AERA

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小餐館走北歐創意料理風格 用上燻 風乾 醃製等技巧👨🏻‍🍳開頭嘅三款Amuse Bouche已經賣相精緻味道有驚喜自己好喜歡佢第三道菜 —— 三黃雞脾🍗前後用咗三日去醃 風乾同烤焗 心機十足👍🏽另外蠔嘅菜式用上日本赤穗水晶🦪 撈埋青蘋果 清新味鮮 啱晒而家主菜方面嘅乳鴿菜式亦都頗特別黑啤薄餅皮包住味濃軟腍生熟度剛好嘅鴿肉😗比起平時食開嘅和牛 自己更為推薦😬_🔖 DINNER MENU Amuse Bouche🔸Uni / Ponzu / Smorrebrod🔸Rosti / Lardo / Lingonberry🔸Mussel / Panna / CaviarStarter🔸Dill / Roe / LohikeittoBread🔸Soy / Yeast / Horseradish2nd Starter🔸Egg / Cabbage / Anchovy3rd Course🔸Pattes / Malt / Lemon4th Course🔸Oyster / Pea / AppleMain🔸Pigeon / Ham / Blueberry-or-🔸A3 Wagyu / Trufile / Rapa (+HK$288)Pre-Dessert🔸Matcha / Melon / CucumberDessert🔸Strawberry / Oat / CrumbPetit Four continue reading

On this Saturday evening, we come to Aera, located on Stewart Road in Wanchai. The restaurant only offers a tasting menu, helmed by two young chefs Chevalier Yau and Sheen Foh, who take the inspiration of Nordic cooking, emphasizing the use of local ingredients, using traditional techniques like pickling and smoking into the dishes.The interior design has an industrial vibe, neat and with minimal décor. The open kitchen is on one end of the restaurant, where we can see the team busy working on the creations and preparations. The tasting menu cost $1,288 per person, with a wine pairing option, where I pick the 6 Glasses one at $888.The Amuse Bouche includes three small bites. The first one is Mussel / Panna / Caviar. The savoury panna cotta has some marinated mussels at the bottom, with some shallot that has been stir-fried with local Three Yellow chicken fat to give extra fragrance, plus some caviar on top. With a touch of shiso and yuzu peel to give refreshing taste, it is a creative and delicious wake up call of the palate.The second one is Uni / Ponzu / Smorrebrod. Presented just like a sea urchin gunkan sushi, it is in fact a smorrebrod, a type of open sandwich. On the bottom is a piece of rye bread, made with mixed seeds, topped with sea urchin from Hokkaido, with some ponzu jelly in between. The sea urchin has been brushed with fermented soy sauce and lime juice to increase its umami taste.The third one is Rosti / Lardo / Lingonberry. Rosti is a traditional snack, using a slice of potato fritter that has been added with some crispy bacon and jam, made into a spherical shape. Inside the ball are some mashed potatoes that are added with truffle juice and pancetta. On top is the lingonberry gel to give a bit of tartness to balance the taste.The first wine is Mutsu Hassen Junmai Daiginjo 陸奥八仙 壺八仙 純米大吟釀, a sake from Aomori. With some delicate white floral notes, this sake is not sweet in taste, with more fruity characters and not too heavy. It is a good alternative than the usual way to pair with a sparkling at the beginning of the meal. Instead of the normal bottle, this sake is stored in a clay pot which is interesting too.The starter is Dill / Roe / Lohikeitto. The chef has lightly grilled the kampachi, or amberjack, to put in the bowl, then adding some pickled daikon and salmon roes. Chef Foh then pours the soup on top, which is called Lohikeitto, a traditional Finnish fish chowder, made using the remaining of the amberjack, together with some dill oil. Very good in taste.The second wine is Peter Zemmer Pinot Grigio Riserva 'Giatl' 2020, from Alto Adige in Italy. The wine has a nice ripe pear and tropical fruit nose, good fragrant floral aromas, supported by a good minerality in the mouth, with a bit of saline characters, as well as having the touch of cedary flavours coming from the aging in French oak, plus some ginger notes on the finish.The Bread is Soy / Yeast / Horseradish. The soy-infused sourdough is homemade, with the bread starter also developed in-house. Having a nice crispy crust while the inside is fluffy and soft, the bread is very good in texture, with the butter being added with caramelized yeast and horseradish to provide a complex complement.The second starter is Egg / Cabbage / Anchovy. The concept is to recreate an egg, so the chef has prepared the different components, with the egg yolk featuring a quail egg marinated with soy sauce, the egg white being chicken mousse prepared with cream, and the eggshell is in fact a chewy spinach glaze. Underneath is a cabbage salad with anchovy breadcrumbs, together with cabbage dashi as the sauce. While it is not my pick in terms of flavours, I applaud the team’s innovative creation.The third course is Pattes / Malt / Lemon. A signature of the restaurant, the local Three Yellow chicken thigh is first marinated with malt for a day, air-dried for another day, before grilling it on the third day. Brushed with some fresh lemon juice before serving, the meat is tender and flavourful, very delicious indeed. The chef thoughtfully wraps the feet with strings so we can hold it up to eat, which offers the best way to enjoy in my opinion.Instead of wine, the sommelier asks whether I prefer to try the pairing with a local craft beer. Being adventurous and want to try something new, I go for Hunk Sir Milffee Porter from Heroes Beer, with a creamy and smooth texture. Its taste matches well with the malt sweetness of the chicken. An interesting pairing with good effect.The fourth course is Oyster / Pea / Apple. The chef has used ‘Samurai Gold’ oysters from Hyogo, taking the jus from the shell to boil the oyster to 45 degrees C, to present a half-cook style. With some local green peas toasted on charcoal to give a slight smoky taste, together with fresh green apple and a beurre blanc sauce made with green apple and green peas to provide acidity and earthy notes, it is delicious with complex flavours.The fourth wine is Le Marie Sant Agostino Vino Blanco 2021. This is a Arneis from a small winery in Piedmont, with the grape quite rare to be seen outside Roero because of low yield and susceptible to disease. The wine has good floral and citrus, with some green apple and nice sweet bell pepper notes, a good match with the oyster.There are two choices for the main course, in which I have picked Pigeon / Ham / Blueberry. The breast of the local pigeon has been aged for a couple of days, then pan-fried the skin with butter before grilling on charcoal. The chef uses local spring onion to prepare a Swedish pancake 'panakaka' to wrap it up, adding some pickled blueberries inside, and serving with the ricotta cheese and pigeon jus. On the side is a cabbage wrap with pulled pigeon leg meat ragout, stir-fried with Chinese ham and Chinese yellow wine, taking the inspiration from a Chiu Chow dish. A must try. The fifth wine is Alain Gallety Cuvee Emma Vallee du Rhone 2019. The blend has 60% Grenache and 40% Syrah, with plenty of red and black berries, silky smooth and go very well with the pigeon with the gamey notes and the sauce perfect in harmony. The best pairing on the night in my opinion, as it enhances the flavours of the food and the wine to another level.My wife has A3 Wagyu / Truffle / Rapa ($288 additional). The wagyu sirloin comes from Saga, and the chef has prepared a local rapini on the side, which has been charcoal grilled. The beef jus is cooked with finely diced pickled king oyster mushroom and Chinese sausages to go with the wagyu, together with some Australia winter truffle on top.The pre-dessert is Matcha / Melon / Cucumber. A refreshing palate cleansing dish, the melon spheres and cucumber has been soaked in a tea brewed from matcha, with some lemon oil added. The flavours are delicate and not sweet, with everything slightly chilled to make it even lighter on the taste.The dessert is Strawberry / Oat / Crumb. On the bottom are some candied roselle bread crumbs with some strawberry sugar, a creamy oatmilk ice-cream in-between, and on top the strawberry mochi, with an interesting texture. Chef Foh shares that she tries to recreate the same experience of a lollipop she enjoyed at a young age. Not sure I have tried that lollipop before, but this dessert is creative and shows how the team brings in new thinking into their cuisine.The fifth and last wine is Giovanni Almondo Fosso della Rosa 2020, with a slight fizziness in the wine, sweet and very light on alcohol, having plenty of red fruit of strawberries, redcurrant, raspberries which are appealing served chilled, with its good acidity making it refreshing and very easy to drink.With a Double Espresso ($45) to wrap up, the Petit Four includes a Sake Lees Madeleine, Chocolate Matisse with toasted almond flakes, a Zucchini Sweet, and a Mochi Cake. All are delicious and I am in particular intrigued by the way the team made the sweet using fresh zucchini, with a nice gummy texture and not too sweet, but exhibiting a slight note of the vegetable. The mochi cake is also creative, with a crunchy crust and a q-bite inside, with sour cream on top.It is a wonderful experience, with the food delicious, the dishes creative and I also like how the chef comes to the table to explain all the courses, which are very clear and provide context on the ingredients, and how they are prepared, significantly increased the enjoyment of the meal. The bill on the night is $4,260 which is reasonable, I am very happy to see such good example of young chefs showcasing their skills and thinking, which is what we need in the current dire dining industry in HK. continue reading

我會稱它為灣仔 Hidden-gem 💎開業一年已獲 SCMP 100 TOP TABLES 殊榮在2024夏季餐廳周贏家版🏆 脫穎而出不再是 Hidden 了🎉期待他們摘星的一天✨由 Amuse Bouche 驚艷到 Petite Four 🤍香港大約有三萬間餐廳，卻只有4-5間是專門做北歐料理🇸🇪✨ æra 只專注New Nordic cuisine 而非 contemporary ，不是單純的 Fusion 菜系，而是注重可持續發展，採用 Farm-To-Table 概念，用本地時令食材去設計菜單🌱運用北歐烹飪技巧，如醃漬、煙燻、風乾、發酵，將食材原味完美呈現～😚最欣賞Chef將每一道菜的煮法、來源介紹給客人，才知道每一道菜都是用盡食材且不浪費⚡️重點 —— Chef 曾在米芝蓮二星Arbor 工作過⭐️⭐️  ➔ 用Restaurant Week 優惠價試米芝蓮水準 🫵🏻比平日 Tasting Menu 打7折！！（直接減$400p.p！）ps. 是比平日 Menu 少3個course ，但個人認為小試 causal fine dining 的話論份量及用餐體驗很足夠✨🫰🏻 而且可以add-on 3個 courses! 依然比平日 Menu 便宜～而Lunch Menu 也是 $450 食6道菜☺️過了Restaurant Week 就會轉seasonal menu 了😢我最喜歡的是 Mussel / Panna / Caviar 把握機會去試下吧！真的超級驚喜🥹🥹📣📣號外 @diningcity_hong_kong Restaurant Week Winners’ Edition 有多達150間餐廳開放預約🔖 把握機會以最優惠的價錢試試✨🫰🏻—— Elite Signature Dinner | 888 —— ▍ Amuse BoucheUni / Ponzu / Smørrebrød這不是壽司！上層北海道海膽·中間柚子醬凍·底層丹麥經典黑麥麵包 —— open-face sandwich概念，上碟前再刷上自家醬油及並青檸皮Rösti / Lardo / Lingonberry瑞典特色的紅莓醬 · 肉碎 · 薯蓉外層是貝涅餅炸成的薯仔波波Mussel / Panna / CaviarSavoury Panna Cotta 你又試過嗎？鹹味的Cream 配醃製青口及三黃雞油炒過的香蕉乾蔥頭，面頭是魚子醬、紫蘇油、柚子皮作點綴超好食🥹🥹🥹 完全沒有在其他餐廳試過這種菜式▍ StarterDill / Roe / Lohikeitto炙燒鰤魚搭配醃製蘿蔔，上碟後才倒入鰤魚、茴香油、三文魚子製成的Lohikeitto湯▍ BreadSoy / Yeast / HorseradishCrazyyyyy 超愛這個醬油Sourdough🍞包體外脆內軟，配上辣根牛油💯 不捨得食這個會 Bounce 的麵包，好欣賞麵包氣孔🫧▍ Add on 2nd Starter Egg / Cabbage / Achovy不試會後悔！加錢也要試的創意料理！只有中間的糖心鵪鶉蛋才是蛋！外層蛋白是雞肉infused 的 cream mousse 而綠色的egg membrane 是菠菜連底下的椰菜絲也是很有驚喜🥹▍Third CoursePattes / Maltose / Lemon主菜開始調味會進入濃烈的節奏🎶皮脆肉嫩 · 本地三黃雞髀只有Dinner Menu 才有的招牌菜！Day 1 麥芽糖醃製 · Day 2風乾 · Day 3烤焗上碟前再滴上新鮮檸檬汁🍋🍯一旁再配細杯檸檬梳打解膩🤩▍Add on 4th CourseOyster / Pea/ Apple兵庫縣赤穗水晶生蠔煮至45°C，配上炭火烤過的青豆和本地青蘋果，淋上白酒奶油青豆醬汁泡泡🫧整道味道偏濃味，Add-on 二選一的話更推薦Egg / Cabbage / Achovy🥚▍ Main CoursePigeon / Ham / Blueberry用盡乳鴿每個部位的一道菜🕊️Crepe 包著Dry-aged 5天的乳鴿肉配醃製藍莓果醬🫐 熟度 Medium 加上熟成後鎖緊的肉味💯凍了之後濃縮乳鴿汁變成了凝膠🫣 要趁熱食!旁邊還有生菜包乳鴿脾&金華火腿A3 Wagyu / Truffle / Rapa 備長炭燒A3和牛，油脂感超重! 配新鮮刨製winter truffle 和臘腸，煙燻味夠突出，夠特別-～▍ Add on Pre-DessertMatcha / Melon / Cucumber將抹茶infuse到本地溫室青瓜🥒，制成波波和花朵形狀🍵再倒入哈密瓜清湯🍈 先解主菜的濃味，很清新～▍ DessertStrawberry / Oat / Crumb參考懷舊雪條舔舔脷～ （利申無食過🤣）士多啤梨啫喱配中間自家製燕麥奶雪糕和糖漿😍 底部是洛神花脆脆，酸酸甜甜～▍ Petit Four餐後甜點新鮮出爐！Sake酒糟製作的無酒精madeleine • 本地粟米麻糬• Almond smokey chocolate truffle · Zucchini 軟糖 不喜歡Sake 但這是我食過最好食的madeleine🤍 真·外脆內軟 continue reading

❝Restaurant Week✨第2間心水之選❤️北歐fusion fine dining🇳🇴7道菜Dinner Menu每道菜也是心思之作✨個人挺喜歡🥳❞朋友食完很推介的一間北歐日式fusion fine dining✨趁RW加上好朋友生日即刻去🥳餐廳主打選用本地食材🌱主廚亦堅持親自向客人講解菜式既煮法同心思 由Amuse Bouche到Petit Four我也很滿意🥰Amuse Bouche 3款賣相精緻有特色 當中panna cotta加入青口及魚子醬 海膽配北歐特有既open-face sandwich Smorrebrod 還有莓醬薯球 每款都好出色！超中意那個醬油味sourdough🍞暖笠笠 外脆內軟 帶醬油鹹香 配上芝士芥末醬 我食晒成個都得…😍招牌菜之一三黃雞髀相當出色 雞皮香脆 肉質嫩滑多汁 帶麥芽香及檸檬酸香🍋另有一細杯檸檬梳打解膩～主菜同朋友各人選一款試晒😊和牛軟腍腍油脂感滿滿 配黑松露同臘腸 好特別😚乳鴿係以薄crepe包住 五成熟既肉質好軟腍香口 配帶藍莓粒既果醬🫐又幾夾!甜品係燕麥雪糕配草莓啫喱crumbles 好清新😚另外因為慶祝生日想係甜品碟寫字 額外加咗個普洱白桃mousse cake🍑幾好食但有點貴haha🥹最後petit four有4款 新鮮出爐的madeleine / 粟米mochi / chocolate truffle / 軟糖 個人最中意前2件 粟米mochi好特別!🥰RW menu比平日menu價錢平1/3 少3個course 總共7個course份量亦很足夠😌(另可額外加返冇左既3個course)值得一提 餐廳由confirm booking開始已經服務周到 所有慶祝安排 甚至座位都係wtsapp溝通好👍🏻menu仲可以印生日字句✍🏻staff都好友善😛🍴𝐄𝐥𝐢𝐭𝐞 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 $888 pp (4.5/5)-𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚-▪️𝘜𝘯𝘪 / 𝘗𝘰𝘯𝘻𝘶 / 𝘚𝘮𝘰𝘳𝘳𝘦𝘣𝘳𝘰𝘥 ▪️𝘙𝘰𝘴𝘵𝘪 / 𝘓𝘢𝘳𝘥𝘰 / 𝘓𝘪𝘯𝘨𝘰𝘯𝘣𝘦𝘳𝘳𝘺 ▪️𝘔𝘶𝘴𝘴𝘦𝘭 / 𝘗𝘢𝘯𝘯𝘢 / 𝘊𝘢𝘷𝘪𝘢𝘳-𝙎𝙩𝙖𝙧𝙩𝙚𝙧-▪️𝘋𝘪𝘭𝘭 / 𝘙𝘰𝘦 / 𝘓𝘰𝘩𝘪𝘬𝘦𝘪𝘵𝘵𝘰-𝘽𝙧𝙚𝙖𝙙-▪️𝘚𝘰𝘺 / 𝘠𝘦𝘢𝘴𝘵 / 𝘏𝘰𝘳𝘴𝘦𝘳𝘢𝘥𝘪𝘴𝘩-𝙏𝙝𝙞𝙧𝙙 𝘾𝙤𝙪𝙧𝙨𝙚-▪️𝘗𝘢𝘵𝘵𝘦𝘴 / 𝘔𝘢𝘭𝘵 / 𝘓𝘦𝘮𝘰𝘯 -𝙈𝙖𝙞𝙣-▪️𝘗𝘪𝘨𝘦𝘰𝘯 / 𝘏𝘢𝘮 / 𝘉𝘭𝘶𝘦𝘣𝘦𝘳𝘳𝘺▪️𝘈3 𝘞𝘢𝘨𝘺𝘶 / 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 / 𝘙𝘢𝘱𝘢 (+$288)-𝘿𝙚𝙨𝙨𝙚𝙧𝙩-▪️𝘚𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺 / 𝘖𝘢𝘵 / 𝘊𝘳𝘶𝘮𝘣▪️𝘞𝘩𝘪𝘵𝘦 𝘗𝘦𝘢𝘤𝘩 / 𝘗𝘶’𝘦𝘳 / 𝘔𝘪𝘯𝘪 𝘌𝘯𝘵𝘳𝘦𝘯𝘦𝘵 +$188-𝙋𝙚𝙩𝙞𝙩 𝙁𝙤𝙪𝙧-꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍AERA灣仔史釗域道6號地舖🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_灣仔🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_finedine continue reading

史釗域道6號是逾90年歷史的三級歷史建築: 單幢式戰前唐樓。 餐廳æra 特別選址在這個充滿歷史價值的地點，去實現夢想。æra 是新北歐菜Causal Fine-Dining，這個菜系在香港很少見。新北歐的做法和規則是 盡力使用盡可能多的當地食材和農產品，並根據新鮮的時令食材設計菜單.《實踐夢想的情侶》Chevalier 及Sheen 是一對去實現夢想的情侶。Chevalier 對美食充滿熱誠，在之前的工作 每日烹調18小時後，仍利用僅餘的休息時間，去研究新北歐菜，試味，創作，完善及將作品成形。Sheen 畢業及受訓於日本的巴黎藍帶廚藝學校，其後回港在米芝蓮二星Arbor 工作。兩位由追夢到實踐夢想， 當中的磨合成就æra 的獨特性。《Amuse Bouche》Mussel / Panna / Shallot鹹食的Panna Cotta, 配上醃製青口 及三黃雞油炒過的Bannana Sharllot。再加上魚子醬，紫蘇油和柚子皮作hightlight.  > 味道層次非常豐富，海鮮鹹香配上牛奶的甜味。是宇宙大爆炸。Uni / Ponzu / Smørrebrød採用自製混合種子黑麥麵包、柚子醬凍、北海道海膽包裹在新鮮烘脆紫菜中，刷上自家醬油，並以青檸皮作為結尾。> 口感特別，柚子醬配上海膽，上乘的開胃之作Rosti / Lardo / Lingonberry獨特版本的瑞士薯餅—中心包了五花肉，內層是用松露汁製作的薯蓉，外層則是Beignet炸成的酥脆球，最後加上自製的瑞典小紅莓醬。> 外層超級酥脆，小紅莓醬成了畫龍點睛平衡位。我想食多幾粒，試真啲個味。## 1st Starter - Dill / Roe / Lohikeitto粒粒炙燒間八鰤魚帶有淡淡的煙燻味，搭配醃製蘿蔔。 倒上 用間八鰤魚、茴香油和三文魚子製作成Lohikeitto湯。> 味道有濃厚的奶油風味及魚鮮味。## 2nd Starter: Egg / Cabbage / Achovy一道模仿蛋的創意料理。"蛋黃"是以醬油醃製的糖心鵪鶉蛋，"蛋白"是注入雞肉風味的Cream Mousse，"蛋膜"則是菠菜Glaze。> 精彩絕倫的創意料理。無論視覺 『一隻綠色的蛋』，椰菜絲與Cream mousse 的強烈對比口感，味道的高潮起伐。可能你覺得我好誇張，但係真係食到叫咗出嚟。## Bread & 辣根牛油由開店第一日所種的酸種造成的酸種麵包，好浪漫。再配上新鮮辣根牛油。> 個牛油好食到用匙羹畢嚟食。## 3rd Course：  Pattes / Malt / Lemon三日成「鮮 」之 本地三黃雞腿。第一天醃製，第二天風乾，第三天烤製，食前滴上新鮮檸檬汁以平衡風味。> 皮脆肉味濃及嫩，讓人『肉』擺不能。有一種漫畫中食雞脾的感覺，一口一口的美味。## 4th Course:  Oyster / Pea /Apple用上米崎岩手的生蠔，用自身的汁液煮至45°C，配上炭火炒過的青豆和新鮮本地青蘋果，再倒上法式白酒奶油青豆醬汁泡泡。> 鮮味無窮，未想過食完濃味雞之後，會食海鮮。這個蠔好大隻，生蠔口感好似牛油般細膩詩滑， 配上泡泡sauce。味道直程係個口爆炸出成個海洋咁。好食到想瀨晒成隻碗。## Main 2 - Piegon/ Ham / Blueberry 本地乳鴿乾式熟成5天，搭配醃製藍莓，包裹在用丹麥薄餅裡，完成後加上自製Ricotto和乳鴿汁。側邊的生菜包裹著乳鴿脾和金華火腿做成的餡料。> 乳鴿經過熟成後，味道更加昇華濃郁及有層次感。肉質嫩滑多汁，帶有一絲野味風味。配上微酸清爽醃製藍莓， 令成件作品帶來無比的新鮮感，好食到同老公搶住嚟食。## Main 2 - A3 Wagyu / Truffle / RapaA3和牛，搭配炭燒本地『菜之花』，醬汁由臘腸和醃製蠔菇皇製成，上面撒有新鮮刨的松露。> 用備長炭燒和牛至少三次，將熱度慢慢滲入牛肉。 食下去，整個牛肉有內至外有都充滿獨特煙燻香味。有心思，好食## Pre-Dessert:  Matcha / Melon / Cucumber將本地溫室青瓜制成小球和花朵形狀，搭配抹茶，並以哈密瓜清湯和百香油作結。> 哇，沒有想過這一餐差不多去到尾聲，還有驚喜。抽真空壓縮抹茶逼入青瓜內，食的時間有青瓜的爽脆，但同時有抹茶的茶香獨有草本氣息。配上甜美哈密瓜清湯，真係好有一種好refreshing 的感覺。壓軸甜品是以洛神花脆脆和士多啤梨糖果為底， 自製燕麥牛奶雪糕，頂上草莓舔舔脷薄片> 燕麥牛奶雪糕好好好食，士多啤梨的甜美及微酸感，洛神花的豐富花香，再有童年的 舔舔脷。整個精緻甜品都十分生動及令人驚喜。## Petit Four:餐後甜點有1） 清酒酒糟製作的瑪德琳蛋糕、杏仁煙燻巧克力、Zucchini Gummy 和粟米脆麻糬。> 這一餐畫上完美的句號，完全是一個愉快的味蕾旅程。豐富層次味道及有膽識去將不同菜系fusion、細緻和高藝術性，是我最近最滿意的用餐體驗之一。CP值超高，食得出實踐夢想的熱情。我強烈推薦這一非凡的用餐給你，因為我feel 到佢好快攞星 。 continue reading