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2024-02-01
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出入跑馬地時早就留意到奕蔭街上有新店「錦汶館」裝修,等到初秋終於見到佢開張,不同媒體亦紛紛報導,介紹主廚李灼汶師傅為「廚皇教父」鍾錦師傅嘅得意門生,來頭咁勁喎,大食會梗係要湊湊熱鬧見識吓啦!私房菜現階段只做晚市一輪,由於座位有限,食客必需預先訂座及定好菜單。正如門面展出嘅菜單樣板所示,開瓶費及服務費全免,啱哂酒鬼。店子樓底高高,落地玻璃窗身後有兩張四人及六人枱,據悉有需要時可合拼成一張十人枱。最中央為光亮潔淨嘅開放式廚房,貴客可任意觀摩「刀哥」汶師傅嘅廚藝。(嘻嘻,初相識即俾XO仔八到師傅咁響嘅朵,唔用實在有啲嘥,故仔就留返有心想知嘅人親自訪問刀哥啦!)用餐大堂光線充裕,簡潔企理,就連洗手間都相當衛生。十人派對被安排入座後方私隱度較高嘅位置,不過滿座時雜聲同回音都幾勁,建議可加舖厚厚嘅地毯幫助吸音。室內並無花巧之裝潢,單憑牆邊嘅酒樽及掛牆海報,已可感受到客人及店主均為好酒之人。大肥爸爸用餐當晚先決定睇菜單,竟然一野就發現列出嘅九大簋($738/位)有齊雞、魚、豬、牛、蝦、蟹、菜、湯、麵,唯獨欠甜品一環。雖然未能成為十全十美,但可令貴客期待回頭品嚐,換個角度黎睇都可以話係缺憾美黎嘅。每位
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