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About empresswantscoffee

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  1. The CNY aside, February is always a busy yet rewarding month for men and women alike. We plan what to buy, where to dine, and how to spend the romantic night together. Everwhere you have special treats and menu for Valetine… As I can hardly resist a nice afternoon tea, I was excited to try the Island Shangri-la’s recent special that is only available for a short while. As if a decent cuppa and fine little sweets are not enough, this afternoon tea came with Pierre Jouet’s Rose. Having afternoon tea in a Harbour-side hotel with your loved ones sounds, I know, cliché, but you do have a decent Champange here to brighten things up. It was foggy day when I was there for a media event; that glass of champagne was particularly helpful. The scone here is commendable; it is difficult to find a nice piece of scone these days, even in London, let alone in Hong Kong. I was still haunted by my recent experience in one of the big name hotels in London, but the scone here was a pleasant surprise, though it is by no means perfect. It got a nice fluffy texture; it would be better if it is more buttery. The flavour needs some more work. I had much worse but I indeed had better ones. The menu was, I presume, tailored to suit the champagne. I found the lobster sandwich, Alaskan crabmeat sandwich and foie gras terrine went particularly well with the champagne. The champagne marinated Gravlax was very refreshing; could be a good appetizer for my dinner. Many of the sweets are worth trying. I would recommend the cherry and champagne cheesecake and the mascarpone and champagne rollcake. I am not a big fan of cheesecake but I did like this one. It was not heavy at all and actually quite balanced between the cheesy and sweet flavours. The rollcake was very moist and filled with creamy mascarpone. Shangri-La should consider keeping these items in their cake shop. But it was the Amour cake that won the day. It was beautifully constructed sponge cake with champagne infused cream layers, with shiny bubbles on top, possibly a tribute to the champagne. I could easily finish my slice. Apart from the tiny glitches here and there, this thematic afternoon tea was beautiful. The chef’s effort in pairing the food with the champagne was particularly commendable. There was no “tea” per se here; this French interpretation of tea works just fine for me. Island Shangri-La Pacific Place, Supreme Court Road, Central, Hong KongFood: wwwwwww Service:wwwwwww1/2w Environment: wwwwwww1/2w Source
  2. The CNY aside, February is always a busy yet rewarding month for men and women alike. We plan what to buy, where to dine, and how to spend the romantic night together. Everwhere you have special treats and menu for Valetine… As I can hardly resist a nice afternoon tea, I was excited to try the Island Shangri-la’s recent special that is only available for a short while. As if a decent cuppa and fine little sweets are not enough, this afternoon tea came with Pierre Jouet’s Rose. Having afternoon tea in a Harbour-side hotel with your loved ones sounds, I know, cliché, but you do have a decent Champange here to bringhten things up. It was foggy day when I was there for a media event; that glass of champagne was particularly helpful. Not that I did not enjoy the company of good friends and the exquisite food. The scone here is especially commendable; it is difficult to find a nice piece of scone these days, even in London, let alone in Hong Kong. I was still haunted by my recent experience in one of the big name hotels in London, but the scone here was a pleasant surprise. It got a nice fluffy texture; it would be even better if it is more buttery. The menu was, I presume, tailored to suit the champagne. I found the lobster sandwich, Alaskan crabmeat sandwich and foie gras terrine went particularly well with the champagne. The champagne marinated Gravlax was very refreshing; could be a good appetizer for my dinner. Many of the sweets are worth trying. I would recommend the cherry and champagne cheesecake and the mascarpone and champagne rollcake. I am not a big fan of cheesecake but I did like this one. It was not heavy at all and actually quite balanced between the cheesy and sweet flavours. The rollcake was very moist and filled with creamy mascarpone. Shangri-La should consider keeping these items in their cake shop. But it was the Amour cake that won the day. It was beautifully constructed sponge cake with champagne infused cream layers, with shiny bubbles on top, possibly a tribute to the champagne. I could easily finish my slice. Apart from the tiny glitches here and there, this thematic afternoon tea was beautiful. The chef’s effort in pairing the food with the champagne was particularly commendable. There was no “tea” per se here; this French interpretation of tea works just fine for me. https://www.blogger.com/null' name="_GoBack"> Island Shangri-La Pacific Place, Supreme Court Road, Central, Hong KongFood: wwwww
  3. 雖然還有好多關於台灣、日本和英國的旅遊點滴未寫,但心癢先記下澳洲café的體驗。寫blog就是可以讓我不按次序,隨心所欲地寫。返回正題,澳洲是我嚮往已久的旅遊目的地,因為第三浪咖啡文化於此地發展蓬勃,我怎有不來之理?其中墨爾本的咖啡店更是遍地開花,我每天都飲上6、7杯咖啡,根本吃不下午飯。 在墨爾本最後一天,返酒店拿行李之前,趕到附近的Market Lane Café。雖說是café list上首5間,卻因最近酒店而放到最後。Café 位於Queen Victoria Market,逛完market來杯咖啡最好不過。都說Melbournian愛咖啡,即使只賣咖啡,人客依然絡驛不絕。 當我忙著拍照和選咖啡豆之時,CM已找到位。在墨爾本的咖啡店,極少遇到打開課本溫書的人,特別是座位少的café,大家都很自覺地讓位。與其說是人的本質不同,不如說是香港空間少,無論家中,還是café的空間都不足。其實,誰會喜歡焗促的環境?手沖咖啡用上蜜處理的La Fany,濃郁的酸梅味,混和蜜糖甜,味道很豐富,是很成功的一支蜜處理豆子。特別喜愛這店用來盛載手沖咖啡的白瓷杯,手工細緻,感覺優雅,可惜售價有點高,當時我不捨得買了,現在倒有點後悔。 另一杯flat white,以澳洲的高標準而言,同樣出色。牛奶幼滑,與咖啡融合得好,於果酸之外,突出咖啡的甜,甘香於口腔中纏擾,不肯離去。這支豆味道比較平衡,與Brother baba Budan 的風格截然不同,但一樣得我心。回港後不久,上環便開了間以marketlane 咖啡豆作招徠的咖啡店—Brew Bros Coffee—香港人實在有福。關於該店的review,我再另文詳述。在墨爾本數天,嚐到太多好咖啡,最重要是澳洲人實在太友善,而且這裡的空氣清新、節奏緩慢,實在教我身心放鬆。要每天都飲到好 咖啡極為容易,咖啡店比麵包店還要多。可惜此外,教我感興趣的活動不多。間中放慢腳步,閒遊數天是不錯的,但不足十天,我已開始想念工作了。或許解決方法 是將咖啡與工作結合,寓工作於娛樂,自己打理間café吧~ Market Lane Coffee Shop 13, Prahran Market/163 Commercial Road, South Yarra VIC 3141, Australia Food: wwwwwwww1/2w Service:wwwwwwww Environment: wwwwwwww Source
  4. 雖然還有好多關於台灣、日本和英國的旅遊點滴未寫,但心癢先記下澳洲café的體驗。寫blog就是可以讓我不按次序,隨心所欲地寫。返回正題,澳洲是我嚮往已久的旅遊目的地,因為第三浪咖啡文化於此地發展蓬勃,我怎有不來之理?其中墨爾本的咖啡店更是遍地開花,我每天都飲上6、7杯咖啡,根本吃不下午飯。 在墨爾本最後一天,返酒店拿行李之前,趕到附近的Market Lane Café。雖說是café list上首5間,卻因最近酒店而放到最後。Café 位於Queen Victoria Market,逛完market來杯咖啡最好不過。都說Melbournian愛咖啡,即使只賣咖啡,人客依然絡驛不絕。 當我忙著拍照和選咖啡豆之時,CM已找到位。在墨爾本的咖啡店,極少遇到打開課本溫書的人,特別是座位少的café,大家都很自覺地讓位。與其說是人的本質不同,不如說是香港空間少,無論家中,還是café的空間都不足。其實,誰會喜歡焗促的環境?手沖咖啡用上蜜處理的La Fany,濃郁的酸梅味,混和蜜糖甜,味道很豐富,是很成功的一支蜜處理豆子。特別喜愛這店用來盛載手沖咖啡的白瓷杯,手工細緻,感覺優雅,可惜售價有點高,當時我不捨得買了,現在倒有點後悔。 另一杯flat white,以澳洲的高標準而言,同樣出色。牛奶幼滑,與咖啡融合得好,於果酸之外,突出咖啡的甜,甘香於口腔中纏擾,不肯離去。這支豆味道比較平衡,與Brother baba Budan 的風格截然不同,但一樣得我心。回港後不久,上環便開了間以marketlane 咖啡豆作招徠的咖啡店—Brew Bros Coffee—香港人實在有福。關於該店的review,我再另文詳述。在墨爾本數天,嚐到太多好咖啡,最重要是澳洲人實在太友善,而且這裡的空氣清新、節奏緩慢,實在教我身心放鬆。要每天都飲到好 咖啡極為容易,咖啡店比麵包店還要多。可惜此外,教我感興趣的活動不多。間中放慢腳步,閒遊數天是不錯的,但不足十天,我已開始想念工作了。或許解決方法 是將咖啡與工作結合,寓工作於娛樂,自己打理間café吧~ Market Lane Coffee Shop 13, Prahran Market/163 Commercial Road, South Yarra VIC 3141, Australia Food: wwwwwwww1/2w Service:wwwwwwww Environment: wwwwwwww Source
  5. Taipei is one of the few places in Asia other than Tokyo and Hong Kong where you can find a few genuinely good patisseries. Sweet as Hope, opened by Chef Robert Hope, the former Head pastry chef at Savoy and Executive pastry chef in Futian Shangri-la, is definitely one of the best among the competitive Taipei patisseries. I visited Sweet as Hope immediately after landing with an empty stomach expecting a rather sweet lunch. In fact, the lunch consisted of only sweets, but one has to keep the pretence when travelling with CM, who clearly lacks the imagination to eat just sweets for lunch. To ensure that I would miss nothing, I pre-ordered Scottish Trifle and Whole Candied Lemon, both signature desserts of Chef Hope. A freshly baked cinnamon roll marked the beginning of my noontime-feast of sweets. Compared to the one I had at Nordic Bakery in London that was sinfully rich in flavour, Chef Hope’s version was lighter but no less pleasant. The edge of the roll was crispy as chips and the centre was soft as marshmallow. Chef Hope’s roll was definitely better baked. I also ordered a glass of iced coffee. Compared to the superb specialty coffee shops in Taipei, this did not stand out. As that was CM’s birthday, I ordered the strawberry almond cake for him (a prelude of my Victorian sponge for him when we were back to HK). He claimed that the cake was the best he had since our honeymoon trip. Apparently the cakes in HK could not satisfy him. The almond cake was moist and dense, with an optimum degree of sweetness to complement the strawberry without overshadowing it. He was glad that he agreed to skip the lunch to have all these desserts with me – see, always listen to your wife! The Scottish Trifle was my favourite. It contained several layers: chocolate, whisky-infused custard cream, hazelnut custard, fresh raspberry, jam and sponge cake soaked with whisky. The chocolate layer became even creamier when you eat it with the super-moist sponge cake. The richness of the chocolate and whisky complemented with each other while the lightness of custard cream and the sourness of raspberry both gave a healthy dose of balance. I put the spoon deep down into the bottom to get all layers in a bite - what a complex mixture of taste and texture! Each layer may be ordinary when alone, but together they made a complex and sophisticated experience. I would definitely come back for this dessert.
  6. Taipei is one of the few places in Asia other than Tokyo and Hong Kong where you can find a few genuinely good patisseries. Sweet as Hope, opened by Chef Robert Hope, the former Head pastry chef at Savoy and Executive pastry chef in Futian Shangri-la, is definitely one of the best among the competitive Taipei patisseries. I visited Sweet as Hope immediately after landing with an empty stomach expecting a rather sweet lunch. In fact, the lunch consisted of only sweets, but one has to keep the pretence when travelling with CM, who clearly lacks the imagination to eat just sweets for lunch. To ensure that I would miss nothing, I pre-ordered Scottish Trifle and Whole Candied Lemon, both signature desserts of Chef Hope. A freshly baked cinnamon roll marked the beginning of my noontime-feast of sweets. Compared to the one I had at Nordic Bakery in London that was sinfully rich in flavour, Chef Hope’s version was lighter but no less pleasant. The edge of the roll was crispy as chips and the centre was soft as marshmallow. Chef Hope’s roll was definitely better baked. I also ordered a glass of iced coffee. Compared to the superb specialty coffee shops in Taipei, this did not stand out. As that was CM’s birthday, I ordered the strawberry almond cake for him (a prelude of my Victorian sponge for him when we were back to HK). He claimed that the cake was the best he had since our honeymoon trip. Apparently the cakes in HK could not satisfy him. The almond cake was moist and dense, with an optimum degree of sweetness to complement the strawberry without overshadowing it. He was glad that he agreed to skip the lunch to have all these desserts with me – see, always listen to your wife! The Scottish Trifle was my favourite. It contained several layers: chocolate, whisky-infused custard cream, hazelnut custard, fresh raspberry, jam and sponge cake soaked with whisky. The chocolate layer became even creamier when you eat it with the super-moist sponge cake. The richness of the chocolate and whisky complemented with each other while the lightness of custard cream and the sourness of raspberry both gave a healthy dose of balance. I put the spoon deep down into the bottom to get all layers in a bite - what a complex mixture of taste and texture! Each layer may be ordinary when alone, but together they made a complex and sophisticated experience. I would definitely come back for this dessert. Apart from the Scottish trifle, the Whole Candied Lemon was another signature dish that has to be pre-ordered. The lemon was hollowed and candied with syrup – the process alone consumes the better half of an hour even for masters like Chef Hope. He then filled it in with lemon custard and grapefruit. One could hardly forget the glorious moment when it was sliced open with lemon curd oozing out. The lemon skin was very aromatic but the custard was a bit less sour and lemony than I expected. While we were still enjoying our desserts, the lady owner asked us if we wanted to try their soufflé. It must be pre-ordered and ordered for 2 portions minimum. We were lucky to share it with another customer. The soufflé was fresh from the oven behind us. Its golden crust reminded me of what I had at The Ledbury in London. This one was less sweet and a bit floury. Speaking of texture, the one at the Ledbury was better, but the one here was also excellent. I keep only a short “must-visit” list for Taipei, most items on it are cafes. Sweet as Hope is one of the few patisseries that is on my list. Perhaps I should consider taking Chef Hope’s class when I visited Taipei next time! Sweet as Hope Bakery 新北市板橋區中山路一段158巷17號 Food: wwwwwww1/2w Service:wwwwwwww Environment: wwwwwww1/2w Source
  7. It’s been a while that I haven’t updated my blog. One chef restarts it: Tom Aikens. When I heard about that he is going to open a restaurant in HK, I was exalted. You have “celebrity” chefs opening restaurants here and there in HK these days, but you don't always have them actually cooking in the kitchen. When I knew that he would be cooking during the soft opening, nothing can stop me from giving it a go! The original "old Hong Kong" interior decor of the Pawn is revitalised by a clever use of potted plants, colourful features, and sleek furniture. The bar is turned into a stylish yet relaxing space, a venue worthy of the best afternoon tea. When I went up to the restaurant, I could not believe what I saw: Chef Tom Aikens, whom I saw on the BBC last week, stood in front of me inside the open kitchen! I couldn’t help staring at him during the whole night, at the expense of becoming a laughing stock of my half-witted husband who failed to understand my excitement and possibly many others. I managed to go back to the menu and ordered some traditional dishes and innovative combinations of ingredients, not without considerable struggle. I was kindly assisted by Karen the waitress, the manager, and other staff members who helped us to pick the best dishes and matching wine. They also explained the dishes to us clearly and interacted with us with a healthy dose of humour - a rare gift these days. While waiting for the appetisers, I lost no time to get closer to the open kitchen and observe Chef Aikens. He was busy preparing food like a surgeon tending a full camp of wounded soldiers. I know it is not the most appetising parable but his seriousness really made me think of that. Back to the food. The house-made ricotta was silky smooth and bursting with a distinctive milky favour. The lightness of ricotta and the sweetness of balsamic was a perfect combination for an appetiser. This can be an awesome filling for cannoli too. Another appetiser was one of our favourite dishes that night. Usually I could not resist Duck liver parfait, but I always find it hard to finish one by myself. This one was exceptional. The creamy parfait was well seasoned, and was filled with duck meat and crispy skin. You just cannot get enough of it. My husband usually refuses to eat duck livers but he succumbed that night and finished half of the dish. The main dishes came from another open kitchen. My truffle mac and cheese was so aromatic that even the diners next to us couldn’t help staring. Little could go wrong if you can manage to make a dish that aromatic. The macaroni was chewy and the cheese sauce was just right. It was a simple dish, but could easily go wrong. They nailed it. Completely. I always tell my husband not to order seared scallop when eating outside as I too can manage that at home. However, I suggested him to order the Scallop, celeriac puree and black pudding crumb at the Pawn. Because the dish was a lot more than perfectly seared scallops; it was a combination of matching ingredients that offers a sensational experience. When the dish was served, we were instantly impressed by the elegant plating. A lot was going on, but you can see the careful construction and the considerable amount of thought behind it. I particularly liked the lard and celeriac puree - a rather "yin-yang" combination that raised the dish to another level. The scallops were of course perfectly seared, cooked with down-to-seconds precision. We also picked one traditional and one innovative dessert. The sticky toffee pudding was expectedly good. British puddings pose a constant dilemma to me. It is succulent and comforting but is also sinfully sweet. Tom’s version was a rather classical one. The prune ice-cream did justice of the pudding by enhancing the fruit flavour. All were good, but I slightly prefer the lighter version at Bread Street Kitchen (by none other British chef but the legendary Gordon Ramsay) another night.Chef Aikens' interpretation of panna cotta with lime leaf and basil was mind-blowing to me. I could hardly resist basil-infused dessert. This one was more than that. The lime and sweet basil ganache inside the panna cotta was amazing. There was so much going on in my mouth. Milky panna cotta, aromatic and rustic sweet basil, sweet and acidic berry sorbet and a little salty black olives were all there - it was a challenging yet satisfying experience. That was exactly my impression about Chef Aikens when I watched the Great British Menu. From my observation, Chef Aikens never stopped working except perhaps during a few moments of lull. His attention to detail was admirable. It's not rocket science or brain surgery: one can tell the difference between a chef who did not attend his restaurant’s opening and one who spend the entire night working on most, if not all, of the dishes passing in front of him. He had all my respect after that night. There was something more after the glorious desserts - the staff kindly asked Chef Aikens if he could take a picture with me and he agreed! That was extraordinary. It seems to me that the Pawn experienced something a lot more than a mere renovation. From chic decor to exemplary staff members to impeccable food, we witnessed a revolution there. One thing still grinds my mind, though: I wrote about the Pawn long ago and noted the gap between the place and the surrounding community. That did not change much, except the fact that more ridiculously priced properties are being built there. The Pawn 62 Johnston Road, Wan Chai Food: wwwwwwwww Service:wwwwwwwww Environment: wwwwwwww Source
  8. It’s been a while that I haven’t updated my blog. One chef restarts it: Tom Aikens. When I heard about that he is going to open a restaurant in HK, I was exalted. You have “celebrity” chefs opening restaurants here and there in HK these days, but you don't always have them actually cooking in the kitchen. When I knew that he would be cooking during the soft opening, nothing can stop me from giving it a go! The original "old Hong Kong" interior decor of the Pawn is revitalised by a clever use of potted plants, colourful features, and sleek furniture. The bar is turned into a stylish yet relaxing space, a venue worthy of the best afternoon tea. When I went up to the restaurant, I could not believe what I saw: Chef Tom Aikens, whom I saw on the BBC last week, stood in front of me inside the open kitchen! I couldn’t help staring at him during the whole night, at the expense of becoming a laughing stock of my half-witted husband who failed to understand my excitement and possibly many others. I managed to go back to the menu and ordered some traditional dishes and innovative combinations of ingredients, not without considerable struggle. I was kindly assisted by Karen the waitress, the manager, and other staff members who helped us to pick the best dishes and matching wine. They also explained the dishes to us clearly and interacted with us with a healthy dose of humour - a rare gift these days. While waiting for the appetisers, I lost no time to get closer to the open kitchen and observe Chef Aikens. He was busy preparing food like a surgeon tending a full camp of wounded soldiers. I know it is not the most appetising parable but his seriousness really made me think of that. Back to the food. The house-made ricotta was silky smooth and bursting with a distinctive milky favour. The lightness of ricotta and the sweetness of balsamic was a perfect combination for an appetiser. This can be an awesome filling for cannoli too. Another appetiser was one of our favourite dishes that night. Usually I could not resist Duck liver parfait, but I always find it hard to finish one by myself. This one was exceptional. The creamy parfait was well seasoned, and was filled with duck meat and crispy skin. You just cannot get enough of it. My husband usually refuses to eat duck livers but he succumbed that night and finished half of the dish. The main dishes came from another open kitchen. My truffle mac and cheese was so aromatic that even the diners next to us couldn’t help staring. Little could go wrong if you can manage to make a dish that aromatic. The macaroni was chewy and the cheese sauce was just right. It was a simple dish, but could easily go wrong. They nailed it. Completely. I always tell my husband not to order seared scallop when eating outside as I too can manage that at home. However, I suggested him to order the Scallop, celeriac puree and black pudding crumb at the Pawn. Because the dish was a lot more than perfectly seared scallops; it was a combination of matching ingredients that offers a sensational experience. When the dish was served, we were instantly impressed by the elegant plating. A lot was going on, but you can see the careful construction and the considerable amount of thought behind it. I particularly liked the lard and celeriac puree - a rather "yin-yang" combination that raised the dish to another level. The scallops were of course perfectly seared, cooked with down-to-seconds precision. We also picked one traditional and one innovative dessert. The sticky toffee pudding was expectedly good. British puddings pose a constant dilemma to me. It is succulent and comforting but is also sinfully sweet. Tom’s version was a rather classical one. The prune ice-cream did justice of the pudding by enhancing the fruit flavour. All were good, but I slightly prefer the lighter version at Bread Street Kitchen (by none other British chef but the legendary Gordon Ramsay) another night.Chef Aikens' interpretation of panna cotta with lime leaf and basil was mind-blowing to me. I could hardly resist basil-infused dessert. This one was more than that. The lime and sweet basil ganache inside the panna cotta was amazing. There was so much going on in my mouth. Milky panna cotta, aromatic and rustic sweet basil, sweet and acidic berry sorbet and a little salty black olives were all there - it was a challenging yet satisfying experience. That was exactly my impression about Chef Aikens when I watched the Great British Menu. From my observation, Chef Aikens never stopped working except perhaps during a few moments of lull. His attention to detail was admirable. It's not rocket science or brain surgery: one can tell the difference between a chef who did not attend his restaurant’s opening and one who spend the entire night working on most, if not all, of the dishes passing in front of him. He had all my respect after that night. There was something more after the glorious desserts - the staff kindly asked Chef Aikens if he could take a picture with me and he agreed! That was extraordinary. It seems to me that the Pawn experienced something a lot more than a mere renovation. From chic decor to exemplary staff members to impeccable food, we witnessed a revolution there. One thing still grinds my mind, though: I wrote about the Pawn long ago and noted the gap between the place and the surrounding community. That did not change much, except the fact that more ridiculously priced properties are being built there. The Pawn 62 Johnston Road, Wan Chai Food: wwwwwwwww Service:wwwwwwwww Environment: wwwwwwww Source
  9. 工作令我明白週末的重要,在週末能真正放鬆休息,才能於星期一精神奕奕地上班。每個人放鬆的方式都不同,而享受一頓高素質的brunch,相信是個好的開始吧~ 我不太喜歡分兩輪的brunch,週末食brunch就應該慢慢享受,邊食邊聊天,兩小時實在不太足夠,Le Dome de Cristal絕對明白此道理。Brunch的時間由11:30到3:30,時間充裕。環境更沒話說,餐桌之間有足夠的位置,保留點私隱,亦不會侷促。之前曾來吃晚餐,對其用料極具信心,索價$480的brunch真的很抵食。再加$280便有unlimited champagne,真的推廣時期才會有的吧? Brunch包括了半打生蠔,appetizer buffet,1份main course和dessert buffet。與其吃任食生蠔,不如來半打高質生蠔。Life is too short for bad food!當日供應的是紐西蘭生蠔,爽口又充滿海水味。一口香檳一口生蠔,享受人生不過如此~ 吃畢生蠔,我已急不及待享用那appetizer buffet。款式不需要太多,最重要是味道。36個月的Parma ham,成為大家的焦點,油脂豐富,咸香之中帶點甜。$480的價錢,單是Parma ham和生蠔,足教人滿足了吧~ 沙律吧除了自助形式的,亦有預製的,其中最愛海鮮沙律。不僅足料,而且新鮮,魷魚爽身,白身魚軟滑,絕非雪藏貨可媲美。 另外,新鮮蟹肉釀蕃茄仔、鵝肝醬多士、煙三文魚和吞拿魚迷你撻等,均為高質貨色,同樣不能錯過。 主菜方面,我要了蘆筍配太陽蛋,從蘆筍的苦澀味多少便能得知其來貨素質,而Le Dome de Cristal從不教我擔心,所配的鴨蛋煎得漂亮,彷彿摘下了太陽。 同席的海鮮意粉和Rib eye相較普通,而lamb shank就最出色。羊肉炆得入味軟腍,紅酒味香濃,輕輕用叉就能切開,帶點羊羶味,份量作為晚餐主菜亦不為過。 吃甜點之前,應先來份cheese platter,但我們早按捺不住,於主菜來到之前便食芝士。是日供應的全為法國芝士:Mothais sur Feuille, au Lait de Chèvre, Comte and Roquefort,均為經典之選。芝士的素質實在高,於自助餐供應此高質芝士,實為意料之外。曾遇過酒店buffet供應的芝士素質低得難以入口,香氣及味道均欠奉,豈不是平白浪費有限的胃納? 同席的戰鬥力驚人,竟能吞下整件紐約芝士蛋糕,據其所言,芝士味香濃,質感軟滑。我則差點舉白旗,僅嚐了數款bite size甜品。其中最愛香檳啫喱,味道清甜,魚膠粉下得恰到好處,轉就滑進喉嚨,所到之處留下一陣清香,教人著迷。 與友人悠閒地享用brunch,環境、食物素質和時間極為重要,Cristal的brunch符合我對這三項要求。尤其近日春雨綿綿,未能郊遊的話,食頓高質寫意brunch豈不更合適? Le Dôme de Cristal 3/F, 9 Queen’s Road Central, Hong Kong Food: wwwwwwww Service:wwwwwwww Environment: wwwwwwww Source
  10. 工作令我明白週末的重要,在週末能真正放鬆休息,才能於星期一精神奕奕地上班。每個人放鬆的方式都不同,而享受一頓高素質的brunch,相信是個好的開始吧~ 我不太喜歡分兩輪的brunch,週末食brunch就應該慢慢享受,邊食邊聊天,兩小時實在不太足夠,Le Dome de Cristal絕對明白此道理。Brunch的時間由11:30到3:30,時間充裕。環境更沒話說,餐桌之間有足夠的位置,保留點私隱,亦不會侷促。之前曾來吃晚餐,對其用料極具信心,索價$480的brunch真的很抵食。再加$280便有unlimited champagne,真的推廣時期才會有的吧? Brunch包括了半打生蠔,appetizer buffet,1份main course和dessert buffet。與其吃任食生蠔,不如來半打高質生蠔。Life is too short for bad food!當日供應的是紐西蘭生蠔,爽口又充滿海水味。一口香檳一口生蠔,享受人生不過如此~ 吃畢生蠔,我已急不及待享用那appetizer buffet。款式不需要太多,最重要是味道。36個月的Parma ham,成為大家的焦點,油脂豐富,咸香之中帶點甜。$480的價錢,單是Parma ham和生蠔,足教人滿足了吧~ 沙律吧除了自助形式的,亦有預製的,其中最愛海鮮沙律。不僅足料,而且新鮮,魷魚爽身,白身魚軟滑,絕非雪藏貨可媲美。 另外,新鮮蟹肉釀蕃茄仔、鵝肝醬多士、煙三文魚和吞拿魚迷你撻等,均為高質貨色,同樣不能錯過。 主菜方面,我要了蘆筍配太陽蛋,從蘆筍的苦澀味多少便能得知其來貨素質,而Le Dome de Cristal從不教我擔心,所配的鴨蛋煎得漂亮,彷彿摘下了太陽。 同席的海鮮意粉和Rib eye相較普通,而lamb shank就最出色。羊肉炆得入味軟腍,紅酒味香濃,輕輕用叉就能切開,帶點羊羶味,份量作為晚餐主菜亦不為過。 吃甜點之前,應先來份cheese platter,但我們早按捺不住,於主菜來到之前便食芝士。是日供應的全為法國芝士:Mothais sur Feuille, au Lait de Chèvre, Comte and Roquefort,均為經典之選。芝士的素質實在高,於自助餐供應此高質芝士,實為意料之外。曾遇過酒店buffet供應的芝士素質低得難以入口,香氣及味道均欠奉,豈不是平白浪費有限的胃納? 同席的戰鬥力驚人,竟能吞下整件紐約芝士蛋糕,據其所言,芝士味香濃,質感軟滑。我則差點舉白旗,僅嚐了數款bite size甜品。其中最愛香檳啫喱,味道清甜,魚膠粉下得恰到好處,轉就滑進喉嚨,所到之處留下一陣清香,教人著迷。 與友人悠閒地享用brunch,環境、食物素質和時間極為重要,Cristal的brunch符合我對這三項要求。尤其近日春雨綿綿,未能郊遊的話,食頓高質寫意brunch豈不更合適? Le Dôme de Cristal 3/F, 9 Queen’s Road Central, Hong Kong Food: wwwwwwww Service:wwwwwwww Environment: wwwwwwww Source
  11. 2/3甜度,2/3水準 @ 2/3 Dolci

    2/3 Dolci應該是近來其中一間熱店吧~ 短短數月便從灣仔的本店,擴展至又一城,相信應該有點能耐。又,從網上的相片及其專頁,看到多款賣相精美的蛋糕,包裝亦甚精緻,讓我甚為期待。此店標榜其甜度是意大利食譜的2/3,可惜連水準都只得2/3。 早前情人節前夕,特地拉CM來訂蛋糕,順道一嚐其自家製雪糕。最近實在太忙,是以相隔兩個月才有時間整理好相片,更新網誌。當晚飯過後來,蛋糕櫃剩下的款式不多。蛋糕約$40件,但較一般的小,定價頗為進取。我倆點了蛋糕雪糕套餐,可以嚐到兩款蛋糕和四款口味的雪糕。另外,又預訂了四件蛋糕於情人節當天取。 店員放好蛋糕和雪糕後,沒有通知我們要自行到櫃面拿,以致我們留意到時,雪糕已溶了一點。坦白說,這雖說沒plating可言,但於此「相機先食」的年代,放得美觀點可以嗎? 先談蛋糕,Leggero Caramello外層的焦點奶油丁點焦糖味都沒有,味道與內裡的雪芳蛋糕未能造成對比,底層的朱古力碎又少得可有可無,我食到一半已放棄了。另一件柚子蛋卷稍為好些,蛋糕很軟綿,質感不俗,奶油亦清甜,淡淡的柚子味於口腔閃過,尚可與日本普通餅店的出品媲美。 至於雪糕,味道都未見突出,絕非我會再試的出品。朱古力不夠香濃邪惡,伯爵茶茶香不俗,而開心果則欠果仁香,與意大利當地的開心果gelato,味道相距甚遠。其後發現其為gelato,而非雪糕,更教我跌眼鏡,無論味道,還是質感,不少本地品牌都比它好,遑論意大利的出品了。 有點後悔衝動地訂下蛋糕,應該先試一、兩件再決定嘛! 情人節當晚拿的蛋糕包括了7-layers espresso、Amore、Nocciola和83%Cupola。 7-layers espresso由咖啡cream、海綿蛋糕和朱古力相間而成,咖啡的味道都夠突出,與朱古力配搭得不俗,能突顯其苦,可惜稍欠甘香。味道尚算不錯,但蛋糕質感就不及格了,未能做到層次分明,口感有點糊。 Nocciola則是簡單的榛子慕絲蛋糕,中間以榛子醬點綴,令蛋糕更為滑溜,惜比例較少。榛子果仁香不俗,甜度不高,慕絲幼滑度一般。以其味道和價格而言,不太值得一試。 83%Cupola亦甚簡單,由83%的黑朱古力慕絲、榛子牛油餅底和朱古力鏡面組成,牛油餅底有點乾,同樣未能留下深刻印象。 整體而言,蛋糕於味道和創意方面均未能令我能下深刻印象,即便簡單的款式,香氣和質感仍有改善空間。意大利常用的開心果、朱古力和榛子等味道的甜品未見突出,反而以味道清甜為賣點的甜品做得比較好。即使於香港,其出品絕對談不上是一線的蛋糕店,遑論意大利,以至巴黎的出品。在香港心癢想食甜的話,以此價位,有更好的選擇,應該不會到此了。 2/3 Dolci G-Kiosk S1, (Half Landing), Festival Walk, Kowloon Tong Food: wwwwww Service:wwwwww1/2w Environment: wwwwww Source
  12. 2/3甜度,2/3水準 @ 2/3 Dolci

    2/3 Dolci應該是近來其中一間熱店吧~ 短短數月便從灣仔的本店,擴展至又一城,相信應該有點能耐。又,從網上的相片及其專頁,看到多款賣相精美的蛋糕,包裝亦甚精緻,讓我甚為期待。此店標榜其甜度是意大利食譜的2/3,可惜連水準都只得2/3。 早前情人節前夕,特地拉CM來訂蛋糕,順道一嚐其自家製雪糕。最近實在太忙,是以相隔兩個月才有時間整理好相片,更新網誌。當晚飯過後來,蛋糕櫃剩下的款式不多。蛋糕約$40件,但較一般的小,定價頗為進取。我倆點了蛋糕雪糕套餐,可以嚐到兩款蛋糕和四款口味的雪糕。另外,又預訂了四件蛋糕於情人節當天取。 店員放好蛋糕和雪糕後,沒有通知我們要自行到櫃面拿,以致我們留意到時,雪糕已溶了一點。坦白說,這雖說沒plating可言,但於此「相機先食」的年代,放得美觀點可以嗎? 先談蛋糕,Leggero Caramello外層的焦點奶油丁點焦糖味都沒有,味道與內裡的雪芳蛋糕未能造成對比,底層的朱古力碎又少得可有可無,我食到一半已放棄了。另一件柚子蛋卷稍為好些,蛋糕很軟綿,質感不俗,奶油亦清甜,淡淡的柚子味於口腔閃過,尚可與日本普通餅店的出品媲美。 至於雪糕,味道都未見突出,絕非我會再試的出品。朱古力不夠香濃邪惡,伯爵茶茶香不俗,而開心果則欠果仁香,與意大利當地的開心果gelato,味道相距甚遠。其後發現其為gelato,而非雪糕,更教我跌眼鏡,無論味道,還是質感,不少本地品牌都比它好,遑論意大利的出品了。 有點後悔衝動地訂下蛋糕,應該先試一、兩件再決定嘛! 情人節當晚拿的蛋糕包括了7-layers espresso、Amore、Nocciola和83%Cupola。 7-layers espresso由咖啡cream、海綿蛋糕和朱古力相間而成,咖啡的味道都夠突出,與朱古力配搭得不俗,能突顯其苦,可惜稍欠甘香。味道尚算不錯,但蛋糕質感就不及格了,未能做到層次分明,口感有點糊。 Nocciola則是簡單的榛子慕絲蛋糕,中間以榛子醬點綴,令蛋糕更為滑溜,惜比例較少。榛子果仁香不俗,甜度不高,慕絲幼滑度一般。以其味道和價格而言,不太值得一試。 83%Cupola亦甚簡單,由83%的黑朱古力慕絲、榛子牛油餅底和朱古力鏡面組成,牛油餅底有點乾,同樣未能留下深刻印象。 整體而言,蛋糕於味道和創意方面均未能令我能下深刻印象,即便簡單的款式,香氣和質感仍有改善空間。意大利常用的開心果、朱古力和榛子等味道的甜品未見突出,反而以味道清甜為賣點的甜品做得比較好。即使於香港,其出品絕對談不上是一線的蛋糕店,遑論意大利,以至巴黎的出品。在香港心癢想食甜的話,以此價位,有更好的選擇,應該不會到此了。 2/3 Dolci G-Kiosk S1, (Half Landing), Festival Walk, Kowloon Tong Food: wwwwww Service:wwwwww1/2w Environment: wwwwww Source
  13. 之前說過要介紹英國的市集,現在終於的起心肝寫第二篇。雖然還有很多倫敦的市集未寫,但今次想先跳到愛丁堡,介紹其最著名的市集—Edinburgh Farmer’s Market。 雖稱為Farmer’s Market,所售的不只限於農產品,還有芝士、自家製果醬、麵包、朱古力和熱食等售賣。The Chocolate Tree 是當地有名的朱古力店,水準亦不俗,值得一試;而之前提及的烤豬堡Oink亦在此設有餐車(詳文見此:http://empresswantscoffee.blogspot.hk/2014/03/blog-post.html)。 當中自然少不了當地產的士多啤梨,我到訪的時候雖然非士多啤梨當造之時,仍能看到其蹤影,個人覺得蘇格蘭的士多啤梨比英格蘭的甜,可能是氣候的關係吧~ CM和我特來此吃午餐,他買了份水牛漢堡,而我則試了當地人的自家製scone。牛肉漢堡就食得多,原來水牛肉更美味,牛味更濃,肉質比較煙韌結實。再煎得久一點,可能就會老了,幸好檔主掌握得好。加上大蘑菇和燒烤醬汁,實在惹味非常。 我的scone就很一般了,我覺得我做的比她更好。梳打粉味重,質地亦過於鬆散。Clotted cream亦只屬一般貨色(不過我在香港高級超市見到,小小一瓶都要五十多元),但士多啤梨果醬很清新,用新鮮水果製的果然不同凡響,如果能保留更多果肉就更好了。 這市集每逢星期二早上9時至下午2時營業,想知道更多可參見:http://www.edinburghfarmersmarket.co.uk Source
  14. 之前說過要介紹英國的市集,現在終於的起心肝寫第二篇。雖然還有很多倫敦的市集未寫,但今次想先跳到愛丁堡,介紹其最著名的市集—Edinburgh Farmer’s Market。 雖稱為Farmer’s Market,所售的不只限於農產品,還有芝士、自家製果醬、麵包、朱古力和熱食等售賣。The Chocolate Tree 是當地有名的朱古力店,水準亦不俗,值得一試;而之前提及的烤豬堡Oink亦在此設有餐車(詳文見此:http://empresswantscoffee.blogspot.hk/2014/03/blog-post.html)。 當中自然少不了當地產的士多啤梨,我到訪的時候雖然非士多啤梨當造之時,仍能看到其蹤影,個人覺得蘇格蘭的士多啤梨比英格蘭的甜,可能是氣候的關係吧~ CM和我特來此吃午餐,他買了份水牛漢堡,而我則試了當地人的自家製scone。牛肉漢堡就食得多,原來水牛肉更美味,牛味更濃,肉質比較煙韌結實。再煎得久一點,可能就會老了,幸好檔主掌握得好。加上大蘑菇和燒烤醬汁,實在惹味非常。 我的scone就很一般了,我覺得我做的比她更好。梳打粉味重,質地亦過於鬆散。Clotted cream亦只屬一般貨色(不過我在香港高級超市見到,小小一瓶都要五十多元),但士多啤梨果醬很清新,用新鮮水果製的果然不同凡響,如果能保留更多果肉就更好了。 這市集每逢星期二早上9時至下午2時營業,想知道更多可參見:http://www.edinburghfarmersmarket.co.uk Source
  15. More than Fish and Meat (by invitation)

    Like Blue Butcher, another restaurant by Maximal Concepts, it is difficult to get a table in Fish and Meat even months after its opening. With the success of Blue Butcher and the Brickhouse in mind, I surely expected a lot from Fish and Meat. My experience at F&M confirms that this restaurant group is among the best in Hong Kong. The decor of Fish and Meat followed the simple but cozy industrial style of Blue Butcher – this kind of style is getting more popular in Hong Kong. The biggest difference is probably the semi-open kitchen where the dinners (mostly with camera) can have a glimpse of the cooking process. To start with, we had roasted bone marrow crostini and sea urchin with lardo bruschetta. Roasted bone marrow was sinfully good. Who could resist the crunchy crostini soaked with some melted bone marrow. The sea urchin was very fresh; its sweetness was brought to another level of complexity by the saltiness of the lardo. It was indeed a lovely combination! After that, I was nearly filled up by the rosemary hand-ground Dutch veal and pork meatballs. More tomato sauce and melted cheese for the meatballs would make it a remarkable dish. I then had a rather light and refreshing Pepperoncini cocktail to clean my palate. It contained Ice Fox vodka, Lillet blanc, jalapeño and cucumber. The apricot and cucumber smelled and tasted strong, while the expected spiciness from jalapeño went nearly unnoticed. It was a perfect substitute to the lemonade. For the main dish, we first had fresh tagliatelle in fontina and pepperoni sauce with chicken skin & truffle emulsion. The tagliatelle was a little soft; the chicken skin was very crispy. A simple truffle cream sauce was good enough for a decent homemade pasta. The cocktail here was really a trap for women. I finished it amazingly quickly! I had another signature cocktail, Pesto martini. Pesto was my favourite companion of bread and pasta, and it turned out to be great with cocktail. Compared to the previous one, this cocktail tasted stronger and had a distinctly creamy texture and a hint of basil aroma. Again, the cocktails of the restaurants under Maximal Concepts did not disappoint. You can hardly miss fish and meat in a restaurant that is named after them. Of what was offered, the roasted French turbot with carrot puree, brown shrimp, and smoked prawn was my favourite. The turbot was perfectly seared. Its slightly crispy edges and the tender and flaky meat were pretty enjoyable. Even the shrimp was full of the taste of seawater. Fish lovers must not miss this dish. Another main dish, Peter’s Farm Dutch veal chop 'Milanese' was heavily seasoned on the skin, but it was a bit overcooked, at least to me. Although I had had a lot of carbo, I could hardly resist the sweet corn polenta. It was very sweet and light. A little less watery would perfect it. By then, I was pretty satisfied with the whole meal, but the best had yet to come. The country clotted cream whipped mascarpone "cheesecake" with raspberry and shortbread crumble forcefully challenged the idea that cheesecakes are always heavy. The one I had was silky and light. Dark chocolate fondant with salted caramel and homemade Tahitian vanilla ice cream was quite nice too; would be better if the chocolate was more bitter and richer. The best was the last to come. The Sicilian lemon tart was definitely worth fighting for. The tangyness and sweetness, and the proportion of the tart base and the lemon curd was perfectly balanced. I would be the first one to join if the pastry chef of F&M offers a baking class. Like her sister restaurants, F&M offers great food; but it is the fabulous dessert that makes her stand out. There are several dishes that I would like to try, such as the duck egg ravioli and the chocolate pot. I shall arrange with my husband... Fish & Meat 2/F., 32 Wyndham street, Central Food: wwwwwwww Service:wwwwwwww Environment: wwwwwwww Source
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