tag:blogger.com,1999:blog-79280499761015038092024-03-14T15:45:10.228+08:00Yvonne's Corner天生便愛吃,從小便很咀刁,長大後更甚;除了吃,還愛飲,特別愛紅酒;但愛吃愛喝又怕胖,只好拼命的做運動,努力地維持體重,只有這樣才可以吃足一輩子。
在我的文章裡,你未必會找到誇張的描述,但你所看到的味道都是最真實的。
聯絡: yvonnechan@asia.comYvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.comBlogger952125tag:blogger.com,1999:blog-7928049976101503809.post-60521625713763356262021-09-04T23:52:00.002+08:002021-09-04T23:52:46.264+08:00"Cookation" 在家線上烹飪新體驗 @ 美思工房<p></p><div class="separator" style="clear: both; text-align: center;">經過一年多的疫情後,我都改變了我的習慣,減少了外出用餐,大部分都是在家下廚或外賣吧。雖然我下廚經驗不少,但難免有些菜式會難倒我的,這個時候,我便需要一位老師,解答我的難題。美思工房最近創立了"Cookation",這個字好像熟口熟面? 無錯,Cookation 是自於近年流行的 Staycation or flycation,Cookation的概念正正想透過線上烹飪班,讓大家重新回憶各國旅行時所品嚐的地道美食。美思工房會邀請不同國家或是不同範疇的廚師/導師,以雲端通話模式直接與大家進行線上烹飪教學。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vDENxd8DcOQ-V3QBVA4GS-9IfSVUsdrogZDS8aHdszVXNqunt0DXhYKr34yA0JzLMMjjLbGSBZnjXCaTdtdFQeiijvHCpzR5sJWY6acSpJifCenisJNXG58ZA9kusgJL-sV86juEDBuB/s1600/WhatsApp+Image+2021-08-19+at+11.34.51.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vDENxd8DcOQ-V3QBVA4GS-9IfSVUsdrogZDS8aHdszVXNqunt0DXhYKr34yA0JzLMMjjLbGSBZnjXCaTdtdFQeiijvHCpzR5sJWY6acSpJifCenisJNXG58ZA9kusgJL-sV86juEDBuB/w453-h640/WhatsApp+Image+2021-08-19+at+11.34.51.jpeg" width="453" /></a></div><div class="separator" style="clear: both; text-align: center;">這次的cookation是主題是泰菜,一想到泰菜,當然想起了泰國,真的很想念可以去旅行的日子,真不知道到底還要等多久才可以去呢。這次的菜式是菜式:笑蝦蝦炒絲煲和泰式西米椰汁糕 。價格上絕對吸引,這次的體驗價只需HKD680,已包含當日所需的廚具,食材和半製品,並且會一併送到門,這堂的廚具包括了On & Off 18cm 雙耳和28cm 不黏煎煮鍋,單是這兩個廚具,已經值回$680吧,還可以學煮泰菜,十分吸引呢。</div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/OsrZoRS-ZlQ" width="320" youtube-src-id="OsrZoRS-ZlQ"></iframe></div><div class="separator" style="clear: both; text-align: center;">想知更多,可以看看美思工房製作的片段。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvAFU0R4DvZIqlJdgXrn3S7yg4DvrQ5Pdypxj4bhpyAaPDl8d_lZSkrsauj5GT2Qb7vQfHqOeVGfOrcvaynofORRnO3S2EIJL49rU2HueBYoRXZ-_rsbr8XA7Hl-vUW2OA4nL9_zbCIpW/s2048/20210823_222848-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvAFU0R4DvZIqlJdgXrn3S7yg4DvrQ5Pdypxj4bhpyAaPDl8d_lZSkrsauj5GT2Qb7vQfHqOeVGfOrcvaynofORRnO3S2EIJL49rU2HueBYoRXZ-_rsbr8XA7Hl-vUW2OA4nL9_zbCIpW/w266-h400/20210823_222848-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">收到這個箱,真的興奮呢,一個箱,已經包括了所有需要的廚具和食材。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijO_EZwV2a2HrAu_4Hg_2lV74rijH3lBkwuyIJi2UNE0-3Bx5tn-sx5aahaz5rDmZUUA-WHoI0wWtptLmI2kBEELDu1Brsj3lVBSn2XLJEK9rGPj2tr6U5gqTt3ijgAFrkHtAYBn2U4Pl/s2048/20210823_224014-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijO_EZwV2a2HrAu_4Hg_2lV74rijH3lBkwuyIJi2UNE0-3Bx5tn-sx5aahaz5rDmZUUA-WHoI0wWtptLmI2kBEELDu1Brsj3lVBSn2XLJEK9rGPj2tr6U5gqTt3ijgAFrkHtAYBn2U4Pl/w266-h400/20210823_224014-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">這便是On & Off 18cm 雙耳和 28cm 不黏煎煮鍋,手柄十分方便,可拆下換上另一個煲上,省卻了不少的地方。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rEHPIIwI84vXIfXU8i9fT1xlLMDHRYNAq2uKUnuEqot1riO_3Wshg0YqWAzDxkmVOnyfdcNjwrUlXR1jaZfWqeuVAdUw7_pztrmXq3Eq-H0U7OfoeW2Unv6VsBbrgVsI5LHZunR6sMzW/s2048/20210823_223151-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rEHPIIwI84vXIfXU8i9fT1xlLMDHRYNAq2uKUnuEqot1riO_3Wshg0YqWAzDxkmVOnyfdcNjwrUlXR1jaZfWqeuVAdUw7_pztrmXq3Eq-H0U7OfoeW2Unv6VsBbrgVsI5LHZunR6sMzW/w400-h266/20210823_223151-01.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">這些便是所需要的食材,份量已經事先量度並放進真空袋中,方便又衛生,不用再自己量度,對於懶惰的我,真的覺得服侍周到呢。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBbQ4F3pG1sQ7kUM-7Xl36gw8p-y_I-vQ0-WPfEi5_Ktdn_xwllifeTubt4ZKyjqxtrV6ff9b2pi6rDzRsS3eL1RXfjJz2-UtrYZaHloMMQGo0yIViYLGztbSb-Nx6Q2IDHg8mMNVD63H/s2048/20210824_234501-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBbQ4F3pG1sQ7kUM-7Xl36gw8p-y_I-vQ0-WPfEi5_Ktdn_xwllifeTubt4ZKyjqxtrV6ff9b2pi6rDzRsS3eL1RXfjJz2-UtrYZaHloMMQGo0yIViYLGztbSb-Nx6Q2IDHg8mMNVD63H/w400-h225/20210824_234501-01.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">當中還有食譜,食譜好好保存,學會後,下次又可以煮。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgYu87-eHJs83cQwGAk3Gg5YFAQvdk880296fZvvoox8_gXlxOYizkBCJxnVHk5A1BD5I9XMBYlwtjViBtKxzPgb3YGndwyqS37yg0NVMcUR18cCs15suN1n-a8k3tJTaSfwp6VRj4BMP/s1080/Screenshot_20210824-194027_Teams-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="1080" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgYu87-eHJs83cQwGAk3Gg5YFAQvdk880296fZvvoox8_gXlxOYizkBCJxnVHk5A1BD5I9XMBYlwtjViBtKxzPgb3YGndwyqS37yg0NVMcUR18cCs15suN1n-a8k3tJTaSfwp6VRj4BMP/w400-h214/Screenshot_20210824-194027_Teams-01.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">當日的雲端通話,有甚麼不明白可以即時發問,導師會耐心地一一解答。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-crKqQ1hiYoUBFzaTY_lImzM0__LZXegxdWPVpQIyDKmIBsnpPbcDsWtw8gJCUgwkqrpdvhf6sKI5cB5WrZRF7nwRLj7s8xGaAHRMstH9sTlQIdIwCrkUd-GpeeprJZNveV9-4XvprIxI/s2048/20210824_200625-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-crKqQ1hiYoUBFzaTY_lImzM0__LZXegxdWPVpQIyDKmIBsnpPbcDsWtw8gJCUgwkqrpdvhf6sKI5cB5WrZRF7nwRLj7s8xGaAHRMstH9sTlQIdIwCrkUd-GpeeprJZNveV9-4XvprIxI/w266-h400/20210824_200625-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">我一直都不知道原來煮粉絲煲,是可以先把粉絲加入香料醃制,這樣味道便更香呢。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvang0iKKv-kaaprJCrKMOPd5v8-42F3Ed9VKq7bVXJAMmuq5VSKnNkmjZIzX8VgODwrypng7dWTaK5d40uhhx3zvugV7d9uGzHubxOQ0tAZlswq0MWeph4kLTXvp4Bs6n-X9gcgnSzbX/s2048/20210824_200421-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvang0iKKv-kaaprJCrKMOPd5v8-42F3Ed9VKq7bVXJAMmuq5VSKnNkmjZIzX8VgODwrypng7dWTaK5d40uhhx3zvugV7d9uGzHubxOQ0tAZlswq0MWeph4kLTXvp4Bs6n-X9gcgnSzbX/w266-h400/20210824_200421-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">這天亦學會了莞茜籽,原來平時吃的泰國菜中的特別味道是這個呢。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9CjOOiKYC2lZn3TnijC01eEvNCmQ2b0An3mGiN8EovIgselqeUcg0xYGabE-WQRJ7QZmx1Ysxobb-VekJoJtcN50PGF_G7NqGxCIXv5xcu5qHxO3H96Zj3efAJPdqS0qHACUUvhW1pjl/s2048/20210824_210110-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9CjOOiKYC2lZn3TnijC01eEvNCmQ2b0An3mGiN8EovIgselqeUcg0xYGabE-WQRJ7QZmx1Ysxobb-VekJoJtcN50PGF_G7NqGxCIXv5xcu5qHxO3H96Zj3efAJPdqS0qHACUUvhW1pjl/w400-h266/20210824_210110-01.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">用了28cm 不黏煎煮鍋來烹調這個笑蝦蝦粉絲煲,這個不黏煎煮鍋真的很好用,一點也不黏底,亦方便清潔。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYDK1vP5KczqrXQw0RV0BKSf0KCxzP7DyCrAbRogLDIgISQxmXrxrUqiwJsj84t93YZwuSLW8nbPMgSw0ICKA8-Jwsm3EXKzWObMnMznxCToo_a6iHEAqtdWGbrGW_PT2q6BUJKtOm-Q2/s2048/20210824_231219-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYDK1vP5KczqrXQw0RV0BKSf0KCxzP7DyCrAbRogLDIgISQxmXrxrUqiwJsj84t93YZwuSLW8nbPMgSw0ICKA8-Jwsm3EXKzWObMnMznxCToo_a6iHEAqtdWGbrGW_PT2q6BUJKtOm-Q2/w266-h400/20210824_231219-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">另一樣當日煮的泰式美食是泰式西米椰汁糕,我本身都很喜歡吃,所以十分期待製作呢。首先是製盒子,手指笨笨的我,做手工有點困難,不過幸好當中的食物沒有漏走呢。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4M8LzEKrFgHz-tZK2FmmOVGt2Var4hlro4lvoOCgjVzq0BARaLsZZRWmH8tv4TehJA3XSNbrP5E84l5WCDL5KX2qvmMxkVMWB-5AUrl_nS1P8fYqFOWV2DOzFkJ5kskxCRtdUGpSgrjow/s2048/20210824_231903-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4M8LzEKrFgHz-tZK2FmmOVGt2Var4hlro4lvoOCgjVzq0BARaLsZZRWmH8tv4TehJA3XSNbrP5E84l5WCDL5KX2qvmMxkVMWB-5AUrl_nS1P8fYqFOWV2DOzFkJ5kskxCRtdUGpSgrjow/w266-h400/20210824_231903-01.jpeg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">然後把已煮好的西米放在盒子中。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSUnPSdWyGT_S5mZ6vyP8M74lig_u1ICIwd8X1czvEJvlxGOuzmQ49JIef41jH_pz8EsH_Yl8WFxpqWRdxgtRyrYmOAMJHVi5wgPz6zJcXR4J6Em2GNsTX96cObBfLmTx75z-Ne1w0v8S/s2048/20210824_232201-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSUnPSdWyGT_S5mZ6vyP8M74lig_u1ICIwd8X1czvEJvlxGOuzmQ49JIef41jH_pz8EsH_Yl8WFxpqWRdxgtRyrYmOAMJHVi5wgPz6zJcXR4J6Em2GNsTX96cObBfLmTx75z-Ne1w0v8S/w400-h266/20210824_232201-01.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">最後鋪上椰汁,放進雪櫃雪數小時便大功告成。</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">這次的體驗很好,你可能會問,這和自己上網找食譜,看youtube有甚麼分別? 相差很遠吧! 省卻很多上網找食譜的時間,亦省卻了買食材的時間,泰式食材並不是輕易買到呢,現在可以足不出戶,有專人把食材和廚具送上門,對於懶惰的我,完全符合我的需要!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">想知更多有關美思工房的資料: 請瀏覽<a href="https://zh-hk.facebook.com/metier.toolbar/">美思工房的facebook</a>。</div><p></p>Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-23155388558564463912020-01-18T21:58:00.001+08:002020-01-18T21:58:57.080+08:00星加坡的美食 @ 沙嗲軒<div class="separator" style="clear: both; text-align: center;">
說到新加坡美食,你會想起甚麼? 喇沙? 海南雞? 當然這些都是重點推介,不過,最近還是喜歡吃鹹蛋魚皮! 這天,特意走來了這裡吃個新鮮的鹹蛋魚皮。</div>
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天氣雖不算很冷,但畢竟是冬天,先來一杯杞子飲品,十分養身呢。味道清清的,不會太甜。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59sjvkyEwGPzckSc95ZMOmn-kvnUeR20tLPIadJU0uBkZVVk2bBE40O6Qe5YW2jbzSd80dyGkKDU7zf0YkuHP4C3CoR1Opciftsjpc7tsI5yTyvxK5iTqXVRiRN5y_rmhYJM0j5p48Q3t/s1600/20191222203450_IMG_3401-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59sjvkyEwGPzckSc95ZMOmn-kvnUeR20tLPIadJU0uBkZVVk2bBE40O6Qe5YW2jbzSd80dyGkKDU7zf0YkuHP4C3CoR1Opciftsjpc7tsI5yTyvxK5iTqXVRiRN5y_rmhYJM0j5p48Q3t/s400/20191222203450_IMG_3401-01.jpeg" width="400" /></a></div>
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這個是甚麼? 臨近聖誕,當然要吃火雞。很多時火雞都是嚡嚡的,不過這份火雞一點都不嚡呢。</div>
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<span style="background-color: white; color: #3e3e3e; font-family: "lato" , "arial" , sans-serif; font-size: 15px;">黃金脆魚皮</span></div>
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<span style="background-color: white; color: #3e3e3e; font-family: "lato" , "arial" , sans-serif; font-size: 15px;">有誰敢說這個不吸引呢? ? 其實我從來不吃魚皮,覺得很腥,不過自從有一次同事從星加坡帶來了鹹蛋魚皮,一吃便愛上。這次還可以吃新鮮即製的,實在太棒了。</span></div>
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串燒很吸引,最吸引的便是沙嗲醬。豬、牛、雞,每樣都有,愛吃牛的我,當然先來一串牛吧。牛肉很軟腍,沾上濃郁的沙嗲醬,很美味呢。</div>
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啤酒燴牛尾煲</div>
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牛尾本身用那種材料來煮都很美味的,而這次吃的是由啤酒來作調味,啤酒味道很濃郁,牛尾十分軟腍,而且充滿了膠質,女孩子又怎能不吃。</div>
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魚湯浸鮮淮山雜菜煲</div>
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我一直都很喜歡魚湯,湯頭白得像牛奶一樣,可想而知,味道有多棒吧。魚湯味道很鮮,再加上淮山,這個煲很有營養呢。</div>
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來到這裡,當然要吃海南雞吧。肉質很嫩,吃海南雞,當然還要配上特色醬。</div>
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沙嗲軒 </div>
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尖沙咀廣東道33號中港城平台1座3號舖</div>
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2738 2368</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-53918635667430374072020-01-04T23:26:00.000+08:002020-01-04T23:26:34.868+08:002020年 MEGA SALE 廚具開倉 <div class="separator" style="clear: both; text-align: center;">
熟悉我的朋友,都知道我喜歡下廚,行街寧願行超級市場都唔會衫褲鞋襪。咁既然鐘意下廚,咁一定好鍾意買廚具。今次介紹超正超筍嘅廚具比大家!</div>
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美思工房於1月6日至1月12日,於荔枝角有開倉特賣,貨品低至1折,絕對是超吸引的! 想知有d咩咁筍? 看看下文吧!</div>
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首先介紹呢套,有朋友新居入伙嗎? 新居入伙,當然要用全新廚具,一套有6件,有雙耳煲,亦有單柄,還有煎pan,抵到無朋友。</div>
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另外這個36cm的鑊,亦是超抵之選,炒菜一流!</div>
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另一推介則是蛋糕焗盤,有超多款式,最平廿蚊起,而大部份都只是$40,真係平過淘寶! </div>
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我是鐵煲的fans,最好不同呎吋都有一個,這裡不同款式有不同size,25cm、22cm都有,我也買了3個呢。</div>
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這幾個煲也不錯,比較輕身,而且顏色亦很美。</div>
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湯煲亦是超抵,大大個也只是3舊水!</div>
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矽膠的煮食用具,刀具</div>
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卡通保溫袋</div>
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玻璃盒,平時一個都要數十元,現在三個只要$80,超抵。</div>
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矽膠用品</div>
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清潔用品也有,比出面優惠,既然一場來到,不妨搭單。</div>
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食品方面也有特價,比超市便宜,很快便過年,不妨入定貨宴客!</div>
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買夠$500,還有抹刀送呢!</div>
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我的戰利品! 回到家,開心share,媽媽說這麼便宜,她也想要,一直說我為什麼不告訴她!</div>
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地點:荔枝角青山道485號九龍廣場508-09室</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-79819734245453492972019-10-26T13:45:00.003+08:002021-02-19T00:39:49.575+08:00超簡單的紫薯麵包(食譜)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiHwohKbGGpHoVrHOxRCRJjs4Ly4zBcJ1zR5b5gKBsRo_f4kbESveW8TYI4j-klSQyZipz26ydETfV7fFqVKYJ-5XMWYzALtQuJr-CxdAeu6obiBymQ36tMk-deExixOGaZS9hmpKYuYi/s1600/20191019_194746-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiHwohKbGGpHoVrHOxRCRJjs4Ly4zBcJ1zR5b5gKBsRo_f4kbESveW8TYI4j-klSQyZipz26ydETfV7fFqVKYJ-5XMWYzALtQuJr-CxdAeu6obiBymQ36tMk-deExixOGaZS9hmpKYuYi/s320/20191019_194746-01.jpeg" width="320" /></a></div>
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最近喜歡上做麵包,只因街外的太高鈉,所以還是自己做比較好。做麵包經驗不多,所以先從簡單的做起的,今次先為大家介紹這個紫薯麵包。因為我沒有麵包機,所以都是用手搓的,本來以為會很麻煩,但原來不太麻煩,而且很快便搓完。</div>
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(此份量可做18cm*10cm的長型麵包一個)</div>
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<br /></div>高筋麵粉 170g<div>
水 85g</div>
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紫薯 80g</div>
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糖 10g</div>
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牛油 6g</div>
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酵母 0.5茶匙</div>
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1. 把所有材料拌勻,然後慢慢的搓,搓十分鐘左右便可以了;</div>
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2. 把麵團發酵約45分鐘;</div>
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3. 完成第一次發酵後,把麵團拿出,用手把當中的氣硬出;</div>
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4. 然後搓成長條型,放進模中,再發酵60分鐘;</div>
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5. 把發酵好的麵團以190c焗30分鐘。</div>
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Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-73129725700577963432019-10-05T17:25:00.001+08:002019-10-05T17:25:37.700+08:00越式美味 @ 安南<div class="separator" style="clear: both; text-align: center;">
越南,是一個很值得旅遊的地方,而當地的食物是非常美味的,除了牛河外,還有很多其他美味的食物,但香港有的款式其實不多。不過,安南則把當地的美食帶來了香港,美味又正宗。而餐廳最近則帶來了不少的新菜式,一同去試試吧。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzyOqz5sTYEBn5Ydaob-MWQ0MeVyJQutoBxXRg-bawIYTddUk_sKyjqeGW2dMloDZiG2e0am0wkuCxgyKVh8RxwQwev2klJVTAjSKEaHKUy-yDQXK-cFufUkGAuJKM2DqjiZS36l9ccPc/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1073" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzyOqz5sTYEBn5Ydaob-MWQ0MeVyJQutoBxXRg-bawIYTddUk_sKyjqeGW2dMloDZiG2e0am0wkuCxgyKVh8RxwQwev2klJVTAjSKEaHKUy-yDQXK-cFufUkGAuJKM2DqjiZS36l9ccPc/s400/01.jpg" width="267" /></a></div>
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我很喜愛吃椰青,不過這個不是一般的椰青,是加入了牛油果,然後打成沙冰的椰青。味道十分清甜,炎夏吃是最適合的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEWFnPuqZQhddX7UNuOrOwpJ0xAWQwXWBVL-MMCqY6JH8fnA4nUTM6D0XHH51-Py1Uwj1W2xy3xhABJ8fhXf_fr9RK5RCT59mOTPhQqWLNKALZu5eH1HDxMSGCSdf2S2ggBM1gEaXCAX5/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEWFnPuqZQhddX7UNuOrOwpJ0xAWQwXWBVL-MMCqY6JH8fnA4nUTM6D0XHH51-Py1Uwj1W2xy3xhABJ8fhXf_fr9RK5RCT59mOTPhQqWLNKALZu5eH1HDxMSGCSdf2S2ggBM1gEaXCAX5/s400/03.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span lang="ZH-HK" style="font-family: "pmingliu" , serif; font-size: 11pt;">安南珍寶米紙卷</span></span><span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;"> $168</span></span></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;">我頗喜歡吃米紙卷的,因為沒有經過油炸,不會很膩,可以放肆的吃。而這珍實米紙卷,份量特別大,有鮮蝦、扎肉和牛肉作饀料,吃時沾上些甜酸汁,十分開胃美味。</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qE15Uat34ajf8YQmrTJVAx9-TDF5nn5HQVu7ud1KH3DuLuv0hRhYH249h667aZ8bX_90bBef-s_YqgApBRAkRc2JMXdXtJRyKMW8iRzU3CIqDtOBidcZOIFSr2DPDmE_z1fGHK-Dx-nX/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qE15Uat34ajf8YQmrTJVAx9-TDF5nn5HQVu7ud1KH3DuLuv0hRhYH249h667aZ8bX_90bBef-s_YqgApBRAkRc2JMXdXtJRyKMW8iRzU3CIqDtOBidcZOIFSr2DPDmE_z1fGHK-Dx-nX/s400/04.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span lang="ZH-HK" style="font-family: "pmingliu" , serif; font-size: 11pt;">黃金海鮮福袋</span></span><span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;"> $198</span></span></div>
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胖胖的福袋,而春卷皮包著蟹肉、蝦肉和粉絲,炸香後特別的惹味。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZWEFDb-mAQg74jxpBD9nUUwYUfplmDLVmAF9DFCANkXluo6bWWTXRmdMCEC9Ue6JJHRfDu5-VAsey9-Bb8JsKbtYv1zzqpafVdMtTV1LdBBz6xJzsRV8oZrg2EzZnOPVg8pMkb0tMbyw/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZWEFDb-mAQg74jxpBD9nUUwYUfplmDLVmAF9DFCANkXluo6bWWTXRmdMCEC9Ue6JJHRfDu5-VAsey9-Bb8JsKbtYv1zzqpafVdMtTV1LdBBz6xJzsRV8oZrg2EzZnOPVg8pMkb0tMbyw/s400/07.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span lang="ZH-HK" style="font-family: "pmingliu" , serif; font-size: 11pt;">越式沙爹粉絲蝦煲</span></span><span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;"> $328</span></span></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;">我很喜歡吃粉絲煲,這個大蝦粉絲煲,每隻蝦都是啖啖肉的,十分濃郁的沙爹香,而粉絲亦吸盡了沙爹汁,惹味得不能抗拒。</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUV1p6J4rFZ8oHSCqmE_NnXg-GN6HWNssPXplokhian8vf60XuLuYysY-hdbdmfsRccc3Gt-RDmdA_LJco0RE05Mdwlo0qkcbx3pc05pCx3i6m0ji_O8QZtgFloWOZKWj9L771EGAPl2O/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUV1p6J4rFZ8oHSCqmE_NnXg-GN6HWNssPXplokhian8vf60XuLuYysY-hdbdmfsRccc3Gt-RDmdA_LJco0RE05Mdwlo0qkcbx3pc05pCx3i6m0ji_O8QZtgFloWOZKWj9L771EGAPl2O/s400/08.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span lang="ZH-HK" style="font-family: "pmingliu" , serif; font-size: 11pt;">香茅椒鹽巴沙魚柳</span></span><span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;"> $298</span></span></div>
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超美味的<span style="background-color: white; color: #1d2228; font-family: "pmingliu" , serif; font-size: 14.6667px;">椒鹽巴沙魚柳,輕輕的香茅香,魚柳炸得很鬆脆,而魚肉則十分的鮮嫩,味道調得剛剛好,不用醬汁已經很美味, 用來配酒真的是一流呢。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yFmAEd27P_NKuObnVTe0szd1W51ovcBhmYENUzHBU-9vDUSwLCD0MVQZJKA_tea45jPrIyXWDZAuFdP0rDQCaDuXDvQyzSW5ETm_hjwsuODnGj3oClyrI5ClklBEg8HnXxhdEjYaChig/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yFmAEd27P_NKuObnVTe0szd1W51ovcBhmYENUzHBU-9vDUSwLCD0MVQZJKA_tea45jPrIyXWDZAuFdP0rDQCaDuXDvQyzSW5ETm_hjwsuODnGj3oClyrI5ClklBEg8HnXxhdEjYaChig/s400/10.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span lang="ZH-HK" style="font-family: "pmingliu" , serif; font-size: 11pt;">紅酒燴和牛臉頰</span></span><span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;"> $298</span></span></div>
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<span style="background-color: white; color: #1d2228; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span style="font-family: "times new roman" , serif; font-size: 11pt;">我是超喜歡吃和牛</span></span><span style="background-color: white; color: #1d2228; font-family: "pmingliu" , serif; font-size: 14.6667px;">臉頰的,那種膠質和軟腍度是其他肉類比不上的。用上了澳洲和牛,特別的軟腍,膠質亦特別的豐富,用了紅酒來烹調,味道十分濃郁,用來伴飯的確不錯。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNZQvRJOHR1L4oxxvKFDMESI0qoWTgt4TaitI_TyicMD7vUdCiPCk1WbIXsWfsqFSD4Xppjgw1_2VXKp1ZRpW6bWXUvfTC4AlxP2QEdqv0BAhp17owZ-u486uD49NKys7cvhqZzmxaNwR/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1073" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNZQvRJOHR1L4oxxvKFDMESI0qoWTgt4TaitI_TyicMD7vUdCiPCk1WbIXsWfsqFSD4Xppjgw1_2VXKp1ZRpW6bWXUvfTC4AlxP2QEdqv0BAhp17owZ-u486uD49NKys7cvhqZzmxaNwR/s400/12.jpg" width="267" /></a></div>
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最後,當然要以甜品作結。愛椰子雪糕的你, 一定要試試這裡的椰子雪糕,充滿了椰子香,實在不得不試呢。</div>
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安南</div>
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香港銅鑼灣希慎道33號利園一期4樓</div>
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2787 3922</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-28289768758111503252019-07-06T23:03:00.002+08:002019-07-06T23:03:31.925+08:00101的浪漫@LE 39V Restaurant Hong Kong<div class="separator" style="clear: both; text-align: center;">
這陣子,都比較少外出,天天宅在家中,難得這天相約了好友來到LE39V享用一個海鮮盛宴。這裡的週末,提供的是海鮮早午餐,一次過享用多款的海鮮,海鮮迷定會喜歡的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd5Yx-C4hJ5QAqVhPe6bwkmcSFHogZawTKWG8EQQWYYiAp2jeg3UZkFxJxkTc0GEpk9RDxcaQVUBDdU7ISVslbGnMKQwsgRwRBk9rI7Be3QivKiY45FueMN9vCWvEGNeoSwXvQBWSxD6S/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd5Yx-C4hJ5QAqVhPe6bwkmcSFHogZawTKWG8EQQWYYiAp2jeg3UZkFxJxkTc0GEpk9RDxcaQVUBDdU7ISVslbGnMKQwsgRwRBk9rI7Be3QivKiY45FueMN9vCWvEGNeoSwXvQBWSxD6S/s400/1.jpg" width="266" /></a></div>
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愛酒的我,當然要來個free flow drinks吧。加$320,便能享用free flow Champagne/white/red wine,Champagne方面是NV Barons de Rothschild,看到Rothschild,便知道這支香檳大有來頭吧,由著名Rothschild家族出產的香櫃,酸度比較高,用來配海鮮是最適合的吧。而白酒方面則是Sancerre 'Le Rochoy' - Domaine Laporte,白酒都不是一般的table wine,而是Sancerre,配海鮮也是不錯之選。而紅酒方面,則是來自Burgundy的Cote de Nuit Village - Maison Louis Latour,酒體比較light,用來配主菜龍蝦也不錯呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSE2JPj5XWDgQ6b_e6H9u42GJcY7lYnb3PqPAQ-JEmkLCf6sm-jazXnCwVNcwE_MRjJhEpmZWp_yoyId32zNN4-lJdSoH2IP7EexSy4ToXYVy3aNvANoQfu6GY-_ecAHVe728nIzfDS8w3/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSE2JPj5XWDgQ6b_e6H9u42GJcY7lYnb3PqPAQ-JEmkLCf6sm-jazXnCwVNcwE_MRjJhEpmZWp_yoyId32zNN4-lJdSoH2IP7EexSy4ToXYVy3aNvANoQfu6GY-_ecAHVe728nIzfDS8w3/s400/2.jpg" width="266" /></a></div>
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我很喜歡吃麵包,這四款之中,每款都不錯,先每樣來一件吧。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n_FMxdqU6wNUBKuSvmnd9IqLFloA7Rqttj8_NuIrWXOrfZz6PIXjKjit0Dn9iPVdU4GZyhJS2uN4KynPEAf9mJV3fqvdz4RTHkD0lQHAD5G9OVjqqtpvaXLAVHF2NpIqvSxUR4CbLOHc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n_FMxdqU6wNUBKuSvmnd9IqLFloA7Rqttj8_NuIrWXOrfZz6PIXjKjit0Dn9iPVdU4GZyhJS2uN4KynPEAf9mJV3fqvdz4RTHkD0lQHAD5G9OVjqqtpvaXLAVHF2NpIqvSxUR4CbLOHc/s400/3.jpg" width="266" /></a></div>
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Jet fresh chilled seafood platter</div>
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fresh oysters N2, brown crab, clams, seafood market</div>
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頭盤方面,有法國的生蠔,十分新鮮,帶著濃濃的海水味;另外麵粉蟹亦很棒,超多超多的膏,味道濃郁,蟹膏十分新鮮,配麵包吃也不錯。單吃這個海鮮拼盤,已經飽了一半呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2qsgJyEcVBTtug7vfePOVrH7yyDrXKrn24T90Cketa9s7nxsdPXemaxfyCDjqMorI4tgsdbF-to-Q079UOLiEWYBclx5dQyN4P82IRlSAgmqj3L-qvYprG10cRtNmFzcSAeV4OrC7-bJ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2qsgJyEcVBTtug7vfePOVrH7yyDrXKrn24T90Cketa9s7nxsdPXemaxfyCDjqMorI4tgsdbF-to-Q079UOLiEWYBclx5dQyN4P82IRlSAgmqj3L-qvYprG10cRtNmFzcSAeV4OrC7-bJ/s400/4.jpg" width="400" /></a></div>
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Salmon gravlax and crunchy crunchy vegetable roll</div>
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Mussels 'royale', chorizo foam</div>
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scallop ceviche, passion fruit and pomegranate</div>
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Crispy king prawn wtih basil and lemon sauce</div>
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Papaya and pomelo salad, dry shrimps and cajou nuts</div>
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吃過頭盤後,便來一個五小碟,這五款食物,共同點都是帶有亞洲的味道,有泰式味的青木瓜沙律,日式味道的三文魚,五款小食之中,最喜歡的便是有chorizo的蒸蛋,因為令我想起我很想念的西班牙呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYXlgaKgs1qoG_9rzTajIDom8LZlS99qt3FBfmAK9mJfeMg6x8yNW5WgqUrSD21YRExduPkAhODNQC3ZIg0_6hCO8ugkt1RB5iQyLdOhVM4GGhu1KPtOtVeL2dwdHGjwEE7xQ0cmvy448/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYXlgaKgs1qoG_9rzTajIDom8LZlS99qt3FBfmAK9mJfeMg6x8yNW5WgqUrSD21YRExduPkAhODNQC3ZIg0_6hCO8ugkt1RB5iQyLdOhVM4GGhu1KPtOtVeL2dwdHGjwEE7xQ0cmvy448/s400/5.jpg" width="266" /></a></div>
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Fish soup with sauteed squid</div>
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不算很喜歡喝湯,但很喜歡喝濃湯,像這款超濃郁的魚湯便是我喜歡的那類。充滿了魚香,質感濃稠,當中還有我很喜歡的螢光魷魚,如何不愛呢。</div>
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Boston lobster</div>
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Grilled with bearnaise sauce </div>
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ratte potatoes and mushroom</div>
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吃過數道菜後已經很飽,雖然很飽,但還有主菜未吃呢。烤龍蝦十分彈牙,一點也不乾身,龍蝦除了啖啖肉外,亦啖啖膏,今次吸收的膽固醇爆標了。</div>
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Assortment of desserts</div>
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Souffle of the day</div>
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最後便到甜品,對自己說句生日快樂。很可愛的笑哈哈,其實就是兩片曲奇餅夾著厚厚的朱古力,另外椰子雪芭味道也不錯呢。</div>
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來這裡,除了享用美食之餘,當然就是這個美景吧,遇上好天氣是很幸運的事,可以好好的欣賞香港。</div>
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LE 39V Restaurant Hong Kong</div>
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尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A舖</div>
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Tel: 2977 5266</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-88238725132579261212019-04-28T00:15:00.000+08:002019-04-28T00:15:53.197+08:00性價比高的鐵板燒 @ UKIYO Modern Teppanyaki<div class="separator" style="clear: both; text-align: center;">
好一陣子沒有吃過的鐵板燒,這天相約了友人來到銅鑼灣一間性價比高的鐵板燒店吃晚餐;這裡的omakase只需$1680,便有十道菜式,而且每道菜的份量都不少,用料方面亦一點也不吝嗇,有鮑魚、紅蝦、亦有龍蝦,全都是很棒的材料,怎能不來試試呢。</div>
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刺身兩點</div>
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先來一份刺身,鯛魚和深海池魚,刺身十分新鮮,充滿了魚香。</div>
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北海道海膽多士</div>
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這個是超吸引喔,多士上鋪滿了海膽,教人如何抗拒呢。海膽超新鮮,入口即溶,味道亦很濃郁,好吃得過份!</div>
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通常螢光魷魚都是醃漬的,這個則是新鮮的,用了魷魚的膏來煮,充滿了膏香。</div>
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甘鯛魚配南瓜汁</div>
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半煎焗的烹煮方式,令甘鯛魚的肉質能保持鮮嫩之餘,魚皮亦脆;而南瓜汁味道亦很鮮,兩者很相配呢。</div>
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黑鮑好像很美味</div>
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黑鮑魚配海帶汁</div>
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用了海帶來做這道菜的醬汁,令鮑魚的味道更鮮;而鮑魚本身亦超軟腍,一點也不韌呢。</div>
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超大隻活生生的龍蝦,超吸引喔。</div>
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活龍蝦配海膽忌廉汁</div>
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這是我最喜歡的菜式呢,用上了活龍蝦,鮮味立即提升了不少呢。龍蝦彈牙不煙韌,非常棒。當中還加入了魚子醬和三文魚子,你會說味道不夠鮮嗎? 特別喜歡底下的法國麵,十分香脆,亦吸盡了龍蝦汁的鮮,超喜歡喔。</div>
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日本水果蕃茄沙律配柚子沙律汁</div>
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吃到一半,其實已經很飽,但還未完的,先吃個沙律減減膩。柚子沙律汁十分的清甜,而蕃茄亦很新鮮,十分的開胃呢。</div>
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特選日本宮崎 A5 和牛牛柳</div>
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吃過沙律後,胃口又提升了,看到和牛,口水便流。和牛油脂分佈得超平均,入口充滿油香,牛味濃郁,外層帶香脆,非常的美味。配備了幾種調味,個人覺得用昆布鹽的效果最棒呢。</div>
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西班牙紅蝦意粉</div>
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除了和牛外,另一期待的便是紅蝦意粉,紅蝦意粉,有誰不愛。紅蝦味道很鮮,十分彈牙;意粉的醬汁則是用了紅蝦頭來做的,十分的吸引呢,非常邪惡的意粉,但你捨得不吃嗎。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5o9_OojSZlposxLjSrO1bPa5TA6hkQ4HHf5qXgklb4N1zQzNRAZ9zPu7ybZED-Ih6q8HxpZFQ5NQVJXmjVQ_XvYW_zA5DylBoad9PE9INGwjGu5Sjh9Ucpy5tdlPJXTRnT8vG94R3h-UQ/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5o9_OojSZlposxLjSrO1bPa5TA6hkQ4HHf5qXgklb4N1zQzNRAZ9zPu7ybZED-Ih6q8HxpZFQ5NQVJXmjVQ_XvYW_zA5DylBoad9PE9INGwjGu5Sjh9Ucpy5tdlPJXTRnT8vG94R3h-UQ/s400/13.jpg" width="266" /></a></div>
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龍蝦麵豉湯</div>
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剛才那道龍蝦不要浪費吧,用了來做麵豉湯,味道上更鮮甜更濃郁,這個湯真的很美味呢。</div>
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水果</div>
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最後,便到水果時間,很甜的蜜瓜,吃著感覺很甜蜜呢;而士多啤梨亦香甜。</div>
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UKIYO Modern Teppanyaki</div>
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銅鑼灣霎東街15-21號OLIV 18樓</div>
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21528880</div>
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<a href="http://www.facebook.com/YvonneChanCorner" target="_TOP" title="Luxueux Yvonne"><img src="https://badge.facebook.com/badge/332562096826732.1618.560165502.png" style="border: 0px;" /></a></div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-78522229808089678462019-04-06T15:33:00.000+08:002019-04-06T15:33:50.185+08:00Pico打斑 @ Aestique Beauty Medical Center (三)<div style="text-align: center;">
女孩子,天生便愛美,但有多少人是天生麗質呢? 一白遮三醜是真的,但其實白都會有其他問題,就是斑! 從小到大,我都喜歡陽光與海灘;雖然我很白,但臉上亦有很多斑,這個問題已經困擾了我很久。最近打斑療程多了一個方法,就是PICO,不知道大家聽說過嗎?</div>
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最近在Aestique Beauty Medical Center做了一個PICO打斑療程,經過了三次的療程後,臉上的斑斑已經減退了7成,現在外出已經不用塗上厚厚的粉底。三次的PICO,其實已經等於9次的傳統激光打斑,次數少6次之多,承受少點的痛楚之餘,亦省了6次的時間,實在值得推薦給大家呢。</div>
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去片吧: </div>
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<a href="https://www.facebook.com/Aestiquebeauty/videos/1772489772820552/">https://www.facebook.com/Aestiquebeauty/videos/1772489772820552/</a></div>
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以下是前兩次Pico打斑的體驗,大家可以按進去看看呢 *v*</div>
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<a href="https://yvonnechancorner.blogspot.com/2018/03/pica-aestique-beauty-medical-center.html">Pico打斑 @ Aestique Beauty Medical Center (一)</a></div>
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<a href="https://yvonnechancorner.blogspot.com/2018/04/pico-aestique-beauty-medical-center.html">Pico打斑 @ Aestique Beauty Medical Center (二)</a></div>
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Aestique Beauty Medical Center</div>
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銅鑼灣恩平道42號亨利中心5樓全層 </div>
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Tel: 2155 5522 / Whatsapp 9799 0476</div>
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www.facebook.com/Aestiquebeauty/</div>
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www.instagram.com/aestiquebeauty/</div>
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Website: www.aestique.com.hk</div>
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Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-49819277215052002292019-04-06T15:27:00.000+08:002019-04-06T15:27:07.968+08:00濟洲的味道 @ 炑八韓烤<br />
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從小到大都喜歡吃韓燒,這次來到炑八,試試這裡的新味道,來一晚濟洲夜吧。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLqEghBm_jglSGeIwodb0STuQOwwkft5iJn9Ts4JZ-mTPLbTql2388lzDnLJdADNF0txjy0MqbaVmcPID553zNxyP4DeMNfn0DXQl20bK6S_PRuOfub_asKpG_N0AZAeAcrUCY0Jx07Ok/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLqEghBm_jglSGeIwodb0STuQOwwkft5iJn9Ts4JZ-mTPLbTql2388lzDnLJdADNF0txjy0MqbaVmcPID553zNxyP4DeMNfn0DXQl20bK6S_PRuOfub_asKpG_N0AZAeAcrUCY0Jx07Ok/s400/1.jpg" width="400" /></a></div>
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最喜歡這裡的芝士和雞蛋,燒芝士真的很美味呢;除了蛋和芝士,泡菜也是我喜歡的食物呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAB2BIU0HRXKEBI5DIJMeIWXqjkbICYJJ-Zy2V8fU2dgdUEvE8JGzevfW3YGGdBo9ww-evrur_Yf8fuEiJvy_uPEGIOhArrTMvD6k-6Ubqv9Hion4kSd652Zy_L_OnPGcuFTeS7ovQN0f/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAB2BIU0HRXKEBI5DIJMeIWXqjkbICYJJ-Zy2V8fU2dgdUEvE8JGzevfW3YGGdBo9ww-evrur_Yf8fuEiJvy_uPEGIOhArrTMvD6k-6Ubqv9Hion4kSd652Zy_L_OnPGcuFTeS7ovQN0f/s400/7.jpg" width="266" /></a></div>
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這個芝士真的超吸引呢,非常的邪惡;對我來說,這樣的芝士,其實不需要和其他食物同吃,只吃芝士都已經很滿足呢。</div>
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天氣熱熱的,先來兩杯梳打吧。沒有加入了太多的糖,味道清清的,感覺比較健康呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01c8R_w8h5TP638eJGCMMcRFMoBnMTArr4r-cJGNwmlX71DeBM_XyOCw6aklgtQl8wQW_vlHhwqgo7RJi9vWyaNakHdocDegmX0I4E0k8qxPLFdF9hDzOk0QBBWlRu8QogG6CPjjdIGWW/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01c8R_w8h5TP638eJGCMMcRFMoBnMTArr4r-cJGNwmlX71DeBM_XyOCw6aklgtQl8wQW_vlHhwqgo7RJi9vWyaNakHdocDegmX0I4E0k8qxPLFdF9hDzOk0QBBWlRu8QogG6CPjjdIGWW/s400/2.jpg" width="400" /></a></div>
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1++韓牛牛小排 $240</div>
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韓牛真的很美味,脂肪分佈平均,牛肉味道濃郁,不需要多餘的醬汁,簡單的燒一燒已經很美味。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILPRtqX5HYbRYZmLNuc_rkkL_6NlXGMAXZaP-N3yD_xsmJ8hzEOfTTOgqMmwATx1yu_xy7PgodP-f_k0aB_0xCEelVaqdSe0GFZBK3BlUWBmS6Tmw6fsnjo63m0QNHpg56n5IhwtI2-BZ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1207" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILPRtqX5HYbRYZmLNuc_rkkL_6NlXGMAXZaP-N3yD_xsmJ8hzEOfTTOgqMmwATx1yu_xy7PgodP-f_k0aB_0xCEelVaqdSe0GFZBK3BlUWBmS6Tmw6fsnjo63m0QNHpg56n5IhwtI2-BZ/s400/3.jpg" width="301" /></a></div>
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特大韓牛牛扒 $198</div>
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另一份牛則點特大韓牛牛扒,這份的脂肪紋理沒那樣多,但牛味則更濃郁,加了點醬汁,味道上更豐富呢。</div>
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鰻魚紫菜包飯 $108</div>
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一直都很喜歡吃韓式卷物,那醬汁特別的美味。這個加入了鰻魚的卷物,多了一種日式的味道;喜歡吃卷物的朋友可以一試呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgER_Gp1heJ-bKqGjT7_n7wG2VqiEw4bCeuum_4RDONL2MVHPsL7z-TZZAJyTHuvaBbWLxIRryyXiuVC_iyTliz1U87vb14tkBYD84Nsrm0iDwAj4iOMDQlYAYKqqOxswA7QArw4xqWmqlF/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgER_Gp1heJ-bKqGjT7_n7wG2VqiEw4bCeuum_4RDONL2MVHPsL7z-TZZAJyTHuvaBbWLxIRryyXiuVC_iyTliz1U87vb14tkBYD84Nsrm0iDwAj4iOMDQlYAYKqqOxswA7QArw4xqWmqlF/s400/5.jpg" width="266" /></a></div>
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濟洲青口湯 $75</div>
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濟洲除了有吃之外,也有青口吃呢。這個青口湯味道鮮甜,青口亦新鮮。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH01Wobn3R-YN4T2zOsRnbGSK1RjmuyagC-s_UO0MoLLeZcHax2NrBc1d5vK0dS5hToBwR1H4h8APifr9mYZ54F7u8YG3tzv-StXMjYiyK3fw38Bt5j-SIRv_8TXh4CE51BrmkZXK6fB9o/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH01Wobn3R-YN4T2zOsRnbGSK1RjmuyagC-s_UO0MoLLeZcHax2NrBc1d5vK0dS5hToBwR1H4h8APifr9mYZ54F7u8YG3tzv-StXMjYiyK3fw38Bt5j-SIRv_8TXh4CE51BrmkZXK6fB9o/s400/8.jpg" width="266" /></a></div>
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濟洲柑橘冰沫 $68</div>
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最後,來了一份甜品,想不到這個冰沫味道非常的不錯呢,味道非常的清甜,當中還有我喜歡的年糕呢,本來不想吃太多冰品,也忍不住吃光呢。</div>
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炑八韓烤</div>
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太子彌敦道749號歐亞銀行大廈地庫</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com1tag:blogger.com,1999:blog-7928049976101503809.post-13254901220929751742018-12-21T18:48:00.000+08:002018-12-22T13:54:29.466+08:00龍虎燴 @ 樂天經典<div class="separator" style="clear: both; text-align: center;">
大家很熟悉那七色小籠包吧,同一集團新開了一間樂天經典,吃的東西當然不一樣吧。</div>
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酥烤豬肉蝦棗 $68</div>
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很熱氣的食物,但卻十分吸引;外層炸得超香脆,當中的蝦肉彈牙,與豬肉混在一起,十分的美味呢。</div>
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老鼠粉煲 $108</div>
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個人很少吃老鼠粉,總覺得不吸引的。而這份老鼠粉比想像中吸引,味道帶鮮,老鼠粉彈牙,當中的配料亦有很多,份量不少,這是小鍋已足夠3-4人享用呢。</div>
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龍虎燴 $468</div>
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這個吃起來有點像喇沙,味道十分濃郁,當中有隻大大隻的肉蟹,喜歡吃蟹的朋友應該不會失望吧;除了蟹,還有很多蝦;底下還有很多的米線,單吃這個煲已經很飽呢。</div>
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香酥南乳五花肉 $88</div>
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五花肉真的很肥喔,就是因為肥,所以特別的美味呢。名符其實的香酥,炸得十分鬆脆,一定要趁熱吃喔。</div>
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四大天王 (秋葵、甜豆、四季豆、茄子) $68</div>
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甚麼是四大天王? 就是有四款素菜,想不到這個頗美味的,味道上帶點辣,十分的開胃。</div>
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金牌脆皮燒雞 $168</div>
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雞肉很嫩,雞味亦濃郁,雞皮亦十分的香脆,不算特別喜歡吃雞的我也覺得這個雞不錯呢。</div>
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金絲麥片 $138(S)</div>
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是晚最愛的菜式,第一次吃麥皮蝦,本來以為味道一般,想不到如此的美味;蝦是超大隻的,而且十分爽口彈牙。蝦沾上帶甜香的麥皮,味道是十分的相配呢。</div>
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樂天經典</div>
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尖沙咀加拿芬道20號加拿芬廣場2樓</div>
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28823313</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com1tag:blogger.com,1999:blog-7928049976101503809.post-8292279049136843772018-12-19T13:57:00.001+08:002018-12-19T13:57:52.881+08:00牛晚餐 @ Pierside<div class="separator" style="clear: both; text-align: center;">
這天和朋友來到這裡,看著美麗的海景,品嚐一頓牛牛盛宴。三道菜的晚餐只需三百多元,便可品嚐酒店的美食,多麼的值得呢。</div>
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Beef Goulash Soup</div>
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頭盤可選湯或他他,我們當然每樣選一吧。這個牛湯的味道超濃,湯頭亦濃稠,</div>
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Premium Beef Tartar with Truffle</div>
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另一款頭盤他他,牛肉新鮮,那鵪鶉蛋十分邪惡呢。兩者比較之一,個人比較喜歡牛湯,畢竟少有呢。</div>
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Premium Beef Tongue Wellington</div>
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威靈頓牛柳吃得多,威靈頓牛脷可是第一次吃呢。吃牛脷最怕就是韌,而這件牛脷熟度剛好,十分軟腍,一點也不會韌呢;酥皮亦香脆。</div>
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raised Wagyu Beef Cheek with Porcini</div>
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牛面肉是我的最愛,肉質非常軟腍之餘亦起膠;味道十分濃郁,教人如何不喜愛。</div>
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Grilled Wagyu Beef Oyster Blade Steak</div>
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和牛亦是令人喜愛的食物,看這和牛佈裡粉紅色的,多麼的吸引呢。用的是澳洲和牛,保留了牛的味道之餘,亦多了油香,入口特別的棒。</div>
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Mango and Mascarpone Filo Pastry</div>
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最後便到甜品時間;酥皮從人惹人喜歡,這酥皮酥脆得讓人喜愛,一點也不油膩,很美味呢。</div>
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另外還點了這份pavlova,聽說換過幾次menu後,這個甜品依然在,便知道味道真的不錯呢。蛋白餅上加入了yogurt,味道特別的清新,而yogurt的酸正好減低蛋白餅的甜。</div>
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Pierside Bar & Restaurant</div>
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皇家太平洋酒店海景翼大堂高座</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-83414009684726401272018-11-05T21:28:00.000+08:002018-11-05T21:28:11.667+08:00Texas Burger<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">還記得當初Texas Burger在天后開業時來過好幾次,現在在旺角也有分店;</span><wbr style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">這天剛好在附近,便來到這裡吃burger。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF_o-oLRa-eGVSs8RlZ0Y-8vNAl_MOHkXEA3fKEkkueWZEjdyG-s-vDu2yUY039EvYuullVVeVB74TXzvzV4oO6-PwTkuqgBmSbzQluco2pRNgaoyA_MVzLAOhAnEnc5fZ-5RkqA4iXfT/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF_o-oLRa-eGVSs8RlZ0Y-8vNAl_MOHkXEA3fKEkkueWZEjdyG-s-vDu2yUY039EvYuullVVeVB74TXzvzV4oO6-PwTkuqgBmSbzQluco2pRNgaoyA_MVzLAOhAnEnc5fZ-5RkqA4iXfT/s400/2.jpg" width="400" /></a></div>
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在Texas Burger,當然要吃texas burger,用了燒烤醬,味道上特別的惹味,牛肉方面,質感是帶鬆散的那種,最棒之處便是當中有洋蔥圈,增添了burger的口感。這個包身塗滿了牛油,味道特別的香,亦烤得很脆。</div>
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我們加了$36轉combo,combo包括了一杯飲品和薯條,我選了橙汁;這裡的薯條是頗出色的,炸得非常香脆,薯味亦濃郁,超喜歡。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwLBwHnukAaXcQ7Oryt0xLYcxOSu-CUv5eT2LD17nWeTnEonvH5QnQuxwqeTtFsg2XlgcZZzXbV0QuuF9LLrjBc2Ly7u3QhQg3uMfjW2F8LMYWT0ltVMY2XcfV-LjqTLCVia-VCpEB_wu/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwLBwHnukAaXcQ7Oryt0xLYcxOSu-CUv5eT2LD17nWeTnEonvH5QnQuxwqeTtFsg2XlgcZZzXbV0QuuF9LLrjBc2Ly7u3QhQg3uMfjW2F8LMYWT0ltVMY2XcfV-LjqTLCVia-VCpEB_wu/s400/3.jpg" width="400" /></a></div>
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另外亦點了一份豬肋骨,同樣的都是bbq醬,醬汁惹味;而豬肋骨的肉質雖不至很韌,但濕潤度可以高一點。</div>
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Texas Burger </div>
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旺角亞皆老街8號朗豪坊12樓1A號舖</div>
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<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-40754457106994468632018-10-29T23:32:00.000+08:002020-07-03T22:13:24.970+08:00蟹粉季 @ 上海姥姥<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">一年一度的蟹粉季節又開始了,還記得上年,趕著去歐遊,</span><wbr style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 16px; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">於是上機前也要到上海姥姥走一趙,為的就是怕一個月後吃不到。</span><wbr style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 16px; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">今年,沒有歐遊,轉變是有的,但感覺依舊,</span><wbr style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 16px; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">都是抵受不住蟹粉的誘惑呢。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5GYPvXXgvcepHSZlDZJICY6AstIfAA5vAMebeuahEYFjwd_ilP8IqnQJ1nB7QJq8GVV8uMTcKsaWFqkyzIlBlgBhr_fGXqi6g4iqi08bsZPRv5R1wY7ePvbMr6T9dnsxYbJLCmsX7Aau/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5GYPvXXgvcepHSZlDZJICY6AstIfAA5vAMebeuahEYFjwd_ilP8IqnQJ1nB7QJq8GVV8uMTcKsaWFqkyzIlBlgBhr_fGXqi6g4iqi08bsZPRv5R1wY7ePvbMr6T9dnsxYbJLCmsX7Aau/s400/2.jpg" width="400" /></a></div>
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雖然為了蟹粉而來,但這裡的前菜是吸引的,我們選了四喜烤麩($34)、四川松花皮蛋($30)和雞絲粉皮($38。四喜烤麩味道帶香甜,烤麩吸盡了那醬汁,味道很濃郁。四川松花皮蛋帶著輕輕的辣,令人胃口大開。雞絲粉皮則是我從小便喜歡的食物,這裡的汁醬份量剛好,雞肉亦嫩。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErigj3rgXtJli8DzaWHAURgjsY6lOW5MljIUh_fkcl799x_m-ThtTJUn3_3G8dHZUskOhnQh8ssrhSqUjFVcTKznj4PbPRM4xtjV3KNDktFzwbKP-9AAgz5xRrI4jwnJdoYnYeW_NLAHN/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErigj3rgXtJli8DzaWHAURgjsY6lOW5MljIUh_fkcl799x_m-ThtTJUn3_3G8dHZUskOhnQh8ssrhSqUjFVcTKznj4PbPRM4xtjV3KNDktFzwbKP-9AAgz5xRrI4jwnJdoYnYeW_NLAHN/s400/3.jpg" width="265" /></a></div>
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特上蟹粉小籠包 $88</div>
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<span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">先來的是</span><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">蟹粉小籠包,</span><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">人覺得蟹粉小籠包是十分配的食物,</span><wbr style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 16px; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">因為沾上醋後令蟹粉味道更棒呢。小籠包當中包含了很多的湯汁,</span><wbr style="background-color: white; color: #222222; font-family: 新細明體, serif; font-size: 16px; text-align: start;"></wbr><span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">湯汁味道亦鮮,記得要趁熱吃喔。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RR_0B49CsKpni7FM9wemfn4VRpez2HOmMWdQHM9iEKKrmV2fGnN_rALxCygKTrr9kaTXup_-_WRzwxCJrgx_412GATHDC9uAttbhvWNJxLZbhu-Ar5EJ32nvspim_M_S6Ar8VNwiOyvf/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RR_0B49CsKpni7FM9wemfn4VRpez2HOmMWdQHM9iEKKrmV2fGnN_rALxCygKTrr9kaTXup_-_WRzwxCJrgx_412GATHDC9uAttbhvWNJxLZbhu-Ar5EJ32nvspim_M_S6Ar8VNwiOyvf/s400/5.jpg" width="400" /></a></div>
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蟹粉扒素鵝 $108</div>
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蟹粉沒有淋在素鵝上,能夠保留其香脆之餘,又可以嚐到蟹粉的香。這份素鵝中的蟹粉多得過份,每一件素鵝都可以沾上很多的蟹粉,大家一定不會投訴份量少吧。蟹粉味道濃郁,與素鵝味道很配呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij62pwx2AKLmX2RaNM8h4C-uau3JIg5_OEa6ElLtgewN2M24p6DLnh6pb1HMFSzkgyATnadnr2hLUl6kaJ1aEQbD5AkXrWpw-z1ewT2GWp-AO04BEtXog7QHRFmOOrCVCa8jLjlO7puZp9/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij62pwx2AKLmX2RaNM8h4C-uau3JIg5_OEa6ElLtgewN2M24p6DLnh6pb1HMFSzkgyATnadnr2hLUl6kaJ1aEQbD5AkXrWpw-z1ewT2GWp-AO04BEtXog7QHRFmOOrCVCa8jLjlO7puZp9/s400/4.jpg" width="400" /></a></div>
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蟹粉賽螃蟹 $138</div>
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平常的我都喜歡吃賽螃蟹,加上蟹粉的賽螃蟹則更加吸引。蟹粉的份量同樣都有很多,每一口的賽螃蟹都有令人滿足的蟹粉;這道菜用來拌白飯應該會很棒呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnFdxo_ooNQpLrwPckqxfbYov_OILP7SDMwYjNUdpGSG6NKtmGSec3gLjWumWdXKRYmUoFSn-nvg0d0Ag7mnRR0cMXGlS0mnl3wVCfdEiiAyBPh-EpgAHssm9AQTCG2hqMvzAQI8osUqI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnFdxo_ooNQpLrwPckqxfbYov_OILP7SDMwYjNUdpGSG6NKtmGSec3gLjWumWdXKRYmUoFSn-nvg0d0Ag7mnRR0cMXGlS0mnl3wVCfdEiiAyBPh-EpgAHssm9AQTCG2hqMvzAQI8osUqI/s400/1.jpg" width="266" /></a></div>
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蟹粉炒年糕 $108</div>
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主食方面,則選了炒年糕,我是很喜歡吃炒年糕的,所以蟹粉炒年糕對我來說是超吸引的。年糕炒得十分煙韌,亦炒得很平均,每一片的年糕都沾上了蟹粉,而且不會太油膩,味道不錯呢。</div>
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豆沙鍋餅</div>
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吃過美味的蟹粉後,其實已經很飽,不過還想來一份豆沙鍋餅呢。豆沙鍋餅外層香脆,內層煙韌,豆沙的甜度亦剛好。</div>
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雪梨紅棗茶, 杞子菊花蜜</div>
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飲品方面,選了紅棗茶和菊花蜜,紅棗茶味道帶甜香,紅棗味道比率突出;而菊花蜜味道則比較清淡,感覺很清新,適合低糖人士呢。</div>
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上海姥姥</div>
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銅鑼灣百德新街22-36號翡翠明珠廣場1樓Festiva 7號舖</div>
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<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-74612190391778568402018-10-26T23:00:00.000+08:002018-10-26T23:13:11.578+08:00驚喜特別的中菜 @ John Anthony<div class="separator" style="clear: both; text-align: center;">
大家最近有到過利園三期嗎? 那邊多了很多餐廳,其中一間則是莊館。這餐廳是中菜廳,但可不是一般的中菜呢,這些菜式融合了很多元素,非常的特別之餘而且很美味呢。</div>
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環境方面非常的棒,有一個酒吧位置,這裡有超多的cocktail呢,喜歡cocktail的朋友來這裡肯定不會失望呢。</div>
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墨汁小籠包</div>
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雖然喜歡吃包點,但我其實不是十分喜歡吃小籠包,因為很多時當中的豬肉都有怪味。而這裡,竟然用了海鮮來做小籠包,當中的是墨魚,充滿了鮮味,個人頗喜歡這份墨汁小籠包呢。</div>
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慢煮口水和牛面頰</div>
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先來一份和牛面頰,這可是非一舨的和牛面頰呢,特別的是中間夾著一片西瓜;和牛辣辣的,西瓜就像解辣的,是你從未想過的夾呢。</div>
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低溫泡椒蟶子</div>
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蟶子吃得多,以低溫製作,入口爽口彈牙,味道上帶辣;而黑色的粒粒則是以累醋製成的,與蟶子同吃,那鮮味更加的突出呢。</div>
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風乾臘鴨 </div>
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通當吃到的都是風乾牛肉,這次換來了的是臘鴨,鴨和牛不同的是鴨味比牛味更加濃。而這個的臘鴨則充滿了甜香,用來配酒很棒呢。</div>
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花雕魚籽滷水燻蛋</div>
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燻蛋吃得多,大部份都是用魚籽醬或黑松露;這次則很特別,用了花雕和魚籽,充滿了花雕香,這樣的配搭真的很美味呢。</div>
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澳洲和牛叉燒</div>
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叉燒經常都會吃得到,但吃和牛叉燒的機會應該不多吧。用了和牛來做叉燒,肉質特別的軟腍之餘,還多了一種油脂,這油脂是溶入在肉當中,不需要半肥瘦也可以嚐得到油香呢。最特別的是以用了薑蓉來做醬汁,薑蓉做得很美味,超高級版的燒味呢。</div>
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昆布椰皇燉鮑魚</div>
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燉湯人人都愛,原隻椰皇之餘,當中還有原隻鮑魚;用上了韓國的鮑魚,肉質軼腍得過份,半點韌也沒有,味道亦很鮮,不錯。</div>
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蔥蒜燒虎蝦</div>
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喜歡蔥蒜的朋友,這個又能滿足你的味蕾呢,用蔥蒜來焗蝦的都真的很少有呢;如果焗的時間再減短些應該會更棒吧。</div>
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滿缸紅</div>
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滿缸紅其實是香辣羊架,羊架炸得脆脆的,肉質軟腍,味道帶辣;最特別的是旁邊的粒粒,那些粒粒同樣都經過炸香,是可以吃用的,那些粒粒都是精華呢。</div>
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John Anthony</div>
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銅鑼灣新寧道1號利園三期B1樓B01-B10號舖</div>
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31053668</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-73430456339140067612018-10-10T21:49:00.000+08:002018-10-10T21:49:02.724+08:00很幸福的班戟 @ A Happy Pancake<div class="separator" style="clear: both; text-align: center;">
班戟就像魔法一樣,令很多人都著迷,包括我在裡。上年和好友去大阪旅行時,特意品嚐了幸福pancake,吃過之後令人有一種幸福的感覺。想不到一年多後,幸福pancake終於來到了香港,想吃pancake的不用特意去日本都可以吃了。</div>
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不說不知道,原來幸福pancake在2014才開設其第一間分店,幾年期間,已經紅遍日本,現在更來了香港,可想而知她的魔力有多強勁呢。而裝備方面亦很有日式的味道,差點以為自己飛了去日本呢。</div>
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迷人班戟</div>
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在日本吃過了原味,這次在香港,想試試其他味道,來了一份鹹的和一份甜的。</div>
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先說鹹的,用上了全麥粉來做,pancake的口感更加豐富,而且多了一份麥香;起初會以為沒有醬汁會有點乾,但原來與蛋同吃,是半點乾的感覺也沒有。我選的是芝士奄列,多了一份芝士香,味道更加的棒。個人覺得喜歡鹹點的朋友是可以一試的。</div>
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而甜味的我則選了朱古力香蕉班戟,甜味pancake入口軟軟的,立刻令人有幸福的感覺,名符其實的為幸福pancake呢。本來以為加了朱古力會很膩,但因為這朱古力不會很甜,所以一點膩感也沒有,而且與香蕉十分的相配。而那鮮忌廉亦很香滑,班戟+朱古力+鮮忌廉,令人幸福度大大的提升!</div>
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聽說另一款奶茶班戟配自家製榖麥亦很棒呢,喜歡奶茶的朋友不妨一試喔。</div>
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A Happy Pancake </div>
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香港銅鑼灣新寧道1號利園三期2樓203-205號舖</div>
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2338 4315</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-13543982175291594622018-10-01T12:47:00.002+08:002018-10-01T12:47:43.018+08:00Happy Brunch @ Club Albergue 1601<div class="separator" style="clear: both; text-align: center;">
<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">大家有聽過澳門婆仔屋嗎? 她在香港多了一間姊妹店,名為Club Albergue 1601。食物上與澳門婆仔屋有點不太相同,澳門的比較傳統,而香港的則比較多元化。香港的更在週末推出了<<16 道菜西班牙小紅蝦主題 Brunch>>,每位HK$388+10%,可享有以紅蝦為主的Tapas,另外亦可無限三款美食,包括了烤乳豬釀飯、海鮮意大利飯和黑椒薯蓉。</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJTPl2kzQ3kdm4l4-Qrt-o48sdQMFUoPhUL89YNlmhGaaTtwo-bnL8bWVkABs2xKvhyphenhyphenkrZqokePIZVfuNoGdydap0d4qeXM3I4_RmsIBcTVZYrNawe7TmheyP6E22wfAYT0FmsvJMuIm3/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJTPl2kzQ3kdm4l4-Qrt-o48sdQMFUoPhUL89YNlmhGaaTtwo-bnL8bWVkABs2xKvhyphenhyphenkrZqokePIZVfuNoGdydap0d4qeXM3I4_RmsIBcTVZYrNawe7TmheyP6E22wfAYT0FmsvJMuIm3/s400/02.jpg" width="266" /></a></div>
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另外加HK$128更可享用free flow雞尾酒、餐酒、汽酒、生啤、汽水、果汁、Blooms Coffee 及茶,愛酒之人絕不可以錯過呢!</div>
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這裡的面積頗大的,空間感大,吃飯也吃得比較舒適吧。</div>
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先來的是青檸醬汁醃小紅蝦配珍珠洋蔥及酸瓜、千島醬小紅蝦配生菜、蟹肉黑蟹籽酥盒和經典雞尾酒小紅蝦。紅蝦從來都是十分吸引的食物,本身這些紅蝦已經十分新鮮,味道鮮甜,只要簡單的加上些配料已經十分吸引。</div>
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接下來的是小紅蝦海膽多士、香辣小紅蝦墨西哥夾餅和小紅蝦濃湯,小紅蝦海膽多士是多麼的吸引呢,面對著兩款矜貴的材料,誰又有反抗之力呢;海膽鮮甜,入口即化,紅蝦亦是同樣的鮮甜,真的很美味呢。而香辣小紅蝦墨西哥夾餅則頗特別的,味道帶辣更刺激食慾呢。小紅蝦濃湯是非常的濃郁,充滿了紅蝦的鮮。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikadsvudkWOZPYYf0x9gVx6RbeolCaV2ogCGiKB-8udOyIWRox-rzXzHX65dmco4woAkEQe0AtBlicTvxV5ilX2i5LAxVr-8dDDNvSbDZA-BtU-5gDZY0R37yD3QnVIXjxa5mkZmvr4ICs/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikadsvudkWOZPYYf0x9gVx6RbeolCaV2ogCGiKB-8udOyIWRox-rzXzHX65dmco4woAkEQe0AtBlicTvxV5ilX2i5LAxVr-8dDDNvSbDZA-BtU-5gDZY0R37yD3QnVIXjxa5mkZmvr4ICs/s400/04.jpg" width="400" /></a></div>
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炸小紅蝦薯波、喇沙汁小紅蝦酥皮撻和鵝肝慕絲比利時朱古力</div>
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平日吃的薯波都是以ham為主,這次有隻紅蝦在中間,外層炸得多脆。喇沙汁小紅蝦酥皮撻則十分特別,喇沙味不會太濃,不會搶走紅蝦的味道。</div>
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最後的Tapas便有法式寶雲酥小紅蝦和小紅蝦意大利粉,原隻小紅蝦上桌是十分吸引的,而意粉亦充滿紅蝦香。</div>
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接下來便到主菜時間,1601 意式海鮮飯,當中的海鮮份量頗多的,鮮味濃郁。</div>
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烤乳豬釀飯,賣相已經十分吸引,如果乳豬皮再香脆點會更好呢。</div>
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最後便到甜點時間,朱古力慕絲蛋糕、芝士蛋糕、吉士泡芙,份量剛剛好,味道亦不會過甜。</div>
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Club Albergue 1601</div>
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銅鑼灣勿地臣街1號時代廣場食通天11樓1105號舖</div>
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25733344</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-138098622416627462018-08-31T23:36:00.002+08:002018-08-31T23:36:49.999+08:00淮揚盛宴 @ 十里洋場<div class="separator" style="clear: both; text-align: center;">
這夜,相約了友人來到了十里洋場品嚐淮揚盛宴,淮揚菜是煣合了淮安、揚州、蘇州和上海等地的美食,食物十分的精緻。餐廳除了食物精緻外,裝潢方面亦非常的講究;以上海為藍本,將昔日的十里洋場帶到來現代。</div>
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閉月羞花 $70</div>
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先來一杯閉月羞花,以楊桃、芒果和蜜糖來製成一杯清甜的沙冰;芒果味濃郁,當中帶著楊桃的香,非常適合夏天享用。</div>
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十里香蔥雞 $198/半隻</div>
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最近都頗喜歡吃雞的,這粉香蔥雞以薰酒和花椒醃了一晚,味道都滲入了雞中;雞塊嫩滑,十分的美味呢。</div>
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黑松露珍珠燻溏心蛋 $68/2隻</div>
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溏心蛋從來都是很吸引的,這溏心蛋還加上了黑松露,香氣和味道都大大提升了;如此的美味,叫人如此抗拒。</div>
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蘇式燻魚 $98</div>
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從小到大,媽媽都經常做燻魚給我們吃的,這可讓我想起了兒時的回憶呢。鱸魚先以五香粉、紹興酒、鎮江醋等的材料醃好,然後炸香;炸香後再淋上酸甜的醬汁;燻魚外層香脆,肉質鮮嫩,非常的美味。</div>
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花雕醉紅蟹 $252/隻 </div>
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真的要以心心眼來形容這份花雕醉紅蟹,花調味全都滲入了蟹中,美味_得令人難以抗拒。肉質方面是很鮮嫩的,喜歡吃醉蟹的朋友絕對不能錯過。</div>
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松茸蟹鉗燉繡球 $108</div>
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吃過冷盤後,先來一個湯再到熱盤吧。這湯的味道濃中帶清,所謂的繡球是指千絲豆腐,這可是非常考刀功的,我到現在還不明白為什麼師傅可以這樣的厲害呢。</div>
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蟹粉炒江蘇河蝦仁 $328</div>
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我很喜歡吃蟹粉,這蟹粉味道十分的濃郁,河蝦仁味道亦鮮甜;兩者混在一起,味道鮮上加鮮,這個時候想來碗白飯呢。</div>
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東坡千層寶塔 $288</div>
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又一考刀功之作,五花腩以炆火慢煮了兩小時,肉質份外的嫩;中間加了梅菜乾,味道上非常相配;吃時把梅菜和五花腩夾在蝴蝶包中間,十分美味呢。</div>
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薺菜煨原條星斑 $668</div>
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把斑片弄得鮮嫩絕不是易事呢,星斑去骨切片再加入薺菜及清湯煨,味道十分的濃郁,星斑亦非常的鮮嫩,如此有營養,不得不吃多幾件呢。</div>
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濃雞汁蘿蔔 $152</div>
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蘿蔔有甚麼特別? 這是來自日本的蘿蔔,入口超軟,沒有半點渣滓;而雞湯的鮮味全都滲進蘿蔔中,味道非常的鮮,這可是我吃過最棒的蘿蔔煮法呢。</div>
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招牌糯米炒大青蟹 $748</div>
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另一道蟹的菜式是招牌糯米炒大青蟹,看似沒甚麼特別,但卻非常的美味。糯米吸收了蟹肉的精華,美味得叫人難以抗拒,即使已經很飽,還是忍不住吃多兩口呢。</div>
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脆煎灌湯小籠包 $68</div>
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小籠包吃得多,但像是鍋貼的小籠包應該沒怎樣吃吧。這樣的形式,既可品嚐到小籠包的灌湯,又可吃到香脆的外層,一舉兩得呢。</div>
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椰汁玉兔</div>
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最後,便到甜品時間;看著這兔兔,不禁令我想起某電影中的對白: 不要吃兔兔。我依然覺得會撒嬌的女人是比較吃香的。</div>
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玉兔十分可愛,真的不捨得吃下;椰汁味不算很強,質感彈彈的。</div>
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原桶黑豆腐花 $78</div>
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最後,來了窩豆腐花,質感嫩滑,帶著濃濃的黑豆香。</div>
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十里洋場</div>
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銅鑼灣恩平道28號利園二期101號舖</div>
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23385500</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-17076921131933574722018-08-27T21:15:00.000+08:002018-08-27T21:15:10.547+08:00北角buffet @ The Farmhouse<div class="separator" style="clear: both; text-align: center;">
家住北角,小時候的北角和現在很不一樣,那個時候還沒這麼多的豪宅,還有一個北角邨;多年前,北角邨被政府收回了,經過多年後,終於重開了,不過不是北角邨重開,而是這一帶的新酒店、新商場終於開始使用了。Hotel Vic剛開業了不久,這天便和友人們來這裡吃個buffet。</div>
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這裡最棒的便來海景,看著海景吃飯,心情特別棒。</div>
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首先介紹的是冷盤,有龍蝦、蟹、蟹腳和螺,質素頗新鮮的。</div>
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而壽司吧那邊,竟然有海膽,真的超驚喜呢。</div>
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刺身的選擇亦不少呢,有大大隻甜蝦!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KbUHPsEP3iZ9K_O9QLHhEsufmE9z4vV8sxpaJfZJk-y4R77Qijqp2atMP6F6lrV1P5DX3zo7zP-EySbEy8cp-5eMBxr3qH_aUh5b6xNSERSa1tL3qa57HVF-C4YYNfBYi9owiTA7XMtO/s1600/untitled-209275608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KbUHPsEP3iZ9K_O9QLHhEsufmE9z4vV8sxpaJfZJk-y4R77Qijqp2atMP6F6lrV1P5DX3zo7zP-EySbEy8cp-5eMBxr3qH_aUh5b6xNSERSa1tL3qa57HVF-C4YYNfBYi9owiTA7XMtO/s400/untitled-209275608.jpg" width="400" /></a></div>
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另外亦有一系列的cold cuts、芝士和沙律等。</div>
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自助沙律吧亦有多款不同的蔬菜。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ceih5i5miaUH8sn8hYPWMaRhqcGaYhSGzT7KL5RFmrHJIMIOkC-lSysCL9QGEJ1y1DJKfR69ZhZ6Val2-NC72ncfoVKslwpwFUd3Bn8ABZfki6pAovAbTzz9OfNmddYRCh5R0UEDrru8/s1600/untitled-209275911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ceih5i5miaUH8sn8hYPWMaRhqcGaYhSGzT7KL5RFmrHJIMIOkC-lSysCL9QGEJ1y1DJKfR69ZhZ6Val2-NC72ncfoVKslwpwFUd3Bn8ABZfki6pAovAbTzz9OfNmddYRCh5R0UEDrru8/s400/untitled-209275911.jpg" width="400" /></a></div>
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吃過冷盤後,便到熱盤。熱盤就是一個open kitchen,先來的是串燒,有豬牛羊串燒之餘,亦有海鮮。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineLtqbu15VXC_x90dEnG3WUkiHtyI9im1DHw2KogijD-XYR69_ROBmwH52WepUq7pEjP6ktvutsInJtwU3UBptCrPsO2gD8J4Y77IqKYjJjZbBl1FJjHQEhNLBSou-Ymq8v8mJToKRJ-2/s1600/untitled-209276012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineLtqbu15VXC_x90dEnG3WUkiHtyI9im1DHw2KogijD-XYR69_ROBmwH52WepUq7pEjP6ktvutsInJtwU3UBptCrPsO2gD8J4Y77IqKYjJjZbBl1FJjHQEhNLBSou-Ymq8v8mJToKRJ-2/s400/untitled-209276012.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf99JCC8VCfIWo9OtU1d4BCKT1dI6_iuJd2ZZbOLSvzePhyphenhyphenP7FTbcvHSejR2BRl4DEvZLO6MeZ49HchQCvSS4wRzBBF_neSgMlpGUMYTpoGfr-b3FFGwQEd9kt7Es2U7eCnjeP3SRKGkQ/s1600/untitled-209276313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf99JCC8VCfIWo9OtU1d4BCKT1dI6_iuJd2ZZbOLSvzePhyphenhyphenP7FTbcvHSejR2BRl4DEvZLO6MeZ49HchQCvSS4wRzBBF_neSgMlpGUMYTpoGfr-b3FFGwQEd9kt7Es2U7eCnjeP3SRKGkQ/s400/untitled-209276313.jpg" width="266" /></a></div>
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另外亦有炒蟹和波士頓龍蝦等,個人覺得波士頓龍蝦不錯呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljGyp-nCyGzaW-oVugzZJ7Zrw4fq1-V3ZKNcmk1de4hVCiQYVq5dB7YH1J-uRc04b1uI15CXhYipwgkHuWEhMAn2-1R2BAHhJz2jtCuQ8y5-WmkLoQoMISwirAJcXyaw8rGLt9i0WveXX/s1600/untitled-209279435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljGyp-nCyGzaW-oVugzZJ7Zrw4fq1-V3ZKNcmk1de4hVCiQYVq5dB7YH1J-uRc04b1uI15CXhYipwgkHuWEhMAn2-1R2BAHhJz2jtCuQ8y5-WmkLoQoMISwirAJcXyaw8rGLt9i0WveXX/s400/untitled-209279435.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: , serif; font-size: 16px;">燒牛柳亦不錯,肉質頗軟腍的</span></div>
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最喜歡自助餐有燉湯,味道再濃些會更好呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFAwYHSHIE7M-AVy_cAsDtZmf1bg3-L3z3912CFXQLvQYxgpAykReZnqq5Ijgpr-2z33GRucCkYwdcpmw0rnHzzNHOnnpFZf2tPRNnST1NcdMbMvSqJlUNazxwtNvZHZ5A1xsmFI0gdwH/s1600/untitled-209276614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFAwYHSHIE7M-AVy_cAsDtZmf1bg3-L3z3912CFXQLvQYxgpAykReZnqq5Ijgpr-2z33GRucCkYwdcpmw0rnHzzNHOnnpFZf2tPRNnST1NcdMbMvSqJlUNazxwtNvZHZ5A1xsmFI0gdwH/s400/untitled-209276614.jpg" width="400" /></a></div>
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港式味道方面,則有燒味,當中有燒肉燒鵝等。</div>
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另一系列的港式味道則有豬紅魚蛋蘿蔔。</div>
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這些都是一些配料,可以加在粥和粉麵上,配料的選擇頗多的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtN6_OTTvnSPtr_3YrfJ-KL-BdOfsfdC0FO1UeuI3YZ8P45vPGb2zrcP4Fq7OOwPZQP07B9_6V6sgL-KeIXreD15FD9tAnEh0zL2bfkuYm7zutvDm96ageVj9Yp4O2VS792KkLbS0b9o5/s1600/untitled-209276917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtN6_OTTvnSPtr_3YrfJ-KL-BdOfsfdC0FO1UeuI3YZ8P45vPGb2zrcP4Fq7OOwPZQP07B9_6V6sgL-KeIXreD15FD9tAnEh0zL2bfkuYm7zutvDm96ageVj9Yp4O2VS792KkLbS0b9o5/s400/untitled-209276917.jpg" width="400" /></a></div>
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中式包點方面則每天不同,這天有糯米飯、蒸餃等。</div>
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中式粉都檔</div>
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即煮意粉</div>
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煮牛尾,牛尾頗軟腍的</div>
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忌廉魚柳,這個大受歡迎,想吃時已經售罄了。</div>
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忌廉莧菜</div>
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焗蕃薯,喜歡蕃薯的我,吃了好幾件呢。</div>
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這裡其中一樣最吸引之處便是有這個即製果汁,非常的健康呢,愛果汁的我喝了好幾杯。</div>
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鮮搾西瓜汁</div>
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甜品方面的選擇不算很多,但無論是蛋糕或雪糕,想吃的都有。</div>
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還有我很喜歡的楊枝甘露呢。</div>
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這個雪糕櫃超吸引吧,牌子多款式亦多,喜歡雪糕的朋友吃多幾杯吧。</div>
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即製pancake</div>
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飲品方面還有汽水</div>
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The Farmhouse </div>
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北角北角邨里1號海匯酒店西座2樓</div>
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38969896</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-75767452387344768062018-08-13T22:29:00.000+08:002018-08-13T22:29:21.901+08:00熊本美食 @ 割烹 櫓杏<div class="separator" style="clear: both; text-align: center;">
大家喜歡熊本嗎? 雖然今年年頭遊了福崗,但因為懶惰,加上熊本似乎未完全修葺完,所以最後都沒有去呢。這天,來到了割烹櫓杏,品嚐了由熊本直送的食材。</div>
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熊本阿蘇産 莫扎特蔬菜究極水沙律 </div>
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先來的是沙律,這可不是一般的沙律,這是聽著莫扎特音樂長大的蔬菜,味道上更香甜;這份沙律沒有加入太多的調味,主要都是吃其鮮味,感覺十分清新健康呢。</div>
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天草直送 新鮮刺身盛合 </div>
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這份刺身全都很新鮮,而且款式亦很多,這個價格,還有三大片拖羅,絕對是吃得多過的,喜歡刺身的朋友絕不可以錯過呢。</div>
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與平日吃的肉骨茶有點不一樣,味道上沒那樣的強烈,亦沒有那藥材的味道;味道上則同樣的鮮,當中的豚肉十分肥美呢。</div>
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阿蘇名店「花菱」名物 究極吉列和牛 </div>
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吉列經常都是我喜歡的食物,這次來份牛而不是豬;炸得剛剛好,當中帶點粉紅色的,肉質軟腍又多汁,外層則是超香脆的。</div>
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熊本黑毛和牛蒸籠料理 </div>
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單是賣相,已經十分吸引呢;蒸籠有兩層,一層是蔬菜,一層是黑毛和牛;而配略的醬汁有自家製的芝麻醬和酸汁。先吃和牛,和牛肉質很嫩,味道亦鮮,沾上那自家製的芝麻醬,味道更加豐富呢。而另一層的蔬菜,款式多之餘,質素亦很棒,特別喜歡那豆腐,豆味十分濃郁,而且非常嫩滑,無論配芝麻醬,抑或酸汁都很美味呢。</div>
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即炸辛子蓮藕 </div>
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蓮藕吃得多,但這樣的食法倒是第一次;蓮藕中間夾著wasabi,然後再炸香;wasabi的味道頗強勁的,但這樣的食法頗有趣的,可以一試。</div>
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櫓杏黑毛和牛壽司SASHI-TORO </div>
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三件壽司中,其中有一件是加上蠔葉的,當中有著鮮甜的蠔味,與和牛一同吃用的味道很特別,兩者都不會搶了對方的味道;而和牛本身的質素都很好,即場燒香,油脂全都滲進飯當中,充滿了牛香。</div>
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櫓杏黑毛和牛壽司SASHI-TORO </div>
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三件壽司中,其中有一件是加上蠔葉的,當中有著鮮甜的蠔味,與和牛一同吃用的味道很特別,兩者都不會搶了對方的味道;而和牛本身的質素都很好,即場燒香,油脂全都滲進飯當中,充滿了牛香。</div>
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時令水果 </div>
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最後,來了新鮮的蜜瓜,味道非常清甜又多汁,很喜歡。</div>
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割烹 櫓杏</div>
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尖沙咀彌敦道63號iSQUARE國際廣場28樓2801號舖</div>
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28180031</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-71328989098178244852018-08-03T22:29:00.002+08:002018-08-03T22:29:48.203+08:00北歐菜之選 @ The Flying Elk Hong Kong<div class="separator" style="clear: both; text-align: center;">
一直很想去北歐,但不知道甚麼時候才有機會去,既然未可以去,那只好吃吃北歐菜滿足下吧。The Flying Elk Hong Kong開了兩個月左右,由米芝蓮廚師Björn Frantzén操刀,為我們烹調美味的歐洲菜式! </div>
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Short rib croquettes</div>
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Thyme, smoked chili emulsion</div>
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Gougères</div>
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Allerum cheddar, fennel seeds, chestnut honey</div>
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來了數款小食,其中最喜歡的便是這兩款;從來我都很喜歡croquettes,這個croquettes用上了short rib, 味道十分濃郁,肉質軟腍,外層炸得脆脆的,配上店方的醬汁,味道更富層次呢。</div>
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另外Gougères其實就是類似炸芝士,中間煙煙韌韌的,味道帶甜香,超喜歡呢!</div>
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King crab & halibut tartar</div>
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Lime hollandaise, sour carrot, cayenne, coriander cress</div>
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吃過濃味的小食後,先來的是清新蟹腳,以青檸蛋黃醬來拌,青檸的酸正好令蟹腳和魚的鮮味更突出,非常適合夏天享用。</div>
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Umami salad</div>
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Duck confit, shiitake, smoked pecorino, crispy onions, umami dressing</div>
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另一款清新的主菜是Umami salad,umami即是鮮味,這個字有點抽象,但當吃完這份沙律便知道甚麼是鮮味;沙律菜當中拌了油封鴨和菇,令沙律味道更濃郁和更有口感;這個沙律是我吃過的沙律之中比較特別的,不妨一試呢。</div>
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Roasted scallop</div>
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Scrambled egg, truffle, beurre noisette, crispy potato & smoked soy</div>
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這個是超喜愛的,帶子煎得剛剛好,中間十分嫩滑;底層的是scrambled egg,但這是不一樣的scrambled egg,有點像egg benedict那個蛋黃醬;最頂的便是炸薯絲,非常香脆,勁like!</div>
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Grilled beef tenderloin</div>
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Smoked heart of beef, horseradish, celeriac remoulade, pickled mustard seeds</div>
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一頓滿足的晚餐又怎能沒有牛呢,來了一份牛心肉,即是牛心附近的牛柳;經過smoke後的牛,味道更香更濃郁,脂肪度亦比較低;用了辣根來調味,味道不錯呢。</div>
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Baby chicken & lobster “pot- au- feu”</div>
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這是十分值得吃的一道菜,單是賣相已經十分吸引,每人再來了一杯龍蝦汁,未吃已經感受到那香氣。雞肉十分嫩滑,吃時沾上那龍蝦汁,雞肉被濃濃的龍蝦鮮味包圍著;而龍蝦則是彈牙又鮮甜,很吸引呢。</div>
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Open sandwich</div>
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Pork cheeks “24h”, roasted cabbage, truffle béchamel, wild mushroom, black pepper</div>
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最後,來了一份open sandwich,底層的麵包烘得十分香脆,而pork cheek則是超軟腍,配著roasted cabbage,減低三文治的膩,非常不錯呢。如果只來這裡happy hour,這是一份不錯的伴酒小吃呢。</div>
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Marängsviss, </div>
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After Eight</div>
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Swedish coffee & Tahitian vanilla crème brûlée</div>
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Grilled pineapple</div>
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吃過主食,當然要來些甜點。所謂的after eight,其實就是心太軟,但那雪糕是加了薄荷的,味道頗強的,兩者同時享用,味道十分清新,一點也不膩呢。</div>
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另外蛋白餅亦做得很美味,放上了很多莓醬,大大減低那蛋白餅的甜呢。</div>
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而那小小的莓撻亦做得不錯,想輕盈點的話點這個都不錯呢。</div>
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The Flying Elk Hong Kong </div>
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中環雲咸街32號雲咸大廈1-2樓</div>
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25656788</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-75869357210174212112018-08-01T21:53:00.001+08:002018-08-01T21:57:52.399+08:00Omakase @ 權八<div class="separator" style="clear: both; text-align: center;">
<span style="background: white; font-family: "arial" , sans-serif; font-size: 16px;">Omakase</span><span lang="ZH-TW" style="background: white; font-family: , sans-serif; font-size: 16px;">予人的感覺都是貴價唔飽,無他的,香港租貴,<wbr></wbr>食材又貴;這天與友人們走到來權八,來了一頓又抵又飽的</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 16px;">Omakase。</span><span lang="ZH-TW" style="background: white; font-family: , sans-serif; font-size: 16px;">這次不是刺身和壽司,而是換上了串燒,食材同樣的矜貴,而且吃得飽飽的。價錢方面,每位</span><span style="background: white; font-family: , sans-serif; font-size: 16px;">HK$880<span lang="ZH-TW"><wbr></wbr>,即使加一後,也不用一千,有飽魚又有和牛,不錯吧。</span></span></div>
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十四代是很棒的清酒,這款十四代味道帶香甜,非常易入口,而且十分香滑。</div>
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日本野菜沙律 </div>
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先簡單的來份沙律,野菜新鮮,調味有海鹽、紅味噌及沙律醬可選,三款之中,個人最喜歡的便是紅味噌,味道帶甜,更加提升了野菜的甜味。</div>
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刺身三點(帆立貝、季節魚、牡丹蝦)</div>
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吃過健康的蔬菜後,便來刺身吧;刺身都很新鮮,最愛牡丹蝦吧,入口即化的感覺是最棒的,而且蝦的鮮味十足,實在是百吃不厭呢。</div>
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燒鮑魚</div>
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申燒時間開始,先來的是一人一件大大隻的鮑魚;飽魚用上了燒汁來燒,加上店方用的是備長炭,氣味特別的香;而味道上,燒汁味道剛好,不會過鹹,而鮑魚本身的質素也很棒,味道很鮮,而質感是軟腍中帶彈牙,不會像橡膠一樣呢。</div>
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燒帆立貝及活海鰻</div>
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燒帆立貝一般的餐廳都燒得不錯,但燒活海鰻便要點功夫吧。活海鰻燒得很香,外層香脆,魚油亦被封鎖,充滿了魚的鮮味和炭燒香,很喜歡呢。</div>
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一口宮崎和牛</div>
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最近好像喜歡上日本和牛,一口和牛從來都是入口即溶,炭燒後把多餘的油脂也燒掉,外層輕脆,入口更棒呢。</div>
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免治雞肉軟骨棒配溫泉蛋及舞茸菇</div>
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一直都很喜歡吃免治雞肉軟骨棒配溫泉蛋呢,味道十分濃郁;吃時沾上蛋味濃郁的溫泉蛋,很美味呢。</div>
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煙燻芝士</div>
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這是這夜最邪惡的食物,三大片芝士放進口中後,體重應該升不少吧? 但多胖也要吃, 煙燻芝士經過燒香後, 煙燻味更強烈;芝士燒溶後亦很棒,入口軟軟的,真的很美味喔!</div>
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海鮮茶壺湯</div>
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邪惡的串燒到此為上,來了一壺清清的海鮮茶壺湯,再加入少少的青檸汁,好讓我消消滯吧。</div>
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權八手打蕎麥麵 </div>
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喝過湯後,還有麵食呢,幸好這份蕎麥麵不是太大份,否則便要浪費掉了。</div>
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椰汁南瓜白玉子</div>
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我通常對甜點都不感太大的興趣,但這個甜點有白玉子,這可是我很喜歡的食物,所以無論有多飽,我都一定要吃下。南瓜味比椰汁味,質感很滑,甜度亦剛剛好;整體是很美味的,超喜歡!</div>
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權八居酒屋 </div>
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銅鑼灣希慎道33號利園一期4樓</div>
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27873688</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-81088878279213628372018-07-28T12:47:00.000+08:002018-07-28T12:47:46.488+08:00不一樣的粉越南粉 @ 蔡瀾越南粉<div class="separator" style="clear: both; text-align: center;">
最近幾年,似乎越來越多越南餐廳開業,質素亦越來越好,連蔡瀾先生也來分一杯羹呢。這店位於中環的威靈頓街,在這人來人往的街上,又怎會不知道這店的來臨呢,而且店外的隊亦長得很誇張呢。</div>
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黃金蝦扒 HK$78</div>
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一場來到,當然不上吃Pho,也要試試店內其他的小食吧。</div>
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這裡的蝦餅比其他越南店的來得特別,蝦餅味道濃郁,質感不算很煙韌彈牙,但又未至於很腍,介乎兩者之間吧。而蝦餅中間則藏著些像墨魚粒的方塊,質感彈牙,令蝦餅更有層次感。</div>
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越式炸春卷 HK$48</div>
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另一份小食則是春卷,春卷炸得十分香脆,亦十分足料,當中的豬肉亦新鮮。</div>
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香芒凌波魚米紙卷 HK$48</div>
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不想吃炸物的朋友,可以考慮吃紙米卷,沒那樣肥膩之餘,又可以予人清新的感覺。紙米卷當中包著了蝦,吃前沾上甜酸汁,清新又美味。</div>
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生牛肉湯河粉 HK$88</div>
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重頭戲來了,這裡的粉都是由店方每天新鮮製造,用了即磨的米漿來制,味道充滿了米香之餘,亦十分的香滑;不得不否認這粉是十分出色的,而且加底是不另外收費的。而湯方面,店方每天以牛骨用上數小來熬製,味道特別的濃郁,而且這湯沒有添加味道,味道看似很清,但沒味精便不怕口渴呢。而牛肉的質素亦不錯,牛味濃郁之餘,質感亦十分軟腍,而且份量亦有超多,吃得十分滿足呢。</div>
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青檸香茅凍 HK$19</div>
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最後,當然不少得來一份果凍,用了香茅來製,不會搶去青檸的味道,但卻能夠令這份果凍與別不同;炎炎夏日來份果凍是爽的。</div>
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這個便是製粉機,可能全香港只有這樣的一部呢!</div>
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蔡瀾越南粉</div>
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中環威靈頓街15-25號UG樓</div>
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23259117</div>
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<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-53420031318969868002018-07-18T22:05:00.001+08:002018-07-18T22:17:13.858+08:00觀塘buffet @ Forte<div class="separator" style="clear: both; text-align: center;">
相信有不少香港人喜歡吃buffet,而對於我來說,我胃口已經沒從前的大,所以食量已經細了不少(但體重沒有下降=__=)。即使buffet供應的食物的很多,但其實我根本吃不下,所以我寧願貴精不貴多。這天,與加人們來到Forte,品嚐semi-buffet,semi-buffet對我來說是比較吸引的,因為main course的質量一般都不錯,好吃比種類多更重要吧。</div>
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冷盤方面的選擇都不少,有長腳蟹、麵包蟹、生蠔、蝦、青口和螺等,每款海鮮都很新鮮,大家不要錯過呢。</div>
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溫泉蛋、凍豆腐</div>
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另外亦有壽司和刺身,選擇都有不少;喜歡吃刺身和壽司的朋友可以吃多點呢。</div>
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亦有數款cold cut</div>
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我很喜歡吃沙律,這裡有超多沙律的配料呢;醬料方面的選擇都不少,怕肥的我當然用油醋呢,雖然都有油,但沒醬肥膩吧。</div>
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另外亦有越式春卷、魚餅和雞塊。</div>
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Buffet又怎少得芝士呢,雖然種類不算太多,但吃吃也是不錯的。</div>
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雖然自助枱沒有熱盤,但亦有一系列的即製熱盤;這份青口十分的惹味呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYBJlFZQAAM1Anw_1tmlAPGieuK6Y9ABsfpZ4TSkRCoxFQYjducwYWB4sDZj97frYGkaYdoAZSNP5X9B3YCNiv1USHXrfx-zMP4CcEVzN7kuF73I5NE1hxi74L2WdYXCFiTT244m-eWv6/s1600/untitled-209262315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYBJlFZQAAM1Anw_1tmlAPGieuK6Y9ABsfpZ4TSkRCoxFQYjducwYWB4sDZj97frYGkaYdoAZSNP5X9B3YCNiv1USHXrfx-zMP4CcEVzN7kuF73I5NE1hxi74L2WdYXCFiTT244m-eWv6/s400/untitled-209262315.jpg" width="400" /></a></div>
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最喜歡這種carbonara,一定有足夠的芝士味呢!</div>
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烤焗加州鱈魚柳 </div>
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吃過一系列的頭盤後,是時候到main course,main course的選擇有超多,無論你喜歡豬牛羊雞或魚都家能滿足你,牛的選擇還要是超多的。先吃這份鱈魚柳,鱈魚魚肉鮮嫩,充滿了油香,亦十分香滑,喜歡吃魚的定會喜歡呢。</div>
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香草蜜糖火焰烤雞</div>
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另一份主食選了雞,這可不是一般的雞呢,是一隻火焰雞,未上枱已經教人興奮呢;上枱前先燒一燒,味道更香更棒;侍應會幫忙把雞切好才送上來,看似不大的雞,但切開後是超大的! 雞雞皮脆肉嫩,雞味濃郁,還有數款伴菜呢。</div>
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醬燒美國豚肋骨</div>
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我去到那裡都很喜歡吃豚肋骨,這份有點不一樣之處是肉質比較結實,但亦保留了軟腍的肉質;脂肪度不少,燒烤醬十分美味,帶甜香;而這份肋骨的份量是超大的,雖然是二人享用,但份量大得兩個人根本吃不光呢,而我只吃了一條骨已經很飽了。</div>
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雖然已經很飽,但都不能不吃甜點呢。甜點的種類很多,大概總有一款你會喜歡吧。而我則喜歡吃奶凍,另外還有Häagen Dazs,味道亦有數款可選,實在吸引呢。</div>
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價錢方面,星期一至買成人每位$428+10%,小童$228+10%;使用信用卡更有85折,折後$400左右,以這樣的質素,算是十分抵食呢!</div>
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forte</div>
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觀塘創業街38號如心艾朗酒店2樓</div>
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39688222</div>
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<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-69419739040239104292018-07-17T00:00:00.001+08:002018-07-17T00:00:05.869+08:00天然的味道 @ HABITŪ table <div class="separator" style="clear: both; text-align: center;">
我一直很喜歡HABITŪ的飲品,這裡的飲品使用的材料十分的天然,非常適合健康的我。而這裡,除了飲品之外,食物亦同樣地使用了很多天然的食材。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4oN1oDbbmNkBRDTPFddZSe0DdUX_QhIW_XB9baDMpkb2BxSIycFk_Ktw87OnKyYPZNWhe5GmodIRTPWkzuFEaaUMioqE2sMt84p4dGOJksC21aX7XudaarAy_QKWTe0GJ_9dFw2agc_R/s1600/untitled-19145101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1208" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4oN1oDbbmNkBRDTPFddZSe0DdUX_QhIW_XB9baDMpkb2BxSIycFk_Ktw87OnKyYPZNWhe5GmodIRTPWkzuFEaaUMioqE2sMt84p4dGOJksC21aX7XudaarAy_QKWTe0GJ_9dFw2agc_R/s400/untitled-19145101.jpg" width="301" /></a></div>
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這個夏天,推出了多款特飲,全都是天然低卡,能滿足味蕾之餘,又不怕吸收過多的糖份,實在是女士的恩物呢。</div>
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紅菜頭泡沫豆奶 HK$52</div>
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點了一杯豆奶,當中加入了紅菜頭,紅菜頭的味道不會太強,甜度剛剛好,感覺十分的健康呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUrLv9jKXzZRN11ngN3JiB_rj1J9HGJcHz8sCd_vQw0cXzdqI2kC8r2wdtUoX1DTPUtSr-ZMr2rmaxlUwshpJ8afxS-uR1CuZykdpBhiOmIOwo2nYIEkj5lj-L-a0gqJbypQUfTObVxHV/s1600/untitled-19484903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUrLv9jKXzZRN11ngN3JiB_rj1J9HGJcHz8sCd_vQw0cXzdqI2kC8r2wdtUoX1DTPUtSr-ZMr2rmaxlUwshpJ8afxS-uR1CuZykdpBhiOmIOwo2nYIEkj5lj-L-a0gqJbypQUfTObVxHV/s400/untitled-19484903.jpg" width="400" /></a></div>
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夏南瓜凍湯配蟹肉三文治 HK$88</div>
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炎炎夏日,喝份凍湯來消暑;用了夏南瓜作湯底,味道清新;而蟹肉三文治吃前可以先沾凍湯,本物三文治都已經很美味,加了凍湯味道剛更加的豐富。</div>
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蜜餞無花果軟芝士 HK$78</div>
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喜歡ricotta cheese,ricotta cheese經過輕輕的烤香,暖暖的芝士味更香濃;特別喜歡無花果配芝士,而拌碟的sourdough十分香脆;整個組合雖然很簡單,但每款食材都很新鮮,所以味道不錯呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoY2bRTpEhwZqZjjArORh3nBtQJipAn981tK64-8d6Fsembe9mbOwgil7SCl2j72pUkho7xB01SUW0Ub0-1lLo-l371jwZomc698Jh53s3T9QnBtjKulKqnTFwEDq0IRLEB5gj8MgXxdx/s1600/untitled-20204105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoY2bRTpEhwZqZjjArORh3nBtQJipAn981tK64-8d6Fsembe9mbOwgil7SCl2j72pUkho7xB01SUW0Ub0-1lLo-l371jwZomc698Jh53s3T9QnBtjKulKqnTFwEDq0IRLEB5gj8MgXxdx/s400/untitled-20204105.jpg" width="400" /></a></div>
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煙肉三菌薄餅 HK$148</div>
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Pizza讓人的感覺都是很肥很膩,而這個pizza是用了薄皮,質感非常香脆,芝士味道濃郁;材料方面有三種菌,充滿了菌香。</div>
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葫蘆茄子意粉 HK$128</div>
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這個意粉非常合我心意,我很喜歡那天然的味道;當中只用了蕃茄、香草和芝士,因為材料的質素不錯,雖然只用了簡單的材料,但味道已經很棒,充滿蕃茄香,十分美味;而我是超喜歡這種strozzapreti的pasta,質感十分的煙韌,喜歡!</div>
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龍蝦扁意粉 HK$198</div>
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另一份意粉則是龍蝦扁意粉,意蝦的份量不少,質感彈牙,充滿鮮味;而意粉則帶點蕃茄和海鮮香。</div>
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鮮莓乳酪蛋白甜餅 HK$68</div>
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最後便到甜品時間,雖然我不愛吃甜,但我卻很受得了蛋白甜餅的甜;喜歡那香脆的蛋白香:這份蛋白淋上了黑醋,正好令這份甜點不太甜,很喜歡呢。</div>
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HABITŪ table </div>
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灣仔皇后大道東10號忠利集團大廈地舖</div>
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25278999</div>
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最新的資訊在此,請給我一個like :)</div>
<br />Yvonne's Cornerhttp://www.blogger.com/profile/02495053236148469433noreply@blogger.com0tag:blogger.com,1999:blog-7928049976101503809.post-2617761937218778392018-07-10T23:55:00.003+08:002018-07-10T23:55:38.726+08:00西環的川菜 @ 12味<div class="separator" style="clear: both; text-align: center;">
你們喜歡吃辣嗎? 我雖然吃不到太辣,但我卻很喜歡吃辣,喜歡那種刺激吧。而說到辣,當然是川辣最過癮吧;這天來到了十二味,嚐嚐這裡的辣。</div>
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餐廳的環境充滿古代的味道</div>
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涼拌土豆絲 HK$28</div>
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因為知道這樣都是點辣為主,所以來了一份土豆絲來解辣。土豆絲用麻油拌過,帶著輕輕的麻香。</div>
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川式口水雞 HK$68</div>
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我很喜歡吃口水雞的,而這裡的充滿麻辣香,雞肉亦算嫩滑。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG14eXvAr9SxJBVH2hx6rqeoD_W8STgxhUejpHh8cJI_gFMvtmWI3y6RGAiaAymwD2OJQVEHb-NYqo2LFxO3SFKh-HUBVVLqHsOdO2Wob_dRuouukr99Ze1hOox7-bzkzbl8N13_csyHR/s1600/untitled-20925292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG14eXvAr9SxJBVH2hx6rqeoD_W8STgxhUejpHh8cJI_gFMvtmWI3y6RGAiaAymwD2OJQVEHb-NYqo2LFxO3SFKh-HUBVVLqHsOdO2Wob_dRuouukr99Ze1hOox7-bzkzbl8N13_csyHR/s400/untitled-20925292.jpg" width="400" /></a></div>
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宮保雞丁 HK$88</div>
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這份宮保雞丁不會太辣,雞肉很嫩,花生亦香脆;味道上很香口,十分的惹味呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwfE74DokzxXKj6onGnxTO-mZZf-V7qfaSr0IRHAyTLn7-8YpEoiQpPufbRrkh4VlHwfGZCbUGwu5fcuq8HX5bqim4Ddjpdf0X7fuvo7HxeWu1uWZwlqsO5Zt3IrW0NjIAIsRRBgYjFI2/s1600/untitled-20925313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwfE74DokzxXKj6onGnxTO-mZZf-V7qfaSr0IRHAyTLn7-8YpEoiQpPufbRrkh4VlHwfGZCbUGwu5fcuq8HX5bqim4Ddjpdf0X7fuvo7HxeWu1uWZwlqsO5Zt3IrW0NjIAIsRRBgYjFI2/s400/untitled-20925313.jpg" width="400" /></a></div>
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唇齒留香水煮魚 HK$198</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybtPrPWiQdMaCcsEXthF8DwHJh7YxdtABaJkG4CdCiSO341VjPG8Zj02R_A2__lPT1nSl5N_VccguWuCS9qOEqHB5UQ9cgiEiFlcJpaAo_Xv-HoKotN3mF8crkA1GXF1rfe4YrHJG1Q0P/s1600/untitled-20925334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybtPrPWiQdMaCcsEXthF8DwHJh7YxdtABaJkG4CdCiSO341VjPG8Zj02R_A2__lPT1nSl5N_VccguWuCS9qOEqHB5UQ9cgiEiFlcJpaAo_Xv-HoKotN3mF8crkA1GXF1rfe4YrHJG1Q0P/s400/untitled-20925334.jpg" width="266" /></a></div>
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吃川菜,怎能不吃水煮魚呢? 魚肉很嫩,味道上不會太辣,但都算十分慈味;價格方面亦算合理,很大碟才HK$198呢。絕對吃得過呢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV06zU7n26GGRgEM1BwMS_21fQrJ6XOFUS_7nUpGWAMyTL5r7lLNgRjhn9St8T9rPkXMULXfed1tFdTWbjr_pq4NH2wRvxYvFmrU4uwxK_Q94V86Ca0jFKQK-0wNglf7XgbAOOUG_SGty6/s1600/untitled-20925355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV06zU7n26GGRgEM1BwMS_21fQrJ6XOFUS_7nUpGWAMyTL5r7lLNgRjhn9St8T9rPkXMULXfed1tFdTWbjr_pq4NH2wRvxYvFmrU4uwxK_Q94V86Ca0jFKQK-0wNglf7XgbAOOUG_SGty6/s400/untitled-20925355.jpg" width="400" /></a></div>
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蔥油拌麵 HK$38</div>
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愛澱粉質的我,還是會來份拌麵呢;蔥油拌都做我很香,油份適中,麵條帶煙韌。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBljgbGO2_vDJb4YsFT42C-L-RD5jKBRFRESibO27H3MVHdqJHBwWuo24vISaufUeQEneQvZ_xPIOVh7h9anJSHGcCkOC9oSqR9pkGW27OlX7Eqqg28F3pQgRByqyXvtFZOWKjcigaRYn/s1600/untitled-20925427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBljgbGO2_vDJb4YsFT42C-L-RD5jKBRFRESibO27H3MVHdqJHBwWuo24vISaufUeQEneQvZ_xPIOVh7h9anJSHGcCkOC9oSqR9pkGW27OlX7Eqqg28F3pQgRByqyXvtFZOWKjcigaRYn/s400/untitled-20925427.jpg" width="400" /></a></div>
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紅糖糍粑 HK$48</div>
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最後,當然要來一份甜品吧。我很喜歡吃煙韌的食物,定要來一份紅糖糍粑,質感十分煙韌,本身只有米香和豆粉香,吃時沾上糖漿,味道不會太甜,十分美味呢。</div>
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十二味</div>
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西環堅尼地城山市街10-14號山市樓地下1-3號舖</div>
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60616514</div>
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