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2024-05-30
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之前見Restaurant Week有間多年米芝蓮一星全牛宴，秒速Book檯🤣我地揀左要Medium Rare，出到黎每一道都幾穩陣，但差咁啲好Wow既元素🫢不吐不快既係，碟底搞到張墊勁多水氣，侍應收野唔抹之餘，仲要擺下一輪餐具落攤水度，難怪咁多人話服務有待加強🥲▪️ Hong Kong Restaurant Week Spring 2024 Winners' Edition Elite Signature Dinner💲1180 Per Person1️⃣ Complimentary Glass of Bubbles先來一杯Prosecco🥂麵包鬆軟輕盈，單配橄欖油🥖2️⃣ 🌟Scallop Ceviche帶子嫩滑鮮甜，配上柚子醋同埋微辣醬，感覺幾開胃🌶️3️⃣ 🌟Wagyu Tataki, Yuzu Ponzu Sauce牛肉他他片口感柔嫩，同樣配上柚子醋，但酸度高一點4️⃣ Kobe Ravioli in Consomme迷你雲吞個皮略硬，個餡係牛肉蓉，倒入既高湯暖身清澈順口，仲有少少菇菌味，飲完個人幾舒服🫣5️⃣ 🌟American Prime "Black Angus" French Bavette
▪️ Hong Kong Restaurant Week Spring 2024 Winners' Edition Elite Signature Dinner💲1180 Per Person
1️⃣ Complimentary Glass of Bubbles
先來一杯Prosecco🥂麵包鬆軟輕盈，單配橄欖油🥖
2️⃣ 🌟Scallop Ceviche
Scallop Ceviche
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帶子嫩滑鮮甜，配上柚子醋同埋微辣醬，感覺幾開胃🌶️
3️⃣ 🌟Wagyu Tataki, Yuzu Ponzu Sauce
Wagyu Tataki, Yuzu Ponzu Sauce
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牛肉他他片口感柔嫩，同樣配上柚子醋，但酸度高一點
4️⃣ Kobe Ravioli in Consomme
Kobe Ravioli in Consomme
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迷你雲吞個皮略硬，個餡係牛肉蓉，倒入既高湯暖身清澈順口，仲有少少菇菌味，飲完個人幾舒服🫣
5️⃣ 🌟American Prime "Black Angus" French Bavette
American Prime "Black Angus" French Bavette
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係比較瘦既部位，帶點嚼勁，肉味香濃，可惜朋友話佢嗰舊會有啲韌，薯蓉口感幼滑🥔
6️⃣ 🌟Miyazaki Striploin
Miyazaki Striploin
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呢舊油脂豐盛，近乎入口即溶，配上唔會辛辣到攻鼻既Wasabi，又無咩違和感，仲可以降低油膩感，底下就墊左舊乾身少少既香菇🍄
7️⃣ Tiramisu
Tiramisu
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以拆件形式呈現，Mascarpone Cheese上面有浸咗咖啡嘅蛋糕粒、朱古力曲奇、脆豆，感覺新奇但唔夠滿足🍫
Petit Four
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最尾既Petit Four係雲呢拿泡芙，外皮鋪滿糖霜都幾脆口，裏面係冰凍幼滑既吉士😛
🔎 整體評分（8/10）
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