Verde MAR (已搬遷) 新店位置

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西式墨西哥菜海鲜素食烤肉西式糕点

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Char-Grilled Cactus

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朋友相約我放工後,於灣仔食墨西哥菜的晚飯~Verde Mar .那日天氣不太好,經常下雨來.餐廳的裝潢及擺設充滿濃濃異國墨西哥風. **首先點來小食先【Chips with Guacamole】米脆片配牛油果醬因自家製墨西哥脆片,所以特別香脆,沾點新鮮牛油果醬,別有風味.另可沾點三種不同辣度的辣醬,更惹味呢!**【Snapper Ceviche with Avocado】紅魚刺身伴牛油果這菜是美洲沿岸地區的經典美食,有剌身紅魚,以蕃茄,牛油果,青檸汁和芫茜醃制成,有酸酸地清新口味,食後好開胃,並可配粟米脆片一齊食.**【Char-Grilled Cactus】烤仙人掌扒仙人掌是來自墨西哥選用約6-12個月大.稍為烤一烤仙人掌,以鹽及青檸調味,食上口雖口感有點像秋葵或蘆薈具黏液,啫喱爽口有草青味道,但對身體有益,可排毒作用.**【Chicken Wing Habanero】 (Secret Menu)香煎雞翼以世界第二辣的辣椒-Habanero來腌製,食落口非常辣到噴火,愈食愈辣,十分惹味.**【Birria Beef Stew with Mexican Rice】慢煮燉牛肉陪墨西

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朋友相約我放工後,於灣仔食墨西哥菜的晚飯~Verde Mar .

那日天氣不太好,經常下雨來.

餐廳的裝潢及擺設充滿濃濃異國墨西哥風.
**
首先點來小食先

【Chips with Guacamole】

米脆片配牛油果醬

Chips with Guacamole

因自家製墨西哥脆片,

所以特別香脆,沾點新鮮牛油果醬,別有風味.

另可沾點三種不同辣度的辣醬,更惹味呢!
**
【Snapper Ceviche with Avocado】

紅魚刺身伴牛油果

Snapper Ceviche with Avocado

這菜是美洲沿岸地區的經典美食,有剌身紅魚,

以蕃茄,牛油果,青檸汁和芫茜醃制成,

有酸酸地清新口味,食後好開胃,並可配粟米脆片一齊食.
**
【Char-Grilled Cactus】

烤仙人掌扒

Char-Grilled Cactus

仙人掌是來自墨西哥選用約6-12個月大.

稍為烤一烤仙人掌,以鹽及青檸調味,

食上口雖口感有點像秋葵或蘆薈具黏液,

啫喱爽口有草青味道,但對身體有益,可排毒作用.
**
【Chicken Wing Habanero】 (Secret Menu)

Chicken Wing Habanero

香煎雞翼以世界第二辣的辣椒-Habanero來腌製,

食落口非常辣到噴火,愈食愈辣,十分惹味.
**
【Birria Beef Stew with Mexican Rice】

慢煮燉牛肉陪墨西哥飯

Birria Beef Stew with Mexican Rice

牛肉口感比較實有咬口,

而精髓在於湯非常香濃牛肉鮮甜好味,

食時將煙靭的墨西哥飯和所有配料放進牛肉湯拌匀,

好似中式湯飯呢!
**
當然少不了甜品

【Banana Split with Homemade Ice Cream】

墨式香蕉船

Banana Split with Homemade Ice Cream

底是來自墨西哥品種的香蕉焗成焦,外脆內軟好香甜,

與店招牌自家製粟米雪糕(味似粟米湯)一齊食,

有冰熱交融的滋味.

**

飲品

【Jarrito 】
(Tequila base drink）

從墨西哥帶來了粘土的杯盛載,可保持飲品冰涼.

甜酸味道,帶淡酒精味道,好清涼,好好飲呢!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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喺香港一講食西餐好多人只聯想到法式意式德式... 而今日小妹就同朋友搵到一間食墨西哥嘢嘅原來老闆兼大廚係飄洋來港開店的墨西哥人（佢十分之健談經常走出來同客傾偈 XD）Verde MAR 開設喺電車路同皇后大道東中間的橫街好安靜又唔會食麈開揚嘅設計真係令人坐得好舒服洛神花茶喝得多墨西哥式嘅就真係第一次茶味較淡但係特別酸特別開胃可選熱或者凍呢度有7款假日brunch set 係週末同紅假先供應嘅好啱辛勞嘅香港人 XD 小妹特愛芝士同蛋所以揀咗蘑菇芝士奄列拌碟嘅係唔落醬料嘅健康沙律與港式嘅唔同蛋黃同蛋白唔係完全攪勻嘅... 奄列裡面一塊火腿都無好適合素食者除咗煎香嘅蘑菇粒仲有蕃茄牛油果洋蔥..... 嗰啲一pat pat嘅唔係咩醬汁而係融化咗嘅mozzarella cheese 超級香濃和有彈性！最具墨西哥特色嘅烤仙人掌扒上場啦小妹一直唔知道原來仙人掌係食得！與想像中唔同嘅係佢切開後並非很watery（聽聞啲人喺沙漠會用佢來解渴：P ）而係黏性嘅肉質和口感有啲似燈籠椒同蘆葦的混合體... 基本上佢本身係無咩味嘅但就有鹽巴同青檸汁作陪襯

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喺香港一講食西餐好多人只聯想到法式意式德式... 而今日小妹就同朋友搵到一間食墨西哥嘢嘅原來老闆兼大廚係飄洋來港開店的墨西哥人（佢十分之健談經常走出來同客傾偈 XD）

Verde MAR 開設喺電車路同皇后大道東中間的橫街好安靜又唔會食麈開揚嘅設計真係令人坐得好舒服

洛神花茶喝得多墨西哥式嘅就真係第一次茶味較淡但係特別酸特別開胃可選熱或者凍

Mexican Jamaica

呢度有7款假日brunch set 係週末同紅假先供應嘅好啱辛勞嘅香港人 XD 小妹特愛芝士同蛋所以揀咗蘑菇芝士奄列拌碟嘅係唔落醬料嘅健康沙律

Omelette with Cheese and Mushroom

與港式嘅唔同蛋黃同蛋白唔係完全攪勻嘅... 奄列裡面一塊火腿都無好適合素食者除咗煎香嘅蘑菇粒仲有蕃茄牛油果洋蔥..... 嗰啲一pat pat嘅唔係咩醬汁而係融化咗嘅mozzarella cheese 超級香濃和有彈性！

Omelette with Cheese and Mushroom

Omelette with Cheese and Mushroom

最具墨西哥特色嘅烤仙人掌扒上場啦小妹一直唔知道原來仙人掌係食得！與想像中唔同嘅係佢切開後並非很watery（聽聞啲人喺沙漠會用佢來解渴：P ）而係黏性嘅肉質和口感有啲似燈籠椒同蘆葦的混合體... 基本上佢本身係無咩味嘅但就有鹽巴同青檸汁作陪襯小妹好喜歡放入口嗰種滑潺潺嘅感覺！

Char-grilled Cactus

Char-grilled Cactus

最後當然唔少得甜品——墨西哥香蕉船香蕉的外層烤成脆片切開後再放上粟米味雪糕同香蕉雪糕一冷一熱就算雪糕慢慢融化都唔緊要當係醬料點香蕉都好正～～

Mexican Banana Split

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-05-01

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Mexico is a mystery country, famous for gangster, cactus and pyramids in my view. The country is located at the other side of the world. A good 20 hours fight without direct route from Hong Kong. Not many of us are lucky to travel there. However, it is not hard to have a taste of Mexican cuisine in Hong Kong. Taco, tortilla & salsa sauce are famous around the world. Nacho with avocado sauce, sour cream and spicy tomato sauce are very popular at bar or restaurant as it is just great for sharing.H

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Mexico is a mystery country, famous for gangster, cactus and pyramids in my view. The country is located at the other side of the world. A good 20 hours fight without direct route from Hong Kong. Not many of us are lucky to travel there. However, it is not hard to have a taste of Mexican cuisine in Hong Kong. Taco, tortilla & salsa sauce are famous around the world. Nacho with avocado sauce, sour cream and spicy tomato sauce are very popular at bar or restaurant as it is just great for sharing.

Having said so, I did not know Mexican cuisine well. It was always the snacks or comfort food that I was familiar with. I have never been to a classic restaurant that serves authentic Mexican cuisine. I was lucky be brought here tonight.

Verde Mar, just off Wanchai’s Johnston Road, was opened by Vivian Wong and Chef Eligio Escobedo, the team behind Mr. Taco Truck in Central. I have been to Mr. Taco Truck a couple of time, just to pick up taco or enchiladas for a quick lunch. I found it cozy and sufficient.

Whereas in Verde Mar, the menu has a lot more items. It is also a place that we can hang around for a whole evening.

The deco of the restaurant is full of Mexican spirit. The design concept is based around a typical Mexican village courtyard, with a very rustic style interior, warm colors and hanging lights.

It is not strange to find Mexican cowboy hats, but Gekkonidae is also everywhere on the walls. This probably reflects the fact, gekkonidae is popular in warm, forest and dessert type of environment and that is Mexico. This casual, unpretentious décor seemed instantly welcoming.

A huge bar is situated at the far end but facing front door. Without surprise, Mexican drinks will be served.

Verde Mar is green sea in Spanish. It is the color of Sea of Cotez in Mexico where the cuisine is rooted. Owners of the restaurant wrote: “Even though we are an ocean away. Authenticity and quality is just right at your doorstep.” I have a good expectation on seafood and authentic cuisine after I read this.

It offered qutie a wide menu as compare to other Mexican restaurants in Hong Kong.

My first drink was a popular street drinks in Mexico, Horchata.

Horchata

It was a rice cinnamon drink. I did not recall if I had any sweet rice drink before but this was really good. The texture was creamy but not as thick as congee that I was a bit worry at the beginning. It was similar to a sweet almond drink. There was strong cinnamon aroma. I have it hot so I think the aroma would even be stronger as compare to a cold Horchata. I was told that this drink was excellent to heal the burn from spicy food.

Our pre-dinner snack tonight was Chips with Guacamole.

Chips with Guacamole

Chips with Guacamole

Chips were home-made by Chef Eligio Escobedo. I was told that he insisted on making all sauce, chips, taco and desserts himself so customers would have a feel of authenticity and home style.

Chips with Guacamole

Less is more. The dip is an avocado sauce with fresh tomato chop. The chips were fresh and crispy. It was hard in texture but broken easily in big pieces by a bite. Dipping with the avocado sauce was just a perfect match. The corn chips and avocado were in great harmony as they were both veggie-fruits. Richness of avocado sauce enlightened the slight salty taste of chips. The greatest amongst all was fresh made chips.

Salsa Sauce

We are also served with 3 types of salsa sauce in extra. Salsa Verde, Salsa Asada and Salsa Diabla and they were in orange, brown and red colors respectively. They are also in a sequence of least spicy, strong smoky to really spicy. Tomato and Mexican chilies were main ingredients whereas herbs and spices were also added. Different portion and slightly change on types of ingredients tune up extend of spiciness. Salsa Diabla was made from some of hottest Mexican chilies so it fits for “spicy girl” like me. I have my chip dipped in it and honestly speaking, really spicy but acceptable as long as not in excessive quantity.

Chorizo Quesadilla

Chorizo Quesadilla

Quesadilla meant “little cheesy” in Spanish. It is a half folded tortilla filled with savory fillings of melted mozzarella cheese and then grilled in golden brown. I was told that some traditional quesadilla was stuffed with grasshopper which was a bit scary as insects sound too many bacteria to me.

Chorizo Quesadilla

Luckily, we have a choice of chicken, Al Pastor pork, Carnitas pork, grilled sole, fried sole, veggie or mushroom as fillings in modern world. The one we have tonight was stuffed with minced pork, fresh tomato, avocado sauce and sour cream. It was same stuffing as popular nacho. I guess it was so called “Chorizo” style.

Chorizo Quesadilla

The tortilla was also made in-house, quite a tough and dry texture, however, served well in holding all wet stuffing. With a big bite, right proportion of veggie and meat, well balance of savory and sour taste, quite satisfying!

Aqua Chile Snapper

Aqua Chile Snapper

Seafood should be famous here. So, we ordered an Aqua Chile Snapper. It was actually a sashimi. Sushi-grade raw sapper was marinated in a sea of fresh chili spiked lime juice. The dish was also dressed with raw onion and cucumber. Simple but refreshing!

Aqua Chile Snapper

Japanese used wasabi & soy sauce to enlighten raw fish, Mexican made use of lime and chili sauce. Both equally lighted up further the freshness of the fish but in different experience, it was sour and hot in the latter. I found this dish wonderfully light and refreshing, excellent as an appetizer, though I prefered it less sour.

Char-Grilled Cactus

Climax arose when a cactus steak was served. Everyone has certain expectation as none of us ate cactus before. Would it taste like a plant?

Sushi-grade raw sapper

The cactus paddle was huge, guessed it was 6-7 inches in length. I was told that only those 6-12 months old cactus would be selected to cook. This dish was still weird even after decoration. A green oval shape steak with rough surface did not look like a gourmet. I wonder if there still have lots of little prickers on them. With a close look, I could not find any so they might have been removed. There was no chargilled burn marks on the cactus so it looked like it was boiled.

Char-Grilled Cactus

Cactus was, in fact, a healthy food. Fresh Mexican Cactus was full of antioxidants and essential vitamins. It was also a great steak dish for vegetarian.

The cactus paddle was already sprinkled with sea salt and we were supposed to add on lime juice.

After cut into smaller slice, the steak looked like green pepper and so did the taste. With a second thought, it also tasted like Aloe or lady finger. Green pepper was hollow in the middle but the cactus was stuffed with jelly texture juice. There was no smell of grass. On the contrary, the taste was unique but acceptable.

It worth a try, although, could not tag it delicious.

Chicken with Habanero

Habanero is the world’s second hottest chili pepper that Chef specially imported this chili from Mexico. He offered this special dish to customers upon special request.

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Chicken with Habanero

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It appeared as ordinary chicken wings in tomato sauce. We tried to be cautious according to the warning. With my Horchata and ice water stand by, I had a small bite. It was not any big deal at the beginning, but the spicy favor grown up gradually in my mouth. With another bite, it started to burn my tongue and mouth. Oh my god? The fiery sauce made of Habanero was fully absorbed by the chicken meat. It is not only the chicken skin, white meat inside carried strong hot and spicy favor. Well, the taste was familiar. I recalled, it was the same degree of spiciness as Sichuan Chili “red cluster pepper”. What a challenging experience!

Chicken with Habanero

The chicken was spicy, however, no taste at all. I guess my taste bud was used to marinated chicken with savory favor. I presume they were frozen chicken wing cooked in spicy sauce without marinated.

Shrimp Cocktail Mexicana

It was now perfect timing for a chilled soup after the chicken wing challenge.

Shrimp Cocktail Mexicana

Shrimp Cocktail Mexicana

Was it time for mixology? The presentation of the soup was playful. 2 half-cut limes, 5 spoons filled with colorful ingredient and a tomato soup in a wine glass with a poached shrimp hanging were served. In the spoons, there were chopped onion, cucumber, tomato, coriander and avocados.

Shrimp Cocktail Mexicana

What we have to do was to mix everything in the wine glass. For sharing purpose, we cut the shrimp into smaller pieces and mixed with other ingredients.

Shrimp Cocktail Mexicana

Whoever would like to take more challenge, please feel free to add on hot sauce to the cocktail as this was a common practice for Mexicanos.

Shrimp Cocktail Mexicana

It was unbelievably refreshing with multiple layers of spicy favor. The chilled Mexican shrimp cocktail was tossed in a flavorful sauce of ketchup, onion, black pepper, cilantro and citrus juice. Strong citrus taste of the cocktail awakened my stomach, wonderful to be a cold dish itself or as an appetizer.

My second drink was an authentic Mexican cocktail named Jarrito.

Jarrito – grapefruit favor

The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Accordingly, Jurrito here was served in Mexican traditional clay jug. Jarritos is also a popular brand of soft drink in Mexico. So, I believe my cocktail was mixed with Jarritos soft drink and rum.

I picked grapefruit favor so did it tasted. It seemed to have more carbonated than popular soft drinks made in the United States. Fruity taste was natural, alcohol was low. It was a lady’s drink in my opinion.

Birria beef stew with Mexican rice

Birria beef stew with Mexican rice

This is a street originated delicacy as I was told. The beef stew was marinated and slow cooked for 2 days. The essence of the dish was in the soup.

Birria beef stew with Mexican rice

I It was served juicy enough for a group of 4 to share. Optional add-on included onion, cilantro and fresh lime juice. I also liked the yellow color of rice. It looked like it was cooked in tomato juice.

Birria beef stew with Mexican rice

We put all rice and add-on to the beef stew. Immediately, the soup was absorbed by the rice and dry up quickly. In a rich soup with a strong beef favor, the rice was very tasteful.

Birria beef stew with Mexican rice

However, the texture of beef stew was too rough to me. They were chewy but tasteless. It was different with other slow cooked experience that meat used to be tender and juicy. The beef stew was simply like it was overdone by cooking in hot soup for hours.

Whole Chargrilled Chicken

Whole Chargrilled Chicken

Whole Chargrilled Chicken

A whole chicken with head and neck removed was served in a wooden cut board. Salsa sauce was provided as optional dip. The chicken was grilled in golden brown color, temperate was still fairly hot.

Whole Chargrilled Chicken

Cutting the chicken into smaller piece was not too hard as the meat was very tender. We saw moisture of the meat and thin slice of stiff texture on chicken skin.

Whole Chargrilled Chicken

Whole Chargrilled Chicken

Small portion of chicken fats were found under the skin enhanced smoothness to the meat while chewing. A little bloody red color was found near the bone proved that it was cooked well done but not overshoot.

Crispy skin and juicy meat with smoky favor tells all. It was just delicious.

Last but not the least, how could we skip dessert?

Home-made Churro

Home-made Churro

Everyone knows that good churros should come smothered in sugar and cinnamon. Unfortunately, it seemed over cooked with dark burned color on the surface. Though, they were nice and crispy on the outside and soft on the inside. Additional grace was the rich chocolate dipping sauce.

Home-made ice cream

Home-made Churro

There was no choice on the favor of home-made ice cream but it ended up with a great surprise. We have them encore right after. I never have any ice-cream in corn favor before and I just love it so much after tonight’s trial. The ice cream was so smooth and the corn aroma was nature and lovely. The ice cream was comfortably sweet and pretty-up with a cherry sauce at the top and a few chocolate dip sprinkles on the plate.

Mexican food was never a 5-star cuisine so I have my expectation managed. Although my comments on some of the dishes seem negative, there were many things I did love about Verde Mar. Dishes were unique and cooking with heart with lots of home-made products. Service was friendly and venue has style. Pricing is reasonable. We have a wonderful evening. I would not mind to introduce friends to be here again.

If Verde Mar is not the best, I believe she is definitely one of the best Mexican restaurants in the region.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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我一路都有研究墨西哥菜, 究竟墨西哥菜既辣同印度菜既辣有咩分別呢？今次終於有機會品嚐到正宗墨西哥菜, 而且由墨西哥主廚主理, 令人更多一份期待!! 餐廳布滿墨西哥裝飾品, 就好似身處墨西哥進餐感覺, 環境舒適, 服務好好, 主廚仲好關注食客對食物既感覺同意見, 亦會親自介紹菜式, 感覺親切, 好~~開動啦!!

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我一路都有研究墨西哥菜, 究竟墨西哥菜既辣同印度菜既辣有咩分別呢？今次終於有機會品嚐到正宗墨西哥菜, 而且由墨西哥主廚主理, 令人更多一份期待!! 餐廳布滿墨西哥裝飾品, 就好似身處墨西哥進餐感覺, 環境舒適, 服務好好, 主廚仲好關注食客對食物既感覺同意見, 亦會親自介紹菜式, 感覺親切, 好~~開動啦!!

Chips with Guacamole

Chorizo Quesadilla

Char-Grilled Cactus

Chicken Wing Habanero

Shrimp Cocktail Mexicana

Shrimp Cocktail Mexicana

Agua Chile Snapper

Birria Beef Stew with Mexican Rice

Mexican Banana Split

(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

2016-04-15

用餐途径

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$450 (晚餐)

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吾是食嘜

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自從上次有朋友介紹過香港有墨西哥的素食，我一直都好想去食，不竟素食愈來愈多元化，唔會再局限只有中西式咁outdate，今次男朋友又帶我去食好西啦。黎到灣仔囍帖街附近的大王東街，開左好多新嘅餐廳，當日男友帶我黎到Verde MAR，餐廳內嘅佈置充滿墨西哥的佈置，仿如置身當地，悠閒地享受著當地的美食。墨西哥最出名食嘅唔淨止佢嘅米脆片同墨西哥卷，仲有好多你意想不到嘅好野食。餐廳內的飲料唔都不算太貴，價錢絕對可接受，雖然小喵之前食完Angelina，誓神劈願話短期唔會再飲朱古力，但Verde MAR的Chocolate就係有一種吸引力，用上墨西哥的朱古力粉沖調而成，但入口卻有種種的肉桂香及米漿的味道，相反朱古力味不太濃，比起Angelina，Verde MAR的Chocolate更容易讓人接受。呢度嘅墨西哥嘅脆片係homemade，味道少許咸，非油炸，焗得十分脆身，再配上新鮮牛油果醬，正，不過我就喜歡加入小小辣醬，令佢變得更為惹味。單是辣椒醬就有3款，最辣個款食到我喊啊。男友知我喜歡吃菇，所以點了傳統的蘑菇tacos。Tacos 入面有好多配菜，包括︰洋蔥、芫茜、蕃茄粒、仲有炒香菇，面上鋪上牛

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自從上次有朋友介紹過香港有墨西哥的素食，
我一直都好想去食，不竟素食愈來愈多元化，
唔會再局限只有中西式咁outdate，
今次男朋友又帶我去食好西啦。

黎到灣仔囍帖街附近的大王東街，開左好多新嘅餐廳，
當日男友帶我黎到Verde MAR，
餐廳內嘅佈置充滿墨西哥的佈置，仿如置身當地，
悠閒地享受著當地的美食。

墨西哥最出名食嘅唔淨止佢嘅米脆片同墨西哥卷，
仲有好多你意想不到嘅好野食。

餐廳內的飲料唔都不算太貴，價錢絕對可接受，
雖然小喵之前食完Angelina，誓神劈願話短期唔會再飲朱古力，
但Verde MAR的Chocolate就係有一種吸引力，
用上墨西哥的朱古力粉沖調而成，
但入口卻有種種的肉桂香及米漿的味道，
相反朱古力味不太濃，比起Angelina，
Verde MAR的Chocolate更容易讓人接受。

呢度嘅墨西哥嘅脆片係homemade，味道少許咸，非油炸，焗得十分脆身，
再配上新鮮牛油果醬，正，
不過我就喜歡加入小小辣醬，令佢變得更為惹味。

Chips with Guacamole 米脆片配牛油果醬

單是辣椒醬就有3款，
最辣個款食到我喊啊。

Chips with Guacamole 米脆片配牛油果醬

男友知我喜歡吃菇，所以點了傳統的蘑菇tacos。

Tacos 入面有好多配菜，包括︰洋蔥、芫茜、蕃茄粒、仲有炒香菇，
面上鋪上牛油果醬及芝士粉，
不得不讚的是炒香菇的味道很突出，濃濃的菌香，
醬汁也是店家祕製，帶一點檸檬的酸，十分醒胃，
好吃的食物 1 件就不太夠喉，我決定食埋男友的那份。

仙人掌汁小喵係台灣就飲得多，能排去體內毒素，加上潤腸功效，提高免疫力，總教人喜歡。
今次都係第一次食烤仙人掌扒，
呢個扒係Verde MAR必點菜之一，遠道從墨西哥空運過來，
廚師先要把仙人掌的四邊的皮及刺去掉，然後加點海鹽去烤，就能吃出食物的原汁原味。

Char-Grilled Cactus

仙人掌扒的質感切開後有點像蘆薈，肉質帶黏液，就是這種黏液能夠潤滑腸道，
入口帶微酸，質感有點像蘆薈，對吃素的小喵來說充滿驚喜。

Char-Grilled Cactus

印式的鐵板烤菜就吃得多，今次換來一個墨西哥式。
入面有洋蔥、三色椒、西蘭花及甘筍，面上撒有香濃的Mozzarella芝士。

包上自家製的薄餅，配上辣椒汁，一口咬下去，蔬菜新鮮到在爆汁，慢慢留在手裡。

最後送上我的最愛香蕉船，
自家製的雪糕球是用粟米及香蕉做，沒有日式濃濃的奶味，相反帶著香甜的粟米味道，
而 "船身" 是用墨西哥獨有的香蕉焗成，香蕉經過焗熟後，不會過淋及變酸，
帶著香甜的味道。

Banana Split with Homemade Ice Cream

總括而言，Verde MAR是中西式素菜以外的好去處，
如果朋友是好似小喵一樣食素的話，就一定會有驚喜。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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卫生

抵食

用餐日期

2016-04-07

等候时间

5 分钟 (堂食)

人均消费

$250 (晚餐)

推介美食

delicious_food

等级4

755

0

It's been a long time since I last had Mexican food. I used to go to Mr. Taco Truck in Central but it's been closed down. However, the chef there has this new operation here in Wan Chai, which seems to look a lot nicer than it was in Central.I never knew that there were so many different types of salsa until I saw these descriptions on the menu today. 3 types of salsa of given to us upon arrival, spicy levels were from mild to "super spicy".Once we sat down we were given a drinks' menu so we cou

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It's been a long time since I last had Mexican food. I used to go to Mr. Taco Truck in Central but it's been closed down. However, the chef there has this new operation here in Wan Chai, which seems to look a lot nicer than it was in Central.

I never knew that there were so many different types of salsa until I saw these descriptions on the menu today.

3 types of salsa of given to us upon arrival, spicy levels were from mild to "super spicy".

Once we sat down we were given a drinks' menu so we could pick our drinks before choosing our mains. I always thought that "Jamaica" was only the name of an island country situated in the Caribbean Sea. In fact, it could also be the name of a drink.

"Jamaica" could be served both hot and cold. It tasted a bit like Ribena and Hibiscus tea. Although it tasted sweeter than what I could normally drink elsewhere, it's a good idea to clear my palate whilst having spicy food.

Chips with Guacamoie

68Chips with Guacamoie: The chips were in fact homemade nachos, which tasted fresh and crispy. They were served with some green paste made from pico de gallo and avacado. The paste was smooth and creamy. The taste of avacado was strong but I couldn't taste any pico de gallo is it.

Fish Taco (3 pcs)

Fish Taco: Tacos could be served with beef, lamb or fish. The fish, together with some salad, were rolled into the homemade tortilla, which was thin and soft.

Char-Grilled Cactus

108Char-Grilled Cactus: I never knew that cactuses were ediable until today. In fact, regular consumption of cactuses could help lower blood pressure and blood sugar level, as well as balance cholesterol levels. Cactuses were cooked after being taken out the thorns. The size was surprisingly big. It was almost the size of a steak. It tasted like green peppers. It was slightly bitter at the beginning. However, after adding some lime juice, it tasted refreshing.

Agua Chile Snapper

Agua Chile Snapper: By the look of this, you probably wouldn't think that the dish was spicy. This was made using snappers and chilli sauce. The fish was placed in the middle of the plate and cucumbers were used as a garnish. Never under-estimate the level of spice for this dish. One of my friends ended up crying in front of us.

Chicken Wing Harberno

Chicken Wing Haberno: If you thought that the Agua Chile Snapper above was too spicy, you probably wouldn't be able to eat these chicken wings, as they were made using the second hottest chilli in the world, named Haberno. For me, the spicy level was acceptable. They were juicy and chewy and the sauce was refreshing. The wings were also served with nachos. You may "test the water" by dipping them into the chilli sauce and see if you could accept the spicy level or not.

Veggie Fajita: Mixed vegetables and cheese could be self-wrapped into a pancake. Salsa could also be added if you like.

Seafood Paella: The dish looked absolutely appetising and was full of seafood. The rice was flavourful especially after adding lime to it.

Banana Split with homemade ice-cream

Banana Split with homemade ice-cream: This banana split looked slightly different from what we would normally get in Hong Kong. The banana was baked before served and thus was softer and sweeter than usual. Homemade ice-cream of corn and banana flavours were then put on top of the banana. The experience of having the pipping hot banana and freezing cold ice-cream was unforgettable.

Homemade Churros

Homemade Churros: This was made from a fried-dough pastry with cinnamon. It smelled nice and tasted lovely, just like a cake stick. Although it could be served with chocolate sauce, I preferred to eat it without.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$220 (晚餐)

littlecatt

等级4

752

2

香港是美食之都，中菜又十幾款，西餐更加多元化，今次因為朋友生日，嚟左呢度食墨西哥菜，估唔到出名咀刁刁的我又覺得幾啱口味！店子裝修走簡約風，最特別係店中間一個好似火爐的燈罩，走近時真係有熱氣散出，冬天坐在附近有温暖的感覺！朋友未到先點飲品，全部都可熱可冷飲以下為店員形容：Horchata 是米漿加玉桂粉，比較飽肚Jamaica 是花茶，味道酸酸的惹味開胃，至於 Mexican Chocolate就會加左香草同玉桂粉，比平時的朱古力更香濃！我揀左 Horchata（熱飲），入口有淡淡的米香，不是很稠身那種質感，感覺有點似豆漿吧，加左玉桂好香，雖然會飽肚，但我真心好喜歡呢個味道！對於未嚐過墨西哥菜的，當然也會有點期望！臨約會的前一晚，我在家還說究竟會不會吃仙人掌呢？呵呵！話咁快就見到烤左嘅仙人掌放在面前了！Char-Grilled Cactus由墨西哥空運到港的新鮮仙人掌，口感有點似秋葵，有啲黏液，我仲以為會似蘆薈爽身的，真係估唔到，味道似青椒有少少草青味，落啲青檸令味道層次更為立體。原來挑選仙人掌方面也大有學問的，要挑6-12個月大的食用仙人掌，對身體排毒功效最為顯著。Agua Chile

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香港是美食之都，中菜又十幾款，西餐更加多元化，
今次因為朋友生日，嚟左呢度食墨西哥菜，估唔到出名咀刁刁的我又覺得幾啱口味！

店子裝修走簡約風，最特別係店中間一個好似火爐的燈罩，走近時真係有熱氣散出，
冬天坐在附近有温暖的感覺！

朋友未到先點飲品，全部都可熱可冷飲
以下為店員形容：
Horchata 是米漿加玉桂粉，比較飽肚
Jamaica 是花茶，味道酸酸的惹味開胃，
至於 Mexican Chocolate就會加左香草同玉桂粉，比平時的朱古力更香濃！

我揀左 Horchata（熱飲），入口有淡淡的米香，不是很稠身那種質感，
感覺有點似豆漿吧，加左玉桂好香，雖然會飽肚，但我真心好喜歡呢個味道！

Horchata（熱飲）

對於未嚐過墨西哥菜的，當然也會有點期望！
臨約會的前一晚，我在家還說究竟會不會吃仙人掌呢？
呵呵！話咁快就見到烤左嘅仙人掌放在面前了！
Char-Grilled Cactus
由墨西哥空運到港的新鮮仙人掌，口感有點似秋葵，有啲黏液，我仲以為會似蘆薈爽身的，真係估唔到，味道似青椒有少少草青味，落啲青檸令味道層次更為立體。
原來挑選仙人掌方面也大有學問的，要挑6-12個月大的食用仙人掌，對身體排毒功效最為顯著。

Char-Grilled Cactus

Agua Chile Shrimp / Snapper
呢個菜式上面嘅辣粉好似唔多，但食落都幾嗆喉，我都有啲頂唔順（笑）
餐廳話係用青瓜夾住生蝦一齊食，口感有啲似泰式生蝦，好彈牙，但真係辣，一件就收手。

Agua Chile Shrimp / Snapper

Snapper Ceviche with Avocado
呢個又係我鐘意嘅，因為除左有刺身級的紅魚(snapper)，蕃茄外，
仲有我喜歡的牛油果，用左青檸汁和芫茜醃制，感覺好fresh ，
店員話呢個係墨西哥的經典美食。仲可以配粟米脆片食呀。

Snapper Ceviche with Avocado

之後有以遨遊七海的意境為主題的7 Sea Soup，
用大量海慢火肴出鮮甜味美的湯底，旁邊有幾款唔同既配料例如蕃茄，青瓜香菜等，
當然唔少得我鐘意的牛油果粒，估唔到將牛油果加左落湯入面一啲都唔會好突兀，
嗰日少少凍飲完暖笠笠，完全感受到浩瀚大海中的生命力在肚中翻騰。XD

Steak Arrachera Carne Asada w Guacamole
店家說是取自牛腹肌的部分，比較濃味但少肥，再經厨師的處理過後，把剩餘的脂肪部分起出。
聽完講解第一反應係“會唔會太瘦吖”，食左一啖又唔係好瘦，反而覺得肉質比較淋身的，
但牛味同肉汁都保持到，總括來說，啱晒我呢啲食肉但又唔咬。
可以加埋店家自製的牛油果醬(Guacamole)及莎莎醬(Salsa)，令整個菜式更顯完美。

Steak Arrachera Carne Asada w Guacamole

甜品有Churros
炸得金黃的Churros，口感屬於比較煙韌，點埋朱古力醬，拎住係手上食，
玉桂糖獨有的香味係會令人一條接一條停唔到口㗎！太邪惡了！

最後仲有墨西哥獨有的甜品 Banana Split with Homemade Ice Cream，
獨突在佢係用墨西哥獨有品種的香蕉，經焗熱後變成焦糖狀，伴著自家製粟米雪糕，
一口嚐盡冷熱兩個感覺，超正。

Banana Split with Homemade Ice Cream

第一次接觸墨西哥菜，估唔到幾啱口胃，因為我都出名咀刁刁，成餐飯都食得好開心，
加上店員又不時會介紹下墨西哥的菜式文化由來，除左食餐飯仲好似上左一堂咁。

(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

2016-02-16

用餐途径

堂食

人均消费

$300 (晚餐)

推介美食

beautysearch

等级4

776

1

數年前，BeautySearch 前往美國探望朋友，當時得到友人盛情招待，到訪12天，每天都帶 BeautySearch 到處遊玩，吃喝玩樂，節目豐富，令12天的旅程畢生難忘。講到「食」， BeautySearch 最掛念當中的墨西哥菜，原因之一，當然是因為 BeautySearch 初嚐墨西哥菜，感到非常新鮮；其次，墨西哥菜真的非常獨特兼味美，尤其是當中的海鮮，至今仍非常懷念。但是，回港後，便再沒機會品嚐這麼獨特的墨西哥菜餚...早前，認識到一位識飲識食的朋友，剛巧談及這話題，始知道，原來香港也有正宗的墨西哥菜。得知此消息，於是，急不待即時約同朋友一同出發，品嚐香港的墨西哥菜。店子位於灣仔，非常便捷喔！不過，唔熟悉港島區的我，難免迷路，因為《Verde MAR》的招牌著實有點的骰喔！《Verde MAR》舖面開揚，半開放式設計，加上墨西哥風情的擺設，如墨西哥的寬邊帽、國旗、彩色刺繡、仙人掌小擺設、蜥蜴...等，搭配餐廳整體的裝潢，洋溢著濃厚的民族特式，還有熱情好客的店員，令BeautySearch 仿佛來到異地，充滿旅遊感覺。未齊人前，BeautySearch先點了杯飲品，由於當時

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數年前，BeautySearch 前往美國探望朋友，當時得到友人盛情招待，到訪12天，每天都帶 BeautySearch 到處遊玩，吃喝玩樂，節目豐富，令12天的旅程畢生難忘。講到「食」， BeautySearch 最掛念當中的墨西哥菜，原因之一，當然是因為 BeautySearch 初嚐墨西哥菜，感到非常新鮮；其次，墨西哥菜真的非常獨特兼味美，尤其是當中的海鮮，至今仍非常懷念。

但是，回港後，便再沒機會品嚐這麼獨特的墨西哥菜餚...

早前，認識到一位識飲識食的朋友，剛巧談及這話題，始知道，原來香港也有正宗的墨西哥菜。得知此消息，於是，急不待即時約同朋友一同出發，品嚐香港的墨西哥菜。店子位於灣仔，非常便捷喔！不過，唔熟悉港島區的我，難免迷路，因為《Verde MAR》的招牌著實有點的骰喔！

《Verde MAR》舖面開揚，半開放式設計，加上墨西哥風情的擺設，如墨西哥的寬邊帽、國旗、彩色刺繡、仙人掌小擺設、蜥蜴...等，搭配餐廳整體的裝潢，洋溢著濃厚的民族特式，還有熱情好客的店員，令BeautySearch 仿佛來到異地，充滿旅遊感覺。

未齊人前，BeautySearch先點了杯飲品，由於當時 BeautySearch 嚷著肚餓，店員便推介我點選「Horchata」。

「Horchata」本身質地帶點點杰，揣上桌時，已聞到很香的米香。入口時口感頗為幼滑，甜而不膩，據說是以米漿混合多種米研磨再加入肉桂炮製而成，有解辣功效。而我倒覺得有點飽肚感覺，難怪店員推介我先點，著實有充飢之效。

Oaxaca Cheese Fundido

吱吱聲響，第一道上桌的是「Oaxaca Cheese Fundido」，以鐡板盛載著芝士、洋蔥及蘑菇等，拌著充滿墨西哥風味的粟米脆片，上桌時還熱烘烘的，非常吸引！

墨西哥的芝士味道相對無咁濃，較清淡，不過也能拉出芝士絲，不妨用粟米脆片拉起並捲動芝士同吃，滿足視覺需要之餘，芝士亦能令粟米脆片更滋味，如此味美，難怪成為墨西哥人派對中不能少的傳統美食。

外表有點像炸魷魚鬚的「Fish Chicharon」，原來是當地的炸魚皮，雖說是炸魚皮，但其實挺多魚肉的，咀嚼時還能體會魚塊的鮮嫩肉質。魚皮炸得香口，不乾不硬，又充分地把油隔開，雖是炸物但一點也不感到有油膩。拌有淺綠色的醬汁，BeautySearch 淺嚐了一點點，原來非常辣，愛挑戰的辣妹，一定喜歡。不過，就算蘸不了醬汁，配以啤酒享用，也非常適合。

Shrimp Ceviche Al Pesto

「Shrimp Ceviche Al Pesto」上桌時驟眼看與泰式生蝦非常相似，正因為此而叫BeautySearch 卻步，怕會像泰式生蝦般火辣，萬萬想不到，原來這生蝦非常鮮甜嫩滑，而且，體積大如珍寶，拌上秘製蒜茸香油醬，令生蝦的鮮味大大提升。

Char-Grilled Cactus

BeautySearch 還是第一次吃仙人掌，起初點選時還有點遲疑，但聽說吃墨西哥菜必吃，難得有機會，又怎可錯過？仙人掌揣上桌時，表層帶有點點燒過的痕跡，仙人掌的刺已被拔除。進食時，外層有點點爽口，沒有半點燶味，不過，就有點點咸，因為廚師散了不少鹽在仙人掌的表面；內裡肉身有點像啫喱，質感似蘆薈，口感有點像山葵，味道非常清新。據說此菜餚只挑選6-12個月大的食用仙人掌，以確保食用價值，最重要的是仙人掌原來對身體排毒有顯著的功效。

Garlic Halibut with White Mushrooms

來到主菜，先來一客「Garlic Halibut with White Mushrooms」，拌 Mexican Rice。嫩滑的比目魚，上面拌有白蘑菇，兩者都豐富多汁，味道蠻不錯，但卻感受不到當中蘊含墨西哥風情。反而作伴的 Mexican Rice，雖然細細碗，味帶微酸，好吃又開胃。

Whole Chargrill Chicken

正宗的墨西哥烤鷄，選用特色墨西哥香料achiote 腌製，原隻烤焗而成，肉質彈牙，非常嫩滑，連平日最「鞋」的鷄胸同樣嫩滑！由於是即叫即焗，所以每天限量供應。
上桌時熱烘烘的，食客如果不怕熱，可自行雞都剪開及分件，當然，亦可留待店員助你一把，同樣滋味！平常不愛吃雞皮的我，看見烤得金黃香脆的外表，也品嚐了少許，富有煙熏香氣，味道真的非常惹味呢！伴在一旁的是店子自家製的蕃茄醬，但同樣有點辣，味道不像平時的蕃茄醬，倒是挺特別的。

Banana Split with Homemade Ice Cream

甜品時間，我們揀選了「Banana Split with Homemade Ice Cream」，是墨西哥獨有品種的香蕉，經焗熱後變成焦糖狀，甜而不膩，伴著店子自家製的粟米雪糕，粟米味清香突出，味道清甜，風味獨到，一冷一熱交替的感覺，令人回味無窮。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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PJ一向都好少吃墨西哥菜，今天大伙兒說想試新嘢，於是便來了開業不久的Verde MAR。Verde MAR位於灣仔大王東街，這條街食肆林立，有中餐、西餐及甜品店，要數最特別，一定是吃傳统墨西哥菜的Verde MAR。Verde MAR由一對年輕夫婦創立，老公是大廚，是墨西哥人，所以此店主打健康概念的墨西哥住家菜。店子雖小，卻佈置得非常有墨西哥風情，明快的音樂配以一室昏黃暗燈，不失為良朋知已共聚的好地方。席上還有朋友未到，見這裡的特色墨西哥街頭飲料 Mexican Drink只需$38元一杯，大家便點來試吓，邊等邊喝喔...男仕們都偏愛凍飲，就算是天寒地凍的情況下，好言相勸仍未能將他們對凍飲的那團火熄滅....那就隨他的便吧...不聽老婆言，後果可是要負的....白色的那杯是HORCHATA，味道有點像我們的米漿，墨西哥版本加了玉桂在內，凍飲非常creamy，熱飲反而來得更滑更順口。深紫色的那杯是JAMAICA，即係洛神花茶，花香濃郁，不會像坊間般有一陣酸澀味。懂得滋陰保腎的我當然點了一杯熱的香草朱古力奶， Mexican Chocolate用了墨西哥朱古力、玉桂及辣粉去冲製，可可味與辛

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PJ一向都好少吃墨西哥菜，今天大伙兒說想試新嘢，於是便來了開業不久的Verde MAR。Verde MAR位於灣仔大王東街，這條街食肆林立，有中餐、西餐及甜品店，要數最特別，一定是吃傳统墨西哥菜的Verde MAR。

Verde MAR由一對年輕夫婦創立，老公是大廚，是墨西哥人，所以此店主打健康概念的墨西哥住家菜。

店子雖小，卻佈置得非常有墨西哥風情，明快的音樂配以一室昏黃暗燈，不失為良朋知已共聚的好地方。席上還有朋友未到，見這裡的特色墨西哥街頭飲料 Mexican Drink只需$38元一杯，大家便點來試吓，邊等邊喝喔...

男仕們都偏愛凍飲，就算是天寒地凍的情況下，好言相勸仍未能將他們對凍飲的那團火熄滅....那就隨他的便吧...不聽老婆言，後果可是要負的....

白色的那杯是HORCHATA，味道有點像我們的米漿，墨西哥版本加了玉桂在內，凍飲非常creamy，熱飲反而來得更滑更順口。深紫色的那杯是JAMAICA，即係洛神花茶，花香濃郁，不會像坊間般有一陣酸澀味。

懂得滋陰保腎的我當然點了一杯熱的香草朱古力奶， Mexican Chocolate用了墨西哥朱古力、玉桂及辣粉去冲製，可可味與辛辣十分匹配。這3款墨西哥街頭飲料味道不錯，亦抵飲！

Mexican Chocolat

先來一客經典墨西哥小食 - Refried Beans ($38)，軟滑的豆蓉味道香濃，用墨西哥脆片來伴熱辣辣的豆蓉，一腍一脆的對比十分有趣。

想起墨西哥，大家也會聯想到國花仙人掌吧！素知仙人掌能清熱解毒，散瘀消腫，健胃止痛，鎮咳等藥效，見餐牌上有 Char-Grilled Cactus($108) 這菜式，當然要試！新鮮仙人掌由墨西哥空運到港，店家只挑6-12個月大的食用仙人掌，人手拔刺後只雖輕輕一烤，加點海鹽和青檸便可吃了。仙人掌本身並沒太突出的味道，反而是質感有點sticky，像新鮮蘆薈，喜歡的人自然會喜歡，討厭的人應該會好討厭，而我是前者。

Char-Grilled Cactus

墨西哥菜以辛辣見稱，大伙兒放膽點了 Shrimp Diablo 魔鬼辣蝦，幸好，辣蝦刺身的辣度尚可接受，辣味在舌尖舞動了一會兒便散去，我還追吃了幾隻。

"火熖芝士辣肉腸"是墨西哥人派對中不能少的傳統美食，這道Oaxaca Cheese Fundido with Homemade Chorizo 選用上等墨西哥特產Oaxaca cheese，再混以自家秘制墨西哥辣肉腸而成。

Oaxaca Cheese Fundido with Homemade Chorizo

火熖芝士用鐵板上，趁熱將它拉起，真的是未吃先興奮。

粟米脆片當然也是自家制！Oaxaca cheese 味道偏淡，奶味較重，一點也不膻，是一道上佳小食。

Fish Chichargon ($118)，這款墨西哥version的"炸魚柳條"炸得香脆不油膩，那青色醬汁辣度強勁，是全晚最刺激的辣度！

Fish Chichargon

墨西哥是沿岸國家，海鮮亦是當地人主要食物之一。之前的"魔鬼辣蝦"實在是太辣了，我們另點了 Shrimp Ceviche Al Pesto ($148)給不嗜辣的朋友。珍寶生蝦原隻上，拌上秘製蒜茸香油醬，味道有點像我們的薑蓉，"魔鬼辣蝦"主打刺激，香草生蝦則主打鮮味。

Shrimp Ceviche Al Pesto

Pesto sauce 滿佈原隻珍寶生蝦，也不錯喔！

沿岸地區通常都流行吃海鮮飯，店家說這墨西哥版本的Paella ($328)用了自家製的海鮮湯煮成，所以鮮味較西班牙Paella突出。

這Seafood Paella份量好大，6個人都夠吃，海鮮佈滿飯面，只需$328元，非常抵食。

海鮮飯除了鮮味外，亦帶有很重的蕃茄味。

終於到全晚的主角出場，這 "Whole Chargrilled Chicken" ($318)實在是太好吃了，是正宗墨西哥烤鷄的味道。肉質非常嫩滑，連鷄胸都非常滑，由於是即叫即焗，每天限量供應，大家想吃請預訂！

Whole Chargrilled Chicken

這烤雞散發着一種香味，既不是胡椒，又不是玉桂，細問下原來是用了特色墨西哥香料achiote去腌製。

感激友人將脾位分了給我，用手吃份外滿足。

男仕除了愛喝凍飲，亦愛吃紅肉，墨西哥牛扒大家都未吃過，於是便點了一客 Steak Arrachera Carne Asada (8oz) $298 來分享。有別於美國牛，墨西哥牛比較像阿根廷牛，着重牛味多於肥美肉質。

Steak Arrachera Carne Asada

牛肉是取自牛腹肌的部分，牛味的確好濃，沒半點肥膩脂肪，肉質非常chewy。伴碟的牛油果醬及莎莎醬卻出奇美味，與濃濃的牛味十分配合。

最後的主菜我們點了 "Garlic Halibut with White Mushrooms" ($178)，嫩滑的比目魚含豐富蛋白質，十分適合小朋友食用，這裡的Main Course都會跟一小碗Mexican Rice，同桌的小朋友用比目魚肉撈蕃茄飯吃，吃得津津有味。

Garlic Halibut with White Mushrooms

PJ對墨西哥甜品充滿好奇，我們一共點了4款來分享。

香草焦糖布甸($68)，雖然吃不出有墨西哥風情，但焦香濃郁，布甸滑溜。

香草焦糖布甸

墨西哥除了玉米片出名外，Corn Bread ($68) 亦是墨西哥人的家常甜品。這粟米糕非常鬆軟，帶有濃濃的玉米香。有大量玉米纖維留在米糕內，是一道十分健康的甜品。

大家一至認為 "Mexican Banana Split" $68 最能代表到墨西哥，香蕉船配玉米雪糕這配搭本身已夠新鮮，焗過的香蕉熱辣辣，味道像我們的大蕉，伴著招牌自家製粟米雪糕一同享用，一冷一熱，非常不錯。

Mexican Banana Split

粟米雪糕甜度偏輕，粟米味突出，質地偏icy，口感像sorbert多於雪糕。

最後這Homemade Churro $68也不錯，Churro好比我們的油炸鬼，尤其受外藉人仕(特別是西班牙人)愛戴。這裡的Churro算炸得鬆透，那黑朱古力醬可可味也超濃。

Homemade Churro

阿P是在灣仔長大的，以往的橫街窄巷已逐漸演變得越來越華麗.....未知他會否覺得灣仔變陌生了？

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-02-23

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