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Restaurant: Pierside Bar & Restaurant
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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【#飲食】C+搵食團 || 「謎」的晚餐? - 皇家太平洋酒店「Mystery Box」系列 又是ms. C C+搵食團時間,今次和大家介紹一餐連ms. C也沒有食過的,平日食「廚師發辦」的多是日本菜,但原來西餐都有OMAKASE的! = = = = = = = = = = = = = = = = = = = = = = ms. C早前就去了尖沙咀皇家太平洋酒店旗下的堤岸酒吧及餐廳,率先體驗餐廳推出的新品 - 「Mystery Box」系列。名乎其名「Mystery Box」就是神秘盒子,由10月13日起,逢星期五與六晚上,連續12個週末推出神秘晚餐。每晚由一向主打澳洲新派菜助理總廚詹翊楠(Horace Chim)仿照Omakase傳統,選用優質的食材為客人親自「廚師發辦」。 = = = = = = = = = = = = = = = = = = = = = = - M y s t e r y B o x 又 係 乜 東 東 - 逢星期五與六晚上謎一樣的晚餐限售40份,每份「Mystery Box」套餐共設三至四道菜,分別會以三個不同的主題呈顯, 牛肉、龍蝦,以及海鮮及肉
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【#飲食】C+搵食團 || 「謎」的晚餐? - 皇家太平洋酒店「Mystery Box」系列
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又是ms. C C+搵食團時間,今次和大家介紹一餐連ms. C也沒有食過的,平日食「廚師發辦」的多是日本菜,但原來西餐都有OMAKASE的!

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ms. C早前就去了尖沙咀皇家太平洋酒店旗下的堤岸酒吧及餐廳,率先體驗餐廳推出的新品 -

「Mystery Box」系列。名乎其名「Mystery Box」就是神秘盒子,由10月13日起,逢星期五與六晚上,連續12個週末推出神秘晚餐。每晚由一向主打澳洲新派菜助理總廚詹翊楠(Horace Chim)仿照Omakase傳統,選用優質的食材為客人親自「廚師發辦」。

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- M y s t e r y B o x 又 係 乜 東 東 -
逢星期五與六晚上謎一樣的晚餐限售40份,每份「Mystery Box」套餐共設三至四道菜,分別會以三個不同的主題呈顯, 牛肉、龍蝦,以及海鮮及肉類等。以每晚將會提供兩款不同主題,以神秘方式特別呈顯,嚴選當天最新鮮優質的海鮮、肉類和時令季節食材,細意烹調頭盆、主菜和甜點。每位HK$388(海鮮及肉類),HK$468(牛肉/龍蝦),另加一服務費。由配菜、烹飪方法,以及呈顯方法都要由上上枱一刻先知曉,極具神秘感!

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今次這個「謎」的晚餐,ms. C 點了龍蝦主題,未上菜之前,先來一個充滿煙霧的「Mystery Box」

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打開後就是送上是日菜單。

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1. 特選雞尾酒 - 先來一杯特選雞尾酒,打開「謎」的晚餐序幕。不同主題的特選雞尾酒也有不同的顏色,龍蝦主題的就是這杯藍藍的有汽雞尾酒,配襯海洋的主題。

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2. 精選沙律 - 先送上精選沙律,是蟹鉗肉沙律,加了刁草、青瓜、西芹、藜麥等等健康新鮮食材,配上柑桔汁,入口帶出少許酸酸甜甜,感覺清新。



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3. 意大利粉: 蟹肉寬條面 - 用上中式瓦煲上菜,別有特色。而醬汁用上蕃茄及藏紅花,味道突出。配上寬條面食,醬汁的稠度剛好掛於面上,蕃茄味道濃厚,又不會太酸,份量剛好。

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4. 主菜: 主菜上場,ms.C 點的主題是「龍蝦」,當然有「龍蝦」。平日食的「龍蝦」烹飪方法,大多時焗或是烤等等,今次由「廚師發辦」的「龍蝦」主題就是放湯煮整,加入煮了48小時海鮮清湯底,配上「龍蝦」、青口、蜆、魚塊等等,同時加了不少蔬菜,原包焗製45分鐘,上枱一刻先用剪刀開封,保持原汁風味。

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這一包濃濃的海鮮湯包,熱騰騰的原包呈現眼前。除了海鮮新鮮鮮甜之外,不得不提海鮮清湯看似淡淡無色的,但入口充滿海鮮的味道,啖啖鮮味。

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一餐豐富的晚餐,最後當然要有一杯甜品,作為完美的結尾。送上一杯Pavlova,是紀念一位俄羅斯舞者而設,於鮮果之中,配上蛋白餅,顏色豐富之外,口感層次同樣豐富,而且並不會太甜,帶來口味上負擔。

Pavlova
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P.S 溫馨提示菜式圖片只供參考,因為同Omakase一樣由助理總廚發辦,配搭有所不同,每次都有機會有唔同驚喜!



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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-10-13
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
Pavlova