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2018-11-27
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好友生日又食好野嘅時候，之前一直想試嘅Twenty Six by Liberty原來剛在今年五月改為Mic Kitchen，一樣係由總廚Chris Keung主理。而米芝連一星嘅Mic Kitchen係舊址觀塘也已經很有名氣了，今日終於可以一試。餐廳位於26/F頂樓，都算有啲中環夜景睇下。樓底高，裝修簡約但不失格調，一大張U型吧枱，全部二十幾個座位都可以望到廚師們嘅表演。Beef (Carpaccio, Black Garlic, Pear, Olive Oil) 生牛肉片配黑蒜、梨雪葩、無花果和橄欖油。因我唔食牛，訂枱時一早講定，廚師會有special menu，來了個Red Prawns Carpaccio，朋友見到都後悔沒有跟著⋯⋯哈哈Brussel Sprouts (Hazelnut, Green Apple)賣相超靚，睇見都覺得好清新Lobster (Grains, Risotto, Pumpkin)超濃厚嘅龍蝦湯底，加上粒粒穀物，每一啖Risotto都超入味同有囗感，而龍蝦肉超彈牙美味。Seabass (Scallion, Lotus, Soy, Artichoke)這碟豐
餐廳位於26/F頂樓，都算有啲中環夜景睇下。樓底高，裝修簡約但不失格調，一大張U型吧枱，全部二十幾個座位都可以望到廚師們嘅表演。
Beef (Carpaccio, Black Garlic, Pear, Olive Oil) 生牛肉片配黑蒜、梨雪葩、無花果和橄欖油。
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因我唔食牛，訂枱時一早講定，廚師會有special menu，來了個Red Prawns Carpaccio，朋友見到都後悔沒有跟著⋯⋯哈哈
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Brussel Sprouts (Hazelnut, Green Apple)
賣相超靚，睇見都覺得好清新
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Lobster (Grains, Risotto, Pumpkin)
超濃厚嘅龍蝦湯底，加上粒粒穀物，每一啖Risotto都超入味同有囗感，而龍蝦肉超彈牙美味。
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Seabass (Scallion, Lotus, Soy, Artichoke)
這碟豐有亞洲特色嘅煎鱸魚，上面放著連根拔起嘅蔥，廚師仲同我地講，成條可以食用，我們冼得好乾淨。
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Pigeon (Duo, Osmanthus, Beetroot, Blueberry)
用上鴿子腿做菜式比較特別，通常我只吃過燒乳鴿，這個鴿子肉質鮮嫩，唔會好乾加上紅菜頭汁同藍莓一齊食，酸酸甜甜好惹味。
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Milk (Spiced, Cassis, Maple Syrup, Applewood)
甜品係一個豆腐花配上楓葉蜜糖，煙霧效果帶出陣陣Applewood嘅煙燻香氣
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Orange (Snow Ear Fungus, Shiso, Chocolate)
Chocolate cake 部分冇咩特別，但都好滑口。比較欣賞啲Shiso 粒粒爆珠，好香紫蘇味
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再加埋最後嘅 Petit Four 作一個完美嘅序幕！
這個八道菜Set Dinner，每位HK$800加一，另加$520就有Wine Pairing，每一道菜都睇到廚師們用心製作，無論是賣相及味道均十分出色，這個價錢真的CP值高。
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