tag:blogger.com,1999:blog-6003441256833225412024-03-13T15:29:02.695+08:00Furnace 閒人食誌圖示嘅係筆者與太座大婚之喜所飲用嘅香檳 - Champagne Jacquart Brut Tradition. Chardonnay, Pinor Noir, Pinor Meunier 各佔三份一。三百幾蚊一支,冇 VC 或 MC 咁酸,有杏甫及桃嘅清香。Highly recommended.
玩車、玩音響等是「身外物」,可以令人傾家蕩產;唯獨嗜「食」,乃入身之物,貴有貴好食,平有平滋味,點食都唔會食窮人。Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-600344125683322541.post-32195812301217356042010-12-27T22:48:00.002+08:002010-12-27T22:51:22.860+08:00結婚兩周年(Robuchon a Galera)<div class="separator" style="clear: both; text-align: justify;">星期五,天色十分好。筆者請了一天假,與太座過大海輕鬆一吓。當然輕鬆嘅方法並非過過手癮,而是口癮。今次嘅主角係今年澳門米芝蓮三星食肆,位於葡京嘅盧貝松。</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKOMg0tyeANHmE9x5rUgeBQ9xRjfXSkSXpZMW3ILKsjSYktuk2Z2Dq8Yv-7Q2kDITAiJD_4ZsU4fjL79qGmgyYEtVEL8BK9C0-bwVKESIvoJvB970LH8JtjhBd8DoKa_gpNxelppD-ww/s1600/03122010082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKOMg0tyeANHmE9x5rUgeBQ9xRjfXSkSXpZMW3ILKsjSYktuk2Z2Dq8Yv-7Q2kDITAiJD_4ZsU4fjL79qGmgyYEtVEL8BK9C0-bwVKESIvoJvB970LH8JtjhBd8DoKa_gpNxelppD-ww/s320/03122010082.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">是兩星期前作出的安排,有Gaddi's的珠玉在前,背負Robuchon嘅大名,令人期待。預約了十二時半午飯時段,準時到達。位於集酒色財氣於一身、但顯得老態龍鍾嘅葡京,一間講求優雅的法國餐廳,有點格格不入。餐廳主調色是藍色,是高貴典雅嘅象徵。論環境,沒有Gaddi's的華麗,空間感亦因樓底嘅限制,有所欠缺。細看之下,餐具是Christofle,可是滿臉風霜,在這種級數的餐廳,是有點出人意表。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMC6osogmftooaQ0RNUcMybDDyNRBXFZ3kTf6dP7g4NaVltGTP7YVX-Od1PnXQbgXhi9ayTXYT9U5WG16WskJaRLtm_cE7TqGItlqvLdUfOzA6urGHl3ygjDU9lU8v0q-KVwHVxpZ7Eo/s1600/IMAG0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMC6osogmftooaQ0RNUcMybDDyNRBXFZ3kTf6dP7g4NaVltGTP7YVX-Od1PnXQbgXhi9ayTXYT9U5WG16WskJaRLtm_cE7TqGItlqvLdUfOzA6urGHl3ygjDU9lU8v0q-KVwHVxpZ7Eo/s320/IMAG0209.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: justify;">事先做了一點資料搜集,對所想吃的東西已略知一二。不過,食法國餐沒有酒,不完滿,沒有駕車之憂,可以放肆一點。一名操法國口音的領班推著一車各式各樣的葡萄酒,向我們逐一介紹。太座喜愛口感較dry的香檳,聽從領班之介紹,一人一杯Arlaux Brut N.V.。酒香清新,帶一點麵包香,氣泡細密而長久,入口順滑,是不錯嘅介紹。</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ11737ECWfkH1h5j7rNdhmVdZrPt40TNzMlPHRliZ8v0iH2rFGKxIIGEp5FPkMUcXKmZIv2SM3dKZSpxgPkzIEZViKHiepfPqZOg0jJbEYykbTOFtHeEqDe67VtO_O0zUJxMUStbAZik/s1600/03122010083.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ11737ECWfkH1h5j7rNdhmVdZrPt40TNzMlPHRliZ8v0iH2rFGKxIIGEp5FPkMUcXKmZIv2SM3dKZSpxgPkzIEZViKHiepfPqZOg0jJbEYykbTOFtHeEqDe67VtO_O0zUJxMUStbAZik/s320/03122010083.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkjFsNn6dlcRkbW3xDg51fKpVgBn4_s6EncPb1opDRiLgfoNsjz8laX24HcAjAGHmbqdRY34dqAzEQfQ1-WnccucURkw-XTxNN6YHGd13_UpYejJwstXpuwR9wogXKAvBaVVcn923Vts/s1600/IMAG0210.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="191" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkjFsNn6dlcRkbW3xDg51fKpVgBn4_s6EncPb1opDRiLgfoNsjz8laX24HcAjAGHmbqdRY34dqAzEQfQ1-WnccucURkw-XTxNN6YHGd13_UpYejJwstXpuwR9wogXKAvBaVVcn923Vts/s320/IMAG0210.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">麵包籃新鮮出爐,有五、六款提供,熱辣辣,差不到那裡去。不過有點烘得過了火,表層不夠鬆脆,比Gaddi's是起碼遜一籌;牛油在餐車上呈柱狀,由服務員於客人前用刀片刮在牛油碟上。香味十分淡,入口亦沒有預期之牛奶酥香,整體來說,是有一些失望。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTK8YmmfY-sl69shSY0cXy08IXZnZNXVqRGUg6A7GCf-phNONpcCbteC5JhZRgdfJ92PM7nhIBJm9_X7OFWxL_CNbR_69_P5JGYq3UvStTNuTMrlUAzmGrSLVFGUiLv3E0C5R6G7YYHE/s1600/03122010085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTK8YmmfY-sl69shSY0cXy08IXZnZNXVqRGUg6A7GCf-phNONpcCbteC5JhZRgdfJ92PM7nhIBJm9_X7OFWxL_CNbR_69_P5JGYq3UvStTNuTMrlUAzmGrSLVFGUiLv3E0C5R6G7YYHE/s320/03122010085.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">未上頭盤,先來一客醒胃的青蘋果mousse,雪得冰凍一點,令青蘋果的清新更加突出。除了青蘋果蓉之外,原來還將西芹切成細細粒,可口非常,亦為之後的大餐作了最好嘅準備。</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtfXwN7ghuOyHMuopRFkLXEmg5esBMc95b6JzViUTeeHGAfZec2VUZ1spyePUXXuvM_OVaNp0eWhIEB3ibatkSd2blZ77vHEtZOD93LGyQKAZGrFa4FmOZbxPIfoswrB1Tdrzp5l8voM/s1600/IMAG0211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtfXwN7ghuOyHMuopRFkLXEmg5esBMc95b6JzViUTeeHGAfZec2VUZ1spyePUXXuvM_OVaNp0eWhIEB3ibatkSd2blZ77vHEtZOD93LGyQKAZGrFa4FmOZbxPIfoswrB1Tdrzp5l8voM/s320/IMAG0211.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Les crustac<span lang="EN-US">é</span>s</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: justify;"> 太座與筆者都係揀了一客三道菜嘅午市套餐,包括前菜或餐湯,主菜一道,可選魚或肉,最後以甜品或芝士作結。太座點了海鮮湯(Les crustacés)作前奏。入口便有清甜可口嘅感覺,但清甜之中有胡椒的一點香辣,只是一丁點,令腸胃添一分暖和,ready for the next course;</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzuxhBHvivU8uB-goe9Q8QOjtRcccZlo8rHfF4I5kMlaeRCeBWcRWKyH3QDVij4wD4-HjqpqPm6wpOs8kdDOvq4eccP4bEfqPrgKqr20FgoIw5JckoX72xtGLng5Cf_4VYEbMVW5qMrY/s1600/03122010086.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzuxhBHvivU8uB-goe9Q8QOjtRcccZlo8rHfF4I5kMlaeRCeBWcRWKyH3QDVij4wD4-HjqpqPm6wpOs8kdDOvq4eccP4bEfqPrgKqr20FgoIw5JckoX72xtGLng5Cf_4VYEbMVW5qMrY/s320/03122010086.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">L'</span><span lang="EN-US" style="font-family: "Times New Roman"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW; mso-font-kerning: 1.0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">œ</span><span style="font-family: Arial, Helvetica, sans-serif;">uf de poule japonais</span></span></span></span></td></tr>
</tbody></table>筆者的前菜是釀菌(L'œuf de poule japonais),在菌上主要釀了慢煮日本蛋,口感是出奇的creamy,味濃而不溜,嫌味太濃的,呷一口伴碟的火箭菜,平衡得恰到好處。溫度是微微凍了一點,可能是三、兩度,可以好一點。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJJdj1ftOhSC5IIDho18hxjL9KkKlAOZGQZLHtWx8jODaohuxXol2PBEcKpsRsrWzl4vQN4OMThO7XDSLd-BafNK7ttF3wbtXooJujBhbPhcSnP3NqcOWA3tNIa1tDLz9fr35371VdJE/s1600/IMAG0212.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJJdj1ftOhSC5IIDho18hxjL9KkKlAOZGQZLHtWx8jODaohuxXol2PBEcKpsRsrWzl4vQN4OMThO7XDSLd-BafNK7ttF3wbtXooJujBhbPhcSnP3NqcOWA3tNIa1tDLz9fr35371VdJE/s320/IMAG0212.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">La caille</span></td></tr>
</tbody></table>主菜方面,太座要了烤鵪鶉(La caille),鵪鶉肉固然是嫩滑無比,表層蘸上焦糖烤焗,加一分甜香;最重要是嫩滑的鳥肉與釀在鵪鶉內的鵝肝是出奇地合襯,一時也攪不清到底是鵪鶉肉滑如絲,還是鵝肝的細緻;鵝肝肥美無根,齒頰留香。伴碟的薯蓉也是不容錯過的。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglctTZwE8xOIx6fAQOjrcCoB6Bo8By70LcUDUpCvOroqRx8Zag_MbZd2iOdTz1XKNeN2yQ_kEnVYlazyGTLtrmIo62eNsMooYZDMgPL6TH5Y6jKcCFOImA2lUHw6j6-RadbbO6VkGYtc4/s1600/03122010087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglctTZwE8xOIx6fAQOjrcCoB6Bo8By70LcUDUpCvOroqRx8Zag_MbZd2iOdTz1XKNeN2yQ_kEnVYlazyGTLtrmIo62eNsMooYZDMgPL6TH5Y6jKcCFOImA2lUHw6j6-RadbbO6VkGYtc4/s320/03122010087.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">L'agneau</span></td></tr>
</tbody></table>筆者一如之前在Gaddi's嘅選擇,點了羊鞍肉(L'agneau)。論羊鞍嘅質素,是幾乎沒有可以挑剔之處;火喉剛好,肉色呈嫩粉紅,肉質幼滑。嗜羊嘅筆者,嫌羊鞍肉嫩滑之餘,羶味不足。相比起Gaddi's(詳情見另文),不可說遜色,但是少了一份驚喜。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTD62JDU5ajDG3M2K2xcnlwy-SBDYoGbXjjBZTAXecpn-eEeIjDIDV1CDGfq4vGQ3_BkAGzJOhoLeSWivtpuLvac6FaJ0OjjWuS15nuAa5MziJ8vyBozFq-LfdeKx4BLWDL_24csrjMc/s1600/03122010089.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTD62JDU5ajDG3M2K2xcnlwy-SBDYoGbXjjBZTAXecpn-eEeIjDIDV1CDGfq4vGQ3_BkAGzJOhoLeSWivtpuLvac6FaJ0OjjWuS15nuAa5MziJ8vyBozFq-LfdeKx4BLWDL_24csrjMc/s320/03122010089.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">dessert trolley</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKyy2zNStNYCZqIEbr8s7RX9MpS6UeAyVuZolqVjJRGsz_oLg6sG2hQS5XS_yAp10Q01Q_dCYNkuoCYuxHpMXIaiRT4bOebnuvuwmYHmu7-15a9sv2NzwffNJMCoWLVEvFI5OyfR3slY/s1600/IMAG0213.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKyy2zNStNYCZqIEbr8s7RX9MpS6UeAyVuZolqVjJRGsz_oLg6sG2hQS5XS_yAp10Q01Q_dCYNkuoCYuxHpMXIaiRT4bOebnuvuwmYHmu7-15a9sv2NzwffNJMCoWLVEvFI5OyfR3slY/s320/IMAG0213.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">女性恩物</td></tr>
</tbody></table>飽嚐美食後,又是最令女士們神魂顛倒的甜品時間。dessert trolley一出,琳瑯滿目,相信沒有一位正常嘅雌性物體可以抗拒的。款款甜品皆做得十分美侖美奐,種種皆想試一口,可惜每個午餐只可選三款而已。萬個不願,也要做痛苦嘅決定。側聞鄰桌點了拿破崙蛋糕,服務員手起刀落。裂帛般的聲音,光是此也可知此甜品是必食之選。另外是選了苞芙及朱古力撻,也是可口非常,是女士們嘅天堂。<br />
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只是服務員大意了,事後才知有雪糕可供選擇,太座氣惱不已,「敦促」筆者一定要反映。除了在顧客意見卡反映之外,「服務」一欄也扣了一分。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWknIETDvgCbRhMoGVl47SnwFPdL9FM9U9XAolcNiN_dkdwvcKzuCzFebCMeJxJulJiPgdKauj-m9flfMftQ2EgJ7pKfNnqSdTgerr_jIs1OjI4Ces0iw2FsVw8EtSD2pm99vyfru8Ri8/s1600/03122010091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWknIETDvgCbRhMoGVl47SnwFPdL9FM9U9XAolcNiN_dkdwvcKzuCzFebCMeJxJulJiPgdKauj-m9flfMftQ2EgJ7pKfNnqSdTgerr_jIs1OjI4Ces0iw2FsVw8EtSD2pm99vyfru8Ri8/s320/03122010091.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">飯後糖果偏甜</td></tr>
</tbody></table>一系列偏甜嘅糖果,令味蕾有點吃不消;反而一杯看似普通嘅咖啡,只是呷了一小口,咖啡豆嘅甘香於口腔中躍然而出,良久還感覺到此香味如針般激烈地刺激著口腔中每一寸。令沉寂於筆者體內多年的咖啡癮再一次喚醒,是一生人總要有一次嘅體驗。<br />
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午市嘅3-course set是十分抵食的($398 + 10% service charge)。因為飲了香檳,每人再加多二百蚊,這種級數,都唔算貴。在此謝過多年來贊助不少嘅賭客。<br />
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整體來說,其三星級地位,撇開上述小瑕疵,也是有其原因,筆者亦相信晚市會是另一光景。如果這裡有三星,Gaddi's至少都要有三星了。<br />
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<div class="separator" style="clear: both; text-align: center;"></div>味道:4.5 (以5分最高) <br />
環境:4<br />
服務:4<br />
衛生:5<br />
價錢:5<br />
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用餐日期:2010年12月3日 <br />
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地址:澳門新口岸葡京路2-4號葡京酒店第四期3樓<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-49672275867047903002010-10-05T21:46:00.000+08:002010-10-05T21:46:44.057+08:00太座生日快樂2010 (Gaddi's)星期六,國慶翌日,秋風漸起,悶熱天中帶有一絲爽意。也就是這一天,為太座預備了一頓盛宴。<br />
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去年於 <a href="http://kenluihy.blogspot.com/2009/12/tuscany-by-h.html">Tuscany by H</a> 吃了一頓令人愜意的意大利餐之後,今年再接再厲,到此城中頂級法國餐廳慶祝生日。預約於兩星期前已進行,雖然歷史超過五十年,但一點也不落伍。只消在網上按幾下鍵盤,預約手續便成,簡單方便。晚宴前一晚,餐廳給了一個溫馨提示,亦詢問客人有冇特別要求,十分貼心。<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">筆者無論性格或動作都比較「豪邁」,要求工整的傳統法式晚宴,與筆者好像有點格格不入。不過,為尊重餐廳別的客人,也是餐廳的其中一個要求,是晚筆挺的西服少不了。在半島酒店正門進入,是一派歐陸色彩濃厚嘅佈置,太座正躊躇餐廳的正確位置,筆者指一指旁邊嘅通道,沒有色彩班斑斕嘅霓虹燈,也沒有浮誇的擺設,餐廳嘅招牌是含蓄地掛在一旁。不過,招牌的藍色地毯,獨立的古老升降機,隱隱然散發出貴族般的優雅。</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">踏入升降機,雖只是一層之遙,但時間像溜得特別慢,以為咁唔好彩,碰上升降機故障,升降機門徐徐打開。享受一頓法式晚宴,兩、三個鐘少不了,慢速的升降機,好像又變得理所當然。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaiPMA3k1EwJRfqSg-oDNyxlb5GDachAoh0-1HbeLMgnBVSq5IDSS2exaTH848oqkR_on1rWhc5eqzkYeKpiLRnQMOdhXO8ndIMRpgnr3ySsNEn-6LyDujynsk12qjJB1OCuLbX4iPXY/s1600/IMAG0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaiPMA3k1EwJRfqSg-oDNyxlb5GDachAoh0-1HbeLMgnBVSq5IDSS2exaTH848oqkR_on1rWhc5eqzkYeKpiLRnQMOdhXO8ndIMRpgnr3ySsNEn-6LyDujynsk12qjJB1OCuLbX4iPXY/s320/IMAG0132.jpg" width="191" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>在門前店員稍為核對一下資料後,便被引領進這個華麗的大廳。高高嘅樓底,配上大吊燈,如一的藍地毯,桌子之間合適嘅距離,喁喁私語,不失私隱。每張桌子都擺放一套洋燭台,浪漫滿溢,果然繼承了法國人嘅浪漫。吹毛求疵的,是洋燭台有點變了形,左右不對稱,一雙洋燭不是筆直的聳立著。這個級數嘅餐廳,比分自然要嚴謹,0.5分就此扣了。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKx2Z6JWjW8G33vaJi_LHVgbtgR07MXlvlHlGLe5JvjuVqSjCeK0u_v3UcPpKM1y04Ao-BceXe_y5LC2RIzg7nahFGGKrTqRrGR1KBVkW0eU6c15RSptHBZxp6baBFYaLRlTgkUXe2uI/s1600/IMAG0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKx2Z6JWjW8G33vaJi_LHVgbtgR07MXlvlHlGLe5JvjuVqSjCeK0u_v3UcPpKM1y04Ao-BceXe_y5LC2RIzg7nahFGGKrTqRrGR1KBVkW0eU6c15RSptHBZxp6baBFYaLRlTgkUXe2uI/s320/IMAG0139.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">有live band及舞池,歌喉比「巨聲」好得多</div><br />
是晚滴酒不沾,只點了清水,但這水卻殊不簡單,後文再交代。服務員先端上兩款牛油,分別是有鹽及無鹽的。味道呈淡乳香,入口滑溜,絕對不能錯過。配合無限量供應之包點,具畫龍點晴之效。可供任點的餐前麵包有四款,款款精緻,筆者貪心,四款也試過,麵包不僅密度高,而且鬆軟非常。想吃多一點,但恐防眼闊肚窄,也就放棄了。<br />
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點菜是頗令人費神之事,尤其是Gaddi's嘅餐牌,林林總總,款款都想試,幸得服務員為每款菜作詳細介紹,兼且會予拿不定主意的客人加入一點適當的個人意見。這些表現,不是對每款菜色了然於胸是不能做到的。筆者為自己點了四道菜,太座則點了三道。<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCkPxkEzmDtVluxqiQAFcghChQd_ygANLNz67bKjCfU7c_JDq4hr6M4peFgdzRYM8UQ33TGE-zciUhPAH4gIot00Rv4H_E73Sl0K-HD5C-DohDM2pJPpE851hpyYyq0-aBR_CO1QOjPc/s1600/IMAG0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCkPxkEzmDtVluxqiQAFcghChQd_ygANLNz67bKjCfU7c_JDq4hr6M4peFgdzRYM8UQ33TGE-zciUhPAH4gIot00Rv4H_E73Sl0K-HD5C-DohDM2pJPpE851hpyYyq0-aBR_CO1QOjPc/s320/IMAG0134.jpg" width="320" /></a></div><br />
筆者嘅頭盤是水煮帶子配魚子 (lightly-poached scallops with Oscietra caviar in a bouillabaisse dressing)。水煮帶子,火喉拿揑得恰到好處,用餐刀切開,感覺到「黏」刀嘅感覺,原來除了鮑魚可以溏心外,帶子也可以。旁邊加了幾片薄塊,是龍蝦湯之精華,中間的帶子,釀滿了矜貴的鱘魚子,有淡而長久嘅鹹香。<br />
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太座嘅頭盤是其中一款signature dish龍蝦雲吞 (roasted lobster ravioli in its own bisque with herb puree)。龍蝦肉固然爽脆鮮甜,廚師嘅功夫顯露在醬汁中,以龍蝦湯肴製,配上菠菜茸 (非餐牌所寫之香草茸,可能大廚臨陣轉章啩?),儘管完成了雲吞,也不禁以麵包去蘸畢之。<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV0gIW4EO89i6WltrQ8HldoRzdYNte2mFsIuYRrMj3snmHE4ZezIY3HKEhekgDqBjmn790Iz4M4sBKXNDek9N3kf5nyiakioPDatoIlm_LCHSDy6YDzx_SaHIfX495F3CNCCQriVJBjE/s1600/IMAG0135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV0gIW4EO89i6WltrQ8HldoRzdYNte2mFsIuYRrMj3snmHE4ZezIY3HKEhekgDqBjmn790Iz4M4sBKXNDek9N3kf5nyiakioPDatoIlm_LCHSDy6YDzx_SaHIfX495F3CNCCQriVJBjE/s320/IMAG0135.jpg" width="320" /></a></div><br />
筆者比太座多一道菜,就是這味龍蝦湯 (creamy lobster soup with sliced poached lobster)。服務員甫打開蓋著碟嘅金屬蓋,濃烈鮮味即時四射。配合這股濃烈氣味,味道一定是對應地濃郁吧,入口卻意外地清甜。當然,這裡的龍蝦湯沒有如凡品一般,微微有白酒的苦澀;也沒有煮得過了火,如沙紙般鞋口的龍蝦肉。<br />
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主菜方面,筆者是乳飼烤羊 (roasted milk fed Aveyron lamb with gratinated potatoes and Provencale vegetables)。烤羊是筆者最愛的菜色,在家中、在外頭都吃過不少。可以說,這烤羊是令筆者最難忘之烤羊。首先,選料上乘,阿維朗之羊肉,脂肪分佈十分平均,故入口是啖啖甘香豐腴;肉質幼細非常,彷彿在每條肌理中都洋溢著羊肉之酥香。大廚嘅烤羊功夫一流,表面是煎得甘香,但只是一層之隔,已經是medium rare,像是將兩種唔同生熟羊肉貼在一起,不愧是煮羊高手,也是Gaddi’s的signature dish。Side dish係gratinated potatoes,無論賣相、氣味一流,但真的已擠不進肚裡了。<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7OW61tNn3LxTyDDQt4XbmjGYqBBw5RNUuGRcMBh7ojYjuljf1YKcwtOJAcXdC7Li0BLd4dxQaEBlFB6DG9Tg7B3jFbUOXfnSLkJJG3fGUA9TKhtRnBPVapOnziTyjV86HYs7QBu4bx8/s1600/IMAG0136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7OW61tNn3LxTyDDQt4XbmjGYqBBw5RNUuGRcMBh7ojYjuljf1YKcwtOJAcXdC7Li0BLd4dxQaEBlFB6DG9Tg7B3jFbUOXfnSLkJJG3fGUA9TKhtRnBPVapOnziTyjV86HYs7QBu4bx8/s320/IMAG0136.jpg" width="320" /></a></div><br />
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太座之燒乳豬拼血腸 (grilled suckling pig with poached loin and home-made sausage, calvados jus),是服務員介紹的,是不錯嘅意見。燒得金黃的外皮,味道香脆可口,肉質嫩滑如豬頸肉。<br />
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羊肉及豬肉有幾嫩滑?是筆者及太座事後不需用牙簽或牙線清理牙縫可知一二。<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKxgkU7G139IxUjIC10LFVQEtVelCersqXjD7TndvGEKzEKRWp-KRnzsmngslooKVYH_1wMpN3ezxZSBr8YIHpTtm9id96kx9LZdIoU8-cKWzyjMhqNMFvfWC813zwbNNPC5ClUXam5g/s1600/IMAG0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKxgkU7G139IxUjIC10LFVQEtVelCersqXjD7TndvGEKzEKRWp-KRnzsmngslooKVYH_1wMpN3ezxZSBr8YIHpTtm9id96kx9LZdIoU8-cKWzyjMhqNMFvfWC813zwbNNPC5ClUXam5g/s320/IMAG0142.jpg" width="320" /></a></div><br />
吃得有點過了火,筆者以生果配雪笆 (citrus fruit salad with mint, pink grapefruit-vanilla sherbet)中和。果肉包括橙、柚子、西柚等,上面放上雪芭,用乾冰保持冰凍,最後淋上薄荷汁,令感覺更加冰涼。果肉粒粒結實多汁,味道鮮甜;雪芭甜而不膩,減輕胃部壓力;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalnxpzrqNcRDSEqeG7m8x0yIgglGUT_yr8mo1WjonyZiXqUm4m60zrpnExoAzkzWNbqtG_XdvzSnNeUQ7eMaam5q4dfpwUoGnXCuaKfQd4s3SjmOM3_u_T5pNcmpKrW7zoNdW0JCN308/s1600/IMAG0143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalnxpzrqNcRDSEqeG7m8x0yIgglGUT_yr8mo1WjonyZiXqUm4m60zrpnExoAzkzWNbqtG_XdvzSnNeUQ7eMaam5q4dfpwUoGnXCuaKfQd4s3SjmOM3_u_T5pNcmpKrW7zoNdW0JCN308/s320/IMAG0143.jpg" width="320" /></a></div>太座要的是mascarpone mousse with caramel ice cream,忌廉芝士打得起泡,細密如絲。焦糖濃而不膩,伴碟嘅烘麵包,正好用好「清理」碟內的焦糖。還有精緻的petit four作結,每件也做得一絲不苟,打從生理到心理都十分滿足。食物質素、烹調技巧皆無懈可擊,「味道」一欄那有不滿分之理。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZW1GErTETj-VnEnoICnqIY5KOQ0d3jQOR71EYQwpKv12HxRj76DkuS4lJQJ8WDDRHrdoqfD9yFePT_tpN4ChP4RBwVFbky-c0Bt9P1lbYGY6Ck2lnDczTOXQZ7ePiP7uQf__yoUrWo/s1600/IMAG0144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZW1GErTETj-VnEnoICnqIY5KOQ0d3jQOR71EYQwpKv12HxRj76DkuS4lJQJ8WDDRHrdoqfD9yFePT_tpN4ChP4RBwVFbky-c0Bt9P1lbYGY6Ck2lnDczTOXQZ7ePiP7uQf__yoUrWo/s320/IMAG0144.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">太座生日快樂</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>服務十分妥貼。每一位服務員對餐牌瞭如指掌,是基本要求,難得的是每一位都有足夠的知識,能蠻有信心地為客人提供合適的建議,是專業的表現。離開餐廳、在升降機等待時,華藉領班從老遠趕到店前送行,「服務」一項也「只能」給予滿分。<br />
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未論及價錢,先回應前文提到的清水。不是賣廣告,比起什麼乜乜能量水,這清水更清純,代價就是每支(大約750毫升),盛惠八十五蚊。全程喝了三支水,也就是二百五十五蚊。可想而知,這頓晚餐消費不菲。不過,連太座也同意,這裡是值得一來再來的。<br />
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味道:5 (以5分最高) <br />
環境:4.5 <br />
服務:5 <br />
衛生:5 <br />
價錢:5 <br />
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用餐日期:2010年10月2日 <br />
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地址:<span lang="ZH-TW" style="font-family: '新細明體','serif'; mso-ascii-theme-font: minor-fareast; mso-bidi-font-weight: bold; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-fareast;">尖沙咀</span><span lang="ZH-TW" style="color: #333333; font-family: '新細明體','serif'; mso-ascii-theme-font: minor-fareast; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-fareast;">彌敦道</span><span style="color: #333333; font-family: '新細明體','serif'; mso-ascii-theme-font: minor-fareast; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-fareast;">19-21<span lang="ZH-TW">號半島酒店</span>1</span><span lang="ZH-TW" style="color: #333333; font-family: '新細明體','serif'; mso-ascii-theme-font: minor-fareast; mso-bidi-font-family: 新細明體; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-fareast;">樓</span>Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com1tag:blogger.com,1999:blog-600344125683322541.post-68734254596959190522010-02-28T22:54:00.000+08:002010-02-28T22:54:18.196+08:00大叔送車(警官餐廳 - 鄧兆堅堂)星期六,小女第一次正式去街街,為嘅係添置BB車。作為太座其中一位吊兒郎當嘅好友,升格為叔父輩嘅大叔對小女愛護有加,想也不想便淘腰包送小女嘅第一部車。幾個大唔透,一邊睇說明書,一邊即席安裝及練習操作,一番功夫之後,已經是八時多。晚飯地點,想空間大一點,好讓有位置給BB車,便想起了這裡。<br />
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嚟這裡打波就試得多,食飯都係第一次。樓底甚高,就算小女喊得聲嘶力竭,也不很應聲,不是太騷擾其他人。食物水準沒有什麼驚喜,但是考慮到價錢,又確算不俗。最有印象的是<strong>雪菜肉崧豆腐</strong>(正確名字已記不起),豆腐是十分滑溜,而且味道不太濃烈,伴著白飯一起吃最好;<br />
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排骨醃得入味且夠晒耐,骨肉輕易分離。選用了肉排,一層肥一層瘦的,既甘香且肉質有彈性;<br />
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<strong>霸王雞</strong>上放滿了椒絲、韮黃等,這般做法,味道是不能傳到雞肉上的。幸好雞肉尚算嫩滑,入口出奇的有一點雞味。<br />
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<strong>土魷蒸肉餅</strong>瘦肉比較多,缺少咗豬肉嘅甘香味,此空白被魷魚及香菇填補了。由於少了肥肉,吃起來也冇咁滑;<br />
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印象中<strong>梅菜蒸鯇魚</strong>是上了年紀嘅男士恩物,感覺老積。其實好吃的不比梅菜扣肉差。火喉上是差了一點,梅菜嘅甜香味沒有完全迫入鯇魚肉裡;<br />
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<strong>金銀蛋浸莧菜</strong>正常水準,沒有什麼特別。<br />
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平均消費是一百蚊一個人,有這樣大嘅場所,減少對其他人嘅影響,是有BB嘅家庭嘅選擇之一。<br />
<br />
味道:3 (以5分最高)<br />
環境:4<br />
服務:3<br />
衛生:3<br />
價錢:4<br />
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用餐日期:2010年2月6日<br />
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地址:銅鑼灣鴻興道28號警官俱樂部2樓Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-50712845853160153372010-02-19T17:57:00.000+08:002010-02-19T17:57:57.843+08:00防空洞裡嘅派對 (Crown Wine Cellars)星期六,中秋節假期,亦係太座好友P小姐嘅大喜日子。一對新人揀了這裡作結婚派對場地,事緣新郎哥就是在這裡第一次為P小姐慶祝生日,十分有心思。這裡只招待會員,主打係飲吓酒之類嘅聯誼地點,亦備有食物供應。餐廳前身係防空洞,所以入到裡面絕對收唔到電話,一定唔會被電話滋擾。防空洞旁另闢一間玻璃屋,在陽光燦爛嘅日子,樹影婆娑,也是幾寫意的。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_CVxY_9fsZrTXoO5EjZb-PVg66zbzwEJxgmCwiil_KzXQW60yHFmwaMZmfIgXe9At-eK_5Tc1F55PUMTrGVZFPYsqREpkF_8WOmrqwPqO5_m8bkvkIlTnvv708KOC1pS12X_2B5N9Q0/s1600-h/200910051455398121_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_CVxY_9fsZrTXoO5EjZb-PVg66zbzwEJxgmCwiil_KzXQW60yHFmwaMZmfIgXe9At-eK_5Tc1F55PUMTrGVZFPYsqREpkF_8WOmrqwPqO5_m8bkvkIlTnvv708KOC1pS12X_2B5N9Q0/s320/200910051455398121_600w.jpg" /></a></div><br />
用膳嘅地方唔大,主人家只招待最熟絡嘅好朋友共三十人參與這個午間宴會。未上菜,有麵包供客人享用。一款是普通純烘麵包,另一款是提子包,皆烘得外表香脆,內裡鬆軟,尤其是搽麵包嘅牛油,有淡淡嘅奶香,入口creamy,筆者禁不住連食了幾片包。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-ZQT6YYBM3xcl6lN5_Pb48gRuoyfnLSwNPYFtFesK1pPcA1cWDBZyzEcVQk6HostgK5YzF_2vB0bHpu6wMi1JEM1daJ6RZS-l4McP_ixKJop2-VpErC1h4dbvPdu3VyfQr32s5eQqOU/s1600-h/200910051456384622_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-ZQT6YYBM3xcl6lN5_Pb48gRuoyfnLSwNPYFtFesK1pPcA1cWDBZyzEcVQk6HostgK5YzF_2vB0bHpu6wMi1JEM1daJ6RZS-l4McP_ixKJop2-VpErC1h4dbvPdu3VyfQr32s5eQqOU/s320/200910051456384622_600w.jpg" /></a></div><br />
前菜筆者與太座分別選了<strong>野菇泡沫湯</strong>(cuppucino)及<strong>蕃茄蝦沙律</strong>。湯以野菇為主,配以忌廉底及些少黑松露碎,所以服務員端來時已經聞到一股清香。湯不很杰,就個人口味而言,以上文食材入饌,湯水以濃杰為佳。太座嘅沙律各種食材皆新鮮貨色:蔬果爽甜,蝦肉亦鮮甜有彈性。<br />
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前菜及主菜以意粉作間場,用橄欖油,加上香草及野菇炒香而成。意粉入口軟硬適中,意粉心是剛好煮熟了,al dente!份量雖然小,但清清地,為跟著嚟嘅主菜做好準備,是不錯嘅安排。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicJVL3r2qQDe0mB12SCNRkJsQ5iKY1ttGbijH33LRe-AsvyyW9JW1ZQS8QgMEbZ_gQmr-VPq9bpNMqPBcdWWCTWfNJq9MlnPgEGUrzuKRgExJi9clrlvcaltg1dEKOnNKoj_3zYmNbo4/s1600-h/200910051457538491_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicJVL3r2qQDe0mB12SCNRkJsQ5iKY1ttGbijH33LRe-AsvyyW9JW1ZQS8QgMEbZ_gQmr-VPq9bpNMqPBcdWWCTWfNJq9MlnPgEGUrzuKRgExJi9clrlvcaltg1dEKOnNKoj_3zYmNbo4/s320/200910051457538491_600w.jpg" /></a></div><br />
主菜有三種選擇,筆者點了<strong>燒安格斯牛柳</strong>,太座不吃牛,於是點了<strong>燒三文魚柳</strong>。牛柳大約四安士,伴以火箭菜、豆角、烤薯等。烤薯加了一點黑椒及鹽一同烤,鹹中猜薯仔嘅甜味,十分可口,其他伴菜也是新鮮味美。至於主角燒牛柳,雖然橫切面呈粉紅色,有點overdone (事前亦冇問要幾多成熟),食落感覺鞋口。幸好先用猛火燒了一片,成功鎖住肉汁,牛肉鮮味不致大量流失。太座嘅魚柳反而冇想像般鞋口,冇期望反而喜出望外。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55Hpsct9Vcpw5rafVeCYINLpQJwkCTUltySjMY44e4YlqJ5De02EsRbvX5xfVY7Hz7Sy3ddPubxSwcsSxBKQu46v_fclho79zWRfZX29-vCMXDPavJK4E-I_5Qkjniqlr81es6PfA0Xk/s1600-h/200910051458152466_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55Hpsct9Vcpw5rafVeCYINLpQJwkCTUltySjMY44e4YlqJ5De02EsRbvX5xfVY7Hz7Sy3ddPubxSwcsSxBKQu46v_fclho79zWRfZX29-vCMXDPavJK4E-I_5Qkjniqlr81es6PfA0Xk/s320/200910051458152466_600w.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">特別訂做嘅結婚蛋糕 - 非此店出品</div><br />
甜品有<strong>fruit tarts</strong>及<strong>焗草莓芝士蛋糕</strong>,當然也有應節嘅月餅。Fruit tarts平平無奇,芝士蛋糕則口感細滑,芝士味雖不濃烈,但味道細水長流,香味縈繞於口腔中。咖啡雖香但有點變質,可能是over-roasted嘅緣故。<br />
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服務員態度殷勤,不是叫到先做嘢那一種。用餐途中不斷添補麵包給賓客。要挑剔嘅話,服務員嘅服飾俾人感覺殘舊,而且於比較當眼處處理食剩嘅食物,於這般級數嘅私人會所,是有點不雅。<br />
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一個小小嘅私人派對,氣氛十分融洽又唔拘謹,各賓客皆能以輕鬆嘅心情去享受及見證一對新人嘅誕生。這麼特別嘅結婚派對,定必給每一賓客留下深刻印象。<br />
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<br />
味道:3 (以5分最高)<br />
環境:4<br />
服務:4<br />
衛生:2<br />
價錢:3<br />
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用餐日期:2009年10月3日<br />
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地址:深水灣壽臣山深水灣徑18號Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-80065402271271288932010-02-19T17:46:00.000+08:002010-02-19T17:46:26.695+08:00古有華山論劍,今有康山論辣 (聯記川王涼粉)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">星期五,一號熱帶氣旋警報生效,天色一片灰蒙蒙,空氣甘極差。在這濕熱天氣,一頓麻辣宴可是一場及時雨,皆因適量嘅麻辣食品可以促進血液循環,並可以驅除困在身體裡嘅濕毒。</div><br />
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舅仔介紹嘅呢間舖頭位於紅磡區,老闆娘係四川人,每逢月底都會關舖,親自到四川辦貨。究其原因,係因為香港天氣比較潮濕,乾貨香料容易變壞,唔適宜儲存太多。<br />
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要預備六人份量嘅食物,點了八款唔同程度嘅辣物打包回康山外家食用。其實所謂八款,當中嘅豬、牛、魚、雞都係以同樣嘅香料泡製,只是辣嘅程度不同。由於各人嘅嗜辣程度不同,八樣餸由小辣至大辣。食濃味嘅食物,當然要由淡入濃嘅次序進食啦!<br />
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<u>小辣類:</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGX3BWSH72ayriw677DZ47vu24LgBsVFhzMTWMzdnYTVshWXO3yZQJx-3FSepx9AqAJTRdX3OW5qfSw7M4h_DN87aXnYGbCsoxB885rzp-ffBvlYNi53ywQMKl-q0F-PM9GqOWGN9WGU/s1600-h/200907111354292476_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGX3BWSH72ayriw677DZ47vu24LgBsVFhzMTWMzdnYTVshWXO3yZQJx-3FSepx9AqAJTRdX3OW5qfSw7M4h_DN87aXnYGbCsoxB885rzp-ffBvlYNi53ywQMKl-q0F-PM9GqOWGN9WGU/s320/200907111354292476_600w.jpg" /></a></div><br />
<strong>涼伴木耳</strong> - 係咁多餸之中最唔辣嘅一味,亦係太座能承受嘅最大辣度。木耳爽脆帶點冰涼。辣度係極之輕微,但足以令沈睡了嘅味蕾稍為睜開惺忪嘅眼睛,消化系統亦因為木耳輕微嘅酸甜味而進入作戰狀態;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbinon6b6G8rb8CfSpq9uO_lE0z8EwGkrD8XVR2u4bmRl1pM5-C9lk67UCuqJlWrvUBUaHLkKSyWLV5VpV8bcwFh9emoVjJPJFhHTBqebCaSawA0dvI_HaeA13mKE3iK6Dgwg9kF_eGx8/s1600-h/200907111354552566_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbinon6b6G8rb8CfSpq9uO_lE0z8EwGkrD8XVR2u4bmRl1pM5-C9lk67UCuqJlWrvUBUaHLkKSyWLV5VpV8bcwFh9emoVjJPJFhHTBqebCaSawA0dvI_HaeA13mKE3iK6Dgwg9kF_eGx8/s320/200907111354552566_600w.jpg" /></a></div><br />
<strong>川椒皮蛋</strong> – 辣度與木耳差不多,辣得嚟有一種清新嘅感覺,不過太座是無福消受了。皮蛋絕對係靚貨色,皆因隻隻都係溏心蛋,外邊剔透,蛋黃軟綿綿,筆者一連吃了幾口;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoNbCucE7guLeIVLZxUOEcPZnwZJnERFsmqdD51SeNWxfbXpJqefZLy2eNnPNRmTHXmnezWztEiazdowDGg-LbN_1TDyVhqmYEjfDk_NOLQ1Edsn6aIZgaOCk_kDjiuot5fR876X5MJo/s1600-h/200907111355197277_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoNbCucE7guLeIVLZxUOEcPZnwZJnERFsmqdD51SeNWxfbXpJqefZLy2eNnPNRmTHXmnezWztEiazdowDGg-LbN_1TDyVhqmYEjfDk_NOLQ1Edsn6aIZgaOCk_kDjiuot5fR876X5MJo/s320/200907111355197277_600w.jpg" /></a></div><br />
<strong>蒜泥白肉</strong> – 此餸之辣非來自辣椒,而係新鮮蒜頭嘅辣味。此菜嘅製作十分出色,比起大部分一流食府所造的還好。白肉切成薄片,肥瘦比例適中,吸受了蒜泥嘅香辣及其他香料嘅麻辣,肉質可口鬆化,是一定要食嘅菜色。<br />
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<u>中辣類:</u><br />
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經過小辣類嘅熱身之後,進入中辣食物。太座最早棄權,外父食中辣食品亦顯得有點吃力。舅仔及姨仔還可以跟得上步伐,筆者與外母仍面不改容。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrpBol2TsoMsXU-JmM9bMtUUBjuOMS1q1sRqMnnmcX0g8Ws2qjqAIpMpkRTFcNZEoBZtzke6UNnRg6es2UrE6-uYDQ48xFznkBZ2A0-dfepLbV2Abpp1uSlpmareoqgCsMyONB2JHlvk/s1600-h/200907111355394107_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrpBol2TsoMsXU-JmM9bMtUUBjuOMS1q1sRqMnnmcX0g8Ws2qjqAIpMpkRTFcNZEoBZtzke6UNnRg6es2UrE6-uYDQ48xFznkBZ2A0-dfepLbV2Abpp1uSlpmareoqgCsMyONB2JHlvk/s320/200907111355394107_600w.jpg" /></a></div><br />
<strong>夫妻肺片</strong> – 以牛心、牛肺、等內臟薄切而成,再以紅油、辣椒、花椒、麻仁、胡椒粉、芹菜、芫荽等伴食。切成薄塊,方便易食,肉質也爽脆;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ml3EWY_xgyQf5iBqAASPoVVHFgB9Bl9YhM-mGq8VXVKXQPDp4MHaCMqjwa3EB0Dw39yUt0fpEnIbQUPbK1q-0HHcBhOK89LfrQ0oJKytaQqe0SkKs4FOU0RkfxMn5kfNc8FWx8XBMJQ/s1600-h/200907111355596057_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ml3EWY_xgyQf5iBqAASPoVVHFgB9Bl9YhM-mGq8VXVKXQPDp4MHaCMqjwa3EB0Dw39yUt0fpEnIbQUPbK1q-0HHcBhOK89LfrQ0oJKytaQqe0SkKs4FOU0RkfxMn5kfNc8FWx8XBMJQ/s320/200907111355596057_600w.jpg" /></a></div><br />
<strong>麻辣口水雞</strong> – 同樣地以前文所講嘅配料泡製。用了新鮮雞肉,無論係雞腿抑或係雞胸,入口都十分嫩滑。至於有否鮮雞味,老實說,在中辣嘅環境下要食得出一點也不易;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXkCBk4FoKJVIjavK6fnHcnk5AmFdad2Vi02-bjUT6J8kWw1fXXXHC4J_FZmw8SGkd0B3Yvkmihq0XpwNKZFSN0dTwZ1Ges1VsTmIhU0GLMK1M0CoNYnDr47m3HPvMDNI8J6lW4R19J8/s1600-h/200907111356208544_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXkCBk4FoKJVIjavK6fnHcnk5AmFdad2Vi02-bjUT6J8kWw1fXXXHC4J_FZmw8SGkd0B3Yvkmihq0XpwNKZFSN0dTwZ1Ges1VsTmIhU0GLMK1M0CoNYnDr47m3HPvMDNI8J6lW4R19J8/s320/200907111356208544_600w.jpg" /></a></div><br />
<strong>毛血旺</strong> – 據網上說法,正宗嘅毛血旺係以鴨血紅為主菜,豬紅也是十分普遍嘅做法。此店用了豬紅,除此之外,還有牛扒葉、大腸、豬皮等,辣油底還有芽菜、粉絲等索味食物。由於香料十足,頗有麻辣勁,再吃底下嘅粉絲,盡得精華,不過味道偏鹹。至於點解咁鹹,容後再談。<br />
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<u>大辣類:</u><br />
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戰至此,味蕾全開,要挑戰大辣食物了。筆者開始感到吃力,毛孔、汗腺亦全開,食得痛快淋漓。外母則依然自得其樂,揮灑自如。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YYqhvgJ1Wsx47-XBO4NsPbV2Hnyk_uSoHCcatYPK8x2BHGbu9Rq7JP81IN_yQ5DSWnGlw9V5lwjAkKHISVgYrHxEk34wnt30tFjRuR6X9ICW6Z3iRkINh6bCIueKPF4GlIhuD97akA0/s1600-h/200907111356391494_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YYqhvgJ1Wsx47-XBO4NsPbV2Hnyk_uSoHCcatYPK8x2BHGbu9Rq7JP81IN_yQ5DSWnGlw9V5lwjAkKHISVgYrHxEk34wnt30tFjRuR6X9ICW6Z3iRkINh6bCIueKPF4GlIhuD97akA0/s320/200907111356391494_600w.jpg" /></a></div><br />
<strong>泡椒鳳爪</strong> – 外表白雪雪,一如普通鹽水雞腳,令人毫無防範。殊不知被外表欺騙了。一入口,一股帶清新嘅辣味湧至,大出意料之外,少一點定力都會被此突如其來嘅辣味擊倒。筆者稍嫌雞腳可食用部份太少,唔夠過癮;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBl6iTLRQjSanqADiNAlAl8IvoCB98_BgNk6NmBOscF2Ph9KGH1d5jOHa6DLRQs4gCOf0VHzordYqt7aax-l7t6TGeDsusgpiMhwPqCren9hdiV1zYB17I2NnMcTHKu7svO9VBaOCJ0Q/s1600-h/200907111357043335_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBl6iTLRQjSanqADiNAlAl8IvoCB98_BgNk6NmBOscF2Ph9KGH1d5jOHa6DLRQs4gCOf0VHzordYqt7aax-l7t6TGeDsusgpiMhwPqCren9hdiV1zYB17I2NnMcTHKu7svO9VBaOCJ0Q/s320/200907111357043335_600w.jpg" /></a></div><br />
<strong>水煮魚</strong> – 全晚嘅高潮在此。單以顏色論,此菜係眾多餸之中顏色最鮮紅。辣度非同小可,其刺激感係硬生生的、直接的加諸味覺感官上。用了什麼魚,以筆者耐辣嘅功力,恕難分辨。不過,從魚骨嘅數目,相信係淡水魚了。魚肉十分嫩滑,肉質層次分明。嗜辣的,此菜不可錯過。<br />
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正當筆者食得面紅耳熱、開始抵受不了嘅時候,瞥見蒜泥白肉下有數條青瓜。即時便吃了兩條。青瓜盡吸蒜泥香味,入口即有一股冰涼感覺,驅走之前殘留在舌尖上嘅辛辣感覺。所以話,青瓜幾時都係唔食得辣嘅人士嘅朋友。<br />
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六個人之中,以筆者及外母最耐辣。大家都發現每逢食川菜,都會覺得辣後嘅味道偏鹹,大感不解。大家討論一番,得出兩個結論,其一係味覺經麻辣洗禮之後,對食物嘅鹹度特別敏感;其二係川菜味濃,本偏鹹,以平衡辣味。至於孰是孰非,不得而知了。<br />
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老闆係性格巨星,在炎熱天氣,火氣可能會比較猛。輪候時間有時都幾耐,不過是值得等的。筆者建議外賣打包,因現場只有幾張枱,半露天,冇空調,大熱天時都幾辛苦。<br />
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價錢十分超值,八款餸菜都係三百幾蚊,平均每道菜四十幾。<br />
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味道:4 (以5分最高)<br />
環境:2<br />
服務:3<br />
衛生:2<br />
價錢:4<br />
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用餐日期:2009年7月10日<br />
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地址:紅磡黃埔街1號地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-56899936657547552812010-02-19T17:36:00.000+08:002010-02-19T17:36:53.973+08:00曲奇八重奏 (Jenny Bakery)孩提時代很喜歡食藍罐牛油曲奇,遇上過年時節,各家各戶好多時都擺番一罐招呼朋友。一塊接一塊咁食,幾個細路仔好快就食完一罐。年紀漸長,對曲奇餅嘅渴求減退了。是日嚟到赤柱,聽聞此店嘅曲奇唔錯,應太座所願,買了一點試吓。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOVYeVi197o1IxeAIIZ1N1-lAiW2glhmdYUU-RMGCZrEH1OUu1TSIrNVAS4XcGPHyMUINidy1u32oTb41vaiCiU0bu_hVZNpy-6D2hY2znQXAdFCY-ygF_rkc7aEZtXAyzkH2FMeeOQI/s1600-h/005MYR1A00A457577ECE9Bm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOVYeVi197o1IxeAIIZ1N1-lAiW2glhmdYUU-RMGCZrEH1OUu1TSIrNVAS4XcGPHyMUINidy1u32oTb41vaiCiU0bu_hVZNpy-6D2hY2znQXAdFCY-ygF_rkc7aEZtXAyzkH2FMeeOQI/s320/005MYR1A00A457577ECE9Bm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">精美曲奇罐</div><br />
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店內嘅裝飾十分簡潔光鮮,由兩位一男一女、相信已退休人士睇舖。太座想jenny會唔會係此女士,抑或佢地係jenny嘅父母或家翁姑呢?他們態度十分友善,也難怪。赤柱係遊客區,生活節奏冇咁急速,人都寬容一點。他們仔細介紹了各款餅點。太座也買了幾罐與家人、同事分享,有純味4 mix,也有果仁8 mix。臨行前問建議食用日期,男士答話一個月內食掉就冇問題,他再加一句話唔會擺一個月咁耐,幾日都食晒啦!好,對自家產品那麼有信心。 <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4zqkU_JbA-71N97fuE0QwXC7gWtv1-lRyET8bMwNlvNRuAjoEq16MyQgxN4BaOqACTqJvOKgIkeTydnM3FB_oAm2q8JPdiwsG0NiNg0VSjzyB9iSjNaNbpvkbu3E3ZntI_mIUkKuYqc/s1600-h/005MYS2DFA446BB314DF60m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4zqkU_JbA-71N97fuE0QwXC7gWtv1-lRyET8bMwNlvNRuAjoEq16MyQgxN4BaOqACTqJvOKgIkeTydnM3FB_oAm2q8JPdiwsG0NiNg0VSjzyB9iSjNaNbpvkbu3E3ZntI_mIUkKuYqc/s320/005MYS2DFA446BB314DF60m.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">八款不同果仁組合嘅曲奇</div><br />
回家路上,太座忍唔住打開一罐果仁8 mix。一打開,罐內嘅香味傾瀉而出,正在揸車嘅筆者都分一分神。果仁曲奇有榛子、合桃、腰果、朱古力果仁,還有一款咖啡味的共八款。香味嘅緣由係曲奇中嘅牛油嘅芳香。入口嘅感覺與藍罐曲奇大不同:牛油味香而不膩,食多一、兩件都唔會覺得滯胃;曲奇本身亦烘得十分鬆化,唔會烘得過硬,尤如藍罐曲奇般。咖啡味那一款除了牛油香之外,還有濃郁嘅咖啡香,但兩種味能平起平坐,十分可口。個人而言,有咬口嘅果仁曲奇會比純味嘅多一種享受;包裝罐用了得意嘅熊仔,觀賞性再加添幾分。<br />
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包裝分4 mix、8 mix、細罐及中罐四種組合。4 mix (細)六十蚊;8 mix (細) 八十八蚊;8 mix (中)一百四十蚊。買了一罐4 mix (細)、一罐8 mix (細)及兩罐8 mix (中),共銀四百二十八蚊。雖然比藍罐曲奇貴,但質素嘅分野絕對超過兩者嘅差價。睇嚟過年又多一樣禮物選擇了。<br />
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味道:5 (以5分最高)<br />
環境:4<br />
服務:4<br />
衛生:4<br />
價錢:3<br />
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用餐日期:2009年7月12日<br />
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地址:赤柱新街11號1樓Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-83693512589031912622010-02-11T11:30:00.000+08:002010-02-11T11:30:44.373+08:00這一刻,我們沉默了(越南人)星期五,太座入院了,亦預示了小女於母體內,經過差不多十個月嘅發育之後,已經按奈不住要走出來望一望呢個世界。一班太座嘅摰友於晚上嚟到醫院,希望以第一身與太座一起經歷呢個重要一刻。可是,對第一胎嘅孕婦嚟講,整個生育嘅過程是漫長的。過了探訪時間,太座未有進一步嘅動靜,筆者與友人只好離開醫院,往東大街祭五臟廟。<br />
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Madam好像是第一次嚟到東大街食嘢,顯得格外興奮。至於筆者及另一友人J,已留下不少腳毛,所以選擇權落在Madam身上。這次中選的是位於「安利」舊舖位嘅一間越南菜館。<br />
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時值差不多九點鐘,大家已餓得剩下半條人命。約略看來餐牌之後,便飛快地點了幾款比較容易烹調嘅菜色。<strong>香茅豬扒檬粉</strong>外表似模似樣,豬扒味道可口,肉質鬆軟。其實要令豬肉鬆軟,一點也不難,不需要用梳打粉,只要用生粉及生抽去醃,肉質便自自然鬆軟之餘,又不失彈性。至於檬粉質素普通而已;<strong>香茅雞翼</strong>與豬扒同樣地可口,也不錯。<br />
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<strong>肉燥紅米飯</strong>雖然做法簡單,但不知為何弄得水汪汪的,而且肉燥一點也不香,只有肥膩嘅份兒。原意是畫龍點睛的一塊煎蛋,做得馬馬虎虎,既不熱,也神秘地濕漉漉的,是一大敗筆;<br />
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<strong>越式春卷</strong>同樣是乏善可陳,春卷皮十分韌,也不可口,就算餡料豐富也是枉然,欠佳嘅春卷皮,已失去其神髓;最後是<strong>蒸粉皮</strong>,該是如薄膜般、呈半透明嘅粉皮,變得厚墊墊的。望上去,心已涼了半截。筆者與J有密契地相視一刻,再埋頭苦吃,心想如不是餓得瘋了,決不會在這裡浪費quota。<br />
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埋單每人五十二蚊,價錢雖相宜,但叫筆者回頭,難矣。 <br />
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味道:2 (以5分最高)<br />
環境:3<br />
服務:3<br />
衛生:3<br />
價錢:3<br />
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用餐日期:2010年1月15日<br />
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地址:筲箕灣東大街55號地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-90018032212504810322010-01-26T17:21:00.000+08:002010-01-26T17:21:55.439+08:00早來了的歲晚夜宴 (香宮)<div class="separator" style="clear: both; text-align: left;">星期四,氣溫非常涼快。日前接到某雜誌嘅電話,獲邀出席是晚嘅宴會,一嚐新科二星總廚嘅手藝。有食神當然是一件美事,不過離小女預產期非常接近,一頓免費嘅美宴,隨時會因為小女提前幾天出世而泡湯。筆者當然想小女能夠早一點與父母見面;另一方面又十分期待是次香宮宴,弄得心情十分矛盾。<br />
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</div><div class="separator" style="clear: both; text-align: left;">日子一天一天的過,終於等到了這夜,小女亦似乎想食埋呢餐先出世。獲邀嘅食客,連筆者在內,總共有五對夫婦。大家皆準時於七時四十五分抵達現場。經大會安排了獨立廂房,方便是次聚會,亦方便雜誌社職員拍照及做訪問。<br />
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</div><div class="separator" style="clear: both; text-align: left;">筆者家在港島區,平日甚少往九龍區用膳,「香宮」更是筆者之前未幫襯過。取名「香宮」,氣派果然不凡,如宮廷般華麗。樓底十分高,裝修富有中式格調。牆上嘅字畫、餐牌,以至桌布及食具,不論真膺,均是漂亮嘅藝術品。筆者最愛便是餐牌上嘅鴛鴦圖。<br />
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</div><div class="separator" style="clear: both; text-align: left;">是提早了的春茗,故轉盤上也應節地放了錦盒,裝滿多款賀年食品,其中以<strong>笑口棗</strong>及<strong>糖蓮子</strong>最受歡迎。前者是炸得香而不膩,咬落是十分鬆化可口;後者一入口是一股清甜湧向喉頭,令人回味。<br />
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</div><div class="separator" style="clear: both; text-align: left;">宴會開始之前,「香宮」嘅總廚葉志祥師傅特地抽時間為各食客講解鮑魚這食材及幾種簡單的,在家中也能做到的煮鮑魚嘅方法,還即席示範是晚第一道菜色<strong>牛油果涼伴南非鮑</strong>。<br />
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</div><div class="separator" style="clear: both; text-align: left;">據葉師傅所講,這道菜嘅設計是經過多次反覆嘅嘗試才完成。是將南非罐頭鮑切片,再梅花間竹的放進牛油果肉。這個配搭看來十分奇怪,不過食落嘅效果卻是出奇地好。牛油果香濃嘅果肉味,將鮑魚嘅鮮味帶了出來。由於是涼伴嘅關係,如果將之當作日式刺身來吃,加一點新鮮芥辣,味道嘅層次便會更加豐富。<br />
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</div><div class="separator" style="clear: both; text-align: left;">第二道菜色是<strong>蟹皇燴生翅</strong>,單看其金黃色的外表,以及濃稠嘅湯底,加上陣陣蟹黃香,可知蟹皇嘅份量絕非敷衍了事。出於鯊魚是瀕危動物,加上對魚翅這種冇本身味道嘅東西,筆者從來都不太好,故已戒吃了。記憶中食過嘅蟹皇翅,這裡算是數一數二了。不過,用上了粒粒蟹黃嘅「龍景軒」,其驚喜程度尤甚。<br />
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</div><div class="separator" style="clear: both; text-align: left;">見筆者只是望著魚翅而不動碗筷,餐廳經理即時前來問個究竟,心恐筆者有什麼不滿意嘅地方。筆者向他解釋了因由後,經理立即到廚房為筆者安排一碗<strong>北茋燉竹絲雞</strong>。此湯清澈見底,味道微甘,頗滋補的。<br />
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</div><div class="separator" style="clear: both; text-align: left;">第一道主菜是<strong>頭抽煎青衣球</strong>,青衣肉質本細軟黏膠,並非筆者那杯茶,幸好以頭抽泡製嘅薄茨汁,特別香純濃郁,配合煎得小小脆嘅魚肉表面,味道不俗。相比之下,筆者還是屬意肉質爽脆嘅海斑類。<br />
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</div><div class="separator" style="clear: both; text-align: left;">之後便是<strong>竹笙露筍卷</strong>。每枝露筍均以竹笙包裹著,而且十分嫩滑無渣,鮮嫩碧綠,是一等嘅貨色。加上南瓜汁嘅香甜,雖然清淡,但依然可以維持味蕾嘅活躍程度。<br />
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</div><div class="separator" style="clear: both; text-align: left;">緊接的是<strong>生菜包蠔豉崧</strong>,是一道頗費功夫嘅菜色。是將蠔豉及馬蹄切成細粒再爆香,用生菜葉包起來,加一點醬汁來吃。蠔豉本身已經濃縮了蠔嘅鮮香味,再切成細粒。由於與空氣接觸嘅面積大咗,所以更加「蠔」氣干雲,未上枱,陣陣蠔香已撲鼻而來。加入馬蹄,令口感添上爽脆。<br />
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</div><div class="separator" style="clear: both; text-align: left;">新年飯,一碟<strong>生炒臘味糯米飯</strong>是少不了。臘味種類繁多,而且有蝦干、冬菇粒、芝麻、香蔥等,吃起來幾種香氣共冶一爐,那有不香之理;糯米炒得粒粒分明,色澤如一,入口軟糯,也是沒有可批評嘅地方。唯一可挑剔之處,只是吃到最後味道太濃重,開始吃不消,還感覺鹹了一點。<br />
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</div><div class="separator" style="clear: both; text-align: left;">有生炒糯米飯,又怎會少得其孖生兄弟 - 炆伊麵呢?<strong>蟹肉炆伊麵</strong>,蟹肉是一絲絲的,絕不吝嗇。這當然了,否則又怎樣配合其食肆嘅身份、級數!炆伊麵常有油膩嘅弊病,這裡沒有犯上,是關乎火喉嘅問題。伊麵條理分明,咬落有如吃意大利粉那種 al dente 嘅質感。無容置疑,這碟炆伊麵是星級之作。<br />
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</div><div class="separator" style="clear: both; text-align: left;">最後嘅甜品環節,先來一碟<strong>煎堆</strong>。外貌看似普通不過,但當一口咬下,便知此非凡品。其一是非常香口之餘,完全沒有油膩感;此外口感軟糯,但不會黏著牙齒間,影響咀嚼及口腔衛生。<br />
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</div><div class="separator" style="clear: both; text-align: left;">令一道甜品是新產品,宴會當晚尚未正式推出市面。取名為<strong>黃金萬兩</strong>,其實是將南瓜糕,面頭放上一層燕窩,再將之塑造成千足金條嘅模樣。選用嘅南瓜嚟自日本,比大陸南瓜更香,果肉更甜。所以,每一口南瓜糕都容易嘗得到南瓜嘅香甜味。包裝禮盒十分精緻,看起來也很貴重的了。本想訂購幾盒,可惜負責人可能冇預計在座食客會買,做完一會display便拿走了禮盒。<br />
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最後是每人一客的<strong>凍芒果蛋白</strong>,芒果鮮甜多汁,蛋白亦滑溜。不過兩者走在一起,是格格不入的。芒果甜味太突出了,完全掩蓋蛋味。<br />
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由大雜誌社安排嘅飯局,服務當然不會失場的。一圍枱十個人,已經有三名服務員侍候。而且餐廳經理亦經常在席旁,準備隨時解答各食客嘅疑難。在座各食客皆認為,如果主廚葉師傅可以多一點走出來與大家交流煮食心得會更好。可惜的是,中菜嘅烹調比西式的費時費勁,大廚要經常在廚房內打點,那有時間走出廚房呢。這困難筆者是了解的,所以無損服務一欄嘅滿分評級。<br />
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吃飽以後,大家暢談一番對來年香港嘅展望、對雜誌嘅感想及建議。唔少得的是對身為準媽媽嘅太座,傳授一些教子心得。既滿足了食慾,又增進了不少為人父母嘅知識,是令人難忘嘅一個晚上。<br />
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<u>後記:</u><br />
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宴會翌日晚,太座開始感覺陣痛,隨即進了醫院,於星期六下午誕下小女。筆者嘅小女真識食,要食完好嘢先出世。筆者一定會更加努力工作,給家人更多美食體驗。<br />
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<br />
味道:4 (以5分最高)<br />
環境:4<br />
服務:5<br />
衛生:5<br />
價錢:3 (宴會由雜誌社安排,費用全免)<br />
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用餐日期:2010年1月14日<br />
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地址:尖沙咀麼地道64號九龍香格里拉大酒店地下1層Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-81417533762531395552010-01-24T16:35:00.000+08:002010-01-24T16:35:36.171+08:00三名大肚之人聚首一堂 (泰爽甜)星期三,太座好友P到新居拜訪,分享懷孕嘅經驗。正考慮如何安頓兩名大肚婆,加一名大肚公嘅吃飯問題,忽然想起舅仔日前提起電氣道街市嘅泰國菜館,在沒有反對嘅情況下,三人行便朝街市進發。<br />
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位處於熟食中心,衛生情況稍欠妥善是預計之內,最担心反而係濕滑嘅地面,三個人,五條命,是一步一步,顫顫驚驚的。舖位不大,只有幾張枱。其中一張大枱被一班外形豪邁嘅中年漢佔據著,一邊飲酒,一邊猜枚,聲量比其外形更加「豪邁」。<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">由泰藉人士主理,取名「泰爽甜」,筆者感到好奇,似乎泰國菜與甜味唔係太有關聯,最多是形容蝦肉爽脆鮮甜而已,有點是為了食個「泰」而已。再望一望周圍,原來森美小儀都推介這裡。筆者一向都唔係太相信名人效應,原因好簡單:口味各人不同,你認為好食並不代表啱佢口味。食嘢,只有忠於自己條脷罷了。<br />
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</div><div class="separator" style="clear: both; text-align: left;">三個人,嗌四樣嘢。大肚婆需要葉酸,一碟綠色嘅餸必不可少,便先來一碟<strong>馬拉盞炒芥蘭</strong>。馬拉盞不是呈蝦糕狀,而是像蝦干般有大有細的。吃落鹹香味足夠,菜亦是爽脆多汁。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXT1NVw7yNjdUOJkwyOn5GGuBttozBciZHKdMiZd6Ee39KEYSEMKgIgo126j4UEvSYyYyEO1Q6tJa8fyeXUsatBIPJkxFXPuUumiIb59U0bG-hUExgUlxP3qFf1wwHUOV2JEzK4oPiIA/s1600-h/Image229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXT1NVw7yNjdUOJkwyOn5GGuBttozBciZHKdMiZd6Ee39KEYSEMKgIgo126j4UEvSYyYyEO1Q6tJa8fyeXUsatBIPJkxFXPuUumiIb59U0bG-hUExgUlxP3qFf1wwHUOV2JEzK4oPiIA/s320/Image229.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">之後是筆者到泰國菜館必點嘅<strong>柚子蝦沙律</strong>,這裡嘅柚子肉不是搣成一粒粒嘅果肉,而是一「楷楷」的,感覺是做得比較匆忙。柚子味道過於酸澀,幸好椰絲下得頗慷慨,吃落是啖啖嘅椰香,算是一點補償。蝦肉也算爽脆,但當然是食唔出什麼鮮味了。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHGhw5MXNWWAxUM8QdKkvSJ30f7bNhx8qh8F0V2FLYe8ZcQV_pE6PNnxx1Zjuqn7cLLHjclEjLbxibrRpaaNuHLIKKu-u_PvEKNhw2t4H8v-37a1pcTMYnyw5485r246nrXn0MVac1-A/s1600-h/Image230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHGhw5MXNWWAxUM8QdKkvSJ30f7bNhx8qh8F0V2FLYe8ZcQV_pE6PNnxx1Zjuqn7cLLHjclEjLbxibrRpaaNuHLIKKu-u_PvEKNhw2t4H8v-37a1pcTMYnyw5485r246nrXn0MVac1-A/s320/Image230.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">大家原以為<strong>菠蘿炒飯</strong>是用菠蘿盛載著的,結果與一般炒飯無異。論香氣雖仍聞得到淡淡嘅菠蘿香,但總比用菠蘿裝載的遜色一點。炒飯本身濕了一點,不過炒得十分均勻,有洋蔥粒及肉鬆吊味,味道不太濃,十分易入口。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7tNERm3QlNDHXd2ULpAEJhYlYBWlZe5q5GJLrBzFTMhT4LOBuXRthfmMAuwi9FII2CDinzX56sqi9NCgdIjyyre-NUfd_xdkWlTk8wUng2BnpB9Xntkf2UGVBkfiM6XHqjredku9iDo/s1600-h/Image233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7tNERm3QlNDHXd2ULpAEJhYlYBWlZe5q5GJLrBzFTMhT4LOBuXRthfmMAuwi9FII2CDinzX56sqi9NCgdIjyyre-NUfd_xdkWlTk8wUng2BnpB9Xntkf2UGVBkfiM6XHqjredku9iDo/s320/Image233.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">最後是<strong>泰式燒雞</strong>,外皮是燒得有點微焦,可是吃落非但沒有苦澀味,還有一點椰子嘅甜味,原來是經過椰奶醃浸過的,而且有一種沙爹嘅香味。這種烹調手法實在出色。打開雞肉至骨,是剛好的熟,所以肉質嫩滑 ;亦可能浸過椰奶,效果有如敷過 mask般,只是說笑,作不得準。這一道菜,是筆者嘅推介菜。<br />
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</div><div class="separator" style="clear: both; text-align: left;">大家吃得飽飽的,但代價只是二百一十蚊,友人P初時還以為聽錯了。待回過神之後,友人P決定萬歲,筆者與太座不需付出分毫。後來翻查網上其他評論,可堪一試嘅菜色還真不少,值得找一個時間再嚟一次。<br />
</div><br />
<br />
味道:4 (以5分最高)<br />
環境:2<br />
服務:3<br />
衛生:3<br />
價錢:4<br />
<br />
用餐日期:2010年1月6日<br />
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地址:北角電氣道229號電氣道市政大廈2樓C1舖Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-91773953419474426402010-01-20T17:48:00.001+08:002010-01-20T17:56:18.687+08:00留不住溫度 (住吉日本料理店)<div class="separator" style="clear: both; text-align: left;">星期六,新一年嘅第二天,一個矇矓下雨夜。新居還是一片混亂,那裡有心情留在家中食飯呢?參考網上嘅資料,位於銅鑼灣威菲路道嘅Jacky's Kitchen受到不少好評。沒有事先籌劃,沒有位子是意料中事。就在隔壁,開了一間日本料理,是否與多年前結業的「利休」屬同一個舖位,筆者記不得。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRG3mW_gkKImzAQad0yI7Zugngb77Pq2FlO0lOxl8qKIWJJJ32PkCGWFHL-JVazaJkx7XXo1JvEoJYGvLxY9i37RLiNui00X3WbQNLATFKWXYEMn9PmCcHur9nZ9CqECRjnbX9bqF5vo/s1600-h/Image217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRG3mW_gkKImzAQad0yI7Zugngb77Pq2FlO0lOxl8qKIWJJJ32PkCGWFHL-JVazaJkx7XXo1JvEoJYGvLxY9i37RLiNui00X3WbQNLATFKWXYEMn9PmCcHur9nZ9CqECRjnbX9bqF5vo/s320/Image217.jpg" /></a><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">微風冷雨夜,客人稀疏。安頓過後,店員隨即端來兩碟餐前小食,是一些蘋果等切粒,加一點芥辣、糖及醋等,吃落是冰涼醒胃的。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjEtAZo85ANUAerrk_9RbQLQ7K1_Wnu7uKqpAQKB2jlRX7Pg0rwMgxxS3hMQ0Ji99GGjI26z62ARbt78Yr7N_Y1Z-7Caz1NAU1CRrlQp8ewytAsrS5lEOLC086RiA77fduSctWP4VLK4/s1600-h/Image218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjEtAZo85ANUAerrk_9RbQLQ7K1_Wnu7uKqpAQKB2jlRX7Pg0rwMgxxS3hMQ0Ji99GGjI26z62ARbt78Yr7N_Y1Z-7Caz1NAU1CRrlQp8ewytAsrS5lEOLC086RiA77fduSctWP4VLK4/s320/Image218.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcNnzLJ07WJ1jEkINLZDTHqQWdTeLVh6_Wonru5XABRscbkDKJvEMLsvB5H6bwOUWqK0HndrRGz2ZS2PFy8rfeuTt6jC9sAUnHlnzg25HI2UQCLsvG5tmLGSgzoDh5dmTbjYwwjaY24k/s1600-h/Image219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcNnzLJ07WJ1jEkINLZDTHqQWdTeLVh6_Wonru5XABRscbkDKJvEMLsvB5H6bwOUWqK0HndrRGz2ZS2PFy8rfeuTt6jC9sAUnHlnzg25HI2UQCLsvG5tmLGSgzoDh5dmTbjYwwjaY24k/s320/Image219.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">天氣無疑是凍了一點,但筆者並無排除冷盤。打頭陣嘅係<strong>蕎麥麵什菜沙律</strong> ($50)。蔬果算是新鮮選料,不過可能放得耐咗一啲,流失了部份水份,食落沒有預期般爽脆。最奇怪的是,沙律上殘留了一些冰塊,一遇上室溫便逐漸溶掉,沖淡了食材本身嘅新鮮味,而且食落變得水汪汪般,大打折扣。要令食材保持低溫,並不是求其用冰冷凍便可過關的。沙律dressing調配本來可以,可惜也是被食材上嘅溶冰水沖淡了。蕎麥麵嘅口感同樣被溶冰水影響,沒有什麼彈性。是完全不合格嘅出品。<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBWL2uNsrXYJDC9dK2bOMbAiKvu6ljcxnMInYrtOBygq5t3Q3LcM2R7So6SRnH1KxWysC01m57ceqSYNMnAUoANKjjhy8H3SAVqbN-wjTmIDMIgirPJvvcEq6gWHhKb5W5Op3ePpqmes/s1600-h/Image221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBWL2uNsrXYJDC9dK2bOMbAiKvu6ljcxnMInYrtOBygq5t3Q3LcM2R7So6SRnH1KxWysC01m57ceqSYNMnAUoANKjjhy8H3SAVqbN-wjTmIDMIgirPJvvcEq6gWHhKb5W5Op3ePpqmes/s320/Image221.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">吃過失望嘅冷盤之後,便是<strong>軟殼蟹牛油果卷</strong> ($120)。先不論味道,單憑外表,心裡暗自涼了半截。包在壽司卷上嘅牛油果肉一夾起便散開,望落是將切得不公整嘅牛油果肉東拼西湊的鋪在壽司卷上。飯嘅握得不那麼緊密,亦冇帶醋酸嘅米氣。筆者相信炸軟殼蟹嘅味道,各食店嘅分別都不會太大,壽司卷嘅決勝間取決於師傅做卷嘅功力。明顯地,這壽司卷也是被比下去的。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio123Z7a6M9hSRveNHy7p_AgL8rsz1WPn1fmLePPaZvSmMqUCjDnl358Gv9psxiXcsKYPUSp_fVfMwMgLyWlPdvuPQwQYTfpAuI2CBZYUvFUtju5fFsqcdH6ralYcU-VDbkQMhxvETulU/s1600-h/Image220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio123Z7a6M9hSRveNHy7p_AgL8rsz1WPn1fmLePPaZvSmMqUCjDnl358Gv9psxiXcsKYPUSp_fVfMwMgLyWlPdvuPQwQYTfpAuI2CBZYUvFUtju5fFsqcdH6ralYcU-VDbkQMhxvETulU/s320/Image220.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>豬扒蛋飯</strong> ($70)係太座嘅選擇。很多年前公仔箱做過一齣卡通片叫「伙頭智多星」,片中主角「味吉陽一」最拿手嘅菜色便是豬扒蛋飯。這裡嘅蛋飯,沒有打開碗蓋便如壓力煲湧出嘅蒸汽,更加冇令「味王」口生金光嘅味道。不知何故,飯只是微暖而已,溫度未如陳奕迅那首「沙龍」般留得住。縱是豬扒炸得不差,肉汁豐富,蛋亦香甜嫩滑;不熱嘅食物,味道及感覺已經不是那回事了。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFnhqa3AaPk8NdXP3c-ENtnoINkjWgOKjcXYKqWyK-mG0E12AsPeaK61QFFWT9uq9GUfo7Gfcp4mL75VfSaCmqnF7b_sRpzSWYrJIHai0qrJougeS6Iafhyd8s5bXgUtYgjPdTxatdWw/s1600-h/Image222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFnhqa3AaPk8NdXP3c-ENtnoINkjWgOKjcXYKqWyK-mG0E12AsPeaK61QFFWT9uq9GUfo7Gfcp4mL75VfSaCmqnF7b_sRpzSWYrJIHai0qrJougeS6Iafhyd8s5bXgUtYgjPdTxatdWw/s320/Image222.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">最後是<strong>燒池魚</strong> ($130),是廚師推介之一。魚身上灑滿了鹽,沒有半分油膩,不過一點也不入味。魚肉嫩滑,但味道是非常之清淡,只有近魚肚位才有魚鮮夾雜一點魚腥味。若非筆者好魚,相信大早已經放棄了。池魚還是比較適合做刺身;燒魚的話,還是魚脂豐富如鰻魚或鯖魚比較好。<br />
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</div><div class="separator" style="clear: both; text-align: left;">可能是晚客人不多,或者是見太座粗身大細,服務是預期以外的殷勤。當筆者拍照時,店員也主動幫手將杯碟擺好,方便拍照。「服務」一欄,是值得加分的。洗手間十分整潔,沒有一堆堆用過嘅廁紙;洗手間地下也合理地保持乾爽,衛生也值得加分的。<br />
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</div><div class="separator" style="clear: both; text-align: left;">埋單共銀四百零七蚊,平均每人二百多一點,收費合理。不過其食物既然留不住溫度,所以也留不住筆者。<br />
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</div>味道:2 (以5分最高)<br />
環境:3<br />
服務:4<br />
衛生:4<br />
價錢:3<br />
<br />
用餐日期:2010年1月2日<br />
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地址:天后威非路道11號地下A舖Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com2tag:blogger.com,1999:blog-600344125683322541.post-54654283592376858042010-01-12T15:38:00.000+08:002010-01-12T15:38:20.944+08:00一年將至,聚首一堂 (西苑酒家)<div class="separator" style="clear: both; text-align: left;">星期日,是搬家嘅大日子,適逢外家提早做節,是過去幾年最攰嘅一天,有一種生命在燃燒著的感覺。<br />
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</div><div class="separator" style="clear: both; text-align: left;">外家嘅家族聚會,一向是太座負責策劃的。是次聚會是太座最後一次負責策劃,之後負任便落在舅仔身上。作為做節嘅聚會點,地方一定要大路,以迎合各人不同口味,不是一件容易嘅事。思前想後,太座決定了銅鑼灣嘅「西苑」。<br />
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</div><div class="separator" style="clear: both; text-align: left;">十八個人,分兩圍就座,於七時多陸續到達。是晚菜色十分豐富,慰勞大家過去一年所作出嘅努力。<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnemPcuGNq3uPUa_OTiFc3B77UhncKRGhkWxkO2K7YZVTW6eqFEqsxjXIrsawBIW7coTZri69vjVR1F9eXY8oxqGmeJL-02EpLlAu49d9Lo8v6ODPi8ehDOto4QVagXo6J-Bm1a6aDSY/s1600-h/IMG_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnemPcuGNq3uPUa_OTiFc3B77UhncKRGhkWxkO2K7YZVTW6eqFEqsxjXIrsawBIW7coTZri69vjVR1F9eXY8oxqGmeJL-02EpLlAu49d9Lo8v6ODPi8ehDOto4QVagXo6J-Bm1a6aDSY/s320/IMG_0871.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">首先出場是西菜中煮嘅<strong>黑松露醬炒野菌 </strong>($68),野菌以秀珍菇為主。當端到面前時,是感受到一股淡淡清香飄來,入口菌味更見濃烈。雖以黑松露醬入饌,但其香氣冇想像般濃烈,而且野菌上沾滿了油光,感覺油膩。你說味道不好嗎?不是。你說這道菜造得好嗎?又算不上。起碼,印象中於意大利餐廳食過混有松露醬嘅菜色,既無沾滿油光嘅俗氣,香氣更是傾瀉而出。<br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEYuujecKWHMrS4SGhBDcgikSp1_SPrrIKfZn-uPCnYoCWKoAtFAGKYJIC34I9BRudup_uanB7SE-hJWu4Xf6AzX2Khyphenhyphenzw5koQCb9zU93NYevVwRy39v3DPZpZiTNZI5fWvn28lHrmLQ/s1600-h/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEYuujecKWHMrS4SGhBDcgikSp1_SPrrIKfZn-uPCnYoCWKoAtFAGKYJIC34I9BRudup_uanB7SE-hJWu4Xf6AzX2Khyphenhyphenzw5koQCb9zU93NYevVwRy39v3DPZpZiTNZI5fWvn28lHrmLQ/s320/IMG_0873.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">接著是<strong>堂剪大茶豬 </strong>($368),是「西苑」其中一道拿手小菜。大茶豬其實是乳豬,特別在不是片皮,而是由店員在顧客面前當場剪開奉上,是謂「堂剪」。這樣做嘅好處顯然易見,乳豬最嫩滑嘅部份,即是連著骨那一小塊肉,會同烤得金黃香脆嘅乳豬皮一起吃。酒店中式飲宴只吃脆皮不吃肉,簡直是暴殄天物。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CYSvtY_x4GK-j1zDyQyUtSk_Qoz615eAYt3ZAAy50wvKsok5utsOcuAVnX2Bdsj62ntttg7e7e0zzpR7zbTxQusCVvaPDxDJTgh_QjynAFriS6Ujs0LSDi36jSvDLe_SQSVepXWNqv8/s1600-h/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CYSvtY_x4GK-j1zDyQyUtSk_Qoz615eAYt3ZAAy50wvKsok5utsOcuAVnX2Bdsj62ntttg7e7e0zzpR7zbTxQusCVvaPDxDJTgh_QjynAFriS6Ujs0LSDi36jSvDLe_SQSVepXWNqv8/s320/IMG_0876.JPG" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">講到燒味,又怎能不提這裡的<strong>蜜汁叉燒 </strong>($118例)呢!筆者初遇這裡的叉燒,是多年前一次行山聚會後嘅飯局。可能是特別肚餓嘅原因,又或是其他緣故,一吃之下驚為天人。用嚟做叉燒的是最好嘅部位脢頭肉,所以吃起來特別軟腍有肉味。可惜,是晚嘅蜜汁下得非常重手,味道太甜了。既令叉燒太濕身,又掩蓋了不少原有嘅香味。是退步了嗎?還是轉了師傅?<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3_fkcFfKpPDa3jzFfyQiNOAJZxKRbABo06vRAsRS7wJobU2EZKlVNe-ynYcVIogJzKBveICJJaMERRiWgPWlhcR5FjRc6a9zo9LRIAI6p9qeKU2DdStQIuf3JTs6edcZDfFI2ohaKTM/s1600-h/IMG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3_fkcFfKpPDa3jzFfyQiNOAJZxKRbABo06vRAsRS7wJobU2EZKlVNe-ynYcVIogJzKBveICJJaMERRiWgPWlhcR5FjRc6a9zo9LRIAI6p9qeKU2DdStQIuf3JTs6edcZDfFI2ohaKTM/s320/IMG_0875.JPG" /></a><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">出外工作辛勞,需要湯水滋潤一下,這盅<strong>杏汁花膠炖白肺湯 </strong>($298),是十分滋陰養顏的。湯水傳出淡淡嘅杏汁香氣,入口如絲般滑溜。筆者本來十分疲乏嘅身軀,經此湯水灌溉之後,彷彿春回大地,原本乾涸嘅喉頭立刻復元了七、八分。豬肺亦煮得入味,入口十分嫩滑。正想尋找魚肚之時,發現已被掃光了,留下的只有筆者一點遺憾。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xYegKc23M1VT074H4-s-KMLjNgUxdKRvuNmIFs_pZO6Z_udZ5jSa9J72YQzpJmDZa-s1dtWLcXHjOmPGWbEjEuTWaOzbenGEULnx2NHWrTZenA6JaYafLIQtbDncFAbBzvCUzT-oi6Q/s1600-h/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xYegKc23M1VT074H4-s-KMLjNgUxdKRvuNmIFs_pZO6Z_udZ5jSa9J72YQzpJmDZa-s1dtWLcXHjOmPGWbEjEuTWaOzbenGEULnx2NHWrTZenA6JaYafLIQtbDncFAbBzvCUzT-oi6Q/s320/IMG_0880.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">相比起滋潤嘅杏汁豬肺湯,<strong>西洋菜燉陳腎湯</strong> ($298)是令一番風味,是下火良物。入口是鹹中帶一點清甜,是下了足夠嘅陳腎及蜜棗嘅緣故。火喉十足,但夾起一舊陳腎咀嚼,既不韌兼且留有餘韻,可見是鴨腎當真是經過時間洗禮的。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuMghkgAq_6xaa7s8Ov9ntSXwmqYbNZG4as_CmtPujFbjw2MxuhurbSBlO7QfQ9o9rzO96tB7fC51rGiT6gZTCRIqMWoaxmdHxUIs8TawJJpFdwolNs7RhvlORt7QEEWngA51xAzxDa8/s1600-h/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuMghkgAq_6xaa7s8Ov9ntSXwmqYbNZG4as_CmtPujFbjw2MxuhurbSBlO7QfQ9o9rzO96tB7fC51rGiT6gZTCRIqMWoaxmdHxUIs8TawJJpFdwolNs7RhvlORt7QEEWngA51xAzxDa8/s320/IMG_0881.JPG" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">雖然是晚氣溫已回升,始終是冬節,來一碟<strong>生炒糯米飯</strong> ($128)是算合時宜的。糯米炒得既乾身又均勻,是可以用筷子一口一口夾起來吃的。以此度之,是水準以上之作。而且鑊氣充足,各樣臘味嘅香味已迫入糯米中,單單是筆者已吃了三碗之多。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5Ffg-tk0vSKYIkibfTbl3uEimpt4BfmzATyn97LIaag2RbjjVGTnGhfmojDq-Lhvqfe1IrZWyNR03yyshnIpK3oj3_ssHfRXzzJBv0hM7xxqmozh6vfmMKB2jATUsdwn1-2jbrJMrno/s1600-h/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5Ffg-tk0vSKYIkibfTbl3uEimpt4BfmzATyn97LIaag2RbjjVGTnGhfmojDq-Lhvqfe1IrZWyNR03yyshnIpK3oj3_ssHfRXzzJBv0hM7xxqmozh6vfmMKB2jATUsdwn1-2jbrJMrno/s320/IMG_0883.JPG" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">主菜出場了。一來是重頭戲<strong>生炆老虎斑翅</strong> ($588一份)。斑翅者,就是魚鰭嘅骹位。由於係全條魚郁得最多嘅部份,所以肉質是特別脆滑鮮美的。這亦是比較難烹調得好嘅部位,弄不好便會腥得可以。這道菜一點也不腥之餘,火喉嘅控制也不差。魚肉味不是很濃烈,應該是養魚吧。蘊藏最多奧米加三嘅魚皮,也沒吃上多少。畢竟養魚嘅鮮味比起野生的不可比;換一個角度,不去捕捉野生大魚,也為這星球嘅健康盡了一點棉力。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F6JtFSnxKN-nwV8qnhNYi8mww8NoS1qydlSnScSiRWrZtih16CppzrSj9XtiCq1DdNtCmHIlZ-UAXxBMy4Y_zYVFiT-mYvCKl6d9gAb2AkkC6_cervyCRhpR2HtacCeaCy51tS43D0c/s1600-h/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F6JtFSnxKN-nwV8qnhNYi8mww8NoS1qydlSnScSiRWrZtih16CppzrSj9XtiCq1DdNtCmHIlZ-UAXxBMy4Y_zYVFiT-mYvCKl6d9gAb2AkkC6_cervyCRhpR2HtacCeaCy51tS43D0c/s320/IMG_0884.JPG" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">另一道主菜也是海鮮類<strong>西苑一品煲</strong> ($328),材料有蝦、花膠、海參、冬菇、雞腳等,扣得是很入味的。這類菜色,只要用料好,火喉足,味道是不會差到那裡去的。<br />
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</div><div class="separator" style="clear: both; text-align: left;">大時大節,有魚必有雞,以<strong>瓦煲豉油浸雞</strong> ($300)做代表。豉油是加了糖,所以鹹鹹甜甜的。雞肉入味程度有異,近雞胸嘅部分由於不是浸在豉油裡,炆得不太入味;放在煲底嘅雞腿則入味非常。雞肉有彈性,是新鮮雞嘅証明。不用新鮮雞嘅話,在這種地方、這般消費,是難以交待的。可惜的是此雞肥得有點過份,雞皮半厘米厚並不鮮見,是人工催谷嘅結果?<br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">是晚唯「一點五」(為何不是一,稍後分曉) 嘅清淡菜色是<strong>鴛鴦腸炒芥蘭</strong> ($128例)及<strong>竹笙炒莧菜</strong> ($138)。「一點五」嘅原因,是前者有臘腸及膶腸,連芥蘭一齊食,毫不清淡也。獨立來說,芥蘭新鮮爽脆,入口清甜多汁,不錯。<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn-0snDmVHhHlQpQydpZwrAHLM2bqLpzdKLB-VCpmLGmlQS4tkVZ-dUmy3VV2hXb7bGhzRlUdxMUvYuAoQWtyJt5i1W463lBCisZxGteLE3DqxQZUWTVy0hYPK8_9flQG8PiPquqG5qY/s1600-h/IMG_0888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn-0snDmVHhHlQpQydpZwrAHLM2bqLpzdKLB-VCpmLGmlQS4tkVZ-dUmy3VV2hXb7bGhzRlUdxMUvYuAoQWtyJt5i1W463lBCisZxGteLE3DqxQZUWTVy0hYPK8_9flQG8PiPquqG5qY/s320/IMG_0888.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">飲飽食醉,是時候食甜品了。呢款杏汁包,有一個很美麗嘅名字,叫<strong>雪影杏汁包</strong> ($148/十八個),是這裡嘅名物之一。熱辣辣的新鮮出爐,面頭嘅酥皮十分香脆,一咬之下,暖笠笠嘅杏漿緩緩流出,是清香的杏仁味,如同正在品嚐杏仁露一樣,相當出色。<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyNCNksGYc23c2toZeEGXmN6LUYVYJzPGB5SNepdwHaF10nSdjttJDH8q8sVvQhzR4dGC45w8NqsukVY8n3F1VbVzLppANylc41VV12uILoqLMPpnu4cqUS7gFtV2h2t3jcvDjQY76T4/s1600-h/IMG_0889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyNCNksGYc23c2toZeEGXmN6LUYVYJzPGB5SNepdwHaF10nSdjttJDH8q8sVvQhzR4dGC45w8NqsukVY8n3F1VbVzLppANylc41VV12uILoqLMPpnu4cqUS7gFtV2h2t3jcvDjQY76T4/s320/IMG_0889.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">最後是完整的、每圍一底嘅<strong>古法馬拉糕 </strong>($100一底)。打開大蒸籠嘅一剎那,水氣一湧而出,眾人不約而同齊齊「嘩」一聲,引起了一陣小哄動。一嗦之下,是充滿了蔗糖嘅甜香,入口十分鬆軟,令人回憶起小時候與家人到茶樓食馬拉糕嘅境況。各人縱是吃得八、九分飽,也無法抗拒其魅力,伸手就拿起一件。<br />
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</div><div class="separator" style="clear: both; text-align: left;">令人愜意嘅一個飯局,太座亦隨之功成身退,家族飯局召集人一職正式傳給舅仔。埋單是七千蚊左近,平均每人大約三百九十蚊。期待下次嘅團年飯局,不知會否令人留下美好回憶呢?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">味道:4 (以5分最高)<br />
</div><div class="separator" style="clear: both; text-align: left;">環境:3<br />
</div>服務:3<br />
衛生:3<br />
價錢:3<br />
<br />
用餐日期:2009年12月20日<br />
<br />
地址:銅鑼灣恩平道28號利園2期1樓101-102號舖Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-2332578948569201962010-01-09T23:40:00.001+08:002010-01-09T23:40:43.137+08:00於小店歡送09 (菖蒲亭)<div class="separator" style="clear: both; text-align: left;">星期四,大除夕,辛勞了一年,嚟到這一天,是終結,也是開始。天氣有點凍,風亦頗大,太座想慰勞一下大家,想食好一點。大時大節,出外食飯,要麼就是明俾人斬到一頸血,要麼便是提前不知多少天預約。事前沒有安排,臨急臨忙醒起這店,便匆匆的打電話,幸好二人位不需怎麼特別安排。約定七時半,早了十分鐘到達。<br />
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</div><div class="separator" style="clear: both; text-align: left;">店子是地鐵站出口後嘅街角,由日本藉師傅主理。地方不大,節日裡有更多客人,顯得更加狹小。店員見太座腹大便便,便安排了近走廊嘅座位,方便太座出入。安頓後,店員隨即簡介是日精選。筆者本來想吃一點刺身,可是店員說臨近除夕,日本魚市場提早收市,刺身質素不是最好的。也罷,還有其他美食。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlckivM8uy_EI0lqup9MtBk9T-LJLwBLYZRhUlipTWyNWi3Pio_YY4J3w5vPwxnxj0-cH9C2JfgDpF2XI8aSh4y6aIDAspZ1f9nWzShrJOYMG7t3L4ax5xS0DSFEOHK9F7rC2gtqIhsgs/s1600-h/Image209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlckivM8uy_EI0lqup9MtBk9T-LJLwBLYZRhUlipTWyNWi3Pio_YY4J3w5vPwxnxj0-cH9C2JfgDpF2XI8aSh4y6aIDAspZ1f9nWzShrJOYMG7t3L4ax5xS0DSFEOHK9F7rC2gtqIhsgs/s320/Image209.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">先來一杯<strong>巨峰提子果酸梳打</strong>,入口冰涼,有濃烈巨峰提子嘅酸甜味。太座則是<strong>白桃果酸梳打</strong>,也相當美味。是除了凍啤酒以外,最佳伴炸物嘅飲品。<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rgQulPSdCJ-aU_bna8L9rwJesssF_zrfePuQqY6lnkrFlAnyswoRnG_Wp9TirMCStelil6vJmpyc0MTqe9FDB8vw6BvWGPIfKN4m6UDx6OzuTow4JR5XCuBLWcpbxI8MtirRI_yC4u8/s1600-h/Image210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rgQulPSdCJ-aU_bna8L9rwJesssF_zrfePuQqY6lnkrFlAnyswoRnG_Wp9TirMCStelil6vJmpyc0MTqe9FDB8vw6BvWGPIfKN4m6UDx6OzuTow4JR5XCuBLWcpbxI8MtirRI_yC4u8/s320/Image210.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">前菜是<strong>厚燒玉子</strong>,煮得稍稍老了一點,不過入口軟滑,蛋香充沛,鹹甜味適中,而且做得比較乾身,比起「一門」嘅濕漉漉,這裡嘅玉子無疑是勝一籌的。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPGktdnzaH1Fjt78AguX3avxduDOZS2ivbFSZwfU8mkbme9uHTDjjCgPzeOmu0QBxJ7MMX6UHMghSJp0zi-ANP2VmmPvgNv5vjL1EIulJqzZ0vKM5XYm3G2T15O0IU8MYLvSKauUZe7w/s1600-h/Image211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPGktdnzaH1Fjt78AguX3avxduDOZS2ivbFSZwfU8mkbme9uHTDjjCgPzeOmu0QBxJ7MMX6UHMghSJp0zi-ANP2VmmPvgNv5vjL1EIulJqzZ0vKM5XYm3G2T15O0IU8MYLvSKauUZe7w/s320/Image211.jpg" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">沒有刺身,代之而來是燒物。太座不喜食鱔,但對鰻魚卻情有獨鍾。這一道<strong>燒鰻魚</strong>,份量雖然不多,但鰻魚肉甘香豐腴,配合一點甜的燒汁,是絕佳嘅配搭。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU4LF-IJW_FeELX5obCo0tXFvReaQsofxPX5agzSE8nq-aWGEVxoqAWSl9az8Sdqnd5jcRBTja1IYuc4_UVZIH6L1CsBewzy6Mpn8q5VpnoUyGqKmWznuQv6mhjli7P7sC_nZVWneLKc/s1600-h/%E5%B9%B8%E7%A6%8F%E9%BA%A5%E8%B1%9A%EF%BC%88%E9%B9%BF%E5%85%92%E5%B3%B6%EF%BC%89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU4LF-IJW_FeELX5obCo0tXFvReaQsofxPX5agzSE8nq-aWGEVxoqAWSl9az8Sdqnd5jcRBTja1IYuc4_UVZIH6L1CsBewzy6Mpn8q5VpnoUyGqKmWznuQv6mhjli7P7sC_nZVWneLKc/s320/%E5%B9%B8%E7%A6%8F%E9%BA%A5%E8%B1%9A%EF%BC%88%E9%B9%BF%E5%85%92%E5%B3%B6%EF%BC%89.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">燒鰻魚之後,便是店員介紹的<strong>鹿兒島幸福麥豚串燒</strong>。此豚肉肥瘦均稱,脂肪與瘦肉層層相間,故入口充滿豬肉嘅甘香,毫無懸念。這裡嘅串燒充分發揮了此豬肉嘅特質,肉汁固然保留了下來,肉質是鮮美嫩滑的;一丁點嘅黑椒,更能引出豬肉鮮味。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvlmTWSszIFa6WpGLbjk0ndaARckVX-zK8VJt8uyqbOa6_OaUnIJ2dgYG7Mk9DuaqsFV5Lk8HTPHtlpS5kJGW9rHf4cRP8aofT7IcMzOPpVDAJSRSmo7rmGuOyNvH26Iq-ewX1mAt4hw/s1600-h/Image213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvlmTWSszIFa6WpGLbjk0ndaARckVX-zK8VJt8uyqbOa6_OaUnIJ2dgYG7Mk9DuaqsFV5Lk8HTPHtlpS5kJGW9rHf4cRP8aofT7IcMzOPpVDAJSRSmo7rmGuOyNvH26Iq-ewX1mAt4hw/s320/Image213.jpg" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtxNl4aewWNY-tAAVFhYWA3w24ODjVkKiHxBtdKAvPfajsb_cLbepPt3_4MRK2h5KuP6FKseP7iHvHwZYOxlbYZOn2G2Qfo6DX7gVGW6D2fRKZgyS2no7J-Dqd9xqGK7oGYgqqBp7HDY/s1600-h/Image214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtxNl4aewWNY-tAAVFhYWA3w24ODjVkKiHxBtdKAvPfajsb_cLbepPt3_4MRK2h5KuP6FKseP7iHvHwZYOxlbYZOn2G2Qfo6DX7gVGW6D2fRKZgyS2no7J-Dqd9xqGK7oGYgqqBp7HDY/s320/Image214.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">筆者對天婦羅情有獨鍾,縱然口瘡未完全康復,也要照食如儀。這款<strong>海老天婦羅</strong>,用的是新鮮海蝦,加上蕃薯及南瓜。等了好一陣子,天婦羅才呈現眼前。看其外表,上麵漿嘅功夫真是麻麻地,時厚時薄,而且還偶爾掉下一大塊炸麵漿,似乎師傅不是這一方面嘅專家。幸好,海蝦鮮甜味十足,而且蝦頭附近膏甚多,食落寧舍香口,是整個蝦頭也可以食落肚。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkURnMykGgvX3NRjuwz-HzIddkUdmJRYjPBIHv8V7RlvnM1AqyiJXpIceXJeOJ9Jz8eGyfXsslZH0wlVh72m-tphyphenhyphenMXmTMD2iMbxf6DhSq5jzXsRoa3PEnFY9YTasoEScnqOI3ZnsaUII/s1600-h/Image212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkURnMykGgvX3NRjuwz-HzIddkUdmJRYjPBIHv8V7RlvnM1AqyiJXpIceXJeOJ9Jz8eGyfXsslZH0wlVh72m-tphyphenhyphenMXmTMD2iMbxf6DhSq5jzXsRoa3PEnFY9YTasoEScnqOI3ZnsaUII/s320/Image212.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">要裹腹,麵食是少不得。太座至愛是<strong>稻庭湯烏冬</strong>,此烏冬質地幼滑如絲,很對辦。味道欠缺了一點麥氣,比起位於圓方嘅「稻庭」,是稍稍遜一籌。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGckqvFjlF4Atr9NrJmRGZSXmjCDNn7fdyhqY158iRqESbT5GoQewnF9X8QEv7s_8BLjbq4I-p3A14PdumcwALQTy_8cNeGJoxJ2a8AjyNB1ee8za4-v7oVe2ljDouYK7eNBm41xy9qk/s1600-h/Image216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGckqvFjlF4Atr9NrJmRGZSXmjCDNn7fdyhqY158iRqESbT5GoQewnF9X8QEv7s_8BLjbq4I-p3A14PdumcwALQTy_8cNeGJoxJ2a8AjyNB1ee8za4-v7oVe2ljDouYK7eNBm41xy9qk/s320/Image216.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">最後是<strong>拉麵沙律</strong>,是這裡的名物。各食材雪得冰凍,但無半點倒汗水,一讚。拉麵十分彈牙,入口隱約有小麥香氣。混和了自製沙律醬,既有芝麻香,也有酸甜味,味道豐富。蔬菜也很新鮮爽口,深得筆者嘅心,估唔到最後一道沙律,會令人留下如此深刻印象,是必吃之物。<br />
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</div><div class="separator" style="clear: both; text-align: left;">十多二十名人客,由兩名店員負責招呼,繁忙時段有點顧此失彼,但均能仔細為客人講解。服務一欄,是值得較高嘅分數。<br />
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</div><div class="separator" style="clear: both; text-align: left;">食店沒有趁火打劫,仍舊收平日價錢,有良心。駛費六百多元,平均每人大約三百二十蚊。在居酒屋食飯,沒有喝酒,也要這般價錢。加上節日考慮,也可說是物超所值吧。見坐在吧枱邊嘅日藉人士,皆要了一客關東煮。其後到來嘅熟客,也有相同嘅要求,是首個沽清嘅菜色,想必是得意之作。下次再來,一定要試。<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>味道:4 (以5分最高)<br />
環境:2<br />
服務:4<br />
衛生:4<br />
價錢:4 (以節日計)<br />
<br />
用餐日期:2009年12月31日<br />
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地址:鰂魚涌涌芬尼街26-28號海暉大廈G&H舖Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-11341465121229227552010-01-09T11:39:00.000+08:002010-01-09T11:39:05.071+08:00茹毛飲血 (琼姐泰式私房菜)<div class="separator" style="clear: both; text-align: left;">星期日,氣溫十幾廿度,是最舒適嘅溫度。一踏入十二月,太座便要忙於為身邊嘅至親安排生日飯局,是晚便是為筆者補祝及岳母預祝生日。<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><div style="text-align: left;">太座早前於網上搜集資料,發現這間泰式私房菜。此店位於登龍街嘅一幢舊樓裡,沒有升降機,只有一列長長的、殘舊的樓梯,感覺像「禁鐘仔」。上到一樓分岔左右,左邊是掛著出入平安嘅木門,右邊坐著一名非中國藉男子,狠狠地抽著煙,後來發現此人正是「瓊姐」嘅大廚。<br />
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</div>店內是簡陋的放了幾張摺枱,廚房在大門邊,沒有花巧。六點幾到達,只有筆者一行六名顧客。負責招呼的是一名曉聽廣東話嘅泰藉女士,除了招呼我們,還要照顧一名細路,相信是其家人,成個畫面很有「家庭」feel。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">對於已懷孕嘅太座,行一列不長不短嘅樓梯已經是很大嘅運動量,吃一個<strong>椰青</strong>是無可厚非的。椰青雪得冰涼,入口清甜,用一支鐵匙可以很輕易地刮出椰肉,而且是嫩滑無比的。眾人吃得很開心,更期望隨之而來嘅菜色。<br />
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</div><div class="separator" style="clear: both; text-align: left;">首先出場是<strong>冬蔭公</strong>,是一邊為湯鍋加熱一邊吃的。冬蔭公香料豐富,香茅、南薑、檸檬葉是不缺的。味道是酸中帶辣,十分醒胃,加上是滾住食的,吃了之後有一股暖氣由丹田升起。配料方面,鮮蝦一環是失色一點,size比較細之餘,全無蝦肉鮮味;一則湯料濃烈,影響味覺判斷,更重要嘅原因是用了冰鮮蝦。在本地食冬蔭公,筆者幾時都講首選西貢嘅「旺泰特食」,這裡可說是二、三名的了。<br />
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</div><div class="separator" style="clear: both; text-align: left;">之後是數款小食,首先是<strong>炸蝦餅。</strong>據網上評價是必吃之物,外表炸得十分金黃,咬落蝦膠十分彈牙,而且不怎麼油膩。網上評論時真時假,這次是信得過的,不愧為這裡嘅招牌菜。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">以幾乎同樣嘅材料,只是用雲吞皮包著蝦膠,便成了<strong>炸蝦角</strong>。這款小食比炸蝦餅更香口,薄薄的如咖哩角一般,十分香脆可口。蝦膠份量當然比蝦餅少得多,吃了幾巡,也不覺太滯肚。個人口味而言,筆者較喜歡更有份量嘅蝦餅。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>泰式鳳爪</strong>是每次到泰國菜館食飯,幾乎必點嘅項目。光睇表面,平平無奇,原來是一道頗辛辣嘅菜色。鳳爪爽脆是合乎預期的,最好是配菜除洋蔥、生菜之外,還有鮮甜嘅蕃茄,蕃茄既酸且辣,感覺特別。<br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">主菜先有<strong>黃咖哩雞</strong>,配以<strong>蒜蓉包</strong>。黃咖哩嘅特色是除了加入椰奶外,還會加入椰漿,故辣味會被溝淡,味道辣中帶甜,用來點蒜蓉包吃就最美妙了。份量比預期少了些,味道亦正宗,不過咖哩汁不是很濃稠 (註:濃稠嘅原因是加了椰漿),與標準嘅黃咖哩有點距離。雞肉沒有鮮味,是用冰鮮雞嘅代價,不過在黃咖哩嘅襯托下,雞肉反而顯得比較嫩滑,真神奇。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">除了咖哩雞,還有<strong>泰式燒雞</strong>。單看外表,雞皮燒成金黃色,單吃雞皮,味道帶一點甜,也算可口。可惜,材料局限了味道嘅發揮。雞肉味幾希,肉質亦普通。眾人都是一舊起、兩舊止,只得筆者比較好狀態,吃了七、八成。<br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">雞之外也有豬肉,這道<strong>泰式燒豬頸肉</strong>,燒肉嘅火喉不俗,保留了豬肉內嘅肉汁。由於豬頸肉嘅含脂肪量比較高,需要點些辣醬汁中和一下。簡單的魚露,再加一點辣椒仔,鹹中帶辣,很美味。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">要論最令人失望嘅菜色,非此<strong>烤烏頭</strong>莫屬了。這是需預訂嘅菜色,聞說是此店名物之一。抱了一點期望。烤魚來到了,是肚內塞了香茅等香料一起烤的。夾起一塊肉來吃,不太熱,已隱然察覺有點不妥了,而且肉質是極其鬆散,口感像很杰嘅漿糊,哪是魚肉應有嘅質地呢?將魚身切開,赫然發現烏頭根本並未烤熟,中間嘅肉仍有血水滲出。於是急忙將事情通知店員,一輪道歉聲中,拿了魚翻烤。翻烤嘅結果,當然是一條熟透了、普通不過嘅魚。入口既無魚味,也無烏頭應有嘅豐腴肉質,只得放棄了。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">既有肉,也要菜。一碟<strong>椒絲炒通菜</strong>,菜炒得剛熟,食落爽甜。簡單嘅炒菜,反而煮得更好。<br />
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最後是一道<strong>蝦醬炒飯</strong>,用來炒嘅係煮起無耐嘅飯,所以炒得比較濕。雖然下了辣椒、洋蔥等配料,但炒得不是太香,感覺是不夠鑊氣,更大原因是飯氣吸收了大量熱力,故唔夠熱將鑊氣迫入食材裡。蝦肉算是彈牙,但不是新鮮蝦,難言有什麼鮮甜味。<br />
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一餐生日飯,乘興而去,敗興而返,價錢雖然不貴,人均消費唔駛一百五十蚊,但價錢已不是議題之一了。見其他論者是讚多過彈,夾硬要解釋,可能是日筆者運氣不佳吧。<br />
味道:3 (以5分最高)<br />
環境:2<br />
服務:3<br />
衛生:2<br />
價錢:4<br />
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用餐日期:2009年12月13日<br />
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地址:銅鑼灣登龍街20-22 號1樓 (上樓梯後分岔口轉左)Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-32094470466879738752010-01-02T22:44:00.000+08:002010-01-02T22:44:03.568+08:00第二輪晚餐 (IL Meglio)星期日晚,雲層稍為收歛。在父母家裡吃過晚飯之後,收到友人J嘅邀請,與阿madam到尖沙咀諾士佛臺一帶fine dining。雖然已吃得七、八成飽,再輕嚐淺嚼多一點都歡迎,加上太座冇反對,便加入她倆嘅飯局。<br />
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一路走著,友人J被印在透明玻璃上嘅Ristorante Venezia字樣吸引,事緣月前她與madam一起到威尼斯旅遊,有機會在一小店一嚐極品意粉,故希望可以舊夢重溫。<br />
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首先登場嘅係一系列<strong>麵包</strong>($58),baguette外表香脆,內裡烘得鬆軟。尤其喜歡其新鮮蕃茄榨成嘅醬汁,少少酸辣,十分醒胃。<br />
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</div>隨之而嚟嘅係<strong>beef carpaccio</strong> ($112)。Carpaccio相傳係威尼斯嘅人發明嘅特式食品,泛指薄切嘅生牛肉或魚肉作為頭盤奉上。此頭盤除了生牛肉之外,佐以牛油果及火箭菜。生牛肉蘸了些橄欖油,入口鮮美,兼有橄欖油嘅香味。新鮮嘅牛油果入口有溶化嘅感覺,獨特嘅濃郁香味也令人難忘。友人J令點了grilled zucchini ($88),筆者未有品嚐,不作評論。<br />
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吃了前菜之後,進入吃pasta 嘅階段,筆者先淺嚐<strong>risotto gamberi</strong>($178)。Gamberi者,蝦也。蝦肉稍微燒香,入口爽脆,從身體嘅反應亦可知蝦肉新鮮而非雪藏品。意大利飯中混有不少香菇絲,咬落爽滑清香。Risotto不太creamy,粒粒分明,入口結實但又唔硬,用意大利話形容叫做al dente,要做到al dente,煮飯嘅時間控制要十分準確,時間太短,飯粒中間依然硬,太長又會煮得太腍,冇晒texture。<br />
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另一款pasta係<strong>seafood linguini</strong>($172)。同樣地linguini軟硬度剛好,達到al dente嘅級數。海鮮有青口及帶子,友人J話帶子經過薄煎,仍帶有鮮甜味。筆者試了一隻青口,味道也不錯。加上新鮮蕃茄醬吊味,食得滿心歡喜。<br />
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太座先前已吃得飽了,故只能吃一份<strong>chocolate pudding</strong>($62)。蛋糕烘得鬆軟,充滿朱古力嘅甜香。流沙朱古力餡不會太甜,入口柔滑。暖暖嘅朱古力醬加上雲呢拿雪糕,一冷一熱,太座吃個不亦樂乎。<br />
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友人J及madam皆各自嗌了一杯house red($68一杯)及expresso($40 single;$45 double),連加一共銀九百八十蚊。因筆者與太座均半力出擊,算作一人,故平均每人三百二十幾蚊。<br />
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行文至此,筆者要討論嘅事尚未完結。服務一欄值得深入探討。第一,餐廳以Ristorante Venezia 自居,當然要與真正嘅比一比。在威尼斯,在一般餐廳飲水,一嚟可以叫bottled water,要收費;又或者係tap water,是免費的。這裡沒有tab water供應,皆因冇filter,咁白開水都有啩,如果冇又試問點樣沖調凍飲呢?筆者相信高級餐廳都有tab water供應;第二,筆者一干人俱以為麵包是complimentary的,一如外地餐廳一樣,從不知道麵包係要收費的。要收費都唔緊要,請事先講清楚。冇理由在桌上放下一些我地冇order而又要收費的東西。服務一欄,無可避免要扣分,反應此店嘅小家作風。不過,論食物質素是高水準的,拿4分十分公道。<br />
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味道:4 (以5分最高)<br />
環境:4<br />
服務:2<br />
衛生:4<br />
價錢:3<br />
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用餐日期:2009年6月28日<br />
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地址:尖沙咀諾士佛臺8號地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com1tag:blogger.com,1999:blog-600344125683322541.post-12531583966092064882010-01-02T22:35:00.000+08:002010-01-02T22:35:51.535+08:00散叫試得多, 套餐又如何? (泰豊廔酒家)星期一,同學聚舊。超過十年之後再聚頭,或事業有成,或已組織家庭,樣貌雖然冇大變,但大家已不是當年讀書時嘅黃毛小子。比起十數年嘅情誼,今次聚會嘅地點「泰豐樓」嘅歷史,可謂小巫見大巫。舉頭一望天花上嘅掛燈,刻著「一九六一年」嘅字樣,差不多五十年嘅歷史,當中不知多少次成為老友聚舊之處。<br />
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「泰豐樓」係老字號京菜館,與附近嘅「鹿鳴春」可謂齊名。著名菜色有紫銅爐涮羊肉、魚、羊餃子等傳統北方菜式。每次嚟到都會散叫,反而呢度嘅套餐,今趟還是第一次。<br />
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<strong>三色拼盤</strong> – 包括醉雞、海蜇及五香牛展。醉雞完全冇酒香味,似冰鎮雞多啲,不過口感都算嫩滑。至於雞味,在香港已經好難食得到有雞味嘅雞了;海蜇爽脆彈牙,口感可以;五香牛展也算入味,咬落隱發甘香,肉質鬆軟,不費牙骹多少勁;<br />
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<strong>醋溜桂魚</strong> – 酸甜嘅比例剛好,用了桂魚,魚肉質素有了保証,火喉恰當,魚肉亦冇蒸得過老嘅情況出現。如果桂魚本身能夠炸得更鬆化的話,分數會更加高;<br />
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<strong>鐵板宮保明蝦</strong> – 話明係宮保,味道應以酸甜為主而又帶一點辣,可惜酸甜味是有的(其中以甜味過多了),辣味似乎欠奉,而且蝦肉唔彈牙有少少霉霉地,似乎用料不太新鮮,食後皮膚老毛病發作,更加証明蝦肉唔新鮮;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqr1GcgXmeZZbpZwEq20cAWviVk-xaTYkrnogUxpVh_hvFTZhPIJAd8WHjXpQDitV3gDvnkoiRs04rpCtHAQjC46YtivL1hq0OaAyD8fOPx5D_ZevhC_YHakKAJHazDdtSkNADhgdthE/s1600-h/200906041022356774_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqr1GcgXmeZZbpZwEq20cAWviVk-xaTYkrnogUxpVh_hvFTZhPIJAd8WHjXpQDitV3gDvnkoiRs04rpCtHAQjC46YtivL1hq0OaAyD8fOPx5D_ZevhC_YHakKAJHazDdtSkNADhgdthE/s320/200906041022356774_600w.jpg" /></a><br />
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<strong>芙蓉三鮮</strong> – 與賽螃蟹類似嘅菜式,都係以蛋白為主,加上草菇、蝦球等「三鮮」。筆者對餸菜加上玻璃茨抱中性態度。不過以上嘅配搭,效果有點不倫不類,好似近日電視台某節目女明星自創菜式,唔知點收科就埋一個玻璃茨一樣;<br />
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<strong>北京填鴨</strong> – 是全晚比較滿意嘅一道菜。皮烤得金黃香脆,鴨肉亦肥美嫩滑,除了近尾部位置脂肪層比較厚之外,大部分片皮鴨嘅肥瘦分佈都算適中。薄餅皮烘得比較乾身,係正統嘅做法,不是一般市面上用水蒸,令薄餅軟綿綿。而且薄餅面上還有芝麻,更加進食時嘅香口感;<br />
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<strong>紅燒鮑片</strong> – 以罐頭鮑配生菜炆。罐頭鮑質素當然唔會寄予厚望,食落感覺更不如,因為鮑片鞋口;生菜加厚身豉油茨,也沒有什麼可討論;<br />
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<strong>鐵板炒麵</strong> – 聲勢可真的唔小嘢,鐵板燒得火紅,一落麵,「喳喳」聲,先聲奪人。可能為避免麵條「痴」底,用了比較多油,令整度菜較為油膩,一眾友人食過一巡之後,迅速放軟手腳;<br />
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<strong>叉子燒餅拼榨菜肉末</strong> – 叉子燒餅製作得幾出色,外表香脆,充滿芝麻香味,內裡如酥皮般重門叠戶,屬上乘之作;榨菜肉末切得十分細小,但大小如一,廚房嘅刀功可見一斑。放入燒餅內,燒餅嘅香與榨菜肉末嘅鹹、鮮味共冶一爐,為之前比較失望嘅菜式挽回少許面子;<br />
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<strong>鴨架冬瓜湯</strong> – 服務員預先分好,一人一碗,每碗都有一舊煮得老到幾乎如「泰豐樓」一樣嘅豆腐。這麼差勁嘅豆腐,無謂舀出嚟影響食慾!筆者那一碗還附送工蟻一隻,衛生一欄要扣分;<br />
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<strong>高力豆沙</strong> – 奉上嘅時候溫度雖然略凍,但蛋香依然,內裡嘅不太甜,十分適合盛宴過後食用,減輕味覺及腸胃負擔。<br />
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全單共銀一千二百蚊有找,一行八人,平均每人大約一百五十蚊。論套餐質素,坦白就,實在不敢恭維。與其信菜館嘅組合介紹,還是靠自己嘅經驗散叫為上。<br />
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味道:3 (以5分最高) <br />
環境:3<br />
服務:3<br />
衛生:2<br />
價錢:4<br />
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用餐日期:2009年5月18日<br />
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地址:尖沙咀漆咸道29-31號溫莎大廈Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-37916957066540373252010-01-02T22:28:00.000+08:002010-01-02T22:28:31.388+08:00住家菜 (滋味一方)星期一,據太座講於西營盤附近有一間小店,以所有食品不含味道作招徠。趁友人J到那一帶睇醫生,順道與她一起晚膳。<br />
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此店雖是小店格局,但佈置一點都不馬虎,燈火通明,光鮮企理。座位編排有點狹窄,未能滿足如筆者身形般對空間嘅要求。餐牌一物二用,係印刷精美嘅宣傳單張。餸菜款式多樣化,其中特別附調不含味精、晚晚不同款嘅「媽咪靚湯」,單以材料論,有花膠、螺片、猴頭菇、玉竹、黨參等,材料豐富,只要望一望都覺得好味。消費滿二百蚊,仲送滋味雞(例牌)。<br />
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大家為了有免費雞食,所以點菜都比較進取。結果三個人,叫了五餸一湯。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrndHdgNviLLh8HZxo9HVg0FDCk_70CUgFL75Rw9Y_ZUn-SqVIVaI09sCmdjeJPBjSIrwWV30Dbh1zIqSv7vIL7EnXaSufM4gM0v2aK0f9Kxe4VOFQz0qPTiLherCGIELb53BgYx-Wo0/s1600-h/200905171243203645_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrndHdgNviLLh8HZxo9HVg0FDCk_70CUgFL75Rw9Y_ZUn-SqVIVaI09sCmdjeJPBjSIrwWV30Dbh1zIqSv7vIL7EnXaSufM4gM0v2aK0f9Kxe4VOFQz0qPTiLherCGIELb53BgYx-Wo0/s320/200905171243203645_600w.jpg" /></a><br />
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<strong>豉汁帶子蒸豆腐</strong> ($62) – 蒸嘅時間耐咗,所以帶子變得有點老。不過帶子肉也算是清甜,豆腐清香之餘也滑溜,豆豉汁濃淡適中,恰恰將各種食材嘅味道發揮出來,比日前於大坑「民聲」所食嘅同類菜式更加好;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3fUS8SKhQH-OLj_XlDPKi4x6bOm-VoeXd_CGAfjhKTVmGA4xYcy2D9KXM8jPAfspydiQoROjDAB-hrW6zwJARdvvuMo-4GhULV3j7PszoWl6a_GvxVYHB2CJdd02WhX7rwcUOI341nY/s1600-h/200905171241121883_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3fUS8SKhQH-OLj_XlDPKi4x6bOm-VoeXd_CGAfjhKTVmGA4xYcy2D9KXM8jPAfspydiQoROjDAB-hrW6zwJARdvvuMo-4GhULV3j7PszoWl6a_GvxVYHB2CJdd02WhX7rwcUOI341nY/s320/200905171241121883_600w.jpg" /></a><br />
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<strong>潮式欖菜四季豆</strong> ($48) – 是功夫頗多嘅一道菜,欖菜與豬肉刴得幾幼細,與四季豆炒勻之後撈飯食,味道帶有少許鹹香,直教筆者食慾大振;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTokq7y68OUVOjJ8AUJKl267RIPVIXUSgc8zAv7dTs4hfuM5xQ_uKKjzutbtZNIy1uVsPcxOCsygzHDaWbW5tho9FbTzmVa_JD30ccidS32BdQwOwHYatKL2wpTfYRxs9RsMGg9TDx2_s/s1600-h/200905171242226440_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTokq7y68OUVOjJ8AUJKl267RIPVIXUSgc8zAv7dTs4hfuM5xQ_uKKjzutbtZNIy1uVsPcxOCsygzHDaWbW5tho9FbTzmVa_JD30ccidS32BdQwOwHYatKL2wpTfYRxs9RsMGg9TDx2_s/s320/200905171242226440_600w.jpg" /></a><br />
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<strong>泰式芝麻醬燒骨</strong> ($68) – 以厚肉排入饌,配合帶有酸味嘅醬汁,排骨被醃得鬆軟,毫不費勁便能骨肉分離;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBL1f9yp5apAKY7QHMvQj0SI5COVy38RLeHftUD4HL2Qt-JnWLpLNvvOqaTb4OrHELZd6QUCTegyEbnxBkSWjx9K_QtATERjIL3om5ZTO4kPc7qgbKY4hpc7Lv4CzUG_USFoDNYxrn_k/s1600-h/200905171241595941_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBL1f9yp5apAKY7QHMvQj0SI5COVy38RLeHftUD4HL2Qt-JnWLpLNvvOqaTb4OrHELZd6QUCTegyEbnxBkSWjx9K_QtATERjIL3om5ZTO4kPc7qgbKY4hpc7Lv4CzUG_USFoDNYxrn_k/s320/200905171241595941_600w.jpg" /></a><br />
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<strong>滋味雞</strong>(例牌) (免費,原價$48) – 亦是此店嘅招牌菜之一,肉質可稱得上嫩滑,就算雞胸部分都唔會太鞋口。雞肉帶點微鹹,但又不致於鹽焗雞那個程度,這丁點鹹味與雞肉味產生意想不到嘅化學作用,令雞味更突出。是值得加獎嘅一道菜;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3KuRUnED3gvCU1snr2S8txZJbCsUNDsG-EEpNybilBLbKzLcxLAsTXDKx1RUSxTM_nzjm-OBxxvJp0nJPoZtMb0WbfWAjbBIEXmGuxzbfn1k5OIpiRKHGTEytt6HwaoPg-ushrXMIPk/s1600-h/200905171242597937_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3KuRUnED3gvCU1snr2S8txZJbCsUNDsG-EEpNybilBLbKzLcxLAsTXDKx1RUSxTM_nzjm-OBxxvJp0nJPoZtMb0WbfWAjbBIEXmGuxzbfn1k5OIpiRKHGTEytt6HwaoPg-ushrXMIPk/s320/200905171242597937_600w.jpg" /></a><br />
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<strong>腐乳炒通菜</strong> ($38) – 腐乳份量輕微,僅令通菜有鹹香味,基本上保持主要食材嘅原味;<br />
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<strong>沙參玉竹猴頭菇螺片竹絲雞</strong> ($38) – 無論材料及火喉都十足,難怪湯水鮮甜味美,根本唔需要落味精,味道已經十分好了。筆者覺得這裡嘅老火湯不容錯過。<br />
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總括來說,食品烹調以清淡為主,就算要落調味料,都係以輕為主軸。從筆者飯後嘅生理反應,亦相信這裡嘅食品冇添加味精。<br />
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服務員嘅態度友善,間中都有笨手笨腳嘅情況,只要不常發生,亦無傷大雅。飯後更免費奉送羅漢果茶或洛神花茶,為晚膳添上完美句號。<br />
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埋單共銀二百九十蚊,平均每人九十七蚊,各人都捧著大肚子回家。 <br />
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味道:4 (以5分最高) <br />
環境:3<br />
服務:3<br />
衛生:4<br />
價錢:4<br />
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用餐日期:2009年5月11日<br />
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地址:西環皇后大道西306號地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-11979086210087017842010-01-02T22:20:00.000+08:002010-01-02T22:20:21.146+08:00母親節獻禮(一) (印尼餐廳)星期六,母親節前夕。今年嘅母親節,除了以子女嘅身份替阿媽慶祝之外,還要以女婿嘅身份替外母慶祝。正日留番俾阿媽,前夕便與外母一家及太座嘅祖父到銅鑼灣食印尼菜。<br />
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筆者對印尼菜一點也不陌生,皆因筆者嘅阿媽係印尼華僑,故從小以食了不少印尼菜。印尼文化冇中國咁源遠流長,所以菜系冇中國菜那樣多元化。與其他熱帶地區一樣,印尼菜以香辣為主。同時,印尼海岸線比較長,海產豐富,不過海鮮類都係以燒為主。<br />
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此印尼餐廳印象中在此處營業已有一段日子,閑閑地都有二十年。內裡嘅裝修十年如一日,服務員都穿上印尼傳統服飾「巴的」及「沙龍」,望落都幾攪笑。他們皆能操粵語及印尼語,相信都係印尼華僑。一行六人,大家你一言我一語已經點了心水之選。<br />
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<strong>醬燒雞</strong> – 印象中嘅醬燒雞應以類似巴東牛肉嘅醬汁去肴製,但此店嘅醬燒雞只用了普通醬汁。雖然顏色好似都肴得幾入味,但入口不過而已,雞肉亦不是很嫩滑,難怪係咁多款菜式之中去貨最慢嘅一款 (味道2分);<br />
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<strong>加多加多</strong> – 其實係印尼沙津,以白菜、豆角、豆腐、青瓜、雞蛋、蝦片等,配以花生醬撈勻嚟食。雖然叫做沙津,其實印尼人當做係主菜咁食。好味嘅加多加多,其花生醬汁絕對係靈魂所在。此店嘅醬汁甜中帶一點辣,係正宗味道。至於點解有甜味,當然係拜椰糖之效啦!在本地寥寥可數嘅純印尼餐廳,呢度嘅加多加多可算是上乘之選 (味道5分);<br />
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<strong>巴東牛肉</strong> – 這是筆者當晚心水之選,一來牛肉炆得十分入味,而且牛肉纖維已經半溶化了,一入口,不需一點兒勁就已經咀嚼得糜爛。而且,牛肉肥瘦適中,齒脥之間留有牛肉香味。當然,一碟出色嘅巴東牛肉,醬汁也是主角之一。此醬汁可能係遷就香港人嘅口味,只係微辣,代之而起嘅係椰絲嘅香味。椰香四溢,但一點都唔太滯胃。只係用醬汁配白飯已經係一絕 (味道5分);<br />
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<strong>咖哩雜菜</strong> – 椰汁味比較濃烈嘅咖哩,除了一般蔬菜如豆角、蕃茄、薯仔外,還有粉絲,有如一鍋咖哩雜菜煲。不辣嘅咖哩,並不是筆者嘅那杯茶,對筆者而言味道一般而已 (味道3分);<br />
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<strong>咖哩羊肉</strong> – 此咖哩既有椰香味,又有適度嘅辣味,接近正宗印尼咖哩嘅味道。羊肉炆得十分腍,皮雖比較薄,但肉質鮮嫩滑溜,而且有羊羶味,所以筆者吃了一件又一件。係另一個推介菜式(味道5分);<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvj63xml3twu24bl7hRwLKsx7AmtD9ElyFTlX4-HYLMt_13KgTR27iLCjKrskB1HbmcApL-Zcm-FvtOoHCKBXhRDeHTY-RDYCKceE-C9lXBFplCdenRC1LIE1cI0YpvUikCjBe6hSDVE/s1600-h/200905171231463838_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvj63xml3twu24bl7hRwLKsx7AmtD9ElyFTlX4-HYLMt_13KgTR27iLCjKrskB1HbmcApL-Zcm-FvtOoHCKBXhRDeHTY-RDYCKceE-C9lXBFplCdenRC1LIE1cI0YpvUikCjBe6hSDVE/s320/200905171231463838_600w.jpg" /></a><br />
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<strong>印尼炒貴刁</strong> – 與一般所見嘅炒貴刁無異,貴刁炒得也算乾身有鑊氣,河粉也有咬口(味道3分)。<br />
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除上述食品之外,一夥人還試食了蜈款印尼特式甜品,包括<strong>三色糕</strong>、<strong>紅豆糕</strong>、各類<strong>椰汁糕</strong>等。眾人皆認為除了三色糕甜味剛好之外,其他甜品椰味過重,吃後增加胃部負擔。三色糕甜味剛好之外,還有淡淡嘅香蘭葉嘅香味。令筆者奇怪嘅係,同樣係以香蘭葉為材料,點解<strong>珍多冰</strong>中嘅綠色物體質地似啫喱多過似用香蘭葉汁(可能多好多功夫嘅緣故)。<br />
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埋單共九百六十蚊,平均每人一百六十蚊,見外母及太座嘅爺爺食得開心,大家有講有笑,老土講一句「此刻無價」。<br />
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味道:4 (以5分最高) <br />
環境:2<br />
服務:3<br />
衛生:3<br />
價錢:4<br />
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用餐日期:2009年5月9日<br />
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地址:銅鑼灣駱克道514號地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-35935934085967185702010-01-02T22:11:00.000+08:002010-01-02T22:11:52.952+08:00甜品之外, 其他食物同樣出色 (小店)星期六,風和日麗,到九龍城探望榮升父母嘅K及G兩公婆後,筆者與太座當然唔會錯過難得嘅機會於九龍城「尋幽探秘」啦。多年前太座與友人曾到「小店」作客,極力推介,如今再度光臨,身邊換成她的丈夫。<br />
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「小店」嘅格局有如一般港式西餐廳,燈光陰沉,佈置亦談不上有西式嘅典雅。惠顧嘅食客不少,所製造嘅多餘聲音也不少。中式餐館比較嘈吵,筆者尚可接受,因為熱鬧(喧鬧)係中式飲食文化一部份。相反,到西式餐廳應該要尊重西式飲食文化,即減少聲量,用心欣賞食嘅過程。<br />
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兩口子,所能食嘅嘢唔多,只簡簡單單的叫了三道菜。<br />
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<strong>凱撒沙津</strong>($46):此沙津好多地方都可以食得到,但係要整得稱心滿意唔係間間做得到。呢度嘅沙津是水準之作,首先橄欖油及黑醋份量適中,唔會為求沙津有味而拼命落醋,令沙津變得太酸。令外,芝士只是輕微的下了少許,使入口冇咁heavy。以烘麵包粒及炸煙肉點綴,使單調嘅蔬菜添上色彩。最重要係烘麵包粒唔會因太硬而界口,大小適中,絕對勝任主菜之前醒胃之效。<br />
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<strong>意大利風乾火腿芝士蕃茄焗釀大鮮菌</strong>($78):大鮮菌,即portabello,以蕃茄釀之,無可避免會因蕃茄受熱出水而濕漉漉。筆者比較怕呢種食法,太座則十分喜歡。話雖如此,菇嘅香味、蕃茄嘅鮮甜味及芝士嘅香濃味配合得算唔錯,其中以蕃茄鮮甜味較為突出,風乾火腿質素亦合格。要挑剔嘅話,只可說portabello唔夠香。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieyHaYujrGemzpTv-65t827YOTECIem9rpVVgk7G3SE_4dLTgeGvZIQdnp2GkkEyc4yZOOo3IZNcYsfK_sK149rAnr5D_WKt5DkIYHfi7t-9_RtUWgx8rlGXvisxMwP0gG4ClkDgSxp4/s1600-h/200905171220236224_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieyHaYujrGemzpTv-65t827YOTECIem9rpVVgk7G3SE_4dLTgeGvZIQdnp2GkkEyc4yZOOo3IZNcYsfK_sK149rAnr5D_WKt5DkIYHfi7t-9_RtUWgx8rlGXvisxMwP0gG4ClkDgSxp4/s320/200905171220236224_600w.jpg" /></a><br />
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<strong>香草焗乳鴒配鮮什菌意大利飯</strong>($118):先講飯,煮法源自意大利北部,飯粒顆顆結實有咬口,而且配以芝士,整個texture十分creamy。加上什菇粒嘅幫助之下,除咗有乳酪香味之外,還有菇嘅香味。水準可說是筆者食過最好嘅其中一間。至於乳鴿,外表燒得金黃,入口肉質鮮嫩滑溜,而且肉汁十分豐富,一點都沒有在烹調中浪費掉。睇落份量小小,食完先知原來都幾飽肚。此道菜令筆者留下深刻印象。<br />
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飯後看網上食評,才得知網友一致讚賞這裡嘅甜品。筆者相信除咗甜品之外,仲有不少菜式都係「小店」嘅強項。<br />
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服務員態度親切殷勤,但又唔會俾太大壓迫感,而且結賬不另收加一服務費,係一個得分點。<br />
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全單共銀二百四十二蚊,平均每人一百二十一蚊,以這個大眾化嘅價錢,可以享受這麼出色嘅菜式,實在物超所值。<br />
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味道:4 (以5分最高)<br />
環境:2<br />
服務:4<br />
衛生:3<br />
價錢:4<br />
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用餐日期:2009年5月2日<br />
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地址:九龍城侯王道2B地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-41797315630733402542010-01-02T16:48:00.000+08:002010-01-02T16:48:46.727+08:00不需勞動嘅勞動節 (Ristorante Simpatico)星期五,勞動節公眾假期。難得五月天都仍然天朗氣清,不到郊外走一走實在對不起自己。天色咁好,最適宜望遠啲,要望得遠,當然要站得高,於是筆者與太座往太平山走一轉。<br />
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自從有了山頂廣場之後,食肆多咗好多,今次筆者與太座決定响和煦嘅陽光下,歎番一個豐盛嘅「下午茶」,所選嘅食肆Simpatico以意國南方風味為賣點。南意風味與北意嘅主要分別係北意味道比較濃厚,所以比較喜歡用芝士岡酪;南意則比較清淡,喜用蕃茄及橄欖,比較原汁原味。<br />
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我們在門外輪候了一會,服務員忙得團團轉。筆者見室外有幾張閒置嘅座位,問點解唔安排我們入座,服務員話恐怕我們受不了陽光,所以冇安排。你唔問,又點知我們介意呢?其實筆者與太座正想一邊進食,一邊享受陽光。結果,我們被安排到露台嘅座位,還可遠眺南區景色。<br />
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豐富嘅下午茶全是自選菜式,形容為下午茶,只是時間而已。「下午茶」包括薄餅及沙津,每人各自嗌了一杯飲品。<br />
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<strong>意式風味薄餅 Capricciosa</strong> ($134):這裡嘅薄餅係明乎其實嘅薄,這亦是意式薄餅嘅特式,不像美式般有所謂厚批及薄批。薄餅底烘得十分脆,比一般食到嘅更脆。據說係搓麵粉嘅時候用了有汽嘅礦泉水,當中嘅二氧化碳可令薄餅更加脆。不過火喉控制有點偏差,有小部份薄餅身烘燶了,食落有點苦。薄餅料有蘑菇粒、意大利肉腸、火腿、橄欖等。正如前文所說,南意食品味道比較輕,所以薄餅唔係用咗好多芝士做底,不過各有風味。<br />
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<strong>蘑菇菠菜沙津 Spinici</strong> ($57):簡單嘅沙津以菠菜為主體,配以切了片嘅蘑菇及炸得香脆嘅煙肉粒,清淡之餘又不失香口感。沙津只輕微的用橄欖油及黑醋吊味,十分輕巧,也頗醒胃。<br />
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太座選了意大利汽酒<strong>Prosecco</strong> ($80/杯)作飲料。太座對酒精類飲品一向麻麻,唯獨對香檳情有獨鍾。下午茶飲香檳好像過於奢華,於是以比較便宜嘅prosecco代之,效果都不俗。此酒以同名葡萄釀製,入口都幾滑,口感比近年大賣嘅MC dry,不過在陽光底下只有很少細細嘅泡泡從杯底升起,視覺上少了一分享受了。至於筆者只揀了<strong>西柚汁</strong>($46/杯),健康飲食。<br />
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連加一服務費,共銀三百四十九蚊,平均每人一百七十五蚊。總體嚟講,食物、環境不錯,服務就唔係咁貼心了。<br />
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味道:4 (以5分最高) <br />
環境:4<br />
服務:2<br />
衛生:4<br />
價錢:2<br />
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用餐日期:2009年5月1日<br />
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地址:山頂山頂道118號山頂廣場1樓19-21號店Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-49564283349269648672010-01-02T16:34:00.000+08:002010-01-02T16:34:54.145+08:00鳳舞九天 (鳳城酒家)星期四,天陰有雨。幾天之前才約定嘅飯局,預祝友人牛一。同是北角人,友人竟然未去過北角「鳳城」。經一致決議,還友人這個心願。<br />
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「鳳城」嘅名字如雷貫耳,係本地數一數二、碩果僅存嘅傳統中菜館,尤以順德菜著名。事前筆者都有做過吓資料搜集,綜合必食之名物,可惜被公事纏身,冇預先訂菜。一行五人,找位子沒有難度,全舖座位大約半滿。雖則係平日,經營嘅困難程度可見一斑。眾友人皆因看過筆者拙作,均詢問筆者有什麼必食之選。可幸得服務員協助,點選名菜冇有怕,還介紹抵食配搭,不費筆者一點勁。<br />
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叫了一個價值大約七百五十蚊嘅四人餐,包括雞燉翅、蝦多士、乳豬雙拼、炸子雞及鮑片扒時蔬,再加映上湯炸粉果共六道菜。<br />
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首先出場係<strong>雞燉翅</strong>。燉翅精粹不在用什麼翅,而係用什麼雞。此盅燉翅火路十足,燉湯十分清甜,亦不肥膩。翅實質上係翅裙,有少許翅針,以前是商家視之作魚唇。入口爽滑。太座試了一口燉雞,雞肉已燉得入口即溶,可以想像雞味已全走進燉湯裡。燉湯份量也不少,可裝滿六個碗。<br />
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<strong>乳豬雙拼</strong>係生腸拼海蜇。筆者早已聽聞「鳳城」嘅乳豬很出色,食落亦沒有令筆者失望。皮脆肉嫩,脆皮唔會界口。不過脂肪略厚,食多幾件都幾滯肚;海蜇爽脆,以少許麻油點綴,生色不少。生腸又大又爽,味道雖淡但香口,唔會如一般街邊賣嘅生腸有點異味。後來才知道生腸是這裡名物之一,今次真係有口福。<br />
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<strong>蝦多士</strong>以原隻蝦開邊,加上麵包底落鑊炸。雖冇用蝦膠釀嘅蝦多士咁多巧夫,但用原隻蝦有原隻蝦嘅鮮味,係另一番風情。嫌多士底索滿油太肥膩嘅話,齋食蝦都不失原來風味。<br />
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<strong>炸子雞</strong>係鳳城嘅另一名物。要食到好味嘅炸子雞,本地有不少地方都做得到,不過水準唔係咁穩定。相反,鳳城嘅炸子雞長年都保持水準。外表炸得金黃,咬落皮薄十分香脆,唔會因皮太厚,炸完之後有少少界口。雞腿附近肉質嫩滑唔再講,連最難整嘅雞胸肉質結實但一點都不鞋口。雞味是淡了一點,但考慮到係出自農場飼養雞,這般肉味已算有交代的了。<br />
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<strong>上湯炸粉果</strong>嘅主角 – 粉果餡料豐富,薄粉果皮炸成金黃色,浸過上湯之後,入口感覺煙韌得嚟有少少脆,感覺似食緊湯圓嘅外皮一樣。<br />
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筆者相信<strong>鮑片扒時蔬</strong>並冇用上名貴嘅鮑魚作食材,材料有冬菇、罐頭鮑(?)及生菜煮成。菜式一般,沒有什麼特別值得討論。<br />
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可能係顧客唔多,又或者劉華嘅宣傳廣告奏效,服務員態度殷勤,冇其他老字號茶樓嘅服務員嘅「傲骨」。<br />
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埋單九百三十多元,平均每人大約一百九十蚊。牛一嘅友人自然唔駛科款,其餘四人分担,都係每人二百三十蚊。相信多啲人嚟食嘅話,平均消費會更加低。<br />
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味道:4 (以5分最高) <br />
環境:3<br />
服務:4<br />
衛生:3<br />
價錢:4<br />
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用餐日期:2009年4月23日<br />
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地址:北角渣華道62-68號高發大廈地下及1樓Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-3821046819994488202010-01-02T16:17:00.000+08:002010-01-02T16:17:39.878+08:00連唯一有吸引力嘅chocolate thunder 都變差了 (Outback Steakhouse)星期五,天陰陰,還好並冇落雨。筆者與太座到灣仔家計會攞驗身報告,醫生除咗叫筆者減肥之外,一切都正常。雖則被要求減肥,筆者非必要唔會犧牲味覺嘅享受,唯有做多啲運動補數。<br />
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記得讀書年代好喜歡去西式扒房,如Tony Roma’s、Dan Ryan、Ruby Tuesday等。太座則對這些食店興趣有限,唯一例外就係Outback嘅雲呢拿雪糕朱古力軟餅(chocolate thunder)。太座咁欣賞呢款甜品,筆者冇理由會錯過。為求有泊車優惠,於是乎朝著康怡Outback進發。<br />
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星期五晚市都有幾多人幫襯,恰巧有二人座位,所以筆者與太座不須為等位而大費周章。未點菜,先來一客免費嘅<strong>黑糖麵包配牛油</strong>。麵包奉上時還是暖暖的,入口可感受到清香嘅小麥味,再蘸上牛油,係裹腹嘅良品。由太座發辦點菜,包括香脆<strong>薯條混芝士 (Aussie Cheese Fries)</strong>、<strong>燒肉醬味豬肋骨</strong>(半份) (Ribs on the Barbie)及<strong>燒雞凱撒沙津</strong> (Grilled Chicken Caesar Salad)。<br />
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薯條本身係由新鮮薯仔批出嚟,本身炸得香脆之中不失薯仔味。芝士嘅作用不大,可能係過鹹嘅關係。不過點上sour cream之後味道登時精彩起來;<br />
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</div>豬肋骨嘅燒肉醬濃淡適中,印象中冇Tony Roma’s來得那麼激烈,夾在肋骨中嘅豬肉,嫩滑是預期之內,但這亦非必然。有些餐廳會用水將豬肋骨煮至大約六、七成熟,再用grill嘅方法煮至全熟,肉質會變得鬆散。此豬肋骨豬肉纖維仍緊密,可惜豬肉味偏淡;<br />
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最令筆者驚訝的是燒雞凱撒沙津,燒雞嘅份量比蔬菜多出很多,失去沙津嘅精神。<br />
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最後當然輪到是晚嘅主角出場 - 雲呢拿雪糕朱古力軟糕。成個甜品嘅構造係忌廉最上層,中間係雲呢拿雪糕,最底下係朱古力軟糕。據太座嘅記憶,以前嘅份量比較大,而且朱古力軟糕偏向有少少咬口。如今此軟糕果仁太多,令整個軟糕組織十分鬆散。這種做法雖然加重成本(果仁一定比麵粉貴),但吃力不討好,影響整個甜品嘅質素。<br />
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服務員雖然勤力,在舖面內遊走不停,但顧客太多,筆者要多番催促才有暖水奉上。除了此,上菜速度還是不怠,頃刻所點了嘅菜式都已奉上。<br />
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埋單結賬,共銀四百元正,平均每人二百蚊。老實話,筆者對呢種中檔美式扒房食品嘅熱情已經冷卻了不少,非必要都唔會响筆者嘅選擇名單之內。不過以此種食品評之,筆者還是覺得Outback係做得比Tony Roma’s、Dan Ryan好。 <br />
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味道:3 (以5分最高) <br />
環境:3<br />
服務:2<br />
衛生:4<br />
價錢:3<br />
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用餐日期:2009年4月17日<br />
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地址:鰂魚涌康山道1號康怡廣場地下1號舖Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-53516838847480535332010-01-02T16:02:00.000+08:002010-01-02T16:02:51.698+08:00需要接受劉華再培訓 (陳漢記)星期天,早上天氣晴朗,但入夜後忽然刮起大風,仲下了毛毛細雨。太座與友人同是中大人,此際有涼意,忽發思故之情。遂於深圳玩樂完畢之後,到大埔「陳漢記」食煲仔飯,順道緬懷一吓讀書時嘅快樂回憶。<br />
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時值晚上十點幾,但門外仍有輪候人士。為節省時間,一行人預先點了煲仔飯,計有<strong>臘腸排骨</strong>及<strong>北菇滑雞</strong>。等了大約十五分鐘,我們終於可以入座。除了煲仔飯之外,大家還點了<strong>叉燒腸粉</strong>及<strong>炸兩</strong>。<br />
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筆者欣賞煲仔飯有兩方面,第一係飯有冇油香,呢啲油香可以嚟自臘味,亦可以嚟自肉汁;第二就係飯焦,第三當然係後加上嘅甜豉油啦。呢度嘅煲仔飯以石油氣爐泡製,好處係火力夠,好快就熟;唔好處亦因為太猛火力,不及炭爐因煮嘅時間耐,裡面嘅飯更加入味。所以,圍在臘腸、肉附近嘅飯才有點油香,其他地方嘅飯就只有撈甜豉油才感覺冇咁平淡。另外,可以鏟出嚟嘅飯焦唔多,而且已變得過硬。論出色嘅飯焦,以筆者嘅經驗就只有西營盤嘅坤記可以做得好。至於甜豉油調配尚可。<br />
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叉燒腸粉及炸兩也是太座及友人於大學時代必食之選,叉燒腸粉皮夠薄,叉燒肥瘦也不俗,但略嫌唔夠香;炸兩就令人失望,油炸鬼已老,軟淋淋,嚴重影響口感。<br />
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特別一提呢度嘅服務。首先,落錯單已唔再講,當服務員拿了錯咗嘅飲品時,筆者隨即提及落錯單之事,對話如下:<br />
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「阿哥,我地冇嗌過凍檸茶喎,我地係要一支凍檸樂、兩支凍檸七。」<br />
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「呢度寫咗兩支凍檸七同埋一杯凍檸茶喎!」<br />
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「係頭先嗰位哥仔寫錯咗,如果唔係又點會嚟咗支凍檸樂先。」<br />
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「就當寫錯咗,咁你地係爭咩嘢呀?」<br />
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這個「就當」,筆者感到十分刺耳。該服務員是否覺得我們有心留難?筆者覺得劉華嘅政府宣傳效果唔係幾好,這服務員亦應接受劉華再培訓。<br />
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大家進食時,服務員正執拾隔離枱,不小心打翻了豉油碗,豉油汁彈到了另一枱小朋友嘅衫上,服務員只顧說「冇事、冇事」,一聲對不起也沒有。雖然唔係發生在筆者身上,但亦從側面可了解服務質素。<br />
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煲仔飯三十五蚊一煲,炸兩十二蚊,叉燒腸粉十六蚊,訂價也算公道。<br />
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綜合以上所說,食物味道有褒有貶,服務一瓖理所當然只值一分。希望有關方面要注意,唔好因為出咗名就疏忽。<br />
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味道:3 (以5分最高) <br />
環境:2<br />
服務:1<br />
衛生:2<br />
價錢:3<br />
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用餐日期:2009年4月12日<br />
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地址:大埔運頭街91B地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-88346022960290193242010-01-02T15:55:00.000+08:002010-01-02T15:55:22.942+08:00雲吞不俗, 但蝦子撈麵未到巔峰 (劉森記麵家)深水埗美食搜尋記最後一站係以竹昇麵聞名嘅「劉森記」,總店與分店只係隔幾條街。今次筆者就走咗去位於福榮街嘅分店。<br />
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</div>正值晚市,門外已有等候人士,幸好部分係外賣,經服務員安排下,筆者被安排到舖面一角。既然以竹昇麵馳名,筆者二話不說叫了蝦子撈麵加雲吞。等了大約十分鐘,撈麵與清湯以呈上。<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">筆者首先試一試湯底,發覺味道清甜,証明豬骨湯火喉足夠。另外,筆者發現湯中有一股鮮味,相信除咗湯底落足豬骨料之外,大地魚亦唔少得。單憑湯底來說,實在冇甚麼地方可以彈。雲吞共有三粒,體積稍大於廣東傳統雲吞大細(標準者以一粒一口為準)。雲吞皮夠薄,裙腳畸少,餡料比例均稱,有河蝦嘅爽脆及肥豬肉嘅鮮甜。要吹毛求疵嘅話,河蝦肉嘅鮮味略為單薄了一點。以十分為滿分,整個雲吞連湯底起碼有八分。<br />
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</div>輪到蝦子撈麵,看外表竹昇麵滿佈蝦子,十分慷慨,只可惜入口蝦子味若有若無。麵條雖算彈牙有口感,但食落總係欠缺些甚麼似的。比起日前於澳門皇冠小館食過嘅蝦子撈麵,蝦子味濃郁,充滿整個口腔,麵條彈牙但又唔會難於消化,水準相差幾班。有比較,方知皇冠蝦子撈麵嘅出色。<br />
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除咗食麵之外,千祈唔好錯過呢度自家製嘅酸瓜、蘿蔔。做法雖然簡單,但現今好少舖頭都肯做,而且係任食嘅,包保可令食慾大增。<br />
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單係蝦子撈麵廿四蚊,加雲吞四蚊。價錢唔會話出名而相應調高,十分公道。<br />
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味道:4 (以5分最高)<br />
環境:2<br />
服務:3<br />
衛生:3<br />
價錢:3<br />
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用餐日期:2009年4月10日<br />
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地址:深水埗褔榮街80號Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0tag:blogger.com,1999:blog-600344125683322541.post-10488146035580630622010-01-02T15:40:00.000+08:002010-01-02T15:40:04.964+08:00時間在這裡凝固了 (時新快餐店)筆者小時候住在紅磡,記得當時碼頭位於現在半島豪庭。那時,仲夏之夜冇宜家那麼悶熱,飯後到碼頭一帶海邊散步,十分寫意。夜晚睡在藤蓆上,開一把風扇就已經好舒服了。廿幾年後嘅今天重遊舊地,套用一句老套嘅話,真是滄海桑田。<br />
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「時新快餐店」貴為十大開飯熱點,嚟到紅磡,又怎能不嚟到朝聖!行吓行吓,終於搵到。門面是那麼的面善。咦!這不是兒時幫襯過的快餐店嗎?還記得那時美式連鎖快餐店牡丹樓並未登陸,「lur」父母去快餐店食薯條係童年時代嘅指定動作。今天,小朋友腦海中只有牡丹樓了,未免冇口福。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGCikEg_2szxe8esxDGiBMUCh2h_7Wg0USDDJPtv-M1fhHQzv2HQu7ifNr5Rn5k90XrUb9qNOBoW82zUHVrWgq_K-u6MyHQesB7QoMNabo7lJb_kkvvJsocIw4DItRdfsdzE1QjJHrrw/s1600-h/200904301032596774_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGCikEg_2szxe8esxDGiBMUCh2h_7Wg0USDDJPtv-M1fhHQzv2HQu7ifNr5Rn5k90XrUb9qNOBoW82zUHVrWgq_K-u6MyHQesB7QoMNabo7lJb_kkvvJsocIw4DItRdfsdzE1QjJHrrw/s320/200904301032596774_600w.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLy-3T4Alng-hOGyGSbON8DS2ZyuA9gV010QjxGUiWPa1CFU4Z83JHksciCmCxDfQ-7-5hC1kABSieRCxGL3_7vA4HjoCiPp41swkd3YM7JulCFXsEyyNQ1IjnkI2PAiRDkveiwoW2HM/s1600-h/200904301032278734_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLy-3T4Alng-hOGyGSbON8DS2ZyuA9gV010QjxGUiWPa1CFU4Z83JHksciCmCxDfQ-7-5hC1kABSieRCxGL3_7vA4HjoCiPp41swkd3YM7JulCFXsEyyNQ1IjnkI2PAiRDkveiwoW2HM/s320/200904301032278734_600w.jpg" /></a><br />
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門口有老有嫩,排住隊去點選心頭好。有些慕名而來的年輕人,以好奇嘅眼光四處張望,拍照留念的也不少。入到裡面,時間好像凝固了,無論座位佈置,餐牌樣式,甚至連外賣袋,咁多年都冇變,當然價錢都唔變嘅話更好!懷舊(應該係不變)嘅裝修,令筆者嘅服飾顯得份外格格不入。廚房嘅員工閑熟地落單嘅落單,煎漢堡嘅煎漢堡,烘麵包嘅烘麵包,廿數年如一日,泡製獨到嘅漢堡包。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReBPLN15_Hnzn4ApTeVgnfTLtgbZaSk1EsSdfF97Q3GkAb_T3Kv-cQac-y4OZbx6bomkSYOijJzqrcZPJOHXC5TFMWJglWtcBltnJNtWgjdEwOEKLMJ7_7TLq_vx3vLGMjvxRAHYUsAc/s1600-h/200904301033552787_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReBPLN15_Hnzn4ApTeVgnfTLtgbZaSk1EsSdfF97Q3GkAb_T3Kv-cQac-y4OZbx6bomkSYOijJzqrcZPJOHXC5TFMWJglWtcBltnJNtWgjdEwOEKLMJ7_7TLq_vx3vLGMjvxRAHYUsAc/s320/200904301033552787_600w.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfS-hoXnR1y0dMYHNb_Kuh_eAZqIExttevHbgmKH16et-tHKHqQ4AuySrxShTAyaemKJu0tO5RHzLN61FoiBK2pp2ZYe_wnGy1k9h9lR_6MgpsEcqQTHsYtSZ8iiwgQtvawzPrYnaEsIU/s1600-h/200904301034162265_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfS-hoXnR1y0dMYHNb_Kuh_eAZqIExttevHbgmKH16et-tHKHqQ4AuySrxShTAyaemKJu0tO5RHzLN61FoiBK2pp2ZYe_wnGy1k9h9lR_6MgpsEcqQTHsYtSZ8iiwgQtvawzPrYnaEsIU/s320/200904301034162265_600w.jpg" /></a><br />
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筆者只簡單地點了一個雙層芝士蛋漢堡及一罐飲品,漢堡包係即叫即整嘅,所以要花一點耐性等待。等了大約十分鐘,新鮮熱辣嘅漢堡包終於完成。外層嘅麵包用上嘉頓麵包,雖然經過烘焗,但質感比較乾及鬆散。漢堡扒牛肉味十分濃郁,肉汁亦很豐富,相信係經過高溫油將肉汁鎖死,再加上洋蔥粒,香軟嘅芝士及自製嘅沙津汁,互相配合得無懈可擊。麵包與漢堡扒大小配合亦得宜,每一口都能嚐到麵包及漢堡扒。雖然麵包有少少瑕疵,但瑕不掩瑜,漢堡包值最高評價。<br />
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價錢一點也不貴,雙層芝士蛋漢堡十五蚊一個,在牡丹樓齋食最大嘅巨無霸都係差唔多價錢,但味道何止好味數倍!筆者還記得炸雞脾也是十分好吃,下一次必定攜同太座一齊試吓是否能維持水準。 <br />
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味道:5(以5分最高) <br />
環境:2<br />
服務:3<br />
衛生:3<br />
價錢:4<br />
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用餐日期:2009年4月11日<br />
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地址:紅磡黃埔街1A地下Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com1tag:blogger.com,1999:blog-600344125683322541.post-50789283203117741052009-12-29T16:13:00.223+08:002010-01-02T12:21:21.497+08:00差別就是那兩杯水 (Pizza Express)<div class="separator" style="clear: both; text-align: left;">星期三,與一班朋友預祝聖誕節。因早前嘅安排有點倉卒,幾間心儀嘅食府都爆滿,幸好太座呢一期想食薄餅,在眾多連鎖薄餅店中,Pizza Express可謂表表者。<br />
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</div><div class="separator" style="clear: both; text-align: left;">預訂了七個座位,亦強調有大肚婆在其中,需要大一點的空間,結果只是安排了近窗嘅圓枱。一來位置小,不方便太座出入,二來枱嘅面積實在太細了,直徑大約只有一米,那能容得下七份餐具及菜色呢!友人與店員一番交涉,不得要領,也只好硬著頭皮坐下去。及至餐廳經理察覺安排不善,才安排一張長枱。<br />
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</div><div class="separator" style="clear: both; text-align: left;">大家參與了點菜環節,各自點了心頭好,首先出場是麵包類前菜。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrYOzpKhIgoU5SME_kfBzkcdwWz7vgHKH2RZ6t69tZYhtx0VAO_WAdYjuuDS99E4EnRCUrer4ZbihSxzUJlB-DXPkhWz-RPtFPe5X_u2UjWyVvMmBJgnQQzmQbqPdBpaltIV8fneIPGs/s1600-h/Image164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrYOzpKhIgoU5SME_kfBzkcdwWz7vgHKH2RZ6t69tZYhtx0VAO_WAdYjuuDS99E4EnRCUrer4ZbihSxzUJlB-DXPkhWz-RPtFPe5X_u2UjWyVvMmBJgnQQzmQbqPdBpaltIV8fneIPGs/s320/Image164.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>焗四色芝士麵包</strong>($49),是將一份蒜蓉包,鋪上四種芝士,包括 gorgonzola、emmental、gouda及 mozzarella 一起烘焗。所以食落既有芝士嘅乳酪香,也有mozzarella 嘅藕斷絲連。要分得出味道是那款芝士,筆者尚未有這般嘴尖,麵包烘得鬆軟可口,倒是無容置疑的。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zqEouIiDr_lS7AnREhHHu_JEYtiBd6rmcWpbOXI83SC3dFTIj3DUW-T2OEJIUK6NDPMMZ-T-0hibRaq2dlrH_E8HNONGtjh03PJJI63zgc2gNsp_Y4wukdYWslwTLoZYJOMmeBgpzio/s1600-h/Image172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zqEouIiDr_lS7AnREhHHu_JEYtiBd6rmcWpbOXI83SC3dFTIj3DUW-T2OEJIUK6NDPMMZ-T-0hibRaq2dlrH_E8HNONGtjh03PJJI63zgc2gNsp_Y4wukdYWslwTLoZYJOMmeBgpzio/s320/Image172.jpg" /></a><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>牛油果雞肉焗麵包條</strong>($56)除了雞肉及牛油果外,麵包上還可以找到車厘茄。此配搭對筆者嚟講是頗「特別」的,特別在配料與麵包有點格格不入。食起上嚟亦幾論盡,經常是天一半、地一半,料有料食,包有包食嘅情況。<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyno14pm0cAl0vIkqN5qKb18HpmtSo4hETUy-LFEbCRTSAXTU0ZXy_zwCA4R2HvqlnAf6Dz8BJ53-ijf3rIvsF7WWRf2TQZw4uKROP-enH6e3V5oWlHD3ZZplYFSVCNUaV_vdgE7ZCy0I/s1600-h/Image171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyno14pm0cAl0vIkqN5qKb18HpmtSo4hETUy-LFEbCRTSAXTU0ZXy_zwCA4R2HvqlnAf6Dz8BJ53-ijf3rIvsF7WWRf2TQZw4uKROP-enH6e3V5oWlHD3ZZplYFSVCNUaV_vdgE7ZCy0I/s320/Image171.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">反而伴隨著沙律嘅<strong>焗麵包球</strong>,簡簡單單的,沒有什麼配料,光是蘸上一些牛油,又或者是香草汁/蕃茄醬,已經很美味了。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt_VSq3exLLlzS4QHsUN33086nLhuqjhlrGI1GLY9gskkRz-DaQ2vA0KqfHiUL-rynTK8-vPJ8trTu6R4lKFnBEcJAc8JblqA8DGTHwQVou-yBRJu6omNTf2toK7DOQ-bsF1BtVdMZ0I/s1600-h/Image165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt_VSq3exLLlzS4QHsUN33086nLhuqjhlrGI1GLY9gskkRz-DaQ2vA0KqfHiUL-rynTK8-vPJ8trTu6R4lKFnBEcJAc8JblqA8DGTHwQVou-yBRJu6omNTf2toK7DOQ-bsF1BtVdMZ0I/s320/Image165.jpg" /></a><br />
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<div style="text-align: left;">沙律點了兩款,前者是<strong>牛油果雞肉沙律</strong>($105)。同樣的配料,相比起焗麵包,將雞肉及牛油果造成沙律,效果是自然很多。牛油果肉軟腍香滑,生菜嘅爽甜及沙律菜嘅芳香,是不錯嘅配搭;<strong>雞肉凱撒沙律</strong>($102)嘅醬料份量剛好,不會令沙律太過酸。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58GH2hZeuUdOojdzznLpmd_Y9M_VDC0nHq3JKhzObbI2cqHuzM6XHe4As4Sgm1D3cHS9DwKNw7UplQYUwwSESqm7uR-mbe6f_VnA2DpzXtxR61Wq-Pvok3PTG0ZI_ETK9lcRphSDbMXU/s1600-h/Image166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58GH2hZeuUdOojdzznLpmd_Y9M_VDC0nHq3JKhzObbI2cqHuzM6XHe4As4Sgm1D3cHS9DwKNw7UplQYUwwSESqm7uR-mbe6f_VnA2DpzXtxR61Wq-Pvok3PTG0ZI_ETK9lcRphSDbMXU/s320/Image166.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">最後一款前菜是<strong>焗蘑菇</strong>($68),在蘑菇上釀上mozzarella、白汁及香草汁,不能裹腹,但細細件容易入口,未待筆者拍照,大家已清了一半。入口感覺是濃郁嘅香草味及淡淡嘅芝士味,蘑菇始終不是菌王,其味道是比下去了。伴碟嘅焗麵包球更受歡迎,從圖中剩餘數量可知一二。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">意粉類有點了三款,先是<strong>大蝦海鮮意粉</strong>($105),配料有蝦、蜆、青口及魷魚。筆者一向對海鮮嘅新鮮度比常人敏感,是晚除了魷魚以外,沒有吃下其他海鮮。魷魚肉幾爽口,味道淡薄;意粉煮得可算挺身,唯韌度不足,感覺是意粉本身嘅麵粉質素問題。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">之後是<strong>白汁肉醬千層寬麵</strong>($105),層次做得分明,而且寬麵不是坊間一般煮得太軟,有足夠嘅韌度,切一格放在碟上,還能大致保留原先嘅層次;parmesan芝士味道濃郁,接著是蕃茄醬嘅酸甜,再下一層是肉醬嘅鮮美,繁花似錦,層出不窮,是不錯嘅水準。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RxbwCmvtSwFM2V_rDFD9YsRySYwOYNo60sLUfmxiHlL6ckrR3ui6qcfYJYM4YXDGv70ke6c1fbIUQ0hcnczjmUdt6Em_YxGjqQXJvuQHcqNRiJLTsGWRWlFCjuRPkN0CcLeQcpEYA6M/s1600-h/Image173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RxbwCmvtSwFM2V_rDFD9YsRySYwOYNo60sLUfmxiHlL6ckrR3ui6qcfYJYM4YXDGv70ke6c1fbIUQ0hcnczjmUdt6Em_YxGjqQXJvuQHcqNRiJLTsGWRWlFCjuRPkN0CcLeQcpEYA6M/s320/Image173.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>意式野菌螺絲粉</strong>($105)用了意大利野菌加了一點松露油製成,螺絲粉軟韌度嘅控制比之前嘅意粉好,而且入口有菌香。大致相同嘅食材及配料,在Tuscany也試過,水準是兩碼子嘅事。沒有未入口已芳香撲鼻嘅松露香,也沒有porcini嘅濃郁菌香,這便解釋了為何前者索價幾乎只是後者嘅四份之一了。<br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">打開門叫做Pizza Express,薄餅是少不了嘅選擇。先由<strong>馬上諾薄餅 La Marzano</strong> ($118)開始。配料有意大利肉腸、燈籠椒及紅洋蔥,是那波里薄餅底。餅底是鬆軟有餘,香脆不足。比印象中Pizza Express應有嘅水準差了。另一款是<strong>帕爾馬薄餅</strong>($130),特色是配料用上意大利風乾火腿,餅底加了迷迭香。火腿大概是風乾了九個月,故肉味呈淡香。餅底加了香料,入口味道更豐富,而且鬆脆度是預期嘅水準,比起前者無疑是傻勝了。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">最後以甜品點綴,計有<strong>朱古力蛋糕</strong>($55)及<strong>芝士蛋糕</strong>($60),兩者皆有XTC gelato配襯,為是晚飯聚劃上句號。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">整晚飯局,筆者只喝了兩杯水。第二杯水也是筆者出聲,店員才為筆者添加的。食至尾聲,其中一名店員以機械式的口吻問是晚食物是否滿意,眾人也只是「行貨」地點了點頭而已。沒有人性化嘅服務,只有公式的詢問客人意見是徒然。客人早已在心中留下了不能磨滅嘅分數。<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">是次人均消費是一百六十蚊,可算抵食之選。<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">味道:4 (以5分最高)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">環境:3<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">服務:1<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">衛生:3<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">價錢:4<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">用餐日期:2009年12月23日<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">地址:太古太古城高安閣G517號舖<br />
</div>Furnacehttp://www.blogger.com/profile/07504789313737607059noreply@blogger.com0