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2023-07-17
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身為樂師傅海膽料理的粉絲，從中環一直跟著到佐敦主廚以鐵板燒創作料理聞名，於席前炮製菜式，近距離與食客互動師傅實力不凡，手勢純熟且功架扎實，坐在吧 看就像在看表演有多款套餐供應，挑了一人前$1680的火焰海膽甲羅燒原隻鴛鴦海膽活龍蝦廚師發辦及十八層海膽杯A5和牛廚師發辦甫坐下店員便奉上花旗參青檸香茶 ，清香潤喉季節前菜四小品絕不馬虎，有薯蓉、玉子燒、磯煮鮑魚及香梨季節沙律為青森縣王林蘋果蟹籽沙律，果肉爽脆，清甜不酸十八層海膽杯有白飯魚脆片、沖繩海葡萄、黑魚子和上乘的北海道紫海膽，一層一層恰到好處活龍蝦兩食分別為海膽芝士焗及海膽牛油蝦膏煮竹炭烏冬，食材新鮮彈牙！兩款做法，帶來兩種體驗北海道時令海鮮乃火焰北寄貝，加上櫻花蝦及煙肉，更加惹味時令海鮮焦糖西京醬東星斑入口鮮滑而又細嫩，魚皮脆香另一時令海鮮鮑魚配西檸乾醬鮮上加鮮，更能減低油膩感，簡直是天作之合用餐途中師傅要求我們伸出拳頭，跟著便將海膽放上並建議我們一口吃下火焰海膽甲羅燒上菜時用師傅火槍燒走魔術紙，視覺效果一流！撈勻後放在薯片上吃，別有一番風味五色燒野菜有南瓜、車厘茄、甜薯、蘆筍和燒茄子，顏色豐富鐵板肉類蜜糖爆珠荔枝豚肉卷，肉香中滲出
主廚以鐵板燒創作料理聞名，於席前炮製菜式，近距離與食客互動
師傅實力不凡，手勢純熟且功架扎實，坐在吧 看就像在看表演
有多款套餐供應，挑了一人前$1680的火焰海膽甲羅燒原隻鴛鴦海膽活龍蝦廚師發辦及十八層海膽杯A5和牛廚師發辦
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