Tate Dining Room & Bar (已搬遷) 新店位置

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法国菜 Fine Dining 西餐厅

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Amuse Bouche

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寫返差唔多成年前的食評，真係好睇又好食，fine dining嚟講都算幾抵食！九個course $1180 （而家要$1280了，不過都係合理價錢，因為每道菜都好有誠意）餐廳都幾細，我諗得30個位左右，枱與枱之間冇私人空間不過坐得都算舒服，而且服務都唔錯 Amuse Bouche & bread basketAmuse Bouche的賣相唔錯Bread basket有2款麵包，brioche不錯，但另一款就麻麻，而且只有一款原味牛油 "Ode To Tomato"一道好清新的蕃茄頭盤，包括蕃茄panna cotta，香甜蕃茄粒，蕃茄清湯，加上芥末雪糕Panna cotta應該係想做到奶凍的質感，但因為太薄所以唔係太食得出效果芥末雪糕就好好食，中和了蕃茄的天然微酸 "Shanghai"啖啖阿拉斯加皇帝蟹肉，用香脆的春卷包住蟹肉本身味道唔會好濃，但加上潤滑的牛油果，香濃的魚子醬，菊花花瓣，少少薑，粒粒啫喱，一點點辣粉，層次豐富，成件事好好味好夾！ "Firefly Squid"墨魚，辣肉腸，海膽，63度慢煮蛋，放上脆餅底 "Foie Gras Chawanmushi"左

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寫返差唔多成年前的食評，真係好睇又好食，fine dining嚟講都算幾抵食！
九個course $1180 （而家要$1280了，不過都係合理價錢，因為每道菜都好有誠意）

餐廳都幾細，我諗得30個位左右，枱與枱之間冇私人空間
不過坐得都算舒服，而且服務都唔錯

Amuse Bouche & bread basket
Amuse Bouche的賣相唔錯
Bread basket有2款麵包，brioche不錯，但另一款就麻麻，而且只有一款原味牛油

"Ode To Tomato"
一道好清新的蕃茄頭盤，包括蕃茄panna cotta，香甜蕃茄粒，蕃茄清湯，加上芥末雪糕
Panna cotta應該係想做到奶凍的質感，但因為太薄所以唔係太食得出效果
芥末雪糕就好好食，中和了蕃茄的天然微酸

''Ode To Tomato''

"Shanghai"
啖啖阿拉斯加皇帝蟹肉，用香脆的春卷包住
蟹肉本身味道唔會好濃，但加上潤滑的牛油果，香濃的魚子醬，菊花花瓣，少少薑，粒粒啫喱，一點點辣粉，層次豐富，成件事好好味好夾！

"Firefly Squid"
墨魚，辣肉腸，海膽，63度慢煮蛋，放上脆餅底

''Firefly Squid''

"Foie Gras Chawanmushi"
左邊的是青蘋果柚子雪葩，右邊的是鵝肝茶碗蒸
餐廳建議一啖雪葩一啖鵝肝，中和鵝肝膩滯口感
雖然叫茶碗蒸，不過其實唔係蒸蛋，成碗都係非常香滑的鵝肝，上面一層粟米泡沫
真係意想不到！

''Foie Gras Chawanmushi''

"Amadai"
幼脆的Kadaif包住魚柳，上面放了露笱片和Iberico ham，清清哋都唔錯

"Sakura Ebi Tagliolini"
櫻花蝦細寬麵，櫻花蝦炸得好脆好夠味，仲有好鮮味的龍蝦湯汁，意粉煮得幾好，軟硬度適中，是餐廳的signature dish

''Sakura Ebi Tagliolini''

"Beef Duet"
主菜有兩款牛，分別是和牛牛舌和炭燒鹿兒島牛柳
這個分量對於主菜算偏少，但其實食到呢度已經好飽
牛柳跟薯蓉也不錯，但最出色的反而是配菜中的baby vegetable
全晚最冇驚喜的一道菜，而且plating都冇之前的漂亮，可能之前幾道實在太吸引了

"Golden Sun"
用熱情果，芒果，菠蘿，香蕉，乳酪做的一道甜品
賣相幾靚，連隻碟的太陽花紋都係畫上去，好有心思
但未夠滿足我的甜胃
個人覺得甜品對完成一個gastronomic journey係非常重要，可惜甜品未夠其他類似的餐廳咁好，期待下次再去會有進步！

"Tate's Dessert Cart"
在menu上算了一個course，仲以為會好特別，其實即係petite four
mini macaron未夠水準，mini fruit tart皮太厚了

''Tate's Dessert Cart''

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2014-06-01

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人均消费

$1300 (晚餐)

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EE 依依

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Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details. Am

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Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details.

Amuse bouche - I will say it's fun and nicely presented.

Bonito – marinated katsuo/bonito dashi gelee/daikon roll/datterino tomato confit (matched with champagne)
The presentation is appetizing itself and the taste overall is fine. In fact, not much can be done to the fish as the chef has thought through the seasoning to be added in order to not cover the original freshness of the ingredients. The champagne is so-so...personally, I don't think it's a good match to the dish.

Foie gras terrine – duck foie gras terrine/spices & curry tulie/pommery mustard ice-cream/blueberry sauce

The small portion of the terrine was always good…I am a bit bored with the foie gras as it appears almost everywhere for the gastronomic meal. The smell and taste of the duck foie gras here was very intense and I really enjoyed the soothing sensation of the pommery mustard ice-cream as it toned down the massiveness of foie gras.

Foie Gras Terrine

The sea – black truffle scallop espuma/taraba crab meat/yuzu gelee/marinated jelly fish/osetra schrencki caviar/rice paper (matched with Australia Riesling, very honey taste)

There were a few dishes impressed me

that evening whilst “The sea” was one of them. It looked like a simple dish but I could tell the chef has put a lot of thoughts to mix the ingredients together to make them WORK. It surprised me when the combination of the strong tasted black truffle and caviar did not supersede the mild flavor of scallop & crab meat. I am very picky about scallop & crab meat yet I have to say those two ingredients here were fantastic. The colorful rice paper did catch my attention, love this fun element and it’s definitely for decoration purpose only.

Wreath – lightly poached oyster/Chinese licorice root oxtail consume/kimchi picked daikon/sweetcorn kernels/braised wagyu beef tongue slice
Personally, I am not a big fan of braised beef tongue due to its texture that I prefer the charcoal grill version better. I have to be fair with this dish, the braised version didn't disappoint at all; my fear on the gamy taste wasn't there at all whilst the whole texture was smooth one. The broth was clear and clean...like it.

Lobster – Maine lobster/barley/sweetcorn puree/tonka bean/lobster sauce/baby fennel (Burgongne white)
A so-so dish...a safe one.

Matching Riesling

Wild boar tart – Jerusalem artichoke veloute/green curry foam/grilled baby eggplant/wild boar ragout/black pepper tart shell (Syrah from Rhone)
An interesting dish but a bit filling (greasy) and my compliment went to the matching of Syrah.

Kagoshima beef – A4 Kagoshima beef sirloin/fig & port compote/white onion puree/roasted red pepper puree/red wine beef jus (Piedmont, more acidity)

The texture of the Kagoshima sirloin itself wasn’t bad, not beefy enough as usual as most of the people love the melting taste of it. Personally, I found it to be too saucy which the beef lost its character. I couldn’t figure out why the beef happened to be dry & slightly chewy when it’s indeed prepared as medium rare. I suspect it’s the quality of the meat itself…a bit disappointed with the main course dish.

Exotic – mango mousse/banana bread pudding/passion fruit gelee/shiso coconut sorbet

I couldn’t figure out how I finished the whole dessert platter…what a joke?! I have to complement the dessert combination here, very refreshing and tropical to clean up the palate from the saucy sticky beef sirloin. One may not think these bits & pieces will go well together but there we go. I am equally surprised that the taste of coconut sorbet is perfect balanced in its thickness & sweetness, the sorbet just melted in my mouth reminded me of the fresh coconut water.

Zen garden – Matcha opera cake, dark chocolate with coconut ganache, passion fruit marshmellow, jasmin macaron

It got credit by merely looking at the presentation and how they taste are not that important anymore…after the previous 7-course. I tried a little bit of everything but not impressed by any of them, an ordinary piece to wrap up the meal. My friend likes the passion fruit marshmallow but still thinks it’s too sweet.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2015-02-05

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人均消费

$1650 (晚餐)

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supertaster mel

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74

I just had my birthday dinner at the 1* Michelin Tate Dining Room & Bar where the chef Vicky Lau has been crowned Veuve Clicquot's Asia's Best Female Chef 2015 by the same committee which selects Asia'a 50 Best Restaurants! Known for her edible stories of French-Asian cuisine, two Winter menus are offered at the moment with the Sensualist Menu 6 courses starting at $980 and the Gastronomy Menu 8 courses at $1280. My first impression of the restaurant was that it was pretty intimate with only 26

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I just had my birthday dinner at the 1* Michelin Tate Dining Room & Bar where the chef Vicky Lau has been crowned Veuve Clicquot's Asia's Best Female Chef 2015 by the same committee which selects Asia'a 50 Best Restaurants! Known for her edible stories of French-Asian cuisine, two Winter menus are offered at the moment with the Sensualist Menu 6 courses starting at $980 and the Gastronomy Menu 8 courses at $1280. My first impression of the restaurant was that it was pretty intimate with only 26 seats while the decor was soft, elegant and romantic which was perfect for celebrations or a special night out.

True to the chef's background as a graphic designer/artist, our amuse bouche of smoked eel and negi arrived in style on a piece of wood suspended in air from a golden cage!

“BONITO” with marinated katsuo / bonito dashi geleé / daikon roll / datterino tomato confit.

Wine Pairing: Nomine Renard Champagne, Brut, NV, France

“FOIE GRAS TERRINE” with duck foie gras terrine / spices & curry tuile / pommery mustard ice cream / blueberry sauce.

Only available on the Gastronomy menu, this dish alone was well worth the upgrade with its ingenious use of mustard ice cream to balance the richness of the foie gras terrine.

“FOIE GRAS TERRINE”

“THE SEA” with black truffle scallop espuma / taraba crab meat / yuzu gelée / marinated jelly fish /
osetra schrencki caviar / rice paper.

The gorgeous colorful rice paper was truly a piece of edible art.

Wine Pairing: Weingut Knoll, Riesling Federspiel, Wachau Austria 2012

“WREATH” with lightly poached oyster / chinese licorice root oxtail consummè / kimchi pickled daikon /
sweetcorn kernels / braised wagyu beef tongue slice.

Another very impressive dish as I never knew that oyster and beef can go together so well like this.

“LOBSTER” with Maine lobster / barley / sweetcorn puree / tonka bean / lobster sauce / baby fennel.

I found the lobster a bit dry here while it could also be less cooked which would have been perfect.

Wine Pairing: Benoit Ente, Aligote, Bourgogne 2011

“WILD BOAR TART” with jerusalem artichoke velouté / pork belly slice / wild boar ragout / black pepper tart shell.

I have to say that I love the chef's use of sauce in every dish and the artichoke velouté was exceptional.

Wine Pairing: Domaine Auguste Clape Le Vin Des Amis, Syrah, Cotes Du Rhone France 2010

“WILD BOAR TART”

“KAGOSHIMA BEEF” with A4 kagoshima beef sirloin / fig & port compote / white onion purée / roasted red pepper purée / red wine beef jus.

Perfect buttery beef that just melts in your mouth and it's not even A5 yet.

Wine Pairing: Sottimano, Barbera d’Alba Pairolero DOC, Piedmont Italy 2011

“KAGOSHIMA BEEF”

“EXOTIC” with mango mousse / banana bread pudding / passion fruit gelée / shiso coconut sorbet.

I love mango mousse and this is one of the best that I've had in a while with its rich and thick textures and flavors.

“ZEN GARDEN” with matcha opera cake, dark chocolat with coconut ganache, passion fruit marshmallow and jasmine macaron.

This has got the be the cutest dessert ever complete with a tiny wooden rake for you to get your zen on with this edible zen garden.

“ZEN GARDEN”

Verdict - a well-deserved accolade for the chef at Tate with her gorgeous presentations, creative dishes and well-balanced flavors. I can't wait to come back and try her new creations in Spring.

Follow me on Facebook: www.facebook.com/supertastermel

Follow me on Instagram @supertastermel

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Are you a whisky lover? I am. Not a long whisky lover however, I just started liking and enjoying whisky this year, 2013. I was invited to attend a Glenlivet pairing tasting event at TATE Dining Room & Bar where Chef Vicky Lau designed a six-course degustation menu to pair with 5 different years of the Glenlivet at different depths! The Glenlivet X TATE dinner is priced at HKD1100 + 10% SC, available now until end of December 2013. How often can you savour the Glenlivet all in one go? Rare! so N

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Are you a whisky lover? I am. Not a long whisky lover however, I just started liking and enjoying whisky this year, 2013. I was invited to attend a Glenlivet pairing tasting event at TATE Dining Room & Bar where Chef Vicky Lau designed a six-course degustation menu to pair with 5 different years of the Glenlivet at different depths! The Glenlivet X TATE dinner is priced at HKD1100 + 10% SC, available now until end of December 2013. How often can you savour the Glenlivet all in one go? Rare! so NOW it's your chance!

The Glenlivet Gastronomy Dinner consists of six courses with an additional amuse bouche to kick start the dinner. A glass of Glenlivet is served before each courses.

Here comes our very first glass of The Glenlivet tonight - The Glenlivet Excellence 12yrs. All Glenlivet will be served in a specially designed glass to allow maximum aroma flow and taste. The bright gold coloured Glenlivet 12 year old was a smoothing one with a sweet vanilla and caramel touch.

The Glenlivet Excellence 12 YO

Amuse Bouche
The petite amuse bouche was vibrant with contrasting colours. On the left was olive oil sauce, in the middle was foie gras terrine topped with cherry tomatoes and on the left was mustard ice-Cream. The foie gras was savoury and smooth. The sweet cherry tomatoes complimented the foie gras very well.

The Glenlivet 15YO French Oak Reserve
The deep gold coloured Glenlivet 15 year old has a stronger vanilla and caramel taste than the 12 year old and with a spicy finish. It had a full body with a smooth and velvety texture. Adding a few drop of Speyside Natural Mineral Water brought up the oak taste and aroma of the 15 year old Glenlivet with a drier finish.

The Glenlivet 15YO French Oak Reserve

Whisky Flamed Steak Tartare
The beautifully plated steak tartare made everyone wow at sight. Flamed with the Glenlivet 15 Year Old French Oak, the beef tartare was topped with, starting on the left, chive, wasabi cream, cornichon, crispy rice and caviar. With it's various spices and texture, the steak tartare was beloved. Only if the tartare could be colder, this would be the perfect dish. With the whisky infusion itself, this course was a perfect pair with the Glenlivet 15 YO.

Whisky Flamed Steak Tartare

The Glenlivet 18YO
The old gold coloured 18 year old Glenlivet is the beloved year on the table. The 18YO was peppery and quite powerful with a spicy attack but immediately followed with caramel sweetness and aroma. Add a few drops of Speyside actually enhanced the spiciness and sweetness of the 18YO.

The Glenlivet 18YO

Foie Gras Smoked Eel
Another foie gras dish tonight but the highlight actually lay on the smoked eel. With addicting smokey aroma, the smoked eel was savoury and with a texture as smooth as baby's skin. The foie gras mousse was velvety and strongly tasted. The cucumber apple Maki, balsamic gelee and cherry was sweet and fragranced, making the foie gras and smoke eel much nicer to taste. What's more. The smoked eel was actually infushed with the Glenlivet 18, although I could not really taste it lol.

Foie Gras Smoked Eel

Sakura Ebi Tagliolini
The Sakura Evi Tagolini was my another favourite of the night. Heavenly tasted with robust lobster and Parmesan flavour from the broth, paired with al dente Tagliolini topped with crispy and aromatic Sakura Ebi, this dish is a killer! This dish was so delectable that I can down another bowl.

Sakura Ebi Tagliolini

The Glenlivet XXV
The rich amber coloured 25 year old Glenlivet was also spicy but with a less powerful spicy attack than the 18 year old. The after taste however was very spicy at the throat! The 25YO was very smooth and velvety with a mild caramel taste. Your palate will get used to the spiciness and you taste different flavours with every other sip! It was a more complex drink, with a stronger oak aroma and a subtle sweetness with the addition of Speyside Natural Mineral Water.

The Glenlivet XXV

Lavendar Burgaud Fillet of Duck
The duck fillet was succulent with some smokey edge, infused with the aromas of the sherry oak whisky. The sous vide daikon was very sweet and soft. The parsnip purée and plum gel were paired very well with the duck. This dish in general was quite average among the dishes we had tonight.

Lavendar Burgaud Fillet of Duck

The Glenlivet Archive 21
The royal gold Glenlivet archive 12 was a very unique flavoured Glenlivet. It was sweet with notes of honey and caramel, quite spicy as well.It was dry and had a full body. Adding a few drops of Speyside water amplifies the notes.

Cheese Souffle
The 3 cheeses sided with some caviar were very nice for dessert. The cheese Souffle was very flavourful and airy, the hard cheese was creamy, quite nutty and sweet, the blue cheese was pungent, savoury and rubbery in texture. The Cheese Souffle is the killer on the plate, it was simply amazing!

Royal Chocolate
The magic of this dessert lies on the chocolate ganache holding within the test tube on the right. Inside the cup was smoked mocha mousse, hazelnut sorbet , some shortbreads and garnished with two patterned white chocolate on top. The dessert was sweet but had multiple texture to keep you satisfy. The floral Glenlivet Archive 21 was nicely paired with this dessert, accenting the sweetness of the dish.

The Glenlivet x TATE six-course menu was enjoyable and delectable with great dishes prepared by Chef Vicky and the excellent single malt Scottish Glenlivet pairing. It was truly an epicurean experience! This menu is only available upon reservation and offers until end of December 2013. Reserve your table now if you would love to try this seasonal meal out!

题外话/补充资料： The Glenlivet x TATE Menu (Available from now till end of December 2013) (By Reservation Only) The Bill The Glenlivet x TATE Menu - HKD880 The Glenlivet Pairing - HKD280 10% Service Charge Total - HKD1276

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2013-10-16

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人均消费

$1200

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Ali~!

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May, a month of celebrations, gave me an excuse to come to Tate, which I have been longing to try out since i have heard this is the place where creates Art from the blend of French and Japanese Cuisine.The reservation was made more than 2 months, and we got the semi-private table that both of us were seated on the sofa. The restaurant was rather cozy, that it could only host around 20 people at the same time. Menus change every season, and there were two set menus to choose from, we opt for dif

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May, a month of celebrations, gave me an excuse to come to Tate, which I have been longing to try out since i have heard this is the place where creates Art from the blend of French and Japanese Cuisine.

The reservation was made more than 2 months, and we got the semi-private table that both of us were seated on the sofa. The restaurant was rather cozy, that it could only host around 20 people at the same time. Menus change every season, and there were two set menus to choose from, we opt for different sets - 6-course Sensualist menu, and 9-course Gastronomy menu.

As soon as we had decided on the sets, Amuse Bouche was brought to us. Very lovely presentation I had to admit, that foie gras cream was set on a small biscuit which was so deceiving that I might have thought it was a dessert if it came later in the night. The creaminess of the foie gras infused into every moment of the bite while the biscuit at the bottom was very crispy. It surely woke my appetite and prepped me for the artsy journey.

We tried 12 different dishes from the 2 sets, that I would touch upon the more memorable ones.

The Sensualist Menu started with Spring Arrival - miso aubergine caviar, cucumber & green apple gelee, vanilla lemon gel, avocado cream. Not my favorite for the night, perhaps I found it too 'refreshing' for blending green apple and cucumber together. Nonetheless, it was a pretty presentation for all these healthy ingredients.

The Beginning - Sweet Corn Puree, lime cream, bacon bits, black pepper crumble! Oh boy! I loved this! The promising presentation did not let us down. The sillk-smooth sweet corn puree and the lime cream reminded me of comfort food that gave you so much pleasure even though it was only made of simple ingredients.

Ta-da! Amidst the smoke from dry ice, the dish settled on our table - Passion Marinated Scallop - Hokkaido Scallop, Sea Urchin, Caviar, Passion Fruit Soy Vinaigrette. I would give credit to the fresh seafood. Scallops were definitely succulent! Perhaps a more thoughtful way to prepare the dish was preferred.

Passion Marinated Scallop

Below was a common course for both of the sets - Liquid Caesar Salad - quail egg, sourdough crouton, bacon bits, smoked trout. First time to try hot caesar salad, presented in soup. It was an interesting and creative approach, that it did remind me of caesar salad, but then I think one of the most important ingredients was missing - the dressing!

Liquid Caesar Salad

The next dish was more down to earth when compared to the previous ones - Pan Sauteed Amadai - Onion Consomme, daikon puree, deep fried enoki mushroom. The onion consomme was filtered twice that it was extra rich, and this dish was rather Japanese based with a slight French influence (the onion consomme and the mushroom). Amadai was in fact a type of snapper. It matched very well with the soup, that it was able to hold together the meat while absorb the moist and flavor from the onion.

Pan Sauteed Amadai

This was the last dish before our main arrived - Sakura Ebi Tagliolini - lobster broth, parmesan foam, kombu powder, dill. I quited like it, al dente tagliolini, served well with the lobster broth and a sense of parmesan.

Sakura Ebi Tagliolini

This main was the climax for the night, which I found quite unbeatable - Kagoshima Beef Tenderloin - miso potato puree, spring salad, truffle jus dressing, morel mushroom. We had it cooked mediumrare. The meat slid apart as you cut it gently. The surface was a little crispy while the juice was well preserved in the meat which made it very tender. The truffle juice dressing added a final touch and the dish was perfect! I usually did not prefer to eat mashed potatoes but could not resist taking several bites from this puree!

Kagoshima Beef Tenderloin

Iberico Pork Pluma - miso potato puree, Williams pear compote, chicken jus, asparagus was the other main. The pork was tender too, given its good quality. But of course, it was less attractive when it was served together with the beef.

Iberico Pork Pluma

Still savoring the tastes of the beef, our dessert came. Yukidoke - Mid Spring Snowmelt - almond blancmange, chrysanthemum ice-cream, speculoo, almond powder ice indeed looked very snowy. I guessed I liked hot almond desserts better, but I had to admit that chrysanthemum was a wise choice, to lift the diners' appetite once again, to prepare for the final petit fours.

Mid Spring Snowmelt

I was intrigued by the other dessert when it arrived. Chocolate Whisky on the Rocks - smoked chocolate mousse, yochi whisky ice-cream, dacquoise was presented separately in a glass and a test tube. I was advised to pour the chocolate from the test tube into the glass. I reckoned I had fallen in love with chocolate and alcohol! One bite consisted of cold whisky ice-cream, flowing chocolate and the cake dough dacquoise at the bottom! I almost gobbled all up without minutes!

Chocolate Whisky on the Rocks

And last, but not least, happy happy birthday <3 The Tate dessert cart looked awesome! To my surprise I loved the white crunch the most! Originally I thought it might be some white chocolate chunk; but to my surprise, it was actually not too sweet and VERY crunchy! While the bean-like chocolate on the right was very soft and chewy like a marshmallow bathed through some chocolate powder!

Dessert Carte - Petit Fours!

We were quite happy with the creativity and effort Chef Vicky has put in for the night. The dishes all looked very artsy and feminine, as if I have entered a garden that brought me to different scenes as I walked along the path. I reckoned it would be great if she could join the table at some point during the dinner and talk to the diners. That would definitely make a more striking impression to the experience.

题外话/补充资料： One thing to add, one of the servers was quite a good photographer, that he took nice pictures of people with the lovely food scene :)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2013-05-21

用餐途径

堂食

人均消费

$1100 (晚餐)

庆祝纪念

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