of charred leeks and fresh spring onions takes center stage, lifting the duck’s richness and adding layers of gentle complexity.The leeks offer a caramelized crunch, while the spring onions bring a peppery brightness that dances across the palate. Thick, chewy noodles soak up the broth’s savory depth, tying everything together in a beautifully balanced composition. It’s a dish that doesn’t shout—it sings softly, with clarity and grace.…查看更多

🍵 Four Seasons Spring Tea 四季青茶（微糖熱飲）This tea presents itself with a whisper rather than a statement—its light body and delicate flavor profile evoke a sense of quiet restraint. The liquor is pale, almost translucent, hinting at its minimalist character before the first sip. On the palate, it glides effortlessly, offering a clean, smooth texture that borders on ethereal. The flavor is subtle to the point of meditative: a gentle caress of hay, cucumber skin, or perhaps the faintest trace of steamed rice water.There’s a purity here that speaks to those who appreciate nuance over intensity—drinkers who find beauty in the barely-there. It’s the kind of tea that doesn’t demand attention but rewards stillness. However, for those accustomed to more expressive brews—teas with pronounced florals, roasted notes, or lingering umami—this may feel almost too restrained, like a conversation that never quite begins.Best enjoyed in a quiet moment, perhaps mid-morning or late evening, when the palate is clear and the mind open to subtleties. A light-bodied tea with a very subtle flavor profile. While it’s clean and smooth, the taste leans toward minimalism—ideal for those who prefer a gentle, almost water-like infusion. For palates seeking more depth or aroma, this may come across as understated.…查看更多