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2019-09-07
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作為超級梵高迷的我，一直也很想試試位於尖沙咀1881的Van Gogh Senses，終於在生日當晚老公帶我來這裡Fine Dining，超級開心！！❤❤❤無論是環境、食物和服務都想打滿分的餐廳。每上一道菜，都會向我們介紹創作靈感、食材和烹調方法，很久沒試過吃一個晚餐要花上3小時。Foie Gras "3" Ways：以鵝肝醬為主題的3款前菜，香煎鵝肝入口即溶而不油膩。Pan Seared Hokkaido Scallop, Chorizo and Mussel Cream：帶子煎得剛剛好，不會太熟。青口讓我超級喜出望外！！有在比利時吃青口的感覺，煮得嫩滑又好夠味。簡單點說就是不會像坊間有些餐廳煮得又“鞋”，無味又有渣的。Wild Mushroom Cream Soup with Truffle Puff：野生蘑菇湯非常濃郁，松露泡芙做得精美，即時為湯品增色不少。Linguine with Crab Meat, Garlic, Chilli, Parsley and XO Sauce：蟹肉扁麵配以香茜、香蒜、辣椒XO醬，嚐起來有點微辣十分開胃。Blue Pea Osmanthus Je
無論是環境、食物和服務都想打滿分的餐廳。每上一道菜，都會向我們介紹創作靈感、食材和烹調方法，很久沒試過吃一個晚餐要花上3小時。
Foie Gras "3" Ways：以鵝肝醬為主題的3款前菜，香煎鵝肝入口即溶而不油膩。
Pan Seared Hokkaido Scallop, Chorizo and Mussel Cream：帶子煎得剛剛好，不會太熟。青口讓我超級喜出望外！！有在比利時吃青口的感覺，煮得嫩滑又好夠味。簡單點說就是不會像坊間有些餐廳煮得又“鞋”，無味又有渣的。
Wild Mushroom Cream Soup with Truffle Puff：野生蘑菇湯非常濃郁，松露泡芙做得精美，即時為湯品增色不少。
Linguine with Crab Meat, Garlic, Chilli, Parsley and XO Sauce：蟹肉扁麵配以香茜、香蒜、辣椒XO醬，嚐起來有點微辣十分開胃。
Blue Pea Osmanthus Jelly：甜品以一道輕盈的藍豌豆桂花果凍作總結非常好！不會有負擔感。
Petite Caramel Sunflowers：預先跟餐廳說明慶祝生日及訂蛋糕，除咗可以係碟上寫生日message，仲會附送一張即影即有生日卡，十分窩心❤😊
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