tag:blogger.com,1999:blog-34639535122223656262024-03-13T09:03:56.105+08:00小Dee的飲。食。二三事一個我去過餐廳食飯飲野後的感覺﹐ 用不通順的文筆記錄在案。
既記錄自己在飲食上的經驗﹐ 也是一個與人分享的平台。
多多指教~小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3463953512222365626.post-67227838778130540882014-01-27T16:39:00.000+08:002014-02-01T16:41:10.322+08:00帝苑餅店 Fine Foods---新春蛋糕慶馬年<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">年近新年,當然會有各式各樣的糕點出爐。 除了傳統的蘿蔔糕和年糕外,各大餅店也會推出一些賀年蛋糕的。 這次帝苑餅店就推出了四款賀年蛋糕,絕對令人食指大動的。</span><br />
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">第一款是「時來起運到」($680/2lb)紅棗朱古力慕絲蛋糕。 </span><br />
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">頂層的紅棗朱古力上,放置了增添的十二生肖朱古力。 因為紅</span><span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">棗朱古力用的是白朱古力,所以行政糕餅總廚馬師傅在蛋糕加上了像豹紋的彩色啫喱外皮,點點的酸味中和了白朱古力的甜味。</span><br />
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蛋糕的中身就用上了糖蓮子和糖蓮藕,也令蛋糕添上了新年的氣氛和色彩。加上幼滑的慕絲,是高分之作。</div>
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">第二款是像炮竹一樣的「炮竹迎新歲」</span><span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">($680/2lbs)</span><span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">日本紅豆卷蛋。這個Roll Cake做得非常精緻。 六件迷你卷蛋拼合就是一串炮竹,非常適合新年之用, 內裡更用上了日本紅豆,和輕怡的忌廉,實在是我喜愛的蛋卷組合。 因為外皮是用上法國的糖皮, 所以偏甜。 馬師傅特別在</span><span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 15px;">糖皮和卷蛋中,加上一層中層糖皮,令不太嗜甜的,可將外皮褪去。 細心~</span><br />
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第三款是「如意慶吉祥」($330/lb)雜果忌廉蛋糕。 捧出來的時候大家也已經哇哇聲的了。 這個甚為eye catching的大桔,入面是香滑的雜果忌廉蛋糕。 Fine Foods餅店出品的雜果忌廉蛋糕當然水準甚高。 三層忌廉中的,配合的是不同的生果,加上鬆軟兼滿有蛋香的蛋糕,同場的知名博客也甚為喜歡。 </div>
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有大桔,當然也有小桔了。 這個「滿堂吉慶」($39/pc)柚子芝士餅便是我最喜愛的一款。 <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">朱古力所做的小吉外型,乘載著cream cheese cake,柚子啫喱和朱古力粒, 看起來精緻得很。</span></div>
</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">以為會很甜很膩?因為馬師傅用上了柚子啫喱,酸酸尾尾的,中和了Cheese cake的膩和朱古力的甜,加上了脆</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">朱古力粒,要幼滑有</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">柚子啫喱和Cream Cheese, 要香脆</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">有</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">脆</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">朱古力粒和桔子的</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">朱古力脆皮,</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">非常好吃。</span><br />
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<b><u>帝苑餅店 Fine Foods</u></b></div>
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尖沙嘴麼地道69號帝苑酒店</div>
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<b><u>餐後感想</u></b></div>
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這次所試的四款新春蛋糕,小桔絕對是我的首選,而其他三款也各有特式。 馬師傅用上不同的方法,令蛋糕既有新年氣氛,也保持<span style="line-height: 18.479999542236328px;">帝苑餅店出品的特式和高水準,絕對是心機之作。 供應期到2/2號,要吃的,襯手喔~~~</span></div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><br /><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">環境:★★</b><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br /><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">Value for money:</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b></div>
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<a href="https://www.facebook.com/siudeedrinkeat23" style="color: #888888; text-decoration: none;">https://www.facebook.com/siudeedrinkeat23</a></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com2tag:blogger.com,1999:blog-3463953512222365626.post-23234583469226159252013-10-07T09:40:00.000+08:002013-10-07T09:40:54.436+08:00置地廣場「藝術的盛宴」(4) --- Sevva的求婚蛋糕<div class="separator" style="clear: both; text-align: center;">
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今次最後的一站, 便是城中女仕們最喜愛到來High Tea的<b><u>Sevva</u></b>。原本收到邀請時, <b>Sevva</b>並不在行程之內的,但體貼的公關覺得沒有甜品的話,就不夠完美,所以安排了到來<b>Sevva</b>品嘗為這個<b>「藝術的盛宴」</b>活動所設計的蛋糕。</div>
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來到<b>Sevva</b>,先進入眼簾的,便是蛋糕展示櫃,不過這櫃入面的並不是真正的蛋糕。當然,<b>Sevva</b>的蛋糕需要預定的,因為用料認真嘛。<br />
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<b>Sevva</b>的裝橫完全一絲不苟,一邊向銀行的房間就有著香港金融中心的氣色。而我們試菜的這一邊,就像極進入了一個溫室花園中,悠閒地享受下午茶。加上向海的景緻,絕對可以令人不願離開的。據<b>Sevva</b>的Manager Carmen表示,為了我們試菜這邊的房間,特地聘請了幾名Artist,用了四天時間,人手逐朵花裝上天花的,難怪天花看起來像極自然生長的溫室一樣.</div>
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當最後一站的主角<b>Luxe Celebration Cake</b>出場的時候,在座的各人都嘩聲四起,因為這個<b>Luxe Celebration Cake</b>實在太。漂。亮。了!這個玫瑰火紅的<b>Luxe Celebration Cake</b>,上面的玫瑰花瓣是用糖做的,再串起來成為一朵朵玫瑰花。而蛋糕的紅色,是用上紅菜頭來將蛋糕轉化而成,絕對沒有人工香料及人做色素。看看相片大家就知到,這個<b>Luxe Celebration Cake</b>的紅,是如何漂亮。<br />
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這個蛋糕共有三層海<b>綿蛋糕</b>,另外再加三層不同食材。最底一層是<b>威花餅底</b>;中間的就是有著士<b>多啤梨,櫻桃,和覆盆子,三種女生最愛的水果的鮮忌廉層</b>;而頂層就是<b>櫻桃啫喱</b>。先說說海綿蛋糕,一般來說海綿蛋糕是較乾身的,但這裡的較濕潤外,也甚為軟熟,是非常高水準的。至於鮮忌廉配上三種女生至愛水果,微甜的鮮果味,洽到好處。最後的櫻桃啫喱更是入口即化,不像坊間的為了容易做而下過量的魚膠粉。這個蛋糕,是完美的。難怪席間大家笑言求婚的話,這個<b>Luxe Celebration Cake</b>絕對可以助男生成功娶得美人歸。</div>
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甜點當然要配茶。席間絕大部份人都要了<b>Rose Petal Tea</b>,而我就要了<b>Lemon Herbal Tea</b>。Rose Petal Tea的香氣的確令人心曠神怡的,但喜愛檸檬的我,這個Lemon Herbal Tea更對我胃口。清新的Lemon Herbal Tea,洽當地襯托出<b>Luxe Celebrate Cake</b>中微微的甜,為這天試菜畫上完美的句號。</div>
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<b><u>Sevva</u></b></div>
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中環<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">遮打道10號太子大廈25樓</span></div>
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<b><u>餐後感想</u></b></div>
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這次所試的Luxe Celebration Cake,絕對試滿分之作。無論賣相,用料,味道,都可以用完美來形容。這天所試的是1kg的版本,售價為$1600。另有500g的就盛惠1000大元。個人覺得,和一班朋友來這裡,分享1kg版本是最好的。而求婚的朋友,要一個500g的版本,加上鮮花和介子,絕無失敗之理。所以是Worth for every penny的,對嗎?</div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><b style="background-color: transparent;">★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">環境:★★</b><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">Value for money:</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-18421323834528181622013-10-03T19:14:00.000+08:002013-10-03T19:14:13.553+08:00置地廣場「藝術的盛宴」(3) --- Alfie's by KEE的The LANDMARK luxurious Seafood Pie<div class="separator" style="clear: both; text-align: center;">
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這天的第三站,便是隱身於<b>Dunhill</b>入面的<b>Alfie's by KEE</b>。<br />
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原本這裡是一間Wine Bar。但裝修後,除了保留Bar Section外,還有用膳的地方。<br />
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這次我們一行人,就在Bar Section這邊試菜。這裡裝修簡潔,令人有種可隨意與朋友把酒言歡的感覺。<br />
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第三站是唯一配酒的一站,因為是品嘗主菜的關係。<b>Chene Bleu Rose 2011 </b>是一支清新得很的Rose,用上的是有機葡萄。聞起來有點點果香,合適的酸度和有點礦物的味道。感覺上酒身是比一般的Rose厚身少少。我並不是經常喝酒之人,不懂得如何去評價,但這支Rose的感覺是很討好的,而且主菜上場後,便更明白為何選用了這支酒。<br />
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主菜是<b>The LANDMARK luxurious Seafood Pie</b>。這個海鮮批用上的,是野生蘇格蘭煙三文魚,蘇格蘭帶子,及挪威的龍蝦。先說批底,麵粉和牛油的比例是2:1,可想而知這個批有多邪惡。但絕對是鬆化,兼有恰到好處的牛油香味。<br />
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餡料絕對是高水準。香檳醬汁不會太過厚身,而且也不會有一般白汁的膩感。野生蘇格蘭煙三文魚的煙薰不會像其他地方的太濃烈,而魚肉更是出奇的嫩滑。再加上同水域的帶子及龍蝦,有三種不同類型海鮮的口感。而且Rose更帶出了海鮮的鮮味,這個組合,絕對可以是Happy Hour和朋友輕鬆之選,又或是女士們的晚餐。<br />
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當然,要謝謝Chef Neil Tomes講解了他選擇這三種海鮮出產地的原因,及讓我們可以嘗到英式味濃的Seafood Pie。<br />
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<b><u>Alfie's by KEE</u></b><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">中環遮打道10號太子大廈M18-19號舖 </span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u><br /></u></b><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">這個海鮮批,最令我意外的,便是批入面的</span></span>野生蘇格蘭煙三文魚。在加拿大的時候,可以說吃過不少煙三文魚,但這次Chef Neil Tomes所選用的,絕對是強過我所吃過加國出品。而且,當做成餡料時,魚肉會容易變嚡,這個海鮮批就絕對沒有此問題。再加上香檳醬汁和Rose,沒有平常酥皮的膩感。$255一客,二人分享也足夠有餘,是平易近人的價錢,絕對值得來。<br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">食物:</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">服務:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">環境:★★</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">Value for money:</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: 'Times New Roman'; line-height: 18px;">★</b><br />
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第二站我們來到了城中著名食府,擁有米芝蓮三星的<b>L'ATELIER de Joel Robuchon。L'ATELIER</b>是有專用升降機的,我們則經過商場再去。</div>
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自己曾經來一次,那次的體驗是非常之好,覺得三星是名符其實的。這次來,是下午下場的時間,所以可以在較開揚的bar嘗新。<br />
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身為米芝蓮三星的大廚,<b>Chef Olivier Elzer</b>絕對無任何架子,反而跟我們說說笑笑的談今次他為了「藝術盛宴所創作的菜式」。更不厭其煩,擺好架式給我們拍照。年紀甚輕的他,廚藝高超,又平易近人,真正難得。<br />
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這次試的,是<b>L'oeuf de poule</b>--<b>日本糖心蛋伴嫩菠菜蓉及香濃考姆特芝士慕絲</b>。看似是很簡單的一道菜,其實每一步驟都是精心切計的。賣相是簡單的,<b>Comte Cheese Mousse</b>和<b>菠菜蓉</b>,白和綠,輕與重,再加上糖心蛋,就是這個滿有層次的菜式。<br />
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一般的雞蛋,蛋黃很容易有點腥味。有時候吃拉麵,就算用上日本雞蛋,糖心蛋都會有點腥味而令拉麵失色.。L'ATELIER這個糖心蛋黃,就一點兒也沒有。菠菜蓉則有淡淡的菠菜味,而質感是非常細滑。Comte Cheese因為是用牛奶所製造,沒有羊奶的酥味,做成慕絲,輕柔而有實在的芝士味。<br />
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切開糖心蛋,可看見蛋黃湧流出來。Chef叮囑一定要親熱吃,以及每一口都要有蛋黃,蛋白,菠菜蓉和考姆特芝士慕絲。蛋黃因為有膩的感覺,一般而言,這樣吃一隻蛋,吃完會有飽飽滯滯的感覺。但伴著菠菜蓉和考姆特芝士慕絲,膩感完全一掃而空。菠菜蓉有著蔬菜的清新,考姆特芝士慕絲也有著中和膩感和提升味道的感覺。整個菜式,是無懈可擊,是完美的配搭。<br />
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最重要的一點,是整道菜式的溫度。太熱的話,蛋黃會變熟;不夠熱的話,就會變腥<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>。</b></span></span>菠菜蓉及香濃考姆特芝士慕絲的溫度和糖心蛋不一的話,又會令菜式失色,Chef Olivier Elzer的功力,的確深厚。<br />
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<b><u>L'ATELIER de Joel Robuchon</u></b><br />
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中環置地廣場四樓401號鋪<br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">這一度糖心蛋,絕對是平凡中見功夫的菜式。可以將蛋做得如此出色的,將膩感化成精彩而有豐富層次的味道,可見這米芝蓮三粒星,絕對是實至名歸。</span><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">單點的話,盛惠$330。但據聞這道糖心蛋,是包括在晚市的Tasting Menu。聰明的你,該懂得如何選擇,對嗎?</span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">食物:</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">服務:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; font-family: 'Times New Roman';">環境:★★</b><b style="background-color: white; font-family: 'Times New Roman';">★</b><b style="font-family: 'Times New Roman';">★</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; font-family: 'Times New Roman';">Value for money:</b><b style="font-family: 'Times New Roman';">★</b><b style="font-family: 'Times New Roman';">★</b><b style="font-family: 'Times New Roman';">★</b><b style="font-family: 'Times New Roman';">★</b>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-10323357813642712692013-09-12T20:57:00.000+08:002013-09-12T20:57:46.673+08:00置地廣場「藝術盛宴」(1) --- Zuma的時令刺身<div class="separator" style="clear: both; text-align: left;">
九月至十月期間,中環置地廣場聯同廣場內13間食府,舉行「藝術盛宴」,由廣場內13間食府,每間都為這活動設計了一款揉合藝術的菜式。需知道Landmark內每間食府都有一定實力,而且更有兩間米芝蓮三星的餐廳,絕對引人入勝。</div>
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這次得到Landmark的邀請,和<a href="http://ikiyeung.blogspot.hk/">Iki</a>,<a href="https://www.facebook.com/FhyAssociation">FHY</a>的<a href="http://herbertlui.blogspot.hk/">Herbert</a>和Mandy,<a href="http://gourmetkc.blogspot.hk/">KC</a>,<a href="https://www.facebook.com/kitchen.ol?fref=ts">OL</a>和<a href="http://www.stephs852diary.com/">Steph</a>,率先嘗試其中四間的菜色。首站便來到<b>Zuma</b>。</div>
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這裡的樓底高,環境開揚。<br />
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更設有小朋友的play mats,家長們一定會喜愛。<br />
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這裡的Weekend Brunch早已享譽盛名。 高質素的刺身,及Free Flowing的Sparking Wine,加上合理的價錢,經常滿座是一定的了。<br />
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第一樣試的,便是由<b>Zum</b>a的壽司大廚<b>遠藤</b>師傅所預備的刺身拼盤。 遠藤師傅曾經在不同的國家工作過,對將西方一些烹飪技巧融入日本傳統美食尤有心得。 這次的<b>特選刺身拼盤</b>,也有著和洋的特色。</div>
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這特選刺身的擺盤,有著傳統和風的味道。以盆景為主題,再加上不同的食用花為點綴。先介紹的,是日本直送的<b>伊勢海老</b>。伊勢海老的龍蝦鮮甜味,比起澳洲的花龍和波士頓龍蝦更為鮮甜。<br />
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襯托<b>北海道海</b>膽的,是<b>薰衣草花</b>。點點的薰衣草香氣,加上極鮮甜的海膽香氣,有著相輔相承的效果。一般來說,不夠新鮮的海膽,雖要用紫菜的香味來減低海膽的腥味。新鮮的當然淨食就可以,不過加上薰衣草花更上一層。<br />
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<b>赤身</b>就加上了幾片<b>黑松露</b>。赤身厚實的魚味,加上黑松露的香氣,也令食味提升不少。<br />
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這邊還看見有香港人至愛的<b>拖羅</b>,選取的是完全沒有根的部份,肥美的很。吞拿魚油也很有油脂的香味,絕對是入口即溶。<br />
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遠滕師傅更選取了最時令的<b>甲魷魚</b>,入秋時最當造的就是甲魷魚,在香港更是不能輕易入得到的,可見對食材的要求很高。甲魷魚較厚身,但處理得宜,一咬就斷開,明顯的師傅將纖維切斷,對食材熟識得很。<br />
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<b>池魚</b>也很新鮮。這次不用點ポン酢也可以。<br />
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最後的<b>左口魚</b>更是新嘗試。魚味淡薄的白身魚最緊要的是鮮度,而且很容易比蓋過了味道。師傅特別用<b>風乾了的海膽碎</b>,再加點<b>醋啫喱</b>和<b>岩鹽</b>,令左口魚更有層次之餘,也不會比蓋過了味道。師傅創新的膽量,加上對食材的熟識,和香氣的配搭,可見功力深厚。<br />
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最後更送上Off menu的<b>島鯵</b>。這個島鯵並不是這次藝術盛宴的菜色。師傅用上蔴醬及沙律菜,捲起來吃,是洋風的做法。不過比起特選刺身拼盤,當然比下去了。<br />
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<b><u>Zuma</u></b><br />
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中環置地廣場5樓<br />
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<b><u>餐後感想</u></b><b><u><br /></u></b>離開時,Weekend Brunch的人潮仍未散去,可見Zuma這餐廳是令人樂而忘返的。 這次的特選刺身拼盤,每樣都是師傅精挑細選。而且選擇之時,背後是有一定的理據,不會盲目的選擇日本貨,要知道出產地才加以選擇。精挑細選的食材,加上師傅的功夫,$2,280這個價錢,絕對合理。喜愛刺身的,不可錯過~<br />
<br /><b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><br />
<b>服務:★★</b><b>★</b><b>★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">環境:★★</b><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">Value for money:</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br />
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-10853687466063179242013-08-07T17:32:00.004+08:002013-08-10T14:06:54.818+08:00極罕有機蕃茄 X 西班牙菜---Quemo Hong Kong<div class="separator" style="clear: both; text-align: center;">
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小時候到現在,都非常喜愛一道蕃茄牛肉煮雞蛋。 每次媽媽煮這道菜的話,都可以吃兩大碗白飯兼將這道菜吃得乾乾淨淨。<br />
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這次,<a href="http://www.theeast.com.hk/">The East</a>舉行西班牙蕃茄節,受到要請來試試西班牙的有機蕃茄,喜愛蕃茄的我又怎會錯過呢?<br />
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去餐廳前,經過合和中心,看見有介紹西班牙蕃茄節的來源,更有舞者表演西班牙舞,觀眾更可以一起上台學跳,這個西班牙節目,做得有聲有色。<br />
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試菜的餐廳是<b>Quemo</b>。 西班牙菜這一年冒起的頗快的。 原因可能是Tapas的熱潮,又或者是各類火腿。 這裡有bar,讓人可以Happy Hour一番,配上這裡的Tapas,會是一個輕鬆寫意的下午。</div>
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今次同來試菜的,有<b>搵食能手</b>和<b>食記M</b>。 我們坐下後,店方便送上自家製的<b>Sangria</b>。 平常喝的<b>Sangria</b>,都會見到很多不同類型,切得很仔細的生果。 這裡的做法則用上乾果,浸足三天才奉客的,所以你看不到切碎的生果。這裡的,有肉桂的香氣,也有乾果的香甜。 問過主廚<b>Jordi</b>,他用這種做法全因為他自己不喜歡大口大口喝著<b>Sangria</b>時,要慢慢嘴嚼生果,而且很適合輕鬆的場合如燒烤時喝,非常切合餐廳的氣氛。<br />
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這次的主題是蕃茄,當然會有些特別的。這個<b>牛心蕃茄Oxheart Tomato</b>,汁多而鮮甜,而茄肉就是有點爽口的。 <b>Jordi</b>將其簡簡單單的切片,加上新鮮的火箭菜,燈籠椒等,再用黑醋,就成了這個<b>Spanish Tomato Salad</b>。 嚴夏之下,吃這個沙律,清新開胃。<br />
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至於Welcome Drink,就有這個<b>Gazpacho西班牙凍湯</b>。 這個凍湯用上蕃茄和南瓜煮成的。 味道是非常出色,南瓜和蕃茄味道均衡,南瓜和蕃茄的甜味也非常之出,誰也搶不了誰的風頭,再加上Garlic Oil,也是非常開胃。要知道令兩樣食材的味道不會被蓋過是很考功夫的,這個凍湯,做得非常出色。<br />
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另一款頭盤就是<b>Pregnant Tomato</b>。 這個是<b>Quemo</b>其中一樣名物,<b>梨型蕃茄 Tomate Pera</b>中,釀入了煙醺吞拿魚蓉,茄子,洋蔥,燈籠椒,灑上了芝士碎,再加上醃製過的西米為點綴。 煙醺吞拿魚蓉一點也不嚡,茄子經烤過後又點微香,洋蔥的甜,少少辣的燈籠椒,用比牛心蕃茄甜的梨型蕃茄,是絕佳的配搭。<br />
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跟著上場的,是差不多每檯也叫的<b>Mediterranean Paella地中開特式海鮮飯</b>。 經理先捧著鐵盤盛載的<b>香草煮蜆</b>過來,附有沙律醬及鮮檸檬。<br />
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之後便是這個<b>海鮮飯</b>了。 就這樣,是看不見有海鮮的,但近距離一看,便見到大量切碎的鮮魷魚。 飯經過海鮮湯浸煮過,完全吸收了海鮮湯的鮮味,每一口也有海鮮的精華。加上新鮮的魷魚,吃的時後又伴著肥美的大蜆,加入沙律醬,檸檬汁或香草煮蜆的汁來伴飯吃又各有不同的風味。 這個足夠6人享用的海鮮飯,不愧為鎮店之菜式。<br />
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肉類主菜方面,由於我不太吃羊,店方為我安排了<b>Cod Fish with cream shrimp sauce</b>。 鱈魚本身是不難處理的,但有時會吃到雪味。 這裡的完全沒有雪味,而且部留了彈牙的質感和嫩滑。 魚皮也是香口的。 Cream Sauce則更精彩,點點的辣味中和了Cream Sauce的膩感,加上新鮮的蝦肉,絕對是高水準。<br />
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其他人享用的,是可供6人(對,又是6人,大家應該知到多少人一同來較好了吧?)用的<b>烤羊鞍</b>。 上桌時香草的香氣可說時撲面而來。 這個先慢煮再烤的羊鞍,我試了一點點的。 羊肉因為是慢煮的,嫩滑得很而帶點正常的羊酥味,皮則滿有香草的味的。 伴隨而上的薯蓉是非常厚身而有濃厚的牛油味和有點蒜味,所以都很飽肚的。再加上沙律,真的12成飽了。<br />
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<b><u>Quemo</u></b></div>
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灣仔皇后大道東202號QRE Plaza5樓</div>
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入座不久,便已經爆場,是絕對合理的。 Jordi的手藝,也真的很高水準,無論海鮮,肉類,或者蔬果,都有高水準的表現。加上價錢合理,地方也不會太逼夾,又有多款Tapas和即場切的火腿,可以肯定,這裡絕對能夠在香港的西班牙餐廳佔一席位。 </div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><b><br /></b></div>
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<b>服務:★★</b><b>★</b><b>★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">環境:★★</b><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">Value for money:</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-7551335433310019042013-05-16T03:23:00.004+08:002013-05-16T03:23:52.341+08:00Burgundy特式的法國五月晚餐--- Chez Patrick Restaurant<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">許多食友都不會對Chez Patrick的Bouillabaisse</span><em style="background-color: white; font-family: arial, sans-serif; font-style: normal; line-height: 16px;">法式海鮮</em><span style="background-color: white; font-family: arial, sans-serif; line-height: 16px;">濃湯</span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">陌生,因為<a href="http://gourmetkc.blogspot.com/">KC</a>的飯局製作早在2008年便開始在Chez Patrick的餐廳包場舉行</span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">Bouillabaisse的晚宴。 嘗過Chef Patrick手勢的朋友都讚不絕口。 </span><br />
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這次,乘著<b>Le French GourMay</b>,<b>Chef Patric</b>k也推出了以<b>Burgundy</b>為主題的菜單,有幸得到公關的邀請,可以率先來試試。<br />
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上次到<b>Chez Patrick Restaurant</b>時,還是中環的時代,這次已經到了灣仔區。 地方比舊時更大更寬敞,環境也是Cozy的,晚上來的話,情調應該不錯,是把酒談心享受美食的好地方。<br />
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坐下不久,Chef Patrick已過來打招呼,也拿來熱辣辣的麵包和<b>芝士泡芙</b>。 這個<b>芝士泡芙</b>是意料之外的驚喜,泡芙是特別焗得微焦,令芝士的香氣更突出,放下不久一同試菜的<a href="http://www.chocolatemuimui.com/">Chocolate Mui Mui</a>已經包底的吃光了,可見這個<b>芝士泡芙</b>會受到女士們的喜愛。 而之後的是<b>三文魚醬</b>和<b>青豆梨汁</b>,以清新而微微酸甜的<b>青豆梨汁</b>較令人開胃,好迎接四道菜的午餐。<br />
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<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">先上場的是<b>Organic Snails Terrine, Capers and Diced Tomato Dressing</b>。 這是一道用有機田螺所做的<b>田螺凍醬</b>,有兩大片+一件以蝸牛殼樣子的脆餅,配上切粒的番茄和酸子。 以前菜份量來說,是足夠有餘的。 第一口先吃「蝸牛」,脆餅配上這個田螺醬,較單吃為好。 而單吃時,加點番茄和酸子更討好。 若然上碟是幾件田螺醬配上蝸牛殼,相信會更受歡迎的。 </span><br />
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<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">第一道主菜,是<b>Poached Egg <Meurette>, Toasted Brioche, Pinot Noir Reduction and Diced Portobello水煮蛋伴奶油土司、配紅酒煮蘑菇</b>。 面頭的土司是高水準的香脆,滿有牛油香的土司配如水煮蛋相信各位也知道是如何美味。 但Chef Patrick再加上了微酸的紅酒汁和</span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">蘑菇,巧妙地平衡了牛油和蛋黃的油膩。 而且,流心的蛋黃也搶盡了收視,這道主菜,滿意得很。</span><br />
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<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 16px;">而第二道主菜當然是肉類了。 這道<b>Braised Beef Cheek, Green Peas, Baby Onions and Confit Corrots with Orange烤牛面頰</b>,也是用上了紅酒汁的一道主菜。 牛面頰燴得非常淋身,帶肥的部份經烤過更是香口。 而紅酒汁配牛面頰個人覺得是絕配。 不同的是,這次的紅酒汁是沒有酸味的。 配菜以經<b>橙汁煮過的甘筍</b>最為吸引,因為橙汁除去了甘筍的青澀味,連不愛吃甘筍的我也將之吃過清光。 這道主菜,對我來說,也得到頗高的分數。</span><br />
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最後的甜品<b>Poached Pear with Red Wine, Cinnamon and Star Anis法式紅酒肉桂煮梨</b>。上檯時肉桂的香味已經先聲奪人,不過也搶不到用紅酒煮得入味的梨子風頭。 梨子不會煮得過淋,而且冰凍的梨汁也正好為現在的濕熱天氣消暑,為這一餐畫上一個完美的句號。<br />
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<b><u>Chez Patrick Restaurant</u></b><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">灣仔皇后大道東222號</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">GardenEast2樓</span><br /><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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第一次知道<b>Le French GourMay</b>是兩年前去一間吃Crepes的餐廳。 經過兩年光景,開次擴展至更多的餐廳參與。 在五月天認識多一點法國的菜式也是不俗的點子。 Chef Patrick的手藝也維持到一貫的水準。 這個四道菜的晚餐以$500的價錢也是Worth for every penny。 要試的話,5/31前就要來喔~</div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><b><br /></b></div>
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<b>服務:★★</b><b>★</b><b>★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">環境:★★</b><b style="color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><br />
<b style="color: black; font-family: 'Times New Roman'; line-height: normal;">Value for money:</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b><b style="background-color: transparent; color: black; font-family: 'Times New Roman'; line-height: normal;">★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-11922633266494846242013-02-06T00:34:00.001+08:002013-02-06T00:43:38.551+08:00上次Restaurant Week 的選擇 ---Harakan-S<div class="separator" style="clear: both; text-align: center;">
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話說新一次的Restaurant Week又開始了。 上次狠狠地毫無憐憫自己荷包地吃了五餐,平均的水準也是不俗的。 不過今年的看看價錢和選擇後,竟然揀不下手。 結果就不再就Restaurant Week而去食飯了。上年選擇之一是座落利苑的Harakan-S,水準如何? 現在分解!<br />
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內裡的環境整結,空間感也夠。 不會因為Restaurant Week而受到不同的對待。 單單是這樣已經要讚。 侍應有禮,服務也貼心的,印像分是拿足的。<br />
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Restaurant Week的套餐是$328,價位是合理非常的。 頭盤有刺身盛,胡麻豆腐,及帶子沙律。<br />
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先說帶子沙律,帶子輕輕的燒過,香口中帶點刺身的甜,而沙律是新鮮的,沙律加上了些菊花,比平常的有心思,不俗。<br />
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另一個頭盤胡麻豆腐四平八穩。 胡麻汁不會太甜,豆腐切特工整,也有豆味。<br />
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最後的刺身盛並沒有將價就貨。 有兩片三文,兩片油甘魚,一只大甜蝦,及一小片赤貝。 刺身的新鮮度很高,油甘魚的魚油很豐富,而甜蝦也鮮甜得很。<br />
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就這個頭盤,已經令我們覺得值會票價。<br />
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我們兩人都喜愛貝殼類食物,在日本餐廳,有胃納的話,一個清酒煮蜆是少不免的。 蜆浸得夠時間,沒有沙。 清酒下的時間也對板,仍有點點的清酒味。 需知煮得耐一點的話,清酒會完全揮發,而蜆也會韌。 這裡的火候控制得洽當。<br />
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吃完前菜後,套餐的主菜便上場了。 先到的是銀雪魚西京燒。 銀雪魚沒甚麼個性,魚肉嫩滑而已。 不過加上麵豉的西京燒便多了一重甜味。 銀雪魚皮燒得脆口又加添多一重口感。 點少少沙律醬也可,加上醬菜和珍珠米,細食的蘋果小姐也可以吃過清光。<br />
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身為牛魔王的我,當然要鹽燒澳洲和牛。 牛肉份量不算多,洽到好處夠一碗白米飯的。 咬落是又嫩又有油脂香的,是剛好的Medium, 我和蘋果小姐最喜愛的, 火候也控制的好。 感覺上應該是M5的,因為肉味較濃。 以這個價錢有M5和牛,加上是高質素的,抵到不行。</div>
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饞嘴的我見和牛燒得好,追加了一碟燒牛舌。 用上是舌芯的位置,邊位已經去掉,所以豐盈得很。 燒得邊位也未蕉,脆脆的邊和軟淋舌心相映成趣,加點檸檬汁更見佳處。<br />
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最後甜點是抹茶羊羹和芝士年糕。 兩件羊羹老實沒有特別之處,反而年糕燒得外脆內軟,這裡的燒物的確有一手。<br />
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<b><u>Harakan-S Japanese Dining Room</u></b><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">銅鑼灣恩平道28號</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">利園二期3樓311號舖</span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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Restaurant Week的價錢當然不能與正價比較,不過看過餐牌,這裡又不是天價的。與Miyabi等是同價位。 加上燒物高水準,其他食物的用料也好,是物有所值的。 今年Restaurant Week也一早爆滿也是有原因的。 來這裡,應該會感到滿意。 </div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><b style="background-color: transparent;">★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><b><br /></b><b>Value for money:</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-38191161456846722682013-02-04T18:10:00.002+08:002013-02-06T00:35:27.912+08:00工廠區內的高檔港式西餐廳--- Factory 99<div class="separator" style="clear: both; text-align: left;">
話說在<a href="http://gourmetkc.blogspot.hk/">KC</a>同<a href="http://www.foodxfile.com/">Isaac</a>所製作的<a href="https://www.facebook.com/fancookproduction?fref=ts">飯局</a>中,也認識了幾位好朋友,有兩位也不時會在觀塘一起食lunch聚聚。 這次就到了這一間在工廈中的<b><u>Factory 99</u></b>。</div>
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地方很容易找,不過入到門口發現說明要<u><span style="color: red;">八成以上</span></u>的人到達才可安排入咗,就算訂座了也是如此,比在商場中的食肆要求更高,心裡即時的想法是「唔係下化?我地三個人咪要入齊人先得?」。跟店員溝通後,說兩個人到達也可安排入座,算。<br />
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入到去,需然訂了檯,但竟然要搭檯?放眼大部份都是長餐桌,少則八人檯,多則十多人也成。 心裡真的不爽。 入座時帶位都知到我們是三人,被安排到一張八人檯的一端坐下。 不久又有侍應要求我和先到的另一位朋友坐入去,好多留兩個空位。 大佬,我三個人,有個朋友遲嚟,你就即刻要我坐埋D,又唔攪清楚我地幾多個,呢度服務一欄,扣晒分。<br />
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朋友較趕,Whatsapp菜單給他,又因為想食多點菜,要多一份沙律,三個人,要了四份餐。 很豐富呢~ 餐湯有<b>羅宋湯</b>和<b>花膠湯</b>,<b>羅宋湯</b>味道算是不俗,午餐中湯有<b>花膠湯</b>更令平時沒甚湯水的客人喜愛,聽聞也是不俗的。<br />
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第一個餐是<b>吉列魚柳配鮮果沙律</b>。 魚柳炸得鬆脆,魚肉當然不是新鮮貨,但也沒雪味,魚肉算是彈牙。 有大量生果的沙律,配上偏甜的蜜糖芥醬,也是可以的。 以這麼大的兩塊魚柳和一大碟的沙律,的確是抵食得很。<br />
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我就要了用上招牌的<b>Factory99焗茄醬豬扒飯</b>。 焗得不算香,但豬扒也是大大塊的。 用上鐵鍋上是保持熱度,份量也多。炒飯底也及格的。 不過沒有特別之處,不知為何要壓上招牌。<br />
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另一款壓上招牌的就是這個<b>F99漢堡配薯條</b>。 餐牌寫明用美國「頂級」牛肉加黑松露和溶芝士。 不過這個是失敗之作。 牛肉沒甚肉汁也沒黑松露香,芝士也是不溶的。 整個包溫溫吞吞,看樣就知一般。 這個漢堡,是拆招牌之作。<br />
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最後一個就是<b>美國肉眼扒配紅酒汁</b>。 寫菜時沒有問要多熟,出來時default了是Medium Well。 件頭也是大大薄薄的一塊。 單說份量也是沒可能投訴的。 肉質一貫的美國牛扒,肉眼位也是夠淋的。 以$70的價錢,合理有餘,也是四個餐入面最好的一個。<br />
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<b><u>Factory 99</u></b><br />
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<span style="background-color: white; color: black;">觀塘<span style="font-family: Arial, sans-serif, Verdana;">巧明街99號巧明工廠大廈1樓</span></span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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四個餐,埋單二百六十多塊,論碟頭,是無敵的。 水準在工廠區或比起附近商場的也不會差。 和朋友到過附近價位再貴一點的餐廳,水準也稍有不及這裡,客似雲來是有理由的。 追求大件抵食的話,這裡絕對是選擇。 但對於服務,就有點不敢恭唯了。 我的評語是貌似較高格調的港式西餐廳。 最後,這裡的檯放得非常之密集,有點膽心若然有火景時會如何。 </div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b></div>
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<b>服務:★★</b><b><br /></b><b>Value for money:</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-30901814292792361612013-01-28T13:55:00.004+08:002013-02-04T17:59:45.231+08:00洛杉磯絕平的越式牛河--- Pho Little Saigon西貢牛肉粉<div class="separator" style="clear: both; text-align: left;">
作為一個超喜愛牛牛的人,越南牛肉湯河必定是喜愛的菜式之一。 在香港的牛河往往對我來說是不及格的。 原因? 餐廳沒有足夠空間時間做好湯底是其中之一,牛骨在外國往往是很便宜,但香港的也是要相當價錢的。 加上牛肉質素不穩定,靚牛一早便被火鍋店包下了,所以可想而之。</div>
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這次到洛杉磯,當然也要吃吃越南牛肉湯河,這間是朋友經常吃的。 原本想到另一間大排長龍的,但時間關係,雖然那一間去到停車場已經聞到牛骨湯香味,但無緣一試。 來到這間<b>Pho Little Saigon西貢牛肉粉</b>,進門也聞到濃濃的牛骨湯味,心想,沒來錯了。</div>
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空間當然是較香港的大,而且每檯也叫牛河的,當然知道要叫甚麼了。 每張檯也是配套齊全的,辣醬甜醬等任下。<br />
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我當然要一個大的<b>火車頭</b>了。 朋友也是<b>大火車頭</b>,而蘋果小姐細食,要了一個<b>雞絲湯河</b>,加多一份<b>春卷</b>,加兩杯飲品,足夠有餘。<br />
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先來的<b>春卷</b>共四條,配套也是很齊全。 有生菜,香葉和魚露。魚露是來貨在溝,不錯。 春卷炸得香口,但餡料就濕潤,包上生菜,點點魚露,正!<br />
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湯河送上時,有<b>金不換</b>,<b>芽菜</b>,<b>新鮮青檸</b>等。 不夠的話是無限添加的。</div>
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先來的是<b>雞絲湯河</b>。 下了不少的荵和炸蒜片。 加上大量洋蔥,就算是清湯底,也是香氣撲鼻的。 金邊粉煮得剛好,雞絲份量多,不過因為是冰鮮的,當然雞味淡薄,比不上新鮮雞。 不過話分兩頭,美國沒有新鮮雞供應的,而且US$5.75的雞湯河,你想點?<br />
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到我的<b>大火車頭牛河</b>,份量足夠一男一女吃過飽飽的, 湯底應該用上大量牛骨,未吃粉前呷了兩啖,牛骨味濃。加上生牛肉,熟牛肉,牛腩,牛筋,牛柏葉,牛丸,全都炆得夠淋,再切成薄片,容易伴金邊粉一齊食。這樣的一碗牛河,在香港已經名列前茅了。加上價錢不過是US$6.75, 怎能不羨慕?<br />
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蘋果小姐要了一杯<b>泰式珍珠奶茶</b>,茶底是泰式一貫的甜,茶味較淡,珍珠也較硬。 在越南牛河餐廳飲泰式珍珠奶茶,的確易瀨野。<br />
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我的<b>越南冰咖啡</b>並不像平常拿一杯熱越南滴漏咖啡再加一杯冰的上場,而是已經做好了的。 視覺上當然差一點了,不過仍然是味道香濃的。 煉奶也下得洽到好處,收貨。<br />
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<b><u>Pho Little Saigon西貢牛肉粉</u></b><br />
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<span itemprop="streetAddress" style="background-color: white; border: 0px; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">11700 South St<br />Ste 108</span><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px;" /><span itemprop="addressLocality" style="background-color: white; border: 0px; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">Artesia</span><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px;">, </span><span itemprop="addressRegion" style="background-color: white; border: 0px; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">CA</span><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px;"> </span><span itemprop="postalCode" style="background-color: white; border: 0px; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">90701</span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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到現時為止,在香港仍然吃不到好的平民式越南牛河,原因之前已經提過,要吃好質素的話,價錢一定不便宜。 這樣的價錢有高質素的越南牛河,教我如何可以不懷念?</div>
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<b>食物:</b><b>★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b></div>
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<b>服務:★★</b><b>★</b><b><br /></b><b>Value for money:</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b><b style="background-color: transparent;">★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com2tag:blogger.com,1999:blog-3463953512222365626.post-8194756761926995042013-01-25T16:49:00.001+08:002013-01-25T16:49:39.299+08:00在Cafe星空裡萬物在轉--- Nippon Sushi Dining 日和號日本料理<div class="separator" style="clear: both; text-align: left;">
一看我想大家都知道,來這裡吃飯不會是我的主意吧~</div>
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話說有天經過勝利道,蘋果小姐看到這間Nippon Sushi Dining的廣告,在這一段時間內,做小忌廉的主題餐廳。 上次叮噹的主題餐廳其實已經瀨了一鑊甘的,所以也預計到這裡會如何。不過話分兩頭,一起瀨野,也會有一起瀨野的樂趣的。</div>
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這裡大部份座椅都有小忌廉的posters,不過食物就只有數款有關於小忌廉,比叮噹那次更少。</div>
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餐牌當然也是印有小忌廉的。<br />
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也有小忌廉物品憑印花換購。<br />
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最關於小忌廉的,應該是餐紙巾,及不停播放的音樂了。<br />
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因為除了甜品外,是沒有任何關於小忌廉的食品,而且我們是來吃午餐的,所以便簡簡單單要了兩份午餐,及小許壽司。飲品就只有氣水可供選擇。<br />
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散叫了三文魚和鰻魚壽司。 兩款壽司都握得頗實,鰻魚燒過一下,還可以的,而三文的新鮮度比迴轉的魚元氣更差一班。 老實說,以這樣的價錢,不建議。<br />
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<a href="http://4.bp.blogspot.com/-6Ol1fZxBgOg/UP5RTwObKZI/AAAAAAAADog/9ckOfxWUFDw/s1600/DSCF1950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-6Ol1fZxBgOg/UP5RTwObKZI/AAAAAAAADog/9ckOfxWUFDw/s320/DSCF1950.JPG" width="320" /></a></div>
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<span style="background-color: #fdebcf; font-family: Arial, sans-serif, Verdana; line-height: 25px;">北海道牛油味噌拉面有一大片牛油外,就是幾條蟹棒,粟米粒等。 湯不夠熱,也偏鹹,而拉麵更有鹼水味。真的會令人吃得眉頭皺起來的。 食之地獄九龍灣,果然並不是浪得虛名的。</span><br />
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<a href="http://1.bp.blogspot.com/-2yIkqgtRqp4/UP5RWCllxYI/AAAAAAAADn4/Mmw0LmJssjg/s1600/DSCF1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-2yIkqgtRqp4/UP5RWCllxYI/AAAAAAAADn4/Mmw0LmJssjg/s320/DSCF1953.JPG" width="320" /></a></div>
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幸好滑蛋豬扒飯是正正常常的。 飯不會奢求是珍珠米,豬扒份量夠但不脆口,蛋汁有點鹹。 看圖你相信你對食物的直覺,就知好不好吃的了。<br />
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<span style="font-family: Arial, sans-serif, Verdana;"><span style="line-height: 25px;"><b><u>Nippon Sushi Dining 日和號日本料理</u></b></span></span><br />
<span style="font-family: Arial, sans-serif, Verdana;"><span style="line-height: 25px;"><b><u><br /></u></b></span></span>
<a class="blacklink" href="http://www.openrice.com/restaurant/sr1.htm?district_id=2003" style="background-color: #fff6e7; color: black; font-family: Arial, sans-serif, Verdana; text-decoration: initial;">九龍灣</a><span style="background-color: #fff6e7; font-family: Arial, sans-serif, Verdana;">宏照道38號Megabox 10樓5號舖 </span><span align="absmiddle" alt="English Address" border="0" class="inlineBlockElements sprite-icon_engadd" style="background-color: #fff6e7; background-image: url(http://www.openrice.com/images/css_sprite/csssprite_icon.gif?B194DB54); background-position: 0px -2702px; background-repeat: no-repeat no-repeat; cursor: pointer; display: inline-block; font-family: Arial, sans-serif, Verdana; height: 22px; vertical-align: middle; width: 22px;" title="English Address"></span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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這個午餐其實真的食到頭頂有點煙的。食物質素比吉之島外賣便當更不堪,而價錢當然更貴。 不是因為小忌廉的話,相信蘋果小姐也不會想來的。 隔鄰其他店鋪,質素也比這裡更好。 黑心一點的說,這裡生意應該頗難做的。未來過的,可以從UNO中,打一張skip牌出來,行向這餐廳門口的話,出一張reverse吧!</div>
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<b>食物:</b><b>★</b><span style="font-family: 新細明體, serif; line-height: 22px;">½</span><b><br /></b><b>環境:★★</b><b>★</b></div>
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<b>服務:★★</b><b><br /></b><b>Value for money:</b><b style="background-color: transparent;">★</b><span style="background-color: transparent; font-family: 新細明體, serif; line-height: 22px;">½</span></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-40486491553519880182013-01-22T16:37:00.005+08:002013-01-23T11:30:31.061+08:00Stressed嘅時候想去嘅地方?--- Lab Made Liquid Nitrogen Ice Cream Factory<div class="separator" style="clear: both; text-align: left;">
上回在<a href="http://siudeedrinkeat23.blogspot.hk/2013/01/pizzazaza.html">Pizzazaza</a>吃完美味的pizza後,為何沒有在那裡吃甜品呢?原因是,同檯的都想吃雪糕。 既然如此,自自然然想到大坑的另一間專賣雪糕的小店<a href="http://labmade.com.hk/">Lab Made Liquid Nitrogen Ice Cream Factory</a>。 朋友中有一位是超喜愛甜品的,聽見去這間分子雪糕店更雙目發光。 分子 X 雪糕,自然有一定的捧場客。</div>
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店子不大,但也有四部「分子雪糕機」。 其實這個分子雪糕是用不同的材料,再用「分子雪糕機」攪好,然後加入液態氮,令材料迅速凝固,成為分子雪糕。 理論上是任何材料都可以做成雪糕的。 記得從前在BO Innovation吃過臘味飯雪糕,看看這次的又如何。</div>
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小店創作了的口味很多,但限於成本材料,每天只能提供四款,我們去的當日就分別有<b><span style="color: #f1c232;">白朱古力熱情果乳酪</span></b>,<b><span style="color: blue;">奶醬脆多</span></b>,<b><span style="color: #b45f06;">白爵茶</span></b>和<b><span style="color: magenta;">紫米露</span></b>四款,四個人,自然每樣一款,這是常識呢~</div>
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收到order後,年青店員便立刻埋首做雪糕給我們了。<br />
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做的時候,看見液態氮所產生的煙霧,也真的蠻好看的。<br />
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第一個做好的是<b><span style="color: #f1c232;">白朱古力熱情果乳酪</span>,</b>面頭就是熱情果的果醬,酸酸甜甜的熱情果醬和偏甜的白朱古力乳酪,有效地減低甜度,不俗。<br />
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第二個便是<span style="color: #b45f06; font-weight: bold;">白爵茶</span>了。 這個白爵茶雪糕的茶味也非常之「出」,不是淡淡的茶味。 不過Earl Grey雪糕很多地方也有,相對之下這個便不是那麼突出了。<br />
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再來是<span style="color: magenta; font-weight: bold;">紫米露</span>雪糕,的的確確這個雪糕有頗多的紫米,令人覺得是在「吃」紫米露,或者應該是雪糕板的紫米糕。小弟就頗喜愛這個,但最後的大家一致同意是最有創意和最美味的一種。<br />
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對!最有創意和最美味的,就是這個<span style="color: blue; font-weight: bold;">奶醬脆多</span>。 這個雪糕有店烘麵包和花生醬的味道,而雪糕中更加入了多士粒,而且也有極為邪惡的煉奶醬,吃的時候除了軟滑的雪糕外也有多士粒鬆脆的口感,這個<span style="color: blue; font-weight: bold;">奶醬脆多</span>,我們極力推薦!<br />
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<b><u> Lab Made Liquid Nitrogen Ice Cream Factory 分子雪糕專門店</u></b><br />
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香港大坑布朗街六號地下<br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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這裡供應的雪糕款式不多,多心的未必滿意,而且一杯雪糕約四十大元,價錢或許稍微高昂一點。 不過雪糕的確是幼滑得很,而且部份也創意非常,久不久去開大坑開餐的話,來這裡要一球分子雪糕,比起坊間的自助乳酪,是更吸引的。 店員也很有禮貌,且詳細地介紹雪糕。 側聞曾經有月餅味雪糕,也想試試看。 這裡,值的一試的。<br />
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當你Stressed嘅時候,不妨來這裡將Stressed調轉---> 來一個DESSERTS~</div>
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<b>食物:★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><b>★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><b><br /></b><b>Value for money:★★</b><b>★</b><span style="font-family: 新細明體, serif; font-size: 13px; line-height: 22px;">½</span></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-72156012468132258962013-01-21T17:29:00.005+08:002013-01-23T11:29:40.102+08:00朋友的浪漫,原板海膽飯--- Pizzazaza<div class="separator" style="clear: both; text-align: left;">
從朋友們的facebook, 知道大坑開了一間非常有水準的意式餐廳,一直都想到這裡試試的。襯著有空,便和蘋果小姐及另外兩位朋友到這裡試試這裡的名物,及其他菜式。</div>
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當日天氣有點厭悶,朋友一坐下便要了這個<b>Pale Ale Sawadelight Beer</b>, 聞起來麥味頗香,也冰得夠凍,朋友當然滿意。<br />
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另一位朋友則要了這個<b>Ice Mocha</b>,看來是不錯的,奶,咖啡,忌廉,賣相吸人,用上illy咖啡,朋友說不錯,如果不是怕睡不著覺,也會要來一杯。</div>
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上菜前先有麵包籃,麵包籃也微熱的。 出色的是<b>Grissini</b>, 又脆又香,而且更有醋,香草汁及微辣的辣椒汁供客人點麵包,不錯。<br />
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Anti Pasti要了一個<b>Parma Ham with Melon</b>. 用上的哈蜜瓜甜美得很。 對於配Parma Ham, 自己更喜愛用哈蜜瓜,因為多一點清新的香氣。 當然蜜瓜會較甜,各有所好。 而Parma Ham油份也足,鹹香配上哈蜜瓜的甜美,好好的前菜。<br />
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另一個「前菜」是<b>白酒煮蜆</b>。 十多隻蜆隻隻都新鮮肥美,煮的火候非常之好,每隻都是緊熟,嫩滑得很,加上白酒和不同香菜同煮,香菜的香氣和大蜆的鮮味也融入白酒汁。 很快便吃個清光。<br />
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薄餅方面,先要了一個<b>海鮮pizza</b>。 Pizza是正宗意式薄身的pizza,餅底脆而有麵粉香。 Pizza的海鮮料比飲食網站見到的較少,但海鮮不會像速遞的淋身,仍然是彈牙的。 茄醬和芝士的平衡很好,「有茄醬味也有芝士味」,香港很少有高水準的pizza,這裡的,不可錯過。<br />
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一個pizza不夠候,再來多一個<b>全麥麵粉底的<span style="background-color: white; font-family: Arial, sans-serif, Verdana; line-height: 25.59375px;">牛肝菌</span>pizza</b>。 同檯一致性的裁定全麥的更好吃。 全麥的餅底比傳統的更脆口,而且滿有麥香。 我們叫這個全麥的pizza全是因位聞到鄰桌的全麥pizza香氣。 簡簡單單的牛肝菌,配上這個餅底,一流!<br />
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當然不能不試這裡的招牌菜。 原板<b>海膽Risotto</b>. 用上一整板海膽的Risotto,完全是金黃色的。 每粿飯粒都被海膽包裹著,吃了一口後,整個口腔已經是海膽的香味。 這個「朋友的浪漫」,令喜歡海膽的我們滿足非常。 來到這裡,一定要點這個!</div>
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時令的還有這個<b>蟹粉Linguine</b>。 蟹粉絕對下得夠兇狠,蟹黃油也夠鮮味。 而且蟹粉拆得好,沒有蟹殼。 Linguine較為闊身,剛好能令蟹粉掛上,喜愛蟹粉的蘋果小姐也讚不絕口。 不過這個蟹粉Linguine和海膽Risotto也要襯熱食,否則會有腥味。<br />
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<b><u>Pizzazaza</u></b><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">大坑浣紗街7號地下</span><br />
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<b style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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這裡的薄餅絕對是高水準,當天眼見鄰桌有個Parma Ham pizza,Prama Ham和Roman Lettuce下的像個小山,加上還有甜品和其他招牌菜未試,一定會再回來!</div>
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<b>食物:★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><b>★</b></div>
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">
<b>服務:★★</b><b>★</b><b>★</b><b><br /></b><b>Value for money:★★</b><b>★</b><b>★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-26064298653245333682013-01-18T15:17:00.000+08:002013-01-18T15:17:41.786+08:00Miyabi的夜與日之日:午市買一送一---雅日本高級料理<div class="separator" style="clear: both; text-align: left;">
自從上次去過Miyabi後,知道午市做<span style="background-color: white;"><span style="color: blue; font-weight: bold; text-decoration: underline;">買一送一的優惠</span>。 試想想,到迴轉壽司店吃幾碟壽司也已經過百,這裡最貴的才約三百,還要買一送一,怎能錯過?剛好這次好朋友一家三口回流,要找交通方便又闊落的地方,就揀了這裡。</span></div>
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四個大人,要了四個餐。 先奉上的沙律,新鮮好吃。<br />
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是日自己不太想吃煎炸物,特上刺身套餐便正好。<br />
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套餐包一個汁煮蘿蔔牛腩,兩樣都煮得入味。</div>
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而特上刺身有甘エビ(甜蝦)、さけ(三文魚)、はまち(油甘魚)、鮪(吞拿魚)、帆立貝(帶子)五樣。 每樣都非常新鮮。 甜蝦大隻帶有鮮甜味,三文魚好像不肥,實質魚油豐富,油甘魚魚肉彈牙,帶子也有鮮味,而吞拿是赤身,有深厚的吞拿魚味,比起有筋的大拖羅,我更喜愛這個。這碟刺身,的確不負「特上」之名。<br />
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天夫良套餐,也有兩款刺身的。是三文和鯛魚。 鯛魚新鮮有淡淡的魚味,也不錯。</div>
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上次晚餐來的時候,天夫良是不錯的,所以同桌有兩位都要了這個套餐。</div>
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天夫良除了有兩只車海老外,還有沙鎚魚和數款素菜。 素菜除了有露筍和蕃薯外,也有南瓜,茄子和苦瓜。 車海老比起上次更好,而沙鎚魚,露筍和蕃薯也能部持水準。 南瓜有南瓜的甜味,加上油溫控制得好,不會過火。 茄子非常吸油,但這個茄子不算油膩,是推介的。 最後的苦瓜也是不錯。 兩位都滿意。</div>
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配菜的燉蛋是傳統的做法,有白果在內。 不水也不鞋,極之滑溜。麵豉湯四平八穩,但可以更多海帶。牛蒡和醃蘿蔔等也不錯。<br />
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最後的鵝肝牛肉鐵板燒套餐。 慷慨的有兩大片鵝肝多士。 鵝肝上有一片薄薄的蘋果,加上甜醋汁去中和肥美鵝肝的油膩,比用莓類也是毫不遜式。 美中不足的是多士不夠脆口,否則便是完美。<br />
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牛肉就要了厚燒的。 因為蘋果小姐偏好熟食,要了medium。 鐵板燒火候也控制得好,是剛剛好的medium。 牛肉質素也上乘,不會因為是medium而不嫩滑。 這個套餐,功課交足有餘。<br />
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套餐也有炒雜菜,不過我看見有大量芽菜,卻步了。<br />
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最後的炒飯,是金裹銀的粒粒都炒得乾身,這裡的鐵板燒部份也不是蓋的。<br />
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<b><u>雅日本高級料理</u></b></div>
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<span style="line-height: 21px;">尖沙咀彌敦道100號</span><span style="line-height: 21px;">The ONE 18樓 </span></div>
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<b><u>餐後感想</u></b><br /><br /><div>
以午市來說,一個套餐約二百多的價錢,有這種質素,是可以接受的。 但加上了買一送一後,是超值得很的。 如果去尖沙嘴午膳,想吃日本菜的話,這裡絕對是頭三位的選擇。 一間日本餐廳,三類食物都有上乘水準,怎能不推介?</div>
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<b>食物:★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><b>★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><b><br /></b><b>Value for money:★★</b><b>★</b><b>★</b><span style="font-family: 新細明體, serif; line-height: 22px;">½</span></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-54939312826514954452013-01-16T17:18:00.001+08:002013-01-16T17:18:20.980+08:00Miyabi的夜與日之夜---雅日本高級料理<div class="separator" style="clear: both; text-align: left;">
久聞The One的Miyabi日本料理水準不俗,襯著KC搞的秋刀局,看看如何。</div>
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內裡的環境是闊落而舒適。 加上對著維港夜景,加添了不少分數。 開放式廚房有兩邊,一邊是做刺身壽司,另一邊是天夫良。 天夫良據聞是由稻菊過來,對這裡的天夫良,有一定期望。<br />
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今次的主題是秋刀,未開始前先已見到另一批客人的秋刀,看起來非常新鮮的。始終每年也要吃一吃秋刀才行的。<br />
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先來的前菜是<b>海膽豆腐</b>。豆腐豆味香濃,而且加入了胡麻,所以質地不算滑。海膽的味道不顯,但丁點腥味也沒有,所以有點點畫蛇添足的感覺。 海膽始終是一片片的吃才有味道。<br />
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之後邊是<b>三點刺身</b>。 分別有サンマ<b>秋刀魚</b>,兩片中トロ<b>中拖羅</b>,及捲著荵段的<b>ヒラメ左口魚</b>。<br />
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先吃的當然是<b>左口魚</b>。 左口的味道淡薄,師傅把左口捲著荵段增添香氣。 不過因為這樣,荵香蓋過了左口的淡薄魚味。用上較短的荵段會較合適。</div>
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<b>秋刀</b>則切成心型,看看相片也知道油份充足,賣相亦討好。 這種切成心型的秋刀,食客可以在一片刺身,吃到魚身和魚腩的位置。 今次的秋刀是夠肥美的,而且也夠凍,吃得滿意,在香港,是極高的水平。<br />
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最後一款是中拖羅。 中拖羅也是極高水準,坊間的板X等等絕對及不上。 甚至在壽司店也很少有這樣的水準。 一啖之下,魚油充滿口中,滿足的。<br />
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既然秋刀是主題,也來了三色秋刀壽司。<br />
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<b>原味的秋刀壽司</b>,簡簡單單加上薑荵,為的是用薑荵突出秋刀的鮮味。 不過我的這件有丁點醒味,給剛剛的刺身比下去了。 同桌的食友,更有一位壽司上檯時秋刀魚片更是反了,跌在碟上,餐廳在這點上,要多加留意了。<br />
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三款壽司,這款<b>醋</b><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><b>漬秋刀</b>最得我心。 極過適當的</span>醋<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">漬,秋刀的魚味,鮮味和醋味有極佳的平衡,也令人食慾大贈的。 </span><br />
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至於<b>火炙秋刀</b>,外皮給燒炙後香氣更盛,而且火炙也令魚油味更突出,不過個人而言,這就更喜愛<b>醋</b><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><b>漬秋刀</b>了。</span><br />
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再來是<b>松茸茶壺湯</b>。 日本人喜愛松茸就人所共知,而我自己也喜好菇菌的。這個松茸湯,有三大片的松茸,下得豪爽。加一點青檸,更加清新,慢慢的喝也能保持熱度,也一點都不油膩,正好為主菜作準備。<br />
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主菜之一是<b>五色天夫良</b>。 第一件是<b>車海老天夫良</b>。 蝦的確是既大又爽口,不過不知道是因為油溫不足還是要等齊三十多件才上檯,這件天夫良,不太脆口,有點失望。<br />
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再來是兩件筍,分別是<b>粟米仔</b>和<b>露筍</b>。 用上粟米仔是新鮮的做法,而蘆筍更是高水準的爽脆和保留到水份。 這兩件天夫良<b>扭轉了第一件車海老天夫良的不滿足。</b><br />
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跟著的<b>沙鎚魚</b>更是最好的一味天夫良。 魚肉嫩滑,炸醬剛剛好的薄薄包著沙鎚魚。 滿分之作!<br />
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最後的<b>蕃薯</b>粉粉甜甜的,也是做得不錯。 總括而言,這裡的天夫良是有水準的。<br />
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最後的主菜是<b>和牛すき焼き壽喜燒</b>。 每人有三大片的正宗和牛,級數應該是達A4級的。 油花看起來像雲石一樣,密佈而又平均,看著已經食指大動。 壽喜燒甜甜的湯汁不是我杯茶,不過配上野菜也討好的。 個人更喜款しゃぶしゃぶ的食法,簡簡單單一片昆布就可以的了。<br />
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和牛輕輕一灼就可以,而放入口中也就融化,來多三碟也絕對可以很快清碟。吃完和牛,再吃野菜,滿足得很。<br />
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最後單尾的是一碗小小的<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">氷見烏冬</b><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">。 烏冬爽滑,但湯底略鹹。 如果有一片油揚豆皮會更合我心意。</span><br />
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最後的<b>朱古力慕絲蛋糕</b>,慕絲滑溜也有頗強的朱古力香。 加上覆盆子和藍莓子的酸酸甜甜,作為結尾的甜點,不錯。<br />
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<span style="background-color: white; line-height: 18px;"><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b><u>雅日本高級料理</u></b></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b><u><br /></u></b></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">尖沙咀彌敦道100號</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">The ONE 18樓 </span></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u><br /></u></b></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">
在香港,我很少晚上到高級的日本料理餐廳晚膳的。 因為付出的和得到的往往不成正比。 不過今次的晚餐,是滿意有餘的,所以促成了另一次的午膳。 水準如何? 下回分解。</div>
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<b>食物:★</b><b>★</b><b>★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><b>★</b></div>
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<b>服務:★★</b><b>★</b><b>★</b><b><br /></b><b>Value for money:★★</b><b>★</b><b>★</b></div>
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-67655016257183974922013-01-15T17:43:00.000+08:002013-01-15T17:45:07.838+08:00絕對無敵的Steak House--- Mastro's Steakhouse<div class="separator" style="clear: both; text-align: left;">
不能否認,我是一個Cheap精。 </div>
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我是一個牛魔王,超超中意食牛的,但是香港有名的Steak House, 有些我仍然未踏足。 原因只有四個字:「物非所值」。在港,一間較好的Steak House, 吃一塊較像樣的牛扒,8安士的,動不動就要$500以上,還未計前菜,飲品及加一等。 在我一篇<a href="http://siudeedrinkeat23.blogspot.hk/2011/10/gibbys.html">蒙得利爾Gibby's</a>也說過香港有多貴,不再講了。</div>
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這次,到了美國的洛杉磯,當然要一試當地的扒房。 原本想到拍攝Pretty Woman,坐落在比華利山Wilshere的 The Four Seasons Hotel入面的<a href="http://www.wolfgangpuck.com/restaurants/fine-dining/3789">CUT by Wolfgang Puck</a>, 怎料自己大頭蝦,book錯日子,幸好附近的<a href="http://www.mastrosrestaurants.com/Locations/CA/31-Beverly-Hills-Main/32-Menu/Default.aspx">Mastro's Steakhouse</a>說等一下就有位,所以當然二話不說便過去啦。</div>
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內裡的環境是有格調的。 有Private Dining Room,, 有Live Band, 有一個小小的舞池,也有Bar等等。 Live band 的演奏個人覺得幾有氣氛,但同行的蘋果小姐和友人覺得有點嘈吵。 各有各喜好~<br />
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先送上一籃麵包。 麵包鬆軟,熱辣,皮脆。 有有海鹽的,有法包,及五榖包,真的好吃到不行。 友人笑言,來這裡吃麵包已經值回票價,可見一班。<br />
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蘋果小姐鐘愛龍蝦,要了一個Lobster Bisque。 湯到來時附上一片蒜蓉包,而龍蝦湯就上檯前才加入鮮忌廉。 湯有很濃郁的龍蝦味,也有點點白蘭地的香。 鮮忌廉下得多了一點,但湯真的香、濃、滑、高水準。<br />
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蘋果小姐也喜愛蟹腳、所以也要了一個Chilled Alaska King Crab Legs。 蟹腳實肉也鮮甜、作為前菜也洽到好處。<br />
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友人要了一個Caesar Salad。 菜新鮮得很,醬汁不會過酸,也夠凍,清新!<br />
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侍應的介紹下知道,這裡用的全是Prime Grade的榖飼牛,爐頭是特別設計的,上下都有火,所以封鎖肉汁比一般的燒烤爐更快。對此,令我對這裡的期望很大的。<br />
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等多一會,主菜便上場了。 我和蘋果小姐要了一個<b>Chef Cut New York Strip</b>,足足20安士,當然是share了。 這個Chef Cut New York Strip所說的20安士,絕對足枰有餘。 「身裁」的厚度有三厘米,兩面都烤特有點焦的,但內裡是剛好的Medium。 這個扒肉色絕大部份呈粉紅色,而肉質是<b><span style="color: blue;">非常嫩滑兼有濃肉的牛味</span></b>。邊位的膏位是極有牛油香味,這個<b>Chef Cut New York Strip</b>,<b><span style="color: blue;">是絕對可以擊敗香港任何一間扒房的</span></b>!<br />
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至於友人的,是33安士的<b>Chef Cut Rib Eye Chop</b>,是連骨的Rib Eye Steak. 友人也要了Medium, 火侯當然是控制得非常好了。 Rib Eye的肉比New York Strip滑,但肉味就稍遜,是在New York Strip和Filet中間。 近骨的部份當然更美味。<br />
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因為扒的份量超大的,所以配菜簡簡單單的要了一個Sauteed Mushroom。 用上牛油煮的白蘑菇,煮得透切,非常好味。結果,當然是清了碟的。<br />
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<b><u>Mastro's Steakhouse</u></b><br />
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246 North Canon Drive, Beverly Hills, CA 90210, USA<br />
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這一餐,有共53安士的超高水準牛扒,有阿拉斯加蟹腳,有龍蝦湯,但埋單不過約HK$2000。 這裡最貴的48安士 Double Cut Porterhouse, 也不過US$100,叫我這個Cheap精怎肯用多四倍的價錢吃呢?去到美加,大家也一定要找一些好的Steak House,才值回票價噢。</div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">食物:★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">環境:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><span style="background-color: white; color: #222222; font-family: 新細明體, serif; line-height: 22px;">½</span></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">服務:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Value for money:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-78840692548702592002013-01-12T14:38:00.000+08:002013-01-14T17:53:06.018+08:00投訴的故事下集--- 尚坊Saffron <div class="separator" style="clear: both; text-align: left;">
上回講到響酒店嘅不快事,當服務員離開後,便到地下大堂的尚坊Saffron晚膳。</div>
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其實check in時原本想八時半才用膳的,但後來櫃檯服務員說這個住宿套餐內的晚膳只可以在六時半或八時正兩個時段,所以便選八時正,因為六時半仍未有房間。</div>
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準八時正到達,去到門口,等一下有侍應帶我們到位置。<br />
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我被安排的座位,是較細的二人檯,也是這個酒店加晚餐的專用區域。檯與檯之間只有不足兩尺的距離,完全可以聽到隔鄰的食客談話內容。曾經問過侍應可否換到較闊絡的桌子,就算是有空位,答案當然是不可以。</div>
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當然我也明白店方有其想法,但在五星級酒店餐廳,同樣是二人桌,有極大的落差,也有點不是味兒的。<br />
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坐下,侍應沒有奉上餐牌,就說會安排上菜。 先上檯的是香茅牛肉湯,聞有點香茅的香味,飲落也開胃的,下的牛腩也夠多,味道算是濃郁,不錯。<br />
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之後便是炸軟殼蟹青木瓜沙律。 炸軟殼蟹不夠脆也不夠熱,而青木瓜沙律調味做得不錯,拉上補下,合格。<br />
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熱葷方面,先來的是炒雜菜,沒甚麼特別之處。<br />
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至於青咖喱燴蝦,有四只中蝦。 配套有一片鹹蛋和炸蒜蓉。 青咖喱有少少辣,調味做得不錯,不過,不夠熱。<br />
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肉食就有豬頸肉,不過如相片所見,上檯時就是這個樣子,賣相毫不吸引,只有半碟的樣子。 不過話說會來,炸豬頸肉很難做得難吃的。<br />
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整晚最大的敗筆和令我火起的,就是這個四色飯,有黃薑,椰香,油飯和白飯。 這個四色飯<b><span style="color: red;">姍姍來遲</span></b>外,更加是<b><span style="color: red;">凍</span></b>的。 上面的餸菜食了約十五分鐘才到來的四色飯,竟然是凍的? 我立刻要求更換,結果是另一個十分鐘。 叫我怎能滿意?<br />
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到最後的香葉布甸,其實是糕點,暖暖的,不怎麼樣,但我隔離兩張檯的客人都是吃剩了的。<br />
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<b><u>Saffron 尚坊</u></b><br />
<span style="color: #4b4b4b; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">澳門路氹城蓮花海濱大馬路澳門悅榕莊地下</span><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b><br />
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">這餐水準以下的晚餐,加上酒店的服務,令我第一次投訴酒店。 結果約一星期後,<b>酒店作出了回覆,誠意可加</b>。 不過是否會再去,也是未知之數,而十月的另一次澳門之旅,另一間酒店給我的印象更好,此乃後話了。</span></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">食物:★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">環境:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">服務:★★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Value for money:★★</b></div>
小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-13089770415535045002013-01-11T14:18:00.000+08:002013-01-11T14:18:16.439+08:00令我不能不投訴的五星級酒店--澳門悅容莊<div class="separator" style="clear: both; text-align: center;">
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話說生日前,蘋果小姐問我想怎樣過生日,我就話簡簡單單的就可以了。 看過<a href="http://gourmetkc.blogspot.hk/2012/06/blog-post_10.html">KC關於澳門Banyan Tree酒店的介紹</a>,心想舒服休閒的過一天也好,於是就選擇了一個悅榕莊一晚連Saffron泰國餐廳晚餐的套餐。</div>
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先帶大家看看房間:</div>
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入門口看見的是廳間。 「沙發」根本就舒服得可以睡覺。</div>
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另一邊的睡房,床褥好像較淋。實情是讓我這個有腰患的人,瞓了一個極舒適覺。</div>
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睡房也有一部大電視。</div>
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窗邊的水池,是經紫外光消毒的。 可以浸人,不過浸腳較為合適。</div>
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浴室,可以拉埋趟門的。<br />
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房間的確係去過的酒店之中,最好的一間。 不過出問題的,是服務。<br />
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話說check in時間時下午三時。當我四時多到達時,看見有客人鼓燥仍未有房間給於他們,呣已經心知不妙。 結果去到櫃檯,說仍未有房,所以就給我倆一人份tea set加兩杯飲品等一下,有房再安排。<br />
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一個鐘頭後,再去櫃檯,只有一間水池燈有問題的房間,當然不要,結果又要等,唯有去泳池游一陣水再選。<br />
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最後到了七時多,終於有房。因為之前有行李寄存,櫃檯說應該運到房間。當時也要求可以延遲退房,但最終只可以延伸到下午二時。<br />
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上房後,不見有行李,心想等一會應該送上來。 過了一陣子,有人按鐘,原來是開床服務。因為行李仍未到,所以對服務員說自己來就可以了。再過多兩份鐘,<span style="color: red; font-weight: bold;">竟然有人開房門!!!! </span>原來是運送行李的服務員在沒有按鐘下自行開房門入內!!!! 到此刻已經甚為不滿,但為免影響心情,決定按奈一下,回港後再投訴。<br />
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這個就是在Banyan Tree的經歷。至於套餐所包括的Saffron晚餐如何,下回分解。<br />
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<b><u>Banyan Tree Macau Hotel</u></b></div>
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Galaxy Macau Resort, Avenida Marginal Flor de Lotus, Cotai, Macau, China</div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">環境:★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">★</b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">★</b><span style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 13px; line-height: 22px;">½</span><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">服務:★</b><span style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 13px; line-height: 22px;">½</span><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></b><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Value for money:★★</b><span style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 13px; line-height: 22px;">½</span>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com2tag:blogger.com,1999:blog-3463953512222365626.post-30440453367161508972013-01-09T16:19:00.002+08:002013-01-09T22:43:02.002+08:00Ramen Champion之激鬥<div class="separator" style="clear: both; text-align: left;">
<span id="goog_1126245441"></span><span id="goog_1126245442"></span>近一兩年,拉麵店開過不停。 原本小弟以為會好像珍珠奶茶一樣,開得多摺得多。 怎料實情和香港的樓價一樣,數目不斷上升。 </div>
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這次在佐敦的恆豐中心地庫,以foot court形式的開了六間拉麵店,名為<a href="https://www.facebook.com/pages/Ramen-Champion-HK-%E4%BD%90%E6%95%A6/287325881373752?fref=ts">Ramen Champion</a>。 據聞會每一至兩個月淘汰一間拉麵店,再引入一間新的。 實情是否會這樣就不得而知,但拉麵水準如何,看完這篇博文就可以知個大概。</div>
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坐下來,每張檯面都有教吃拉麵和沾麵的方法。 因為得四個人,加上同行的食量不算大,先巡一圈,再決定如何。</div>
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結果選了以下四間:</div>
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去到counter,點了要的食物,便會發給你一個「拉麵的呼喚器」。 用入場時的卡就可以。 吃完便到出口的櫃檯結賬,就係咁簡單。</div>
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先到的是<b><u>東京忍者</u></b>。湯底豬骨加雞骨煮成,味道不錯,也不太油膩。 麵是幼麵,沒有甚麼鹼水味,不過對我而言,麵淋了一點點。 蛋是高水準的半熟流心狀態,叉燒是半肥瘦的。整體而言,每樣都不錯,但沒有驚喜,四平八穩的。</div>
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之後上場的是<b><u>バリ男</u></b>。 這碗是純豬骨湯底,味道較濃。 或許是這個原因,店家在拉麵加入大量芽菜。 但麵就配上粗身的拉麵,這個組合有點奇怪。麵煮得剛好,夠彈牙。 最大敗筆是「差」燒,比起港式拉麵店的更差,又嚡又乾,失敗中的失敗。</div>
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第三個是我滿心期待的<b><u>博多一幸舍</u></b>。 一去到櫃檯,看見不禁一呆。 原因? 各位請先到<a href="http://siudeedrinkeat23.blogspot.hk/2011/06/blog-post_08.html">這裡</a>看看,再回來這篇博文,就明白的了。 在香港這間博多一幸舍,與我在京都所吃到的,<b><span style="color: red;">差了不只一班</span></b>。先說湯底,味道絕對不及日本的濃郁,比起バリ男的也有所不如。叉燒也不及在日本吃到的大,厚,肥美。 合格的,只有麵,煮得比東京忍者好。而炸雞也是一般貨式,想吃的,可以一試。 不過這個拉麵,<b>絕對不是我所認識的博多一幸舍</b>。失望得很。</div>
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最後的反而最有驚喜,就是<b><u>常勝軒</u></b>的沾麵。麵是粗麵,沾醬厚身的來也較咸和較膩,所以可以加入醋,中和一下。 不過一般吃沾麵,吃完麵後,會加滾水落沾醬再飲剩下的湯,有醋的話,感覺是怪怪的。 所以可以先將一半的沾醬,放入提供的滾水,剩下的,吃過幾口麵後,再加入醋。叉燒看起來有點像五花腩,吃起來也鬆化,而雞蛋也流心的。四間之中,以這間<b><u>常勝軒</u></b>最好。</div>
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<b><u>Ramen Champion</u></b></div>
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香港佐敦恆豐中心地庫</div>
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<b><u>餐後感想</u></b>六間拉麵店只試過四間,雖然可以說是各有特色,但水準就不算特別高,加上現在大排長龍,若果好像我去的時侯不用排隊的話,是可以一試的,但要等得久的話,就不別浪費時間了。<br />
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<b>食物:★★</b><b>★</b><b><br /></b><b>環境:★★</b><b>★</b><span style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 13px; line-height: 22px;">½</span><b><br /></b><b>服務:★★</b><b>★</b><b><br /></b><b>Value for money:★★</b><b>★</b>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-75651818708662730172013-01-08T16:30:00.000+08:002013-01-08T16:30:28.489+08:002013始動!上幾個月突然之間不能夠upload相片到blogspot。 問過其他博友沒有問題,發電郵到blogspot又沒有回覆,幾經辛苦終於找到了原因,可以重新出發。<br />
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這幾個月內,去了兩次澳門,一次沖繩,一次洛杉磯,加上之前九州未打的食評,和旅行的所見所聞,大把野未打,今次先預告一下吧~<br />
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澳門Banyan Tree激氣之旅。明明一間靚靚酒店點解會激氣呢?<br />
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洛杉磯一塊可以KO香港任何一間扒房的In Bone Chef Cut Rib Eye Steak<br />
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沖繩出產,好吃到不行的沖繩もとぶ牛。</div>
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當然少不了很多本地美食呢~<br />
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<br />小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-11974664480882317572012-09-12T21:47:00.000+08:002012-09-12T21:47:02.546+08:00祝您生日快樂---Ambrosia<div class="separator" style="clear: both; text-align: left;">
去年十月初的時候,得到了邀請,去了Ambrosia Oyster Bar & Grill試菜、吃得非常滿意,所以促成了這一天慶生晚飯的。</div>
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在試菜的一天已經預訂了向海的馬蹄座位,雖然不是無敵的海景,但景致也是不錯的,加上裝潢和氣氛也不錯,感覺上已經對辦,蘋果小姐也滿意的。</div>
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餐廳的中央有蠔吧,既然叫得Oyster Bar and Grill, 當然有大量不同的蠔可以選擇。 曾經在微博見到有7個0的belon供應,認真誇張的。不過蘋果小姐和我也不大好蠔的,所以是日以其他海鮮及主菜為主。</div>
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坐下後,要了一瓶Sparkling Water,也送上了熱騰騰的麵包籃。 又香又脆的麵包作為熱身,不錯~</div>
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上次來見到這個藍殼鮑魚又靚又新鮮,這次鐵定再來一客。鮑魚彈牙新鮮,而且藍色的殼也好看,正是睇得又食得的一道前菜。</div>
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之後便是蘋果小姐喜愛的Pan-seared Foie Gras on Brioche with Pure Gold Leaf. “花瓜”煎得脆口,配以黑醋汁中和鵝肝的肥膩感,加上金鉑點綴,四平八穩的一道前菜,叫人滿足。</div>
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跟著上場的便是我喜愛的乾蔥白汁煮藍青口。青口說不上是肥美的,但這個乾蔥白汁把藍青口的鮮味都逼出來,是可以叫人吃過不停。結果就是我一個人吃了2/3的~</div>
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還有一個前菜是Seared Scallops with Sea Salt, served with Lentils and Crispy Pancetta。帶子是煎得僅熟,保留了帶子的鮮嫩</div>
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前菜吃完後,便是湯品時間。 喜愛菇菌類嘅我當然要了一個Cream of Mushroom,而酷愛Lobster Bisque嘅蘋果小姐當然要了Lobster Bisque with crab meat. Cream of Mushroom是對辦的,扎扎實實有香濃的白菌味,而且湯身夠厚之餘也香滑。 Lobster Bisque with crab meat也是不錯。 若果能多一點點brandy吊起龍蝦的鮮味會更為出色。</div>
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當然少不了沙律。 簡簡單單的要了一個Caesar Salad。 醬汁撈得均勻,加上鮮咸的火腿薄片,開胃。</div>
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由於強勁的頭盤陣容,和蘋果小姐食力有限,所以只點了一個主菜。 Grill Angus Beef Rib Eye Steak。我地二人都偏向熟一點的,所以要了Medium. 切開,可以見到火候生了一點點,介乎Medium rare和Medium之間,控制得不錯的。Angus Beef肉質也令人滿意,也烤得香氣逼人的。</div>
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另外要了一個意式炒雜菌。 四款不同的雜菌炒得香口,結果是清了碟的。</div>
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最後已經十成飽了,要了一個Puff作為結尾,加上風趣的侍應生和琴師的伴奏,畫上一個完美的句號。<br />
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<b><u>Ambrosia Oyster Bar & Grill </u></b></div>
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 20px;">香港九龍尖沙咀彌敦道63號iSQUARE國際廣場28樓2802號店</span>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>餐後感想</u></b></div>
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">服務,環境,食物,氣氛,每一樣都令蘋果小姐滿意,而且價錢亦不是天價。 加上經常會有不同的新鮮生蠔,和不同的時令推廣,令每一次有朋友問我西餐推介的話,這裡必然是其中之一。 來過,你也會認同的。</span><br />
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小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-67364634118889441592012-06-11T00:53:00.002+08:002012-06-11T00:53:24.008+08:00九州風情畫之近百年老鋪的豚雞混合湯底拉麵---のぽる屋<div class="separator" style="clear: both; text-align: center;">
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九州最出名的便是豬骨湯拉麵,不過去到鹿兒島你就不能不到這一間有八十多年歷史的<b>のぽる屋</b>,試試由全女將所主持的拉麵屋。<br />
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這裡很有趣的。對著大街的正門是前舖後居的“後居”入口,繞過街角的才是麵屋正門。 進入麵屋後,有點會到昭和時代的感覺。這裡只有bar臺,是有點狹窄的,但女將看見我們也立刻替我們放好行裝。服務上是無得挑剔的。</div>
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坐下面對開放式的廚房,看見有三桶不同的湯頭,再深深的用鼻子吸一口氣,已經知都沒有來錯。空氣中蕩漾著頗濃烈的骨湯味道,已經可以投下信心的一票。<br />
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這裡只供應一款拉麵,沒有任何小吃或配料可以提供。對於大部份的香港人來說,是不會太滿意的。但是日我和蘋果小姐也不太肚餓,一人一碗麵是剛剛好的。 坐下不久,便送上了每人一杯凍麥茶和一碟醃蘿蔔。蘿蔔醃得非常之好,保留了蘿蔔少少的辛味,和醋味的平衡極出色。</div>
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等多一會,兩碗熱騰騰的拉麵便到了。先呷一口湯,並不是港人起愛的極濃豬骨湯,更加不會起膠。這湯底喝得出用極多的豬骨及雞骨所熬成的。沒有豬骨湯的膩,而雞骨則替湯添加了風味。香港也有拉麵店如<b><u>鳥華</u></b>也是有這種用上兩種骨所熬成的湯底,但這裡的較之優勝不只一籌。</div>
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麵是自家製的拉麵,爽口彈牙之餘一點鹼水味也沒有。麵身是較粗身一點的,配上不太膩的湯是絕配。配菜就有大荳芽及大量蔥花,以及四片鹿兒島黑豚叉燒。遺憾的是,叉燒極瘦,所以有點乾身,為美中不足之處。</div>
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<b><u>のぽる屋</u></b></div>
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鹿兒島縣鹿兒島市堀江町2-15</div>
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<b><u>餐後感想</u></b><br />
以湯和麵而言,這裡所供應的時頂級的。不過叉燒這一個敗筆令分數扣減了不少。餐後女將們得知我和蘋果小姐是從香港而來之後,送給我們鹿兒島一些特產。這份人情味,在香港因為地產霸權而逐漸絕跡。真的希望香港能夠有多點像這間拉麵屋一樣,食物既用心做,復又有人情味的店子。<br />
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<span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">食物:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="background-color: white; color: #222222; font-family: 新細明體, serif; line-height: 22px;">½</span><br />
<span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">環境:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="font-family: 'Permanent Marker'; line-height: 21px;"><br /></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">服務:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span></span><span style="font-family: 'Permanent Marker'; line-height: 21px;">★</span><br />
<span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">Value For Money:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="background-color: white; color: #222222; font-family: 新細明體, serif; line-height: 22px; text-align: -webkit-auto;">½</span><br />
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<br />小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com1tag:blogger.com,1999:blog-3463953512222365626.post-49041375526950175372012-04-16T10:15:00.000+08:002012-04-16T11:53:47.549+08:00九州風情畫之超鬆軟的瑞士卷--- B Speak<div><div class="separator" style="clear: both; text-align: center;"></div>話說這次九州的旅遊,在出發之前當然要搜集很多資料。朋友中KC則是九州常客。這次的旅程其仲一站湯布院所住的溫泉酒店就是由KC所推介的。酒店之外,他還極力推介一定要試這裡的出品。差不多吃足全個香港的他也這樣說,就選自己不是一早而經鎖定要吃,由KC推介,當然要一試啦。<br />
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去到,得一個姐姐企櫃臺,問一問,細卷全部售罄。大卷就原味和朱古力味也有。第一次食,當然是原味了。店員姐姐說明食用期限是今天的。而包裝已有乾冰可保穿在室溫3小時。細心。<br />
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<div>返到酒店,浸了個溫泉,吃埋晚飯已經十成飽。不過,這個原味瑞士卷的嘗味期限是當天,說不得也要吃一點。</div><div><br />
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</div><div>打開後,已經聞到一點的蛋香,瑞士卷面薄薄得灑了些糖霜,而形態是完美無瑕。切開一件,一咬下去時,乖乖不得了。這瑞士卷的蛋香極之濃郁,而且鬆軟像棉花糖。瑞士卷中間的cream許多時都很油很膩,這個則輕怡如無物,令我立刻吃過不停。蘋果小姐本來經過懷石晚餐而經超飽足,但一吃之下也發揮了女士的第二個胃的隱藏功能。最後兩個人如蝗虫一般,不消一刻就幹掉了這個"Plain Roll"。</div><div><br />
</div><div>第二天原本想買朱古力味的如朋友一家分享,但竟然售罄了,唯有多買一個"Plain Roll"吧。朋友一家也吃得回味無窮~</div><div><br />
</div><div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><u>B-Speak</u></b></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><span style="color: black; font-family: 'Times New Roman'; font-size: x-small; line-height: normal; text-align: -webkit-center;">大分県由布市湯布院町川上3040-2</span> </div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><u>餐後感想</u></b></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">這次有些遺憾不能試均兩種瑞士卷。如果是二人同遊九州的話,去湯布院的溫泉酒店住一晚加吃這個瑞士卷必定能令你們足。B Speak的瑞士卷是大分縣必試之物!</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">食物:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span style="font-family: 'Permanent Marker'; line-height: 21px;">★</span> <br style="background-color: white;" /><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">環境:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="font-family: 'Permanent Marker'; line-height: 21px;">★</span></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">服務:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span></span><span style="font-family: 'Permanent Marker'; line-height: 21px;">★</span> <br style="background-color: white;" /><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">Value For Money:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span></div></div></div>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-43438786061328176292012-04-12T23:10:00.000+08:002012-04-12T23:10:22.708+08:00九州風情畫之新派豚骨燒拉麵--- ら一めん壱の屋剛剛的復活節假期又去了九州一次。上次和爸爸疾走了一趟,今次就來一個慢慢的優悠假期,享受一下神所創造的新鮮的空氣及美麗的湖光山色(不騙你,真的上山下湖的)。<br />
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當然,旅行是膽拖美食的,九州雖然沒有米之蓮飲食推介,但好吃的東西數之不盡,這次就由拉麵揭開序幕。先講的便是一間新開的拉麵店 <b>ら一めん壱の屋</b> 。在拉麵好店臨立的福岡,要突圍而出是不用易的事,這間當然有他的板斧了。<br />
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座落響天神區名店臨立的地方,不過店面毫不起眼,外邊還有另一間拉麵店,來到的時間已經是兩點多,但一個人也沒有,心想會否瀨野呢?不過既來之則安之,二話不說也入了去。<br />
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全店加起來也沒有二十個位,只有店主一人和學徒一個。就是兩個人炮製數款不同的拉麵。<br />
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未看餐牌已經知道自己要甚麼,蘋果小姐則極好豚骨湯底,加上兩個小吃,足夠有餘了。<br />
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坐在吧台,看見有三個大桶,也見到淥麵用的器具,一絲不苟的,放下心來。<br />
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先來的是兩個小吃,分別是<b>炸雞件</b>和<b>一口餃子</b>。雞是雪雞,但炸得香口也嫩滑,加上洽到好處的調味,不錯。而一口餃子更是出色,煎得一邊的餃子皮香脆之餘,餡了也是多汁的。一口一隻,很快便清了碟。<br />
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蘋果小姐要的是<b>豚骨叉燒拉麵</b>。普通500yen的得一塊叉燒,這個則是700yen的四塊叉燒豚骨拉麵。這裡的麵是幼直身的博多式麵,配上三合一的豚骨湯底 (真的是三合一,這個在九州的拉麵是基本的事),感覺不會太油膩,但也有濃厚的豚骨味道。加上芝麻的香氣,真的不俗。麵沒有鹼水味,也挺爽滑的。而叉燒則是薄切的五花腩叉燒,一點也不鞋,而且肥肉也香口。這碗拉麵,高水準!<br />
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我要的是店主推介的<b>豚骨燒麵</b>。這個拉麵特別之處是會將拉麵用一部燒麵機將拉麵的一面燒得又香又脆,另一面仍然保留了博多拉麵的口感,加上特別製作的叉燒醬,和我另外加了特多的青蔥,香氣真的很逼人。將拉麵浸入豚骨湯後,再一口咬掉一件,實在是一種享受。再將特製叉燒醬伴入豚骨湯中,豚骨湯的層次更加豐盈。當然叉燒也是高水準的。這個拉麵,既創新又好味,不得不讚一讚大廚。<br />
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<u> <b>ら一めん壱の屋</b> </u><br />
福岡市中央區大名1-12-52<br />
092-732-5668<br />
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<b><u>餐後感想</u></b><br />
在九州,很多拉麵屋都非常有水準。比豚王更好的比比皆是。像這次的 ら一めん壱の屋 ,既創新又好味。價錢也是非常合理。其餐牌中更有一味新出品的博多醬油拉麵更不過是290yen。比香港動不動就80大洋一碗兼只有一片叉燒的拉麵店,再加上要排一條長龍,我這次旅程後,起碼有一段時間不會排了。<br />
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如果你會去福岡,這間非試不可!<br />
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<span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">食物:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span style="background-color: white; font-family: 新細明體, serif; line-height: 21px;">½</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">環境:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;"><span style="font-family: 新細明體, serif;">½</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">服務:</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span></span><span style="background-color: white; font-family: 'Permanent Marker'; line-height: 21px;">★</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">Value For Money:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span style="background-color: white; font-family: 新細明體, serif; line-height: 21px;">½</span>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0tag:blogger.com,1999:blog-3463953512222365626.post-59847841751600886302012-03-17T00:59:00.000+08:002012-03-17T00:59:21.564+08:00有緣再見---麵棧<div class="separator" style="clear: both; text-align: left;">在地產霸權底下,本來在偏遠一點的地區,對一些小店仍然有生存空間,但現在,又有一間誠意小店要結業了。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">從朋友KC的Blog知到原來昨天已經結業,真的有點不捨,因為前兩天經過仍沒有告示說會結業,突然知到真的想回味也不能。</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RQi3YoH1ulI/T2MZ9qRzqDI/AAAAAAAABjg/JVZ6DThXgAI/s1600/DSCF5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-RQi3YoH1ulI/T2MZ9qRzqDI/AAAAAAAABjg/JVZ6DThXgAI/s320/DSCF5016.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">入面的環境經常都是光猛整潔。從前旺角的裝潢也是一樣的。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TlkSo9XyOqY/T2MZ73Go2iI/AAAAAAAABjY/tt8ReZDypr0/s1600/DSCF5015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-TlkSo9XyOqY/T2MZ73Go2iI/AAAAAAAABjY/tt8ReZDypr0/s320/DSCF5015.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">價錢約$30一碗,但大大碗的一定夠飽。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SgUWgnz72V0/T2MZ6OBQEZI/AAAAAAAABjQ/-mwHgz8gIso/s1600/DSCF5014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-SgUWgnz72V0/T2MZ6OBQEZI/AAAAAAAABjQ/-mwHgz8gIso/s320/DSCF5014.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">喜愛吃<b>拍青瓜</b>的我,有時也會叫個拍青瓜的。是手拍的,也醃得夠入味,不過有點過酸的。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rVO_aDOAVlQ/T2MZ4tzA5rI/AAAAAAAABjI/5l9AMYahY68/s1600/DSCF5012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rVO_aDOAVlQ/T2MZ4tzA5rI/AAAAAAAABjI/5l9AMYahY68/s320/DSCF5012.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">近排在深水步頗紅的日式沾醬麵,個人不太氣歡,反而這裡的<b>蕃茄牛肉麵</b>深得我心。用上鮮蕃茄做的醬汁,加上沒有經過化學作用的牛肉,配合自家打製的麵條,煙韌彈雅又有麵香,怎能不滿足?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KNxjwqLb6P0/T2MZv2K05ZI/AAAAAAAABig/PZgsgyKJB5I/s1600/DSCF5003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-KNxjwqLb6P0/T2MZv2K05ZI/AAAAAAAABig/PZgsgyKJB5I/s320/DSCF5003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sJdeD9-pCBE/T2MZx_jXjvI/AAAAAAAABio/Gb5EKan7wFA/s1600/DSCF5004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-sJdeD9-pCBE/T2MZx_jXjvI/AAAAAAAABio/Gb5EKan7wFA/s320/DSCF5004.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">湯麵也是同樣的出色。湯是永恆的雞湯,再加上雪菜及黃芽白,對於喜愛麵食的我,這種較清淡的湯和配菜正合我意。而且配料如<b>薑蔥鐵板雞</b>也是濃味,兩者加起來正好。雞是雪雞,但也做得惹味的,是不錯的選擇。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-369jsCX-pNw/T2MZ1nKEjOI/AAAAAAAABi4/3StYuBnrA_Q/s1600/DSCF5008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-369jsCX-pNw/T2MZ1nKEjOI/AAAAAAAABi4/3StYuBnrA_Q/s320/DSCF5008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zdjYg_iLa0Q/T2MZ3ERzz7I/AAAAAAAABjA/2BnFug2BZOk/s1600/DSCF5010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zdjYg_iLa0Q/T2MZ3ERzz7I/AAAAAAAABjA/2BnFug2BZOk/s320/DSCF5010.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P0w-wsh7FH4/T2Ntl-bkUNI/AAAAAAAABk8/TKZi-pv7LmU/s1600/IMAG0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-P0w-wsh7FH4/T2Ntl-bkUNI/AAAAAAAABk8/TKZi-pv7LmU/s320/IMAG0092.jpg" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>肥佬炸醬麵</b>是不辣的另一味撈麵。如京式炸醬麵有點相似。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Rf6BTxczTvg/T2MZ_E6eQBI/AAAAAAAABjo/PizewjwbtFs/s1600/DSCF2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-Rf6BTxczTvg/T2MZ_E6eQBI/AAAAAAAABjo/PizewjwbtFs/s320/DSCF2850.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">天熱的話,來一個<b>雞絲冰鎮冷麵</b>也可以的。冷河過得夠時間的冷麵爽口得很,蘿蔔絲和雞絲也是冰涼的,不過如果沒有蘿蔔蓉、甜醬和麻醬三樣加起來的醬汁就一定失色不少。醬汁的芝麻香和甜醬加上爽口麵條,很快便可以清碟。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-73b50MXjZMg/T2MaAoB68RI/AAAAAAAABjw/l0vVld-KGKE/s1600/DSCF2854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-73b50MXjZMg/T2MaAoB68RI/AAAAAAAABjw/l0vVld-KGKE/s320/DSCF2854.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MFbOIKim_Pc/T2MaCdDhuAI/AAAAAAAABj4/YJHtHSqDARM/s1600/DSCF2855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-MFbOIKim_Pc/T2MaCdDhuAI/AAAAAAAABj4/YJHtHSqDARM/s320/DSCF2855.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">最後是我最常吃的兩樣,燒焗豬扒和蜜味雞髀。燒焗豬扒既香脆可口也不算油膩,而蜜味雞髀雖然也是雪雞,但滷得入味,加上點點酒味和甜味,每次都一定會叫的。</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sxw8GIsdOM0/T2NtC6RVAgI/AAAAAAAABkI/cAuU2bKx7ic/s1600/IMG_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sxw8GIsdOM0/T2NtC6RVAgI/AAAAAAAABkI/cAuU2bKx7ic/s320/IMG_0055.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zFXRfDto3Cc/T2MaIBkMrxI/AAAAAAAABkA/3MXRT0o3Ybw/s1600/DSCF2853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-zFXRfDto3Cc/T2MaIBkMrxI/AAAAAAAABkA/3MXRT0o3Ybw/s320/DSCF2853.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>麵棧</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: left;">荃灣路德圍12號</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><u>餐後感想</u></b></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">一間有誠意的小店。曾經想將好的麵食帶進市區,但最終在太子的麵棧敵不過租金而一年多就結業,現在老鋪也因為租金也結業,作為喜愛麵食的我,真的希望麵棧能很快便有適合的鋪位東山再起。</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">食物:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">★</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">★</span><span class="Apple-style-span" style="background-color: white; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span style="font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">★</span> <br style="background-color: white; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">環境:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;"><span style="font-family: 新細明體, serif;">½</span></span><br style="background-color: white; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; text-align: -webkit-auto;"><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">服務:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">★</span><span class="Apple-style-span" style="background-color: white; text-align: -webkit-auto;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span></span><span class="Apple-style-span" style="background-color: white; font-family: 新細明體, serif; line-height: 22px;">½</span><br style="background-color: white; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">Value For Money:</span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px; text-align: -webkit-auto;">★</span><span class="Apple-style-span" style="background-color: white; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span><span class="Apple-style-span" style="font-family: 'Permanent Marker'; line-height: 22px;">★</span></span><span class="Apple-style-span" style="background-color: white; font-family: 'Permanent Marker'; line-height: 22px;">★</span></div>小Deehttp://www.blogger.com/profile/14671092839536212591noreply@blogger.com0