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2025-01-13 150 views
被驚艷到嘅日式燒鳥ꉂꉂ꒰•̤▿•̤*ૢ꒱真係用到炭爐燒嘅店唔多,用到備長炭而好好哋操作嘅更加少之有少。今日嚟到鳥匠呢度見到師傅用備長炭細心處理都係食嘅一大享受。備長炭溫度唔太高火力相對較易控制,燒嘅過程平均地加熱食材,考耐性考技巧都考經驗,如何喺熟透而有保存到肉汁外面焦香拎到個平衡,真係唔易㗎!今日試咗好多唔同雞嘅部位,想講嘅係師傅嘅手勢爐火純青恰度好處,雞胸肉外面少少焦香,入面爆汁鮮甜; 雞皮燒到少少乾身但保留少少油脂食落香脆濃香; 雞軟骨係雞心口中間嗰一條長骨仔,呢個真係唔係度度都有; 免治雞肉棒棒真係自家製唔係預製來貨呢個真係想俾100分,免治雞肉棒棒入面加入咗少少軟過,咬落去唔鬆散肉汁豐富真係掂!串燒真係太多太有水準,仲有啲主食類都係一樣咁正,好似個卡邦尼烏冬,濃濃嘅雞蛋卡邦尼汁醬掛哂落去個島冬仲要配埋個濃厚蛋黃,好邪惡但我鍾意。仲有仲有呢個必必必推係呢個雞肝醬配多士,主角雞肝醬滑順又濃郁,而另一個主角多士都唔遜色,成塊鬆化香脆,雙主角係完美合二為一!
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被驚艷到嘅日式燒鳥ꉂꉂ꒰•̤▿•̤*ૢ꒱
真係用到炭爐燒嘅店唔多,用到備長炭而好好哋操作嘅更加少之有少。今日嚟到鳥匠呢度見到師傅用備長炭細心處理都係食嘅一大享受。
備長炭溫度唔太高火力相對較易控制,燒嘅過程平均地加熱食材,考耐性考技巧都考經驗,如何喺熟透而有保存到肉汁外面焦香拎到個平衡,真係唔易㗎!
今日試咗好多唔同雞嘅部位,想講嘅係師傅嘅手勢爐火純青恰度好處,雞胸肉外面少少焦香,入面爆汁鮮甜; 雞皮燒到少少乾身但保留少少油脂食落香脆濃香; 雞軟骨係雞心口中間嗰一條長骨仔,呢個真係唔係度度都有; 免治雞肉棒棒真係自家製唔係預製來貨呢個真係想俾100分,免治雞肉棒棒入面加入咗少少軟過,咬落去唔鬆散肉汁豐富真係掂!
免治雞肉棒棒
16 views
0 likes
0 comments
9 views
0 likes
0 comments

串燒真係太多太有水準,仲有啲主食類都係一樣咁正,好似個卡邦尼烏冬,濃濃嘅雞蛋卡邦尼汁醬掛哂落去個島冬仲要配埋個濃厚蛋黃,好邪惡但我鍾意。
卡邦尼烏冬
$98
14 views
0 likes
0 comments

仲有仲有呢個必必必推係呢個雞肝醬配多士,主角雞肝醬滑順又濃郁,而另一個主角多士都唔遜色,成塊鬆化香脆,雙主角係完美合二為一!
雞肝醬配多士
$78
3 views
0 likes
0 comments
10 views
0 likes
0 comments
49 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-01-11
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
免治雞肉棒棒
卡邦尼烏冬
$ 98
雞肝醬配多士
$ 78
  • Tsukune
  • Soft bone
  • Carbonara