胡同 (Moved) New Location

Item: Hutong
Rating: 3
Author: 風間有我

Hutong

3.5

222 Reviews

Taste

Decor

Service

Hygiene

Value

19426

Tsim Sha Tsui

$401-800

Sichuan Beijing Fine Dining Salt & Sugar Reduction Restaurant

114

Info:
Restaurant:	Hutong

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

風間有我

Level4

218

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話說早前胡同午膳,伙伴們印象甚佳,大家興致勃勃即時預約了數星期後某週末brunch.
一般而言,自助式餐飲,非我選項,不得已不會吃自助餐,原因有三:一衛生問題,,二質素問題,三心理問題;在外飯宴,較重視吃得精,而非吃得多;向侍者查詢後得知,現在胡同brunch的各款菜餚均是table service,又參考了當週menu,覺得項目不錯,大家就蠢蠢欲試了.

週六一行五人,訂座時要求較清靜位置,最好遠難表演,店方安排餐廳一隅,可是坐下來卻感到異常悶熱,也許窗外正值艷陽高照加上室內空調不均的原故吧.恰巧塲內沒有大桌空置,只有某廂座冷氣糟滴水關係丟空了,看過並不厳重,唯有將就一下,侍者便替我們調遷.

{丯味Feng Wei Brunch} ($428 for 18 dishes)
+$200 任飲Venve Clicquot Ponsardin NV Champagne,特選紅白酒,啤酒或cocktail
+$100 任欽soft drinks或指定mocktail

我們其中四人同點了香檳,另一友人不好杯中物就擇了mocktail.
炎夏喝香檳最是理想,尤其我們當時大汗淋漓...此支法國香檳名品隸屬LVMH Group,售價不算貴,市面三四佰塊就買到;酒質清澈,芬芳傳統,跟海鮮甲殻類特別配搭.飲料奉上後,各式菜餚亦陸續端來.

前菜-
{意大利黑醋燻素鵝}以掃了醬油的鮮腐皮包捲蔬菜煙燻而成,每件伴以數枚黑醋裹粒;煙燻效果給平凡菜式添上額外香氣,黑醋粒則譲整體食感提昇.

{山葵花枝}鮮磨山葵拌進花枝,花枝爽而不嗆,本來雅淡味道變得略帶和風格調.

{手撕雞}和{涼拌鮑魚}雞肉鮮嫰,鮑魚嚼感豐盈,兩者同様以簡單不花巧的蒸調方式帶出食物原來味道來,實而不華.

點心-
{龍蝦抄手}雲吞以熟龍蝦肉混以豬肉而成,食材貴價有餘,缺了鮮蝦膠質,味道尚可,口感略有不足.

{麻辣牛肉包}包子賣相古樸像大型餃子,牛肉饀料濕潤有致,可是麻辣沒有多少;四川麻辣瘋魔香港,基本任何食材饀料皆可加之調味,口味搭檔與否則後話.

{黑蒜燒賣}民間自製黑蒜旋風終歸淡去,將之入饌倒是另外一個遟來潮流,可知日韓歐美廚藝界早流行十年.撇開食療價值不談(暫沒有有系統科學數據支持),以之作為食材,癹酵後的黑蒜少了鮮蒜的辛辣,多了乾果的綿糯和甜酸,故此燒賣不免帶甜,不知者還以為調味重手之故,至於黑色粉皮相信是加入了墨魚汁而已,整體不失為有趣嘗試.

{翡翠蔬菜餃}餃子皮加入菜汁揉搓成漂亮碧綠,包裹刴碎蔬菜餡料,清新雅淡.

{海鮮春卷}相對以上各式冷盤奌心,春卷酒樓食肆水平,食制印象不深.

熱盤-
{亁煸龍脷}所謂干煸就是家常川菜見油不見水的中火快炒,以至食材干香滋潤,酥軟化渣,現以常見四季豆加入鮮味不張的雪藏魚塊,以辣椒香蒜蔥頭炒之,偏油光膩口,乃干煸鱔絲的變奏版.

{雲南松露雞}和{蔥燒牛柳粒}水準食感印象一般;雞柳小炒調以松露醬油,中式醬油牛柳,兩者略嫌梳打粉或粟粉過多致肉質過於溫呑鬆軟.

{大紅袍脆蠔}四川大紅袍花椒味道香而麻味溫,煸炒油炸以釋放麻味;脆炸生蠔,以大量紅椒伴之取其香,漿脆肉嫰.

{上湯浸嫰苗}豆苗清爽,火腿絲寥寥.

甜品-
{黑糖紅豆麻糬}做法以糯米粉或混入玉米粉黑糖冷水搓成麵糊,蒸熟後包裹紅豆而成,算是幾款甜點中較出色一道,煙韌綿糯,甜度適中.

{馬蹄桂花糕}口感質地有別一般坊間爽利,味道撑控失衡,甜度花香略少.

{芋蓉鍋餅}和{自家製雪糕},鍋餅饀料為芋蓉,甜漏有餘,芋香不足.

餐後整體感受,冷盤前菜較熱盤甜點可取,質量較佳;另外環境因素則影響了客觀評價,大家始終有些不夠暢快,熱著背和滴住水之間找不到平衡,期望下趟店方安排更見妥善,軟件問題得以改善.