香港順德菜唔算普遍
係megabox搵到呢間幾有質素
不得不推薦下

環境裝修坐得幾好
假日黎講,客人都算少
一行2,3人都可以安排到坐大枱
我見門口貼住話用餐係90分鐘,但侍應又話唔洗理,應該係因為少人冇人等位

今次同屋企人黎搵食,由我決定點菜
點知失左手,唔係野食唔好食
係因為我點左大部分都係炸野,笑死
因為我見好多signature 既順德菜都係炸野,點下點下就冇理到,哈哈

總結黎講,食物係好食,而且外形上都好花心機present 出黎
服務就普通正常吧
價錢可以,會再回頭➽紫砂茶壺燉螺頭湯 $92 位
侍應放低以為搞錯左,黎左壺茶
原來係特色
用一個紫砂茶壺裝住個燉湯
然後倒少少湯出黎個茶杯度,細飲小飲
特色創意分好高

而且,用茶壺有好處,係可以存溫,飲到尾都仲係好熱,出晒煙咁
正,最喜歡飲熱湯

個湯好甜好濃郁,每壺都有少量湯渣
有龍眼﹑杞子﹑螺頭﹑瘦肉
略嫌螺頭唔多,我個壺得一細粒,可惜
價錢有點少貴,但配合返味道同特色,而且湯量也不少,還是推薦➽龍袍四季豆(蛋黃醬) $72
呢個正到不得了
勁邪惡
外層蛋黃醬好香郁,而且皮也不厚
入口好粉脆,快溶
正呀➽脆皮咕嚕肉 $148
一黎就見到半隻菠蘿,又以為落錯野
又係特色菜
菠蘿裝住既係咕嚕汁
每食一舊就隨自己喜歡去點汁,好處係唔會將個咕嚕肉浸腍,而且也可點多點少自由選擇

咕嚕肉都好正
炸皮不厚,肉係帶點肥的,肉汁保持到➽招牌鳳城炒飯 $158
炒得爽身
醬油汁都好香
而且料都放好多,蝦都唔少而且大隻
好食➽大良炸鮮奶6件 $78
炸鮮奶係順德招牌菜
呢間餐廳都做得好
奶餡綿滑➽1954蝦多士 $30/件
呢個只係叫左兩件,好彩,因為都幾大件
同屋企人SHARE 
蝦肉鮮既,都爽彈
配合埋多士好味➽脆皮BB鴿 $78隻
炸得是夠脆的,不錯➽小鳳依人(鳳梨酥) 3件 $46
外形討好的點心
做到小鳥的形狀
而且好彩既係個餡都好食,鳳梨味香郁,帶少少酸味
有樣有實力

趁天朗氣清☀️一於同另一對識食couple進行尋找米芝蓮⭐⭐的故事!

是日選址天龍軒, 已榮獲米芝蓮⭐⭐多年, 成功嘅背後總會有佢嘅原因, 今日無論食物, 環境, 服務都完全符合⭐⭐嘅水平

事不宜遲, 無論點心/小食/燒味都叫d黎試下, 話晒山長水遠黎到咁高嘅地方😂


先黎香檳醒一醒神先, 因為今日實在太早起身😂 香檳我諗係世界上其中一款飲品一年四季24小時都適合飲用嘅😏🍾🥂


腰果夠脆, 調味啱啱好, 一路食一路飲香檳食到唔停口😂
天龍軒自家製嘅XO醬, 調味溫和, 鮮味十足, 配點心食係一流


雪影焗叉燒包 - 表面焗得脆身, 跟住皮薄軟身, 用手將佢分開兩半, OMG入面熱到係出煙家! 將我啱啱講嘅其中一樣野做到唔難, 但係要將三樣野做到同時發生就絕對係實力入面嘅料, 甜度適中, 絕對為今日嘅午餐起左一個好開始🥢


大蝦多士 - 脆口唔油, 蝦肉彈牙👍🏼


椰汁螺肉蜂巢芋角 - 入口鬆化, 椰汁嘅調味啱啱好, 唔會好膩


三文魚籽蟹腿鳳眼餃 - 結合左中日嘅原素, 亦體驗到師傅唔會受材料嘅限制, 從而構思到呢一款點心出黎! 三文魚籽除左增加左點心嘅口感之外, 配合左蟹腿亦有提鮮嘅效果


黑椒羊肉煎餃


蕃茄乾星斑燒賣 - 據知靈感係來自港式魚肉燒賣, 咁當然呢一粒係東星斑燒賣啦! 我首先咬左半啖, 好輕輕嘅魚味, 另外半粒配搭左辣椒油同埋甜豉油... 嘩味道更鮮!


蒜香田雞腿 - 香口田雞腿啖啖肉, 配香檳一流🍾


脆皮燒三層肉 - 平平無奇嘅外表, 配搭上脆口嘅外表, 彈牙嘅豬肉所以千祈唔好以貌取人🤣


蜜燒西班牙黑豚肉叉燒 - 天龍軒名作!!! 香港有幾多間酒店中菜廳夠膽放2款叉燒喺menu? 自信就係來自食物嘅質素... 呢件厚切叉燒...
1) 肉嫩, 入口唔需要好大嘅牙力去咬但又不失口感
2) Juicy, 咬嘅過程中仍然會感受到肉汁
3) 蜜汁調味啱啱好, 唔會蓋過肉嘅鮮味


炸釀鮮蟹蓋 - 一上枱見佢脹卜卜已經知道非池中物, 第一啖入口, 入面嘅配料恰到好處而唔會喧賓奪主🤤🤤 事關坊間好多釀蟹蓋會用海量嘅洋蔥同埋椰汁, 咁就👎🏼👎🏼👎🏼 天龍軒就完全無呢個問題, 另外佢混合左2款唔同嘅蟹肉令食入口嘅口感同其他地方嘅唔同 世一!

不知不覺飲下食下就3個半鐘頭, 價錢絕對唔係平嘅, 但係您比嘅一分一毫, 天龍軒絕對會比返十足嘅價值您 期待下次試下佢嘅Dinner 😁

我承認我是一個龜速的美食者，開了多時位於Upper house這間以地中海背景為靈感的新餐廳，看上多時但遲遲未能舉步，不多不少基於對自己來說不是太就腳。。。

港鐵開了四通八達的行車線後，這處已納入第一時間到訪的候選名單，沒有刻意的早早準備，在地於金鐘的時候大約30分鐘內打電話預約，剛巧一人入座竟然有位，實在太慶幸～

在金鐘站出口F商場（直上）已差不多可以找到位置，其實很是方便，行人電梯再轉電梯已到達49樓，彩光到十足，氣派高尚也不失優雅～

當日自己是平日入座，揀選了2 Courses套餐HK$468.另加一服務費～

首先上嘅係餐包，第一道餐包已經令我十分驚喜，來者是一個 Sourdough ，外脆內軟熟，講多一次（外脆內軟熟），一般坊間啲Sourdough表皮硬同厚，由於Sourdough採用是高溫且時間較長烘焗，所以麵包外層有一定的硬度，但手中這一個包外層屬於較為薄，而且入口鬆脆，相信時間火力亦都是一個重要環節，真是很想偷師這一個非常好吃的酸種麵包，隨即問着職員可否買？可惜答案是（沒有）⭐️⭐️⭐️⭐️⭐️頭盤：我選擇了大蝦
雖則話是大蝦，其實應該是中蝦或量為偏細，這個菜式，我覺得甚有風味，因為落橄欖油廚師都落得幾重手，加以洋蔥蒜頭，辣椒和香茜，辣勁從後滲出，不過辣得幾過癮辣得幾滋味⭐️⭐️⭐️⭐️ 主菜：我選擇牛扒
牛扒部位是用上牛空腹，從前牛空腹位置，其實不是太多廚師會用，大膽講一句其實這個位置不立於牛的靚部位，所以其實好考廚師功夫，職員問道要三成熟還是五成，其實較生的牛肉自己是接受不來，所以我只換來（七成熟）可以了～

牛肉熟成其實是自己要求，切開還輕輕帶一點血絲，不過這一件牛就略為瘦一啲纖維多一啲，所以入口較有咀嚼，上枱時還輕輕看到已經加入了鹽在面頭上 ，廚師功勞其實都好依靠買手，這一件可算不過不失，如果再好一點就更加好了⭐️⭐️⭐️甜品有意式奶凍：水果沙律以及意式芝士餅，不過自己就沒有要～

叫來一杯簡單的Latte餐飲，酒店出品一般都沒有閃失，這一間也沒有例外，偏向帶有果酸味道的豆香是自己喜歡的 ～⭐️⭐️⭐️ 記憶中第一次品嚐咖啡是送上朱古力和甜橙皮,甜橙皮試了一口很清新~★整體上除了硬件裝修能夠打卡及舒適以外，員工的服務亦是重要一環，當日由呈上餐牌，已至落單職員都細心地問及有否食物敏感，這一點屬於細緻加分位★⭐️⭐️⭐️⭐️⭐️

個個都知青衣係美食沙漠，好難真係搵到一間好好食嘅餐廳，所以依間海南雞飯店最初開嘅時候係成日都要排隊，冇辦法啦，係青衣城咁多間餐廳來講，佢嘅食物質素算係中上，但係而家去就已經唔洗排隊啦，因為佢嘅價錢真係有啲貴，所以令好多人都卻步

原本都冇諗住食呢間，但係見佢開咗咁耐都未試過同埋又唔需要排隊，咁就入去試吓，咁我同屋企人就分別叫了兩個餐和加了兩款小食


亞參去骨海南雞飯 $91

最初我以為91蚊嘅海南雞飯，分量點都會多啲，但原來係我太天真，佢雞嘅份量雖然看似有兩層，但係實則上是好少，因為每件雞肉都細舊（分分鐘雞皮仲大過佢啲肉）肉質係幾鮮嫩，唔會話乾柴柴，而且佢真係有認真處理食材，我一條雞毛都見唔到（唔好問我點解覺得做好基本功已經好好🫠🫠因為出面好多海南雞專門店就係連呢啲基本功都做唔好，就算佢做都幾好食，望到雞毛都已經冇晒胃口）

油飯食落唔算好香，但係唔似出面咁黏身，仲可以食到粒粒分明，我個人就幾鍾意，不過分量都係好少，唔係好夠飽



雞絲扎肉湯河 $71

份量相比之下比海南雞多唔少，起碼係食得飽肚；雞絲應該都係海南雞頭頭尾尾嘅位置，味道食落去冇咩分別，不過就算係咁，肉質都係軟腍腍，唔會死實實，扎肉就正正常常，不過不失


馬拉盞通菜 $33

因為見冇咩菜食就特登嗌多一個通菜，份量都唔少，但係唔知點解要將馬拉盞分開放埋另一邊唔一齊炒（我哋又冇小朋友又冇話唔食得辣）要我哋自己撈勻一齊食（最初好似點醬咁食，但係味道係幾好，所以最終先決定撈勻一齊食）其實味道係唔錯嘅，辣辣地幾好食，但就係唔知點解要分開，搞到成件事好奇怪



咁我哋見野食份量都唔係好多，見佢有個小食優惠價＄39 咁就叫咗一個椰香咖央南洋包和斑蘭咖央多士（原本諗住叫蝦餅，但係職員同我講炸爐壞咗，所以只剩返呢兩個同埋扎肉可以叫，所以我哋就叫了兩份包🙈🙈，超級飽）


味道方面，因為佢哋係用馬來西亞空運直送麵包（顏色俾我哋平時食到嘅麵包更加深色）好似冇平時食嘅白麵包咁軟熟，然後佢哋就咖央醬沒有馬馬虎虎求求其其搽少少就算，而係好平均咁搽滿整塊麵包，就算係啲邊邊位都食到滿滿嘅咖央醬

而且每份都有厚厚嘅牛油，感覺比主食更加用心🤔🤔不過咖央多士同南洋包，雖然兩者都好食，但係我覺得叫一款已經足夠，因為味道上佢哋分別不大，只不過咖央多士會再脆身啲，南洋包再甜少少


我哋主食有加多$10要杯野飲，分別係馬來拉茶和南洋咖啡，味道正正常常，但平時飲慣港式奶茶咖啡嘅就未必鍾意


以上均是我個人觀感，每個人嘅口味各有不同，所以末必同每個人嘅用餐感覺一樣，如有不同，敬請見諒。

在路上另一半於網上搜尋午餐的選擇，說這間餐廳就在我們身處位置的"隔離"，於是我們用了10分鐘時間，行到這間位於"隔離"的餐廳。

我們在門口猶疑着是否要上去。擺放在門外的木架上表示有精品咖啡，另一個展示牌寫著一堆日式定食套餐的名字，內進的紙本餐牌上說可以加配的小食卻又是居酒屋般風格的食物。我走進去之後到底會吃到什麼?  沒有做任何功課下，滿是猶豫，卻又增添了一份好奇感。其中吸引我上餐廳的，是這道碎片子紋的白色樓梯，圍著暗抹茶綠的牆身及天花，拼以暖和的原木色，還有別具格調又恰到好處的壁燈。店內仍是清新木質風格為主，融入大片玻璃和開放式空間使室內顯得非常明亮寬敞。隨著陽光灑落，看起來格外愜意又放鬆。雖然外邊的街境沒甚吸引力，仍讓人透著一種難得的幸福午後感。這可能是玻璃和陽光合作下的魅力。另一邊是長長的梳化位置，木、布、綠葉，營造出和諧自然的舒適空間，能感受悠然自在的生活步調。整齊排列的木條屏風，既不破壞空間感，又帶著一種錯覺感（至於是怎樣的錯覺，你身處其中便會明白）。在柔和洋溢的裝潢中，竟出現一度燈籠透紅色的牆，還有那些鮮明日本風掛畫，成了明顯對比。這應是為餐廳晚上變身為居酒屋所預備的吧！回想在上來前的樓梯口，有塊木板子特意強調了他們所用的米，覺得該試試他們的米飯。因為沒有很餓，兩人分享一份定食，並加配了兩份小食。

三文魚輕輕炙過，提升了魚生片的油香感和嫩滑度，很讚賞這個做法。三文魚子也是鮮味，沒有挑剔。沒後悔點了米飯，粒粒分明飽滿、柔軟溫潤、Q彈煙韌。搭上魚生片，一口又一口的，有點不捨得留給另一半。
味噌湯也好渴，只是那兩小碟前菜的質素有點落差感，否則定會給這定食5星星。燒秋葵做得挺好的，內裏濕潤多汁，調味和買相不俗。從前也嘗過不少鱈魚絲零食，現在轉為「脆片」的形態出現，到底是怎樣的呢？
這簡約的外表，配上經典的美奶滋，沒想過是那麼的般配，出奇的好感。跟餐的黑咖啡，完全超出了預期。自問絕不是咖啡的專家，喝下去全憑感覺。一入口有份果仁香和點點甜感，後段出現的是淡淡的橘子味道，可能是冰飲的關係，清爽感非常特出。望向透進玻璃的陽光，寫意度滿載！餐牌內有好幾款單品豆的選擇，原意想店員提供相關的taste note看看，但店員卻引導式的問：喜愛濃還是淡？Nutty還是Fruity？等問題，便建議我選這一杯。位於店外的介紹和餐牌上多款沖調法選擇，讓我知道咖啡也是這店的重點特式，價錢並不便宜的一杯單品豆咖啡，竟然連taste note這基本資訊也沒有，是有點意外。基於想相信店員是專業的，便按他的推薦下單了。
我點的手調咖啡到了。前段是輕輕帶點苦味，後段沒有多少店員所指向的果感。從下單的過程到入口品嚐，多多少少透著點後悔～幸好，早就刻意留下兩口冰黑咖啡，所以還是有一個舒心的結尾。

會再找機會來試試晚間居酒屋的一面，希望能有＂不舍晝夜 - Part 2＂
（不舍晝夜 —《論語·子罕》：“子在川上曰：‘逝者如斯夫，不捨晝夜。”　意為不放棄白天和黑夜，比喻夜以繼日。）

31.01.2023 星期二 晩 K&L Dream cafe 今日放工去捐血，捐完血去食好西奬勵自己。位於元朗好順利大廈的K&L Dream cafe，上年八月才開市，附近有很多食肆，隔離就是Brother 5，很容易找。 餐廳門外掛滿了花草，猶如一個小花園，餐廳內雖然不是很大，但座位不會擠迫，而且牆上佈置了掛畫、花草、酒瓶，加上閃亮亮的掛燈，看起來很溫馨，適合情侶和朋友來坐坐。 頭盤：柚子提子乾雜菜沙律$28 本來Set dinner沒有沙律頭盤，但因為自己想食沙律，所以加$28讓我另外加上。 沙律有芝士片、沙律菜、提子、蕃茄仔，加上餐廳特製的蜜桃沙律汁，酸酸甜甜，比預期好吃。 黑松露野菌忌廉湯$28 熱辣辣、有口感、黑松露和野菌味豐富，配上很香脆的蒜蓉包，絕配，推介。 雲霧煙燻 茭白筍紫蘇檸檬焗鱸魚柳（轉了比目魚）$198 首先用煙燻槍在蓋裏面打煙，製造騰雲駕霧的效果，拍片打卡是不錯，但本身魚加蕃薯茸的擺盆賣相不是很特出，所以效果打了折扣。 吃起來魚面上有一陣醬汁，很油膩的口感，原來是青醬，自己不大喜歡；魚皮不夠脆，魚的份量偏少，相信男士或大吃一點的一定不夠。比目魚味道還可，可惜不夠熱，旁邊番薯茸反而味道更佳，配菜蕃茄不好吃。因為餐湯、主菜和蒜蓉包味道好，所以期望過高，到主菜反而有些失望。 士多啤梨梳乎厘 $68 Latte $38 第一轉據說取出來不小心跌了，所以總共等了差不多四十分鐘，第二轉才有，但一吃就好吃得不得了，實在值得等待，士多啤梨味不重，不會太甜，梳乎厘口感非常鬆軟，充滿空氣感，十分吸引好吃，高度推介。加上比較濃的Latte，真的很配合。 後來跟其中一個店主亞莉傾談下，原來K&L Dream cafe的K代表權、L代表莉，兩位是拍檔，權哥主要負責烹煮，而莉姐則負責招呼客人。 雖然只有兩個人，兩位做起來都很合拍，見莉姐偶而都會入Open Kitchen幫手，又會走出來為客人下單、添水，而且會詢問食物滿意與否。我也有反映前菜、沙律很好，惟一主菜魚仍需改進，幸好最終甜品及飲品加分。 餐廳環境雅緻、服務貼心、主菜可作改善，下次會再試試其他主菜款式，大家也可支持小店。

又係一年一度嘅農曆新年，阿媽年尾好忙，所以為咗減輕佢嘅工作，團年食乜就交俾我啦。本身有諗過買盆菜，但佢哋嫌所有嘢一樣味，再加上天氣凍，咁就一於打邊爐啦😆。同事推介可以試吓「巴辣仔烤魚雞煲」，上網一搵之下發現有勁多套餐選擇。屋企人鍾意食雞煲，所以我就揀咗價值$398(外賣自取七折價)嘅2-3人超值實惠套餐🌟。餐廳服務唔錯，Whatsapp佢哋落單揀定食乜，同埋幾時幾點、邊間分店取就OK👌；佢哋設有多種支付方法。我約咗荃灣店夜晚六點取，去到完全唔駛等，外賣已經熱辣辣準備好👍。食物包裝企理，我拎住兩大袋都唔覺得好遴迍。題外話，荃灣店距離地鐵站唔遠，面積好大，環境好似都幾好😉，起碼我去到唔覺污煙漳氣、好大浸味。套餐內容非常豐富，我呢一款寫係2至3人用，但其實只要自己加少少料(100蚊內)，已經足夠四個人食👨‍👩‍👧‍👦。主食火鍋煲類方面，我哋要咗巴辣鮮雞鍋(半隻)🐔，如果唔食雞，亦可加錢轉烤魚🐟。辣雞煲用大膠碗裝住，芫荽下面就係辣椒花椒海同埋其他食材，如洋蔥同蒜頭等。我哋要咗中辣，辣度唔算好嚇人，起碼唔係一遍辣油，不過食耐啲就開始嚟料，可能因為啲辣椒煲開咗。同時，佢「麻」味都夠，而且冇辣椒籽同碎癡喉嚨。半隻雞份量唔少，但就唔算太厚肉。雞煲仲附送一兜雞湯，望落色水好似好淡，但其實就咁食都幾惹味。不過我哋就倒緊啲雞煲嘅辣椒同料入去煮，變成麻辣湯底，口味都幾正宗㗎🌶。精選時菜雜錦拼盤堅係一大盆😳，入面包含多種火鍋食材，包括白柏葉、水魷、鵝腸、松葉蟹棒、萵筍、蘿蔔、凍蜂巢豆腐、豆卜、鮮枝竹同生菜等。餐廳出手闊綽，每款都有好幾嚿，而且啲料幾高質。我認為牛柏葉同水魷魚都正🦑，佢哋口感一啲都唔硬，爽脆又索味；而萵筍則夠晒翠綠。肉類可揀美國肥牛或者黑豚肉🥩，由於我哋係牛魔王，所以自己另外買肥牛打，套餐就因而揀咗後者。黑豚肉大約有八至十片，肉呈紅色、無變暗啞，個樣直頭有啲似西班牙火腿咁靚🥓，而味道亦唔錯，肥瘦適中，冇臭豬味同雪味。招牌肥腸，老實講我就好少食豬大腸🐷，不過屋企兩老就好鍾意。豬大腸處理得好乾淨，無異味，但中間脂肪比較多，如有需要，可自行稍作清理。豬大腸混入雞煲非常搭調，辣味有助減低油膩感，唯一挑剔嘅地方就係剪得碎咗少少。雜餃混丸拼盤，佢係成個套餐入面比較失色嘅部份🙈，因為成盒得六粒，魚皮餃、牛筋丸、雲吞、墨丸、芝士丸同豬肉丸，每款各一粒🥟，唔夠分呢。我個人建議餐廳可改為俾客自選其中兩款。麵食可從薯粉、米線同出前一丁之間揀，我哋要咗薯粉🍜。薯粉偏粗身，即係市面上酸辣粉嗰隻麵，口感Q彈，掛汁一流。爭啲講漏咗，套餐仲包一客前菜，我哋要咗麻辣豬耳👂，小食同樣地好大盒。由於預計到食唔晒，所以留咗佢做第二晚嘅餸。豬耳口感脆卜卜，麻辣味清爽，同雞煲隻辣又有啲唔同，係稱職嘅開胃菜。即使係外賣🥡，但餐廳都比足調味料，用細盒裝住辣椒、蔥、蒜同芫荽，整齊妥當。另外套餐仲包三罐嘢飲㗎。總括嚟講，巴辣仔嘅外賣自取雞煲套餐唔單止係性價比高，我認為用平靚正來形容更加適合💯。雞煲風味十足，食材具質素，份量充足，令我哋一家四口食咗個滿足嘅團年飯，餐廳值得推介！

放題雖然可以一次過試很多食物，但有限時間其實吃得很急，而且也很難聊天。
銀座神樂屋 是以日式火鍋為主打且不限時的放題 因為是在酒店內，如果不是有朋友介紹都不知道它的存在呢
餐廳的格局一點也不侷促，所以坐得都幾舒服。晚市放題由6點開始，可以吃到10點，差不多 Last order 時店員會來提醒。  放題的價錢取決於選哪種肉，不吃牛的可以直接選$318的豚肉。
我們選的有 牛肩胛肉眼 和 嚴選豚肉 ($328/位)  湯底也可以選兩個 - 雞白湯底 & 壽喜燒，個人覺得壽喜燒比較濃厚。 兩款肉的質素也不錯，牛的油脂較為豐富，吃落夠嫩亦有嚼勁。 其他的火鍋配料和醬汁可以自己出去拿，菇類的選擇較多。
另外也有一些菜、丸類等，還有烏冬和拉麵。 其他的小食、炸物、刺身則需要寫紙仔下單，寫下號碼就可以。
而且根據人數每次下單的款式數量也有限制。
飲品方面任飲的只有汽水和茶，不過可以加錢點清酒。 刺身可以逐款點或者直接點雜錦刺身就可以一次過試所有款。 整體都算新鮮的，是帶子刺身覺得一般，不是太吃得到鮮甜的味道。
還有壽司，如果不是吃米飯會很飽會想多點一些。

這裡亦有我喜歡吃的玉子 - 明太子日式蛋卷 & 日式鰻魚蛋卷 兩款比較下，鰻魚較優勝，可能是因為那鰻魚帶有甜味的醬汁。
日式蒸蛋 很嫩滑，聽說這個若午市來吃定食沒的話是要加錢的料理來呢 炸物我推薦的會是 北海道芝士軟餅，軟滑的芝士十分濃郁。 炸豆腐 亦都不錯，喜歡內裡很嫩滑。 不知是不是廚師心情不好？炸雞中翼 和 JUMBO吉列肉餅 都炸得超燶 ... 另外大蝦天婦羅的蝦沒有想像中那麼大隻。 串燒整體都不錯，醬汁燒的很香，亦不會很乾。
雞腿肉串 的雞肉很滑嫩，感覺多吃幾串也可以耶！ 沒想到還有燒魷魚串，燒得外脆內嫩，吃落一點也不韌。 雜菌酒煮蜆的酒味不是很突出，但是惹味的。只是吃到有一兩隻有沙 ... 甜品方面，其實就四款 + 一款口味的雪糕，所以全部都有試。
最推薦會是焙茶卷蛋蛋糕，口感很鬆軟綿密，焙茶味也很濃！ 其他的都不太甜，就 原味牛奶布甸 的質感比較結實。 生乳軟雪糕的話溶得有點快，不過最尾吃這個可以解一下吃了那麼多的膩。

年初五中午一時許在灣仔鬧市，與友人找一間環境舒適、適合久坐詳談，而食物好味精美嘅餐廳進午餐。選擇 walk-in 位處利東街的 Pizza Express，好幸運地毋需輪候進店。  招待職員貼心地說明食物製作需時 30-45 分鐘，確認食客同意方才安排入座。


地鋪層只有少量座位（見圖），在非繁忙時段，客人會獲安排使用樓上雅座。


餐廳樓上層樓底高，枱與枱之間保有一定距離，完全不會予人侷促之感；裝潢時尚，造就感覺溫暖的氛圍，是個讓人放鬆、投入品嚐美食的好地方！  坐在近窗邊的角落位置，看得到應節的賀年燈飾，格外心花怒放。職員奉上大玻璃樽裝水和杯子供客人自由斟用，標準西式餐館作風呢！




午餐時段，凡 order 主菜（即任何單點薄餅/ 意粉及飯/ 大份沙律），即可享用「 Set Trio」優惠，免費獲享指定頭盤和餐飲。

「 Set Trio」指定頭盤優惠選擇有「青菜沙律」和「焗麵包球」；指定餐飲選擇則囊括所有茶類、汽水、餐酒或生啤，選擇繁多。


「青菜沙律」內容包括青瓜、羅馬生菜（Romaine lettuce）、瑞士甜菜（Swiss chard）和車厘茄，另配適量香草沙律醬。欣賞此沙律食材新鮮，沙律醬的豐富脂肪香沒有掩蓋香草的獨特韻味。

「焗麵包球」：麵包球上菜時溫度微暖，屬可立即放入口的溫度；質感鬆軟，配鮮牛油享用，愛好牛油和麵包者必定喜愛細味！

飲品方面，我所點選的「無糖可樂」原樽與附青檸檬片冰杯一同奉上，而朋友點選的「熱奶茶」亦以優雅餐具盛載。觀摩了味道甚佳、外型精緻的頭盤和飲品，我們都好期待主菜！


「煙三文魚他他薄餅」：煙三文魚質感軟棉，沒有腥味或過咸；薄餅另一主調是調味得宜的香草蕃茄醬，薄薄的一層，恰到好處。  軟熟的意式薄餅底配搭煙三文魚和新鮮火箭菜，口感好豐富。 趁熱辣辣食，意式薄餅底非常軟熟，用餐刀切開毫無難度。很讚！


「烤雞松露蝴蝶粉（小）」：這一味，簡直係超乎意外的款待！   首先，哪有想到烤雞份量這麼多？幾乎奉上了半邊中型雞隻，而且都是肉質最好的部分（胸、髀、翼）！  蝴蝶粉粒粒完整企身，拌著濃稠的松露忌廉汁看起來都沒有質感過腍。除了視覺方面叫人為之一振，雞肉的烤/油香和松露香氣鑽進鼻子。縱使才剛吞下了半個薄餅，食慾一下子又來個大飆升，要再開動了！


真是美妙的一味，果然沒令人失望！ 烤雞是剛出爐的，雞皮脆卜卜呢！一切開雞肉，騰騰熱煙冒出。雞肉沒有煮得過硬或過乾身，就連雞胸肉質感亦是粉嫩濕潤的！  啖啖肉，滿口雞肉天然應有的味道，說明質素好的肉食，用不著過量調味啊！  松露忌廉汁質感濃稠但完全不同於過度打芡或混入麵粉的醬汁，吃得出是「汁如其名」，真材實料（松露和忌廉煮製）。 這汁可是襯 pasta 絕佳的！這美味的醬汁，可以賦予 pasta 獨特的生命力，並將任何鍾愛松露和忌廉味的人，都瞬間變為 pasta 殲滅者！此話並不誇張呢！

與好友一邊品味意式風情，一邊談天說地，身心靈都獲滋養放鬆。 開揚舒適的環境、簡單而貼心的服務、方便的地點和可口佳餚，我愛在 Pizza Express 的悠閒午餐！

This is the restaurant that started my omakase journey, and I could still remember the visit at its Sheung Wan location (currently occupied by Zuicho) many years ago, first coming to experience the amazing cuisine from Chef Yoshiharu Kakinuma. After moving to The Landmark Mandarin Oriental, and the continued recognition of Michelin 3-star, it remains one of the top sushi restaurants in town. With my last visit already four years ago, I have some trepidation when I return today, not knowing whether the restaurant can still offer me the same experience in the old days. Taking the first seating at 6pm, the décor has not changed, with the beautiful 8-seat hinoki counter offering a good look at how Chef Kakinuma weaves his skill in preparing the different ingredients and kneading the sushi.We order the Omakase Set ($4,000 each), as well as a bottle of Isojiman Junmai Daiginjo Emerald 磯自慢 大吟醸純米 エメラルド ($2,000). The sake has a nice elegant fruity taste, developing into smooth and nice sweetness, and is a good pairing with the food. The first course is Shirako. The cod milt is first slow-cooked, then beautifully grilled over Japanese charcoal, brushing with special soy sauce in the process. On the bottom are some Japanese buckwheat, or soba, nuts. On top of the cod milt are finely shredded white leek, a bit of young spring onion, or menegi, and caviar, seasoned with some wasabi. The cod milt is creamy and tasty, with the buckwheat having a contrasting bite, fully absorbing the flavours from the stock used to cook it. The white leek has a refreshing palate, while the caviar gives a bit of umami note to complement. Really wonderful. The second course is Shiromi, or seasonal white fish. The Madai, or Japanese Sea Bream, is served two ways. Cutting the belly portion in a thicker slice, the chef has brushed it with salted water and seasoned with a bit of citrus juice. Placed on top are salted sea cucumber roes, a Japanese delicacy, with a rich umami taste. The sea bream has a good bite, delicate in taste with an elegant, mild sweetness. Delicious.The third course is the other serving of the Madai. This time it is the fillet, and the chef has cut two thinner slices for each person. Paired with wasabi and the special soy sauce made by the chef, and while this will seem the commonly seen style, I found in this way the soy sauce is able to enhance the sweetness of the sea bream. Equally delicious.The fourth course is the signature of Chef Kakinuma, the dish that wow me on my first visit which I still remember to this day. The large tentacle of Tako, or octopus, has been massaged for one hour to loosen the muscle, before braised in soy sauce for two hours. The texture is so soft that I can easily bite through the tentacle without any problem, with fantastic flavours seeping on each chew. With a bit of yuzu shavings to supplement, it is still as amazing as my first experience. The fifth course is Karasumi, or mullet roes. The homemade dried mullet roes are warmed on a hibachi, together with some Japanese rice cake, or mochi. Seeing the flat and hard mochi rising on the heat is fun, and once it has softened and got a touch of brown, the chef sandwiched the mullet roes in between, before pouring a thick sauce made with fish stock, with some powdered karasumi on top. The rice cake has a great chewy texture, the mullet roes delicious, full of umami, and while on its own the rice cake might feel a bit under-seasoned, the smart touch of the mullet roe shavings help to intensify the flavours. Another of my favourite on the night.The sixth course is not on the menu, an additional item on request ($350 each). The Ankimo, or monkfish liver, has been stewed in sweet sake, with a touch of yuzu shavings to freshen up. Together with wasabi, the wonderfully soft, melting-in-the-mouth texture is very good, with nice flavours and in no way feeling heavy. The price is a bit aggressive though so not all the customers opt for it. The seventh course is another of the signature which I have fond memories. The Awabi, or abalone, is one of the largest I have seen used in restaurant in Hong Kong. The chef has steamed the abalone for six hours, making it so soft it is easy to bite through, and having minimal seasoning in order to highlight its natural sweetness. The abalone liver sauce, to me, is the true winner here, with a super velvety mouthfeel, delicious buttery note in addition to the umami flavours, which go perfectly with the abalone. The piece of shari, or sushi rice, on the side makes sure we can savour the last drop of this fantastic sauce in the end. Amazing.The eighth course is the best dish on the night in my opinion. The Akamutsu, or rosy seabass, is beautifully grilled on charcoal, using a bit of sea salt to season, with the fish oil so fragrant that I can smell from afar. Equally impressive is its rich intense taste. The chef has prepared a fish bone broth congee to go along, with a bit of egg yolk and soy sauce added to enhance the flavours, plus some shredded shiso leaves to season. I am particularly impressed by how the congee integrates the different flavours together in a harmonized way, and the rewarding happiness this creates. Must try.Coming to the sushi part. The first piece is Sumi-Ika, the Japanese spineless cuttlefish. The chef has cut on the surface of the cuttlefish to break the tendon, making it soft and easy to chew. With a sweet flavour, a very nice one.The second piece is Kinmedai, the splendid alfonso. The skin has been blanched slightly to soften it, showing a beautiful pinkish colour, with the flesh a delicate taste with nice umami notes. Another great sushi.The third piece is Chu-Toro. The medium fatty tuna has been briefly marinated in soy sauce, bringing forth the umami taste of the tuna, while also making it softer and more tender on the bite. Very delicious.The fourth piece is O-Toro. From the look of the brown edges of the large piece of fatty tuna before trimming I believe it has been aged for many days, to break down the protein to showcase its amazing umami flavours. No wonder it is the most beloved sushi for a lot of people. The fifth piece is Kohada. It is one of my favourite fish, with the gizzard shad showing good fattiness and very fresh also. It is not overly sour from the vinegar, having a perfect balance with its umami taste. I ended up having an extra piece later to encore its great taste. The sixth piece is Saba Roll. It is the best mackerel roll I have tasted, and the size of the mackerel must be very big given its thick fillet. On the inside apart from the shari there are nori sheet, kanpyu, myoga, and sesame, with each elements complementing to give wonderful flavours. On the outside is white kombu and brushed with soy sauce, further adding umami to the amazing taste. Another must try.For the seventh piece, the chef first mixes up shari with some Bafun-Uni, before kneading into a sushi and then top it up with Murasaki-Uni. The red sea urchin has a richer taste that goes well with the acidity of the shari, while the purple sea urchin has more creamy texture. A good way to experience the two different types of sea urchin at the same time. Really good.The eighth piece is Kuruma-Ebi. The tiger prawn has been blanched to half-cooked, and after removing the shell, adding a bit of the paste made from the prawn head butter. The great sweetness of the prawn, with the umami from the paste, is a natural perfect complement to each other. The crunchy texture of the prawn is also amazing. Another nice one.The final pieces include Anago and Tamago. The sea eel roll has shari, nori sheet, egg, and narazuke, with the see eel having a very soft texture, melting-in-the-mouth essentially. The ingredients inside are also tasty and delicious. The castella egg has a cake-like texture, made with egg mixed with prawn and prawn head butter so full of umami taste. A great finale on the sushi.Requesting for some additional pieces, I have the Kohada again ($200), as well as the Kanpyu Maki ($100). The pickled gourd has been marinated beautifully, not overly salty, with abundance of umami and sweetness. One roll is able to be cut into four pieces so is enough to share among two people. Worth to try it out if you got the chance. Finishing with Misowan, the miso soup is tasty, with menegi, the small green onion, and yuzu peel, giving a nice fragrance to the soup. The warming feeling in the stomach upon drinking the soup is rewarding. The dessert is a homemade Daifuku, with a nice mochi skin wrapping fresh strawberry slices and red beans paste, which is not too sweet and both the flavours of the strawberry and red beans can clearly be distinguished on the palate. A happy completion to a wonderful meal.   Service is good, with the staff attentive and friendly. Chef Kakinuma explains each dish to us in good English, helping us to understand more on the food, and the staff also supported in translating to Cantonese in the process. The bill on the night is $12,100 and while it might be a bit expensive, this dining experience is still able to bring me back to the reason why I enjoyed omakase so much.

鮨舞位置比較隱世，位於小巷漆咸圍之中，稍一走神就會錯過呢間高質水準小店！鮨舞由強勢班底「豐 Sushi Yutaka」係原本舖位捲土重來，以日本時令新鮮食材入饌，推出全新Omakase套餐，好有驚喜😍 師傅手藝精湛，無論係食物賣相﹑新鮮度﹑服務都無可挑剔，美味係味蕾上綻放，彷如係舌尖上共舞💃🏻 又一次高質廚師發辦體驗，誠意推介！

鮨舞晚市提供兩個Omakase套餐，「冬‧舞」$1,688 &「御‧舞」$1988。兩個餐已包前菜﹑刺身﹑熱食﹑壽司﹑熱湯及甜品，後者會多4品刺身。Lunch omakese比較經濟實惠，人均約一千就食到，仲有幾百蚊既定食lunch set，CP值高✅ 今次揀左「冬‧舞」套餐，用餐時間大約2.5小時。

♢ 前菜 | 先付
店員介紹以順時針享用。左下角係鰻魚苗，冬天正值當造。加左酸汁﹑蔥花﹑蘿蔔蓉，可以撈勻黎食，味道酸酸地，清新開胃。上方係煎鮮蝦，魚肉結實。後面有粒蓮藕波波，將蓮藕蓉炸成球狀，香脆可口。最後右下角係油煮八爪魚，香口又煙韌。
♢ 刺身
➊ 針魚
針魚冬天至春天都係當造期，魚味唔算好重，但帶有豐富油脂。師傅用左好似煮麵既方法咁將魚切絲，將竹籤拎走後可以將魚同酸汁撈勻，好似食冷麵咁。個酸汁好開胃，忍唔住飲哂佢添！
➋ 響螺 (或生蠔)
唔食生蠔可以轉響螺~ 師傅將響螺切粒，入口更加爽身，再加以雪花外觀既淡雪鹽調味，鹽味較淡，可以輕輕提升響螺鮮味，點到即止。

➌ 鮫鰈
少見既品種，來自北海道。鮫鰈魚片非常厚切，爽脆彈牙。炙燒過後將油脂逼出，充滿油香。因為油脂重，師傅特意配上柚子胡椒酸汁黎中和口感。最後加上日本食用花穗，賣相非常精緻！

➍ 沙甸魚卷
沙甸魚肉厚肥美，入口鮮甜。由於魚味較重，所以師傅加紫蘇葉黎僻走猩味。卷物內仲有紫薑﹑青瓜﹑芝麻，口感豐富。

➎ 深海池魚
池魚非常厚切，入口軟滑，魚油甘香。師傅只燒香魚皮，使皮變得脆身，逼出豐富油脂，同時保留肉身鮮嫩。旁邊醬汁係浸過魚骨既豉油，做成慕絲質感，幾有心思。

➏ 寒鰤魚
賣相非常fancy既一道刺身，大愛！店員將玻璃蓋慢慢打開，煙霧繚繞。師傅先用火槍炙燒過鰤魚，然後用蘋果木將香氣滲入鰤魚中，反覆做3次，先得出濃烈既蘋果煙燻味。鰤魚切得特別厚，魚香味濃，入口即溶。

➐ 鮟鱇魚肝
鮟鱇魚肝經過55度慢煮，味道鮮甜，質感細滑柔嫩。份量超慷慨，整塊脂肪係口中綻放。然後可食紅酒蕎頭解膩，清新爽口。

➑ 中拖羅
中拖羅色澤鮮紅，入口即溶，魚味非常濃郁。師傅加以紫蘇葉﹑梅子醬調味，味道搭配唔錯，口感更豐富。最鍾意係塊紫菜非常脆，師傅仲提醒我地影完相要盡快食，以免紫菜變腍。

♢ 熱食 | 強肴
甘鯛立鱗燒 ‧ 師傅先將魚鱗炸起，要將魚鱗炸到豎立完整好考功夫，咬落清脆酥香。然後將魚身煎香，魚肉細滑柔嫩。湯頭用左鱸魚同南瓜蓉熬製，十分香甜，情不自禁飲哂D湯。

♢ 壽司六貫
食壽司前可先享用漬物︰柚子漬蘿蔔﹑生薑片。味道十分清爽，適合食壽司前清一清味蕾。以下壽司都會預先添加豉油同wasabi，食用更方便。我特別喜歡餐廳整既醋飯，醋味香濃又唔會過酸。
➊ 帶子 | 原隻北海道帶子對切，十分厚肉，新鮮爽身。
➋ 甘目雕 | 魚皮色澤鮮紅，油分甘香，面層加左烏魚子碎，更加香口。
➌ 鯖魚 |  用上江戶前做法，整成卷物，紫菜好脆口。鯖魚皮燒得香脆，下面添有醋飯。
➍ 白子 | 做法幾特別，整成risotto口感，creamy又綿滑。師傅用醬油醃過白子後炙燒，與飯攪拌，所以食落每一啖飯都有白子味道。
➎ 吞拿魚 | 用上魚背位置，色澤鮮紅，做左醬油漬。面層加以子薑，口感更清新。
➏ 海膽 | 北海道海膽質感細膩，入口鮮甜，份量絕對慷慨，非常滿足！

♢ 熱湯 | 吸物
真鯛魚湯 ‧ 以鯛魚熬製，質感純滑，厚白濃郁，鮮味十足又不會過於腥！仲有真材實料既魚片，入口嫩滑。

♢ 甜品 | 甘味
赤肉蜜瓜 | 香甜多汁，仲預先起好肉，切成兩件，非常貼心！
自家製豆乳布甸 | 豆乳味濃郁，絲絹柔滑，入口滑溜。
冧酒提子味雪糕 | 酒味唔會過濃，清新一下味蕾，為呢餐畫上完美句號。

值得一提既係鮨舞熱衷慈善🥹 凡光顧堂食，餐廳會捐贈乙包KUMA越光珍珠米比有需要人士，回饋於社會🫶🏻

除左食物高質之外，師傅熱情好客，認真介紹每一道菜既做法，又會同客人講笑閒談，用餐氣氛輕鬆😆 店員服務都非常好，主動提議幫我掛起外套，又會主動添茶，十分貼心。人均唔洗二千蚊就可以食到超過20件佳餚，絕對物超所值🥳

📍 Ozone
📍 柯士甸/西九龍 𝗔𝘂𝘀𝘁𝗶𝗻/ 𝗪𝗲𝘀𝘁 𝗞𝗼𝘄𝗹𝗼𝗼𝗻 • 118/F, The Ritz-Carlton Hong Kong
〔 follow me on social media @sikbaobaola ! ^^ 〕
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Had a dinner in a "jungle" in the sky in < Ozone >, the highest bar in the world, situated on the 118/F of The Ritz-Carlton Hong Kong.
Tried their Jungle Beat Weekend Menu. Though the appetizers were so-so, mains were nice and portions were just right.
Vibes were absolutely great, with tropical music in the background. Throughout the dinner, there were DJ performance as well as performances from three groups of performers, which definitely leveled up our experience.
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We actually came on a Friday night for their Luminous Jungle Menu ($588pp), but not until we sat down did we realise another menu was served that night, the Jungle Beat Weekend Menu ($888pp). Their website only shows the $588 menu though, even now. And it says "weekend" so I suppose it's not for a Friday? Anyway, the servers explained that on friday's and saturday's, this weekend menu would be served. Hmmm.-
The main difference between the two menus is that the weekend one features a free-flow drinks package, as well as live performances. We don't drink anyway so we requested that we stayed with the regular menu. After a little bit of mess, we finally settled for the weekend menu, but with free-flow mocktails and juices. We didn't have much of a choice anyway. The night didn't start out great, but we managed to enjoy it.
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(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)
=
《Ozone》是位於Ritz-Carlton 118樓的酒吧
高聳入雲，是全世界最高的酒吧呢
在這裡，可以享受無敵的醉人景色-
最近才知道他們除了飲品外，還有提供食物呢
最近他們就正提供「Jungle Menu」，讓客人在酒吧裡享用受南美、日式菜式啟發、富叢林氣息的餐點🌴
雖然在他們網站上顯示的是每位$588的「Luminous Jungle Menu」，但到場時，卻是每位$888的「Jungle Beat Weekend Menu」
兩者的餐點其實是一模一樣的，但$888的會多一份酒精類飲品暢飲
畢竟菜單跟我們預期的有差，我們還是駕車前來的，也沒有特別想要喝酒，所以跟餐廳請求可否依舊要$588的menu就行
但餐廳方不許，並解釋星期五六就只有提供$888的Jungle Beat Weekend Menu，而且還包括了現場表演
最後餐廳提出向我們提供mocktail/果汁暢飲，我們也只好屈服😕
不是一個特別好的開始，但幸好餐點滿好吃、表演好看、店員服務不錯，所以也滿享受的：）
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是日有駐場DJ播音樂
另外共有三個單位作現場表演，每個單位分別出場兩次
一位是打鼓的鼓手，一位是雜技表演者（social media @flowlaiyee），還有兩位是舞者（出場時特別帶動氣氛）
如果餐廳事先有向食客介紹一下表演者的資料的話，就更好了 (´∀`)=
Zero-proof five elements mocktails ($138@)
首先說一下餐廳特別提供的mocktail暢飲
是他們招牌的「五行」無酒精雞尾酒
顧名思義，以「金木水火土」為主題
我們點了其中四款
其中帶酸甜味道的〔Fire〕最具打卡性🔥
另外的〔Metal〕跟〔Water〕也帶酸甜味道，滿醒胃
〔Wood〕加入了咖啡跟黑松露香精製成，味道很特別-
Jungle Beat Weekend Menu ($888pp)
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Appetizer
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Salmon ceviche
首先由醃三文魚把晚餐打開序幕
味道酸酸的，很醒胃
有清新的熱情果香氣
但略嫌三文魚質感不夠油潤跟鮮嫩.
Japanese-Brazilian maki duo
Octopus maki
第二道前菜是壽司卷🍣
有牛肉跟章魚兩款
各配搭不同的配料跟醬汁，像牛肉那款就配上了少見的棕櫚心 (heart of palm)
口感十足，也滿惹味.
Huevo onsen
然後有溫泉蛋，配上脆煙肉碎、薯仔粒、肉鬆
各個食材都好吃，但個人感覺肉鬆跟溫泉蛋不算太搭配.. 😕🙈•
Main courses
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Roasted cod fish with bamboo leaf
前菜有點令人失望，可幸的是主菜有好吃～
首先是肉質滑嫩的鱈魚
肉厚又juicy、魚肉入味
另外有露筍、洋蔥、甜椒等作伴碟.
Grilled picanha steak
Pincanha位置靠近牛隻臀部
因為不常運動得到，所以通常都是滑嫩又多汁的一個部位
是在巴西十分受歡迎的cut！🥩
顏色粉嫩粉嫩的，十分吸引
肉香濃郁，外焦內嫩
配上阿根廷青醬，草香味清新
另外還有秋葵、玉米、脆薯片作伴碟.
Peruvian style sautéed quinoa with vegetable
最後有這道「炒飯」作配菜
用上藜麥配搭各種蔬菜做成，美味又健康！•
Desserts
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Roasted pineapple
底部有十分新鮮爽甜的炙燒菠蘿🍍
配上香草冧酒椰子雪糕🥥
超有熱帶風味呢.
Green banana fritters
另一道充滿熱帶風情的甜點是炸綠香蕉～🍌
配上açaí跟巧克力醬，上桌時熱辣辣，特別好吃-

Menu:

It was my friend’s birthday and thought we could do with a special treat dinner at this one Michelin star ⭐️ restaurant. The HK Michelin guide 2022 said this restaurant had “the look of a grand Parisian salon” and the French cooking there shows “a certain modernity”. Since it was near Christmas time, from the moment we stepped into Shangri-la hotel and all the way leading up to the restaurant, the short journey was festooned with Christmas decorations. The festive atmosphere was electric. The restaurant with the opulent chandeliers and immaculate laid tables indeed looked grand and formal. We were seated by the window, giving full evening view of the harbour front from afar. Without hesitation, we were keen to try their signature 6-course menu priced at $2,288 per person. We also ordered Nordaq still water ($85). The following were my tasting notes: Bread- three long and narrow baguettes were served. The crust was indeed crunchy, however the baguette was far too narrow and failed to give that soft texture in the centre that one would normally find in this beautiful French creation. After a few bites, I lost interest. Quite disappointed really, not only with what was presented but also, there was only one type of bread available. Quite unusual as compared to other fine dining restaurants . Amuse Bouche - a thin tart shell filled with quinoa and other fresh salad leaves, salmon roe sitting on a small biscuit with lemony cream, and a mini ham and cheese cracker. Nothing very special to mention on these amuse bouche. Japanese Abalone (Drunk / Potato / Liver)- lovely abalone texture with umami filled sauce on top. Apart from the sliced abalone, this dish came with a separate bowl with other off-cuts from the abalone and the same sauce in jelly form. Quite flavourful though I cannot taste the liver as mentioned in the menu. Japanese Potato (Hokkaido / Seaweed / Caviar)- this humble spud was a real surprise! The outside was nicely caramelised packed with seaweed flavour, and it had been thinly sliced for enjoyment. The scattered caviar swimming in the sauce was very mild indeed and didn’t quite bring up the ocean taste. However, to me, the dish was still very enjoyable. Spanish Red Prawn (Binchotan / Garum / Sourdough)- the red prawn was cooked beautifully, slightly cooked on the outside and slightly translucent on the inside. The head of the prawn hid such explosive flavour with its coral, no wonder Spanish red prawn was pricey for a reason. One can enjoy such flavour bomb using the sourdough bread to soak up all that goodness in the prawn head. We didn’t need to resort to the black garum sauce on the plate since the prawn in itself was so flavourful. French Blue Lobster (Orecchiette / Cauliflower / Pomegranate)- the Blue lobster was cooked just right, the slight crunch of the meat brought out the flavour of blue lobster which was so unique amongst the hosts of lobsters of the world. Unfortunately, the sauce that was poured over the lobster was too intense that somehow the freshness of the lobster got lost in the sauce. In the separate bowl, the cauliflower cooked in different ways added another texture to the dish to complement the chewy orecchiette but again the sauce was rather overpowering. US Brandt Beef(Donabe Rice / Wild Matsutake / Yuzu Kosho)- though the flavour of the beef was not strong, it was tender and went down well with the mushroom and the rich sauce. Ham & Cheese (Hokkaido / William Pear / Walnut) - on reading the name of this dessert on menu, we were wondering how they would incorporate the ham in a dessert course. When they pushed the trolley out with a leg of preserved ham lookalike thing, we honestly thought that real ham was part of the dessert🤣. The staff then explained that “leg” was in fact ice cream made in the shape of a leg of ham. The staff then carved off thin slices from the “ham” and served it with a small basket of cheese, pear and walnut toasts. I think the real star of the dessert should be the cheese which was creamy and rich and paired so well with the pear and walnut toasts. The so called “ham” was not ice cream but tasted like mousse and unfortunately, it was too icy. General - the staff team were attentive and did their best to explain what the dishes were when serving though they had the tendency to rush through the words….. Some dishes excelled whilst there were rooms for improvement in others.

我不嬲都好喜歡食海南雞
呢間海南雞岩岩開個陣都聽過唔少comment  有D 話好好食,有D話普通
最近身邊朋友試過,話真係幾得,咁我就特登過去試下食位置係一間比較低調既商場入面 而且係food court 入面
商場落左一層, 要行得幾入見到一個彩色既food court  第一次黎都有D唔易搵,因為個商場有D 橫向發展

呢個food court 既裝潢都幾得意,好多顏色
用左好多琉璃玻璃同充滿民族風既磚,非傳統既food court 設計講返「全日雞」,真係專心「做雞」 extra 有多一款俾你揀,就係「肉餅」
海南雞可點既部位都分得幾細
雞翼﹑雞胸﹑上脾 $58
雞胸﹑雞柳 $58
雞脾 $68
轉上庄(例) +$10
轉下庄(例) +$15
以上都係套餐,會跟香飯+無味精湯+醬油小黃瓜+3色醬+冷泡烏龍/罐裝飲品如可樂等等
仲可以點半隻﹑全隻雞添
真係喜歡點叫就可以點叫,睇價錢叫就OKAY!

第一次唔識叫,有問到侍應有咩分別
佢就指住個雞圖話上﹑下庄既分別
下庄就係近下脾位既¼ 隻雞,肉量都比較多
咁我今次特登黎食,會貪心D 想食多D 肉
於是就錢叫左下庄,即係$58+$15

點完野食,佢會俾一個小機器俾你
當食物ready,就會震
跟住就可以去counter 拎野食➽雞下庄套餐 $73 個量真係比較多,有兩層既肉量
雞皮既色澤都幾靚幾黃
入口雞味幾濃幾重
雖然冇jelly,但都算OK滑,唔柴3色醬既紅同黑醬都有水準 有一個淺黃醬,睇落以為係salad
點知係打爛左既薑醬,係幾有心做,不過我超憎食薑,所以唔岩食,哈哈

無味精湯,係真係好清好甜,幾好飲

醬油小黃瓜係加左少少既醬汁,所以都食到青瓜既新鮮度同生度
不過我本身唔太喜歡食生既青瓜,所以覺得冇乜特別

飲品我叫左冷泡烏龍,冇糖冇冰的
其實個淡度係岩晒去油膩
*****

整體說,個雞係唔錯
外形上擺盤都OK  基本一個餐$58 都唔貴
想食再靚D 既位置,都可以加錢配
選擇度都幾高
雞唔算好滑,係OK滑,而且整體雞味香
我下次有時間都會過黎食,會回頭

食食下我聽到有一個食客直接叫「半隻雞」加一個白飯, 即係$100+$5  其實咁樣都幾抵食,因為我諗諗下我個人對青瓜同冷泡烏龍都冇乜興趣,可以考慮下下次跟個食客咁叫,雖然肉量多左D,不過大滿足!

侍應有講如果想新年前訂雞, 都可以打電話黎問下有冇雞先
因為新年前都多人訂

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