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2015-04-01
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香港人越來越注重健康,尤其對飲食更為講究,多菜少肉是老生常談的養生方法之一,難怪越來越多朋友定期吃素。是日好友聚會,相就朋友選了一間素菜店用膳。餐廳開業於食肆臨立的永光中心25樓,地方不大,裝潢雅潔簡約,一尊觀音佛像,一幅睡蓮掛畫,為店子添上少許佛教色彩。因我們人數眾多,是晚被安排入座於餐廳唯一的貴賓房,自成一角,私隱度及舒適度更高。自問對素菜無甚研究,點菜還是交托好友安排。 3D甘筍鹹水角:把平凡的鹹水角製成小巧的甘筍外型,吸引度頓時提升。鹹水角外層酥脆,夾層黏糯,餡料是大路的冬菇、沙葛等,食味不俗。 黑松露野菌餃:野菌餃用上水晶餃皮賣相晶瑩,但同時間黏度頗高,夾起來有點不便。黑松露香氣洋溢,野菌菌香四濺,兩者份量調較恰宜,不失平衡感。 杏汁菜膽榆耳湯:聽聞是招牌名物之一,製作參考杏汁白肺湯,以南北杏磨碎隔渣煲製成奶白色的湯底,以營養豐富膠質重的榆耳取代白肺餚湯,再放入矮腳白菜菜膽煮腍上味。杏汁湯底杏香十足,略帶清甜。榆耳肉厚,口感脆爽,掛上湯汁甚為美味。連帶配角的菜膽同樣鮮甜腍身,是值得推介之作。 香口三色併盤: 顧名思義,菜色內含三款香口佳餚,分別是「菠蘿生炒骨」、「秘製
3D甘筍鹹水角:把平凡的鹹水角製成小巧的甘筍外型,吸引度頓時提升。鹹水角外層酥脆,夾層黏糯,餡料是大路的冬菇、沙葛等,食味不俗。
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[31/3/2015; Tue]
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