tag:blogger.com,1999:blog-70284404922345188772024-03-06T04:34:33.171+08:00美食之感情對於飲食小弟什麼都不懂,這個BLOG已經貼了四百篇飲食文章,純碎抒發自己的主觀感覺,有什麼錯誤請大家見諒,我會努力去改進.紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.comBlogger542125tag:blogger.com,1999:blog-7028440492234518877.post-19534952170088889382013-06-25T20:13:00.002+08:002013-06-25T20:13:36.954+08:00拉麵遇上串燒時-TORIMEN<div class="separator" style="clear: both; text-align: center;">
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拉麵和串燒一齊賣會[二頭唔到岸]?我相信未必是壞事,<a name='more'></a>在日本有些そば店中午淨賣そば,而晚上變成似居酒屋風格,在中環伊利近街的torimen就走這條路線.雖然牆上是日式漫畫風格,但整體環境反然更似走向西餐廳,場內都有不少本地及外國食客光顧.<br />
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未吃串燒,拉麵前就試了沙津二款.分別是日本無花果配藍芝士沙津和黑松露溫泉玉子沙津,在日本當地吃過無花果,配上火腿一齊吃,無花果帶甜味,但比較熟了少許,芝士本身沒有多的問題,但將二者夾起來就味道沒有什麼變化,變得不突出,一客賣80元,大約可以4人享用,之後的玉子沙津我就比較喜歡</div>
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黑松露的香味隔著1,2個座位也能聞得出來,中間的溫泉蛋弄破後把野菜攪伴,至少也能吃得蛋黃味道,</div>
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紅酒鴨胸</div>
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鴨胸吃落已經有較濃的紅酒味道份量雖小,味道突出,比起沙津做得出色</div>
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串燒是這裏主角之一,用作燒的話,厚切是王道,相信都有不少人愛吃厚切鹽味,當然小弟同樣喜愛,吃落不過鹹,落鹽夠平均,而外面夠脆,內裏夠軟熟,在香港做得有水準,其實會令我想起以前的炭姬,</div>
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車厘茄煙肉卷</div>
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用上芝士覆蓋了整件燒肉卷,芝士的香味配上煙肉鹹味,還有車厘茄的水份滲出來,實在吃得過癮,</div>
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鵪鶉蛋</div>
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這個鵪鶉蛋是可以連殼一起吃,因為內裏是流心狀態,所以必須趁熱吃,用貨來自北海道,所以可以吃到安心,</div>
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一口來到數客芝士雞肉棒,雞肉棒是串燒店一定要有的串燒,同樣考功夫的一道串燒,配上生蛋是常見做法,吃落都鬆化,只是芝士明顥不夠,但都吃到有芝士存在,合格有剩的水準.</div>
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雞踁肉</div>
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肉質夠嫩滑,火喉控得不錯,這個是限量供應,而雞踁肉聽說是雞小腿的肉,</div>
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柚子芥未墨魚鬚</div>
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墨魚本來是高膽固醇的美食!吃落很爽口,不過有少許部份比較鹹,柚子味道也能吃得出</div>
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西班牙黑毛豬架</div>
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愛吃肉的相信會喜歡這一款串燒,肉味濃厚,只欠肉質不夠嫩滑,</div>
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吃完一連串海產肉類,終於來了日本小蕃薯,軟熟內裏帶了天然甜味.</div>
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紫菜白飯魚飯團不像平常吃開燒飯團,用竹籤去串緊,飯焦很脆口,內裏都乾身,不錯吃,已經是合格之列</div>
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蝦拉麵</div>
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這裏另一主打拉麵當然不能放過,這裏以蝦做湯底,在香港又好像沒有賣以蝦為主的,當然在日本吃過這種湯底,這裏有正常份量以及迷你,湯底帶蝦鮮味,味噌的香味,麵條是幼麵,偏軟身,叉燒都算肥美,但有一定水準的</div>
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蘋果脆脆</div>
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串燒和拉麵同樣有一定水準,價錢又不算昂貴,串燒都只係二十多至五十元一串不等,過多一段時間換了粗麵條就真係會再來吃下它的沾麵!</div>
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紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com2tag:blogger.com,1999:blog-7028440492234518877.post-50990219664354806882013-06-16T22:00:00.000+08:002013-06-16T22:00:13.442+08:00拉麵也要健康!?-健康食品拉麵<div class="separator" style="clear: both; text-align: center;">
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已經有計劃年底再往一次日本,一邊旅行,</div>
<a name='more'></a>一邊去發掘對住工作上的突破,一間餐廳不會重覆又重覆去強調自己如何強勁,是等客人去付錢感受下那種執著和細心.所以自己會花很多錢在日本不同餐廳上.因為收穫比香港來得多,本來在一個極為炎熱的日子相約往台風以及焰食拉麵,怎料食友臨事不能前往,所以強迫取消,不過不久又有新提議就來中環,因為五月已經開了一間新拉麵店.看著OPENRICE的地圖不對,原來就在裕興茶檔旁邊,<br />
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三名男子一齊吃拉麵,會不會變得有[BL]的味道呢,腐女會不會有幻想呢?這裏說是主打健康拉麵!?來來去去就是剔紙仔時間.有好幾款拉麵選擇,其實主要都以份量多少,最貴就是健康拉麵,近來也得知有蕃茄拉麵</div>
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當日可以在FACEBOOK簽到就可獲贈一隻蛋,麵身可以選擇粗,幼麵條,當然愛吃粗的小弟自然選擇粗,還要選擇硬身吧,看圖片就可以知道三碗拉麵的分別,最頂的平至貴,健康拉麵不同之處放入大量蔬菜配料,飲落不油膩,內裏帶有甜味,都不俗,麵條的確硬身,滿有咬口,麵是全碗最出色之一,半熟蛋就味道偏淡,但可以接受.叉燒比較鬆散,始終覺得和健康還是有點扯不上關係,不過將健康放埋一邊都是一碗吃得過的拉麵</div>
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特製拉麵</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDNWT2bLkJqp8PBXdMJv9LRD9-1aF6kJc4oApcUrZu49_bFqHH80xm-uO_SqE77onPshyfhUPzffjtONb5w39LzanPi8GTOFS-vde2yx2-8xvaPaiz6g7Pk_DZD7xhlwzQHTU8M5Pne4e/s1600/P6082324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDNWT2bLkJqp8PBXdMJv9LRD9-1aF6kJc4oApcUrZu49_bFqHH80xm-uO_SqE77onPshyfhUPzffjtONb5w39LzanPi8GTOFS-vde2yx2-8xvaPaiz6g7Pk_DZD7xhlwzQHTU8M5Pne4e/s1600/P6082324.jpg" /></a></div>
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健康拉麵</div>
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這裏不收加一,由最貴的健康拉麵要約110元,3碗拉麵再追加餃子最後合共約330元,這裏是中環,賣的都不昂貴了,</div>
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地址:中環威靈頓街97號威利大廈地下B,C,D舖</div>
紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-73321841035355530892013-06-15T20:23:00.001+08:002013-06-15T20:23:53.850+08:00一鍋接一鍋-千鍋居<div class="separator" style="clear: both; text-align: center;">
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<b>首先要強調一點.這一餐是和食友慶祝生日飯局!</b></div>
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最後結帳只係每人二百六十元,這個數已經包括請壽星女以及蛋糕費用,千鍋居只聽名字大約會估了是以火鍋為主,這裏有半數以前都以鍋物為主,當中以包火鍋,麻辣雞鍋等.當中有菜式由食友訂好,店內寬闊,餐桌之間保留一段距離,</div>
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清湯牛腩</div>
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食友所訂的菜式之一,一鍋其實份量頗少,如三,四人享用就會剛好,是晚九人只能分到一件左右份量,炆得幾腍,牛味略欠,當然比起在牛記茶室結束為好,蘿蔔同樣夠軟身,但不夠入味,水準只屬一般,下次來大可不吃.</div>
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九製豬手</div>
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豬手吃落甜味非常,炆得和牛腩夠腍,用底部的汁撈麵和飯是一流,相比牛腩,這一鍋好吃得多.</div>
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胡椒豬肚雞鍋</div>
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胡椒用的份量可以多番少許,不過都蓋過那陣腥味,水準都只屬一般</div>
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田雞煲</div>
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小弟的家人都很愛食田雞,當然自己也是!田雞份量很多,每隻夠肥美,肉質也夠嫩,還有滲出薑蔥味道,斬田雞要手起刀落,一刀切,以前曾經買田雞,檔主居然冇氣力把田雞脫皮,那時候看到突眼.</div>
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花蛤蒸蛋</div>
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蛋蒸很滑溜,雖然家中能夠做出這種水準,但出來吃都有可能吃到蒸得過老的蛋,反觀這碟份量頗多,當然你可以說蛋值幾錢,嫌花甲比較悶,餐牌內還有一款魚蒸蛋,但記不起採用什麼魚</div>
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一鉢碌鵝,醬油滲入了鵝肉,而鵝肉很肥而又唔靭,幾好食,但價錢不便宜,差不多四百六十元一隻,</div>
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最後一道菜就係川椒桂魚,將魚起肉,放落辣椒等,吃落還有帶點麻辣,辣味程度絕對是香港人口味,不過魚肉嫩滑,只需將麻辣勁少許會更好吃.</div>
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壽星女的生日蛋糕,店方很好服務,又幫切蛋糕,又興起唱生日歌XD,是晚真係太開心了.下次再來要食雞煲!</div>
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地址:佐敦佐敦道26E號寶輝閣1樓</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-6843462612554464492013-06-12T16:43:00.000+08:002013-06-12T17:53:47.287+08:00看出有誠意的日本料理店!-大葉日本料理<div class="separator" style="clear: both; text-align: center;">
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相信近期食日本菜最昂貴一餐必數這處,</div>
<a name='more'></a>其實自己真係沒有留意,或者這餐廳名稱很有港式味道,再者會被人誤會在葵芳那店是分店之類,這裏叫大葉日本料理,由香港人夫妻打理一切,若不是由食友介紹不會認識這裏,只要開價吃幾多錢,他們會控制這個價錢內,是晚每人六百元,只要聽這個價就會覺得貴,但吃日本菜要一分錢一分貨.第一道係沙津,用上日本蜜瓜!?我也不知道也可以像啫喱般透明,甜味非常,幾好!<br />
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芝士魚蛋</div>
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必需熱吃之物,魚蛋內裏芝士呈現流心狀態,也可以當它是流沙包看待,但吃得不夠痛快,</div>
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螢光魷魚,蠔,水母</div>
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一碟三款送酒小吃,螢光魷魚夠肥美,用料不錯,那種鮮味滲出,吃不慣會當然很腥,蠔可以再肥美一點會好,水母就真係第一次吃,原來是爽口非常,和海蜇很相似,</div>
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舞茸燒汁豆腐</div>
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舞茸帶甜味,豆腐煮得夠滑身,只欠點豆腐,不過在吃豆腐都不能求太多.</div>
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刺身</div>
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刺身只是新鮮,味道不會差得哪裏,這一點我不太認,但切得好不好令到咬落質感,美觀很大影響,處理不當,令血水還在,必定腥味十足,還有擺放在碟上也有技巧,送上了連子鯛,左口魚邊,油甘魚腩,帶子,赤蝦,鰯.鰯魚即是沙甸魚,春天至入夏都是旬期,還記在唐津食得不錯鰯刺身,這裏處理都不錯,沒有腥味,帶子來得肥美鮮甜,自己比較愛吃熟,.赤蝦肥美,不過食蝦時期將過,還是留待十月份後再吃都未遲.</div>
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三文魚鮫</div>
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燒三文魚勝在夠肥美,油份滲出來,用來送酒不錯選擇.</div>
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整晚令我最驚喜一定是天婦羅,用針魚,南瓜,五郎島金時,針魚用來做天婦羅我吃過不少,主要卷埋一齊炸,燒和炸不弱過刺身,那層皮也可以用來燒.炸得夠乾身,以不是專做天婦羅佢質素已經有番一定水準.</div>
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吃完天婦羅還有燒飯團,剛才三文魚燒得不錯,相信飯團都不會差得遠,外面夠脆而內裏也夠乾身,水準比不少串燒店更好食</div>
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最後甜品有二款,第一款係紅豆奶凍,是自家制,奶味不重,可以紅豆去搭救,雪糕同樣自家製,其中有一款麥皮乾果雪糕,我都係第一次吃,雖然六百元一人屬比較貴,但食材用得不錯,煮出來水準都有一定,如果在擺飾做得更會再好,創作和食誰說不好,在日本也有不少餐廳都是創作和食!</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-63585834301153162002013-06-10T21:16:00.001+08:002013-06-10T21:16:47.439+08:00西餐任點任吃-glo restaurant + lounge <div class="separator" style="clear: both; text-align: center;">
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BUFFET雖然我較少接觸的一類,但近來都吃都算頻密,</div>
<a name='more'></a>不論放題,酒店自助餐等,在2-3個月才在隆堡國際酒店集團旗下的咖啡亭嘆了一餐值得一試的自助餐,近來在西環隆堡滿景酒店內glo restaurant + lounge推出了2小時內任食湯類,沙津,飯麵,主菜,甜品等.只係每位338.每一個月都轉一次餐牌,如不選擇任食也可以單點.<br />
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自己最喜愛就是燒蕃茄甜波椒湯,帶有蕃茄味,中間夾雜了一點辣味愛吃蠔可以選擇<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px;">蔬菜濃湯伴日本鮮蠔,蠔來得夠肥美,一碗也有2-3隻份量,</span></div>
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燒蕃茄甜波椒湯</div>
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生紅菜頭片和發達芝士沙律</div>
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紅菜頭是有益之物,可以用來榨汁.只要能接受它的特殊味道,紅菜頭薄切,吃落都爽,如果芝士再多少少更好~!</div>
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時蘿, 紅椒和檸檬腌三文魚伴柑橘法式酸奶油</div>
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三文魚是香港最愛魚類之一,肥美總吸引不少人,奶油配上三文魚味道不會過酸</div>
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辣肉腸, 茄子炒天使麵</div>
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用上肉腸茄子辣椒等炒天使麵.天使麵煮得不爛,吃落帶硬身.配上辣味,不錯.</div>
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海蝦菠菜意大利飯</div>
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這個意大利飯內有咸蛋以及粟米在內,帶有咸味,只可惜飯粒偏軟身,可以做回硬身會更好吃</div>
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意大利雲吞釀火腿和火雞肉</div>
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雲吞皮偏硬,但幸有茄蕃搭救了不少,郤可以做得偏身一點</div>
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帶子西蘭花長通粉 </div>
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莫尼醬和帕馬臣芝士做成的汁令到質感很濃稠,吃落充滿芝士味道.非常適合愛芝士的食客.</div>
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香煎吞拿魚</div>
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煎吞拿魚我真係第一次吃,將四邊煎熟,其造熟就好像日本壽司店,會將吞拿魚被熱水燙熟外層一樣,外邊就帶脆,內裏還是粉紅色,又沒有腥味已經是合格了,</div>
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香煎牛仔骨</div>
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用黑椒去煎是正常又安全做法,煎得還嫩滑,我可以獨自吃足二碟,</div>
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油浸挪威三文魚</div>
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如果嫌三文魚沙津太少份量,相信主菜的份量絕對適合你.我想說三文魚厚切在香港是王道.吃落帶油脂,嫩滑而不粗糙~!</div>
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海鮮高湯浸龍脷柳</div>
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芥末迷迭香燒羊架</div>
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全晚我最喜歡一道菜,第一不會煎得偏生,內裏鮮紅色 羊羶味不強,單叫也要168元!所以任食吃多2碟也會回本!</div>
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炒野菌</div>
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黑松露薯蓉</div>
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甜品</div>
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一共試了四款,其中海鹽朱古力需要單叫付錢的,但最好吃同樣是它,芝士蛋糕士多啤梨餡餅以及朱古力條則可以任食,芝士蛋糕軟熟,芝士味道濃,好食過不少地方,士多啤梨餡餅餅底有點硬身,只屬一般,朱古力條滑溜,朱古力味道濃厚,分有三層夾在一起</div>
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海鹽朱古力</div>
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朱古力偏硬,但吃落鹽味十足,配朱古力很夾,份量細小但水準不錯,有點想回到六本木吃朱古力.每款吃少許都十分飽肚.想飲酒的話可以加98元來2小時無限任飲酒.計起來都抵.記得每月餐牌都不同,不會吃得悶!</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-64697521939083877592013-06-04T07:13:00.000+08:002013-06-04T07:13:53.456+08:00初嚐一壽司-一寿司Sushi One (將軍澳)<div class="separator" style="clear: both; text-align: center;">
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海葡萄野菜沙津</div>
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BLOG近二個月沒有更新,的確是小弟的責任,往外食日本菜的機會甚少,停下來想一想,為了什麼而寫,想好了,現在又繼續起行.</div>
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一壽司就會聯想黑夜壽司,因為有半價優惠,有不少人為了這個優惠早在店外排隊,近來開設放題店,食友評價也不錯.終於找了一晚來到這處吃飯,選擇地點就係遙遠的將軍澳.夏日炎熱最好吃一點令開胃前菜,想不到迴轉壽司有供應海葡萄,有點驚訝,只怪自己有段間沒有接觸過迴轉壽司所給的海葡萄都頗多,最重要那杯醋令到沙津味道提升.這款自己選得不錯.</div>
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海膽雞軟骨</div>
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家庭成員當中我哥總會叫雞軟骨一客,不過是晚由另一位食友去點這客雞軟骨,吃落脆口,雖然有點油,但不太影響,</div>
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海膽蟹籽魷魚刺身</div>
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一客不需要四十元,自已覺得全晚最抵食就是這款,魷魚切得頗多,海膽份量都有一匙,魷魚海膽本是情侶,放在一起才變得登對.海膽沒有什麼腥味,對於迴轉壽司質素已經合格有剩.之後再多一客,</div>
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牛舌</div>
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蟹</div>
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秘制汁火灸玉子</div>
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愛食蛋的我怎能沒有玉子製品?一客3件的火灸玉子,厚切當然是王道,吃落帶甜,暖身狀態還是最好吃,已經滿足了我這個愛蛋之人,是值得一吃.</div>
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三文魚,左口魚邊,秋刀魚</div>
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吃完前菜小吃怎能無刺身壽司?以下都是由食友們選擇,三文魚基本是香港壽司店會有的魚類,在高級壽司店我的確不吃養殖三文魚,不過這晚始終係迴轉壽司店,都會吃二件嚐試下,三文魚是灸燒,多年前接觸三文魚,覺得燒的美味程度大過生吃,因為會溶化.</div>
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辣汁三文魚,磯煮帆立貝軍艦</div>
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三文魚,甜蝦以及油甘魚刺身,</div>
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刺身甜蝦是一壽司的強項,食友們很愛吃甜蝦,更有人可以在一壽司放題店連吃四十隻,自己只怪腸胃沒有能力應該,吃落都幾鮮味,收54元一客都可以的.</div>
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油甘魚與鱆紅魚</div>
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法蓮草帆立貝配芒果汁</div>
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法蓮草即係菠菜,芒果汁是新鮮渣出來,個汁倒是和帆立貝,法蓮草幾夾,很甜都幾開胃,如果早少許放上桌會更,還放不少海膽,愛吃海膽也會叫抵.</div>
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沙甸魚丸子磯邊揚</div>
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丸子其實都幾似在街邊所賣的章魚小丸子,內裏是由沙甸魚肉為主,咬落幾確認受到沙甸肉存在,沙甸魚這種魚旬期係約4-5月,二年前在九洲吃過很不錯的沙甸魚,這碟真有趣.創意不錯,味道也能兼顧</div>
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自己都吃不到太多東西,其剩的由食友們代勞,餐桌上鋪滿了各式料理,想下幾錢結帳,都只不過每人三百五十元左右,有不少食物都再叫,這一餐都有驚喜,下次會往其他分店嚐試一下它的宵夜壽司.</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com9tag:blogger.com,1999:blog-7028440492234518877.post-32652316250981847182013-04-01T16:30:00.003+08:002013-04-01T16:30:56.069+08:00春雨下AGURA-東京AGURA<div class="separator" style="clear: both; text-align: center;">
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復活節假期天公不做美,持續下著雨,本想行山,也要取消,</div>
<a name='more'></a>唯獨和食友一起聚餐就是例外,因為可以在店內進行XD,由食友安排下,在AGURA舉行私人包場吃拉麵,,所以時間不能在正常營時間,只能下午3時正式開始,早在這裏開始第一次已經光顧,沾麵水準也是香港頭位,所用的食材大部份來自日本以及工具則是價值昂貴,<br />
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這裏的湯底用上魚介,豬筒,豬手,雞等材料去煮成美味湯底,當然我也希望這裏可以做蕃茄魚介等之類沾麵湯底,不多不少受了東京沾麵文化所影響,</div>
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沾麵湯底以醬油和塩味為主,醬油就充滿豚骨油脂味道,塩味就有橄欖黑椒油輔助,相對醬油比較稀一點,但味道帶有魚介以及黑椒味道,層次變化豐富,吃得非常滋味,麵條偏硬,不錯,糖心蛋據說放在豚骨湯一齊煮,只是它對半熟蛋味道起不到明顯變化,但蛋呈現半熟流心,比起不少地方做得好,叉燒現在不是上次吃那款,都算肥美,自己個人認為最初圓型叉燒做得最佳,是日蒽不是來自日本貨,因為貨源不穏定,蒽對拉麵湯底都頗為重要.</div>
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湯麵</div>
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湯麵質素不會弱過沾麵,印象最深刻就是幼麵比上次來吃硬身,整體上次是進步了不少,如果有最初的叉燒相信我會更喜歡,店主要衝著飛回日本傾食材,有半個月不會見到他,希望會有新口味拉麵,這裏在香港已經值得一吃!</div>
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我的專頁:<a href="http://www.facebook.com/CHKAYIN">http://www.facebook.com/CHKAYIN</a></div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com6tag:blogger.com,1999:blog-7028440492234518877.post-2617726238808216502013-03-28T23:00:00.000+08:002013-03-28T23:00:17.476+08:00泰越[鮮]味自助餐-Cafe Express<div class="separator" style="clear: both; text-align: center;">
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這晚由隆堡麗景酒店方面邀請來到位於1樓大堂的咖啡亭,</div>
<a name='more'></a>品嚐該處的自助餐,三,四月份會以泰越,海鮮為主題,餐廳環境麻雀雖小,但五藏俱全,在甜品櫃看見到用來提升西瓜菠蘿味道的梅子粉也有供應,這種調味料不常見,不要說自助餐,就連酒樓等都不一定有,對上次見到已經在皇仁書院那一餐飯,這處還有新鮮生蠔供應,每人可以每次限取三隻,有專人幫手開蠔,這晚的生蠔來自澳洲,美國以及西非,由最淡味的美國蠔,接著就是澳洲,西非就最為濃,自己吃蠔,同品種會第一隻不添加任何調味,第二,三隻先開始配其他.但在這個衛生問題,自助餐還有蠔供應已經愈來愈少,<br />
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令我最驚訝莫過於蟹腳,想不到可以吃到巨型蟹腳,還可以無限地去自取,自助餐供應這樣子的蟹腳,倒是第一次見到,需要用上剪刀處理蟹殼,吃落沒有什麼雪味,試想想又可以大啖大啖吃蟹腳,爽到極點,</div>
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香煎鵝肝</div>
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除了蟹腳還有鵝肝供應,,鵝肝的油份滲入口腔內,很邪惡但很美味,多士薄身一點會效果更佳</div>
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阿拉斯加長腳蟹,,小龍蝦,翡翠螺,青口,烚蝦等海鮮,還有生蠔供應,滿足了愛吃海鮮以及吃到回本的顧客,自己不禁吃了不少蟹腳</div>
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泰越為主題,自然前菜,頭盤以及熟食等統統變成泰國越南菜式,芭提雅菠籮雞肉沙津,雞肉嫩滑,菠蘿不會因為天然酸味令人郤步,反觀更令人開胃,二三下已經給顧客清碟</div>
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這個沙津是根據樓上的AVA參考而成,表面以蟹肉蓉,中層底部就以牛油果,木瓜,每隔一段時間都會變上不同水果,除此之外還有泰式生牛肉,泰式鳳瓜選擇,水準同樣出色,生牛肉鮮紅色,帶有辣度</div>
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和蒜蓉包相隔一段距離都感受那份香味,吃落脆而乾身,配上黃咖喱也是適合,這一客水準絕對比不少西餐廳為佳</div>
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泰式黃咖喱海鮮麵包</div>
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其中一個主菜.黃咖喱辣度是人人可以接受,帶有椰奶味道,這一刻真想配一碗白飯.</div>
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冬蔭醬烤比目魚</div>
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全晚最為美味一道菜,比目魚中間極之嫩滑,沒有什麼腥味,生吃比目魚多會爽口,可以配上少許辣的冬蔭醬,但不配也非常美味.</div>
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復活節將到,門前擺放了朱古力兔子.</div>
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雖然甜品櫃種類不及其他自助餐,但最少有馬卡龍提供,是晚有榛子,檸檬以及朱古力味.,木糠布甸,奶凍等供應,還有泰式椰汁糕,芒果椰汁糯米飯,泰式甜品供應.</div>
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可惜自己食量頗小,每樣吃一點差不多飽肚,不過少吃多滋味,水準也是比預期中好,海鮮已經令人吸引死人,</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com1tag:blogger.com,1999:blog-7028440492234518877.post-89722828888764870002013-02-03T10:40:00.000+08:002013-02-03T10:40:45.856+08:00無間道地獄-貴麻橋咖喱屋<br />
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這一餐主題就顯示在相片內,講起食辣十年前的小弟其實頗愛吃辣,</div>
<a name='more'></a>自此出來工已經很少接觸,今次由辣魔介紹了這裏的無間道地獄,如何地獄起初也不知,和上面的大,中,小辣截然不同,由1/8LV開始至3LV,當然一心想挑戰就首先吃中等的1/2LV郤要了咸豬手,40元其實就有點貴,佐敦長樂街的雲貴川就便宜得多,這個就後話<br />
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星期日的晚上都頗為冷清,始終地理位置不太好,在大中華後一條街.除了米線,也再打咖喱以及小量小菜,當然有輕食的麵包甜品.很有大雜燴感覺</div>
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橙色的湯底,看似平淡,但暗藏殺機,相比之前在銅鑼灣的廣島爆彈沾麵的200LV辣度,那處賣相會騙到不少人,但實質吃起來,這一碗遠遠超乎想像,吃落第一口已經很辣,入口即辣,不是慢慢滲出來,底部和湯的表面發現了辣椒片,最後使自己鼻水,眼淚不受控制,手臂有麻痺感覺,幸好也能完成這一碗無間道地獄,很難想像LV3會如何.</div>
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在叫這碗之前,店方已經溫馨提示很少可以挑戰,</div>
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還有點餓,再追加一客豬扒法包,熱燙的豬扒,吃落也鬆化,麵包都夠脆口,連飲品約三十元都有點貴.吃到這裏真的足夠.</div>
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想挑戰辣這裏的確滿足一切,下次想再來試下生咖喱.要求不再大辣了,始終太辣吃不出味道來.</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com2tag:blogger.com,1999:blog-7028440492234518877.post-48376922210700225722013-02-02T21:49:00.000+08:002013-02-02T21:49:36.304+08:00CP值高的魚生飯定食-ともえ鮨<div class="separator" style="clear: both; text-align: center;">
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木盒</div>
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大家會否覺得用木盒去裝魚類貝類感覺很高級,某程度的確是,</div>
<a name='more'></a>以前在香港我沒有怎樣見過,二星那間壽司店當然還未光顧,想不到在ともえ鮨見到,不過用木盒不一定弄出來刺身壽司會優質,還要看師傅手勢,刀法,怎樣去將魚醃等等,在日本就較係常見.開業其實不久,是日有空就想過來試下手勢,定食由90至280不等,因為都有一段時間沒有吃過刺身關係,就想吃一客魚生飯,<br />
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魚生飯只是二百元,定食還包括了茶碗蒸,天婦羅,烏冬.聽起來都幾抵,魚生飯內有平目,蝦,三文魚,八瓜魚,拖羅等,這個價錢有拖羅吃不是吸引不少香港人嗎?小弟其實喜歡吃過赤身,因為真係考師傅功力,因為漬那一下很重要,魚都新鮮,三文魚子咸鮮味十足,拖羅充滿油脂,赤貝帶爽口,都算合格有剩,只是玉子凍冰冰不太好吃.</div>
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烏冬用幼身,用來做湯烏冬最為適合,也比不少地方做得出色,</div>
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天婦羅有蝦你還想可以要求什麼?只是較為油,但天婦羅在香港真係找到好好吃有難度,</div>
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服務都算不錯,看過晚餐價錢定位不貴,幾百元就可以食套餐,真係吸引我再來吃一次晚餐,</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com2tag:blogger.com,1999:blog-7028440492234518877.post-32838303448690772252013-01-28T20:30:00.000+08:002013-01-28T20:30:25.328+08:00日本味與緣:ベーカリー&スイーツ・エスプラン<div class="separator" style="clear: both; text-align: center;">
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直至一月尾我還未寫完上年九月東京之行所吃的餐廳,</div>
<a name='more'></a>自己實在太懶,在日本試過魚生飯,壽司,速食店等做早餐,唯獨麵包做早餐真係2-3隻手指數得完,在鶴見住了二天,第一天路經這處有不少人買,決定第二天試下如何.在香港我經常以麵包做早餐勝在快捷便宜,又可以吃到飽,<br />
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店內長枱擺放著不同種類麵包,三文治等,還有一種卡通人物造型的麵包,某程度吸引人去購買,</div>
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厚多士配上煎蛋火腿,用上芝士去黏住,吃落其實凍了,但都算鬆軟,最美味莫過於那煎蛋,雖然不是什麼物質上豐富一餐,始終在香港也不是大魚大肉!</div>
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想一想下次再過日本都找間麵包店試下,</div>
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TEL<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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045-501-2147</div>
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※お問い合わせの際は「"食べログ"を見た」とお伝えいただければ幸いです。</div>
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住所<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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神奈川県横浜市鶴見区鶴見中央4-1-7</div>
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交通手段<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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京急線鶴見駅徒歩1分</div>
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JR京浜東北線鶴見駅東口徒歩5分</div>
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京急鶴見駅から55m</div>
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7:30~19:00</div>
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ランチ営業</div>
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(日)、第3(月)</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com1tag:blogger.com,1999:blog-7028440492234518877.post-68529441921252364762013-01-27T09:52:00.000+08:002013-01-27T09:52:22.599+08:00元朗醉雞-爽爽麵店<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH7Ih8wgimAQh3F25s4OqpgXaH1tUoGWpSU6Cj3esSBtL0S8-zXMk3N2Hjnr85qnDnwpT_Mn04Nw12rih7dBPa7EO0Lerd9LvxUhGpywXunihQDalCHyUdbPFSh8f4E_xjIB2osBW_Vzr/s1600/P1200932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH7Ih8wgimAQh3F25s4OqpgXaH1tUoGWpSU6Cj3esSBtL0S8-zXMk3N2Hjnr85qnDnwpT_Mn04Nw12rih7dBPa7EO0Lerd9LvxUhGpywXunihQDalCHyUdbPFSh8f4E_xjIB2osBW_Vzr/s1600/P1200932.JPG" /></a></div>
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醉雞</div>
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我相信一講元朗的醉雞,大約都知道在哪一間店鋪,</div>
<a name='more'></a>的確我就在爽爽麵店,其實早在好久之前想吃,但找不到位置,原來要在元朗偏東的地區,怪不得找來找去不知在哪裏,剛好在下午約五時,稍後和食友吃晚餐,有點餓就當它下午茶~!<br />
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星期日下午人客不斷,幸好也能找個座位,二話不說隨即來過雙拼麵,厚切豬扒配醉雞麵,醉雞吃落啖啖有酒香,雞肉帶有酒味,肉質也嫩滑,算是美味,如身上有足夠錢想一人吃半隻雞來享受!</div>
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厚切豬扒</div>
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豬扒味道其實不特別,只是吃落肉質鬆軟,比起不是吉列專門店的豬扒弄得鬆,上菜時間非常之快,速吃之選</div>
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二樣加起45元,價錢都不算便宜,但有水準的醉雞已經值回票價,元朗不一定要吃壽司刺身,其實還有更多好選擇!</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-23928800712441308322013-01-09T11:08:00.000+08:002013-01-09T11:08:38.281+08:00日本味與緣:鳥茂<div class="separator" style="clear: both; text-align: center;">
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馬肉刺身,雞刺身,牛肉刺身,鯨魚肉刺身我都在日本吃過</div>
<a name='more'></a>,豬刺身吃過嗎?去了多次日本都未吃過,不是生吃豬肉,而是吃牠的內臟,聽到都知是重口味,而在新宿的鳥茂就有提供,這就是我專程來的理由,<br />
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飲了那麼多杯啤酒還是池袋的かぶと那一杯最好,通常吃了一杯才會轉戰其他酒精飲品.</div>
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主角終於出場,豚內臟拼盤,你敢吃嗎?內有生腸,豬腦,豬潤等,生吃豬腦會否感到像恐怖片生吃人嗎?當然其實有處理過,如在中國內地自己不敢會吃,腦袋非常滑溜,很似豆腐花,拌蛋汁更為美味,豬潤很爽口,意料之外的美味,因為小弟不愛吃熟的,生腸偏硬,反然不夠香港做得好吃,只是一百五十元港幣,在日本都算便宜,有興趣可以來吃一次,不愛生吃的話,還有燒熟的.</div>
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最後來一串つくね,肉質都算鬆化,但不算很出色,吃到止要叫停,因為還有下一場,在大阪北新地都有豚內臟,不過上次想去碰釘了,下次回大阪一定要試一次!</div>
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TEL<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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03-3379-5188</div>
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※お問い合わせの際は「"食べログ"を見た」とお伝えいただければ幸いです。</div>
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住所<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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東京都渋谷区代々木2-6-5</div>
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交通手段<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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JR新宿駅南口、徒歩2分。</div>
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新宿駅から285m</div>
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営業時間<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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[月~土]</div>
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17:00~翌1:00</div>
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夜10時以降入店可、夜12時以降入店可</div>
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日曜日</div>
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平均利用金額<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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[夜] ¥6,000~¥7,999 | [昼] ¥4,000~¥4,999</div>
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最も多くの方が実際に使った金額です。 予算分布を見る</div>
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予約<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-10665022954174340262013-01-08T13:03:00.003+08:002013-01-08T13:10:58.837+08:00很想[碰]見你-碰碰麵<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76gfXF_vg1Z-JEXjUXu0HjhwUTZzMlI3J01ag-XzDp-BeUpLXXEfEqQHSbNmDCpkYK3jkuaqdgc9rxvSRUFWXtICu2EI6um2vVothsXwupQi9mEU5se67rXTjD0QUJ9I2VzVm4C2Fuvxi/s1600/P1040525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76gfXF_vg1Z-JEXjUXu0HjhwUTZzMlI3J01ag-XzDp-BeUpLXXEfEqQHSbNmDCpkYK3jkuaqdgc9rxvSRUFWXtICu2EI6um2vVothsXwupQi9mEU5se67rXTjD0QUJ9I2VzVm4C2Fuvxi/s1600/P1040525.JPG" /></a></div>
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早排安在家中悶悶地看著菜瀾專欄,介紹撈生麵,得知在旺角,</div>
<a name='more'></a>剛好有事要往旺角一趟,正好不妨試一次,位於洗衣街的碰碰麵,雖然一個月內出入旺角多次,但這一邊真係比較少前往,再者在OPENRICE沒有怎樣食評,主打蝦子麵,除此之外還有飯品提供,蝦子麵基本是32元配一種食物,接著就湯麵還是撈麵,最貴就破百元的鮑魚或海蔘撈麵,之前去還看見特價68元,還是穏陣選擇32元,湯就有二款,海鮮湯以及胡椒豚骨湯.自己選擇後者,再來小吃三款,單選要十五元,選擇3款就只是三十五元,<br />
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未吃小吃就來撈麵,麵的寬度適中,有少許蝦籽香味,但味道不重,吃落麵條彈牙,做得還不俗,在旺角賣32元算是合理,份量比起好旺角等為多.牛肉餅吃落帶爽,還可以,胡椒豬骨湯極重胡椒味道,愛重口味會喜愛,飲完包保全身暖起來.</div>
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小吃分別選擇,蟹肉沙津,麻辣藕片以及[酒糟蛋?],記不起全名,不知是否吃得多濃味,吃不出有什麼酒味,藕片麻辣程度適中,帶點爽,還好,最後就沙津,內有蘋果,芒果,沒有難度,最不會出錯的食品.不收加一,只是67元,坦白講當時還有衝動想吃多一個麵.</div>
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地址:旺角洗衣街143號地下</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-77992786374865985632013-01-06T20:59:00.000+08:002013-01-06T21:01:07.243+08:00火炭大排檔-泰源大排檔<br />
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和家人平常出街吃飯大多選擇平民菜館或快餐店,</div>
<a name='more'></a>除了特別日子才會吃頓豐富一點.近來搬往火炭住一個月,在附近買餸都沒有什麼選擇,其實好想住回大埔,外出食飯次數明顯增多,多數會光顧樓下的大家樂,這一次改變一下,走到火炭工廠區,在位置小巴,巴士站幾間大排檔選擇泰源大排檔,我地這一家就是多麼的麻甩,雞粥四人分,只是雞肉早已熟透才放落粥內,雞還雞,粥還粥,<br />
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乳鴿叫了二隻,要求切半,來到又變成每隻4件,吃落皮不夠脆,肉質比起楓林差一個級數,只算質素一般/</div>
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九肚魚基本是家人必點之選,不論在任何地方吃到,每一塊都好大作,不過以脆漿大於魚肉,</div>
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如果要我發板一定叫豆苗,最主要在街市賣得昂貴,你都不會叫炒菜芯吧?</div>
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店方會不定時送餸菜,這一晚就送了瀨尿蝦,送的就不會給手臂那麼粗,吃落只有少少肉,帶點霉,不吃也罷.</div>
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牛栢葉配鵝腸,單是鵝腸已比珠江酒家高下立見,不夠肥美,只是吃了二件就放棄.幾款食物連著必飲的青島啤酒只是四百多元,不過水準很一般,吃完就急急腳回住所,</div>
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我的專頁:<a href="http://www.facebook.com/CHKAYIN">http://www.facebook.com/CHKAYIN</a></div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-89313552033225400262013-01-05T22:15:00.000+08:002013-01-08T08:39:49.043+08:00歡樂在珠江-珠江酒家 <div class="separator" style="clear: both; text-align: center;">
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大家在珠江酒家慶祝過生日嗎?或者路經此地,</div>
<a name='more'></a>已給你第一個感覺,殘舊之剩,剛陽味異於濃厚,不敢踏入內,外表有時候不能判定一切,事實食物水準不錯之剩,價錢同樣合理,還適合重口味的人仕,<br />
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這一晚和幾名食友在這裏祝慶壽星女.選擇的不是什麼名貴食材,沒有花巧的裝飾,來的是不做作的菜式,當然較[重口味]</div>
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羊腩煲這個冬天食了好幾次,好壞參半,不過最回味莫過於在家吃,這裏本來大部份菜式不超過一百元,這個煲差不多最貴,要約二百元,更比不少店鋪定價還要高.不過羊腩非常肥美.郤煮至腍身入味,郤有陣羊羶味,</div>
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蠔爽</div>
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不是什麼蠔餅,而是將蠔仔去炸,然後再調味,起碼最少不像蠔餅吃到粉團,剛炸起怎能說不脆,當然要趁熱為妙,也要配一口青島啤酒.</div>
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不愛蠔可以選擇花甲,青瓜放在底部,比較辣的一道菜,花甲沒有沙,但不算肥,較喜歡青瓜,爽口帶甜</div>
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第二道辣是避風塘湘思餃,湘思餃即是素餃,我沒有什麼相思之苦,心早已吃著長齋,只是2月14比較悶一點,避風塘即是代表蒜香配辣,餃子是炸得黃金,吃落脆身,是啖啖素菜/</div>
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黃金豆腐,是出外食飯常叫,在家中不會做的菜式,炸得還不錯,只是豆味略欠,比起牛記茶室差一點/</div>
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牛腎煲我真係第一次食,鵝腎非常爽口,不啞於雞腎,洋蔥來得甜美腍身,來一碗白飯不為過份!</div>
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想不到珠江酒家都有甜品,單聽名字難以想像是一道甜品菜式,還帶點幾分情色(自己想法),[潮陽來不及]聽落幾有霸氣,若然將[陽]換上另一個字又不同,實則炸香蕉,而三條份量,糖漿不夠,勝在內裏的香蕉夠甜,</div>
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進入高潮的那一刻,將這晚主角<快樂彩虹蛋糕>獻給這一晚的壽星女,祝壽星女開心快樂過每一天,這個蛋糕放在珠江酒家特別顯眼,名字叫彩虹就是擁有七層,或許不標明美心出品未必知道吃得出,或許你會覺美心蛋糕很CHEAP,一點品味都冇,但小弟永遠覺得一個蛋糕背後意義是大於它本身的物質價值,事實上比起美心西餅的其他蛋糕水準其實超出預期好,再者只賣198元其實也合理.</div>
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我的專頁:<a href="http://www.facebook.com/CHKAYIN">http://www.facebook.com/CHKAYIN</a></div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-17298562822812682722013-01-02T10:24:00.000+08:002013-01-02T10:24:46.822+08:00挑戰200倍辣-廣島沾麵木舖爆彈屋<div class="separator" style="clear: both; text-align: center;">
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在二零一二年最後一天決定挑戰拉麵,拉麵有什麼可以挑戰,[辣]!</div>
<a name='more'></a>我為這個字而來到銅鑼灣的廣島沾麵本舖爆彈屋,這裏的冷麵或熱麵都可以配搭幾倍辣,最高去到200倍,只要選擇20以上就可以自行寫牌子見證成功,如果一個去食的話會可能做假,為求公平起見找了食友一起去,除冷熱沾麵外還有山椒湯麵等等,每碗的份量都會有不同收費,冷麵中等份就78元,但沒有什麼半熟蛋提供,要大份1.5要收93元,不過78元另加一個麵15元,這樣的話相同價錢,但份量就多過<br />
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芝麻是無限添加,</div>
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200倍辣醬會和其他級數不同,用的碗子最大,我還以為這一堆是甜醬,都一定級別的辣都要收錢,二百LV就要收30元,其實真係貴了,</div>
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其實看似恐怖,但係吃落又不是很辣,還少少甜味,還有剛才落了的芝麻香味,比起在其他地方所吃過的辣這個太小兒科,只要可以吃到少許辣的人也能挑戰成功,我把叉燒,青瓜麵等等全部放入去撈一撈都沒有問題,只是事後會比較辛苦一點</div>
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半熟蛋加了十五元,但味道沒有什麼蛋味,醬油味不重,相比之前食東京拉麵實在比下去,麵條用幼身曲麵做冷麵都沒有問題,</div>
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我在FACEBOOK講過要寫甜過食雪糕球,我沒有食言,根本沒有難道,原來我是第二個成功挑戰二百LV辣,如果它把上限調高的話或許有機會回來食多一次,</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-53358306299397798752013-01-01T17:13:00.000+08:002013-01-01T17:13:11.526+08:00二零一三年正月料理-灘萬日本料理(九龍)<div class="separator" style="clear: both; text-align: center;">
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其實今年是第三年來灘萬日本料理,一月一日這裏會提供正月料理,數百元吃過早餐值得嗎?一年只有一,二天機會,多悶我都會去,其實就比較想今年年尾過日本那邊渡過新年,味道其實沒有變化,這一天就和友人來吃,說起友人去年才往嵯峨野吃,今年轉戰過來</div>
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過往2次的食評:</div>
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我相信接下來一年都會相當困難,因難行的路就要忍著,希望做出成績.大家應該發現列表多了一些商品,的確小弟售賣書本,不過自己不是什麼讀書人,純為賺錢,更不是什麼正人君子,反然做一個極邪惡的大奸角最適合我,哈~!</div>
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說起店方奉上二盒正月料理.友人那一盒賣相比之下較為美,相信味道不會相差太遠,</div>
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意義大於味道,希望繼續懶洋洋寫文,今年期望突破1千篇!?</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-29022825963248645772012-12-28T18:09:00.002+08:002012-12-28T18:14:38.759+08:00日本味與緣:麺屋武一<div class="separator" style="clear: both; text-align: center;">
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麵屋武一賣雞湯拉麵,這就是想嚐試其中一個原因,在東京之行始終有一個終點,</div>
<a name='more'></a>這一晚就係回港前的一晚,無錯又是拉麵,這個行程差不多食了十間拉麵店,因為可以慳回金錢,真係以前往日本旅行風格很不同,這處午餐時份是排隊,可能是公眾假期關係,人客不多.<br />
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香港吃雞湯拉麵好似只有鳥華,最慘近來變賣了豚骨,這裏有濃厚雞湯,醬油味以及普通.其實我就應該不選擇濃味</div>
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濃厚雞白湯看起來都知道頗濃,吃落偏向[杰]身,應該淡一點,會更好,半熟蛋味道夠濃,不過愛流心當然會失望,那塊比較鞋身,平平無奇.湯不一定要濃,有時候要適可而止,難道一定要弄到芝麻糊才是最好?</div>
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麵條是曲身,帶硬,反然幾好吃,</div>
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還是那一句,香港賣雞湯拉麵不是無得做,只係拉麵頗向豚骨拉麵,這裏吃完真係幾失望下,希望下次再回東京可以食到一間有水準的雞湯拉麵</div>
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紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-31757775956754098272012-12-26T09:30:00.002+08:002012-12-26T09:33:23.530+08:00日本味與緣:45°CENT QUATRE VINGTS <div class="separator" style="clear: both; text-align: center;">
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紀尾井町</div>
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我相信這一個旅行只有五,六天時間的話,這裏未必會光顧,</div>
<a name='more'></a>自己雖然對於甜品仍然不認識,幸好都光顧過不少有名氣的店鋪,總覺得必需跳出香港這個窗子,才看得出外面和本地有什麼差異,當這邊上班一族正在放午飯時,我就偏偏過來吃著一件批.<br />
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這處只賣批餅,以生果及豆料為主.一個批可以切到8件,平均賣4百元港幣,除了外賣也可以堂食</div>
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除了批為主打外,咖啡都似店內的推介,天氣熱都沒有什麼心情飲杯熱咖啡,還是一杯凍紅茶足夠.</div>
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這裏除了賣甜品外,旁邊還有一個教室,</div>
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蘋果批內蘋果是切片,不是常見的蘋果粒,比較硬身,蘋果帶天然酸味,用刀叉去切我比較喜歡一手拿著咬一口.當望著外面陽光普照曬著地面,自己根本不想走出去受苦,</div>
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茶配上批要一千日圓的確都有點貴,入店前發生小事件,就是店員大慒忘夠將休息牌子拿走,怪不得去到沒有什麼客人光顧.</div>
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交通手段<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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東京メトロ 銀座線 丸の内線赤坂見附駅 徒歩4分</div>
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JR 東京メトロ丸の内線 南北線 四ツ谷駅 徒歩10分</div>
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東京メトロ 半蔵門線永田町駅 徒歩5分</div>
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麹町駅から429m</div>
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営業時間<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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[月~金]</div>
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11:00~20:00</div>
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[土・日・祝]</div>
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11:00~18:00</div>
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日曜営業</div>
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定休日<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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火曜日</div>
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平均利用金額<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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[夜] ¥1,000~¥1,999 | [昼] ¥1,000~¥1,999</div>
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最も多くの方が実際に使った金額です。 予算分布を見る</div>
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予約<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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予約不可</div>
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カード<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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可</div>
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個室<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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無</div>
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14席 (テーブル10席、カウンター4席)</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-53580632865190210372012-12-25T21:51:00.000+08:002012-12-25T22:20:32.437+08:00豚骨魚介新力軍-東京拉麵AGURA<div class="separator" style="clear: both; text-align: center;">
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這一天又有一間拉麵店加入戰場,其實在數天前路經遇到這裏正在裝修,</div>
<a name='more'></a>心中在想,希望不是賣純豚骨拉麵,原來這處賣的和早前荃灣台風拉麵一樣,走向豚骨魚介湯底,有魚介湯底對它的興趣自然地增加,某程度上是因東京之行吃過不錯的魚介系拉麵,一個人食拉麵確實很悶,所以在身旁還有位拉麵達人,<br />
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自家製</div>
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日本師傅</div>
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基本上這一天全部功夫由日本師傅一個人去負責,燒叉燒煮麵等等工作,為什麼可以應付?由於店內只有八個座位,應該沒有一間拉麵座位少於它,等於壽司店六至八個位,一名師傅也能應付.裝修不玩什麼傳統日式等,簡單以白色為主,燈光夠猛,影相非常方便.</div>
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此店目前有沾麵以及湯麵,為主,都以豚骨魚介為主打,食友選了豚骨魚介醬油拉麵,自己選擇豚骨魚介沾麵(大),日限六十碗拉麵,所有食材都由日本運過來,食友的醬油拉麵湯底比較濃郁[杰]起,味道不咸,偏向重豚骨味多一點.而湯麵的麵條比較幼身一點.可以硬一點</div>
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要了一份(大)賣98元,蛋,叉燒等所有東西都齊全,但半熟蛋不夠湯麵為靚,但吃落蛋味很濃,你又想看流心的話這裏都做到,叉燒份量2片,但1片份量很大,脂肪比較很好,又不會硬巴巴,有水準的叉燒,至於麵條,有咬口,不會黏在一起.比很多地方做得出色,而湯底淨飲不會覺得偏咸,在東京吃過好幾間出名沾麵都類似不會咸到令人反胃,,再添湯時都頗重生蔥,還是那句重魚介味道我會更喜歡</div>
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湯可以再好,聽說遲些師傅會改良變魚介重味一些.</div>
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叉燒起碼不會夾起會被燈透射到.</div>
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同行非敵國,船大不爭海,應該什麼味道的拉麵也應存在,不應該獨沽一味純豚拉麵.另一名食友晚點來已經賣完.二碗麵連加一服務216元,論拉麵價它不是平價,但水準在九龍真的很不錯,最少我會多一個選擇.</div>
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地址:尖沙咀柯士甸路15A柯士甸大廈B座地下</div>
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紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-88239788704642980952012-12-17T15:13:00.000+08:002012-12-17T15:24:32.676+08:00真係平價吉列豬扒-吉豚屋吉列豬扒專門店<div class="separator" style="clear: both; text-align: center;">
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早在一個月前因有公事要辦就來到淘大花園,</div>
<a name='more'></a>就發現有一間吉列專門店正在裝修中,看那個名字就覺得在東京好似見過,之後前天再來這一帶,相約食友一齊前來試下如何,期間已經聽過都幾抵食,這間中文名叫吉豚屋吉列豬扒專門店,原來有3組人正在等候,店員說吧位沒有人坐,當然二話不說佔領著,否則要等到天荒地老<br />
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餐牌內的價錢最貴的也不過一百元正,在香港的吉列豬扒當中首選最便宜也不為過,價錢愈貴也代表份量愈多.三人就可以試著三種不同款式,滑蛋吉列豬扒飯(松),和風汁吉列豬扒飯(梅)以及咖喱汁吉列豬扒飯(梅),食友要了豬肉汁.</div>
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(和風汁)聽食友說只是比較甜的汁,原來想要多一些和風汁也不行,</div>
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滑蛋吉列豬扒飯,相對份量來說這個實在非常多,二塊吉列豬扒,最適合大食之人仕,</div>
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自己就選擇了咖喱汁,這裏的豬扒炸得不算油,肉質也鬆軟,不會輸給香港其他吉列專門店,這裏的咖喱少許辣,愛吃辣的話會失望了,但七十多元一碟咖喱飯不能不給一個讚,這裏還有外賣便當,如果開來大埔就好了,起碼晚餐都會多一個選擇,</div>
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紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-74329514120904778282012-12-13T21:42:00.000+08:002012-12-13T21:42:19.706+08:00日本味與緣:とんかつ 丸五<div class="separator" style="clear: both; text-align: center;">
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とんかつ</div>
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我還有很多篇東京之行的食評還未出,自己在這十一天實在吃得太多,尤</div>
<a name='more'></a>其拉麵,とんかつ在日本每往一次都吃一次的食物,大多數是在午市時候光顧,作為一名老[宅],怎能不去秋葉原,愛ACG這個是天堂,去無數次都不會悶.在秋葉原就存在這間とんかつ店,其實都小弟不需多介意,旅遊書都有介紹,晚上還以為會排隊,想不到客人不太多,<br />
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每次吃都會叫ロ―スとんかつ,可能習慣了!?有時候往とんかつ店,裝修有時西式風格,又有些店是和式風格,1750日圓定食用上厚切的,厚切差不多是王道,厚度比不上成藏.吃落比較油,肉質還算柔軟,不會乾巴,實在入不到三甲,不過勝在夠方便.</div>
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漬物都幾好吃,連吃了幾次,</div>
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專程再去食又未必,但在秋葉原血拼完晚上又想吃得便宜的話都是一個選擇,因為實在太近了.</div>
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住所<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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東京都千代田区外神田1-8-14</div>
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交通手段<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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秋葉原駅より徒歩3分。元石丸電気本店(現イシマル)の裏。</div>
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電気街口を出たらすぐに左へ。</div>
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大通りを渡って、ひとつめの角を右へ。次の角を左へ。</div>
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先の右角にある2階建ての一軒家。</div>
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秋葉原駅から353m</div>
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営業時間<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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11:30~15:00 17:00~20:20</div>
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午後2時50分~5時まで仕込み中</div>
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ランチ営業、日曜営業</div>
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月曜日及び第3火曜日</div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-67367337510364940552012-12-12T11:49:00.002+08:002012-12-20T10:31:13.963+08:00創新 X 中菜-雲來軒<div class="separator" style="clear: both; text-align: center;">
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早在數個月前在雲來軒旁的道吃著午餐就發現這裏的存在,</div>
<a name='more'></a>曾看過菜單似賣新派菜式,想不到真的有機會前來試菜,這處位置2樓,佔地其實不大,但都物盡其用,看過菜單頗為傾向創新菜式,大家會不會感覺創作一定不會有好,我想二者其實目的都是致就是好味,當然先吃過傳統,令自己有個認識,再來創作新派也未遲.<br />
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大廚</div>
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小吃</div>
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人未齊的時候最好就吃一點小碟,這碟都頗為辣味,愈吃愈開胃,這一晚全是都認識的食友,吃起來也可以放一點,</div>
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四川蒜泥白肉</div>
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前菜就三種不同的小吃為主,四川蒜泥白肉,丹山海蜇花以及胡麻鮮准山.</div>
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第一眼望落又怎樣知道是蒜泥白肉,平常切一片片放在碟上,再放一堆蒜泥,這裏是將白肉包著,弄得似蘿蔔樣子,令到菜式一點也不麻甩.帶辣味,做得不錯,最重要可以吃得斯文一點.</div>
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丹山海蜇花</div>
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用上海蜇頭,非常爽口,賣相雖然沒有白肉特色,但味道程度不會弱於蒜泥白肉</div>
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胡麻鮮准山</div>
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最後一味以胡麻醬的鮮准山,古月麻醬經過改良,用上蜜糖以及檸汁去調教一下味道,甜味適中,十分開胃,用來撈麵其實都一流.</div>
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大廚出馬水芺蓉生班球</div>
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前菜水準有創意之剩,味道也不俗,正式踏入主菜,第一道就大廚在大廚出馬勝出的菜式,以雞蛋配上上湯等去蒸蛋,表面上擺放班球,蛋非常幼滑,帶有甜味,令人一吃再吃,蒸的火候也好,以為份量是薄薄一層,但其實都幾厚,班球就沒有大問題,只是魚皮有點腥,以及不太夾這個蛋,</div>
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金沙龍皇伴太子</div>
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名字很吸引一道菜,以蝦打成膠,配上日本帶子,還以為會咸蛋,吃落有蝦味,但欠缺層次,再著味道偏淡,要配上醬汁才發渾功效.</div>
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日本花菇雞腳燉螺頭</div>
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中菜沒有湯水飲用還是欠了一個鋪排,這次不是大壼上桌,反然學了日本料理的土瓶蒸し,這是中菜版本,味道濃厚,當中含有螺味以及花菇味道,花菇腍身好吃,賣五十幾元都幾抵飲,一晚共有3款選擇,要預早訂,</div>
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領奬椒蒜香煎牛仔肉</div>
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這個菜勝在夠快,數分鐘就可以完成,牛仔肉腍身,帶有蒜片味道,當然蒜片同樣是不錯.</div>
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法邊頭椒聖子皇</div>
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聖子用上紐西蘭貨,肥大令人覺得邪惡,邪惡就是吸引之處,吃落沒有沙,令人吃完仲想來多一隻,</div>
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野菌溫室小南瓜</div>
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小南瓜就是最素的一味,中和一下之前所吃的肥膩之物.全部都要菜,很難會不健康!?</div>
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亞保皮脆炸子雞</div>
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這裏的名物炸子雞,用上新鮮雞去做.皮脆肉嫩,最重要有雞味,當香港常吃雪藏雞,就會漸漸遺忘了新鮮雞的味道,只是賣約二百元.這一客又值得一食,</div>
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上湯煎粉果配稻庭烏冬</div>
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沒有飯品換上麵食,以烏冬,可惜烏冬本來已經煮熟,再放在湯底太久,變得很腍,比較可惜,粉果非常之脆,烏冬這一刻完全比下去,</div>
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萬壽果</div>
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甜品有二款,這個木瓜可惜熟過火,有苦味,不太吸引</div>
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三十年新會新皮紅豆沙</div>
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最後就紅豆沙,完全是起沙狀態,有新皮的香味,甜味適中,如果有點紅豆會更好,可能習慣那種紅豆沙,但自己吃到翻天.整晚水準不錯,誰說創作就一定壞呢?謝謝今晚的款待,實在太開心了.</div>
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我的專頁:<a href="http://www.facebook.com/CHKAYIN">http://www.facebook.com/CHKAYIN</a></div>
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地址 :<span class="Apple-tab-span" style="white-space: pre;"> </span> <span class="Apple-tab-span" style="white-space: pre;"> </span>尖沙咀棉登徑17-23號華楓大廈1樓全層</div>
<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0tag:blogger.com,1999:blog-7028440492234518877.post-31536320629917207282012-12-11T19:43:00.001+08:002012-12-11T20:49:50.910+08:00突襲荃灣拉麵店-らーめん台風<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07Ho-YwyJXDq56VZQTNL-AGonKCF8riWU53faKeiiiG7EY_JLx8rd-l84_7_IVssWhQrj_DdzOvKXaznFBuzPa7_lUz304VCfwN_smUMY8Xx72nPBcgOcDZAGmMiFnL6F4BkPEXwkJM2B/s1600/PC112306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07Ho-YwyJXDq56VZQTNL-AGonKCF8riWU53faKeiiiG7EY_JLx8rd-l84_7_IVssWhQrj_DdzOvKXaznFBuzPa7_lUz304VCfwN_smUMY8Xx72nPBcgOcDZAGmMiFnL6F4BkPEXwkJM2B/s1600/PC112306.jpg" /></a></div>
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香港的拉麵風氣仍然吹得厲害.始終這種食物係香港人心中有一定地位,</div>
<a name='more'></a>可能有人會嫌好悶,反正又不是天天去吃.如果是純豚骨湯的話又不致於第一天去朝聖,但以其他湯底為主令我感興趣,荃灣大河道らーめん台風以魚介豚骨湯底為主,開張只幾天,反正要走進元朗,早一點來荃灣吃過麵才北上吧,一人吃麵會比較悶,所以找了來了二次的地膽食友一齊.<br />
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選擇自己的喜好,只有4款拉麵,魚介湯底,撈麵,辛辣味以及芝士蕃茄味.第一次先品嚐最感興趣的魚介,食友就選了蕃茄芝士.</div>
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剛剛開張關係,店內客人不多,要找位置座絕沒有問題,再者位置荃灣又不是拉麵激戰地,也可以自成一角,如有得選擇多數會選對住廚房</div>
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魚介豚骨湯拉麵</div>
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78元不收加一服務費,有著兩大片的叉燒,還半熟蛋,筍子以及紫菜,原來紫菜上的是魚粉,湯底都不是單一豚骨,加入雞腳等,在日本也常見.不是早就混入湯內,先飲一口湯底,味道不會偏咸,帶有油份,郤有豚骨味道,論湯底不俗的,如果對於很油的純豚骨湯拉麵怕怕的話,這個會比較適合,</div>
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半熟蛋呈糖心,味道不太濃厚,但做得可以.這個從來不太介意,</div>
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麵條</div>
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帶點咬口,不是用什麼極幼麵,但都那一句要了硬身還是未能達到要求,自己在日本吃拉麵有不少都沒有自選硬定軟.</div>
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叉燒不是採用香港人愛的半肥瘦,在日本吃過這種,望落好似沒有什麼肥脂,但吃落又不乾巴巴,還有2大片還可以要求什麼呢?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJwinQzbH5R43te7phOnIwDM97H7Nmi5-4FZMylXABK7WixkL2KjoOu5DWw53pGMsQVj0Fi1pWJs2u6IYF0_3ohowjFc_K2cCZEUybXhj4svSRnitkaIktef_BjFUlD8DWq6YIu_4yTn2/s1600/PC112324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJwinQzbH5R43te7phOnIwDM97H7Nmi5-4FZMylXABK7WixkL2KjoOu5DWw53pGMsQVj0Fi1pWJs2u6IYF0_3ohowjFc_K2cCZEUybXhj4svSRnitkaIktef_BjFUlD8DWq6YIu_4yTn2/s1600/PC112324.JPG" /></a></div>
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食友的蕃茄湯底拉麵,除了芝士和茄蕃,其剩不變,飲落帶蕃茄的甜,芝士已經硬身起來,和湯底起不到作用,個人認為適合女食客.</div>
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離遠激戰地,做的本地客,晩上來吃個麵也不錯,起碼只是七十多元,繼續努力吧~!</div>
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我的專頁:<a href="http://www.facebook.com/CHKAYIN">http://www.facebook.com/CHKAYIN</a></div>
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<br />紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.com0