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2015-10-28
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話咁快又到深秋，蟹迷一族又到了大屠殺的日子，但對於在下這等死懶鬼，只想張開口便食，早前已試過上海佬的六月黃，意猶未盡，今次餐廳推出「蟹粉盛宴」，正好滿足了在下的心態。頭盤四小碟先以花雕酒醉雞 Huadiao Wine Marinated Chicken打頭陣，酒香恰到好處，反而可以襯托出雞味，貪心一點，如果可以先行去骨，啖啖肉就更好了。香干馬蘭頭 Shanghai Lo Lantern是滬菜中常見的小碟，賣相上作出了改善，馬蘭頭刴得夠細碎，但略嫌欠了麻油的芳香。在四款頭盤中最喜歡蔥油海蜇頭 Jellyfish with Spring Onion Oil，清新爽脆，帶來味蕾上的醒覺，令人胃口大開。黑魚子燻蛋 Tea Leaf Smoked Egg with Caviar散發出淡淡的幽香，蛋心呈流心狀，加上少許黑魚子來增加色彩，吃起來口感豐腴，不錯。湯羹蟹粉文思豆腐羹 Bean Curd Soup with Hairy Crab Roe大概可列入手功菜，豆腐切得極幼細，蟹粉又毫無腥味，芡汁推得夠薄，感覺良好，如果豆腐可以再重手一點，相信效果會更好。其實川椒子雞 Deep-fried Dic
話咁快又到深秋，蟹迷一族又到了大屠殺的日子，但對於在下這等死懶鬼，只想張開口便食，早前已試過上海佬的六月黃，意猶未盡，今次餐廳推出「蟹粉盛宴」，正好滿足了在下的心態。頭盤
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這個蟹粉盛宴推廣價是$598/位，已包含好幾款不用親自動手的蟹粉菜色，難得沒有腥味，就連碎殼也沒有，現在已經是深秋，正是大閘蟹當造的日子，真是值得推介。
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