相機食先的女孩: 6月 2017

2017年6月26日星期一

抵食和食+串燒set lunch@備長 Bicho

我倆都酷愛日本菜，這天即興端午節飯聚，我們就來到基乎全棟都是日本餐廳的澳門逸園中心再作選擇。留意到有間叫「備長」，難道是主打用備長炭爐燒的串燒？抱着期待的心情，就來到26/F。

午市套餐超級抵食，除了有主食、前菜、麵豉湯、沙律、白飯，還有三串自選串燒和飲品，如此豐富才百多元，性價比超高！

我點了銀雪魚西京燒（$168）。銀雪魚燒得外皮微焦帶脆，魚肉卻嫩滑無比。因為魚肉十分新鮮，所以魚味很濃，毫無雪味。

前菜中華沙律和沙律都正常質素，驚喜不大。

飲品選擇不少，而且款款有特色。我只簡單點了熱柚子蜜，份量很足。

串燒選擇有不少，可選三款，我選了明太子雞翼、免治雞肉棒和荔枝豬肉卷。

明太子雞翼煙得外皮金黃，內裡塞滿明太子，令嫩滑juicy的雞肉更添鹹香，值得推薦。

免治雞肉是我至愛，水準也不錯，如能送上生雞蛋去蘸不但能令做法更加正宗，入口也會更順滑。荔枝煙肉一甜一鹹的配搭永遠深得我心。
朋友點的鰻魚飯($138)亦賣相討好，大大條鰻魚幾乎滿鋪所有飯，毫不欺場。試了少少，鰻魚厚肉肥美，肉質腍身，配上甜度剛好的醬汁，味道濃郁惹味。

而朋友選的串燒和我差不多，果然閨蜜喜歡的東西都會口味相投。

這頓午餐吃得十分飽足，價錢亦非常實惠，下次有機會會再來試試晚餐質素！
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備長 Bicho
銅鑼灣軒尼詩道525號澳門逸園中心26樓

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2017年6月22日星期四

Authentic Sicilian taste in Happy Valley@Locanda dell' Angelo

When it comes to Happy Valley, people always think of the racecourse or the Hong Kong Sanatorium and Hospital. But now, "Locanda dell' Angelo" will be a name that I will remember.

Last Thursday night, my boyfriend worked in Happy Valley till 8pm so it brought about our first date in Happy Valley. I openriced and we decided to give a try in this small Italian restaurant.

While we were studying the menu, the bread basket was delivered. It included three types of bread: baguette, olive , and multi seeds bread. All were served warm, crispy outside and soft inside. I especially like the multi seeds one for its wonderful texture! The staff told us that all the bread was made under the chef's secret recipes so you can only try it here.

For appetizer, we had faced dilemma in choosing between Marinated Norwegian salmon and the Pan-fried Mediterrean Octopus. Turnt out we had made a smart choice in choosing the latter one. Mediterrean Octopus was pan-fried with chorizo, dry Red Peperoni and baby Spinach and It is the most tender and succulent octopus I've ever had! I was so curious to know the key but it's again the chef's secret recipe. With no doubt, it is a dish that you can't miss if you dine at Locanda dell' Angelo. The freshness from the octopus complemented well with the savoriness from chroizo, Everything was perfectly seasoned, promoting the flavor to another level of tastiness.

As a cheese lover, I also ordered Burrata Cheese which is a typical Italian appetizer. The cheese was creamy and buttery, accompanied with baby lettuce and three different kinds of fresh tomatoes. Olive oil gave the cheese a smoother texture whereas the addition of anchovies gave a salty taste that made this ordinary appetizer stand out from others.

Pasta is an important element in Italian cuisine and we had ordered the Fusilli Mancini with salty egg, Guanciale and seasonal green Asparagus. Fusilli Mancini was nicely al-dente. The salty egg yolk taste was rather light to my suprise but it still enriched the flavour of the whole dish. The few thin slices of Guanciale(Pork cheek) topped on the Fusilli mancini were yummy. They have stronger flavor than iberico ham yet they are so fatty that they almost melt on my tongue.

As the signature dish of Locanda dell' Angelo, the Sea Urchin risotto definitely deserves a thumb-up. The risotto was perfectly cooked, neither too soft nor too hard. In a perfect italian style! The sea water taste was also stronger as the chef had cooked the rice together with fresh urchin so every rice has absorbed the essence and freshness of the urchin, which made the sea urchin risotto here stand out from those in other restaurants. It is equally satisfying as the Pan-fried Mediterrean Octopus. Bravo!

My boyfriend is a meat lover so he ordered the Roasted baby lamb chop as well. Although it was not too impressive compared with the sea urchin risotto and the pan-fried octopus, there was no doubt that the lamb chop was also cooked up to standard. The baby lamb chop was super tender and succulent with slightly crispy outside. But we personally would like the unique flavor of the lamb be more profound (whereas I know most HK people do not). Side dishes were caramalized Shallots and vegetables which were not commonly seen to pair with lamb. To my surprise, they were wonderfully matched with the meat. The sweetness of the caramalized shallots balanced well with the fattiness of the lamb.

For dessert, we had ordered Cannoli, a traditional dessert in Sicily. It was a tube-shaped pastry shell filled with sweet creamy ricotta filling dust with powdered sugar. Although it was my first time to try this lovely dessert, it still gave me no disappointment and I had already fallen in love in it! The shell was very crispy and the filling was mildly sweet and savory. Candied cherries and lemon slices on top enriched the flavour, making this Cannoli tasted even better than it looked. The soothing chocolate sorbet was so rich that its own cocoa bitterness complemented amazingly with the sweetness of the Cannoli.

With the equally lovely homemade petit fours, Perfect end for this authentic Sicilian meal!

This is one of my favourite Italian restaurants in Hong Kong and I will definitely come back for it.

2017年6月16日星期五

坐在潛艇吃海鮮@野玩海店

之前去過灣仔的野玩山店，留下深刻的印象，最近得知始創中心開了野玩系列的『海』店，顧名思義即是以陽光與海灘以及水上活動為題，主打新鮮海鮮。物以類聚，我身邊有不少好友都是不折不扣的海鮮迷，我一將野玩海店的網址放上whatsapp group，大家就已經秒速鎖定為5月份的飯聚地點。

一落到始創中心低層，我就立即被一隻『大龍蝦』所吸引，看清楚才知道是一塊龍蝦滑浪板。不用看餐廳名字，我就知道已經到了『海』店了。走進餐廳，每個細節都處處見心思，牆璧上的沙灘油畫、天花上吊著的滑浪板，還有仿潛艇設計的卡位，散發著夏日氣息。我特別喜歡其中一邊牆壁那排彩虹小屋，小屋門髹上不同的顏色，營造出活力四射的感覺之餘，彷彿亦把我們帶到澳洲的Brighton beach，可能餐廳也正是想給營營役役的香港人一個放工後可以放鬆喘息的空間吧。

這晚我們被安排坐在『潛艇』內，享用一頓豐盛海鮮大餐。開動了！

鰻魚炒飯($148)
原條鰻魚霸氣登場，長度足以橫跨整隻碟，而炒飯更內藏大量鰻魚粒，足料程度連我也擔心餐廳會否虧本！鰻魚燒得軟身入味，吃來略有彈性，加上微甜的燒汁，令鰻魚味道更為甜美。炒飯炒得夠乾身，不但吸收了燒汁和鰻魚的香氣，而且因為加了許多不同其他材料，如日式魚蛋、鰻魚粒，整體味道十分豐富。

波士頓龍蝦意粉（$198）
波士頓龍蝦成隻上開邊，收費$198，又是抵食之作。蝦膏滿佈在蝦肉內，輕輕把龍蝦肉原條挑起，就能啖啖肉滿足口腹。龍蝦來貨新鮮，肉質彈牙爽口，而且吃到龍蝦的鮮，毫無雪味。意粉雖不是野玩海店的主打，但也很有水準，大廚的火候控制得宜，意粉煮得al dente，而且每條都掛滿濃郁的蕃茄汁，好吃！

什錦海鮮薄餅($158)
相對之下，薄餅則略嫌失色。海鮮種類甚豐，有蝦、魷魚、蠔等，加上紅黃綠椒，七彩繽紛。但餅底則未夠軟熟，咬落比較厚實和薄，賣相亦一般，和之前兩道岀色的主菜相比，難免相形見絀。

Earl grey creme brûlée ($88)
甜品點了較特別的伯爵茶焦糖燉蛋，又是另一驚喜！creme brulee質感香滑，每一口有濃郁的蛋香，還有淡雅的伯爵茶香後續而上，餘韻有勁。而焦糖面也燒得不厚不硬，輕輕一敲就破，伴着軟滑的燉蛋，口感甚佳。

吃海鮮通常價錢不便宜，但這兒不但價錢合理，海鮮來貨新鮮，而且每道菜都處理成熟，即使甜品亦有一定水準，質素頗高。餐廳其實還有套餐供應，價錢更加划算抵食，下次再試！
野玩海店的相片 - 太子

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野玩海店
太子彌敦道750號始創中心地庫1樓B02-B06號舗

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2017年6月15日星期四

香港數一數二的omakase@鮨真

這晚來到尖沙咀的鮨真，想不到平日晚上也坐滿客人，當中不乏遊客，甚有人氣。因為訂枱時沒有提岀坐吧枱，今晚我倆只能坐枱，雖然不能親眼目睹師傅準備，但勝在談心更方便，伴着香港著名的夜景別有一番滋味。

我們點了櫻套餐($1380)

先上沙律，沙律用料認真，用上水茄子，生食也爽甜，確是一道清新的前菜。

打頭炮的刺身六款，包括:薄切𩶘魚、深海池魚、烏賊、新鮮銀鱈魚、鯖魚和拖羅。先試最淡味的薄切𩶘魚，𩶘魚切得透薄，師傅早已包裹蔥條，食時在柚子鹽磚上擦兩擦，一酸一鹹的味道有提鮮之效。之後到深海池魚，未算非常厚切，但魚身滑嫩，肉質鮮美。鳥貝刺身放在檸檬片上，僻去腥味也令鮮味更加突出。銀鱈魚比較少見，我是第一次食，魚味介乎濃淡之間，肉質細緻，不錯。我最愛吃鯖魚，魚味最濃，蘸上酸汁令鮮味更加得以發揮。看這拖羅就知是大拖羅級數，因為油脂分佈綿密，入口即溶，魚油豐腴。