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2022-07-18
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在觀塘apm旁的1亞太中心發現精緻又有心思的Fusion菜。餐廳裝修簡約，氣氛悠閒，店員細心有禮，每上一道菜都會詳細介紹食材和建議食法，非常有Heart！半Open Kitchen周不時會看到大廚的架勢和鑊氣，吃得到的都是一絲不苟的誠意，讓Happy Friday下班後倍添享受和寫意。6 Courses $688- 55℃ Organic Egg, Beluga Caviar以雀巢作上菜擺盤，別具心思。本身法國Organic Egg生食都無問題，現在大廚以55度低溫煮到半熟，口感滑溜溜，蛋香濃郁。店員建議先試一點蛋黃的原味，再與魚子Mix在一起，鹹鮮味道更富層次。- Smoked Hokkaido Scallop, Prosciutto Ham Chips, Cauliflower Puree店員打開圓球形黑石頭器皿，蘋果木的煙燻味飄散出來，視覺和嗅覺上都充滿驚喜！北海道半熟帶子兩邊煎香，配上椰菜花蓉，味道鮮甜。再加上畫龍點睛的Parma Ham脆片，鹹香滋味與海鮮的鮮味互相輝映，這個創意效果不錯！- Mini Donut, Braised Angus Ox-tail初嚐鹹食Donut
6 Courses $688
55℃ Organic Egg, Beluga Caviar
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- 55℃ Organic Egg, Beluga Caviar
以雀巢作上菜擺盤，別具心思。本身法國Organic Egg生食都無問題，現在大廚以55度低溫煮到半熟，口感滑溜溜，蛋香濃郁。店員建議先試一點蛋黃的原味，再與魚子Mix在一起，鹹鮮味道更富層次。
Smoked Hokkaido Scallop, Prosciutto Ham Chips, Cauliflower Puree
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- Smoked Hokkaido Scallop, Prosciutto Ham Chips, Cauliflower Puree
店員打開圓球形黑石頭器皿，蘋果木的煙燻味飄散出來，視覺和嗅覺上都充滿驚喜！北海道半熟帶子兩邊煎香，配上椰菜花蓉，味道鮮甜。再加上畫龍點睛的Parma Ham脆片，鹹香滋味與海鮮的鮮味互相輝映，這個創意效果不錯！
Mini Donut, Braised Angus Ox-tail
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Mini Donut, Braised Angus Ox-tail
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- Mini Donut, Braised Angus Ox-tail
初嚐鹹食Donut，外型精緻可愛。緩緩切開，有爆餡的安格斯牛尾肉粒，還有小滴管可自行加入牛尾濃汁，與墊底的蕃茄雜菜粒一口吃下去，外皮微脆，內裡牛味濃郁，好味！
Tomato Consomme, Crabmeat, Mix Cherry Tomato Warn Salad
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Tomato Consomme, Crabmeat, Mix Cherry Tomato Warn Salad
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Tomato Consomme, Crabmeat, Mix Cherry Tomato Warn Salad
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- Tomato Consomme, Crabmeat, Mix Cherry Tomato Warn Salad
店員一開始加入清澈的湯汁，原來是蕃茄的原湯，是最原始的蕃茄甜味，超級清甜！一絲絲的鮮蟹肉和雜錦小蕃茄浸在湯裡，每一口都是單純的鮮味。簡單，但吃出大廚的心思，是全晚其中一道最欣賞的菜式！
Sous Vide French Free Range Pigeon, Sweet Purple Potato Puree, Hawthorn
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Sous Vide French Free Range Pigeon, Sweet Purple Potato Puree, Hawthorn
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- Sous Vide French Free Range Pigeon, Sweet Purple Potato Puree, Hawthorn
慢煮4成熟的乳鴿肉，臨上桌前大廚先用火槍輕輕火灸過，所以帶有一點點煙燻味。配上紫薯蓉、乳鴿濃汁和酸酸甜甜的山渣汁，令本身已很Juicy美味的乳鴿肉更有Fusion的異國風味。
Chef Handmade Pasta
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- Chef Handmade Pasta
手工闊條意粉口感出色，彈牙有嚼勁之餘，還很掛汁。醬汁不算很Creamy，但充滿牛油香，配上味道香濃的當造菇菇，瞬間清碟！
Mystery Dessert
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Mystery Dessert
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Mystery Dessert
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Mystery Dessert
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- Mystery Dessert
充滿視覺效果的甜品。店員在朱古力球上淋上冧酒，火焰緩緩升起，朱古力球隨之溶化。輕輕一敲，原來裡面有夾雜著提子乾的雲呢拿雪糕，是加入了酒香的冰火交融味覺衝擊，果然夠神祕感，讓平凡的雪糕更添高貴品味。
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