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酒店總廚李家鋌精心炮製創意菜式 ｜必吃日本靜岡番茄焗白樺豬扒飯
2024-08-07 720 views
終於一嘗李師傅招牌菜式 每一道都結合粵菜同新派元素 酸菜魚新食法好有驚喜 爵士湯味道自然 清甜滋潤 不結喉 不得不提得獎菜式— 南瓜竹笙素千層 賣相同味道都非常有層次重頭戲豬扒飯登場 大家紛紛拿起相機不停拍😆用上酸甜多汁的靜岡蕃茄 富彈性的白樺豬扒 炒底加上拉絲芝士 令人回味甜品用上粉紅芭樂 清新解膩 很滿足的一個晚上🤍當日餐牌菜式:蘋果木煙燻煎刺身帶子女兒紅南乳無激素脆皮雞寶石酸薑皮蛋 北海道赤肉蜜瓜花膠燉海螺酸湯沸騰去骨馬友魚百花脆皮關西遼參南瓜竹笙素千層日本靜岡番茄焗白樺豬扒粉紅乳酸甘露
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終於一嘗李師傅招牌菜式 每一道都結合粵菜同新派元素 酸菜魚新食法好有驚喜 爵士湯味道自然 清甜滋潤 不結喉
不得不提得獎菜式— 南瓜竹笙素千層 賣相同味道都非常有層次
重頭戲豬扒飯登場 大家紛紛拿起相機不停拍😆用上酸甜多汁的靜岡蕃茄 富彈性的白樺豬扒 炒底加上拉絲芝士 令人回味
甜品用上粉紅芭樂 清新解膩 很滿足的一個晚上🤍

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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