2023年5月24日 星期三

船記-水準粵菜

 


疫情改變了世界,高級粵菜也捱不過,已結業的「富聲」原班人馬再戰江湖,202112月開了「船記」,依舊主打手工中菜、鑊氣小炒、明爐燒味等等,因為水準得,本來靜靜起革命,今年剛獲得米芝蓮必比登推介,開始更難訂枱! 

手快有手慢冇,我們一行12人馬上來吃一餐。大門在地下,需行樓梯上一層用膳,我們訂了貴賓房,服務態度不錯基本中式飯店裝潢,周日晚上全滿,不方便拍照!


 

前菜之一的[乾扁花生芽]首次見識,粗長而貌如巨型芽菜的就是花生芽,原來在國內非常普遍,我們卻是初花生芽是花生水養培植作食用途的根部,蛋白質容易被吸收,纖維高,是便宜又有益的食物。 

質感清爽,炒得香,有花生香味,絕對值得一試!


 

椒鹽九肚魚]如期望中香口惹味,外脆內軟。 



我最喜歡當年「富聲」的燒味,今晚的[堂剪乳豬全體]沒有令我失望,非常出色,皮脆肉嫩,味香濃。

堂前剪開,肉及頭各一碟,咬落豬皮嗦嗦聲,肉彈有汁,脂肪已溶無膩感,十分滋味。 





杏汁花膠筒白肺湯]延續高潮,白肺湯極之醇厚順滑,花膠的軟硬度適中,至今依然回味無窮,必點! 



涼瓜火腩炆斑翅]是傳統菜式,在摩登中菜餐廳已經絕跡,味道濃郁。 



鄉炒銀絲]夠鑊氣,粉絲是重點。 




啫啫生菜煲]味香



順德家鄉碌鵝]的汁撈麵一流,我唔客氣打包了。 


花雕水晶雞]以本地農場雞作食材。 


甜點是心型的[椰汁糕]及[雪耳糖水] 



 

嚐味日期: 20230430

 

評分

味道:4.0/5

環境:3.5/5

服務:3.5/5

衛生:3.5/5

抵食:3.5/5

 

餐廳資料

船記

灣仔船街1-7號寶業大廈地下1號舖及1

Shop 1, G/F&1/F, Pao Yip Building, 1-7 Ship Street, Wan Chai

28939688/66203364(what’s app)

 

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2023年5月21日 星期日

Katana - Great place for skewers and sake

It is quite simple to find this yakitori restaurant, Katana, as it is located at the intersection of Staunton Street and the Mid-levels escalator. We went out to supper and fell in love right away.

The skewers are well-seasoned and well-cooked. Eel Sticks, Smoked Kagoshima Pork, Chinese Mochi with Seaweed, and Grilled Rice Ball are some of our favorites. Additionally, we discovered Beef Ochazuke with soup to be a decent value.

Eel Sticks $98

Smoked Kagoshima Pork $108

Japanese ell $78

Waygu Tartare $98

Lychee Pork Roll $32

Chicken Combo (Oyster & Chicken Thigh 2 ways) $128
 
Beef Tongue Centre Cut $78

Chinese Mochi with Seaweed

Wasabi Short Rib $68

Beef Ochazuke with soup

Beef Ochazuke with soup & Rice Ball

Grilled Rice Ball

Minced Chicken with Joint Soft Bone $48

Japanese Ginko Nuts $32

Kainomori Seafood Tempura $168

The staff is helpful and frequently stops by to see how we're doing. We enjoy sake with fruity and floral undertones; the Aki Tosa Nishiki Junmai Ginjo is a good fit. We also enjoy this pop-music venue, which is undoubtedly a terrific location to unwind after work.

High price-performance levels. It makes sense why it was completely booked on the Wednesday night we went.


Rating: 4.5/5



Address:

Katana by Sakeh

2023年5月17日 星期三

Shoreditch -創意現代英國菜

A well-liked dining establishment in the area is called Shoreditch. It serves inventive modern British food. Beef Shin & Bone Marrow Pie are the recommended dishes. It's a fantastic presentation. High-quality English Channel mussels are available. The salad of green apples and beets that is served with crab cakes is excellent. The pearl barley that is served with the Suffolk lamb ribs is equally tasty.

老闆 Scott Wayton 來自英國,刻意營造倫敦東部風格而設的”Shoreditch”,佈置及食品配合,供應的英國菜式富創意,在傳統上加上新元素,有點意想不到。




Crab Cake 香酥蟹肉餅 $128


雖然香酥蟹肉餅的做法離不開蟹肉、麵包屑、蛋及香料醬汁的做法,但各家各法;Shoreditch 的蟹餅,重點不在蟹肉多少,反而是底層的沙律,祖傳秘方以紅菜頭、青果及芥末蛋黃醬混調而成,非常甜美醒胃,好好味!


English Channel Mussels & Wheat Beer 英式小麥啤酒煮青口 $168


青口巨大肉嫩,入口肥美爆汁,非常優質,不過只有5隻,意猶未盡! 

湯汁可口,以迷迭香、紅蔥頭、小蜜啤等調味,配一片烘香了的酸種麵包是非常好主意,蘸湯汁吃一流,若非需留肚吃主菜,必追加麵包。下次點主菜的青口,相信份量會多些。 


 

Beef Shin & Bone Marrow Pie 牛腱肉牛骨髓批 $238

鎮店招牌,沒有錯過的理由。 

說是主廚 Eddie Law 在一次倫敦之旅,見識了 Pie Bird  於餡批中間放置陶瓷雀鳥的焗法,靈機一觸,以牛骨代替陶瓷,餡料添加牛腱肉、蘑菇,和肉汁,配搭牛骨髓,賣相吸睛之外,更可倍增加牛香風味,與眾不同! 

肉汁豐富,牛腱肉軟嫩,酥皮做得好,份量十足,二人分享會很飽肚,所以如果有迷你版,或者少啲牛肉多啲蘑菇我會更鍾意。

總括來說,絕對值得一試。 



Suffolk Lamb Ribs 焗蕯福克羊扒 $298

非常特式,酥脆百里香番茜焗羊扒。

 

鋪上香香草焗成脆皮外層,所以綠悠悠,兩支骨羊架煮至入味,再伴以珍珠大麥及烤焗時蔬。 

的確皮脆肉嫩,富香草香的皮好吃,但肉質軟至如炆過片刻,我較喜歡一般烤羊架剛熟留嚼勁的,所以未如理想。 

但茄汁珍珠大麥做得唔得錯,酸甜入味,味道平衡,大麥軟熟,完全沒有吃粗糧之口感。 



Silver Hill Duck Leg 鴨腿鴨肝 $268

特色之一是多配兩片鴨肝,其二是橘子醬汁,薯蓉混了 leek 大蔥及煙肉令味道昇華亦是另類。 

我覺得組合美妙,鴨腿皮胞肉嫩味香惹,相當唔錯。 



Apple & Blackberry Crumble 蘋果藍莓奶酥 $98


意想不到吃到碗內下半層竟然是口口藍莓,令整個甜點變得輕盈,甜度適中,蘸些凍吉士醬提升濕潤度。



Gastropub 缺不了來一杯,輕鬆渡過一夜。 


Bulldog $88

 British gin 英國品牌的氈酒




Wild Turkey Rare Breed $128

柔順口感的烈酒,富橙及薄荷香的原酒。 



Bramble Spritz $98

富野莓香而味道不甜的雞尾酒。 


地舖面積不算小,設置大酒吧,燈光柔和,牆之一角是 Kary Twins 的塗鴉,街頭藝術之優閒風格。 






 

人均消費: $520

嚐味日期: 20230516

 

評分

味道:3.5/5

環境:3.5/5

服務:3.5/5

衛生:3.5/5

抵食:3.5/5

 

餐廳資料:

Shoreditch

西環堅尼地城吉席街18號地舖

G/F, 18 Catchick Street, Kennedy Town, Western District

22423777

 

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