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About this blog

Self-taught Cook.
Food Blogger.
Moved from blogspot to personal blog on www.spotthefood.com.
Instagram @instagramandrex #spotthefooddd

Entries in this blog

Andre Cheung

Tucked away in an alley behind Wing Lok Street in Sheung Wan, Mean Noodles is a newly opened noodle place specialised in serving some Malaysian hawker dishes. The vintage setting catches my eye with a stunning design.

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Mean Noodles
麵佬到

The Saturday brunch includes all-you-can-eat appetisers and drinks plus a choice of noodle per person. Started with a combination of Gado gado, aka Indo peanut salad, Vietnamese deep fried tofu salad, crispy laksa battered chicken wings and Thai herbed baby octopus.

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Gado Gado, Vietnamese Tofu Salad, Laksa Battered Wings, Baby Octopus in Thai Herb Sauce
印尼花生沙律, 越式豆腐沙律, 香脆叻沙炸雞, 泰式八爪魚

Coming next is the thick-cut sweet potato fries served with an incredibly addicting Belacan-Aioli.

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Mean Mix Fries with Belacan-Aioli
炸蕃薯條伴馬拉盞蛋黃醬

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Mean Mix Fries with Belacan-Aioli
炸蕃薯條伴馬拉盞蛋黃醬

My friends and I each get a bowl of noodle. Such as a signature Nyonya Laksa, it has an aromatic soup base made with chicken broth, a mix of herbs and with a significant coconut milk aftertaste. I loved the richness and creaminess while it is also made with two kinds of noodles (i.e. rice noodle and egg noodle).

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Nyonya Laksa “Curry Mee”
馬來西亞叻沙

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Nyonya Laksa “Curry Mee”
馬來西亞叻沙

Another two would be a popular Char Kuey Teow with a strong spiciness and flavor; the char siu lou meen is also impressive because the slow-cooked pork has been sous vide for eight hours which makes it incredibly tender!

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Char Kuey Teow
炒粿條

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Char Siew “Kon Loh” Mee
馬來叉燒乾撈麵

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Nyonya Laksa “Curry Mee”, Char Kuey Teow, Char Siew “Kon Loh” Mee
馬來西亞叻沙, 炒粿條, 馬來叉燒乾撈麵

Finally, we end with a pandan flan for dessert, which has an intense coconut/pandan flavor. Thumbs up (Y)

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Pandan Flan
香蘭蛋布丁

Mean Noodles 麵佬到
Address: Shop 4, G/F, Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan
(Entrance at 38 New Market Street)
Telephone: 3104 0288
Opening Hours: Mon-Thur 12:00-21:00 ; Fri-Sat 12:00-22:00
Website: http://meannoodles.com


Source

Andre Cheung

After such a long long time, I finally get the chance to visit this popular pancake shop – FLIPPER’S, a Tokyo-originated pancake restaurant debuted in Causeway Bay Hysan Place.
There’s always a long queue to get seated, especially during peak hour.

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FLIPPER’S @ i.t blue block
奇跡の班戟

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Souffle Pancake Menu
班戟餐牌

Specialised in what they call the Kiseki pancake, FLIPPER’S serves a list of souffle pancakes made in different combinations and with Japanese-sourced ingredients including Miyagi eggs and locally-grown wheat. There’s also a new drink list such as this Jasmine Milk Tea with chewy Tapioca.

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Tapioca Jasmine Milk Tea
茉香珍珠奶茶

We had a sweet Kiseki pancake with strawberry, blueberry and banana. It took 20 minutes to deliver. Served in 3 pieces, the pancakes are so so so fluffy and light, whereas the whipped cream is slightly sweetened, silky and smooth in texture.

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Kiseki Pancake Strawberry, Blueberry, Banana
士多啤梨藍莓香蕉班戟

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Kiseki Pancake Strawberry, Blueberry, Banana
士多啤梨藍莓香蕉班戟

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Kiseki Pancake Strawberry, Blueberry, Banana
士多啤梨藍莓香蕉班戟

But I would go for the seasonal limited edition – honeydew melon. Imported from Japan, the honeydew melon is divided into pieces, incredibly juicy and sweet to the max! The whipped cream here is super fancy too because it is made with a little fresh juices from the melon, while the dish is also paired with a homemade melon sorbet that is amazingly refreshing.

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Kiseki Pancake Honeydew Melon
蜜瓜班戟

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Kiseki Pancake Honeydew Melon
蜜瓜班戟

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Kiseki Pancake Honeydew Melon
蜜瓜班戟

Final Verdict. I would surely come back again. Perhaps to try the original and their savoury pancakes 🙂

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Flipper’s
奇跡の班戟

FLIPPER’S
Address: i.t blue block, 6/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Telephone: 2367 2133
Opening Hours: Sun-Mon 11:00 – 22:30
Website: http://flippers-pancake.jp


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Andre Cheung

Cooling off the summer with a refreshing home-cooking inspired menu launched at Maison Es, a beautiful modern European restaurant at Wan Chai Star Street.
Started by having a basket of light and puffy brioche with smooth French butter.

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Brioche with French Butter

An appetizer comes next, a Japanese-inspired dish creatively made with Hokkaido scallop sashimi in three ways. With uni, nori, puffed sushi rice; it is served with a lovely cucumber and pickled ginger jelly sauce.

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Hokkaido Scallop Sashimi
Accompanied by uni, nori, puffed sushi rice, cucumber and pickled ginger

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Hokkaido Scallop Sashimi
Accompanied by uni, nori, puffed sushi rice, cucumber and pickled ginger

Next is a 48-month Spanish bellota ham with compressed melon, chewy tapioca and crunchy pork rinds; and a stunning slow-cooked Japanese abalone serving over a bed of chopped cherry tomato, fregola, plus a final touch of liver sauce blended with mirin and soy sauce on the side.

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48 Months Bellota Ham
Served with compressed melon, chicharon, tapioca and cantaloupe bouillon

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Japanese Black Abalone
Slow cooked in konbu then grilled, served with cherry tomatoes, rocket leaves, fregola and liver sauce

Some favourites are an Asian-inspired pasta dish made with flavourful Chinese xo sauce, spring onion and crispy conpoy, the linguine is cooked al dente; Japanese A3 wagyu sirloin, bite-sized serving, incredibly melt-in-the-mouth, with a great sear and served aside a sweet kabayaki sauce with runny onsen egg. So impressive!

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Sautéed Geoduck
Tossed with linguine, xo sauce, spring onion and crispy conpoy

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Grilled Wagyu A3 Sirloin
Served with yaki onigiri, mizuna, garlic chips, wasabi, onsen egg and kabayaki sauce

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Grilled Wagyu A3 Sirloin
Onsen egg, kabayaki sauce

Finally, Maison Es has created some new desserts including a a lemon curd with honey ice cream, earl grey sabayon and pistachio oatmeal bar; and a thick, rich and nutty black sesame mousse with homemade evaporated milk ice cream and fried glutinous rice balls that resembled CNY tang yuan!

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Honey Lemon Tea
Lemon Curd served with Acacia Honey Ice Cream, Lemon Jam, Salted Lemon, Earl Grey Sabayon and Pistachio Oatmeal Bar

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Black Sesame Tang Yuan
Black Sesame Pudding served with Crispy Glutinous Rice Ball, Hokkaido Red Bean Paste and Evaporated Milk Ice Cream

Maison ES
Address: G/F, 1A Star Street (entrance at Electric Street), Wan Chai
Telephone: 2521 8011
Opening Hours: Mon-Sat 12:00-14:30 ; 17:00-22:30
Website: http://www.maison-es.com


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Andre Cheung

開業至今,呢間位於希慎廣場既人氣班戟店都一直咁多人排隊。正當班戟熱潮好似減退少少既時候,原來 Flipper’s 已經開始推出 “班戟批” 啦!

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Flipper’s

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Pancake Pie
班戟批

只供外賣,原來係以一層脆酥皮、一層吉士、一層班戟做成。

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Pancake Pie Takeaway
班戟批外賣

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Pancake Pie
班戟批

分別有兩種口味,「原味班戟批」,「檸檬芝士班戟批」。
前者係較簡單又甜甜地既楓糖吉士,後者係帶酸既檸檬酸味,配自家製既芝士忌廉。

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Original Pancake Pie
原味班戟批

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Pancake Pie with Lemon Cream Cheese
檸檬芝士班戟批

酥皮非常脆口,而班戟層有別一般梳乎厘班戟,比較實淨。
如果唔想排隊,外賣一試都唔錯喔!

Flippers
Address: i.t blue block, 6/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Telephone: 2367 2133
Opening Hours: Mon-Sun 11:00 – 22:30


Source

Andre Cheung

One of Bangkok’s best Thai restaurants, Nara Thai Cuisine, has recently opened at New Town Plaza in Sha Tin. It’s one of those kinds that serves traditional Thai cuisines in a modern classy way, which also specialises in serving Thai signature “boat noodles”.

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Nara Thai Cuisine

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Coconut Milk Shake
椰奶沙冰

We start by having a sweet coconut milk shake, so chilled and sweet; followed by my favourite Salmon Carpaccio that is served with a tangy chili fish sauce dip. The salmon is thinly cut and garnished with garlic and chili slices.

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Salmon Carpaccio
泰式三文魚刺身

A simple and popular Tom Yum Kung comes next in an individual golden saucepan, cooked with plenty of kaffir lime leaves, fresh galangal and chopped lemongrass, whilst the soup base is slightly more sour than hot.

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Tom Yum Kung
冬蔭功

Another favourite is the soft shell crab with yellow curry, with a thick consistency that goes best with steamed rice or butterfly pea rice and roti prata.

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Soft Shell Crab Yellow Curry with Roti Prata
黃咖喱軟殼蟹配印度薄餅

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Fried Butterfly Pea Rice with Crispy Fish & Thai Herbs
泰式香草脆魚炒蝶豆花飯

Last but not least, we have tried two boat noodles. One has tom yum soup base with glass noodles and pork balls, another has a sweet and fishy rainbow soup base with thin rice noodles.

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Tom Yum Glass Noodles with Pork & Pork Balls
清湯冬蔭功豬肉粉絲

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Rainbow Soup Rice Noodles with Fish Fillet
彩虹湯魚片米粉

To finish, it is always a must to have mango sticky rice covered with coconut sauce and puffed rice, fresh mango meat; also a coconut ice cream with assorted condiments including red bean, sweet corn kernels, nata de coco, grass jelly and pandan jelly noodles etc.

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Mango Sticky Rice with Coconut Milk
芒果糯米飯伴椰奶

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Nara Coconut Ice Cream with Assorted Thai Sweet Condiments
椰子雪糕伴8式配料

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Nara Coconut Ice Cream
椰子雪糕

Nara Thai Cuisine
Address: Shop 507, 5/F, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin
Telephone: 3188 1138
Website: https://www.naracuisine.com / https://www.facebook.com/Nara.hongkong


Source

Andre Cheung

前排聽朋友仔講 Atum 推出咗一份好靚既下午茶餐,於是就相約來到尖沙嘴 K11 試下。我哋大約四點幾到,餐廳好多人,但興幸坐到我哋想坐既窗邊位!樓底好高,摩登既格調,外邊仲有樹影射入黎添,好舒服呀!

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ATUM Restaurant

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Dessert Menu

餐牌上有好多鹹點同甜品選擇,我哋點個 high tea set for two 就好了!首先上既係一人一份「蔬菜沙律」;以柚子醋調味,好開胃喔!

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Garden Salad
蔬菜沙律

然後就到下午茶,白色長方形碟上放上鹹甜相隔既 finger food,頗整齊而且很有美感!

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High Tea
下午茶

其中最愛鹹點有「紅菜頭三文魚」同「蟹肉沙律」;前者以威化脆餅作底,三文魚油脂很平均,很肥美;後者以青瓜作底,清新而且淡淡蟹肉。

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Beetroot Salmon
紅菜頭三文魚

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Crab meat & Cucumber Salad
青瓜蟹肉沙律

第二行有四款可愛既朱古力,然後就係「吞拿魚他他」配粉紅色脆身餅底,「鵝肝凍批」配威化脆餅。

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Chocolate
朱古力

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Tuna
吞拿魚

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Foie Gras Terrine
鵝肝凍批

再來甜品部分,「紫薯朱古力撻」有食用花作點綴,紫薯蓉不會太甜太膩,好好味喔!仲有兩款以朱古力為主既法式蛋糕…

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Purple Yam Chocolate Tart
紫薯朱古力撻

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Moelleux
法式杏仁蛋糕

三文治係迷你版既 open sandwich;其中有烤巴馬火腿配南瓜蓉,忌廉芝士等等。最後,就係馬卡龍啦!分別係朱古力,咖啡,開心果同雲呢拿味,款款都甜度適中呢!

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Parma Ham Chips with Roasted Pumpkin Puree
烤巴馬火腿, 烤南瓜蓉

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Macaroon
馬卡龍

下午茶當然要配番杯無酒精既 mocktail 啦!個人推介「菠蘿香茅薑味梳打」,雖然菠蘿味不重,但有我鍾意既香茅香味喔!

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Pineapple, Lemongrass Ginger Ale & Elderflower, Peach Juice Mocktails
菠蘿香茅薑味梳打, 接骨木花白桃梳打

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The Bill
單據

ATUM Restaurant
Address: Shop 101B, 1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui
Telephone: 35861959
Opening Hours: Mon-Sun 12:00-23:00
Website: https://www.atumhk.com / https://www.facebook.com/atumrestaurant


Source

Andre Cheung

最近經朋友介紹,黎試中環一間新潮麵店。門面寫上一大個「麵」字,原來就係店名啦!環境唔算大,但坐得舒服。主打無味精製作,用上新鮮食材同天然材料烹調。店員態度非常友善,慢慢為我哋介紹佢地既 menu 🙂

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Meen

首先推介「Build Your Own Meen」,即係自己揀鍾意既配搭,咁就比較容易滿足自己既味蕾,哈哈!湯底同醬汁選擇各有四款,有辣有唔辣;然後有蛋麵、烏冬、油麵、金邊粉、米粉;不同既肉類,海鮮同蔬菜等等。

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Build Your Own Meen
自選配搭

因為我同媽咪口味都比較清淡,所以媽咪揀咗素食精選既「蕃茄湯底」。蕃茄味清甜,而且係滿滿既鮮番茄茸喔!配上金邊粉、溫泉蛋、豬肉丸、菜心、木耳;慢煮日式叉燒半肥半瘦剛剛好,入口軟嫩,值得一試。

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Vegetarian Soup
至營素食精選湯

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Thin Noodle, Onsen Egg, Fish Balls, Pork Balls, 8 Hours Char Siu, Choy Sum, Radish, Deep Fried Tofu, Black Fungus
金邊粉, 溫泉蛋, 魚蛋, 豬肉丸, 祕製日式叉燒, 菜心, 蘿蔔, 豆卜, 木耳

當日冇乜胃口,所以我就更加清淡,選清湯底一種既「招牌香滑雞湯」。配米粉、鮮蝦同兩款嫩菜。個人特別推介「特色檸檬雞」,經過慢煮肉質唔會乾,反而偏瘦仲好嫩添!

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Chicken Soup
招牌香滑雞湯

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Rice Vermicelli, Prawns, Lemon Chicken, Lettuce, Bak Choy
米粉, 鮮蝦, 特色檸檬雞, 生菜, 白菜

另外點咗小食「沙爹串燒」。牛肉燒得過火,豬肉較為入味,附上既醬偏酸,有口感,但個人覺得可以落少啲青檸汁。

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Beef & Pork Satay Skewers
牛肉, 豬肉沙爹串燒

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Vegetarian Soup, Chicken Soup, Satay Skewers
至營素食精選湯, 招牌香滑雞湯, 沙爹串燒

噢!Menu 上仲有幾款飲品架!分別係泰式奶茶、鹹檸七、泰式龍眼特飲,仲有豆漿、可樂、檸茶、檸水等等。

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Longan Lemon Drink, Salted Lemon with Sprite
泰式龍眼特飲, 鹹檸七

Meen 麵
Address: G/F, 2 Queen Victoria Street, Central
Telephone: 2808 0380
Opening Hours: Mon-Sat 11:00 – 21:00
Website: https://www.meen.co / https://www.facebook.com/meenhongkong


Source

Andre Cheung

最近趁天氣凍返,即刻黎食呢間人人都讚既火鍋店。位於登龍街永光中心二樓,裝修懷舊,牆上掛有霓虹燈飾,枱上放有傳統既壽星公碟,藍色瓷碗,木筷子等等;餐廳仲播埋八九十年代既經典歌曲添!

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十下火鍋

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十下火鍋

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歡迎光臨

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酸梅湯

首先來一盤醬汁,有豉油、醋、麻油、麻醬、沙茶醬、蒜蓉、蔥花、辣椒,仲有我最愛既芫荽碎喔!寶寶就超級鍾意落蒜蓉同沙茶醬。

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醬料

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豉油, 醋, 麻油, 麻醬, 沙茶醬, 蒜蓉, 蔥花, 芫荽, 辣椒

至於湯底,我哋揀咗「火瞳花膠魚肚雞湯」。湯頭用上雞骨、金華火腿、紅棗、杞子熬成奶白色既湯,所以味道比較鹹;配埋花膠,魚肚同魚翅,仲有半隻鮮雞,非常豐富同鮮甜,火鍋之前服務員都幫我哋「筆」咗幾碗湯飲。

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火瞳花膠魚肚雞湯

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火瞳花膠魚肚雞湯

我哋點既火鍋配料,「黃金麻吉燒」,原來係魚蛋包住麻薯;「麻辣湯包」,非常燙口,一咬落去會有好香既麻油且十分彈牙!

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黃金麻吉燒

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麻辣湯包

炸魚皮就吃得多,炸魚骨就真係第一次。炸得非常脆口,點點湯底又係另一番風味。可惜響鈴就唔算脆,但掛湯力係十分強既,哈哈!

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脆炸魚骨

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脆炸響鈴

海鮮方面,我哋只係簡單點咗鮑魚同蝦滑。前者好新鮮,後者加入鹹蛋黃後味道特別,質地都唔錯。仲有流心「芝士丸」同十分足料既「蟹肉蟹粉餃」,餃子皮好薄而且好重蟹膏味呀!

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鮑魚, 鮮打鹹蛋黃蝦滑

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蟹肉蟹粉餃, 芝士丸

牛肉方面,寶寶點咗「美國肥牛」,份量足夠兩個人食,大理石紋好明顯,牛肉味都重,唔錯唔錯。

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美國肥牛 (大)

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美國肥牛

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鮑魚

值得一提既係餐廳好盡責,用餐當日先後打咗兩次電話俾我 confirm booking。至於價錢同質素都 acceptable,值得一試喔!

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十下火鍋

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十下火鍋

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單據

十下火鍋 Suppa
地址: 銅鑼灣登龍街28號永光中心2樓
電話: 35204111 / 54020239
時間: Mon – Sun 12:00 – 16:00, 17:30 – 00:30
網站: https://www.facebook.com/SUPPAHK


Source

Andre Cheung

最近 ATUM 都開咗好多唔同特色既餐廳,有西餐,有泰國菜,但一直令我期待既都係佢地第一間人氣甜品店 – ATUM Desserant。黎到銅鑼灣 L. Square 樓上,餐廳以吧檯,開放式製作台同落地玻璃為主,感覺整潔;日頭黎仲有自然陽光,非常舒服喔!

*想睇完整製作過程?上我Youtube Channel 啦:
https://www.youtube.com/watch?v=5q809XV7HR0

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Iced Banana Chocolate
香蕉朱古力

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Bar Seating
吧檯

入座後先點一杯飲品,「香蕉朱古力」,味道微苦,有點點香蕉味,原來落咗少少酒精。然後店員提點我哋可以將包包掛係檯下面呀,好細心 🙂

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Welcome Drink
士多啤梨汁

享用過 daily special 既 welcome drink 之後,甜品師傅就俾咗黑、白、灰「畫板」顏色選擇,然後就開始以芒果、香芋、椰子、紅莓果醬繪畫同寫上我哋既名。我個人特別鍾意椰子同香芋醬。

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Mango Sauce
芒果果醬

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Coconut Sauce
椰子醬

然後有更多既點綴,例如蜜瓜、士多啤梨、芒果糖分;抹茶粉;菠蘿脆脆、紅桑莓脆米;柑桔果凍;朱古力慕絲;焦糖脆脆、抹茶麻糬同哈蜜瓜奶凍。其中菠蘿脆脆帶酸,紅桑莓脆米微甜脆口,口感好豐富。

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Flavored Powdered Sugar
糖粉

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Pineapple Crunch, Raspberry Puffed Rice
菠蘿脆脆, 紅桑莓脆米

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Blueberry, Raspberry, Yuzu Jelly
藍莓, 紅桑子, 柑桔果凍

不得不提既有黑糖咖啡忌廉,配埋滑嘟嘟既朱古力慕絲,唔會太甜,我鍾意!

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Chocolate Mousse
朱古力慕絲

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Black Sugar Coffee Cream
黑糖咖啡忌廉

焦糖脆脆就較為痴牙,不過男朋友好鍾意食喔~ 之後甜品師傅放上幾片以 70% 黑朱古力做成既脆片,帶點點苦澀味,好好食。

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Honeycomb, Matcha Mochi, Honeydew Panna Cotta
焦糖脆脆, 抹茶麻糬, 哈蜜瓜奶凍

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Dark Chocolate Crisp
70%朱古力片

最後來到拍片時間啦!甜品師傅即場用凍冰冰既液態氮整分子雪糕,分別係比較甜既「竹炭朱古力雪糕」同酸美美既「椰子菠蘿雪芭」,兩者之間既味道平衡得不錯。

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Liquid Nitrogen
液態氮

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Liquid Nitrogen Ice Cream
分子雪糕

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Charcoal Chocolate Ice Cream
竹炭朱古力雪糕

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Coconut Pineapple Sorbet
椰子菠蘿雪芭

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Charcoal Chocolate Ice Cream, Coconut Pineapple Sorbet
竹炭朱古力雪糕, 椰子菠蘿雪芭

再加上龍鬚糖,我同男朋友就可以慢慢享用呢份好靚既席前甜品 – 「Improvisation」。特別推介情侶們一齊黎試喔!

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Chinese Cotton Candy
龍鬚糖

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Charcoal Chocolate Ice Cream
竹炭朱古力雪糕

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Charcoal Chocolate Ice Cream
竹炭朱古力雪糕

講多次先!想睇完整製作過程?上我 Youtube Channel 啦 ^0^
https://www.youtube.com/watch?v=5q809XV7HR0

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Improvisation
席前甜品

ATUM Desserant
Address: 16/F, The L. Square, No. 459-461 Lockhart Road, Causeway Bay
Telephone: 29561411 / 23772400
Opening Hours: Mon-Fri 14:45 – 23:30 ; Sat-Sun 13:00 – 23:30
Website: https://www.atumhk.com / https://www.facebook.com/ATUMDesserant


Source

Andre Cheung

It was a fun and tiring afternoon after the morning hike at Mui Wo. We returned and arrived at Central, and we were looking for some light but filling option to eat.
“Let’s try Chotto Maki!” A brand new grab-and-go sushi place settled at Li Yuen Street West. The small space has a few seats and bar tables, offering a menu of large size sushi rolls that come in a variety of ingredients.

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Chotto Maki

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Maki Roll Menu

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Order Counter

From protein, veggies, toppings to sauce, we customize our first roll with salmon sashimi, shiso leaf, julienned cucumber, mango bits and my favourite tempura crunch as topping. The rolls in fact are a bit loose and difficult to eat, but I definitely enjoyed the black sesame sauce!

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Customize Your Roll #1
Salmon, Shiso Leaf, Cucumber, Mango, Tempura Crunch, Wasabi Mayo, Black Sesame Sauce

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Customize Your Roll #1
Salmon, Shiso Leaf, Cucumber, Mango, Tempura Crunch, Wasabi Mayo, Black Sesame Sauce

The second roll we customized with tempura prawn, sweet potatoes, asparagus, dried seaweed, and sakura shrimp topping. The house special sauce is surely a win here so as the truffle mayo which add incredible flavors to the maki rolls.

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Customize Your Roll #2
Tempura Prawn, Asparagus, Seaweed, Tamago, Tempura Yam, Sakura Shrimp, House Special Sauce, Truffle Mayo

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Customize Your Roll #2
Tempura Prawn, Asparagus, Seaweed, Tamago, Tempura Yam, Sakura Shrimp, House Special Sauce, Truffle Mayo

Their takeaway box looks so cute that we actually get two more signature rolls from them including the BEEF-YAKI and SPICE ME UP.

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Takeaway Box

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Beef-iyaki
Teriyaki beef, cucumber, tofu skin, avocado, tobiko, garlic chips, house special sauce, unagi sauce

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Spice Me Up
Unagi, chopped scallop, Japanese kimchi, cucumber, seaweed, chotto powder, apple jelly, spicy mayo

Chotto Maki
Address: G/F, Li Yuen Street West, Central
Telephone: 5111 6074
Opening Hours: Mon-Sat 11:30-19:00
Website: http://www.chottomaki.com / https://www.facebook.com/chottomakihk


Source

Andre Cheung

Operated by the 1975 hospitality group, 10 Shanghai has newly opened at Lee Garden II in Causeway Bay. Again, it has a striking interior design fusing Eastern deco with a little Western feel.
They serve mainly Huaiyang cuisines, and feature traditional cooking techniques that you will find chicken brined in rice wine, double-boiled stuffed duck and pan-fried dumplings etc.

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10 Shanghai
十里洋場

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Candied Walnut, Peanut & Crispy Fish
甜核桃, 小魚乾花生

The table starts with a little nibble of candied walnut and peanut with crispy fish. We have appetizers like braised beef with aged mandarin peel, five-spiced duck tongue and crunchy cucumber with sesame sauce that has been sliced impressively into thin layers.

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Braised Beef with Aged Mandarin Peel
私房陳皮牛肉

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Five-spiced Duck Tongue
五香鴨信

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Sliced Crunchy Cucumber Served with Sesame Sauce
蓑衣黄瓜

A must-order is the pan-fried xiao long bao. Served on a sizzling cast iron skillet with black vinegar on the side. It has a juicy pork filling with hot soup, tastes delicious; whilst the turnip pastry is stuffed with lobster and the plating is a wow here.

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Pan-fried Xiao Long Bao
脆煎灌湯小籠包

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Pan-fried Xiao Long Bao
脆煎灌湯小籠包

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Crispy Pastry with Lobster & Silky Turnip
龍蝦蘿蔔絲酥

Last but not least, we have traditional Shanghainese sticky rice cake pan-fried to crispy and golden brown, very chewy and flavorful; as well as a flavorful sesame oil noodle, which we ask for no abalone.

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Golden Glutinous Rice Cake
老上海粢飯糕

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Scallion Oil Noodle
蔥油拌麵

For dessert, I’m totally in love with their souffle made with Grand Marnier and comes with a thick osmanthus sauce. Soft, light and airy. The black soybean tofu pudding is also served in wooden bucket with golden sugar on the side.

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Grand Marnier Souffle with Osmanthus
桂花柑曼枱梳乎厘

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Black Soybean Tofu Pudding in Wooden Bucket
原桶黑豆腐花

10 Shanghai 十里洋場
Address: Shop 101, Lee Garden Two, 28 Yun Ping Road, Causeway Bay
Telephone: 2338 5500
Opening Hours: Sun-Thur 11:30-15:30, 18:00-23:30 ; Fri-Sat 11:30-15:30, 18:00-00:30
Website: http://www.10-shanghai.com / https://www.facebook.com/10shanghai


Source

Andre Cheung

久違的一篇紀錄喔!講起都已經係新年前同爸爸媽媽既情人節 + 團年晚飯。
依舊係由我來揀餐廳,於是就揀左數星期前已經見佢係時代廣場開緊既摩登烤鴨大哥啦!原來係米芝蓮三星大廚「廚魔」既新餐廳,賣點就當然係北京填鴨。

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Forbidden Duck
鴨大哥

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Forbidden Duck
鴨大哥

平時屋企人到好鍾意食北京填鴨,所以傳統既就真係食得多啦。今次來到專程要試試慢煮版本烤鴨,鴨肉切得很厚身,油脂感重,好夠鴨香。配上店方特製既海鮮醬,酸酸有少少橙味,再包入橙色既蒸饅頭,食過不停。

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Slow Roasted Whole Duck
慢烤原隻燒鴨

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Special Hoisin Sauce, Sliced Cucumber, Melon, Spring Onion, Pickled Turnip
海鮮醬, 青瓜, 哈密瓜, 京葱, 漬白蘿蔔

然後配料有青瓜, 哈密瓜, 京葱, 漬白蘿蔔;減去肥美鴨肉既油膩感!

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Steamed Orange-Coloured Bun
蒸包

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Slow Roasted Whole Duck
慢烤原隻燒鴨

不過令我更驚喜既係「雲南黑土豬叉燒」,用黑毛豬做既叉燒非常 tender 同充滿肉汁,叉燒既醬汁非常充分同重蜜味喔!

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Barbecue Yunnan Black Pig “Char Siu”
雲南黑土豬叉燒

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Stir Fried Cucumber with Fermented Olive & Minced Pork
㰖菜肉碎小黃瓜

最後揀咗個飽肚啲既「海鮮鴨湯泡飯」。上菜速度非常快,鴨湯湯底有陣陣鴨味,加入脆米,大量蝦球同鴨肉絲。

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Seafood Rice in Aromatic Duck Soup
海鮮鴨湯泡飯

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Seafood Rice in Aromatic Duck Soup
海鮮鴨湯泡飯

媽媽話團年飯一定要有個甜美既結束,所以就叫咗媽媽最愛既「驢打滾」。呢度既驢打滾同平時既唔同,外貌似廣東點心點既兔子棉花糖,糯米皮包住紅豆蓉,鋪上白色椰絲,好可愛呀!不過媽媽話都係鍾意滾上黃豆粉暖暖地食多啲 ?

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Red Bean Sticky Rice Roll
玫瑰紅豆驢打滾

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Red Bean Sticky Rice Roll
玫瑰紅豆驢打滾

Forbidden Duck 鴨大哥
Address: Shop 1001B, 10/F, Times Square, Causeway Bay
Telephone: 2882 8600
Opening Hours: Mon-Sun 11:30-15:00, 18:00-23:00
Website: https://www.forbiddenduck.hk / https://www.facebook.com/forbiddenducktimessquare


Source

Andre Cheung

While it is known for its causal industrial setting at Kwun Tong, Moreish & Malt has set to open another branch on the first floor of Hotel sáv in Hung Hom. The restaurant is surprisingly relaxing consider that it is one of the hotel’s restaurants, they actually serve a whole list of beer, wine, hand-crafted signature cocktails and other beverages at the bar. In addition, a “moreish” menu with some fresh and comfort American food.

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Moreish & Malt

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Brunch Menu

On a Saturday afternoon, we come by and enjoy a brunch menu featuring a selection of egg dishes as well as some signatures, such as the “Steak & Egg”. Served on a rustic wooden serving tray, it is a piece of 6 oz. New Zealand Ribeye with the right sear. The scrambled egg is fluffy and the roasted tomato remains juicy and sweet.

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Steak & Egg
紐西蘭肉眼扒, 炒蛋, 多士

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Scrambled Egg, 6 oz. N.Z. Ribeye, Toast
紐西蘭肉眼扒, 炒蛋, 多士

My favourite is the signature “Super Dog”. Literally, it is a classic American hotdog made with a huge cheesy sausage, topped with incredibly flavorful pulled pork and crunchy coleslaws. The thick cut fries on the side are also crispy and we seasoned with some extra salt and pepper.

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Super Dog
‘爆棚’ 手撕豬肉熱狗

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Pulled Pork Topping, Coleslaw, French Fries
手撕豬肉, 椰菜沙律, 薯條

For drinks, we loved the frozen blueberry mocktail slushy made with crushed ice, lychee and many blueberries; whilst the Jack Daniels Hot Chocolate is definitely a wow here!

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Deep Frozen
Lychee, blueberry, syrup

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Jack Daniels Hot Chocolate
威士忌朱古力

Moreish & Malt
Address: 1/F, Hotel sáv, 83 Wuhu Street, Hung Hom, Hung Hom
Telephone: 2275 8778
Opening Hours: Sat-Thur 06:30 – 23:00 ; Fri 06:30 – 01:00
Website: http://www.moreishandmalt.com / https://www.facebook.com/MoreishandMalt


Source

Andre Cheung

「#誰說情人節一定男準備驚喜」,「#唔一定情人節先食飯嘅」,「#係愛就日日都情人節」
呢三句金句,都係我男朋友自豪咁講既… 剛剛過去既情人節,我都未有準備禮物什麼的,所以就決定同佢後一日補返餐飯。

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Amina Modern European

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Oyster Bar
生蠔吧

位於尖沙嘴廣東道 Apple Store 隔離既一棟大廈樓上,Amina Modern European 環境來得清靜浪漫。吧枱上放有好多 Oysters of the Day,魚子醬等等,紅酒櫃都有唔少存貨喔!

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Amina Modern European Menu

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Environment
環境

8 courses menu 先來兩人一份嘅 amuse bouche。Pear Purée, Parma Ham;梨茸以 shot 形式送上,自然清甜,巴馬臣火腿就卷係旁邊。

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Amuse Bouche
Chef specials
餐上小品

然後來一盤自家製麵包,包括 Crostini,Walnut & Raisin,French Bread,不得不提係隨上嘅 homemade 蜜糖洋蔥醬,令我地食左唔少麵包!另外廚師送左份是日新鮮生蠔,非常 creamy 有口感。

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Homemade Bread & Drip
Butter bread, nutty bread, daily dip
自家製麵包及特式醬

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Chef’s Special Fresh Oysters
生蠔

北海道元貝厚肉,經輕輕火炙後配上青瓜粒,三文魚籽,再配上用椰菜花做既 puree,感覺更加低卡健康。另外既牛肉他他用上 M9 和牛,味道帶酸,配魚子醬同少許金箔既點綴,再用茶香煙燻增添風味,效果 impressive。

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Scallop
Light grill Hokkaido scallop, quinoa, cucumber, salmon roe, cauliflower puree, cauliflower foam, French chives oil dressing
輕炙北海道元貝

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Scallop
Light grill Hokkaido scallop, quinoa, cucumber, salmon roe, cauliflower puree, cauliflower foam, French chives oil dressing
輕北海道元貝

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M9 Wagyu Tartare
M8 wagyu tartare, black caviar, smoked with tea flavor
M9 和牛他他

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Caviar, Mayonnaise, Beetroot Jus
魚子醬, 蛋黃醬, 紅菜頭

男朋友非常欣賞呢度既龍蝦湯,因為唔會死鹹,反而真真正正品嚐到濃厚既龍蝦膏味。店方亦再度一提係用上大量龍蝦連殼連肉煮成,一定要配旁邊既龍蝦籽提升味道,十分推介喔~我就唔食鵝肝既,但男朋友就一讚再讚,話煎得剛剛好,唔會太乾咁話。

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Soup
Lobster bisque, lobster oil, shrimp roe
龍蝦濃湯

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Lobster Roe, Lobster Oil, Spring Onion
龍蝦籽, 龍蝦油, 蔥花

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Foie Gras
Pan-fried French foie gras, balsamic glaze, ginger & pistachio crumbles, truffle polenta, balsamic pearl, crispy burdock
香煎法國鵝肝

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Crispy Burdock, Pistachio, Balsamic Pearl, Pumpkin Puree
牛蒡絲, 開心果碎, 黑醋珠, 南瓜蓉

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68 Slow Cook Organic Egg
68 slow cook organic egg, shaved black truffle, parmigiano reggiano
黑松露溫泉蛋

仲有好好食既番石榴雪芭,好驚喜喔!

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Fruit Sorbet
Guava
水果雪芭

來到主菜,「紅酒燴和牛面肉」係呢度既 signature。的確,入口即溶,牛味特出,配上青豆茸,牛油炒過既雜菇,rosemarry 同 紅酒牛肉汁。「澳洲羊架」亦煮得唔錯,面頭更舖有合桃碎減油膩感。

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Wagyu Beef Cheek
Red wine braised beef cheek, truffled spring pea sauce, jus
紅酒燴和牛面肉

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Wagyu Beef Cheek
Red wine braised beef cheek, truffled spring pea sauce, jus
紅酒燴和牛面肉

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Australian Lamb Rack
Roasted aus, lamb rack, carrot puree, glaze corrupt, walnut, just
澳洲羊架

最後,呢一餐就由一個美麗既 berry mousse dome 結束;有 homamde tuile,honeycomb, almond sponge cake bottom 同 berry glaze,好幸福喔!

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Snow Mirror
Berry, strawberry, milk truffle, almond, hazelnut
雪影

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Snow Mirror
Berry, strawberry, milk truffle, almond, hazelnut
雪影

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Petit Four
Chocolate truffles
餐後點心

Amina Modern European
Address: 8/F, Canton Plaza, 82-84 Canton Road, Tsim Sha Tsui
Telephone: 6018 0244
Opening Hours: Mon-Sun 12:00-15:00, 18:30-00:00
Website: https://www.facebook.com/aminamoderneuropean


Source

Andre Cheung

Strokes is the latest mini golf x restaurant and bar concept that opens in Causeway Bay Fashion Walk. Covering a large square feet, it features two 9-hole mini golf course with bright neon outlines as well as an event space that caters food and drinks.

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Strokes

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Strokes Hong Kong

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My Man

There are cocktails, craft beers, fresh fruit juices and teapigs’ teas on the drink menu. The grapefruit juice is super fresh and tangy; whereas the popcorn tea tastes like Japanese genmaicha.

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teapigs

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teapigs Cup

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Popcorn Tea

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Grapefruit Juice

The food menu includes many health options offering protein bowls, low carb and high fibre cauliflower pizzas and burgers; while we opt for a comparatively indulging roasted pork knuckle which is juicy, meaty, served with smoky barbecue sauce and roasted potato wedges.

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American Pork Knuckle

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With Smoked BBQ Sauce, Potato Wedges & Mixed Greens

Before golf, we finish off with a FITYO low calories and high protein frozen yogurt which carries only 150 calories and 15g of protein per 100g. There are original vanilla flavor, chocolate flavor and Summer Berry is always my top choice among all!!!

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FITYO Protein Frozen Yogurt

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Summer Berry Frozen Yogurt

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Mini Golf

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Strokes Hong Kong

Check out my Instagram for a super impressive play at the golf course ?

Strokes Hong Kong
Address: G2-3, 1/F, Fashion Walk, 9 Kingston St, Causeway Bay
Telephone: 2877 1800
Opening Hours: Mon-Thur 11:30-01:00 ; Fri-Sat 11:30-03:00 ; Sun 11:30-23:00
Website: https://strokeshk.com / https://www.facebook.com/StrokesHK


Source

Andre Cheung

上星期有幸參與《皇家太平洋酒店30週年誌慶》晚會, 期間有得任食 30 款酒店餐廳特別推出嘅菜式。首先有 30 磅生日大蛋糕,新年「風生水起」巨型撈起,以三十款新鮮食材配搭而成。當中包括有鮑魚絲,三文魚,吞拿魚,帶子,北寄貝,油甘魚,蛋絲,三文魚籽,蘿蔔絲,甘柚,薄脆,花生碎,梅子醬等等。

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30th Anniversary
30 週年

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30 Pound Birthday Cake
30磅生日大蛋糕

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Lo Hei
風生水起

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With 30 Kinds of Ingredients
三十款新鮮食材配搭而成

然後有「錦繡沙律」同「三十功名之中式燉湯」,兩種都配上 30 種配料,而中式燉湯竟然有桃膠添喔!

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Signature Salad
錦繡沙律

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Signature Double Boiled Chinese Soup
三十功名之中式燉湯

西班牙海鮮燉飯用上 30 款海鮮,肉類同蔬菜製成;仲有 30 oz 巨型珍寶牛肉漢堡包,最忍唔到口係即炸「黃金炸魚皮」呀!甜品方面亦多不勝數,有「椰子芝士蛋糕」,「竹炭白巧克力卷」同「焙茶布甸」等等。

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Spanish Seafood Paella
西班牙海鮮飯

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30oz Jumbo Beef Burger
30oz珍寶牛肉漢堡飽

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Stuffed Prawn’s Tail with Taro Mashed
荔茸鳳尾蝦

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Devil Skins
黃金魚皮

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Boston Lobster Medallion & Sweet Corn Salsa Cocktail
龍蝦咯嗲及玉米莎莎

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Deep-fried Soft Shell Crab Roll
天婦羅軟殻蟹卷

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Cream Cheese Coconut Cake
脆皮椰子芝士蛋糕

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Bamboo White Chocolate Roll
竹炭白巧克力卷

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Hojicha Green Tea Pudding
焙茶布甸

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Sea Salt Chocolate Tart
特濃海鹽朱古力撻

The Royal Pacific Hotel 皇家太平洋酒店
Website: https://www.sino-hotels.com/hk/royal-pacific / https://www.facebook.com/RoyalPacificHotel


Source

Andre Cheung

Set at the popular 8 Lyndhurst Terrace, there is a brand new Japanese grill concept restaurant introduced by the ZS Hospitality Group called Yakimon. While it has an incredibly cool and cozy environment inspired by the Yakitori culture in ancient Japan, the restaurant serves a vast majority of skewers and grills that are delivered with a little Western elements featuring the innovative cooking skills.

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Yakimon
燒乜

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Yakimon
燒乜

Our starter, technically say the amuse bouche, is a chef-special lobster bisque with a creamy and rich flavor. Followed by a new style caprese in a glassware, it is made with a combination of beautiful elements including yuzu jelly, mini yogurt balls and deliciously sweet Japanese tomatoes.

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Lobster Bisque, Crisp
龍蝦湯, 薄脆

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Lobster Bisque, Crisp
龍蝦湯, 薄脆

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Japanese Tomato, Yogurt, New Caprese-style
日本番茄漬乳酪, 黑醋啫喱

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Japanese Tomato, Yogurt, New Caprese-style
日本番茄漬乳酪, 黑醋啫喱

On the menu, there are several vegetarian options and we tried a deep-fried tofu pocket stuffed with cheese and another deep-fried tofu in logs flavored with a much stronger garlic paste.

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Deep-fried Tofu, Spring Onion Miso, Cheese Stuffed
薄揚福袋燒香蔥味噌, 釀芝士

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Stuffed Cheese
釀芝士

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Deep-fried Tofu, Garlic Miso Butter
厚揚豆腐燒蒜香牛油味噌

Coming to the signature items, the chicken leg is super juicy and tender whereas the chicken breast is flavored with spicy pepper, plum with shiso and wasabi respectively. My personal favourite is no doubt the batter-fried chicken breast; not only is it super crunchy on the outside and juicy on the inside, the tartare sauce accompanies amazingly too!

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Chicken Leg
日本雞腿肉

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Chicken Breast, 3 Flavors
雞胸肉三種風味

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Chicken Breast, 3 Flavors
雞胸肉三種風味

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Fried Chicken Breast, Tartar Sauce
火炙南蠻雞他他醬

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Fried Chicken Breast, Tartar Sauce
火炙南蠻雞他他醬

If you like sukiyaki, you will enjoy the minced chicken stick served aside a raw egg yolk with sukiyaki sauce. But I would recommend the A5 wagyu beef skewers with wasabi foam, which melts wonderfully in my mouth; and the other sharing dish made with thin-sliced wagyu beef that is also well-served with an egg foam.

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Minced Chicken Stick, Sukiyaki-Style
手作免治雞肉串

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Minced Chicken Stick, Sukiyaki-Style
手作免治雞肉串

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Squid, Kyushu Sweet Soy Sauce
九州甜醬油燒魷魚

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Wagyu A5 Beef, Wasabi Soy Bubbles
A5和牛山葵醬油泡沫

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A5 Wagyu Beef, Sukiyaki Sauce, Egg Bubbles
A5和牛, 壽喜燒風味醬汁雞蛋泡沫

Last but not least, the king crab legs are grilled to perfection and serve with light and foamy lemon soya sauce. The chicken onigiri is definitely a must-have. Mixed in the piping hot stone-pot with a rich concentrated chicken soup, so hearty so good!

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King Crab Leg, Lemon Soya Sauce
鱈場蟹腳檸檬醬油

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Yaki Chicken Onigiri, Stone Pot, Rich Chicken Soup
燒飯團茶漬飯香蔥味噌白雞湯

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Yaki Chicken Onigiri, Stone Pot, Rich Chicken Soup
燒飯團茶漬飯香蔥味噌白雞湯

For desserts, I absolutely adore the black sesame panna cotta. It has the perfect creaminess served with a lightly sweetened matcha syrup. The matcha creme brulee is also made very delicate with crushed matcha cookies and a crunchy brulee surface; the Hokkaido milk roll is light and fluffy as well.

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Black Sesame Panna Cotta, Matcha Syrup
黑芝麻奶凍抹茶糖漿

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Black Sesame Panna Cotta, Matcha Syrup
黑芝麻奶凍抹茶糖漿

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Matcha Creme Brulee
抹茶焦糖燉蛋

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Hokkaido Milk Roll, Red Bean Cream
北海道牛奶紅豆瑞士卷

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Fresh Seasonal Fruit Sabayon Gratin
焗香桃白酒沙芭翁

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Yakimon
燒乜

Make sure to also ask for the daily seasonal fruit which is served and made into a sabayon dessert!!!

Yakimon 燒乜
Address: 3/F, 8 Lyndhurst Terrace, Central
Telephone: 2896 1838
Opening Hours: Sun-Thur 12:00-15:00, 18:00-23:00 ; Fri-Sat 12:00-15:0018:00-00:00
Website: http://yakimon.hk / https://www.facebook.com/YakimonbyZS


Source

Andre Cheung

Coming back to WAALAH! Cafe in Causeway Bay, it is an early mid-morning to enjoy their all-day breakfast, serve until 5PM. The breakfast, or you may call the brunch menu, includes all my favourite dishes as well as waffle, plus hot drinks and coffee.

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All Day Breakfast
全日早餐

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All Day Breakfast with Hot Chocolate
全日早餐配熱朱古力

We ordered a cup of sweet hearty hot chocolate with frothy foam top.

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Hot Chocolate
熱朱古力

It comes together with our salmon egg benedict with sauteed baby spinach, perfectly poached runny egg, creamy flavorful hollandaise and super buttery toasted English muffins. The plate also comes with roasted tomato and salad green on the side.

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LAH! Eggs Benedict
Smoked salmon, baby spinach, poached eggs, creamy hollandaise, on English muffins
煙燻三文魚, 嫩菠菜, 水煮蛋, 荷蘭醬, 英式鬆餅

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LAH! Eggs Benedict
Smoked salmon, baby spinach, poached eggs, creamy hollandaise, on English muffins
煙燻三文魚, 嫩菠菜, 水煮蛋, 荷蘭醬, 英式鬆餅

Another bigger option would be a simple yet elegant breakfast plate that comes with thick toast with a slab of butter, baked beans, crispy bacons and grilled sausages, in addition to our choice of two sunny side up eggs.

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B.E.S.T. LAH!
Bacon, 2 eggs, sausage, thick toast, baked beans
大食 LAH!
煙肉, 雙蛋, 肉腸, 厚多士, 焗茄汁豆

WAALAH! is all good for breakfast, happy hour and dinner!!!

WaaLah! Cafe
Address: 12 Pak Sha Road, Causeway Bay
Telephone: 2529 3138
Opening Hours: Mon-Sun 08:00-23:00
Website: http://waalah.hk / https://www.facebook.com/waalah.hk


Source

Andre Cheung

最近銅鑼灣進駐一間坊間少有以蟹為主題既餐廳,位於澳門逸園中心地庫。走落一條長樓梯,黎到見一大蟹缸,有松葉蟹、毛蟹同鱈場蟹,而餐廳地方就唔算大。
晚餐主打一系列套餐,大部分都係以蟹入饌既料理,包括前菜三點,鉢碟小料理,刺身,極上海鮮,釜飯同甜品。

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蟹慶

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蟹慶

前菜先來一口表面焦燒既水牛芝士蕃茄同濃濃既黑魚子蟹膏豆腐。同上有汁煮東風螺,清新既白飯魚凍配三文魚籽同蟹形的青瓜仔配蟹膏。

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前菜三點

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水牛芝士蕃茄, 黑魚子蟹膏豆腐

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汁煮東風螺

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白飯魚啫喱, 蟹膏青瓜

鉢碟小料理就係冬瓜煮,上面鋪上黑松露同巴馬火腿,非常咸香美味。

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巴馬火腿冬瓜煮

來到刺身五點盛,擺盤賣相精緻,松葉蟹腳非常鮮甜,赤牡丹蝦更加係入口肥美;而我個人最欣賞係金明鯛伴奇異果,呢種食法真係少食。

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蟹及精選五點刺身

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松葉蟹腳

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赤牡丹蝦

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金明鯛伴奇異果

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三文魚

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油甘魚

蟹肉蒸蛋看似簡單但好滑溜,表面既蟹肉碎,三文魚籽同高湯汁令味道更加提升了。至於是日「極上海鮮」- 雜菌芝士煮帶子,醬汁比較重口味,但帆立貝煮得好嫩口彈牙的。

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蟹肉蒸蛋

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蟹肉蒸蛋

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雜菌芝士煮帶子

「原隻蒸毛蟹」,腳同蓋既部分已經細心拆好,肉質好鮮甜,蟹膏 creamy 又非常之多,我最鍾意係隨上既海帶醋,好好味喔!

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蒸蟹

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蒸蟹膏

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海帶醋

至於燒鱈場蟹腳,味道亦份外鮮甜,厚實;蟹甲羅都係人手即燒,陪上每人一件暖暖脆身既多士。

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鱈場蟹腳

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燒鱈場蟹腳

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蟹甲羅味噌燒

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蟹甲羅味噌燒

最後有「松葉蟹蟹釜飯」,先加入蔥碎,芝麻同黑松露醬,釜飯入面有大量松葉蟹肉絲,日本小蘑菇同蠶豆,香氣十足,味道唔係十分濃但就好香。

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松葉蟹釜飯

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松葉蟹釜飯

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毛豆, 雜菌, 蟹肉, 黑松露

當晚甜品係水信玄餅,配黃豆粉,黑糖漿;係簡單既結尾。

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水信玄餅

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單據

蟹慶 Kani Kei
Address: B/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay
Telephone: 2602 1600
Opening Hours: Mon-Sun 12:00- 15:00, 18:00-23:00
Website: https://www.facebook.com/KaniKeiHK


Source

Andre Cheung

This month, Le Meridien Cyberport has launched their first ever afternoon tea set at the buffet restaurant – Prompt. It features bird’s nest from savouries to sweets, presented in a very elegant three-tiers setting. Alongside the spectacular garden view, it has been a wonderful afternoon.

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Bird’s Nest Afternoon Tea
燕窩下午茶

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Yuzu Green Tea
柚子綠茶

Starting from savouries, we have smoked salmon vol-au-vent, a small hollow case of puff pastry filled with smoked salmon mousse, caper, bird’s nest and a piece of cheese tortilla chip. There’s a goat cheese tart but my favourite is surely the egg mayo salad open sandwich with a sweet fluffy bun.

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Smoked Salmon Vol-au-vent
煙三文魚酥盒

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Goat Cheese Tart
羊奶芝士撻

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Egg Salad Open Face Sandwiches
碎蛋開邊三文治

For sweets, some favourites are the coconut mousse cake, lemon and pistachio macarons with a little crunchy on the edge, and a green-apple-shaped cheesecake made with creamy mascarpone filling and tangy sugar glaze.

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Coconut Mousse Cake
椰子慕絲撻

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Creme Brulee Tart
焦糖燉蛋撻

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Mixed Berries Filo Pastry Tart
雜莓酥紙撻

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Green Apple Mascarpone Cheese Cake
青蘋果芝士慕絲餅

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Lemon Curd Macaron & Pistachio Macaron
檸檬馬卡龍, 開心果馬卡龍

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Green Tea Red Bean Roll
綠茶紅豆卷

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Orange Cheese Cake
香橙芝士餅

Their signature eclairs are also not-to-be-missed, one filled with vanilla custard and another with caramel; whilst the aloe vera jelly is especially light and refreshing which makes a perfect ending.

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Signature Eclair
閃電泡芙

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Rugiada Rice Panna Cotta, Aloe Vera Jelly
米漿奶凍, 蘆薈啫喱

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Rugiada Rice Panna Cotta, Aloe Vera Jelly
米漿奶凍, 蘆薈啫喱

Prompt @ Le Meridien Cyberport
Address: 4/F, Le Meridien Cyberport, 100 Cyberport Road, Pok Fu Lam
Telephone: 2980 7417
Opening Hours: Mon-Sun 06:30-22:30 ; Afternoon Tea 15:00-17:00
Website: http://www.lemeridiencyberport.com/Prompt / https://www.facebook.com/LeMeridienCyberport


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Andre Cheung

3rd Space is a pancake cafe that has recently reopened at Upper Station Street. Moving from Po Hing Fong in Sheung Wan to here, it is still a really intimate space with a very laid back and chic vibe plus a little outdoor area with blue walls mini tables.

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3rd Space

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3rd Space

Coming over for a quick Sunday brunch, we order a popular dish – the Earl Grey Pancake. It has a super rich chocolate ganache filling, topped with creamy Hokkaido milk ice cream, fresh fruits, whipped cream, perfectly fluffy.

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Earl Grey Chocolate Ganache Pancake with Hokkaido Milk Ice Cream & Fresh Fruits
朱古力軟心佰爵茶班戟配北海道牛奶雪糕

My favourite is the secret blueberry jam pancake which is basically plain fluffy pancake made with their homemade blueberry jam, topped with ice cream, fresh fruits including sliced strawberries, grapes and blueberries, granola and a drizzle of caramel sauce.

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Secret Blueberry Jam Pancake
藍莓醬班戟配焦糖醬, 雪糕, 忌廉, 鮮果

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1 Layer of Secret Pancake using House Blueberry Jam served with Caramel Syrup
藍莓醬班戟配焦糖醬, 雪糕, 忌廉, 鮮果

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All Come with Ice Cream & Fresh Fruits
雪糕, 忌廉, 鮮果

Last but not least, we have a savoury pancake that has been stuffed with double cheese, topped with a runny sunny side up egg, serve aside mixed greens, roasted vine tomatoes, pork sausages and avocado.

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All Day Cheese Pancake Brunch
雙重芝士班戟, 牛油果, 豬肉腸, 太陽蛋, 烤蕃茄

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Double-cheese Homemade Pancake, Avocado, Pork Bratwurst (premium sausage), Sunny-side-up & Grilled Tomatoes
雙重芝士班戟, 牛油果, 豬肉腸, 太陽蛋, 烤蕃茄

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Maple Syrup
楓糖漿

Aside from souffle pancake, sometimes we just want a stack of simple but fluffy American pancakes ?

3rd Space
Address: G/F, 16 Upper Station Street, Sheung Wan
Telephone: 5791 7536
Opening Hours: Sun-Mon 10:00-18:00
Website: http://www.3rdspace.hk / https://www.facebook.com/3rdspacehk


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Andre Cheung

上星期初黎到熟悉既九龍城,搵位泊車既時候經過一間梳乎厘班戟店。Layer’s Cafe & Pancakes,原來係剛剛於一月初開幕既。店舖裝修以 baby blue 顏色為主,簡約設計,有個開放式廚房,見到店員即做日式班戟同整暖飲。

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Layer’s Cafe & Pancakes

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Layer’s Cafe & Pancakes

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Layer’s Cafe & Pancakes

餐牌選擇唔多,而且有點似銅鑼灣另一間班戟店,但價錢就更實惠。包括原味,焦糖香蕉,士多啤梨雜莓同抹茶紅豆。

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Souffle Pancake Menu
梳乎厘班戟餐牌

「焦糖香蕉班戟」,配上朱古力忌廉,蜜糖核桃同朱古力醬。雖然梳乎厘味道有蛋香,但外貌欠佳,不看得鬆軟,不夠厚度,反而香蕉既焦糖面非常脆口。

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PANCAKES with Chocolate, Caramel Banana, Walnut
朱古力焦糖香蕉核桃班戟

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Caramelized Banana, Sweet Cream, Walnuts, Chocolate Sauce, Souffle Pancake
焦糖香蕉, 忌廉, 核桃, 朱古力醬, 梳乎厘班戟

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Maple Syrup
楓糖漿

「士多啤梨藍莓香蕉班戟」,聽名已經講晒。採用日本士多啤梨,好香甜,配香蕉片,藍莓,同忌廉。另上一樽仔班戟糖漿;可惜班戟黎到都係唔夠鬆軟同厚度。比較令人失望。

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PANCAKES with Strawberry, Blueberry, Banana
士多啤梨藍莓香蕉班戟

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Mixed Berries, Banana, Sweet Cream, Souffle Pancake
雜莓, 香蕉, 忌廉, 梳乎厘班戟

Layer’s Cafe & Pancakes
Address: 19 Fuk Lo Tsun Road, Kowloon City
Telephone: 2791 0633
Website: https://www.facebook.com/LayersPancakes


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Andre Cheung

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聖誕前夕… 收到一份 Boscovivo 嘅 「Truffle & Truffle」意大利松露醬禮盒。入面有松露欖油、松露蜜糖、松露醬!於是我就決定整返個食譜:

Ingredients:
4 frozen mantou
4 eggs
4 pieces BBQ pork
Spring onion, chopped
4 teaspoons BOSCOVIVO Black Truffle paste

Directions:

  1. Steam mantou over hot water for 5-8 minutes. Keep warm.
  2. In a large bowl, whisk together four eggs and chopped spring onion.
  3. Stir and scramble the egg over medium low heat. Set aside.
  4. To assemble, make a split top on each mantou.
  5. Distribute scrambled egg equally on mantous, place each with BBQ pork and black truffle paste.
材料:
4 份急凍饅頭
4 隻蛋
20蚊 蜜汁叉燒
蔥花
4 茶匙 BOSCOVIVO 黑松露醬
做法:
  1. 急凍饅頭蒸 5-8 分鐘,保暖。
  2. 打發 4 隻蛋,加入切好的蔥粒,起油鍋用小火慢炒。
  3. 最後夾係鏝頭中間,放上一片蜜汁叉燒,黑松露醬。
  4. 完成!
BOSCOVIVO Black Truffle

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Andre Cheung

由街邊做到入鋪,「啡寮」終於為長洲增添一陣文青氣氛。店內有少量座位,簡約現代裝修,非常適合打卡喔!

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Valor
啡寮

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Valor
啡寮

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Coffee Menu
咖啡餐牌

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Ice Dripped Coffee
冰滴咖啡

餐牌選擇不多,只有冰滴手沖咖啡、海鹽朱古力,熱茶等等,同 signature 既「椰皇冰滴咖啡」。

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Coconut Juice
椰子水

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Honey Drizzle
蜜糖

黎到當然試下「長洲冰滴咖啡」。「白」,即加入牛奶,令咖啡更為容易入口。

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Signature Ice Dripped Coffee (White)
長洲冰滴咖啡 (白)

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Signature Ice Dripped Coffee
長洲冰滴咖啡

由細到大見證住長洲由一個平凡嘅島, 變成有好多新派嘅街頭小食、餐廳小店、咖啡室… 到今日,我終於品嚐到第一啖「長洲冰滴咖啡」。

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Signature Ice Dripped Coffee
長洲冰滴咖啡

Valor 啡寮
Address: G/F, 4 Sun Hing Street, Cheung Chau
Telephone: 6699 5892
Opening Hours: Mon-Thur 09:00-20:00 ; Fri-Sun 09:00-23:00
Website: https://www.facebook.com/valorcheungchau


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Andre Cheung

最近長洲開咗一間新嘅冰室,係真係食「冰」嘅甜品屋。 星期六中午黎到人流唔算 full house。餐牌選擇都非常多,有刨冰,奶凍,芋圓,仙草凍,日式蕨餅,仲有中式糖水等等,全部都係自家製。

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Cheung Chau Bing Sutt
長州冰室

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Cheung Chau Bing Sutt
長州冰室

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甜品餐牌
Dessert Menu

試咗個人氣嘅「泰式奶茶三式圓剉冰 」,有三種顏色口味嘅芋圓、大量紅豆蓉、一球雲尼拿雪糕,同奶茶糖醬。 雖然冰磨得唔算細滑,但三色圓分別都味道突出,奶茶醬亦不失奶茶香。

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Thai Tea Shaved Ice
泰式奶茶三式圓剉冰

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Taro Ball, Sweet Potato Ball, Purple Sweet Potato Ball, Red Bean, Thai Tea
芋圓, 地瓜圓, 紫薯圓, 蜜紅豆, 泰式奶茶

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Vanilla Ice Cream
雲呢拿雪糕

同上有一球雲呢拿雪糕,令外表更 Instagrammable。仲送埋一杯茶暖番個胃添!

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Hot Tea
熱茶

我最回味係「黑糖奶凍」! 第一啖好似食緊日本個隻焦糖布丁咁, 超級 creamy 超級滑, 而且奶味完全唔係出面街平時個種奶”蘇”味~自家製嘅黑糖醬亦甜度適中, 真係一百分!差啲想離開長洲之前外賣多個返香港,所以我一定會再黎架!

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Black Sugar Milk Pudding
黑糖奶凍

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Cheung Chau Bing Sutt
長州冰室

Cheung Chau Bing Sutt 長州冰室
Address: G/F, 19C Pak She Praya Road, Cheung Chau
Telephone: 2346 9831
Opening Hours: Mon-Sun 13:00-23:00
Website: https://www.facebook.com/cheungchaubingsutt


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