阿麥廚房 (已結業)

Wanted to have a cozy dinner in cwb after work with bf, we have picked up this small restaurant. Walked along the Lee gardens area from the mtr, we arrived this chill area in cwb. We were the first costumer arrived, however the place was fully occupied later of the night. Luckily we made a reservation on the day before!The decorations are pretty much home style. Simple and warm.The manager introduces every details of the dinner sets to us with patient.The set included appetizer, soup and drink.A

一向鍾情小店式的西餐廳，總會有一兩道驚喜小菜式，阿麥廚房就是首尾都為我們帶來小驚喜，第一次見這杯熱朱古力拉花的大象圖案。阿麥的裝修簡約，溫馨舒適，柔溫的燈光下見到牆身幾幅歐洲名勝的掛畫。我和朋友都各自點了一份套餐，辛苦搵來志在食，大家都加錢把套餐的前菜及湯 upgrade吃更吸引的菜式，香煎法國鵝肝配焦糖酒醋藍莓 (套餐+$58)夾著脆薄多士，入口即溶的鵝脂肪充滿鵝油香，作為開胃菜一口份量的鵝肝剛剛好，不會太滯。燻藍莓醬就看個人喜好吧，略嫌藍莓醬沒有焦糖感覺，味道只像鮮藍莓混合煮成漿狀的藍莓。大蝦占米多 (套餐+$58)大蝦占米多比香煎鵝肝更吸引，原隻蝦開邊起肉切粒，混合洋蔥、菇及蝦膏、蟹膏烤焗，第一口已經是滿滿的蟹膏香，香滑又濃郁，而且一粒粒的蝦肉亦食得輕鬆，無需用刀叉左切右切的狼狽尷尬。黑松露菌忌廉湯、蟹肉南爪忌廉湯 (套餐+$38)本來平平無奇的磨菇忌廉湯，混合表面的黑松露油，即時令平庸的磨菇湯生色不少，磨味亦更顯濃郁。蟹肉南瓜忌廉湯就是在南瓜忌廉湯上加了一球蟹肉，蟹肉份量是不少的，但兩者沒有融合。略嫌兩款湯都不夠幼滑，厚身而缺少了材料本來的香味，相對前菜，湯絕對是遜色幾班。來到

I wanted to try a couple of the dessert places in the Haven Street area, but since someone else has been blowing me off lately, I asked godbro XO to go with me.  When we got to the area, we wanted to have dinner before getting dessert, so we looked around and saw Mackie Kitchen.  I have read a few reviews on Mackie Kitchen before and always wanted to try it, so XO and I decided to have dinner here.Mackie Kitchen's decor is kind of chic with one of the walls painted a deep purple color with decor

原來銅鑼灣也有一角落的優靜, 位於加路連山道的餐館『阿麥廚房』，因6:00到,時間尚早,餐廳很優靜,可高興地同朋友暢所欲言,叫了set dinner, 頭盤先上了<香煎法國鵝肝配焦糖酒醋藍莓>($58) , 一看到唾涎欲滴的竟然係巨大珍寶SIZE的藍莓, 浸住焦糖酒醋, 第一次試,好多汁, 鮮甜, 而且爽肉, 另外就係名貴的厚切鵝肝, 煎過, 好香口，脆脆的邊, 入口即溶, 好有鵝肝的油香味道, 配以旁邊的沙律面有巧妙的青蘋果幼條, 一啖鵝肝, 一啖沙律, 不會有膩的感覺。餐湯叫了<黑松露菌忌廉湯>($38)：面有一匙黑松露菌, 香氣甚濃, 而且好有口感, 有野菌粒, 好多料。主菜叫了<德國式燒咸豬手>($208), 好有份量, 脆脆的外皮非常吸引, 外脆肉腍, 而且不會太肥, 肉的分部層次剛好, 又不會太有豬的羶味, 還有大堆薯條, 好滿足呀, 餐飲叫了熱朱古力, 非常Surprise, 完全冇諗過朱古力都會有拉花, 而且仲要係一隻好可愛的狗仔, 好Details, 口感好滑, 不會太甜呀! 而且set dinner呢個又不用加錢, 抵