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2020-02-12
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3/5賣相一分，味道兩分，好睇多過好食Presentation 1 point, flavour 2 points, looks better then taste. (中英雙語，Chinese and English review)I’ve always wanted to try Vea becos of the cocktail pairing, the results come out much fun and more matchy with the dishes then wine pairing, but didn’t elevate the food flavour still. After the whole experience here, their presentation is definitely perfect, but wish they could focus more on the taste, if they are trying to promote the Hong Kong unique flavour and the french tech
賣相一分，味道兩分，好睇多過好食
Presentation 1 point, flavour 2 points, looks better then taste.
(中英雙語，Chinese and English review)
I’ve always wanted to try Vea becos of the cocktail pairing, the results come out much fun and more matchy with the dishes then wine pairing, but didn’t elevate the food flavour still.
After the whole experience here, their presentation is definitely perfect, but wish they could focus more on the taste, if they are trying to promote the Hong Kong unique flavour and the french technique.
Love the pickled smokey quail egg, well balancing, all flavour blended great tgt. Deep fried oyster batter went mushy on the bottom. Spot prawn fresh and seeet, but Dan Dan noodles and sauce was solided up by leaving out little long.
Tender abalone with sauce cooked up into each fiber, perfect but boring. But the sea cucumber didn’t have any flavour in itself, the hairy crab sauce and meat just doesn’t taste nice.
Again Ma Yau with black bean sauce, perfect fish and sauce. But the next crispy daikon is not on the right track, batter not crispy n is separate from daikon n taste separately too.
The main was chicken and clay pot rice. The chicken was cooked perfectly, the crispy skin with the fats on was legend, the meat is tender and juicy but lack of chicken aroma, the thick sauce and stuffing did help out to cover that. Rice was nice too.
Two pretty desserts and they serve the mignardises, must try the mochi!
(Google translate)
我一直想尝试搭配鸡尾酒的Vea，结果比起葡萄酒搭配，结果更有趣，而且与菜肴搭配得更好，但并没有提高食物的风味。
在这里经历了所有的经历之后，他们的擺盤绝对是完美的，但是如果他们想推广香港独特的风味和法国的工艺，希望他们能更多地专注于口味。
喜欢腌制的熏制鹌鹑蛋，平衡良好，所有口味融合在一起，非常美味。 炸牡蛎糊的底部糊状。 虾肉鲜嫩，味觉浓郁，但凝固的担担面和酱汁，留了在外长时间。
鲍鱼煮成的嫩鲍鱼，完美而无聊。 海参本身并没有任何风味，大闸蟹酱和肉也味道不好。
再加上黑豆酱，完美的鱼和酱汁的马攸。 但是下一个酥脆的萝卜不在正确的轨道上，面糊不酥脆的也与萝卜的味道分开。
主要是鸡肉和煲仔饭。 鸡肉煮得很完美，酥脆的皮上有脂肪，这是传奇，肉质柔嫩多汁，但缺乏鸡肉香气，浓稠的酱汁和馅料确实可以解决这一问题。 飯也很好。
两个漂亮的甜点，他们服务的小點，必须尝试年糕！
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