Showing posts with label 香港地區 - 跑馬地. Show all posts
Showing posts with label 香港地區 - 跑馬地. Show all posts
Friday, 26 December 2014
銖記海鮮飯店(Gi Kee)︰足料好味羊腩煲 (Mutton Clay Pot)
地址︰跑馬地毓秀街黃泥涌市政大樓2樓4號鋪
Address: Shop 3, 2/F Wong Nai Chung Complex, Happy Valley
電話︰25749937
推薦度(Rating)︰★★★★☆
秋冬有兩樣美食既美食---羊腩煲 及煲仔飯
羊腩煲好難搵到一間好食
最近發現近在咫尺既跑馬地街市銖記既羊腩煲勁正
跑馬地街市夜晚只有兩檔開門,一出lift,兩黨即有職員大叫x記幾位!有d認得既熟客,問都唔洗問就直接帶位。我地就係銖既常客。
有次介紹朋友去幫趁銖記,最後反由朋友極力推介佢地既羊腩煲。一試!果然正野!
There are two great local winter food that i love so much ---- Mutton Clay pot and clay pot rice.
For mutton clay pot, you can find it every where, but it's very hard to find a good one.
Recently, we found a very good one right in our neighborhood --- Happy Valley Wet market, which is as good as home made!
At dinner service, there are only two restaurants opened in the wet market. When you take the lift to the 2nd floor, staff from both restaurant will be there welcoming you. When they see their regulars, they won't even ask. They will just take you to their tables. All tables are color - coded into red and white plastic table cloth for recognition! FUN!
I have been going there for dinner very often, but have never even thought about trying their mutton clay pot. first it's very seasonal, it's only available in winter. Second, we have just never thought about it. One night, after having a drink with a friend, i recommended her to go to the wet market for cheap, but good local food. She texted me the next day telling me the mutton clay pot was fantastic! That rang my bell! I tried it and it was truly amazing!
One common problem i found in all the other mutton clay pot ($288) i tried before, the sauce was very watery.. hence, the flavor is not strong enough. This one, the sauce is nicely reduced to a thick sauce, the taste is not salty at all, but strong enough. The mutton is so tender that melt in your mouth. Another important ingredient is dry tofu skin, it absorbed all the flavor from the sauce, it was just so yum. It also comes with a little plate with fermented tofu dip. We dip the mutton in it before we eat. The fermented tofu does have a strong distinctive flavor. Some westerners like it, some westerners hate it... Be prepared! You can always ask for more if you finish it.
We also dunk the Chinese lettuce in the pot and eat it like a hot pot. In some restaurant, you have to order it as a side. For some others, like Gi Kee here, it includes a plate of lettuce. Like the dry tofu skin, the lettuce absorbed the sauce when you cook it in the pot. The difference is, lettuce ddoesn't take long to cook. You dunk a piece of lettuce in the pot, after 10 seconds, the lettuce will be in your mouth!
One pot is big enough for 2 ladies to share with some rice. If you come in with a group of people, one is probably still enough with other dishes. You can always ask the staff to make it a bigger portion just in case (half a portion bigger, or double portion). the price will be adjusted.
當然人係貪心,仲要叫多隻蒜蓉粉絲蒸大蟶子($38一隻,最少叫2隻。次次都係咁好食!
Although one mutton clay pot is enough, as a greedy foodie, we ordered a delicious steamed razer clam ($38 each, min x 2) The razer clam is huge and steamed with a lot of garlic and spring onion and vermicelli and some soy sauce. It is a must eat item for me every time i come here.
Friday, 31 October 2014
日式厚多士@粉研
當通宵更,睡醒,擾攘一會已到下午茶時間
一個人走到粉研吃一個brucnchea (breakfast lunch and tea)
一直我都特別欣賞本地獨立小店,喺各大財雄勢大的飲食集團之下站得穩陣腳,實在不易。
不介意價錢稍高,只要有質素便可。
不介意人手少,等待時間長,只要換來值得享受的饍食時間便可。
粉研絕對是小店中的模範。
點了小店小家製磨菇醬厚多士餐,附有日式芝麻醬沙律及燕麥乳酪,仲有咖啡一杯
厚多士用左勁香口既日式丹麥麵包,磨菇醬好香好濃,有少少soul cream 喺底,中和磨菇醬既濃味,好食。
燕麥片乳酪好light, 有芝麻醬有幾多沙律都食得哂!趁人熱飲埋杯咖啡,又飽又滿足。
下次要食埋蛋糕,試個pancakes!
Friday, 18 July 2014
燒鳥亭
燒鳥亭
地址︰跑馬地成和道49 - 51號地下C電話︰2838 5377
推薦度: ★★★★☆
銅鑼灣呢個超級旺區,喺正側邊有2個較low profile既大坑同跑馬地相連. 大坑潮爆,跑馬地相對地比較established。喺跑馬地同大坑住,餐廳既數量當然無soho嗰多,量雖少,但精。足不出戶喺區內就可以access到好好既餐廳. 跑馬地 燒鳥亭就係區內的名店。
燒鳥亭係一間日式串燒餐廳,小店可以分前後區。前區係開放式串燒廚房及用餐位置,後區係後欄準備區加一個VIP 房(max20人),無event就俾客人用餐。
Menu上既選擇都幾足夠,串燒menu之外,仲有小食及熟食menu。一般我地2個人黎食,大約叫5-6 個串燒就夠。我記得初初搬到跑馬地無耐,當日剛好係我地結婚前一年,諗住去一間好d既餐廳食下野,嗰次就係我地第一次黎燒鳥亭食野。到今時今日,結婚就快2年,我地叫既野食同嗰次食既野差唔多。因為實在太好食勒... 每次都唔捨得唔食食開嗰d...
以下就係我地經常食既串燒:
我覺得香港人食野有2個盲點:鷄翼 同 魚蛋。食一世都唔會厭。呢度既鷄翼,司傅好細心咁將鷄翼2條骨拆開,客人食後方便,司傅又燒得容易。
今次司傅失手左少少,串牛肉燒得比較韌。好在個燒汁無走樣,好好味.
牛肉都可以揀鹽燒,我地之前食過,老實講,因為牛肉質素普通,汁燒相對就cover左少少牛肉既短處。
Menu上仲有另一款安格斯牛肉($52),價錢比普通牛肉差唔多貴一個double, 牛肉係好食d, 個廿差價我寧願俾多少少,叫多樣,hee hee.
燒銀雪︰
呢款簡直係我地既至愛, 每次食完一串, 都再想食多串.
魚皮燒得又脆又唔油膩, 次次都完整無缺。
銀雪魚入口即刻解體. 非常非常之好食, 一貫高水準! 必食串燒!

露荀豬肉卷︰
另一款非常之好味既串燒, 露筍又爽, 包住露筍既豬肉, 咬落去有陣陣既豬肉味, 燒得啱啱金黃, 香口. 正!

燒飯團︰
作為大飯筒既我, 點可以唔食飯.
飯團有好多含可以揀: 三文魚、縵魚, 鏗魚碎, 三艾魚子, 梅。
我地揀左三文魚.
飯團表面又脆, 又香口, 好似食煲你飯煲焦一樣.
入面既飯又唔會燒過度而乾涸.
要有飯到肚既朋友, 呢個正!
燒銀雪︰呢款簡直係我地既至愛, 每次食完一串, 都再想食多串.
魚皮燒得又脆又唔油膩, 次次都完整無缺。
銀雪魚入口即刻解體. 非常非常之好食, 一貫高水準! 必食串燒!

露荀豬肉卷︰
另一款非常之好味既串燒, 露筍又爽, 包住露筍既豬肉, 咬落去有陣陣既豬肉味, 燒得啱啱金黃, 香口. 正!

燒飯團︰
作為大飯筒既我, 點可以唔食飯.
飯團有好多含可以揀: 三文魚、縵魚, 鏗魚碎, 三艾魚子, 梅。
我地揀左三文魚.
飯團表面又脆, 又香口, 好似食煲你飯煲焦一樣.
入面既飯又唔會燒過度而乾涸.
要有飯到肚既朋友, 呢個正!

燒日本青椒仔︰
呢個係日本串燒既名物, 唔食唔自在.
選用日本新鮮青椒仔,唔會令你件望。

燒日本甜薯︰
日本番薯又甜, 又有味. 呢個串燒, 更加有陣陣既燒烤味, 及芝麻既香味。
唯一有少少不滿, 就係次次都係最後先到, 有時貪心, 叫得太多, 黎到最尾先食燒番薯, 實在對個番薯太唔公平。
其實仲有好多其他既串燒喺menu 可以選擇, 但係我地偏偏就不斷咁order 呢幾款, 款款都咁好食, 你話點捨得改叫第二樣?
店內仲有燒鵝肝, 一直都好想好想試.
但係店內每款串燒都要order2串起, 我主子唔食鵝肝呀......
可惜... 希望有一日我可以試到!
Tuesday, 3 June 2014
粉研
地址︰跑馬地奕蔭街38 - 42號地下6號鋪
電話︰2524 1622
Website: https://www.facebook.com/fromflourshop
推薦度: ★★★★☆
跑馬地又靜俏俏開左間cake shop “粉研”
喺好多雜誌都有報導過,今日落去仲有crew拍緊添
主打日式蛋糕店既concept, cake 既賣相都好日式簡約. 唔同既蛋糕仲會寫明佢既甜度, 抵讚!
下晝四點幾,四款cake 已經有2款賣哂.賣哂既當然係佢地既招牌,Yuzu souffle cheese cake .
喺淨低既綠茶黑豆蛋糕同pear almond cake, 我揀左pear almond cake
蛋糕雖然細細件,賣相正.
店主微微加熱, 食落口仲意外地係暖既!正~
件cake仲好moist,真係好好食。
店主微微加熱, 食落口仲意外地係暖既!正~
件cake仲好moist,真係好好食。
咖啡好creamy好好飲
Friday, 9 May 2014
Classified weekday combo
地址:跑馬地毓秀街13號地下B舖
電話:28913454
推薦度:★★★★☆
跑馬地有幾間各有特色既cafe. 其中 Classified 係我地既既最愛。
喺曼谷番黎之後幾日,突然好想食pizza, 諗起Classified 開始賣pizza都好一陣子,但都未食過,於是走左落去。
見到星期一至五原來有pizza + pasta 既combo $220. 其實唔係平左好多,但係又貪嗰少少所以叫左。
我地叫左個meatball pasta + pizza
Meatball pasta做肉丸比記憶中做得好好,令人諗諗起Soho 間publico 初開張時,質素極高既veal meatball. 肉丸好軟身,一定係自家製,唔係現成買黎既雪藏貨,而且肥肉唔多,好好食。
Pizza 個底我覺得有d厚,唔夠脆。芝士味好重,呢樣夠正。原本個pizza係BBQ 醬底,我最怕既醬..... 於是叫佢換番蕃茄醬,職員非常樂意,抵讚!
Thursday, 17 April 2014
小食@Maison Eric Kayser
地址︰跑馬地雲地利道60號地下
電話︰31070008
推薦度︰★★★★☆
Lunch time, 又唔肚餓.. 但係個鐘同我講, 你夠鐘食野勒..
黎到Eric Kayser 諗住叫杯咖啡, 買個包.
見到menu 有呢個 French Pizza, 價錢又ok, 試一試啦
呢個係4 cheese 既pizza, 用左brie, goat cheese, emmental 同埋mozzarella 再加creme fraiche
超濃既芝士味, 又有淡淡既goat cheese 味, 唔太搶
好食!
Wednesday, 5 March 2014
忙裡偷閑的檸檬撻
Maison Eric Kayer
地址︰跑馬地雲地利道60號
網站︰http://www.maison-kayser.com.hk/
見到三月有一件特別既香濃忌廉夾心蛋糕, 只有三月先有..
心旭旭想試, 想試.,... 想試..
但最後都係敵不過檸檬撻 ...
由細到大, 都對檸檬有特別偏好.
因為檸檬味道, 夠安全. 難食極都總有個限度
另一原因.. 小時候經常用檸檬醬搽白麵包食. 仲要係羅拔臣嗰款.
有時間, 會食到晚飯都食唔落.
檸檬醬 檸檬醬.. 香港人一般都叫佢做檸檬醬. 攪到我由細到大都以為curd 同jam 係同一樣野
台灣人似乎對curd 有比較準確既翻譯: 檸檬蛋黃醬、檸檬酪、檸檬凝乳。
因為lemon curd 係用檸檬汁同檸檬皮, + 牛油 + 糖 + 蛋黃 座蒸氣攪至thick and creamy, 攪完喺室溫冷郤凝結
相反jam 只係將生果+ 糖 煮出黎.
jam有防腐作用, 但curd 就無, 煮好要盡快食哂佢.
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