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2016-10-13
7.5/10 plates emptied! [Written by Gobay in Chinese, Carly in English] 首先這裡的餃子個頭很小,飯量大的人可以吃很多都不飽,所以不要被16這個數字嚇到。第一粒餃子入口,就感覺到很皮很薄,且有種爽口彈牙的感覺。這讓Gobay想起在日本一套美食漫畫裡有一場是講廣州餃子大賽,其中讓人印象深刻的就是在麵粉裡加入淮山(也稱山藥)磨成的粉一起擀成的餃子皮,就會給人雙實的食感。這裡不知道是不是真的加了,但很多日式餃子確實真的有加入淮山粉擀皮。菜牌上寫皮和餡的比例是2:8,說是黃金比例。這個真的不清楚,因為用的餡不一樣,出水的程度,餃子皮本身的厚薄等等都會影響比例乃至最後的口感。吃起來的味道就是普通的豬肉大白菜餃,不過確實皮薄,讓人想起灣仔碼頭的廣告菜牌上還介紹蘸醬和建議的食序。具體的各位去嘗嘗就知道,這裡重點提一下它的秘製辣醬和味增醬,我們有問過師傅,但他們說醬料統一從日本來,具體用的什麼味增和辣椒他們也不清楚。我們覺得還是讓餐廳有點秘密比較好,就沒有打破砂鍋問到底哈哈哈!推薦嘗試!As one of the flagship offerings from Chao Chao Gyoza, they’ve expanded all it way from Osaka, to Hokkaido and Okinawa in Japan, we HongKongers are certainly more than lucky to have the chance to dine at this very cost-friendly gyoza beer chain, around HKD 100 per person will cut the deal. Classic dish of 16 one-bite sized dumplings were lightly crispy, closely intertwined side by side, it’s almost impossible to break them apart and indulge them one by one. People have been saying that if you add a specific type of Chinese yam into the dough wrapper to add more solid texture, not sure if Chao Chao Gyoza has done the same but certainly it was thin yet very delicate and soft. In-house secret recipe of dumpling sauce and miso sauce are directly from Japan, ingredients are secretive. Dumpling sauce was pungently vinegarish and spicy miso sauce was very indulging with the temperate heat and relatively salty, nutty and fishy taste. 不喜歡紫蘇葉香味的朋友要注意了,這道餃子的主角絕對是紫蘇當之無愧,味道很濃烈,愛紫蘇的朋友應該會大愛吧,因為在我們的固有認知裡紫蘇很少是主角,在這裡那麼被珍而重之很感動吧?配的蘸醬是梅子醬,酸甜鹹鮮,別有一番滋味。其實不蘸醬吃,味道已經很飽滿。 非常有趣的餃子,shake完一打開袋子,非常濃郁的粟米濃湯味精版撲面而來,不過調味料一直都是「shake shake」的精神,只是味覺和嗅覺是不是每個人都抵擋得住。但毫無疑問地,真的好貼題——非常粟米濃湯! Replicating the idea of “Shake Shake fries” from Mcdonalds, just adding another fun element with dumpling dining; with this limited edition only available in Hong Kong, the rich corn potage flavor reminisces fingerlicking corn soup flavor chips. Deep fried gyoza were very crunchy till a point the edges were tad too dry. 這也是有點讓人意外,雖然餡料很豐富多汁,但豬肉味卻幾乎嘗不出來。西班牙黑毛豬最誘惑人的豬肉味沒了,這讓人頗失望。在我們的《Espuma》那篇食評尾部「Gobay話你知」欄目有比較詳細描述過西班牙火腿和它的原料黑毛豬,有興趣的朋友仔可以再去回顧一下。我們吉碟幫還沒有機會一起嘗試西班牙烤焗乳豬,其實廣東的烤乳豬在手法上更勝一籌,但說到豬,西班牙烤焗乳豬更多的是吃它的豬肉,純粹清淡卻又集中的香味和口感。有吃過山豬肉和內地有種叫「一號豬」的朋友可能會體會到什麼是「豬肉味」,和飼養的家豬味道和口感都不是一個檔次的,當然說到豬肉,東南亞本身也有很多出色的豬,著名的包括日本鹿兒島的黑毛豬,中國浙江的兩頭烏,韓國濟州島黑豬(喜愛韓食的朋友可以看看韓國境內很受歡迎的美食節目《白鐘元的三大天王》,裡面第18集就專門講韓國烤五花腩。韓國的肉類非常優質,而且特別,因為幾乎零出口)等。但總體純論味道而言,這款餃子還是不錯的。 Surprisingly, the meat filling of Iberico pork was not as juicy as expected, nor as fragrant as it should be. In previous sections of “Gobay’s Food Knowledge Corner, Gobay has compared Spanish ham with its various origins, subtle differences in their taste. Asia itself offers premium quality of pork anyway, Kagoshima’s Kurobuta pork, China Zhejiang “two ends black”, and Korea Jeju black piggies. These iberico pork gyozas were slightly juicier than the original ones as it is bigger in size compared to one-bite size ones and with the certain firmness of higher quality of pork. 很濃烈的蒜香味但不嗆,那種香味和港人比較熟悉的「金蒜」的溫柔很類似,而並非蒜泥白肉的那種刺激霸道。這裡蔬菜香料類的餃子都做得出色,大家如果沒有特別討厭辛香材料的話都可以一試,畢竟確實很特別,也相對健康。 Limited Hong Kong edition of garlic gyoza with the pungent, delectable taste close to the fragrance of golden garlic, garlic that has been deep fried till it releases its powerfulness. Carly ‘s been to this place for more than a handful of times and every time, this one is on the order list. 【Puri Puri 海老餃子 Puri Puri Shrimp Gyoza】 這個完全就是餃子皮包的蝦餃,又或者雲吞。蝦很新鮮,而且是鮮蝦不是急凍的那種。這個價錢加上給的蝦的大小是相對抵食的。而且最讓人讚歎的,是餃子皮的味道,細心咀嚼的朋友就可以發現餃子皮也有海鮮味,類似蝦頭蝦殼熬製的汁液放進麵粉裡擀皮得到的鮮味,和餡料搭在一起,嘗到了濃濃的誠意和讓人感動的回味。這是用心才能做出來的料理! Ample portions of fresh prawns as fillings, complemented with dough wrapper which is made from seafood broth, we were moved by how sincere Chao Chao Gyoza was in the aim of delivering excellent seafood gyoza dishes. 【Mochi Mochi 蘑菇餃子 Mushroom Gyoza with Rice Wrapper】 【日本京都九条蔥餃子 Kujo Spring Gyoza】 【日本淡路島洋蔥餃子 Awajishima Onion Gyoza】 由於這三種餃子都屬蔬菜類,就並在一起說了。共同的特點是非常鮮嫩多汁,所以即便是煎餃,也很難感覺到皮脆,因為餡料出水太多太快,但夾起餃子的時候還是很結實完全沒有散開,正正是功架的表現!蘑菇餃子特地強調用的是米皮而非普通的餃子皮,吃著除了多一點黏糥的口感,別的也吃不出來什麼特別。京都九條蔥,正如全世界通用的名物命名法昭示的一樣,九條是地名。這種蔥原產自中國,不太確定是不是和東北人愛吃的「大蔥蘸醬」是同一個老祖宗,不過都是蔥白多,甜而多汁,是日式居酒屋的恩物。在這裡也確實沒有墜了日本蔥的名聲。至於淡路島的洋蔥,港人酷愛到日本旅遊,去過的都知道淡路島最有名的除了海豚農場,就是洋蔥了。講日本料理的時候提及海豚總是覺得仿佛吞了蒼蠅般的難受(沒有看紀錄片《海豚灣 The Cove》的朋友建議去看看),這裡就不多說了,主講洋蔥。洋蔥在那裡隨處可見,幾乎每種料理都能看到它的蹤影。有這麼好的原料,做出來的餃子自然也是讓人直豎拇指。而且餃子的皮都配合著餡料而呈現不同的顏色,看著已經很開胃了。A platter of veggie gyoza with quite the unique touch of Japanese imported ingredients, mushroom, Kujo spring onion, and Awajishima onion. Mushroom gyoza was wrapped with rice made mochi-like dough, came off a bit gooey when the dumplings were steamed instead of pan-fried. Kujo spring onions were springy fresh, aromatically with its natural sweetness. Awajishima onions are just as famous as how this place is infamous of slaughtering wild dolphins, yet still, not intending to degrade the finest quality of onions that this place produces. This platter of veggie dumplings were presented in various colors which made them very attractive to begin with. 推介美食: 西班牙黑毛豚肉餃子, Iberico Pork Gyoza, Chao Chao 餃子, 紫蘇風味餃子, Green Perilla Gyoza
評分: 味道 4 環境 3 服務 4 衛生 4 抵食 4
2016-05-16
7 plates emptied! Favs: Hiro Burger和牛漢堡, Signature Double Cheese Burger招牌雙層芝士漢堡 [Written by Gobay in Chinese, Carly in English] It’s a burger review again! Undoubtedly, the undying burger hype has hit Hong Kong hard since early 2014, then matcha turned everything green, along with the Korean bloom, burger trend has kept its steady trend; Butchers Club expanded to Kowloon and One Island East, Beef & Liberty kept calm and retained its elegant niche, Burger Joys has been well-established at this petite bustling corner in Wan Chai. To the gang’s surprise, we were surprised that it took us some time to discover this local joint. Better yet, Gobay and Carly both agreed that Burger Joys have made it to the top 3 of the Gang’s list. Here comes the verdict! 最令人難忘的是它的顏色搭配:大大片的血紅番茄、紫色的生洋蔥圈(百分百生的!!!),金黃色的呈融化狀地包裹著兩塊漢堡扒(無論是Butcher's Club 還是 Beef & Liberty都無法達到的融化狀態)和青色的生菜。這裡必須要感歎一下,那些沒辦法把漢堡包裡的芝士弄熱弄融的burger stores是必須要反省再反省!(´⌣'ʃƪ)口感不錯,開邊後能看到相對算是飽滿的肉汁(這個比之後會提到的和牛Burger要稍微乾身一點)。破天荒我們沒有「糾纏店主」問他諸如「牛肉產地是哪裡?」「谷飼還是草飼?」等等的,大概就是潛意識裡覺得每次透露得太詳盡,讓過後去嘗試的食客少了獵奇的心思。這次我們就「隨便」一把:醃製的咸度剛剛好,拌酸瓜生菜的沙律醬是很熟悉的本土味道(感覺是用了日本的Kewpie嘻嘻),麵包微甜很軟厚(很像Bread Element的出品但又總覺得差點什麼)。138點價格確實容易惹人非議,不過如果你不介意錢,是一枚港版「土豪」或外籍「土豪」,不妨一試。 Fiery red tomato slices, vividly violet onion rings, jippy fresh greens and the complete-meltdown of cheese draped around that juicy beef patty did blow us away. Beef jus dripped over our fingers as we picked up the massive combo, no fretting, there was a refined balance of delish fatty goodness and well-seasoned patty, with the right sprinkle of salt & pepper, the dope of Kewpie-flavored mayo did the trick. Bread top slightly sweetish and very bouncy fluffy, blended in a mouthful of juicy and intriguing double patties, the portion was much bigger than Butchers Club for a regular burger of HKD100. 這個價位讓我們馬上想起了Bread Street Kitchen 的Burger,而這個確是要更勝一籌的。"Hiro" 的命名讓人心思思猜測是否用的日本和牛。大家看到Hiro猜測是Hero意思的有多少?高比聯想到的卻是電影Baymax裡的Hiro, Baymax感覺有點像"Burger"升級版,哈哈哈!這個和牛漢堡真的很不錯,很多肉汁,但還是可以吃出肉的質感,即使它很快散在嘴裡,那種肉粒的結實仍然明顯。188的價格,你,值得擁有。 Sing in the tune of “Worth it” - Hiro burger, you are definitely worth it for your quality and price. Gobay immediately thought that this Hiro might be related to Baymax and how it is an upgraded version to serve your tummy well. Beef jus was running through our finger cracks, patty was less salty but way much juicier compared to the Signature Double Cheeseburger. Less profound in the manly beef taste yet more delicate when it comes to wagyu beef, it dissolves on the palate yet remained firm and delectable as you take a deep bite. Lyoe很中肯地評論說「好似廿年前的麥記魚柳包」!的確,非常熟悉的味道,雖然魚柳還是乾,但外層用的絕對鬆脆的bread crust則讓人難以忘懷,咬下去就像在日本名古屋吃的黃金豚炸豬排的炸面包糠的口感,值得一試。 Our tagalong has risen above to the next level and started to pick up the role of being a food reviewer at times, as Lyoe stated, “This is like Filo-O-Fish at McDonalds 2 decades ago!” Tartar sauce was the familiar taste that recalls childhood memories; the crispy golden breaded deep fried crust was alike Japan deep fried pork tonkatsu, worth a try if you are not a beef fan. 提到Cajun料理,來自美加的食客可能倍感溫馨。它就像是西班牙的Tortilla(土豆煎蛋餅),意大利的pizza,中國的火鍋等,屬於創意大雜燴的平民食品。入口前聞到雞翼有股濃濃的味精味,差點就想放棄,吃的時候變成了各種香辛料的混合體,即使不那麼「味精」了,還是不怎麼討喜。也許會有支持的食客也未可知。 Cajun! Not a stranger to North Americans and especially when Carly used to sprinkle so much of this spice mix on her fries when she used to be in the lovely green land O-Canada. Close to Italian’s pizza, Chinese’s hotpot, Spanish’s Tortilla, Cajun is a powerful mix of paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and red pepper flakes. Burger Joy’s Cajun mix tasted like instant noodle MSG which threw all of us a bit off our chairs and they were a bit too dry as well… 這裡有提供午市套餐,任意一款漢堡包配汽水或茶,還可以在薯條、炸薯粒和炸洋蔥圈裡任選一款。 Economical lunch deals if you work around Wanchai, free add-on of sides and drinks on the regular-priced burgers. Fries tasted and looked very much like everyone’s all-time favorite McDonalds. 吉碟幫對炸薯條的喜好各有不同,這裡的是麥記式的炸透型,炸兩次或以上,脆身香口。不過不失,性價比很不錯。 Truffle fries being one the most acclaimed dishes at Burger Joys, these were double fried to ensure that they were golden crispy, served with black truffle bits sprinkled atop. Can’t complain much for its price, worth a try if you happen to drop by this hippy joint. 曲奇奶昔嚐出維記鮮奶的味道,Oreo曲奇朱古力味道不特別突出,亦不似是雪糕打出來的一般濃稠香滑。 Possibly made from Kowloon Diary farm product, the unique milk fragrant was too strong compared to the bland Oreo flavored milkshake. Beef & Liberty and Burger Circus must have scored way higher in the milkshake contest. Burger Joys made it to the Gang’s favorite top three, especially the Hiro burger was downright juicy, spectacular delicious in terms of seasoning, texture, and burger construction. We used to never really understand wagyu beef burgers, reminded us of the disappointing one at Glasshouse. Giving it a second thought, it’s probably related to their much finer marbling and higher tenderness, which makes the patty more elegant with a palate-coating richness. * Lunch deals are great economical combos * No service charge * If you have a small stomach then it’s downright alright to just go for the burgers 題外話/補充資料: * Lunch deals are great economical combos* No service charge * If you have a small stomach then it’s downright alright to just go for the burgers 推介美食: Hiro Burger,和牛漢堡,Signature Double Cheese Burger,招牌雙層芝士漢堡
評分: 味道 4 環境 3 服務 3 衛生 3 抵食 4
2015-09-18
8/10 plates emptied! [Written by Carly in English, Gobay in Chinese] What should I say about this place? Jamie’s Italian created much rage over the fact that it was “overrated” for its quality but rather underrated for its sincerity offering delicate homey meals. 《Starters》 One of the less impressive dish at BSK, expected to have a fresher marine taste from the sea bass, the avocado and horseradish did not add much flavor on the notes. The dish tasted rather bland and fish was a bit plastic-y and waxy. Fish carpaccio was never as appealing as raw beef carpaccio. Now Carly vaguely recalls her splendid dining experience at Gold by Harlan as their scallops carpaccio was stunningly impressive and Tango Argentinian Steakhouse’s sea bass ceviche was quite enjoyable too. But let’s not fret about the starters, mains were remarkable and dessert was a home run. 這道是當天『特殊』的菜,因為相對沒那麼好吃……我們寫過TangoArgentinian Steakhouse的Sea Bass Ceviche, 還記得那是相當出色和地道的。相較之下,這個既沒有菜名中『Carpaccio』的薄切口感,也沒有令人驚喜的味道。牛油果的厚重本來就非常危險地可能遮蓋海鱸淡淡的魚味,加上略帶刺激的辣根醬,即使有西柚的清新,我們還是完全嘗不到魚的味道,想來這條海鱸也會死不瞑目啊,多好的魚啊,糟蹋了。海鱸料理的主心應該是突出魚肉如牛油般的厚滑口感,所以根本不需要加牛油果或辣根醬這類口感和口味都偏重的配料。 《Mains》 Proof of British chef nailing a traditional comfort food on the spot! Have you ever had the experience of super thick bread-like crust wrapped around your unappealing fish fillet that was absolutely served from frozen fridges and you get confused whether this was the standard of fish and chips in Hong Kong? BSK will alter your thought, noteworthy that Chef Ramsay likes to serve all the dishes at the same time instead of one by one, all the mains were served at once to fill our hungry tummies. Barramundi being known as the Asian sea bass was firm and meaty; not quite very juicy yet the mild flavored fish goes great in that light crispy batter and homemade mayo dip on the side. Slightly buttery and succulent fish are the best fit for comfort food on a draining work day. The Gang saw drooling pictures of BSK’s renowned short rib burger, expecting much; the half Aussie and half UK mix of meat patty, wasn't exceptionally juicy or rich in flavor, even though stated as grinded by hand, the refined meat texture made one very delicate burgers. Homemade spread of sirarcha mayo was a light touch, mildly-seasoned; apparently sirarcha has been widely used amongst burger places such as Butchers Club’s Wu Tang, the unique sharp spiciness gives off a pleasant acidic sweetness which is well complemented with meaty combos. Burger construction was clean and simple, you can easily finish the burger without sauce and oil dripping all over your fingers yet this was not as good as we expected, to the point, lacked character. 吉碟幫一直致力於尋找香港地最好吃的漢堡包,BSK雖然算不上『最』,但卻是對得起它的價格。它的肉扒是用澳洲牛肉和英國牛肉混合,裡面還有不同牛部位的肉,比如肉眼扒位的肉和牛胸肉等,混合製成的漢堡肉汁豐富,肉味強而且口感煙韌。搭配的Monterey Jack芝士,是美式『white cheddar』的一種芝士,白色比較堅實。 Sriracha Mayo是BSK自家製的辣味蛋黃醬,非常好吃。西方人都偏愛Sriracha辣醬,Butcher’s Club的Wu Tang漢堡也是用了它來調味。這種越南華僑發明的辣椒醬帶點酸甜,沒有很衝擊五感擊潰人味蕾的辣度,不加任何色素很健康,所以近年來風靡全球,成了漢堡和禽肉類的絕配辣醬之一。但麵包卻是還是Jamie’s Italian 最優秀,如果能放到這裡,則幾乎完美,可惜『完美』是可遇而不可求的。 Braised lamb flavor stood out amongst the huge combo mix of veggie and herbs, it was British packed in a little piping hot pot, one scoop of shepherd’s pie allowed you to indulge in some mushy creamy mashed potatoes and well-seasoned lamb. It was a bit salty after a few spoons and for non-lamb lovers, please do intend to stay away from it. Not particularly impressive. Not as great as Carbone’s crispy spiced up ones, or Doppio Zero’s mind-blowing Pecorino cheese sprinkled mushy hot creamy & crispy potatoes, it reminded Carly of the disappointing Polenta chips at Jamie’s Italian. I know it’s just potatoes, but seriously, it’s the basic ingredients which you can separate good chefs from groundbreaking world-class ones. 目前還是很難有勝得過Carbone的炸/烤薯角,也沒有Doppio Zero的芝士脆皮薯好吃,表現一般。 《Grill》 Juicy, succulent, cooked to its perfection. Taste the fatty goodness as the light grilled crisp on the edges preserved the juice of the pork chop, it altered our perception of dry pork chops we normally have. Just lightly seasoned with a bit of salt and herbs, it was the technique of grills at BSK that was more than impressive, close to astonishing. Carly revisited for dinner and tried their pork belly, even BETTER as the spicy sauce well complemented with the fatty belly, balancing off some of the oiliness yet the juice and fatty goodness was all packed and sealed under the layers of fat and meat. It was more of a surprise as BSK became one of the best places in Hong Kong offering skillfully done grill. 《Dessert》 When life makes a mess, have a cup of Eton mess. Traditional British dessert consists of a mixture of whipped cream, meringue pieces, strawberry or any summer fruit, widespread since 19th century as it used to be served at Eton College’s annual cricket game. “God class” sticky toffee pudding in the house! LKF Tower is such a nice place to dine at, after discovering the best cheesecake in town at Carbone, BSK’s sticky toffee pudding was dreamily executed with excellence, beyond perfection. First off, not cloying sweet, the baked toffee pudding was still warm; cake was soft and crumbly good as you indulge it with a dope of Muscovado caramel and creamy clotted vanilla cream, you can even taste the baked fragrance of the toffee pudding as the bottom part was slightly burnt, so you get to experience the soft, fragrant, mildly sweet angelic dessert in one bite. 題外話/補充資料: Reservation: +852 2230 1800 or book online via diningconcepts.com推介美食: Fish and Chips,炸魚柳和薯條,BSK short rib burger,招牌牛小排漢堡,Dingley Dell Pork Chop 10oz,英國Dingley Dell牧場10安士豬扒,Eton mess,傳統英式甜品伊頓雜糕,Sticky toffee pudding
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 3
2015-07-12
8/10 plates emptied! [Written by Carly in English, Gobay in Chinese] In collaboration with the warriors of Black Sheep Restaurant group, Chef Mario Carbone has successfully snatched the hearts of the Gang by serving first-grade ingredients, offering unpretentious and fun service, scoring epic high on most of the dishes. 《Antipasti》 生牛肉薄片沙律|澳洲和牛、核桃碎、黑松露油 It was rather rare to use waygu beef for carpaccio as it generally lacks the manly beef flavor and when they are served raw, the natural fatty goodness will easily lose its edge and lack a certain textural complexity on the palate just because of its delicate and soft texture. Not very traditional to drip black truffle oil over the very well-seasoned carpaccio, the intense black truffle fragrance highlighted the dish with an exceptional note, point taken, not intended to overpower the beef itself. Walnut bits were sprinkled on top for a nutty aroma. Carly suspected a type of house-blend truffle butter was spread over the carpaccio, making it very delectable and hitting the right notes in terms of flavor, while enjoying it with the unique sesame like arugula. 『Carpaccio』起源於義大利的威尼斯,以當地一位著名畫家命名,就是因為他作畫時偏愛用紅白相間的顏料,所以傳統的Carpaccio是以生牛肉薄片淋上白色的沙律汁(通常是Parmesan芝士或奶油、檸檬汁、橄欖油、鹽和黑胡椒),很簡單但很美味的一道菜。菜名中的『Piemontese』是緣於吃生肉是義大利Piedmont地區的特色。這裡少見地用了澳洲和牛,而且我們看到的顏色並不是鮮紅的,而是有一些反灰白,大概是因為白色的醬汁已經均勻地滲透進肉裡,儘管色彩沒有一般的Carpaccio靚麗,但味道還是不錯的。牛肉的味道比較淡,摻雜在白醬裡的黑松露油的味道略顯刺鼻故掩蓋了不少鮮味,但口感出奇地幼滑,也許用的是和牛的緣故吧,加上新鮮的火箭菜和核桃碎,味道不錯。一般Carpaccio都會選用去掉肥肉的牛里脊,即fillet,以精瘦肉為主的部位,而和牛是一種油脂均勻分佈的牛肉,就算部位仍是里脊,仍會比普通牛肉更滑一些。竊以為和牛不太適合用作Carpaccio,原因是切成薄片後牛肉味會淡化很多而油膩感會增加,而不喜歡松露油味道的朋友,推薦迴避。 燜烤西班牙八爪魚|西班牙八爪魚、烤甜椒、薯仔 Pizzaiolo is an Italian word often referring to a man who makes pizzas in a pizzeria. A very edgy dish name as you see the sizable octopus tentacles, slightly chewy and lightly seasoned, surprisingly moist and bouncy to its core. Fingerling potatoes are short, stubby, finger-like shaped potatoes usually served as side dish for its small size, nicely roasted and seasoned with salt and pepper. Roasted peppers were almost fruity and sweet, complemented well with the grilled seafood combo. 《Macaroni》 牛肝菌焙義大利寬麵|牛肝菌、Pecorino芝士、Nepitella香草 Fettuccine was slightly overcooked, might be due to the fact that we had this as the last pasta dish since we were busy digging in the reputable spicy rigatoni. Definitely homemade as you can tell the bounciness of the pasta was very natural and delicate, the yellowish color gave us a hint that more eggs were used than normal. Porcini is one of the best types of fungi, delicate enough to flavor a sauce and vigorous enough to withstand the “Breath of Fire” after stir frying or grilling; not to mention that the meat-like texture of Porcini is somehow earthy and subtle nutty. 特色香辣伏特加醬通心粉|番茄、洋蔥、義大利Calabria辣椒 Must-try dish at Carbone! Rigatoni was alright al-dente, soft chewy and each rigatoni was swirled and twirled into that rich creamy spicy sauce, well-blended with the sweetness of tomatoes and onions. Calabrian chili is often used for infusing olive oil, goes so well with stews and pastas, small red chili that are only grown in Calabria, Italy. 龍蝦義大利餛飩|自家鮮製餛飩、苦艾酒、香草 Acclaimed for their seafood ravioli, the seafood oceanic lobster flavors were condensed and very likely cooked in a broth with crushed shells, so all the essence was elevated into the base of the lobster meat sauce and packed into that bite of ravioli. It was rich but lightly refreshing at the same time, salt seasoning might not be needed as the extra hint of herbs gave the right savory and flavorsome kick already. 《Contorni》 青蔥辣味焗薯|薯塊、青蔥、義大利Calabria辣椒 Carly was utterly impressed with how Carbone did their potatoes so profoundly depicting potatoes as a main character of the dish. These potatoes are worth a second visit. Sergio is the word for tall, good looking fellow who cares about his friends and family, working out and eating healthy. Not sure if this is a perfectly healthy dish, French potatoes being baked, lightly smashed, and then deep fried. Golden lightly crispy potato skins were indulging, and the potatoes were all very well-seasoned with sweet, aromatic Calabrian chilli and onion-like green scallions. These ingredients have been the greatest spotlights for the golden scrumptious potatoes. Carly can even recall the soft mushy and light crispy potatoes from her memory. 《Dessert》 義大利南部香檸芝士餅 We have this term in Chinese, called God-like, 「神級」, prominent world class and undoubtedly, Carbone did quite a great job on the dessert assessment. Carly simply whispered a “woah” after the first bite, she was in a rush to run back for meeting, but couldn't help but to grab a few more spoons before dashing off. 推介美食: Carpaccio Piemontese,Octopus Pizzaiolo,Spicy Rigatoni Vodka,Lobster Ravioli,Potatoes Sergio,義大利南部香檸芝士餅,青蔥辣味焗薯,龍蝦義大利餛飩,特色香辣伏特加醬通心粉,燜烤西班牙八爪魚,生牛肉薄片沙律
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 3
2015-07-02
[Written by Gobay in Chinese, Carly in English] MAMA SAN是巴厘島著名餐廳老闆兼大廚Will Meyrick精心締造的主打印尼菜、巴東菜但隱含著整個東南亞特色(俗稱泛亞)的美食精品餐廳。Will是國際聞名的街頭美食大廚,周遊亞洲各國的他曾無數次收到不同地方女性交給他的傳統食譜從而獲得很多地道的烹飪知識和文化。 MAMA SAN came all the way from Bali, led by the very charismatic chef, Will Meyrick, who has extensive culinary experience from Sydney to London and all across South East Asia; Carly not only felt the passion and joy dining at MAMA SAN, but also quickly realized that it requires creativity, passion and drive for excellence. Carly found Chef Meyrick exceptionally charismatic as she read through his journals on his trips around Bali, Vietnam, Burma, and Madura – his interest in street food showcased how the chef is down-to-earth, happily adventurous who appreciates local culture and habitats, aiming to discover and preserve exotic ways of cooking. Chef Meyrick hopes to capture your hearts by offering the living, breathing and hearty city culture on the table, with a splash and dash of authenticity wrapped in glamor. 《Lunch Set》 Spot on pork belly! Slow cooked till the fat turned succulent juicy, melts in your mouth, with the pork belly dissolving on your palate, crispy on the edges, and mildly sweet seasoned with a caramel glazed skin, we can have one whole plate of this, the pork belly was the REASON why the Gang will come back to MAMA SAN. Fenugreek leaves, wonderful Indian plant commonly used amongst Andhra Brahmin households; goes perfectly well with a simple yellow curry base. The chicken bits were chopped into bits and stir fried with some very pleasant holy basil, these widely spread basils are proven to be stress relievers, Carly was amazed of how caring MAMA SAN’s menu was to one’s health and mood. The basil leaves tasted rather earthy yet mild in its way, diners who do not fancy heavy exotic spices can certainly opt for this relatively simple and light meal. The fried egg was not so runny, a bit overcooked, jasmine rice was not too pronounced in the pandan-like nutty flavor. This would have been good if only the daikon chicken broth was not so salty. 雞肉切成碎粒夾著新鮮嘎拋(或叫甲拋即Holy Basil),是典型的泰國菜。嘎拋是比泰式羅勒辣和香的泰國常用香草。泰國嘎拋和前道菜提及的南印香細葉都是對身體很有好處的香辛料。嘎拋在印度也很出名,叫Tulsi,食用或製成茶包飲用可以減壓和抗老化;香細葉Methi則有降膽固醇、降血糖血脂和增強免疫力等功效。雖然太陽蛋不太「糖心」,但我們還是覺得雞肉碎拌香米飯挺美味。至於蘿蔔雞湯就太鹹,原本看到菜單上用「Daikon」即「大根」,日本叫法,湯就會好似日本菜一樣清淡為主,誰知剛好相反!不過,主角夠好,配角我們可以省略不計。 Never thought sweet potatoes would go well with the yellow/red curry combo! Carly found this curry to be sweeter as the mushy sweet potatoes, shallots and peanuts gave a more nutty touch rather than coconut based flavor to it. Highlight goes to the velvety, tender, flavorsome salmon chunks from the salad, well-seasoned with fish sauce, cooked just on the spot, pink to its core. Vegetarian choice! Beetroot salad was rather appetizing and healthy chunks , the green curry was relatively spicy compared to other curry combos. Ambrosial scent was bursting with flavors as it was served in that hot claypot! Snapper meat was firm and some caramelized ones had relatively hard edges, nonetheless, crunchy in general. Shredded green mango adding a sweet touch, they went a bit heavy on the basil and black pepper, undoubtedly, will need a bowl of rice to go with the thick sauce. 【Stir fry pork neck with Bamboo ginger green peppercorns and holy basil | 竹筍青胡椒炒豬頸肉 | HKD198】 Ginger green peppercorns were refreshingly spicy compared to black peppercorns that are often used in western dishes. The pork neck was not overcooked but some did taste coarse on the palate, the abundant portions of holy basil will certainly overwhelm you if you aren't a fan of it. 這味豬頸肉對比其他幾款菜式沒什麼特別之處,儘管運用了比黑胡椒辣度低然而新鮮清香的青胡椒,但豬頸肉稍嫌鈍糙的口感加上與之不是很搭配的過量的Holy basil,整個菜頓時被我們拋「豬」「嘴」後。 Chili jam was indeed pretty heaty and the chicken was softer and more tender compared to the stir fry pork neck we had. Galangal is a rhizome of plants in the ginger family, for culinary and medical uses originated from Indonesia which makes this another healthy dish served at MAMA SAN. Dendeng refers to thinly sliced dried meat, more condensed in meaty taste, preserved through mixture of sugar and spice, skillfully evalates the intense flavors of the juicy, delectable short rib beef. As a die-hard fan of Ho Lee Fook, Carly had to admit that this was so darn good, consider this as par with Chef Jowett's renowned wagyu short ribs. Kaffir lime added extra pinch of acidity and fragrance o tone down the overall saltiness and sweetness, this dish was one to return for, Carly's stomach is growling thinking about those soft, tender beef ribs! Mama San's Chai Tea was crowd-pleasingly impressive as the natural tea aroma was very mind-soothing and exquisite in the subtle herbs fragrance, not very strong on the nose but then with a drop of syrup, the sensational tea is well-balanced and refreshing to pair with southeast cuisine. The staff said that they spent up to a day to brew these herbs tea, not going to lie but this was sooooo good. Carly has always been a huge fan of Chai tea, this unique blend from MAMA SAN satisfied all her cravings! 《Desserts》 Desserts are all additional HKD30 during lunch time, it’s so worth it! Don’t miss out on these! 午餐時間只要加HKD30就可以擁有一款甜品,吉碟幫品嚐過覺得絕對不容錯過! Kampung, defined as village in Malaysia. Snickers – globally spread nougat topped with caramel and peanut, enrobed in milk chocolate kind of chocolate bar. Carly loved this chilled peanut butter parfait, ultra-smooth creamy, the nutty flavors were mind blobbing as the rich buttery aroma was not cloying sweet and rather scrumptious! 「Kampung」在馬拉語中是鄉村的意思,士力架眾所周知是內含烤花生和焦糖的牛奶朱古力棒。芭菲,可以理解為裝在高腳杯裡的新地雪糕類的物體——這裡主要是說它集合了花生醬和奶油經過冰凍後形成的凍糕,我們的甜品專家Carly非常喜愛這道甜品,因其口感相當幼滑,含豐富的果仁香味,而且不會太甜膩,是一道會帶給你驚喜的甜品。 Best dessert in the house! Summery, refreshing, and indulging as the top layer of icy citrusy lime jelly went so perfectly well with the panna cotta, bursting in energizing lemongrass scent, the bouncy jelly and creamy panna cotta was the best combo ever. Better yet, the lime sorbet was considerably sour and pungent but very decent and icy in a nice way. See how did MAMA SAN do a traditional dessert dish? Sticky rice with mango and condensed coconut milk, Carly used to cook purple glutinous rice pudding very often when she studied abroad, just coz it was easy and very filling, healthy too? (just don't add too much crystalized sugar or coconut milk ) but what does it do if there weren’t enough condensed milk? Coconut milk, with the right consistency and tad sweetened, complemented with the slightly chewy and soft black sticky rice. Mangoes, freshly sliced, not something you want to miss in a black sticky rice dessert. 12 hungry customers, left with happy stuffed tummies. Aside from Chef Jason Atherton, think Carly has spotted another favorite, Chef Will Meyrick, will you amaze us more? 題外話/補充資料: * Lunch sets are must-try!*必食午市套餐! 推介美食: 凍印度拉茶,Iced Chai Tea,慢煮五花腩,醬炸辣牛小排,香茅青檸奶凍,Lemongrass panna cotta,鄉土式花生醬芭菲,芒果椰汁紫米露
評分: 味道 5 環境 4 服務 4 衛生 4 抵食 4
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