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Found 35 results

  1. 停不了的和風美食!今天繼續介紹銅鑼灣區內的兩間日本食肆,首先是踏入第13個年頭、香港元老級天婦羅名店 天扶良 Ten Yoshi 的多款傳統及創新天婦羅菜式,之後還有 紫 Dining at Murasaki 開業一週年的$99甜品優惠~ 講起 天扶良,不得不提 壽司廣 Sushi Hiro,在甜魔媽媽初出茅廬,竹壽司、楽 壽司、鮨文、田舍家等尚未出現的年代,那可是壽司界最響噹噹的名字之一!作為 壽司廣 的姊妹店,天扶良 同樣選用頂級日本食材,也是當年極少數提供天婦羅吧及天婦羅 Omakase 的名店。 闊別多年,這天再訪銅鑼灣亨利中心,品嚐由擁有39年製作天婦羅經驗的總廚 Katagiri Sadoa 片桐貞夫炮製的天婦羅盛宴;他調校炸漿、材料選擇、控制油溫至烹調手法都是一絲不苟,出品美味依然,實在令人回味! 立冬後天氣開始轉冷,間中忍不住會冒起想吃芝士火鍋的念頭,沒想到在這裡可以得到滿足:今個11月,天扶良 特別推出 海鮮水果天婦羅北海道芝士鍋 ($280/份),按時令提供5款海鮮 + 3款日本蔬果 = 8款天婦羅,配上精製的芝士鍋吃~ 首件天婦羅是海鮮蝦餅,外層炸漿輕薄不油膩,中間滿有蝦鮮,沾上由北海道芝士 + 其他芝士混合而成、超香濃美味的芝士汁來吃,滋味曼妙!原來海鮮與芝士可以那麼合拍好吃! 之後又到天婦羅日本柿,其實在日本當地的天婦羅店,部分也會提供水果天婦羅,最常見是無花果、番茄和提子。這天總廚則為我們炮製了日本柿天婦羅,真沒想到挺身爽口的甜柿,配上鹹香濃滑的芝士汁是那麼精彩,好想好想好想好想好想encore多一件的! 瀨尿蝦天婦羅也是超美味之作,因為瀨尿蝦本身有極多蝦膏,淨食已是無比美味,香濃的芝士只是錦上添花~ 又有日本水果!雖然賣相近似,這件原來是日本蘋果,粉粉的口感與日本柿很不一樣;其實味也不錯,但有得選的話還是柿較好吃~ 最後還有炸漿極輕極薄的蟹鉗天婦羅,以及番茄天婦羅,兩款都是優質食材,淨食已經美味,配上芝士汁更加滋味!吃完後,還忍不住多「筆」兩口了香濃芝士汁,太美味了~~~ 之後回到傳統天婦羅菜式,首先是 大蝦天婦羅 ($120):來自日本熊本縣的大蝦養在餐廳特設魚缸中,客人點菜時才即做,因此出品份外鮮味一流、異常好吃,水準極高! 另一款扣人心弦之作是 海膽天婦羅 ($100),以紫菜包住新鮮日本北海道海膽,摺好封口、沾上炸漿再油炸;師傅對油溫及時間拿捏完美,成品外層紫菜酥脆、中間海膽則仍然新鮮,果然不同凡響! 接著又有 蠔天婦羅 ($120),師傅用的是我愛吃的北海道珍寶蠔,而且是炸前才開殼、新鮮即製,誠意及新鮮度都有保證~ 而且又是那句,師傅的對油溫的控制及操縱非常準繩,以致出來成品外層酥脆,中間蠔肉則鮮甜又多汁,口感妙絕,太好吃了! 之後又有以雪場蟹蟹肉、忌廉、牛奶、洋蔥、香草釀入威化殻製作的 炸雪場蟹蟹蓋天婦羅 ($60),以及 和牛裡脊肉青蔥卷 ($140),這兩款屬於創意天婦羅類,味道都不錯,喜歡嚐新的可以一試。 而最出免創意天婦羅,還是要數 厚切大吞拿魚魚腩天婦羅 ($300)。沒錯定價是較高,但選用優質日本長崎縣新鮮大吞拿魚魚腩來製作;油炸後除了增添香脆滋味,Toro 的油分也部分被迫出,吃來反沒那麼油膩,反而更覺魚香油香,配上芥末蛋黃豉油,好吃得舌頭也想吞掉! 雖然很飽了,但最後的天扶良茶漬飯面層蓋著香脆不油、鮮香美味的海鮮餅,配紫菜、茶湯也十分鮮香好吃,吃著吃著又忍不住吃光了! 最後還有美味日本雪糕(選了抹茶清新好吃),非常滿足了!含豐富美食的天婦羅全席(晚市)只由$520起,午市更抵食至$130起,非常物有所值,那天天婦羅癮再起,也會再來的~ 吃大了胃的我,當然沒有就此回歸;人在銅鑼灣,難得甜胃尚有空檔,便再訪了 紫 Dining at Murasaki,因為為慶祝開業一週年,整個11月晚上9:00-10:30pm,只需$99便能品嚐精選甜品及飲品乙杯了! 優惠甜品有四款之多,其中 Popping Candy 已經吃了多次不再重複,Macadamia Nuts and Sweet Miso 就是新嘗試,帶 rum 酒及微微肉桂香的果仁蛋糕好吃,更驚喜是甜味噌雪糕,與青瓜粒粒太夾太合襯了! 另外,Curry Rice & Beer Gelato 也非常有趣,雪糕吃來果真有濃濃咖哩及椰子香氣,但並不違和,可配上芒果薄荷醬以作中和,又可以襯上脆米變成「咖哩飯」,好玩同時好好吃! 最後 Charcoal Crumble 除了賣相美絕,熱情果及香蕉雪葩、班蘭葉忌廉加上椰子泡沫,組合是異常的清新開胃,迷倒不止女生還有男士們啊!最後一提,飲品的 Signature mocktail ~ Murasaki Sour 色澤迷人、酸甜得宜,重點是用了不會升糖的稀有糖製作,可以放心多飲! 據知,紫還推出了逢第二份午餐半價優惠(4人到訪2份午餐半價,6人到訪3份午餐半價等... 當然是較平的一款半價),以其環境、用料來計十分抵食,相信不久後又要再次造訪了! 天扶良 Ten Yoshi 地址:銅鑼灣恩平道42號亨利中心9樓 電話:28057848 Dining at Murasaki 紫 地址:銅鑼灣告士打道255號信和廣場UG樓8號舖 電話:2817 8383 Facebook:Dining at Murasaki ** 想得知最新飲食情報,可追蹤 甜魔媽媽;欲得知甜魔一家消息,就追蹤 Matthew and Chloe 吧~~
  2. 打風之後的週一,絕對肯定是 Blue Monday 無疑!所以今天決定分享幾篇甜食記,來為大家打打氣,包括主打手工雪糕的 Igloo Dessert Bar、銅鑼灣樓上店的 ZUC.CCH.ERO,以及大玩分子料理元素的 李好味,不知那一間是你心水? 既然是 Blue Monday,就由 Igloo Dessert Bar 開始介紹吧;小店位於中環7號碼頭(天星小輪)閘口位,可說是碼頭旁邊的「小冰屋」,主打手工意大利雪糕,除了大路的雲尼拿、朱古力、士多啤梨味,也不乏特色口味如檸檬蜜糖蛋糕、大白兔奶糖味等,十分有趣。 更加吸引甜魔的,是店內的巨大雪米糍:選好 Gelato 後,可看著店員即叫即包糯米糍,一塊新鮮糯米皮、一大球雪糕、還有一塊oreo,轉眼間便包好,可以迎著海風食用~ 外層的糯米皮十分薄身,口感軟熟又煙韌,配上特別香滑的雪糕及香脆 Oreo,味道可口吸引;不過由於 Gelato 比一般雪糕融得較快,拍照後要趕快食用哦! 喜愛煙煙韌韌滋味的一眾人,還追加了麥提莎糯米糍,其實就是糯米皮包著麥提莎,再灑上可可粉而成,製法不複雜,但就令原本香甜脆口的麥提莎,多了一份軟綿煙韌感,甜度也拉勻變低了、更易入口,我們一班好友都超喜歡的! 也少不了為愛美而點的 Blue Vanilla Gelato,其實吃來與正常雲尼拿味無分別,但就悅目開心很多,而且吃下去的確份外香滑呢! 這天甜胃大解放,最後還吃了以 Tarte 呈上的 花生醬奶油多吐司雪糕,在幾款神奇配料的襯托之下,的確有在吃吐司的錯覺! Igloo 不時還會與對面 白鬍子炸魚薯條 做聯合推廣,大家經過碼頭的話,都不妨放慢腳步,欣賞一下美景同時支持一下小店~ 接著分享銅鑼灣百樂中心18樓的 ZUC.CCH.ERO 的超精緻甜品,這甜品店是友人的強力推介,先不計味道,單是那份創意及心思已經令人萬分折服! 來到這間充滿藝術感的 Dessert Cafe,看著選擇多樣化的創意餐單,其實都幾難作出選擇... 有感地下地球圖案地毯很漂亮,首先點下 Planet Earth ($128) 一起分享。 地球狀的甜品實在很美,上層的棉花糖則充滿夢幻感;甜品同時附上一支綠茶/焦糖噴霧,當噴出水氣、接觸棉花糖,就會有下雨的特別效果,太有趣了! 除了賣相美,切開薄脆的「地球殻」,中間的慕絲軟滑清甜,西柚味夾心尤其清新討喜,加上甜甜的「泥土」,更加美味。 然後有浪漫如畫的 Para Para Sakura ($138):櫻花樹以粉紅色棉花糖及朱古力製成,底下則有朱古力蛋糕、紅桑子果凍及細滑的朱古力漿,味道香濃柔滑中又帶酸甜,滋味也不錯~ 最後是個人最愛的 Break the Tear ($138),甜品師會即席用糖膠吹成藍色通透玻璃球,以巧手塑造成形後,再會注入神秘的煙霧,單是甜品製造過程本身也是藝術! 完成的作品通透優雅,恰如一顆藍色的眼淚;此時甜魔們需要狠下心來,將眼淚打破,方能品嚐中間藍芝士雪糕、西芹沙冰、合桃碎和榛子碎的混合體。這組合聽上去新奇,其實有點像昇華版的 Tiramisu,層次豐富超好吃,非常推介大家一試呢! 壓軸介紹的,是創意度滿瀉的 李好味,就算不看店子英文名是 Lee Lo Mei,只憑超特色的環境及裝修,也不難猜到,這裡的甜品出品一定非泛泛之輩。 首先品嚐 破漿重圓 Sweet Rice Dumplings ($88),店子使用分子料理技術,將薑湯同小丸子包在圓球之內;湯圓外皮很薄,一咬之下薑湯併發,味道也跟足傳統薑茶湯圓神髓,又薑又辣又甜,十分過癮! 如果你是芝麻迷,則不能錯過 黑 Black ($88)。甜品由七款不同形態的芝麻元素:芝麻石仔、菲林卷、芝麻雪糕、芝麻醬、芝麻蛋白霜及芝麻泡沫等組合而成,口感豐富而味道香濃。 最後是由豆腐為主題,用料包括豆腐布甸、豆腐雪糕、西米糕、珍珠及椰汁的 白 White ($78),超喜歡中間清香滑溜的湯丸狀腐竹糖水,心思非凡,絕對不是呃鬼佬之作啦! 還未甜夠?不要緊,更多甜品資訊已經收錄在 甜甜哋 🍓 Sweet Sweet Day 🍓,除了瀏覽資訊,也歡迎參與留言,發放更多甜蜜消息,Cheers! Igloo Dessert Bar 地址:中環中環7號碼頭地下C舖 電話:26563318 Facebook:Igloo Dessert Bar ZUC.CCH.ERO 地址:銅鑼灣耀華街3號百樂中心18樓1802-3室 電話:34279828 Facebook:ZUC.CCH.ERO 李好味 Lee Lo Mei 地址:中環擺花街8號地下及1樓 電話:28967688 Facebook:Lee Lo Mei ** 想得知最新飲食情報,可追蹤 甜魔媽媽;欲得知甜魔一家消息,就追蹤 Matthew and Chloe 吧~~
  3. 繼迪士尼後,又一篇美食分享:只我覺得最近香港的天氣超難受嗎?特別是微雨的暴曬,那種蒸熱感,實在令厚厚脂肪的我悶到發慌、食慾全無... 正好友人又有好介紹,上週就相約友好,一起到西環 Thaya - modern thai eatery,大嘆清新摩登泰菜,果然胃口大開! Thaya 位於西寶城一樓,開業只一年多;清麗脫俗的藍綠色非常易認又討好,再加上店內富熱情田園風情的牆紙/特色動物裝飾,大家全都未食先為之傾心! 來到這樣的環境,很難不想起旅遊的美好時光... 哎呀呀,真的好想超想快到曼谷行的日子! 這晚我們就坐跆階上的位置,由上往下望,更突顯店內的高樓底!還未到遊泰的日子,唯有這晚好好的大嘆泰菜止止渴吧~動人環境下,這裡食物定價卻十分平民化,倒也與曼谷又靚又抵的餐廳有幾分相似。 飲品先上,好友的果味 Iced Tea ($38@) 以可愛矮身肥樽呈上,口味選擇很多,蜜桃、熱情果、蘋果、士多啤梨、藍莓,一度令我心大心細,不過最後另有他選。 嘻嘻,這就是我的 Patong Margarita ($56),賣相是否美絕全場呢?除了外在美,以荔枝 liquer、tequila、熱情果糖漿、青檸汁及新鮮熱情果沖起的雞尾酒,口味酸甜平衡、非常清新易入口,當遇上辣菜式更能救人一命呢! 說起辣菜,辣菜就到;悶熱的夜晚,以驚艷登場的 泰式燒牛肉沙律 Thai Style Roast Beef Salad with Bell Pepper, Coriander & Chinese Celery ($85) 來喚醒味蕾;要讚牛肉質量很優,調味香辣醒胃但又不會蓋過牛肉鮮味,除了不吃牛的車媽媽,大家都舉起拇指大讚! 接著的 酥炸軟殼蟹配青木瓜沙律 Deep Fried Soft Shell Crab with Green Papaya Salad ($105),軟殼蟹部分也香脆好吃,但套用劉總說法,青木瓜沙律就有點「陰濕」,看似清爽怡人,實而辣到令人噴火!不是講笑,小小一口嘴巴已經發滾,還好有 Margarita 救我一命! 再來的 柚子沙律配辣椒、青檸、腰果及乾魚仔 Pomelo Salad with Chili, Lime, Cashews & Dried Fish ($70),已經不太吃得出辣意,只覺到柚子的清甜,還有乾魚仔的香脆可口,大大為這個沙律加分~ 仗著人多,主菜前還分享了 我的泰式併盤 My Thai Platter ($160),是大堆頭的蝦餅、魷魚、炸茄子、春卷、魚及薯條,全部炸物都香脆不油,拌上三色醬汁很是吸引;當中最愛是新鮮味美的炸魷魚,無論是點辣汁還是芫茜沙律醬,都非常好吃! 開始主菜環節,首先是 三味鱸魚柳 Sweet, Sour & Spicy Sea Bass Fillet ($185),三味即是甜、酸、辣,比起中式甜酸魚多了一重味道,平均又薄身地覆蓋魚身上,一定要趁熱品嚐。 接著也是魚,但就是換了煮法的 焗紙包鱸魚柳配傳統泰式燒魚醬 Paper Baked Sea Bass with Traditional Thai Sauce ($160),紙包的鹽焗鱸魚份量十足,適合多人分享;肉質嫩滑不過火、亦沒有太鹹,無論是拌上香草橄欖油,還是加上泰式辣汁,都十分好吃。 除了魚也有肉類主菜來滿足吃肉獸,其中這 巴東牛肉配燒南瓜 Padang Beef with Roast Pumpkin ($115) 十分架勢,牛肉、南瓜及更多果蔬相隔也更添繽紛;不過講味道還是前菜的燒牛肉沙律更優,這裡的牛肉及南瓜都給燒菠蘿及燒粟米搶去了風頭! 而在眾多主菜中,最讚的是 泰式燒雞配燒菠蘿沙律 Roast Chicken with Grilled Pineapple Salad ($150),除了對燒菠蘿的情有獨鍾,主角的燒雞也太皮香肉嫩、多汁美味了!後來一問得知是使用新鮮雞製作,誠意十足啊! 主菜以外也點了兩款主食來分享,這款 酸辣雜菜天使麵伴溫泉蛋 Spicy & Sour Angel Hair with Mixed Vegetables & Onsen Egg ($105) 看似一般西式意粉,但吃來卻暗藏泰式酸辣味,連同洶湧流出的溫泉蛋,非常的吸引啊~ 另一主食是賣相誘人的 芝士焗冬蔭功海鮮炒飯 Cheese Baked Tom Yum Goong Seafood Fried Rice ($160),然而添加了芝士關係,注定了冬蔭功的酸辣不可能太突出;事實上,撇除面層的足料海鮮外,底下的炒飯味道更似西炒飯!怕辣的大小朋友也可安心進食了~ 甜品前還來了份 卡邦尼亞娃娃菜 "Wa Wa" Carbonara ($70),菜式英文名非常搞鬼,而清甜娃娃菜當掛上香濃卡邦尼汁,組合充滿火花萬分精彩;如非太飽,給我一整份也能完成! 來到以 鮮芒果拿破崙、芒果糯米飯、芝士餅,以及火焰雪山 堆砌而成的甜品併盤,全部都有不錯水準,最值推介則是火光烘烘的火焰雪山,除了賣相出眾,中間的朱古力慕絲也非常香濃迷人,朱古力迷一定會喜歡! 總的來說,這裡的飲品,泰式燒牛肉沙律、泰式燒雞以及卡邦尼亞娃娃菜都非常出色,消費又不貴,是十分滿足愉快的一頓,再次以大導的心機作品重溫多次吧~ 最後,這次雖然沒有帶同兩兄妹,但店內其實相當 kid-friendly,也是小朋友舉辦派對的勝地呢!講起兩兄妹,如果趕得及,明天就分享又樂又累的週末小旅行吧~ Thaya 地址:西環卑路乍街8號西寶城1樓117號舖 電話:2542 7777 Facebook:Thaya - modern thai eatery ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~
  4. 白色情人節快樂!個人雖非紫色控,卻對銅鑼灣信和廣場的 紫 情有獨鍾,開幕以來已是第四次到訪;沒辦法,誰叫它環境、食物、服務、餐具都精緻完美,甜品更是出類拔萃而且定價合理,已成為慶祝特別日子的不二之選。上週六,也來這裡與玉仔姨姨補慶生日~ 紫 位於銅鑼灣信和廣場UG 層,靜中帶旺,佔地10,000多呎,坐擁維港景色,煞是迷人。當晚一進餐廳,這個無論怎拍也美的 Dessert Corner,當堂俘虜了首訪的玉仔姨姨的心! 在專屬的預訂座坐下後,前後腳去一趟設備一流的和風洗手間,又是時間打開漂亮的紫色餐單,挑選心愛的菜式了!由於之前打了底來,我們決定分享一份全套 Murasaki Omakase 會席料理 ($1,288),另外添加兩份精緻甜品,來好好滿足兩姊妹的甜牙齒~ 雖然年將30,但玉仔姨姨小孩心性未改,偶爾照片中出現 Forever Friends 啤啤熊,請勿見怪。熱暖的麵包碟首先上檯,玉仔又為到香脆有咬口的麵包驚艷、驚訝,我則再度為香馥的黑松露牛油及香口煙肉牛油傾心~ 首道菜是美到不行的 Seasonal Sashimi - Kimedai with citrus jelly, white shrimp with caviar, seared cod fish,煙霧瀰漫的蝶豆花紫冰上,分別擺放著三款刺身,先吃金目鯛伴柚子啫喱,裡面包住小柱、山葵漬及三文魚籽,是鮮味的開始;再品嚐鮮甜軟糯的白蝦,伴魚子醬及蟹籽鮮味滿瀉;最後再到油分豐富的炙燒鱈魚,這個頭盤旅程太美妙了~ 玉仔不吃刺身,所以接下來這 Lobster Pomelo Salad - citrus pollen sauce 就讓她多吃。這龍蝦柚子沙律,用上來自波士頓嘅活龍蝦,肉質特別鮮甜,加上清新蔬菜及稀少矜貴的柚子花粉汁,入口清新中微帶蜂蜜味道,是道既清新又健康的菜式! 接著是個人很愛的 Prime Tuna Chirashi - egg, spring onion, gold leaf jelly,吞拿魚腩壽司飯是也。壽司飯混合了蘘荷(日本姜)、青瓜粒、番茄粒、大葉碎,醬油及山葵,口味份外清新,面層加上肥美吞拿魚腩、玉子、香葱,以及用木魚清湯製作的金箔啫喱,味道及層次感都極其豐富! 繼續有 Grilled Hokkaido Scallop sago crisp,選用鮮甜美味的北海道深海帶子,煎至外香內溏心嫩甜,再配上枝豆蓉、自家研製西米脆片,以及香草橄欖油而成。菜式一脆一嫩口感出眾,吃時不妨點少量特製辣粉,帶來一絲惹味刺激感,更有提鮮的效果呢! Full Menu 內容實在很豐富,連招牌菜的 Simmered Abalone 磯煮鮑魚也包括在內。磯煮是日本傳統烹調海鮮方法,用料包括昆布、鰹魚花、蘿蔔、味醂、清酒等,一份鮑魚約需炆煮3-4小時,因此非常香甜入味,但肉質沒有過熟、口感仍然嫩滑,水準非常的高。 主菜可選 Grilled US Beef 香烤美國西冷牛扒 或 Grilled Sous Vide Pork Pluma Japanese black curry 香烤慢煮西班牙黑毛豬,本是同根生,相煎何太急,我們這豬扒姊妹就不吃自己了!說笑,其實是不久才重溫了黑毛豬,這天就選牛來吃。美國西冷牛扒脂肪不多,肉味香濃,煎得剛好上檯,蘸上以不同咖哩粉、秘選香料及墨魚汁製作的日本黑咖哩,確是美味。 來到玉仔最喜歡的 Lobster Inaniwa Udon, lobster soup, toasted Sakura shrimp,龍蝦稻庭烏冬、龍蝦湯、櫻花蝦連同滾熨的石鍋上檯,吃時先將龍蝦湯倒進鍋內,然後到龍蝦稻庭烏冬,最後按喜好加進櫻花蝦調味。 由於每碗龍蝦湯都用了3-4隻波士頓龍蝦,加上蔬菜湯餚製8小時以上,冷卻過夜後再用烹調清湯技術,轉化成龍蝦清湯,味道非常鮮甜美妙,我們是一點一滴全喝光的!而爽滑的稻庭烏冬在熱力下也充分吸引龍蝦湯的鮮味,再加上櫻花蝦的點綴,又是美味討喜~ 接著來到 Omakase 甜品環境,共有兩款之多呢,首先是 Water Mochi - Water Mochi water mochi, black sugar sorbet, black sugar syrup,近年大人氣的健康甜品-水信玄餅是也;由於含豐富纖維、卡路里超低、易有飽足感,是減肥恩物,女士可放心盡情享用~ 甜品的擺碟美極了,主角水信玄餅採用方型,有別於一般的水滴圓形;除了按自己口味加入以作調味的黑糖醬及黃豆粉,又加進黑糖雪葩及日本年糕,組合及味道都更加豐富了! 最後一道菜式是 Maple Syrup Ice Cream with Bacon 楓葉糖漿煙肉雪糕,使用加拿大楓糖漿製作的雪糕十分甜美,配上用煙肉油製的煙肉雪霜;另一邊是楓糖漿冰半球,加上脆煙肉碎,面層綴以楓糖漿魚子醬及金箔,鹹甜相襯的意念十分有趣!特別一提,完整版的 Omakase 實在很豐富,女生獨個享用可考慮選點6道菜 ($988),負擔就沒那麼重了~ 至於分甘同味的我們,飯後還有散點的兩道甜品,首先是甜魔媽媽大愛的 Popping candy - fruit pearls, pear brandy jelly, yamamomo, rice sauce ($118),楊梅、蜜柑、番石榴的珍珠入口即破,瞬間果香滿口、清香迷人,非常能刺激我倆飽滯的胃口;配上果膠、梨粒、芒果、日本山桃雪沙,以及自行添加調味的米漿,更覺清新可喜,玉仔也非常滿意這推介! 壓軸是 Panna cotta - soy milk pudding, balsamic crushed ice, fresh raspberry ($98),插上生日牌又加上乾冰,煙霧瀰漫的上場,為壽星帶來巨大驚喜!除了賣相很美,豆奶奶凍配上黑醋沙冰及新鮮紅桑子,口味清新、個人很愛,不過玉仔就嫌黑醋沙冰有點酸。再吃下 Petit Fours 的馬卡龍及棉花糖,非常飽足了~ 最後貼一張不太似的姊妹合照,祝我們都要減肥成功,玉仔以後出相不用再P圖(我沒有明示文頂的照片有P圖,對不對?XD ),我在接下來4月旅行可以光明正大泳裝見人,哈哈! 引申閱讀: 銅鑼灣 ❀ Dining at Murasaki ❀ 紫氣東來。抵食開年午餐 銅鑼灣 ❤ Dining at Murasaki 紫 ❤ 精緻美妙.深刻難忘紀念日 放肆慰勞宴 : 吃在革新會食堂 + Dining at Murasaki 紫 Dining at Murasaki 紫 地址:銅鑼灣告士打道255號信和廣場UG樓8號舖 電話:2817 8383 Facebook:Dining at Murasaki ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~
  5. 今天是三八婦女節,甜魔媽媽及小兄妹祝身邊的姊妹,包括這天生日的玉仔姨姨,生活幸福快樂!似乎很久沒專寫甜品店,甜魔也快要除名了,今天就來篇輕鬆點的甜食分享吧~ 開始介紹前,先請甜心妹妹出場:為食的Chloe絕對是中堅甜魔成員,為了食糖想出多個藉口來為自己分辯,甚至還推出爸爸皇牌(爸爸後來看片時也很意外),真搞笑~~~ 而前晚帶她出去 目利きの銀次 晚餐,一來想為Matthew做點甚麼,二來也是滿足兩母女的甜牙齒,飯後也帶了一盒 Harlan's Cake Shop 的蛋糕 ($44@) 回去,竪日一起分享甜美快樂! 第二天吃過午飯後,兩兄妹忍不住先吃 Yo Man Yellow - Lemon yogurt mousse Mango jelly Sponge Cake,因為面層的棉花糖太可愛了!這款蛋糕以檸檬乳酪慕絲、芒果啫喱配搭鬆軟海綿蛋糕,果味十分清新,就算怕甜也會接受得來,清光無難度~ 另一款 Champink - Raspberry mousse Champagne jelly Sponge Cake 賣相十分女性化,特別切合今天婦女節;其實蛋糕是由紅莓慕絲加香檳啫喱而成,口味柔美可人,而且也是不太甜膩呢。 最後一款 Earl Grey Noisettes - Earl grey mousse Hazelnut paste Sponge Cake 就留到爸爸回來一起分享;幽香伯爵茶及甜美榛子蓉的組合,當然不可能失手,吃畢一家人都感到甜絲絲了~ 另一間甜食店是 LGB,我去的是 IFC 分店,外賣蛋糕價錢很相宜只$38/件,堂食就回復正常價$44+10%。該天點了兩件蛋糕、兩杯飲品,與好友一同分享。 相信大家與甜魔媽媽一樣,一來到就給 Rainbow Sponge Cake 迷住了!連同忌廉層一共五色的彩虹蛋糕,沒錯是吸引我來吃的主因;蛋糕質感鬆軟、每層都有隱形式忌廉點綴,吃來潤澤不乾,共不只是吃賣相,不錯的。 平心而論,更加好吃的是 Chocolate Hazelnut Truffle Crisp,面對又朱古力又榛子又脆脆的蛋糕,我就是抵抗不了! 飲品方面,老實講賣相麻麻也不算便宜,好友的 Iced Chocolate ($51),我的 Mocha ($49),不過飲得出用上靚朱古力,我的摩卡更是咖啡與朱古力味平衡完美,最後喝光了! 最後,由小兄妹分別再一次於佳節獻花給大家:Matthew是棒著燦爛盛放的玫瑰,Chloe更棒,是自己扮花呢!大家又喜歡那個版本多些? Harlan's Cake Shop 地址:尖沙咀彌敦道100號The ONE 4樓L411號舖 電話:2911 4788 Facebook:Harlan's Cake Shop LGB Cafe 地址:中環港景街1號國際金融中心1樓1104A舖 電話:2351 1163 Facebook:LGB   ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~
  6. 期待近三個月,新的工人姐姐終於到了!等她及小兄妹都適應好,甜魔媽媽也差不多要重新找工作;已搬到科學園的舊公司是不會回了,反而九龍站的 ICC 是其中一個考慮目標,上週三也約了附近工作的朋友探一探路,而午餐就選在 W 酒店的 Kitchen。吃完發覺進步很大! 對於香港 W 酒店,老實講我是一見傾心的,因為由大堂、電梯、擺設都太型格又 funky 好玩了!所以當年開幕不久已前後到訪 Living Room (Woobar前身)、Fire (星宴前身) 及 Kitchen,不過食物質素就未如環境吸引。 上週三再訪唯一沒有改名的 Kitchen,吃新推不久的 Fuel Your Winter 活力暖冬主題自助午餐,想不到挺有驚喜!先講價錢,週一至五的平日午餐成人$318/位,小孩$159,不少信用卡都有85折,朋友在 ICC 上班,更可享7折優惠,以其陣容相當抵食~ 在入口位穿過眼神會移動的蒙羅麗莎動態畫像(另一邊的瓷像也會動哦~),就會進入食物區;以午市自助餐來講,選擇非常豐富! 首先是港人大愛的海鮮區,選擇有我至愛的麵包蟹、熟蝦、長腳蟹、龍蝦鉗、藍青口等等,大咧咧地任君選擇。 刺身壽司款式也很多,單是刺身也有5款之多,除了三文魚、吞拿魚、八爪魚等常見貨色,連甜蝦也是任取任吃。壽司也有不少選擇,當日試了兩件緊緻度及味道都不錯呢! 再看其他沙律、冷盤之類。午市也有好吃的煙三文魚、巴馬火腿,連煙鴨胸也多汁美味! 芝士也是我所愛,有三款之多,連同大量的麵包、新鮮羅馬生菜,以及少見的芝士火鍋(很有冬日氣息又好吃,愛死它!),比起之前進步很大~ 來到這標誌著 Fuel Your Winter 的櫃位,還有更多的沙律及誘人熱盤選擇! 當看到這密密麻麻的前菜、沙律陣時,我開始覺得要試勻所有食物,是不可能的任務。 喜歡這裡的沙律配搭,醬料不多、內容清新健康,無論是西蘭花沙律、藜麥沙律、椰菜花大啡菇沙律,還是南瓜沙律,我都喜歡吃! 接著這區供應多款有機沙律菜,更令人忍不住不多吃幾碟沙律,一不小心就吃飽了! 結果,真的因為沙律吃不下燒牛肉;與之相配的豐富配菜如薯泥、菜花、藕片、炒菜,還有烤羊架、芝士焗千層薯、西蘭花螺絲粉都吃不下了~ 始終天氣冷,中間區域還有辣 pancake、辣蝦片、辣蕃茄湯以及中式酸辣湯。甜魔媽媽大膽試了辣蕃茄湯,還接受得來,但辣蝦片就開始跳舞了!我的吃辣能力真的遜了好多啊... 接著是一系列精心設計的活力暖冬主菜,再飽也要留肚品嚐:有香甜的沙嗲安格斯牛、照燒三文魚扒、炸魚、蘑菇辣汁燒雞、超香濃美妙的喇沙風味海鮮,以及飽肚暖胃的糯米飯! 再加上燒味四寶的脆腩肉、叉燒、油肚、燒鴨,以及白飯任裝,大胃王也肯定會滿足! 還不夠的話,還有 Live Noodle Station 呢。不過大家可別太快吃太飽,因為最後的甜品也非常豐富! 這是新增的甜品區,又美又款式特多,誘人之極啊!最矚目是這特高的朱古力噴泉,連同棉花糖,就是小孩最愛的玩意。事實上,這小孩特抵的 lunch buffet,也有不少家庭客到訪~ 像雪人的朱古力泡芙!還有精緻鳥籠內的雙色糖果!而水果也有5款之多,包括西瓜、蜜瓜、哈蜜瓜、菠蘿、青蘋果等~ 其他甜品蛋糕亦款多吸引,包括清甜動人鮮果撻、帶香脆夾心栗子蛋糕、朱古力及咖啡味香濃的意大利芝士餅、圓拱形的紅莓蛋糕、富果香又濃郁的芒果椰子芝士餅、焦糖布丁、Floating Island 焦糖蛋布甸、朱古力慕絲蛋糕,還有貝殼蛋糕等等,令甜魔的心嘭嘭跳啊~ 全檯還有不少的 Creme Brulee、牛奶布甸,還有 Graffiti 玻璃托盤上的香濃朱古力撻、酥脆拿玻侖餅等,實在是豐富到不行! 最後還有三款 Häagen-Dazs 雪糕口味(從來喜歡這樣鮮筆多於迷你杯!)、朱古力味麵包布甸,以及中式的芝麻糊糖水,太豐富了!就算是甜魔媽媽,至少也要分兩次才試得完啊~ 開餐前,見到經理製作了精美的海鮮併盤,又忍不住拍下照來!除了原隻龍蝦,其餘在午市buffet都有供應,海鮮質素並不錯的~ 好,我也要堆砌自己的併盤!海鮮雖好,但沙律也非常吸引,這天取了兩大碟,加上芝士、火腿、水果、餐湯及一些刺身壽司,就是我豐富得有點點過份的頭盤~ =P 海鮮中無可救藥地還是最傾心多膏麵包蟹,龍蝦鉗也不錯,一吃就是兩隻;沙律十分新鮮、健康又有機,可以放心多吃。食物中也包括芝士火鍋,稍稍不夠熱,但點麵包還是幸福的~ 吃完這高質素的豐富頭盤陣,去到主菜胃納已不多,要精挑細選來吃:首推喇沙海鮮、香濃惹味非常好吃;沙嗲安格斯牛柳肉質很不俗,但沙嗲汁偏甜,我都沾上喇沙醬吃了!如果不怕飽的,煙鴨胸、脆腩肉、油雞及糯米飯也好吃啊。 主菜我很忍手,因為甜品陣太豐富繽紛,忍不住取了很多來吃!最愛是輕甜酥脆的拿玻崙,雜果撻、栗子蛋糕及意大利芝士餅也很愛,加上兩球大師雪糕,這個午餐太滿足了~ 最後嘆杯 Earl Grey 解一解滯,又是時間回家了。如果日後真的有幸這區上班,為食如我應該還會再來吃啊! Kitchen 地址:尖沙咀柯士甸道西1號香港W酒店6樓 電話:3717 2299 酒店 Facebook:W Hong Kong ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~ 原文:http://gourmetyan.blogspot.com/2016/11/w-hong-kong-kitchen.html
  7. 這週與8、18都有緣,繼澳門8餐廳、權八居酒屋,週二又來到母校附近的沙田凱悅酒店,於環境優美的 沙田18 享用一系列秋冬新菜式,吃得暖和、飽足又健康! 要知道中文大學一帶特別清涼,而冷天氣胃口總特別好;由熟悉的火車站步行至酒店,短短數分鐘路程,肚子已不爭氣地打鼓了! 在景觀翠綠、氣氛閒適寫意的餐廳坐下,呷一口暖茶,再吃上甜甜的漬蘿蔔,胃口全準備好了! 先來一款涼前菜-薑蔥茸水雲涼拌鮮淮山,眾所周知淮山熱量不高、營養卻很豐富,含有維他命 B、維他命 C、鋅、鉀、鐵及消化酵素,十分養生;而新鮮淮山含的豐富黏液,更能改善內分泌、有助腸胃蠕動,並收養顏美容之效。 倪師傅特意以涼拌形式處理鮮淮山,保留最多的營養,值得一讚。而口感爽嫩的鮮淮山配搭薑蔥茸水雲,效果是估不到的合拍,很有火花;大家亦可添加調味架上的芥末油,感受 Wasabi 芳香刺鼻的新奇感受~ 吃完健康淮山,也是時間暖一暖胃,這次湯羹試了 潮州青欖瑤柱燉花膠,不用筆起,也可見豐富又厚身的花膠,其豐富蛋白質、磷質及鈣質等營養,能滋陰養血,當然是女士至愛!事實上整碗湯也很重膠質,喝完嘴巴黏黏的,足料程度可見一斑。 除了花膠,令湯頭添鮮添香的不得不提巨大的瑤柱皇,以及香港較少見的潮州青欖。青欖性平味酸甘,有開胃、化痰、消食、利咽喉和解魚毒之用,可治咽喉腫痛、咽乾舌燥、津液缺乏等,在潮汕可謂亦果亦藥;淨食講真不太受得了,但放湯卻帶來特別甘香,滋味曼妙。 開始主菜,首先是 莞城臘腸粉芋蒸田雞。鮮嫩的田雞補身又好吃,秋冬必吃的臘腸香醇味甜,最妙是吸收兩者精華,再加上冬菇、薑片、蔥花及醬油的粉芋,稱得上是香味雲集、惹人食慾! 也吃了 砵酒洋蔥牛肉粒脆響鈴,香脆的響鈴相信無人不愛,吃了那麼多健康食物,趁熱來件並不為過吧;再吃口味甜多汁的牛肉粒,滿足矣。 再來 魚湯浸菠菜 補充更多鈣質與食用纖維,菠菜嫩甜不老、面層腐竹又是靚貨,是穩打穩紮之作;可我還是想念上回的蔥油南瓜淋莧菜,香集撲鼻很難忘啊! 壓軸有 欖菜季豆炒布拉腸粉,腸粉非常薄身,炒得香口同時不失嫩滑,配上欖菜季豆,簡單而清鮮討喜。順帶一提,腸粉是無麩質食物,麩質不耐的朋友可以多吃(留意醬油)呢。 美味健康主菜後,又是令人心花怒放的甜品環節;這批甜品雪葩全是新創作,真的萬分佩服甜品師傅的靈感創意啊! 這是全檯激讚的 酸薑蕎頭脆蛋卷,新鮮製起的蛋卷仍然熱暖、薄身清脆,微甜口味拌著酸薑蕎頭夾心,酸酸甜甜的開胃極了! 秋冬就是要多吃薑,接著這 涼瓜子薑雪葩 微甜中帶有涼瓜的甘與子薑的辣,面層的脆薄牛肉片,更是向涼瓜炒牛肉致敬。 最後這 龍井陳皮紅豆酥 也熱暖鬆香,脆口好吃,其中龍井與紅豆的組合,絕不比日式的抹茶紅豆失色,加上十年陳皮更帶來幽幽香氣,個人超喜歡的~ 十分美好又滿足的一個下午,對於一個吃貨,快樂就是這樣簡單。祝大家也有個愉快週末! 沙田18 Sha Tin 18 地址:沙田澤祥街18號沙田凱悅酒店4樓 電話:3723 7932   ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~ 原文:http://gourmetyan.blogspot.com/2016/11/shatin-18-18.html
  8. 不知不覺又到週三;來到暑期甜魔媽媽果然特別忙碌,忙到極度需要以甜品慰藉自己;今天下午,索性推出一篇甜品特集,一次過搜羅記載四間甜食店。非甜魔小心慬進,以免甜到發膩啊!    首先一早都想寫了;繼 樂天皇朝 開在旺角,另一間令甜魔媽媽很心儀的店子-i CREMERiA Café 最近也進駐了朗豪坊,上週二聽報告前,甜魔媽媽特別相約好友一起到訪。 店子位於 Häagen-Dazs 舊址,自然光投射下拍照特別美;與以往的店子不同,這是一間 Café 店,新增不少蛋糕,更首度推出意大利粉、沙律、三文治、卷物等鹹食! 不過我們還是更想吃甜品及雪糕,選好心水項目後,就找個舒適靠窗位坐下,慢慢等待美食來到。 首先上來是 MELONE ($160),以日本高知県最頂級蜜瓜配上綿柔雪芳,出品質感輕柔鬆軟迷死人,蛋糕內又有豐富蜜瓜果肉,吃起來甜而不膩,非常美妙!   另一款可愛到極點是 小海獅 White Chocolate coated Cheese cake,以為芝士蛋糕會很膩嗎?又不,蛋糕芝味不算濃、甜度也低,口感軟滑其實更似芝士慕絲,怕甜的也會接受得來。   由於朗豪坊這層的溫室效廳,溫度是比其他商場暖和些,所以飲品也棄熱茶改選新出 日本蜜瓜汁 Japanese Melon Juice,口味非常清甜怡人,夏天來一杯實在太爽了! 想吃 Deluxe 蜜瓜芭菲,不過份量好像有點多,還是先散點 日本完熟白桃芭菲 ($98)。開始是吃桃的季節,不過芭菲內果醬比較搶味,而且近來的牛奶雪糕一改昔口的冰感,是香了滑了,但鹹味也份外突顯出來,不能叫喜歡啊! 其實在這裡,甜魔媽媽最愛的還是 高知縣沢渡茶大福芭菲 Saeatari Tea Daifuku Parfait ($58);首先這裡的抹茶雪糕甘濃味美、絕對比中村要好;而且渡茶大福超煙韌可口,連中間餡芯也帶茶粉、非常迷人;襯以紅豆及底下抹茶茶凍,更覺味道豐富! 想吃的還有栗子蛋糕、抹茶蛋卷、小熊造型刨冰等等,但胃納有限沒辦法了... 臨走,卻巧遇食友點了 Deluxe 蜜瓜芭菲,成品真的很美,忍不住拍下來!下次再來吃吧~ 第二場甜蜜蜜的約會在北角城市花園酒店的 Garden Cafe 綠茵閣;今個暑假,酒店與香港本地創作品牌 Chocolate Rain 首次攜手合作,將其最新作品《魔法黑森林》幻化成一系列甜品! 《魔法黑森林》是 Chocolate Rain 故事系列的第二本著作,描述 Fatina (法天娜) 憑著勇氣及朋友鼓勵並支持,深入無人踏足的黑森林,找尋對抗污染及阻止破壞環境的法寶,令蘑菇島回復生機。 酒店廚藝團隊以《魔法黑森林》為藍本,加上想像力和創意,將 Fatina 勇救蘑菇島的故事融入甜品的創作中,將繪本的精彩情節呈現食客眼前。首先是 法天娜的蘑菇小屋 ($98),蘑菇屋造型杯子蛋糕鮮艷吸引、質感鬆軟,中間又半流心的幼滑奶油餡料,非常吸引!   離開了蘑菇小屋,Fatina 來到 魔法黑森林 ($108) 展開冒險之旅。香濃朱古力海綿蛋糕,與鮮忌廉、藍莓果醬及櫻桃層層相隔;底部鋪滿開心果碎及黑朱古力薄碎片,配上米紙製成的蝴蝶,又是精彩絕侖。另外,由於蛋糕不含酒精,大人小孩都可享用~ 在 Fatina 探險歷程中,得到了松鼠媽媽製作的 神奇便當 ($98),令她瞬間充滿力量。酒店廚藝團隊將這件法寶演繹成甜點,將小塊新鮮香蕉及核桃,配上煉奶特製的幼滑流心忌廉,再以輕薄班戟皮包裹餡料,最後繫上可樂口味的繩結,維肖維妙。個人覺得最好吃也是這款。 Fatina 吃過便當後得到神奇力量,攀上冒險者天梯登上山峰,尋找喚醒蘑菇島的方法。廚藝團隊將 冒險者天梯 ($108) 設計成鮮豔奪目的彩虹奶凍,用料包括沙棘果、荔枝、青瓜等奶凍,再配上雜莓醬、綿花糖雲朵、朱古力天梯及七彩星形糖果,非常繽紛。   大家亦可點選 魔法黑森林盛宴 ($350),一次盡享上述四款甜點,與親友分享甜蜜喜悅!   最後,凡於 Chocolate Rain 中環蘇豪或葵涌門市購買《魔法黑森林》繪本,憑收據可以85折優惠享用上述甜品。凡於城市花園酒店綠茵閣惠顧上述任何甜品,憑收據於 Chocolate Rain 中環蘇豪或葵涌門市消費滿$200或以上,亦可享85折優惠呢。 然後記錄上月尾終於姍姍來遲的到訪 半熟工房,甜魔媽媽到訪的是銅鑼灣店,熱潮已過關係,大肚腩的甜魔媽媽,可擁有大肚婆一樣不需要排隊的權利,一進去店員還相爭招呼!XD   當晚還有 狐狸伉儷 之約,只敢買一隻 流心芝士撻 ($22) 當下午茶;成品個子不小、飽滿金黃,一咬之下撻身夠薄又清脆、中間以法國牛油及日本芝士製作的餡芯輕柔軟滑、微甜綿香,的確好吃,不過一隻已經挺飽,不能多吃。 現時半熟工房有三間分店了,但芝士撻的熱潮卻有倒退跡象。雖然店內也開始賣其他甜點,但以現時香港租金超高昂,還是會替它有點擔心啊~ 講起租貴,我們家喜歡的曲奇品牌 May's Cookies 也轉成網上店了。早前收到它與香港天使綜合症基金會 (HKSAF) 合作推出的「天使曲奇禮盒」:簡約可愛盒內是獨立包裝碎朱古力、杏仁及紅莓曲奇 ($228),當中 $80會捐給 HKASF,邊享受美味曲奇之餘,也可幫助小天使!   收到美味曲奇本應十分開心(我們家特愛香濃的碎朱古力曲奇,稍帶鹹味很可口),但這天媽媽戲言不喜歡爸爸關係(原因看這裡),Matthew不太高興呢;他說,媽媽除了要鍚他、鍚妹妹,也一定要鍚爸爸。事實上,他那微扁咀樣子,100%像足爸爸!媽媽怎可能再生氣呢?   事實上,傻豬單純可愛想法,正是今篇最甜的部分。祝大家都有甜蜜蜜的一天啊~ =)   i Cremeria Café 地址:旺角亞皆老街8號朗豪坊4樓13號舖 綠茵閣 Garden Cafe 地址:北角城市花園道9號城市花園酒店1樓 電話:2806 4922 半熟工房 地址:銅鑼灣駱克道520號地下 電話:2560 2400 May's Cookies http://www.mayscookies.com.hk/    ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~ 原文:http://gourmetyan.blogspot.com/2016/07/i-cremeria-garden-cafe-mays.html
  9. 今天繼續分享茶,不過不是下午茶,而是來自日本京都的抹茶老店 中村藤吉,在 Mira Mall 的新店。千呼萬喚始出來,正好用來形容它;由5月一直期待至今,上週甜魔媽媽終於成功拜訪,並試了多款黃豆粉蕨餅、葛切、士多啤梨芭菲等新品,異常滿足!^o^   甜魔媽媽一直期待 中村藤吉 堂食店的開幕,因為 最馳名、最有水準的蕨餅、啫喱在對面的 The Mira 外賣店 都吃不到啊!新店位於尖沙咀 Mira Mall 三樓,而三樓分為兩邊,大家要找 Muji 無印良品那邊,而非 The Chop House 那邊啊。   見到沿路一排充滿和風的走廊,以及這個標誌,就代表大家走對路了~ 進門後有著舊店的特色茶道檯。據知不定期新店也會舉辦茶道班,抹茶迷要多留意中村 Facebook 了。   新店層數沒 以前 高,但面對九龍公園及泳池景也很優美;而且新店座位比前身多了1/3,排隊情況沒有之前嚴重。入口位是一排吧檯,裡面則有更多4-6人檯,這晚我們就在裡面用餐。 一邊聞著抹茶香,不客氣我要開餐了!雖然目標是甜品,也要先吃正餐打底,我們四人分享了三款定食/麵食。 首先是 抹茶烏冬定食(冷)Matcha Wheat Noodle Set (Cold) ($118),凍食的烏冬極有口感,又帶淡淡茶香,不用加添太多芥辣、沾上少量醬油並拌上大蔥享用,滋味最佳! 喜歡彈牙口感的,抹茶烏冬是不二之選;但 腐皮抹茶蕎麥麵定食(熱)Kitsune Matcha Buckwheat Noodle set (Hot) ($118) 則有著甜美富豆香的軟滑腐皮,以及清鮮帶甜的湯底,又有另一番魅力。留意是這個拍照後一定要快吃,否則麵身會太腍! 以上兩款定食都附有高水準的抹茶米飯,可拌漬物吃,十分美味。同上還有小兜裝的生茶啫喱;啫喱質感有點似蒟蒻,但卻水嫩細滑多了,彈滑爽Q口味清幽,仍然是高水準!   其實還試了 素麵(冷) Fine Wheat Noodle (Cold) ($78),但口味沒前兩款出色,而且並不附米飯及生茶啫喱,甜魔媽媽覺得還是選點定食較化算!   除了生茶啫喱,蕨餅 Warabimochi 也是這裡的重點:新店的蕨餅,由日本冷凍直送再解凍,改為店內自家製,所以供應多了,口味也由單純抹茶味,多增加一款黃豆粉味,每客$88。 先不計口味的不同,中村的蕨餅質感實在太讚,水嫩得來又富彈性,如果說啫喱柔嫩如初生BB肌,蕨餅就是青春少艾的蘋果肌,更有觸感。平均沾上抹茶粉/黃豆粉又拌上抹茶蜜及黑蜜上檯,誠然就是美人上妝,傾國傾城! 雖然很難定斷那一款較好吃,但硬要比較,相比甘濃的抹茶味,黃豆粉會較香甜可口,又是新口味值得一試,但多吃更易膩。所以點那一款除了看個人口味,也視乎人多人少吧。    吃完蕨餅無比滿足,但還有新出的 葛切 Kuzukiri ($88)。葛切是從一種稱為「葛」的植物根部所取出的澱粉製作而成的,乾燥時是呈現半透明的長條狀,煮熟後則變得透明剔透,食感既涼又滑,特別適合夏日享用。 成品同時跟抹茶蜜及黑蜜上檯;其實傳統吃法是沾上黑蜜來吃,但可能之前吃了不少蕨餅,這晚覺得沾抹茶蜜吃更美味!大家也不妨試試,然後分享你較喜歡那一款。 欣賞喜歡中村的芭菲,這晚也吃了春夏限定版的 士多啤梨芭菲 Strawberry Parfait ($108)。芭菲由十層組成,內容包括:抹茶軟雪糕、果凍、紅豆、白玉丸子、脆脆玄米、糖漬栗子、抹茶雪糕、抹茶蛋糕、鮮忌廉以及香甜士多啤梨,味道豐富又清新,吃完透心涼呢!   最後,還加點一份 宇治金時冰(抹茶及熔茶)Uji Kin Ice (Matcha & Hojicha) ($98),成品相當巨大,附有紅豆、丸子及雙色軟雪糕,又拌上抹茶蜜及黑糖上檯,份量十足。   其實我不愛吃刨冰,不過這份冰的冰粒夠細碎,又可享受自行添加抹茶蜜/黑糖的樂趣,在這炎炎夏日多人一起分享,的確不錯。 特別一提,中村的軟雪糕口味的確不算濃,淨食不算頂吸引;但由於質感夠滑,拌著刨冰吃,帶來更柔滑的口味享受,的確不錯呢。      相比外賣店,甜魔媽媽明顯偏好堂食店多很多。不過有一點堂食店真的比不上,就是現成產品,外邊雪櫃只有少量茶包/蛋糕,更齊全的要到 The Mira 外賣店。其實,這也是按照京都車站的傳統,設計用心值得一讚呢! 最後提提大家,想避開人龍,就選週一至五的晚上去吧。祝成功再朝聖! =)   中村藤吉 Nakamura Tokichi 地址:尖沙咀彌敦道132號美麗華商場3樓3005-9號舖 電話:2156 1168 ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~ 原文:http://gourmetyan.blogspot.com/2016/07/nakamura-tokichi.html
  10. 隨著年紀及肚腩(哭....)都越來越大,新陳代謝及胃納卻日漸減低,貴精不貴多已成甜魔媽媽最新飲食指標。要知道港式點心雖然好吃,但油分甚至是額外添加劑並不少,平日我不多飲茶,更加少帶兩兄妹去,要去就去吃水準頂班的,如 國金軒。 對中環及 The Mira 兩間國金軒都有超好印象,其中又以 The Mira 店去得較多,尖沙咀方便我們家嘛。昨天又與好友共聚飲茶,除了品嚐 新版五色寶盒及更多精緻點心,還吃到超水準的泡飯及甜點,超滿足而歸!   循例貼一張環境照,毫無疑問,在這高樓底、富氣派又有青綠園景的氣圍下用餐,絕對是件賞心樂事。照片拍在中午12點,已有不少食客,再遲一點更幾乎全場爆滿;所以來吃務必先訂位,你懂的。 41這天帶著Chloe,因此選在房內,又有自成一角的寫意。以小吃稍為開一開胃(那銀魚特別酥脆好吃,一吃停不了口的!!),精緻點心盛宴要展開了!   首先是 雪山菠蘿叉燒包 Baked barbecued pork and pineapple buns with crystal sugar ($63/3件),香脆鬆化的雪山包內,藏著國金軒馳名的靚叉燒,完全沒有不好吃的可能,一出場就成功將剛睡醒的小怪手召喚出來!   這裡的腸粉用料及質素都是頂班,除了坊間常見的鮮蝦腸、叉燒腸,又有特別如這 海參鮮竹卷腸粉 Steamed rice flour rolls stuffed with sea cucumber and crispy bean curd sheet ($88/3件)。超薄身又滑溜的腸粉,包著香脆不油的腐皮,以及軟糯的海參,口感無比豐富迷人!   另一款創新之作是 牛肝菌馬蹄牛肉腸粉 Steamed rice flour rolls stuffed with minced beef, chestnut and mushrooms ($70/3件),牛肝菌幽幽的香氣,令牛肉腸粉滋味大增,加上成品超嫩滑,Chloe也很愛吃~   還有將芝士龍蝦伊麵及煎鍋貼結合的 芝士龍蝦煎鍋貼 Pan-fried lobster and cheese dumplings ($82/3件):飽滿香煎鍋貼內,藏有鮮甜龍蝦肉及芝士餡,吃時可倒上額外芝士汁,令味道更香濃;而鍋貼底還有伊麵,果真有龍蝦伊麵的精粹!記得趁熱吃。 然後新版 五色寶盒 Deluxe dim sum platter ($198) 也上檯了!除了舊有玉帶松露餃、蒜香星斑餃、龍蝦芙蓉餃,又新增了原隻鮑魚鮮蝦燒賣及紫艷蟹肉餃。前三款 請參考前文,升級版HI9原隻鮑魚鮮蝦燒賣賣相夠霸氣、味道亦很讚;紫艷蟹肉餃其實是賽螃蟹餃,質感軟滑、鮮甜味柔。特別一提,五色寶盒每天限量廿多盒,昨天未夠一點已經售罄,想吃最好先預訂!   有Chloe在,當然要點 鳳凰流沙包 Steamed salty egg yolk buns ($46/3件)。雖然出品不算飽滿,但中間奶黃餡芯既香又濃,平時妹妹會吃兩隻,這天竟然包辦三隻! 當然,妹妹也有分享少部分給媽媽,這正正也是甜魔媽媽肚腩來源之一... ^_^" 「媽媽,我肥妳都唔駛旨意瘦~~~」 多得為食妹,之後又額外追加了 金箔筍尖蝦餃 Steamed shrimp dumplings topped with gold leaf ($66/4件) 及 鮑魚鮮蝦燒賣 Steamed minced pork dumplings with abalone and shrimp ($66/4件)。這款燒賣我沒吃,但見原粒鮮蝦在內、非常足料,妹妹超愛的;蝦餃則媽媽我也忍不住,因為實在太鮮甜爽嫩,用料及包功都是一等一的好! 其他點心還有味道香濃的 咖喱鴛鴦魷魚鬚 Squid in curry paste ($48),特愛底下的滑溜烏冬!     最後不得不推介 花膠鱈魚扎 Bean curd sheet rolls with fish maw and cod fillet ($66/2件),薄滑腐皮之下,不是棉花雞等等,而是滋補養顏的花膠、鮮嫩超好吃的鱈魚柳,以及既邪惡又美妙的五花腩!怕肥膩的可以不吃那腩肉,反正那油香已吸收在花膠及鱈魚內。超讚的!   吃完點心,押尾再來一客 海皇西施泡飯 Crispy rice with diced scallops and dried seafood in seafood soup ($418);看著阿姐將脆米灑進橙紅湯飯中,沙沙炸炸了好一陣,然後再細心分妥上檯。 吃過不少海皇西施泡飯,但一吃還是驚訝了:那湯超鮮超甜、富有龍蝦殼的幽香,但並不覺很濃,反而很清徹清甜,重點是一點不鹹,太出色了!除了高湯水準奇高,經過分飯、拍照過程,脆米仍然保持脆口,無疑令泡飯更添口感,加上十足十的海鮮,想不清光難矣!   一整碗泡飯吃光都幾飽的。之後再吃幾口清爽嫩甜的 蒜蓉炒莧菜 ($140),幾乎100%滿足了! 還有那麼一丁胃納,不用說當然就是留給甜品!=P 仗著人多,先後分享 新彊棗皇糕 Steamed red date puddings ($68/4件) 及 黑糖蒸馬拉糕 Cantonese-style steamed black sugar sponge cake ($68/4件),前者煙韌彈牙,後者鬆軟富彈性,質感都很讚,而且甜度剛好!   還有Chloe的 焗燕窩蛋撻 Baked mini egg tarts with bird’s nest ($78/3件),加了燕窩後妹妹不認得蛋撻,很搞笑!唯有媽媽先吃掉燕窩部分(第一次覺得焚化爐的工作不錯 =P),再給她吃中間香滑蛋芯。最後清脆的酥皮,也進了媽媽肚腩!   食友點了 香檳啫喱芒果布甸配椰汁柚子西米露 Chilled Champagne Jelly and mango pudding topped with Pinellas and Sago in coconut juice ($98),原來賣相又升級了,不得不拍下來!   三款層次的甜品,本來就美侖美奐,現在還加進強勁的乾冰效果,甜品一上檯有如仙境降臨,效果太美了!不過這天甜魔媽媽沒吃。 因為要留肚給 白芝麻布甸 Chilled White Sesame Pudding ($68) 呢;布甸質感超嫩滑可媲妹妹肌膚,又有濃濃芝麻香氣,味道很讚,頂層一粒黑芝麻雪米糍更是錦上添花!不過這布甸是凍食的,想吃熱的可選荔枝蓉燉鮮奶,也是非常的滑溜而且十分清香~   很高質滿足的一頓午餐,貴一點也是物有所值;而如果自認胃納超大的,更可以選週六到訪惠顧 $498/位的 點心匯聚 週末之「醉」點心任食 Brunch,老公不少同事吃過都大讚的!=)    國金軒 Cuisine Cuisine 地址:尖沙咀彌敦道118號The Mira 3樓 電話:2315 5222   ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~
  11. New Blog - At spotthefood.com!

    Hi everyone!Thanks for being supportive on Spot The Food.From today onwards, I will start on my own website so please check it out for more updates!See you all at http://www.spotthefood.comCheers! Source
  12. CE LA VI - Explore Your Senses

    CE LA VI, is a living, is a pursuit of pleasure. A flagship opening in Hong Kong on top floor of the restyled California Tower, it has a spectacular view of the iconic skyline over our legendary Lan Kwai Fong. It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively. Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York. As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect. Chef Licker's masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble. A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee. The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice. Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today! Hong Kong Cappuccino Passionfruit Cream, Milk Powder Crumble, Milk Tea Gelato, Whiskey Foam Milk Tea Gelato Hong Kong CappuccinoPassion cream, milk tea ice cream, Macallan foam White Chocolate Sake Cream, Fruity Berries with Yuzu Syrup, Salted Toffee White Chocolate-Junmai Sake CreamWhite chocolate-sake cream, yuzu scented fruits, salted toffee Toasted Almond Cake, Calamansi Curd, Guava Sorbet, Coconut & Orange Papers Toasted Calamansi CakeLime soaked cake, calamansi cremieux, guava sorbet Toasted Calamansi Cake CE LA VIAddress: 25/F, California Tower, 32 D'Aguilar Street, Central, Hong KongTelephone: 3700 2300Opening Hours: Mon-Tue 15:00-02:00 ; Wed-Sat 15:00-03:00 ; Sun 15:00-00:00Website: http://celavi.com / https://www.facebook.com/celavihongkong Source
  13. As a continuation of the November wine & dine month, Foodie crosses over with Fashion Walk in holding a Cheers for Fashion Walk event in celebration of wine, craft beer and spirits. At the food street of Fashion Walk in Causeway Bay, expect to learn how to make cocktails, personalising whisky blend and many more. A tasting pass would allow you to try some small bite and wine tastings, whereas a dining pass offers the chance to enjoy delicious beer or wine pairing menus from seven restaurants at Fashion Walk. That include elBorn, Eat.It, COEDO Taproom, Elephant Grounds, Wildfire+, Marbling by Mr. Steak and Cedele. Check out more about the menus from HERE! Make sure to get the best deal at Foodie website! See you on November 14th at 3-9pm! I will update you with all the delicious delicacies! Bestbev Craft Beer Cheers For Fashion Walk F.E.W. Spirits Seafood Paella from elBorn Tasting Coupon Wine Glass Cheers For Fashion Walk Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong Opening Hours: 14th November 2015, 15:00-21:00 Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk Source
  14. Sushi Man 鮨文 - Omakase!

    Sushi Man is a new Japanese restaurant owned by a young and passionate Chef who was trained in Hong Kong - Chef Cupid. His skillful experiences in Japanese sushi crafting has brought my attention on their popular Chef's choice of the day that favor lots of Hong Kong locals, also known as omakase. There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the "Man", which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert. Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top. Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel. We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall. As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth. Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish. Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course. Uni Cup海膽杯 Sushi Man鮨文 Tomato & Tofu Salad with Sesame Dressing, Dried Fish蕃茄豆腐胡麻醬沙律, 小魚乾 Chawanmushi with Truffle黑松露蒸蛋 Buri鰤魚 Shima Aji深海池魚 Kaibashira帆立貝 Torching Sashimi火炙刺身 Torched Mackerel火炙鮫魚 Torched Azi火炙竹簽 Shirako with Pickled Radish鱈魚白子配酸汁蘿蔔蓉 Shirako鱈魚白子 Flounder with Zest of Yuzu & Sea Salt左口魚邊, 柚子, 海鹽 Itoyoridai金線鯛 Amaebi & Uni甜蝦海膽 Sanma秋刀魚 Hokkigai北寄貝 Chutoro中拖羅 Akagai with Soy Sauce赤身醬油漬 Toro Hand Roll拖羅紫菜手卷 Uni & Botan Ebi Donburi牡丹蝦海膽杯 Uni & Botan Ebi Donburi牡丹蝦海膽杯 Fish Soup魚湯 Cantaloupe網紋蜜瓜 Sake日本清酒 Sushi Man鮨文 Sushi Man 鮨文 Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong Telephone: 2285 9477 Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30 Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/ Source
  15. Atelier Vivanda - Meat met Potato

    This replication of a stylish butcher house is a new casually set French bistro owned by the Michelin two-starred Chef of Akrame. Specializing in a mix of meat and potato dishes, the restaurant emphasises onsimple, fresh, quality ingredients to combine an exclusive taste of meat with a specially prepared olive oil.First is a small paper bag of warm baguette served with housemade Caractere olive oil, which has a spicy and peppery kick.Dinner is priced affordably in a set of L’Entree, La Viande, L’Accompagnement, and Le Dessert. The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette. The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb. Their philosophy to prepare meal dishes with Chef's housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness. Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges. Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger. While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt. Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully. Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street. Le Croquavor Atelier Vivanda Butcher Knife A Paper Bag of Bread French Baguette & Extra Virgin Olive Oil Eggs Mimosa Iberian Pork Rib Medium A Way Of Reinterpreting The Hamburger Pommes Darphin Pommes Dauphines Lychee Soup, Coconut, Verbena Ice Cream Meringue Foam Atelier VivandaAddress: G/F, 9 Ship Street, Wan Chai, Hong KongTelephone: 2109 1768Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00Website: http://ateliervivanda.com.hk / https://www.facebook.com/AtelierVivandaHK Source
  16. During November, a breezy autumn, the wine and dine month of Hong Kong is offering a whole lot of exciting events and stunning carnivals. Previously there is a Wine and Dine Festival, the 8th edition of Hong Kong International Wine & Spirits Fair is also held at HKTDC in Wan Chai. The exhibition features a big market of wine and beers, which becomes an attractive platform for public visitors to taste different wines whereas for wine enthusiasts and traders to source the best quality products. I am thrilled to first engage with so many wine tasting, where you get a wine glass at the entrance! Literally among over thousand of excellent wine hubs, there are fruit-based vodka, such as pineapple and blueberry that are found pretty spectacular. Some beer ice creams made by Rubicone has also been the most crowded and remarkable booth among all others at the 3G area. Welcoming visitors to have trails of frozen beer ice creams, there are three flavors including Hoegaarden Rose, Boddingtons Pub Ale and Leffe leveled in respective, increasing density. Hoegaarden Rose is undeniably my all time favourite because it has the perfect chroma and light sweetness for me as a beginner. Afterall, this fair is indeed a rich programme for all wine lovers to explore and appreciate. Hoegaarden Rose, Boddingtons Pub Ale, Leffe Wine Exhibition Red & White Wine Beer Ice Cream Machines Boddingtons Ice Cream Hong Kong International Wine & Spirits Fair 香港國際美酒展 5-7 November 2015 Website: http://www.hktdc.com / https://www.facebook.com/HKTDC.Exhibition Source
  17. Ham & Sherry - Possibly My Favourite Tapas

    Among a blend of hip restaurants along Star Street in Wan Chai, what pretty much draws our attentions is this blue vintage brick wall. Ham & Sherry is known to be a meeting social hub serving wide variety of Spanish hams, traditional tapas, as well as a full menu covering over 50 different Sherries, sangria and craft cocktails at the back bar. Hosted by Michelin-starred Chef, who also launched 22 Ships, small dishes are created with Chef's usual twist that reflect true culinary of a Spanish neighbourhood. The food more or less focuses on Spanish ham, pork, peppers and cheese. Everything has been our favourites such as the signature suckling pig roasted with excellently crispy skin, two chunks of sweet grilled pineapple covered with piquillo peppers. Jamon and truffle toastie, sometimes known as bikini, is made delicately and served atop runny pan fried quail egg. The very delicious churros are also highly recommended, with a generous dusting of cinnamon sugar, crunchy and hot, the chocolate sauce on the side impresses so well for its semi-sweet level. This Jamon and Sherry eatery is surely a favourite of mine! Jamon, Manchego & Truffle Toastie, Quail Eggs Ham & Sherry Blue Vintage Brick Wall Back Bar Jamon, Manchego & Truffle Toastie, Quail Eggs Roast Suckling Pig, Piquillo Peppers, Pineapple Roast Suckling Pig Churros Chocolate Sauce Ham & Sherry's Menu Ham & SherryAddress: 1-7 Ship Street, Wan Chai, Hong KongTelephone: 2555 0628Opening Hours: Mon-Sat 12:00-15:00, 18:00-23:00 ; Sun 12:00-21:00Website: http://www.hamandsherry.hk / https://www.facebook.com/hamandsherry Source
  18. Ladies & Gentlemen - Cocktail Rambling

    Ladies and Gentlemen, presenting you the beauty of cocktails.Situated at the very end of Haven street, here is a Japan-experienced bartender who would make very nice Japanese inspired cocktails. They offer a list on the menu and signature in preparing omakase, which is basically an idea of tailor making cocktails based on customer preference or personality.At the mini drinking bar, mainly with Gin, Rum, Tequila, Vodka and Whisky, we are served with a few restaurant creations as well as an omakase cocktail.The cafe also serves a menu of canapes and desserts that are great to snack on. Including prawn cocktail with mayo dressing on white toasts, cold cut platter with generous rolling of parma ham, chicken meatballs and mini burgers, some ideal options are applewood-smoked fries that comes with a deliciously creamy black truffle mayo, beer battered chicken and no baked mac & cheese of al dente texture.How about some savory macarons? White truffle, basil & tomato, mushroom & chicken, duck breast and foie gras. While the Belgian handmade macarons sound indeed strange and unpalatable, there are also frozen lollies serving in coconut mousse with bergamot filling, or rose mousse with strawberry filling.Finally, I would opt for the omakase at Ladies & Gentlemen! Belgium Handmade Savory Macaron Tasting Menu Prawn Salad with Toast Diced Prawn, Cucumber, Crab Roe, Mayo GiniusGin, yuzu juice, homemade fennel infused agave mix, peach puree, aromatic bitters Cold Cut PlatterParma ham, black pepper salami, smoked eel & cheese Smoky Fries with Truffle Dip Truffle Dip Rum & VioletSilver rum, lemon juice, violet liqueur, homemade pink & black peppercorn agave mix Deep Fried Chicken Chicken Meatballs Spicy TargetTequila, yuzu juice, homemade jalapeno pineapple puree, homemade agave mix, aromatic bitters Mini BurgerSpicy minced pork with egg & wagyu beef hamburger Mac & Cheese OmakaseTailor made cocktail Kurobuta Pork Braised Rice Foie Gras, White Truffle, Mushroom & Chicken, Basil & Tomato, Duck Breast Frozen Mousse with Fruity Filling Ladies and Gentlemen Ladies & Gentlemen Address: G/F, 31 Haven Street, Causeway Bay, Hong Kong Telephone: 3956 4282 Opening Hours: Tue-Thur 12:30-00:00 ; Fri-Sat 12:00-01:00 ; Sun 12:30-00:00 Source
  19. First opened in 2005, Noodle TETSU expanded with over 16 branches around Japan. They have been modifying their soup and ramen, who aim to create commodity through satisfaction and customer relations. Finally today is their launch in Hong Kong. Situated at Canal Road West, the restaurant has a ramen bar and few numbers of table along with very accommodating services. More than just regular ramen, the menu offers guest with the best taste of tsukemen, which is a cold dipping noodle dish with Japanese ramen and a bowl of thick soup served separately. Optionally, a hot version is also available with noodle served in the hot clear broth. The Sendagi ramen is set limited to 30 bowls per day. With a fragrant fish broth made with large amount of sardines and dried mackerel, it comes with ramen of medium thickness, thin cut char siu and bamboo shoots. For a much richer experience, the tsukemen has a thicker pork bone broth with stripe cuts of pork. It is satisfyingly dense because of the 36 hours simmering process in chicken bones, dried sardines and mackerel fishes. Served hot, I really enjoy the thick cut ramen which is chewable in texture and able to carry the dipping broth thoroughly. The hot stone is also fun to play with, which liberally just reheated the broth in instant. In addition, their homemade soft boiled egg is unbeatable. At such moderate price tag, Tsukemen TETSU is a nice addition to the Hong Kong ramen market. Tsukemen沾麵, 熱 あつもり Fried Onion炸洋蔥 Sendagi Ramen千駄木拉麵 (魚介醬油) Sendagi Ramen千駄木拉麵 Tsukemen TETSUTETSU 香港店 Tsukemen沾麵, 熱 あつもり All-Stars of Topping大滿足組合 Pork 叉燒 Soft-boiled Egg味付半熟蛋 Hot Stone鐵石頭 Reheating Soup投石暖湯 Tsukemen沾麵 Tsukemen Tetsu つけめん TETSU 香港店 Address: G/F, 23 Canal Road West, Causeway Bay, Hong Kong Telephone: 2172 6433 Opening Hours: Mon-Sun 11:00-23:00 Website: https://www.tetsu102.com / https://www.facebook.com/tetsu102hk Source
  20. Blue Butcher - The Butcheries Burger

    Namely the best butcheries and the only one equipped with a pink salt dry aging room, Blue Butcher is a restaurant of a little NYC style elements, with cool, spacious and industrial decorations.Given that it is one of the most recommended steak house in Hong Kong, the menu does not only cover array of steaks and cuts, but also some delightful entrees, poultry and seafood dishes that are all prepared with ingredients sourced strictly from farm to table.They have taken inspirations from traditional recipes in order to recreate the local and organic food into some of the modest and tastiest dishes, mostly come in big plate to share, as well as signature cocktails such as Fig & Cheese and Bangers & Mash.During the weekdays, the butcher & fries lunch starts with a cold starter buffet, featuring daily selections created based on fresh market ingredients. The two not-to-be-missed are surely smoked organic beetroot with crumbled feta and watermelon cubes with sliced ham and pistachio vinaigrette.Some definite mains coming to be their Blue Butcher southern fried chicken, crispy and goldenly batter fried, and is still surprisingly moist on the inside.While everyone is digging into the cheesy aromatic truffle orzo, which is basically a risotto-like pasta cooked in broth and tons of parmesan cheese, the medium done dry aged rib eye is cut moderately tender, well flavored and no bone with just a little fat. It is completely divine.Rather than the usual offer of black angus beef burger, we are served with an irresistible combination of premium wagyu beef, poached lobster and seared foie gras sandwiched in toasted artisan buns. This ultimate version is only available throughout November so make sure to get here soon!Finally, one cannot leave Blue Butcher without trying their signature sea salted caramel ice cream. But I personally vote for the mango and passion fruit sorbet. Dry Aged Grain Fed USDA Rib Eye Cold Starter BuffetDaily salad selection(Organic Smoked Beetroot with feta, cucumber pistachio vinaigrette; Herb Cured Salmon with pickled onions, caper berries; Compressed Watermelon with shaved spanish ham, feta, rocket, pistachio vinaigrette; Belgium Endive with orange candied bacon, stilton cheese, truffle dressing) Blue Butcher Buttermilk Southern Fried ChickenSpiced BBQ sauce Dry Aged Grain Fed USDA Rib EyeBearnaise Dry Aged Grain Fed USDA Rib EyeBearnaise Wagyu Beef, Foie Gras & Butter Poached Lobster Burger Truffle mayo, juicy tomato, fresh cut purple cabbage, artisan bread roll Black Truffle Orzo & Parmesan All You Can Eat FriesMelted mozzarella & cheddar, Black truffle & parmesan Mango & Passion Fruit Sorbet Mango & Passion Fruit Sorbet Blue Butcher Bar & Restaurant Address: 108 Hollywood Road, Central District, Hong Kong Telephone: 2613 9286 Opening Hours: Mon-Sat 12:00-23:00 ; Sun 11:00-22:30 Website: http://www.bluebutcher.com / https://www.facebook.com/BlueButcher Source
  21. Starting this Fall, Sino Group of Hotels Restaurant - Satay Inn will present a true flavor of Penang at three respective hotels; The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel. In collaboration with Malaysia External Trade Development Corporation (MATRADE) under Malaysia Kitchen Programme (MKP) and the Penang Chefs Association, guests of Satay Inn are able to savour some outstanding hawker foods such as Kerabu Bok Nee, a salad of shredded chicken and black fungus with refreshing touch of spicy chili; Choon Pheah, a traditional Malaysian spring rolls that has been modified to bite size serving, along with a flavorful vinegary dip made with loads of onion. On top of that, the group has rigorously selected and invited Penang's Chefs to perform at live cooking stations, bringing some of the Penang's favourite dishes to foodie. Given that Penang way is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavors and mixture of unique herbs to spices. Favourites are stir fried flat noodles with scrambled eggs and cockles; tangy laksa cooked with mint, pineapple, chili, onion, cucumber and a fragrant fish broth of lemongrass, which is highlighted with an elevating touch of shrimp paste. Last but not the least, a delicious pork belly braised in cinnamon-scented soy sauce is surely decadent with hard boiled egg and tofu puffs as condiments. The menus offers two favourite desserts that happen to be traditional banana cake and pandan crepe filled with caramelized coconut. Everyone is so satisfied with the green crepe, especially of a sweet note coming from coconut sugar. The promotion menu is available for lunch and dinner from November 4th to 15th. Other highlighting dishes such as White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on a la carte menu for the best savour of true and authentic Penang cuisine. More about Malaysian Kitchen Programme (MKP) can be found HERE. Assam Laksa亞參叻沙 Satay Inn沙嗲軒 Kerabu Bok NeeFresh black fungus salad in Nyonya style娘惹黑木耳雞絲沙律 Choon PheahSpring rolls with authentic Nyonya dipping娘惹春餅 Choon Pheah娘惹春餅 Penang Fried Kway TeowFried flat noodles with cockles & Chinese sausage檳城炒貴刁(4-6th November 2015) Mixture of Herb and Spice香草, 香料 Live Cooking Station現場烹飪 Laksa Noodle叻沙麵 Ingredients of Assam Laksa叻沙材料 Assam Laksa亞參叻沙(7-9th November 2015) Tau Yew BakBraised soy pork belly家傳紅燒肉 Braised Pork Belly紅燒肉 Kuih KetayapGreen crepe filled with caramelized coconut香蘭椰絲卷 Coconut Sugar, Shredded Coconut椰絲, 椰糖 Bengkang Pisang ala KampongTraditional baked banana cake檳城香蕉糕 Iced Calamansi凍桔子水 Satay Inn 沙嗲軒 (City Garden Hotel) Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong KongTelephone: 2806 4938Opening Hours: Mon-Sun 11:30-15:00, 18:00-22:00Website: https://www.sino-hotels.com / https://www.facebook.com/SatayInnSGH Source
  22. Corner Kitchen Cafe - Red Velvet Birthday

    True to its name, Corner Kitchen Cafe is a comfort neighbourhood located right at a corner of Hollywood Road. Serving simple yet sophisticated wholesome food, they are all made in house starting with home cooking and daily fresh ingredients. As simple as wraps, salads, burgers and entrees, there are few choices of good coffees, wines, beers and ciders. Not to mention some of their daily cakes that are displayed appealingly at the counter fridge, provided that some signatures are salted caramel and red velvet cake. While brunches are served only until noon, such as granola yogurt bowl, breakfast plate and three egg omelette, there are also burgers in three main options of fish, beef and vegetarian, plus a bucket of sweet potato fries that is remarkably sweet with slight crunchiness, comes with a chili mayo dip. The truly decadent red velvet cake is made with a symphony of toasted marshmallow frosting and vanilla sponge cake. Despite I personally find it ultra sweet, it has concluded her birthday with bundle of happiness. This Hollywood Road cafe is not just a regular brunch spot, but defo a great place to relax in simplicity. Red Velvet Cake OmeletteThree eggs, bacon, ham, cheese, toast Veggie Fritter BurgerTofu sauce, watercress, side of fries Juicy Beef BurgerStrip of bacon, caramelized onions, cheese, lettuce, tomato, side of fries Bucket of Sweet Potato Fries Chili Mayo Dip Red Velvet Cake Marshmallow Icing Iced ChocolateSoy milk Corner Kitchen Cafe Address: 226 Hollywood Road, Sheung Wan, Hong Kong Telephone: 2547 8008 Opening Hours: Mon-Fri 09:00-18:00 ; Sat-Sun 09:30-18:00 Website: http://www.cornerkitchencafe.com / https://www.facebook.com/cornerkitchencafe Source
  23. Lindt - Excellence Dark Chocolate

    Lindt is the chocolate brand that is popularly known to everyone around the world. Available to Hong Kong are Lindor and Excellence, they are series of round chocolate candy and chocolate bar respectively.The Lindt Excellence serie is made with a combination of milk and dark chocolates, with promising experience of velvet and unique chocolate flavor.I have recently received a giant Lindt Excellence bar package and inside includes 4 chocolate bars with different cocoa contents and 2 flavored chocolate bars - sea salt and lime.As a sophisticated version, Lime Intense is the latest dark chocolate with a sensory touch of lime.Thank you Cred Communications for this chocolatey gift! :D Lime Intense Lindt Excellence Dark Chocolate Series Sea Salt, Lime Intense, 70% Cocoa, 85% Cocoa Lindt Chocolate Website: http://www.chocolate.lindt.com / https://www.facebook.com/lindtchocolateworld Source
  24. Blesscuit Bakery - Baked With Blessing

    The new opening of the Blesscuit Bakery happens at Admiralty Lab Concept. Located at the near end to Pacific Place, the shop is colourfully designed with elegant features and sense of contentment.They devote a vision to bring mental nourishment and well being through their food, cookies in other words, which promised to be the best in town made by a passionate pastry chef.From their product lines, it is seen that cookies sets and pastry gifts are all named with joy and happiness, while gift cards are also provided to further create blessed affection.PEACE, includes a variety of cookie flavors, from basic butter, sweet chocolate, toffee, cranberry, green tea to even gold flake truffle, anchovy and smoked ham. The savoury creations are indeed inspiring.The SWEET SO comes with rose raspberry pastry matched with a stick of rose honey as well as maple butter pastry with maple syrup.The former one is indeed delicious with additional dried rose powder whereas the latter one is also amazing with its original butteriness.Probably Blesscuit is a certain for the next catering party. Blesscuit Bakery Cookie Sample Gift Card Gift Carb Orange Cookie, Green Tea Cookie香橙曲奇, 綠茶曲奇 Blessing Card PEACE祝.平安 Anchovy, Tomato, Smoked Ham, Truffle Cookies鯷魚曲奇, 番茄曲奇, 煙燻火腿曲奇, 金鑽松露曲奇 SWEET SO酥.甜蜜 Rose Raspberry Pastry, Rose Honey Syrup紅桑子玫瑰千層酥, 玫瑰蜂蜜醬 Baked with Blessing Blesscuit Bakery Address: Shop No. A01a, Lab Concept, Queensway Plaza, 93 Queensway, Hong Kong Telephone: 2118 3468 Website: http://blesscuit.com / https://www.facebook.com/blesscuit Source
  25. LIS Cafe - Halloween Hairy Crabs

    LIS Cafe is a hotel restaurant belongs to L'Hotel Island South, located at the 3rd floor, with 160 seats, spacious dining hall and facilitating services. It is famous for Hainan Chicken Rice and authentic noodle bowl, whilst also specialises in semi to full buffet for brunch, afternoon tea, lunch and dinner.During this time of the year, LIS Cafe serves up an international buffet in the theme of all-you-can-eat hairy crabs as well as the Halloween festival. The dinner buffet features a variety of worldwide salad, sustainable seafoods, extremely scrumptious crab dishes, unlimited steamed hairy crabs and some decently prepared desserts that are mainly halloween-inspired, displaying at the main entrance counter fridge.Their principle of sustainability is especially appreciated because the seafood are found promisingly fresh as well as some refreshing and healthy ready-made salads such as snow crab pomelo salad, spicy lotus root and red beetroot, not to mention the fatty salmon at the sashimi counter. In addition, the hot dishes are also diversified with different culinary traditions. Some top-listed ones would be barbecued pork ribs, salmon head curry, braised spareribs in Chinese vinegar and cook-to-order congee with fish option.Needless to say all the crab selections are equally delicious and well executed, favourites include green curry crab, Mediterranean crab with tomato base, and of course the unlimited serving of steamed hairy crab.Lastly, the Chinese desserts are relatively better than the Western, that include crispy egg twist with honey syrup and flaky red bean puff. The daily flavor of Movenpick ice creams - Maple Walnut, is also our favourite. Hairy Crab大閘蟹 Seafood Stand海鮮 Mussels青口 Clams蜆 Crab Legs蟹腳 Shrimps熟蝦 Salad Bar雜錦沙律 Salad Dressings沙律醬 Mozzarella & Tomato Salad水牛芝士蕃茄片 Cold Cut雜錦凍肉 Smoked Salmon煙三文魚 Smoked Mackerel煙鯖魚 Spicy Lotus Root辣味蓮藕 Wild Mushroom Salad野菌沙律 Cabbage Salad椰菜沙律 Pasta Salad意大利粉沙律 Potato Salad薯仔沙律 Red Roots紅菜頭 Snow Crab Meat Cocktail, Pomelo & Lime Sauce雪花蟹肉柚子咯嗲 Salmon Tofu三文魚豆腐 Soba Noodle日式冷麵 Bonito Flake, Japanese Seasoning木魚絲, 日本海苔粉 Salmon三文魚 Fresh Sushi雜錦壽司 Cooked Shrimp, Shime Saba, Herring, Salmon & Sweet Shrimp Sushi熟蝦, 醋鯖魚, 希靈魚, 三文魚, 甜蝦壽司 Assorted Bread各式麵包 Pork Ribs燒排骨 Onion Rings洋蔥圈 Quiche Lorraine羅蘭仕撻 Capelin Fish多春魚 Baked Sausage Roll酥皮腸仔卷 Baked Brown Crab, Wild Mushroom & Parmesan Cheese巴馬臣芝士焗布朗蟹 Steamed Hairy Crab清蒸大閘蟹 Steamed Hairy Crab清蒸大閘蟹 Mediterranean Red Crab Stewed with Rich Tomato Basil Concasse鮮茄茸地中海紅羔蟹 Wok Stirred Fresh Crab, Ginger & Spring Onion薑蔥三點蟹 Thai Curry Green Crab with Fresh Basil九層塔泰國咖喱青肉蟹 Curry Salmon Head咖哩三文魚頭 Braised Lamb with Black Truffle Veloute Sauce黑松露野菌燴羊肉 Braised Pork Ribs with Chinese Vinegar鎮江骨 Ox-tail Stew Charolaise Style紅酒雜菜燴牛尾 Sauteed Slice of Pork with XO SauceXO醬翡翠炒豬頸肉 Steamed Fish with Chinese Style清蒸海上鮮 Grilled Chicken燒雞翼 Grilled Pork Sausages燒腸仔 Vegetable清炒時菜 Congee & Noodle Station中式粥粉麵檔 Watermelon西瓜 Pineapple菠蘿 Lemon Crumb Bar檸檬金寶 Brownies班尼士 Cream Cheese Carrot Cake芝士甘筍蛋糕 New York Cheese Cake紐約芝士蛋糕 Flourless Hazelnut Chocolate Bande made with Nutella特濃朱古力果仁碎配榛子蛋糕 Peruvian Swirl Cacao Bande朱古力蛋糕 Milk Pudding牛奶布甸 Taro Creamy Pudding芋香布甸 Green Tea Panna Cotta綠茶奶凍 Chocolate Creme Brulee朱古力燉蛋 Ghost Eye Jelly鬼眼果凍 Strawberry Pudding, Orange Pudding士多啤梨布甸, 香橙布甸 Osmanthus Pudding桂花糕 Chocolate Cream Puff朱古力巴芙 Peanut Soup, Grass Jelly花生糊, 涼粉 Movenpick Ice CreamMovenpick 雪糕 Red Bean Pastry紅豆酥餅 Croissant Bread Pudding十字架麵包布丁 Yuzu Honey Egg Twists柚子蜜蛋散 Coconut Jelly Candy椰絲啫喱糖 Cookies雜式曲奇 Table Utensils餐具 Crab Leg, Shrimps, Cocktail Sauce蟹腳, 凍蝦, 咯嗲醬 Tuna, Shime Saba, Herring, Salmon Sashimi吞拿魚, 醋鯖魚, 希靈魚, 三文魚刺身 Crab Selection蟹 Black Truffle & Cheese Baked Crab Shell黑松露芝士焗蟹蓋 Crab Roe麵包蟹膏 Steamed Hairy Crab清蒸大閘蟹 Black Vinegar大閘蟹醋 Hairy Crab Shell大閘蟹蓋 Hairy Crab Roe大閘蟹膏 Ginger Tea薑茶 Cantonese Congee廣式生滾粥 Fish Belly Congee魚腩生滾粥 Green Tea Panna Cotta, Taro Creamy Pudding, Fruit Jelly綠茶奶凍, 芋香布甸, 雜果果凍 Vanilla Dream, Maple Walnut雲呢拿夢幻, 楓糖核桃 Happy Halloween萬聖節 LIS Cafe Address: Podium Level 3, L'hotel Island South, 55 Wong Chuk Hang Road, Aberdeen, Hong Kong Telephone: 3968 8833 Opening Hours: Mon-Sun 06:30-00:00 Website: http://lhotelgroup.com / https://www.facebook.com/lhotelislandsouth Source