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2024-06-19
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Chef Nathan Green的Kilo在K11 Musea開幕了一段時間, 人流可以再多一點, 有他主理的肉類, 以及維多利亞的海景, 應該可以媲美麗晶酒店的扒房, 現在為了爭取更多生意, 連午晚市的休息也不要, 提供全日的套餐. 主打的當然是牛扒, 我點的是不用額外加錢的coulotte, 也就是巴西燒烤最常用的picanha臀肉上蓋, 沒有刻意留下脂肪, 也因為是Prime的質素, 肉質爽而不韌, 來自南加州Brandt牧場的Holstein種, 除了可以做乳牛之外, 肉質也夠鮮嫩, 這牧場就只有培育這種品種, 除了這裏外也有不少大扒房會用到. 火候控制相當好, 一點過熟也沒有, 既Meaty又Juicy.除了牛扒, 烤羊架也相當不錯, 羶香不會太濃, 也不會太筋性, 油脂肉汁豐富, 不難切起, 皮脂延伸夠, 不用任何汁醬也能提供羊肉肉香和油香, 結合起來比牛扒更惹味. 至於意大利粉方面則一面, 始終不是它的專長, 還是要向Chef Bombana取師了.Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menu
除了牛扒, 烤羊架也相當不錯, 羶香不會太濃, 也不會太筋性, 油脂肉汁豐富, 不難切起, 皮脂延伸夠, 不用任何汁醬也能提供羊肉肉香和油香, 結合起來比牛扒更惹味. 至於意大利粉方面則一面, 始終不是它的專長, 還是要向Chef Bombana取師了.
Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menus to attract more business. The highlight is their delicious steaks, particularly the coulotte, which is made with high-quality Prime Grade beef from Brandt Ranch in Southern California. The cooking is well-controlled, resulting in a juicy and tender texture. Their grilled lamb chops are also a must-try, with a rich and savory flavor and a nice crisp skin. And while pasta is not their specialty, one can always turn to Chef Bombana for that. Overall, Kilo provides a great dining experience with its expertly cooked meats and beautiful view of Victoria Harbour.
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