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2018-06-26
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今日係Uncle同Auntie嫁女嘅大日子，他們選擇喺尖沙咀半島酒店嘅「利士廳」設宴！今晚嘅所有菜色係由職員分好咗每人一份就分畀我們，分別有：金陵片皮乳豬係每人兩件，外皮燒得非常鬆脆，肉質亦相當軟滑，最好係唔會有多餘嘅脂肪，再夾埋白麵餅一齊食，完全無油膩嘅感覺！XO醬波士頓龍蝦同平日食開嘅唔同，因平日通常都係食開用上湯、芝士或蒜蓉嚟煮，但呢度係用XO醬，雖然感覺好有創意，但食落就覺得完全掩蓋晒龍蝦原有嘅鮮味！黑松露焗釀蟹蓋嘅蟹肉雖然好足料，黑松露嘅味道亦都幾芳香，但芝士嘅份量極之多，所以感覺好膩同好滯！水雲百子瑤柱甫的確係一道比較清淡嘅菜色，因味道係淡而無味，而且帶子亦無乜鮮味！官燕盞燉花膠嘅湯底味道都幾清甜，花膠嘅質感亦幾軟滑！鮑汁湯鮑伴花菇嘅鮑魚都幾煙煙韌韌，花菇都算厚身，小棠菜都幾爽脆，唔會煮得過度腍身！清蒸東星斑蒸嘅時間火候控制得都幾好，肉質好鮮味嫩滑，豉油嘅味道亦唔會過鹹！嘉麟醬燒脆皮鷄係眾多樣菜色之中，最令我們失望嘅，因「就咁睇」個賣相已經覺得好油同炸到過晒火，所以肉質又乾又「嚡」，而且負責斬鷄嘅師傅嘅刀工比較差，令到賣相嘅分數扣晒分！海參錦繡荷葉飯嘅材料雖然好足料豐富有火
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