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2014-12-29
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7.5/10 plates emptied With the wave of anticipation from the celebrated chef Olivier Elzer, left L’Atelier de Joël Robuchon and Pierre Restaurant with highly acclaimed recognition, it was our pleasure to have spent a nice afternoon with delighted afternoon tea sets under summery and green vibrant ambience. Certainly the lighter upbeat vibe here was indeed very different from enjoying a piece of cake under the silvery shining decor and royal classic decor at traditional hotel cake shops or cafe
当我知道Olivier Elzer进驻了Lee Garden，开了一间名为Seasons的餐厅的时候，我就已经二话不说的订位，来一尝较新式优闲派的甜品糕点。下午茶的包装的确有令人耳目一新的感觉。不是经典的一层层的英式蛋糕架，却是一个木箱，配合田园的主题，整个环境非常宽敞之余，浅绿布置灯光、浅啡木纹色，还有粉蓝的梳化，落地玻璃让自然光可透进餐厅，感觉轻盈得来带点优闲及舒适。
Prawn / Avocado / Lobster jelly 牛油果虾沙律配龙虾啫喱先来吃冷盘和咸点。牛油果虾沙律配龙虾啫喱的样子很不吸引，看上去因为龙虾啫喱的原故，所以虾显得有点哑角。味道还可以，牛油果的软滑与味道救了这冷盘质感上的不讨好。
The color of the jelly does not look too appealing, with that flat shrimp lying on the top, yet the flavor was decent as the avocado creaminess and taste enhanced the seafood taste of the prawns, not so much of the lobsters.
Caesar chicken salad 凯撒鸡肉沙律用了一点时间看清楚这小小的东西是甚么，小小的鸡肉就是那样吧。味道没甚么惊喜，哈。
It took me quite some time to figure out what was this and by the time I took a bite, it was one little cube that unwraps the Caesar chicken salad flavor that explodes in your palate, was quite an interesting presentation.
Smoked salmon tartlet dill sauce 烟熏三文鱼挞烟三文鱼的烟熏味不俗，tartlet的饼底亦颇松脆，吃上身有种轻盈的感觉。因为一口就吃掉，味道浓郁但又不会太咸或heavy。
Liked the tartlet for its crispy crust without being too heavily buttery, the smoked salmon makes up a fine savory snack to start off the afternoon tea set!
King crab brioche 帝王蟹配法式面包
面包非常松软，帝王蟹与蛋黄沙律酱味道不错，喜欢Seasons的下午茶全都是一口一件，就算是这个迷你汉堡包的咸点亦不会食得很狼狈，可以优雅享受美食与倾谈。
Brioche was exceptionally light and fluffy and I did wanted more for that king crab mayo filling as it was very fingerlicking! By the time, I enjoyed this little bun, I realized how all the snacks/pastries were in bite-size packed in the Seasons wooden box of delights. Such a nice setting for all the ladies that enjoys desserts and without having to be worried about their dining etiquettes.
Foie gras crème brulee 鸭肝焦糖布甸我不知道为甚么那么多下午茶地方都会用鸭肝作咸点的一种，感觉比较高档？诚然，不是很多地方能成功把鸭肝，鹅肝这一类较浓味的食品与传统甜点crossover。之前在Godiva的2014 Chef Selection吃过鹅肝macaron不甚讨好，这个有浓浓鸭肝味的焦糖布甸也一样，肝脏类的食品还是用来做咸点比较适宜。
Noticed how high tier afternoon tea places often choose foie gras as one of the ingredients to crossover with savory snacks but so far, none of the places have nailed it by successfully combining foie gras with traditional desserts. Foie gras has this exceptionally rich and strong flavor that is hard to blend in with sugary elements, I would very much prefer to have pan fried foie gras alone during dinner.
Traditional plain and raisin scones served with clotted cream and homemade jam传统及提子松饼配忌廉及自制果酱
哇，我是有点惊讶这松饼干到有点吓人。友人吃了一口已经吃不下去，我勉强用果酱才可以吃掉一个松饼。这个一定要改善吧，就连Passion by Gerard Dubois一间有名的cafe做这个更出色，这干到吃不下去的松饼是绝对不能够接受啦。果酱的味道还可以，不太甜，有淡淡梨果的清香与甜度。
This was an utter disappointment, the scones were so dry that my friend couldn’t even finish one and I barely gobbled one down with much jam and cream. It was not buttery or crumbly good, it was just simply DRY and hard as well.
Seasonal fruit tart 季节鲜果挞意外惊异的小甜点，严格来说不是挞的一种，似是小小的一块饼干。今期是无花果，有惊喜！不是一般的夏日草莓如蓝莓或红莓。无花果中小小的种子丰富了这甜点的口感，加上薄薄松脆的饼底，不是很甜，有自然的味道，与Seasons下午茶的田园主题很配合。
Was delightfully surprised by the mini fig tart, more like a bite-size biscuit. The fig seeds gave a rather stunning palate experience with that slight natural sweetness and crispy butter biscuit.
Strawberry jelly with white chocolate crème 草莓啫喱配白朱古力忌廉
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甜度适中，味道不错，能够分明的吃得出比一般朱古力较奶身的味道与质感。不是特别惊艳的甜点，但忌廉非常滑身又不太甜是值得一赞的。
Loved the creaminess, milky texture of the white chocolate creme, without being overly sweet and was slightly lighter than a regular rich chocolate mousse. So here goes to my favorite, the strawberry jelly gave the dessert a fruity sweet kick that echoes with the whole seasonal summery theme of Seasons.
Tart Mont Blanc 栗子挞栗子蓉是一般的滑身，味道中规中矩，那小小一卷的装饰把整个甜点都升级了，让它显得比较不普通。
Chestnut mousse was smooth yet flavor-wise not profoundly good. The presentation took it away with that little decor on top, adding that fancy note to a traditional Mont Blanc.
Chocolate marquise 法国特浓朱古力饼不错的朱古力饼，特浓程度还可以，不能够与Godiva大师级一众相比。但胜在味道不会特别甜，朱古力的浓是有做到，但香就还未及。有我最喜欢的薄薄的朱古力脆脆底，增加了蛋糕的口感层次。
Even though this was not as good as the chocolate delights I had at the Godiva 2014 Chef Inspirations selection, this chocolate marquise did quite hit the note with the rich chocolate tone, without adding too much sugar but with the right mixture of cocoa powder and cream.
Lemon cupcake 柠檬迷你蛋糕
一口一蛋糕。味道没有甚么特别，柠檬忌廉感觉轻盈，不太浓，颜色鲜艳是有加分的。
The bright, sunny yellow lemon cupcake made the whole wooden box really colorful!
Praline éclair 闪电泡芙泡芙吃的时候像空气，反观上面的牛奶朱古力，味道却很突出。
Airy puff and eclair as expected with that milk chocolate decor on the top which overwhelmed the dessert a bit since the milk chocolate was a bit too sweet.
我会回来吃下午茶吗？大概不会，味道上是还可以的，却没有甚么惊喜。其实是被那干到吃不下去的松饼吓倒，但胜在环境开明，有足够自然阳光，坐户外就更加不错。HKD430，二人份量，比一般酒店级的下午茶便宜一点，但口味上还是觉得InterContinental 与Four Season的甜点好吃很多。喜欢一口一蛋糕的女仕们，应该会很喜欢Seasons的田园木盒吧。
Will I come back for more? Probably not. Undoubtedly, the interior decoration and ambience gives you quite the hype and energetic upbeat for its earthy green and wooden tone yet the food was not very inspirational for me to come back. I would want to enjoy a delicate indulging full size pastry to pamper myself rather than bite-size treats, for all the dessert lovers out there who enjoy mini size of sugar delights, Seasons will be the place for you to go!张贴
