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2021-05-04
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好耐無同天天bb食飯啦😍炮台山接收工之後去咗天后食日本嘢前菜我哋揀咗兩款蟹嘅料理，呢款松葉蟹鉗配魚籽醬，蟹鉗清甜嘅鮮味配咗醬油漬三文魚籽做到個提鮮嘅作用，搭埋沙律菜嘅柚子酢都好相得益彰。開哂個胃之後到呢個重中之重嘅日本産A4吉列和牛三文治，三文治有兩款口味，有配上海膽而另一個係黑松露醬，要點題講吓黑松露醬口味，一啖咬落去嗰吓和牛油脂流出嚟跟住混合埋黑松露醬係牛油香同松露香交替嗰吓呢⋯⋯正到癲！回味緊吉列牛嘅時候就嚟串燒啦，佢串燒類都有水準，外面略帶焦香入面肉汁充分，特別呢個麻辣白鱔，孜然香配麻辣味燒到少少脆嘅白鱔皮，肉質爆汁又滑夠惹味
炮台山接收工之後去咗天后食日本嘢
前菜我哋揀咗兩款蟹嘅料理，
呢款松葉蟹鉗配魚籽醬，蟹鉗清甜嘅鮮味配咗醬油漬三文魚籽做到個提鮮嘅作用，搭埋沙律菜嘅柚子酢都好相得益彰。
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開哂個胃之後到呢個重中之重嘅日本産A4吉列和牛三文治，三文治有兩款口味，有配上海膽而另一個係黑松露醬，要點題講吓黑松露醬口味，一啖咬落去嗰吓和牛油脂流出嚟跟住混合埋黑松露醬係牛油香同松露香交替嗰吓呢⋯⋯正到癲！
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回味緊吉列牛嘅時候就嚟串燒啦，佢串燒類都有水準，外面略帶焦香入面肉汁充分，特別呢個麻辣白鱔，孜然香配麻辣味燒到少少脆嘅白鱔皮，肉質爆汁又滑夠惹味
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