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2023-09-12
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今次要介紹呢位名廚正正就係Ton，係泰國絕對係頂級而且獲獎無數既主廚之一，佢係泰國當地餐廳Le Du已經拎左米芝蓮一星，而另外一間Nusara亦係亞洲Best 50排名第三。而「NiRas」recipe完全採用泰國食材，再融合法歐兩地技術，將泰國菜發揮到最高境界，當然wine pairing list亦由品牌師精心挑選。👇🏻📌6-COURSE DELIGHTED TASTING MEUN - $1,480/HEAD♦️WINE PAIRING - $780/GLASS▪️ AMUSE-BOUCHE - ▫️「煙燻鱆紅魚」面頭配搭蓮藕脆片，酸酸甜甜，帶點脆口。▫️「泰式柚子沙律撻」面頭係粟米puree，配上北海道帶子，幾開胃。▫️「炸香芋雜菜波」外脆內軟，加左d pepper gel份外鹹香。▫️「栗米撻」用香茅、青檸汁調味，夾雜粟米Mousse、鹹蛋黃片，食落層次豐富，夠哂爽甜。▪️ PRAWN | SEAWEED | SPICY | BEETROOT -▪️ CHARLES NINOT Blanc de Blancs - ▫️「虎蝦·海苔·辣紅菜頭雪葩」用煮過既虎蝦打造成平時泰式生蝦，蝦肉口感爽彈，配
主廚之一，佢係泰國當地餐廳Le Du已經拎左米芝蓮一星，
而另外一間Nusara亦係亞洲Best 50排名第三。而「NiRas」recipe
完全採用泰國食材，再融合法歐兩地技術，將泰國菜發揮到最高境界，
當然wine pairing list亦由品牌師精心挑選。👇🏻
📌6-COURSE DELIGHTED TASTING MEUN - $1,480/HEAD
♦️WINE PAIRING - $780/GLASS
▪️ AMUSE-BOUCHE -
AMUSE-BOUCHE
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▫️「煙燻鱆紅魚」面頭配搭蓮藕脆片，酸酸甜甜，帶點脆口。
▫️「泰式柚子沙律撻」面頭係粟米puree，配上北海道帶子，幾開胃。
AMUSE-BOUCHE
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▫️「炸香芋雜菜波」外脆內軟，加左d pepper gel份外鹹香。
▫️「栗米撻」用香茅、青檸汁調味，夾雜粟米Mousse、鹹蛋黃片，
食落層次豐富，夠哂爽甜。
AMUSE-BOUCHE
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▪️ PRAWN | SEAWEED | SPICY | BEETROOT -
▪️ CHARLES NINOT Blanc de Blancs -
PRAWN | SEAWEED | SPICY | BEETROOT
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▫️「虎蝦·海苔·辣紅菜頭雪葩」用煮過既虎蝦打造成平時泰式生蝦，
蝦肉口感爽彈，配搭冰凍既紅菜頭、泰式海鮮醬整成既雪葩連埋海苔粉，辣中帶甜，
PRAWN | SEAWEED | SPICY | BEETROOT
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相當惹味；而wine pairing由新世界到舊世界梅花間竹，第一杯來自法國
Burgundy區既Sparkling，Body比較圓潤，帶點青蘋果香、花香，正！
CHARLES NINOT Blanc de Blancs
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▪️ 2020 Mulderbosch Chenin blanc -
OYSTER | THAI SICHUAN PEPPER| NORTHERN SPICE
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▫️「水煮生蠔·四川花椒·泰北香料」生蠔用水煮煮熟，質感肥美鮮甜，
再淋上地道四川花椒同埋泰北紅色金達辣椒油，成個風味由鹹鮮慢慢帶出辣勁，
OYSTER | THAI SICHUAN PEPPER| NORTHERN SPICE
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旁邊既青蔥忌廉蓉平衡整個味蕾；第二杯Wine來自南非白酒，
入口帶點梨香，桃味相當突出。
CHARLES NINOT Blanc de Blancs
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▪️ AMADAI | THAI KALE| CHOO CHEE CURRY -
▪️ Keller Riesling Trocken 2020 -
AMADAI | THAI KALE| CHOO CHEE CURRY
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▫️「甘鯛立鱗燒·羽衣甘藍·紅咖哩」甘鯛用上日式立鱗燒，外層炸到卜卜脆，
魚肉嫩滑彈牙，配上多種方式烹調既羽衣甘藍，口感豐富，而旁邊仲有一個用
免治豬肉同埋蝦炸成既波波，中間搭配稀身既Choo Chee紅咖喱，濃香入味；
AMADAI | THAI KALE| CHOO CHEE CURRY
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第三杯wine來自2020德國Riesling Trocken，入口係好似檸檬汁
果種Refresh感，帶出魚香鮮味既重要性。
Keller Riesling Trocken 2020
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▪️ CRAB | MUSHROOM| HOMEMADE SIRACHA -
▪️ 2018 Mystic Island Chardonnay -
CRAB | MUSHROOM| HOMEMADE SIRACHA
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▫️「蟹肉香飯·野菌·自家製是拉差醬」飯底用上泰國茉莉香米，
配上蘑菇一齊炒成，上面放上日本蟹肉，而旁邊三款醬包括蟹黃咖喱醬、
CRAB | MUSHROOM| HOMEMADE SIRACHA
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黑橄欖胡椒醬同埋是拉差辣椒醬，一啖飯一啖醬，風味十足；
配上來自山東仙島酒莊Chardonnay就最好不過，正所謂第四杯，喝到熱淚盈眶了…
2018 Mystic Island Chardonnay
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▪️ WAGYU | FENNEL | HOLY BASIL -
▪️ Côtes du Rhône -
WAGYU | FENNEL | HOLY BASIL
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▫️「和牛·茴香·聖羅勒」用上澳洲M8和牛，chef煮到岩岩好4成熟，
肉質明顯做到淡淡粉嫩色，用茴香、牛油做成油封效果，保留到入口油香豐腴，
再配搭紅酒汁、聖羅勒帶出更濃香牛味，食落有少少好濃烈既黑椒味，好正；
WAGYU | FENNEL | HOLY BASIL
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而第五杯wine就配上25年法國酒區Rhône 既Red wine，
飲落個body比較有power，同和牛可以話係最夾。
Côtes du Rhône
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▪️ MANGO | STICKY RICE | LEMON -
▪️ Yunnan Red Honey Wine -
▪️ 人魚の憧れ -
MANGO | STICKY RICE | LEMON
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▫️「芒果·糯米飯·檸檬醬」去到尾昇甜品，呢個糯米飯用黑糯米整成米糕，
食落好似麻糬咁煙煙韌韌，配搭檸檬醬同埋焦糖腰果，好食，
MANGO | STICKY RICE | LEMON
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旁邊仲有泰國芒果雪芭，清新又解膩；第六杯酒用左個combo形式，
Yunnan Red Honey Wine
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以雲南紅蜂蜜酒同埋日本菠蘿酒將成個果香更加迫出黎，非常聰明！
人魚の憧れ
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▪️ PETIT FOUR -
▫️「精美四式甜點」包括有個苦橙puree點綴既朱古力曲奇、
底層有d紅豆既蒸糯米糕、時令火龍果、灑上金梅粉既番石榴，
PETIT FOUR
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整體用餐體驗我夠膽講句毫無破綻，驚喜既係估唔到泰菜既
fine dining原來係咁高質！
PETIT FOUR
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