高美食店

营业中

休息中

Promoted, we bought cakes from the Island Gourmet to thank our colleagues for their support. .Among all I liked the Exotic Toffee the most. Topped with tonka bean chocolate light cream, its banana sponge cake in the middle consisted of toffee sauce and banana compote, and had a crispy biscuit base. The chocolate and banana flavour complemented each other nicely, and the sweetness was just right. The Clementine Mont Blanc was made of chestnut mousse, almond sponge cake and clementine compote. Div

好耐都冇去酒店食下午茶，今日就去左我至愛嘅酒店之一港島香格里拉酒店食返個下午茶。地點係服務好而環境又好靚嘅Island Gourmet。今日成4點半後先黎到，蛋糕只係凈返幾款，揀左兩款未試過嘅試吓先，加左價，每件$52。Clementine Mont Blanc $52 另加一Almond sponge cake, chestnut mousse, Clementine Compote之前未見過呢款口味。造型分上下結構，以純潔白色為主。下面嗰底係白朱古力薄片包住杏仁海綿蛋糕底層，上面有一層薄薄栗子慕絲同橘子果醬。再上面嘅米田共形慕絲都有三層，內饀同下層一樣，層次分明。食落係白朱古力帶微微栗子同少少酸酸哋嘅橘子味，食落完全唔滯或太甜。Seasonal Fruit Tart $52 另加一時令果撻係紅桑子果撻，個撻上面係滿滿嘅新鮮紅桑子。我食左一粒，唔酸。下底係脆脆撻底配海綿蛋糕同少量吉士醬，冇特別，不過絕對係酒店級數又夠大件。Scones $60兩件 另加一Scones係必食。揀左兩個Scones都係提子味，仲特登交帶左要好熱好熱嘅。Scone外皮香脆而入面夠鬆，但係唔會散開。提子乾大大