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2015-05-03
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一向都好少食私房菜,同朋友黎到去見識見識異國既風味,今晚之後,味覺絕對會大開眼界左唔少!黎到Sabor Spanish Touch Private Kitchen既門前,感覺好神秘門後係一個簡約為主既佈置風格,環境唔大,位置都唔算多~餐廳奉行慢食文化,每一道菜都經過悉心製作,口感同味道絕不馬虎,每道菜相隔時間都比較長,令食客細心品嚐Pa Amb Tomàquet,乾脆既多士配微酸既番茄,當中再帶啲香菜既味道,食落好開胃Mushroom Consomme,味道濃郁既蘑菇湯加上黑松露泡沫,口感特別,可以感覺到湯中既雜菌碎同濃濃既菇味Grilled Cuttlefish with Green Allioli,口感滿分既一道菜色,切成方塊既墨魚粒,有香香既鮮墨魚同香草一齊炒,配上蕃茜蒜頭醬,帶微辣同泡沫既口感,可以食出兩種層次魚湯煮蜆,蜆肉好鮮甜,口感嫩口,部份會有沙,而且魚湯帶苦味,唔可以成個飲晒Garlic Shrimp,用欖油蒜片一齊炸蝦,新鮮出爐,散發著蒜香,食落去唔會油膩,而且蝦既肉質好彈牙Tiramisu Foam with Homemade Icecream,紅莓雪糕好軟好清新,
今晚之後,味覺絕對會大開眼界左唔少!
黎到Sabor Spanish Touch Private Kitchen既門前,感覺好神秘
門後係一個簡約為主既佈置風格,環境唔大,位置都唔算多~ 餐廳奉行慢食文化,每一道菜都經過悉心製作,口感同味道絕不馬虎,每道菜相隔時間都比較長,令食客細心品嚐
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泡沫狀既Tiramisu混合咖啡味既餅碎,口感好正~
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