今日同太太又去咗AIRSIDE 嗰度行街，一心諗住食麥記🍟，點知見到間冰室，望落去店內環境十分乾淨企理🥰，座位闊落舒適，而且價錢合理，一於去試下先😆。 西冷牛扒餐 $128 西冷🥩大件又厚身，熟成度剛好🥰，表面焦香，肉質軟腍無筋😋。 餐湯日式粟米湯 - 味道清香味甜，有陣陣粟米香味🌽。 伴菜焗薯 - 焗薯🥔好大隻，薯味香甜口感粉糯，再配上酸忌廉醬，更加好食😋。 雪糕紅豆冰 (+$21)跟餐特飲半價 紅豆冰甜度剛好，紅豆🫘比例多，加上雪糕，感覺非常冰涼透心，配熱辣辣的鐵板餐，真係絕配😍。 妙齡乳鴿 $62 乳鴿🐦醃得入味，表皮燒得乾身香口，口感嫩滑有肉汁🥰，冰室都可以出到燒味店的水準😍。 瑞士雞翼 $62 瑞士汁味道香甜，雞翼🐓煮得入味，肉質軟腍😋。 南洋喇沙 $75 油麵底配喇沙湯🍜，湯底微辣帶陣陣椰香味😍，配料足有爽滑蝦仁、豆卜、熟蛋及芽菜🥰。 除咗麥記外🍟，估唔到AIRSIDE都有平靚正嘅選擇😍。

新開試下，比預期好食，份量其實都幾多，比較飽，小食拼盤炸蝦餅，米卷都nice😋炒貴刁就好大碟，少少🤏🏻油，2個人食唔晒，所以自己取捨，春卷包生菜都好好味，好脆，食完之後仲送左$50 coupon，下次會再去食

I was craving for peking duck tonight but wishing to try out restaurant that wasn't commonly suggested. I decided to give Duckee a go! Restaurant was dim and classy. Spacious with elegant design. Feels comfy and perfect to enjoy your cup of tea. Restaurants served an appetiser in the beginning right before your food come. It was marinated cucumber with edamame beans, peanuts and bean curd. It was comparably saucy or even watery but food was better marinated. All well coated with the sauce. Slight spicy but the freshness of the cucumber has balanced out nicely. Bean curd absorbed all the sauce that gave an explosion in bite. Not bad. We ordered stew shredded dry tofu, half a peking duck, sautéed diced chicken, mushrooms, celery and pine nuts with two pieces of sesame pastry, two minced beef cakes, xiao long bao and soufflé egg white with red bean and banana as dessert. Starting tonight with the stew shredded dry tofu was just right. Tasted light and looking simple but technically complicated. The dry tofu (bean curd) was shredded as thin as shanghai noodle. Texture was similar to shanghai noodle too but not as soft. Broth was aromatic, not too savoury that you could still taste the soy from the tofu. Shredded zucchini and edamame beans were topped which gave a crunchy side to the dish. Honestly, a good start 👍🏾 Peking duck was come next. It was served with skin and meat separately . Coming along with a steamer of wrappings, slices of cucumber, chives, sweet bean sauce and chillis. Wrapping bit by bit of the sides, each satisfying bite was delightful. Duck skin was thin and crispy, so as meat was tender and juicy. Neither of them tasted fattening or heavy. Combining with the toppings were perfect. The only flaw was the first few wrappings were harder and chewier as they weren't as warm as the bottom. Anyhow, nearly perfect. Half a peking duck was just right so that more could be tried. Minced beef cakes weren't something we were so planning to try. We felt like something similar but not as common as scallion pastry. It came out incomparable to a scallion pancake. Minced beef cakes looked like those traditional street snacks. It's very savoury and meaty but definitely not heavy! Apart from beef, there was Chinese chives stuffed. It gave a hint of freshness and earthiness. The dough wasn't too thick. It was more like a savoury Chinese pastry side instead of bun or cookie base. Not bad! Xiao long bao was alright. Thin wrapping as it should he while meaty juicy inside. Soup wasn't boiling hot so easier to eat with. Nothing wow but not bad. Here it came the highlight of tonight, sautéed diced chicken, mushrooms, celery and pine nuts with two pieces of sesame pastry. The stir fry was incredibly flavourful and delicious. Crunchy peanuts and carrots with tender chicken mince adding on a hint of spiciness, everything was well balance. What even more was stuffing in the sesame pastry brought it to the next level. Sesame pastry was thin and crunchy. Loaded with toasted sesame which brought an extra nuttiness! Speechlessly good! I wish they gave more sesame pastry to serve with, although this is genuinely from my greediness🤭 Last hut not least, we tried their soufflé egg white with red bean and banana. Haven't had this dish quite some time, was hoping they have the pure red bean stuffing instead of mixing with banana. It served quick but insanely hot. Dusted with icing sugar but not coated on every soufflé balls. Generous fluffy egg white didnt collapse after each bite. Some soufflés contained more red bean while some with bigger chunks of banana. Even so, stuffing was super hot and tasty. Not bad! Staff was efficient. Even busy, but still serving with smile and politeness. Helpful with all the requests and helping with changing plates/refilling teapots without reminder. I will come back trying out more dishes on the menu! And of course highly recommend! 👍🏾

係K11行完街, 見到呢間餐廳裝修好靚, 最岩打卡, 於是就入黎試下！
嗌左個Season Greeting $398 + $58 藝術打印朱古力
餐湯係南瓜湯: 飲落去非常creamy, 食到粒粒南瓜, 師傳亦都落左少少黑椒, 更為開胃!
帶子蝦沙律: 香煎帶子呈金黃色狀態, 食落去生熟程度岩岩好, 而蝦肉亦都好彈牙爽口, 咬落去啖啖肉非常滿足! 沙律亦都好fresh好新鮮, 上面沾左少少黑醋汁, 食落去更為香口
和牛10安士 (5成熟): 和牛好淋好嫩, 肥瘦適中, 雖然係5成熟, 但食落去一d都唔覺得好腥好生, 再配埋少量既芥末醬+鹽, 食落去更加突出牛肉鮮味, 另外仲有d南瓜做配菜, 可以中和之前既飽膩感
甜品拼盤: 分別有朱古力雪糕+pancake+tiramisu, 雪糕入面食到少量朱古力碎片, 口感好豐富, 而pancake好鬆軟, 配埋個忌廉+士多啤梨, 食落去好有層次! 而tiramisu有比較濃既coffee味, 可能較苦澀左少少, 但食落去都接受到既, 食唔到苦既朋友要稍後留意下啦
到最後杯藝術打印朱古力先係重點, 因為可以將自己中意既相send俾店員, 然後就會直接print出黎架, 完全岩晒打卡影相用呀! 有coffee/chocolate底可以選擇, 而我就揀左chocolate, 飲落去正正常常, 有少少冰涼感覺~ 
So far, 呢間餐廳既質素的確幾高, 雖然價錢稍後貴左少少, 但絕對對得上價錢呀～

一至五要返工，星期六日緊係瞓晏啲去飲個靚茶 今次去遠啲，試咗金鐘太古廣場嘅𝗔𝘂𝗻𝘁𝗶𝗲 𝗔𝗬𝗜 餐廳裝潢典雅有氣派，幾啱一家人嚟聚會❣️ 食物選擇多元化，走中高價路線 . 📍特級蝦籽鮮蝦餃($68/4𝗽𝗰𝘀) 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗦𝗵𝗿𝗶𝗺𝗽 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴𝘀 蝦餃餡料鮮味，賣相精緻，個皮就略厚 . 📍瀨尿蝦多士 ($98) 𝗠𝗮𝗻𝘁𝗶𝘀 𝗦𝗵𝗿𝗶𝗺𝗽 𝗧𝗼𝗮𝘀𝘁 上層蝦肉彈牙🦐；下層多士酥脆🍞 十分香口但有少少油～ . 📍黑松露雜菌餃 ($68/4𝗽𝗰𝘀） 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 𝘄𝗶𝘁𝗵 𝗕𝗹𝗮𝗰𝗸 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗦𝗮𝘂𝗰𝗲 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴𝘀 餡料幾香黑松露味，如果餃皮做薄啲會更好 . 📍 陜西油撥麵配蜜味叉燒 ($128） 𝗦𝗵𝗮𝗮𝗻𝘅𝗶 𝗛𝗼𝘁 𝗢𝗶𝗹 𝗡𝗼𝗼𝗱𝗹𝗲𝘀 𝘄𝗶𝘁𝗵 𝗛𝗼𝗻𝗲𝘆-𝗴𝗹𝗮𝘇𝗲𝗱 𝗖𝗵𝗮𝗿 𝘀𝗶𝘂 油撥麵口感獨特，非常煙韌有𡁻頭 拌上麻椒醬食落有麻香但唔辣 蜜汁叉燒有4大塊，肥瘦相間🐷入口柔軟有肉香，加上厚切令口感更出色 溏心皮蛋做到流心又冇澀味，幾出色❣️ . 📍豬寶韭菜腸 ($68） 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗥𝗶𝗰𝗲 𝗥𝗼𝗹𝗹𝘀 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝘃𝗲𝘀 & 𝗠𝗶𝗻𝗰𝗲𝗱 𝗣𝗼𝗿𝗸 腸粉超大條，配左個平日用嚟𝗰𝘂𝘁 𝗣𝗶𝘇𝘇𝗮嘅𝗰𝘂𝘁𝘁𝗲𝗿係幾有趣🤣 中間夾住豬肉碎同韭菜🐖 味道意料之中，唔算驚喜 . 今次就試咗佢呢幾款傳統點心先，下次有機會想試吓佢其他嘅傳統粵菜

荔枝角D2 place 1期「Umai 鵜舞」已開業13年，一直深受食客喜愛，口碑亦不錯，食物質素高，我和朋友們都多次到訪。 是次首推Omakase 廚師發板天婦羅套餐，總廚由疋田博崇操刀，他擁有四十多年天婦羅料理經驗，為香港第一代日籍天婦羅師傅。他堅持用上日本高質時令季節食材，不時不食。如炸蝦天婦羅也會用上日本活蝦，不但炸漿透薄，對炸漿與油溫的控制很執著，更能做到接近零油分，值得讚許。 前菜「北海道粒貝伴Wasabi漬及海鰻魚山椒煮」粒貝鮮甜後有wasabi的刺鼻，清爽又開胃，海鰻魚也更清新，味帶魚香。 「靜岡縣水果蕃茄」蕃茄水份十足，味道清甜爽脆。 「油金魚刺身」肉質結實，入口甘香，油分豐滿。 廚師發板天婦羅開始了 第一道「本地新鮮花竹蝦 x 2 件」炸漿真是很透薄，花竹蝦超新鮮，蝦肉彈牙，連蝦頭連殼都炸得很香脆，口感脆脆卜。 第二道「東京沙錐魚」沙錐魚營養價值極高 ，沙尖魚肉厚無骨刺，鮮嫩味美。 第三道「甘鯛」炸至外脆內嫩，魚鱗微微翹起，脆香可口。 第四道「澳洲鮑魚」肉質細嫩彈牙，味道鮮甜濃郁， 鮑魚味十足。 第五道「千葉縣海鰻魚」魚肉特別嫩滑，一啖入口，變成一絲絲纖維及淡淡魚香，吃不出魚骨，口感細膩。 第六道「日本南瓜番薯」南瓜鬆軟綿甜，番薯香甜軟滑，甜度適中。 第七道「 炸蝦餅飯」天婦羅蝦餅份量十足， 蝦肉鮮香味澎湃，配上秘製醬汁，確實送飯吃一絕享受。 「鵝肝海膽蒸」 蒸蛋嫩滑，鵝肝及海膽令味道提鮮。 最後甜品是「芝麻雪糕」，香濃黑芝麻味，吃完熱食，歎杯雪糕的確是完美。

食高質的fine dining 不一定要在港島區，這家位於尖沙嘴的餐廳，我真的超推薦！ 餐廳每晚只招待8位客人，加入日式omakase的元素，客人在用餐時亦能和廚師交流。 而每道菜都是用上大量時間與心機製作♡ - Dinner Set(10-courses) $1380 𓐍 Tuna 呑拿魚他他脆皮卷，兩側以芝麻點綴，非常精緻。 𓐍 Hokkaido Sea Urchin Brioche French Toast 以烤脆的法式吐司加上北海道海膽，口感又脆又綿滑。 𓐍 Senpoushi with Banno Negi Oil 以鮮甜滑嫩的北海道鮮鳳趾蠔加上鮮綠色的青蔥油去腥，味道好清新！🦪 𓐍 Shi-ma Ebi 醉縞蝦加上柚子醋調味的葡萄藻和海草 昆布中吸收了法國黃酒味道，很甘香， 而蝦頭用作天婦羅，香脆可口，多重的滿足！ 𓐍Caviar Whute Truffle Oil Angel Hair Pasta 魚子醬份量超多˃᷄˶˶̫˶˂᷅ 而且鹹味較少，所以更能吃到白松露油的香味。 𓐍 Chawamushi 好像日式的茶碗蒸，加上雜菇熬煮雞肉熬煮了幾小時的清湯，口感滑溜之餘，濃郁的清香留在口腔久久未能散去！ 𓐍 Amadai 炸松皮金鯛，外皮超脆，肉質嫩滑。 𓐍 Chicken（+$340） 用上新鮮三黃雞，製作前要放進雪櫃整整一天，所以口感超級嫩，醬汁用上法國黃酒和蘆筍蓉製作，鮮甜無比。 飯方面加入鮮甜三文魚籽，師傅以獨特的製作方法，令到珍珠米超級煙韌軟糯，大家來到的話一定要試！ 𓐍 Apple Tart Tatin with Homemade Vanilla Icecream 底下的Tatin是自家制dough，口感脆帶點韌度，吃得出製作者的執著！ 雪糕是雲呢拿味，也是自製的，口感超軟滑。 𓐍 Seasonal Fruit 正值當造的日本蜜瓜，真的超級甜美🍈

尖沙咀英國菜 特別來吃午餐，感覺有一點失望。 Lunch set 有一個starter ，一份主菜，甜品和飲品。 煙熏三文魚配梳打麵包 三文魚肥美、新鮮，份量很多。 中白豬肉配黑布丁及蘋果蓉 由不同部位的豬肉 reform 成一個肉塊。 肉還算新鮮，但是吃不到肉味，肉質也太硬。調味還好，份量很多，但是肉味欠奉感覺失望。 朱古力酥布甸伴焦糖香蕉 味道很好。朱古力酥布旬香滑不太甜。 環境很舒服，服務也很好，如果再來，我應該會試試下午茶。

銅鑼灣希慎廣場竟然有間咁大落地玻璃既cafe 係九樓，誠品隔離，寫字樓個邊 好好彩去到有玻璃位環境都好舒服好寧靜 係自助形式，自己搵位坐，去counter落order✨ . 食物我叫左mixed wild mushroom fettuccine in cream black truffle sauce($78) 份量唔細喔！都幾好味 唔覺唔覺食左好多～所以走既時候濟濟地😆 好多mushroom 而且個白汁好match既 不過黑松露味就唔係好濃～

一年一度中秋節難得同屋企人出去食飯，叫左個套餐，同其他小食。 講真食物唔難食，但又唔係太突出，不過不失。 食到差唔多尾聲，準備食糖水的時候，望一望隻茶杯，竟然發現一舊香口膠係入面仲要係o趙過嘅。。。。嗰刻真係有反胃嘅感覺。。。 叫個呀姐過來，同個呀姐講，佢睇一睇走開左，返來換個隻杯俾我就算，道歉都無句 同屋企人食飯又唔想搞大件事，就無再向經理投訴。。。都唔知洗碗嗰個點睇嘢，唔知以為自己食緊大排檔 以後都唔會幫襯。