tag:blogger.com,1999:blog-68144199971332572282024-03-13T23:08:13.916+08:00果占苗 By Jamel CLive Each Moment to its Fullest
Email: zysk@ymail.com
IG: jamel_zysk果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.comBlogger1889125tag:blogger.com,1999:blog-6814419997133257228.post-33383593690763995682021-10-11T11:00:00.011+08:002021-10-11T11:00:00.338+08:00日籍總廚的非凡手藝 @ 〖三日月〗工作壓力加上疫情肆虐確實擊退了占苗,足足有大半年時間沒有動力去寫食記,估不到前陣子吃了一間平凡中見不平凡的日式鐵板燒餐廳,突然心血來潮,重新投入寫食記當中,這間令占苗意想不到的餐廳就名叫三日月。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjufGhkEoLncFw4gSnaQhhsgIdG2nsFO5gHmwFtpUWsyeE048fiwdIfJRMC1gBGq9QSHph_nJufnRSNgwRMRLBHF9yzYAl_2HRME3PlKMA0Vj_Yx3kO58MzubOZKRZqydde04TiHO5yIx4UCiOHAKNUyU8fpc0TLGt2AuBMAg-2rsQoZjCVpeh02S2R=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjufGhkEoLncFw4gSnaQhhsgIdG2nsFO5gHmwFtpUWsyeE048fiwdIfJRMC1gBGq9QSHph_nJufnRSNgwRMRLBHF9yzYAl_2HRME3PlKMA0Vj_Yx3kO58MzubOZKRZqydde04TiHO5yIx4UCiOHAKNUyU8fpc0TLGt2AuBMAg-2rsQoZjCVpeh02S2R=w400-h300" width="400" /></a></div><br /><span><a name='more'></a></span>近年來,日式的鐵板燒及壽司店一窩蜂地開業,競爭相當大,可是三日月有一個優勢,就是餐廳不但有兩位經驗豐富的香港師傅,更擁有一位達三十多年經驗的日籍總廚永嶋師傅,所以食物絕對有所保證。餐廳環境舒適,用色自然,予人一種較為輕鬆直接的氣氛,然而品嚐鐵板燒最好的地方非吧枱莫屬,所以中心位置設有一大組鐵板燒吧枱,占苗當然二話不說就坐到最近師傅面前的位置,近距離欣賞師傅們的手藝。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjwbQOjgeHtFn5kaLxXsT4zxPdcUaFHUM0Z25vF8Va8r9dILZntYsgxjax1WqaGoqIychIDKpV_rRrI8J0KvLq-kHlgo3rl5RZTaOy6intWMSmexI-pOCiDa5iU2l1heelFXAe_sgEmyPmipqCdE_0Vw1reOpV6kGRgYS7w07WRjS_gtIIRTjzu0-D3=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwbQOjgeHtFn5kaLxXsT4zxPdcUaFHUM0Z25vF8Va8r9dILZntYsgxjax1WqaGoqIychIDKpV_rRrI8J0KvLq-kHlgo3rl5RZTaOy6intWMSmexI-pOCiDa5iU2l1heelFXAe_sgEmyPmipqCdE_0Vw1reOpV6kGRgYS7w07WRjS_gtIIRTjzu0-D3=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMZJeVoNcMFFbpyGLcLzdrvQsHWnudFTWG-a_A4Jex0G7HE6PcrU0QwbWONcFrqsv0x-NmUOnDLBVu4APYgaqFyqWOsQ5bAt3V4-ksOVxVqD9XvgK4B9hjvv7raHUlwnCghsDPBk11uQytb1Rch0RC6WsI4W3iIuP6HnQ24mzHt6HMmoGe1XKDfsCB=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMZJeVoNcMFFbpyGLcLzdrvQsHWnudFTWG-a_A4Jex0G7HE6PcrU0QwbWONcFrqsv0x-NmUOnDLBVu4APYgaqFyqWOsQ5bAt3V4-ksOVxVqD9XvgK4B9hjvv7raHUlwnCghsDPBk11uQytb1Rch0RC6WsI4W3iIuP6HnQ24mzHt6HMmoGe1XKDfsCB=w400-h266" width="400" /></a></div><br />如果大家是喜歡雜耍般類型的師傅,那麼永嶋師傅絕對不是你杯茶,皆因師傅的動作清脆利落,不含半點砰砰鵬鵬的嘈吵聲音,看著那行雲流水般的作業,心情也特別放鬆。是晚點了A5宮崎和牛龍蝦鮑魚二人前套餐,已有齊南非鮑魚、鮮活龍蝦及A5宮崎和牛了,非常豐富。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnJejahFWedSKN732XT6cJOjKc68Ht4JJ75FTuZyHDzKeTC2doQrewGT2JlRC6kWYAmkHeIqh3fCMVflgG7ag2J5dS_sfmdehN8cHDCaev92subsDIDcA5fcOKWKrhjbSQqg5IT9jUDS8-Ao6F0zLJfvEJEPMEVKJ042na_xSoS44SQ3hN1LytTpSb=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnJejahFWedSKN732XT6cJOjKc68Ht4JJ75FTuZyHDzKeTC2doQrewGT2JlRC6kWYAmkHeIqh3fCMVflgG7ag2J5dS_sfmdehN8cHDCaev92subsDIDcA5fcOKWKrhjbSQqg5IT9jUDS8-Ao6F0zLJfvEJEPMEVKJ042na_xSoS44SQ3hN1LytTpSb=w300-h400" width="300" /></a></div><br />一開始先以前菜三小點來打開序幕,以為只是些普通貨式,那麼就大錯特錯了。師傅送上的是微煙燻雞肉刺身、日式汁煮豆腐及海膽天婦羅,先是雞肉刺身,由日本空運而來,質感軟嫩帶上微微煙燻香;接著是師傅即時烹製的汁煮豆腐,先在鐵板上煎香,再放入昆布清湯內煮上一會,飽吸湯的清甜,嫩滑可口;最後是海膽天婦羅,炸得外脆內軟,鮮甜味美。<div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjv070EUitpS827FtzvSHPgOh_5VJSUqgK5oI8Rit9fwoDNYAB8zD9_jDK3Lqf09vG16fmwVNqB_muZM6kDSMpyFVUBhy_ml61n1doiLhES5OkZy3bo6Dc-tlC3KiZZhBYrn43m2VfhGgRP2dlkVp136Sy_H6BT7ZqsalL_Oj_q3YNpStWduu87w__9=s320" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlroRr49ELn0wCOTCISGNxwCgWd3CqIITH5N4vHx1snOHG9UcVcO-3q211dRSQZyYEAm1vVKt_9LXXk2nfHzBJdL9bxrlkcUD6g00POoJnUxOfbmvWgLfUnloigivmcPfJ98XMWGrPgDZVjQuq6L2RZrXyegyVcsFxhTQdbZKNv8aEGgFkousFOgdJ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlroRr49ELn0wCOTCISGNxwCgWd3CqIITH5N4vHx1snOHG9UcVcO-3q211dRSQZyYEAm1vVKt_9LXXk2nfHzBJdL9bxrlkcUD6g00POoJnUxOfbmvWgLfUnloigivmcPfJ98XMWGrPgDZVjQuq6L2RZrXyegyVcsFxhTQdbZKNv8aEGgFkousFOgdJ=w400-h266" width="400" /></a></div></div><br />用過前菜後,隨即進入鐵板燒環節,可刺身及沙律通通不見了,心想為什麼之際,即見師傅動作非常迅速,幾下手勢已將手掌般大的南非鮑魚烹調好,配上的牛油昆布汁更是香氣撲鼻,令人垂涎。輕輕咬下,鮑魚爽滑彈牙,海水味豐富,配合的醬汁又恰到好處,不會搶過鮑魚的鮮味,非常好吃。然而鮑魚雖美,仍敵不過香口的鮑魚肝,師傅只以少量鹽來調味,將鮑魚肝沉穩厚實的鮮味突顯出來,大家吃得非常滋味。<div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKZz2qkxVW01EQrqEYeIyjEANaue0-3VrZx3Cvdwhq3_SaYVa6CjbJ5d8YZnjZH5HmoNSbG9zG1QlBETzr7d3qopc7VdamKxMT1Z1g6qkWWl4k342UZ-IRdEahUOMrkQri8mXbxg19n_LGjvSLO0fKQaX0N5JfhTE1W7CqM_3SMAh-gwRe2jNbiA_x=s320" width="213" /></a><br /><br /></div></div>正如之前所說,上菜次序確是有趣,鐵板鮑魚先來,接著才是沙律。意想不到的是沙律內的香辣大蝦同樣需要師傅即席烹調,可以聞到大蝦在烹調中飄來的香氣,甚為吸引,入口香辛微辣,爽口彈牙,食慾也隨之引發出來。無論沾上旁邊的醬汁與否,同樣都是美味的。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDBp-F5Eu00sbt1h0bpdtDmie6agfFbmOkFJ5PvUQFawiBkPUAApxYErH0ulAcrjKx9G0-_-061r6z2qI6d4kWEjRi7aeGjFps58SRKmRZ0Jn2ny89N3YEH3_zgznSgJuFAr3blvOMz3_1t-dJBnT_ZXAyuqwsLnWWYKuirxaRap6OrpB4CHG_mS3-=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDBp-F5Eu00sbt1h0bpdtDmie6agfFbmOkFJ5PvUQFawiBkPUAApxYErH0ulAcrjKx9G0-_-061r6z2qI6d4kWEjRi7aeGjFps58SRKmRZ0Jn2ny89N3YEH3_zgznSgJuFAr3blvOMz3_1t-dJBnT_ZXAyuqwsLnWWYKuirxaRap6OrpB4CHG_mS3-=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8wvYwGE30dtSFlS6Itoysweu-FphZEj3o0kL3ynxO_40DGvUV4AJ0O4hmp_t8269T_E67f6isWS9LucGvbffsdrH3I-DnwYCdQwxTA6-cAWWq0lCDD_SAcCG9xuXt_ZXxLC4yEInLPD242xIudnczqwMedoF2WuXxWlE2fT_DVB4YzFZSFQidHulI=w400-h266" width="400" /></a></div><br />此時,季節時令生蠔才來,可是這樣的次序反而有種清新味蕾的感覺,生蠔本身質爽鮮甜,配合清新的酸汁,確有種refreshing的感覺;接著就是慢慢品嚐極上剌身了,分別有帆立貝、三文魚、深海池魚及牡丹蝦幾款,全都新鮮肥美。<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxNCx1v7iNQGr1xlOSlo3cbg0xCMNYxqGaQmhj9dCTKXQF5KE9gcxQxyP439IgjYD6TPuiEgoALnO9RqLNPvIUMFNuT_UG0nfO39pwJKLp-d_0fg3Oi2Wy3sXppfgRRw0cIuV80be0EPOVb78Yx9z6DwAHdFfcGv3t9SW-SGjR-z8s5lvnBbqnPA3-=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxNCx1v7iNQGr1xlOSlo3cbg0xCMNYxqGaQmhj9dCTKXQF5KE9gcxQxyP439IgjYD6TPuiEgoALnO9RqLNPvIUMFNuT_UG0nfO39pwJKLp-d_0fg3Oi2Wy3sXppfgRRw0cIuV80be0EPOVb78Yx9z6DwAHdFfcGv3t9SW-SGjR-z8s5lvnBbqnPA3-=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhz0XbA1gszILNeP4OV04VLDCeE6INVVYIMmaSR0HbvvZMG3J8O6BM3pmOfyQUV1PPUPObm9ea9_Aji9-TkBp7OSKWsiym2SuGSAFLDyipcivq5MbgX6JSjwx6YDMKlpnXZvNtZqUQfaVIi_kXPXIdFq2AGHqMV7_2KdXMV9S7kylrbqWDsffWuPeKm=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhz0XbA1gszILNeP4OV04VLDCeE6INVVYIMmaSR0HbvvZMG3J8O6BM3pmOfyQUV1PPUPObm9ea9_Aji9-TkBp7OSKWsiym2SuGSAFLDyipcivq5MbgX6JSjwx6YDMKlpnXZvNtZqUQfaVIi_kXPXIdFq2AGHqMV7_2KdXMV9S7kylrbqWDsffWuPeKm=w400-h266" width="400" /></a></div><br />師傅當然不會等到大家吃完才烹調,期間已開始烹諮著各式各樣的日本蔬菜,皆因烹調需時,冬菇、南瓜、露筍及蓮藕都不是易於處理的,然而吃到的生熟卻是一致的生熟度,證明師傅的功力深厚。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicsihcuF85dc5cwEjpg-msBavZ-Jq7wLhOHJ_8qzvhpW0d0isKDclpvKvoatbYklDQfF7v6CG3TsRr7KOY22UgrZpbZrFIXVyNwliDFMrw-c2T5dmIsIBcHC3FuSoO5Zyu3aD-KvWV8o1pzs9jcaJdgBvETC44FwHgMEdAOepK4PGUVc3PN2aLpd97=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEicsihcuF85dc5cwEjpg-msBavZ-Jq7wLhOHJ_8qzvhpW0d0isKDclpvKvoatbYklDQfF7v6CG3TsRr7KOY22UgrZpbZrFIXVyNwliDFMrw-c2T5dmIsIBcHC3FuSoO5Zyu3aD-KvWV8o1pzs9jcaJdgBvETC44FwHgMEdAOepK4PGUVc3PN2aLpd97=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifUerGw3nGCCqB39xFFS3E9hhcAT4uPrBJVO2yN3JlAotQn6wgnh2WFxKf1WgPGydTEBFXqr4hDKrHOEF5nE7o7i9pztiCMi4b2pu0LKou4PBcAVF8txCFtTZiTZHzUHrp0E3bKD9Lh3HJFkUciKOClo11Qa6fQTbVusNuxryxY0w1bLvDoiReU_0D=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEifUerGw3nGCCqB39xFFS3E9hhcAT4uPrBJVO2yN3JlAotQn6wgnh2WFxKf1WgPGydTEBFXqr4hDKrHOEF5nE7o7i9pztiCMi4b2pu0LKou4PBcAVF8txCFtTZiTZHzUHrp0E3bKD9Lh3HJFkUciKOClo11Qa6fQTbVusNuxryxY0w1bLvDoiReU_0D=w400-h266" width="400" /></a></div><br />吃完蔬菜後,來一個熱辣辣,滑溜溜的茶碗蒸,蛋味重之餘,更透出陣陣海水香,原來茶杯底藏著紫菜,面上也添加了三文魚籽,各款配合起來,美味極了。<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9JSUutdHmkDwGpqi5CmDmc8fZwn3VavaP1HrJO8GRpNnESWJWrOY1ylPTJOmdaMvh8xoqsP9h-1Z1vXJx3BuEH0fr_VWbZgQPgTfa-4EIpDriY0IM46tMb-8w12CLZ7mOB3pvLHwWpU79Rj4oKO7oL-4HtpGwh4et6rwQ6zsFOATamzEvR1uIR4o5=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9JSUutdHmkDwGpqi5CmDmc8fZwn3VavaP1HrJO8GRpNnESWJWrOY1ylPTJOmdaMvh8xoqsP9h-1Z1vXJx3BuEH0fr_VWbZgQPgTfa-4EIpDriY0IM46tMb-8w12CLZ7mOB3pvLHwWpU79Rj4oKO7oL-4HtpGwh4et6rwQ6zsFOATamzEvR1uIR4o5=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4CUQEusu-ITUI4dKXip_SgbGJqYp8awF4SxJi62EwauVRIrM9Xn460-j4Ob8OmiCjpTPxpAmtuvLITYLrx9I2Okz7RY8lQXjXyzqqshkMMHQGYy-pq652MIGEGuI6l2bvojTPQPiHilBHWRCUxu9M_2-AhQeDe_B31P2jXpdd7yK40QZMvVvzmwcU=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4CUQEusu-ITUI4dKXip_SgbGJqYp8awF4SxJi62EwauVRIrM9Xn460-j4Ob8OmiCjpTPxpAmtuvLITYLrx9I2Okz7RY8lQXjXyzqqshkMMHQGYy-pq652MIGEGuI6l2bvojTPQPiHilBHWRCUxu9M_2-AhQeDe_B31P2jXpdd7yK40QZMvVvzmwcU=w400-h266" width="400" /></a></div><br />輪到期待已久的主菜 – 鮮活龍蝦上場了,龍蝦足足有600克之重,開邊半隻已份量十足,師傅再次三兩下手勢就將龍蝦烹調好,同時還將鮮味濃厚的龍蝦頭膏煮成醬汁了,並依據法菜傳統,將醬汁放在最下,接著才將主體放在上面的做法,絕對是一絲不拘,令人欣賞。<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjk6Fo2Cz4X8nV0DN680YL6Erh34ZyQHdM6TjTuE8Bf3lCPh0FjpC-3cAhvtCUoJfbHziNybv9WWUj_wuUs74SvVWphNwr33CwG0apaQEd4q4T2iiU4Ujy1-Kd9HP1-UrpJJ6oqfZp21JLXzh8IJ3xEjfrY4VVgL3RJNbZ5iZgu-cIDVHM_q4LV_1EU=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjk6Fo2Cz4X8nV0DN680YL6Erh34ZyQHdM6TjTuE8Bf3lCPh0FjpC-3cAhvtCUoJfbHziNybv9WWUj_wuUs74SvVWphNwr33CwG0apaQEd4q4T2iiU4Ujy1-Kd9HP1-UrpJJ6oqfZp21JLXzh8IJ3xEjfrY4VVgL3RJNbZ5iZgu-cIDVHM_q4LV_1EU=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgx5YyepeR6XL11yA1FOvUjaExlyXWJTDI11YLwzBSgG4-qPNThJPcRW9iZYKoeOqQF4hwmohAJSvoeE0OGX3Awqezl35gYv3GRBP5PaR-SArBfplt9Sun3JmpPgalWAJGPgWXFJ8k6lkHvOKt3BBOtTDAdo8jtbjExqz56q-9_woQuJAnYYCJbcwac=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgx5YyepeR6XL11yA1FOvUjaExlyXWJTDI11YLwzBSgG4-qPNThJPcRW9iZYKoeOqQF4hwmohAJSvoeE0OGX3Awqezl35gYv3GRBP5PaR-SArBfplt9Sun3JmpPgalWAJGPgWXFJ8k6lkHvOKt3BBOtTDAdo8jtbjExqz56q-9_woQuJAnYYCJbcwac=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHGJYxhC-k8p05YRjrhIFraV68IbU60_VSftB_BVUaIap4ILGfxhqjBjTMfTUS6UbL4KXC9iEm-2B0Lq_rn0jI4qTvquKixh0dJYsMPH19UXB8QbZFOI1tSSbHrT6bIS03GN9HxoDmWwuufsTv1x-lsUH0lMjfZAaIoNR4OSgvq3gKV2_dnh4J_AXy=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHGJYxhC-k8p05YRjrhIFraV68IbU60_VSftB_BVUaIap4ILGfxhqjBjTMfTUS6UbL4KXC9iEm-2B0Lq_rn0jI4qTvquKixh0dJYsMPH19UXB8QbZFOI1tSSbHrT6bIS03GN9HxoDmWwuufsTv1x-lsUH0lMjfZAaIoNR4OSgvq3gKV2_dnh4J_AXy=w400-h266" width="400" /></a></div><br />龍蝦肉質還處於六七成熟的狀態,外爽內嫩,沾上美味的醬汁後,魂魄彷彿被吸去般,實在是令人食指大動的佳品。<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJUCLX7PeFTEIYNYJQJ3dAPvuqjw-TzEnKeVfJUXHj3takaGEVPPbpc_EOWNhKGlfekA8bVR2dZsL1KUXdJyw16vTVCOHpUTAMRitqBcg3Bn8PVyttimKsorqNWz8ehnjID4m2kY1mfoX0eZOIv6G2zCPHOBgZxMhfqLKmoCVgHu_uW15g8mZX_NPD=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJUCLX7PeFTEIYNYJQJ3dAPvuqjw-TzEnKeVfJUXHj3takaGEVPPbpc_EOWNhKGlfekA8bVR2dZsL1KUXdJyw16vTVCOHpUTAMRitqBcg3Bn8PVyttimKsorqNWz8ehnjID4m2kY1mfoX0eZOIv6G2zCPHOBgZxMhfqLKmoCVgHu_uW15g8mZX_NPD=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieSiLkoyuG9ApCOV10bBbC2VkVopUx4uC50BSQikt4STm5DZxqtDuTqfTpQXiem677xkwqyDFfvzu0h0HTUa3Yh2ZPYjf1j5hffJhdLc0dQD-QPC0J57Gf2y65Ic3ZYHnURKxbrOBy7i5e4WYPK0KUEpnU-qu6qHTPwiLdc2OKEGafge5-RNtTC1cS=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEieSiLkoyuG9ApCOV10bBbC2VkVopUx4uC50BSQikt4STm5DZxqtDuTqfTpQXiem677xkwqyDFfvzu0h0HTUa3Yh2ZPYjf1j5hffJhdLc0dQD-QPC0J57Gf2y65Ic3ZYHnURKxbrOBy7i5e4WYPK0KUEpnU-qu6qHTPwiLdc2OKEGafge5-RNtTC1cS=s320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAO2NtyO2qfrjfNEvi-Jf9zxNKOMpQ9T8_CI77zzO6qS0Y1YjWDKC8Rbok4umw-Ga64GIp_dI_h58JCvKrpt44DjzFNPydUEqh3UYzIEsG4CYmt1JrxsetTy_xiIMIgP_XTwW9tcUORruu0x0Zw70lPJVDsLGvlIvasp2xfE2GddW_869dQRACmtGe=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAO2NtyO2qfrjfNEvi-Jf9zxNKOMpQ9T8_CI77zzO6qS0Y1YjWDKC8Rbok4umw-Ga64GIp_dI_h58JCvKrpt44DjzFNPydUEqh3UYzIEsG4CYmt1JrxsetTy_xiIMIgP_XTwW9tcUORruu0x0Zw70lPJVDsLGvlIvasp2xfE2GddW_869dQRACmtGe=s320" width="213" /></a></div><br />鐵板燒很少機會會為大家準備清新味蕾的食品,但餐廳卻送上一小球白桃雪葩來,令味蕾頓時回過神來,好好迎接下一道主菜 – A5宮崎和牛西冷的美味。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjx3Hl-U7URX0pmhb-NNKCBr_5RY4WZ1P9RMSEIzJaNyDpPUDkfOTtTPyEngwwaDyYPp8d2OcRwdI62-SrR6RziRUWITMzLv5QgBYrubU0JG5MS8tnci3-C6V_XdxbQt5B5hHxPy0HaGlI6-YilcgEwUwPZalnMrI-uEmN8nvc22IVBIHFwFEEy7jmK=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjx3Hl-U7URX0pmhb-NNKCBr_5RY4WZ1P9RMSEIzJaNyDpPUDkfOTtTPyEngwwaDyYPp8d2OcRwdI62-SrR6RziRUWITMzLv5QgBYrubU0JG5MS8tnci3-C6V_XdxbQt5B5hHxPy0HaGlI6-YilcgEwUwPZalnMrI-uEmN8nvc22IVBIHFwFEEy7jmK=w400-h266" width="400" /></a></div><br />由於還未回過神來,完全忘記了影烹調和牛的時刻,只好補上旁邊客人所點的美國西冷來代替,咁當然吃的是和牛了。師傅烹調得恰恰好的Medium生熟度,正是占苗要求的,皆因和牛太生,是吃不到那種油脂與肉香並存的滋味。柔軟嫩滑的肉質令人忘懷,不過吃得還是有點膩,可是正好沾上師傅準備好的醬汁,可以一解油膩感,中和一下。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUS-MGUf-ciGyN_Tibog6Y07DI9hOxSQqNIVbWVnPy3Tit1M0jm510oI58XNJaGYlDd_A0Bgj-G1kavfKpccC1_cQQRbOmdnTadeolikacJOULUNT0dsEVELbiUPuzHYnKdbvey63ohclA12X3-3rkejVCgMpDRdexTDIeoQgSc9-KJso_RvQjGfmX=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUS-MGUf-ciGyN_Tibog6Y07DI9hOxSQqNIVbWVnPy3Tit1M0jm510oI58XNJaGYlDd_A0Bgj-G1kavfKpccC1_cQQRbOmdnTadeolikacJOULUNT0dsEVELbiUPuzHYnKdbvey63ohclA12X3-3rkejVCgMpDRdexTDIeoQgSc9-KJso_RvQjGfmX=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgQ75FnPosAkxbCLzytPoU0oYN713qBIw_5--vUF3Tb4CGLkgSXJy9-lML0hAHTzP5LWt8_LLtCqYXoxj-NMxgUnjlGIxp2fTiLmDoxzjTkLUHidg28BrrSA83ZPvmDh7ZHvq5-YUPVBtAlsUSSpisG0uTklOPCQlqRMJxVazlGq2G-vFh6Lm9Xu52=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgQ75FnPosAkxbCLzytPoU0oYN713qBIw_5--vUF3Tb4CGLkgSXJy9-lML0hAHTzP5LWt8_LLtCqYXoxj-NMxgUnjlGIxp2fTiLmDoxzjTkLUHidg28BrrSA83ZPvmDh7ZHvq5-YUPVBtAlsUSSpisG0uTklOPCQlqRMJxVazlGq2G-vFh6Lm9Xu52=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicVOFSFVTLAZMn2nl3YkPmTsQ4iMuITOLR_fj_OPSzw2j3xKsUeE7xH_g_tW-Pt00bvljXqNi9xh84EH_5joBv0dJSc7UpChAdDYz5uqAs-A3JdNy91oJMnJ9YnSUEt9JZymrrOZBFof2oJEVCWEqp5wqypH03sbdgc0nJwTzJJXLyH5Ds7KPgs4_E=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEicVOFSFVTLAZMn2nl3YkPmTsQ4iMuITOLR_fj_OPSzw2j3xKsUeE7xH_g_tW-Pt00bvljXqNi9xh84EH_5joBv0dJSc7UpChAdDYz5uqAs-A3JdNy91oJMnJ9YnSUEt9JZymrrOZBFof2oJEVCWEqp5wqypH03sbdgc0nJwTzJJXLyH5Ds7KPgs4_E=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCrRVTLIHh_6fl_V2uFOEsoNjlk0vKItuHbuNHE6fp_O4a9HhPsATJqnMHmIhlmvitTK_9RTAGJQtFgvXzIw_VjqAOsz-FvV7LalVHb83sCa5gLKcvmIWbxuGUGBDBWS6cpjaao_Q-oHVmBeM8ufMX_VmuH-_sv6t_QKQenhuvZpC2dMBygYzwoI6W=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCrRVTLIHh_6fl_V2uFOEsoNjlk0vKItuHbuNHE6fp_O4a9HhPsATJqnMHmIhlmvitTK_9RTAGJQtFgvXzIw_VjqAOsz-FvV7LalVHb83sCa5gLKcvmIWbxuGUGBDBWS6cpjaao_Q-oHVmBeM8ufMX_VmuH-_sv6t_QKQenhuvZpC2dMBygYzwoI6W=w400-h266" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgQ75FnPosAkxbCLzytPoU0oYN713qBIw_5--vUF3Tb4CGLkgSXJy9-lML0hAHTzP5LWt8_LLtCqYXoxj-NMxgUnjlGIxp2fTiLmDoxzjTkLUHidg28BrrSA83ZPvmDh7ZHvq5-YUPVBtAlsUSSpisG0uTklOPCQlqRMJxVazlGq2G-vFh6Lm9Xu52=w400-h266" width="400" /></div><br />來到尾聲,師傅也準備炒飯了。開始時是先將櫻花蝦炒香,香氣迫人,可直至差不多完成時,也不見雞蛋蹤影,只有加入一些啡色及紅色的醬末入內,不過,一股酸味也隨之散發出來,遲鈍的占苗此刻才知道此炒飯並非一般的鐵板炒飯,而是酸梅櫻花蝦炒飯,心裡不禁興奮莫名。全因除了在日本吃鐵板燒吃過後,第一次在香港吃到,酸梅不但刺激食慾,更能消滯。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZvUj_LZUbmAols2l9lsKZJP_m84-dyII6QnwDmG9ZOP5w_aacxoZ3ta6R0h05SocFVqbOcs_YA5A1u2IMetXleZieEusT4XgonTIdTVItsPe41lXWELUOOCCSrwZ7koc15M7Qjf8Fo42vGPZJHG8Y-TD9qZ7pqTJDE9DfeAlW5qSt-7yMqaMLBI3T=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZvUj_LZUbmAols2l9lsKZJP_m84-dyII6QnwDmG9ZOP5w_aacxoZ3ta6R0h05SocFVqbOcs_YA5A1u2IMetXleZieEusT4XgonTIdTVItsPe41lXWELUOOCCSrwZ7koc15M7Qjf8Fo42vGPZJHG8Y-TD9qZ7pqTJDE9DfeAlW5qSt-7yMqaMLBI3T=w400-h266" width="400" /></a></div><br />好戲豈是如此,差不多吃至一半時,師傅隨即虔送上茶壺,示意大家將茶倒入做成茶漬飯,造樣吃更能體驗到櫻花炒飯的精髓來,十分精彩,師傅果然不是泛泛之輩。同時,以剩下來的龍蝦頭煮成的味噌湯也送到。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGW_jKPMGFfvIgAkyHVKXW8WV5oAJE89c_VC2qNLnZCKNsefsPPXh7vW3OqdjqD8Mc_7G0B_c3HeSCD8d4mzxzuP_qAf9xCgbD0G9xAx4M2FPcNMgzLVDAbNOgixWJvtIHBy1YNB7KITRVds9EBQOokqTkrgnweXdMIgjfn9oI9pR8zaGxbuu7UkrF=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGW_jKPMGFfvIgAkyHVKXW8WV5oAJE89c_VC2qNLnZCKNsefsPPXh7vW3OqdjqD8Mc_7G0B_c3HeSCD8d4mzxzuP_qAf9xCgbD0G9xAx4M2FPcNMgzLVDAbNOgixWJvtIHBy1YNB7KITRVds9EBQOokqTkrgnweXdMIgjfn9oI9pR8zaGxbuu7UkrF=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK0oAPxYhmLcuqxkMx8-qsjkpzXMxBm8qCiiFaC_ZcqB5liQriUGYdncPI2dv-I9O5vS65h2vqe_fZTMMXUE9XT2XrXIBAce8GB_q6mVbeJENFYxY9ETdrzq1btKz8HNw5aAfJmzqk3YA9wba1zh5wWNJRhheg7GcBShzZiK8lGFohguKPZNC0aep2=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK0oAPxYhmLcuqxkMx8-qsjkpzXMxBm8qCiiFaC_ZcqB5liQriUGYdncPI2dv-I9O5vS65h2vqe_fZTMMXUE9XT2XrXIBAce8GB_q6mVbeJENFYxY9ETdrzq1btKz8HNw5aAfJmzqk3YA9wba1zh5wWNJRhheg7GcBShzZiK8lGFohguKPZNC0aep2=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjspIN8gxvbBSaFKhwc_9eIhzTEkFmm7KT0rsc1FrHxdVKNu1lL929gI5KkjFBE3p5flHLQmkii96AW6MxJy9R5yr1WOciiZw_cHCNW5wMTqKLbKOijRzvPAT3PGA-lTjtC9Zr7Xb0LmJFME66SdvLiWR26RGQMfL5sFr1NhZVlnW4e4Pa686WdlMYt=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjspIN8gxvbBSaFKhwc_9eIhzTEkFmm7KT0rsc1FrHxdVKNu1lL929gI5KkjFBE3p5flHLQmkii96AW6MxJy9R5yr1WOciiZw_cHCNW5wMTqKLbKOijRzvPAT3PGA-lTjtC9Zr7Xb0LmJFME66SdvLiWR26RGQMfL5sFr1NhZVlnW4e4Pa686WdlMYt=w400-h266" width="400" /></a></div><br />以為甜品不是雪糕就是水果時,師傅再次出場為大家烹調甜品,為客人帶來驚喜。師傅將雪糕倒在熱辣辣的鐵板上,不斷炒製,中途還加入雜莓,溶化下來的雪糕與雜莓混為一體,看見雪糕變得一半大小時,師傅隨即淋上著了火的橙酒,蓬蓬大火的表演使現場氣氛推上高點。然而這道日式牛奶西多配橙酒雜莓雪糕不但好看,還很美味。<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpD4BRqi6AMCAU6Gfd6O68qovXT8gaAQtWp8ieV9ef6G7nyt4gAvNqUId94Dc_IccpLSA7iin6OfDF3imIouuGeOs_B-jhe4eY246Ahl4-wo5UamLv2XpP24DIwnAUebKLMQJLM0INNGtz3dZEuDN_oVSz6VXnytkNw1D6TiQHqbtPpUo8oNZjyRoL=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpD4BRqi6AMCAU6Gfd6O68qovXT8gaAQtWp8ieV9ef6G7nyt4gAvNqUId94Dc_IccpLSA7iin6OfDF3imIouuGeOs_B-jhe4eY246Ahl4-wo5UamLv2XpP24DIwnAUebKLMQJLM0INNGtz3dZEuDN_oVSz6VXnytkNw1D6TiQHqbtPpUo8oNZjyRoL=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjND0217a1Gh-tdo3MqwvtgNy8GvdrAhh475Ybq8Yb7Wgm3t5JtseJrGnxwlsAFswVRx5Bt2hAwI7VoItos-iNP34lgmhWefISvF0JEm7u4o0lkL6eBZj40onxFNQCDsS1Q53AJBdT5YI-1w5joFRAQBRrvnoTyZXN5Ne3_gektfUUmfYj4YFvduo4e=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjND0217a1Gh-tdo3MqwvtgNy8GvdrAhh475Ybq8Yb7Wgm3t5JtseJrGnxwlsAFswVRx5Bt2hAwI7VoItos-iNP34lgmhWefISvF0JEm7u4o0lkL6eBZj40onxFNQCDsS1Q53AJBdT5YI-1w5joFRAQBRrvnoTyZXN5Ne3_gektfUUmfYj4YFvduo4e=w400-h266" width="400" /></a></div><br />是晚過得非常開心,食物水準相當不錯,更有點出人意表的美味,加上帥傅深厚的功力及手藝,實在是一餐物超所值的體驗。<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>三日月</b><br /><div><b>尖沙咀金馬倫道23號金馬倫廣場2樓B號舖</b></div></span></span></div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-77362295420229957772021-10-06T11:00:00.002+08:002021-10-06T11:00:00.246+08:00越吃越辣越過癮 @ 〖祥仔辣辣〗<p>天氣開始涼快,又是怕熱的占苗吃辣的好時機了,起碼流汗也會少一點。許多人都以為占苗不吃辣,其實不是,只是天氣炎熱,更不想滿頭大汗而己。剛好辣癮大增,碰巧一直仰慕的Chef Ricky由西餐踩進中餐多時,又開設了祥仔辣辣這條中菜品牌, 於是便與母親大人一同品嚐。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-xQcHt00yBVotNW-eH5LyFOB2ssmViAlaJYStbvaHn_LwA2YOPcyxnP2cgi1wDgxaryeYfTEsipCGHgkh4gio7MN91JntHW1gZOaOL7T3P3zmsUKSv4I-bK_7JxKoUOTTgH8_7nOJyFfqdXg1rPU9lc7MbkNhXrCgg54fAAjDGHIfwa_5DLVEySi8=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-xQcHt00yBVotNW-eH5LyFOB2ssmViAlaJYStbvaHn_LwA2YOPcyxnP2cgi1wDgxaryeYfTEsipCGHgkh4gio7MN91JntHW1gZOaOL7T3P3zmsUKSv4I-bK_7JxKoUOTTgH8_7nOJyFfqdXg1rPU9lc7MbkNhXrCgg54fAAjDGHIfwa_5DLVEySi8=w400-h300" width="400" /></a></div><br /><span><a name='more'></a></span>祥仔辣辣這個品牌以四川菜為主打,以川味為本,同時加入多種不同西方香料,以此增味添鮮,令人除了嚐到川辣的風味外,更能透出一點點清幽的香草味道,令層次更為豐富。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiq2zIsfm2Z8vKqJF61UOWwQSjmrj2koSPNxl-8Ngo3TpaYUOMtQSKJv1uk5EMPFdbjPOpGqqn1cEZopfEQkj_nRHkFmmnk6yTDkXdPNgUUDTrZctz3hp-JDzMab2w8HL1EIbl91ifmnIsxYZBdRA5pnRKdxo8fqtaN880aptnTnvIrOgDrIPzV3kKs=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiq2zIsfm2Z8vKqJF61UOWwQSjmrj2koSPNxl-8Ngo3TpaYUOMtQSKJv1uk5EMPFdbjPOpGqqn1cEZopfEQkj_nRHkFmmnk6yTDkXdPNgUUDTrZctz3hp-JDzMab2w8HL1EIbl91ifmnIsxYZBdRA5pnRKdxo8fqtaN880aptnTnvIrOgDrIPzV3kKs=w300-h400" width="300" /></a></div><br />記得曾在尖咀的分店嚐過招牌的酸菜魚,味道與層次皆不俗,只是辣度不夠強勁,輕微地收歛了少許。於是今次來到,一想便是大辣的級數了。由於旺角總店正正推出了新產品的辣辣烤魚,便一下子點選了大辣級數的招牌祥仔酸菜味鉗魚。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiY4a80EGHOJNetwNNZisOUa2hmtjdjT3E3el_301bCW0BXV49gESU_fZJ6iV1t3Ygb5HWw22XataqVYhR09obRuoSI_LBFQdEufDsUj_WA1Rw4rryVQJf7Z9bVSIYkeYHnweHa3sMNlZQXb8NEhe71Ex1cHcKH9fIOGGAwgfbDX5_4fuMcPqglhtq_=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiY4a80EGHOJNetwNNZisOUa2hmtjdjT3E3el_301bCW0BXV49gESU_fZJ6iV1t3Ygb5HWw22XataqVYhR09obRuoSI_LBFQdEufDsUj_WA1Rw4rryVQJf7Z9bVSIYkeYHnweHa3sMNlZQXb8NEhe71Ex1cHcKH9fIOGGAwgfbDX5_4fuMcPqglhtq_=w400-h266" width="400" /></a></div><br />當一盤滾燙的烤魚來到時,香氣迫人,甚為吸引,湯汁在強火下沸騰,魚肉慢慢煮熟。過一會兒後,輕輕夾起一梳魚肉,非常嫩滑,而且滲滿了熱辣辣的湯汁,入口酸辣分明,可是一股辣勁卻隨之而來,非常過癮。及後詢問Chef Ricky後,才知道在個多星期前,他們更改了辣度配方,增加辣度滿足一批好辣死士,然而我就做了那個死士了,哈哈。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIRv80MF-9JiW06jBquyBFR4clI2VHZFKxickE7H-kuG4XBfBT6lGNRAAqTHJWqa6ug8FOhkFbZjXD0d9JLFbKoxgQg7vbBwNtYmf-3w8SZBoY8IVCKE9PWDu8fhxgY5T6NKEVauxRj_Ev1UxyyYXtH3e-V3eiQPrql8ZzIJbetZ2gKR10g175azUd=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIRv80MF-9JiW06jBquyBFR4clI2VHZFKxickE7H-kuG4XBfBT6lGNRAAqTHJWqa6ug8FOhkFbZjXD0d9JLFbKoxgQg7vbBwNtYmf-3w8SZBoY8IVCKE9PWDu8fhxgY5T6NKEVauxRj_Ev1UxyyYXtH3e-V3eiQPrql8ZzIJbetZ2gKR10g175azUd=w300-h400" width="300" /></a></div><br />吃烤魚有趣的地方,就是可以像火鍋般,一邊加入不同的配料,一邊吃著烤魚。此時,一些容易吸入湯汁之食材就非常適合了,如豬大腸、牛柏葉、豬皮及炸響鈴等等,湯汁吸得越多,吃起來辣勁越強,吃我也越過癮。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHgbSMt7yFOOAzFa32kvMfRif84Ylv_iWCQe84m7HtApVcwLhTDSi2nRvpB-Gov9qQW7fQcmZ25gLWAf5wce9MD8qDiPP-gqMTqzqD8lzlgedLjVWZCpqJNKgeE2we_1bQnEgj_MStc_sT6noHks8sEe_QdlrOj625jo6S-A3YlDLcMuYgMcBghgno=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHgbSMt7yFOOAzFa32kvMfRif84Ylv_iWCQe84m7HtApVcwLhTDSi2nRvpB-Gov9qQW7fQcmZ25gLWAf5wce9MD8qDiPP-gqMTqzqD8lzlgedLjVWZCpqJNKgeE2we_1bQnEgj_MStc_sT6noHks8sEe_QdlrOj625jo6S-A3YlDLcMuYgMcBghgno=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFJ7AsA7CcL1-iBwe_AShsRrGXwV6D-ZMaPxVA9eUMkA7rWmfaFnKV096SKsbIYqY3Tx4TKcCbcxn0h9HpMc8GdgAuMSn1UTIBUzsk_wfvPaeg5-6nShgjcTIV50m-LgszXaTMgqKMg9PHkcOrqcE-CYzLIfa-WvlI4d4sD52Ct7Nq1VPddR7jIj3_=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFJ7AsA7CcL1-iBwe_AShsRrGXwV6D-ZMaPxVA9eUMkA7rWmfaFnKV096SKsbIYqY3Tx4TKcCbcxn0h9HpMc8GdgAuMSn1UTIBUzsk_wfvPaeg5-6nShgjcTIV50m-LgszXaTMgqKMg9PHkcOrqcE-CYzLIfa-WvlI4d4sD52Ct7Nq1VPddR7jIj3_=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhi8j-8p718vLJX0hXW5hn5Bz7mMAUKc1cMevA53bHn6nHDDU1lJeEVa-qNPndnTmSETedcFvcfUpmaL0JApbpmwFV2JLi9q8_3J2SICcA0zOu33h6_rqvyQ7mNXMI_Z_EJV0U6E8TVHMfTk9ZxLFSm42fYceHz1zlKqBQGi-og7iKwDEXED8Xynv3H=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhi8j-8p718vLJX0hXW5hn5Bz7mMAUKc1cMevA53bHn6nHDDU1lJeEVa-qNPndnTmSETedcFvcfUpmaL0JApbpmwFV2JLi9q8_3J2SICcA0zOu33h6_rqvyQ7mNXMI_Z_EJV0U6E8TVHMfTk9ZxLFSm42fYceHz1zlKqBQGi-og7iKwDEXED8Xynv3H=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3IWvOermsgwJP8KeTDBxImOyv1ELlCkkp90Gejx2hAtzURjHj7AAGNN3MysJg6Kext-F5EkGAoahpEn32_ywa8FEHrsqj6rcM3bmgDToWYiJT9tvX5AKBAmQhKOCPHUmt8b28t6rCGizf3BrNoRjpFQANivKGbQDC_1GSdsig5k93kQlK5nLdFLTc=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3IWvOermsgwJP8KeTDBxImOyv1ELlCkkp90Gejx2hAtzURjHj7AAGNN3MysJg6Kext-F5EkGAoahpEn32_ywa8FEHrsqj6rcM3bmgDToWYiJT9tvX5AKBAmQhKOCPHUmt8b28t6rCGizf3BrNoRjpFQANivKGbQDC_1GSdsig5k93kQlK5nLdFLTc=w400-h266" width="400" /></a></div><br />除了這些配菜外,還有Chef Ricky特別製作的午餐豚肉,分原味及辣味兩種,一向午餐肉與麻辣火鍋是不可分割的,今次更有特製的,吃起來更為美味。雖然質感不像坊間的軟腍,這個有點兒硬淨,但吃起來卻很鮮味,而且飽吸湯汁後,非常滋味,下次見到開賣時,也要買點回家吃過夠。<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbsmFBDUxsHmZrJZGUOhKKkWPQTul78ReGbTcvhDyfaiLTwt3RsNktto3KuEFj6wjuaNpbvRXIndW9R6l4jHhjEJZ1opmwhgHwxK25Uf_Ssx5R6-_mUaEnRbWPCP4YlfDwvTyvFbHQ2_kO2OYNkMzHmJMIYL-l-9Pf8yuI9tPkDDgonWM3thqlGcTm=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbsmFBDUxsHmZrJZGUOhKKkWPQTul78ReGbTcvhDyfaiLTwt3RsNktto3KuEFj6wjuaNpbvRXIndW9R6l4jHhjEJZ1opmwhgHwxK25Uf_Ssx5R6-_mUaEnRbWPCP4YlfDwvTyvFbHQ2_kO2OYNkMzHmJMIYL-l-9Pf8yuI9tPkDDgonWM3thqlGcTm=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpw64fFyrgN4CO3_FHYRlsV5O1FngRrzmNK8yIihl2vAeqRg7j_UeaGfTtY17dU9s6PaDLFMBsY1gg2WFlonGqiQcuCaz-7tbGcw3NeMRjCUzR12fkhiZ3WCaxcJHmfWO4fyZ7V6Povobb3HF9Ni9ts16TMGXRwtBllgaQUJESqej9gSLxQuLuQDRd=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpw64fFyrgN4CO3_FHYRlsV5O1FngRrzmNK8yIihl2vAeqRg7j_UeaGfTtY17dU9s6PaDLFMBsY1gg2WFlonGqiQcuCaz-7tbGcw3NeMRjCUzR12fkhiZ3WCaxcJHmfWO4fyZ7V6Povobb3HF9Ni9ts16TMGXRwtBllgaQUJESqej9gSLxQuLuQDRd=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghG6xIdWpyEcgyYVJNaBgSzLxUM6vDJL6GMQQsDZKeQGuoqGnoDmXlr32mqkwHqF03TRZfHReGiBnyAponB96msbW29mFhhDoDlCnjW1Rc3eXRTGzCy2nKsVynOdUKOGbhYgg_u8ngLUStVZDy0fkUxhCRetgivU-1VszgFcNzOulzi9sDLNHjgDi6=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEghG6xIdWpyEcgyYVJNaBgSzLxUM6vDJL6GMQQsDZKeQGuoqGnoDmXlr32mqkwHqF03TRZfHReGiBnyAponB96msbW29mFhhDoDlCnjW1Rc3eXRTGzCy2nKsVynOdUKOGbhYgg_u8ngLUStVZDy0fkUxhCRetgivU-1VszgFcNzOulzi9sDLNHjgDi6=s320" width="320" /></a></div><br /><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>祥仔辣辣</b><br /><div><b>旺角彌敦道639號雅蘭中心2樓201號舖</b></div></span></span></div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-63406891671982478932021-08-01T11:00:00.009+08:002021-08-01T11:00:00.211+08:00久別重逢的周日早午餐@〖Cafe TOO〗大家的生活已受疫情影響逾年半了,人與人的接觸也疏遠不少,許多朋友也沒見很久,就趁著近期漸漸轉好,與朋友們相約一起享受了一個舒適又好味的Brunch。位於金鐘的港島香格里拉大酒店交通方便,一向都能吸引不少客人光顧,近期當中的Cafe TOO更趁著疫情好轉後重開了,推出一個豐富又美味的「慵懶周日早午餐」,款式不但多元化,食味更是非常好。<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qX7s2LWy-WI/YQVoPdu8iNI/AAAAAAAA700/ut7DCFna3Y4QAhWfMATSCXihkTXrdZgCQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-qX7s2LWy-WI/YQVoPdu8iNI/AAAAAAAA700/ut7DCFna3Y4QAhWfMATSCXihkTXrdZgCQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://1.bp.blogspot.com/-6-t_PnIgYfs/YQVqy0xQr6I/AAAAAAAA71E/nGlCuAqBjWQ6pLKBSQVBdKVGpqTgYcqBwCLcBGAsYHQ/s2048/DSCF5767.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6-t_PnIgYfs/YQVqy0xQr6I/AAAAAAAA71E/nGlCuAqBjWQ6pLKBSQVBdKVGpqTgYcqBwCLcBGAsYHQ/w400-h266/DSCF5767.jpeg" width="400" /></a></div><div><br /></div><div>受歡迎的Brunch一向都以豐富的海鮮列陣取勝,這兒亦不例外,先由簡單的冰鎮海鮮開始,以新鮮肥美的麵包蟹及長腳蟹來打開序幕,當然還有大蝦及貝類等,讓客人大快朵頤。可是,海鮮拼盤就缺少了大眾喜愛的生蠔,其實不是,只是變成了限量供應,並由餐廳送至客人面前,每位只有三隻,有點兒吊癮。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QXEWvORvN6s/YQVss6n0jVI/AAAAAAAA71Q/KRpqaeHH85A4r969LpVVjs76xjO80Bz-ACLcBGAsYHQ/s2048/DSCF5778.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-QXEWvORvN6s/YQVss6n0jVI/AAAAAAAA71Q/KRpqaeHH85A4r969LpVVjs76xjO80Bz-ACLcBGAsYHQ/w400-h266/DSCF5778.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W4q5LNCdfps/YQVsszKKoXI/AAAAAAAA71M/MAscXR26BCseL3eSUdGnW_2Bc72vfxX3wCLcBGAsYHQ/s2048/DSCF5780.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-W4q5LNCdfps/YQVsszKKoXI/AAAAAAAA71M/MAscXR26BCseL3eSUdGnW_2Bc72vfxX3wCLcBGAsYHQ/w400-h266/DSCF5780.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ip9gzpJtxUM/YQVs4qWDyHI/AAAAAAAA71Y/g48VU-VZ8RccFHd6KD4kSGDRRIYHLQYNQCLcBGAsYHQ/s2048/DSCF5842.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Ip9gzpJtxUM/YQVs4qWDyHI/AAAAAAAA71Y/g48VU-VZ8RccFHd6KD4kSGDRRIYHLQYNQCLcBGAsYHQ/w400-h266/DSCF5842.jpeg" width="400" /></a></div><div>然而,頭盤主打並不是冰鎮海鮮,而是賣相精緻可愛,出自餐廳內星級餐廳Petrus的「啫喱石春」,配合炸蟹仔來擺出一盤維肖維妙的盆景,這些石春賣相十足十一粒石春般,可是輕輕咬下,即能感受到鮮味的魚生,分別有三文魚、帶子及吞拿魚等等,不消一會兒就被人拿光了,幸好補貨快速,不會令客人撲空。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uHvpYQlLSLE/YQVtXIkSUYI/AAAAAAAA71s/CLOkDaBKemoJvfzSp5uTx-JPM0ZuFQV0wCLcBGAsYHQ/s2048/DSCF5788.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-uHvpYQlLSLE/YQVtXIkSUYI/AAAAAAAA71s/CLOkDaBKemoJvfzSp5uTx-JPM0ZuFQV0wCLcBGAsYHQ/w400-h266/DSCF5788.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SfDYpWDQQFY/YQVtXJCf22I/AAAAAAAA71w/1Z8n6oaeP_czYxk6sheTzb1f7DAhNmlmwCLcBGAsYHQ/s2048/DSCF5791.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-SfDYpWDQQFY/YQVtXJCf22I/AAAAAAAA71w/1Z8n6oaeP_czYxk6sheTzb1f7DAhNmlmwCLcBGAsYHQ/w400-h266/DSCF5791.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x7Y_UCty2Kc/YQVtWw1W-iI/AAAAAAAA71o/NEDkm-soEEAjqG8RaRczmnR9izUVrNwIQCLcBGAsYHQ/s2048/DSCF5793.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-x7Y_UCty2Kc/YQVtWw1W-iI/AAAAAAAA71o/NEDkm-soEEAjqG8RaRczmnR9izUVrNwIQCLcBGAsYHQ/w400-h266/DSCF5793.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-54SWCGVgLfw/YQVtYBcgzRI/AAAAAAAA710/WyBstG2vsDs_slIl_QA4Ub4owMs7ykMmACLcBGAsYHQ/s2048/DSCF5794.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-54SWCGVgLfw/YQVtYBcgzRI/AAAAAAAA710/WyBstG2vsDs_slIl_QA4Ub4owMs7ykMmACLcBGAsYHQ/w400-h266/DSCF5794.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qJRcqf87_nE/YQVtYSBzXYI/AAAAAAAA714/omJ8ULlfjukNkeVZTbTnhyz7vZZiuSrnwCLcBGAsYHQ/s2048/DSCF5829.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-qJRcqf87_nE/YQVtYSBzXYI/AAAAAAAA714/omJ8ULlfjukNkeVZTbTnhyz7vZZiuSrnwCLcBGAsYHQ/w400-h266/DSCF5829.jpeg" width="400" /></a></div><div><br /></div><div>頭盤款式雖然不多,但勝在齊全,中式點心、沙律、凍肉及刺身壽司也有,萬萬估不到居然還有近年來非常流行的牛油果多士,而且更是即叫即製,保證新鮮,在香脆可口的酸種麵包上塗上一層牛油果蓉,再放上一隻水波蛋,喜歡豪邁一點,走到凍肉拿點煙三文魚或風乾火腿,即變成一道美味又 IG able既菜式,味道不絕不比坊間名店遜色。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dZWUfNUj--s/YQWfzkG0kaI/AAAAAAAA72U/LZ1FdVg8FVQahHcTmpdxFjI33QcgGf78gCLcBGAsYHQ/s2048/DSCF5785.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-dZWUfNUj--s/YQWfzkG0kaI/AAAAAAAA72U/LZ1FdVg8FVQahHcTmpdxFjI33QcgGf78gCLcBGAsYHQ/w400-h266/DSCF5785.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VDwEFN-y_qg/YQWfzkoH2kI/AAAAAAAA72M/5rGP6xukUdIn7MRq1n-cD5we8P97FOVCwCLcBGAsYHQ/s2048/DSCF5786.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-VDwEFN-y_qg/YQWfzkoH2kI/AAAAAAAA72M/5rGP6xukUdIn7MRq1n-cD5we8P97FOVCwCLcBGAsYHQ/w400-h266/DSCF5786.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0hSf5HrNs7Y/YQWfzhP9YoI/AAAAAAAA72Q/OuvDP-M7m-0Yz2K12HIklnlNnmh674_JACLcBGAsYHQ/s2048/DSCF5799.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-0hSf5HrNs7Y/YQWfzhP9YoI/AAAAAAAA72Q/OuvDP-M7m-0Yz2K12HIklnlNnmh674_JACLcBGAsYHQ/w400-h266/DSCF5799.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7fZ_SG_jjRY/YQWf0i1OaoI/AAAAAAAA72Y/9u1plGgTxSUPzF6PFQk8r5grf9IBap10ACLcBGAsYHQ/s2048/DSCF5806.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-7fZ_SG_jjRY/YQWf0i1OaoI/AAAAAAAA72Y/9u1plGgTxSUPzF6PFQk8r5grf9IBap10ACLcBGAsYHQ/w400-h266/DSCF5806.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vKFI-SBWdvc/YQWf0t90gMI/AAAAAAAA72c/VJvU1uLpcjIDuaxsdZZSPkJYz0EfMqg7wCLcBGAsYHQ/s2048/DSCF5843.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vKFI-SBWdvc/YQWf0t90gMI/AAAAAAAA72c/VJvU1uLpcjIDuaxsdZZSPkJYz0EfMqg7wCLcBGAsYHQ/w400-h266/DSCF5843.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c5ehQGIHz1g/YQWf03Z_GkI/AAAAAAAA72g/H_m6XSjFkswCHol0KHQPxLSMC8KZh497QCLcBGAsYHQ/s2048/DSCF5846.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-c5ehQGIHz1g/YQWf03Z_GkI/AAAAAAAA72g/H_m6XSjFkswCHol0KHQPxLSMC8KZh497QCLcBGAsYHQ/w400-h266/DSCF5846.jpeg" width="400" /></a></div><div><br /></div><div>許多客人可能會大刷冰鎮海鮮就感到滿足,可是占苗往往喜歡發掘熱葷的滋味,畢竟熱葷的質素絕對能反映出整個brunch的價值。熱葷款式應有盡有,占苗最愛的必定是烤肉,當然第一時間看一看烤肉的質素,果然不負所望,餐廳用上一整塊牛肋來烤,連骨帶肥來烤,是可以提升烤肉的美味,然而肉質是稍微熟了一點點,可是仍不失美味。除了烤牛肉外,還有烤羊髀及一系列配菜,不要忘記在吃烤牛肉時,拿一小件約克郡布甸,再淋上香噴噴的肉汁來吃,定會更加吸引。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rvYimZjlieo/YQWgOv2mXAI/AAAAAAAA724/bJFRa4K0CAcKEgb20jT8ShnQHFmN7_6NQCLcBGAsYHQ/s2048/DSCF5805.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rvYimZjlieo/YQWgOv2mXAI/AAAAAAAA724/bJFRa4K0CAcKEgb20jT8ShnQHFmN7_6NQCLcBGAsYHQ/w400-h266/DSCF5805.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QEwEsUwO_o8/YQWgOpnV83I/AAAAAAAA728/LaHDwms4cukg9UUCplOctNKvozts1ZqjQCLcBGAsYHQ/s2048/DSCF5809.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-QEwEsUwO_o8/YQWgOpnV83I/AAAAAAAA728/LaHDwms4cukg9UUCplOctNKvozts1ZqjQCLcBGAsYHQ/w400-h266/DSCF5809.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k5RAw_Jzg7U/YQWgOu5KDmI/AAAAAAAA720/3KxE-m88BkM8IKsEhzw2Y9wQVzhoZpKUwCLcBGAsYHQ/s2048/DSCF5810.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-k5RAw_Jzg7U/YQWgOu5KDmI/AAAAAAAA720/3KxE-m88BkM8IKsEhzw2Y9wQVzhoZpKUwCLcBGAsYHQ/w400-h266/DSCF5810.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Yi3nPJPYwsQ/YQWgPvSvgoI/AAAAAAAA73A/B6PvjwPzz2EVgSgninb2r8j-99hK4fcswCLcBGAsYHQ/s2048/DSCF5812.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Yi3nPJPYwsQ/YQWgPvSvgoI/AAAAAAAA73A/B6PvjwPzz2EVgSgninb2r8j-99hK4fcswCLcBGAsYHQ/w400-h266/DSCF5812.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YB24ryTTRQ0/YQWgQPtkppI/AAAAAAAA73E/Sn1S0VkUpEcehO4EULumCJmK9lccNyLJQCLcBGAsYHQ/s2048/DSCF5865.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YB24ryTTRQ0/YQWgQPtkppI/AAAAAAAA73E/Sn1S0VkUpEcehO4EULumCJmK9lccNyLJQCLcBGAsYHQ/w400-h266/DSCF5865.jpeg" width="400" /></a></div><div><br /></div><div>港人始終對海鮮情有獨鍾,餐廳更首次加入了兩款新烹調手法,第一款是「潮式蒸海上鮮」,非常簡單的清蒸,吃時蘸上自家調製的豉油,鮮味不絕。另外,用上清蒸的大蒸籠也是一大賣點,非常巨型,相當吸睛。當蒸籠蓋一打開,熱氣不斷湧出,內有源源不絕的鮑魚、瀨尿蝦、花蟹、花螺及花甲等等供應,大家夾得開心,吃得津津有味,鮮甜味美。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GySq0kWqljo/YQWgfJlxYqI/AAAAAAAA73M/bHSV_L6YZe4NgPjxSyOHjXOAALFk_BBhQCLcBGAsYHQ/s2048/DSCF5769.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-GySq0kWqljo/YQWgfJlxYqI/AAAAAAAA73M/bHSV_L6YZe4NgPjxSyOHjXOAALFk_BBhQCLcBGAsYHQ/w400-h266/DSCF5769.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HvzkEJDjgY4/YQWgfMZtsNI/AAAAAAAA73Q/p3omeSeledInlB7BHp_7xJYO649i7xMDACLcBGAsYHQ/s2048/DSCF5835.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-HvzkEJDjgY4/YQWgfMZtsNI/AAAAAAAA73Q/p3omeSeledInlB7BHp_7xJYO649i7xMDACLcBGAsYHQ/w400-h266/DSCF5835.jpeg" width="400" /></a></div><div><br /></div><div>而另一款是壓軸好戲的「美式辣醬煮海鮮塔」,一日會分三段時間供應,每次都會由大廚在鐵板上炒製,香氣迫人,時常都引來一大班人圍觀,大家也乖乖拿著大碟等待,辣醬在炒製時散發出來的香氣,令人欲罷不能,海鮮及配菜都沾滿了醬汁的味道,當中的龍蝦及大蝦都鮮甜彈牙,而配菜中的粟米及薯仔更是妹仔大過主人頭,盡吸精華,不可不試。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R0V_1ybNGwM/YQWgsDiorFI/AAAAAAAA73k/wEYfuFNru1olUJfYLH5HDdjXKgK2RZN9wCLcBGAsYHQ/s2048/DSCF5823.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-R0V_1ybNGwM/YQWgsDiorFI/AAAAAAAA73k/wEYfuFNru1olUJfYLH5HDdjXKgK2RZN9wCLcBGAsYHQ/w400-h266/DSCF5823.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-B5cuMaZaOko/YQWgsPR95qI/AAAAAAAA73c/Rw7FSVruOZgtcBTqm25Rx_2FQwGUYXiTACLcBGAsYHQ/s2048/DSCF5856.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-B5cuMaZaOko/YQWgsPR95qI/AAAAAAAA73c/Rw7FSVruOZgtcBTqm25Rx_2FQwGUYXiTACLcBGAsYHQ/w400-h266/DSCF5856.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RLRIjwfrfss/YQWgsK5Yh-I/AAAAAAAA73g/GO9jibK_Inw3dQFEDmf2bcMA8UL0Z9EogCLcBGAsYHQ/s2048/DSCF5859.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-RLRIjwfrfss/YQWgsK5Yh-I/AAAAAAAA73g/GO9jibK_Inw3dQFEDmf2bcMA8UL0Z9EogCLcBGAsYHQ/w400-h266/DSCF5859.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sAhSZ4-79dw/YQWgtJHceZI/AAAAAAAA73o/z79_KRaseAs3e1d67OkNASbDS3fSxdxUACLcBGAsYHQ/s2048/DSCF5875.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-sAhSZ4-79dw/YQWgtJHceZI/AAAAAAAA73o/z79_KRaseAs3e1d67OkNASbDS3fSxdxUACLcBGAsYHQ/w400-h266/DSCF5875.jpeg" width="400" /></a></div><div><br /></div><div>美食擺位排得密密麻麻,但當中有件吉列雞扒三文治卻深得占苗歡心,香脆可口,醬汁又美味,就算再飽,也值得一嚐。最後再來一盅時令燉湯,已令占苗心滿意足了。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VBhlXKn4xUA/YQWhBME3HbI/AAAAAAAA738/prtCzszYKvEGdJv35BrcZScz8KldW2FbACLcBGAsYHQ/s2048/DSCF5839.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-VBhlXKn4xUA/YQWhBME3HbI/AAAAAAAA738/prtCzszYKvEGdJv35BrcZScz8KldW2FbACLcBGAsYHQ/w400-h266/DSCF5839.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wVqBEFX96tw/YQWhKtykiZI/AAAAAAAA74E/7n55tY-E_HMr9wN1Bh-QMZRyqk-rbvPigCLcBGAsYHQ/s2048/DSCF5826.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-wVqBEFX96tw/YQWhKtykiZI/AAAAAAAA74E/7n55tY-E_HMr9wN1Bh-QMZRyqk-rbvPigCLcBGAsYHQ/w266-h400/DSCF5826.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://1.bp.blogspot.com/-H7TUvEm6qQM/YQWhBE66LyI/AAAAAAAA734/R1pBg9jzr9QLuhlYSZTuzU6sS7HdSF-yQCLcBGAsYHQ/s2048/DSCF5866.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-H7TUvEm6qQM/YQWhBE66LyI/AAAAAAAA734/R1pBg9jzr9QLuhlYSZTuzU6sS7HdSF-yQCLcBGAsYHQ/w400-h266/DSCF5866.jpeg" width="400" /></a></div><div><br /></div><div>女士有兩個胃,一個咸胃,另一個就是甜胃了,男士其實也不另外,不同款式的甜品令人目不暇給。當中有一系列以朱古力入饌的甜品,甜度適中,還有以樽仔盛著的生果及果昔,方便又好味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KIM2PckyEVI/YQWhaztQeFI/AAAAAAAA74Y/Y0KMQhU8hIoe_LhV_zGS308tOJM29M9UgCLcBGAsYHQ/s2048/DSCF5800.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KIM2PckyEVI/YQWhaztQeFI/AAAAAAAA74Y/Y0KMQhU8hIoe_LhV_zGS308tOJM29M9UgCLcBGAsYHQ/w400-h266/DSCF5800.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fdmRBye-NLk/YQWha5C2vzI/AAAAAAAA74U/NMwi012xyf0SH6-cnW4ZmZtydRpYxlK9wCLcBGAsYHQ/s2048/DSCF5815.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-fdmRBye-NLk/YQWha5C2vzI/AAAAAAAA74U/NMwi012xyf0SH6-cnW4ZmZtydRpYxlK9wCLcBGAsYHQ/w400-h266/DSCF5815.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wNZAh2zBAc8/YQWhbJWkRtI/AAAAAAAA74c/BCCH2hXfE00tVSoJwWISytF6bNYDulcugCLcBGAsYHQ/s2048/DSCF5816.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wNZAh2zBAc8/YQWhbJWkRtI/AAAAAAAA74c/BCCH2hXfE00tVSoJwWISytF6bNYDulcugCLcBGAsYHQ/w400-h266/DSCF5816.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CcFlxCupbj4/YQWhbm1YJ6I/AAAAAAAA74g/qkrSoNSpXKIssFH8vt7NAmwBEe6_G3e3QCLcBGAsYHQ/s2048/DSCF5817.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-CcFlxCupbj4/YQWhbm1YJ6I/AAAAAAAA74g/qkrSoNSpXKIssFH8vt7NAmwBEe6_G3e3QCLcBGAsYHQ/w400-h266/DSCF5817.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1u5eDMRAgTs/YQWhcYFaLoI/AAAAAAAA74k/DeteuZ7-iNM5hkJw4LWlEA964KkcHk_8gCLcBGAsYHQ/s2048/DSCF5818.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-1u5eDMRAgTs/YQWhcYFaLoI/AAAAAAAA74k/DeteuZ7-iNM5hkJw4LWlEA964KkcHk_8gCLcBGAsYHQ/w400-h266/DSCF5818.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-36E_4PeYrz0/YQWhrI5LalI/AAAAAAAA744/3-f19gZPqQcjXcn_j86QehP6ZVKhcCtyQCLcBGAsYHQ/s2048/DSCF5768.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-36E_4PeYrz0/YQWhrI5LalI/AAAAAAAA744/3-f19gZPqQcjXcn_j86QehP6ZVKhcCtyQCLcBGAsYHQ/w400-h266/DSCF5768.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vzsTC8T_C4g/YQWhrLPHYXI/AAAAAAAA74w/yJu9zAZuKoc9IBAhxUft_NqufeZTpEFkACLcBGAsYHQ/s2048/DSCF5880.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-vzsTC8T_C4g/YQWhrLPHYXI/AAAAAAAA74w/yJu9zAZuKoc9IBAhxUft_NqufeZTpEFkACLcBGAsYHQ/w266-h400/DSCF5880.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-72QNL0_j1To/YQWhrDgJPCI/AAAAAAAA740/2KEcHoitirUQ39i8T7RTxGVLYUbdFYA_ACLcBGAsYHQ/s2048/DSCF5882.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-72QNL0_j1To/YQWhrDgJPCI/AAAAAAAA740/2KEcHoitirUQ39i8T7RTxGVLYUbdFYA_ACLcBGAsYHQ/w400-h266/DSCF5882.jpeg" width="400" /></a></div><div><br /></div><div>食物質素及款式都有一定保證,與好友們一起聚聚又是疫情下的另一興奮。</div><br /><div><br /></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><span style="font-family: Bubblegum Sans;"><b>cafe TOO</b></span><div style="font-family: "Times New Roman";"><span style="font-family: Bubblegum Sans;"><b>金鐘金鐘道88號太古廣場二座港島香格里拉酒店7樓</b></span></div></span></span></div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-31876130427098675742020-12-21T11:00:00.012+08:002020-12-21T11:00:07.190+08:00〖米芝蓮二星〗懷舊滋味 @〖營致會館〗<div style="text-align: justify;">粵菜的博大精深豈能只用三言兩語就可盡訴,只能用自己待舌頭去細味品嚐,才能明白箇中滋味。尤其是當中有些懷舊菜式,久經時日後,或許因製作繁複或費時而漸漸式微,讓人慢慢失去品嚐的機會。有見及此,營致會館就在這個冬季,推出了一個《懷舊套餐》,讓一眾老饕們去緬懷一下。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-evTDpRW8fuk/X99gs4ZKptI/AAAAAAAA7Kg/ppVZ7VAOS2QJzbFGOUSzSMwFi_Ou1fJzgCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-evTDpRW8fuk/X99gs4ZKptI/AAAAAAAA7Kg/ppVZ7VAOS2QJzbFGOUSzSMwFi_Ou1fJzgCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span><a name='more'></a></span>《懷舊套餐》共有八道菜,全都是上世紀嘅名菜,年輕一輩或許未必接觸過,但對於老饕們來說,卻都是些非常美味嘅菜餚,而且定價還十分進取,只是$880大元便可享受米芝蓮二星的水準,實在非常抵吃。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UYGWtGa_TJI/X99g0rXFFEI/AAAAAAAA7Kk/0ApqDGR0sWUU-0tKBT6Di8FTGNXb32FAwCLcBGAsYHQ/s2048/IMG_5547.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-UYGWtGa_TJI/X99g0rXFFEI/AAAAAAAA7Kk/0ApqDGR0sWUU-0tKBT6Di8FTGNXb32FAwCLcBGAsYHQ/w400-h300/IMG_5547.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">占苗對鍋貼大明蝦非常鍾愛,所以第一道就是【鍋貼大明蝦伴香煎蓮藕餅】,實在惹人興奮。這兩款煎炸點心做得非常小巧精緻,只有一口大小,方便食用,就先來一件外脆內爽的鍋貼大明蝦,蘸上惹味的醬汁後,回味無窮;再來一口煎得香口嘅蓮藕餅,邊位更帶點焦脆,蓮藕切得細碎,但仍保留了爽口的質感,配合蝦膠與豬肉的組合,輕易打造出既有層次,又有味道的菜式內,瞬間俘虜了大家的心。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eZWXYJDbVCw/X99g8kp66II/AAAAAAAA7Ko/S9K6Kwl61rs__SPS6MYv-KQofWVngOkTACLcBGAsYHQ/s2048/DSCF5167.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-eZWXYJDbVCw/X99g8kp66II/AAAAAAAA7Ko/S9K6Kwl61rs__SPS6MYv-KQofWVngOkTACLcBGAsYHQ/w400-h266/DSCF5167.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D83FujOcwic/X99g8lyb7vI/AAAAAAAA7Ks/ikhPU6KbTdw7JmoT6P3ibnjiHEvHh1hfgCLcBGAsYHQ/s2048/DSCF5192.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-D83FujOcwic/X99g8lyb7vI/AAAAAAAA7Ks/ikhPU6KbTdw7JmoT6P3ibnjiHEvHh1hfgCLcBGAsYHQ/w266-h400/DSCF5192.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-vP3AmWbwCms/X99hHn9Ce2I/AAAAAAAA7K4/nkk3W8ZwNmEmFC2J83JB1Yd9r6ichldfACLcBGAsYHQ/s2048/DSCF5203.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-vP3AmWbwCms/X99hHn9Ce2I/AAAAAAAA7K4/nkk3W8ZwNmEmFC2J83JB1Yd9r6ichldfACLcBGAsYHQ/w266-h400/DSCF5203.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">用過美味的前菜後,來了一道極考功夫的【官燕鷓鴣羹】來滋補一下。這度菜式的精彩之處在於似粥不是粥的巧妙製法,是大廚將鷓鴣肉剁成肉糜再混和蛋白造成,之後將骨架等熬成熱湯,並加入木薯泥,慢慢將所有材料推成湯羹,彷如一碗白粥般。大廚為了增添貴氣,還跟上一大匙官燕來,在品嚐著那份細緻香滑的感覺既同時,還多一份養顏定喘的保健功效。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wWHn78_yqig/X99hQLOan0I/AAAAAAAA7LE/qFXWB7lpAHIAIjrDRO5_9RVqBBxSXxuSACLcBGAsYHQ/s2048/DSCF5210.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wWHn78_yqig/X99hQLOan0I/AAAAAAAA7LE/qFXWB7lpAHIAIjrDRO5_9RVqBBxSXxuSACLcBGAsYHQ/w400-h266/DSCF5210.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">古時蒸魚的方法大多都用上濃味或脂肪重的配料來突出魚鮮為主,所以大廚就加入了肥豬肉及冬菇絲來蒸這道【古法白玉蒸星斑球】。火候掌握得很好,肉質非常嫩滑,味道鮮上加鮮。然而,精彩之處卻是墊底的嫩滑豆腐,吸收了所有精華,毫不遜色於星斑球的美味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L2Xe_LvDHe4/X99hWa98JEI/AAAAAAAA7LI/dLF3IoR-KtwJDOmFt2fImRmn4P3FG5sBgCLcBGAsYHQ/s2048/DSCF5212.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-L2Xe_LvDHe4/X99hWa98JEI/AAAAAAAA7LI/dLF3IoR-KtwJDOmFt2fImRmn4P3FG5sBgCLcBGAsYHQ/w400-h266/DSCF5212.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接着的【雲腿海參乳鴿脯】令苗子不禁想起兒時對這道矜貴菜式的回憶,要知道這是一道供富貴人家享用的菜式。事前功夫確要將雲腿以蜜汁褪去鹽份,吸收當中之甜蜜,再上粉來炸,造成外酥內軟,咸甜夾雜的味道,與炒得香口惹味的鴿脯及海參來個又嫩又腍,又爽又滑的百感交集,實在好吃。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UJWqOk7orc8/X99hdLuxIkI/AAAAAAAA7LQ/mOtZin90F7cpuTaOes3a1ivy7858V2TUwCLcBGAsYHQ/s2048/DSCF5220.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-UJWqOk7orc8/X99hdLuxIkI/AAAAAAAA7LQ/mOtZin90F7cpuTaOes3a1ivy7858V2TUwCLcBGAsYHQ/w400-h266/DSCF5220.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MgKOYQzOI1Y/X99hdKge6iI/AAAAAAAA7LU/-lHSXk6FD0w2FAeUd-_SPl7tgTqZFBkvQCLcBGAsYHQ/s2048/DSCF5223.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-MgKOYQzOI1Y/X99hdKge6iI/AAAAAAAA7LU/-lHSXk6FD0w2FAeUd-_SPl7tgTqZFBkvQCLcBGAsYHQ/w300-h400/DSCF5223.jpeg" width="300" /></a><a href="https://1.bp.blogspot.com/-S_U5AN4QiAg/X99hc-K18yI/AAAAAAAA7LM/EaehLmMxI2wk-S7oyw4R4DgEiEOzEMpYgCLcBGAsYHQ/s2048/DSCF5226.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-S_U5AN4QiAg/X99hc-K18yI/AAAAAAAA7LM/EaehLmMxI2wk-S7oyw4R4DgEiEOzEMpYgCLcBGAsYHQ/w266-h400/DSCF5226.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到【翡翠龍穿鳳翼】時,頓時覺得很普通,可是它實則是甚考刀功的菜式,要將所有材料切成幼條,再釀入一隻去了骨的雞中翼內,並以鮑汁來燴煮,讓味道融入其中,令人食指大動。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6nSxp8CTaQw/X99hofsLmUI/AAAAAAAA7Lg/poO-YZhN2gsjFIAHdLMrljNd02SzyW8XACLcBGAsYHQ/s2048/DSCF5228.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6nSxp8CTaQw/X99hofsLmUI/AAAAAAAA7Lg/poO-YZhN2gsjFIAHdLMrljNd02SzyW8XACLcBGAsYHQ/w400-h266/DSCF5228.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hKmxetBXyo8/X99hobEwx1I/AAAAAAAA7Lk/TJG1InvuWYEK9D3F_XrpDEzBUITsWge-gCLcBGAsYHQ/s2048/DSCF5232.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-hKmxetBXyo8/X99hobEwx1I/AAAAAAAA7Lk/TJG1InvuWYEK9D3F_XrpDEzBUITsWge-gCLcBGAsYHQ/w400-h300/DSCF5232.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">雖然以上菜式都做得非常小巧精緻,但苗子卻鍾情於【瑤柱花膠扒柚皮】身上。柚皮是師傅花了三天三夜的時間來製作,經過多重功夫令其最終變成柔軟的柚皮,再以鮑汁、瑤柱及花膠來燴,吃起來嫩口得來,又美味無渣,各種食材組合起豐富的層次,風味一絕。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TMO1vTXjV48/X99hu7eMbEI/AAAAAAAA7Lw/GHKHeLrwYroIez7fjQcLnRhE0KNgaiplQCLcBGAsYHQ/s2048/DSCF5240.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-TMO1vTXjV48/X99hu7eMbEI/AAAAAAAA7Lw/GHKHeLrwYroIez7fjQcLnRhE0KNgaiplQCLcBGAsYHQ/w400-h266/DSCF5240.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">在臨近尾聲之時,一籠香噴噴熱辣辣的【鮑魚飄香荷葉飯】來到,荷香已深深吸引了苗子。當打開蓋時,那股強烈的荷香撲鼻,足以令人垂涎三尺。輕輕掏上一口,豐富的材料早已與飯粒拌勻,飯身乾爽濕潤適中,粒粒分明,口感極有層次,伴帶着荷葉的清香,已是上品,最後更加上一隻炆煮得非常軟腍的鮑魚,絕對讓人心滿意足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MQhk0MFS40c/X99h0MlGt2I/AAAAAAAA7L0/VSnzZgTU0jsxOHMQ9tcyMqOVI6i-W26ngCLcBGAsYHQ/s2048/DSCF5244.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-MQhk0MFS40c/X99h0MlGt2I/AAAAAAAA7L0/VSnzZgTU0jsxOHMQ9tcyMqOVI6i-W26ngCLcBGAsYHQ/w400-h266/DSCF5244.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後一口氣以三款懷舊甜品組成的甜品拼盤作結,分別是【蓮蓉西米焗布甸】、【迷你冬茸老婆餅】及【椰汁紅豆糕】,布甸烤得面層略帶焦香,但內裡卻很軟滑,十分好味;可是,迷你冬茸老婆餅卻深得我心,占苗最喜歡熱辣辣的老婆餅,因熱食的感覺係最好的;最後的椰汁紅豆糕令人吃得出是古法製作,拌入了蛋白來增加彈性,令口感更為豐富。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6r746Tl185Q/X99h5iMINaI/AAAAAAAA7MA/JPSWt7O1rLko4rnyejUeN7dNBVylpU0UgCLcBGAsYHQ/s2048/DSCF5247.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6r746Tl185Q/X99h5iMINaI/AAAAAAAA7MA/JPSWt7O1rLko4rnyejUeN7dNBVylpU0UgCLcBGAsYHQ/w400-h266/DSCF5247.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-16SUPMywmwU/X99h_xH2LvI/AAAAAAAA7MM/Xz9_1R__9fEsKBL5TMPfG_uZ4lYvw5jdQCLcBGAsYHQ/s2048/DSCF5249.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-16SUPMywmwU/X99h_xH2LvI/AAAAAAAA7MM/Xz9_1R__9fEsKBL5TMPfG_uZ4lYvw5jdQCLcBGAsYHQ/w400-h266/DSCF5249.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6BoBZVmyK3I/X99h5i760iI/AAAAAAAA7ME/xa7ja_FBMgcu0jvl9mizb9suF3rqh98ZQCLcBGAsYHQ/s2048/DSCF5253.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-6BoBZVmyK3I/X99h5i760iI/AAAAAAAA7ME/xa7ja_FBMgcu0jvl9mizb9suF3rqh98ZQCLcBGAsYHQ/w400-h300/DSCF5253.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">是晚由頭到尾都好精彩,每一道都讓人留下深刻印象,但價錢只是$880一位,實在是相當之物超所值。</div><div><br /></div><div><br /></div><br /><span style="font-family: Bubblegum Sans;"><b>營致會館</b></span><div><span style="font-family: Bubblegum Sans;"><b>中環干諾道中41號盈置大廈地下G05、107及108號舖</b></span></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 9/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 9/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-91677630082574861962020-12-15T10:30:00.034+08:002020-12-15T10:30:04.399+08:00Relaxing Weekend Brunch @ 〖SOMM〗<div style="text-align: justify;">二人限聚加上禁晚市的法令不禁令人緬懷以往一班好友共聚的日子,幸好還是在四人限聚之時,能夠與好友們相約到SOMM吃了一餐 【Kind of Special Brunch】。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PmGfSkYViQE/X9gY4s2SL9I/AAAAAAAA7IE/rAumOcjqpoQ1nZ73dUSpsQWyNKJO2soxwCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-PmGfSkYViQE/X9gY4s2SL9I/AAAAAAAA7IE/rAumOcjqpoQ1nZ73dUSpsQWyNKJO2soxwCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span><a name='more'></a></span>這個 Special Brunch 與平常Brunch的分別在於酒類的選擇,當然貴一點,酒類的選擇也高級一點,種類也廣泛至清酒,要知道有供應清酒的西餐廳是少之又少。而當天的Sake是入口甘甜順喉的渡舟,十分清新,為是日帶來一個好開始。</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jW5aUJqYGGQ/X9gY_0EDTwI/AAAAAAAA7II/Z5b962ZD0kMiw4IApTqoFFxjQRJ7cM_7gCLcBGAsYHQ/s2048/DSCF4050.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-jW5aUJqYGGQ/X9gY_0EDTwI/AAAAAAAA7II/Z5b962ZD0kMiw4IApTqoFFxjQRJ7cM_7gCLcBGAsYHQ/w266-h400/DSCF4050.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-OYljR9IaVcs/X9gY_wbXS0I/AAAAAAAA7IM/dkz5dJHfhxM2NfiVD4icCtxtpjMaGZN1gCLcBGAsYHQ/s2048/DSCF4048.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-OYljR9IaVcs/X9gY_wbXS0I/AAAAAAAA7IM/dkz5dJHfhxM2NfiVD4icCtxtpjMaGZN1gCLcBGAsYHQ/w266-h400/DSCF4048.jpeg" width="266" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Starter是會按人數來預定份量,就好像二人一盤,四人兩盤那樣,頭盤的款式及種類相當之豐富。先來一個盛載著熱辣辣又新鮮出爐麵包的精緻木盤,當中有著【Sourdough Bread, Croissant & Signature Double Chocolate Layered Brioche】等幾款麵包,還有Bordier Unsalted Butter, Seasonal Christine Ferber Jam & Home-made ‘Nutella’等附隨,苗子尤其喜愛將牛油塗在鬆軟的麵包上來吃,覺得是件很治癒的事情。</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HwT9H3EvvBg/X9gZQkCNXKI/AAAAAAAA7Ig/woOsANj9AsoebZ5o7Dv3jJwva8Qe44LdACLcBGAsYHQ/s2048/DSCF4052.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-HwT9H3EvvBg/X9gZQkCNXKI/AAAAAAAA7Ig/woOsANj9AsoebZ5o7Dv3jJwva8Qe44LdACLcBGAsYHQ/w400-h266/DSCF4052.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8u8nrBEwAas/X9gZQREGTEI/AAAAAAAA7Ic/bmAZC5HKvX0xIx1EjLk47xvBteoZdTFjgCLcBGAsYHQ/s2048/DSCF4069.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-8u8nrBEwAas/X9gZQREGTEI/AAAAAAAA7Ic/bmAZC5HKvX0xIx1EjLk47xvBteoZdTFjgCLcBGAsYHQ/w266-h400/DSCF4069.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-gILAEREV6ME/X9gZZhEzEMI/AAAAAAAA7Io/txNAovaqrNcsbc7A7oGGUWT0Jnq0_CDoQCLcBGAsYHQ/s2048/DSCF4071.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-gILAEREV6ME/X9gZZhEzEMI/AAAAAAAA7Io/txNAovaqrNcsbc7A7oGGUWT0Jnq0_CDoQCLcBGAsYHQ/w266-h400/DSCF4071.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p2lmmkluaI8/X9gZQcoXAlI/AAAAAAAA7IY/YKRVZPYZtIIExn3VCK4vbOj4EEqJVci4gCLcBGAsYHQ/s2048/DSCF4059.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-p2lmmkluaI8/X9gZQcoXAlI/AAAAAAAA7IY/YKRVZPYZtIIExn3VCK4vbOj4EEqJVci4gCLcBGAsYHQ/w400-h266/DSCF4059.jpeg" width="400" /></a></div><div style="text-align: justify;">麵包只是個開始,接下來就是些芝士凍肉拼盤,先是【Home Smoked Tasmanian Salmon】,燻香恰到好處,既嚐到油脂香,又嚐到鮮味的一面,旁邊還有一小杯醃菜來中和一下油膩。</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Tylp8Q0f7mE/X9gZkEifshI/AAAAAAAA7I4/cxF4HSQdIaMTgxYOCxjDam8tDS_588z6wCLcBGAsYHQ/s2048/DSCF4055.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Tylp8Q0f7mE/X9gZkEifshI/AAAAAAAA7I4/cxF4HSQdIaMTgxYOCxjDam8tDS_588z6wCLcBGAsYHQ/w400-h266/DSCF4055.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">另外一盤是些凍肉火腿及芝士,雖然份量不多,但吃罷全部都是會很飽肚的,【Beaufort AOP Alpage】這款芝士更深得大家喜愛,帶上少許咸香,送酒一流。頭盤就到此為止,可是想豪氣一點來件【Aka Uni French Toast】也未嘗不可,但苗子怕太飽而沒點。</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZvuJqd_2G5c/X9gZpbWEw0I/AAAAAAAA7JA/0vKrqrLnW40ceQT-gch-p0o--fQ_Dm9MwCLcBGAsYHQ/s2048/DSCF4061.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ZvuJqd_2G5c/X9gZpbWEw0I/AAAAAAAA7JA/0vKrqrLnW40ceQT-gch-p0o--fQ_Dm9MwCLcBGAsYHQ/w400-h266/DSCF4061.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">為何不加海膽多士,目的就是為了吃主菜,在多選一的情況下,身為牛魔皇的苗子的選擇當然是牛肉主菜的【Galician Blond Grass-fed Beef Tenderloin with Aubergine Mushroom & Red Miso Jus】。大廚將牛柳烤成相當誘人的櫻桃紅,咬下時軟腍得來又有彈性,濃郁的肉味更從中滲出,草飼牛不愧為肉香之皇,蘸上超級惹味的肉汁來吃,讓人不自覺地愛上,深深陶醉其中。</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eglEO_0z8nY/X9gZxu07dSI/AAAAAAAA7JE/94C34It78M0t7grphnRZQhmKGQcvM6NPACLcBGAsYHQ/s2048/DSCF4088.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-eglEO_0z8nY/X9gZxu07dSI/AAAAAAAA7JE/94C34It78M0t7grphnRZQhmKGQcvM6NPACLcBGAsYHQ/w400-h266/DSCF4088.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">苗子一向認為沒有雞蛋的Brunch並不能叫作Brunch,所以其中一份主菜就是【SOMM Poached Cage - Free Egg on English Muffins with Black Truffle Butter, Green Vegetables, Hollandaise Sauce & Crispy Belotta Ham】,而且絕對是必點的項目。其中感到最治癒的一幕就是看見蛋汁湧出的一刻,在鬆餅上有水波蛋、香脆西班牙火腿、蘆筍及荷蘭汁,已是美味的組合,現加上松露牛油的加持,味道只會變得更好。</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rsAv2rWSjso/X9gZ4RQLRwI/AAAAAAAA7JM/B0m5m20F-O8DKYqFcgGMHDnVJMyS-7HiACLcBGAsYHQ/s2048/DSCF4072.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rsAv2rWSjso/X9gZ4RQLRwI/AAAAAAAA7JM/B0m5m20F-O8DKYqFcgGMHDnVJMyS-7HiACLcBGAsYHQ/w400-h266/DSCF4072.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SIF--hC4U1A/X9gZ4RAoMNI/AAAAAAAA7JI/Gjih7YkQ3WsyYfEJoymzkgrOcvKgqx2EQCLcBGAsYHQ/s2048/DSCF4094.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-SIF--hC4U1A/X9gZ4RAoMNI/AAAAAAAA7JI/Gjih7YkQ3WsyYfEJoymzkgrOcvKgqx2EQCLcBGAsYHQ/w266-h400/DSCF4094.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">可是論吸引程度還是【Cheese & Cage - Free Egg Omelette Katsu Sando with Takoyaki Saucem Nori & Katsubushi 】更勝一籌,大廚用上日式方法來製成相當吸睛的吉列玉子三文治,以烤得香口的多士夾著咗炸得外脆內嫩的玉子燒,舖上半溶的芝士及照燒汁,最後曬上紫菜絲及木魚碎,只是這個組合已知美味。苗子越吃越滋味,只是味道有點重,吃多了是有點膩滯,喝點清酒解膩,一樂也。</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9j3MnLVZrps/X9gaAGDPXzI/AAAAAAAA7JU/0URXBh2WIJwL1QABzPisUVNbMljWAEBUQCLcBGAsYHQ/s2048/DSCF4081.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-9j3MnLVZrps/X9gaAGDPXzI/AAAAAAAA7JU/0URXBh2WIJwL1QABzPisUVNbMljWAEBUQCLcBGAsYHQ/w400-h266/DSCF4081.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到甜品環節,在多選一之下,放棄了最愛吃的【Abinao Chocolate Soufflé with Cacao Sorbet】,而改選了更為吸引的【Banana Pancakes with Toasted Pecan Nuts, Dark Okinawa Sugar Syrup & Yuzu】,【Belgian Waffle with Strawberry, Raspberry & Hokkaido Milk Ice-cream】及【Bourbon Vanilla Mille-Feuille & Vanilla Ice-carem】。苗子最喜愛那鬆軟的班戟,配上甜美的焦糖香蕉及黑糖漿,滋味倍增,若果可以加一球雪糕,應該會更為美妙。</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0tU3sJKJH-E/X9gaHDb1MSI/AAAAAAAA7Jg/ZA1XPT0eOvgTrHLYDb4-GjxZ2bdxwrrVwCLcBGAsYHQ/s2048/DSCF4096.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-0tU3sJKJH-E/X9gaHDb1MSI/AAAAAAAA7Jg/ZA1XPT0eOvgTrHLYDb4-GjxZ2bdxwrrVwCLcBGAsYHQ/w400-h266/DSCF4096.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-35--4EZTKO8/X9gaHNwCmHI/AAAAAAAA7JY/puiqeqYjZt4PAswnJ4LJeNHP8yq-XFc3gCLcBGAsYHQ/s2048/DSCF4101.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-35--4EZTKO8/X9gaHNwCmHI/AAAAAAAA7JY/puiqeqYjZt4PAswnJ4LJeNHP8yq-XFc3gCLcBGAsYHQ/w400-h266/DSCF4101.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-il0dTUSyiP4/X9gaHIIs3BI/AAAAAAAA7Jc/RTQMicip7PUQ0RuHoCNY5PdxgqEHlS96ACLcBGAsYHQ/s2048/DSCF4104.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-il0dTUSyiP4/X9gaHIIs3BI/AAAAAAAA7Jc/RTQMicip7PUQ0RuHoCNY5PdxgqEHlS96ACLcBGAsYHQ/w400-h266/DSCF4104.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">雖然時間只得短短的90分鐘,但能在這個時世能與朋友們見過面,聊聊天,真是一個可舒解心中鬱悶的美好時光。可是,疫情又趨嚴重,又不知何年何月何日才有機會再約了,只能說希望在明天。</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>SOMM</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>中環皇后大道中15號置地文華東方酒店7樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 9/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-59124313980374301752020-12-14T10:00:00.014+08:002020-12-14T10:00:01.442+08:00黯然銷魂飯再現 @ 〖粵軒〗<div style="text-align: justify;">黯然銷魂飯的出處應是電影《食神》的橋段,亦即是出自該劇的餐飲顧問兼演員戴龍師傅所創。可是,這個名詞歷經多年後,已有不少地方相繼推出,更甚者是原創者戴師傅也開店賣個滿堂紅。然而,灣仔就有一間酒店的中菜廳更做得有聲有色,每次都推出一段期限,近來就推出了3.0版本,定會再次掀起熱潮。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1mLm78Klhpw/X9ZBN-xS_II/AAAAAAAA7GY/Mcl5Hm805J0ie54bFWl1AYDsDiRlTlENQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-1mLm78Klhpw/X9ZBN-xS_II/AAAAAAAA7GY/Mcl5Hm805J0ie54bFWl1AYDsDiRlTlENQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span><a name='more'></a></span>《黯然銷魂飯3.0套餐》連陳年普洱茶在內共有四道,加上免茶芥及小食,每位都只是$388,實在非常抵食。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XyYmPmuHEeA/X9ZBU2UO9SI/AAAAAAAA7Gc/B0NoicNcpEESW9u6hPyLQZFIVF1aAzkjwCLcBGAsYHQ/s2048/DSCF5294.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://1.bp.blogspot.com/-XyYmPmuHEeA/X9ZBU2UO9SI/AAAAAAAA7Gc/B0NoicNcpEESW9u6hPyLQZFIVF1aAzkjwCLcBGAsYHQ/w400-h268/DSCF5294.jpeg" width="400" /></a></div><div style="text-align: justify;">套餐算是大件夾抵食,可是少了前菜頭盤,感覺有點美中不足。事不宜遲就來第一道的【陳皮椒絲蝦球伴野菌扒白鱈魚球】,先吃鱈魚球,炸得表面香口鬆脆,內裡則非常軟嫩,配上惹味的野菌汁,真是鮮味不絕;再吃下巨型的大蝦球,蝦球非常新鮮,爽口彈牙,與陳皮豉椒汁的配搭變得惹味,只是醬汁的味道太霸道,有點蓋過了蝦鮮。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_Ilk8WkaEGc/X9ZBfuLD67I/AAAAAAAA7Gk/dTBaRJVDv3gQZVl6l8hJD2Hfx5OS6iChwCLcBGAsYHQ/s2048/DSCF5257.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-_Ilk8WkaEGc/X9ZBfuLD67I/AAAAAAAA7Gk/dTBaRJVDv3gQZVl6l8hJD2Hfx5OS6iChwCLcBGAsYHQ/w400-h266/DSCF5257.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uEEHsVPSXBY/X9ZBfhXPCSI/AAAAAAAA7Gs/ynScs5XFxLEUUXNtAzDyoWXq5yZtAe_NgCLcBGAsYHQ/s2048/DSCF5261.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-uEEHsVPSXBY/X9ZBfhXPCSI/AAAAAAAA7Gs/ynScs5XFxLEUUXNtAzDyoWXq5yZtAe_NgCLcBGAsYHQ/w266-h400/DSCF5261.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-x-B1W4Jjib8/X9ZBpOPyOZI/AAAAAAAA7G0/cPIe1BBjzM84MNpiFR10biD-pxhyKNMOwCLcBGAsYHQ/s2048/DSCF5266.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-x-B1W4Jjib8/X9ZBpOPyOZI/AAAAAAAA7G0/cPIe1BBjzM84MNpiFR10biD-pxhyKNMOwCLcBGAsYHQ/w266-h400/DSCF5266.jpeg" width="266" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AGZRCH-cA1Q/X9ZBfijNP2I/AAAAAAAA7Go/CmdS5CTZBq0h2rIUQmb6kfjG2YOK73fUgCLcBGAsYHQ/s2048/DSCF5260.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-AGZRCH-cA1Q/X9ZBfijNP2I/AAAAAAAA7Go/CmdS5CTZBq0h2rIUQmb6kfjG2YOK73fUgCLcBGAsYHQ/w266-h400/DSCF5260.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接著來個【螺頭燉雪雁】,湯色清澈見底,入口非常鮮甜,正好滋潤一下,好好迎來主角的黯然銷魂飯的來臨。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VCAMxAhwMq8/X9ZB-GoDMxI/AAAAAAAA7HM/H8pktqmYXGEOiJQNLGvxvbvvFIy1WJyggCLcBGAsYHQ/s2048/DSCF5268.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-VCAMxAhwMq8/X9ZB-GoDMxI/AAAAAAAA7HM/H8pktqmYXGEOiJQNLGvxvbvvFIy1WJyggCLcBGAsYHQ/w400-h266/DSCF5268.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kjS3fvidjAY/X9ZB-GkHleI/AAAAAAAA7HI/dcsKD8VJsEks6kM6fGi-2vlgQF9M2X3bgCLcBGAsYHQ/s2048/DSCF5269.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-kjS3fvidjAY/X9ZB-GkHleI/AAAAAAAA7HI/dcsKD8VJsEks6kM6fGi-2vlgQF9M2X3bgCLcBGAsYHQ/w400-h266/DSCF5269.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">不消一會兒,一碗香噴噴,熱辣辣的【黯然銷魂飯3.0】登場。不要少看這碗俗稱叉蛋飯的地位,它實實在在之前俘虜了不少客人的心。跟著說明來吃,先拍照,當然第一時間留影。接著移開叉燒,刺穿蛋黃,再捧勻蛋汁、燒豬油、紫洋蔥及特級醬油,即可品嚐。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2HKGfJfEQjo/X9ZCK3MTksI/AAAAAAAA7HQ/zKmf3UUY01kHQDxCxyTXxozRU2uxaTv-gCLcBGAsYHQ/s2048/DSCF5279.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-2HKGfJfEQjo/X9ZCK3MTksI/AAAAAAAA7HQ/zKmf3UUY01kHQDxCxyTXxozRU2uxaTv-gCLcBGAsYHQ/w400-h266/DSCF5279.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PcXnorD6KZY/X9ZCK0RNKjI/AAAAAAAA7HU/60FzKmxTIl4WufHsNnw_Z8OU50ylCQhhgCLcBGAsYHQ/s2048/DSCF5283.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-PcXnorD6KZY/X9ZCK0RNKjI/AAAAAAAA7HU/60FzKmxTIl4WufHsNnw_Z8OU50ylCQhhgCLcBGAsYHQ/w266-h400/DSCF5283.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">先吃一口大大舊的叉燒,肥瘦均勻,軟腍得來還帶點爽口,邊位更是帶上燶香,是美味叉燒的印證,再加上超厚切,口感十足,真的很滿足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Io3rD31k-AI/X9ZCSbxU3nI/AAAAAAAA7Hc/aklS4PKYkoUL9HWSFWVOmMn9hFQ1sdO5ACLcBGAsYHQ/s2048/DSCF5286.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Io3rD31k-AI/X9ZCSbxU3nI/AAAAAAAA7Hc/aklS4PKYkoUL9HWSFWVOmMn9hFQ1sdO5ACLcBGAsYHQ/w266-h400/DSCF5286.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨後吃一口美味的飯底,用上泰國的青靈芝香米,質感煙韌而飯粒分明,大廚特製的燒豬油又油潤甘香,配合甜美的紫洋蔥及甘醇的特級醬油,吃起來油香飯甜,配合燶邊煎蛋的蛋汁,完全深深陶醉其中。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FJp8H9pD_3I/X9ZCZotpvqI/AAAAAAAA7Hg/QOCIlXIAB_0AnED6HlzHpqhbyKE-sUVrQCLcBGAsYHQ/s2048/DSCF5288.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-FJp8H9pD_3I/X9ZCZotpvqI/AAAAAAAA7Hg/QOCIlXIAB_0AnED6HlzHpqhbyKE-sUVrQCLcBGAsYHQ/w400-h266/DSCF5288.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">吃罷一整碗飯後,胃納都很飽了,幸好還帶少許位置去品嚐【核桃金腿玫瑰酥】及【大紅袍茶皇糕】。前者用上芳香的金腿桃做,非常鬆化甘香,後者就清清甜甜,可一解油膩。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K49rvPfXGbk/X9ZCfgU3i4I/AAAAAAAA7Hs/v8p5jzvuO3k09mnjY99jU3DYWOYPd71AwCLcBGAsYHQ/s2048/DSCF5289.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-K49rvPfXGbk/X9ZCfgU3i4I/AAAAAAAA7Hs/v8p5jzvuO3k09mnjY99jU3DYWOYPd71AwCLcBGAsYHQ/w400-h266/DSCF5289.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後以一杯【陳年普洱茶】來作結,正所謂茶餘飯後正好眠,吃飽真的有點倦意,非常滿足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fQHB7DRyb6I/X9ZCpi-aZkI/AAAAAAAA7H0/_n04kgeV7LcumrzLjnQHiP11uvAivnKjQCLcBGAsYHQ/s2048/DSCF5292.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="267" src="https://1.bp.blogspot.com/-fQHB7DRyb6I/X9ZCpi-aZkI/AAAAAAAA7H0/_n04kgeV7LcumrzLjnQHiP11uvAivnKjQCLcBGAsYHQ/w400-h267/DSCF5292.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">黯然銷魂飯的滋味果然沒法擋,特別是拌過燒豬油的飯底,與甜美的紫洋蔥產生美妙的化學作用,令人愛不釋手,有機會要趁供應時再來一次。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>粵軒</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>灣仔告士打道72號六國酒店1樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 9/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8.5/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-286380782016141652020-12-10T09:00:00.011+08:002020-12-10T09:00:15.849+08:00閃爍的白鑽魅力 @ 〖 Sabatini 意大利餐廳〗<div style="text-align: justify;">要知道矜貴的白松露魅力所在,必須親身嘗試才能領略固中美味,皆因其美味並不能以筆墨來形容,而且每顆白松露的味道會因其產出地及生長環境所影響,所以每逢這個當造的季節,都要來 Sabatini 意大利餐廳品嚐一次當年這白鑽的滋味。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5WF9im_9sgE/X9Egr37yOAI/AAAAAAAA7D0/DxpK9xe25042AfoGVuq3FMwCPVpIyoCnACLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-5WF9im_9sgE/X9Egr37yOAI/AAAAAAAA7D0/DxpK9xe25042AfoGVuq3FMwCPVpIyoCnACLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j7QqYilPdSY/X9EgwwQpVBI/AAAAAAAA7D4/0WsFXsld9NYTSJnvVnQZF9_EZqaHTjU-ACLcBGAsYHQ/s2048/IMG_5381.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-j7QqYilPdSY/X9EgwwQpVBI/AAAAAAAA7D4/0WsFXsld9NYTSJnvVnQZF9_EZqaHTjU-ACLcBGAsYHQ/w300-h400/IMG_5381.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">今年的收成不及舊年般豐收,價格有所提升,可是不少老饕為了品嚐,也不會介意價格的。就在品嚐這珍羞之味前,還是來點經典的開胃前菜,好好打開胃納,款式包括車厘茄水牛芝士、巴馬火腿蜜瓜及甜酸辣椒等等。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PfDMfB3MT9A/X9Eg9iWTsfI/AAAAAAAA7EE/aqHu9lg8O_Y4OnJHgVnLGRBLGV09Rlm_ACLcBGAsYHQ/s2048/DSCF4585.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-PfDMfB3MT9A/X9Eg9iWTsfI/AAAAAAAA7EE/aqHu9lg8O_Y4OnJHgVnLGRBLGV09Rlm_ACLcBGAsYHQ/w400-h266/DSCF4585.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-egWIZ6Y-PR4/X9Eg9iEgUDI/AAAAAAAA7EA/pDbggpkOrGw3HZqDP6fkeHMIFWM5DKZKwCLcBGAsYHQ/s2048/IMG_5371.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-egWIZ6Y-PR4/X9Eg9iEgUDI/AAAAAAAA7EA/pDbggpkOrGw3HZqDP6fkeHMIFWM5DKZKwCLcBGAsYHQ/w300-h400/IMG_5371.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">用過前菜後,大廚拿出如雙拳般大的一顆白松露出來,大家雙眼也頓時發光,這樣的大小已值數萬金。不過,它的濃厚馥郁的香氣飄香千里。大廚即時席前在【Scrambled Organic Egg on Toast】上刨這珍品,絕對是一件賞心樂事。苗子就是喜歡這簡簡單單的組合,軟滑錦綿的嫩蛋上舖滿了帶蒜香的白松露片,滿足了大家的味蕾。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N6i8uyp5X2k/X9EhTU6GgAI/AAAAAAAA7EY/yZ7vJqvoO2kRRv2fuifoBnJN27si4bnmgCLcBGAsYHQ/s2048/DSCF4530.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-N6i8uyp5X2k/X9EhTU6GgAI/AAAAAAAA7EY/yZ7vJqvoO2kRRv2fuifoBnJN27si4bnmgCLcBGAsYHQ/w300-h400/DSCF4530.jpeg" width="300" /></a><a href="https://1.bp.blogspot.com/-rVVx5VmH788/X9EhTUw0oTI/AAAAAAAA7EU/yaE_raY0nrU6MLfhcTae47aDjgYH1OHQgCLcBGAsYHQ/s2048/DSCF4540.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-rVVx5VmH788/X9EhTUw0oTI/AAAAAAAA7EU/yaE_raY0nrU6MLfhcTae47aDjgYH1OHQgCLcBGAsYHQ/w300-h400/DSCF4540.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_6XkbYVlldA/X9EhTbPH-7I/AAAAAAAA7Ec/v2XD_d6okR4zJmHCE0R-Jn8OqUTKv48LQCLcBGAsYHQ/s2048/DSCF4547.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-_6XkbYVlldA/X9EhTbPH-7I/AAAAAAAA7Ec/v2XD_d6okR4zJmHCE0R-Jn8OqUTKv48LQCLcBGAsYHQ/w400-h266/DSCF4547.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Wvznu759g6o/X9EhUVbppmI/AAAAAAAA7Eg/5bDJpXNi_CYjXmGnohefHTSX1B7AoJyBwCLcBGAsYHQ/s2048/DSCF4550.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Wvznu759g6o/X9EhUVbppmI/AAAAAAAA7Eg/5bDJpXNi_CYjXmGnohefHTSX1B7AoJyBwCLcBGAsYHQ/w400-h266/DSCF4550.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q58106MSPEc/X9EhUtu0cPI/AAAAAAAA7Ek/WxJgo-ecio4QqFJa9Qjnyd9r8qsqrJkpQCLcBGAsYHQ/s2048/DSCF4565.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-q58106MSPEc/X9EhUtu0cPI/AAAAAAAA7Ek/WxJgo-ecio4QqFJa9Qjnyd9r8qsqrJkpQCLcBGAsYHQ/w266-h400/DSCF4565.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yBAHPNvnCJc/X9EhUoa0SDI/AAAAAAAA7Eo/1ze-HdJujQYpeFTUkHAmSpyb-3ZHgxDagCLcBGAsYHQ/s2048/DSCF4576.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-yBAHPNvnCJc/X9EhUoa0SDI/AAAAAAAA7Eo/1ze-HdJujQYpeFTUkHAmSpyb-3ZHgxDagCLcBGAsYHQ/w400-h266/DSCF4576.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">以前也曾說過白松露與蛋及奶製品是十分合襯的,所以炒蛋過後,就是另一道用上蛋及牛油製成的【Classic Egg Tagliollini in Butter Sauce with Alba White Truffle】了。幼蛋麵與牛油汁是最簡單又美味的組合,麵條滑溜得來帶點咬口,掛著Creamy的牛油汁, 與白松露的香配合得宜。 </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zVXdSF8gq4U/X9EhtocijYI/AAAAAAAA7FA/_o2tOHOugwIw9zFVgl3yl9msBip6tc7mwCLcBGAsYHQ/s2048/DSCF4605.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-zVXdSF8gq4U/X9EhtocijYI/AAAAAAAA7FA/_o2tOHOugwIw9zFVgl3yl9msBip6tc7mwCLcBGAsYHQ/w300-h400/DSCF4605.jpeg" width="300" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l8p-1qwJncA/X9Eh3Od48HI/AAAAAAAA7FI/Ae43E4UOzmAEZyOUV8nnpeZgtkUiZESSwCLcBGAsYHQ/s2048/DSCF4679.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-l8p-1qwJncA/X9Eh3Od48HI/AAAAAAAA7FI/Ae43E4UOzmAEZyOUV8nnpeZgtkUiZESSwCLcBGAsYHQ/w400-h266/DSCF4679.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d_EjXzm9EOQ/X9EhtnjLG_I/AAAAAAAA7E8/RqCboVqLUOsL_t8WFCRO25uIXcUuE41rgCLcBGAsYHQ/s2048/DSCF4682.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-d_EjXzm9EOQ/X9EhtnjLG_I/AAAAAAAA7E8/RqCboVqLUOsL_t8WFCRO25uIXcUuE41rgCLcBGAsYHQ/w266-h400/DSCF4682.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">兩道白松露菜式後,來一個濃香惹味的【Home-made Cavatelli in Scampi Cream with Scampi】。輕輕掏上一匙入口,貝殼粉掛上鮮甜味美的海鮮醬汁,惹味極了,鮮味在口腔內爆發出來,深深陶醉其中。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2IpHdkWQLPM/X9EiHCVMnFI/AAAAAAAA7Fc/Q1-pwYPfTL4WjezRyEasT-J03okSiH9_ACLcBGAsYHQ/s2048/DSCF4685.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-2IpHdkWQLPM/X9EiHCVMnFI/AAAAAAAA7Fc/Q1-pwYPfTL4WjezRyEasT-J03okSiH9_ACLcBGAsYHQ/w266-h400/DSCF4685.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">還在回味之際,主菜的【Slow Cooked Milk-fed Veal Loin with Herbs Sauce and Alba White Truffle】亦已送到,大廚同樣地拿出乒乓波板大的松露刨如雪般刨下白松露,松露香四溢,讓人垂涎三尺。今次的份量不算多,皆因只取其香來點綴一下。小牛仔肉煮得半熟至質感軟腍,肉香或許有所不太濃烈,但蘸上惹味的香草汁,味道提升了,而且一點也不覺油膩,十分滿足。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4aVT8acPY2E/X9EiNZmy4pI/AAAAAAAA7Fk/ZRNG-utahp8zFEA4DzMTvsBk_qqseT30QCLcBGAsYHQ/s2048/DSCF4691.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-4aVT8acPY2E/X9EiNZmy4pI/AAAAAAAA7Fk/ZRNG-utahp8zFEA4DzMTvsBk_qqseT30QCLcBGAsYHQ/w266-h400/DSCF4691.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ivSypyD730o/X9EiNfGfQ0I/AAAAAAAA7Fg/gLRRCma1UN88H9oxx4Z8WMwjJzlE6yOFACLcBGAsYHQ/s2048/DSCF4742.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ivSypyD730o/X9EiNfGfQ0I/AAAAAAAA7Fg/gLRRCma1UN88H9oxx4Z8WMwjJzlE6yOFACLcBGAsYHQ/w400-h266/DSCF4742.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到尾聲,胃口就算再飽,也不能錯過了甜品表演,大廚會先在席前表演即煎【Crepe Flambé with Frargelico】,榛子的香氣籠罩在各人之間,點火的一刻更成為了焦點。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EkHOsprh_Bc/X9EiV_teGWI/AAAAAAAA7Fw/7XsMRcnm-j0AIHpkwcrTLODEs-1xEiu8gCLcBGAsYHQ/s2048/DSCF4756.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-EkHOsprh_Bc/X9EiV_teGWI/AAAAAAAA7Fw/7XsMRcnm-j0AIHpkwcrTLODEs-1xEiu8gCLcBGAsYHQ/w400-h266/DSCF4756.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HM4x3S02nGI/X9EiV58HKjI/AAAAAAAA7Fs/BwWNaagqxmAv3vovYsO3DwliBIZ5DTZUACLcBGAsYHQ/s2048/DSCF4751.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-HM4x3S02nGI/X9EiV58HKjI/AAAAAAAA7Fs/BwWNaagqxmAv3vovYsO3DwliBIZ5DTZUACLcBGAsYHQ/w400-h266/DSCF4751.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q3s6Kkpu0YM/X9EiV8JWakI/AAAAAAAA7Fo/yYhUregnooARH85z5mt-fO5w256vNd34gCLcBGAsYHQ/s2048/DSCF4770.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Q3s6Kkpu0YM/X9EiV8JWakI/AAAAAAAA7Fo/yYhUregnooARH85z5mt-fO5w256vNd34gCLcBGAsYHQ/w400-h266/DSCF4770.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">之後,侍者放下了一球【White Truffle Ice Cream with Alba White Truffle】,在一冷一熱之強烈對比下,令榛子班戟及白松露雪糕配合得天衣無縫,只好捧著肚子走。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3h2f4-Um5Z8/X9EilB6qfZI/AAAAAAAA7F8/q9bSUnR-EU895vvnWx5cCkbG9CtT3PaFACLcBGAsYHQ/s2048/DSCF4766.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-3h2f4-Um5Z8/X9EilB6qfZI/AAAAAAAA7F8/q9bSUnR-EU895vvnWx5cCkbG9CtT3PaFACLcBGAsYHQ/w400-h266/DSCF4766.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">相信依照現時的境況,可能會成為了今年的最後一餐白松露了,不過強烈希望2020快點過,2021會有一個非常好的新開始。 </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>Sabatini 意大利餐廳</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>尖沙咀麼地道69號帝苑酒店3樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8.5/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-7714378435071991452020-12-08T03:43:00.001+08:002020-12-08T03:43:23.714+08:00〖新店速遞〗燒鳥外的豪華龍蝦丼 @ 〖鳥十〗<div style="text-align: justify;">從前的又一城是一團獨大的,被某某飲食集團壟斷了八成餐廳,現在時移世易,Lubuds飲食集團由初時的一間餐廳增至現在的三間了,聲勢一時無兩。新增的其中一間名為鳥十,表面看似是主打燒鳥串燒的,但實則卻是一間包羅萬有的日式餐廳。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jd-1r0K1SOs/X86DmfVyO2I/AAAAAAAA7BU/THYMBY9yU0ACKcbnzCR7EdT110qbdkY3ACLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-jd-1r0K1SOs/X86DmfVyO2I/AAAAAAAA7BU/THYMBY9yU0ACKcbnzCR7EdT110qbdkY3ACLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://1.bp.blogspot.com/-FLUzFoWMhr0/X86D1gJ8PZI/AAAAAAAA7Bk/3EBp3hAnYBcENEX-dudyuSU6zoT0AbJpACLcBGAsYHQ/s2048/IMG_4899.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-FLUzFoWMhr0/X86D1gJ8PZI/AAAAAAAA7Bk/3EBp3hAnYBcENEX-dudyuSU6zoT0AbJpACLcBGAsYHQ/w400-h300/IMG_4899.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iyceohLXnks/X86Dmo3JnLI/AAAAAAAA7BY/PZmQ8d0cMbUZdcy7dd0O0o8NyoUxlQhWQCLcBGAsYHQ/s2048/IMG_4897.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-iyceohLXnks/X86Dmo3JnLI/AAAAAAAA7BY/PZmQ8d0cMbUZdcy7dd0O0o8NyoUxlQhWQCLcBGAsYHQ/w400-h300/IMG_4897.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">雖然是款式齊備的餐廳,但卻有一隊專責串燒工作的廚師團隊。除了燒鳥外,還有不少其他款式,而且全部都使用最新鮮的食材製作,如用上佐賀和牛的【鹽燒A4佐賀和牛牛肋肉串】及來自北海道赤豚的【五花腩芝士明太子串】,前者油香豐富,軟腍又帶點嚼感;看著後者半溶的芝士明太子,實在非常邪惡,令人垂涎。另外,還有主打鹿兒島赤雞的【梅醬紫蘇雞肉串】,清新的紫蘇遇上鮮味的梅醬令雞肉吃起來鮮味又多汁。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fOF1rCf8n3E/X86EByc1bUI/AAAAAAAA7B4/VW1wXq8vkLUrW8Io0lCjDbzippHyBidIACLcBGAsYHQ/s2048/DSCF3578.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-fOF1rCf8n3E/X86EByc1bUI/AAAAAAAA7B4/VW1wXq8vkLUrW8Io0lCjDbzippHyBidIACLcBGAsYHQ/w400-h266/DSCF3578.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zh_v9Fknf70/X86EB9Wi87I/AAAAAAAA7B0/5wtSO0P8KAc9puJJI4ODVEKCmBewAZHXgCLcBGAsYHQ/s2048/DSCF3586.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Zh_v9Fknf70/X86EB9Wi87I/AAAAAAAA7B0/5wtSO0P8KAc9puJJI4ODVEKCmBewAZHXgCLcBGAsYHQ/w400-h266/DSCF3586.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4pVLp4zFdDI/X86EC9TbrsI/AAAAAAAA7B8/CkcN-Nvc8sglqyTi-KfU9jSXo0jJi8zUQCLcBGAsYHQ/s2048/DSCF3592.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4pVLp4zFdDI/X86EC9TbrsI/AAAAAAAA7B8/CkcN-Nvc8sglqyTi-KfU9jSXo0jJi8zUQCLcBGAsYHQ/w400-h266/DSCF3592.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YxQCYvjYmP0/X86EMEPHPGI/AAAAAAAA7CE/cr6PFc18TYw5win9lAYCfvCPzaUR-wvAwCLcBGAsYHQ/s2048/DSCF3593.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YxQCYvjYmP0/X86EMEPHPGI/AAAAAAAA7CE/cr6PFc18TYw5win9lAYCfvCPzaUR-wvAwCLcBGAsYHQ/w400-h266/DSCF3593.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5i8dp21vzEk/X86EB9w_rvI/AAAAAAAA7Bw/lvTN5AWLnyQt3iiy6v88n5w87KX2rAE2ACLcBGAsYHQ/s2048/DSCF3591.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-5i8dp21vzEk/X86EB9w_rvI/AAAAAAAA7Bw/lvTN5AWLnyQt3iiy6v88n5w87KX2rAE2ACLcBGAsYHQ/w400-h266/DSCF3591.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">前排非常火紅的【吉列A4佐賀和牛三文治】也有供應,和牛炸得外脆內嫩,中心部份仍保半熟,一口咬下,肉嫩又多汁,非常美味,絕對是打卡必點的招牌菜式。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2CYmM0yTrQQ/X86ESgXM2EI/AAAAAAAA7CU/M1ss3DkPwQ426tzEpjX9NSoEz9Lkt6U_wCLcBGAsYHQ/s2048/DSCF3603.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-2CYmM0yTrQQ/X86ESgXM2EI/AAAAAAAA7CU/M1ss3DkPwQ426tzEpjX9NSoEz9Lkt6U_wCLcBGAsYHQ/w400-h266/DSCF3603.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bwfjcjI4MpQ/X86ESieyiCI/AAAAAAAA7CY/eC6cxrSgNUQkN-_huWpeWDtA7UgKUdyiACLcBGAsYHQ/s2048/DSCF3608.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-bwfjcjI4MpQ/X86ESieyiCI/AAAAAAAA7CY/eC6cxrSgNUQkN-_huWpeWDtA7UgKUdyiACLcBGAsYHQ/w400-h266/DSCF3608.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">然而,餐廳另一主打就非丼物莫屬,除了食材新鮮外,還有使用地道的食材,如越光米等等來製作。首先來的又是必點的【三文魚籽帆立貝丼】,先會送上調了味的帆立貝丼,接著就由大廚即席添加至滿瀉的三放魚籽在碗內,否則絕不停手,份量之多,澎湃之極,亦是另一招牌打卡點。味道方面,由於飯底早已調了味,正好與咸鮮的三文魚籽及鮮甜的帆立貝相合襯。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wuJ-RrhOMGA/X86EbXPJtAI/AAAAAAAA7Cc/OA4jwlgm9UkA4ap0LcA1adqI4q4V99c1ACLcBGAsYHQ/s2048/DSCF3611.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wuJ-RrhOMGA/X86EbXPJtAI/AAAAAAAA7Cc/OA4jwlgm9UkA4ap0LcA1adqI4q4V99c1ACLcBGAsYHQ/w400-h266/DSCF3611.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Bha6YGl-R5w/X86EbkCwO0I/AAAAAAAA7Ck/DLDxhptIZLw_ewIetMaipgb-Kdm3lVjwACLcBGAsYHQ/s2048/DSCF3614.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Bha6YGl-R5w/X86EbkCwO0I/AAAAAAAA7Ck/DLDxhptIZLw_ewIetMaipgb-Kdm3lVjwACLcBGAsYHQ/w400-h266/DSCF3614.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DWLjnRrjaXs/X86Ebsnz6II/AAAAAAAA7Co/exq9OyiC_MwhkSJaTwUSW9OfpTXQLhD5QCLcBGAsYHQ/s2048/DSCF3634.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-DWLjnRrjaXs/X86Ebsnz6II/AAAAAAAA7Co/exq9OyiC_MwhkSJaTwUSW9OfpTXQLhD5QCLcBGAsYHQ/w400-h266/DSCF3634.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N0-KTZEE1kY/X86EcKt_OiI/AAAAAAAA7Cs/-Qb-zu4rqHcie9oskXOJs3-s6M08hTs0gCLcBGAsYHQ/s2048/DSCF3641.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-N0-KTZEE1kY/X86EcKt_OiI/AAAAAAAA7Cs/-Qb-zu4rqHcie9oskXOJs3-s6M08hTs0gCLcBGAsYHQ/w266-h400/DSCF3641.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">好戲一浪接一浪,來的正是【活龍蝦雜錦丼】,用上原隻龍蝦來製作,豪華氣派十足,而且上枱後,龍蝦觸鬚仍然生猛地郁動,證明是何其新鮮,所以吃來爽滑彈牙,與吞拿魚赤身、拖羅、帆立貝、三文魚籽、海膽及拖羅蓉放在一起,陣容實在非常豐富又豪華。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cSs5ze9pQlc/X86EmhEfn3I/AAAAAAAA7C0/TP4vDgNyXl8qLMdmgAJ-i_rhCgzWQlTKQCLcBGAsYHQ/s2048/DSCF3651.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-cSs5ze9pQlc/X86EmhEfn3I/AAAAAAAA7C0/TP4vDgNyXl8qLMdmgAJ-i_rhCgzWQlTKQCLcBGAsYHQ/w400-h266/DSCF3651.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V3HQztYvhDk/X86EmdDckbI/AAAAAAAA7Cw/-hYiIuXOlvMFlPy9H0wY7ZDj-TqbJDaMwCLcBGAsYHQ/s2048/DSCF3656.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-V3HQztYvhDk/X86EmdDckbI/AAAAAAAA7Cw/-hYiIuXOlvMFlPy9H0wY7ZDj-TqbJDaMwCLcBGAsYHQ/w400-h266/DSCF3656.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">之前兩款是刺身丼,對不好吃生食的朋友或會不吸引,那麼這個熟食的【火炙和牛丼】就應該適合她們了。丼飯選用了薄切的A4佐賀和牛西冷圍繞在碗邊,再在中間位置放入海膽及日本蛋黃,賣相豔麗,令人垂涎,加上經過火炙燒了和牛表面,令牛脂滲進飯中,令人回味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F8RQIGcPfFo/X86EtmCQzjI/AAAAAAAA7DE/wpooXiNcmZIU2Ayz4rAlEp9u-tteZAXKgCLcBGAsYHQ/s2048/DSCF3607.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-F8RQIGcPfFo/X86EtmCQzjI/AAAAAAAA7DE/wpooXiNcmZIU2Ayz4rAlEp9u-tteZAXKgCLcBGAsYHQ/w400-h266/DSCF3607.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">如早前所說基本上什麼都有,就萬萬估不到連拉麵湯底也自家研製,當中的【京都胡椒白湯拉麵】的湯底用上大量雞、雞骨及雞腳去熬製,出來的湯底鮮味又有豐富膠質,還加入京都胡椒來調味,有點辛口之餘,香氣更是誘人,回味無窮。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rN6ImOmGCNM/X86EyZcpvJI/AAAAAAAA7DI/nquu45OvWwgwq64TFurD_eUqJxcsoONqgCLcBGAsYHQ/s2048/DSCF3661.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rN6ImOmGCNM/X86EyZcpvJI/AAAAAAAA7DI/nquu45OvWwgwq64TFurD_eUqJxcsoONqgCLcBGAsYHQ/w400-h266/DSCF3661.jpeg" width="400" /></a></div><div style="text-align: justify;">除了白湯外,【海老麵豉湯拉麵】同樣吸引,只是蝦湯底在市面也有不少,未及胡椒白湯特別。不過卻勝在大廚預先將蝦頭及蝦殼等燒香製成蝦乾,再磨粉來煮出香氣來,蝦鮮只會越吃越滋味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qv0aulnlMMk/X86E3meh2aI/AAAAAAAA7DY/LK0Ra6MxYzYdLKP_opIsh3QyiOXqj_cygCLcBGAsYHQ/s2048/DSCF3657.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Qv0aulnlMMk/X86E3meh2aI/AAAAAAAA7DY/LK0Ra6MxYzYdLKP_opIsh3QyiOXqj_cygCLcBGAsYHQ/w400-h266/DSCF3657.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qWBglkrMQ4Q/X86E3omOGnI/AAAAAAAA7DU/V3W4LvIZSBsZqUitQ8vyT5Mc9AVrirX5QCLcBGAsYHQ/s2048/DSCF3666.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-qWBglkrMQ4Q/X86E3omOGnI/AAAAAAAA7DU/V3W4LvIZSBsZqUitQ8vyT5Mc9AVrirX5QCLcBGAsYHQ/w266-h400/DSCF3666.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">誠如之前提到又一城自此不再是某某飲食集團獨大,開始有更加多的選擇給客人,客人也可透過不同的選擇而多點新鮮感,十分期待到訪隔旁中餐廳呢!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HkwvTZr7BtA/X86E-rgXkMI/AAAAAAAA7Dc/NFwLg_Oqq5QKTpQcBQbdDuR119Vq9K2OwCLcBGAsYHQ/s2048/IMG_4895.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-HkwvTZr7BtA/X86E-rgXkMI/AAAAAAAA7Dc/NFwLg_Oqq5QKTpQcBQbdDuR119Vq9K2OwCLcBGAsYHQ/w400-h300/IMG_4895.jpeg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><span style="font-family: Bubblegum Sans;"><b>鳥十</b></span><div><span style="font-family: Bubblegum Sans;"><b>九龍塘達之路80號又一城G層G25號舖</b></span></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-87657479249636406322020-12-07T10:00:00.013+08:002020-12-07T10:00:06.668+08:00韓「緻」料理 @ 〖Hansik Goo〗<div style="text-align: justify;">如果到現在仍然覺得韓國菜只有韓燒及炸雞的人,真的要拿去打pat pat了,因為韓國料理都有二千多年歷史了,從中亦衍生出許多不同的料理手法,如著重於食物的事前處理如醃漬、風乾及及酵等等,製作出一系列別榭一格的風味來。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Im3vxM2aLQU/X8zqR20o10I/AAAAAAAA6-g/71L8foy7CjoB2h_s17CpcZIDh_ocs_zigCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-Im3vxM2aLQU/X8zqR20o10I/AAAAAAAA6-g/71L8foy7CjoB2h_s17CpcZIDh_ocs_zigCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><span><a name='more'></a></span><div style="text-align: justify;">要數近期最火紅的韓國餐廳,非中環擺花街的創意新派料理餐廳 – Hansik Goo莫屬,該餐廳的大廚更是大有來頭,他就是在韓國首爾榮獲了兩年米芝蓮二星的主廚姜珉求,而且更只用了幾年時間已達到這境界,實在厲害。這間餐廳是他海外的第一間分店,主打新派家庭式料理,並採用由韓國入口的最好食材,務求讓人品嚐到最佳的美味。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mbuQ0WakStY/X8zqZJ6nF_I/AAAAAAAA6-k/-vny5qFr36sOkD2Q4tDg4oC0Nz-D_bRHQCLcBGAsYHQ/s2048/IMG_5447.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-mbuQ0WakStY/X8zqZJ6nF_I/AAAAAAAA6-k/-vny5qFr36sOkD2Q4tDg4oC0Nz-D_bRHQCLcBGAsYHQ/w300-h400/IMG_5447.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">在Tasting Menu內,可以品嚐到姜主廚的精緻料理,就從【Seasonal Korean Chips】開始,那是一籃集合了幾款不同的脆片,每款都經過細心處理及調味,苗子尤其喜愛當中的炸魚皮及辣椒乾,都是輕易令人吃不停口的開胃小吃。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BH2psaBGHjg/X8zqgTO4pDI/AAAAAAAA6-o/oVJm1SMPxekE4Nj9Vg-DsRwgWR7a0zJ0ACLcBGAsYHQ/s2048/DSCF4956.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-BH2psaBGHjg/X8zqgTO4pDI/AAAAAAAA6-o/oVJm1SMPxekE4Nj9Vg-DsRwgWR7a0zJ0ACLcBGAsYHQ/w400-h266/DSCF4956.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨後而來的【Chogochujang with Octopus & Vegetables】則是一道韓式沙律,用韓式的辣椒醬來拌和八爪魚、蕃茄、菠蘿及柑桔片,入口帶酸香且微辣,八爪魚帶點嚼感,與蔬果粒形成強烈的對比,相當清新的一道。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FIhkT9YLfkQ/X8zqnrOwIAI/AAAAAAAA6-s/_McTG4QpvAIyFPMnPn-jQzJMAJonlmqZACLcBGAsYHQ/s2048/DSCF4967.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-FIhkT9YLfkQ/X8zqnrOwIAI/AAAAAAAA6-s/_McTG4QpvAIyFPMnPn-jQzJMAJonlmqZACLcBGAsYHQ/w266-h400/DSCF4967.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">然而,苗子特別期待的是【Beef Tartare with Jesusalem Artichokes】,皆因自從在首爾馬場洞吃過美味的生拌牛肉後,在香港從不吃到接近的味道。慶幸這兒卻有相似的味道,軟滑的生牛肉切成粒狀來增加煙煙韌韌的嚼感,拌勻鵪鶉蛋黃及雪梨條一起吃,惹味中帶點辛辣,雪梨條不但中和了油膩,更從中添加甜味,味道更能提升。同時,還可拌入炸雅枝竹片,增加口感,讓人回味。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P8yMujzgSHw/X8zqwtD5B9I/AAAAAAAA6_A/yWIRpwxzvsw-7cbAtP5krSJg5kY9XDNEACLcBGAsYHQ/s2048/DSCF4979.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-P8yMujzgSHw/X8zqwtD5B9I/AAAAAAAA6_A/yWIRpwxzvsw-7cbAtP5krSJg5kY9XDNEACLcBGAsYHQ/w400-h266/DSCF4979.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KcyxHLGNLTk/X8zqwgxiwVI/AAAAAAAA6-8/EjuhRlSGIgY74nmi68eDnN0boby0lFBggCLcBGAsYHQ/s2048/DSCF4996.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KcyxHLGNLTk/X8zqwgxiwVI/AAAAAAAA6-8/EjuhRlSGIgY74nmi68eDnN0boby0lFBggCLcBGAsYHQ/w400-h266/DSCF4996.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vNlWTirYLGU/X8zqwmKMlAI/AAAAAAAA6-4/A3WY3dtf9MEwAezqGTnD4F7xWW52UcoWgCLcBGAsYHQ/s2048/DSCF5000.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vNlWTirYLGU/X8zqwmKMlAI/AAAAAAAA6-4/A3WY3dtf9MEwAezqGTnD4F7xWW52UcoWgCLcBGAsYHQ/w400-h266/DSCF5000.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">相信頭盤或未能滿足大家的慾望,但接下來的【Ginseng Chicken Risotto with 2 years Kimchi】卻能帶來真正的驚喜。在大家心目中,人參雞湯的模樣應該已深入腦海之中,但姜主廚卻巧花心思,將人參雞湯結合另一潮物的炸雞,製作出這一道Risotto出來。細味品嚐後,人參味並不強烈,但在飯內卻有少許回甘,再吃一口雞卷,令人大吃一驚,雞卷弄的皮脆肉嫩,主廚居然能將兩者折然不同的食物結合在一起,而且再添加些醃製了兩年的泡菜同吃,的確別有一番滋味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tRrtOaGJPig/X8zq8iK4ZSI/AAAAAAAA6_I/knMwg5v_yk45yiozEVBCAv4eqkScV4xBACLcBGAsYHQ/s2048/DSCF4985.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tRrtOaGJPig/X8zq8iK4ZSI/AAAAAAAA6_I/knMwg5v_yk45yiozEVBCAv4eqkScV4xBACLcBGAsYHQ/w400-h266/DSCF4985.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4MGlYk6ejdM/X8zq8zhUOLI/AAAAAAAA6_Q/V8t5DsX_VqwMfYeRoBSQoeS1Q3yFutUpwCLcBGAsYHQ/s2048/DSCF4988.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4MGlYk6ejdM/X8zq8zhUOLI/AAAAAAAA6_Q/V8t5DsX_VqwMfYeRoBSQoeS1Q3yFutUpwCLcBGAsYHQ/w400-h266/DSCF4988.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xp4KV_yRpyQ/X8zq8rRxVpI/AAAAAAAA6_M/eUQ1QPTgZR0RyFawpI-JCrBXFI7snpvDgCLcBGAsYHQ/s2048/DSCF4993.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Xp4KV_yRpyQ/X8zq8rRxVpI/AAAAAAAA6_M/eUQ1QPTgZR0RyFawpI-JCrBXFI7snpvDgCLcBGAsYHQ/w400-h266/DSCF4993.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7mrYBlyq8Yc/X8zrGzDIqKI/AAAAAAAA6_g/TbE1xme2kJkSuLhaVq-vJp9ixG03S1FyQCLcBGAsYHQ/s2048/DSCF5002.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-7mrYBlyq8Yc/X8zrGzDIqKI/AAAAAAAA6_g/TbE1xme2kJkSuLhaVq-vJp9ixG03S1FyQCLcBGAsYHQ/w266-h400/DSCF5002.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到【Chef's Choice Seasonal Fritters】,師傅拿出來的是炸魚及炸蔬菜餅,炸魚一點也不似炸的,反而像一件鯛魚玉子燒,吃起來都幾特別;而蔬菜餅應該是用上豬肉來做,配合切得細碎的雜菜粒,都煎得幾香口且有蔬菜的甜,不錯的。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6CBgZ582J4Y/X8zrOC5btoI/AAAAAAAA6_0/mKPeWr_rB3Uu1HliKK_wgT6XamaS5MtCgCLcBGAsYHQ/s2048/DSCF5011.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6CBgZ582J4Y/X8zrOC5btoI/AAAAAAAA6_0/mKPeWr_rB3Uu1HliKK_wgT6XamaS5MtCgCLcBGAsYHQ/w400-h266/DSCF5011.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IsEgJo-VAQY/X8zrOJGEEzI/AAAAAAAA6_w/-Ll-4sfagpEIxOiidxJnbLscukBWD43XwCLcBGAsYHQ/s2048/DSCF5014.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-IsEgJo-VAQY/X8zrOJGEEzI/AAAAAAAA6_w/-Ll-4sfagpEIxOiidxJnbLscukBWD43XwCLcBGAsYHQ/w400-h266/DSCF5014.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">臨近尾聲,來個組合的【Soft Boiled Pork Belly, Semi Dried Cod & Vegetables】及【Seaweed Noodle with Preserved Cucumber】。分開來說苗子幾喜歡以泡菜捲著豬腩肉、魚仔泡菜及辣醬一起來吃,因魚仔泡菜內有爽口的蘿蔔絲,相當惹味;而韓式冷麵上舖滿了紫菜及芝麻碎,個人感覺的確多了點,減少一點會更好;將兩者結合一起拌勻來吃則有相當不錯的感覺,不過還是那一句,紫菜芝麻碎太多了,令整體有點乾口,否則就很滿意了。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6WCpFdSxypk/X8zriBCESkI/AAAAAAAA7AA/TP3rvZGXiX0R6438P5D5y6jVkFwY9v03QCLcBGAsYHQ/s2048/DSCF5036.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6WCpFdSxypk/X8zriBCESkI/AAAAAAAA7AA/TP3rvZGXiX0R6438P5D5y6jVkFwY9v03QCLcBGAsYHQ/w400-h266/DSCF5036.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-54qxJY0W2C8/X8zriHDcisI/AAAAAAAA7AI/N2dC9do6R7ccy2S4UmEXRs70taytQXfmQCLcBGAsYHQ/s2048/DSCF5038.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-54qxJY0W2C8/X8zriHDcisI/AAAAAAAA7AI/N2dC9do6R7ccy2S4UmEXRs70taytQXfmQCLcBGAsYHQ/w400-h266/DSCF5038.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YpLhp3_LqKI/X8zr5hyP04I/AAAAAAAA7Ao/XxIy1RJM9507gu19c6Kvho7zLBtIG4UvgCLcBGAsYHQ/s2048/DSCF5047.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YpLhp3_LqKI/X8zr5hyP04I/AAAAAAAA7Ao/XxIy1RJM9507gu19c6Kvho7zLBtIG4UvgCLcBGAsYHQ/w400-h266/DSCF5047.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TWilOXKudKk/X8zriB_vYJI/AAAAAAAA7AE/hcS8cF539l0CXMOcIeDMlqFSscQNo9XrgCLcBGAsYHQ/s2048/DSCF5051.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-TWilOXKudKk/X8zriB_vYJI/AAAAAAAA7AE/hcS8cF539l0CXMOcIeDMlqFSscQNo9XrgCLcBGAsYHQ/w266-h400/DSCF5051.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-g3luCQlONgU/X8zri5_HflI/AAAAAAAA7AM/reO3WAbcXmQ29yanj2YFVVMjsWZ6-y84wCLcBGAsYHQ/s2048/DSCF5053.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-g3luCQlONgU/X8zri5_HflI/AAAAAAAA7AM/reO3WAbcXmQ29yanj2YFVVMjsWZ6-y84wCLcBGAsYHQ/w400-h266/DSCF5053.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">甜品環節分別可選【Cinnamon Punch Granita, Pear Sorbet & Persimmon】及【Grains Ice Cream & Crispy Puffed Rice】,剛好二人各點一款再作分享。穀物雪糕不但甜度適中,以炒米餅沾來吃,別有一番風味;而梨雪葩是很清甜的,但奈何苗子不太喜歡肉桂的香味,所以只是小嚐了一口,有這些甜品作結,已經相當滿足了。</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AZ3kdoTGLf8/X8zsFyuqfNI/AAAAAAAA7A0/pTN78x_7Bg4M4WNxQ_35N2xS7tNnd7yxQCLcBGAsYHQ/s2048/DSCF5057.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-AZ3kdoTGLf8/X8zsFyuqfNI/AAAAAAAA7A0/pTN78x_7Bg4M4WNxQ_35N2xS7tNnd7yxQCLcBGAsYHQ/w400-h266/DSCF5057.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://1.bp.blogspot.com/-vyz6GG72pcc/X8zsF4UkEeI/AAAAAAAA7A4/Ziy0Cbt8kS8EQOdetZtk9kF69RC_M8hsACLcBGAsYHQ/s2048/DSCF5063.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vyz6GG72pcc/X8zsF4UkEeI/AAAAAAAA7A4/Ziy0Cbt8kS8EQOdetZtk9kF69RC_M8hsACLcBGAsYHQ/w400-h266/DSCF5063.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oSEQpvDfHss/X8zsFzvQFOI/AAAAAAAA7Aw/SSTfBLvwF4waz2nuBgCOePBK758orzh2gCLcBGAsYHQ/s2048/DSCF5068.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-oSEQpvDfHss/X8zsFzvQFOI/AAAAAAAA7Aw/SSTfBLvwF4waz2nuBgCOePBK758orzh2gCLcBGAsYHQ/w266-h400/DSCF5068.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">在香港的確沒有這類新派的韓式精緻料理,不知會否打破了香港人心目中韓菜都是一貫較為粗糙的感覺呢?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Bubblegum Sans;"><b>Hansik Goo</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Bubblegum Sans;"><b>中環擺花街8號2樓</b></span></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8.5/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8.5/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-74142616177826801802020-12-04T10:00:00.015+08:002020-12-06T22:41:57.105+08:00七年之癢 @ 〖權八居酒屋〗<div style="text-align: justify;"><span style="font-family: inherit;">時間過得真快,還記得第一次初來之時,大家都高高興興到來慶祝新店開業,轉眼間已經七年了,但七年也不是一個短時間。就在這個時期內,也會到來一嚐美食,全賴輝師傅的坐鎮,味道依舊,水準穩定,而且坐擁一大班固定的捧場客。 </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hu8voywIupc/X8j5axD67tI/AAAAAAAA68k/JQQTPgFws0wNtrDJ_J6ddD1-PO8AeD8LgCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-hu8voywIupc/X8j5axD67tI/AAAAAAAA68k/JQQTPgFws0wNtrDJ_J6ddD1-PO8AeD8LgCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span style="font-family: inherit;"><span><a name='more'></a></span>七年時間實在不易過,就趁著這個七年之癢推出了一個「七周年驚喜」的套餐來慶祝一番,當中包羅萬有,都可嚐到一系列主打的菜式。事不宜遲,就以一杯Signature的【Yuzu Mojito】來洗刷一下心靈,而且酸酸甜甜的又可令胃口大開。 </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ONGyXjekFlA/X8j6DBZ8UFI/AAAAAAAA68s/zMkld-9_j245fbMmkf6SZtgYg0SeoOPBwCLcBGAsYHQ/s2048/DSCF5122.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-ONGyXjekFlA/X8j6DBZ8UFI/AAAAAAAA68s/zMkld-9_j245fbMmkf6SZtgYg0SeoOPBwCLcBGAsYHQ/w266-h400/DSCF5122.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">此七周年套餐以吞拿魚為主打,前菜以【香蔥吞拿魚赤身伴紫菜】打頭陣,新鮮的赤身拌以香蔥及芝麻,可吃出吞拿魚的酸香及魚味,再以紫菜夾著來吃,爽水又清新,絕無半點魚腥,是個美好的開始。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eEJpT3AHwCI/X8j6JIRDfiI/AAAAAAAA68w/CYcA062zSZcz4F4DzBYveetqlUNzFlicgCLcBGAsYHQ/s2048/DSCF5114.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-eEJpT3AHwCI/X8j6JIRDfiI/AAAAAAAA68w/CYcA062zSZcz4F4DzBYveetqlUNzFlicgCLcBGAsYHQ/w400-h266/DSCF5114.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NQMLzTNNe08/X8j6JQWEAsI/AAAAAAAA680/jmvUw14hpU4MixK6J5qVR5FG5nwwUyItQCLcBGAsYHQ/s2048/DSCF5118.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-NQMLzTNNe08/X8j6JQWEAsI/AAAAAAAA680/jmvUw14hpU4MixK6J5qVR5FG5nwwUyItQCLcBGAsYHQ/w400-h266/DSCF5118.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">隨後而來的刺物拼盤款式不多,但都是些上好貨式,如肥美的【大吞拿魚腩】、肥嫩結實的【深海池魚】及鮮甜軟糯的【牡丹蝦】,各有特式,而且新鮮肥美,當中最愛入口即溶的大吞拿魚腩是苗子最愛,簡簡單單的組合已令人滿足。 </span></div></span><div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vVe5Pd2e9oQ/X8j6P04ij3I/AAAAAAAA69A/q9hW45jfwdY094mpMsnWO32WIQqMOqh_gCLcBGAsYHQ/s2048/DSCF5130.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-vVe5Pd2e9oQ/X8j6P04ij3I/AAAAAAAA69A/q9hW45jfwdY094mpMsnWO32WIQqMOqh_gCLcBGAsYHQ/w266-h400/DSCF5130.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-p3yDOKB2Mro/X8j6P90rCgI/AAAAAAAA688/O217ycrQX6YmwhItZ24HmPZQBWR6IBvggCLcBGAsYHQ/s2048/DSCF5127.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-p3yDOKB2Mro/X8j6P90rCgI/AAAAAAAA688/O217ycrQX6YmwhItZ24HmPZQBWR6IBvggCLcBGAsYHQ/w266-h400/DSCF5127.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aPCL2UjffPM/X8j6P6XF7xI/AAAAAAAA684/I1JQ5ZWyDuw0wIRBp3X4SPrtfIoXkQUFwCLcBGAsYHQ/s2048/DSCF5123.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-aPCL2UjffPM/X8j6P6XF7xI/AAAAAAAA684/I1JQ5ZWyDuw0wIRBp3X4SPrtfIoXkQUFwCLcBGAsYHQ/w400-h266/DSCF5123.jpeg" width="400" /></a></div><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">回味之中就來了一隻【兵庫縣美人蠔】,蠔身飽滿爽口,與酸汁一起吞下,餘韻悠長。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rudLJ0vN-Hs/X8j6ZiiU96I/AAAAAAAA69M/VMkDSdpVEjsJ25MoUakJ63Dq3n3-texKgCLcBGAsYHQ/s2048/DSCF5132.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rudLJ0vN-Hs/X8j6ZiiU96I/AAAAAAAA69M/VMkDSdpVEjsJ25MoUakJ63Dq3n3-texKgCLcBGAsYHQ/w400-h266/DSCF5132.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GQWepL_ssxQ/X8j6ZRrsIjI/AAAAAAAA69Q/UuVzptt5Zow7t6Z6LFmYU3X9bLYhANgAwCLcBGAsYHQ/s2048/DSCF5134.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-GQWepL_ssxQ/X8j6ZRrsIjI/AAAAAAAA69Q/UuVzptt5Zow7t6Z6LFmYU3X9bLYhANgAwCLcBGAsYHQ/w400-h266/DSCF5134.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">此時,來一個熱辣辣的【炸鮮蟹肉餅】,在金黃的炸衣下填滿了一梳梳的蟹肉,鮮甜味美,證明是真材實料,令人回味。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nI7OcyppuLc/X8j6nHE_lII/AAAAAAAA69c/10tcpQvraMAmXfxREuWm2Dr2x2BTLIpDQCLcBGAsYHQ/s2048/DSCF5142.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-nI7OcyppuLc/X8j6nHE_lII/AAAAAAAA69c/10tcpQvraMAmXfxREuWm2Dr2x2BTLIpDQCLcBGAsYHQ/w400-h266/DSCF5142.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">套餐非常豐富,集合了各式各樣生熟食物,再來就是苗子最愛的壽司環節了。一盤四件分別是【醬油漬赤身】及【火炙吞拿魚腩】各兩件作分享,先嚐魚味出眾的赤身,酸香與醬油香配合得宜,魚腩則是入口即溶,相當肥美的,兩者都很好吃。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MK5Y-i_5MCQ/X8j6sW2S8hI/AAAAAAAA69o/ns5vspeLylEvUINjiC_SRFwrN1dcVP83wCLcBGAsYHQ/s2048/DSCF5138.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-MK5Y-i_5MCQ/X8j6sW2S8hI/AAAAAAAA69o/ns5vspeLylEvUINjiC_SRFwrN1dcVP83wCLcBGAsYHQ/w400-h266/DSCF5138.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NCtc7fagruk/X8j6sXyI56I/AAAAAAAA69k/-Ox0iB0Ef8woXy-XrR3bykPWkF09PWiTQCLcBGAsYHQ/s2048/DSCF5139.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-NCtc7fagruk/X8j6sXyI56I/AAAAAAAA69k/-Ox0iB0Ef8woXy-XrR3bykPWkF09PWiTQCLcBGAsYHQ/w400-h266/DSCF5139.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZIiHJVdYjFs/X8j60PRuN4I/AAAAAAAA69w/NTNk1a3hNwsH8slDnhBOKJzyb7nvo3wyACLcBGAsYHQ/s2048/DSCF5141.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ZIiHJVdYjFs/X8j60PRuN4I/AAAAAAAA69w/NTNk1a3hNwsH8slDnhBOKJzyb7nvo3wyACLcBGAsYHQ/w400-h266/DSCF5141.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">壽司過後,就來點香口的天婦羅,【松葉蟹鉗】及【厚切糖沁蕃薯】都披上了薄薄的炸衣,吃起來香口酥脆,而且蟹鉗還保留了鮮甜多汁的美味,蕃薯則有軟綿綿的感覺,相當幸福。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s634M6y7Ixw/X8j7L0TWKNI/AAAAAAAA6-E/Algm3gnxXo41XeTUlNvkuFjnBaQBapASgCLcBGAsYHQ/s2048/DSCF5154.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-s634M6y7Ixw/X8j7L0TWKNI/AAAAAAAA6-E/Algm3gnxXo41XeTUlNvkuFjnBaQBapASgCLcBGAsYHQ/w400-h266/DSCF5154.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">來到尾聲,以【迷你鮮蟹肉海膽丼伴蟹膏醬】來作結,令人興奮。丼飯面餔有滿滿的鮮蟹肉、海膽及三文魚籽,鮮味十足,為了令味道更上一層樓,更拌入了蟹膏醬,怎會有不好吃的理由。 </span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tG_CTJN3Zlc/X8j7QeA5BII/AAAAAAAA6-I/X8kj7EB5mbEtcYohd6Hy5ETNwOkJvq4owCLcBGAsYHQ/s2048/DSCF5147.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tG_CTJN3Zlc/X8j7QeA5BII/AAAAAAAA6-I/X8kj7EB5mbEtcYohd6Hy5ETNwOkJvq4owCLcBGAsYHQ/w400-h266/DSCF5147.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="font-family: inherit; text-align: justify;"><span style="font-family: inherit;">甜品是自推出以來一直深受大家喜愛的【椰汁南瓜白玉子】,組合美妙,真的百吃不厭。</span></div><div style="font-family: inherit; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Uij0-05vqEU/X8j7Vg8N2EI/AAAAAAAA6-M/Itqqg5pjAUcot65T1EgY485VrrI5EUK4ACLcBGAsYHQ/s2048/DSCF5165.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Uij0-05vqEU/X8j7Vg8N2EI/AAAAAAAA6-M/Itqqg5pjAUcot65T1EgY485VrrI5EUK4ACLcBGAsYHQ/w266-h400/DSCF5165.jpeg" width="266" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="font-family: inherit; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>權八居酒屋</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>銅鑼灣希慎道33號利園一期4樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8.5/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-91713082019792244852020-12-02T10:00:00.012+08:002020-12-02T10:00:07.083+08:00西九的無阻礙美景 @ 〖PANO〗<div style="text-align: justify;">西九文化區是一個十分舒適的地方,不但景觀開揚,環境還很優美,坐在海邊吹吹海風,身心都得到放鬆。趁著近排秋高氣爽的日子,相約友人來到全港數一數二坐擁無敵海景的餐廳 – PANO 食飯。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V3RmrsnXbHA/X8abUypU7dI/AAAAAAAA64E/ARFPZgcPsKgiFn6uzTcEMEq7GJG71_OQgCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-V3RmrsnXbHA/X8abUypU7dI/AAAAAAAA64E/ARFPZgcPsKgiFn6uzTcEMEq7GJG71_OQgCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><span><a name='more'></a></span>店名取自Panorama的頭幾個字母,正正與餐廳坐擁的全景觀有關,因PANO是文化區內唯一一間無阻礙的餐廳,所以真的十分貼切。餐廳主打揉合經典傳統及創新概念的法式料理,常給客人帶來驚喜。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HN0kE2jxP8Q/X8abcwI13QI/AAAAAAAA64M/UCDh-_CbrjUYkJys8kmZCfBrorEcqSebACLcBGAsYHQ/s2048/IMG_5418.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-HN0kE2jxP8Q/X8abcwI13QI/AAAAAAAA64M/UCDh-_CbrjUYkJys8kmZCfBrorEcqSebACLcBGAsYHQ/w400-h300/IMG_5418.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1lp9UNlwPOg/X8abc0otzqI/AAAAAAAA64I/6SBZVDQqf_wRSPZanKOQ1v3PhyoTLpakQCLcBGAsYHQ/s2048/DSCF4808.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-1lp9UNlwPOg/X8abc0otzqI/AAAAAAAA64I/6SBZVDQqf_wRSPZanKOQ1v3PhyoTLpakQCLcBGAsYHQ/w400-h266/DSCF4808.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">既然美景在前,怎可沒有美酒相伴,隨意點來兩杯【Bartender’s Collection】內的雞尾酒與美女朋友聊聊天,真是一樂也。苗子特別喜愛清新帶酸甜的味道,當中的【Calamasi】正合心意,非常清新,也令食慾大開。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P1jjxc_VFCc/X8abkDpfzBI/AAAAAAAA64Q/JcOQkmO-ZZEajC8YjxAVvVPLXueu4USKACLcBGAsYHQ/s2048/DSCF4814.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-P1jjxc_VFCc/X8abkDpfzBI/AAAAAAAA64Q/JcOQkmO-ZZEajC8YjxAVvVPLXueu4USKACLcBGAsYHQ/w266-h400/DSCF4814.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-TRZSp2OFCSo/X8abkGAgm-I/AAAAAAAA64U/vu14KyHRn7Y66F627Bi8T-ZKUL83RAKKACLcBGAsYHQ/s2048/DSCF4816.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-TRZSp2OFCSo/X8abkGAgm-I/AAAAAAAA64U/vu14KyHRn7Y66F627Bi8T-ZKUL83RAKKACLcBGAsYHQ/w266-h400/DSCF4816.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨後,侍者送上新鮮出爐的麵包籃,香噴噴又熱辣辣,還附上咸味及甜味兩款牛油,喜歡將加入海鹽的牛油塗在熱辣辣的麵包上,實在滋味。相對之下,另一款則加入了蜂蜜,軟滑香甜,也是不錯的。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ti1vgdGFErw/X8abszjNmcI/AAAAAAAA64k/z17L5dLYgkoAtTMjzTfmoysSKM3kKB4wwCLcBGAsYHQ/s2048/DSCF4834.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ti1vgdGFErw/X8abszjNmcI/AAAAAAAA64k/z17L5dLYgkoAtTMjzTfmoysSKM3kKB4wwCLcBGAsYHQ/w400-h266/DSCF4834.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">清新的【Amuse Bouche】差不多時間送來,分別是帶子他他紅菜頭脆筒及法國煙鱔墨汁脆片,前者由於還加入了檸檬泡泡,吃起來相當清新脫俗;後者的煙鱔雖然濃香油膩,但配合上牛油果醬同吃,卻產生了意想不到的清爽,做到濃而不膩呢! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wiHHkjnKI4A/X8abx3IcaoI/AAAAAAAA64o/HslvYYek6esac8AOrYWfZ2kyrTCjDboRwCLcBGAsYHQ/s2048/DSCF4824.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wiHHkjnKI4A/X8abx3IcaoI/AAAAAAAA64o/HslvYYek6esac8AOrYWfZ2kyrTCjDboRwCLcBGAsYHQ/w400-h266/DSCF4824.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">剛用過餐前小食,即時送上【Seasonal Vegetables】,作用正是取代了凍冰冰的沙律,給客人暖和一點的前菜,大廚以苦白菜來盛載著意式炒雜菜,甜酸苦皆集合在一起,令人印象深刻。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J_a83oMBOHc/X8ab25Wb8EI/AAAAAAAA640/VSLuEL5hr9gKPkOcM6M89RC2-fUHqgXqgCLcBGAsYHQ/s2048/DSCF4825.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-J_a83oMBOHc/X8ab25Wb8EI/AAAAAAAA640/VSLuEL5hr9gKPkOcM6M89RC2-fUHqgXqgCLcBGAsYHQ/w400-h266/DSCF4825.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">【Roasted Razor Clam】是大廚以新鮮蟶子皇來烹調,是盛宴的第一道菜式。大廚把蟶子皇煮得恰到好處的半生熟,配合惹味的香蒜泡沬及魚子醬,鮮味一發不可收拾,而且還有濃厚的海水味在口腔內盤旋。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8JDR0xyGK_A/X8ab8BIWaCI/AAAAAAAA644/svtfT190GNwcofGZRhb-Zn1-UBBiHafzACLcBGAsYHQ/s2048/DSCF4836.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-8JDR0xyGK_A/X8ab8BIWaCI/AAAAAAAA644/svtfT190GNwcofGZRhb-Zn1-UBBiHafzACLcBGAsYHQ/w400-h266/DSCF4836.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">緊接而來的【Coconut Fish Maw, Abalone & Chicken Bisque】有點兒像極中式燉湯的組合,可是成品卻是一道不折不扣的西湯,首先由侍者放上載有花膠、鮑魚及慢煮雞胸的盤子,再慢慢注入奶白的湯羹。輕輕掏上一匙奶白的湯羹,先是感受到濃烈的香茅及椰奶香,雞湯的濃郁則慢慢滲出來,是有點違和感,但又不是不好喝,其實是不錯的。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-knyJNWj4fuE/X8acCMivHTI/AAAAAAAA65E/1nUVTZ7rFZIrJxiXv9GB1js5JJ1OM3lYwCLcBGAsYHQ/s2048/DSCF4845.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-knyJNWj4fuE/X8acCMivHTI/AAAAAAAA65E/1nUVTZ7rFZIrJxiXv9GB1js5JJ1OM3lYwCLcBGAsYHQ/w400-h266/DSCF4845.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rAsVnbnr_dA/X8acCKwAIaI/AAAAAAAA65I/GMh9_YnntJYT7Kx_01tfjb-hEeORghs2gCLcBGAsYHQ/s2048/DSCF4854.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rAsVnbnr_dA/X8acCKwAIaI/AAAAAAAA65I/GMh9_YnntJYT7Kx_01tfjb-hEeORghs2gCLcBGAsYHQ/w400-h266/DSCF4854.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NN-RvVv0cHk/X8acCJmWxcI/AAAAAAAA65A/eJGHJCW_SLkByZLecJYMKl9USdcEYj8agCLcBGAsYHQ/s2048/DSCF4857.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-NN-RvVv0cHk/X8acCJmWxcI/AAAAAAAA65A/eJGHJCW_SLkByZLecJYMKl9USdcEYj8agCLcBGAsYHQ/w400-h266/DSCF4857.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H5x32a2Vyh0/X8acC_gvWpI/AAAAAAAA65M/Nw9l-9StE6QoPkU98sIy_Tmb2uKb1hqTgCLcBGAsYHQ/s2048/DSCF4859.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-H5x32a2Vyh0/X8acC_gvWpI/AAAAAAAA65M/Nw9l-9StE6QoPkU98sIy_Tmb2uKb1hqTgCLcBGAsYHQ/w400-h266/DSCF4859.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到這道吸睛的【Applewood Smoked Crab Jelly Royale】,不但賣相美觀,也很美味。當拿開玻璃罩後,一縷輕煙飄出,那股強烈的蘋果木香氣已令人垂涎三尺了,由上而下分別是新鮮海膽,中層的鮮蟹肉及下層的蟹汁燉蛋,一起來吃就感到那種濃郁鮮甜又有煙燻香的美妙味道,輕易令人著迷。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7Guu3mR9LSM/X8acRB7jQRI/AAAAAAAA65U/nPIKMehiQuQyiaDdmiEfK_M3BFY6sW9KACLcBGAsYHQ/s2048/DSCF4864.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-7Guu3mR9LSM/X8acRB7jQRI/AAAAAAAA65U/nPIKMehiQuQyiaDdmiEfK_M3BFY6sW9KACLcBGAsYHQ/w400-h266/DSCF4864.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xoKwxseNJOc/X8acRVnUkwI/AAAAAAAA65c/JF40QoN7NzsQ3yRwXZkwQoOog3PaEQBnQCLcBGAsYHQ/s2048/DSCF4866.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-xoKwxseNJOc/X8acRVnUkwI/AAAAAAAA65c/JF40QoN7NzsQ3yRwXZkwQoOog3PaEQBnQCLcBGAsYHQ/w400-h266/DSCF4866.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hcAtsWABgpY/X8acRfB46xI/AAAAAAAA65Y/3GkBfica9Q4_01XMlGqZoBY7-EdrxK-wQCLcBGAsYHQ/s2048/DSCF4872.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-hcAtsWABgpY/X8acRfB46xI/AAAAAAAA65Y/3GkBfica9Q4_01XMlGqZoBY7-EdrxK-wQCLcBGAsYHQ/w400-h266/DSCF4872.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FpyVti2nHYY/X8acR7GmOKI/AAAAAAAA65k/NUmoVpop9Gcj4akXDGifubKmEKi2jVO4QCLcBGAsYHQ/s2048/DSCF4877.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-FpyVti2nHYY/X8acR7GmOKI/AAAAAAAA65k/NUmoVpop9Gcj4akXDGifubKmEKi2jVO4QCLcBGAsYHQ/w400-h266/DSCF4877.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接著的【Deep Fried Tilefish with Scales】完全模仿了現今非常流行的日式立鱗燒做法,既有香脆可口的魚鱗脆片,也有嫩滑細緻的肉質,蘸上酸溜溜的西西里蔬菜汁,鮮味十足又開胃,旁邊的香蒜泡沫更令味道提升起來。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oXp6r53AmJY/X8acbNr5IEI/AAAAAAAA65o/zmU1vHTSorULhkdgJie6RQZcolzLLQ3kwCLcBGAsYHQ/s2048/DSCF4880.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-oXp6r53AmJY/X8acbNr5IEI/AAAAAAAA65o/zmU1vHTSorULhkdgJie6RQZcolzLLQ3kwCLcBGAsYHQ/w400-h266/DSCF4880.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">經過幾道海鮮菜式後,來到意粉環節,在二選一的情況下,與友人各點一款再作分享。苗子比較下喜歡【Stir Fried Spicy Spaghetti with Clams】多一點。大廚一改Agilo Olio的做法,改為滲進中式的調味,以麻辣來入饌,變得相當有新鮮感,而且層次十足,先麻後辣,相當有美味又有刺激感。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PhXWt9zFZKQ/X8acfwMwMjI/AAAAAAAA65s/M8C5Sl_mFissF_ZKMvb6Dd1XIiuq2v4KwCLcBGAsYHQ/s2048/DSCF4897.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-PhXWt9zFZKQ/X8acfwMwMjI/AAAAAAAA65s/M8C5Sl_mFissF_ZKMvb6Dd1XIiuq2v4KwCLcBGAsYHQ/w400-h266/DSCF4897.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">另一道是【Spaghetti with 24 Months Parmesan Cheese, Tasmania Winter black Truffle】,是友人愛吃的口味,每條煙韌的意粉上都掛滿了片狀及細碎的松露,香氣馥郁出眾,配合巴馬臣芝士,已非常美味,而且松露的濃厚香氣來源都是來自侍者即席刨上的Frozen Black Truffle,實在令人興奮。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FZsvM_SsYPQ/X8ack5O5-KI/AAAAAAAA654/rfzWQuxCg4Ut7bmRCkhBsAfYVB4KtfACgCLcBGAsYHQ/s2048/DSCF4894.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-FZsvM_SsYPQ/X8ack5O5-KI/AAAAAAAA654/rfzWQuxCg4Ut7bmRCkhBsAfYVB4KtfACgCLcBGAsYHQ/w400-h266/DSCF4894.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lX23-kau_Io/X8ack6FxWzI/AAAAAAAA658/_GPGtLKMm1EAgKdfk80knhBswpvBu9U0wCLcBGAsYHQ/s2048/DSCF4903.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-lX23-kau_Io/X8ack6FxWzI/AAAAAAAA658/_GPGtLKMm1EAgKdfk80knhBswpvBu9U0wCLcBGAsYHQ/w266-h400/DSCF4903.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">中場休息,以一球【Homemade Passion Fruit Sorbet】作為清新味蕾的靈丹妙藥,酸溜溜的味道可中和一下油膩的感覺。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XC6f3s_wXPk/X8acq1YGUmI/AAAAAAAA66A/KEefIuUks-454xkRRjGfLiNsBGjAnXwkQCLcBGAsYHQ/s2048/DSCF4907.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-XC6f3s_wXPk/X8acq1YGUmI/AAAAAAAA66A/KEefIuUks-454xkRRjGfLiNsBGjAnXwkQCLcBGAsYHQ/w400-h266/DSCF4907.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">重頭戲的主菜來了,同樣地與意粉一樣各選一份再作分享,先把【Allspice Maltose French Pigeon with Shallot Puree】品嚐,鴿胸烹煮得五成熟,非常嫩口,且帶有濃厚兼野性的肉香,而鴿腿則烤得完熟一點,帶出香脆焦香的感覺,沾上由鴿骨熬成的血鴿汁,就有種野性原始的味道,十分好吃。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PBGQqCh0ZiU/X8acvZs4awI/AAAAAAAA66E/3UXHIAgKtgItzo3gxF6sLOhlVGSaiuliQCLcBGAsYHQ/s2048/DSCF4913.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-PBGQqCh0ZiU/X8acvZs4awI/AAAAAAAA66E/3UXHIAgKtgItzo3gxF6sLOhlVGSaiuliQCLcBGAsYHQ/w400-h266/DSCF4913.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">另一份的【Miyazaki Wagyu Beef Two Ways】更是深得苗子喜歡,大廚採用了兩種不同的烹調手法去製作,首先是肉眼,將其烤至Medium-rare,呈現出漂亮的粉嫩,油脂分佈平均,入口即化,還把邊位烤得微微焦香,美味極了;另一個做法則是把含豐富膠質的和牛牛面頰撲上混合了芥末的麵包糠,再慢慢焗製而成,肉質早已燜至軟腍,一切即散,加上惹味的外層,的確別有一番風味。兩者之中,主菜各有千秋,但和牛的配菜內的甜薯蓉更勝血鴿的乾蔥蓉。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OYXrav9qOzw/X8aczypi4pI/AAAAAAAA66M/JeLScTy-7gANFrrb8cR8Fr6JTTy2sBbRQCLcBGAsYHQ/s2048/DSCF4928.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-OYXrav9qOzw/X8aczypi4pI/AAAAAAAA66M/JeLScTy-7gANFrrb8cR8Fr6JTTy2sBbRQCLcBGAsYHQ/w400-h266/DSCF4928.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到Tasting Menu的最後一道甜品時,胃口已有點飽,但甜品的吸引力非凡。這道【Purple Glutinous Rice】是一道變奏版的椰汁紫米露,先將黑糯米幻化成雪糕及奶凍,再倒入液態氮的椰子雪糕,將所有材料混在一起,味道就像一碗如假包換的木7汁紫米露了,相當令人雀躍。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RUt3KEnHxhE/X8ac5Qw2utI/AAAAAAAA66U/MQX1YQ5ktWkwMP9Wy5TvfmU9uldhV496ACLcBGAsYHQ/s2048/DSCF4933.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-RUt3KEnHxhE/X8ac5Qw2utI/AAAAAAAA66U/MQX1YQ5ktWkwMP9Wy5TvfmU9uldhV496ACLcBGAsYHQ/w400-h266/DSCF4933.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mBwPgq2JToE/X8ac5XdwrlI/AAAAAAAA66Q/Nn7nEWP8j1EvCMz_7MlE0sq1NDIVREFCgCLcBGAsYHQ/s2048/DSCF4943.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-mBwPgq2JToE/X8ac5XdwrlI/AAAAAAAA66Q/Nn7nEWP8j1EvCMz_7MlE0sq1NDIVREFCgCLcBGAsYHQ/w400-h266/DSCF4943.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">是晚的體驗絕對不錯,無論環境、氣氛、食物及服務都不錯,正正有著不錯的感覺,不知不覺間也與朋友傾談了良久,實在是過了一個愉快的晚上。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-16GGuym_JzQ/X8ac_gUagrI/AAAAAAAA66c/8FRbpB5IflMOSx-W4OHjlKWtkUMLGAMjACLcBGAsYHQ/s2048/DSCF4938.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-16GGuym_JzQ/X8ac_gUagrI/AAAAAAAA66c/8FRbpB5IflMOSx-W4OHjlKWtkUMLGAMjACLcBGAsYHQ/w400-h266/DSCF4938.jpeg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><span style="font-family: Bubblegum Sans;"><b>PANO</b></span><div><span style="font-family: Bubblegum Sans;"><b>尖沙咀博物館道24-26號西九文化區藝術公園1樓1號舖</b></span></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7.5/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a></b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-34223320230284498902020-12-01T10:00:00.012+08:002020-12-03T01:38:32.027+08:00〖期間限定〗今年第一蟹 @ 〖帝京軒〗<div style="text-align: justify;">占苗來到十一月中仍然未親手拆過一隻大閘蟹,心想會不會今年也沒有拆過蟹就完結了蟹季,全因疫情反反覆覆,可幸的是今年是閏年,因此蟹季亦稍有延遲。於是趁著蟹季仍然當造的上星期來到帝京軒,終於品嚐了今年的第一蟹。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JlxR8MHb85Q/X8fO3sMkycI/AAAAAAAA66w/4nbsp5xQMxAerMaFYsvfSvglF6iwptwvQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-JlxR8MHb85Q/X8fO3sMkycI/AAAAAAAA66w/4nbsp5xQMxAerMaFYsvfSvglF6iwptwvQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span><a name='more'></a></span>〖蟹.殿.宴〗就是今年帝京軒蟹宴的主題,第一道〖薈萃〗就是頭盤三小碟,當中有酒香怡人的【古越龍山醉轉彎】、惹味的【雙冬小耳烤麩】及香濃的【貴妃椒香黑豚叉燒】,幾款頭盤都吃得津津有味,齒頰留香。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-exnlUJWnZAM/X8fPAuFgnHI/AAAAAAAA668/7ItAx71_L6odtfJYmwQ-0kn7OvRsu3hJQCLcBGAsYHQ/s2048/DSCF2142.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-exnlUJWnZAM/X8fPAuFgnHI/AAAAAAAA668/7ItAx71_L6odtfJYmwQ-0kn7OvRsu3hJQCLcBGAsYHQ/w400-h266/DSCF2142.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d1dbKSw8pWs/X8fPBY_eqcI/AAAAAAAA67A/-bbycZ1G1SoF4Gh2AZhZTZuASOfhzcyZQCLcBGAsYHQ/s2048/DSCF2146.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-d1dbKSw8pWs/X8fPBY_eqcI/AAAAAAAA67A/-bbycZ1G1SoF4Gh2AZhZTZuASOfhzcyZQCLcBGAsYHQ/w400-h266/DSCF2146.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-apeUen0sGYE/X8fPAqL0Q9I/AAAAAAAA664/BU9FQQ7jC3YDba-tKpjUGLmd4x5y-3fBgCLcBGAsYHQ/s2048/DSCF2144.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-apeUen0sGYE/X8fPAqL0Q9I/AAAAAAAA664/BU9FQQ7jC3YDba-tKpjUGLmd4x5y-3fBgCLcBGAsYHQ/w400-h266/DSCF2144.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GEXW-aSM0P0/X8fPAqMLPjI/AAAAAAAA660/aev93kjj2NsYPNksmin19LzY0RGTCm2qwCLcBGAsYHQ/s2048/DSCF2145.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-GEXW-aSM0P0/X8fPAqMLPjI/AAAAAAAA660/aev93kjj2NsYPNksmin19LzY0RGTCm2qwCLcBGAsYHQ/w400-h266/DSCF2145.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接著的〖盛騰〗是一碗泛著金光的【松茸蟹粉燴拉絲雪燕】,入口一梳梳的,口感爽滑,配上鮮香的海皇湯羹及惹味的蟹粉,共同譜奏出美味的樂曲。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l66K9233WAA/X8fPRDx3URI/AAAAAAAA67U/H0NkYikGryQmNLSUtQNHdw8a6LT4eE6_wCLcBGAsYHQ/s2048/DSCF2163.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-l66K9233WAA/X8fPRDx3URI/AAAAAAAA67U/H0NkYikGryQmNLSUtQNHdw8a6LT4eE6_wCLcBGAsYHQ/w400-h266/DSCF2163.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到〖龍璽〗就發現師傅以老虎蝦皇來模擬龍的形態,令這道【兩弄六頭老虎蝦皇】變得活靈活現。大廚先將巨大的蝦身以胡椒忌廉汁來烹調,煮得爽口又彈牙,再隨著心情滴下小試管內的白松露油,頓時香氣四溢,令人垂涎;另外的一味是避風塘炒虎蝦頭,蝦頭內的蝦膏甘香濃郁,以香辣惹味的避風塘炒法,滋味無窮。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-702ARBc4RGQ/X8fPWhNWEYI/AAAAAAAA67Y/-CTuHhMLRYcmXbf2KVRQDqLPrqpkeS26QCLcBGAsYHQ/s2048/DSCF2171.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-702ARBc4RGQ/X8fPWhNWEYI/AAAAAAAA67Y/-CTuHhMLRYcmXbf2KVRQDqLPrqpkeS26QCLcBGAsYHQ/w400-h266/DSCF2171.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">等到〖元帥〗出場了,就是兩隻四両半的【大閘蟹蟹公】。大家不用怕一下子上哂兩隻,她們會逐隻逐隻來,這樣便不會怕變涼了。雖然蟹仔細細,但打開蟹蓋後,便出現了爆膏的景況了,白膏非常飽滿,輔上軟滑的黃膏,既黏口又鮮甜,實在陶醉其中。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yIJkuIDdzfs/X8fPhk3mUnI/AAAAAAAA67g/Kctjl947jvsJbz8owH8E1k77MKEmLGyTACLcBGAsYHQ/s2048/DSCF2175.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://1.bp.blogspot.com/-yIJkuIDdzfs/X8fPhk3mUnI/AAAAAAAA67g/Kctjl947jvsJbz8owH8E1k77MKEmLGyTACLcBGAsYHQ/w400-h268/DSCF2175.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-op2bh-xolAs/X8fPhtFZwMI/AAAAAAAA67k/4WKYSmMHoPIeTc7ieC0W4llmprtf_3pGACLcBGAsYHQ/s2048/DSCF2183.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-op2bh-xolAs/X8fPhtFZwMI/AAAAAAAA67k/4WKYSmMHoPIeTc7ieC0W4llmprtf_3pGACLcBGAsYHQ/w400-h266/DSCF2183.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3uoyx24ixQk/X8fQFs0N6QI/AAAAAAAA68Q/qKagcETbKmUvxTOgkns8xK8iUwj2MbB4ACLcBGAsYHQ/s2048/IMG_5399.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-3uoyx24ixQk/X8fQFs0N6QI/AAAAAAAA68Q/qKagcETbKmUvxTOgkns8xK8iUwj2MbB4ACLcBGAsYHQ/w300-h400/IMG_5399.jpeg" width="300" /></a></div><br />吃罷兩隻蟹公之後,名為〖稻穗〗的【香煎鳳凰糯米雞】及【蟹粉濃湯小籠包】同時送上。糯米雞的賣相打破了大家想像的框框,小巧精緻,而且一口大小的內有咸蛋黃碎,是味道提升的關鍵,而且還有醋香珠及金箔點綴,顯得更為高貴,旁邊更有爆汁的小籠包實在好吃。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WgNZCFgb3Uo/X8fPo3ljKSI/AAAAAAAA67w/mRAKLa5srT8eEGBM7cpxKxiASlg-Om3sgCLcBGAsYHQ/s2048/DSCF2201.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-WgNZCFgb3Uo/X8fPo3ljKSI/AAAAAAAA67w/mRAKLa5srT8eEGBM7cpxKxiASlg-Om3sgCLcBGAsYHQ/w400-h266/DSCF2201.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MKIAPYPTAAw/X8fPoop8bcI/AAAAAAAA67o/o5jJ6rXr3SsaKUDB_OVvU01hdy7HMILygCLcBGAsYHQ/s2048/DSCF2197.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-MKIAPYPTAAw/X8fPoop8bcI/AAAAAAAA67o/o5jJ6rXr3SsaKUDB_OVvU01hdy7HMILygCLcBGAsYHQ/w400-h266/DSCF2197.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7MVIInyWh6U/X8fPo7PurjI/AAAAAAAA67s/WifuFMRYP8QUKLblGXWboX0_KJudZameACLcBGAsYHQ/s2048/DSCF2196.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-7MVIInyWh6U/X8fPo7PurjI/AAAAAAAA67s/WifuFMRYP8QUKLblGXWboX0_KJudZameACLcBGAsYHQ/w400-h266/DSCF2196.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">蟹宴是寒涼的,甜品正正是【黑糖薑母茶桃膠湯圓】,薑母茶薑味非常濃烈,相當辣口,但喝後卻很暖和,而且還有養顏的桃膠及甜美的湯圓,以甜美來作結,非常滿足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-doT2dUztNJU/X8fP6tgllpI/AAAAAAAA68I/TKB8C9qjJcIrTds4i6U20l1TiUWLaXGhQCLcBGAsYHQ/s2048/DSCF2202.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-doT2dUztNJU/X8fP6tgllpI/AAAAAAAA68I/TKB8C9qjJcIrTds4i6U20l1TiUWLaXGhQCLcBGAsYHQ/w400-h266/DSCF2202.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TSVx2IOBOms/X8fP6vDISgI/AAAAAAAA68E/mT0YFwELOVsXf-ZnhMFQOcD32l34ObJLwCLcBGAsYHQ/s2048/DSCF2204.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-TSVx2IOBOms/X8fP6vDISgI/AAAAAAAA68E/mT0YFwELOVsXf-ZnhMFQOcD32l34ObJLwCLcBGAsYHQ/w400-h266/DSCF2204.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">可以驅寒的豈止薑母茶,還有花雕酒,於是餐廳特製了一款【特色玫瑰花雕雞尾酒】,飄著玫瑰花香的花雕雞尾酒入口香甜,不但有濃香的玫瑰味,還有順喉的花雕,非常易入口,不消一下子就喝光了,與蟹同吃,真是非常合襯。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tO52nwn-H4A/X8fQA0MaCpI/AAAAAAAA68M/cLp7oTb7QjAClEx8VknF3Iz0_tdIztcjgCLcBGAsYHQ/s2048/DSCF2160.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tO52nwn-H4A/X8fQA0MaCpI/AAAAAAAA68M/cLp7oTb7QjAClEx8VknF3Iz0_tdIztcjgCLcBGAsYHQ/w400-h266/DSCF2160.jpeg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>帝京軒</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>旺角太子道西193號帝京酒店3樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-76539380661117332522020-11-28T11:00:00.011+08:002020-11-28T11:00:00.510+08:00秋冬暖笠笠之煲仔飯 @ 〖皇御園〗<p>炎熱的天氣漸去,秋風初起,又是時候去吃些熱辣辣的煲仔飯了。每次只要看到熱集騰騰的煲仔飯時,心裡都會特別暖和,吃後更會身心都好像得到溫暖包圍般,所以每逢在秋冬之時,苗子都會特地去尋找美味的煲仔飯來品嗜。雖然現在還未到寒風凜烈的時侯,但已得知了皇御園推出了一系列的秋冬及煲仔菜式,便即時與一眾愛煲之人去。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1Exw3aR9UYA/X8FaEb9M9DI/AAAAAAAA61Y/CzXuC_w9tSMtUgMUWfG7l38GtSBtjm2ewCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-1Exw3aR9UYA/X8FaEb9M9DI/AAAAAAAA61Y/CzXuC_w9tSMtUgMUWfG7l38GtSBtjm2ewCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><br /><span><a name='more'></a></span>皇御園的位置的確較為偏僻,但幸好也不算不方便,所以也招來了幾位志同道合的朋友前往。未開始熱辣辣的秋冬盛宴前,先來一件小小的【金鰻拿破侖】來打開序幕,在香酥鬆化的酥皮上放著一件質感爽彈的鰻魚,形成了一個有趣的對比,加上那一小撮的沙律醬,竟意外地了結合了兩種互不相干的食材,有點驚喜。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2PTzWzNTAP0/X8FaLiRoo6I/AAAAAAAA61c/yVBG7fUnzWMzcs_YJLHbvEOVhpL1KZaLACLcBGAsYHQ/s2048/DSCF4265.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-2PTzWzNTAP0/X8FaLiRoo6I/AAAAAAAA61c/yVBG7fUnzWMzcs_YJLHbvEOVhpL1KZaLACLcBGAsYHQ/w400-h266/DSCF4265.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TnwlGC70rcI/X8FaLhlQSmI/AAAAAAAA61g/kD-GDMKhMgMkVPgmChcUS0tjMjUOcC_tQCLcBGAsYHQ/s2048/DSCF4270.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-TnwlGC70rcI/X8FaLhlQSmI/AAAAAAAA61g/kD-GDMKhMgMkVPgmChcUS0tjMjUOcC_tQCLcBGAsYHQ/w266-h400/DSCF4270.jpeg" width="266" /></a></div><br />接著來一道有養生保健功效的【天麻川芎白芷燉魚頭湯】,此湯亦是苗子喜愛的湯水之一,同時有著濃郁的藥材香外,還有著魚的鮮香,經慢火細燉,滋味無窮,當中的保健功用正好適合現時的天氣,那正是治頭風之效。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3P_dltAOZIU/X8FaSe69zYI/AAAAAAAA61k/N9HSsOUsY4E4gukpDqRD485xTvGJKs4RQCLcBGAsYHQ/s2048/DSCF4275.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-3P_dltAOZIU/X8FaSe69zYI/AAAAAAAA61k/N9HSsOUsY4E4gukpDqRD485xTvGJKs4RQCLcBGAsYHQ/w400-h266/DSCF4275.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pdpzfd3d4wo/X8FaSVJD9SI/AAAAAAAA61o/EyXPrJAF0m0xKRNdRtXFl7dhiuNyZBgeQCLcBGAsYHQ/s2048/DSCF4281.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-pdpzfd3d4wo/X8FaSVJD9SI/AAAAAAAA61o/EyXPrJAF0m0xKRNdRtXFl7dhiuNyZBgeQCLcBGAsYHQ/w400-h266/DSCF4281.jpeg" width="400" /></a></div><br />【脆皮花膠扣鵝掌】帶來了驚喜,相信大多數人都只是吃過鮑汁炆花膠,這道卻再加多一個步驟,就是將花膠拿去炸,做成外脆內黏的獨特口感,十分有趣。同時,因外層披藉炸衣,更能掛上更多的鮑汁,與燜得軟腍滑溜的鵝掌,回味無窮。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oyixUK7T3mg/X8FaYfRM2NI/AAAAAAAA61s/f9WUdFSSF_Ec29jc5dW5l0cpLhjuNBMcgCLcBGAsYHQ/s2048/DSCF4282.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-oyixUK7T3mg/X8FaYfRM2NI/AAAAAAAA61s/f9WUdFSSF_Ec29jc5dW5l0cpLhjuNBMcgCLcBGAsYHQ/w400-h266/DSCF4282.jpeg" width="400" /></a></div><br />千想萬想也想不到咖喱與秋冬有何關係,可能是其香辣令人標汗所致。不過,這道【咖喱法國海鱸魚】卻甚有特色,當中揉合了西式的食材及泰式的做法,配上一碗白飯,卻是無懈可擊。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HSiijSup3pc/X8FauvAKFfI/AAAAAAAA62A/zyBfD8af-c0gvZqbqxOM4yrDiYd9lP7_wCLcBGAsYHQ/s2048/DSCF4288.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-HSiijSup3pc/X8FauvAKFfI/AAAAAAAA62A/zyBfD8af-c0gvZqbqxOM4yrDiYd9lP7_wCLcBGAsYHQ/w400-h266/DSCF4288.jpeg" width="400" /></a></div><br />可是,這道【不一樣魚香茄子】卻深得大家歡心,先將茄子炸成香脆可口的茄子條,再將咸魚及肉碎炒香,舖在炸茄子條上同吃。雖然沒有了醬汁,但吃起上來卻十分到位,沒有了油膩的感覺,頓時成為了可以不用與白飯同吃的魚香茄子。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UkYkBTscOC4/X8FazBG4ReI/AAAAAAAA62E/VnrLCejdSYc-vey8K89GHWO67Pgluq5NACLcBGAsYHQ/s2048/DSCF4302.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-UkYkBTscOC4/X8FazBG4ReI/AAAAAAAA62E/VnrLCejdSYc-vey8K89GHWO67Pgluq5NACLcBGAsYHQ/w400-h266/DSCF4302.jpeg" width="400" /></a></div><br />此時,一道【濃湯象拔蚌泡豆胚】來到,豆胚嫩滑無渣,吸滿了濃雞湯的鮮味,變得相當好吃,而且還有爽口的象拔蚌及脆口的炸米,是道集合了色香味的菜式。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7CbV7deV9lI/X8Fa5lLlgeI/AAAAAAAA62I/LbpjmsfEJX41h_hkk8NlxcGNtKHlztFlQCLcBGAsYHQ/s2048/DSCF4294.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-7CbV7deV9lI/X8Fa5lLlgeI/AAAAAAAA62I/LbpjmsfEJX41h_hkk8NlxcGNtKHlztFlQCLcBGAsYHQ/w400-h266/DSCF4294.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nBU2-CTFDMo/X8Fa50oz90I/AAAAAAAA62M/uzHVVoL8_5E-AUmK8P_Era-nnn49pox4QCLcBGAsYHQ/s2048/DSCF4299.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-nBU2-CTFDMo/X8Fa50oz90I/AAAAAAAA62M/uzHVVoL8_5E-AUmK8P_Era-nnn49pox4QCLcBGAsYHQ/w266-h400/DSCF4299.jpeg" width="266" /></a></div><br />臨近尾聲,主角的煲仔飯終於登場了。【燒汁鰻魚櫻花蝦煲仔飯】先來,雖然個別在組合上吸引,但整體味道卻過於平凡,只好期待下一個煲仔飯。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9yg_q91sEew/X8Fa-05UAvI/AAAAAAAA62U/PhVGslH2N34YWHXxGib7lDbXOVDCAGArACLcBGAsYHQ/s2048/DSCF4314.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-9yg_q91sEew/X8Fa-05UAvI/AAAAAAAA62U/PhVGslH2N34YWHXxGib7lDbXOVDCAGArACLcBGAsYHQ/w400-h266/DSCF4314.jpeg" width="400" /></a></div><br />下一個煲仔飯真是南轅北轍,這個【西班牙腸排骨煲仔飯】非常吸引,早有期待。來到時,一打開煲蓋,香氣誘人,西班牙腸的辣油與排骨的油脂早已滲進白飯內,粒粒晶瑩,極為惹味。吃至最後,更將飯焦刮起,淋上特製的豉油,食髓知味。<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_q6clc8EoC8/X8FbJHluGcI/AAAAAAAA62Y/GPKYCg4PSioXp4qKSoAZj2eBtZTHdklRACLcBGAsYHQ/s2048/DSCF4307.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-_q6clc8EoC8/X8FbJHluGcI/AAAAAAAA62Y/GPKYCg4PSioXp4qKSoAZj2eBtZTHdklRACLcBGAsYHQ/w400-h266/DSCF4307.jpeg" width="400" /></a></div><br />最後以【梳乎厘燉蛋】來作結正好不過,當中既有香口的梳乎厘,又有嫩滑的燉蛋,加上甜度適中,的確是道非常好的結尾甜品。<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QRSHXGkNGR4/X8FbN99mwsI/AAAAAAAA62g/BUjZa_qTjsoAMP2nqyzVb9muL2QYp48KgCLcBGAsYHQ/s2048/DSCF4320.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-QRSHXGkNGR4/X8FbN99mwsI/AAAAAAAA62g/BUjZa_qTjsoAMP2nqyzVb9muL2QYp48KgCLcBGAsYHQ/w400-h266/DSCF4320.jpeg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><span style="font-family: Bubblegum Sans;"><b>皇御園</b></span><div><span style="font-family: Bubblegum Sans;"><b>九龍灣啟祥道17號高銀金融國際中心1樓</b></span></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-28967650937487483462020-11-27T11:00:00.008+08:002020-12-02T14:41:14.957+08:00荔枝角的自家製意粉及薄餅 @〖Up a Notch Homemade Pasta & Pizza〗<div style="text-align: justify;">大家最近都好像以報復式消費來振興香港的飲食業,許多名牌餐廳早已一位難求,同時激起了苗子到處尋覓美食的樂趣,也因此到訪了如荔枝角等較為少到的地區,剛好朋友找到一間主打手製意粉及薄餅的小店,於是就相約在這間名叫Up a notch用膳。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y3XbMKlwomc/X8FdgpuEw2I/AAAAAAAA620/aPrgT6FYULM9q53O6KjIgVXfJ4M1t6dRACLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-y3XbMKlwomc/X8FdgpuEw2I/AAAAAAAA620/aPrgT6FYULM9q53O6KjIgVXfJ4M1t6dRACLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><br /><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GDx5qTsrdqQ/X8FeHPiiIrI/AAAAAAAA63g/YrPH-YBeNUoI607sVToX1h5DLjG6JZGKgCLcBGAsYHQ/s2048/IMG_4819.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-GDx5qTsrdqQ/X8FeHPiiIrI/AAAAAAAA63g/YrPH-YBeNUoI607sVToX1h5DLjG6JZGKgCLcBGAsYHQ/w400-h300/IMG_4819.jpeg" width="400" /></a></div><br />除了主打意粉及薄餅外,還有些意式頭盤小食。首先就由【Red Shrimps Carpaccio】來打頭陣,以原隻海紅蝦來製作,再澆上橄欖油、海鹽及黑椒等的簡單調味,突出了海紅蝦的清爽鮮甜。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zjb5cMXStdU/X8FdnLzFCyI/AAAAAAAA624/ib_vTdMOAE0cz7MysNWWZlYfu1jcLc0OgCLcBGAsYHQ/s2048/DSCF3429.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-zjb5cMXStdU/X8FdnLzFCyI/AAAAAAAA624/ib_vTdMOAE0cz7MysNWWZlYfu1jcLc0OgCLcBGAsYHQ/w400-h266/DSCF3429.jpeg" width="400" /></a></div><br />另一道是【Avocado Scallops Tower】,在油潤的牛油果及鮮美的帶子裡加入清爽的蕃茄粒,不但中和了膩滯的感覺,更非常清新,為了增加咀嚼感,還將藜麥加入,變得層次十足。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Gbh7rTuCzAo/X8FdrQd2k8I/AAAAAAAA628/oMJU0cLgmjIuI-oESO7WnohSga9YTsq7gCLcBGAsYHQ/s2048/DSCF3426.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Gbh7rTuCzAo/X8FdrQd2k8I/AAAAAAAA628/oMJU0cLgmjIuI-oESO7WnohSga9YTsq7gCLcBGAsYHQ/w400-h266/DSCF3426.jpeg" width="400" /></a></div><br />兩道相對較為清新的頭盤後,來一道濃香惹味的【Buffalo Wings】。雞翼早已切成單骨,方便進食外,更加容易掛上香辣惹味的醬汁,令人不自覺地愛上。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m-pJSpaeEqU/X8FdvXv6GLI/AAAAAAAA63A/rMYIA2CVKD02VyMu7NAOwCjtIP73SVvMgCLcBGAsYHQ/s2048/DSCF3420.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-m-pJSpaeEqU/X8FdvXv6GLI/AAAAAAAA63A/rMYIA2CVKD02VyMu7NAOwCjtIP73SVvMgCLcBGAsYHQ/w400-h266/DSCF3420.jpeg" width="400" /></a></div><br />剛用過頭盤後,即來一個熱辣辣的招牌薄餅 - 【U.A.N.】,在香脆薄身的餅底放有蕃茄醬、芝士、巴馬火腿及火箭菜,是很簡單又傳統的組合,但若加上一個Burrata Cheese,就變得不一樣了,增添多了奶香的Burrata,吃起來更多了一種Creamy的感覺。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-G1kJeu9JaU0/X8Fdzl_mgiI/AAAAAAAA63I/UWChPEOktzYGFyIUOp9L2BFYQ_UcJcsuACLcBGAsYHQ/s2048/DSCF3437.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-G1kJeu9JaU0/X8Fdzl_mgiI/AAAAAAAA63I/UWChPEOktzYGFyIUOp9L2BFYQ_UcJcsuACLcBGAsYHQ/w400-h266/DSCF3437.jpeg" width="400" /></a></div><br />期待已久的手製意粉也陸陸續續送來,第一個是【Sous Vide Lobster Tagliatelle】。麵條是寛闊的,但卻煮得有點點軟腍,幸而加入了酸酸甜甜的茄汁,十分開胃,再配合煮得恰到好處的龍蝦尾,只售$218,大家相信嗎?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Af-hruq6Sfg/X8Fd35IzarI/AAAAAAAA63M/HqoiYQa6WygNlOP21_8agTiDqM6hu_DfwCLcBGAsYHQ/s2048/DSCF3454.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Af-hruq6Sfg/X8Fd35IzarI/AAAAAAAA63M/HqoiYQa6WygNlOP21_8agTiDqM6hu_DfwCLcBGAsYHQ/w400-h266/DSCF3454.jpeg" width="400" /></a></div><br />然而占苗卻誠心推介是日精選內的【Tua Tua蜆馬拉盞幼麵】,絕對是當晚的焦點所在,以馬拉盞加入意粉內,真是聞所未聞,但那香味卻能與Tua Tua蜆及意粉完美地結合,香濃惹味之下,還有飽滿鮮甜的Tua Tua 蜆食,絕對是非試不可的佳品。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DFHP-d_EXEg/X8Fd8YH2C4I/AAAAAAAA63U/d1y6kUOYqVYi9t3AvdScJjijNeQ1WUe7gCLcBGAsYHQ/s2048/DSCF3441.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-DFHP-d_EXEg/X8Fd8YH2C4I/AAAAAAAA63U/d1y6kUOYqVYi9t3AvdScJjijNeQ1WUe7gCLcBGAsYHQ/w400-h266/DSCF3441.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PSkTRC8yt8M/X8Fd8T-yJqI/AAAAAAAA63Y/PBvEMZPY_iUAqz4ablj7kZW08rmvTNUywCLcBGAsYHQ/s2048/DSCF3446.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-PSkTRC8yt8M/X8Fd8T-yJqI/AAAAAAAA63Y/PBvEMZPY_iUAqz4ablj7kZW08rmvTNUywCLcBGAsYHQ/w266-h400/DSCF3446.jpeg" width="266" /></a></div><br />來到主菜時間,點來近期大熱的牛肉部位 - 【Roasted USDA Haning Tender】,沒有多餘油脂下,其肉味極濃,且非常軟腍,輕輕烤至焦香,絕對不失為一道越嚼越美味的牛扒料理。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KPhj7b8km58/X8FeBZd3oxI/AAAAAAAA63c/k1cDnDkWmik2FxPUjN7T_NUj_r0eN6WGwCLcBGAsYHQ/s2048/DSCF3450.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KPhj7b8km58/X8FeBZd3oxI/AAAAAAAA63c/k1cDnDkWmik2FxPUjN7T_NUj_r0eN6WGwCLcBGAsYHQ/w400-h266/DSCF3450.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">吃到最後結帳時,更會發現價錢實惠到會心微笑,實在難以置信。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>Up a Notch Homemade Pasta & Pizza</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>荔枝角長義街9號D2 Place1期3樓301號舖</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 9/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-11220536358859915562020-11-24T11:00:00.011+08:002020-11-24T11:00:08.211+08:00最愛黃金海 @ 〖老上海飯店〗<div style="text-align: justify;">秋天是占苗最喜愛的季節,不但天氣晴朗涼爽,也是不少食材的當造季節,其中苗子最喜愛的必定是大閘蟹了,正所謂「九月圓臍十月尖」,所以每逢這個時候都會到老上海飯店飽餐一頓美味的蟹粉宴。今年也不例外,選了十一月中最當造的日子來品嚐那金光閃閃的黃金海。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iFr2kS6OAAI/X7vwdSTrzkI/AAAAAAAA6zA/JcPPceH8tOEBYUC2sH1tzmZmkjplo1gsQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-iFr2kS6OAAI/X7vwdSTrzkI/AAAAAAAA6zA/JcPPceH8tOEBYUC2sH1tzmZmkjplo1gsQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><span><a name='more'></a></span>菜單向來都是由苗子來定,頭盤來來去去都是那十數款,今次則有【水晶燻蛋】、【羊膏】、【醉鴿】、【燻魚】、【油燜冬筍】及【蔥油海蜇蘿蔔絲】 。由於當晚有朋友不吃生蟹,所以沒有了醉蟹,不過卻是苗子最愛吃的,只好下次再來點。當晚較為特別的可能是冬筍,趁著這筍中皇后當造,就來盤油燜的,脆甜鮮嫩,越吃越滋味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ceN3gXJ9Hcg/X7vxLD3kiiI/AAAAAAAA6zQ/PXk0G5GP2SoSMGCslH6RNVBwBqfVEjysACLcBGAsYHQ/s2048/DSCF4324.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ceN3gXJ9Hcg/X7vxLD3kiiI/AAAAAAAA6zQ/PXk0G5GP2SoSMGCslH6RNVBwBqfVEjysACLcBGAsYHQ/w400-h266/DSCF4324.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h3hZMVV-11w/X7vxLPBb8TI/AAAAAAAA6zM/M8p33oI9q7gWwjjap1l2tVvGt3cED0RjACLcBGAsYHQ/s2048/DSCF4326.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-h3hZMVV-11w/X7vxLPBb8TI/AAAAAAAA6zM/M8p33oI9q7gWwjjap1l2tVvGt3cED0RjACLcBGAsYHQ/w400-h266/DSCF4326.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qj66j-fYUsc/X7vxK6OGnII/AAAAAAAA6zI/09jyannW6WE2fc_Sx8FK5JPO1sZev22UQCLcBGAsYHQ/s2048/DSCF4328.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Qj66j-fYUsc/X7vxK6OGnII/AAAAAAAA6zI/09jyannW6WE2fc_Sx8FK5JPO1sZev22UQCLcBGAsYHQ/w400-h266/DSCF4328.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GfCP_bPiV6A/X7vxLn4CXgI/AAAAAAAA6zU/3XfdxGGv_ZwhDzWQoLA6P7xc6bH2HMGlwCLcBGAsYHQ/s2048/DSCF4329.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-GfCP_bPiV6A/X7vxLn4CXgI/AAAAAAAA6zU/3XfdxGGv_ZwhDzWQoLA6P7xc6bH2HMGlwCLcBGAsYHQ/w400-h266/DSCF4329.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AjY3bG9rEFo/X7vxL21pT2I/AAAAAAAA6zY/t7WtNfKEWHMhChTuJyTaZJTIHo5Sft1NACLcBGAsYHQ/s2048/DSCF4332.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-AjY3bG9rEFo/X7vxL21pT2I/AAAAAAAA6zY/t7WtNfKEWHMhChTuJyTaZJTIHo5Sft1NACLcBGAsYHQ/w400-h266/DSCF4332.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FI0Vw83f8W8/X7vxLwdInYI/AAAAAAAA6zc/PnbBU4fb00UTXfstYxlkXUzaKCAn1y0kACLcBGAsYHQ/s2048/DSCF4333.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-FI0Vw83f8W8/X7vxLwdInYI/AAAAAAAA6zc/PnbBU4fb00UTXfstYxlkXUzaKCAn1y0kACLcBGAsYHQ/w400-h266/DSCF4333.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">今次的主角當然是蟹粉菜式,這道【蟹粉小排翅】是第一道,也是苗子第一次食的。在濃香鮮甜的雞湯中,有著不少的翅群,最後淋上了金黃的鮮味蟹粉,總廚為了提升味道,更下了公蟹的蟹粉來調和蟹粉,令吃起來更順滑,蟹味更濃,的確是很美味的一道。</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aASgycSQa_8/X7vysDaE5mI/AAAAAAAA61E/NqptH7xn-xEPdU-7s2u0v-KXo1E09gdpgCLcBGAsYHQ/s2048/DSCF4376.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-aASgycSQa_8/X7vysDaE5mI/AAAAAAAA61E/NqptH7xn-xEPdU-7s2u0v-KXo1E09gdpgCLcBGAsYHQ/w400-h266/DSCF4376.jpeg" width="400" /></a></div><br /><a href="https://1.bp.blogspot.com/-UriMXut2Iww/X7vxdNPexjI/AAAAAAAA6z4/776PVBZgvgcBS6AQOImrgm2HlLpP9HtkACLcBGAsYHQ/s2048/DSCF4343.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-UriMXut2Iww/X7vxdNPexjI/AAAAAAAA6z4/776PVBZgvgcBS6AQOImrgm2HlLpP9HtkACLcBGAsYHQ/w400-h266/DSCF4343.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YX-RiL8I1So/X7vxc_qe_2I/AAAAAAAA6z0/4pLR2jw4tN04j2rBV5skypg6uRBbMjXdACLcBGAsYHQ/s2048/DSCF4346.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YX-RiL8I1So/X7vxc_qe_2I/AAAAAAAA6z0/4pLR2jw4tN04j2rBV5skypg6uRBbMjXdACLcBGAsYHQ/w400-h266/DSCF4346.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RtTriiCNM38/X7vxdHc5SxI/AAAAAAAA6zw/1AlQSIoKmjsRH2dyGo5Myx8ghJLMYx2IwCLcBGAsYHQ/s2048/DSCF4340.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-RtTriiCNM38/X7vxdHc5SxI/AAAAAAAA6zw/1AlQSIoKmjsRH2dyGo5Myx8ghJLMYx2IwCLcBGAsYHQ/w400-h266/DSCF4340.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接著的是【糟油蒸河鰻】,一如既往,那份酒香迫人的糟油完全滲進河鰻肉之中,蒸至質感軟綿,吃起來酒香怡人,既有鮮味,也有咸香。糟油內除了酒糟外,還有金華火腿的咸香及冬菇的菌香,所以每一舊河鰻都是吸收了精華所在的佳餚。吃至中段,更拿來素麵與糟油湯汁拌之,麵條索滿了湯汁,更是不可錯過的存在。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6vVFlDNjNwo/X7vxvE_bFhI/AAAAAAAA60E/lGUWJatvkcgANei4bK1_VbjKOtwOz9C3gCLcBGAsYHQ/s2048/DSCF4349.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-6vVFlDNjNwo/X7vxvE_bFhI/AAAAAAAA60E/lGUWJatvkcgANei4bK1_VbjKOtwOz9C3gCLcBGAsYHQ/w400-h266/DSCF4349.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">是晚的大佬隆重登場,每年也是為了這盤黃金海而來,它就是【公蟹蟹粉粉皮】了。總廚共生拆了十多隻公蟹,並只以公蟹的白、橙黃兩色蟹膏及蟹肉來烹調,舖在煙韌滑溜的粉皮上,會感覺到幼滑及黏口的口感,實在是滋味無窮。旁邊更會配上蔥油大餅,老實說,蔥油大餅煎得香口鬆化,已是一道可獨立享用的美味點心。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YkJtFrtq7NM/X7vx3WfUCiI/AAAAAAAA60I/gpUeDjrOSJgCNvW8-otPJ3BMCiO4SYzzQCLcBGAsYHQ/s2048/DSCF4352.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YkJtFrtq7NM/X7vx3WfUCiI/AAAAAAAA60I/gpUeDjrOSJgCNvW8-otPJ3BMCiO4SYzzQCLcBGAsYHQ/w400-h266/DSCF4352.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8rqq8KGDTZI/X7vx3mzG8DI/AAAAAAAA60Q/nScgI916cWUVG6HLPh4WGRhjJpzfBoiZgCLcBGAsYHQ/s2048/DSCF4356.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-8rqq8KGDTZI/X7vx3mzG8DI/AAAAAAAA60Q/nScgI916cWUVG6HLPh4WGRhjJpzfBoiZgCLcBGAsYHQ/w400-h266/DSCF4356.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EmPKWyksljo/X7vx3s-RX3I/AAAAAAAA60M/XR9mg6rIjVgpS9Npp0qQnD9AdWRZtVwWQCLcBGAsYHQ/s2048/DSCF4357.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-EmPKWyksljo/X7vx3s-RX3I/AAAAAAAA60M/XR9mg6rIjVgpS9Npp0qQnD9AdWRZtVwWQCLcBGAsYHQ/w300-h400/DSCF4357.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">其實蟹粉菜式雖然很好味,但全部都是蟹粉就會有點悶,所以也點來了只會在秋冬才會供應的【香糟扣肉】。外表平平無奇的扣肉,用的並不是梅菜,而是用了大酒酲內的酒糟來烹調,不但使五花腩燜煮得非常軟腍,更帶有陣陣的酒香,以銀絲卷蘸來吃,別有一番滋味。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eT7Z02bmFNE/X7vyC6NOK6I/AAAAAAAA60Y/5D8fzU66--wu14jDNbkXrm5BxMY1e9vUACLcBGAsYHQ/s2048/DSCF4362.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-eT7Z02bmFNE/X7vyC6NOK6I/AAAAAAAA60Y/5D8fzU66--wu14jDNbkXrm5BxMY1e9vUACLcBGAsYHQ/w400-h266/DSCF4362.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後一道是【蟹粉豆苗】,是晚最意想不到的是大家也把全部豆苗吃下,居然剩下少許蟹粉在盤內,大家也不斷稱讚這些精挑細選之下的豆胚非常幼嫩無渣,非常好吃。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KLM7lmcEg-Q/X7vyP1KTClI/AAAAAAAA60k/p-TrOTP_bbsKbMpF7FEZaE7qR86l94VFgCLcBGAsYHQ/s2048/DSCF4363.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KLM7lmcEg-Q/X7vyP1KTClI/AAAAAAAA60k/p-TrOTP_bbsKbMpF7FEZaE7qR86l94VFgCLcBGAsYHQ/w400-h266/DSCF4363.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">單尾就不要太多澱粉質了,只要一隻【蟹粉小籠包】就可以了,皮薄餡鮮,一口咬下,流下了豐富的肉汁,蟹油更隨著肉汁流了出來,真是鮮味十足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iiftUWHozYk/X7vyZGd60XI/AAAAAAAA60s/ajyEYAeHpJ4iHzDAe_ri5oq0lRk5e9hwgCLcBGAsYHQ/s2048/DSCF4367.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-iiftUWHozYk/X7vyZGd60XI/AAAAAAAA60s/ajyEYAeHpJ4iHzDAe_ri5oq0lRk5e9hwgCLcBGAsYHQ/w400-h266/DSCF4367.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IpQxIHCF4kk/X7vyZAYt2BI/AAAAAAAA60w/6x17a7q4yIkKUCbQr8z0D5MqCCGE-LLrwCLcBGAsYHQ/s2048/DSCF4368.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-IpQxIHCF4kk/X7vyZAYt2BI/AAAAAAAA60w/6x17a7q4yIkKUCbQr8z0D5MqCCGE-LLrwCLcBGAsYHQ/w400-h266/DSCF4368.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後,就以【香煎八寶飯】來作結,最喜歡就是甜度適中,煙煙韌韌的質感,實在非常圓滿了。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O9byaiWOM4w/X7vyka65ZSI/AAAAAAAA608/_bvnO2OZsPUIY_BwP7ir-tWRruTsqnr8gCLcBGAsYHQ/s2048/DSCF4373.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-O9byaiWOM4w/X7vyka65ZSI/AAAAAAAA608/_bvnO2OZsPUIY_BwP7ir-tWRruTsqnr8gCLcBGAsYHQ/w400-h266/DSCF4373.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ADx3P4vd5Yk/X7vykRRf0xI/AAAAAAAA604/kq28cNaixbo5DCElJDyxsg0HHEecmKedQCLcBGAsYHQ/s2048/DSCF4374.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ADx3P4vd5Yk/X7vykRRf0xI/AAAAAAAA604/kq28cNaixbo5DCElJDyxsg0HHEecmKedQCLcBGAsYHQ/w400-h266/DSCF4374.jpeg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>老上海飯店</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>灣仔軒尼詩道288號英皇集團中心1樓101-104號舖</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7.5/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 9.5/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-69599820200514759292020-11-23T09:00:00.014+08:002020-12-03T01:35:22.694+08:00〖期間限定〗非凡的白鑽魅力 @ 〖Isola Bar & Grill〗<div style="text-align: justify;">鑽石與黃金哪樣昂貴?苗子不知曉,但被稱為白色鑽石的白松露是何等矜貴,反而苗子卻了解其價值,尤其是產自Alba地區的高質品,其珍稀程度可見一班。每年的十月至十二月期間就是這珍品的當造期,其獨特的香氣的確會令人神魂顛倒,所以成為不少老饕們的日思夜想的美味。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1uxE2TyXfp8/X7o0GVBvpgI/AAAAAAAA6ws/Kl65TRINvrwJcefWFsWeeUultPglexiCQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-1uxE2TyXfp8/X7o0GVBvpgI/AAAAAAAA6ws/Kl65TRINvrwJcefWFsWeeUultPglexiCQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div style="text-align: justify;"><span><a name='more'></a></span>今年的第一餐白松露就來到了環境優美的Isola Bar & Grill,眺望著對岸的美景來品嚐這種珍稀的食材,心情也特別輕鬆快樂。這兒的白松露餐單只有三道,分別是意粉,主菜及甜品各一道,而且大廚都會親先為每道菜式刨上新鮮的白松露,絕對是一個難得的機會。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6qovHOoqgoE/X7o0MAnYUlI/AAAAAAAA6w0/k1ATp9ay2BQag_8afLZ2aqAQc7K6KedzACLcBGAsYHQ/s2048/IMG_5205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-6qovHOoqgoE/X7o0MAnYUlI/AAAAAAAA6w0/k1ATp9ay2BQag_8afLZ2aqAQc7K6KedzACLcBGAsYHQ/w400-h300/IMG_5205.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lYg_IZl7aiY/X7o0MOMq71I/AAAAAAAA6ww/NXhgtjxVetsA3s5PIOM5H8O9vBj0tZnGQCLcBGAsYHQ/s2048/DSCF4378.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-lYg_IZl7aiY/X7o0MOMq71I/AAAAAAAA6ww/NXhgtjxVetsA3s5PIOM5H8O9vBj0tZnGQCLcBGAsYHQ/w400-h266/DSCF4378.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--cO_SOxtCf8/X7o0MI2fPzI/AAAAAAAA6w4/hWVIVJwjme4NraQN0oo-KUFVwJg-QOs9ACPcBGAYYCw/s2048/IMG_5213.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/--cO_SOxtCf8/X7o0MI2fPzI/AAAAAAAA6w4/hWVIVJwjme4NraQN0oo-KUFVwJg-QOs9ACPcBGAYYCw/w300-h400/IMG_5213.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">未開始前,先來點熱辣辣的麵包為胃口準備,再來一杯清新醒神的雞尾酒,讓食慾大增。 </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L4bVwbvn9hk/X7pVJotrrLI/AAAAAAAA6xQ/rH9LusX-uiofc9vSSLjdy3FuDX_9K_USQCLcBGAsYHQ/s2048/DSCF4385.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-L4bVwbvn9hk/X7pVJotrrLI/AAAAAAAA6xQ/rH9LusX-uiofc9vSSLjdy3FuDX_9K_USQCLcBGAsYHQ/w400-h266/DSCF4385.jpeg" width="400" /></a></div><br /><a href="https://1.bp.blogspot.com/-5er7BmeiuO0/X7pVF3oT7TI/AAAAAAAA6xM/uait-ybZuXQ7QcYYQFoaxiTjD9GT2rqQwCLcBGAsYHQ/s2048/DSCF4407.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-5er7BmeiuO0/X7pVF3oT7TI/AAAAAAAA6xM/uait-ybZuXQ7QcYYQFoaxiTjD9GT2rqQwCLcBGAsYHQ/w266-h400/DSCF4407.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">白松露雖美,但也需要一些頭盤點綴一下,首先來個色彩繽紛的【Roasted Octopus Leg, Soft Potato, Red Pepper Coulis, Black Olives Powder】,八爪魚早已慢煮得很軟熟,且帶少少煙韌的嚼感,美妙極了,再配上軟綿綿的薯蓉,然而精彩點卻是蘸上紅椒醬汁及黑橄欖粉末,味道被提升起來,越吃越滋味,值得推介。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1TUcoFaYOt0/X7pVS2nCQtI/AAAAAAAA6xY/Toj7_MX2YRguSdpgFXQOwV0RAH3U8IN7QCLcBGAsYHQ/s2048/DSCF4395.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-1TUcoFaYOt0/X7pVS2nCQtI/AAAAAAAA6xY/Toj7_MX2YRguSdpgFXQOwV0RAH3U8IN7QCLcBGAsYHQ/w400-h266/DSCF4395.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jd5BhorTjBE/X7pVS5ys69I/AAAAAAAA6xU/uqPPFUY2dhIfaoMDgfnGI80c9U2PxOn_QCLcBGAsYHQ/s2048/DSCF4400.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-jd5BhorTjBE/X7pVS5ys69I/AAAAAAAA6xU/uqPPFUY2dhIfaoMDgfnGI80c9U2PxOn_QCLcBGAsYHQ/w266-h400/DSCF4400.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">另一道則是苗子喜愛的菜式之一的【Slow Cooked and Sliced Veal Loin, Light Tuna Foam, Caper Flowers, Anchovy Powder】,相信大部份人都覺得平凡無奇,可是吃起來卻有種化學作用後的美味,是種令人難以抗拒的風味。既有肉香,又有吞拿魚的鮮味,再以鯷魚粉的咸鮮來提味添鮮,令這道看似普通,但內涵豐富的頭盤變得更為美味。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Rpv1r1Hq-yo/X7pV2UuP4MI/AAAAAAAA6xs/eRoSnUMIyQgiFYTYreC2uPiyPvGzSP6NgCLcBGAsYHQ/s2048/DSCF4387.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Rpv1r1Hq-yo/X7pV2UuP4MI/AAAAAAAA6xs/eRoSnUMIyQgiFYTYreC2uPiyPvGzSP6NgCLcBGAsYHQ/w400-h266/DSCF4387.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YC2rycX0yhQ/X7pV2ZgQ4KI/AAAAAAAA6xo/VOC57htaGdgktC7U5k1GoF4hI6GSiVMMwCLcBGAsYHQ/s2048/DSCF4392.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-YC2rycX0yhQ/X7pV2ZgQ4KI/AAAAAAAA6xo/VOC57htaGdgktC7U5k1GoF4hI6GSiVMMwCLcBGAsYHQ/w266-h400/DSCF4392.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">享用了精彩的頭盤後,終於迎來了重頭戲的白松露登場。苗子一向認為與白松露最為合襯的食材是牛油、雞蛋及芝士等等,所以第一道的正是【Homemade Tagliolini, 24 Months Aged Parmigiano Reggiano Sauce, Egg Yolk and Hazelnut Essence】。大廚更即席為我們刨上一片片香噴噴的新鮮白松露來,那股幽香已令人垂涎三尺了。把掛滿白松露芝士汁的麵條往咀裡送,白松露特有的香氣在口腔內徘徊,印象實在非常深刻,每一口都充滿著帶略有蒜香的清幽,餘韻更是歷久不散的芝香令人停不了口,可能是這顆大薯仔的魅力所在。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AJ_A8cER2VA/X7pV_qvNKbI/AAAAAAAA6yA/k9cwEioiYyoooRWfF-wnqj86IglPjRzbwCLcBGAsYHQ/s2048/DSCF4438.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-AJ_A8cER2VA/X7pV_qvNKbI/AAAAAAAA6yA/k9cwEioiYyoooRWfF-wnqj86IglPjRzbwCLcBGAsYHQ/w400-h300/DSCF4438.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SmcFTKtYN5c/X7pV-3sXDuI/AAAAAAAA6xw/9IbaGzutxfsBf9QvMooF3wZF6ArCGzk6QCLcBGAsYHQ/s2048/DSCF4410.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-SmcFTKtYN5c/X7pV-3sXDuI/AAAAAAAA6xw/9IbaGzutxfsBf9QvMooF3wZF6ArCGzk6QCLcBGAsYHQ/w400-h266/DSCF4410.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1_QBGOd1uAg/X7pV-6Co9UI/AAAAAAAA6x0/flR_U733_CEdv9GfCqK-0vuWdF1y6alogCLcBGAsYHQ/s2048/DSCF4420.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-1_QBGOd1uAg/X7pV-6Co9UI/AAAAAAAA6x0/flR_U733_CEdv9GfCqK-0vuWdF1y6alogCLcBGAsYHQ/w266-h400/DSCF4420.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4Tr8AI4y1gI/X7pV-3xIsMI/AAAAAAAA6x4/De0N2Rub29wxvzRk6zTqnnwDeUpsRCISQCLcBGAsYHQ/s2048/DSCF4428.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4Tr8AI4y1gI/X7pV-3xIsMI/AAAAAAAA6x4/De0N2Rub29wxvzRk6zTqnnwDeUpsRCISQCLcBGAsYHQ/w400-h266/DSCF4428.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CFsuhoX0ldo/X7pV_hgNOlI/AAAAAAAA6x8/bK3o1IZOewAKyBPkVTdeFrC2Cx8G5WvUgCLcBGAsYHQ/s2048/DSCF4435.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-CFsuhoX0ldo/X7pV_hgNOlI/AAAAAAAA6x8/bK3o1IZOewAKyBPkVTdeFrC2Cx8G5WvUgCLcBGAsYHQ/w266-h400/DSCF4435.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">意粉只是開始,接下來是【Black Angus Filet, Pan Seared Goose Liver, Potato Mousseline and Aged Balsamic Vinegar of Modena】,只要是一塊優質的牛扒配上一份上好的香煎鵝肝的組合,已叫人食指大動,現在更為此刨上白松露,簡直是畫龍點睛之作,集合了色香味。慢慢切開牛柳,看見Medium-rare的櫻桃紅,每一口都充滿濃郁的肉香及豐富的肉汁,配合肥美甘香的鵝肝油香及白松露的幽香,總合來說有種升仙的感覺。 </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HQ5wYPezWRE/X7pWRchdkDI/AAAAAAAA6yY/_gOqHBIJ028j_ywmrn26APoK2kJjs7e2wCLcBGAsYHQ/s2048/DSCF4443.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-HQ5wYPezWRE/X7pWRchdkDI/AAAAAAAA6yY/_gOqHBIJ028j_ywmrn26APoK2kJjs7e2wCLcBGAsYHQ/w266-h400/DSCF4443.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L7zvJul7Gwo/X7pWRer9gpI/AAAAAAAA6yc/oOk-d907nPc5XEak_IGdYT5-IAc_Z1mzwCLcBGAsYHQ/s2048/DSCF4446.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-L7zvJul7Gwo/X7pWRer9gpI/AAAAAAAA6yc/oOk-d907nPc5XEak_IGdYT5-IAc_Z1mzwCLcBGAsYHQ/w400-h266/DSCF4446.jpeg" width="400" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mttaYn1qpHI/X7pWRffyNSI/AAAAAAAA6yU/tMFZw9_Gv8otVaF3PT9FHEplX22Dv7jYwCLcBGAsYHQ/s2048/DSCF4455.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-mttaYn1qpHI/X7pWRffyNSI/AAAAAAAA6yU/tMFZw9_Gv8otVaF3PT9FHEplX22Dv7jYwCLcBGAsYHQ/w400-h266/DSCF4455.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到最後的甜品環節,占蔔最為期待的【Our Madagascar Vanilla Ice-cream, with Zabaione and White Truffle】登場。甜品中正好包括了牛奶及雞蛋,兩者都是與白松露極為合襯的,真是天作地合的組合。當中的雲呢拿香味濃郁持久,甜度又適中,與甜美的沙巴翁一同品噌,真是一種享受。 </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oLmhWsbrjQU/X7pWc6yk5kI/AAAAAAAA6yg/iFxGS_JJ0ikmEJGiKOhJZr9gEz4lXye6gCLcBGAsYHQ/s2048/DSCF4460.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-oLmhWsbrjQU/X7pWc6yk5kI/AAAAAAAA6yg/iFxGS_JJ0ikmEJGiKOhJZr9gEz4lXye6gCLcBGAsYHQ/w400-h266/DSCF4460.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fwOhJtnnia4/X7pWdH1ofpI/AAAAAAAA6yo/r7v7nE0PtJQxh2ITXFi1V9C8n-Lh0PoIwCLcBGAsYHQ/s2048/DSCF4461.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-fwOhJtnnia4/X7pWdH1ofpI/AAAAAAAA6yo/r7v7nE0PtJQxh2ITXFi1V9C8n-Lh0PoIwCLcBGAsYHQ/w266-h400/DSCF4461.jpeg" width="266" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QWXD46J75qA/X7pWdCNJhbI/AAAAAAAA6yk/sE6nIEh8P9Q5g-ZH2ehB5HXnjJTjsExGwCLcBGAsYHQ/s2048/DSCF4478.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-QWXD46J75qA/X7pWdCNJhbI/AAAAAAAA6yk/sE6nIEh8P9Q5g-ZH2ehB5HXnjJTjsExGwCLcBGAsYHQ/w400-h266/DSCF4478.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">是夜的三道白松露菜式皆各有千秋,甚為滿足。不過,這些珍稀的食材只會越來越昂貴,品噌的機會只會越來越少,只好趁早品噌了。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>Isola Bar & Grill</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>中環港景街1號國際金融中心2樓2075號舖</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7.5/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-91699607562717118702020-11-22T11:00:00.020+08:002020-11-22T20:22:09.118+08:00〖米芝蓮一星〗當時得令的蟹粉菜 @ 〖潤〗<div style="text-align: justify;">雙魚座的朋友大多都是多愁善感的類型,要如何解決煩惱就因個人而異。然而占苗的解決辦法實在非常簡單,就是找一間自己喜歡的餐廳去大擦一頓即可。近半年來,偏偏迷上了瑞吉酒店內的潤中菜廳,到訪多次,無論早晚都有質素的保證,絕不會辜負了米芝蓮一星的榮譽。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xJs5YpQMmKc/X7k5ZeCCWqI/AAAAAAAA6s0/emv-BW1uiccjkqRiwCPHqiW7F_7N6l1VQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-xJs5YpQMmKc/X7k5ZeCCWqI/AAAAAAAA6s0/emv-BW1uiccjkqRiwCPHqiW7F_7N6l1VQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><span><a name='more'></a></span><div style="text-align: justify;">潤的總廚就是洪師傅,他實力深厚,各項菜式都烹調得有聲有色,而且經常帶給客人驚喜。今次由清新開胃的餐前小食像【豚肉玉子燒及麻醬咼筍絲】來打開序幕。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZqUSCEE3qc8/X7k8RhYEvfI/AAAAAAAA6tA/57DzhvhV4ksgCeYLexBrfuvT_LtgiRyAgCLcBGAsYHQ/s2048/DSCF3708.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ZqUSCEE3qc8/X7k8RhYEvfI/AAAAAAAA6tA/57DzhvhV4ksgCeYLexBrfuvT_LtgiRyAgCLcBGAsYHQ/w400-h266/DSCF3708.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8eAguAKDVME/X7k8RgpdH9I/AAAAAAAA6s8/3nL1KwrVAPsZwI52TBzDGpN14lRvEO2mwCLcBGAsYHQ/s2048/IMG_4905.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-8eAguAKDVME/X7k8RgpdH9I/AAAAAAAA6s8/3nL1KwrVAPsZwI52TBzDGpN14lRvEO2mwCLcBGAsYHQ/w300-h400/IMG_4905.jpeg" width="300" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">趁著秋冬季的來臨,頭盤都是些香噴噴,熱辣辣的食物,當中的【麻辣葷油烏雞卷】是全新的菜式,用上皮爽肉滑的烏雞製作,配合精煉過的麻辣葷油,濃香惹味,點到即止的辣勁刺激了食慾,令胃口大開。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n4KwoAGXYm0/X7k8it06dHI/AAAAAAAA6tM/itHSPpulROoEbD09TygCNOXWHwamKp4eQCLcBGAsYHQ/s2048/DSCF3739.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-n4KwoAGXYm0/X7k8it06dHI/AAAAAAAA6tM/itHSPpulROoEbD09TygCNOXWHwamKp4eQCLcBGAsYHQ/w400-h266/DSCF3739.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨後而來的【煙燻滷水鵝肝】是苗子的至愛,蓋子一打開,一縷輕煙隋即飄出,同時伴隨著香噴噴的燻香,質感有如雪糕般幼滑,入口即溶,先是嚐到燻香,再來就是滷水的陳香,最後只留下肝的餘韻,雖然膽固醇爆燈,但面對著這個誘惑,就實在抗拒不了。令人陶醉。 </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CBaxk1Rj4_k/X7k8pHQMrsI/AAAAAAAA6tU/AdEUetbAPR09J8euyJf2lvv0MALR3nIpgCLcBGAsYHQ/s2048/DSCF3718.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-CBaxk1Rj4_k/X7k8pHQMrsI/AAAAAAAA6tU/AdEUetbAPR09J8euyJf2lvv0MALR3nIpgCLcBGAsYHQ/w266-h400/DSCF3718.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-TOr_-V5rHDM/X7k8pFxZiHI/AAAAAAAA6tY/53AEowZ-GSMBRl_cu6Qq4YPsvALAxuDfgCLcBGAsYHQ/s2048/DSCF3721.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="400" src="https://1.bp.blogspot.com/-TOr_-V5rHDM/X7k8pFxZiHI/AAAAAAAA6tY/53AEowZ-GSMBRl_cu6Qq4YPsvALAxuDfgCLcBGAsYHQ/w266-h400/DSCF3721.jpeg" width="266" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b-ZRvvchkQs/X7k8pJUqZfI/AAAAAAAA6tQ/DggrxyuHQ6sW_UfZRxcH4kcyYn7hvZ2LACLcBGAsYHQ/s2048/DSCF3732.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-b-ZRvvchkQs/X7k8pJUqZfI/AAAAAAAA6tQ/DggrxyuHQ6sW_UfZRxcH4kcyYn7hvZ2LACLcBGAsYHQ/w400-h266/DSCF3732.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">洪師傅素來豪氣,頭盤豈止兩款,還有【蟹粉燒餅】、【南乳炸法國鵪鶉髀】及【酒香熊本縣肥腩叉燒】。現時正值大閘蟹的時令季節,所以蟹粉燒餅特別美味,洪師傅將整隻大閘蟹拆肉取膏,烹調成美味的蟹粉餡料釀進香口的燒餅內,每吃一口都是精華所在;南乳炸鵪鶉髀散發出來的南乳香與幼嫩細緻的肉質配合得天衣無縫,有著啖啖回甘的香味;最後的肥腩叉燒是洪師傅的最新力作,又再次提升了其美味程度,質地軟滑鬆化,蜜香甜美,更有層薄薄的脆口感,實在是更上一層樓的佳作。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x8d_vLroUYY/X7k9DG5VYKI/AAAAAAAA6tw/pDJwkSM0XBwIcFaCkJi7LeE_Qm3Fi6bHACLcBGAsYHQ/s2048/DSCF3745.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-x8d_vLroUYY/X7k9DG5VYKI/AAAAAAAA6tw/pDJwkSM0XBwIcFaCkJi7LeE_Qm3Fi6bHACLcBGAsYHQ/w400-h266/DSCF3745.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E2OHjgb17IA/X7k9DEmFk6I/AAAAAAAA6ts/Z3okJDKQlHk6WLg-p6wgAPJTOoCa50A7wCLcBGAsYHQ/s2048/DSCF3750.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-E2OHjgb17IA/X7k9DEmFk6I/AAAAAAAA6ts/Z3okJDKQlHk6WLg-p6wgAPJTOoCa50A7wCLcBGAsYHQ/w400-h266/DSCF3750.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kF0QucGMkp8/X7k9D82Z_UI/AAAAAAAA6t4/eCMo9NimDSQwqfdBmBHONG-UjiCxaZ1jQCLcBGAsYHQ/s2048/DSCF3758.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-kF0QucGMkp8/X7k9D82Z_UI/AAAAAAAA6t4/eCMo9NimDSQwqfdBmBHONG-UjiCxaZ1jQCLcBGAsYHQ/w266-h400/DSCF3758.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-438MWGDTkGM/X7k9DxZzVqI/AAAAAAAA6t8/Hj7THf_0vxc51B6tJ0xEj2xMkFN0VdUEACLcBGAsYHQ/s2048/DSCF3761.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-438MWGDTkGM/X7k9DxZzVqI/AAAAAAAA6t8/Hj7THf_0vxc51B6tJ0xEj2xMkFN0VdUEACLcBGAsYHQ/w266-h400/DSCF3761.jpeg" width="266" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vMHXr4vO9J4/X7k9Dru7IXI/AAAAAAAA6t0/xC7ka2JEzHwKeX-goKYEO593WtPj4-G5wCLcBGAsYHQ/s2048/DSCF3754.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vMHXr4vO9J4/X7k9Dru7IXI/AAAAAAAA6t0/xC7ka2JEzHwKeX-goKYEO593WtPj4-G5wCLcBGAsYHQ/w400-h266/DSCF3754.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WNWhTdUdTWc/X7k9EJJbbeI/AAAAAAAA6uA/k-t31z8zB_gbs1Y0yBMR4HtjRd44LDg9gCLcBGAsYHQ/s2048/DSCF3762.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-WNWhTdUdTWc/X7k9EJJbbeI/AAAAAAAA6uA/k-t31z8zB_gbs1Y0yBMR4HtjRd44LDg9gCLcBGAsYHQ/w266-h400/DSCF3762.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eSuBgLjUJ08/X7k9C1ulrzI/AAAAAAAA6to/an3GCtofQT4VqQaIFxG-gpZEeGGxyHbIwCLcBGAsYHQ/s2048/DSCF3753.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-eSuBgLjUJ08/X7k9C1ulrzI/AAAAAAAA6to/an3GCtofQT4VqQaIFxG-gpZEeGGxyHbIwCLcBGAsYHQ/w400-h266/DSCF3753.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L3wF4vgvvbU/X7k9WQs6pII/AAAAAAAA6uU/glQg4zTHD0ogFBkd7lmjA_Mr2d5_E9TGgCLcBGAsYHQ/s2048/DSCF3766.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-L3wF4vgvvbU/X7k9WQs6pII/AAAAAAAA6uU/glQg4zTHD0ogFBkd7lmjA_Mr2d5_E9TGgCLcBGAsYHQ/w266-h400/DSCF3766.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">用過頭盤後,精彩的時令蟹粉菜式才慢慢登場,首先是【蟹粉炸釀蟹蓋】,金黃色的蟹粉將蟹蓋撐得滿滿的,上面披有一層香脆的炸衣,一匙掏下,只感到香甜鮮美,旁邊更有一隻小小又炸得香脆可口的渡蟹仔,賣相及味道也拿足分數。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MvoPC4kV-MQ/X7k9dp_RS4I/AAAAAAAA6uc/pe6aRq5BbmokSVYnUnbD-DX5j9dwJp8JgCLcBGAsYHQ/s2048/DSCF3772.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-MvoPC4kV-MQ/X7k9dp_RS4I/AAAAAAAA6uc/pe6aRq5BbmokSVYnUnbD-DX5j9dwJp8JgCLcBGAsYHQ/w400-h266/DSCF3772.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BxY0RIP3rPI/X7k9dsE59BI/AAAAAAAA6ug/SXJsqjwyVn8-WqjCTgCoT0Xl3A2CyA3tgCLcBGAsYHQ/s2048/DSCF3779.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-BxY0RIP3rPI/X7k9dsE59BI/AAAAAAAA6ug/SXJsqjwyVn8-WqjCTgCoT0Xl3A2CyA3tgCLcBGAsYHQ/w266-h400/DSCF3779.jpeg" width="266" /></a><a href="https://1.bp.blogspot.com/-Kg3yQCiEtvA/X7k9eS_3_4I/AAAAAAAA6uk/Jovm8Epwx2EzwCnXb_fEvn0ShbAeMxbnwCPcBGAYYCw/s2048/DSCF3788.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Kg3yQCiEtvA/X7k9eS_3_4I/AAAAAAAA6uk/Jovm8Epwx2EzwCnXb_fEvn0ShbAeMxbnwCPcBGAYYCw/w266-h400/DSCF3788.jpeg" width="266" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-kweL8618Onc/X7k9dqckGUI/AAAAAAAA6uY/57Zsg3awiigW-RRccyIVgd7rBvEgKWo4wCLcBGAsYHQ/s2048/DSCF3774.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-kweL8618Onc/X7k9dqckGUI/AAAAAAAA6uY/57Zsg3awiigW-RRccyIVgd7rBvEgKWo4wCLcBGAsYHQ/w266-h400/DSCF3774.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接下來,以一道材料豐富的【肘子佛跳牆】來間場,當蓋子一打開,香氣四溢,湯色清澈見底,用料非常豐富名貴,當中有鮑魚、刺參、花膠及花菇,而且還有瑤柱及肘子等惹味食材,令口味變得濃厚,喝一口即使人陶醉其中。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SfLIZV6urEM/X7k-QtaOUUI/AAAAAAAA6vE/OOGERNv0c2kgXQT1u7sxk5ftWgUs4JIZgCLcBGAsYHQ/s2048/DSCF3790.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-SfLIZV6urEM/X7k-QtaOUUI/AAAAAAAA6vE/OOGERNv0c2kgXQT1u7sxk5ftWgUs4JIZgCLcBGAsYHQ/w400-h266/DSCF3790.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Dw7ElQwyHMo/X7k-Qrzxi5I/AAAAAAAA6u8/oRdTlmnT3fcLErfXZ7JutYzegvndafSwgCLcBGAsYHQ/s2048/DSCF3796.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Dw7ElQwyHMo/X7k-Qrzxi5I/AAAAAAAA6u8/oRdTlmnT3fcLErfXZ7JutYzegvndafSwgCLcBGAsYHQ/w400-h266/DSCF3796.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wtq-Z51DHTQ/X7k-QhUxApI/AAAAAAAA6vA/4KjOK1LafoERWCXZhmytlzCGAN8iTRlpwCLcBGAsYHQ/s2048/DSCF3800.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wtq-Z51DHTQ/X7k-QhUxApI/AAAAAAAA6vA/4KjOK1LafoERWCXZhmytlzCGAN8iTRlpwCLcBGAsYHQ/w400-h266/DSCF3800.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E--aB0yfaVs/X7k-RWHticI/AAAAAAAA6vI/VjLUUIaHjWE_40CwWHwxL-mIXXiOPVojwCPcBGAYYCw/s2048/DSCF3805.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-E--aB0yfaVs/X7k-RWHticI/AAAAAAAA6vI/VjLUUIaHjWE_40CwWHwxL-mIXXiOPVojwCPcBGAYYCw/w400-h266/DSCF3805.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">有時候遇到些買少見少的食材,也不禁想品嚐一下其美味,洪師傅就其烹調成佳餚給我們,就好像這道【獅頭魚二食】一樣。師傅將其幼嫩滑溜的魚身起肉炒球,讓我們吃到鮮嫩的一面,再將魚骨酥炸,吃到香脆可口的一面,一魚兩食慢慢俘虜了大家的心。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rD0jee_xBws/X7k_C1_IVZI/AAAAAAAA6vY/s9l0p86aFrgddHwH-KOGpTVpLgbMDuv4wCLcBGAsYHQ/s2048/DSCF3812.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-rD0jee_xBws/X7k_C1_IVZI/AAAAAAAA6vY/s9l0p86aFrgddHwH-KOGpTVpLgbMDuv4wCLcBGAsYHQ/w400-h300/DSCF3812.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NN_fM3VmXP8/X7k_C_Vvg4I/AAAAAAAA6vc/lKlPDO2UOsEPwu_kmpwy3ObxJjc5uXzKwCLcBGAsYHQ/s2048/DSCF3817.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-NN_fM3VmXP8/X7k_C_Vvg4I/AAAAAAAA6vc/lKlPDO2UOsEPwu_kmpwy3ObxJjc5uXzKwCLcBGAsYHQ/w400-h266/DSCF3817.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">戲肉漸近,蟹粉菜式一再登場,這個【蟹粉芝麻老虎蝦】體型驚人,較似一隻龍蝦般。師傅以蝦膠來包著大虎蝦再黏上芝麻來炸,十分香口。把惹味的蟹粉淋在爽口彈牙的蝦球上,鮮味十足,也十分爽彈,但芝麻的份量實在太多,有點搶過蟹粉的香味,是有點美中不足的地方。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rmeKcuUY5BU/X7k_Jv1F6bI/AAAAAAAA6vg/pqw4OkpZgycOkz7MoSEraV5NTsMoFGhgwCLcBGAsYHQ/s2048/DSCF3826.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1259" data-original-width="2048" height="246" src="https://1.bp.blogspot.com/-rmeKcuUY5BU/X7k_Jv1F6bI/AAAAAAAA6vg/pqw4OkpZgycOkz7MoSEraV5NTsMoFGhgwCLcBGAsYHQ/w400-h246/DSCF3826.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OY9bv1cYe3M/X7k_JiZJKgI/AAAAAAAA6vk/Zzy7Q8IDYSMFgyi9wY9Qkc5qAvbQxevkACLcBGAsYHQ/s2048/DSCF3838.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-OY9bv1cYe3M/X7k_JiZJKgI/AAAAAAAA6vk/Zzy7Q8IDYSMFgyi9wY9Qkc5qAvbQxevkACLcBGAsYHQ/w266-h400/DSCF3838.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xjGnTxFPuK4/X7k_JjhhlCI/AAAAAAAA6vo/ZjSnXYzuPdkjJg2if2vWjZaogE6Jk5ChACLcBGAsYHQ/s2048/DSCF3843.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-xjGnTxFPuK4/X7k_JjhhlCI/AAAAAAAA6vo/ZjSnXYzuPdkjJg2if2vWjZaogE6Jk5ChACLcBGAsYHQ/w400-h266/DSCF3843.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iamp6WTN0Jc/X7k_KQdUVNI/AAAAAAAA6vs/7WpiVwKhcY435gubyqDLmOB3pZ2E678JgCLcBGAsYHQ/s2048/DSCF3846.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-iamp6WTN0Jc/X7k_KQdUVNI/AAAAAAAA6vs/7WpiVwKhcY435gubyqDLmOB3pZ2E678JgCLcBGAsYHQ/w400-h266/DSCF3846.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">好戲是一浪接一浪的,【蟹粉生根海鮮球】絕對是這晚的焦點所在。本來以為是很油很膩的,但一嚐之下,發現竟是一道恰到好處的菜式,生根球包著豐富的海鮮粒,底下又有清爽的咼筍絲,濃淡適中,鮮味不絕,正好是那種濃而不膩的教材。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x7rb3SyyWsw/X7k_TOqFG5I/AAAAAAAA6v4/i4OBoHDzl0cKC3zFFxWWQR7WxIb561Z-ACLcBGAsYHQ/s2048/DSCF3849.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-x7rb3SyyWsw/X7k_TOqFG5I/AAAAAAAA6v4/i4OBoHDzl0cKC3zFFxWWQR7WxIb561Z-ACLcBGAsYHQ/w400-h266/DSCF3849.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tyAAYP4u98s/X7k_TDjaJ8I/AAAAAAAA6v0/e07ur_ZbSOAQ6-QwbZgoav1fJTSw7DJcACLcBGAsYHQ/s2048/DSCF3853.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tyAAYP4u98s/X7k_TDjaJ8I/AAAAAAAA6v0/e07ur_ZbSOAQ6-QwbZgoav1fJTSw7DJcACLcBGAsYHQ/w400-h266/DSCF3853.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xm79aKjoimc/X7k_TGell3I/AAAAAAAA6vw/bb-FR_yFb1I1B332-CjDnH3AKuwca2nkQCLcBGAsYHQ/s2048/DSCF3867.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-xm79aKjoimc/X7k_TGell3I/AAAAAAAA6vw/bb-FR_yFb1I1B332-CjDnH3AKuwca2nkQCLcBGAsYHQ/w400-h266/DSCF3867.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後以一件【櫻花蝦糯米卷】結尾令人感到意外,但卻是精彩至極,軟糯的糯米中包含著香口的臘味及新鮮的櫻花蝦,既有油香,又有一份鮮甜,再包在鬆軟的包皮內,實在滋味,好吃得忍不住多加了一件。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_bwdSjl8Epg/X7k_wPe_irI/AAAAAAAA6wU/YwVvvui9Wf4ElsIOOFXOc6-3mB-fzTcXQCLcBGAsYHQ/s2048/DSCF3884.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-_bwdSjl8Epg/X7k_wPe_irI/AAAAAAAA6wU/YwVvvui9Wf4ElsIOOFXOc6-3mB-fzTcXQCLcBGAsYHQ/w400-h266/DSCF3884.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zivZqS7AEQ8/X7k_wDcM2iI/AAAAAAAA6wQ/YqZZ-hnYdmIz6R58soFJQ3aq0EpsWi00gCLcBGAsYHQ/s2048/DSCF3887.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-zivZqS7AEQ8/X7k_wDcM2iI/AAAAAAAA6wQ/YqZZ-hnYdmIz6R58soFJQ3aq0EpsWi00gCLcBGAsYHQ/w266-h400/DSCF3887.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">今次的甜品不再是愛吃的石榴玉露了,而是改為【薑汁奶凍配南瓜煎堆】,皆因蟹粉吃多了,吃點薑來驅寒,真的既有功效,味道又好。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sgjBMc5Dzpk/X7k_6p620XI/AAAAAAAA6wY/38f34nUIZCYV3LUIXHNR6WW1BZMed_bmgCLcBGAsYHQ/s2048/DSCF3889.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-sgjBMc5Dzpk/X7k_6p620XI/AAAAAAAA6wY/38f34nUIZCYV3LUIXHNR6WW1BZMed_bmgCLcBGAsYHQ/w400-h266/DSCF3889.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">每次來潤吃飯時,總會有驚喜,是夜就被新菜式的蟹粉生根海鮮球、櫻花蝦糯米卷及麻辣葷油烏雞卷等等所吸引到,而且蟹粉菜式更是期間限定的,真是要吃就要趁手。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>潤</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>灣仔港灣徑1號香港瑞吉酒店2樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 6/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-453789585791575282020-11-21T09:00:00.001+08:002020-11-21T09:00:04.577+08:00挑戰大胃王的壽司拼盤 @ 〖源峰〗<div style="text-align: justify;">現時要食一餐晚市的Omakase價格真的相當不便宜,但意外地發現了位處沙田第一城附近的帝逸酒店內的源峰,是一間有日籍師傅坐鎮兼主打壽司及爐端燒的日本餐廳,不但如此,窗邊位置更是坐擁無敵的景觀,絕對是值得大家光顧的。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pe44tHM1cv4/X7feaLHqKbI/AAAAAAAA6oM/tPkIKfoLMlQMp0Qfg27MmFbU2VaH8se1QCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-Pe44tHM1cv4/X7feaLHqKbI/AAAAAAAA6oM/tPkIKfoLMlQMp0Qfg27MmFbU2VaH8se1QCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><span><a name='more'></a></span>最近,她們更換了壽司主廚,感覺上味道更為傳統。同時,壽司主廚更與主力爐端燒的主廚合作,推出了幾款「廚師特選套餐」,其中一款更是為苗子這種特別喜愛壽司的壽司迷而設,包括20件壽司連同前菜及湯的「壽司套餐」,實在豐富。 </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aI1TfOVFnzw/X7fgP_QgqaI/AAAAAAAA6og/VRKIPnNJUJE6gBjEMyiph5eA2ov-W4_vgCLcBGAsYHQ/s2048/DSCF2936.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-aI1TfOVFnzw/X7fgP_QgqaI/AAAAAAAA6og/VRKIPnNJUJE6gBjEMyiph5eA2ov-W4_vgCLcBGAsYHQ/w400-h266/DSCF2936.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vQDWbSICRzk/X7fgp9tP1UI/AAAAAAAA6pI/0xXhHEIeJ4IOSEnmW2rX6xQczhUqBnTFQCLcBGAsYHQ/s2048/DSCF2939.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vQDWbSICRzk/X7fgp9tP1UI/AAAAAAAA6pI/0xXhHEIeJ4IOSEnmW2rX6xQczhUqBnTFQCLcBGAsYHQ/w400-h266/DSCF2939.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rzhAjXu90Lw/X7fgQhJOOjI/AAAAAAAA6oo/eZGZCfuGqVMg5nyDbKfGT4OLOgs-dqs1ACLcBGAsYHQ/s2048/DSCF2942.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-rzhAjXu90Lw/X7fgQhJOOjI/AAAAAAAA6oo/eZGZCfuGqVMg5nyDbKfGT4OLOgs-dqs1ACLcBGAsYHQ/w400-h266/DSCF2942.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vaxntojcPwI/X7fgRP-1htI/AAAAAAAA6os/ZfBzlls8l9wHcC30RJPqYKI-Yba9AWJpQCLcBGAsYHQ/s2048/DSCF2944.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vaxntojcPwI/X7fgRP-1htI/AAAAAAAA6os/ZfBzlls8l9wHcC30RJPqYKI-Yba9AWJpQCLcBGAsYHQ/w400-h266/DSCF2944.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U0_EovDRnDE/X7fggDPTTmI/AAAAAAAA6o8/JVmGUbHWQpgm4R1-jLV2JXA01xBoQQbbgCLcBGAsYHQ/s2048/DSCF2947.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-U0_EovDRnDE/X7fggDPTTmI/AAAAAAAA6o8/JVmGUbHWQpgm4R1-jLV2JXA01xBoQQbbgCLcBGAsYHQ/w400-h266/DSCF2947.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">正好找來幾位都是食得之友人,就相約去挑戰一下。套餐的頭盤先來,是一道【煮菠菜配三文魚籽】,三文魚籽清爽帶咸鮮,不但勾起了食慾,更令胃口大開。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-braUF6A4STI/X7fg0b9SVtI/AAAAAAAA6pM/NsLEY4-u70km28L7Tgq2YtyS9pumBarGACLcBGAsYHQ/s2048/DSCF2915.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-braUF6A4STI/X7fg0b9SVtI/AAAAAAAA6pM/NsLEY4-u70km28L7Tgq2YtyS9pumBarGACLcBGAsYHQ/w400-h266/DSCF2915.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接著的是熱辣辣的【枝豆蒸蛋】,是從沒聽過的組合,打開蓋子時,芳香撲鼻,草綠的枝豆蓉與黃澄澄的海膽形成強烈的對比,吃上一口,新鮮感十足。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YwLK3w2nkLg/X7fg5yoAB8I/AAAAAAAA6pU/DQUfMhORI-wvx3oTpxojb8i5RfREBcv1QCLcBGAsYHQ/s2048/DSCF2921.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YwLK3w2nkLg/X7fg5yoAB8I/AAAAAAAA6pU/DQUfMhORI-wvx3oTpxojb8i5RfREBcv1QCLcBGAsYHQ/w400-h266/DSCF2921.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨著胃口已開,食慾大增,但可是看見這盤陣容強勁的壽司時,也不禁嘩然起來,頓時成為了打卡的熱門食物,可是對一眾壽司迷來說,或許逐件來的板前模式會更好。不過,相信短時間也不能改變這個模式,皆因這是酒店定下來的規矩,因受疫情的影響,不能當面奉客,只好全力打造這盤震撼人心的〖壽司拼盤〗。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wURVR1tgbuM/X7fgPzW7JtI/AAAAAAAA6pA/5GejBufP1SIv6JvfFi5c0FN3v83NYpqhQCPcBGAYYCw/s2048/DSCF2930.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wURVR1tgbuM/X7fgPzW7JtI/AAAAAAAA6pA/5GejBufP1SIv6JvfFi5c0FN3v83NYpqhQCPcBGAYYCw/w400-h266/DSCF2930.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">正正由於整盤而上,沒有了師傅的用餐次序提醒,只好發揮平時積下來的經驗,由淡開始,慢慢濃味起來,所以第一件必定是【鯛魚】,清新淡雅的味道配合鬆軟的飯糰,本來不俗,可是卻少了代表鮨店的醬汁,有點失色,不過都已經是不錯的了。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-afHkJ9FLO8I/X7firR3WyNI/AAAAAAAA6pk/D5DNMW-mJY8rfahUwp1uX7leuWWXjRDGACLcBGAsYHQ/s2048/DSCF2953.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-afHkJ9FLO8I/X7firR3WyNI/AAAAAAAA6pk/D5DNMW-mJY8rfahUwp1uX7leuWWXjRDGACLcBGAsYHQ/w400-h266/DSCF2953.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">隨著食材味道的提升,依次為【伊佐目】、【深海池魚】及【金目鯛】,全都是新鮮肥美,當中更不乏下了一番適當的調味。 </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tZ1j3EHhcLQ/X7fixTEKZbI/AAAAAAAA6po/e0Bw-jBqLFochs5khkTedww7oZl14GA7ACLcBGAsYHQ/s2048/DSCF2954.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tZ1j3EHhcLQ/X7fixTEKZbI/AAAAAAAA6po/e0Bw-jBqLFochs5khkTedww7oZl14GA7ACLcBGAsYHQ/w400-h266/DSCF2954.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tiDDqQ_QboI/X7fjnJFyQDI/AAAAAAAA6qI/igVFhY5xCLAnGuf476YEOM-3l6dleS3BwCLcBGAsYHQ/s2048/DSCF2959.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tiDDqQ_QboI/X7fjnJFyQDI/AAAAAAAA6qI/igVFhY5xCLAnGuf476YEOM-3l6dleS3BwCLcBGAsYHQ/w400-h266/DSCF2959.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-M3q9fgIRf34/X7fixrN4LqI/AAAAAAAA6ps/D0Eh3I1etUQKGuxBztS2C79evpULTd9cwCLcBGAsYHQ/s2048/DSCF2964.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-M3q9fgIRf34/X7fixrN4LqI/AAAAAAAA6ps/D0Eh3I1etUQKGuxBztS2C79evpULTd9cwCLcBGAsYHQ/w400-h266/DSCF2964.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">接下來就來個小高潮,拿起了吞拿魚三味,先是經醬油醃漬的【赤身】,酸香與醬油的鮮合而為一,味濃而不膩;【中拖羅】則承接了赤身的酸香,但也同時有著油脂的甘香,不太油膩,是占苗的至愛;最後就是肥美甘香的【大拖羅】,入口即化的口感,帶來了一個高潮位。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-re9yESmWax8/X7fju97Q4NI/AAAAAAAA6qU/EEHnHgV9t3o5ejvgK1166d7MdW349GZiQCLcBGAsYHQ/s2048/DSCF2967.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-re9yESmWax8/X7fju97Q4NI/AAAAAAAA6qU/EEHnHgV9t3o5ejvgK1166d7MdW349GZiQCLcBGAsYHQ/w400-h266/DSCF2967.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KJ5JaCZl0UA/X7fju-yroVI/AAAAAAAA6qQ/M-e4zhL_V_s8-o15d4MSmHndo3tK0DJ1wCLcBGAsYHQ/s2048/DSCF2971.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KJ5JaCZl0UA/X7fju-yroVI/AAAAAAAA6qQ/M-e4zhL_V_s8-o15d4MSmHndo3tK0DJ1wCLcBGAsYHQ/w400-h266/DSCF2971.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gOK0sAfj5Ls/X7fju4AGWyI/AAAAAAAA6qM/IPaDuhmlDIMGbK4OPqqy5F8w5EtxF4ESQCLcBGAsYHQ/s2048/DSCF2976.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-gOK0sAfj5Ls/X7fju4AGWyI/AAAAAAAA6qM/IPaDuhmlDIMGbK4OPqqy5F8w5EtxF4ESQCLcBGAsYHQ/w400-h266/DSCF2976.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">再度回歸平淡,【帆立貝】化作先鋒,體型大而鮮甜;【鰤魚】正值時令,油脂豐厚,鬼別肥美;同時,【牡丹蝦】肉甜軟糯,令中後段的壽司慢慢進入第二個高潮。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y1n3b_DZbWI/X7fkgoq6rHI/AAAAAAAA6qw/8KBX4sD1vNAmnkqwjYv990PG6jIwf0xMACLcBGAsYHQ/s2048/DSCF2979.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-y1n3b_DZbWI/X7fkgoq6rHI/AAAAAAAA6qw/8KBX4sD1vNAmnkqwjYv990PG6jIwf0xMACLcBGAsYHQ/w400-h266/DSCF2979.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O4QnoYP9umw/X7fkgU5N_wI/AAAAAAAA6qo/vdkjy1ZhmMc88LAhg3AUNTgH3qsEusG2QCLcBGAsYHQ/s2048/DSCF2986.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-O4QnoYP9umw/X7fkgU5N_wI/AAAAAAAA6qo/vdkjy1ZhmMc88LAhg3AUNTgH3qsEusG2QCLcBGAsYHQ/w400-h266/DSCF2986.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NFuE13Li7b0/X7fkgkJVefI/AAAAAAAA6qs/9jtOnTCXk0oFRbjKvYR77_jKh6PbMKwJwCLcBGAsYHQ/s2048/DSCF2983.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-NFuE13Li7b0/X7fkgkJVefI/AAAAAAAA6qs/9jtOnTCXk0oFRbjKvYR77_jKh6PbMKwJwCLcBGAsYHQ/w400-h266/DSCF2983.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">此時,還有【瀨尿蝦】及【車海老】等等,兩者都是以鮮甜為主,可是在口感上卻略為不同,前者是較軟滑的,後者則較為爽口彈牙。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Fo7ASIlWSLQ/X7fkpuP1NvI/AAAAAAAA6q4/7jGs0_vQbQcOK7m7UkNVq1KICnRk-NStACLcBGAsYHQ/s2048/DSCF2989.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Fo7ASIlWSLQ/X7fkpuP1NvI/AAAAAAAA6q4/7jGs0_vQbQcOK7m7UkNVq1KICnRk-NStACLcBGAsYHQ/w400-h266/DSCF2989.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9WQLcHKUTgk/X7fkpSrkdrI/AAAAAAAA6q0/OS03ABGxHqUEmLR12s3l_bfmJxfwiuxQACLcBGAsYHQ/s2048/DSCF2997.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-9WQLcHKUTgk/X7fkpSrkdrI/AAAAAAAA6q0/OS03ABGxHqUEmLR12s3l_bfmJxfwiuxQACLcBGAsYHQ/w400-h266/DSCF2997.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">開始接觸多一點重味的食材了,【鯖魚】的酸酸咸咸,正好刺激食慾,下兩件就是油脂爆滿的【銀鱈魚】及【黑鯥】了,兩者都經火輕輕炙過,皮下油脂活性化了,散發出恰到好處的甘香。 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u428YkigLqQ/X7fkw-w_Q8I/AAAAAAAA6rM/AzRn49NJasw_6kEA7OXe54HpBcirHLfxgCLcBGAsYHQ/s2048/DSCF2994.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-u428YkigLqQ/X7fkw-w_Q8I/AAAAAAAA6rM/AzRn49NJasw_6kEA7OXe54HpBcirHLfxgCLcBGAsYHQ/w400-h266/DSCF2994.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bDx4QZzIHY0/X7fkw8fzdKI/AAAAAAAA6rI/ufKz3k0MnR4FZnxYK4BulJR09Aj_NmOyQCLcBGAsYHQ/s2048/DSCF3002.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-bDx4QZzIHY0/X7fkw8fzdKI/AAAAAAAA6rI/ufKz3k0MnR4FZnxYK4BulJR09Aj_NmOyQCLcBGAsYHQ/w400-h266/DSCF3002.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1tBthEEcrHo/X7fkwyvoPUI/AAAAAAAA6rE/uXvyaP1SJv0lHYqjUekWR02HkeoPWdIkwCLcBGAsYHQ/s2048/DSCF3004.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-1tBthEEcrHo/X7fkwyvoPUI/AAAAAAAA6rE/uXvyaP1SJv0lHYqjUekWR02HkeoPWdIkwCLcBGAsYHQ/w400-h266/DSCF3004.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">來到尾聲,還有【三文魚籽】、【海膽】、【穴子】及【拖羅蓉】,幾款都是不錯的,可是,還有一件重頭戲在後。第二十件就是大佬級,那就是【火炙A5和牛海膽壽司】,和牛油脂豐富,配合鮮甜的海膽,滋味無窮。 </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ahquS9P7mT8/X7fk6acHVqI/AAAAAAAA6rU/osBXukj5RMMjwQrC3rxkyeqbouZorZQGQCLcBGAsYHQ/s2048/DSCF3009.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ahquS9P7mT8/X7fk6acHVqI/AAAAAAAA6rU/osBXukj5RMMjwQrC3rxkyeqbouZorZQGQCLcBGAsYHQ/w400-h266/DSCF3009.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wugzD9lQ7wA/X7fk6Xcbn_I/AAAAAAAA6rc/32tRqEwFcqYI2MKFkoo22r3zt0rLvB6XgCLcBGAsYHQ/s2048/DSCF3012.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-wugzD9lQ7wA/X7fk6Xcbn_I/AAAAAAAA6rc/32tRqEwFcqYI2MKFkoo22r3zt0rLvB6XgCLcBGAsYHQ/w400-h266/DSCF3012.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-K6b8Yga8_QA/X7fleLdTdLI/AAAAAAAA6r8/2MH5Icqmc4IeMCPG2RJTOOwc0k0IMQNjACLcBGAsYHQ/s2048/DSCF3028.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-K6b8Yga8_QA/X7fleLdTdLI/AAAAAAAA6r8/2MH5Icqmc4IeMCPG2RJTOOwc0k0IMQNjACLcBGAsYHQ/w400-h266/DSCF3028.jpeg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">最後,還有麵豉湯及甜品,整個Omakase實在非常豐富,性價比很高,實在非常滿足。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zyjAFAr9heo/X7fllSnQPmI/AAAAAAAA6sA/JIlba5x_uR4z7Y6YFEMaMUJQcP_GCOV8QCLcBGAsYHQ/s2048/DSCF3025.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-zyjAFAr9heo/X7fllSnQPmI/AAAAAAAA6sA/JIlba5x_uR4z7Y6YFEMaMUJQcP_GCOV8QCLcBGAsYHQ/w400-h266/DSCF3025.jpeg" width="400" /></a></div><br /><div style="text-align: justify;">另外,還可加錢變成Pairing,當中有梅酒、燒酌及清酒等等。</div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-S5guknD6pHc/X7fmOzqqDQI/AAAAAAAA6sQ/Q2IK4GwCAJEal1YIlSZLSQagB65PvkCRwCLcBGAsYHQ/s2048/DSCF2961.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-S5guknD6pHc/X7fmOzqqDQI/AAAAAAAA6sQ/Q2IK4GwCAJEal1YIlSZLSQagB65PvkCRwCLcBGAsYHQ/w266-h400/DSCF2961.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jtx5LESG_zA/X7fmPiPRPAI/AAAAAAAA6sY/ZIzuh-dhSEEzeO_0Fzp6n8KRMYb3iih8wCLcBGAsYHQ/s2048/DSCF3015.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-jtx5LESG_zA/X7fmPiPRPAI/AAAAAAAA6sY/ZIzuh-dhSEEzeO_0Fzp6n8KRMYb3iih8wCLcBGAsYHQ/w266-h400/DSCF3015.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UACQoS_2z-E/X7fmP-Lu7dI/AAAAAAAA6sc/fINPoGTpaQwoHUdSZqs13eF-jQCN-23dQCLcBGAsYHQ/s2048/DSCF3033.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-UACQoS_2z-E/X7fmP-Lu7dI/AAAAAAAA6sc/fINPoGTpaQwoHUdSZqs13eF-jQCN-23dQCLcBGAsYHQ/w266-h400/DSCF3033.jpeg" width="266" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>源峰</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>沙田源康街1號帝逸酒店28樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-51389942004414352142020-11-09T11:00:00.008+08:002020-11-09T11:00:05.894+08:00時代新店 - 〖Greyhound Cafe〗<p style="text-align: justify;"><span style="font-family: helvetica;"> Greyhound Cafe進駐香港多年了,近年不斷擴大了營業的版圖,分店越開越多,最新的一間就是在銅鑼灣的時代廣場店,剛好就在苗子工作的地區,正可相約苗媽待苗子放工後用膳。其實是苗子不好,苗媽一直想吃很久了。</span></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-up0P4KpzdZw/X6gjZvVZgUI/AAAAAAAA6j4/audGPDlrRi00CV0HGr2yhCY-Zplxb31lACLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-up0P4KpzdZw/X6gjZvVZgUI/AAAAAAAA6j4/audGPDlrRi00CV0HGr2yhCY-Zplxb31lACLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><span><a name='more'></a></span>基本上,每次來到都會點的是招牌菜的脆炸單骨雞翼,可是苗媽不愛吃,故此改點泰式香燒原隻魷魚筒,估不到魷魚筒厚肉有嚼感,而且烤過的魷魚帶上微微的焦香,的確是十分迷人的。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-YyAI9hpXNA0/X6gjklhQumI/AAAAAAAA6kA/WwQ7e2lM6wQ-Am0gqZLY8xgbl0uGWGSHwCLcBGAsYHQ/s2048/DSCF2696.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-YyAI9hpXNA0/X6gjklhQumI/AAAAAAAA6kA/WwQ7e2lM6wQ-Am0gqZLY8xgbl0uGWGSHwCLcBGAsYHQ/w400-h266/DSCF2696.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jzX02LScFpg/X6gjknfqLPI/AAAAAAAA6j8/ZIpv6okB2iMRk6suQtPRDYt3sI4xhr_kgCLcBGAsYHQ/s2048/DSCF2699.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-jzX02LScFpg/X6gjknfqLPI/AAAAAAAA6j8/ZIpv6okB2iMRk6suQtPRDYt3sI4xhr_kgCLcBGAsYHQ/w266-h400/DSCF2699.jpeg" width="266" /></a></div><br />另外,由於兩母子也喜歡酸酸辣辣的食物,所以炸魚配青芒果沙律就非常合適了。青芒果絲口感清爽,以酸中帶辣的醬汁拌勻,惹味又醒胃,正好中和了炸魚的油膩感。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-tHigPPiQARg/X6gjxGYn_AI/AAAAAAAA6kI/0dml_lP9aow9USb860QQmMOJFEv-DLc-wCLcBGAsYHQ/s2048/DSCF2665.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-tHigPPiQARg/X6gjxGYn_AI/AAAAAAAA6kI/0dml_lP9aow9USb860QQmMOJFEv-DLc-wCLcBGAsYHQ/w400-h266/DSCF2665.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br />平時都愛喝冬蔭功湯,但今次是第一次喝得如此高貴的,以龍蝦製作,頓時升貨百倍,而且湯中更多了啖啖的龍蝦鮮甜,有點要提提大家,就是龍蝦久煮會不好吃,所以一來到,就應該先把龍蝦吃掉。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-0aAnBwvwnBY/X6gj4MZykoI/AAAAAAAA6kY/GwR6efeOWPAmu9AXOXNrWInfP3wEzdwRACLcBGAsYHQ/s2048/DSCF2669.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-0aAnBwvwnBY/X6gj4MZykoI/AAAAAAAA6kY/GwR6efeOWPAmu9AXOXNrWInfP3wEzdwRACLcBGAsYHQ/w400-h266/DSCF2669.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-id6blFPU1LQ/X6gj4NlqIgI/AAAAAAAA6kU/UZspTu2LOMgrWW_lEanaoaE1ovLGzk86wCLcBGAsYHQ/s2048/DSCF2707.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-id6blFPU1LQ/X6gj4NlqIgI/AAAAAAAA6kU/UZspTu2LOMgrWW_lEanaoaE1ovLGzk86wCLcBGAsYHQ/w266-h400/DSCF2707.jpeg" width="266" /></a></div>還有一款苗媽最愛吃的清邁咖喱麵,這兒配上和牛,名為和牛金麵,苗媽頓時雙眼發光,她喜歡金麵的特式,湯底是黃咖喱汁,配上一硬一軟的粗麵,軟及硬就分別是水煮的軟身麵餅,炸過的就是硬身麵餅,一起吃就令口感層次十足,而且複雜多變,加上一口大小的和牛粒,相當不錯的。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-6AZ7tsLGdoM/X6gkX-ZfnQI/AAAAAAAA6k0/84761Q9YpXwse5zpjNSh1CDcIoASDVMLwCLcBGAsYHQ/s2048/DSCF2678.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://1.bp.blogspot.com/-6AZ7tsLGdoM/X6gkX-ZfnQI/AAAAAAAA6k0/84761Q9YpXwse5zpjNSh1CDcIoASDVMLwCLcBGAsYHQ/w400-h268/DSCF2678.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-o_y2Q8h_Hb0/X6gkX39gLhI/AAAAAAAA6k4/xAYDKOMX3bIAPeW-oiDGf8B7abO4vuuLQCLcBGAsYHQ/s2048/DSCF2687.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-o_y2Q8h_Hb0/X6gkX39gLhI/AAAAAAAA6k4/xAYDKOMX3bIAPeW-oiDGf8B7abO4vuuLQCLcBGAsYHQ/w400-h266/DSCF2687.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GL9jntm52Ug/X6gkgbWMHkI/AAAAAAAA6lI/BxBvnBPlGNoSc2LlT9o7if8ZGOBONyN4QCLcBGAsYHQ/s2048/DSCF2689.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-GL9jntm52Ug/X6gkgbWMHkI/AAAAAAAA6lI/BxBvnBPlGNoSc2LlT9o7if8ZGOBONyN4QCLcBGAsYHQ/w266-h400/DSCF2689.jpeg" width="266" /></a></div><br />泰式食物向來重口味,所以一定要點些飲品來中和一下,苗子每次來就是Greyhound Style Iced Lemon Tea的,喜歡它的原因很簡單,就是連杯內的冰塊也是由檸茶來做,喝到尾還依然如此濃厚。</span><p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a1i-zBQN1kU/X6glf1wMxOI/AAAAAAAA6lg/igcJrLxOBJYVOXsXn-Byict0XyiQIeuuwCLcBGAsYHQ/s2048/DSCF2662.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-a1i-zBQN1kU/X6glf1wMxOI/AAAAAAAA6lg/igcJrLxOBJYVOXsXn-Byict0XyiQIeuuwCLcBGAsYHQ/w266-h400/DSCF2662.jpeg" width="266" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><br /><span style="font-family: Bubblegum Sans;"><b>Greyhound Cafe</b></span><div><span style="font-family: Bubblegum Sans;"><b>銅鑼灣勿地臣街1號時代廣場11樓1104號舖</b></span></div><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-73278217104945616792020-11-02T11:00:00.027+08:002020-11-19T01:29:30.917+08:00美味海中尋 @ 〖Palco Ristorante〗<p style="text-align: justify;"><span style="font-family: helvetica;"><span>飲食業受著疫情影響,大部份都出現了低迷的境況,但總有些是另外的例子,好像在海港城</span><span lang="EN-US">OTE</span><span>重新開業的</span><span lang="EN-US">Palco Ristorante</span><span>,經常都座無虛席,預訂早已滿座了,實在有點一位難求。</span><span lang="EN-US"><o:p></o:p></span></span></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span><a href="https://1.bp.blogspot.com/-1Qjxo295rWs/X7VODcNgzyI/AAAAAAAA6lw/vmW8rATtdnI7BwTbKWK2CtzzqnARiGwmQCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-1Qjxo295rWs/X7VODcNgzyI/AAAAAAAA6lw/vmW8rATtdnI7BwTbKWK2CtzzqnARiGwmQCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span><br /><span><a name='more'></a></span>這個情況可說不稀奇,雖然是新開,但其實是換位重來,之前儲落了不少熟客,而且現在還加上一個坐擁</span><span lang="EN-US">270</span><span>度無敵大海景的位置,實在更勝從前。尤其在夕陽時份,一邊品嚐美食,一邊欣賞美景,絕對是一件樂事。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span><a href="https://1.bp.blogspot.com/--4P2Sil5Xz8/X7VOVMaZBXI/AAAAAAAA6l8/vRskqY7fHi4aZIlD_fyNGwwQCZS35hVPQCLcBGAsYHQ/s2048/IMG_3518.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/--4P2Sil5Xz8/X7VOVMaZBXI/AAAAAAAA6l8/vRskqY7fHi4aZIlD_fyNGwwQCZS35hVPQCLcBGAsYHQ/w400-h300/IMG_3518.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9NaWAUGFLUg/X7VOVL8Ro1I/AAAAAAAA6l4/cGDFGcocEH0kozZOhqsCYsZhriBNu9m-gCLcBGAsYHQ/s2048/IMG_3520.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-9NaWAUGFLUg/X7VOVL8Ro1I/AAAAAAAA6l4/cGDFGcocEH0kozZOhqsCYsZhriBNu9m-gCLcBGAsYHQ/w400-h300/IMG_3520.jpeg" width="400" /></a></div><br />從前一向都是以</span><span lang="EN-US">Pasta</span><span>作主打,現在為了增加客源,更加入了更多不同款式的菜式作招徠。當中大廚更推出了一個</span><span lang="EN-US">Tasting Menu</span><span>,將大廚心目中最好的菜式為客人帶來驚喜。事不宜遲,就由一籃麵包打開序幕,當中的芝士薄脆絕對十分邪惡,一塊接一塊,好吃得停不了口。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span lang="EN-US"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span lang="EN-US"><a href="https://1.bp.blogspot.com/-HLFpz46TZXE/X7VPZ-wye-I/AAAAAAAA6mI/IoCOHH0Yv_UiFAJFreOjYw4x_gsYdt7JgCLcBGAsYHQ/s2048/DSCF1273.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-HLFpz46TZXE/X7VPZ-wye-I/AAAAAAAA6mI/IoCOHH0Yv_UiFAJFreOjYw4x_gsYdt7JgCLcBGAsYHQ/w266-h400/DSCF1273.jpeg" width="266" /></a></span></span></div><span style="font-family: helvetica;"><span lang="EN-US"><br />【Scallop Tart】</span><span>作為</span><span lang="EN-US">Amuse Bouche</span><span>最適合不過,清新又鮮甜,增進了大家的食慾。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span><a href="https://1.bp.blogspot.com/-RbIPsZ-5jkE/X7VPiXT26iI/AAAAAAAA6mM/oZJw-yiDAU0KQTHJydSz3d5SQBcHKNUZQCLcBGAsYHQ/s2048/DSCF1277.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-RbIPsZ-5jkE/X7VPiXT26iI/AAAAAAAA6mM/oZJw-yiDAU0KQTHJydSz3d5SQBcHKNUZQCLcBGAsYHQ/w400-h266/DSCF1277.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fJIjMIj4izQ/X7VPiVfO2OI/AAAAAAAA6mQ/FmCXVI_qFaYGOj3LdvW5lBGGIlqVpD0HwCLcBGAsYHQ/s2048/DSCF1285.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-fJIjMIj4izQ/X7VPiVfO2OI/AAAAAAAA6mQ/FmCXVI_qFaYGOj3LdvW5lBGGIlqVpD0HwCLcBGAsYHQ/w400-h266/DSCF1285.jpeg" width="400" /></a></div><br />第一道是身為貝類的【</span><span lang="EN-US">French Oyster Tartare with
Lemon Foam】</span><span>,蠔味重之餘更帶有清香的海水味,配上咸鮮的黑魚子,鮮味十足,並用上酸溜溜的檸檬來突出蠔肉的鮮甜。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span><a href="https://1.bp.blogspot.com/-cUsdnAf15Pg/X7VPtlvtPhI/AAAAAAAA6mY/_ji4k0Fxh7gUbIyT_O_fEIrLjDY2TkJjQCLcBGAsYHQ/s2048/DSCF1290.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-cUsdnAf15Pg/X7VPtlvtPhI/AAAAAAAA6mY/_ji4k0Fxh7gUbIyT_O_fEIrLjDY2TkJjQCLcBGAsYHQ/w400-h266/DSCF1290.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span><br />接下來是來自紐西蘭的【大蜆】,配上蒜香牛油汁及三文魚籽,集合了鮮甜及惹味於一身,加上色彩繽紛的配搭,已令人垂涎了,況且還放上芫茜泡泡來畫龍點睛,菜式的味道一下子提升不少。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"><span lang="EN-US"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span lang="EN-US"><a href="https://1.bp.blogspot.com/-Cjnj3VbmBbM/X7VQHVMEx9I/AAAAAAAA6mo/GGVGPmT1ZSEHMXN246mhKmQa3wr__ao0ACLcBGAsYHQ/s2048/DSCF1291.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Cjnj3VbmBbM/X7VQHVMEx9I/AAAAAAAA6mo/GGVGPmT1ZSEHMXN246mhKmQa3wr__ao0ACLcBGAsYHQ/w400-h300/DSCF1291.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span lang="EN-US"><br />【Pan seared scampi with watercress soup】</span><span>的組合既新奇又有趣,賣相已拿了滿分。先嚐一口煮至半生熟的深海螯蝦肉,質爽彈牙,鮮甜味美,接著喝上一口墨綠色的西洋菜湯,兩者竟然產生了微妙的化學作用,美味沒法擋。</span><span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-4klT-qnlGzU/X7VQj8gGF-I/AAAAAAAA6m4/ckbNZOmb_pkcIMQg9Li6Yv4F3scRFBxIQCLcBGAsYHQ/s2048/DSCF1342.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4klT-qnlGzU/X7VQj8gGF-I/AAAAAAAA6m4/ckbNZOmb_pkcIMQg9Li6Yv4F3scRFBxIQCLcBGAsYHQ/w400-h266/DSCF1342.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qN59R06GAhE/X7VQj5w33bI/AAAAAAAA6mw/jGjz10zjeh8vMn8FP9CZ9GW1jgLi5FTKgCLcBGAsYHQ/s2048/DSCF1339.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-qN59R06GAhE/X7VQj5w33bI/AAAAAAAA6mw/jGjz10zjeh8vMn8FP9CZ9GW1jgLi5FTKgCLcBGAsYHQ/w400-h266/DSCF1339.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-za2XJKxzckg/X7VQj9WRcmI/AAAAAAAA6m0/16IXo9HYpZImY1K2e9R4oJQ7NVknHc_WwCLcBGAsYHQ/s2048/DSCF1333.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-za2XJKxzckg/X7VQj9WRcmI/AAAAAAAA6m0/16IXo9HYpZImY1K2e9R4oJQ7NVknHc_WwCLcBGAsYHQ/w266-h400/DSCF1333.jpeg" width="266" /></a></div><br />頭盤過後,來的是【<span lang="EN-US">Spaghetti with Hokkaido Sea
Urchin】</span>,是店中的招牌名物,皆因這兒主打意粉,所以麵條都做得滑溜彈牙,配合甘香鮮甜的北海道海膽來製作,口感<span lang="EN-US">Creamy</span>,香濃馥郁,有著越吃越滋味的感覺,百吃不厭。<span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-UubYmaGn724/X7VWt6iiUWI/AAAAAAAA6nQ/OnTIO4gdxug0sF6cyi00sYZZiKP1p7_NwCLcBGAsYHQ/s2048/DSCF1303.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-UubYmaGn724/X7VWt6iiUWI/AAAAAAAA6nQ/OnTIO4gdxug0sF6cyi00sYZZiKP1p7_NwCLcBGAsYHQ/w400-h266/DSCF1303.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5IUt5epSWWs/X7VWtz561eI/AAAAAAAA6nM/WTSWQ4m8O7w3dt28O2ALHKxXEa-73KkywCLcBGAsYHQ/s2048/DSCF1321.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-5IUt5epSWWs/X7VWtz561eI/AAAAAAAA6nM/WTSWQ4m8O7w3dt28O2ALHKxXEa-73KkywCLcBGAsYHQ/w266-h400/DSCF1321.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ny6NQH3bTiU/X7VWt9eKKJI/AAAAAAAA6nU/YvPj6QaJDms9ab1wFEoi2OZ1AvK1-DZqgCLcBGAsYHQ/s2048/DSCF1324.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Ny6NQH3bTiU/X7VWt9eKKJI/AAAAAAAA6nU/YvPj6QaJDms9ab1wFEoi2OZ1AvK1-DZqgCLcBGAsYHQ/w266-h400/DSCF1324.jpeg" width="266" /></a></div><br />此時,侍者送上一球紅噹噹的【雪葩】來,是酸甜醒胃的紅桑子雪葩,目的就是清新一下味蕾,好讓大家好好迎接美味主菜的來臨。<span lang="EN-US"><o:p></o:p></span></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-DK75lbPCDMU/X7VW-Ozvm-I/AAAAAAAA6nk/dTZ0QDPAfo8bkJ1-6_BciqHvydOqEtbygCLcBGAsYHQ/s2048/DSCF1345.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-DK75lbPCDMU/X7VW-Ozvm-I/AAAAAAAA6nk/dTZ0QDPAfo8bkJ1-6_BciqHvydOqEtbygCLcBGAsYHQ/s320/DSCF1345.jpeg" width="320" /></a></span></div><span style="font-family: helvetica;"><br />面對兩款主菜的決擇時,苦惱起來,不知應該選擇【<span lang="EN-US">Slow Cooked Yellow
Chicken with Morel Sauce】</span>,定還是【<span lang="EN-US">Miyazaki Wagyu
Tenderloin Lard Seaweed Roll with Port Wine Sauce】</span>?最後決定就是與人分享,先從慢煮三黃雞開始,火喉控製得宜,雞皮燒得恰到好處的香口脆身,然而肉質又非常細緻嫩滑,淋上濃郁惹味的羊肚菌醬汁,令人食指大動,旁邊的配菜也不容忽視,那半塊巨大肉厚的牛肝菌作為襯托,鮮味十足,整體來說,絕對是一道又平衡,又美妙的菜式。<span lang="EN-US"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: helvetica;"><span face="新細明體, serif"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span face="新細明體, serif"><a href="https://1.bp.blogspot.com/-voUp8olUYs0/X7VXLNJAIyI/AAAAAAAA6ns/_IJNXJxC6bADFepaTmExvKrXjMq-1ITlgCLcBGAsYHQ/s2048/DSCF1348.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-voUp8olUYs0/X7VXLNJAIyI/AAAAAAAA6ns/_IJNXJxC6bADFepaTmExvKrXjMq-1ITlgCLcBGAsYHQ/w266-h400/DSCF1348.jpeg" width="266" /></a></span></span></div><span style="font-family: helvetica;"><span face="新細明體, serif"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VSYkQLXTskM/X7VXLF37WII/AAAAAAAA6no/esiioIEpzHYwKSnh9QQqkwtPlxa_UR3yACLcBGAsYHQ/s2048/DSCF1359.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-VSYkQLXTskM/X7VXLF37WII/AAAAAAAA6no/esiioIEpzHYwKSnh9QQqkwtPlxa_UR3yACLcBGAsYHQ/w400-h266/DSCF1359.jpeg" width="400" /></a></div><br />可是,一山還有一山高,【</span><span lang="EN-US">Miyazaki Wagyu
Tenderloin Lard Seaweed Roll】</span><span face="新細明體, serif">絕對是大廚的佳作,以威靈頓牛柳為基礎作出改良,捨棄了會令菜式味道過於偏重的巴馬火腿,而改用了口感特別的紫菜,基本上不失層次的變化下,還增添了多一份鮮香,不特止,此舉更令外層的酥皮更為香酥脆口。同時,中心的牛柳用上優質貨色,油脂平佈極為平均,烤出來不但呈配漂亮的粉嫩色,肉味更是香濃,絕對是值得大家一試的佳作。</span></span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: helvetica;"><span face="新細明體, serif"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span face="新細明體, serif"><a href="https://1.bp.blogspot.com/-qGCSTLmqwSw/X7VXini1kTI/AAAAAAAA6n4/mwvNHPuhUX0tNg9Ak-TrffDta-7wOHXdwCLcBGAsYHQ/s2048/DSCF1374.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-qGCSTLmqwSw/X7VXini1kTI/AAAAAAAA6n4/mwvNHPuhUX0tNg9Ak-TrffDta-7wOHXdwCLcBGAsYHQ/w400-h266/DSCF1374.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span face="新細明體, serif"><br />來到甜品時間,名字為【</span><span lang="EN-US">Mango. Mango.
Mango】</span><span face="新細明體, serif">,相信大家都知道是以芒果作主打,甜廚就是以不同形式的芒果甜品呈現,分別是芒果雪葩、芒果脆片及芒果醬,配搭氮氣椰子雪糕及熱情果,酸酸甜甜,正好作為美妙的結尾。</span></span><p></p><p>
</p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: helvetica;"><span face="新細明體, serif"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><span face="新細明體, serif"><a href="https://1.bp.blogspot.com/-AisZKzeI0sE/X7VXtBAA7yI/AAAAAAAA6n8/03z36nLv3oI_3bbqOIP3ZuEavYgdSHgHwCLcBGAsYHQ/s2048/DSCF1394.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-AisZKzeI0sE/X7VXtBAA7yI/AAAAAAAA6n8/03z36nLv3oI_3bbqOIP3ZuEavYgdSHgHwCLcBGAsYHQ/w400-h266/DSCF1394.jpeg" width="400" /></a></span></span></div><span style="font-family: helvetica;"><span face="新細明體, serif"><br />品嚐完整個</span><span lang="EN-US">Tasting Menu</span><span face="新細明體, serif">後,實在非常滿足,每款菜式都令人留下深刻的印象,是一間會有回頭光顧的餐廳。</span></span><div><span style="font-family: helvetica;"><span face="新細明體, serif"><br /></span></span></div><div><span style="font-family: helvetica;"><span face="新細明體, serif"><br /></span></span><span style="font-family: Bubblegum Sans;"><b><br />Palco Ristorante<br />尖沙咀廣東道3-27號海港城海運大廈4樓OTE403-404號舖</b></span><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-63640952467871644962020-10-31T11:00:00.006+08:002020-10-31T11:00:06.414+08:00經典扒房重現 - 〖THE STEAK ROOM〗<div style="text-align: justify;"><span style="font-family: helvetica;">提到高級扒房,大家數一數手指,來來去去都是些紮根多年的名氣扒房,新晉的很多也是眨下眼便消失了。The Steak Room這個名字或許大家不認識,可是一說起遠近馳名的前洲際大酒店內的The Steak House winebar + grill便知曉,就因她們的店子遇著酒店大翻新及轉名而一併結業,整個班底就來到這間隱藏在這座歷史建築內的餐廳了,相比以前,更勝從前。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Dj8yaxysgbI/X5w_BDQyikI/AAAAAAAA6hs/ylo2tFSPYYE3-NjzS1VK7GQwhf7uxn97wCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-Dj8yaxysgbI/X5w_BDQyikI/AAAAAAAA6hs/ylo2tFSPYYE3-NjzS1VK7GQwhf7uxn97wCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><span style="font-family: helvetica;"><span><a name='more'></a></span>現時的The Steak Room身處House 1881內,在懷舊的裝潢上多添一種扒房的特有氣質,而且也不再處於不見天底的地底,有著日光照射下,更覺悠閒寫意。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0fT3_odx9rY/X5w_K3tkjoI/AAAAAAAA6h0/46xlh2PLMuofl_FcracgWuFN_df5BRSbACLcBGAsYHQ/s2048/IMG_3179.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-0fT3_odx9rY/X5w_K3tkjoI/AAAAAAAA6h0/46xlh2PLMuofl_FcracgWuFN_df5BRSbACLcBGAsYHQ/w400-h300/IMG_3179.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zyDI9tD4BKg/X5w_KmtQhXI/AAAAAAAA6hw/1USVEXwbNJwKpxWn2fQJfeD2WAA_IiL1QCLcBGAsYHQ/s2048/IMG_3183.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-zyDI9tD4BKg/X5w_KmtQhXI/AAAAAAAA6hw/1USVEXwbNJwKpxWn2fQJfeD2WAA_IiL1QCLcBGAsYHQ/w400-h300/IMG_3183.jpeg" width="400" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">雖然是新餐廳,但彷如將整個舊模式複製來了這兒,例如:自行揀選的刀具、多款不同款式的鹽及不同味道的芥辣,以上過試都是The Steak House的標誌,然而最大賣點卻是體型大得過份的甜品。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fDSrM4jLKDg/X5w_UnRS6vI/AAAAAAAA6iA/vFTDa7h4ph0Cq6Utl49iBLI-rhqKqV73wCLcBGAsYHQ/s2048/DSCF0877.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-fDSrM4jLKDg/X5w_UnRS6vI/AAAAAAAA6iA/vFTDa7h4ph0Cq6Utl49iBLI-rhqKqV73wCLcBGAsYHQ/w400-h266/DSCF0877.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mMm4_Vkaxxc/X5w_UdyZiUI/AAAAAAAA6iE/oz8q-k58zH0ULPhmDIslO-fkfMu0rOfYACLcBGAsYHQ/s2048/DSCF0916.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-mMm4_Vkaxxc/X5w_UdyZiUI/AAAAAAAA6iE/oz8q-k58zH0ULPhmDIslO-fkfMu0rOfYACLcBGAsYHQ/w400-h266/DSCF0916.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4gCCqVqo6Ps/X5w_URaN7BI/AAAAAAAA6h8/Me4wkc40yEcdeDVtRvg5wII9Vc7fG1WywCLcBGAsYHQ/s2048/DSCF0914.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4gCCqVqo6Ps/X5w_URaN7BI/AAAAAAAA6h8/Me4wkc40yEcdeDVtRvg5wII9Vc7fG1WywCLcBGAsYHQ/w400-h266/DSCF0914.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gnV34UqDYKw/X5w_VfP27AI/AAAAAAAA6iI/n4SyvCuytus5klR4yDIaZwEJx4oxmJwgwCLcBGAsYHQ/s2048/DSCF0918.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-gnV34UqDYKw/X5w_VfP27AI/AAAAAAAA6iI/n4SyvCuytus5klR4yDIaZwEJx4oxmJwgwCLcBGAsYHQ/w400-h266/DSCF0918.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PRlBelZtVcY/X5w_VqA6a3I/AAAAAAAA6iM/WLeLwT-wylwouey5NolQUHCWQiCtdvW5gCLcBGAsYHQ/s2048/DSCF0921.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-PRlBelZtVcY/X5w_VqA6a3I/AAAAAAAA6iM/WLeLwT-wylwouey5NolQUHCWQiCtdvW5gCLcBGAsYHQ/w400-h266/DSCF0921.jpeg" width="400" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">趁著天朗氣清的周末,就相約了幾位朋友一同品嚐新扒房的滋味。看過餐牌後,發現Set Lunch Menu非常豐富又對口味,大家都一同選擇了這個$538的四道菜午餐。首先,熱辣辣的麵包籃隨後送到,塗上美味的牛油,增添了食慾。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zUqGF8P3xmc/X5xAO1zLKwI/AAAAAAAA6ik/vZ0gxbJTYJ8e3tE8gdAJlBdyqHD410OQwCLcBGAsYHQ/s2048/DSCF0883.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-zUqGF8P3xmc/X5xAO1zLKwI/AAAAAAAA6ik/vZ0gxbJTYJ8e3tE8gdAJlBdyqHD410OQwCLcBGAsYHQ/w400-h266/DSCF0883.jpeg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;">轉過頭來,Set Lunch Menu內的頭盤也送來了,由左至右分別是新奧爾良式蟹餅配他他醬、USDA生牛肉他他及秘製香辣章魚配芒果柑橘莎莎。蟹餅炸得金黃香脆,內裡填滿了一梳梳紮實的蟹肉,鮮味十足;而生牛肉他他是切成粒狀,甚有咬口,調味恰到好處且突出了肉香,加上做成小球的芒果醬汁,食味不自覺提升了,酸酸甜甜又帶點辣的味道,十分清新,實在 '味'力沒法擋的頭盤組合。</span></div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mdIsgLbN6CI/X5xAXTGc0MI/AAAAAAAA6is/zHzMXKUQaYAvrHQyR5uTUV7wGYDsW5nSgCLcBGAsYHQ/s2048/DSCF0885.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-mdIsgLbN6CI/X5xAXTGc0MI/AAAAAAAA6is/zHzMXKUQaYAvrHQyR5uTUV7wGYDsW5nSgCLcBGAsYHQ/w400-h266/DSCF0885.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IiSNMyFuEK8/X5xAXYNqgZI/AAAAAAAA6iw/1znIVpTNFL0RwyugIiL5zipIk1usiJIrgCLcBGAsYHQ/s2048/DSCF0890.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-IiSNMyFuEK8/X5xAXYNqgZI/AAAAAAAA6iw/1znIVpTNFL0RwyugIiL5zipIk1usiJIrgCLcBGAsYHQ/w266-h400/DSCF0890.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WL5RX-oOjgU/X5xAYSGVHUI/AAAAAAAA6i0/wzSzNw0KnHQms4YTo1onw3Iq9vgDZCMMwCLcBGAsYHQ/s2048/DSCF0901.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-WL5RX-oOjgU/X5xAYSGVHUI/AAAAAAAA6i0/wzSzNw0KnHQms4YTo1onw3Iq9vgDZCMMwCLcBGAsYHQ/w266-h400/DSCF0901.jpeg" width="266" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lHCOnLgdfXI/X5xAXeWjwCI/AAAAAAAA6io/bm7B5SicO-ALfZzA7tYYe8IhMRieUFQTgCLcBGAsYHQ/s2048/DSCF0891.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-lHCOnLgdfXI/X5xAXeWjwCI/AAAAAAAA6io/bm7B5SicO-ALfZzA7tYYe8IhMRieUFQTgCLcBGAsYHQ/w266-h400/DSCF0891.jpeg" width="266" /></a></div><span style="font-family: helvetica;">餐湯的組合算是非常受歡迎的,皆因這個Soup 50/50是包含了半份波士頓龍蝦湯及半份洋蔥湯配芝士多士,可是人總是貪心的,在兩者難以取捨的時侯不用想,一同給大家嚐味。先喝甜美的洋蔥湯,洋蔥早已煮至焦糖化,配合清雞湯來煮,味道很好,接著再喝上一口濃郁惹味的龍蝦湯,稠杰適中,鮮味又十足,絕對是有衝激味蕾的美味。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZMHBqBIgm8I/X5xAtqDL2lI/AAAAAAAA6jM/MPX_5s1XiaYs3MirVaIkohbAWPaw1r0NwCLcBGAsYHQ/s2048/DSCF0908.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ZMHBqBIgm8I/X5xAtqDL2lI/AAAAAAAA6jM/MPX_5s1XiaYs3MirVaIkohbAWPaw1r0NwCLcBGAsYHQ/w400-h266/DSCF0908.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Lcg_x2ClPFg/X5xAtljz_SI/AAAAAAAA6jI/E3ulFOYV8egZcYejphrHlsMHkoulRKT9gCLcBGAsYHQ/s2048/DSCF0910.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Lcg_x2ClPFg/X5xAtljz_SI/AAAAAAAA6jI/E3ulFOYV8egZcYejphrHlsMHkoulRKT9gCLcBGAsYHQ/w266-h400/DSCF0910.jpeg" width="266" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">來到主菜時,苗子是一個牛魔皇,當然會以USDA肉眼扒作主菜,另再加上厚達半厘米的烤厚切蘋果木煙肉。主菜送來時,突然閃出了以往在The Steak House的感覺,皆因鹽架及芥辣盤也一併由侍者送來。回到食物上,肉眼扒烤得十分漂亮,呈現出Medium-rare的櫻桃紅的粉嫩,肉香非常濃厚,灑上少許Smoked Sea Salt,略帶燻香下,肉的滋味更濃厚,而另加的厚切煙肉更是非常誘人,肥美甘香,令人欲罷不能,伴碟的烤蒜及串茄則烤得香口,可中和一下口腔的油膩,不錯的。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TZXWJpOJ0Zk/X5xA7PDWXaI/AAAAAAAA6jY/DCkKlASVENAPy9iLc8IOoN0rNJ6WvJSNACLcBGAsYHQ/s2048/DSCF0930.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-TZXWJpOJ0Zk/X5xA7PDWXaI/AAAAAAAA6jY/DCkKlASVENAPy9iLc8IOoN0rNJ6WvJSNACLcBGAsYHQ/w400-h266/DSCF0930.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-G9ETtyvyb54/X5xA7KWpCGI/AAAAAAAA6jU/AyjotWoQM8UEimxo6MKOZ_vbmvbuWbi4wCLcBGAsYHQ/s2048/DSCF0932.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-G9ETtyvyb54/X5xA7KWpCGI/AAAAAAAA6jU/AyjotWoQM8UEimxo6MKOZ_vbmvbuWbi4wCLcBGAsYHQ/w400-h266/DSCF0932.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9mrj2otq0SE/X5xA6xwZajI/AAAAAAAA6jQ/PCU4qeG0lCM-BovFLD9Hi2HgFANZ8g3FQCLcBGAsYHQ/s2048/DSCF0956.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-9mrj2otq0SE/X5xA6xwZajI/AAAAAAAA6jQ/PCU4qeG0lCM-BovFLD9Hi2HgFANZ8g3FQCLcBGAsYHQ/w266-h400/DSCF0956.jpeg" width="266" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">甜品則是蘋果金寶配焦糖汁,款式雖然較為簡單,但勝在味道很好,要知道以凍冰冰的雪糕配上熱辣辣的蘋果金寶的那種冰火享受,實在是很吸引的。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Czgm9bH4k8k/X5xBI7_v4sI/AAAAAAAA6jc/jQhZUxsZbCIqztz0VG3T_M7WhYZAc3LngCLcBGAsYHQ/s2048/DSCF0996.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Czgm9bH4k8k/X5xBI7_v4sI/AAAAAAAA6jc/jQhZUxsZbCIqztz0VG3T_M7WhYZAc3LngCLcBGAsYHQ/w400-h266/DSCF0996.jpeg" width="400" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">當日正值友人生日在即,特意點上了招牌的Baked Alaska,未吃已被菠蘿造型所吸引住,非常可愛。以點燃了火焰的冧酒淋在蛋糕上,蛋白經火烤出了焦香,內裡則是由椰子雪糕、菠蘿雪葩及海棉蛋糕製成,苗子與各人也十分喜歡。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9T0EHhWL3wg/X5xBPeckO6I/AAAAAAAA6jo/siC6I8P36H4c4k2WqPm9BJxYazy9XfxWgCLcBGAsYHQ/s2048/DSCF0977.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-9T0EHhWL3wg/X5xBPeckO6I/AAAAAAAA6jo/siC6I8P36H4c4k2WqPm9BJxYazy9XfxWgCLcBGAsYHQ/w400-h266/DSCF0977.jpeg" width="400" /></a></div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">由於新開的關係,甜品的款式好像不及以往舊店的多,但招牌的巨型心太軟已在餐牌上,吃完這次後,已經再次相約友人們再來緬懷一下巨型心太軟的滋味。</span></div><div style="text-align: justify;"><span style="font-family: helvetica;"> </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>THE STEAK ROOM</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>尖沙咀廣東道2A號富衛1881公館主樓1樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 8/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-43272053661709742672020-10-29T11:00:00.011+08:002020-10-29T11:00:02.612+08:00別出心栽獅房菜 - 〖帝京軒 x Lion Rock〗<p style="text-align: justify;"><span style="font-family: helvetica;">大家絕對對帝京軒並不會陌生,以往在Blog內也寫了不少次,但今次「獅房菜」的菜單卻令人喜出望外,模式更是新穎,而且在Lion Rock內享用,能在看到獅子山的景前吃飯,更是賞心悅目的體驗。</span></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-EDH-qi-aakQ/X5mRrHQbYbI/AAAAAAAA6fQ/SEePYxhZdfQvIu-BtoKijH4YsjgyRoyegCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-EDH-qi-aakQ/X5mRrHQbYbI/AAAAAAAA6fQ/SEePYxhZdfQvIu-BtoKijH4YsjgyRoyegCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></span></div><span style="font-family: helvetica;"><span><a name='more'></a></span>獅房菜菜單共有十道菜,每道菜式都冠上一個特別以三疊字組成及配合菜式的名字。就連餐前小吃也冠上了《聶馥》,是一道用上山楂、白术及蜂蜜製作的開胃小食,酸甜醒胃。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-Ur0Py_pPTBc/X5mR10ulwhI/AAAAAAAA6fU/sMXTJKANnWEr76w6uDshcPLFE-bJ6eJmACLcBGAsYHQ/s2048/DSCF1153.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Ur0Py_pPTBc/X5mR10ulwhI/AAAAAAAA6fU/sMXTJKANnWEr76w6uDshcPLFE-bJ6eJmACLcBGAsYHQ/w400-h266/DSCF1153.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Cxem7KE6NXg/X5mR2JbGtEI/AAAAAAAA6fY/y7clraAh9mg1BVdnqqteXjv-alLubjCQwCLcBGAsYHQ/s2048/DSCF1160.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Cxem7KE6NXg/X5mR2JbGtEI/AAAAAAAA6fY/y7clraAh9mg1BVdnqqteXjv-alLubjCQwCLcBGAsYHQ/w400-h266/DSCF1160.jpeg" width="400" /></a></div><br />正式的第一道名為《品前》,由三款前菜組成,三者都以醋製品浸漬而成,分別是以椰子醋浸過的櫻桃蘿蔔、以梅酒醋製成而包著螢光魷魚的啫喱球及陳醋浸漬的鮮鮑魚,酸溜溜的開胃消滯,但也不失身材本身的風味,當中個人尤其喜歡魷魚啫喱球,十分可愛。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-8WbLN9FjEBQ/X5mSWri6sWI/AAAAAAAA6fo/PaIuuh-kN3gFtpo0ZHuXSgEJQElBkM56QCLcBGAsYHQ/s2048/DSCF1172.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-8WbLN9FjEBQ/X5mSWri6sWI/AAAAAAAA6fo/PaIuuh-kN3gFtpo0ZHuXSgEJQElBkM56QCLcBGAsYHQ/w266-h400/DSCF1172.jpeg" width="266" /></a></span></div><span style="font-family: helvetica;"><br />緊接著的是《鱻湯》,奶白的魚湯是由石頭魚熬成,大廚為了增加香味及稠杰感,特地加入日本的夢美人米,令魚湯喝起來更香濃順滑,同時湯內的各款材料也煮得恰到好處的軟腍滑溜,令人齒頰留香。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-hxrt4A6RO8I/X5mS3z7LG2I/AAAAAAAA6f0/N9n1upo-ai0N32DIHXjpQro7_xsaPF2YwCLcBGAsYHQ/s2048/DSCF1177.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-hxrt4A6RO8I/X5mS3z7LG2I/AAAAAAAA6f0/N9n1upo-ai0N32DIHXjpQro7_xsaPF2YwCLcBGAsYHQ/w266-h400/DSCF1177.jpeg" width="266" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-XAift3Qnkrk/X5mS4ITQwpI/AAAAAAAA6f4/n2Tl3PhSue0fkMFTbM8q1aJinpB2PLgUwCLcBGAsYHQ/s2048/DSCF1183.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-XAift3Qnkrk/X5mS4ITQwpI/AAAAAAAA6f4/n2Tl3PhSue0fkMFTbM8q1aJinpB2PLgUwCLcBGAsYHQ/w266-h400/DSCF1183.jpeg" width="266" /></a></span></div><span style="font-family: helvetica;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4cb0i3OWZpU/X5mS3020bCI/AAAAAAAA6fw/23PCkMHU0A4_xRH57zsQbgqhcMFBMf39QCLcBGAsYHQ/s2048/DSCF1186.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-4cb0i3OWZpU/X5mS3020bCI/AAAAAAAA6fw/23PCkMHU0A4_xRH57zsQbgqhcMFBMf39QCLcBGAsYHQ/w266-h400/DSCF1186.jpeg" width="266" /></a></div><br />《焱菌》一道相當滑溜的牛乳蒸蛋白,但大廚將菜式昇華了,不但加入羊肚菌及日本海膽等的名貴食材,還使用上奶香特濃的北海道 3.6牛乳製作的蒸蛋白,滑不留口,加上精美的賣相,就好像一件藝術品般。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-kldZ5IsqlOM/X5mTDkTZTeI/AAAAAAAA6f8/IHbIZSSytG4dzN83cwZVzaPGCpCvXf4iQCLcBGAsYHQ/s2048/DSCF1195.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-kldZ5IsqlOM/X5mTDkTZTeI/AAAAAAAA6f8/IHbIZSSytG4dzN83cwZVzaPGCpCvXf4iQCLcBGAsYHQ/s320/DSCF1195.jpeg" width="320" /></a></span></div><span style="font-family: helvetica;"><br />《灥珍》是以名貴食材 - 釀遼參掛帥的一道,有別於坊間的做法,餐廳以西班牙黑豚肉及燕麥代蝦膠釀入遼參內,肉汁滲進遼參內,吃起來別有一番滋味。同時,用上了雞豆米來作配菜,口感煙煙韌韌,加上食療的作用,甚為養生。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-b-O_kmELR8Y/X5mTNTiMBqI/AAAAAAAA6gI/mCoJrlwhRAYtpP5Wbs0mwP23Hyoh2JoTQCLcBGAsYHQ/s2048/DSCF1198.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-b-O_kmELR8Y/X5mTNTiMBqI/AAAAAAAA6gI/mCoJrlwhRAYtpP5Wbs0mwP23Hyoh2JoTQCLcBGAsYHQ/s320/DSCF1198.jpeg" width="320" /></a></span></div><span style="font-family: helvetica;"><br />《淼珏》為最後的海鮮菜式,以杉龍蝦為主,並以綠胡椒及紅花椒來調味,做出一菜兩味來。由口味較溫和的綠胡椒忌廉煮龍蝦開始,龍蝦肉質爽滑彈牙,輕輕的胡椒香突顯了鮮甜的味道來,非常好吃;另一邊是將龍蝦肉、龍蝦膏及紅花椒炒香,釀入個子小小的泰國茄子內,的骰可愛,還可嗜到固中辣香,實在是惹味非常的一道。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-ZZhhfsyt0_c/X5md5kw7egI/AAAAAAAA6gY/BVFwHRUSvao5ZUQEQzGO39FmhM9qWNK-QCLcBGAsYHQ/s2048/DSCF1203.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ZZhhfsyt0_c/X5md5kw7egI/AAAAAAAA6gY/BVFwHRUSvao5ZUQEQzGO39FmhM9qWNK-QCLcBGAsYHQ/s320/DSCF1203.jpeg" width="320" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Fcq5UZnlszc/X5md5jAOyuI/AAAAAAAA6gc/GG3JJMyFrTwNrK3og9j2OPC0YBdYJfs5QCLcBGAsYHQ/s2048/DSCF1212.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-Fcq5UZnlszc/X5md5jAOyuI/AAAAAAAA6gc/GG3JJMyFrTwNrK3og9j2OPC0YBdYJfs5QCLcBGAsYHQ/s320/DSCF1212.jpeg" /></a><a href="https://1.bp.blogspot.com/-40IgsmPUZqQ/X5md5qJBz2I/AAAAAAAA6gg/cZIKBrPHePINIBSX0K4NoyFHJ-C3ytIFgCLcBGAsYHQ/s2048/DSCF1210.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-40IgsmPUZqQ/X5md5qJBz2I/AAAAAAAA6gg/cZIKBrPHePINIBSX0K4NoyFHJ-C3ytIFgCLcBGAsYHQ/s320/DSCF1210.jpeg" /></a></div></div><br />來到一半了,《羴補》本是苗子想放棄的一味,全因苗子不吃羊,但友人說這種澳洲羊架羶味不重,所以就嘗試了。羊架分別以黑蒜及藥膳兩款來製作,先吃藥膳的,羊架以腐乳來醃味,再以淮山捲著羊肉、黨參、露筍及菇,很有羊腩煲的味道,但為了更添藥材香,精髓落在炸香了的當歸身上,令菜式提升不少;另一件則塗上黑蒜醬來烤,完全除去了羊羶味,食味極好,連不好羊的苗子也可輕易吃下。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-4y9H49MmUAQ/X5meKlkAyvI/AAAAAAAA6g0/UgL8TUuYHOMhPrrsP5KYjlNnKAefDJiSwCLcBGAsYHQ/s2048/DSCF1216.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-4y9H49MmUAQ/X5meKlkAyvI/AAAAAAAA6g0/UgL8TUuYHOMhPrrsP5KYjlNnKAefDJiSwCLcBGAsYHQ/w400-h266/DSCF1216.jpeg" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dnUUJn4mnPI/X5meKgZVrcI/AAAAAAAA6gw/9FgmA3JSpSMQJ4BLwxQAwOtyHlTUWjkrgCLcBGAsYHQ/s2048/DSCF1218.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-dnUUJn4mnPI/X5meKgZVrcI/AAAAAAAA6gw/9FgmA3JSpSMQJ4BLwxQAwOtyHlTUWjkrgCLcBGAsYHQ/s320/DSCF1218.jpeg" /></a><a href="https://1.bp.blogspot.com/-NaIcw-kwltc/X5meKn-HmjI/AAAAAAAA6g4/xg9vuuPZghcdqecAFm56j951n9UMWBzBgCLcBGAsYHQ/s2048/DSCF1219.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-NaIcw-kwltc/X5meKn-HmjI/AAAAAAAA6g4/xg9vuuPZghcdqecAFm56j951n9UMWBzBgCLcBGAsYHQ/s320/DSCF1219.jpeg" /></a></div></span></div><span style="font-family: helvetica;"><br />整晚的菜式之中,苗子最喜歡《雥禽》了。大廚製作費時,要先將本地雞煙燻,接著起皮拆骨,將雞肉及青瓜等食材切絲,巧妙地以風乾雞皮包著一絲絲的餡料,再配上以火龍果及蘋果製成的甜酥餅作陪襯,上枱時更以蘋果木來煙燻,效果非常之好,先吃到淡淡的燻香,皮脆肉嫩,最令人驚喜的是果醬的甜是用來化解煙燻雞的油膩的關鍵所在。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-MF6wP_pM76g/X5melzLVtcI/AAAAAAAA6hM/uOyyWMalVws68qJCoH8p8AA68jOU9Ve6gCLcBGAsYHQ/s2048/DSCF1237.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-MF6wP_pM76g/X5melzLVtcI/AAAAAAAA6hM/uOyyWMalVws68qJCoH8p8AA68jOU9Ve6gCLcBGAsYHQ/w266-h400/DSCF1237.jpeg" width="266" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X10bYGUCiTE/X5melz1cBZI/AAAAAAAA6hI/ywOQGSZO8RMuyBts8nzYhK4Wh5IHQQzgwCLcBGAsYHQ/s2048/DSCF1230.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-X10bYGUCiTE/X5melz1cBZI/AAAAAAAA6hI/ywOQGSZO8RMuyBts8nzYhK4Wh5IHQQzgwCLcBGAsYHQ/w400-h266/DSCF1230.jpeg" width="400" /></a></div><br />《皛蔬》是一件精緻的菇菌撻,雖說是撻,但其實是大廚以一片片的杏仁來砌成,內裡餡料有黑虎掌菌、榆耳、馬蹄、甜椒、萵筍及黑松露,炒在一起,香氣四溢,每一口都充滿菌香,滋味無窮。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-BnciAMJxJMk/X5mexLSbSUI/AAAAAAAA6hQ/TE5jGqSWkCoQxdAYmGFzvmxVd3jSpwLMACLcBGAsYHQ/s2048/DSCF1244.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-BnciAMJxJMk/X5mexLSbSUI/AAAAAAAA6hQ/TE5jGqSWkCoQxdAYmGFzvmxVd3jSpwLMACLcBGAsYHQ/w400-h266/DSCF1244.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br />臨近結尾的主食是《垚苗》,是一道製作繁複的菜式,就是以去了骨的法國鵪鶉釀入泰國糯米、咸蛋黃、栗子、叉燒、瑤柱、北菇及蓮子等八種材料,再香煎而成的料理,輔以意大利黑醋來吊味,雖然份量不多,但其油香豐富,層次十足的味道,實在令人愛不釋手,要知道將這體型細小的鵪鶉來製成八寶鵪鶉是何等困難。</span><p></p><p style="text-align: justify;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://1.bp.blogspot.com/-vRaJQ6_kFhE/X5me31Vbo4I/AAAAAAAA6hY/qY2djtLEq3E_HP6qGA0cVg4IsSUzZ-GBQCLcBGAsYHQ/s2048/DSCF1255.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vRaJQ6_kFhE/X5me31Vbo4I/AAAAAAAA6hY/qY2djtLEq3E_HP6qGA0cVg4IsSUzZ-GBQCLcBGAsYHQ/w400-h266/DSCF1255.jpeg" width="400" /></a></span></div><span style="font-family: helvetica;"><br />最後的《馫甜》是甜品的環節,分別由天津香梨、日本十勝紅豆及日本黑芝麻製成,首先是由香梨、人參及冰糖製成的啫喱,甜中回甘;接著是甜美的紅豆撻,紅豆與陳皮同煮,粉糯中帶著陳皮的幽香,令人不自覺愛上;最後是充滿麻蓉香的酥餅,甜度適中,三個點心組合起來,亦算不錯。</span><p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dc52s7Ukxf4/X5me-BHyKuI/AAAAAAAA6hc/pWPZbb1kp3cpYdgwIa-8HcLAEKOdYMc7wCLcBGAsYHQ/s2048/DSCF1265.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-dc52s7Ukxf4/X5me-BHyKuI/AAAAAAAA6hc/pWPZbb1kp3cpYdgwIa-8HcLAEKOdYMc7wCLcBGAsYHQ/w400-h266/DSCF1265.jpeg" width="400" /></a></div><br /><br /><span style="font-family: Bubblegum Sans;"><b>帝京軒 x Lion Rock<br />旺角太子道西193號帝京酒店3樓</b></span><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 7/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-91917858265936420222020-10-29T10:30:00.008+08:002020-10-29T10:30:02.490+08:00極度悠閒的Brunch - 〖Paper Moon〗<div style="text-align: justify;"><span style="font-family: helvetica;">現今的疫情反反覆覆,導致出外也不甚安全,只好留在家,可是在家久了,自不然會想出外走走。就在前些日子的起心肝,相約想見的友人聚聚,就選址這個坐擁270度無敵海景的Paper Moon,皆因她們推出了一個「意式假日早午餐」讓賓客們能享受一個充滿意式風情的下午。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_Ykw7qgmCsg/X5lrLkoEb6I/AAAAAAAA6dg/7SAut9kCPz0tw88Z2NJ5mxWilklEP7QZACLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-_Ykw7qgmCsg/X5lrLkoEb6I/AAAAAAAA6dg/7SAut9kCPz0tw88Z2NJ5mxWilklEP7QZACLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UL-bLnUtvsI/X5lrXQYgYjI/AAAAAAAA6dk/cgXlVIu5XGEe-zoyr_y3ITX8tpkTmUqxACLcBGAsYHQ/s2048/DSCF0708.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-UL-bLnUtvsI/X5lrXQYgYjI/AAAAAAAA6dk/cgXlVIu5XGEe-zoyr_y3ITX8tpkTmUqxACLcBGAsYHQ/w400-h266/DSCF0708.jpeg" width="400" /></a></div><br />一開始,就立時追加了兩小時的暢飲計劃,與友把酒談天說地是一介樂事,苗子一向喜歡氣泡細緻的氣泡酒,順喉又醒神。同時,一籃意式麵包也送到,蘸上陳醋及橄欖油來打開食慾。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T2cIsgdiKPI/X5lrfVmNY2I/AAAAAAAA6dw/9kQyjadolFY7N8zYsNp9RSzqpC6RScolwCLcBGAsYHQ/s2048/DSCF0711.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-T2cIsgdiKPI/X5lrfVmNY2I/AAAAAAAA6dw/9kQyjadolFY7N8zYsNp9RSzqpC6RScolwCLcBGAsYHQ/w400-h266/DSCF0711.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ajv0i1Na4GI/X5lrffaMIlI/AAAAAAAA6ds/e0dLwSm-hdQEKr667aIBFWIPMuvB7DjaACLcBGAsYHQ/s2048/DSCF0716.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-ajv0i1Na4GI/X5lrffaMIlI/AAAAAAAA6ds/e0dLwSm-hdQEKr667aIBFWIPMuvB7DjaACLcBGAsYHQ/w266-h400/DSCF0716.jpeg" width="266" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;">豐富的意式前菜拼盤隨後而來,總廚特地選上了油香咸香兼備的巴馬火腿,惹味的莎樂美腸、鮮味十足的火腿、奶香豐富的水牛芝士、清新的蕃茄沙沙多士及甜美的蜜瓜,每款雖然只有少量,也令人心滿意足了。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8B4o8tL2n3s/X5lsE_d4LoI/AAAAAAAA6d8/0mrhE1BvfJ0v92dvmcvLBxSgIW65F3OYACLcBGAsYHQ/s2048/DSCF0717.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-8B4o8tL2n3s/X5lsE_d4LoI/AAAAAAAA6d8/0mrhE1BvfJ0v92dvmcvLBxSgIW65F3OYACLcBGAsYHQ/w400-h266/DSCF0717.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fnoLJV5z1ho/X5lsFI4FeEI/AAAAAAAA6eA/QkuwLr9BufMexMSpLYk7A24DZossW97GQCLcBGAsYHQ/s2048/DSCF0722.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-fnoLJV5z1ho/X5lsFI4FeEI/AAAAAAAA6eA/QkuwLr9BufMexMSpLYk7A24DZossW97GQCLcBGAsYHQ/w266-h400/DSCF0722.jpeg" width="266" /></a></div><span style="font-family: helvetica;">接著的沙律有幾款,隨手選擇了香口的凱撒沙律伴脆蝦,老實說,未到主菜已有點飽了,證明份量一點也不兒戲。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dOaoKrEBsPk/X5lsWK_TbvI/AAAAAAAA6eM/u-08qZfVFC0cGdsn78zNntKaECiWMql_QCLcBGAsYHQ/s2048/DSCF0724.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-dOaoKrEBsPk/X5lsWK_TbvI/AAAAAAAA6eM/u-08qZfVFC0cGdsn78zNntKaECiWMql_QCLcBGAsYHQ/w400-h266/DSCF0724.jpeg" width="400" /></a></div><span style="font-family: helvetica;">來到主菜部份,總廚預備了多達十款供客人選擇,一向知道Paper Moon的薄餅製作認真,特地從米蘭訂製Ambrogi薄餅烤爐來焗製,並且用上意大利優質麵粉來做餅底,吃起來香氣特別濃厚,所以選了有豐富材料 - 辣肉腸、蕃茄、牛乳芝士及洋蔥的Pizza Edi,當中最特別的是將辣椒加進了餅底內,每一口都香辣非常,滋味無窮,同時也有香脆的口感。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-waneRhvOifw/X5lsf0heI0I/AAAAAAAA6eU/8tKtI01yO2UjMCRiW9tohm_zO7uOlxLdgCLcBGAsYHQ/s2048/DSCF0731.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-waneRhvOifw/X5lsf0heI0I/AAAAAAAA6eU/8tKtI01yO2UjMCRiW9tohm_zO7uOlxLdgCLcBGAsYHQ/w266-h400/DSCF0731.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GSLubHgeGsU/X5lsgJ-2AlI/AAAAAAAA6eY/gdJBeO9A5EoVzrkxYoheIGA7t4127BtTwCLcBGAsYHQ/s2048/DSCF0734.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-GSLubHgeGsU/X5lsgJ-2AlI/AAAAAAAA6eY/gdJBeO9A5EoVzrkxYoheIGA7t4127BtTwCLcBGAsYHQ/s320/DSCF0734.jpeg" /></a><a href="https://1.bp.blogspot.com/-QxUcL3AoFjY/X5lsgHJiCII/AAAAAAAA6eQ/It7PkhZwuWIe5yuHk9Z38ELiuyJypyeOACLcBGAsYHQ/s2048/DSCF0737.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://1.bp.blogspot.com/-QxUcL3AoFjY/X5lsgHJiCII/AAAAAAAA6eQ/It7PkhZwuWIe5yuHk9Z38ELiuyJypyeOACLcBGAsYHQ/s320/DSCF0737.jpeg" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;">本想要點另一招牌的意粉類,但早知薄餅份量巨大,所以改點Grilled Canadian Pork Chop。豬扒肥大厚身,煎的火喉剛好,外帶微微焦香,內裡仍很Juicy,沾上清新的青蘋果忌廉,口腔清新不膩。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-M4Gq8CyEHYM/X5lstpY2nGI/AAAAAAAA6eg/FqIU6acdsEoNBgICnC8mZeL4A-MVouZqQCLcBGAsYHQ/s2048/DSCF0745.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-M4Gq8CyEHYM/X5lstpY2nGI/AAAAAAAA6eg/FqIU6acdsEoNBgICnC8mZeL4A-MVouZqQCLcBGAsYHQ/w400-h266/DSCF0745.jpeg" width="400" /></a></div><span style="font-family: helvetica;">來到此時,咸胃已滿足,只好留給甜胃,便簡簡單單要了雲呢拿奶凍及朱古力心太軟,當中流心得很澎湃的心太軟尤其深受苗子喜愛,不但可可味香濃,甜度亦非常適中。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IjTsNcAV8c4/X5ls3ZjFIeI/AAAAAAAA6ew/YqPC5sIFMtwCJdoKilxMGC7b0qjtn6iyACLcBGAsYHQ/s2048/DSCF0756.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-IjTsNcAV8c4/X5ls3ZjFIeI/AAAAAAAA6ew/YqPC5sIFMtwCJdoKilxMGC7b0qjtn6iyACLcBGAsYHQ/w400-h266/DSCF0756.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://1.bp.blogspot.com/-0WDqdRs58Gs/X5ls3XAQmiI/AAAAAAAA6e4/kY9ArzCbGgM6V3jwaUUche1wcGqBfwqAwCLcBGAsYHQ/s2048/DSCF0751.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-0WDqdRs58Gs/X5ls3XAQmiI/AAAAAAAA6e4/kY9ArzCbGgM6V3jwaUUche1wcGqBfwqAwCLcBGAsYHQ/w400-h266/DSCF0751.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m9KeTbrHneY/X5ls3frzYUI/AAAAAAAA6e0/Dgah_QmVstkATZTMlUB097F0TN7lo4xawCLcBGAsYHQ/s2048/DSCF0759.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-m9KeTbrHneY/X5ls3frzYUI/AAAAAAAA6e0/Dgah_QmVstkATZTMlUB097F0TN7lo4xawCLcBGAsYHQ/w266-h400/DSCF0759.jpeg" width="266" /></a></div><span style="font-family: helvetica;">這個豐富的早午餐只是$298,另加$99便可同時享受2小時無限量暢飲,性價比甚高,飲飽食醉,真是寫意。</span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>Paper Moon</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>尖沙咀廣東道3-27號海港城海運大廈3樓OTE301號舖</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 8/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-30004896019145649602020-10-16T09:00:00.003+08:002020-10-29T00:43:50.412+08:00一嚐城中熱話的高階叉蛋飯 - 〖Holt's Café〗<div style="text-align: justify;"><span style="font-family: georgia;">近期大家不能出外旅行,造就了Staycation的風行,可是苗子銀根有限,不能周圍住,只好走訪不同酒店的Lounge充其量代替一下。其中有一間以一味神級叉燒飯馳名香港的,必定是Rosewood內的Holt's Cafe。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wQS8MIrv8Ok/X4WY98WLKSI/AAAAAAAA6bM/PzFNOGauw_4dtAbc0wB6MdyzuGWu-wnmwCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-wQS8MIrv8Ok/X4WY98WLKSI/AAAAAAAA6bM/PzFNOGauw_4dtAbc0wB6MdyzuGWu-wnmwCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-family: georgia;"><span><a name='more'></a></span>Holt's Cafe雖以Cafe為名,但其實環境更像一間悠閒的高級餐廳,食物款式包羅萬象,包括中式點心、西式餐點以至東南亞菜式也一應俱全,當中的神級叉燒飯、海南雞飯及鮮茄焗西班牙黑豚豬扒飯三款,更是響徹全城。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ulyE0bfKO60/X4WZLCOfZWI/AAAAAAAA6bQ/MjG_Oxv3yXsAa1abwEqFgIz3tsBrcWncQCLcBGAsYHQ/s2048/IMG_3248.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-ulyE0bfKO60/X4WZLCOfZWI/AAAAAAAA6bQ/MjG_Oxv3yXsAa1abwEqFgIz3tsBrcWncQCLcBGAsYHQ/w400-h300/IMG_3248.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LvFlE8M_RqQ/X4WZLJoXahI/AAAAAAAA6bU/dVK-hy2q96cunbCAT32fxe7s37AvAxG_gCLcBGAsYHQ/s2048/IMG_3253.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-LvFlE8M_RqQ/X4WZLJoXahI/AAAAAAAA6bU/dVK-hy2q96cunbCAT32fxe7s37AvAxG_gCLcBGAsYHQ/w300-h400/IMG_3253.jpeg" width="300" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">就在上個月的一個晚上,與一位好久不見的友人來到用膳,順道寒喧一番,得知大家也留家太耐,在想法上往往有些意想不到的念頭,深感欣慰,有一種新生的感覺。</span><span style="font-family: georgia;">大家談得興高采烈之際,食物也陸陸續續送到,首先嚐口熱辣辣的麵包,質感鬆軟,塗上一層牛油,真是永恆的絕佳配搭。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AitPxiL2ZCs/X4WZWn7Gg5I/AAAAAAAA6bc/seJ1C5Nbi6gzGsW6eYYXnOcd3jOQYcwXgCLcBGAsYHQ/s2048/DSCF0998.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-AitPxiL2ZCs/X4WZWn7Gg5I/AAAAAAAA6bc/seJ1C5Nbi6gzGsW6eYYXnOcd3jOQYcwXgCLcBGAsYHQ/w266-h400/DSCF0998.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZuYan_wMB7U/X4WZWs8j88I/AAAAAAAA6bg/Ayc-RFvLuVMMkM3hqIsYEx9ZDMch0jPmQCLcBGAsYHQ/s2048/DSCF1073.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ZuYan_wMB7U/X4WZWs8j88I/AAAAAAAA6bg/Ayc-RFvLuVMMkM3hqIsYEx9ZDMch0jPmQCLcBGAsYHQ/w400-h266/DSCF1073.jpeg" width="400" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">由於近來吃肉吃多了,所以要了一客【凱撒沙律】作前菜,沒有追加額外的海鮮或肉,只有簡簡單單的新鮮羅馬生菜、鯷魚柳、巴馬臣芝士及脆麵包粒,澆上惹味的凱撒沙律汁,清新而美味,最重要的是份量頗多。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KcTU9_dByBU/X4WZuGssNRI/AAAAAAAA6b4/Mt7jdlk6qy4VGt6g4_jJBPWQXm-O-XIHACLcBGAsYHQ/s2048/DSCF1003.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-KcTU9_dByBU/X4WZuGssNRI/AAAAAAAA6b4/Mt7jdlk6qy4VGt6g4_jJBPWQXm-O-XIHACLcBGAsYHQ/w400-h266/DSCF1003.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;"><span style="font-family: georgia;">就在主食來之前,加點了一客【芝麻蝦多士】,據說是非常受歡迎的。蝦多士除了有原隻大蝦外,還有爽滑彈牙的蝦膠,表面更灑上了香口的芝麻,經油一炸,香噴噴的,非常美味。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-agZzKc4lS58/X4WaaP0x2PI/AAAAAAAA6cQ/dQL9mBDRzdMywVC_gaF5xHi2SOBu7XfzgCLcBGAsYHQ/s2048/DSCF1009.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-agZzKc4lS58/X4WaaP0x2PI/AAAAAAAA6cQ/dQL9mBDRzdMywVC_gaF5xHi2SOBu7XfzgCLcBGAsYHQ/w400-h266/DSCF1009.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-z-eJLhQhXNQ/X4WaaeLINrI/AAAAAAAA6cY/ciWJMF5XKqAe9Oji6RebNmmY3LCOYre5gCLcBGAsYHQ/s2048/DSCF1015.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-z-eJLhQhXNQ/X4WaaeLINrI/AAAAAAAA6cY/ciWJMF5XKqAe9Oji6RebNmmY3LCOYre5gCLcBGAsYHQ/w266-h400/DSCF1015.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fnTHh50iySQ/X4WaaWVhs9I/AAAAAAAA6cU/1YKCKmvi2lEqX69sRHKebZ0EUlUiLfNewCLcBGAsYHQ/s2048/DSCF1018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-fnTHh50iySQ/X4WaaWVhs9I/AAAAAAAA6cU/1YKCKmvi2lEqX69sRHKebZ0EUlUiLfNewCLcBGAsYHQ/w266-h400/DSCF1018.jpeg" width="266" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">主食終於要登場了,首先品嚐的當然是城中熱話的【神級叉燒飯】,夾上一舊叉燒吃吃看,肉質是非常的軟腍,蜜香亦非常濃重,吃得出是由西班牙黑豚肉製成,可是就絕對不是苗子杯茶。相反地,苗子深深喜歡上那個美味的飯底,用上日本的山形大米,粒粒飽滿有咬口,拌上惹味的香蔥豬油及古法秘製的陳年醬油,已令苗子心滿意足了,整道總算是一比一,打個平手啦!</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DNXr9XsbAlo/X4WayxuyrxI/AAAAAAAA6cs/-yarGGko1gYv8KeELpdT7uXcxka75RvswCLcBGAsYHQ/s2048/DSCF1023.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-DNXr9XsbAlo/X4WayxuyrxI/AAAAAAAA6cs/-yarGGko1gYv8KeELpdT7uXcxka75RvswCLcBGAsYHQ/w400-h266/DSCF1023.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x-qIJaUEOuI/X4WaywUrunI/AAAAAAAA6co/PxG0iAL5M6EBOLbx-uvO9nnzwySViJELACLcBGAsYHQ/s2048/DSCF1033.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-x-qIJaUEOuI/X4WaywUrunI/AAAAAAAA6co/PxG0iAL5M6EBOLbx-uvO9nnzwySViJELACLcBGAsYHQ/w266-h400/DSCF1033.jpeg" width="266" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">另一道【鮮茄焗西班牙黑豚豬扒飯】徐徐送到,感到有點點失色,皆因又是豬扒出的禍,那塊吉列豬扒薄到有點嚇人,完全失去了應有的質感,幸好炒飯底及鮮茄汁兩者都有不錯的味道,完全彌補了吉列豬扒的不足。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hRcwLLJX9A4/X4Wa7fFXgXI/AAAAAAAA6cw/9wu3HcHVIWUCsCCUbHptyIMzwP7xOG86ACLcBGAsYHQ/s2048/DSCF1048.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-hRcwLLJX9A4/X4Wa7fFXgXI/AAAAAAAA6cw/9wu3HcHVIWUCsCCUbHptyIMzwP7xOG86ACLcBGAsYHQ/w400-h266/DSCF1048.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_cWXTGYA13U/X4Wa7h_eH1I/AAAAAAAA6c0/UuxrL_7moX0D4GdZVc-8KUM0RncRqIhtACLcBGAsYHQ/s2048/DSCF1050.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-_cWXTGYA13U/X4Wa7h_eH1I/AAAAAAAA6c0/UuxrL_7moX0D4GdZVc-8KUM0RncRqIhtACLcBGAsYHQ/w266-h400/DSCF1050.jpeg" width="266" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">本來預想要加點多一份海南雞飯的,可是胃口已飽,只好擱置,換來就是甜品的環節了。點上了【港式芒果布甸】,由於使用上新鮮芒果切粒,感覺不錯,配合黑白芝麻脆片同吃,別有另一番滋味。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ybZZDhBUZug/X4Wbap_vubI/AAAAAAAA6dE/8uPTQlCsT34ZtKNAE3zbmLnHlUDtGRfsACLcBGAsYHQ/s2048/DSCF1057.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-ybZZDhBUZug/X4Wbap_vubI/AAAAAAAA6dE/8uPTQlCsT34ZtKNAE3zbmLnHlUDtGRfsACLcBGAsYHQ/w400-h266/DSCF1057.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dl1XW0mAApc/X4Wba27yEBI/AAAAAAAA6dI/WxbvBN30hYII6ncyxqxDHrsSuh0JEgzFgCLcBGAsYHQ/s2048/DSCF1063.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-dl1XW0mAApc/X4Wba27yEBI/AAAAAAAA6dI/WxbvBN30hYII6ncyxqxDHrsSuh0JEgzFgCLcBGAsYHQ/w266-h400/DSCF1063.jpeg" width="266" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">雖然是晚有部份食物未能完全滿足,但觀乎整體,有著體貼的服務,加上環境悠閒舒適,實在是非常適合與三五知己,邊聊天邊用膳的好地方。</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Eud4UW8NJzY/X4WbjVkpsdI/AAAAAAAA6dM/iolD2s3R2ZcOOzyrfUaEMwYcbRHkYFzRQCLcBGAsYHQ/s2048/DSCF1022.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-Eud4UW8NJzY/X4WbjVkpsdI/AAAAAAAA6dM/iolD2s3R2ZcOOzyrfUaEMwYcbRHkYFzRQCLcBGAsYHQ/w266-h400/DSCF1022.jpeg" width="266" /></a></div><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>Holt's Café</b></span></div><div style="text-align: justify;"><span style="font-family: Bubblegum Sans;"><b>尖沙咀梳士巴利道18號香港瑰麗酒店2樓</b></span></div><div style="text-align: justify;"><div><div style="margin: 0px;"><span style="text-align: left;"><span style="font-family: Bubblegum Sans;"><b>抵食指數 6/10</b></span></span></div></div><div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>回味指數 7/10</b></span></span></div></div></div><div><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Bubblegum Sans; text-align: left;"><b>————————————————</b></span></span></div></div></div><div><div style="margin: 0px;"><span style="font-family: Bubblegum Sans;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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Email 聯絡 (zysk@ymail.com)</div>果占苗http://www.blogger.com/profile/12109396339294906850noreply@blogger.com0tag:blogger.com,1999:blog-6814419997133257228.post-49698681063569593682020-10-13T18:00:00.021+08:002020-10-13T23:17:09.233+08:00次世代魚肉加工廠 - 〖魚事者〗<p><span style="font-family: Pacifico;">香港的食肆五花百門,就算是現今的逆市,仍然有不少餐廳開業,在北角炮台山就有一間新穎的又新潮的餐廳,主打魚肉製品的魚事者。這所魚肉製品專門店有別於傳統的魚蛋粉麵店,沒有老是常出現的魚蛋、魚片及魚餃等的食物,而是加以改變的新派魚產品。</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7kSbMsnC3OA/X4VeA2X9E0I/AAAAAAAA6Zc/uA3k5avk56M9vCCoqfaXdVsepXl8SZ0YgCLcBGAsYHQ/s800/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-7kSbMsnC3OA/X4VeA2X9E0I/AAAAAAAA6Zc/uA3k5avk56M9vCCoqfaXdVsepXl8SZ0YgCLcBGAsYHQ/w400-h300/%25E6%259C%25AA%25E5%2591%25BD%25E5%2590%258D.jpg" width="400" /></a></div><span style="font-family: Pacifico;"><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://1.bp.blogspot.com/-abD0wYoKJz0/X4VeQeI-H7I/AAAAAAAA6Zk/xgOtmZCnjDkVBTk_9LHuWhE6A2_-o5StgCLcBGAsYHQ/s2048/IMG_3042.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-abD0wYoKJz0/X4VeQeI-H7I/AAAAAAAA6Zk/xgOtmZCnjDkVBTk_9LHuWhE6A2_-o5StgCLcBGAsYHQ/w300-h400/IMG_3042.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0hNvBxcs39M/X4VeQbuKoNI/AAAAAAAA6Zo/rc9TEhv4Ae4RDMR2P7OwBqP3qFrpzYKlgCLcBGAsYHQ/s2048/IMG_3040.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-0hNvBxcs39M/X4VeQbuKoNI/AAAAAAAA6Zo/rc9TEhv4Ae4RDMR2P7OwBqP3qFrpzYKlgCLcBGAsYHQ/w400-h300/IMG_3040.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Pacifico;"><a href="https://1.bp.blogspot.com/-e3fKGnJPNVg/X4VeQokVD9I/AAAAAAAA6Zs/Tfv-l7PBqrA6BoeLI0eq7b0yKCUJaFnQgCLcBGAsYHQ/s2048/DSCF0584.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-e3fKGnJPNVg/X4VeQokVD9I/AAAAAAAA6Zs/Tfv-l7PBqrA6BoeLI0eq7b0yKCUJaFnQgCLcBGAsYHQ/w266-h400/DSCF0584.jpeg" width="266" /></a></span></div>如果只是單純改變魚製品的形狀,絕對是不能成為賣點的,所以他們製作了不少極為吸引的食物款式出來。其中最為印象深刻的就是【魚薯條】,就是將魚片切成條狀來炸,賣相十足十炸薯條般,蘸上特製的雙子醬,別有一番風味。</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aznGacRrQBc/X4Vgu5xFQhI/AAAAAAAA6aA/5BzhZN4kS1YTKRk1HkLBDzASPnI9AZY5gCLcBGAsYHQ/s2048/DSCF0613.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-aznGacRrQBc/X4Vgu5xFQhI/AAAAAAAA6aA/5BzhZN4kS1YTKRk1HkLBDzASPnI9AZY5gCLcBGAsYHQ/w400-h266/DSCF0613.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DUYuDhf1or0/X4Vgu9Es--I/AAAAAAAA6Z8/lyOGjBFsDWoNvF8HKMS6d5N6Iv73iVUBwCLcBGAsYHQ/s2048/DSCF0631.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-DUYuDhf1or0/X4Vgu9Es--I/AAAAAAAA6Z8/lyOGjBFsDWoNvF8HKMS6d5N6Iv73iVUBwCLcBGAsYHQ/w266-h400/DSCF0631.jpeg" width="266" /></a></div><p></p><p><span style="font-family: Pacifico;">另一道相當吸引的還有【扮墨西哥魚皮】,就是以炸魚皮來取代了傳統的墨西哥脆片,蘸上由蕃茄沙沙、牛油果醬及肉醬的沾料,口感豐富又有層次,當中更多了一份魚的鮮香。</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X5vAcG3Fb4Y/X4Vg68S3_ZI/AAAAAAAA6aE/JPY0aa7zzvAci03OJQxMIg1BiceZXrsYACLcBGAsYHQ/s2048/DSCF0628.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-X5vAcG3Fb4Y/X4Vg68S3_ZI/AAAAAAAA6aE/JPY0aa7zzvAci03OJQxMIg1BiceZXrsYACLcBGAsYHQ/w400-h266/DSCF0628.jpeg" width="400" /></a></div><span style="font-family: Pacifico;">小食始終都是小食,點都要加份主食才成事,苗媽酷愛魚湯粉麵,而這碗【黑白鴛鴦春卷魚湯魚麵】正合她意,魚湯鮮甜味美,彷彿將一整尾魚濃縮了在碗內,魚麵亦夠爽彈,春卷則分為魚肉春卷及墨魚春卷,兩者亦算不錯,整合起來,她亦相當滿意。</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QkJv67Vg_JY/X4VhELX_V6I/AAAAAAAA6aQ/k8qVVGVAJvoEVroqJjgOG-EjS9lpilSXwCLcBGAsYHQ/s2048/DSCF0602.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-QkJv67Vg_JY/X4VhELX_V6I/AAAAAAAA6aQ/k8qVVGVAJvoEVroqJjgOG-EjS9lpilSXwCLcBGAsYHQ/w400-h266/DSCF0602.jpeg" width="400" /></a></div><span style="font-family: Pacifico;">而苗子則不太喜愛熱湯粉麵,幸好有乾拌的魚麵撈可供選擇,而且更不止一款口味,從中揀選了極為辛辣惹味的【麻辣鴨絲魚麵撈】。每一口魚麵都爽滑彈牙,並掛上了麻辣的醬汁,與濃香的麻辣鴨絲同吃,滋味無窮,值得一試。</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1Xj_vbFM0V8/X4VhOiXsDXI/AAAAAAAA6aY/l9czt3HvX5kTzUBoMypWEYqQcOHk5TWdACLcBGAsYHQ/s2048/DSCF0592.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-1Xj_vbFM0V8/X4VhOiXsDXI/AAAAAAAA6aY/l9czt3HvX5kTzUBoMypWEYqQcOHk5TWdACLcBGAsYHQ/w400-h266/DSCF0592.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T9ThKgQx6EY/X4VhOjbprYI/AAAAAAAA6ag/djafcXAwlJE02TzXt2TkXm_33KJBCiZBQCLcBGAsYHQ/s2048/DSCF0595.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-T9ThKgQx6EY/X4VhOjbprYI/AAAAAAAA6ag/djafcXAwlJE02TzXt2TkXm_33KJBCiZBQCLcBGAsYHQ/w400-h266/DSCF0595.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n-8a8I1mub0/X4VhOoiVQPI/AAAAAAAA6ac/eGffGLLbBsIKCGF3otaKc-31NBSwJiOHwCLcBGAsYHQ/s2048/DSCF0636.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-n-8a8I1mub0/X4VhOoiVQPI/AAAAAAAA6ac/eGffGLLbBsIKCGF3otaKc-31NBSwJiOHwCLcBGAsYHQ/w266-h400/DSCF0636.jpeg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ztot84UZpZk/X4ViGiQDA9I/AAAAAAAA6a4/Vzno55edo1EJa1js4LlafJOZsb49E-EpACLcBGAsYHQ/s2048/DSCF0640.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-Ztot84UZpZk/X4ViGiQDA9I/AAAAAAAA6a4/Vzno55edo1EJa1js4LlafJOZsb49E-EpACLcBGAsYHQ/w400-h266/DSCF0640.jpeg" width="400" /></a></div><span style="font-family: Pacifico;">同時,餐廳亦供應了一系列的梳肝花茶可下下花,好像淡紫色的【蝶豆花檸蜜茶】及紅噹噹的【洛神花山渣雪梨茶】,只是略嫌淡味了少許,但其實清清地也相當不錯。</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-B_-Q3Gh1sDE/X4ViPCLf55I/AAAAAAAA6a8/pF73PCrcrvY7Q9sNLzHIbzisDEQgRmizwCLcBGAsYHQ/s2048/DSCF0621.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://1.bp.blogspot.com/-B_-Q3Gh1sDE/X4ViPCLf55I/AAAAAAAA6a8/pF73PCrcrvY7Q9sNLzHIbzisDEQgRmizwCLcBGAsYHQ/w266-h400/DSCF0621.jpeg" width="266" /></a></div><br /><span style="font-family: Pacifico;"><br /></span><p></p><br /><br /><span style="font-family: georgia;"><b>魚事者<br />北角炮台山宏安道14-28號威德閣地下14號舖</b></span><div><div style="text-align: justify;"><div style="margin: 0px;"><span style="text-align: left;"><span face=""verdana" , sans-serif" style="font-family: georgia;"><b>抵食指數 7/10</b></span></span></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span face=""verdana" , sans-serif" style="font-family: georgia; text-align: left;"><b>回味指數 6/10</b></span></span></div></div></div><div style="text-align: justify;"><div data-blogger-escaped-style="text-align: justify;"><div style="margin: 0px;"><span data-blogger-escaped-style="font-family: "times" , "times new roman" , serif;"><span face=""verdana" , sans-serif" style="font-family: georgia; text-align: left;"><b>————————————————</b></span></span></div></div></div><div style="text-align: justify;"><div style="margin: 0px;"><span face=""verdana" , sans-serif" style="font-family: georgia;"><b>如有興趣追看更多飲食資訊,歡迎按此 <a href="http://www.facebook.com/jamel.food/">果占苗 by Jamel C</a>,不忘給個Like。<br />Email (zysk@ymail.com)<br />IG (<a href="http://instagram.com/jamel_zysk">instagram.com/jamel_zysk</a>)</b></span></div></div></div><div class="blogger-post-footer">Facebook Page (http://www.facebook.com/jamel.food)
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