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2016-01-11
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很久沒來大班樓了,上一次來已是2014年尾,記得上次還在這裡碰到發哥!真後悔上次沒邀請他來張 selfie....今天多得爐兄搞局,才有機會嚐到滿桌佳肴,在此先謝過爐兄的安排及Nelson的美酒。大班樓子薑每年只浸製1次,售馨也不會再做,想吃此上佳小食也是要講求緣份的啊!子薑只選用纖維細嫩的部份,子薑每粒都如BB肌膚般白滑,絕對不會吃到成口渣。糖醋的比例剛好,爽脆的口感帶點酸酸甜甜,吃罷令眾人胃口大開。我們點了兩款香口炸物作為前菜,打頭陣的是 "荔甫煙鴨盒"。大家看見這精美的小盒子都非常興奮,一向超愛吃芋角的阿P更不在話下了。大班樓於荔芋蓉內加入多種配料如香葱、芹菜及煙薰鴨肉,那甘香酥脆的荔芋蓉十分考驗廚師的功架,油溫太猛會令芋蓉不起絲,太弱則會散開。這 "荔甫煙鴨盒" 質感幼滑、味道香濃,十分出色!伴意大利陳酷吃,入口嫩滑多汁、芋香味濃、酥香而不膩。金錢海鮮夾是另一懷舊菜式,外型驟眼看有點像蟹蓋。海鮮夾的外層極考功夫,廚師將豬肉和豬膏打至起膠,搓至薄薄一片然後包着餡料落油鍋炸。被炸至又薄又脆,甘香酥脆的豬肉外皮輕輕一咬便嚐到好香的蔥味,餡料內有大量青蔥及少量蟹肉絲,伴魚露吃有助提升鮮
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