raiealina

raiealina

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已加入開飯 5 年4 個月
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1st course I had ‘Kombujime Cobia’ with pickled lotus roots, watercress & bell pepper oil- kombu cured fish was soft texture & nice balance of flavours along with citrus juice.
Le Vallon (上環)
I had heard a lot about Le Vallon’s tasting menu through m...
SPICY SALT (佐敦)
I’ve visited spicy salt couple of times and the foods are ju...
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If  you  like  spicy  do  try  their  volanic  wings  !!! This  is  the  juicest  pirk  bbq  I’ve ever tried!! So good !! 😍😍    and final course was dessert with fresh strawberries, caramelised yogurt & jasmine tea mousse. Tartness of Hawthorn Berry compote (Sancha) complemented the dessert. 3rd dish was the main course ‘Wagyu Striploin’ it was served with miso pumpkin purée(loved the umami) beans,shallots. The sauce had kick of white pepper & pickled Chinese cabbage (I’d like to call it close to home ) 2nd course was ‘Onion Velouté’, the soup was creamy, smooth with great consistency and don’t forget roasted almonds. Loved alittle bay leave foam on top. One of my fav on the menu 1st course I had ‘Kombujime Cobia’ with pickled lotus roots, watercress & bell pepper oil- kombu cured fish was soft texture & nice balance of flavours along with citrus juice.
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SPICY SALT (佐敦)
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Le Vallon (上環)
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