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Restaurant: Leisurely Veggie
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Level4
2024-05-25 316 views
講下今年母親節。我家一向怕同人迫,所以出外食飯慶祝提早不在正日,他們也喜歡吃素,那我就隨便挑了這間「雅‧悠蔬食」。素食近年已成趨勢,很多新派素食店都洗去舊時的宗教味道。畢竟今時今日,因為健康、環保等等原因,人們不吃肉的理由愈來愈多元化。而有更多選擇,對食客們來說,也是好事。當然有人說,用素菜造成各款肉類模式,什麼齋燒鵝,齋叉燒之類,是「齋口唔齋心」。我個人覺得不用將這個點放大和上綱上線,只要可以減少殺生,人客吃得開心,廚師也有用心機去做就好了。 在網上看資料,這餐廳是走新式素菜路線,花款包括有韓、泰、西、日、中式,即管來試試效果如何。這天小弟遲到,家人已先點了頭盤「無酒精啤酒 Combo」HK$198 吃着等:Combo 包一罐無酒精啤酒及一碟我本也想單點的「悠蔬食小食拼盤」(單點HK178)。趕不及來影拼盤大合照,那我即管每樣品嚐一件,「酥脆腐皮卷」做成「泰式蔗蝦」的模樣,中間用雪條棍做甘蔗 (其實甘蔗也是素,它大可用返甘蔗),現在用雪條棍也稍見心思。香茅味重,吃時可沾些泰式辣醬,不錯:另外四款小食都是煎煎炸炸的東西。「吉列牛油果」,炸得太過火,有些柴,唔睇返 menu 都唔知係牛油
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講下今年母親節。我家一向怕同人迫,所以出外食飯慶祝提早不在正日,他們也喜歡吃素,那我就隨便挑了這間「雅‧悠蔬食」。



素食近年已成趨勢,很多新派素食店都洗去舊時的宗教味道。畢竟今時今日,因為健康、環保等等原因,人們不吃肉的理由愈來愈多元化。而有更多選擇,對食客們來說,也是好事。



當然有人說,用素菜造成各款肉類模式,什麼齋燒鵝,齋叉燒之類,是「齋口唔齋心」。我個人覺得不用將這個點放大和上綱上線,只要可以減少殺生,人客吃得開心,廚師也有用心機去做就好了。 



在網上看資料,這餐廳是走新式素菜路線,花款包括有韓、泰、西、日、中式,即管來試試效果如何。





這天小弟遲到,家人已先點了頭盤「無酒精啤酒 Combo」HK$198 吃着等:
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Combo 包一罐無酒精啤酒及一碟我本也想單點的「悠蔬食小食拼盤」(單點HK178)。趕不及來影拼盤大合照,那我即管每樣品嚐一件,「酥脆腐皮卷
8 views
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0 comments
做成「泰式蔗蝦」的模樣,中間用雪條棍做甘蔗 (其實甘蔗也是素,它大可用返甘蔗),現在用雪條棍也稍見心思。香茅味重,吃時可沾些泰式辣醬,不錯:
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5 views
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另外四款小食都是煎煎炸炸的東西。「吉列牛油果」,炸得太過火,有些柴,唔睇返 menu 都唔知係牛油果,我還以為是青瓜:
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泰式如餅」,放棄用個「魚」子,改寫做「如餅」,味道也是香茅味重的煎薄薄麵筋:
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酥炸蒟蒻」造成魷魚圈形狀,口感的確有些像魷魚,也是嫌它炸得比較乾:
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最後有四串「沙嗲串燒
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最好吃是這個。將麵筋切成不規則肉粒形狀,用醃料包括香茅處理好後烤成:
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麵筋厚切,沾花生沙嗲醬吃,不論它是齋還是肉,作為小食也悏意,份量也出奇地多,就算不是配無酒精啤酒,配其他凍飲相信效果也不錯:
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牛油果苜蓿芽手卷 / 蘆筍素肉鬆苜蓿芽手卷」HK$80 
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手卷裏面沒有飯,是苜蓿芽,成個手卷都是蔬菜很輕盈,啱我戒澱粉一族:
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吃時沾上 wasabi 及日本豉油,牛油果的脂肪一向與三文魚很相像,朦着眼沾芥末豉油吃幾可亂真:
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蘆筍那款有青瓜條及毛茄 (lady finger),好像沒有吃到有肉鬆,成卷蔬菜這樣吃味道也不寡:
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黑松露薯蓉焗大啡菇」HK$198
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西式的選擇。三個手掌般大的蘑菇釀上薯蓉焗成,上邊灑點黑松露醬點綴,碟底則是蕃茄醬,旁邊再配意大利油醋汁蔬菜沙律:
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整體味道比較平淡 (也有可能之前的小食拼盤味道太濃烈),奇怪地黑松露醬味 (雖知道是人造成份) 完全沒有蹤影,反而置底的茄汁味道更搶:
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個人覺得效果一般,也可以在家裏自己做呢,出去吃飯可以點另一些較特別的。



素瑤柱桂花賽螃蟹炒素翅」HK$158



就是芽菜炒蛋白菇菌素翅,新鮮炒起幾有鑊氣:
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不求有賽螃蟹的嫩滑,將它定位成為炒雜菜也無不妥:
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家母籍貫上海,我們口味也偏向那一邊,所以撈浙江醋吃,更好提味:
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素馬拉盞炒通菜(微辣) HK$138



以廣東啫啫煲仔型式上場:
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我未吃過「素馬拉盞」,味道的確與正常的無兩樣:
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通菜嫩綠惹味,可歸類為「下飯神器」,配白飯該不錯,也能展現蔬菜剛烈的一面:
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主食本來叫了菠蘿炒飯,後來覺得太平凡,轉了做「意大利牛肝菌乾燒伊麵」HK$158
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材料相當簡單,在菜式設計上,廚師卻巧妙地下了松露油,使之成為主要的香氣來源,做出豐郁效果,令整碟伊麵味道變得更立體化:
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牛肝菌完全吸收了松露及醬油香:
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另外我也欣賞它炒得不油膩,麵條仍保持爽口:
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甜品環節,沒有什麼紅豆沙、芝麻糊等糖水,主打較有特色的糕點。「焗蓮蓉西米布甸」HK$48
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精緻小巧,焗得燙嘴,調味微甜,討人歡喜



椰子拿鐵千層班戟蛋糕」HK$58
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冰涼自家做蛋糕,忌廉頗幼滑,沒過甜:可清一清味蕾,踼走夏天的悶熱



整體吃後感不錯,個別菜式有進步空間,部份調味比較濃烈。若想清清淡淡吃蔬茹素一場 (如店名一樣),它未必會是你杯茶;如是一班朋友聚會想追求味道多多,選擇又多多的餐廳,這裏可能會更適合。總之這餐家人們吃得開心就好了!XD
Other Info. : 100% 全自費
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-05-10
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Celebration
Mother's Day
Recommended Dishes
  • 牛油果苜蓿芽手卷
  • 蘆筍素肉鬆苜蓿芽手卷
  • 素瑤柱桂花賽螃蟹炒素翅
  • 素馬拉盞炒通菜
  • 意大利牛肝菌乾燒伊麵
  • 焗蓮蓉西米布甸
  • 椰子拿鐵千層班戟蛋糕