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2023-03-25
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全港唯一米芝連鐵板燒,享受到頂級席前料理,冇憾〰 IM Tasting Menu 〰◇ 是日前菜 𝘈𝘱𝘱𝘦𝘵𝘪𝘻𝘦𝘳前菜係煎魚翅,真的極少食魚翅,更從未試過煎嚟食,超級香超級爽,不過試過就夠。◇ 日本活鮑魚配肝醬 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘈𝘣𝘢𝘭𝘰𝘯𝘦 𝘸𝘪𝘵𝘩 𝘓𝘪𝘷𝘦𝘳 𝘚𝘢𝘶𝘤𝘦跟住係鮑魚,用鮑魚肝來做鮑魚肝醬,再加海帶、牛油,滲入爽彈煙韌鮑片,好好食。◇ 甘鯛魚配鮟鱇魚肝忌廉汁 𝘈𝘮𝘢𝘥𝘢𝘪 𝘍𝘪𝘴𝘩 𝘸𝘪𝘵𝘩 𝘈𝘯𝘨𝘭𝘦𝘳𝘧𝘪𝘴𝘩 𝘓𝘪𝘷𝘦𝘳 𝘚𝘢𝘶𝘤𝘦這道就係令我印象最深刻嘅立鱗燒!表面魚鱗片片企起身,食落又薄又脆,而魚肉本身鮮嫩多汁,配上海膽魚湯汁令魚肉更滑,三層口感,係上佳立鱗燒嘅示範。其實用鐵板做立鱗燒超難,因為在客人面前做只能成功不許失敗,師傅嗰份自信可相而知有多大。◇ 龍蝦配蝦膏忌廉汁 𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘗𝘢𝘴𝘵𝘦 𝘊𝘳𝘦𝘢𝘮 𝘚𝘢𝘶𝘤𝘦蝦肉起殼,用牛油蒜頭炒香,再鋪一層龍𧎚膏cream sauce,最有特色係嗰一箸綠茶素麵,同紅色蝦肉好襯,又唔會只食蝦咁單調,又不會搶走風頭,好有心思,最後刨上風亁魚子醬,完美一道菜😍◇ 特選A-5和牛 𝘈-5
〰 IM Tasting Menu 〰
◇ 是日前菜 𝘈𝘱𝘱𝘦𝘵𝘪𝘻𝘦𝘳
前菜係煎魚翅,真的極少食魚翅,更從未試過煎嚟食,超級香超級爽,不過試過就夠。
◇ 日本活鮑魚配肝醬 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘈𝘣𝘢𝘭𝘰𝘯𝘦 𝘸𝘪𝘵𝘩 𝘓𝘪𝘷𝘦𝘳 𝘚𝘢𝘶𝘤𝘦
跟住係鮑魚,用鮑魚肝來做鮑魚肝醬,再加海帶、牛油,滲入爽彈煙韌鮑片,好好食。
◇ 甘鯛魚配鮟鱇魚肝忌廉汁 𝘈𝘮𝘢𝘥𝘢𝘪 𝘍𝘪𝘴𝘩 𝘸𝘪𝘵𝘩 𝘈𝘯𝘨𝘭𝘦𝘳𝘧𝘪𝘴𝘩 𝘓𝘪𝘷𝘦𝘳 𝘚𝘢𝘶𝘤𝘦
這道就係令我印象最深刻嘅立鱗燒!
表面魚鱗片片企起身,食落又薄又脆,而魚肉本身鮮嫩多汁,配上海膽魚湯汁令魚肉更滑,三層口感,係上佳立鱗燒嘅示範。
其實用鐵板做立鱗燒超難,因為在客人面前做只能成功不許失敗,師傅嗰份自信可相而知有多大。
◇ 龍蝦配蝦膏忌廉汁 𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘗𝘢𝘴𝘵𝘦 𝘊𝘳𝘦𝘢𝘮 𝘚𝘢𝘶𝘤𝘦
蝦肉起殼,用牛油蒜頭炒香,再鋪一層龍𧎚膏cream sauce,最有特色係嗰一箸綠茶素麵,同紅色蝦肉好襯,又唔會只食蝦咁單調,又不會搶走風頭,好有心思,最後刨上風亁魚子醬,完美一道菜😍
◇ 特選A-5和牛 𝘈-5 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘞𝘢𝘨𝘺𝘶 𝘉𝘦𝘦𝘧
中間咁粉嫩就知係medium rare,表面就煎香帶點脆,這裏配角係蒜片同鹽,兩樣都可以減低和牛油膩感,五粒和牛已經飽飽好滿足
◇ 炒飯、味噌湯、醃菜 𝘍𝘳𝘪𝘦𝘥 𝘙𝘪𝘤𝘦, 𝘔𝘪𝘴𝘰 𝘚𝘰𝘶𝘱, 𝘗𝘪𝘤𝘬𝘭𝘦𝘴
炒飯用蘭王蛋,唔直接打落飯到,而係潑蛋槳落鐵板炒兩下再混入飯中,令飯身夠乾
味噌湯,你會見返之前隻龍蝦嗰鉗,一整隻,啖啖肉
◇ 時令水果 𝘚𝘦𝘢𝘴𝘰𝘯𝘢𝘭 𝘍𝘳𝘦𝘴𝘩 𝘍𝘳𝘶𝘪𝘵
係超甜多汁嘅靜岡蜜瓜,冇得輸
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