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2023-01-03
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同回流返香港嘅朋友約食飯，好耐無見想揀間環境好啲又可以自在傾計嘅高級餐廳，所以就揀咗希鳥。餐廳門口簡約，但又設計得好對稱，忍唔住打個卡。餐廳燈光昏暗，係一個非常好嘅傾計環境。我哋仲點咗杯啤酒同橙汁，邊傾邊等上菜。我哋坐喺餐廳中間位置，可以望住主廚為我哋準備食物。餐廳好周到問我哋介唔介入食內臟，如果唔食都可以轉食雞肉串燒。另外，值得一讚嘅係侍應見我哋外套放大脾唔方便就主動提議幫我哋掛起，非常貼心。飲完雞肉丸清雞湯同埋食完雞頸肉串燒之後，係一道好衝擊味蕾嘅餸！低溫處理嘅雞胸肉唔會太鞋，配埋牛油果同燒雞皮，三種口感一齊食好豐富，仲有個酸酸甜甜醬汁係點睛！之後道菜師傅用咗日本皇室御用嘅紫菜配雞刺身同埋三文魚子。雞刺身食落有啲似口味淡啲嘅魚刺身，好新奇。跟住落嚟就係雞肝醬配威化餅，加埋啲果乾食落去唔會太肥膩，係一個好新鮮嘅配搭。下一道菜係燒雞大胸配乾蔥，雞大胸食落去一啲都唔鞋，師傅亦都會建議第二嚿肉落少少調味料，等我哋有唔同體驗。雞冠茶碗蒸一攞出嚟係非常之熱，佢質地食落去唔係平時嘅蒸水蛋咁，係比較清淡，雞冠口感似帶子邊。食完之後又到返串燒，今次係雞心串燒。雞心喺出面比較難食到，食落去唔會有內臟嘅
同回流返香港嘅朋友約食飯，好耐無見想揀間環境好啲又可以自在傾計嘅高級餐廳，所以就揀咗希鳥。餐廳門口簡約，但又設計得好對稱，忍唔住打個卡。
餐廳燈光昏暗，係一個非常好嘅傾計環境。
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雞肉丸清雞湯
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之後道菜師傅用咗日本皇室御用嘅紫菜配雞刺身同埋三文魚子。雞刺身食落有啲似口味淡啲嘅魚刺身，好新奇。跟住落嚟就係雞肝醬配威化餅，加埋啲果乾食落去唔會太肥膩，係一個好新鮮嘅配搭。
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雞冠茶碗蒸
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食完之後又到返串燒，今次係雞心串燒。
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免治雞肉串
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食咗咁多唔同部位嘅雞肉，都會想食一啲蔬菜。今日嘅時令蔬菜喺銀杏配巴馬臣芝士，口感煙韌。相信唔少人都鍾意食燒雞翼，但係又覺得啲骨好麻煩。
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最後嘅主食係鮮黑松露配飯，除咗飯有濃濃嘅黑松露，師傅更會即場刨多數片鮮黑松露喺面，真係超級濃郁香口！非常推薦加錢將烏冬轉飯！
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