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2020-07-30
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位于St. Regis 嘅中菜馆「润」，由以前喺文华厅嘅洪志光师傅主理，实力就一定不容置疑。今次试咗佢嘅行政午餐，佢嘅叉烧用咗伊比利亚猪制作，食落有咬口得来带微微嘅焦香同甜蜜，螺头汤亦非常之清甜滋润，而佢嘅炒星班球有镬气得来肉质非常嫩滑。最后嘅椰果石榴甘露，用上台湾嘅芭乐，识落非常清新又有芭乐嘅清香，绝对系完美嘅句号！呢间餐厅真系啱晒同爹哋妈咪嚟食饭庆祝！This fine-dining Cantonese restaurant was exquisitely decorated. We ordered the executive lunch menu. Both the food and the service were absolutely on point. Few of the highlights were the barbecued Ibérico pork, the conch soup, and the stir-fried garoupa fillet. Also loved the chilled pink guava cream with sago, which
This fine-dining Cantonese restaurant was exquisitely decorated. We ordered the executive lunch menu. Both the food and the service were absolutely on point. Few of the highlights were the barbecued Ibérico pork, the conch soup, and the stir-fried garoupa fillet. Also loved the chilled pink guava cream with sago, which was their own version of Hong Kong's iconic mango pomelo sago (杨枝甘露) - the perfect ending for a great lunch!
伊比利亚叉烧
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XO炒班球
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椰果石榴甘露
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张贴
