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2016-04-13
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又到最愛嘅揾食晚上，今次去The Wellington 30樓 VEA ,餐廳環境舒適，counter seats座位及開放式廚房令客人可一邊用餐一邊欣賞廚師團隊悉心製作菜餚，主廚Vicky Cheng為客人創作結合亞洲元素之現代法國料理，又有邊個想像到法國菜會出現鳳爪、咸蛋、杞子甚至梅菜扣肉？呢度通通用上再配合各地食材，出色烹調技巧及presentation將之融合得天衣無縫。無論菜式、餐具、服務人手以至用餐環境都計算得精準無誤。好快就過左3個半鐘嶄新又大開眼界嘅晚上！在八道菜開始之前先上的有三款餐前小食,第一款為煙燻鵪鶉蛋。第二款為圓柱形的小東西,從外表完全看不出原來是變奏版的蒜蓉包,外層鬆化,而入面注入濃郁的香蒜醬第三款小食為炸無骨鳳爪,外面灑上冬陰公粉末,意念獨特,但味道未算突出第一道菜名為Tuna用上冰碟盛載,賣相極為精緻,透明薄薄的burnt cucumber jelly覆蓋住下層加入了espelette辣椒與啖啖鮮甜的北海道海膽及吞拿魚接著為一款名為spanish mackerel的魚,新鮮嫩滑的口感加上上面層的楊挑配jellyfish,味道層次豐富Abalone為個人認
在八道菜開始之前先上的有三款餐前小食,第一款為煙燻鵪鶉蛋。第二款為圓柱形的小東西,從外表完全看不出原來是變奏版的蒜蓉包,外層鬆化,而入面注入濃郁的香蒜醬
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