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2024-02-24
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「鬼佬涼茶」和紅龍的霓虹光管，為元宵節正日增添玩味感，也是餐廳熱門的打卡點，今餐晚飯很有意思▪︎Sharing Plate (Starter)▪︎Hokkaido Scallop Carpaccio with Aglio E Olio Cordyceps Flower, Green Bean Noodles Salad in Garlic Vinaigrette 北海道帶子刺身薄切配 蟲草花金蒜欖油 辣椒龍口粉絲沙律 銀蒜米醋汁> 聽友善的店員講經廚師不斷改良這裡的菜式味道，呢個前菜味道醒胃帶點點微辣，薄切帶子刺身冰涼感重，蟲草花和粉絲以銀蒜米醋汁調味又爽又香幾開胃，金蒜欖油有種獨特味道▪︎Sharing Plate (Main)▪︎Slow Cook 24 Hours Iberico Cha Siu, Pickled Red Onion, 63⁰C Egg, with Aromatic Pork Fat Spring Onion Oil & Akita Komachi Rice 24小時慢煮伊比利亞叉燒配 日式溫泉蛋、紅洋蔥漬、香噴噴香蔥豬油撈飯> 即係「黯然銷魂飯」嘅高階
▪︎Sharing Plate (Starter)▪︎
Hokkaido Scallop Carpaccio with Aglio E Olio Cordyceps Flower, Green Bean Noodles Salad in Garlic Vinaigrette
北海道帶子刺身薄切配 蟲草花金蒜欖油 辣椒龍口粉絲沙律 銀蒜米醋汁
> 聽友善的店員講經廚師不斷改良這裡的菜式味道，呢個前菜味道醒胃帶點點微辣，薄切帶子刺身冰涼感重，蟲草花和粉絲以銀蒜米醋汁調味又爽又香幾開胃，金蒜欖油有種獨特味道
▪︎Sharing Plate (Main)▪︎
Slow Cook 24 Hours Iberico Cha Siu, Pickled Red Onion, 63⁰C Egg, with Aromatic Pork Fat Spring Onion Oil & Akita Komachi Rice
24小時慢煮伊比利亞叉燒配 日式溫泉蛋、紅洋蔥漬、香噴噴香蔥豬油撈飯
> 即係「黯然銷魂飯」嘅高階版，將本土碟頭叉燒蛋飯轉用伊比利亞豬肉慢煮成叉燒，肉的份量不少、唔係蜜汁味但調味剛剛好整得幾好食，口感okay軟腍易咬，配搭甜甜的漬紅洋蔥、爽脆豆芽和芥蘭，將流心溫泉蛋撈勻啲飯嚟食。呢個飯另一優勝之處係非常夠熱，食到尾仲有溫度，呢幾日又凍番食落去感覺零舍溫馨有誠意
▪︎Sharing Plate (Sweet)▪︎
Ho Lan Jeng Style Lemon Tea · Lemon Curd, Apple Green Tea Gelee n Black Sugar Crumble
何蘭正式檸檬茶・法式檸檬醬蘋果綠茶果凍及黑糖金寶
> 中間黃色係法式檸檬醬酸酸甜甜口感滑，幾喜歡蘋果綠茶果凍嘅清新微甜，配埋雜莓果食很討喜，黑糖金寶帶啲玉桂香味
▪︎H.K. Cocktails▪︎
Osmanthus Honey (Osmanthus Infused Gin, Honey )
蜜糖桂花
> 呢杯Gin cocktail 易入口有甜蜜蜜味道啱女士飲
* 沒有加一
北海道帶子刺身薄切配 蟲草花金蒜欖油 辣椒龍口粉絲沙律 銀蒜米醋汁
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24小時慢煮伊比利亞叉燒配 日式溫泉蛋、紅洋蔥漬、香噴噴香蔥豬油撈飯
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何蘭正式檸檬茶・法式檸檬醬蘋果綠茶果凍及黑糖金寶
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蜜糖桂花
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24小時慢煮伊比利亞叉燒配 日式溫泉蛋、紅洋蔥漬、香噴噴香蔥豬油撈飯
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