Jinjuu (已結業)

大家呢排有冇去兰桂坊蒲呀？兰桂坊最近举行紧兰桂坊Summer Journey盛夏环球之旅，当中有14间餐厅伙拍肥美逹人提供线上餐厅订座，仲有好多优惠架！我就拣咗老婆大人钟意食的韩国菜，仲要系新派韩菜Jiniuu相信佢一定满意！酒吧格局的Jiniuu气氛几好，令人食饭之余仲想饮番两杯！经肥美逹人订位即送出Johnnie WalkerBlack Label Highball一杯，又调得几好味㖞！韩式Impossible素肉玉米夹饼须然是素菜，但一D都唔寡口仲辣辣哋好惹味！另一款系韩式Impossible素肉蒸饺子，老婆大人钟意食饺子啱晒佢！我呢D食肉兽点都要D真肉顶下肚嘅！招牌韩国炸BB鸡而家有半价140蚊就食到，都话经肥美逹人订位多著数架啦！炸BB鸡皮香肉嫩好鬼正，我真系一个都食得晒啊！整杯Soju叹炸鸡同跟住嘅慢煮美国特级牛小排，人生的确好极！慢煮美国特级牛小排好淋身，韩式汁酱都好浓好惹味，同食牛扒系两种感觉！要多D约人去呢14间食饭先得！因为广期内经FeedMe Guru订座最高消费的顾客可获得丰富奖品，大奖系星晨旅游送出的6 晚经典挪威北极光海岸线・卑尔根至希尔克内斯邮轮之旅两位啊！‧ 继续阅读

踏入7月大家都进入暑假的模式，对吃喝玩乐的日子相信也十分有兴致，连兰桂坊亦于6月~8月3日举行{兰桂坊Summer Journey盛夏环球之旅}，期间共有14间环球主题餐厅提供地道精选美食，更伙拍肥美逹人FeedMe Guru提供线上餐厅订座服务，当中更有高达5折优惠呢！ 而我这天便到富现代化风格的Jinjuu叹现代韩国菜，餐厅位于加洲大厦德己立街另一面的入口，并不是大厦电梯位置那面喔！ 推广期内经FeedMe Guru订座最高消费的顾客可获得丰富奖品，包括第一名由星晨旅游送出的6 晚经典挪威北极光海岸线・卑尔根至希尔克内斯邮轮之旅两位，第二高消费顾客可得香港航空送出双人来回香港至洛杉矶经济舱机票壹套，第三高消费顾客可获赠HUAWEI P20 Pro智能手机乙部，另还有不少丰富的奖品真的很吸引！详情按此 在FeedMe Guru预订餐厅而每位满18岁人士均可得Johnnie Walker送出Black Label Highball一杯，味道清新怡人衬浓味的韩菜很匹配！ 先来一人一件的韩式Impossible素肉玉米夹饼，用上近来大热的Impossible素肉来炮制，吃下极接近真肉口感，配合香辣的调味很惹味讨好！ 接下来继续Green吃烧双菜花藜麦豆腐沙律＄140，近来吃肉太多还是乖乖多吃蔬菜，双菜花乃西兰花和椰菜花口感爽脆，配上健康的藜麦和香软豆腐粒感觉健康！ 最后有同样素色可餐的韩式Impossible素肉蒸饺子，外皮烟韧吃下充满香气清新不寡不错耶！ 吃罢头盘到食肉兽狂情大发的时候！经FeedMe Guru订座便可以半价＄140享用招牌韩国炸BB鸡，那么优惠怎可不点一客呀！一上台原来除了BB鸡外还跟上不少配菜，实在丰富得没话说！ 炸BB鸡外脆内软又多汁，配有韩国的酸萝卜等配菜，还奉上玩味十足的香辣酱汁和烧汁，充满新派的好味道！ 主菜是慢煮美国特级牛小排＄270，另主食则点了韩国石头锅拌杂菜煎蛋饭！ 忍不住点了一杯超有特色的SPICED KIMCHI MARY＄155，泡菜味鸡尾酒真的第一次品尝，喝下咸咸辣辣的挺像泡菜汤层次很丰富，令爱吃泡菜的我十分惊喜！这帧照片更用上HUAWEI P20 Pro智能手机来拍摄，拥有4000万像素Leica三镜头，加上大光圈便能轻易拍出心水照片好心动喔！ 慢煮美国特级牛小排当然交给车爸爸跟好友们细意品尝啦！ 我就先吃韩国石头锅拌杂菜煎蛋饭噜！内有多款杂菜如木耳、菇菌、芽菜、甘笋、豆角及泡菜，加上太阳蛋拌匀来吃好有韩剧Feel喔！ 最后以芒果热情果韩国刨冰来Cool Down热情如火的韩宴，大热天时吃一碗刨冰总是令人凉入心扉，满足的一夜又要过去今个Summer相信我会在兰桂坊留下不少足印！ 继续阅读

#throwback适逢Calbeemama生日正日，Calbeepapa一定要认真选择餐厅吃生日晚饭！由于我们是韩国超级粉丝，而且又要型格，Calbeepapa特意选择Jinjuu为我庆祝。🎉在网络上得知Jinjuu首在伦敦开业，已经获《米芝莲指南》高度评价。有幸他进驻中环兰桂芳，当然要一试！👏🏻Jinjuu韩文意思是「珍珠」，他们卖点是以韩国经典食物与各国特色美食混合一起，把传统菜式升华至别殊一格的味道，令人一试难忘！😋餐牌上选择种类挺多，也有素食菜式。🥗今次我们点了吞拿鱼他他、香脆豆腐迷你汉堡、野菌黑松露芝士菠菜脆炸饺子、素食墨西哥薄饼(Green Taco)🌮、韩式腌生鱼刺身拌饭、石锅香辣蚬肉手制汤面，每一款都极之出色！💯 个人最喜欢是素汉堡，那豆腐炸得超松脆，内里豆腐依然滑溜，十分美味！重点推荐还有刺身拌饭，日式刺身饭大家都食得多，但韩式配以韩式辣酱，混合一起吃，别有一番风味，令人惊喜大赞！💯生日怎可能没有甜品！😆 心大心细，我最后决定要人参绿茶法式炖蛋（Gingseng Green Tea Creme Brûlée) ！Calbeepapa真好，预先吩咐店员特意在甜品上写上Happy Birthday，字体写得整齐优雅。🙂 虽然人参味不重，但我最喜欢的是它加入韩国橘子，味道香甜美味，炖蛋非常滑溜，配上合桃碎、云呢拿雪榚，这甜品真正为我的生日饭划上完美的句号。😻Calbeepapa和我真心推介给大家，我们也希望下次可以一试他们的Brunch，好像也很受欢迎。🙂 继续阅读

睇左轩皇上嘅video介绍呢间酒吧为佢调左一杯以佢其中一张album 为名嘅cocktail!!! 梗系要黎试下呢杯"Pink Dahlia" 啦! 顺道都同朋友食个饭仔因为轩仔, 本尊完全都唔知呢间餐厅食咩就冲左入黎啦! 原来系韩式餐厅。前半系酒吧, 后半系餐厅。 我地order 左Mandoo Trio(三色饺), Basirak Kalguksu Hand-cut Noodles 同小牛排。都未食完第一碟饺, 就决定要order 多一客! 好好味呀! 两只蒸饺, 一只猪肉饺, 一只有松露, 两只都好juicy。 另一只脆卜卜, 里面有芝士, 好味呀! 佢个名系crispy philly cheesesteak & kimchi dumpling.... 好长。。。个名个面好软, 有啲似乌冬, 啲蚬好新鲜, 最紧要系冇沙! 本尊一食到沙就唔食架啦! 个辣汤本来ok, 但就咸左少少啰... 最后就系小牛排... em... 我唔知原来韩式小牛排系好似炖牛腩咁, 但唔系唔好食呀! 同我想像有啲出入啫~ 肉质好软, 我地食完呢碟就饱左, 因为真系好肥美。主角"Pink Dahlia"!!! 玫瑰士多啤梨好靓, 杯酒好香士多啤梨味, 甜甜地, 酸酸地! 轩皇上!!! Good Show!不过, 呢杯酒只系会喺张敬轩演唱会期间先有得饮。 之后... 真系会冇咩? 我不嬲都唔信呢啲野。 我谂佢会改名啰。。 或者! 继续阅读

With the name meaning pearl in Korean, this contemporary restaurant is located in Lan Kwai Fong, with half being a bar and the other half dining area. Originating from London, it has modern decor, a dimly lit environment, with fairly small tables which are more suitable for serving only one dish at a time. Ordering the tasting menu ($595 each) the first course served is Beetroot-Cured Salmon Tartare. The salmon has an interested reddish color from the beetroot, seasoned well and paired with shallots, capers, crispy barley and chive. Mixed with yuja vinaigrette, with frisee salad and perilla oil, the dish has finesse and is a good start for the meal. The second course is Mandoo Trio, including steamed pork dumpling, crispy Philly cheesesteak & kimchi dumpling, as well as steamed wild mushroom dumpling. With soy dipping sauce, the dumplings are delicious with different styles, from the original to more modern versions, offering a good contrast on the texture. Another good dish I would recommend. The third course is Char-Grilled Chicken Stewers, which are from Australian free-range chicken, with a sweet soy ginger glaze, and paired with shallots, pea shoot salad and black garlic aioli. The chicken is juicy, grilled perfectly. The sauce is rich and full of flavor, and surprisingly reminded me of the Malaysian satay dipping sauce. So far all the appetizers are really good and delivering the high expectation. The fourth course is Banchan Plates, which might not be counted as a course as they are standard Korean side dishes. But there is a twist. While the bean sprout and mushroom are nothing extraordinary, the spinach is prepared hot, with steam still coming up, unlike the common side dishes which are served cold. It has a spicy kick as well, and even though it is not the usual flavor you would expect, still it is a nice attempt in my opinion. The fifth course is Basirak Kalguksu Hand-Cut Noodles, the spicy Korean clam soup noodle, with crispy barley puffs and ginger, in a piping hot stone bowl. The taste of the soup is nice with the right balance of spicy from the chili paste and the umami from the clams. The noodles are also great in texture, chewy with the bite. However personally I would prefer the spiciness to dial up a notch and the soup served searing hot in temperature, essentially steaming. A good one nevertheless. The sixth course is one of the two main dishes, with us sharing so able to have both tonight. The Baked Sustainable British Cod has Doenjang herb crusts, on top of a gochujang pancake, along with sauteed silver skin onions, balsamic thyme jus. The fish itself is a bit under-seasoned for me, but fortunately the crust is nicely done. The pancake has a chewy bite, quite nice and filling so if finishing the whole piece it could be a bit too much. The other main dish is Slow-Braised USDA Prime Beef Short Rib, served with straw potatoes, grilled vegetables and carrots, soy glaze and garlic chips. The meat is nicely done with the flesh soft and tender, but by now we were so full that we could not eat much more. The veggie are good but it is a bit too oily for me. There are some kimchi and pickled radish accompanying which can give a bit of crunchy contrast to the bite. It is a pity that we have to leave half of it behind. The seventh course is also not in theory a separate dish. The Ssam Plates are fresh red and green lettuce, along with roasted seaweed and ssamjang sauce. A nice way to clear our palate and also to cleanse the oily mouthfeel, the vegetables are fresh, and adding the ssamjang sauce made them even more appealing. Last is the dessert, which is Gochugaru Chocolate Brownie, infused with Korean chili flakes, peanut praline, cookie and cream ice-cream. The brownie are good in taste, sweet yet not overly so, with the berries providing some tartness to balance. The ice-cream has a rich vanilla and creamy profile, and pairing with the brownie is a signature way to eat. Though it is good but again it is beyond us now to finish them because of our full stomach.The service is also good with the staff coming to introduce every course, checking in with us on how everything goes and our feedback on the dishes. I also like the way she explained each dish with sufficient details so I know what exactly we were having, along with how some of the dishes were prepared.With a bottle of water ($70) also, the bill was $1386, quite reasonable considering the environment and setting, and my main criticism is that the environment was too noisy. Seated just behind a curtain to the bar the loud laughter and conversations are constantly affecting our dinner. That might be something the restaurant wants to think long and hard to create the right atmosphere. But still so far it has done a great job in combining Korean dishes with a modern twist. 继续阅读