北角錦屏街有一排餐廳，琳瑯滿目，有打邊爐🇨🇳、新加坡美食🇸🇬、西餐🇬🇧，而今次小編到訪的是行到最入面的西式小店進食晚餐❤️


於餐廳外面，透過玻璃窗門，能見到裏面barista /調酒位置，仲有好chill、外國風情的裝修。


裏面燈光偏暗，有梳化位，裝修利用大量深色木材，塑造溫暖、舒服嘅氣氛。好啱同朋友嚟摸住酒杯底傾吓心事🥂


小編到訪時是晚飯時間，全部餐皆配有是日餐湯/沙律。


是日餐湯 - 蕃茄湯

餐湯真材實料，能食到一粒粒茄蓉👍🏻，亦唔會太酸。旁邊配了一小片baguette(法式長棍麵包)。只吃麵包味道太淡🤔，建議用餐湯浸濕吃，又濕潤又吸到蕃茄味道👌🏻


沙律

不是平時的齋沙律菜+醬，而是加上小米🤩，少少酸味和新鮮的菜成功開了我的胃，這道沙律菜給人有誠意的觀感。


烤春雞配薯條 $138

烤春雞嫩滑，有肉汁，就算是雞胸位置，肉是一絲絲，但亦不會老/嚡👍🏻😋春雞黎講都算幾大隻。
小店配的醬汁小編不太喜歡，味道與另一間炸雞店的薯蓉醬味道完全一樣😅。所以小編完全冇蘸過醬汁，唔想唔浪費咗隻雞，而且本身隻雞都夠味。


北海道帶子意大利飯配松露醬 $158

小店把帶子切半，厚度太薄🥹，有點為了外表(望落多料啲）而犧牲了口感。但生熟度岩岩好，係彈牙嘅。松露味有，但算不上濃。飯好creamy但又唔膩，味道調得幾好😋


Carrot cake $56

Carrot cake與一般蛋糕不同的是會用到肉桂粉、蘿蔔和核桃碎。由於蛋糕有很多蘿蔔碎和油脂，因此蛋糕是非常濕潤的，不像海綿蛋糕般多氣孔。


蛋糕的濕潤感令小編和朋友一試愛上，一啖接一啖
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
蛋糕表面和中間皆有一層薄薄的cream cheese。蛋糕側面鋪滿核桃碎。碟上亦有玫瑰花瓣作點綴。
賣carrot cake的小店並不多，如到訪該cafe絕對值得一試。


結論
- 餐廳味道中上。未至於驚艷，但每道菜都有誠意👍🏻
- 店家對presentation好認真，eg碗碟、食物外表、環境等🫡
- 環境絕對加了不少分🥰，不只打cardable，整體環境坐得好舒服！人唔算多，唔會好嘈，燈光、氛圍好慢活好chill咁😌坐得好舒服👍🏻

星期日同朋友突登入馬灣chill下，雖然之前都有去過馬灣，但之前都只係徘徊係廣場/東灣個邊打卡，今次同朋友決定入遠啲，係葵芳搭NR332巴士到田寮新村附近行下，入到民居附近就見到呢間好靚既餐廳！🤩 餐廳出面有好多花花草草，仲要係食好特別既土耳其菜，於是就同朋友入左去了，chill就係要咩都唔諗！🙂‍↔️ 好彩我地都真係冇揀錯！🥳



餐廳裏面既佈置、傢俱同餐具都好有土耳其色彩！餐廳店員都好nice同健談，問佢的話，佢會同我地講解好多土耳其人既飲食文化！另外有洗手間係入面，好方便~ 餐廳有得揀吧檯同座檯，仲有籃俾我地擺袋，好體貼！👏🏻




講野食之前，仲想介紹佢個自助吧corner，左邊既係土耳其茶 (味道有D似花茶幾香)，可以自己斟，想試下土耳其風味可以係上面加糖，店員話土耳其人習慣飲甜茶，而太苦都可以加水




土耳其烤雞飯1/2 Mersin Chicken Rice (Half Portion) ($178) 🫰
原來1/2隻雞都咁大隻，每舊雞肉都好大舊，肉質鮮嫩、多汁、亦都烤得好香，真係色香味俱全！佢有個土耳其醬味道都好特別，有陣紅酒味又酸酸甜甜，但撈飯同雞肉都好match，減低左烤雞帶黎既油膩感。因為好食，覺得再多啲飯就更加正🤩 店家話啲醬真係從土耳其運過黎，同埋係佢試過味道覺得好match先選用，可見佢地製作都好用心，配合港人口味！另外，沙律菜都好新鮮好爽 👏🏻👩‍🍳



土耳其全日早餐 Turkish all day Breakfast ($158)

呢個早餐雖然同我認知早既all day breakfast好唔同，但我覺得佢豐富同埋好靚！🫰 店家話土耳其人好注重家庭元素，齊整既感覺，所以會準備好多野一齊食，包括左唔同既醬、炒蛋同埋包，好有特色 (sry，店家講左仲多既野，但我記唔到，有興趣去問佢🤣)。 特別想推介佢既醬！！！🤤🤤 4種醬都好好食！特別係紅蘿蔔醬，個醬都係坐飛機黎，再加紅蘿蔔同大蒜既感覺，出奇地match！仲有鷹嘴豆醬同埋玫瑰蜂蜜醬 (?)，又香又帶有啲甜味，出色 ！應該要叫多個薄餅用埋D醬 哈哈！😍😍



廚師推介：拉絲小麥餅拼盤 ($168)

又係第一次見既食物，又係好精緻，好欣賞廚師🙈 小麥餅上面既土耳其糖 (?)、雪糕等係偏甜，但係夾埋小麥餅既鹹一齊食就中和返。小麥餅外層鬆脆，入面因為有芝士所以有拉絲效果，同埋感覺煙煙韌韌幾特別 👏🏻👏🏻 多人一齊share可以一試😆😆



百香果黃皮青檸特飲 (凍) ($58)

好新鮮！黃皮味好香濃，夏天飲，酸酸甜甜，解膩又透心涼 🤤



煮土耳其咖啡體驗 (主食+$80)
話明要chill，我地仲試左煮土耳其咖啡，第一次玩呢個沙爐哈哈！仲知道豆油既重要性。要飲土耳其咖啡都要時間等同埋有學問，為左清潔口腔，首先要飲水清走所有味道，先好飲一啖咖啡，再食一啖甜既土耳其糖，呢3個steps不斷循環先得🙊👍🏻


最後，餐廳仲有土耳其衫同埋手飾俾客人打卡/體驗用，有咁多野做，真係冇兩個鐘都唔走得，真心chill！䁽下眼仲見到有狗仔營養餐menu。同場加映店長沙沙跳上張枱搵野食既好身手🤩🤩



結論
🫰整家店的氣氛都好好，所有野都好精緻，女仔黎到一定覺得心心眼
🫰味道好出色！
🫰貓店長巡舖加分
⚡️價錢的確唔算平，但間唔中食一次特色野好可以👍🏻👍🏻🤤


好味度：9.5/10
回頭度：9/10 (會儲一排錢encore再過黎食！)

去石塘咀體育館上興趣班，同學仔約一齊食晏，點知去開的餐廳結了業。😲唯有另覓新歡，誤打誤撞行到山邊一間文青味的餐廳，

門口的佈置非常特別，一張大藤椅吊在爬滿老藤的花架下，樹藤的葉不太繁盛，但是翠翠綠綠的，有種悠閒的感覺，既來之則安之，隨步而入，試下也無妨。
餐廳內的設計簡約自然，

全是藤椅，有園型的大藤椅，坐上去好似包住整個人，即舒服又安全，也有普通款式的小圓藤椅，

2人坐位藤椅梳化 ，綠葉植物佈置不少，

整個設計充滿大自然的氣息，清新脫俗，好欣賞這樣的設計。🎋🌴🍁
😏餐廳以東南亞菜為主，加了西餐元素，我們抱著試新的心態，點了牛🐮面肉意大利🇮🇹飯，豬肩肉厚多士，南瓜🎃湯，美式咖啡☕，算是兩個主食，兩個飲品，以為足夠，點知主食的份量較少，適合減肥人士。🤣


手撕豬肩肉厚多士，＄78，比較特色的設計，手撕豬肉配了東南亞香料，無豬膻味，濃香多汁，還配了些沙律菜，

可惜厚多士就有些失望😔，

用的是普通白麵包🍞，質地鬆散無麵粉香，如果用西式酸種包或法包就完全不一樣，麵包香脆煙韌，搭配特別的香料豬肩肉，味道應該上幾級。
牛🐮面肉意大利🇮🇹飯，＄138

幾塊燜得軟糯的牛面肉，濃濃的新鮮牛肉香，意大利飯煮得剛剛好，不硬不軟，撒上香草碎，

配合得當，夠熱，是很滿意的主食，除了份量少D。
南瓜🎃湯＄38

份量最正常 ，湯熱濃郁，南瓜味香，加上cream，少少香草，幾塊餅仔，製作屬高水準。👍👍
美式咖啡☕＄38

比較淡的味道，需要咖啡因的我就覺得不夠喉，😏純屬個人喜好。這餐花費＄310，在這麼優雅的環境用餐，性價比算高。🤩🤩

湖南菜在我印像中都是吃辣為主，我吃辣的程度也只可接受微辣，所以這類菜色不會是我的首選。不過有朋友吃過告知，這店的菜色有得選走辣或少辣，還可以選少油少盬，那我就有興趣試試。

平時晚上繁忙時段要排隊等位，所以我提早五時半去吃，可以不用等即時有位。進入餐廳一看，已經有六、七檯客。我們二人給了一個卡座，座位舒適。店內的天花掛了很多綠色的青椒作裝飾，牆上的宣傳圖片也是用了綠色，看上去較有自然氣息。餐廳都是掃碼下單，簡單方便。拉開檯旁邊的抽屜可自取牙籤、紙巾等。

這店的招牌菜之一，湘味酸菜魚，我們要小辣、少鹽、少油。一上檯看見一小撮乾辣椒在面，白雪雪的鱸魚片浸在湯中，整個菜色熱騰騰，酸香味慢慢飄出來。魚片非常嫩滑，湯底濃郁，湯內還有不少酸菜和粉絲。辣度方面果然是少辣，只感到輕微的麻辣味，油少盬少，但不會顯得清淡，也合我胃口。

火爆牛蛙，這個菜色要走辣、少鹽、少油。炒得很有鑊氣，牛蛙的肉質像雞柳，不韌，不過太細粒，又有骨，所以不似啖啖肉的菜色吃得爽。至於紫蘇味就吃不出來，韮菜的味道更多。牛蛀經過調味和走油，吃起來很香口。

這些菜色都是要配飯吃滋味，這店有原煲飯叫，三十元一煲，因為我們二人怕吃不完，只叫了一碗白飯，上檯才發現一碗的份量是很少，應該要一煲才化算。

湖南臭豆腐，一碗有七小件，外層炸得十分鬆脆，內層看到蜂巢狀的豆腐，只帶有一點點臭味，沾上少少酸辣味的醬汁同吃更惹味。

牛肉餅，就是餡料用了洋蔥碎牛肉造成的夾餅，餅皮煎得脆脆，帶著金黃焦香，每件都熱熱的，口感不錯。

鴨屎香檸檬茶，要了超大杯。果然超大，目測有800毫升，始終吃湖南菜都是有點口渴，喝這杯茶後感到口乾沒有了，茶味濃郁酸甜合適，好飲。

總的來說，如果想讓味蕾來點沖激，可以久不久吃一次的。

Lunch hour 長期要排隊嘅一間台灣菜，原來係Michelin推介嘅一間餐廳。



今日2點左右黎到都要排半個鐘左右，排隊位係露天冇遮擋，舖頭竟然提供免費遮比排隊嘅人拎黎用，呢個服務都幾好。



入到餐廳位置都比較逼，但勝在樓底夠高。餐廳主打滷肉飯，我地就一人叫咗一個滷肉飯餐，一碗排骨湯，再加一人一杯飲品。



涼拌蒜泥豬頸肉餐
先黎嘅係涼拌蒜泥豬頸肉，上到枱碟豬頸肉有啲似普通白烚肉，加啲青瓜條同涼拌醬。食落都真係有小小普通，比平時食開嘅蒜泥白肉冇咁入味。個涼拌醬其實幾好味，因為佢有落大粒啲嘅生蒜，所以會香啲。如果佢一早撈定或者再多小小醬會入味啲。另外佢亦有個麻辣醬，唔食辣嘅我點黎食都接受到，佢麻香多過辣。



九層塔鹽酥雞餐
即叫即炸嘅鹽酥雞，所以等得比較耐，但食咗第一舊就完全值得等。個炸粉唔厚，味粉份量啱啱好，咬落好juice，肉質好滑，係一份好好味嘅鹽酥雞！每舊都大大舊，份量好多，連埋碗滷肉飯，一個女仔係未必食得晒。



滷肉飯
滷肉飯大大碗，幾好食，面頭鋪滿滷肉同酸菜。但滷肉唔算好濃好咸，瘦肥肉都平均。雖然已經鋪滿，但都唔夠撈成個飯。但好在啲餸份量夠送飯食。




藥膳排骨湯
另外叫咗個排骨湯share，顏色好深，聞落好香藥材味。飲第一啖好似肉骨茶，香濃嘅藥材味，但因為落咗蜜棗所以甜甜地，易入口。成碗湯有4,5舊排骨左右，之外仲有豆卜、金菇，藥材有蜜棗、杞子同淮山。排骨肉質因為煲完湯所以偏柴，另外有碟腐乳醬點排骨肉，係幾好食。



大紅袍珍珠奶茶，白桃烏龍茶寒天
兩款飲品都好飲，兩款茶味偏濃。白桃烏龍茶有淡淡嘅白桃香，如果再加啲白桃肉就會再加分。




整體係間值嘅台灣菜，睇翻單先發現仲要唔洗加一，價錢黎講都算可接受，食完就會明點解佢keep住要排隊。下次會想試埋佢其他餐，都好吸引。

心心念念想吃烤肉好長時間，當晚雖然有機會，但時間有限，因此選了這間位處銅鑼灣街邊，交通方便、價格平民的烤肉店一試究竟。



想食烤肉，價格又平民，環境自然不會太舒適。不過這間店位置還算寬敞，店內也算整潔衛生。


餐牌內容算是比較豐富，有需要自己燒的烤肉定食，也有鍋類，還有鰻魚飯、吉列牛飯等快捷選擇，炸軟殼蟹、炸雞、芝士薯條、章魚小丸子等傳統等日式小食也都有，整體來說可根據個人口味、時間、預算等自行安排，選擇尚算豐富。


今日重點是烤肉，自然選擇黑松露和牛定食。不到兩百元的定食，牛肉都切得幾厚身，還有清湯一碗，以及兩瓣溏心蛋。另外還有一大碗加了飯素的白飯，相信都能食得幾飽。另外我還發現隱藏食法，下面再說。



牛肉外面已包裹一圈預先製作好的黑松露外殼，肉質鮮紅，質素可以。放到板上煎至五成熟，油脂只能說還算可以，但是肉質軟嫩，有明顯的肉香，即使煎過龍，肉質也不會嚡和乾。黑松露的味道也比較明顯，整體味道比較香濃。



溏心蛋中規中矩，中間糖心粘稠，也夠入味。


這就是隱藏食法了，食晒牛肉之後，可以將盤中的生椰菜放到板上，利用板上殘留的牛肉油脂自己炒椰菜。椰菜炒熟之後帶有牛肉香，還有鮮甜味道。但是提醒大家，倘真想自己炒，要注意將板上需要多一些油，否則椰菜炒不透，會乾和硬，生蔬菜的澀味也會殘留，那就不好吃了。


總的來說，這間店的質素相對價格，性價比算比較高。

🍝Thre3 Concept🍝



🍕魚蝦蟹千島比薩 $107 🌟🌟🌟🌟
（蝦，魷魚，蟹肉棒，芝士，千島醬）
Thousand Island Seafood Pizza
(Shrimps, Squids, Crab sticks, Cheese, Thousand Island sauce)
薄脆似餅乾底嘅pizza
上層鋪上滿滿嘅千島醬同拉絲芝士
配上未經調味過的小章魚、蝦、蟹柳
‼️千島醬迷必食‼️

🍝卡邦尼意粉 $78 🌟🌟🌟🌟🌟
Spaghetti Carbonara
超creamy 重牛油同蛋香味
大大粒嘅蘑菇同大大塊嘅煙肉
可惜意粉份量有啲少 10啖內就食完
🤤食完之後有啲意猶未盡🤤

🐶CORGI PATPAT & SHIBA INU $58
可選熱的鮮奶咖啡/原味朱古力/鮮奶泡泡
我哋揀咗原味朱古力 飲落多泡偏甜
面層上有漂亮嘅拉花 至於🐶係棉花糖
需要自己垂直放入杯中🐕
‼️打卡必選‼️

🛎️服務🛎️
店員態度超好 會拉凳比我哋擺袋
見我哋張枱太窄 野食擺唔落
會主動拉多張枱嚟擺
還可以免費存放蛋糕 不收切餅費🎂



💫建議大家打電話/ wts去book位💫
店內大約只有20～30個座位
一到晚市好快就會坐滿🪑


⛰️整體⛰️
雖然餐廳位置偏遠 但性價比都幾高
食物質素同服務態度都好好👍🏻👍🏻👍🏻


💫晚市會收加一服務費💫

私房菜嘅意思係住宅式小本經營嘅食店，要事先book定枱，選擇菜式，等主人家可以好好準備
只服務我哋一台客

▶️ 花開富貴
擺盤會唔會太精緻😍真係成朵花形狀
蘿蔔切片捲起，咬落有層次
酸酸哋好開胃

▶️ 白玉葡萄
原來係一粒粒冬瓜🍇唔講以為係車厘茄
味道有少少過酸

▶️ 椒鹽雞軟骨
外皮炸得好酥脆乾身
雞軟骨爽口似日式串燒嗰隻
椒鹽味道重

▶️ 涼拌海蜇🌶️
————————-————————
▶️ 雪蓮子桃膠螺頭燉竹絲雞湯
每人一盅熱辣辣嘅湯
超級多料，又豬肉又烏雞，仲有螺頭，完全可以當餸食🍲
另外仲有滋補嘅雪蓮子、桃膠、紅棗、紀子
雪蓮子、桃膠軟腍腍似啫喱
湯底充滿精華，鹹中帶天然甜😋
————————-————————
▶️ 海皇石榴球
最鍾意嘅一碟菜！
外皮係蛋白做嘅，食落幾有質感
入面包咗蝦仁、蘑菇、洋蔥、帶子等，成個巨型餃子咁🥟
底部係天然南瓜湯，好配襯
旁邊仲有條雕咗花嘅芥蘭～

▶️ 金銀蒜粉絲蒸蟶子
每條帶子都好長身
面頭放上巨量炸蒜同爆蒜蓉，食落非常香口，配送粉絲
蒸蟶子新鮮，彈牙得嚟又軟腍😙

▶️ 清蒸大海斑
好肥美嘅一條石斑🐠啖啖肉又少骨
肉質彈牙滑身，簡單配上豉油香蔥已經好食

▶️ 濃湯花膠絲浸時蔬
奶白色嘅湯底配上翠綠嘅白菜仔🥬
面頭一條條半透明花膠，軟瀨瀨好slimy🫣口感好得意

▶️ 野菌炒安格斯牛柳粒
炒得非常有鑊氣
牛柳粒軟腍🥩入面半熟呈粉紅色
半肥瘦，入口即「溶」，完全唔韌
配上杏鮑菇同青豆

▶️ 脆米百花釀蟹鉗
外皮好香脆薄身，係炸物嘅味道🍤
入面食落似蝦丸，不過係有蟹肉成份嘅
————————-————————
▶️ 原隻脆皮無骨糯米雞
唔係一般荷葉糯米雞
將糯米釀入原隻烤雞🍗有啲似韓國人蔘雞嘅原理
糯米飯唔算太黏身，比較濕身
本身已經調咗味帶鹹香
另外放入大量切粒臘腸，口感豐富
外皮薄脆，不過唔算多雞肉
整體幾好食

▶️ 家鄉炒麵線
意外地好味👍🏻
炒麵乾身但冇一般豉油皇炒麵咁乾咁硬
炒入韭菜絲、芽菜、豬肉
炒麵帶有煙燻香味，麵質煙靭順滑
————————-————————
▶️ 荔蓉西米焗布甸
之前係起「鳳城酒家」食過，唔係好多地方有
上枱嘅時候有陣啱啱出爐雞蛋仔香味👃🏻
上面係一層雞蛋布甸，混入粒粒西米
雞蛋味道香濃，同時又有吉士味
西米粒好好咬😛
底層係茘芋，沙沙地又夠實身
焗到變咗好似撻底咁，入口順滑細緻
鍾意佢冇咩點額外加糖，更食得出芋頭香同埋冇咁易滯

▶️ 賀壽桃包
生日梗係食壽包，又名pat pat包🤣
真係整到成個桃樣🍑
覺得麵包唔夠鬆軟，可能因為size比一般細啲
入面有蓮蓉

▶️ 生果盤
圓轆轆嘅哈密瓜，又甜又多汁
擺盤好靚🍈
-
餸菜甜品全部出色有水準👍🏻
最鍾意係海皇石榴球同雪蓮子桃膠螺頭燉竹絲雞湯
但認真全部都好味
用上頂級食材，調味烹調用心，賣相更加係精緻
份量又夠大，食到要打包🙈
環境幾好，基本上等於包場開party，好有私人空間
服務都OK，其中一個姐姐好幽默醒目，另一個就比較急啲
性價比唔錯，大概$450/位，相當抵食～

With so many choices in dining, there are only a few restaurants that I do frequently revisit. One of them is Sushi Zinc, located in Shau Kei Wan, on the short one-ended Miu Tung Street. With its black door and the illuminated letter Z on the doorbell, they are the two clues in finding the place.Arriving right on time we greeted Chef Zinc and were seated in the middle of the 10-seat hinoki counter. The décor has a contemporary industrial vibe, with rough concrete walls and floors, but intertwined with refined elements. A glass wall allows diners to see into the activities of the kitchen as well. The omakase menu costs $2,400 per person.Following the recommendation of Chef Zinc, I started with a serving of くどき上手Jr.の超高精白株式會社 出羽の里29 純米大吟釀 ($200). Made using local Yamagata rice, with a polishing ratio of 29%, this sake has a delicate, refreshing and very clean palate, lighter in taste. Very good start.Chef Zinc began by cutting two pieces of the triangular Kuchiko 海鼠子 into very small pieces, and then took the vinegared Aka-Namako 赤海鼠 into the serving bowl, sprinkled with some kuchiko on top. The crunchy texture of the sea cucumber, with a touch of sourness, adding with the umami of the dried sea cucumber ovaries, is a perfect match. The latter is known as Japan’s top three umami delicacies.Taken out from the steamer were the Shako 蝦蛄 that had been bundled together. The mantis shrimps were caught in Lamma Islands, each with plenty of orange-colored roes inside. Pouring a thick sauce made from radish, with some yuzu shavings on top, the pure joy of eating the sweet mantis shrimp without having the trouble of taking the shell off, is memorable and luxurious.One of the seasonal seafoods in Japan right now is Torigai 鳥貝. The Japanese cockle was really fresh, with Chef Zinc telling us these arrived just before they opened on the night. He removed the bottom part, before serving the body to us with a bit of shoyu and wasabi. The freshness was apparent with the muscle quickly contracted when getting hit, and its sweetness and umami were truly unbeatable.The bottom part of the Torigai 鳥貝 was not just being discarded. Chef Zinc put it in a cup and added plenty of menegi in. Pouring some hot broth, each seep of the soup brought a comfortable, warming feeling to the stomach, satisfying not just on the palate in terms of flavors but also the wellness of the body. An example of showcasing the ingredients to their best. Amazing.Taking a tartlet shell from the kitchen, Chef Zinc retrieved three boxes from the fridge, which contained Kobashira 小柱, the adductor muscle of round clam, candied mandarin, and sweet peas. With some lemon sour cream underneath, he carefully put together the ingredients in the tartlet, then sprinkled with some salt flakes on top. Complex in taste and texture, a fusion course with western techniques.Next, Chef Zinc showed us the Seki-Aji 関池魚, a specialty Japanese horse mackerel from Oita. Meticulously cutting on the surface to allow the shoyu to seep in, the sushi was phenomenal, with the fish having a slightly firmer texture versus the other horse mackerel we had tried, but still being soft on the bite. The chef had added a bit of young ginger too to subtly add to its taste.The second sake serving was くどき上手Jr.のヒ蜜 The Nectar 純米大吟釀 ($200). One of Chef Zinc’s personal favorites, with a stronger fruity note, shows much more apparent tropical fruit and ripe characters than the first sake. A perfect match with sushi and dishes with a richer taste.The salad was another example of Chef Zinc’s mastery in flavors. Using Hotaru-Ika 蛍烏賊 from Toyama, he toasted some of the firefly squid before grinding them to make a dressing with olive oil, replacing the original recipe using anchovy. The flavors were very similar but better, with more savory taste and less salty. Together with shredded puntarelle and firefly squid, the salad was really delicious.When we arrived, Chef Zinc was busy preparing a Threadfin, and he used it to prepare the next sushi. The fish was caught in local waters, weighing over five-catty. Even though the fish is supposed to be off-season now, this one still had rich fatty oil and full of flavors. No doubt also helped by the chef cleverly searing the skin lightly to vitalize the fatty layer underneath to make it even stronger in taste.Taking the lid off the Chawanmushi 茶碗蒸 revealed the beautiful orangish Bafun-Uni 馬糞雲丹. The sea urchin from Hokkaido was sweet in taste, mixing well with the silky soft egg custard, which had been added with a bit of chrysanthemum and yuzu to give extra fragrance. The sea urchin was shipped in brine, only having a very short shelf life, but able to avoid preservatives to keep original taste.Next came Kasugo 春子鯛. The young seabream had a very tender texture, best in quality in the spring season, as the larger seabream would have roes, so a lot of fat and nutrients would be channeled there, making the flesh less delicious. Chef Zinc marinated it on a Sakura leaf and then added a bit of Sakura petals in the sushi to bring forward the taste of spring even further.The third sake serving was くどき上手 白ばくれん 山田穗55 超辛口 吟釀 生詰 ($160). This series of sake had a crisp and more subtle aroma, using the special rice 山田穗 to brew, and was ideal to pair with foods of stronger flavors.When the sous chef heated some kombu broth, I had been wondering what food would be cooked there. It was the famous Karen Kaki 華漣牡蠣 from Nagasaki, plump and with a sweet taste. Chef Zinc also used a spring wild vegetable called Gyoja Ninniku 行者葫 to prepare the sauce and some tempura on the side. The Siberian onion did not taste like leek but similar to spring onion with better sweetness.Chef Zinc then showed us the box of Aomori Shiro-Uni 白雲丹 from the famous brand 大千. The white sea urchin has a lighter color than the Bafun-Uni tasted earlier, but much bigger in size. The skill in kneading the sushi with the very soft sea urchin was a test of the chef, but not any problem for Chef Zinc. Seasoned with some rock salt, it was truly delicious, with a great umami taste.The chef then went into the kitchen for some time, before coming back with some pan-fried Hotategai 帆立貝. The scallops were very large in size, wrapped in guanciale to supplement with savory flavors, with each bite offering pure joy and wonder. Together with a Kumquat Kanroni 甘露煮 and a sauce made from dried scallop, Parma ham, and aged vinegar, another Western-style dish inserted to good effect.Taking a large slab of Akami 赤身, Chef Zinc carved out pieces of the lean tuna to make the sushi. He told us that the tuna was caught in Shizuoka, with the meat without going through any aging. The acidity of the flesh was appetizing, with the shoyu a perfect complement. Seeing how we liked them, Chef Zinc kindly served us another piece, seasoned with salt flakes instead, to bring a different taste.The fourth sake serving was くどき上手 赤ばくれん 超辛口 吟醸. Using a different rice to brew, compared with the last one, although both were super dry, this sake was less spicy, with a rounder palate and more umami notes, and I found that it might be easier to pair with food.Chef Zinc also took out a slab of beautifully marbled O-Toro 大とろ which could be easily mistaken for wagyu. Cutting thin slices of the fatty tuna, he took it back to the kitchen to prepare in sukiyaki style, then served with grilled eggplant, paired with a miso egg yolk sauce. The taste and texture were similar to wagyu, but also had an umami taste and less fibrous on the bite, fantastic.Seeing the Unagi 鰻, we knew that it was near the end of the meal. Chef Zinc had braised the eel to a wonderfully soft and melt-in-mouth texture, with another highlight being the use of sansho flowers as condiments, which are only available for a very short period of the year and very expensive. Unlike the sansho peppers, the flowers had the same fragrance but not the spiciness.As we enjoyed the Seki-Aji 関池魚 very much, we asked Chef Zinc for an encore. He generously prepared a tail of the fish for us to share, making into four pieces of sushi. To be honest, we felt a bit uneasy eating so much in front of the other customers, but the fish was so good that I knew I would certainly regret if I did not. It was a lucky day and truly recommend trying it out when there is the chance.In the conversation, Chef Zinc shared he had tasted one of the best sakes, and knowing it was available, I could not resist having my fifth sake serving. 十四代 龍之落子 大極上諸白 純米大吟釀 ($480) has nice fruit notes, a delicate sweetness, well-balanced and delicious. Definitely a must-try.Knowing we loved silver-skinned fish Chef Zinc asked whether we were interested to have Iwashi 鰯 as well. With the sardine season just about to start, he only ordered a small quantity to try out its quality, and we were lucky to be able to enjoy it. While it might not be very fat yet, it was flavorful, and we really look forward to the full season.The soup featured Sansai 山菜, with six seasonal spring wild vegetables, many of which were foreign and new to me. Two of these I recognized as Junsai 蓴菜 and Kogomi こごみ, which are watershield and ostrich ferns. The unique taste of the vegetables, mixing with the flavors of the broth made from toasted kombu, was harmonious. A healthy soup good for wellness and taste buds.The circular Tamagoyaki 玉子焼, made according to the traditional style from a mixture of fish, shrimp and egg without any flour added, had a wonderful fluffy texture and permeating sweetness from the seafood. Paired with butter and some sugarcane syrup, it reminded me a lot of pancakes, but with the flavors at an extra mile.The dessert was Hojicha 焙茶 Pannacotta, with the creamy and silky pannacotta just perfect at its sweetness level. The roasted tea flavors were appetizing as well, and the overall experience was smooth and comfortable. Perfect finale to a fantastic meal.But Chef Zinc told us he prepared a secret additional dessert as well. The homemade Milk Ice-Cream had been infused with smoke to give special flavors, surprisingly with some meaty, roasted animal fat fragrance. The creamy softness of the texture was also impeccable.Service is great, with Chef Zinc interacting with all the customers and paying attention to their needs. On the day, he noticed a customer having toothache and brewed a concoction for him to lessen the effect of inflammation. The bill on the night was $6,424. Great food with pleasant surprises every time, plus wonderful services, an unbeatable omakase experience that prompted me to return again and again.

Buff sukuti $60 (starter)

🐃水牛肉乾、配以蕃茄🍅、洋蔥🧅、辣椒🌶️、香料。水牛肉乾味道與牛肉乾無異，醬汁是辣的，肉乾很入味，因此也會越嚼越辣🌶️🌶️。

不過因全部皆是瘦肉(或許水牛比平常牛瘦)，並沒有多餘的脂肪。肉乾偏韌，需要咬很多口才能吞嚥，因此建議對水牛肉乾味道感興趣的朋友可以叫一杯酒，邊喝邊慢慢吃。



Kati roll 🌯- Grilled chicken roll $60


墨西哥餅包著燒雞🍗、蕃茄🍅、洋蔥🧅、青椒🫑、椰菜絲、自家製辣醬(一入口非常之香嘅青檸🍋‍🟩味，一開始是酸的，然後辣味便突然出黎🌶️，後勁十分強，愛吃辣的會覺得好正😍😍😍！！！但不能吃辣的要小心喔🤭)
分量頗大份，正常男仔食曬全件一定飽🤰🏻



Mangsahar thali - Pork $75


Thali 通常在一個圓盤上擺上咖喱湯、豆咖喱等4-6種菜色，搭配米飯或者是印度特色的饢餅。一個餐食到咁多款式滿足你好多個願望😋😋😋


- 豬肉咖喱🥘(好多舊豬肉🥰🥰🥰豬肉非常入味，咖喱不太辣，很濃茄、薑、蒜、香料味😋)


- 黃薑蔬菜(豆🫛、花椰菜等)
- Pickles (非常酸，適合食肉途中refresh下味蕾👍🏻)
- 白飯


- 薄片饢餅(表面是脆的，可吃時會感到中心有一點兒軟的)


- Jimbu Dal
*Jimbu (尼泊爾烹飪的常用草藥，被喻為對健康有益的涼茶之一)
*Dal = Black Lentils Soup黑扁豆湯

Jimbu Dal 除了有以上提及的黑扁豆和jimbu，亦會加入黃薑粉、薑、蒜蓉和酥油製成。


小編與朋友當時看到該湯是綠色的，喝下去亦品嚐到豆味，便誤以為有綠豆的成份。可是上網查看，原來並不會加入綠豆😛豆湯完全不辣。始終用豆作為原料，該湯還是飽肚的。喜愛豆類的小編幾鍾意🥰



全部餸菜皆是即叫即整，適合與朋友慢慢享受~
老闆與老闆娘都非常好人，會問下食物岩唔岩食。晚餐全程都冇香港面孔的人光顧，老闆亦會用當地話與客人傾計，好有人情味。雖然地方不算大，環境普通，但香料好濃，某些餸菜亦算頗辣，相信並沒有遷就香港人口味，而是當地的正宗口味😍
I love it🥰

第一次去 Airside
同男友玩冒險樂園玩到好夜好多餐廳開始收
冇幾多餐廳可以揀
見少數開梗既當時都冇乜特別想食
最後揀左依間覺得比較食得落
所以本身無抱任何期待
入嚟安排左坐最入面果排2人枱
覺得有啲迫想轉去出面四人枱
店員態度都好好即刻比我轉
(*首先越南餐廳叫野食我一定要叫全走茜先)

《牛油果沙冰》$42

因為平時都好中意牛油果🥑
見到佢有牛油果沙冰就點嚟試試
但都冇特別期待
因為真係唔係好多地方既牛油果沙冰好飲
點知一嚟到我飲左啖 簡直係驚豔！
可以話係我飲過最好飲既牛油果沙冰！！！
首先最重要既牛油果味濃郁
唔會覺得佢溝稀左或加左好多糖漿
就係原汁原味既牛油果味
最出色既係佢既沙冰超級soft and smooth！！
完全唔似出面啲沙冰會食到碎冰塊
總之就係完美 絕對會因為依個沙冰特登嚟多次
希望佢可以keep住水準唔好變😭
我重介紹左同事去飲
佢帶埋家人小孩去個個都點左依個牛油點沙冰
個個都話真係好好飲～

《叁拼牛Combo粉麵》$98
※生牛肉、牛助條、牛丸，河粉


越南河粉又係唔係到到既湯底都出色
一飲啖湯 正！
完全係我中意既濃郁越南牛湯又唔會死咸或淡
因為我一定要食一啖要一口湯咁食
所以麵未食完啲湯就就嚟飲完
因為餐廳都就收店 抱住僥倖心態問下可唔可以加湯
又真係比左一碗仔牛湯比我 開心～
全程服務態度都好好
而生牛肉、牛助條、牛丸全部都好嫩好好食！
所以介紹比同事佢地一家都係每人點左一碗麵
都話好好食冇介紹錯～

《香芒蝦仁米紙卷》$78

今次食既芒果好彩係又甜又大粒
蝦都多肉大大粒係我個人中意既配合

《Jumbo特大越南大頭蝦配蝦頭油炒金邊粉》$158

由於我係因為想試佢既大頭蝦所以點左依道餸
不過就相比起前面既菜色就我個人覺得冇咩特別
可能我已經飽飽地 而我又比較淡口味
所以覺得金邊粉偏咸
大頭蝦都大隻多肉 但唔夠嫩同蝦膏唔算多
唔算話特別出色 因為有係出面食過超好食既大頭蝦
所以依道餸對我嚟講就還好


又食到人收舖 都唔會有趕客既感覺
雖然係新界人
但絕對會再嚟飲牛油果沙冰同越南湯河！
希望可以一直保持水準🥲唔好變質

舊年有長輩做咗「Mira Plus」會員，為咗要享用其中一張優惠券，所以就組咗小團過海，一試「The Mira」酒店旗下嘅「Whisk」。網上訂座必先預繳訂金，流程相當簡易。上集「不歡時光」其實已經提過西餐廳位置刁鑽，不易到達，真係冇諗過室內問題仲多！用餐大堂雖則寬廣開揚，無奈四周嘅閃閃吊燈及地毯上嘅轉圈圖案令眼睛不太舒適，加上室內氣溫奇高，冷氣開盡兼開埋冷風機連一向怕凍嘅靚靚媽咪都話熱，大家未食已感暈陀陀！另外仲有一點好奇怪，就係服務生竟然幫契妹個哥哥拉櫈都唔幫更有需要嘅契妹拉，當真令人費解！每位席上都擺有齊備嘅餐牌、自用餐具及口罩套。埋位第一時間當然係先用券券換取指定餐酒啦！深知一樽酒一定唔夠飲，大肥爸爸早就備多咗樽紅酒，眼見開瓶費乃幫襯一枝免一枝，結果梗係加多樽汽酒啦，順便可解吓熱嘛。餐牌首頁所示，主廚William Lau先生嶄新嘅料理靈感源自節令嘅日本食材及其法式嘅廚藝。得知會員可以七五折享用六道菜（原價：$980/位）或十道菜（原價：$1,288/位）廚師發辦晚餐，大家就好迅速地揀選合心意嘅份量及主菜項目。話說大食會全員準七點入座，四個字內已點好菜，不過等咗成半個鐘都未有麵包食，中途哥哥仔已經加咗幾次冰，斟添咗幾次酒酒同水，細佬就多口問句隔離枱客食緊嗰啲麵包係咪要另點啦，點知哥哥仔嘅回應係麵包要等頭盤一齊上喎！大家有眼見，全店頂哂盡只坐咗兩成客，絕非繁忙，到咗八點鐘都未有提供任何食物，餐桌上只見花瓶擺設，連小食都冇，大肥終於忍唔住向經理投訴，驚嘆難以接受此為平均千多元嘅酒店晚餐！French Brioche：八點過後終於出場嘅法式麵包又真係好新鮮嘅，皮薄包鬆軟，話哂都係啱啱出爐嘛。哥哥仔背台詞式介紹伴配嘅自家製牛油混入咗麵豉、高菜、芝麻、乾蔥等，食落頭腦簡單嘅小肥口中，即化成咸咸地嘅惹味大集匯；真心覺得靚嘅麵包好多時淨食最正，就算要點都係點原味牛油方才可保留麵包嘅特質，個自家製牛油唔多夾得黎仲有啲喧賓奪主囉。Fleur d’Or：同麵包一齊上嘅頭盤個法文名聽落好似化妝品品牌咁，優雅尤甚，中文可譯作為「金花」就可能俗套咗少少。孖碟上以金箔點綴嘅靚花橙亮秀麗，花心嘅流心鵪鶉蛋蛋原來用咗麵豉醬醃過，芬芳香濃，配上日本大根砌出嘅花瓣極之清爽，剛巧造出中和作用，契合細膩得很！Gillardeau Oyster：第二道上枱之時已經係八點四十分，平均每八個字先出一道，叫咗十道菜咪即係要食到過十二點？！因深覺不妙即同經理哥哥反映，佢竟然答話餐廳其實收十點半，叫大家唔洗擔心，廚房都要收工，之後啲菜一定會出快好多喎。半生熟嘅法國生蠔縮咗少少水後被更為量多嘅提子啫喱、醃漬海藻、青瓜片、青瓜忌廉等配角覆蓋住，故相中唔係好睇得到。平心而論，菜式清新爽潤，但細小嘅生蠔就唔似係主角囉！Sea Garden：顧名思義，色澤彩艷嘅海洋花園由多款海洋生物組合而成，上枱後先斟上油甘魚清湯，閃出海光，睇頭十足。海園主材為肥美柔潤嘅油甘魚他他，混入Daurenki魚子醬、梳魚魚籽及海葡萄即添上鮮濃與爽脆。Hokkaido Scallop：接著嘅北海道帶子好神秘咁用個波波碗蓋住上。碗蓋一打開，即傳出濃濃嘅煙燻味，賣相好似一隻以意大利雲吞皮包住隻帶子，但就被斬開一半咁，同之前嗰幾道菜嘅精美度明顯相差好遠！半生熟嘅帶子質感軟嫩，可惜層餃皮厚嚡粗糙，濃罩著嘅煙燻味蓋過咗帶子應有嘅鮮甜，旁邊幾塊炭燒竹筍片都係一樣咁煙。Iceland Langoustine：橙白紋理分明嘅冰島海螯蝦經過低溫慢煮，肉質爽脆彈牙，連同頂面嘅日本白昆布絲及浴中嘅勝瓜汁混海藻油食落去，即有效地吊出鮮香。Seasonal Winter Black Truffle：明明七月乃夏天，小肥好唔怕羞咁問點解「冬季黑松露」會屬當做季節；哈，原來答案好簡單，黑松露出產地為澳洲！黑松露薄片下暗藏日本名蛋蘭王造出嘅溫泉蛋，蛋黃鮮明亮麗，中間仲夾入咗啲炒香咗嘅舞茸菇及雜菌忌廉，撈勻哂黎食尤其香濃滑溜，超正！Sakana：話名係法國大餐喎，中段當係要多道魚魚啦！碟上貌似三文魚嘅其實係炭燒鱒魚。另上嘅海鮮湯汁上枱後由專人斟上。鱒魚表皮焦脆酥化，魚肉都好軟熟。主菜共有三款可選，其中只有羊鞍「Lamb Saddle」唔洗加錢。契妹揀嘅法鴿「French Pigeon」（另加$168）份量比較少；如相所示，配菜好似大份過鴿肉。Wagyu Ribeye（另加$238）：厚切嘅和牛肉眼扒只係焦香咗個外皮，牛肉粉嫩紅潤，鬆潤軟腍，沾上帶甜嘅黑椒果製秘汁可一解油膩感，極易入口。Summer Oasis：甜品環節共有三部曲。最先登場嘅日本香印提子雪葩以靚提子肉及透明嘅海藻啫喱墊底，食前淋上秘製薄荷清酒汁，碟上嘅綠洲清秀、清涼、清新、仲好清爽，輕盈可口。Hojicha：第二款焙茶撻品好似廚房入面整唔夠咁多份所以夾硬一開為二咁，每人得半件，感覺唔係咁大方同完整。共有三層嘅撻撻由朱古力、羊𡙡、焙茶慕絲造出，甜得黎個茶味帶點苦澀；圍邊嘅蕨餅深色嘅為焙茶味、白色嘅為麻薯味；側旁再加球煙燻過嘅雲尼拿雪糕及紅豆蓉；請恕小弟直言，材料配搭欠缺和諧性之餘，個設計好似求其砌咗啲野出黎去填滿隻碟碟咁囉！Petits Fours：諗住煙燻雲尼拿雪糕已經唔掂當啦，點知結尾嘅小點仲恐怖，師傅好似廚魔上身咁用醬油造出雪糕，另加插咗啲咸咸嘅紫菜脆片同米通加以調味同裝飾！又咸又甜嘅雪糕甜品不倫不類，分子料理絕對唔係個個玩得起，最慘係十道菜餐單最後兩道都要食雪糕，係咪暗吋緊肥肥家族個個身形健碩先？！酒店西餐廳「Whisk」除咗空間感足之外，室內空調欠奉，空氣完全唔流通，部分服務生比較生手，但態度尚算正面，十道菜廚師發辦料理大部份還好算味佳，不過廚房就出哂事！上菜速度拿捏不準，頭幾道菜實在拖得太慢，有啲菜式仲好似俾人切開咗半份咁，唔食麵包根本唔夠飽，唯一最感安慰或許係可以十點半前食得完吧。

是日同朋友出入鰂魚涌繁忙商業地帶，竟然有間素食餐廳俾咗個 sweet surprise 我哋，就係位於林肯大廈嘅 Treehouse
鍾意蘑菇嘅我，揀咗有齊特製豆腐、豆角、燒蘑菇、醃青瓜嘅 Half and half Musella 沙律碗（配藜麥）($88) Musella 整體食落好清新，醇厚味噌醬，配上爽脆豆角、香噴噴燒蘑菇、豆味濃郁特製豆腐，同醒胃醃青瓜，俾人感覺唔似食緊素，似肉菜兼備嘅盛宴，好啱平時肉菜都食嘅人探索素食嘅入手點而且藜麥健康得嚟又飽肚（其實其他纖維高嘅材料都好飽肚），啱晒想食嘢又唔想增重人士另外，我哋試埋 Banyan Sourdough Flatbread ($78)，主要餡料有印尼傳統發酵黃豆製品天貝、炸茄子、蒜香鷹嘴豆泥、椰菜、蕃茄同富芒果香味嘅中東安巴醬 最驚艷嘅係印尼天貝，味道就好似蛋黃咁，好濃郁好香 炸茄子亦都好惹味，配埋其他餡料，食到 lam lam 脷 不得不提Sourdough Flatbread 嘅微酸味同麥香特別怡人，呢種香味實在唔容易喺其他地方搵到，令我對成個Banyan Sourdough Flatbread 念念不忘

呢一餐最具玩味嘅一味，就係 Sourdough Flatbread Chips 搭配蒜香鷹嘴豆泥 ($60)
品嚐過Sourdough Flatbread嘅滋味，再食變奏版香脆Sourdough Flatbread Chips，同樣麥香，不同形態令人耳目一新 加上蒜香鷹嘴豆泥惹味又唔滯，Sourdough Flatbread Chips一塊接一塊，食唔停口，真係開拓我對素食嘅想像

講埋飲品，我嘅嘴刁朋友都大讚Treehouse Lemonade  ($40) 好飲
只係目測杯 Lemonade，就知佢係精心泡製嘅，配方有檸檬、檸檬汁、原蔗糖、薄荷同檸檬香茅，全方位天然健康，不得之了 要大讚嘅係Treehouse Lemonade 係冷藏到透心涼而唔加冰嘅，咁樣成杯飲品先至凍得均勻又唔怕冰融化影響飲品味道 Treehouse Chai Latte ($40) 同係匠心之作 比起市面上嘅Chai Latte，佢多好多重內涵 — Treehouse Chai Latte 係以小荳蔻、肉桂枝、辣薑、紅茶同胡椒粒精煉而成，香氣獨特、層次豐富不在話下，更有迅速暖身、調暖臉色嘅功效，想像到日日出入冷氣吹不停嘅商業大廈，可以飲到一杯真材實料、行氣活血嘅Treehouse Chai Latte實在係如獲甘露，每杯都係為健康加冕

非常慶幸對素食從無認識嘅我，可以遇上   Treehouse，來一趟精彩嘅素食之旅 不論係繁忙嘅上班族，定決心要提升健康嘅人，都必定會喺 Treehouse 遇上你嘅 food for love

約咗朋友仔去佢屋企打pubg，打機前當然要醫飽個肚仔，但係出面街有啲熱，朋友就叫去一間附近幾出名嘅海南雞飯上去佢屋企食。去到門口見到係一間主打星馬菜嘅餐廳有喇沙同侵侵去到海南雞飯都有，甚至海南雞飯都有兩款。見到一個係黃油雞，另一款係走地雞，因為依排要減肥，所以店員就介紹咗走地雞俾我，朋友就話要香煎豬頸肉湯米，另外我就嗌多咗豬肉同雞肉串燒。見到依家餐廳應該都有啲名氣，落單嘅時候都見到佢哋嘅外賣機係咁響。見到佢其實有一人便當餐，不過朋友屋企有嘢飲，所以就唔加嘢飲了。
等咗大概10分鐘就已經可以攞走店員嘅包裝技巧都好好，一個袋就已經載晒咁多樣嘢，放得好平均，所以我拎過去朋友屋企嘅時候都冇任何倒瀉嘢嘅情況出現。
打開個盒，所有美食都好香，份量都好足。
先講豬頸肉米線豬頸肉米線有格開到，所以就唔會變得好腍，而湯應該係豬骨湯，係咁飲都唔會覺得好口渴，入邊有幾粒魚蛋同埋豆卜，豆卜索晒湯汁，魚蛋都係彈牙嘅。豬頸肉就肥瘦適中，肉味好重，唔會話有雪味，而且烹調得好適中，一咬即斷，唔會好韌同埋好柴，食落去仲有豬頸肉嘅焦香味。
然後講海南雞，冇其他海南雞嘅外表咁金黃，但係佢做到皮薄肉滑，冇平時食咁多海南雞咁多啫喱喺度，咬落去雖然唔算話雞味好重，但係食得出佢嘅甜味，而且雞肉亦都好嫩。反而就係因為佢肉味唔算話太重，所以點唔同嘅汁就有唔同嘅協同反應，佢辣汁方面有啲似泰式嘅酸辣汁唔算好辣，但係點一點之後就為呢個夏日帶嚟清新嘅感覺，而薑蓉呢佢就磨到好細緻，就唔會咬落去又好辣嘅情況發生，豉油就唔會算好甜，就咁單食都可以。雞飯又好香嘅雞油味相對上就唔會太重嘅香茅味，食落去軟硬度啱啱好。雞湯非常清甜，而且入邊仲有薏米。
最後講講個沙嗲串燒，沙嗲醬非常香口咬落去仲有一粒粒嘅花生增加口感，豬肉同雞肉都冇過熟嘅情況發生，口感亦都係非常之爽口，尤其雞肉嘅薑黃粉醃得非常入味，值得下次再買嚟食！

最近 赤柱打鑼打鼓，開咗間新餐廳
又話有藍帶廚師主理
又話後生仔班底
致力提供赤柱街坊好食又抵食嘅飲食選擇

喺面書地區專頁
都見到有唔少街坊讚佢
食物質素 豬扒好食 奶茶好飲 地方乾淨 服務到位
所以 身為赤柱街坊梗係要 專登落去試吓

地方感覺係唔同咗嘅
由赤柱酒家演變到赤柱小館，而家就變咗餓底
地方乾淨咗 裝修簡單 勝在光線充足 感覺到清新



後生仔當梗係用後生仔方法營運
掃QR code落單，又方便 又快捷 一目了然 👍🏻

後生仔黨 當然要玩創意 搞搞新意思
一直好期待 藍帶藍帶 會有啲咩新搞作呢？
係咪將法式料理融入香港茶餐廳文化？

掃一掃 望一望
菜單比較保守 款式一如既往
既然街坊話豬扒好食 咁就試吓豬扒啦

焗豬扒飯好？定係 XO醬炒豬扒烏冬好？
焗豬扒飯相信自己都已經整得好好食
炒烏冬反而需要啲技巧
烏冬本身要彈牙，
炒得夠唔夠鑊氣又係另一個重點
豬扒方面 個人比較喜歡鬆軟有肉汁
而且味道要有層次感，死鹹死鹹好難食㗎嘛

手機落單之後10分鐘
大家都讚嘅奶茶到啦
望落去顏色有啲不對
點解？？一睇就知奶多啦！
你都唔緊要 茶味夠係可以cover到
飲咗一啖，果然……只係飲到花奶未？
紅茶味呢？唔見咗嚕。



再等咗8分鐘，
熱辣辣嘅炒烏冬出場啦
外表睇落都OK喎，仲熱辣辣有煙出㗎
當然冇一啖即刻食落去啦，
又熱又辣嘅，想生痱滋咩？

影吓相 擺下鋪 拍拍拍 📷📷📷
直度橫度 近鏡遠鏡 都齊啦
哎呀…唔記得拍片🤦🏻‍♀️



第一啖係食豬扒先
唉！冇期望就唔會失望！
乾、鹹、柴 夠唔夠形容？
相信應該係我唔好彩，
估計應該係一早炸定嘅豬扒，
「內軟外柴」 無肉汁 而且仲好鹹，
係死鹹嗰種，重鹽 重豉油 ！



烏冬都應該係一般嘅餐廳用烏冬
即係超級市場嗰啲包裝都一烏冬嘅質地
當你有食過一啲好滑 可以滑捋捋啜入口嘅烏冬
你就唔會想再食都一烏冬



味道方面，XO醬係有嘅
不過又係重鹹 重鹹 重鹹 冇乜層次香味
而且配料方面，除咗椰菜 都係椰菜
如果多元化一啲 豐富啲
賣相靚啲，口感層次味道都會加分

不過有一個好處，
就係唔算多「油」，
我有個習慣食炒嘢，一定會將隻碟打斜放，
今次由頭斜到尾，唔會淨左一攤油喺碟度，
都算係一個優點

簡簡單單 實測實評
冇美圖秀秀 冇雕琢修飾
直話直說 尚有進步空間




總結：
2024 赤柱新餐廳 藍帶廚師主理 無期望無失望
赤柱本身就選擇唔多 唔見得有必食嘅需要
期待有更加突破 更加創新 嘅飲食體驗
期待一間不一樣嘅藍帶 地區茶餐廳