彩虹廚藝學院 (已搬遷) 新店位置

Cheese is a must in the Western diet but in Hong Kong there are not a lot of varieties at the local supermarket and it is expensive.I was attracted to this place because of the cheese fondue but I ended up having the Bayonne ham and Emmental cheese brioche. It satisfied my craving for a cheese toastie.The ham was soft and tasty while the melted cheese held it together in the soft toasted brioche which was similar to toast.I will be back for the cheese fondue which is quite a good deal and includ

之前這間餐廳上過嚟公司say hi~所以今日和同事去試下佢啲lunch,環境好簡潔，只做外賣同cooking class,一眼就見到個廚房，入面有成4,5個人，收銀都2,3個，人手十分足夠。食物也很簡單，約10款左右的選擇，都係麵包或是意粉，以單點或套餐供應($45/$60)，套餐是跟湯或coffee。今天食麵包加mushroom soup。先講麵包，軟硬適中，不是食損口那一種，裡面掃了油醋汁，令麵更可口，餡料是火箭菜、芒果和鮮蝦，火箭菜爽脆無苦味，鮮蝦確實新鮮味美，芒果不是時令食材，比較酸，加上油醋汁便更酸，應該選用澳洲或其他較甜的品種來平衡整體的味道。跟著是湯，今天選了蘑菇湯，這個湯略為失望，菇味薄弱，湯身不夠濃厚，味道很一般。論價格，環境是舊式的工廠大廈，沒有堂食，外賣要自取，套餐只是1包1湯or 咖啡，這個價錢/質素，同區選擇很多。份量方面，細食OL還可以足夠，大男孩應該3點會見暈。

因為一杯Mulled Wine, 我又多咗個好hea 處了！ 每年一到聖誕節就唔知點解好自自然然想去搵杯暖暖嘅Mulled Wine 飲吓,每次飲完都會有非常聖誕嘅感覺，今年竟然俾我係冬日美食節遇到了，我當然唔會放過一嚐啦！嘩！嘩嘩！佢地用嘅香料份量恰到好處，係我近年飲嘅最好一杯, 亦都係最令我念念不忘嘅一杯, 我當然一定唔會放過佢, 即刻攞返張咭片啦！亦都使出我818 本色！原來係一間係Quarry Bay 叫I. E. Kitchen 嘅㕑藝學院嘅出品，心想咁近公司超正啦, 揾日一定要去818!點知新年忙到e加, 終於星期五放工時順路去看一看, 一上到去, 除咗見到有個take away cafe之外, 竟然俾我碰到5pm新鮮出爐嘅Baguettes, 新鮮到走近時係有"格格"聲, 香噴噴嘅法包加脆卜卜嘅聲音， 我第一時間買咗兩條先再講. 再詳細了解後， 原來佢地總廚係瑞士人， cafe 會有早、午餐供應sandwich and pasta for take away外還每日有2次分別12點半同5點手造麵包出爐。 我仲被佢地蛋糕櫃裡面有個叫Hollander Tarte吸引, 買了