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2024-06-19
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Chef Nathan Green的Kilo在K11 Musea开幕了一段时间, 人流可以再多一点, 有他主理的肉类, 以及维多利亚的海景, 应该可以媲美丽晶酒店的扒房, 现在为了争取更多生意, 连午晚市的休息也不要, 提供全日的套餐. 主打的当然是牛扒, 我点的是不用额外加钱的coulotte, 也就是巴西烧烤最常用的picanha臀肉上盖, 没有刻意留下脂肪, 也因为是Prime的质素, 肉质爽而不韧, 来自南加州Brandt牧场的Holstein种, 除了可以做乳牛之外, 肉质也够鲜嫩, 这牧场就只有培育这种品种, 除了这里外也有不少大扒房会用到. 火候控制相当好, 一点过熟也没有, 既Meaty又Juicy.除了牛扒, 烤羊架也相当不错, 膻香不会太浓, 也不会太筋性, 油脂肉汁丰富, 不难切起, 皮脂延伸够, 不用任何汁酱也能提供羊肉肉香和油香, 结合起来比牛扒更惹味. 至于意大利粉方面则一面, 始终不是它的专长, 还是要向Chef Bombana取师了.Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menu
除了牛扒, 烤羊架也相当不错, 膻香不会太浓, 也不会太筋性, 油脂肉汁丰富, 不难切起, 皮脂延伸够, 不用任何汁酱也能提供羊肉肉香和油香, 结合起来比牛扒更惹味. 至于意大利粉方面则一面, 始终不是它的专长, 还是要向Chef Bombana取师了.
Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menus to attract more business. The highlight is their delicious steaks, particularly the coulotte, which is made with high-quality Prime Grade beef from Brandt Ranch in Southern California. The cooking is well-controlled, resulting in a juicy and tender texture. Their grilled lamb chops are also a must-try, with a rich and savory flavor and a nice crisp skin. And while pasta is not their specialty, one can always turn to Chef Bombana for that. Overall, Kilo provides a great dining experience with its expertly cooked meats and beautiful view of Victoria Harbour.
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