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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Whole Chargrilled Chicken

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Verde MAR is the No.1 of nice place Mexican restaurant in Wan Chai, We are 6 peoples took the dinner, Nice manager give us the sofa seat, 17:30 - 19:30 happy hour promotion buy 1 get 1 free of drink with the free Nachos,. Birria Beef Stew: Served with Mexican rice or Tortilla, Traditional hearty beef stew slow cooked to flavors in rich beef soup, taste good.Whole Chargrilled Chicken: A true Mexican chargrilled chicken always juicy an full smoky flavors. Taco: Homemade soft tortilla, Choice of Ch

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Verde MAR is the No.1 of nice place Mexican restaurant in Wan Chai, We are 6 peoples took the dinner, Nice manager give us the sofa seat, 17:30 - 19:30 happy hour promotion buy 1 get 1 free of drink with the free Nachos,.

Birria Beef Stew: Served with Mexican rice or Tortilla, Traditional hearty beef stew slow cooked to flavors in rich beef soup, taste good.
Whole Chargrilled Chicken: A true Mexican chargrilled chicken always juicy an full smoky flavors.
Taco: Homemade soft tortilla, Choice of Chicken / Al Pastor Pork / Carnitas Pork / Frilled or Grilled Sole / Veggie / Mushroom / Shrimp / Steak, Served with Salsa, Guacamole and cheese.
Quesadilla: Homemade crispy tortilla, Same choices of Taco, Traditional dishes.
Seafood Paella: Ensenada style Mexican Paella prepared from a rich seafood broth, Assorted mixed fresh seafood with the spicy salsa, yummy.
Chargrilled Cactus: Fresh native cactus flown directly from Mexico, Lightly grilled with sprinkle of sea salt and lime, Taste fresh.
Homemade Dessert: Flan and Banana split was really good, Homemade corn ice cream was fresh and match,

Service was good, staff was nice and suggest cocktails, Mexican head chef suggest nice dishes for us, Manager ask comment, Feeling satisfaction, Will come back again soon.

Birria Beef Stew

Chargrilled Cactus

Whole Chargrilled Chicken

Mexican Banana Split

题外话/补充资料： Everything was good, We enjoy the birthday dinner at Verde MAR.

(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

2017-04-26

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人均消费

$300 (晚餐)

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細個貪新鮮食過間墨西哥餐廳，碟碟都辣到噴火，成晚都唔知自己食過D咩，之後就一直冇再食過。直到最近有朋友話想試，於是去左灣仔既 Verde MAR，再戰墨西哥菜。Jarrito係店員推介下揀左杯Cocktail試下。杯既外型好特別，係由墨西哥空運到港既陶泥杯，有保冷效果，而且杯上唔會有水珠，唔怕整濕隻手。而味道方面清甜中帶點酸，酒精濃度不高，易入口，女士們應該會喜歡。Agua Chile Snapper外型有點似平時食既生蝦刺身，不過蝦就變成魚。紅魚刺身幾有咬口，口感都爽，同平時食日式刺身好唔同，加埋青檸帶有清新既味道，不過就辣左少少。Chicken Wing Habanero外表似係普通既雞翼，其實係全世界第二辣既雞翼，因為個醬汁係用左全世界第二辣既辣椒做。起初咬左兩啖，仲以為冇咩料到，點知之後辣味係喉嚨湧出黎，辣到噴火，鐘意食辣既朋友一定要挑戰。Whole Chargrilled Chicken原隻烤雞用木板放上枱，我地一度懷疑過係咪食得曬。外層烤金黃色，微脆既雞皮入面既肉質意想不到咁嫩滑，連平時既雞胸都唔會好鞋。而且用左墨哥特色香料Achiote腌製，腌得幾入味。題外話，由於腌製需

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細個貪新鮮食過間墨西哥餐廳，碟碟都辣到噴火，成晚都唔知自己食過D咩，之後就一直冇再食過。直到最近有朋友話想試，於是去左灣仔既 Verde MAR，再戰墨西哥菜。

Jarrito
係店員推介下揀左杯Cocktail試下。杯既外型好特別，係由墨西哥空運到港既陶泥杯，有保冷效果，而且杯上唔會有水珠，唔怕整濕隻手。而味道方面清甜中帶點酸，酒精濃度不高，易入口，女士們應該會喜歡。

Agua Chile Snapper
外型有點似平時食既生蝦刺身，不過蝦就變成魚。紅魚刺身幾有咬口，口感都爽，同平時食日式刺身好唔同，加埋青檸帶有清新既味道，不過就辣左少少。

Agua Chile Snapper

Chicken Wing Habanero
外表似係普通既雞翼，其實係全世界第二辣既雞翼，因為個醬汁係用左全世界第二辣既辣椒做。起初咬左兩啖，仲以為冇咩料到，點知之後辣味係喉嚨湧出黎，辣到噴火，鐘意食辣既朋友一定要挑戰。

Chicken Wing Habanero

Whole Chargrilled Chicken
原隻烤雞用木板放上枱，我地一度懷疑過係咪食得曬。外層烤金黃色，微脆既雞皮入面既肉質意想不到咁嫩滑，連平時既雞胸都唔會好鞋。而且用左墨哥特色香料Achiote腌製，腌得幾入味。題外話，由於腌製需時而且即叫即焗，未必晚晚都有足夠數量供應，預訂比較穩陣。

Whole Chargrilled Chicken

Whole Chargrilled Chicken

Churro
好多墨西哥餐廳都會有Churro食，即叫即炸，熱騰騰既Churro上灑上玉桂粉，有陣陣既玉桂香味，加埋濃郁既朱古力醬，外脆內軟好好食。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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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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用餐日期

2016-04-12

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$450 (晚餐)

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是日與朋友吃飯, 有人提議吃墨西哥菜,說有仙人掌吃, 仙人掌的味道我很好奇, 於是一行5人便到灣仔一家開了不久的墨西哥餐廳晚餐。我朋友全程拍板點餐, 而我只要求吃仙人掌便可以。這個飲品像是米漿的口感, 味道甜甜的, 是解辣好幫手。Chips with Guacamole 米脆片配牛油果醬 (HKD$68)新鮮自家製墨西哥脆片, 香脆無比牛油果醬每幾天便新鮮製造, 同枱付送3款辣椒醬, 分別是3種程度的辛辣度。最辣的那一款是大廚由墨西哥空運到港的。Char-Grilled Cactus烤仙人掌扒 (HKD$108)Oh my god~ 原來仙人掌是可以食用的, 不得不試。主要挑選6至12月大的食用仙人掌, 加點鹽烤, 味道像是秋葵的滑潺潺, 黏黏的又像鮮蘆薈, 感覺自然新鮮, 青檸味濃郁, 加上青檸汁更可提鮮。Shrimp Cocktail Mexicana (HKD$118)紅酒杯中的是墨西哥凍蕃茄湯, 旁邊配以大蝦, 牛油果,洋蔥,蕃茄得攪拌來享用。蕃茄湯鮮而甜, 配上材料口感佳。Chorizo QuesadillaAgua Chile Snapper (HKD$148)新鮮劍魚刺身

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是日與朋友吃飯, 有人提議吃墨西哥菜,說有仙人掌吃, 仙人掌的味道我很好奇, 於是一行5人便到灣仔一家開了不久的墨西哥餐廳晚餐。

我朋友全程拍板點餐, 而我只要求吃仙人掌便可以。

這個飲品像是米漿的口感, 味道甜甜的, 是解辣好幫手。

Chips with Guacamole 米脆片配牛油果醬 (HKD$68)

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牛油果醬和3款辣醬

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Chips with Guacamole 米脆片配牛油果醬

$68

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新鮮自家製墨西哥脆片, 香脆無比牛油果醬每幾天便新鮮製造, 同枱付送3款辣椒醬, 分別是3種程度的辛辣度。最辣的那一款是大廚由墨西哥空運到港的。

Char-Grilled Cactus烤仙人掌扒 (HKD$108)

Char-Grilled Cactus烤仙人掌扒

Oh my god~ 原來仙人掌是可以食用的, 不得不試。主要挑選6至12月大的食用仙人掌, 加點鹽烤, 味道像是秋葵的滑潺潺, 黏黏的又像鮮蘆薈, 感覺自然新鮮, 青檸味濃郁, 加上青檸汁更可提鮮。

Shrimp Cocktail Mexicana (HKD$118)

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Shrimp Cocktail Mexicana

$118

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紅酒杯中的是墨西哥凍蕃茄湯, 旁邊配以大蝦, 牛油果,洋蔥,蕃茄得攪拌來享用。蕃茄湯鮮而甜, 配上材料口感佳。

Chorizo Quesadilla

Chorizo Quesadilla

Agua Chile Snapper (HKD$148)

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Agua Chile Snapper

$148

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新鮮劍魚刺身, 以青檸業製, 味道fresh , 魚肉爽口, 表面灑上辛辣粉, 類似黑胡椒的味道, 不會太辣。濃郁酸感又帶點惹味辛辣不太吃辣亦可接受。而辛辣感覺於吃畢黎會漸漸强烈, 停留長久不散。像是麻麻地, 又像是被火燒的辣, 嘴巴, 牙肉也有這種感覺!

Chicken Wing Habanero

Chicken Wing Habanero

朋友很喜歡吃辛辣, 於是點了這個世界第二辣的辣椒腌雞翼。我試了一啖已經被KO..
朋友吃了兩隻也說辣, 卻又說愈吃愈起勁!

Birria Beef Stew with Mexican Rice (HKD$188)

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Birria Beef Stew with Mexican Rice

$188

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慢煮燉牛肉，是墨西哥街頭小食, 經過兩天慢煮用上湯熬制而成, 牛肉比較實, 亦不會太多脂肪。

Whole Chargrilled Chicken (HKD$318)

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Whole Chargrilled Chicken

$318

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本人對烤雞期望不大, 誰不知烤雞滑而甜,
朋友讓我吃雞脾, 真的很滑. 試了點雞胸亦好不錯。旁邊的蕃茄醬輕微辛辣而富蕃茄香味。

Banana Split with Homemade Ice Cream墨式香蕉船 (HKD$68)

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Banana Split wit

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類似香蕉船的甜味, 亮點是自家製的粟米ice cream , 冷冷的又帶點少咸,

Homemade Churros 自家製玉桂脆條Churro配朱古力醬(HKD$68)

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Homemade Churros 自家製玉桂脆條Churro配朱古力醬

$68

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像是我們常吃的油條, 玉桂條香脆, 炸得鬆脆美味, 中間軟滑, 帶濃郁玉桂味。齒夾留香, 朱古力不是很甜, 濃郁軟滑。

首次吃墨西哥菜, 本身期望也不大, 試過便覺得很特別, 經常吃日整菜和西餐, 總要試試新東西

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Ｈｏｌａ　Ｍｅｘｉｃｏ　！！墨西哥菜在我認知中特點就是辣。墨西哥人嚐辣也是聞名于世。在我記憶之中、只試過兩三次墨西哥菜、Ｔａｃｏ或Ｎａｃｈｏｓ例必會食的。在灣仔大王東街開了間新的墨西菜館、雜誌亦有報導過、經常路過亦會心思思、今天終於相約姊妹們一償心願。裝潢有著濃厚的墨西哥感覺、無論牆上掛飾、燈飾、聽聞是由墨西哥運到、可謂一絲不苟。今天不喝酒了因明天一早要開會、乖乖地點選了杯Ｊａｍａｉｃａ、其實只是一杯洛神花茶、酸酸的頗開胃。喝過Ｊａｍａｉｃａ、肚餓了、係時候看看餐牌。每本餐牌封面的雕刻都是有分別、因為是老板自已親手做的、果然利害。內容圖文並茂之餘還有手繪圖、非常特色、有藝術感覺。口癢癢、選了個米脆片配牛油果醬小食。米脆片是新鮮自家製、勁鬆脆、醮牛油果醬確一流。Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ一款地道香辣風味、用上全世界第二辣的辣椒、Ｈａｂａｎｅｒｏ醃製成的香煎雞翼。眾姊妹當然無懼威力一口咬落、異口同聲“都唔係好辣啫”、于是乎再一口、再一口就來了、那辣度慢慢滲入口腔甚至乎口嚨深處、真的不可少看只是一隻雞翼、就要狂飲清水。當然清水不能解辣、店員建議飲番杯Ｈｏｒｃｈａｔａ、即米漿水

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Ｈｏｌａ　Ｍｅｘｉｃｏ　！！

墨西哥菜在我認知中特點就是辣。墨西哥人嚐辣也是聞名于世。

在我記憶之中、只試過兩三次墨西哥菜、Ｔａｃｏ或Ｎａｃｈｏｓ例必會食的。

在灣仔大王東街開了間新的墨西菜館、雜誌亦有報導過、經常路過亦會心思思、今天終於相約姊妹們一償心願。

裝潢有著濃厚的墨西哥感覺、無論牆上掛飾、燈飾、聽聞是由墨西哥運到、可謂一絲不苟。

今天不喝酒了因明天一早要開會、乖乖地點選了杯Ｊａｍａｉｃａ、其實只是一杯洛神花茶、酸酸的頗開胃。

Ｊａｍａｉｃａ

喝過Ｊａｍａｉｃａ、肚餓了、係時候看看餐牌。每本餐牌封面的雕刻都是有分別、因為是老板自已親手做的、果然利害。內容圖文並茂之餘還有手繪圖、非常特色、有藝術感覺。

口癢癢、選了個米脆片配牛油果醬小食。

米脆片是新鮮自家製、勁鬆脆、醮牛油果醬確一流。

米脆片配牛油果醬

Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ

一款地道香辣風味、用上全世界第二辣的辣椒、Ｈａｂａｎｅｒｏ醃製成的香煎雞翼。

眾姊妹當然無懼威力一口咬落、異口同聲“都唔係好辣啫”、于是乎再一口、再一口就來了、那辣度慢慢滲入口腔甚至乎口嚨深處、真的不可少看只是一隻雞翼、就要狂飲清水。

Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ

當然清水不能解辣、店員建議飲番杯Ｈｏｒｃｈａｔａ、即米漿水。

口感有點似稀釋了的乳酪、有濃厚的米味。喝了半杯、果然功效神奇、口腔內再沒有辣的感覺了。

Ｈｏｒｃｈａｔａ

烤仙人掌扒

仙人掌是由墨西哥直接入口、採用6-12個月大的最為食用。聽講對身體有益、排毒功效顯著。

烤過的仙人掌面上灑了點鹽、再加少許青檸汁。

入口爽爽、味道清新、口感有點似青椒、完全沒有草腥味、值得一試。

烤仙人掌扒

Ｓｈｒｉｍｐ　Ｃｏｃｋｔａｉｌ　Ｍｅｘｉｃａｎａ

賣相真的有點似雞尾酒、原來是墨西哥特色蕃茄凍湯。

先將配料大蝦、牛油果、洋葱、蕃茄、莞茜等等混入湯底、就可享用。

入口清涼冰凍、散發出清新蕃茄鮮甜味道、配料亦大大提高了層次感。

Ｓｈｒｉｍｐ　Ｃｏｃｋｔａｉｌ　Ｍｅｘｉｃａｎａ

Ｃｈｏｒｉｚｏ　Ｑｕｅｓａｄｉｌｌａ

餡餅亦是自家製、皮薄軟熟。

餡料有辣肉腸、牛油果醬、洋葱粒、蕃茄粒…等。

食時可醮少許蕃茄汁更美味。

整體有嚼口、有層次、不算太辣、不錯之選。

Ｃｈｏｒｉｚｏ　Ｑｕｅｓａｄｉｌｌａ

Ｂｉｒｒｉａ　Ｂｅｅｆ　Ｓｔｅｗ　ｗｉｔｈ　Ｍｅｘｉｃａｎ　Ｒｉｃｅ

一道經典菜式、既是當地街頭小吃、又是慶典婚禮席上的珍品。

工序煩複、將牛肉用上湯熬製要經過兩天慢煮、誠意之作。

食用前將所有配料、如墨西哥飯、洋葱、莞茜和少許青檸汁拌勻即可。

湯底有濃郁的牛肉味道、配料亦吸盡湯的精華、大滿足。

只可惜牛肉肉質比較實、亦是這道菜特色之處、不過我本人比較喜歡軟腍的肉質。

Ｂｉｒｒｉａ　Ｂｅｅｆ　Ｓｔｅｗ　ｗｉｔｈ　Ｍｅｘｉｃａｎ　Ｒｉｃｅ

Ｗｈｏｌｅ　Ｃｈａｒｇｒｉｌｌｅｄ　Ｃｈｉｃｋｅｎ

好大隻的烤雞、用了墨西哥香料醃製、有濃厚當地風味。雞肉嫩滑、滋味。

緊記限量發售、手快有手慢就冇啦。

Ｗｈｏｌｅ　Ｃｈａｒｇｒｉｌｌｅｄ　Ｃｈｉｃｋｅｎ

Ｂａｎａｎａ　Ｓｐｌｉｔ　ｗｉｔｈ　Ｈｏｍｅｍａｄｅ　Ｉｃｅ－ｃｒｅａｍ

墨西哥有著二百幾種香蕉品種、做甜品材料不可少。

烤過的香蕉甜度特別出眾。

雪糕是自家製的栗米味、非常香甜。

配搭香焦意外地夾。值得推介。

Ｂａｎａｎａ　Ｓｐｌｉｔ　ｗｉｔｈ　Ｈｏｍｅｍａｄｅ　Ｉｃｅ－ｃｒｅａｍ

今晚吃過的款式、又新奇又美味、另我對墨西哥這個地方增添興趣。好想！好想即刻飛過去試下還有什麼特色菜噢。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2月18日, 在灣仔返工已經有一段時間, 附近未試過而又吸引我去試的新食店選擇已經越來越少~ 某日有友人提議晚飯聚會, 選址竟然是成日行過附近卻無為意的新開墨西哥餐廳！行到門口, 發現餐廳門口座位採取開放式設計, 內裡就裝修到好似木屋咁~ 抬頭望向天花板仲見到好多星星添~ 可見裝修確實有花過心機~::: Oaxaca Cheese Fundido ::: $第一道開胃菜就係呢個鑊仔芝士辣肉醬配粟米片~ 熱辣辣的芝士處於半融狀態, 拉出一絲絲芝士與肉醬夾粟米片伴食, 芝士香濃而不膩, 與粟米片口感一軟一硬相當有趣~ 食到我停唔到口!::: Snapper Ceviche with Avocado ::: $147紅魚刺身、青瓜、番茄、牛油果切粒再加少許檸檬汁調味, 充滿墨西哥風味, 味道清新~::: Chargrilled Cactus ::: $108烤仙人掌真係第一次食, 原塊仙人掌只是去除尖刺便拿去烤, 烤好後再灑上鹽和青檸汁同食. 仙人掌厚度有如一塊薄牛扒, 切開後有點似烤過的青椒, 而口感則像蘆薈與秋葵的混合體, 爽口但帶有黏液, 味道酸酸鹹鹹也帶點草青味. 據說仙人掌蘊含豐富

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2月18日, 在灣仔返工已經有一段時間, 附近未試過而又吸引我去試的新食店選擇已經越來越少~ 某日有友人提議晚飯聚會, 選址竟然是成日行過附近卻無為意的新開墨西哥餐廳！行到門口, 發現餐廳門口座位採取開放式設計, 內裡就裝修到好似木屋咁~ 抬頭望向天花板仲見到好多星星添~ 可見裝修確實有花過心機~
::: Oaxaca Cheese Fundido ::: $
第一道開胃菜就係呢個鑊仔芝士辣肉醬配粟米片~ 熱辣辣的芝士處於半融狀態, 拉出一絲絲芝士與肉醬夾粟米片伴食, 芝士香濃而不膩, 與粟米片口感一軟一硬相當有趣~ 食到我停唔到口!

Oaxaca Cheese Fundido

::: Snapper Ceviche with Avocado ::: $147
紅魚刺身、青瓜、番茄、牛油果切粒再加少許檸檬汁調味, 充滿墨西哥風味, 味道清新~

Snapper Ceviche with Avocado

::: Chargrilled Cactus ::: $108
烤仙人掌真係第一次食, 原塊仙人掌只是去除尖刺便拿去烤, 烤好後再灑上鹽和青檸汁同食. 仙人掌厚度有如一塊薄牛扒, 切開後有點似烤過的青椒, 而口感則像蘆薈與秋葵的混合體, 爽口但帶有黏液, 味道酸酸鹹鹹也帶點草青味. 據說仙人掌蘊含豐富營養, 除了滋潤皮膚也有降三高的效果, 是近年養生界的超級食物~

Chargrilled Cactus

::: Fish Chicharon ::: $118
墨西哥式炸魚皮, 炸得有點乾調味有點鹹, 配上頗辣的醬汁, 應該會是一道不錯的下酒小吃. 不過對於本身不好魚皮, 也不吃辣的我來說只能淺嚐了.

::: Whole Chargrilled Chicken ::: $318
烤全雞完隻上台經已先聲奪人~ 味道和賣相一樣很出色! 外皮焦香脆口, 肉質卻能保持嫩滑多汁~ 更可以再點醬汁令雞肉更惹味~ 要讚!

Whole Chargrilled Chicken

::: Steak Arrachera Carne Asada :::
烤牛扒配上洋蔥、番茄粒、牛油果醬、番茄醬四款沾醬及配菜看上去很吸引, 牛扒用上牛腹肌肉部份, 油脂較少肉味濃郁, 有點可惜是肉質略韌...

Steak Arrachera Carne Asada

::: Seafood Paella :::
全晚最不墨西哥的菜色有這海鮮飯, 青口、墨魚、蝦、蜆、帶子等用料頗多, 黃黃橙橙的飯與西班牙那款也是如出一轍, 不過口感就較似燴飯咁~ 味道略淡, 不過不失啦~

::: Homemade Churro :::
本身我唔太好肉桂味嘅東西, 但呢個churro好好味! 細細條炸得香脆, 肉桂味香而不膩, 點埋朱古力醬食真係令人食唔停口~ 推介!

Homemade Churro

::: Banana Split with Homemade Sweetcorn Icecream :::
呢個焗香蕉賣相好特別~ 香蕉用上墨西哥品種, 好肥美~ 自家製粟米雪糕做得甜度適中, 不過擺喺炸香蕉上面溶得快咗少少... 炸香蕉外脆內軟甜甜地, 整體幾得意!

Banana Split with Homemade Sweetcorn Icecream

::: Jamaica :::
飲品我揀咗凍洛神花茶, 酸酸甜甜嘅味道好清新解渴~ 幾好飲!

由於平時比較少機會食到墨西哥菜, 我地都把握機會試左好多款~ 感覺各款食物都好有特色, 而且味道都帶有墨西哥色彩, 不過都應該已經遷就左香港人口味減低左辣度~ 下次可以再試多d其他菜色!

(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

2016-02-18

用餐途径

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用餐时段

晚餐

推介美食

P.J.

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1K

4

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。)

分享
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张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2016-02-23

用餐途径

堂食

人均消费

$500 (晚餐)

推介美食

嫻沒洛

等级3

69

0

早前和朋友去了灣仔Verde MAR吃正宗的墨西哥菜感覺在香港比較少，因為平常吃到的大多是帶美式餐牌很特別，以木板做成的點好食物後，店員已送上數款Salsa，由微辣王勁辣也有Mexican Chocolate HK$38先來飲品，最近想喝熱的，所以點了一杯熱的墨西哥巧克力混合了墨西哥香料煮成，不像外面的巧克力現沖，很好喝Oaxaca Cheese Fundido HK$148鐵板芝士用上墨西哥特產瓦哈卡芝士+墨西哥辣肉腸以粟米脆片捲著芝士一起吃，芝味十足不過這道菜要快吃，不然冷了芝士會變硬沒有拉絲效果Snapper Ceviche with Avocado HK$148用剌身級的紅魚snapper，再以蕃茄，牛油果，青檸汁和芫茜醃制紅魚一點也不腥，配上蕃茄和牛油果等，口感清新CharGrilled Cactus HK$108這道是整晚下來最特別的一道菜式，是新鮮的仙人掌主要挑選6-12個月大的食用仙人掌，再由墨西哥空運到港輕輕烤過的仙人掌，簡單配上海鹽和青檸汁味道清新，口感有一點點像秋葵般的Agua Chile Shrimp HK$148泰式生蝦吃多了，墨西哥式的是第一次試配上青瓜一起

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早前和朋友去了灣仔Verde MAR吃正宗的墨西哥菜
感覺在香港比較少，因為平常吃到的大多是帶美式

餐牌很特別，以木板做成的

點好食物後，店員已送上數款Salsa，由微辣王勁辣也有

Mexican Chocolate HK$38

先來飲品，最近想喝熱的，所以點了一杯熱的墨西哥巧克力
混合了墨西哥香料煮成，不像外面的巧克力現沖，很好喝

Mexican Chocolate

Oaxaca Cheese Fundido HK$148
鐵板芝士用上墨西哥特產瓦哈卡芝士+墨西哥辣肉腸
以粟米脆片捲著芝士一起吃，芝味十足
不過這道菜要快吃，不然冷了芝士會變硬沒有拉絲效果

Oaxaca Cheese Fundido

Snapper Ceviche with Avocado HK$148
用剌身級的紅魚snapper，再以蕃茄，牛油果，青檸汁和芫茜醃制
紅魚一點也不腥，配上蕃茄和牛油果等，口感清新

Snapper Ceviche with Avocado

CharGrilled Cactus HK$108
這道是整晚下來最特別的一道菜式，是新鮮的仙人掌
主要挑選6-12個月大的食用仙人掌，再由墨西哥空運到港
輕輕烤過的仙人掌，簡單配上海鹽和青檸汁
味道清新，口感有一點點像秋葵般的

CharGrilled Cactus

Agua Chile Shrimp HK$148
泰式生蝦吃多了，墨西哥式的是第一次試
配上青瓜一起吃，可是辣味相當持久(比泰式辣)

Agua Chile Shrimp

Shrimp Diablo(Hot!) HK$148
吃完生蝦來個熟蝦
蝦肉彈牙爽口，微辣的醬汁非常惹味

Shrimp Diablo(Hot!)

Carnitas Pork En Molcajete HK$188
Homemade Tortilla(3pcs) HK$28
一上桌感覺很似我們中式的鼎XDD(但這個是從墨西哥空運到港的)
豬肉不會鞋身，雖然味道不錯，但個人覺得太肉了，沒什麼配菜

Carnitas Pork En Molcajete

Fish Verachuz Mahi Mahi Steak HK$178
Mexican Rice HK$38
這嫻沒試XDD，但友人說這魚肉質較實，味道偏甜的
而Mexican Rice 味道就很不錯，番茄味濃

Fish Verachuz Mahi Mahi Steak

Whole Chargrilled Chicken HK$318
墨西哥人一向喜歡吃烤雞
用上特色墨西哥香料achiote腌製整隻雞然後再烤，肉質非常嫩滑
不過有點大隻，建議人多才點，不然有機會吃不完XDD

Whole Chargrilled Chicken

Seafood Paella HK$328
海鮮飯是用海鮮湯來煮，飯粒粒分明吸盡了海鮮湯的精華
加上超足料的海鮮(海鮮比飯還要多的感覺)，吃完覺得超滿足的

(上)Banana Split with Homemade Ice Cream HK$68
香蕉，嫻不吃的，沒有試
不過試了一口上面的雪糕，是粟米味，很特別

(下)Homemade Churro HK$68
入口外脆內軟，不像其他地方都是硬更的，很好吃

(下)Homemade Churro

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2016-02-24

用餐途径

堂食

人均消费

$400 (晚餐)

推介美食

A.Big.Bite

等级4

147

0

今日跟朋友去試新開既Mexican餐廳. 一去到已經比個裝修吸引住, 牆上面在好多墨西哥既帽同面具.因為朋友話呢間係食正宗地道既Mexican food,所以平時見開既nachos and taco吾會係主打. 於是問老闆娘有咩推介, 最尾叫左5個dishes.Oaxaca Cheese Fundido呢個dish cheese味濃郁, 再加上自製既chorizo, 味道一流. 食左一啖, cheese味留係口入面久久不散. 但記住要趁熱食, 如果吾係凍左就會凝固.Shrimp Cocktail Mexicana呢個賣相好靚, 紅色綠色, 望落去好fresh, 好有創意. 5個spoons分別係牛油果, 洋蔥粒, 蕃茄, 青瓜同芫荽. 食個陣將spoon上既野按自已鐘意既份量倒落去裝住蕃茄凍湯既杯, 加青檸汁攪勻後, 就倒落細碗飲. 酸酸甜甜既感覺好開胃. 鐘意個話, 仲可以加埋chips一齊食. 但我自已更鐘意淨係咁飲, 因為更飲得出蕃茄既鮮味.Chargrilled Cactus食仙人掌真係第一次. 聽老闆娘講, 仙人掌係係Mexico專程運過黎, 而且係當地係好受歡迎既菜式. 仙

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今日跟朋友去試新開既Mexican餐廳. 一去到已經比個裝修吸引住, 牆上面在好多墨西哥既帽同面具.

因為朋友話呢間係食正宗地道既Mexican food,所以平時見開既nachos and taco吾會係主打. 於是問老闆娘有咩推介, 最尾叫左5個dishes.

Oaxaca Cheese Fundido

Oaxaca Cheese Fundido

呢個dish cheese味濃郁, 再加上自製既chorizo, 味道一流. 食左一啖, cheese味留係口入面久久不散. 但記住要趁熱食, 如果吾係凍左就會凝固.

Shrimp Cocktail Mexicana

Shrimp Cocktail Mexicana

呢個賣相好靚, 紅色綠色, 望落去好fresh, 好有創意. 5個spoons分別係牛油果, 洋蔥粒, 蕃茄, 青瓜同芫荽. 食個陣將spoon上既野按自已鐘意既份量倒落去裝住蕃茄凍湯既杯, 加青檸汁攪勻後, 就倒落細碗飲. 酸酸甜甜既感覺好開胃. 鐘意個話, 仲可以加埋chips一齊食. 但我自已更鐘意淨係咁飲, 因為更飲得出蕃茄既鮮味.

Chargrilled Cactus

Chargrilled Cactus

食仙人掌真係第一次. 聽老闆娘講, 仙人掌係係Mexico專程運過黎, 而且係當地係好受歡迎既菜式. 仙人掌食落去有d似合掌瓜, 不過比較slimy. 味道清新, 相比前2個dishes, 仙人掌比較清淡. 岩岩好可以中和一下, 好特別.

Whole Chargrilled Chicken

Whole Chargrilled Chicken

一上台, 大家已經聞到好香, 迫不及待切黎食. 呢隻雞燒得岩岩好, 好滑. 連大家公認為 ‘蟹’ 既雞胸肉都好滑. 而且好juicy, 每咬一啖都好多汁滲出黎. 再試埋自製小辣既蕃茄醬,更惹味.

Churros

出名既Mexican甜品更係要試下. 呢個同我地平時食開既好吾同. 呢個比較軟身, 無平時食開既咁油膩同硬身. 不過我更欣賞佢自製既朱古力醬. 好香濃好滑既朱古力, 想一點再點!

原來傳統正宗既Mexican food係咁好食, 而且員工服務態度友善, 老闆娘同 Mexico長大既大廚又會過黎一齊傾計, 成餐飯食得好開心.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

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检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2015-11-14

用餐途径

堂食

人均消费

$230 (晚餐)

推介美食

JannisT

等级4

760

2

墨西哥菜到底是怎樣的呢? 印象中只是辣, 因為最出名是墨西哥辣椒醬. 昨晚在灣仔大王東街覓食, 剛巧看見快將舉行grand opening的Verde MAR, 決定入內一試, 大有驚喜呀~大大頂墨西哥帽在餐廳內隨處可見.燈火通明, 播著墨西哥流行音樂, 置身其中感到很relax~時間尚早, 先點杯飲品. 三款墨西哥特飲的其中一款- Jamaica, 即洛神花茶，酸中帶甜，女生選熱飲就對了, 對身體好呀嘛~從menu上看到墨西哥大蝦凍湯, 賣相超美, 紅、橙、綠, 好搶眼囉~根據自己喜好, 將小匙的材料加進湯內, 所有我都喜歡, 就全都放進去, 極像一杯cocktail.淨喝當然可以, 清新微酸, 十分醒胃, 以nachos伴著吃更有口感.這碟極為邪惡的oaxaca cheese fundido, 遠看以為是金華月腿蒸水蛋~ ~別想壞了, 話明是墨西哥菜嘛! 以粟米片豪邁地盛起芝士, 越多越好, 而且必須襯熱起, 否則放涼後就很難拉絲啊~我這卷夠狠吧!! 軟滑芝士配上辣肉醬, 好美味唷~~~意想不到在這裏能吃到蝦刺身. 醬汁於墨西哥菜而言是非常重要的. 蝦身鋪滿帶少少辣味的青檸汁, 清

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墨西哥菜到底是怎樣的呢? 印象中只是辣, 因為最出名是墨西哥辣椒醬. 昨晚在灣仔大王東街覓食, 剛巧看見快將舉行grand opening的Verde MAR, 決定入內一試, 大有驚喜呀~

大大頂墨西哥帽在餐廳內隨處可見.

燈火通明, 播著墨西哥流行音樂, 置身其中感到很relax~

時間尚早, 先點杯飲品. 三款墨西哥特飲的其中一款- Jamaica, 即洛神花茶，酸中帶甜，女生選熱飲就對了, 對身體好呀嘛~

從menu上看到墨西哥大蝦凍湯, 賣相超美, 紅、橙、綠, 好搶眼囉~

墨西哥大蝦凍湯

根據自己喜好, 將小匙的材料加進湯內, 所有我都喜歡, 就全都放進去, 極像一杯cocktail.

淨喝當然可以, 清新微酸, 十分醒胃, 以nachos伴著吃更有口感.

這碟極為邪惡的oaxaca cheese fundido, 遠看以為是金華月腿蒸水蛋~ ~

oaxaca cheese fundido

別想壞了, 話明是墨西哥菜嘛! 以粟米片豪邁地盛起芝士, 越多越好, 而且必須襯熱起, 否則放涼後就很難拉絲啊~

我這卷夠狠吧!! 軟滑芝士配上辣肉醬, 好美味唷~~~

意想不到在這裏能吃到蝦刺身. 醬汁於墨西哥菜而言是非常重要的. 蝦身鋪滿帶少少辣味的青檸汁, 清新得來夠惹味, 而蝦肉亦算彈牙.

香辣青檸汁鮮蝦刺身

verde MAR自家製多款辣醬, 務求令每位客人吃得開心. 我, 不需加辣也覺得食物美味.

仙人掌汁我飲過但未食過, 今晚我吃到了! 烤過的仙人掌面層沾了鹽, 建議吃時加些青檸汁, 酸酸咸咸就最美味.

烤仙人掌扒

把仙人掌切開後, 中間是黏黏的, 口感像蘆薈, 很有趣.

墨西哥海鮮飯，材料豐富，有蝦、墨魚仔、蜆、帶子及青口. 聞說飯比海鮮更好味，試過便知真偽.

飯粒以海鮮湯先煨後煮，因此較濕身，略為硬身的飯粒吸盡海鮮鮮味，精華所在.

烤雞, 個人認為是必吃的!! 可以說是皮脆肉嫩, 幾乎每個部位包括雞胸肉也是滑滑的, 配合清新帶微甜微辣的蕃茄醬, 我是吃不停口啦~

whole chargrilled chicken

我又飲mojito啦~ 幾乎去到大部份有cocktail供應的地方, 我也要喝mojito. 酒精度不高, 薄荷味略淡, 若果濃味些少會更好.

是時候開動第二個胃, 墨西哥甜品- banana split. 兩球自家製香蕉雪糕蕉味不濃, 反而燒墨西哥香蕉就很好吃, 連質感也跟平時吃開的地門蕉不同.

大部份人都會稱churros為西式油炸鬼, 但我不太認同, 反而覺得有點似冬甩.

未吃過何謂真正的churros, 所以不能比較~ verde MAR的churros質感鬆軟、少少濕潤, 外層沾有砂糖, 當然要甜蜜些可沾朱古力醬. 吃一條已經很飽... 或許連第二個胃都快要撐爆吧. HAHA

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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卫生

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用餐日期

2015-11-10

用餐途径

堂食

人均消费

$250 (晚餐)

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