8/10 plates emptied!
[Written by Carly]

Raspberry Chocolate Cake

0

Raspberry Chocolate Cake

Raspberry Chocolate Cake
Out of all the recent new items, this has to be one of my favorites out of all cakes from Tony Wong’s creation. Reasons being that other new items that Tony Wong tried out with green tea, blackcurrant, pear and mango was not as outstanding or divine as this one. I would consider the Green Tea Opera cake and Blackcurrant Yogurt Cake not so successful. But this one stands out for its back-to-basic yet personal character kicks. The raspberry compote which cooks fruits till it turns into syrup form - sweetness was just about right with slight acidity. The manjari chocolate mousse was so good, a bit airy, light yet so smooth, the natural dark chocolate flavor melts in your mouth as soon as you try to enjoy every single bit of it. Manjari being one of the healthy dark chocolate originated from Madagascar, it gives a sharp bouquet of red fruit tones, proves this was a brilliant choice to go with raspberry cream of the cake. To end of this sweet journey, here comes my favorite part – the hazelnut crunchy as the base which was not too sweet but very rich and complemented the raspberry and chocolate cream as it gives a nutty flavor. I can tell that Tony Wong does pay attention to details and with the thin cocoa sponge as the last part of the cake, my case was settled. There is a reason why I keep coming back to this patisserie for more, because I know the owner here is dedicated to original and elegant creations. As a dessert lover, that is what is needed for me to keep coming back for more.American Cheesecake
I need to confess! I had this as an after-dinner dessert and felt so guilty because the cake was too good!! Even for a person that never liked cheesecakes like me, I was amazed of this simple yet classically indulgent cake. The secret to it might be how it is slow baked so the texture came out really creamy, smooth yet not so rich that you will feel heavy. The vanilla bean cream on top was a highlight as it enriched the flavor of the cream cheese, not too sweet either. The only thing I would complain is the crust (made with graham crackers probably) which was a bit wet and not too crunchy. Tony Wong's cheesecake has always been one of my favorites and they did not disappoint me this time either. For the cheesecake lovers that like a bit of sweetness and fruity aroma, do try their blueberry cheesecake!Hazelnut Chocolate Crunchy Cake
Liked this more than the Green Tea Opera or chocolate based Gold Medal. As this was down to earth, rich in hazelnut and dark chocolate flavor, comparing this with Petite Amanda's crunchy cake and would say I am at par with what is offered at Tony Wong.Blueberry Yogurt Cake
Unexpectedly the blueberry filling in the middle of the shell had this strong acidity which was too strong for a yogurt cake. The cake looked amazing with the light purple shell wrapping the creamy sour yogurt cheese mousse and white chocolate deco on top to make the whole presentation appealing.Green Tea Opera Cake
I was a bit disappointed at this green tea opera by Tony Wong. The green tea mousse in the middle was not smooth enough yet the matcha aroma and taste was indeed refreshing for an opera cake. Loved how the cake is decorated beautifully and delicately as you can clearly see the lines and patterns on top of the cake.Blueberry Cheesecake
By far the best cheesecake I've ever had in Hong Kong - Blueberry Cheesecake by Tony Wong. I was never a cheesecake fan but then the cheesecake was really smooth, light and creamy. Blueberry sauce was made from fresh blueberries! The slight sweetness and fluffy cream cheese balances the whole experience of putting spoons of cheesecake in your mouth. *mmmmm*Gold Medal
Another new product from Tony Wong - the Gold Medal - I didn't like this as much as I liked their regular choco opera cake, undoubtedly the cake looked dashing, the powdery chocolate mousse on top where made from both dark and milk chocolate, with a hint of delightful hazelnut crunch in the base. I would have thought that they can add more crunch to the base which will bring the texture to another level of dimensions.Peach Short Cake
I was always the ultimate fan of Tony Wong's cakes so I was so thrilled to know that they have opened a new shop in Sha Tin! Peach short cake being their new item for summer, better try it sooner or later since peach season is going to end soon. The airy cream on top went well with the light sponge cake that made the dome shape. Had a delightful scoop of peach cubes and peach flavored jelly cubes as the filling and ended off this light note of dessert.
 

6/10 plates emptied!
[Written by Carly]

Cai Bruxen - Roasted Brussels Sprouts and Sausage

2

Cai Bruxen - Roasted Brussels Sprouts and Sausage

Cai Bruxen - Roasted Brussels Sprouts and Sausage
First time trying this acclaimed Vietnamese food place - Nha Trang. They used to have this huge line up every day at the restaurant in Central. Starting the meal with one of my favorite veggie - Cai Bruxen - Roasted Brussels Sprouts and Sausage. It was indeed oven roasted but not sure if it was a bit smokey till it was a bit bitter, the Vietnamese sausage was quite lean and the fish sauce was tasty to go with it.Pho
This one is self-explanatory. How can you not have pho when you are at a vietnamese restaurant? Some of the beef was tender but then the beef brisket was really tough as my parents complained about it as well. This reflects how a restaurant is doing well or no by just trying what they offer on the plate for a classic Vietnamese noodle? Not impressed but I give it a pass as there are worse out there.Goi Buoi - Pomelo and Grilled Shrimp Salad
Peeled pomelo in chunks! I was trying to order something 'light' as I am on my workout plan these days and this was what I needed. The whole salad mix lacked a bit seasoning, the black seasame and garlic flakes did not help much but I was impressed with the char-grilled prawns and nicely roasted cashew nuts!Deep Fried Spring Rolls

Last but not least, spring rolls! It was deep fried till it turned golden crispy but the pork filling was not not so much and it lacked seasoning. Liked the basket of veggies, herbs and leaves for you to wrap it with the spring rolls as it loads off some of the oiliness.Grilled Lemongrass Chicken Skewers
Infused with a scent of lemongrass with a nutty yet not so satay dip more of a peanut dip instead. The chicken was still slightly juicy and tender so this is definitely considered above average just that they have to improve on the dip to give me flavors to that.
Overall, I don’t think I will pay this place another visit, the price was reasonable but then the quality of the food is really just bare minimum pass. I am curious to know how the Tsim Sha Tsui branch was given the Openrice award yet I do think that there are so many choices in Hong Kong for Vietnamese food, I wouldn’t even need to give Nha Trang a second chance.

6.5/10 plates emptied!

[Written by Carly] 位於長沙灣與荔枝角的中間，好日都不會經過，找了一段時間發現它坐落於車房與住宅區中間，在all-day breakfast界漸露頭角的Holy Chef，吸引了我和Lorling在一個很大風的秋天走進這特色小店，至令我們還未在香港找到非常合心意的brunch好去處。餐廳的設計很有新式年輕一派的個人特色，黑白色用marker筆設計的的塗鴉與卡通，木色的小擺設，還滲了一點復古風的美國特色與日本食品。說可愛或舒適又說不上，但深受年青人愛戴亦不感到出奇。 Cheung Sha Wan is definitely not a place where the Gang frequently visits but then so happen that we were around the area and we heard about the hype that is going on with this upbeat all day breakfast place. It took Carly quite some time to find this spot around the corner near car repair shops (was a bit sketchy!) The place was not spacious as it could only fit up to 19 people max (including the bar area) but liked how the interior design was modern with a simple black and white graffiti theme and a bit of mixture of American and  Japanese vintage style. The upbeat twist matched with their target base of attracting younger generation of foodies that are more accepted to brunch (late risers!) and all day breakfast for meals. Crab Aligue Pasta 蟹膏意粉
樣子看上去很吸引但份量和味道都欠奉，蟹膏味不夠濃亦不太出色，點點的蟹肉顯得這這意粉的份量特別少。意粉的咬口與質感不俗就是我們會形容為  “al dente” 的那一種，有趣的是意粉有點接近天使麵的幼度卻又因為蟹膏與蟹粉的醬汁不是特別幼滑的那一種，所以太幼的意粉會不好掛汁，不能夠一口意粉裡嘗盡意粉的咬感與醬汁的味道。

Aligue is the crab fat or crab roe that gives this rich, creamy taste and texture to the pasta which formalizes a great sauce base. The pasta was sort of the combination of spaghetti and angel hair which was a determining factor as to how much sauce the pasta will carry when you take a bite in one spoon, the aligue sauce was thick enough to hang with the pasta, the creamy texture I will give it a pass, but then it was lacking the richness, seasoning and flavor of crab fat.  It is the best season around to indulge in some fatty hairy crabs! Forget about pasta just go with the whole winter Chinese cuisine! Egg Benedict with Parma Ham
Farm bread/Poached Egg/Hollandaise Sauce/Parma Ham with Side salad
好吧，我承認我對Egg Benedict的要求要頗高的，在加拿大吃了得多年，回港後就是找不到一間煮Egg Benedict有水準的餐廳。有機會是因為雞蛋的品種，外國的蛋特別大隻且蛋香較重，所以煮出來的poached eggs亦會較大和挺身。挺身的蛋會較彈牙而且新鮮的雞蛋才會有這效果。火腿又是特別厚身，所以那一點點的火腿咸香和出色的poached eggs，配上烘到微脆的英式鬆餅(English muffin) ，這就是我最懷念的Egg Benedict，在香港就只有18 Grams 的Egg Benedict是本人比較滿意，其他相對出名的Brunch Club, Bricklane, Caffe Habitu, Simplylife都只是中規中矩。Holy Chef Egg Benedict味道還可以，poached egg的蛋黃流心，Hollandaise sauce夠杰身，parma ham吃得出不是最平宜的那一種且帶有咸香，只是略嫌farm bread太薄身，切厚身點，把麵包再烘得脆點，口感會更加豐富，而且亦不會被overflooding的蛋黃和hollandiase sauce蓋過風頭，Egg Benedict的麵包亦很重要的呀！ Traditionally, I would love to have my egg benedicts served with hash browns (okay just anything fatty will do) but again Holy Chef is not traditional American style of all-day breakfast. What makes a mind-blowing Egg Benedict? Few things – Crispy and slightly buttery English muffin, flavorful & non-soggy Hollandaise sauce, runny and cooked just right poach eggs with fresh ingredients of parma ham/bacon/spinach/smoked salmon. At least these were the standards back in Canada/North America. Portions are relatively small compared to its average price of HKD 98 to 118 per item. Can tell they used a higher grade of parma harm as it gives a darker reddish tone and decent ham savory taste. Poached eggs was cooked about right as the egg yolk was still runny when it was served warm to the table. Instead of English muffins (which I would love a traditional buttery, crispy one to go with the runny egg yolk), Holy Chef offers a healthier choice to go with thin slice of whole wheat farm bread and no butter added. Liked how it was not as hard as the ones at Simplylife (their bread is stone hard! Can be used as a weapon haha!) Mr.Big – A Full English Big Breakfast
Scrambled Eggs/Button mushrooms toast/Roasted Tomato/Ham/Baked beans/Salad/Cream Potatoes/Sausage
雖然話就話係英式早餐，但誠言不是真的很傳統。沒有厚厚的煙肉，沒有傳統的black pudding和一般的炸物如薯餅。Holy Chef的all-day breakfast都是走較健康的路線，可能會比較形合香港人的口味吧。只有炒蛋炒得頗滑，蛋味和蛋香不錯之外，其他的沒有甚麼好值得一提的。

So many different varieties for a big breakfast and it is does have the English twist to it when you offer baked beans and sausages but it was lacking bacon and other fried items like golden hash browns and black pudding. The scrambled eggs were creamy and smooth with a rather orange color, yet the color of the egg yolk is determined by the hen’s diet rather than the breed so it is impossible to tell what kind of origin the eggs are from.   Matcha Milkshake 綠茶奶昔
很久沒有喝過好味的奶昔！在Starbucks的Green tea latte偏甜，很多地方的奶昔因為用雪糕打出滑身的質感，但壞處就是很甜和heavy，喝完大半杯就已經沒有多餘的胃口吃正餐。Holy Chef的奶昔出奇地有淡淡的奶香，不會很heavy，而且綠茶的茶香在喝完一口的奶昔才慢慢回湧，加上點點的Orea碎讓不太甜的朱古力味把看似簡單的綠茶奶昔變到不平凡！絕對會因為想在週末的時間，走進Holy Chef喝一杯輕盈又好味的奶昔。

Green Tea milkshake topped off with oreo crumbs. Favorite item at this place! Usually milkshakes are done with just a heavy base, scoops of icecream which you ended up having an overly sugary drink that quickly fills you up before you can get to your regular meal. Great thing about the Match milkshake here is that it is rather light which gives you a light Japanese green tea aroma whilst as that richness and smoothness  of milk itself, I am guessing that full cream 3.6 milk might be used. To top it off with a little bit of chocolate so that the green tea and milk flavor stands out. It is a milkshake but it is great light drink to go with the main dishes at Holy Chef. I will come back to try more! Bloody Smoothie
紅菜頭與雪梨出奇地夾，味道清新還有少少的雪梨微粒，增強了口感。個人還是偏愛他們的奶昔，就是沒有在其他嘗過如此有水準的奶昔。
Beetroot and Pear mix type of smoothie. Refreshing and loved the natural sweetness of pears as it adds a bit of chunkiness, a great choice for healthy eaters I was myself a bit surprised that the pears and beetroot which no one is really a fan of can complement each other so well. But again, the milkshakes here are better than their smoothies. Holy Star
Holy Chef推介的甜品，星形泡芙，棒子忌廉加上杏仁碎和鹽味焦糖醬。泡芙吃上去像空氣，棒子忌廉有淡淡的果仁味但略嫌不夠濃，鹽味焦糖醬咸一點會更加突出焦糖的甜味。
Airy, light puff with hazelnut cream filling, sprinkled with roasted almond flakes and salted caramel sauce. The dessert looks photogenic but as a signature dessert dish, I was expecting something that will woah me over, if this was not in a ‘star’ shape then it would just be another ordinary cream puff. Flavor-wise was average, it would get better if the salted caramel sauce added an extra hint of savory taste.
Sticky Toffee Pudding with Ice Cream
這個容許我說是不好味吧。拖肥布丁暖暖的上碟，是有翻焗的，味道卻很淡，吃不出拖肥，只是吃得出有麵粉和點點的蛋香。雲尼拿雪糕水水的，味道很淡，有一點失望吧。
Surprisingly, this tasted really bland. The toffee flavor did not stand out even as the pudding cake came out warm but rather floury. Ice-cream was vanilla flavor from Haagen Dazs so not much you can expect. 我會再來嗎？如果經過長沙灣一帶有可能吧，記得去之前要打電話訂位。如果要苦等一小時才吃得這小店，會有一點不高興啦。但因為他們的奶昔，我係會返來嘅！期待Holy Chef定期轉一次餐牌，給他們多一次機會，如果不是，我只能說近期的好評如潮是有點過譽了。 Would I give this place a second chance? Yes but not so much of the cravings anymore since there are better all-day-breakfast choices out there in Hong Kong (18 Grams and Bricklane still on top of my fav list). I will come back for their milkshakes though and try out their new items as they change it on a regular basis. It might be the menu this time didn't do them justice as they change their menu items regularly, it is fair to say that the pictures look more appealing than they taste yet I am still looking forward to the next experience at Holy Chef so I can go “Holy smokes! This is the best all-day-breakfast place ever.”

必食推介：香煎黑豚肉稻庭烏冬（酸菜湯底）、糖心蛋
6/10 plates emptied!這家在Sohu區附近開了不久的小麵檔，氣勢一點都不小——價錢和材料。店鋪的招牌麵是火焰龍蝦麵，HKD$168/碗，還有極上海鮮麵HKD$218/碗，其他種類的麵HKD$65 – 128/碗。店鋪很小，總共坐不了二十人，吃麵的時候會熱得汗流浹背，聽店員解釋說是因為冷氣裝得不好的緣故，但不久后會重新裝。裡面墻上貼了很多香港的懷舊照片，有楚源《七十二家房客》的電影海報，有深水埗的舊房排照等等，坐在裡面吃麵還是別有一番滋味。我們點了幾款不同湯底，不同麵條的稍作嘗試：
番茄湯底的安格斯牛肉麵(HKD$78)：
點這碗麵的時候費了一些周折，因為安格斯牛肉麵本來配的是辣酸菜湯底，所以店員一開始是說不能換湯底，後來找負責人“網開一面”。^^吃的時候才知道原來不建議換成番茄湯底的原因，很像羅宋湯的味道。安格斯牛肉吃起來就是普通的肥牛，沒什麼特別。番茄湯倒是比較清淡，喝得出是新鮮番茄味但不是特別濃。麵也普通，湯麵的搭配正如菜單上寫的“七三分”，不推薦這麼搭配著吃。辣酸菜湯底的香煎黑豚肉墨魚麵(HKD$88):
這個湯底的辣是會累積的，所以不能吃辣的朋友不要點。酸菜很爽口而且不會太鹹，湯底很清香而且沒有油脂漂浮在湯面上，加上黑豚肉的質量真的不錯，豬肉味濃而不騷。墨魚麵用來做湯麵挺特別，但麵身較軟，沒有意大利麵材質做成的墨魚麵口感好，配清湯來吃，恰當的酸菜還可以解了豚肉的膩意，感覺還是不錯的。番茄湯底的特級牛肋骨烏冬(HKD$113):
由於是熬煮了很久的牛肋骨，所以肉和骨頭很容易就分離，而且也很入味，軟滑而有咬口。可能是牛肋骨分開燉煮的緣故，湯喝起來並沒有第一款那種羅宋湯的味道，反而真的能喝出清香的鮮番茄湯味。酸菜湯底的鮮鮑魚鮮蝦白素麵(HKD$98):
湯底的味道就不再贅述了，素面的口感很不錯，可惜真的如名字一般只有一隻大蝦和一隻小的新鮮鮑魚，感覺性價比不高，而且蝦也不太新鮮，頭很容易就剝落因為蝦頭和蝦身的肌肉沒有那種新鮮時的拉扯感。
我們還試了額外的三款小吃：
日式野菜沙律(HKD$15): 菜蔬還算新鮮，但是店員忘記把沙律醬給我們，所以是等於“乾吃草”...話梅小番茄(HKD$10):
這個還真是特色菜，退了皮的原隻車厘茄經過話梅水的長時間浸泡，所以咬破了之後番茄汁和話梅的酸甜融合起來，挺適合夏天吃的，但是稍微甜了一點，像是帶了一點番茄味的酸梅湯的感覺。溏心蛋(HKD$10/隻):
入口有種上海熏蛋的口感，軟實的蛋白和流心的蛋黃搭配得很完美，味道是浸漬醬油，又有點鹵水味，十分好吃。
總體來說，還是可以再來嘗試一下它的酸菜湯底而且可以試一下招牌的龍蝦湯麵和極上海鮮麵。
 

必食推介：豬蹄肉（韓式豬手）、燒牛仔骨、芝士海鮮年糕
7/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]
萬聖節的夜晚，我們並沒有去蘭桂坊湊熱鬧，而是來到尖沙咀這家韓國人開的韓國菜館慰勞一下我們的五臟廟。首先很值得稱讚的，是這裡的WIFI速度挺快的，用餐的過程中Lorling可以迅速地把食物的照片放上網。其次，這裡的服務態度很好，我們坐渡輪去的所以一開始找不到餐廳所在，打電話去問，Reception的女孩非常耐心地解釋了兩次，而且給的指示也清晰。每一次伸手，總能看到他們的笑容，餐廳的整體氛圍也讓人很自由放鬆。
Halloween night, the Gang did not go for the extravaganza celebration partying near the LKF area of Hong Kong but rather we decided to pay this glaring little Korean restaurant at the hub of Tsim Sha Tsui a visit. Relatively spacious and uptown ambience, the usual crowd of friends and family will gather here for traditional Korean food and Maru’s own modern twist of dishes.
一定要提的是，這裡的服務相當周到和有水準。在一般的韓國餐廳serve客人都是「阿朱媽」級數的阿姐，態度就不消說差之餘，她們還會催你落單，吃完快點走，很趕客的態度。讓我甚驚喜的是Maru的侍應的英文水準很高，還有濃厚的美國口音。讓我有點懷念加拿大呢。當Carly在猶疑點多少碟的時候，他們還會建議說五人份量大概吃多少，不要點多就好，會吃不完。
Carly was really surprised by the friendly stuff and strong American accent of most of the staff as it is not common for you to experience such level of quality service at authentic Korean restaurants (nor in Korea or Hong Kong). Thumbs up for that!

一開始當然是韓式六小碟：泡菜、薯仔、翠玉瓜、粉絲撈和拌菠菜。當我們還在為能不能續添六小碟而討論時，Carly已經「神勇」地開口了，似乎泡菜是可以refill的。我們喜愛泡菜的味道，不會太辣，一般香港人都能接受的程度，而且很爽脆。泡菜有分當日泡和較長時間泡的，當日泡的口感會更強，菜身也會較白；泡久了的菜身會現半透明狀，入口的清脆感不會太強烈。這裡的泡菜似乎不是當日泡的那種，但也不像是長時間的，因為口感很好。
Regular side dishes for you to start your appetite and have veggie or japchae to go with the main dishes. Kimchi was overall decent as the spice level was acceptable but it does give you a strong sharp heat which is unique to Korean cuisine and the cabbage was crispy and fresh.

印象很深的是這道韓式豬手，豬蹄肉 (HKD$265)
每年秋天尖沙咀都會有德國啤酒節，其中最惹人注意的就是那隻”巨手”——德國鹹豬手。這裡的豬手很不一樣，不是原隻鐵板烤的，而是有點像是醬鹵了之後切片。入口煙韌油滑，厚重的骨膠原口感和瘦肉融為一體，再配上特製豆瓣醬將整個肉味都生化了，夾在新鮮生菜中一起吃，油膩的感覺淡化得剛剛好，鹹鮮的感覺很突出，別有味道。它還配有生蒜，魚露醬和青椒片，可以配搭出另一種風味。

推薦喜歡吃豬手的朋友嘗試這道菜，應該不會失望的。

我們這次沒有吃烤肉，但是點了煎牛仔骨(HKD$150)。雖然只有幾塊，但是調味感覺還是有以牛肉味為主角的，上面撒了香蔥，連著骨頭的肉總是讓人覺得吃著很過癮。這個也是值得推薦的，牛肉味挺突出，也很甘香。

Pork knuckle was the most impressive dish for the night! Reasons being the knuckle was braised rather than stewed till the skin, tendons turned soft. Liked the texture and the pork was always meaty to go with fresh veggie and garlic so you can wrap it all together and enjoy the little ride along.
Beef ribs were average as it was standard seasoning with the side of the ribs burnt as it was served hot on a sizzling pan.

Carly點了一瓶韓國米酒Lee Dong(HKD$100)，餐廳裡的工作人員說這是他們這裡提供的最地道的韓國米酒，”舉碗喝米酒，大塊食豬手”——一個字，爽！可惜酒的味道比較淡，可能要整瓶喝光才比較有感覺吧！
The server recommended the “authentic” Lee Dong (Rice Wine) was a bit disappointing even presentation wise, drinking from a plastic bowl was more of a Canto style of drinking! It would have been so much better if the rice wine was served in iced cups, as I have experienced in Korea, the rice wine tasted much thicker in texture and rice flavor, the selections were wide as you can even mix different kinds of fresh fruit with rice wine and it does not turn warm easily as you drink from the pre-iced glass! Maru will have to improve their selections of rice wine so that the Korean culinary experience can be considered authentic.

我們還試了讓人熱血沸騰的部隊鍋(HKD$350)。老實說，吃部隊鍋純粹是一種燒錢的行為，呵呵呵，因為在家裡煮可能不需要100蚊。但是吃著的感覺是很過癮的：一群志同道合的好朋友，開始有涼意的秋夜，氣氛熱鬧的韓國菜館，這一切都讓你有吃部隊鍋的衝動！Lorling非常有賢惠媽媽風範地，幫我們一人分了一碗，有午餐肉，年糕，泡菜，洋蔥，泡麵，香腸，豆腐的”部隊碗”。加了苦椒醬(又稱紅辣椒醬)的湯底熱騰騰的，泡麵和午餐肉滑入腸胃，整個人都覺得暖暖地。這種源於朝鮮戰爭物資缺乏時期的“大鍋菜”竟然也給我們帶來了不少的快感。
Budae Jjigae as one of Lorling and Carly’s favorite Korean dish, this did not meet our expectations as there was not enough cheese. The red chili paste spice level was about right but then the dish was not impressive as it did not fill our tummies for the portion was not considered big enough.

至於芝士海鮮年糕(HKD$158)，大家都覺得芝士不夠多，當然一百幾的海鮮雜煮你也不要期望有很好的海鮮可以吃。不過當落箸時，輕易就能看到芝士扯出長長的絲都不斷，再有口感恰到好處的年糕，我們覺得這道菜還是挺好吃的。海鮮辣汁偏甜，應該是搭配了芝士的緣故，也是一道必須趁熱吃的菜餚。最後關於這個海鮮煎餅(HKD$130)，我們一致認為餅底太厚，要下去就是一口油面粉餅的感覺，沒有煎餅應該有的恰當柔韌度，倒是配的醬挺讓人欣喜的。

Seafood Rice cake!
The rice cake was soft and chewy so this was good. Generous amount of cheese was covering the rice cake and chili paste, it is interesting to note that the dish was a bit sweeter than the budae jigae but it all went well together.
總體來說，我們還是很期待下次再來嘗試其他的菜式的，比如烤肉和蛋卷。我們當晚都看到了不少人點，就是肚子裝不下了。
高比話你知 – Gobay’s food knowledge corner:
今次講一下韓國的大蒜文化。去過韓國的朋友都知道那裡有很多關於食物的博物館，紫菜博物館，泡菜博物館等等。但聽說在大田，有一個大蒜博物館，Uiseong Garlic Museum。而吃韓燒的時候，生菜包里必不可少的一種配料就是生蒜片，大蒜消毒殺菌對人有好處這個是眾所周知的，但對於生蒜的熱愛韓人也稱得上是佼佼者了。其中有層更深的原因可能來自"檀君傳說"。在朝鮮古籍《三國遺事》中有記載韓國開國君主的出生，乃是天神恆雄和熊女的兒子。當初恆雄帶著一株艾草和二十顆大蒜下凡間，遇到一隻熊和數隻老虎，說如果它們以之為食度過百日就可以化身人形。結果只有那隻熊挨過百日變成女子，和恆雄結合誕下檀君。作為飯後談資，這個傳說未嘗不可由另一個角度詮釋大蒜對韓國的重要性。
 

Favorites：Lunch set - Only available on weekdays, Rib-eye steak, Tasting of 3 Ceviches
8/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]餐廳的氛圍很好，而且沒甚麼人，昏黃的內廳，一進門就是紅酒窖，吊在天花板上的一排玻璃杯裡點著燈，杯紋折射出的光線稀稀落落地映射在酒櫃上，牆上，有點浪漫的感覺。
It was on a burning hot noontime when the Gang stepped into this undiscovered spot in Central where it offers you exquisite steak and grilling dishes with that authentic Argentinian touch. In the end, given the pleasant dining experience, Tango was rated 8 out of 10 as Carly is craving for their steak already and Gobay visited Tango twice in one week.
Gobay曾多次說過大愛餐廳裡那個開放式的Grill （烤爐），外圍是用磚頭砌的，某些地方已經被火熏黑了。我們當天看到黝黑的烤肉鐵架子，還有壘起來的木板碟，每個邊上有6個凹位放著六款烤肉蘸醬的（其中mustard暴露在空氣中是不好的，因為黃芥末調好以後接觸空氣一段時間後表面會“結痂”，結一層硬的橙色的，要再攪拌才會又變軟但辣味會減退）。那巨大的Vetta Macchi計重表直直地立在開放式烤爐之前，異常顯眼。
我們點了一個HKD$138的套餐和一個主菜選阿根廷肉眼扒（HKD$268，340g）的套餐，還有一個散點的特色頭盤和一份臀肉扒（HKD$298，450g）。套餐不包括甜品，要額外加HKD$40才有，只有頭盤，主菜和一杯飲品。PS：週末沒有套餐，只有散點菜單（a-la-carte menu）。
插說一下這裡的麵包──baguette，外皮很脆，皮內還挺軟，算是香港地區平均水平以上，可惜真正好吃的法式長麵包，外皮脆是不夠的，還要帶點韌性，吃起來才會和皮內的鬆軟包心形成衝撞式的口感混合。他們遞來油醋的時候，裝醋的瓶子很藝術，感覺和身邊的橄欖油瓶子格格不入。
The baguette can be considered as above average. As soon as you give a bite, the crispy crust complements so well with soft bread, we kept munching on them as we were greatly anticipating for some decent lunch.Grilled Eggplant Salad
映入眼簾的是切成條狀連皮的茄子，灑著新鮮的塊狀的Ricotta芝士，一顆顆飽滿的松子（但從顏色上看不太新鮮），sun-dried tomato──Lorling和Gobay都能一起為之瘋狂的蔬菜類，當然還有新鮮的火箭菜Arugula。除了茄子很油還有墊底的火箭菜也很多油之外，調味部份還是恰到好處的，配了羅勒青醬basil pesto，能明顯吃到較大顆粒的磨碎的松子在醬裡，如果能磨得更細膩一些口感會更好。Carly可是pesto醬的鐵桿粉絲！
Carly loved their Grilled Eggplant Salad as the sundried tomatoes and eggplant were nicely seasoned and blended all so well with the basil pesto oil, placed upon Gobay’s favourite Arugula. Some people might find this rather oily or heavy for an appetizer salad, I do agree but then the appetizer was really flavorful to begin with.Empanada de Carne
這個得到眾人一致讚賞。酥皮是廚藝界的難題，可以駕馭得好的廚師很少，這個南美脆烤角卻做得很不錯——皮的厚度適中，除了邊角位置較厚，皮薄且脆，入口還很燙，肉餡給人的視覺觀感就很足料，有牛肉碎、橄欖碎、洋蔥和香草，而且紅紅粉粉的顏色預示著入口多汁濕潤。旁別還配有salsa criolla醬，這裡的criolla有切粒的洋蔥和彩椒，還放了超多的橄欖油，鹽和黑胡椒當然是必不可少的，能吃到微量的醋和檸檬酸味，推薦單獨吃酥皮角不點醬。
A dish worth complimenting! The pastry was crunchy with optimal crispiness on the edges to top that of. Abundant meat filling with onions, herbs, and olive bits. Hot served with incredibly tasteful sauces on the side, personally I would have thought that the seasoning is good enough already. But it would be a miss out, if you didn't get to try the salsa criolla sauce which is olive oil based with a hint of salt and pepper, white vinegar and lemon juice. Slight acidic appetizer to start the meal!Tasting of 3 Ceviches （HKD$258）+ Blue Fin Tuna and Avocado
Ceviche泛指把新鮮的海鮮浸泡在香草和柑橘類的汁液的前菜。我們嘗的是三種組合的拼盤：第一種是Blue Fin Tuna and Avocado，藍鰭吞拿魚配牛油果，醬油混合柑橘汁（檸檬，青檸，橘子或葡萄柚之類）為醬。入口有蠻強的芝麻醬香，又似乎吃到粗鹽片，是三種魚裡酸度較低的，隱約帶點辣意。第二種是King Fish Tiradito，馬鮫魚刺身件配柚子青檸醬，帶點新鮮茴香碎。這個帶有很強的檸檬酸味，很清香爽人。最後一種是海鱸魚生片配葡萄柚（即西柚），襯柑橘汁，紅椒粒（微辣）和芫荽。西柚切成一瓣瓣，味甘微苦，西班牙辣椒jalapeño引起一絲絲的辣味，混合著蒜蓉的味道，感覺有點像玫瑰花的薰香，香氣有點曖昧，嘿嘿~
Not the highest tier of raw fish but once again, the seasoning was unbeatable. Personally loved the Blue Fin Tuna and avocado combination, as in you can’t really go wrong with this combination. Ceviche takes seafood/raw fish and soaks them in herbs and tangerine base sauce to get the fish well-marinated. Would recommend this if you are a seafood lover and willing to explore it with exotic sauces offered on the plate.Main course – Argentinian Steak!
再來是主菜，令人驚艷的肉眼扒，3～4分熟（medium-rare）,從Grill上送來香氣就溢滿附近的空氣，大家都“聞得”很期待。牛扒是放在鐵板上，一共配有六款醬汁，白色的horseradish,，黃色的mustard， 桔黃的Dijon mustard，彩色的Salsa Criolla，紅色的tomato chili和青色的chimichurri。一切開，焦脆的外皮內肉質瑰紅，淡淡地就著撒上面的粗鹽片吃，已經很好味，因為烤的技巧實在好！雖然阿根廷牛肉比較韌，牛肉味也沒美國牛肉香，但技術可以彌補很多的缺陷，而且價格很宜人。鐵板盛著，吃的時間長一點肉都還是熱熱的。醬汁首選tomato chili，番茄辣醬和chimichurri，阿根廷香辣醬。給我們上菜的女孩熱情地介紹chimichurri是阿根廷家家戶戶必備的醬料，由新鮮的歐芹（parsley）、牛至（oregano）、蒜、橄欖油、醋和紅椒片（red pepper flakes）混合製成。點著吃其實就是香草烤肉的感覺，似乎還是番茄辣醬更刺激一點。我們還點了一個薯泥作伴菜，裡面有薯皮，肉眼所見顆粒狀的薯粒還不少，普普通通吧。
相較之下，別的餐廳較少提供的Rump Steak就失色不少。其實medium-rare還是烤得剛好，但這個部位接近牛尾，是上方的臀圍肉，老而韌，而且有股牛騷味，不是很喜人。分量倒是很大，足夠兩個人吃。伴菜選的是時令菜蔬，炒青筍，青筍新鮮但有些地方炒焦了，微苦而且不健康。I haven’t tried a lot of steakhouses in Hong Kong but this one for its Argentina authenticity and profound grilling techniques, Tango definitely made it to the top of the my list. We ordered “Medium Rare” and we got medium rare very exact, steak was served on a sizzling hot pan with grilled streaks. 6 sauces were served with steak and for a complete Argentinian dining experience. Must try out the homemade chimichurri sauce which is a combination of parsley, oregano, garlic, olive oil, vinegar and red pepper flakes, the very friendly actresses explained that they used vinegar to get the sharper acidity instead of using lime juice and red pepper flakes to get the condensed dried up chilliness from the powder. I couldn't get enough of this and left the restaurant with a happy tummy. Meat was not as tender as Japanese Wagyu beef but it was more of a manly style of beef.Leche Flan with Whipped Cream and Dulce de Leche
Flan是傳統甜品，其實就等於中國的燉奶加燉蛋加忌廉再焗然後淋上焦糖漿。Dulce de Leche則是煉奶和糖加熱而成的褐色的，很類似拖肥糖醬的甜品。兩者都甜到極致，少許的whipped cream根本沒有幫助，甜得一點過份，也許燉蛋愛好者會喜歡這西式煮法。
Too sweet. Traditional Leche Flan dessert as it is more like a western style of steamed eggs topped off with caramel and cream. The dulce de leche on the side was utterly sugary as I would have preferred a less heavy version.Churros con Chocolate
這是大家都很期待的甜品，看起來很漂亮很有意境，但吃到嘴裡churros泡泡的，很油膩很軟，一點咬口都沒有，反而那個巧克力醬味道不錯。
Not the best churros in town. The churros were not crunchy but rather soft and oily so that is definitely due to the temperature of the frying oil when they deep fry the churros was too low then oil would be soaked into the food rather than making it crunchy. The gang is still in search of the best churros in town. Boqueria’s quality seems to have deteriorated and Churros de amour was disappointing.
總的來說，價錢不便宜，但牛扒的午市套餐確實划算。除了肉眼扒深得人心，其他的食物則見仁見智了，畢竟味覺還是很主觀的。Overall, Carly really liked the place for a lunch hangout, average spent per person is around 230 if you order one portion of steak to share amongst 3 or 4 people. They used mainly wood for interior design and high tables and chairs near the windows for you to get a glimpse of radar and sunshine.*sit back*
*munch on steak*
*sip some wine
 

Favorites：Wu-Tang Style Burger (Secret menu)
7.5/10 plates emptied!
[Written by Gobay and Carly]
As requested by one of our fans, the Gang was willing to explore more opportunities out there as the Butcher’s Club Burgers caught our attention and hereby we challenged this place for its fame of being the rising star amongst Burger places in Hong Kong with mixed reviews of people stating that they are overrated. So how did it really end up?第一次有fans邀請the Gang去嘗試Burger界的當紅餐廳，我們一行人十二點正就在Butcher’s Club的門口排隊。無錯，今時今日的香港只要稍微有名的餐廳都會出現這情況，你想食就是不得不排隊。你排得越耐，期望就越大。
It starts with the 35 minute wait of lining up and burgers to be served. Anticipating as the shop was crowded with people all waiting for their first bite of Butcher’s burgers. *drumroll* here comes the Gang’s comments as we ordered their regular menu Burger, and secret menu Double Happiness & Wu Tang Style Burger!夾著近期大熱的名氣，排徂20分鐘，再等徂15分鐘之後，我們點的Burger，Double Happiness，和Wu Tang Style Burger終於上碟了！What makes a GREAT burger? Not much, just a few things – crispy bun either grilled or toasted with soft texture, melted cheese, juicy & preferably charcoal grilled meat patties, secret homemade sauce to complement the patties, and some veggie (onions, tomatoes, lettuce) to balance the overall oiliness.Double Happiness – Grilled cheese with double meat patties
Carly tried Toronto’s prominent Burger’s priest – The Four Horsemen and Apocalypse which is grilled cheese + meat patties + deep fried mushroom in cheese (veggie patty) and she’s comparing this against Butcher’s club secret menu. The grilled cheese was not bad just a bit dry for the bun was grilled for too long and meat patties were so dry after grilling and almost fully cooked, I was really disappointed at first. The flavor was not bad but then if you tell me that the beef was dry-aged, I would be questioning about the technique involved. The overall flavor and grilling technique has to be improved and consistent for Butcher’s Club to secure their fans base instead of just attracting first-visit customers.首先試的是Double Happiness（HKD$160）。
這次Gobay很關注麵包的質量，因為這裡用的是Bread Elements的出品。
Bread Elements的兩位創始人兼麵包師傅都是非常注重品質的人——Grégoire Michaud和Mark Yeung。當Grég還是四季酒店餅房總廚的時候，人人都叫他「餅鬼」，讚賞他「整餅鬼斧神工」的意思。他每天都是笑瞇瞇的，人長得可愛也沒什麼憂愁，很喜歡逢人便講半鹹淡的廣東話，Mark也一樣，都沒怎麼見他皺過眉頭。Gobay堅信熱情洋溢，陽光四射的人總是能做出美味的食物。
麵包蓬鬆綿軟，微甜，合著芝士做成夾著兩塊patties (漢堡肉餅) 的grilled cheese sandwiches (焗芝士三明治)。Patty的用料高貴，引用他們自己的原話—— “the patties are made with dry-aged Australian black Angus beef, combining different parts of the cow and fat content” 。黑安格斯牛肉（Aberdeen Angus）原產自蘇格蘭，遺傳了原品種的黑毛，比紅安格斯（Red Angus）適應性強，也更容易飼養，在美國是最廣泛養殖的牛肉品種。Dry-aged beef即是經過自然吊起風乾熟成的牛肉，肉味會昇華而變得濃郁，猶如義大利的風乾火腿一般。
聽起來好像“很好很強大”，但吃到嘴裡感覺其實一般，煮得太熟，入口很乾。原本風乾牛肉應該更嫩和多汁，並且風味突出才是，但這個burger沒有上述優點，調味其實不俗，可惜了。黑安格斯牛肉以雪花分布紋理著稱，烹調得當的話是味道一流的，在以下試吃的Wu-Tang Style Burger裡的patty，就好很多，Carly稍微一用力，都可以看到擠出的肉汁。酸瓜和煙肉層並無增添多少水分，源於醬汁太少，就算還有兩塊溶了的車打芝士也幫助不大。可以說，份量很足但味道一般的「雙喜」並無帶來雙層驚喜，少許失望。Wu-Tang Style Burger did woah me away for its modern kicks and Asian elements added to a traditional burger – Korea kimchi, Japanese mayo, Thai Sriracha sauce. Sweet potatoes were fabulous, as they were cooked through and the deep-fried crust was thin enough. The kimchi goes so well with the mayo which added extra flavor and creaminess & moist to the juicy tender patties.This burger got the juiciest patty out of all three and it was one of the juiciest burgers we’ve ever had before. The inconsistency of grilled meat patties doesn’t make Butcher’s Club qualified as the best burger’s place in town.Wu-Tang Style Burger（HKD$120）
誠意推介這一款創新的burger。Wu-Tang 這個名字來源於美國Hip-pop組合Wu Tang Clan。他們做音樂時會加入功夫作為背景節奏，很有特色，從而啓發了設計者在burger裡混合數種亞洲元素而成就了獨特的口味：韓國的泡菜、泰國的Sriracha辣醬（辣椒曬乾打成糊加入蒜茸）和日本的Kewpie Mayo（普通超市有售的丘比沙律醬）。
麵包和patty之間還夾了一塊脆炸蕃薯，和芝士、酸瓜混合一起──泡菜的水分和微辣，泰式辣醬的刺激快感，Mayo 的甜潤，炸番薯的甜脆，還加上酸爽的酸瓜，你可以數一下一口咬下去有多少重的口感，而且他們和諧地融在舌頭上，絕對應該被推舉為該店的招牌菜！！最後品嘗的是菜單上的普通Burger（HKD$100）：
普通的burger反而更能吃出patty的真實味道，牛肉的調味確實恰到好處。值得特別指出的是這裡的煙肉，特別的厚，再引用他們的原話── “double-smoked German bacon glazed with maple and whisky, it’s an epic mouthful”. 雖然不甚明白 “double-smoked”（兩度熏製）的好處，但它濃郁的豬肉香和厚重實在的口感讓我感到很新鮮，whisky的香味是聞不到，而maple的甜卻均勻滲入到肉裡面，很好吃！我特意問了負責傳菜的女孩关于”secret sauce”，只是依稀听到”caramelized onion”，原來是千島醬的變身，加入了嫩小黃瓜和炒甜了的洋蔥。也許是火候控制稍微好，牛肉也比雙囍裡的要多汁。所以整體而言，這款最為人所知和為人所點的burger還是不錯的。

3/10 plates emptied!
[Written by Carly in English and Gobay in Chinese]
一進門Carly就禁不住讚歎這裡的環境很chill!這裡進門的樓底很高，迎面就是酒吧區域，裡面和右手邊兩個大圓柱開外的距離是高腳椅和圓弧型皮座，是一個很適合朋友聚會和Happy Hour的地方。Undoubtedly, the ambience and interior design of Oolaa was comfy enough to create this illusion that the food served here wouldn't go too wrong. Gobay and I were absolutely wrong about this place as we saw expats flocking into this cozy place for lunch on Star Street. Lay back, and enjoy the natural sunshine that glows into the high-ceiling restaurant.點了兩個lunch sets (HKD$155+10% service charge) , 先來介紹頭盤:
Chef’s Soup of the Day: Minestrone with beef cube 牛肉雜菜湯
Minestrone嚴格來講是含有義大利麵的蔬菜濃湯，但現在創意潮流年代，也很少有餐廳照本宣科地來製作菜單，是為“用其名”而已。湯的味道有點像俄羅斯羅宋湯，也許因為都是那麼些蔬菜熬成的關係，偏鹹，配湯的麵包也不特別，馬馬虎虎吧。Minestrone quality was close to local style food stalls’ quality in Hong Kong which was obviously below average for set lunch of over HKD120 in one of the most prominent, catchy place at the crossover of Wanchai and Admiralty.Salmon Fish Cake (with Tartar sauce and watercress salad) 三文魚魚餅
魚餅本來就不會用太好太新鮮的魚來製作。但這個魚餅裡面煎得太熟了，因為掺雜的粉很多，煎的時間短了粉就不夠熟，所以看魚餅外部色澤金黃本該是剛好的，內裡則是顆粒狀的口感很重，明顯是“柴”（廣東人對魚肉做老了時的口感的形容詞）的感覺。塔塔醬是傳統的味道，只是看著多了點淡黃色，不像是以往吃的純白色帶點綠色顆粒的那種，味道也沒那麼酸，吃不出加了甚麼。伴碟的salad倒是很新鮮，還有Gobay最愛吃的Arugula火箭菜。
(Bite) woah, can this get even drier? Too much flour was added to the mixture of salmon bits and herbs, the texture was relatively dry even though the exterior was pan-fried till golden.
頭盤和主菜間隔還是久了些，在較好的餐廳我們還是會希望上菜的時間能配合得好一些：Pork Scaloppini (with mashed potatoes, summer vegetables and a Marsala mushroom sauce)
配菜是炒大蔥/甜蔥，我們都覺得很油，而切成片的薯仔完全沒有味道，就算豬肉有醬汁可以用來蘸著吃，Gobay 覺得配菜都是要放點點鹽，至少！要是Gordon Ramsey評的話，估計會說“Absolutely lack of seasonings, totally bland” 。豬扒口感很老，蘑菇醬也不可口。
Totally bland was the right choice of words to describe this pork scaloppini, the chef must have lacked passion in cooking long time ago, even my mom can cook better pork chop than this. Side dish of stir-fried green and sweet onions tasted alright yet the overdose of olive oil brought this whole dish from below average to living hell. You wouldn't be able to finish the dry pork with extremely oily veggie.Pan Fried Cod Fillet (On leek & potato ragoût, with a saffron cream sauce)
香煎鱈魚配甜蔥和薯仔，西紅花奶油汁。我們入口第一反應就是“柴”──廣東人形容魚做老了或口感韌了就是用這個字，大概是因為柴魚（類似日本的鰹魚節，同樣是魚乾，但處理工藝大不同）也是這種口感，沒吃過的可以到普通一間粥店叫一碗柴魚花生粥試試就知道了。但是當一道新鮮的煎魚扒也給人魚乾一般的口感時，我們都無語了。 Carly說這裡就是一家貴價茶餐廳，嘻嘻。
The Cod fillet was relatively better than the pork scaloppini but the fish was cooked till it turned dry. Okay, I am done. Let’s quickly hope that the desserts will save us from this over-priced experience.
最後是甜品，我們都急切需要一些“refreshment”寬慰一下我們的舌頭，然而還是不得滿意。
Mango & Passion Fruit Mousse
Carly覺得這個太甜了，Gobay覺得甜度上還好，因為是芒果的自然甜度。主要是因為前面的食物「刺激」下，如今有新鮮水果，舌頭可能是被騙了，呵呵呵！The Mango & Passion Fruit Mousse was average for it was a bit too sweet, obviously was too much white sugar instead of natural passionfruit/mango fruit sweetness. Just if it was a bit creamier to raise the bar to average.Apple Crumble with Vanilla Ice-cream
Crumble部份是焗得挺酥鬆的，Gobay覺得份量少得可憐，而且整個架構太散，不過蘋果焗得還可以。
Apple crumble portion was too tiny to enjoy the taste of it, you can finish it in 4 spoons. If the restaurant is aiming to impress customers with a full set of culinary experience, it is recommended to just cut out the mediocre desserts and offer better main dishes so that overall quality will be improved before anyone comes in and spend their HKD 150 with Oolaa Petite.
整體感覺是午市套餐這裡不值得一試，價格貴而且味道不怎麼好。但是這裡的晚餐不知道味道會否勝一籌，而且Happy Hour在這裡的氣氛應該挺好的。
Gobay food knowledge center:
Scaloppini:
義大利菜的詞彙scaloppine的英語寫法，指把肉切得很薄然後裹上麵漿煎食。
Ragoût:
原法國菜的詞彙，原指把肉、魚和蔬菜切成塊粒一起燉煮。肉類，魚類和蔬菜類的ragoût做法都不同，但基本有兩類：白和棕。顧名思義，「白」就是一開始煮那塊肉的時候，把它煮到肉質結實但顏色不弄；「棕」就類似廣東人的燜牛腩，會放佐料使得那個「stew」一開始就變棕色。這裡的leek & potato ragoût指的應該是ragoût第三層涵義──a plain or mixed garnish, 指西餐裡主菜的伴碟配菜, 加上棕色汁（或白色汁），這裡的則棕色蘑菇醬。
Marsala sauce:
提到Marsala, Gobay禁不住笑了出來──『這就等於廣東人的九江雙蒸或者是大陸的黃酒啊！』，因為它被廣泛地用在義大利家庭的烹調之餘，還可以直接飲用。Marsala葡萄酒年輕人可能不熟悉，因為很少喝這類“老酒”，它原產自義大利西西里島，和葡萄牙的Port、西班牙的Jerez(Sherry)，還有以前香港人最喜愛的干邑品牌「馬爹利(Martell) 」在廣東話發音很近似經常被人弄混的葡萄牙的Madeira是很相似的酒。而Marsala醬就是義大利菜的經典醬汁，無非就是洋蔥、蘑菇、各類香草和肉汁加入Marsala酒一起煮到濃稠的程度，配肉類料理一起吃。
 

7/10 plates emptied!
[Written by Carly in English & Gobay in Chinese]聽Carly介紹，這間Simplylife有些菜式是不可以外賣只能堂吃。 我們一行五人點了五份兩個course的午市套餐（HKD$108，一個主菜是HKD$98，加一服務費）。
Simplylife – it’s not going to be a name/brand that you will be unfamiliar with if you work in Central. Maxim’s have opened this restaurant chain offering different options of dishes all around Hong Kong and all of them have ONE thing in common, the never-ending line up. How good is this place anyway? Why does everyone insist in waiting for more than 1 hour for the food here?前菜有沙拉和是日餐湯，沙拉還是挺新鮮的，調味還可以。下面詳細陳列一下裡面的元素（基本沙拉的材料）：有黃梅茄(yellow plum tomato)，紅車厘茄，大片的iceberg lettuce (我們俗稱「西生菜」去掉外面大片不脆的部分，剩下的嫩綠生翠的「心」)， 洋蔥，檸檬汁，意大利香醋(balsamic vinegar)，黑胡椒，橄欖油，lollo rosso(紅羅沙，就是微苦紫紅色邊的生菜)，一點點鹽末，sliced red radish(紅皮白肉蘿蔔)。Daily soup and salad were average. Carrot soup could’ve been thicker and more flavorful as it was a bit bland, but the whole point was to dip the extremely hard/tough baguette into the soup so the farm bread would have been edible! Some people do like hard-as-stone breads but certainly not Carly.
配有farm bread和牛油，Gobay和Lorling覺得還好，麵包算是脆身，但其他幾位就覺得太乾硬，要用狠勁才能吃到！English Big Breakfast 英式早餐
傳統的英式全餐包括豬肉腸、煙肉、牛奶炒蛋、焗豆、番茄、蘑菇和炕多士，炒蛋十分嫩滑，豬肉腸普普通通吧，還有健康的麥包多士——總的來說味道還是不錯的，鹹度和口感都有照顧到，不錯！
English Big Breakfast was not bad given its premium quality of food offered on the plate. The pork sausage had this unique seasoning of herbs, pepper in it. Even though Carly would still go for Bricklane or 18grams as her top choices for all day breakfast.Pan-fried Sea bass with Poached Egg and Potatoes, Mustard Cream Sauce
香煎鱸魚配水煮蛋、薯仔和芥末忌廉汁
這道鱸魚獲得我們一致的讚賞：在不算是fine dining的餐廳，煎得剛好的鱸魚實在難得。放在魚上的糖心蛋切開后，蛋液裹住魚肉，已經令口感十分飽滿，加了芥末的忌廉汁帶有點點刺激味，但不過分，整體平衡掌握得很不錯。

One of Carly’s favorite dish as the sea bass is often consistently cooked to its decency, well-seasoned and blends so perfectly with the mustard sauce and nicely roasted potatoes. For a HKD 108 lunch set, you definitely cannot expect anything more than this.Parma Ham and Cherry Tomato Pizza 意大利風乾火腿車厘茄薄餅
薄餅相當不錯，餅底薄脆，Parma Ham吧，就算不太能覺得是真的，至少看起來，火腿顏色鮮亮，吃起來舌尖上鹹鮮分佈均勻再配煙韌的芝士，這個價錢確實划算，難怪經常排長龍啦！推介！
Even though Café Habitu still beats Simplylife’s pizza yet it is noteworthy of the crispiness of the crust!Handmade Linguine Carbonara 煙肉忌廉自家製扁意粉
這道意粉沒什麼特別，本身應該濃稠的煙肉忌廉汁非常稀，而且味道很淡，好像鹽放得不夠一樣，忌廉味也不夠香。
I’ve never had such watery saucing of Carbonara in my life and this was definitely disappointing. Linguine texture was fine yet the cream sauce was too bland, watery.Beef Burger with Bacon and Blue Cheese 藍芝士煙肉牛肉漢堡
芝士味不太重，但略嫌牛肉煎得很乾。Simplylife的漢堡不見到很出色，如果排了很久的隊，結果只吃到這個，我們會提意你行多幾步，去PP3附近的Beef & Liberty （隨後會發表食評）。
Blue Cheese flavor was not strong, feel likes the restaurant haven’t given you enough cheese on your burger. Meat patty was grilled till it’s dry. The Gang recommends you to walk a bit farther to Beef & Liberty (review to follow!) near Pacific Place 3 as their burgers are one of the best in town.Chestnut Cake 粟子蛋糕
不知道是不是蛋糕雪得太久，粟子蓉吃的時候已略嫌乾身。甜就不是很甜，但好像只是外觀漂亮，味道和質素就不怎麼樣。
Simplylife cakes always look real good with huge scoop of whipping cream on top of their fruit pies yet the taste is close to mediocre for the chestnut filling was not moist and creaming enough.Gobay food knowledge corner:
Blue Cheese（藍紋芝士），可能很多人都覺得它很臭！Blue Cheese其實是芝士界的臭豆腐，其中特別受人追捧的是獨特的口感，藍紋芝士呈半柔軟狀，非常易碎和融化，盡量避免冷藏后即刻食用（如有恆溫芝士房保存就更好，雪櫃太低溫）。藍紋芝士搭配漢堡算是平凡的，因為它和肉糜、麵包、蔬菜類都挺合得來。
 

7.5/10 plates emptied!
[Written by Gobay]「嘿，老闆！」
「哦，啱收工？」
「今日未食飯就諗起你尐拉麵。」
「好，即到！」唔知大家有無睇過《深夜食堂》，神虎拉麵的鋪面好似深夜食堂，食客睇到廚房，只有”L字形”的Bar檯位，地方好細，但午飯時間要排隊15-30分鐘，人多仲要等得耐。總感覺在香港食拉麵同在日本小鋪食有差距，其實唔一定係因為D麺或湯底，好多時係因為企在你面前整俾你食果位師傅。在日本，師傅會親自問你，食之前要咩，食完感覺點，會教埋你點食，小鋪根本係一腳踢唔需要服務員落單，亦唔需要劃紙仔，可惜在香港文化底下，呢類型的拉麺館真係一間都無。
入正題，評點下在拉麵館必點的食物，豚骨味、醬油味、味噌味和鹽味係日本傳統拉麵的四種口味，呢度係豚骨味拉麵做主打：神虎拉麵 HKD$83
基本配料有叉燒、怪味筍、紫菜、爽口木耳。渾濁的黃白湯面浮有好多豬背脂，白色一粒粒，喜愛清淡的朋友可能會唔中意，但呢個其實係足料的象征，在日本係好普遍的做法，因為會增加入口的厚重和油滑感。因此湯頭豚肉味很出，但相對名店豚王而言都仲係比較清，可能系味噌的關係，唔會太油膩，亦比一風堂的勝出好多。Carly呢碗選擇了幼麺軟身，麵條上唔係掛左太多的湯汁，但入口果下都頗為豐富濕潤，湯頭的豚肉味亦都完整地包住尐麺。麺上的時候有一小撮特製辣醬，有種清新去油膩的感覺。叉燒相對一般，但怪味筍和木耳真係好爽口，味道口感都不俗!赤虎拉麵 HKD$78 + 糖心蛋 HKD$10
餐牌上面介紹話係用在大阪分店好受歡迎的特製辣醬煮成的，所揀選的配搭係粗麵硬身，外加糖心蛋一隻。湯底爽口，因為本身辣醬就開胃，更加化解左濃郁的豚肉湯的油滯感。辣醬的有種獨特的咸鮮味，直衝味蕾，辣度夠但帶俾舌底的刺熱感并唔強烈，所以食起身舒服噶，體偏咸左少少。糖心蛋一流，落箸果下已經感受到果種綿軟，唔使咬開你已經可以確定它一定流心，非常好味。粗麵韌度夠，但麺本身的味道完全被辣味覆蓋，有點美中不足，但亦都係正常的事。黑虎拉麵 HKD$78
特別元素是黑蒜油，好食過一風堂現時推出緊的限定的黑蒜粗拉麵，但蒜味就掩蓋住本身的豚肉味，當然食起來口感更清爽一尐。煎餃子 HKD$38
呢個純屬驚喜——好味的煎餃子！餃皮係爽的，無粉粉水水的感覺，餡料加左韭菜，和豬肉係絕配，再點上酸酸甜甜的醬油，味道真係值得推介。另外檯頭配有高菜、紅薑和辣豆芽，算係香港拉麵館相對少有的搭配，幾開胃。
Gobay food knowledge corner: 高菜即係芥菜的一種，好適合用來醃製，口感類似冬菜。日本紅薑并唔係雲南的野生薑品種，而是用梅子汁醃製的嫩薑，酸辣甜爽，十分鮮味亦營養豐富。