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2024-10-28 178 views
其實一直以來都好食得辣,尤其是90年代深圳好多川菜館,曾經試過一天之內走訪三間不同格的湘川菜館,回想起來,又真係幾有趣。家陣香港的確多了不少川菜館,由往日平民化的餐館,逐漸登上大雅之堂,今次就同幾位朋友走到尖沙咀,在Fine Dining的環境下品嚐高質的川菜。餐廳除了酒吧之外,更有露台供客人摸住酒杯底吹吹風聊天。餐前小食已盡見功架,燒椒皮蛋($78)有辛香及油潤的感覺。食川菜當然有蒜泥白肉($118),蒜茸刴得好幼細,醬油調較出色,腩肉片沾上了醬油,真是美味。鮮椒海鮮滙($148)夠晒豐富,帶子、蝦仁及鮮魷,辣辣地又不過份,正好挑起了食慾。想健康最好多食秋葵,薑汁秋葵($88)食落不會太單調。到了今晚的主角,就是足六兩以上的大閘蟹,口味有麻辣十三香鹵水大閘蟹、油鹽焗大閘蟹、老壇子泡菜大閘蟹以及花雕煎焗大閘蟹($ 388一隻或者可以$598兩隻)。麻辣十三香鹵水大閘蟹口味好獨特,既有鹵水的香料氣味,又有川辣的味道,拆開蟹蓋,就已經見到艷麗深黃的蟹膏,入口豐腴甘香,超正。亦都試了半隻油鹽焗大閘蟹,比起清蒸是多了一份咸香。很喜歡泡椒蒜香焗龍蝦($688/隻)的層次感,龍蝦肉拖過油不單鎖住肉
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其實一直以來都好食得辣,尤其是90年代深圳好多川菜館,曾經試過一天之內走訪三間不同格的湘川菜館,回想起來,又真係幾有趣。
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家陣香港的確多了不少川菜館,由往日平民化的餐館,逐漸登上大雅之堂,今次就同幾位朋友走到尖沙咀,在Fine Dining的環境下品嚐高質的川菜。
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餐廳除了酒吧之外,更有露台供客人摸住酒杯底吹吹風聊天。
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餐前小食已盡見功架,燒椒皮蛋($78)有辛香及油潤的感覺。
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食川菜當然有蒜泥白肉($118),蒜茸刴得好幼細,醬油調較出色,腩肉片沾上了醬油,真是美味。
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鮮椒海鮮滙($148)夠晒豐富,帶子、蝦仁及鮮魷,辣辣地又不過份,正好挑起了食慾。
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想健康最好多食秋葵,薑汁秋葵($88)食落不會太單調。
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到了今晚的主角,就是足六兩以上的大閘蟹,口味有麻辣十三香鹵水大閘蟹、油鹽焗大閘蟹、老壇子泡菜大閘蟹以及花雕煎焗大閘蟹($ 388一隻或者可以$598兩隻)
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麻辣十三香鹵水大閘蟹口味好獨特,既有鹵水的香料氣味,又有川辣的味道,拆開蟹蓋,就已經見到艷麗深黃的蟹膏,入口豐腴甘香,超正。
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亦都試了半隻油鹽焗大閘蟹,比起清蒸是多了一份咸香。
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很喜歡泡椒蒜香焗龍蝦($688/隻)的層次感,龍蝦肉拖過油不單鎖住肉汁,更令蝦肉更爽彈,辣辣地非常開胃。
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所謂“無雞不成宴”,20年陳花雕雞煲($288/半隻)一揭開瓦煲蓋,已傳來陣陣香氣,雞肉嫩滑,火喉控制得相當準,聽說是用上新鮮龍江雞,置底有新鮮雞雜,又是滋味無窮。
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很有大漠風情的孜然羊肋骨($388/例),肉質嫩滑,辣度是個人可以接受程度,而且骨膜位滿是油香,真係好啱配上啤酒。
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川菜又怎可以沒有水煮菜?這道水煮安格斯和牛($528一份/$298半份)辣度相當正宗,並非一味死辣,而是吃得出的層次,牛肉嫩滑,千萬不要遭浮面的紅油嚇怕。
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把兩款當造的食材放埋一齊,炮製出蟹粉扒豆苗($598)在鮮嫩翠綠的菜苗中夾雜濃稠的蟹粉,多美妙。
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賣相好澎湃的熔岩蟹粉拌麵($298),尤其是把大量蟹粉傾注落麵上,更是充滿了儀式感,麵條沾滿了蟹粉後,每口都是濃濃的蟹粉味道。
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甜品點來了四川冰粉($38)以及紅糖糍粑($68/6條),很欣賞冰粉不會過甜,而糍粑口感煙韌,都不錯。

 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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