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2020-05-24
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4/5高質，帶一點新派的中菜，非常滿意回味High grade Chinese cuisine with a little fusion, very satisfying and memorable. 第一次來用餐，當然要試一試主廚推介餐單。點餐後，先送上餐前小食，麻醬萵筍絲和玉子燒，蛋稍為有點乾和硬。三式前菜，蜜味偏重的軟淋叉燒，淡淡酒香味融化在口中的鵝肝多士，窩夫皮炸蝦春卷。味道都很滿意，油炸方面可以再略為乾身一點。很有彈性的魚塊，少許麻椒香，配豆酥帶點蒜香，實屬一個好魚菜式。然後來一個清澈而香濃的熱湯，依稀記得他們說的是珍珠螺的獨特香氣，非常美味。龍蝦蒸蛋白配烏魚子，驚喜菜式之一。蒸蛋白分為兩層，下層的蛋白混入海鮮湯，竟做出半山熟蛋黃的濃稠口感。整到菜式味道層次非常豐富，配着不同的細節吃，就會有不一樣的效果。冬菇和鮑魚沒有得挑剔，值得一讚的是醬汁中吃到心機。主食的炒飯香而乾濕平衡，配上這個魚子又是另一個昇華。甜點也是少有中菜裡在傳統上加上新意，而又好吃的。(Google translate)The first time you come to a meal, of course
高質，帶一點新派的中菜，非常滿意回味
High grade Chinese cuisine with a little fusion, very satisfying and memorable.
第一次來用餐，當然要試一試主廚推介餐單。點餐後，先送上餐前小食，麻醬萵筍絲和玉子燒，蛋稍為有點乾和硬。
三式前菜，蜜味偏重的軟淋叉燒，淡淡酒香味融化在口中的鵝肝多士，窩夫皮炸蝦春卷。味道都很滿意，油炸方面可以再略為乾身一點。
很有彈性的魚塊，少許麻椒香，配豆酥帶點蒜香，實屬一個好魚菜式。
然後來一個清澈而香濃的熱湯，依稀記得他們說的是珍珠螺的獨特香氣，非常美味。
龍蝦蒸蛋白配烏魚子，驚喜菜式之一。蒸蛋白分為兩層，下層的蛋白混入海鮮湯，竟做出半山熟蛋黃的濃稠口感。整到菜式味道層次非常豐富，配着不同的細節吃，就會有不一樣的效果。
冬菇和鮑魚沒有得挑剔，值得一讚的是醬汁中吃到心機。
主食的炒飯香而乾濕平衡，配上這個魚子又是另一個昇華。
甜點也是少有中菜裡在傳統上加上新意，而又好吃的。
(Google translate)
The first time you come to a meal, of course you have to try the chef to recommend the menu. After ordering, first serve the pre-dinner snacks, shredded lettuce with shredded lettuce and yakiko, and the eggs are slightly dry and hard.
Three-style appetizer, soft honeyed pork roast with a strong honey flavor, a foie gras toast melted in the mouth with a light wine flavor, and waffle fried shrimp spring rolls. The taste is very satisfying, and you can dry it a little bit deeper.
A very flexible fish block, a little spicy pepper, with bean curd and a little garlic, it is really a good fish dish.
Then come a clear and fragrant hot soup, vaguely remember what they said is the unique aroma of pearl snail, very delicious.
Steamed lobster protein with mullet roe, one of the surprise dishes. The steamed egg white is divided into two layers, and the lower layer protein is mixed into the seafood soup to make the thick taste of the half-cooked egg yolk. The taste of the dish is very rich, and it will have a different effect when eaten with different details.
Mushrooms and abalones are not picky, and it is commendable that they eat in the sauce.
The fried rice of the staple food is fragrant and dry and wet balanced, and this caviar is another sublimation.
Desserts are also rare in traditional Chinese dishes, but they are also delicious.
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