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2020-07-30
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位於St. Regis 嘅中菜館「潤」，由以前喺文華廳嘅洪志光師傅主理，實力就一定不容置疑。今次試咗佢嘅行政午餐，佢嘅叉燒用咗伊比利亞豬製作，食落有咬口得來帶微微嘅焦香同甜蜜，螺頭湯亦非常之清甜滋潤，而佢嘅炒星班球有鑊氣得來肉質非常嫩滑。最後嘅椰果石榴甘露，用上台灣嘅芭樂，識落非常清新又有芭樂嘅清香，絕對係完美嘅句號！呢間餐廳真係啱晒同爹哋媽咪嚟食飯慶祝！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 (楊枝甘露) - the perfect ending for a great lunch!
伊比利亞叉燒
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XO炒班球
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椰果石榴甘露
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