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2018-11-06
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自從今年3月第一次食過呢間喺大角咀大全街既西餐廳Crazy King, 我就沒有停過對Chef King出品既喜愛。老實說未試呢間野之前已經喺大全街行過門口幾次，由於門面有啲似酒吧，難免會令到人覺得酒吧邊度會有好野食呢。直至有鄰居朋友試過話啲野得，我先走出呢一步係3月一個禮拜日中午去試食。今日襯住有啲時間我希望可以係呢度逐一介紹我喜愛和印象深刻既菜色，其實我食過同中意既係唔止12張圖片。沒辦法，呢度只可以上傳12張相。去相逐一介紹吧！It was my very first visit to try this restaurant in March this year, since then Crazy King has becomes my flavorite "go-to" place for true and tasty Western crusine. To be Honest I've walked pass the restaurant's front door couple times before March but did not have the intention
老實說未試呢間野之前已經喺大全街行過門口幾次，由於門面有啲似酒吧，難免會令到人覺得酒吧邊度會有好野食呢。直至有鄰居朋友試過話啲野得，我先走出呢一步係3月一個禮拜日中午去試食。
今日襯住有啲時間我希望可以係呢度逐一介紹我喜愛和印象深刻既菜色，其實我食過同中意既係唔止12張圖片。沒辦法，呢度只可以上傳12張相。去相逐一介紹吧！
It was my very first visit to try this restaurant in March this year, since then Crazy King has becomes my flavorite "go-to" place for true and tasty Western crusine.
To be Honest I've walked pass the restaurant's front door couple times before March but did not have the intention to try it out. The main reason being the restaurant's decor looks more like a bar than restaurant, and my inner-conscious was telling me Bar are for drinks with crappy bar food.
One of my neighbor tried the restaurant and said the food were great so I decided to give it a try on a Sunday Lunch. Below are some of the food I ate and loved. In fact there are more than 12 dishes which I love but here we can only upload 12 photos. So here they are.
Carbonara with Marsala
瑪莎拉甜酒卡邦尼意粉
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最近食既（11月3午餐）瑪莎拉酒香卡邦尼意粉。意粉煮得剛剛好，絕對唔會過熟，有咬口。芝士汁加瑪莎拉甜酒平衡得好好。上面既煙肉粒分開煎得好香。
Carbonara with Marsala. This is the most recent dish I had (3rd Nov lunch). Spaghetti cooked Al-dente. Aged cheese sauce well balanced with the sweetness and tanginess of Marsala sweet wine. Pan-fried bacon bits on top added good tasting textures and balance.
Slow-cooked Octopus, Olive Oil, Lemon Cream
慢煮章魚，橄欖油，檸檬醬
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慢煮章魚。橄欖油。檸檬醬。
章魚腿經過慢煮處理肉質軟嫩，章魚味突出。再用火槍輕灼表面，令到表皮章魚味更突出！橄欖油給輕灼過既表皮提供油潤作用，而檸檬醬帶來清新既平衡感。
Slow-cooked Octopus, Olive Oil, Lemon Cream. The tentacle was Slow-cooked, very tender and full of its own flavour. Then the surface was lightly torched which gave a hint of smokiness and the heat brought out more Octopus flavor. Olive oil and Lemon cream provided a refreshing balance to the dish.
Spanish Salami
西班牙辣肉腸
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西班牙辣肉腸。等食物，把酒聊天時最適合來點小食。
Spanish Salami. Great tapas to go while waiting for food, chatting and sipping wine.
Freshly Strucked French Oysters
即開法國生蠔
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即開法國生蠔。每次只入一款外面比較少見既蠔種。次次食都新鮮，狀態好好。
Freshly shucked French Oysters. Chef King explained he tends to order only 1 type of Oyster in season. Everytime was always fresh, plump and juicy.
Broth of Ox-tail and Onion with Guinness
牛尾洋蔥健力士黑啤湯
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洋蔥牛尾清湯+健力士黑啤。話係清湯因為牛尾湯一啲都唔油。牛尾粒煮得軟林，洋蔥甜，湯底牛味濃郁。加左黑啤幾得意，呢個湯好正。
Broth of Ox-tail and Onion with Guinness. Clear broth had great beefy favour, sweetness of onions. Addition of Guinness dark beer is interesting. A great soup.
"Lobster 4"
龍蝦四重奏
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龍蝦四重奏- 波士頓龍蝦，海膽醬，北海道鮮海膽，一片豬背肥。2個字“完美”
Lobster 4 - Boston Lobster, Sea Urchin butter, Fresh Hokkaido Sea Urchin, a thin layer of pork back fat. 2 words"Perrrr-fect".
Flatiron steak, spaghetti with portwine sauce.
牛肩肉，意粉配波特酒汁
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牛肩肉意粉配波特酒汁。呢個係lunch set. 牛肩肉鮮嫩多汁。意粉依然煮得岩岩好。波特酒汁濃度和份量都剛好
Flatiron with Spaghetti and port wine sauce. This is on their lunch menu. Beef cooked to medium-rare, super juicy, tender and nice beefy favour. Spaghetti again Al-dente and port wine sauce well-seasoned and the amount just right.
即燒象拔蚌。估唔到燒象拔蚌可以咁鮮甜。加少少西式調味更鮮甜可口。
Grilled Geoduck, never knew Geoduck can be lightly grilled. With Italian style seasoning which brought out the "taste of the sea". Fantastic.
Sardines pasta
沙甸魚意粉
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沙甸魚意粉。鹽醃沙甸魚經過調整唔會太鹹。魚肉厚身同結實。加埋香草煮出一碟好意粉。
Cured Sardines pasta. Sardines were being "cleansed" to reduce the saltiness. Flesh were firm and thick. A nice pasta dish together with herbs.
48個月西班牙黑毛豬風乾火腿。同芝士紅酒一齊係天堂既食物。
49mths Jamon Iberico. Food of Heaven, together with aged parmesan and red wine. Just. HEAVEN.
Flatiron with edible Charcoal coating
竹碳牛肩肉
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竹碳牛肩扒。牛肩扒係呢篇食評已經出現過不只一次。呢個又有啲唔同，用食用竹碳粉喺牛扒做一層薄薄的外層。再煮到5成熟。Chef King煮肉類真係有一手。配菜都唔馬虎。全部都煮得剛剛好，保留住菜本身既甜同應有既口感。
Flatiron with edible Charcoal powder. The word Flatiron has appeared in this review more than once. This is no ordinary Flatiron. Charcoal powder was used as a coating which sealed the meat. Medium rare and well-rested. The sides were also excellent, each kind of veggies were cooked to the right texture and their sweetness well-reserved.
最後下面那道菜已經食過n次，次次都咁好令我回味。西班牙黑毛豬鞍，檸檬醬。
7成熟，多肉汁，豬肉香。配清新既檸檬醬又係2個字 - “完美”。
The last but not least the picture below - a dish which I've had several times and still making me wanting more of it! Iberican Pork Chop with Lemon cream. Cooked to medium, Juicy and burst of flavor. Lemon cream balanced the whole dish. Again the 2 words "Perrrr-fect".
Spanish Pork Chop with Lemon cream
西班牙豬鞍配檸檬醬
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