tag:blogger.com,1999:blog-28443175442254949532024-02-01T22:02:12.371-08:00PJ MomentsPJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-2844317544225494953.post-30884002641113252082016-10-31T21:13:00.000-07:002016-11-01T09:18:08.463-07:00Tokyo Trip - Mandarin Oriental's Molecular Bar <div style="font-family: ".PingFang HK"; line-height: normal; text-align: center;">
<span style="font-family: ".sfuitext";">PJ</span><span style="font-family: ".pingfanghk-regular";">於九月初去了一趟日本,第一站當然是最熟路的東京。<wbr></wbr>上次為大家介紹了多間超正壽司店,今次轉一轉主題,<wbr></wbr>為大家介紹一餐超捧的</span><span style="font-family: ".sfuitext";">molecular dining</span><span style="font-family: ".pingfanghk-regular";">。</span><span style="font-family: ".sfuitext";">Molecular Bar </span><span style="font-family: ".pingfanghk-regular";">位於</span><span style="font-family: ".sfuitext";"> Tokyo Mandarin Oriental</span><span style="font-family: ".pingfanghk-regular";">酒店內,最多可容納八位客人,非常受遊客歡迎。</span></div>
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<span style="font-family: ".pingfanghk-regular";">位</span><span style="font-family: ".pingfanghk-regular";">於東京丸之內的</span><span style="font-family: ".sfuitext";">MO</span><span style="font-family: ".pingfanghk-regular";">,位置其實有點偏僻,鄰近並沒有</span><span style="font-family: ".sfuitext";">JR station</span><span style="font-family: ".pingfanghk-regular";">,由東京站步行去大約需時</span><span style="font-family: ".sfuitext";">20</span><span style="font-family: ".pingfanghk-regular";">分鐘。東京</span><span style="font-family: ".sfuitext";">MO</span><span style="font-family: ".pingfanghk-regular";">坐擁<wbr></wbr>無敵靚景,房間以及</span><span style="font-family: ".sfuitext";">spa</span><span style="font-family: ".pingfanghk-regular";">都非常有名,</span><span style="font-family: ".sfuitext";">service</span><span style="font-family: ".pingfanghk-regular";">亦是無敵的<wbr></wbr>好</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".sfuitext";">Molecular Bar </span><span style="font-family: ".pingfanghk-regular";">的主廚是一位香港人,亦是香港文華東方酒店</span><span style="font-family: ".sfuitext";">Krug Room</span><span style="font-family: ".pingfanghk-regular";">的原始班底。他的菜式新潮好玩美味,<wbr></wbr>整晚看着他表演以及用廣東話跟我們介紹食物,<wbr></wbr>這種他鄉遇故知的感覺陪伴了我們一整個晚上。</span><span style="font-family: ".pingfanghk-regular";">邊玩邊吃已經是潮流的趨勢了,我們才剛坐下,<wbr></wbr>大廚便叫我們自行將眼前的工具箱拆開,<wbr></wbr>箱內盛著的便是我們接下來要用的餐具。最搶眼的一定是那把軟尺,<wbr></wbr>拉開才發現原來是今晚的</span><span style="font-family: ".sfuitext";">14-Course menu</span><span style="font-family: ".pingfanghk-regular";">,單是這心思已令人佩服</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".pingfanghk-regular";">香港人就是速度快,而</span><span style="font-family: ".sfuitext";">Chef Ping</span><span style="font-family: ".pingfanghk-regular";">本身亦是一個超迅速的人,<wbr></wbr>於我們面前將食材作最後烹調以及</span><span style="font-family: ".sfuitext";">plating</span><span style="font-family: ".pingfanghk-regular";">,</span><span style="font-family: ".sfuitext";"> </span><span style="font-family: ".pingfanghk-regular";">動作極之流暢,</span><span style="font-family: ".sfuitext";">14</span><span style="font-family: ".pingfanghk-regular";">道菜源源不絕的送上。打頭陣的是</span><span style="font-family: ".sfuitext";"> "Gazpacho " </span><span style="font-family: ".pingfanghk-regular";">一個清新的番茄湯,那些透明的</span><span style="font-family: ".sfuitext";">sparkling</span><span style="font-family: ".pingfanghk-regular";">湯汁帶點酸醋味<wbr></wbr>,</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">特別吩咐我們將湯汁留在舌尖上,<wbr></wbr>感受一下那麻痹的感覺,很過癮的,有點像在吃爆炸糖。</span></div>
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<span style="font-family: ".pingfanghk-regular";">接着便是吃一件鬼馬壽司</span><span style="font-family: ".sfuitext";">"Nicose"</span><span style="font-family: ".pingfanghk-regular";">; </span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">首先將肥美的</span><span style="font-family: ".sfuitext";"><wbr></wbr>toro</span><span style="font-family: ".pingfanghk-regular";">切件,然後用火槍輕燒表面,手法跟壽司師傅無異。<wbr></wbr>飯團的部份卻創新地用了薯仔去代替。最好玩的反而是那些偽</span><span style="font-family: ".sfuitext";">was<wbr></wbr>abi</span><span style="font-family: ".pingfanghk-regular";">,大廚拿了一粒青橄欖出來,用一塊專業用的</span><span style="font-family: ".sfuitext";">wasabi</span><span style="font-family: ".pingfanghk-regular";">磨<wbr></wbr>板將青橄欖磨成茸,然後放在</span><span style="font-family: ".sfuitext";">toro sushi</span><span style="font-family: ".pingfanghk-regular";">上,好一件鬼馬真拖羅假壽司便大功告成。</span></div>
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<span style="font-family: ".pingfanghk-regular";">第</span><span style="font-family: ".sfuitext";">3</span><span style="font-family: ".pingfanghk-regular";">個</span><span style="font-family: ".sfuitext";">Course</span><span style="font-family: ".pingfanghk-regular";">是一件小巧精緻的</span><span style="font-family: ".sfuitext";">French Waffle</span><span style="font-family: ".pingfanghk-regular";">,牛油味超香,</span><span style="font-family: ".sfuitext";">waffle</span><span style="font-family: ".pingfanghk-regular";">焗到超脆,<wbr></wbr>再加埋魚子醬及</span><span style="font-family: ".sfuitext";">chef</span><span style="font-family: ".pingfanghk-regular";">的精雕玉琢裝飾,<wbr></wbr>真的有點不捨將它放入口。</span></div>
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<span style="font-family: ".pingfanghk-regular";">接着吃的是這裏的招牌雪茄,</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">向我們透露,<wbr></wbr>這道菜從未離開過</span><span style="font-family: ".sfuitext";">menu</span><span style="font-family: ".pingfanghk-regular";">,果然,吃過的就會知原因。</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">首<wbr></wbr>先將一個透明玻璃盒遞到我們面前,然後小心翼翼地將盒蓋打開,<wbr></wbr>好讓一縷縷輕煙能浪漫地飄出,個畫面真係靚到嘩嘩聲。</span><span style="font-family: ".pingfanghk-regular";">原來還有更</span><span style="font-family: ".sfuitext";">wow</span><span style="font-family: ".pingfanghk-regular";">的在後頭,玻璃盒內放了</span><span style="font-family: ".sfuitext";">8</span><span style="font-family: ".pingfanghk-regular";">枝雪茄,與此同時,</span><span style="font-family: ".sfuitext";">c<wbr></wbr>hef</span><span style="font-family: ".pingfanghk-regular";">亦為我們準備了煙灰缸。</span></div>
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<span style="font-family: ".pingfanghk-regular";">這支偽雪茄其實是一件北京烤鴨小吃,外皮是脆筒,內𥚃<wbr></wbr>包着鴨肉、鴨皮以及青瓜條。為免脆筒變腍,</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">特製了一層啫<wbr></wbr>喱在脆筒內壁,成功阻隔鴨肉的水份以及油份。</span><span style="font-family: ".pingfanghk-regular";">煙灰缸內放了烤鴨醬以及一些芝麻味的煙灰,造型維肖維妙,<wbr></wbr>難怪這支</span><span style="font-family: ".sfuitext";">actual size</span><span style="font-family: ".pingfanghk-regular";">的偽裝雪茄深受一眾</span><span style="font-family: ".sfuitext";">fans</span><span style="font-family: ".pingfanghk-regular";">歡迎</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".pingfanghk-regular";">吃到這𥚃,其實份子的原素也不太明顯,畢竟</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">是非常着重<wbr></wbr>食物味道,不會一味盲目追求</span><span style="font-family: ".sfuitext";">extreme gastronomy</span><span style="font-family: ".pingfanghk-regular";">而忽略食材本身的味道。以下的</span><span style="font-family: ".sfuitext";">Onsen Tamago</span><span style="font-family: ".pingfanghk-regular";">雖然味道並沒太大驚喜,但那隻假蛋造型及</span><span style="font-family: ".sfuitext";">textu<wbr></wbr>re</span><span style="font-family: ".pingfanghk-regular";">都堪稱一絕。蛋白幾可亂真,原來是用豆漿造的,<wbr></wbr>蛋黃部份是芒果。</span></div>
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<span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">也是一個土生土長的香港人,陪伴我們成長的,<wbr></wbr>除了叉燒飯外,也有蝦子雲吞麵。以下這道菜式取名</span><span style="font-family: ".sfuitext";">"Sauna"</span><span style="font-family: ".pingfanghk-regular";"><wbr></wbr>,靈感來源正正是我們香港的雲吞麵</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".sfuitext";">Sauna </span><span style="font-family: ".pingfanghk-regular";">有兩位主角,分別是牡丹蝦以及用蒸餾方法去煮的雲呑湯精華。</span></div>
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<span style="font-family: ".pingfanghk-regular";">飲食界盛行一股</span><span style="font-family: ".sfuitext";">deconstruction</span><span style="font-family: ".pingfanghk-regular";">風氣,<wbr></wbr>將傳統美食用另一種截然不同的手法呈現出來,而今次有幸被</span><span style="font-family: ".sfuitext";">dec<wbr></wbr>onstruct</span><span style="font-family: ".pingfanghk-regular";">的對象就是傳統雞批</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".pingfanghk-regular";">若果要我選味道最好的,我會投給以下的這道</span><span style="font-family: ".sfuitext";">BBQ Ribs</span><span style="font-family: ".pingfanghk-regular";">。</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">首先拿出一盤液態氮,給我們把玩一番後便和</span><span style="font-family: ".sfuitext";">s<wbr></wbr>alad</span><span style="font-family: ".pingfanghk-regular";">混合,快速攪動令沙律菜瞬間被冷凍,口感冰涼清甜。<wbr></wbr>另設一杯有泡的蔬菜湯,用一個迷你啤酒杯盛着,非常的骰可愛</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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<span style="font-family: ".sfuitext";">BBQ</span><span style="font-family: ".pingfanghk-regular";">豬肉用超大馬力火槍最後加熱,</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">建議我們吃一啖豬肉<wbr></wbr>接着喝一口蔬菜湯,味道一濃一淸,超匹配的。</span></div>
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<span style="font-family: ".pingfanghk-regular";">選最有趣的,絕對是以下這個甜的</span><span style="font-family: ".sfuitext";">Breakfast</span><span style="font-family: ".pingfanghk-regular";">,<wbr></wbr>雞蛋是椰子配芒果、香腸是紅桑子、薯餅是牛油多士、<wbr></wbr>牛油是多士味雪糕,味道雖然算不上是</span><span style="font-family: ".sfuitext";">very impressive</span><span style="font-family: ".pingfanghk-regular";">,但造型實在太可愛了,<wbr></wbr>甜吃鹹點往往都能逗得我心花怒放。</span></div>
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<span style="font-family: ".pingfanghk-regular";">最後要為大家隆重介紹的還有這個用液態氮做的</span><span style="font-family: ".sfuitext";">molten chocolate cake</span><span style="font-family: ".pingfanghk-regular";">,是難道極高之作。</span><span style="font-family: ".sfuitext";">Chef</span><span style="font-family: ".pingfanghk-regular";">首先將預先預備好的</span><span style="font-family: ".sfuitext";">choc<wbr></wbr>olate cake</span><span style="font-family: ".pingfanghk-regular";">放在一盤液態氮上,<wbr></wbr>再用液態氮的超冷溫度凝固朱古力蛋糕表面,<wbr></wbr>然後再將蛋糕有技巧地弄出來。這個蛋糕一定要襯凍食,<wbr></wbr>才能保持外脆內暖的感覺。</span></div>
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<span style="font-family: ".sfuitext";">Petite Fours</span><span style="font-family: ".pingfanghk-regular";">當然也是創意十足,平凡的</span><span style="font-family: ".sfuitext";">meringue也</span><span style="font-family: ".pingfanghk-regular";">難登</span><span style="font-family: ".sfuitext";">Mo<wbr></wbr>lecular Bar</span><span style="font-family: ".pingfanghk-regular";">之堂吧。<wbr></wbr>這個邊咀嚼邊鼻孔噴煙的版本實在是令吃得非常過癮。</span></div>
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<span style="font-family: ".sfuitext";">14 Course menu </span><span style="font-family: ".pingfanghk-regular";">究竟收緊客人幾多錢呢</span><span style="font-family: ".pingfanghk-regular";">?文華喎</span><span style="font-family: ".sfuitext";">.....</span><span style="font-family: ".pingfanghk-regular";">無敵靚景喎</span><span style="font-family: ".sfuitext";">.......</span><span style="font-family: ".pingfanghk-regular";">份子料理喎</span><span style="font-family: ".sfuitext";">....<wbr></wbr>....</span><span style="font-family: ".pingfanghk-regular";">答案是令人有驚喜的</span><span style="font-family: ".sfuitext";">$18,000yen</span><span style="font-family: ".pingfanghk-regular";">!!!加埋</span><span style="font-family: ".sfuitext";">se<wbr></wbr>rvice charge</span><span style="font-family: ".pingfanghk-regular";">及</span><span style="font-family: ".sfuitext";">tax</span><span style="font-family: ".pingfanghk-regular";">即係每人不用港幣</span><span style="font-family: ".sfuitext";">$1500</span><span style="font-family: ".pingfanghk-regular";">便可享用如此美<wbr></wbr>味及有創意的晚餐,真心超值推介。</span></div>
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<span style="color: #e69138; font-size: large;">Mandarin Oriental Tokyo Tapas Molecular Bar</span></div>
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<a href="http://www.mandarinoriental.com/tokyo/fine-dining/tapas-molecular-bar/#slide-menu-item-4" target="_blank">Reservation Link</a></div>
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Budget: HK$1,500 per person </div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-48438526408905723592016-10-30T23:42:00.000-07:002016-10-30T23:43:27.290-07:00忌廉,全部都係忌廉!<div style="text-align: center;">
較早前PJ 出席了由奶類製品協會(CNIEL) 主辦的「忌廉至尊」推廣活動,並由法籍著名糕點大師 <span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 16.8667px;">Frédéric Madelaine </span>即席教大家用歐洲忌廉制作法式甜點<span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 16.8667px;">Éclair</span>,<wbr></wbr>在場傳媒朋友均專心學做,氣氛熱鬧良好,大家都感受到優質忌廉的<wbr></wbr>迷人魅力及香味,你都想感受一下?一於重温當日的活動花絮,<wbr></wbr>去片。</div>
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歐洲忌廉素有「忌廉至尊」的美譽,顏色比乳白色更雪白,加上其<wbr></wbr>質感厚實,口感嫩滑,所以無論是歐洲菜式抑或是甜品,歐洲忌廉都<wbr></wbr>擔當着一個重要的角色。</div>
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<span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">法籍</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">著名糕點大師</span><span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">Frédéric Madelaine</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">乃日本甜品店</span><span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">Le Pommier</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">(</span><span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;"><a href="http://lepommier-patisserie.com/"><span style="color: blue; mso-fareast-font-family: 微軟正黑體;">http://lepommier-patisserie.com</span></a></span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">)的</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">創辦人</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">,</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">於當天活動中即席示範以「忌廉至尊」製作</span><span style="font-family: , sans-serif; font-size: 14.6667px;">雞年的趣緻</span><span lang="EN-GB" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">Éclair</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">。大師亦</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">為</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">香港職業訓練局</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">之學生提供甜品製作培</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">訓</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">至本</span><span style="font-family: , sans-serif; font-size: 11pt; line-height: 115%;">年十二月,希望可以藉此培訓更多本地甜品精英。</span></div>
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大師級的出品 - 2017 Year of Rooster <span style="font-family: "calibri" , sans-serif; font-size: 14.6667px;">Éclair</span>!</div>
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阿P也試着做,他說很辛苦,whip cream whip 到手都軟;劑忌廉又要用陰力,加上他手心冒汗,總之成件事絕對無大師做得輕鬆,雖然他一向不嗜甜,但經此一役,說以後會更加尊重pastry chef!</div>
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<span style="font-family: ".pingfanghk-regular";">以下便是是次活動所用到的各種歐洲忌廉,<wbr></wbr>當中有大家都經常會用得到的</span><span style="font-family: ".sfuitext";">President</span><span style="font-family: ".pingfanghk-regular";">品牌。<wbr></wbr>我自己也經常幫襯購買</span><span style="font-family: ".sfuitext";">President Light </span><span style="font-family: ".pingfanghk-regular";">用來煮白汁忌廉意粉。</span><span style="font-family: ".sfuitext";">Full Fat Cream</span><span style="font-family: ".pingfanghk-regular";">也會買回家打成新鮮忌廉伴士多啤梨吃,畢竟</span><span style="font-family: ".sfuitext";">fresh cream</span><span style="font-family: ".pingfanghk-regular";">比起現成</span><span style="font-family: ".sfuitext";">whipped cream</span><span style="font-family: ".pingfanghk-regular";">好吃超多的。</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-11995423620270590562016-10-26T01:27:00.001-07:002016-10-26T01:34:50.597-07:00Puppy's Paradise - Cyberport<div style="font-family: ".pingfang hk"; line-height: normal; text-align: center;">
<span style="font-family: ".pingfanghk-regular";">大家都知道</span><span style="font-family: ".sfuitext";">PJ</span><span style="font-family: ".pingfanghk-regular";">最寶貝家中的小松松,<wbr></wbr>早前他的五歲生日碰巧我不在香港,回港後天氣也不好。<wbr></wbr>這幾天見陽光普照,我們便帶他去一轉數碼港。每次帶他</span><span style="font-family: ".sfuitext";">go</span><span style="font-family: ".pingfanghk-regular";">街街,<wbr></wbr>小松松臉上總是流露着感激的笑容,好啦,daddy mommy 應承你,<wbr></wbr>秋冬時節多帶你出街,</span><span style="font-family: ".sfuitext";">ok</span><span style="font-family: ".pingfanghk-regular";">?</span></div>
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<span style="font-family: ".pingfanghk-regular";">藍藍天空高掛着小松松的</span><span style="font-family: ".sfuitext";">go</span><span style="font-family: ".pingfanghk-regular";">街街夢,<wbr></wbr>很多狗主都問我點解可以幫白色松鼠狗</span><span style="font-family: ".sfuitext";">keep</span><span style="font-family: ".pingfanghk-regular";">到冇淚線,秘訣就係</span><span style="font-family: ".sfuitext";"><wbr></wbr>........</span><span style="font-family: ".pingfanghk-regular";">不停幫他清潔眼睛分泌物。<wbr></wbr>這個世界沒有醜陋的狗狗,只有懶惰的主人</span><span style="font-family: ".sfuitext";">.....</span></div>
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<span style="font-family: ".pingfanghk-regular";">我們這一家都非常喜歡駕車來數碼港消遣,<wbr></wbr>貪其環境寧靜而且設有很多</span><span style="font-family: ".sfuitext";">public area</span><span style="font-family: ".pingfanghk-regular";">給狗狗用膳嬉戲。</span></div>
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<span style="font-family: ".pingfanghk-regular";">由於松松從小都沒有</span><span style="font-family: ".sfuitext";">walk dog</span><span style="font-family: ".pingfanghk-regular";">的習慣,加上天生膝頭哥就不好,<wbr></wbr>所以就算出街都經常被我們抱着,說真的,<wbr></wbr>他無論是表情或是行為都像一個手抱嬰兒多於一隻成年犬呢!</span></div>
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<span style="font-family: ".pingfanghk-regular";">可憐的小松松不到兩歲已經歴了三次腳部手術,<wbr></wbr>於是我們便買了一輛狗狗手推車方便他出入。<wbr></wbr>小松松超喜歡他的私人座駕,超級享受我們推着他周圍去的。</span></div>
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<span style="font-family: ".sfuitext";">Cyberport</span><span style="font-family: ".pingfanghk-regular";">日落超美,<wbr></wbr>大家在忙裏偷閑的日子也不妨過來走走。</span></div>
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<span style="font-family: ".pingfanghk-regular";">最後附上一張小松松落地自己行的照片,看他的屁股多麼圓,<wbr></wbr>真的要下定決心幫他減肥了,畢竟多餘的體重對他的膝蓋有害。</span><span style="font-family: ".sfuitext";">Ha<wbr></wbr>ppy Belated Birthday my dear, mommy and daddy wish you all the health and happiness in the many years to come!</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com1tag:blogger.com,1999:blog-2844317544225494953.post-85536226674388427322016-10-23T07:22:00.000-07:002016-10-23T07:29:47.043-07:00Happy 6th Anniversary!<div style="text-align: center;">
PJ結婚六周年了,還記得六年前的這段日子,就在結婚前的三日,我們收到了天文台發佈的一宗消息,說超強颱風「鮎魚」逐漸接近本港,將會是50年來最強的強颱風,預計於10月23日登陸本港。而2010年的10月23日,碰巧就是我們大婚日子。結婚前,多多少少新娘子都有焦慮症,加上颱風來襲,結婚前的三天,我們每晚都祈求李氏力場保佑我們,皇天不負有心人,我們大婚當日,香港不但沒有打大風,還要是個風和日麗的好日子。</div>
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六年轉眼間便過去了,意想不到的是,六年後的10月尾,香港竟然真的打大風了。這次,PJ確實是冒着風雨來慶祝結婚周年的啊!千禧新世界香港酒店其實即係以前的Nikko Hotel日航酒店,還記得我曾經都有考慮在這間酒店擺喜酒。今天,PJ 在風大雨大的日子重臨這裏慶祝結婚周年紀念,我們的願望只有一個,就是希望我們永遠都「打風都打唔甩」。</div>
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慶祝結婚周年紀念,冇理由吃中餐吧!我們決定去La Table品賞由大廚Chef Claudio Deli 處理的意式6 course Tasting Menu,每位$688,非常抵食的。La Table 一室昏暗燈光,環境寛敞,非常適合兩小口子拍拖談心。</div>
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First Course - Seasonal shucked oyster</div>
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紅色的紅菜頭凍湯配新鮮英國生蠔,這個配搭不但顏色奪目,味道上也配合得天衣無縫。忍不住先吃肥美的生蠔,然後再喝一口喚醒味蕾的紅菜頭凍湯,這配搭實在令人胃口大開。</div>
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Second Course - Seared Scampi</div>
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喜歡吃Tasting
Menu,除了想品嚐大廚的招牌菜外,亦是為了欣賞大廚的food plating以及food
pairing功力。以下的這度香煎小龍蝦就盡顯功架,來自北歐的scampi特別鮮甜而且啖啖嫰肉,那紅紅綠綠的伴菜原來是塗上了蕃茄粉末的牛油果,帶點酸味,吃落非常過癮。</div>
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Third Course - Homemade Ricotta Cannelloni</div>
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Chef
Claudio是意大利人,當然做得一手好意粉,cannelloni是意大利人的家常釀焗意粉,當中最經典的餡料一定是以下的菠菜芝士ricotta
cheese with
spinach,最欣賞大廚將這個頗膩的菜色做到濃而不膩,伴菜還有充滿着香氣的黑松露菌以及細嫩的雅支竹,加上輕盈的泡沫醬汁,整個菜式的層次感分明,而且意國風味十足。</div>
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Fourth Course - Coffee Lamb</div>
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如果要我數全晚最欣賞的菜色,一定是他的這道咖啡羊鞍肉。其實我份人最怕Lun
骨的,非常欣賞大廚將羊鞍肉去骨,只採用了最靚的部份,配以特製的espresso
coffee醬汁,難怪能夠成為這裏的招牌菜。咖啡畢竟有些少苦澀味,大廚細心地用了超甜粟米以及香滑薯蓉去中和,這份心思絕對難得。</div>
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Fifth Course - Homemade Fruit Sherbet</div>
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吃完主菜,又係時候清清味蕾,今天大廚為我們準備了自家製的士多啤梨口味雪萉,天然而且鮮艷的鮮紅色令人看了精神為之一振,味道天然,酸甜醒胃。</div>
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Sixth Course - Chocolate Mousse</div>
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用來結尾的甜品亦是另一驚喜之作,是一款朱古力配青瓜的創意甜品。將蔬菜放進甜品餐單內並不是什麼新奇之作,但用帶有草青味的青瓜配valrhona朱古力確實創意十足。我常說tasting
menu是大廚的發揮舞台,Chef
Claudio竟然一次過做出了三種不同濃度的朱古力慕司,重口味的我當然最欣賞那可可味極濃的黑朱古力mousse
啦!另外亦要大讚那兩塊青瓜薄脆,沒半點草青味,甜甜的,非常討好。</div>
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Petite Fours </div>
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實在是太飽了,這碟精緻漂亮的assorted chocolate我們只能淺嘗,甜度是出奇的輕手,為這個供應到10月尾的Testing Menu 加上美滿的句號。</div>
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駕車回家途中,雨下個不停,狂風亦不斷吹襲車身,我倆都慶幸強颱風遲來了六年,感謝上天給我們一個風和日麗的大喜日子,往後的大小風兩,PJ也要手拖着手共同渡過啊!</div>
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<span style="font-size: large;">LA TABLE</span></div>
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<span style="color: white;">尖沙咀麼地道72號千禧新世界香港酒店1樓</span></div>
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<span style="color: black;"><a href="http://www.openrice.com/zh/hongkong/r-la-table-%E5%B0%96%E6%B2%99%E5%92%80-%E6%B3%95%E5%9C%8B%E8%8F%9C-%E8%87%AA%E5%8A%A9%E9%A4%90-%E6%94%BE%E9%A1%8C-r175199" target="_blank">Openrice Link</a></span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-45698270032825368482016-10-21T10:30:00.005-07:002016-10-22T07:17:05.486-07:00Tea at Ritz Carlton<div style="text-align: center;">
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<span style="font-family: ".pingfanghk-regular";">相信</span><span style="font-family: ".sfuitext";">90</span><span style="font-family: ".pingfanghk-regular";">後的年輕人應該對中環</span><span style="font-family: ".sfuitext";">Ritz Carlton</span><span style="font-family: ".pingfanghk-regular";">認識不深,但對於</span><span style="font-family: ".sfuitext";">PJ</span><span style="font-family: ".pingfanghk-regular";">來說,<wbr></wbr>當年位於中環前立法會對面的</span><span style="font-family: ".sfuitext";">Ritz Carlton</span><span style="font-family: ".pingfanghk-regular";">,我們亦是記憶猶新。自從</span><span style="font-family: ".sfuitext";">Ritz Carlton</span><span style="font-family: ".pingfanghk-regular";">於西九龍重開,旋即成了朋友們結婚擺酒必然之選,<wbr></wbr>我倆也數不清究竟去過幾多次飲宴了。還記得酒店剛開的時候,<wbr></wbr>我們都對那位於</span><span style="font-family: ".sfuitext";">103F</span><span style="font-family: ".pingfanghk-regular";">的</span><span style="font-family: ".sfuitext";">check in lobby</span><span style="font-family: ".pingfanghk-regular";">非常感興趣,因為傳統酒店的登記櫃檯通常都設於</span><span style="font-family: ".sfuitext";">Gro<wbr></wbr>und Floor</span><span style="font-family: ".pingfanghk-regular";">。</span></div>
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上次來Cafe 103是為了Godiva,今天重來,原因只有一個,就是為了朱古力大師Pierre Herme 的新鮮手造秋天限定甜品而來。提提大家,訂位時記得要求window seats,因為Ritz靚景的確靚絕全城。</div>
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$398元一位的Pierre Herme下午茶,以香梨及栗子為食材,創作了一系列精美甜點,有泡芙、mont
blanc、馬卡龍、朱古力等等......下午茶也有三款三文治,非常罕有地,PJ
都不約而同偏愛甜點多於鹹點,相信這是有史以來的第一次。可想而知,Pierre Herme 的 pastry 是有着何等魔力。最近,PJ 都迷上拍 imovie,以下是我倆的精心作品,大大話話拍了一小時阿P才停手,剪接也非常需時,希望大家會喜歡。</div>
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雖然今次的tea set 造型不及以往的誇張,選用了簡約的黑色格仔木架係盛着8款精美的sweet and savory bites,卻絲毫無損吸引程度,中空的設計反而突顯了居高臨下的無敵海景。在此先和大家介紹一下Pierre Herme 的威水史,年紀輕輕的他於pastry making 界無人不曉,已先後紅透法國、美國及日本,經常被業界稱為 "the Picasso of pastry"。品牌於1997年成立,於東京打響名堂,然後再下一成攻陷巴黎,今天有幸在Cafe 103吃到這位"pastry provocateur" 所設計的甜品,真的感到非常滿足</div>
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我們始終都習慣先吃三文治,味道分別是: 粟米雞肉火箭菜沙律、蟹肉南瓜以及風乾番茄栗子忌廉芝士,香味濃郁,風味絕佳,並不是一般大路貨色可以媲美。其次抵讚的,是麵包做得非常鬆軟,濕度亦保持適中。</div>
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接着便要吃精彩連連的Pierre Herme Puff Pastry了,當中最好吃的一定是 Chou Hommage
香梨栗子忌廉泡芙,其實在此之前,我從來都不覺得梨與栗子的味道有什麼匹配的地方。但我相信,吃過這件泡芙的朋友都會從今以後認同pear和chestnut是絕配。首先,一定要激讚栗子蓉忌廉的甜度非常輕手,放進口只嚐到滿滿的栗子香,加上忌廉打得好輕身,與同樣又輕又脆的泡芙匹配得很。更精彩的是那些樹葉形的栗子朱古力片,為甜品加插了陣陣焦糖的香氣。吃到最低部更驚喜發現清甜的香梨肉,非常有效地中和了栗子的霸氣。不可不提的還有那些shortbread
biscuit脆粒,大大提升了泡芙的香脆口感。一件小小的puff pastry竟然集齊了多種複雜味道及口感,真的非常不簡單。</div>
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另一矚目主角一定是經典的栗子忌廉撻Mont Blanc,加入了啤梨果醬以及可愛的蛋白meringue,成功為經典的Mont Blanc 注入新鮮元素。味道方面當然一點也不輸蝕,栗子蓉味道同樣濃而不膩,吃掉一整件也毫無難度。</div>
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Macarons
當然也不容忽視,綠色的是啤梨味,而啡色的當然是栗子味了。雖然服務員已提醒我們要盡快吃掉馬卡龍,但礙於我們實在太喜歡拍照了,新鮮由雪櫃拿出來的馬卡龍被我們冷落了接近1小時才放進口裏。馬卡龍是出乎意料之外地保持輕身鬆脆,加上味道天然,我倆都不禁大呼好吃。</div>
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不知不覺間,我們吃着笑着,原來時間已過了3小時。在這個休閑漂亮的環境底下吃着Pierre Herme下午茶,PJ真的很懂得享受生活啊⋯⋯嘆完,叉足電,又要繼續努力繼續發展我倆的小生意了!</div>
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<span style="font-size: large;">CAFE 103</span></div>
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<span style="color: black;">尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店103樓</span></div>
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<a href="http://www.openrice.com/zh/hongkong/review/pierre-herme-%E4%B8%8B%E5%8D%88%E8%8C%B6-e2666125" target="_blank">Cafe 103 Openrice Link</a></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-19785200830283088982016-10-13T07:28:00.002-07:002016-11-09T20:37:50.622-08:00家居蟹 - 吃得安心<div style="text-align: center;">
大閘蟹季節正式開鑼,2016的第一蟹奉獻了給大公館。今天在大公館吃到的所有蟹粉菜式都由Home
Convenience所提供,大閘蟹隻隻乾淨冇激素,新鮮由太湖撈起,於48小時內空運至香港。每隻保證生生猛猛,因為湖水清澈冇污染的關係,每隻家居蟹的肚部都非常白淨,而且蟹腳部份也沒有淤泥。</div>
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我份人就最着重健康生活,每年吃大閘蟹也非常節制的,始終在餐廳吃大閘蟹也不知道來源,如果不幸吃了重激素或荷爾蒙的貨色,那就得不償失了。今天就有所不同,我們都可以放心吃,因為家居蟹全部都通過安全認證,我倆都不用再客氣了!</div>
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先來每人兩隻清蒸大閘蟹,隻隻足五兩,雖然現在仍然是季初,卻驚見黏口的白膏,好吃到停不了口。很多人吃大閘蟹都只吃蟹膏,棄掉蟹肉,但大家吃家居蟹時,請別這麼浪費,無污染的大閘蟹蟹肉其實是非常清甜好吃的,蟹腳亦夠粗壯,值得花一點時間及心機拆肉的。!</div>
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<span style="font-family: .PingFangHK-Regular;">大家係咪睇到流晒口水呢?原來家居蟹設有送貨服務,只需登入以下網址便可即時選購健康美味的大閘蟹,</span><wbr></wbr><span style="font-family: .PingFangHK-Regular;">有專人代為送到府上,蟹醋以及擦拆蟹工具已一應俱全,非常方便,</span><wbr></wbr><span style="font-family: .PingFangHK-Regular;">最重要的,是能夠吃得安心。</span></div>
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<span style="font-size: large;"><a href="http://www.hcsmall.hk/" target="_blank">http://www.hcsmall.hk</a> (5% discount code: pj moments)</span></div>
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<span style="font-family: ".pingfanghk-regular";">如果嫌自己在家裏蒸蟹麻煩的話,<wbr></wbr>我會推介大家去沙田帝都酒店內的中菜廳</span><span style="font-family: ".sfuitext";"> - </span><span style="font-family: ".pingfanghk-regular";">帝玉庭。餐廳的</span><span style="font-family: ".sfuitext";">$438</span><span style="font-family: ".pingfanghk-regular";">元任食大閘蟹套餐已經上市,</span>推介<span style="font-family: ".pingfanghk-regular";">大家去的原因,當然是因為這家餐廳所供應的大閘蟹均由</span><span style="font-family: ".sfuitext";">Hom<wbr></wbr>e Convenience </span><span style="font-family: ".pingfanghk-regular";">提供。</span></div>
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<span class="name" itemprop="name" style="font-size: large;">帝玉庭 </span><span style="font-size: large;">Royal Park Chinese Restaurant </span><a href="http://www.openrice.com/zh/hongkong/r-%E5%B8%9D%E7%8E%89%E5%BA%AD-%E6%B2%99%E7%94%B0-%E7%B2%B5%E8%8F%9C-%E5%BB%A3%E6%9D%B1-r23551" style="font-size: x-large;" target="_blank">Openrice Link</a><br />
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<span style="font-family: ".pingfanghk-regular";">帝玉庭</span><span style="font-family: ".pingfanghk-regular";">精心炮製</span><span style="font-family: "Times New Roman";">了</span><span style="font-family: ".pingfanghk-regular";">四款</span><span style="font-family: "Times New Roman";">任</span><span style="font-family: "Times New Roman";">食</span><span style="font-family: ".pingfanghk-regular";">大閘蟹,分別是凍食的麯酒大閘蟹、</span><span style="font-family: "Times New Roman";">惹</span><span style="font-family: "Times New Roman";">味</span><span style="font-family: ".pingfanghk-regular";">的黑松露、清幽的伯爵茶以及傳統的清蒸大閘蟹。<wbr></wbr>價錢已包括一碗蟹肉雞茸雪燕羹以及無限薑茶添飲,<wbr></wbr>是真正的</span><span style="font-family: ".pingfang hk";">抵</span><span style="font-family: ".pingfanghk-regular";">食安心價!</span></div>
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先<span style="font-family: .pingfanghk-regular;">吃</span><span style="font-family: ".pingfanghk-regular";">麯酒大閘蟹,是意想不到的美味,亦是大家一致認為最好吃的。麯酒是黃酒的一種,酒香濃郁,為黏口的蟹膏以及清香蟹肉增添了一份醉人的詩意。我們也情不自禁來多一round!</span><br />
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<span style="font-family: ".pingfanghk-regular";">用earl grey茶葉去蒸蟹這點子實在不錯,蒸出來比起用紫蘇葉更香,上枱時茶香撲鼻,真的是未吃先興奮。揭開蟹蓋,每隻都爆膏,白膏尤其多,雖然蟹膏沒有沾上茶香,但蟹腳以及蟹抓肉郤散發着淡淡幽香,絕對是清蒸的另一好選擇。</span><br />
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<span style="font-family: ".pingfanghk-regular";">清蒸大閘蟹相信也不用我去介紹了,今晚我們吃到的太湖大閘蟹水準甚佳,蟹膏豐盈不在話下,蟹肚白淨無汚染,最緊要的還是吃得安全健康。</span><span style="font-family: ".pingfanghk-regular";">雖然我不喜歡吃濃味的食物,但仍然對這裏的黑松露大閘蟹讚不絕口。帝玉庭用了黑松露醬去炒大閘蟹,有點像我們的豉椒炒蟹,就連蟹肉與蟹膏都沾上了黑松露的香氣,挺特別的。</span><br />
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<span style="font-family: ".pingfanghk-regular";">誠意推介大家去沙田帝都酒店內的中菜廳帝玉庭試一試這令人安心食的大閘蟹all you can eat套餐,供應期至11月30日。大家千萬別錯過最佳季節,錯過了可是要等上一年的啊!</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-66326435641186409542016-10-09T08:29:00.000-07:002016-10-23T00:09:07.952-07:00HK Wine & Dine Festival - Everything French!<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">今年的</span><span style="font-family: , sans-serif; font-size: 16px;">「香港美酒佳餚巡禮」</span><span style="font-family: , sans-serif;">就快打到嚟,錢定於</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;"> 10</span><span style="font-family: , sans-serif; font-size: 12pt; line-height: 115%;">月</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">27</span><span style="font-family: , sans-serif; font-size: 12pt; line-height: 115%;">至</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">30</span><span style="font-family: , sans-serif; font-size: 12pt; line-height: 115%;">日</span><span lang="ZH-HK" style="font-family: , sans-serif; font-size: 12pt; line-height: 115%;">期間於中環海濱</span><span style="font-family: , sans-serif; font-size: 12pt; line-height: 115%;">舉行,早前PJ有幸參與這個</span><span style="font-family: , sans-serif;">年度飲食界盛事「</span><span lang="EN-US">2016</span><span style="font-family: , sans-serif;">開胃法國」</span><span style="font-family: , sans-serif;">的 media preview,可提前品嚐參加 Hong Kong Wine and Dine Festival 的法國美</span><span style="font-family: , sans-serif;">食</span><span style="font-family: , sans-serif;">參</span><span style="font-family: , sans-serif;">展商</span><span style="font-family: , sans-serif;">,場面熱鬧。</span></div>
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Media Preview 於一間非常型格的 Music Diner 內舉行,位於 QRE Plaza 的 My House。</div>
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<span lang="ZH-HK" style="font-family: , sans-serif; line-height: 115%;">「開胃法國」亦一如以往,邀請多個</span><span style="font-family: , sans-serif; line-height: 115%;">參展商</span><span lang="ZH-HK" style="font-family: , sans-serif; line-height: 115%;">參與,以別樹一幟的展位及由多位星級名廚即埸示範,將</span><span style="font-family: , sans-serif; line-height: 115%;">濃濃的法式情調瀰漫全場</span><span lang="ZH-HK" style="font-family: , sans-serif; line-height: 115%;">。French Zone一定會成為</span><span lang="ZH-HK" style="font-family: , sans-serif; line-height: 115%;"><span style="font-family: , sans-serif;">Hong Kong Wine and Dine Festival 的焦點</span>。今天的發佈會就有 Chef Patrick 為我們即席炮製香脆 waffle。</span></div>
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有無激素法國走地雞。</div>
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<span style="font-family: , sans-serif;"> Chef Patrick 為我們即席炮製香脆 waffle。</span></div>
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<span lang="FR" style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">Chez Patrick <a href="http://www.chezpatrick.hk/" target="_blank">www.chezpatrick.hk</a></span></div>
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法國優質牛扒 <span lang="FR" style="font-family: "arial" , sans-serif; text-indent: -18pt;">●<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><span lang="FR" style="text-indent: -18pt;">La Boucherie <a href="http://www.laboucherie.com.hk/" target="_blank">www.laboucherie.com.hk</a></span></div>
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當然少不了法國佳釀。</div>
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又怎會少了法國芝士的份兒?</div>
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2016美酒佳餚巡禮 HK Wine & Dine Festival 大家絕對不容錯過<span style="font-family: , sans-serif;">。</span>本年的規模較去年更大,將超過410個美酒美食攤位,並新加設芝士區、街頭小食、酒店美食、到會美食、各國紅白及特色酒、手工啤酒、威士忌、派對酒等.... </div>
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<b>HK Wine & Dine Festival 活動日期:</b></div>
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10 月27 日 晚上7:30 至11:30</div>
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<span class="text_exposed_show">10 月28 日 中午12:00 至晚上11:30</span></div>
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<span class="text_exposed_show">10 月29 日 中午12:00 至晚上11:30</span></div>
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10 月30 日 中午12:00 至晚上10:00</div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-15601714297696722142016-09-22T09:05:00.001-07:002016-09-22T09:05:57.641-07:00Royal Wedding at 東海薈 Lafayette<div style="text-align: center;">
東海集團近年攪作多多,從前是一間主打傳統中菜的粵菜廳,<wbr></wbr>招牌菜多籮籮,<wbr></wbr>當然少不了我最喜歡的雞油花雕蒸花蟹以及蟹粉小籠包!<wbr></wbr>東海集團旗下有多間食肆,有專攻富豪的海都、<wbr></wbr>啱晒一家大細吃晚飯的東海、以及近期擴展得最快,<wbr></wbr>提供新穎粵菜的東海薈。<wbr></wbr>今天是東海薈Lafayette的開幕吉日,<wbr></wbr>PJ 有幸參觀得到最新的婚宴場地以及嚐到創新的婚宴菜式, <wbr></wbr>過了一個非常浪漫的下午。</div>
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今天的場地佈置以粉紅色為主調,除了粉紅色外,<wbr></wbr>東海薈亦為準新人提供不同顏色的婚宴主題,非常貼心。<wbr></wbr>東海薈Lafayette位於尖沙咀The One商場12樓,坐擁無敵靚景,最多可以延開33席,<wbr></wbr>全場無遮無擋,確保所有賓客都能夠坐得舒舒服服為新人送上祝賀。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGBNyftixYJ2IxCbOhDrc4KLQ7TGcLTIhVebRC7X2bveNMpCajAbHmiiGTLwaZPLVb8nlCtRyetEZyNdHN7NN1TCVQQXvg5SGbbGyNi6A3N5T4BPixFUdm-dczZdtMRtI3c1m21md4yPq/s1600/Azure+2+173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGBNyftixYJ2IxCbOhDrc4KLQ7TGcLTIhVebRC7X2bveNMpCajAbHmiiGTLwaZPLVb8nlCtRyetEZyNdHN7NN1TCVQQXvg5SGbbGyNi6A3N5T4BPixFUdm-dczZdtMRtI3c1m21md4yPq/s640/Azure+2+173.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGBNyftixYJ2IxCbOhDrc4KLQ7TGcLTIhVebRC7X2bveNMpCajAbHmiiGTLwaZPLVb8nlCtRyetEZyNdHN7NN1TCVQQXvg5SGbbGyNi6A3N5T4BPixFUdm-dczZdtMRtI3c1m21md4yPq/s1600/Azure+2+173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGBNyftixYJ2IxCbOhDrc4KLQ7TGcLTIhVebRC7X2bveNMpCajAbHmiiGTLwaZPLVb8nlCtRyetEZyNdHN7NN1TCVQQXvg5SGbbGyNi6A3N5T4BPixFUdm-dczZdtMRtI3c1m21md4yPq/s1600/Azure+2+173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>主辦單位為我們準備了精彩美麗的婚紗catwalk show,看見模特兒穿上漂亮的禮服,PJ 都不禁想起,<wbr></wbr>30日後剛好是我們的六周年結婚紀念日呢!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCADgmuWQTy__ZF1buPw7NppuSuVBleg8xHWUjrXaAUVR-WteAhg6FD4exgSk1riF5O9VwS-z8C6rgWta4BVfXElUmxOsE_kUGzn8XcbuyMz-Qt7qchEbl7NrPGtXdP1FXa1byW9s_Soc/s1600/Azure+2+224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCADgmuWQTy__ZF1buPw7NppuSuVBleg8xHWUjrXaAUVR-WteAhg6FD4exgSk1riF5O9VwS-z8C6rgWta4BVfXElUmxOsE_kUGzn8XcbuyMz-Qt7qchEbl7NrPGtXdP1FXa1byW9s_Soc/s640/Azure+2+224.JPG" width="640" /></a></div>
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Catwalk過後,<wbr></wbr>主辦單位為我們準備了一桌子美味的婚宴菜式,<wbr></wbr>除了有傳統的烤乳豬外,還有新奇的海鮮焗牛油果以及開心果蛋撻。<wbr></wbr>結尾的芒果布甸也令人驚喜萬分,除了味道極佳外,<wbr></wbr>presentation也用了乾冰,<wbr></wbr>煙霧離漫的進場方式也非常浪漫。</div>
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東海薈預備了甜美的cookie以及Agnes b的朱古力做table gift,在此祝福東海薈生意興隆,<wbr></wbr>這個擁有靚景以及美食的婚宴場地,<wbr></wbr>勢必成為一眾準新人必搶之婚宴勝地。</div>
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最後,送上一幅 PJ 尚年輕的婚照給大家看看,唉....不禁黯然....歲月摧人.....</div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-26515052374973886172016-08-19T08:28:00.001-07:002016-10-23T00:09:20.475-07:00Master Chef in Tsuen Wan?<div style="text-align: center;">
PJ近排的生活發生了巨變,熟悉我們的朋友都知道我們是痴家一族,就算去旅行,都是短途,一定不會去多過七日。原因是我們都不喜歡在酒店過夜,而且也放不
下家中的寶貝小狗狗。但有時真係人算不如天算,有誰會想到我們竟然會有家歸不得?已連續在家附近的酒店過了兩個多星期。家裏沒有水喉水,廁所也不能用,更
何況是煮食呢?其實受害的,也不只是我們的家,而是整棟大廈的住戶,真的不明白為何一橦樓齡不超過十年的屋苑會發生這麼離譜的意外。我們都不知道修補工程
還需時多久,只希望可以盡快吧!</div>
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老實說,雖然我們住了在荃灣區已長達八年之久,但在同區覓食的機率可謂少之又少。正正因為今次家裏冇飯開,而且酒店又近荃灣市中心,於是便多了機會在荃灣周
圍行下。荃灣車房這一帶食肆林立,早前我們曾經拜訪過有名的車房壽司店,價錢貴絕荃灣,但味道卻名過於實。今天,見轉角位開了一間有格調的西餐廳,一室大
玻璃,而且裝修新淨,於是便決定在這裏吃晚飯。</div>
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原來這間 Stella's Cafe and Bar
只開了短短幾個月,主打法國菜,是區內少有的正統西餐廳。</div>
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大廚是一位年輕的小夥子,諗頭多多,菜式配搭非常有心思,除了傳統的法菜外,亦加入了一些中西合
璧的元素,整體上是一間有趣的小店。雖然今天是平日,眼見座無虛席,相信荃灣街坊是識貨的。</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sp7EOsN6XvE/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sp7EOsN6XvE?feature=player_embedded" width="320"></iframe></div>
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這裏的晚市套餐最便宜只需$178元便有交易,包頭盤及主菜,另外加$38便有甜品。這價錢PJ認為非常公道,因為出品都是用心的製作。多心的PJ今晚並沒有點套餐,而是聽從了服務員的提議,吃盡這裏的招牌菜。</div>
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先吃餐廳附送的麵包,上枱時的溫度微暖,white bread 刻意只替客人切開一半,目的是想麵包的濕度以及溫度都能保持得更好,小小的心思已反映出餐廳對食物的熱誠。</div>
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頭盤我點了一個 chef special appetiser platter ($188),分別有煙三文魚、鵝肝多士以及熟成了24個月的巴馬火腿。小店於plating上也花了很多心思,齋睇賣相,絕對不比酒店級水準輸蝕。</div>
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煙三文魚魚油充足,煙燻味不算太濃,我喜歡它加了清新的檸檬汁、三文魚籽以及魚子醬調味,比坊間那些行貨好吃得多。</div>
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鵝肝多士是預期中的濃味以及香脆,最欣賞年輕大廚調製了一個帶甜的無花果醬汁,與鵝肝pate的味道非常配合。巴馬火腿口感夠軟熟,鹹味適中,如果能為我們配上四小粒甜美的哈密瓜,那就更完美了。這個頭盤份量適中,價錢合理,性價比頗高的。</div>
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阿P最喜歡吃薯仔沙律($128),Stella's 的版本加了黑松露以及法國邊豆,為平凡的薯仔沙律添了一絲貴氣。沙律的份量頗大,建議店家可以再下多些少黑松露,而我就非常喜歡那些爽脆的法國豆,即時令口感立體起來。</div>
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於等待主菜的期間,我們參觀了餐廳半開放式的廚房,廚師都是年輕人,埋頭苦幹地為客人烹調美食。很多人都說,現今的年青人不肯捱苦,但其實,問題在於他們能否找到自己想做的工作罷了。</div>
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阿P的媽媽自細都會煮牛骨髓給他吃,今天喜見小店有供應,價錢只售$158元,於是便點了一客來過囗癮。牛骨髓製作需時,耐心等待往往都能換來意想不到的美
味,美味在於大廚創新的配搭。牛骨髓有多肥膩,不用我說大家也知道吧!為了減低牛骨髓的肥膩感,大廚於骨髓表面放了一些松子碎以及法國醃鯷魚
anchovies。</div>
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將晶瑩剔透的牛骨髓以及一小片 anchovy
放在多士上,然後一啖放入口!先嚐到牛骨髓的濃烈及creaminess,然後那些酸味的anchovy在口中慢慢發揮了奇妙作用,不但只淡化了牛滑髓的
膩,同時亦大大提升了整個菜式的鮮味。PJ之前在蘭桂坊酒店內的Azure也吃過非常美味的牛骨髓,Azure將牛肉絲加了入骨髓,比傳統的做法更香,更
易入口。由於我不是牛骨髓 die hard fans,Stella's
的傳統做法我只可一件起兩件止,對於由細到大都喜歡吃骨髓的阿P來說,原汁原味才是他最喜歡的。</div>
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另一道主菜,我們說想吃魚,服務員提議試Stella's自創的西式倉魚菜式,見他充滿信心的樣子,雖然心裏非常懷疑,但一試無防。倉魚已起了肉,一條條魚
柳浸在青綠色的湯汁內,賣相都算漂亮,但最令我擔心的是倉魚會否帶有腥味。你知啦,平時中國人的煎倉魚,煎得唔夠火喉會好腥的。</div>
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鼓起勇氣,將一塊倉魚連同青綠色的湯汁放入口,咦?酸酸地嘅?魚肉又好滑喎!這個配搭很有趣,立刻問了服務員,那個似曾相識的酸味從何已來。原來是用了酸
豆,對!就是平時用來伴三文魚吃的那些一粒粒酸味的小豆,難怪酸味那麼熟悉。而由於廚師是用浸熟的方法去處理這倉魚,所以魚肉又嫩又滑。</div>
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最後,我們分享了一客 earl grey Panna
cotta,原來寶物沉歸底這句真的很有智慧。最後的這個伯爵奶茶奶凍真的非常有水準,茶味香濃,質地夠firm卻不失幼滑。唯一美中不足的是,大廚用了
百花蜜糖去做dressing,我認為若果換了是類似奶茶味道的dressing,會更適合。</div>
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期間,年輕大廚出來和我們打招呼,我當然有稱讚他的Panna cotta 做得好,閑談間,發覺大家都是電視節目 master chef
的粉絲,我建議他將那個得獎的 Basil Panna cotta with tomato jam
做出來,他笑說,這味道未免對荃灣的客人來說,太新潮了。</div>
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香港的年輕人,要加油啊!</div>
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<span style="font-size: large;">Stella's Bar & Restaurant</span></div>
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荃灣大壩街5-7號仁蕙苑地下3-4號舖 </span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-76740050524493936922016-08-10T11:23:00.002-07:002016-08-10T22:50:57.438-07:00NeNe Chicken in LANGHAM! <div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">PJ今天出席了NeNe Chicken於香港第一分店的 soft opening,來自韓國的人氣炸雞店在全球有過千間分店,<wbr></wbr>並由韓國人氣MC劉在錫為代言人。有睇Running Man的朋友應該對他</span><span style="font-family: "arial" , "helvetica" , sans-serif;">非常熟悉吧。NeNe Chicken於香港的第一分店選址旺角朗豪坊,</span><wbr style="font-family: Arial, Helvetica, sans-serif;"></wbr><span style="font-family: "arial" , "helvetica" , sans-serif;">擺明車馬做年輕人生意,食物價錢亦大眾化,</span><wbr style="font-family: Arial, Helvetica, sans-serif;"></wbr><span style="font-family: "arial" , "helvetica" , sans-serif;">應該會掀起一浪接一浪的的炸雞熱潮。</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">NeNe Hong Kong 一室整潔光亮,白色配鮮黃色的裝修,非常新潮有朝氣。<wbr></wbr>這裏最出名的一定是炸雞,配以秘製的炸粉漿,<wbr></wbr>令雞隻都可以保持外脆內嫰。</span></div>
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現在要吸引消費者的目光,食物以及飲品的造型都同樣重要。<wbr></wbr>這款鯊魚特飲夠晒噱頭,鯊魚嘴內盛滿了紅色的酒精糖漿,<wbr></wbr>服務員為我們將糖漿倒入冰藍色的特飲內,好玩又好喝。</div>
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我們一共點了兩款炸雞,<span style="font-family: "arial" , "helvetica" , sans-serif;">NeNe Chicken </span>是一間着重健康的餐廳,雞肉選材都都是無激素、<wbr></wbr>全天然、營養豐富。要特別一讚這裏的貼心服務,<wbr></wbr>每款炸雞都可以選擇有骨以及無骨版本。</div>
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吃炸雞之前,先吃這裏的招牌勁量級雞蛋卷,份量真的十分巨型,<wbr></wbr>是四至六人的份量。蛋卷材料豐富,煎得不會過熟。</div>
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千呼萬喚的炸雞終於登場,先吃蒜香醬油炸雞,<wbr></wbr>未食已聞到好香的蒜蓉香氣,襯熱一啖咬落去,雞肉juicy,<wbr></wbr>雞皮香脆,除了蒜香突出之外,亦帶有甜甜的蜜糖香氣。<wbr></wbr>秘製粉漿果然利害,雞皮放涼了仍保持香脆。</div>
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雖然我倆都不嗜辣,但吃韓式炸雞,<wbr></wbr>如果一點也不辣的話好像有點冇癮,但太辣我們也受不了,這𥚃<wbr></wbr>的韓式甜辣炸雞就最適合香港人的口味。</div>
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雞胸肉部份也不會乾鞋,抵讚啊!</div>
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這間過江龍韓國炸雞名店,相信一定會人龍不絕,<wbr></wbr>大家想吃也要預多些時間排隊。</div>
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最後和大家分享今次的記念品,是精美可愛的post-it,<wbr></wbr>我們都非常喜歡,謝謝。</div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-38366455057208975512016-08-03T06:03:00.000-07:002016-08-10T22:51:09.173-07:00東海 x Twinnings<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: , serif; font-size: 13.5pt;">今天非常榮幸,獲邀出席一個非常特別的月餅</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">tea pairing</span><span style="font-family: , serif; font-size: 13.5pt;">活動,主辦單位為東海飲食集團。東海的月餅我由細食到大,最喜歡吃他們的月餅皇,</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">size</span><span style="font-family: , serif; font-size: 13.5pt;">大過我手板,內藏</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">6</span><span style="font-family: , serif; font-size: 13.5pt;">個雞蛋黃,任你點切個月餅,都一定有蛋黃</span><span style="font-family: , serif;"><span style="font-size: 18px;">。</span></span><span style="font-family: , serif; font-size: 13.5pt;">只可惜,現代人注重健康,這個月餅皇今年已停產,取而代之</span><span style="font-family: , serif;"><span style="font-size: 18px;">的</span></span><span style="font-family: , serif; font-size: 13.5pt;">是一系列健康有趣的口味。今次活動,東海與著名西茶品牌</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Twinnings</span><span style="font-family: , serif; font-size: 13.5pt;">合作,舉辦了一個名為</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">"</span><span style="font-family: , serif; font-size: 13.5pt;">茶香伴月</span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"> </span><span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;">圓</span></span><span style="font-family: , serif; font-size: 13.5pt;">美薈聚</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">"</span><span style="font-family: , serif; font-size: 13.5pt;">的活動,於尖沙咀北京道</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">1</span><span style="font-family: , serif; font-size: 13.5pt;">號的東海薈舉行。</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">PJ</span><span style="font-family: , serif; font-size: 13.5pt;">對場地十分熟悉,因為我們曾經在這裏替父母舉行過一個</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;"> surprise wedding
anniversary party</span><span style="font-family: , serif; font-size: 13.5pt;">。</span></div>
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<span style="font-family: , serif; font-size: 13.5pt;">活動分兩部份進行,我們可以親手</span><span style="font-family: , serif;"><span style="font-size: 18px;">試</span></span><span style="font-family: , serif; font-size: 13.5pt;">做東海奶黃月餅,師傅已一早為我們準備了月餅皮以及奶黃餡料,亦細心向我們傳</span><span style="font-family: , serif;"><span style="font-size: 18px;">授</span></span><span style="font-family: , serif; font-size: 13.5pt;">包得皮薄餡靚的心得。笨手笨腳的我竟然能夠將月餅包得靚靚的</span><span style="font-family: 細明體; font-size: 13.5pt;">。</span></div>
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<span style="font-family: 細明體; font-size: 13.5pt;">大家包好後,師傅便即席拿</span><span style="font-family: 細明體;"><span style="font-size: 18px;">回</span></span><span style="font-family: 細明體; font-size: 13.5pt;">廚房烘焙,不用</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">20</span><span style="font-family: 細明體; font-size: 13.5pt;">分鐘,熱辣辣的奶黃月餅便大功告成。</span></div>
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<span style="font-family: 細明體; font-size: 13.5pt;">活動的第二部份由</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Twinnings</span><span style="font-family: 細明體; font-size: 13.5pt;">負責,教導我們如何用花茶配不同味道的月餅,最後更讓我們自行調配最適合自已的</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">
Platinum Series</span><span style="font-family: 細明體; font-size: 13.5pt;">至尊白金系列。</span></div>
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<span style="font-family: 細明體; font-size: 13.5pt;">大會亦準備了很多可愛的拍照道具為活動增添氣氛。</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 細明體; font-size: 13.5pt;">今次活動的</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">souvenirs</span><span style="font-family: 細明體; font-size: 13.5pt;">,</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">PJ</span><span style="font-family: 細明體; font-size: 13.5pt;">都十分喜歡,今個中秋節,我們都定會隨身帶着</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Twinnings</span><span style="font-family: 細明體; font-size: 13.5pt;">茶包,去東海海都和屋企人做節。</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-64350094528535222672016-07-27T22:22:00.004-07:002016-07-27T23:51:04.094-07:00Preview of 2016 Food EXPO!<div style="text-align: center;">
一年一度的美食展又殺到嚟啦,昨天PJ有幸率先參加2016美食博覽的press conference,等我話俾大家聽今年有啲咩新產品以及最激優惠吧!同大家來一個preview之前,我想俾大家睇吓今次的souvenir陣容,這裏只是冰山一角,所以我們都超級期待八月的來臨,到時可能真係要拖喼入去先搞得掂。</div>
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記者招待會的場內有很多記者以及blogger朋友,主辦單位精挑細選了幾十個參展商來為這個preview造勢。2016美食博覽將於8月11至15日隆重舉行,真令人期待。</div>
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食品展的種類繁多,最吸引我的是水哥的攤檔,他將會以超抵價錢出售花膠以及乾鮑,fans必搶!<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Booth 3B-B09。</span></span></div>
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在家吃生蠔已經是大趨勢,這個法國生蠔養殖場也來參展,向大眾推廣多款較冷門的法國生蠔,目的為告訴大家法國蠔也不止 Gillardeau,今天我試的 Victoria 也鮮味十足。(Booth 5C-C36)</div>
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近年,與卡通人物crossover已是大趨勢,今年又係Hello Kitty大行其道,連日本提子都要換上可愛的kitty貓做包裝,攤位更會推出一蚊提子優惠,當然是限量出啦!</div>
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煤氣公司也順勢舉行Hello Kitty煤氣爐設計大賽,參展期間,大家也可投票選出最喜愛的粉紅色Hello Kitty煤氣版設計,勝出的那一款,towngas便會將它投入生產,推出市面。</div>
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Little Twin Stars也有多款甜品創作,包括月餅、馬卡龍以及卷蛋等等......</div>
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近年的美食展,基本上已變成了各大月餅生產商的戰場,<wbr></wbr>Minions也有月餅推出,造型確實幾cute!</div>
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老大哥奇華今年也不甘示弱,一共推出了三款奶黃月餅,而且更推出超級優惠價吸引大家購買。(<b>Booth 1D-D02)</b></div>
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榴槤食品近年大收旺場,當中最受歡迎的也非榴槤冰皮月餅莫屬。只要能在30秒內徒手取至少十個榴槤水晶皮月餅,就可以<b>每年免費獲得一盒貓山皇榴槤冰皮月餅。</b>(Booth <b>1D-C02</b>)</div>
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其實PJ一向都不太喜歡吃零食,這次卻意外給我碰上這來GMO Free的粟米Freeze Dried小食,要用人手將原粒粟米拔起,是健康美味的香口小食。</div>
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$1一支Apple Vitamin Drink,果味天然,必搶!</div>
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另外推介給大家這款破健力士紀錄的白松露片,批發商邀請了一位專業廚師為我們即場炮製白松露煎嫰蛋。</div>
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每次行食品展,我都會期待接觸一些以前沒有知道的食物,今天這隻金色雞蛋令我大開眼界。</div>
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Preview 已經這麼吸引了,大家仲唔快啲撲定飛?在此謝過邀請,臨走前,大會送了HKTDC背囊給我們,內裏有很多參展商的贈品,滿載而歸的一天。</div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-83795231735916898572016-07-10T07:32:00.000-07:002016-07-11T06:57:45.915-07:00Let's Bake for Charity!<div style="text-align: center;">
PJ一向都是聾貓的粉絲,Organic Baby 於數年前也有機會與呢隻「肥嘢」合作出嬰兒服, 最近得知他們與 Shatin Courtyard
Marriott 合作,推出一個「聾貓夏日繽紛住宿優惠」。PJ都是愛回家一族,喺香港住酒店就應該不會了,但慈善曲奇班,我倆一定大大力支持。</div>
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這個「聾貓後會有奇班」只舉辦五堂,每位$200 ,7月9日是慈善班,收費全數捐比扶康會。往後的曲奇班的收費亦是$200元,日子如下:
7月16日、8月6日、8月27日、9月17日,地點亦食於酒店的自助餐餐廳 Momo Cafe 內舉行,由酒店的 pastry chef
親自教授曲奇製作以及裝飾的技巧。</div>
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此曲奇班由下午3:30pm開始,大約需時1.5小時完成。每位聾友都可拿10-12塊「肥野曲奇」回家。製作其實非常簡單,就算是烘焙新手都搞得掂,就
連笨手笨腳的阿P亦能夠順利完成任務,不過作品漂亮與否就見仁見智了。最喜歡的是,是次活動的收益全數捐比幫助弱智人士的扶康會,希望透過是次活動,社會
可以少一點歧視,多一點愛心。</div>
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酒店細心地預備了曲奇食譜給我們帶回家,設計方面,當然充滿「肥嘢」特色。Pastry Chef 亦教路,此食譜大家可隨意將麵粉大約200gram的份量,改為自己喜歡的味道,例如:抺茶粉、朱古力粉、美祿粉等等....</div>
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最令fans們風狂的,一定是這個訂制的聾貓曲奇模,一眾學員見到之後都大讚可愛,只可惜,這個是酒店財物,大家眼看手勿動啊⋯⋯</div>
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Momo Cafe 已非常貼心地將 cookie dough
壓至2-3mm厚,我們只需用曲奇模將聾貓肥胖的身軀cut出來,放在焗盆上,然後酒店便會幫我們焗曲奇,需時大約15至20分鐘。</div>
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於等待期
間,pastry chef 仔細地示範了製作 cookie dough 的方法,亦講解了很多做曲奇的竅門。香噴噴的曲奇終於焗好
,顏色是淡淡的金黃色,非常適合之後的朱古力造型。偷偷地吃了一件,是較實淨的質感,因為要承托各方面的造型,所以這塊曲奇口感不能太過鬆軟。Momo
Cafe 的曲奇甜品都絕不會下防腐劑以及化學色素,而且全部都是即日新鮮製造,就連舉辦曲奇班,也不會預先為學員pre-bake
cookies,寧願花多一點時間也要即場焗製。</div>
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大家千祈唔好心急,焗好的曲奇需要放涼大約十分鐘才可開始裝飾。Momo Cafe
細心地為我們準備了溶化後的黑朱古力以及白朱古力膠,好讓我們可以幫「肥嘢曲奇」洗白白。這一招 chocolate dip
真的要眼明手快,如果太貪心,朱古力會變得不平均而且太厚,如果太少,顏色就不夠雪白。</div>
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好了,到了最關鍵的步驟,便是用朱古力吱花這個最關鍵,亦是最考功夫的環節。本人對呢隻"肥嘢"的面部表情實在是太熟悉了,話雖如此,這些曲奇得來不易,
我也不要太逞強了,就麻煩 Google master
仗義幫忙,照抄便可以了。吱朱古力的力度控制十分重要,吱得太用力線條便會粗大,而且朱古力一旦凝結,便要勞煩酒店專業的 pastry team
幫我們稍為加熱。就連 pastry chef 也要幫我們跑來跑去為朱古力加熱,真的辛苦他們了。</div>
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這是我最後的完成品,阿P的......他說不想影響"肥嘢"的聲譽,所以不便公開.....</div>
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這些漂亮的曲奇,食用期大概四至五日,不過真的捨得吃嗎?Momo Cafe 細心地為我們準備了精美曲奇盒,我們嘻嘻哈哈地將一隻又一隻百厭的肥嘢放入去,希望他們能夠乖乖哋,阿P立即去揸架聾貓巴士過嚟接你哋返屋企。</div>
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這塊慈善曲奇,大家想親手做嗎?</div>
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<a href="http://www.marriott.com/specials/mesOffer.mi?marrOfferId=1172240&displayLink=true?m2d=yes" target="_blank">Panda-a-Panda Summer Fun Room Package</a> </div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-2895966885772530062016-06-30T23:37:00.000-07:002016-07-01T03:30:37.290-07:00KRUG x EGG<div style="text-align: center;">
PJ出席了一個非常特別的派對,雖然我們都甚少飲酒,但對於香檳那金黃的色澤與浪漫的氣泡,我從來都無法抗拒。今天的主辦單位是大名鼎鼎的香檳品牌 The House of KRUG,他們為了推廣旗艦系列 Grande Cuvee,昨晚於灣仔新落成的 House of Madison 內舉行舉辦了一場名為 KRUG X EGG 的大型派對。 </div>
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名聲巨大的 Krug 創立於1843年,年產量只約10萬瓶,是一家產量細小,但廣受推崇的香檳酒莊。至於每年都有出產的旗艦系列Grande Cuvée,製成後會先在Krug的酒窖內陳年最少6年。與其他酒莊不同,Krug採用的葡萄均來自規模較小的農地,有些更只有花園般大小。這 diversity 正好令 Krug的香檳比更具趣味性。</div>
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主辦單位也花盡心思佈置場地,設計了很多影相位給我們一邊享用香檳一邊拍照。同場遇上了 Ardis 及 Saii,相請不如偶遇,便坐下來一同品嚐 The House of KRUG 為我們準備的美酒佳餚。</div>
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House of Madison 是一所剛落成的商廈,1/F 至 4/F是一個上佳的event場地,裝修非常有格調,而且有多個設計新穎而且非常專業的 open kitchen。主辦單位今天邀請了三間餐廳前來為我們炮製用蛋做的菜色,給我們用來配香檳食用。</div>
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今天有幸品嚐到由 Akrame Hong Kong's female chef Benallal、Aberdeen Street Social 大廚 Chris
Whitmore、以及非常型仔的 Catalunya 大廚 Chef Josep Casas
所炮製的雞蛋小食,他們精心搜羅了來自世界各地最優質的雞蛋,<wbr></wbr>目的就是為了要做出最好的味道去襯托優秀的 KRUG 香檳。</div>
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Chef Josep 實在是太靚仔了,忍不住多拍了幾張照片,以後更沒有理由不常去幫襯這間出色的西班牙餐廳。 </div>
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主辦單位真的十分照顧周到,除了全晚香檳任飲之外,還特別請了美女書法家來替我們在記念品上刻寫名字。以後每逢吃雞蛋的時候,便會時時刻刻都記掛着 KRUG 這品牌了,公關手段多高明啊!</div>
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大家有留意嗎?我特別戴了金色的戒指,以及穿了鮮黃色的衣服來陪襯金光閃閃的 KRUG 香檳。</div>
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這 boil egg holder,PJ真的十分喜歡,在此謝過邀請。</div>
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是次活動其實是一連串精彩菜式的開始,由即日起至9月30日,以下的餐廳都會推出配合KRUG香檳而炮製的雞蛋菜式,大家可參考以下列表,看看有沒有心水菜式,就和喜歡的人去享受一個浪漫的香檳晚餐吧。</div>
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<b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;">Aberdeen Street Social </span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b></div>
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<span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">煙熏蛋、露荀伴松露、巴馬臣芝士、</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">榛子</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">醬汁</span><span lang="EN-US" style="font-family: "cambria"; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$350/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">一杯</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">香檳連菜式)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;">Akrame </span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b></div>
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<span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">雞蛋/雞/粟米</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$1,250/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">半</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">瓶</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">裝香檳連菜式 或</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"> HK$2,380/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">一</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">瓶</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">裝香檳連菜式</span><span lang="EN-US" style="font-family: "cambria"; font-size: 12pt;">)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;">Amuse Bouche</span></b><b><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"></span></b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">馬蘭斯</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">雞蛋、</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">北海道海膽、</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">阿拉斯加蟹腳、</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">海鮮濃湯</span><span lang="EN-US" style="font-family: "cambria"; font-size: 12pt;"></span> (<span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$720/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">一杯</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">香檳連菜式)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<span lang="FR" style="font-family: "cambria"; font-size: 12pt;"> </span><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;">Catalunya </span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b></div>
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<span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">煙熏蛋、蘑菇及松露</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$390 </span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">/ 凡惠顧庫克</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">香檳一杯即送雞蛋菜式)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<b><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">Foxglove</span></b><b><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></b></div>
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<span lang="FR" style="font-family: "cambria"; font-size: 12pt;">Egg in The Sea</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$600</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">香檳一杯連雞蛋菜式及</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"> HK$230</span>/<span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">雞蛋菜式)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;">Seasons by Olivier </span></b><b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></b><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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Oeuf</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$980/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">半</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">瓶</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">裝香檳連雞蛋小食兩隻)</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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Egg & Black Truffle Carbonara, Crispy pancetta & morels</span><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$195/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">雞蛋菜式及</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK3,000/</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">一</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">瓶</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">裝香檳)</span><span lang="EN-US" style="font-family: "cambria"; font-size: 12pt;"></span></div>
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<span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">龍蝦蟹籽炒鮮奶</span><span lang="EN-GB" style="font-family: "cambria"; font-size: 12pt;"></span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;"> (</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">HK$2</span><span lang="EN-US" style="font-family: "cambria"; font-size: 12pt;">,2</span><span lang="FR" style="font-family: "cambria"; font-size: 12pt;">88 </span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">/半</span><span lang="EN-US" style="font-family: 新細明體; font-size: 12pt;">瓶</span><span lang="ZH-TW" style="font-family: 新細明體; font-size: 12pt;">裝香檳連雞蛋菜式)</span></div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-33992541243315816902016-06-18T10:48:00.002-07:002016-06-19T10:51:58.885-07:00La Bombance Hong Kong!<div style="text-align: center;">
來自日本東京的La Bombance,走的是日法料理融和新路線,創出自己新派系,大廚兼創辦人"岡元信"自2008年為La
Bombance摘下米芝蓮一星的殊榮之後,已連續八年獲得同等殊榮。而 La
Bombance的首間海外分店亦於剛剛過去的5月在香港正式開業,選址銅鑼灣登龍街的新大廈 V Point內。</div>
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La Bombance位於V Point內的30樓高層,今天與好友專程前來潮聖。有別於東京 La Bombance 的西麻布總店,香港店座擁無敵海景,簡潔摩登的設計比東京店更開揚舒服。香港店設有三間VIP房,最大的那間可容納10人,同樣擁有無敵海景。香港 La Bombance跟東京一樣只做晚市,暫時只提供九道菜晚餐,菜單根據時令食材而有所改變,大概會每月轉一次新菜單,食材均是不時不食,大部份由日本引進,同時亦會採用一些新鮮的本地食材</div>
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香港店另一吸引之處便是那海景大陽台,食客可隨時走出去嘆sake,一邊欣賞美麗的維港景色,一邊嘆清涼的14代。同行的友人是清酒專家,他說這裡的
wine list
全都是著名品牌,價錢當然不便宜,但售價也不算太誇張。向服務員查詢了開瓶費,普通支裝的清酒每瓶收$300元,大支的收$600元。</div>
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很可惜,總廚"岡元信"已離開香港,傳聞中的他經常親身接待客人,笑臉迎人,沒有傳統日藉大廚一貫的嚴肅及拘謹。為了確保香港店的食物質素,他將高徒"小
屋孝行"留守香港,代他將 La Bombance
的法日美食展現給香港粉絲。不知是否秉承了師傅的性格,下圖的"小屋孝行"師傅亦非常親切,經常從廚房走出來和食客微笑打招呼。同行友人是日本通,亦精通
日語,小屋孝行師傅亦有和我們交談,令餐廳氣氛變得輕鬆自在。</div>
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9道菜的懷石料理索價$1,280,與東京店的$11,664 yen 收費相比,香港的價錢貴了約港幣$420。老實說,這mark-up在百物滕貴的香港並不算誇張。</div>
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相信男士最關心的都是懷石料理的飽肚感,我可以大膽的說,La Bombance
的晚餐是吃得飽的,整體上菜式的味道都偏清淡,不油不膩。至於驚喜度,個人認為是欠奉的,但絕對並不代表菜式不好吃,只是沒能夠令我感到很wow吧了。但
能以這價錢,吃得到一星米芝蓮的出品,以及在這個環境內進食,我仍然認為是物有所值的。</div>
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<span style="color: #ffd966;"><span style="font-size: large;"> <u><b>第一道菜 - 海鮮頭盤</b></u></span></span></div>
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用來打頭陣的,是一道清新開胃的海鮮前菜,主角當然是北海道松葉蟹以及軟煮鮑魚。以和式蒸煮的方式去處理海鮮,目的是令鮮味提升。松葉蟹腳非常粗身及有彈
性,放入口即時嚐到啖啖鮮味。蒸鮑魚軟熟得來不失口感,雖然鮮味未算澎湃,但已算不錯。這個前菜的特別之處,反而在於那些伴碟的蔬菜:賀茂茄子經炭燒後變
得風味十足,與秋葵蓉及果凍醋撈混吃,為海鮮添上了一點點開胃的醋意。個人十分喜歡秋葵那滑潺潺的口感,如果不喜歡的朋友,請記緊要向服務員提出,他們是
十分樂意配合食客的個人喜好。</div>
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<span style="font-size: large;"><span style="color: #ffe599;"><u><b>第二道菜 - 西日合壁併盤</b></u></span></span></div>
整頓晚飯中,這個拼盤已經算是比較西化的一道菜,La Bombance一共創作了5件小巧精緻的料理擺放在透明的圓碟上。鵝肝飯團、巴馬火腿裹宮崎芒果、酥炸琵琶湖小鮎魚、酸汁三葉莖伴木之芽、鮮腐皮佐酥炸小白魚。服務員建議我們先吃最濃味的鵝肝迷你燒飯團,我們都覺得有點奇怪,但也跟着照做。吃罷,便繼續以逆時針方向享用美食。 <br />
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這支"小魔鬼竹籤"是用來穿着巴馬火腿與芒果的,服務員笑說,他們的大廚"岡元信"覺得自己的長相跟它很像,大家又認為呢?</div>
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<span style="font-size: large;"><span style="color: #ffe599;"><u><b>第三道菜 - 海苔高湯 </b></u></span></span></div>
吃日本料理,我最欣賞他們的海苔高湯,要做到湯底清澈,同時鮮味要夠突出,是十分考功夫的一
件事。La Bombance
的高湯味道不錯,用了蒸蜆汁來煮湯,湯內放了一顆海鮮肉丸,分別由本地花竹蝦、蜆及帆立貝造成。帆立貝蓉打至起膠,質感有點像我們的魚腐,外面是包着用本
地花竹蝦打成的蝦膠。一啖放入口,鮮味即時將嘴巴填得滿滿的。不能不提的還有那些可愛的七彩小丸子,口感非常煙韌,為海苔高湯增添一些口感。<br />
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<span style="font-size: large;"><span style="color: #ffe599;"><b><u>第四道菜 - 刺身/壽司</u></b></span></span></div>
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<b><u></u></b>La Bombance
的刺身質素比想像中高,左手邊呈粉紅色的是金目鯛刺身,魚皮部份經火炙後帶有美味的焦香。Golden Eye
是我非常喜歡吃的深海魚品種,金色眼睛很大,魚身是鮮豔的深紅色,最喜歡它的肉質細緻鮮甜,除了適合作刺身外,汁煮亦非常美味。更令我們感到驚喜萬分的,
反而是右邊的那兩件炭火燒本地白鱔,加了些少青檸汁及鹽調味,是坊間很少吃到的味道。我一向都很害怕吃有暗骨的魚類,尤其是鱔魚,這兩件小小的白鱔我卻非
常喜歡,特別鍾情於那濃烈的炭火香氣,青檸的芳香亦有助提升魚肉的鮮味。</div>
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先為我們送上的是中拖羅壽司,整體味道中規中矩。師傅亦向我們解釋 La Bombance 選用的米種是"新瀉越伊吹",配以特製的赤醋,令米飯更煙韌有彈性。對我來說,這壽司飯絕對不差,但比它好吃的仍然大有人在。接着便要吃北海道海膽軍艦壽司,海膽的份量十分之多,因為是即製即吃,放入口時紫菜仍是脆脆的。北海道海膽是預期中的鮮味,甜度雖然沒有驚喜,但仍然算是一件上佳的海膽壽司。</div>
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<u><b><span style="font-size: large;"><span style="color: #ffe599;">第五道菜 - 燒魚</span></span></b></u></div>
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<u><b></b></u>今晚的主菜是燒九州太刀魚,這銀色的魚在海中會採取 "垂直"
的泳姿,無論是身型或顏色都與武士刀相似,故取名
"太刀魚"。夏天是吃太刀魚最好季節,脂肪豐富,肉質亦特別肥美。吃太刀魚,最講究是魚體表面的銀色肉皮,用手一碰就會剝落,師傅處理時也必須份外小心翼
翼。La Bombance 採用了一種特別的烹調方法 "若狹燒"
去燒這罕有的魚。先將魚肉放在炭上,然後反覆在魚肉表面淋湯,確保魚肉鮮嫩及帶有濃濃的焦香。那些青色的醬汁,亦是靈魂所在,微酸,有助加強味道層次。</div>
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<u><b><span style="font-size: large;"><span style="color: #ffe599;">第六道菜 - 和牛壽喜燒</span></span></b></u></div>
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<u><b><span style="font-size: large;"><span style="color: #ffe599;"></span></span></b></u>在香港,要找好吃的sukiyaki真的超難,最怕碰到那些又甜又鹹的湯底。多年來在京都
吃的懷石料理也有供應和牛壽喜燒,水準都十分高,秘決在於那用牛榜熬製而成的湯底。La
Bombace的壽喜燒汁也用了日本牛蒡及唐蒿等煮成,難怪充滿着鮮味,不會一味死鹹,影響了鹿兒島A4和牛的味道。和牛的質感軟如棉花,我吃了三大件仍
不覺膩。</div>
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<u><b><span style="font-size: large;"><span style="color: #ffe599;">第七道菜 - 鰻魚小鍋</span><span style="color: #ffe599;"></span></span></b></u></div>
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La Bombance
亦喜歡將本地食材引入餐廳,從而令香港店能創出一些獨特菜式。岡元師傅非常欣賞香港的本地游水鱔,大讚其肥美鮮甜,於是便選用了它來炭燒,以及放入清湯煮
成小鍋。與之前的鱔刺身相比,這個"鰻魚小鍋"相對失色。先論那湯底,味道有點過鹹,可能是加了山椒粉的原因吧。</div>
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<span style="font-size: large;"><span style="color: #ffe599;"><u><b>第八道菜 - 黑松露釜飯</b></u></span><span style="color: #ffe599;"></span></span></div>
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多多少少我也是為了這個釡飯才來的,這個飯用了"新潟越伊吹米"去煮,為了突出黑松露的香
氣,La Bombance
特別用了日本礦泉水去煮這個飯。"新潟越伊吹米"的來頭也不少,與全日本No.1的"月光米"屬同品種,就像兄弟一樣口感類似。有點可惜的是,這個黑松露
釜飯煲出來的效果比較腍身,眾所周知,我是吃硬飯的 die hard fans!所以我仍然覺得月光米比較圓潤,口感亦較煙韌。</div>
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這個飯的飯面鋪滿了黑松露薄片,由小屋孝行師傅親自為我們盛飯。打開飯煲,黑松露的香氣四射,引得我們口水直流。師傅細心地為我們裝飯,然後再下蛋漿。老
實說,這飯的口味真的偏淡,黑松露的香氣亦有點不足,頭兩啖覺得幾香,但之後便覺得太啖了。加上飯粒沒有被高湯餵過,味道只靠那秘製蛋漿。蛋漿只用來自九
州的日本雞蛋黃,貪其色澤金黃,蛋香濃郁,師傅亦加了一些松露油,成功為清淡的釜飯搶回不少分數。</div>
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<span style="font-size: large;"><span style="color: #ffe599;"><u><b>第九道菜 - 甜品及抹茶 </b></u></span></span></div>
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換轉是一間傳統的壞石料理餐廳,我並不會對甜品存有期望,但作為一間以 Japanese French fusion 作賣點的餐廳,甜品這一環,我是會寄予厚望的。很可惜,La Bombance 今晚的甜品並未能打動我。La Bombance
的提拉米蘇只簡單地採用了 mascarpone cheese,表面加了些少梅醬便稱自己為 plum
tiramisu,實在是有點兒牽強......大家請不要誤會,這個簡單的芝士布丁味道其實也不錯,但礙於 La Bombance 稱它為
tiramisu,我才覺得略有不妥。第二道甜品是令人驚喜的黑芝麻雪葩,樣子黑漆漆的粗粒雪葩外表不甚討好,怎料到,一放入口便嚐到濃濃的芝麻香氣。是我從來沒有吃過的味道,大家都高呼過癮!</div>
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La Bombance
懷石料理的最後總結,是由師傅親自處理的即泡抹茶。抹茶粉採用著名的"八女星野抹茶",選用了比較淡味的薄茶系列,原因是害怕客人在晚上喝了過濃的茶而導
致失眠。可能大家會對"八女星野"較陌生,其實福岡縣的"八女地區"自古以來都是名茶產地,而位於"八女"的"星野村"則是為大家所熟悉的"玉露茶"之產
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既然有新鮮即泡抹茶,又怎少得La Bombance 自家製黑蜜糖蕨餅?為了配合香氣清新的淡味抹茶,蕨餅的甜度相對輕手,質感軟熟,我只略嫌做得有點太濕,但抵讚的是黑蜜糖的味道非常突出。但若果有得揀,我還是比較喜歡喝濃醇的抹茶啊!</div>
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我常常都說,米芝蓮的光環是好是壞,有時真的很難說。好處當然是顧客會自動找上門,願意花多一點金錢去拜訪有星星的餐廳。不好的地方就是顧客都會特別挑
剔,用較高的標準去衡量餐廳的環境、食物質素以至服務態度。以 La Bombance
為例,我的拜訪多少也是因為那一粒星,除此之外,更因為我個人鍾情於 Japanese French
dining,喜歡日本的食材,也喜歡法式的烹調手法及 plating。吃罷,我認為 La Bombance
走的路線並非傳統,同時也絕非新潮,給我一種卡在尷尬位置的感覺。</div>
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以上是我的個人睇法,若果要我客觀一點來說,La Bombance 無論是裝修、食物以及環境都做到一定的水準。$1280元有9度菜,當中已包括矜貴的鮑魚、松葉蟹、拖羅、海膽及黑松露,還有日式師傅即場炮製抹茶,絕對是充滿誠意的一頓晚飯。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ7-1k1Ia8ELjOtoTKQcKOs5an55JG08PmlAL5bTi_opW4zzE-ywhhUGHqHnepUnD5yVfJugzJAT1taQlWlO3JZcHNJzx5crKNko2XendJx_m0mf2FulN_Z8meG107oJnNih5SNZ4uK-m/s1600/Bombance+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ7-1k1Ia8ELjOtoTKQcKOs5an55JG08PmlAL5bTi_opW4zzE-ywhhUGHqHnepUnD5yVfJugzJAT1taQlWlO3JZcHNJzx5crKNko2XendJx_m0mf2FulN_Z8meG107oJnNih5SNZ4uK-m/s640/Bombance+015.JPG" width="640" /></a></div>
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<span style="color: #f1c232;"><span style="font-size: x-large;">LA BOMBANCE</span></span></div>
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<a href="http://www.openrice.com/zh/hongkong/r-la-bombance-%E9%8A%85%E9%91%BC%E7%81%A3-%E6%97%A5%E6%9C%AC%E8%8F%9C-fine-dining-r492002/map">銅鑼灣登龍街18號V Point 30樓</a></div>
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<a href="http://www.openrice.com/zh/hongkong/r-la-bombance-%E9%8A%85%E9%91%BC%E7%81%A3-%E6%97%A5%E6%9C%AC%E8%8F%9C-fine-dining-r492002/map">30/F, V Point, 18 Tang Lung Street, Causeway Bay
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<a href="http://www.openrice.com/zh/hongkong/r-la-bombance-%E9%8A%85%E9%91%BC%E7%81%A3-%E6%97%A5%E6%9C%AC%E8%8F%9C-fine-dining-r492002/" target="_blank">La Bombance Openrice Link</a></div>
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<a href="http://www.bombance.com/" target="_blank">La Bombance Tokyo Official Website</a> </div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-25416210510720598352016-05-29T00:31:00.001-07:002016-06-19T10:52:31.156-07:00Probably the best roof top bar in Hong Kong - Cabana (The Pulse)<div style="text-align: center;">
香港寸金尺土,想搵間環境優美的戶外食肆嘆下,輕鬆一下,其實選擇都唔係好多。 我倆剛剛從蘇梅島回來,實在是太掛念陽光海灘的生活了,於是今天便駕車到來淺水灣 The Pulse,拜訪可能係全香港最靚的 roof top bar - CABANA。 </div>
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相信大家對淺水灣泳灘也不陌生吧,於大半年前,於沙灘連接的商場終於落成,取名The Pulse。從此進駐了很多特色食肆及商戶,PJ也經常來,因為這個商場十分 dog friendly。你要知道,在香港想與心愛的狗狗一起吃一頓安樂茶飯,其實是十分艱難的。</div>
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真的估不到香港竟然有一個這麼漂亮的天台酒吧,有大量睡床給客人曬太陽,最誇張的竟然是有溫泉,可給客人泡浸。這裏設有最低消費,平日只需$150,基本上點一杯雞尾酒已經可以在這裏hea。大家要緊記,這天台吧星期一及星期二都關閉,而且只招待18歲已上人士。星期六日只招待參加香檳派對的客
人,3pm-7pm, 每位$680,有DJ現場打碟,氣氛一流,應該會非常受外籍人士歡迎。</div>
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最誇張的還是這裏設有大木桶溫泉給客人浸浴,水溫最高可調校至38度。</div>
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而且更設有浴室給客人洗澡或冲身,這個 rooftop bar 設備比巴里島更豪華齊全,難以置信這是一間位於香港島的天台酒吧。 </div>
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Cabana
有大量香檳供應,但礙於阿P要開車,我們只點了兩杯雞美酒,在這裏嘻嘻哈哈的拍照,欣賞美景。雞美酒近年在香港的受歡迎程度突然增加,款色口味越來越
多,而且顏色及造型都更講究。我們都各自選了自己的心頭好,沒有酒精的 "Summer Set Breeze"及含少量 sherry 的
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臨走前,再呼吸一吓香港南區的新鮮空氣,雖然現在身不在蘇梅島,但眼前的無邊際淺水灣海景也不差啊!大家趁好天氣,不防來一趟Cabana,肆無忌憚地嘆香檳曬太陽吧! </div>
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<span style="color: orange;"><span style="font-size: large;">Restaurant Info:CABANA</span></span></div>
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<span style="color: orange;">The Roof Top, The Pulse, 26-30 Beach Road, Repulse Bay </span>
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<span style="color: orange;"> 電話號碼 : 2889 5939 </span></div>
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<a href="http://www.openrice.com/zh/hongkong/review/the-best-rooftop-bar-in-hk-e2572633" target="_blank">PJ's Openrice Review on Cabana </a></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com1tag:blogger.com,1999:blog-2844317544225494953.post-60715364051530287532016-05-28T01:17:00.001-07:002016-05-28T01:17:14.376-07:00京都遊記 - Tempra Matsu <div style="text-align: center;">
上回提及東京嵐山的櫻花很美,就算櫻花再美,若果沒有美食陪襯的話,實在是太可惜了。京都是日本的著名遊客區,食肆多到數唔晒,吃壞石料理的也有很多,但要找真正好吃的,真的少之又少。我們曾經拜訪過三星米芝蓮的"吉兆 Kitcho",結果是令人極度失望的一餐。反而一聲米芝蓮的"粟田山莊"更有驚喜。我們近年都放棄食傳统的懷石料理,轉攻一些比較新式的料理創作,當中我們最喜歡的,一定是位於嵐山的 Tempra Matsu 松。<br />
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<span style="color: orange;">Set Dinner ($20,000 日圓)</span> </div>
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Tempra Matsu 松是一間擁有40年歷史,一直由 Matsuno 家族打理,現已傳至第三代的日本料理餐廳。最開頭是一間天婦羅店,隨著時代變遷,Matsu 亦慢慢演變成提供摩登懷石料理。雖然多年來也沒有獲得米芝蓮的名譽,卻非常受當地人歡迎。與屢獲三星米芝蓮殊榮的吉兆相比,我可以大膽的說,Matsu 好味過佢兩陪!!</div>
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與一般高級日本料理店相比,Matsu 的環境相對簡陋,畢竟這間兩層樓高的木屋營業了超過40年。來Matsu,記得要早兩個月前訂位,而且要指名坐吧枱,這樣才能感受到 Matsu 的精彩表演。大家要緊記,Matsu 歡迎拍照,但絕對不容許錄影。我一共來過兩次,完全感受到 Matsu 善用多種烹調技巧來滿足客人的需求,<wbr></wbr>食客往往可於八道菜的晚餐吃勻Matsu的"蒸煮炆炸薰"傑作,<wbr></wbr>比起單一的壽司店或天婦羅店來得更精彩。</div>
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第一道菜是令我回味至今的蜆湯壽司,服務員首先將一件蜆肉壽司帶到我們面前,蜆肉上有一塊透明啫喱,外型已攞足一百分。</div>
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接着,服務員將一個燒熱了的石碗放到我們面前,將壽司放入碗內,然後再將蜆湯緩緩注入。客人必須襯熱將壽司與湯混合,一碗美味的蜆肉湯飯便大功告成。蜆湯是預期中的鮮甜,令我驚喜的反而是那些白飯,粒粒圓潤飽滿,好玩又好吃。</div>
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Tempra Matsu 以炸物起家,這件炸白身魚火候拿捏得非常好,由於我不吃蔥,店家竟然細心地用fern代替蔥,為菜式添上一點色彩。</div>
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第三道菜是這裏的招牌 - 大蝦麵豉湯。</div>
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第四道菜是刺身,有日本少見的賴尿蝦,及時令的針魚。</div>
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京都的豆腐可是舉世聞名,Matsu 這個海膽豆腐非常精彩,豆腐是半融化的狀態,豆味濃郁,配以鮮甜的海膽一齊食,滋味無窮。</div>
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Matsu 的籠仔蒸飯也是其招牌菜,會隨着季節而改變食材。今次,我們有幸吃到的是吞拿魚及螃蟹。吞拿魚用麵豉醃過,我認為味道太濃。</div>
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蟹飯則非常精彩,鮮拆蟹肉彈牙鮮甜,蟹膏甘香,我認為比剛才的吞拿魚好吃。還記得我上次吃的是魷魚飯,觀看其他食評網站,得知這裏也有供應海膽飯、鮑魚飯等等....令人期待啊!</div>
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第六道菜是大家一致讚好的石燒牛肉,廚師首先會於你面前用熱石薄燒牛肉,眼見廚師徒手為我們燒牛肉,真的驚嘆他雙手的耐熱能力。</div>
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將牛肉燒至半生熟,再將蘿蔔蓉以及苦葉放在牛肉上,這個配搭非常好吃。</div>
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Tempra Matsu 雖然以天婦羅起家,但tempura卻不怎樣出色,是好吃的,但絕對比起其他創作失色。比較令我有深刻印象的,只是蓮藕天婦羅。</div>
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Tempra Matsu 的冰麵是舉國聞名的,用一個冰磚來做碗,從側面看,冷烏冬的汁與雪白的麵條互相交錯,真的非常漂亮。今次我是櫻花季節來,Matsu 亦放了櫻花作裝飾,上次就在麵條上放了一隻蛋。麵條是自家製的,超級爽滑彈牙。</div>
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最後的甜品也不容忽視,上次吃的是刨冰,今次的是煎茶雪糕,炒過的茶香味十分突出,為整頓晚飯加上完美句號。</div>
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現附上多年前的照片,以作參考。</div>
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今次是第二次來,我反而有一種更加愛上Matsu的感覺。這對我來說是十分難得的,因為我是貪新鮮的人,通常第二次到訪,我都會份外挑剔。但Tempra Matsu 卻令我越吃越喜歡,PJ現已着手籌備秋冬的紅葉之旅,期待第三次拜訪Matsu。</div>
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<span style="color: orange;"><span style="font-size: large;"> Tempra Matsu 松</span></span></div>
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<a href="http://tabelog.com/tw/kyoto/A2601/A260403/26001461/?rvwid=2412099" target="_blank"> Tempra Matsu Tableblog link</a></div>
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<span style="color: orange;">Budget: $15,000 yen to $25,000 yen per person</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-13917598469895094292016-05-26T02:08:00.000-07:002016-05-26T02:10:25.327-07:00Marathon Birthday Celebrations for MOM!!<div style="text-align: center;">
五月是母親之月,五月頭是母親節,而五月尾就是J媽媽的生日。整個五月,我們為媽媽以馬拉松方式慶祝生日,由月頭食到月尾,每餐都非常豐富。她半埋怨的說,食到滯咗⋯⋯現在我便帶大家看看,當中較突出的三間餐廳吧。</div>
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<span style="color: #ffd966;">May 12, 2016 - TOSCA Ritz-Carlton</span></div>
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<a href="http://www.openrice.com/zh/hongkong/review/afternoon-tea-tosca-e2589587" target="_blank">PJ's Openrice review on Tosca Afternoon Tea</a> </div>
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高貴的媽媽,當然要帶她來高貴的酒店啦。適逢 Ritz Carlton 內的 Tosca 首次推出下午茶,而媽媽也是甜牙齒,於是便帶她來一嚐這個 Tosca x Seletti 的 afternoon tea ($780 for 2)。</div>
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來 Tosca,最殺食一定是這裏的全海景,當日天朗氣清,我們的香港很美。</div>
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這個下午茶最特別的地方,除了食物精緻之外,便那個六層高的 Seletti 手做瓷器餐具。底部的那三層放了鹹點,頂部就用來放甜品。</div>
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以下便是這個下午茶餐的鹹點,有吸睛的龍蝦多士,好普通的 cold cut,以及其貌不揚,但味道卻帶有驚喜的吞拿魚小牛肉。整體上,鹹點的水準尚算不俗,大家清碟冇難度。</div>
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接着便要吃甜品了,基本上媽媽都嫌甜品的體積太大,而且當中有兩款甜品充滿着強勁的酒味,她是不滿意的。我就覺得,只有那件檸檬撻及cannoli較有水準,其餘的,都是普通過唔普通。</div>
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<span style="color: #f1c232;">May 22, 2016 - The Presidential Suite @ Shatin Courtyard Marriott Hotel</span></div>
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<a href="http://www.openrice.com/zh/hongkong/review/%E5%8E%BB%E7%B8%BD%E7%BB%9F%E5%A5%97%E6%88%BF%E9%96%8B%E9%A4%90-e2560583" target="_blank">PJ's Openrice review on The Presidential Suite</a></div>
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論到J媽媽的生日重頭戲第二擊,我們來到 Shatin Courtyard Marriott 的總統套房吃飯,一行18人,浩浩蕩蕩的在這裏玩足一晚。我們提早於5:30pm到達總統套房,大人一邊欣賞日落美景,細路就在總統套房內的偏聽玩耍。</div>
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總统套房"是全酒店最高級的房間,通常都是閒人免進,今次沙田萬怡酒店破天荒將 "總统套房" 改建成你和我都可享用的貴賓 function room</div>
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八道菜的晚餐每位$618元,整體上,食物及服務都算做得用心。這間總統套房的最低消費,晚市為港幣一$10,000元,午市為港幣$3000元。</div>
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蛋糕購自 Princess Cafe,媽媽為了取悅小朋友,特登叫我訂了這個蝴蝶蛋糕,10寸大的柚子蛋糕,售價$580元,都幾抵食。</div>
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<span style="color: #ffe599;">May 25, 2016 - VEA Restaurant and Lounge, 30/F The Wellington</span></div>
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<a href="http://www.openrice.com/zh/hongkong/review/amazing-modern-french-cuisine-e2557551" target="_blank">PJ's Openrice Review on VEA</a></div>
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最後去到生日正日,嚴選了位於上環的VEA,主打摩登法國菜。PJ之前來過這裏慶祝拍拖11周年,吃過覺得非常impressive,於是便帶埋爸媽來。這裏只做晚市,而且只供應價值$1288的set menu。餐廳全開放式廚房,客人都坐吧枱,一邊品嚐美食,另一邊可欣賞廚師團隊用心地為客人烹調美食。 </div>
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$1288的十二道菜set dinner究竟吃什麼?一共有三款餐前小食,兩款凍頭盤,兩款熱頭盤,兩個主菜,兩款甜品,以及最後的petite fours。吃完大家都飽到捧着肚皮,一致認同VEA的 food plating 真的非常漂亮,味道當然有進步的空間,但以這個價錢來說,絕對物有所值。</div>
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都說認真做事的男人,最帥!這個背影,就是VEA的年輕的總廚 Chef Vicky,就是他率領着一隊專業的團隊,<wbr></wbr>為我們炮製出一道又一道令人驚喜的美食。</div>
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最近常常覺得自己年紀開始大,身體壞,<wbr></wbr>所以特別珍惜和家人相處的時間。PJ於五年前結婚 ,<wbr></wbr>為了感謝父母的養育之恩,我特別製作了一個短片去多謝他們。<wbr></wbr>今天適逢是媽媽的農曆生日,希望再一次將這條短片送給她,<wbr></wbr>多謝她的養育之恩。要記住身體健康,唔好要我擔心先得架!!</div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-54885158507885181772016-05-21T08:51:00.002-07:002016-05-26T02:11:25.601-07:00京都遊記 - 嵐山賞櫻<div style="text-align: center;">
<span style="font-size: small;"><span style="font-weight: normal;"><span class="old_text_2">京都絕對是PJ最喜歡的地方之一,但近年遊客實在是太多,我們現在反而鍾情有"小京都"之稱的"金澤" Kanazawa。由於今次旅程時間緊迫,我們只能二擇其一,最後還是選擇來了京都。目的只有一個,就為了再次光顧為於嵐山的 Tempra Matsu 松。</span></span></span></div>
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離吃飯前還有一點時間,於是我們便前住附近的 Arashiyama Park賞櫻, 嵐山屬於京都郊區,但京都的面積其實十分細,我們由清水寺搭的士去嵐山也不過用了25分鐘,的士費用約港弊$250元。</div>
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這裡有一條遊客必到的 "渡月橋 Moon Crossing Bridge",是一條非常古老的石橋,古色古香,與嵐山的自然景觀諧和融洽。 </div>
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嵐山除了是有名的賞櫻勝地,其實賞楓也同樣好看,這座宏偉的大山到了11月尾、12月初便會變成橙色,彷彿被落霞染紅了一樣。 </div>
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到處都充滿着古樸氣氛。</div>
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湖邊泊滿了小船,詩情畫意莫過於此。</div>
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渡月橋這一帶也有很多大大小小的食肆,都是做遊客生意的。我們邊走邊拍,時間也不早了,又係時候出發去歷史悠久的 "Tempra Matsu 松" 吃我最喜歡的料理了。</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;"><span style="color: magenta;"> Arashiyama Park SAKURA 靚靚指數</span>我給4<span style="color: magenta;">粒星</span>(5星為最高)</span></span>
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"Tempra Matsu 松" 的食評亦快將發佈,大家密切留意着 <a href="http://PJ Moments Facebook Page" target="_blank">PJ Moments Facebook Page</a> 的最新資訊吧!</div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-72378292197889682662016-05-15T08:39:00.000-07:002016-05-17T08:48:23.538-07:00The Popsy Cocktail<div class="separator" style="clear: both; text-align: center;">
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一直久仰 Popsy Modern 大名,很多朋友都說這裏是一個鬧市中的 secret garden,今天終於有機會拜訪,而且還動手弄了一杯屬於自己的 cocktail,這個周末,過得真寫意。</div>
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Popsy Modern 位於上環最具人氣的食廈 The Wellington,頂樓有我最喜歡的 modern French restaurant - VEA,UG 有 fusion 日本餐廳 Momotaro,而5樓就有最浪漫的 Popsy Modern。</div>
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Popsy Modern 的老闆是一位藝術家,喜歡油畫及花藝,所以便開了一間餐廳將她最喜歡的兩種東西放在一起。最近推出了 weekend brunch buffet,每位$388。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBnCDpk0ezWzQDUGzyiU5Gj0uhrRd-sh3Xw3tx29ThMjkA1O1cLs1jGupiAN2BSJ537VOyU0tB83u8kU499D0sLPVrRSRl4i0ejlAiyCnofIccirk83GaHQiJcpGFrUuluM9HvwmxwzXL/s1600/Popsy+Modern+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBnCDpk0ezWzQDUGzyiU5Gj0uhrRd-sh3Xw3tx29ThMjkA1O1cLs1jGupiAN2BSJ537VOyU0tB83u8kU499D0sLPVrRSRl4i0ejlAiyCnofIccirk83GaHQiJcpGFrUuluM9HvwmxwzXL/s640/Popsy+Modern+005.JPG" width="640" /> </a></div>
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頭盤以及甜品都以自助餐形式奉上,源源不絕供應。主菜就有六種選擇,整體上食物賣相及味道都非常精緻,非常適合一班女生來聚會。</div>
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來這裏最令我期待的便是這一杯 Popsy Cocktail, 是餐廳為較早前的 Art Basel 而設計的。米白色的果汁其實是石榴汁,百分百純天然,本身已十分清甜好喝。這杯Cocktail的好玩之處,全靠這兩支食用色素噴劑及一張硬咭紙。大家可發揮自己的美術天份,為這杯杯雞尾酒噴上獨一無二的圖案。</div>
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玩法很簡單,Popsy Room 提供了一張硬卡紙,大家只需用它來引導噴灑的方向便行了。大家睇睇片,就會清楚明白玩法。</div>
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狠心將我噴好的圖案攪勻,造成了這個 marble effect,也不錯吧!</div>
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這杯雞尾果汁,好玩又好飲,大力推介大家來試一試。</div>
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這裏的其他飲品味道也層出不窮,全部都經用心設計,而且色彩繽紛。</div>
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最後同大家介紹一下這裏的 weekend brunch buffet,頭盤有多款沙律、cold cut 以及芝士。這裏的老闆要求很高,非常捨得用靚料,我認為最好吃的是紅菜頭沙律,quinoa salad 亦非常有益健康。</div>
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主菜的水準亦不錯,最出色的是烤雞以及南瓜意大利飯。</div>
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甜品雖然選擇不多,但都做得非常精緻可愛,首推那件朱古力撻。</div>
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Popsy Modern 既是一間餐廳也是一間畫廊,喜歡藝術的朋友,不妨抽時間前來吃個 brunch,感受一下這裏的文化氣息。</div>
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<span style="font-size: large;"> POPSY MODERN KITCHEN</span></div>
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<a href="http://www.openrice.com/zh/hongkong/r-popsy-modern-kitchen-%E4%B8%AD%E7%92%B0-%E8%A5%BF%E5%BC%8F-%E7%84%A1%E8%82%89%E9%A4%90%E5%96%AE-r473695" target="_blank">OpenRice Link</a></div>
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5F The Wellington, 198 Wellington Street, Central (Sheung Wan)</div>
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星期一至六: 12:00-15:00; 18:00-23:30
星期日: 11:30-15:30 </div>
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Tel: 2907 8188 </div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-10313070481053171962016-05-12T01:16:00.002-07:002016-05-17T07:58:13.194-07:00My Best Resort Wear<div style="text-align: center;">
由細到大都好鍾意着 resort wear,什麼 maxi dress,coverup,拖地碎花裙等等.....都會忍唔到手,買晒返屋企。係香港呢個石屎森林,着到花呢碌碌出街,其實真係有點兒異相,所以買埋買埋的衣服,其實都是放在衣櫃內。以前,我很怕去陽光海灘地方旅遊。人長大了,與阿P結婚一周年的時候,去了一趟Sentosa,從此發掘了新大陸。自此之後,放在櫃底的 resort wear 終於有機會重見天日。</div>
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這件綠色的雪紡繡花 Coverup 購自巴里島 <a href="http://ayanaresort.com/en" target="_blank">Ayana </a>酒店內的精品店,對!! 就是吳奇隆與劉詩詩結婚的那間酒店。店子由一位印度人打理,在眾多裙子裏,我挑選了這件蘋果綠色的繡花雪紡裙,每次去游泳池,都會穿它遮住啲肥肉。 </div>
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我是極怕於人前穿泳衣的,這件在Facebook呃了240個like的黑色泳衣其實是購自一個<a href="http://www.rosewholesale.com/" target="_blank">國內網站</a>,才不過數十元,但質料極差,雖然款式頗為特別。着上身是不能游泳的,哈哈,純粹拍照好看。</div>
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因為今次要去蘇梅島參加婚宴,所以也有機會於陽光海灘下的resort着靚靚,更腳踏高跟鞋。通常去 resort,我都喜歡穿鬆身而且飄逸的長裙,第一,比較通爽,第二,拍照特別好看。我諗大家都睇得出我是超愛雪紡布的,中環擺花街附近有幾間專賣名牌剪牌晚裝,有時數百元就有一件 BCBG,大家不妨多啲去尋寶。</div>
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在香港很難拍攝到日出或日落美景,所以去resort,<wbr></wbr>我一定預留很多時間欣賞日落。通常沿海地區都特別好風,<wbr></wbr>所以每次都會帶條大 sarong 拍照。這些擺晒甫士的嘔電照片,是我們在別墅房間內完成拍攝的,如果唔係啲人一定覺得我係癲婆,嘻嘻!</div>
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我並不是 Zara 的粉絲,但這件兩年前款式的白色花花雪紡裙卻令我愛不釋手。係香港甚少有機會穿着,原因不是嫌它太誇張,而是太單薄了,行入商場會即刻俾啲冷氣凍死!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQzO1SF4SuZUWO3YAHpKaMZ2_Z0n8EecixvgKQLY8IoZmWfdHLtbe_x55rJdkIRoXHGJCcGGSZTR9O82oRSG6KwSmhEoxzzv3X9V88suGmFWePxlLJYMP5KQK4pAu4G0hreNSNUB89Cmm/s1600/FotorCreated61.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQzO1SF4SuZUWO3YAHpKaMZ2_Z0n8EecixvgKQLY8IoZmWfdHLtbe_x55rJdkIRoXHGJCcGGSZTR9O82oRSG6KwSmhEoxzzv3X9V88suGmFWePxlLJYMP5KQK4pAu4G0hreNSNUB89Cmm/s640/FotorCreated61.jpg" width="640" /> </a></div>
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這件是我今次新買的心頭好,購自 Conrad Koh Samui 內的精品店。我都喜歡穿着淺色的衣服,令人看起來精神一點。腰間的花花腰帶購自國內網站,也是數十元的貨色。</div>
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這件大約六年前購入的 BCBG 剪牌晚裝現在穿上也不覺老土吧,特別選來襯托蘇梅島的日落美景。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqdXm_7s0EWSlxWhVe76uJuWEXPeg8hyphenhyphenHOdgw5xw_pMOV5NB91yMTFibJ73U_Qx9XiOlux3BhkFfm9rYHdPoanPb34xoS0WPGMVklU-O1-fUBt-FvOCh7aL3XCIIGHN_XqGfbA8gwFzX2/s1600/FotorCreated30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqdXm_7s0EWSlxWhVe76uJuWEXPeg8hyphenhyphenHOdgw5xw_pMOV5NB91yMTFibJ73U_Qx9XiOlux3BhkFfm9rYHdPoanPb34xoS0WPGMVklU-O1-fUBt-FvOCh7aL3XCIIGHN_XqGfbA8gwFzX2/s640/FotorCreated30.jpg" width="640" /> </a></div>
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我也不是永遠長裙飄飄的,偶然都會穿一吓短褲,<wbr></wbr>這張照片拍攝於我最喜歡的 <a href="http://www.mesahotelsandresorts.com/theedge/" target="_blank">The Edge Bali</a>。碰上藍天白雲,這張 iPhone 照片是我歷來最滿意的。</div>
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又再次回到雪紡長裙系列,識我的朋友都知道我怕凍,我真係夠膽死去巴里島都會着涼生病的。吹海風是我的弱項,所以就算幾熱的天氣,黃昏後我都一定要着外套,下圖照片拍攝於巴里島的 <a href="http://www.grandluxuryhotels.com/hotel/alila-villas-uluwatu?adid=du221015&gclid=CjwKEAjwjca5BRCAyaPGi6_h8m8SJADryPLhymgeuGOxwqT1marJb_G1uQM__apJ-t4QhrL3d-BJ6hoCmT_w_wcB" target="_blank">Alila Villa Uluwatu</a>。Soho一帶真的是一個 fashion hub,特色小店往往令人充滿驚喜,早前於SOHO購買了大量薄身外套,顏色多,而且夠貼身,用來襯長裙一流!</div>
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除了買現成的長裙,我亦經常購買花布,<wbr></wbr>最鍾意逛售賣印度布料的商店。以前有一間非常齊全的在尖東一帶,<wbr></wbr>但現在已經關門大吉了。阿P的媽媽,即係我奶奶,是一名做晚裝高手,<wbr></wbr>我間唔中都會拜托她替我做晚裝,下圖兩件都是她的傑作。</div>
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這個三四月真是驛馬星動,去了台灣、日本及蘇梅島。嚟緊暑假我們都會留港,九月頭應該會再去台北參加一個星光熠熠的婚禮。到時又可以跟我最愛的屋企人一起旅遊了,真令人期待。</div>
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<br />PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com2tag:blogger.com,1999:blog-2844317544225494953.post-31094342663910527212016-05-08T08:07:00.000-07:002016-05-17T07:58:35.263-07:00祝天下的寵物媽媽母親節快樂<div class="separator" style="clear: both; text-align: center;">
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自從做了「松松媽媽」之後,才能夠體會愛狗如子的心理。今天是母親節,晚上當然會和我母親大人慶祝,早上將時間留給寶貝「小松松」啦!</div>
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不經不覺小松松已經四歲半了,我承認我是怪獸家長,完全沒有好好管束他,小松松實在是被寵懷了⋯⋯我最近半年發覺他的鼻子好像退色得特別快,要盡快帶他去抽血驗身,做媽媽的,時時刻刻都會為子女的身體健康而擔憂。</div>
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今天也是來了數碼港,這裏是小松松最喜愛的地方。他喜歡這裏的原因,並不是因為這裏的狗公園,而是因為美食。他是一隻不喜歡走動的小狗,其實他半歲之前是很喜歡跑跑跳跳的,但因為天生波羅蓋移位,所以還未夠一歲已經接受過三次手術。手術後需要康復,加上他性格孤僻,直至現在也不喜歡跟其他狗隻相處。 </div>
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阿P要做孝順仔,所以今天老爺奶奶也一起出發。數碼港是狗天堂,皆因它設有很多露天位置供狗隻及主人一起進食。這裏環境優美,藍天白雲,而且人流稀少,啱晒我家的少爺仔。</div>
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食物由商場餐廳 Delaney's 供應,這間西餐廳用料上乘,每次我都會叫廚房下少點調味,所有醬汁都另上,方便我們分給小松松吃。<br />
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食飽飽,我們都會帶小松松去樓下的狗公園散步。今天是母親節,狗公園人山人海,相信很多寵物媽媽今天都帶了他們的小寶貝來慶祝。</div>
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自從小松松做完手術之後,我們便購買了一輛狗推車方便攜帶他出入。肥肥白白的他,超級享受坐在私家車內嘆世界,完全唔想落車跑跑。每次我們將它放在地上,他都會坐低,真係冇晒佢符。</div>
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和他玩了一整天,大家都累透了,奶奶也換來成手"蚊爛",看來,母親節的節目其實也是為寶貝兒子設計的。子女開心,母親便會開心,在此祝願天下的母親以及寵物媽媽 Happy Mother's Day!!</div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-26851306179483856932016-05-07T00:34:00.000-07:002016-05-17T08:48:14.723-07:00Destination Wedding @ Conrad Koh Samui<div style="text-align: center;">
身邊大部份的朋友都已經成家立室,今次我們去蘇梅島就是為了參加舊同事的結婚典禮。近年,很多新人都喜歡 destination wedding,香港畢竟是一個石屎森林,想舉辦一個環境優美,陽光海灘的婚禮實在是不太可能。我之前兩個post都已經詳細說明Conrad Koh Samui是一間豪華的resort,呢個post就會着重告訴大家在這裏搞婚禮的細節。</div>
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<a name='more'></a>於又白又滑的細灘𥚃出嫁,相信是很多女士的夢想吧!<wbr></wbr>Conrad 的專用沙灘面向無敵海景,婚禮當日風和日麗,藍天白雲,perfect day for a perfect wedding! 當新娘和爸爸踏上白色地氈,緩緩走向新郎哥時,<wbr></wbr>那效果真的很美。</div>
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白色的 canopy,真的十分浪漫,像置身於仙境一樣啊!</div>
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這樣一個喜慶日子,又怎少得香檳呢?在沙灘上飲香檳,PJ也是第一次。</div>
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新娘子特別揀了黃昏的時候行禮,在之前的post都說過,Conrad 的日落特別美,而這次的新娘子,我的舊同事也是個大美人。</div>
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去resort結婚,花車當然不是什麼名牌歐洲汽車啦,<wbr></wbr>酒店將 buggy 化身成為花車,也是另一種風味啊!</div>
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五月的蘇梅島氣溫炎熱,大約40度左右,女士們的衣着還好,但男士們的semi formal dress code也真的是苦了他們,阿P一向都超級怕熱,要他穿恤衫長褲在沙灘上逗留兩小時,是他個人的一個創舉。沙灘結婚儀式完畢之後,一眾賓客便各自回到房間,為晚上舉行的飲宴作準備。</div>
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回到房間,剛巧是日落的時間,大家看看,西裝筆挺的阿P是否很帥?</div>
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我的晚裝也不錯吧!不過要穿高跟鞋,有點辛苦啊! 着住高踭鞋,盛裝打扮下搭buggy是何等艱辛的一件事。</div>
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整個四日三夜的旅程,我們最滿意的就是這幅以夕陽為背景的合照,替我們拍照的,是新娘子越洋邀請過來的著名攝影師。他拿了我部Canon,摸兩摸,教吓啲 mode,叫我地黐埋啲,隨便三兩下手勢,便替我們留下倩影,將美好的一刻記錄下來。</div>
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即烤原隻乳豬非常壯觀,BBQ大蝦是阿P的最愛。</div>
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結婚蛋糕在夕陽的折射下顯得份外浪漫。</div>
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Destination wedding 另一好處現便是可以做很多香港法例不容許我們做的事,例如放煙花。一對新人準備了大量滴滴金給我們把玩,亦準備了五分鐘璀璨美麗的煙花給我們欣賞。在香港,是很難有機會近距離看煙花的。.</div>
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最後還有放天燈環節,衷心祝福一對新人白頭到老,最緊要是三年抱兩!</div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com3tag:blogger.com,1999:blog-2844317544225494953.post-8656394852510245752016-05-05T08:43:00.000-07:002016-05-17T07:58:58.155-07:00Ultimate Luxury - Koh Samui Conrad (Food & Sunset)<!--[if gte mso 9]><xml>
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<span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">去</span><span lang="EN-US">resort</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">渡假,除了對酒店設施房間有要求之外,對於餐廳的食物質素我們也很重視,畢竟一日三餐也要在酒店<span style="font-family: "新細明體" , "serif";">內搞<span style="font-family: "新細明體" , "serif";">掂</span></span>。作為一間五星級酒店,房間價錢要<span style="font-family: "新細明體" , "serif";">$</span></span><span lang="EN-US">6000</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">起,這裏的客人當然也是奄尖一族吧。整體上,</span><span lang="EN-US">Conrad Koh Samui </span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">的食物水平不<span style="font-family: "新細明體" , "serif";"><span style="font-family: "新細明體" , "serif";">及</span></span>預期,早餐實在沒有驚喜,只可以用「還過得去」來形容。</span></div>
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<![endif]--><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">這裏各色各樣的煎蛋也做得不錯,各方面的用料</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">也</span>講究,但始終選擇太少,基本上出去行一轉,已將想吃的食物全都放在碟內。老實說,連吃三日真的有點悶</span><span style="font-family: "新細明體" , "serif"; mso-bidi-font-family: 新細明體;">。</span></div>
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<span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">我們也在這間餐廳吃過晚飯,食物質可以用非常難吃來形容。那椰青淡如水,軟殼蟹咖喱還未炸得透,根本吃不下嚥。炒河粉更恐怖,河粉完全黏在一起,肉片超鞋,那醬汁根本就是糊仔,只有青咖喱雞及肉醬意粉叫做合格。之不過,四個主菜加一個椰青價錢大約</span><span lang="EN-US">$600</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">港幣,於酒店價格來說,也不貴。</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">另外一間</span><span lang="EN-US"><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">餐廳 - </span>AZURE</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">是位於泳池旁的</span><span lang="EN-US"> bar and grill</span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">,無論是環境以及食物味道都不能給予食客驚喜</span><span style="font-family: "新細明體" , "serif"; mso-bidi-font-family: 新細明體;">。</span><span style="font-family: "新細明體" , "serif"; mso-bidi-font-family: 新細明體;"></span></div>
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<span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">值得一提的,是主打摩登泰國菜的</span><span lang="EN-US"> JAHN </span><span style="font-family: "新細明體" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">,</span>是一間給客人欣賞日落美景的玻璃屋餐廳。JAHN 只供應晚餐,大約只可以容納40位賓客,更是酒店內唯一的高級食府,所以一定要訂位。</div>
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我們由晚上6pm開始在這裏欣賞日落,最漂亮的時間大概是6:40pm,晚上7pm已經是漆黑一片了。 </div>
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用相機拍了最美的一刻,整個天空都是橙紅色的,magic hour 真係百看不厭。</div>
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JAHN 佔盡觀賞日落的地理優勢,餐廳設計得像一個透明盒子,讓客人可一邊欣賞日落,一邊進食精心炮製的摩登泰國菜。</div>
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室內設計也非常聰明 ,採用了大量金色,成功將日落的感覺延續到室內。</div>
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JAHN 的職員態度非常友善,也十分主動替客人拍照,視每位客人為貴賓,非常抵讚的。</div>
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我們點了這裏價值港幣$750 的 Tasting Menu,<wbr></wbr>分別有三道頭盤,一個湯,一個主菜,以及甜品,<wbr></wbr>價錢以泰國指數來說當然不便宜,只不過加埋環境分,<wbr></wbr>我仍會大家建議去 JAHN。</div>
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頭盤造型小巧細緻,最好吃的是左上角的香葉烤雞,左下角的烤椰子肉亦香脆可口。</div>
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接着便是摩登版的冬陰公湯,味道不會太辣,微酸,同甜美彈牙的虎蝦一齊吃,也不錯。特別一讚那隻虎蝦,非常新鮮,而且火候拿捏得非常好。</div>
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主菜我們選了吃和牛 wagyu beef tenderlion,牛味香濃,不過味道未見突出。</div>
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甜品是較特別的番薯撻,沒過分甜膩,那番石榴雪萉味道清新,是一道十分飽肚的甜品。</div>
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Petite fours 最好吃的是那檸檬條,其餘都是甜椰椰的味道,"thank you for dining with us" 這字句也突顯餐廳的誠意。</div>
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香港的美食實在是太出色了,<wbr></wbr>縱使JAHN無論是食物或是服務態度都已做得不錯,<wbr></wbr>但始終不能給予我們很 wow 的感覺。吃完晚飯,<wbr></wbr>我們的Buggy已在餐廳門口等候着,來 resort,已預了食物又貴又不好吃,Conrad 的食物不至於難吃,卻流於一般水準。與我們之前去過的
Koh Samui Banyan Tree 及 Vana Belle相比,Conrad 在食物這項失色了少許,但環境就贏哂!</div>
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<span style="font-size: medium;">Conrad Koh Samui 食物滿意旨數 : <span style="color: #e06666;">♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span></div>
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<span style="font-size: medium;">Conrad Koh Samui 靚靚旨數 : <span style="color: #e06666;">♡♡♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span>
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<span style="font-size: medium;">Conrad Koh Samui 服務滿意旨數 : <span style="color: #e06666;">♡♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span></div>
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<span style="font-size: medium;">Conrad Koh Samui 抵住旨數 : <span style="color: #e06666;">♡♡♡</span> (5<span style="color: #ea9999;">♡</span>為最高)</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com0tag:blogger.com,1999:blog-2844317544225494953.post-12953145389288125922016-05-03T07:57:00.000-07:002016-05-17T07:59:07.079-07:00Ultimate Luxury @ Conrad Koh Samui (Room & Facilities)<div class="separator" style="clear: both; text-align: center;">
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PJ 剛剛渡過了一個非常嘆的黃金周假期,期待已久的四日三夜蘇梅島之旅於 Conrad Koh Samui 溫馨上演。來蘇梅島旅遊,最佳的季節便是四月,雨水少而且天色晴朗,四月初各大酒店的價格也比較便宜。今年的婚宴特別多,3月才到台灣參加了Peter的婚禮,4月尾就來了蘇梅島參加好友的婚禮。</div>
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我們於三年前也曾經來過蘇梅島,當年入住 Starwoods Group 的 Vana Belle,位於最旺的遊客區 Chawang Beach 附近,離蘇梅島機場只不過25分鐘。今次我們入住的是蘇梅島南部沿海的五星級酒店 Conrad Koh Samui,獲譽為蘇梅島內最新最豪華的酒店之一。整體上,我們都頗為滿意這間酒店的設施,尤其是那超大的 infinity pool 以及豪華的浴室設計。</div>
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<a href="http://conradhotels3.hilton.com/en/hotels/thailand/conrad-koh-samui-USMKSCI/accommodations/index.html" target="_blank">Conrad Koh Samui Official Website</a></div>
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Conrad 一共有80幢獨立別墅,這裏是沒有普通房間供應的,全部都是私隱度極高的 villas,分別有 1-bedroom villa,2-bedroom villa ,3-bedroom villa,價錢由港幣$6000起。多得新娘子,這次我們的房價可享有七五折優惠。 <a href="http://www.agoda.com/zh-tw/conrad-koh-samui-resort-and-spa/hotel/samui-th.html?checkin=2016-07-20&los=1&adults=2&rooms=1&cid=1729219&tag=cf95bee3-2789-7514-80a3-3c50b2dc9c43&searchrequestid=b605d35d-4f76-4e29-bfdf-5dc319f43243" target="_blank">Conrad Room prices on AGODA</a></div>
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Conrad 所有房間都擁有海景,<wbr></wbr>但往往層數較低的villa都會被長得高高的樹木阻擋了部份海景<wbr></wbr>,於是我便upgrade了入住比普通villa高一級的1-<wbr></wbr>bedroom waterfront pool villa,房間價格大約貴了港幣$600一晚,<wbr></wbr>我個人認為這額外的花費,物超所值。大家望一望這 unobstructed seaview,可以飽覽超靚的日落美景,<wbr></wbr>對於在城市居住的我們來說,實在是非常難得。<br />
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與我們之前住過的 pool villa 相比,Conrad Koh Samui 的最大賣點必定是那10m private pool,面積非常寬闊,是一個可以游到水的獨立泳池。</div>
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另外,這裏的浴室設計也非常豪華,那個圓形的大浴缸我們足足放了15分鐘水,才能將它填滿,浴缸的位置也面向無敵海景,更窩心的是,浴缸前方也安裝了電視機,這些都是我之前入住過的豪華resort做不到的地方。</div>
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至於睡房設計,個人應為欠缺特色。抵讚的是,這裏的house keeping水準極高, 就連潔癖的阿P都讚這間房非常乾淨。這類高級的 resort 當然也有多款枕頭供們選擇,誇張到有15款俾你揀。</div>
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PJ是一對非常悶蛋的夫婦,我們真的可以在四日三夜內足不出戶,每日起床就去吃早餐buffet,吃完去酒店的公共泳池游一陣水,然後便回到房間於自己的獨立泳池內暢泳,拍照,浸浴,睇日落。我倆都認為,Conrad 的日落超級靚,在此送上一幅於我們房內拍攝的日落美景。</div>
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吃完早餐,我們第一時間走去 public pool 嘆世界。這裏的泳池及 sun bed 都沒有令我們失望。泳池的半透明設計非常特別,一望無際的海景實在是看得人非常 relaxing。酒店員工亦會免費提供冰凍的飲品及毛巾為客人消暑。</div>
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特別一提這裡的泳池都是salt water pool,游完水後不會令皮膚乾燥。</div>
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最抵讚的一定是這裏的兩款 sun bed,水上 sunbed 比較特別,一邊曬太陽,一邊可浸着清涼的水,真心正!</div>
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另一款是私隱度極高的 canopy style sun bed,在這裏睡覺也不怕被陌生人看見。</div>
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泳池行幾級樓梯,便是 Conrad 的沙灘,面積非常細小,但沙粒非常幼滑。</div>
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我咁大個女也是第一次睡吊床,原來是需要極高的平衡力,驚青的我頭一次試睡失敗,整個人蝦碌地掉了下來,好彩無人見到。 </div>
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我亦給阿P下了一個難度挑戰,潔癖的他竟然可以克服那些拮腳的海床,成功登上那在海上的吊床及浮台,我也不禁為他歡呼喝采。</div>
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由於整個 resort 是建築於一個山坡上,我們的主要交通工具就是靠這些電動汽車 (buggy)。每次我們需要由酒店房去餐廳,或是游泳池去Spa,都必須拜托職員替我們呼叫 buggy。這裏的 buggy service 尚算快捷,每次只需等大概五分鐘,就會有車來接送。</div>
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眾所周知,我十分喜歡做按摩,一早email定酒店,知道他們正在做推廣。Thai Massage 60 minute Couple Price 也不過收泰幣$4400,約港幣$1000,仲要在擁有無敵海景的couple room內進行,我們當然樂意花上這金錢去見識見識。</div>
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Conrad Spa 位於酒店內較高的位置,室內設計非常簡約高貴,有一種竹林深處人家的感覺。如果沒有做優惠,這裏各式各樣的按摩每小時收費約港幣$1000,價錢與一般高級酒店相約。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNMs2qUMk0_XQq0ANQo6ko-7Kx2UMgqkM4fRLe6XgOcV-fpCh8nshzKKPbuLnyDQrKGiJHEkQ3x4qn0I0VCF9yGtJZxZvs5uzz5VFcj_Mf_yfbuAjHPeWjmZzCYcxeBNOxBNjAsO74NTP/s1600/FotorCreated15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNMs2qUMk0_XQq0ANQo6ko-7Kx2UMgqkM4fRLe6XgOcV-fpCh8nshzKKPbuLnyDQrKGiJHEkQ3x4qn0I0VCF9yGtJZxZvs5uzz5VFcj_Mf_yfbuAjHPeWjmZzCYcxeBNOxBNjAsO74NTP/s640/FotorCreated15.jpg" width="640" /> </a></div>
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我們先換上傳統的泰式按摩服,按摩師跟着幫我們磨砂清洗雙腳,<wbr></wbr>然後便要開始我們一小時的泰式按摩服務了。<wbr></wbr>按摩師手勢其實非常正宗,但我的那位女按摩師有點心急,<wbr></wbr>按下去的時候節奏太過急促。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM1S7j_R4tOZJ8ZPLx7Yb38jq6EUjDboCSj-xnrWvRWbjrs5s5jtbS3wKZtzMPLb8HVMYNbjjC7uC_vxudLSn8UC-ZGLAnf2BseFdAsaGiLC7TpARDGc2nM3Pj6IXWDvEffwNRX4iM9h4/s1600/FotorCreated16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM1S7j_R4tOZJ8ZPLx7Yb38jq6EUjDboCSj-xnrWvRWbjrs5s5jtbS3wKZtzMPLb8HVMYNbjjC7uC_vxudLSn8UC-ZGLAnf2BseFdAsaGiLC7TpARDGc2nM3Pj6IXWDvEffwNRX4iM9h4/s640/FotorCreated16.jpg" width="640" /> </a></div>
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做完Spa,當然要返房,襯天黑之前再次享受一下我倆的無邊際私人泳池啦!總括來說,我倆都滿意 Conrad Koh Samui 的服務以及設施,硬件上,絕對配得上五粒星的榮耀。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOH-ulHtYBQlzdc20WqU3KrY51ukGWQ06W2XB6ASFwO7IxRiKoVwTDmq6lo7bRT1xknmSkY-wyi3HQLXN4Yhr0ciCpuxzUh34m3g8Z5Vs1p6J5Ek82xyncIWkJIsMAD7zClFo4T3HdriC/s1600/IMG_7841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOH-ulHtYBQlzdc20WqU3KrY51ukGWQ06W2XB6ASFwO7IxRiKoVwTDmq6lo7bRT1xknmSkY-wyi3HQLXN4Yhr0ciCpuxzUh34m3g8Z5Vs1p6J5Ek82xyncIWkJIsMAD7zClFo4T3HdriC/s640/IMG_7841.JPG" width="640" /></a></div>
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<span style="font-size: large;">Conrad Koh Samui 靚靚旨數 : <span style="color: #e06666;">♡♡♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span></div>
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<span style="font-size: large;">Conrad Koh Samui 服務滿意旨數 : <span style="color: #e06666;">♡♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span></div>
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<span style="font-size: large;">Conrad Koh Samui 食物滿意旨數 : <span style="color: #e06666;">♡♡♡</span> (5<span style="color: #e06666;">♡</span>為最高)</span></div>
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<span style="font-size: large;">Conrad Koh Samui 抵住旨數 : <span style="color: #e06666;">♡♡♡</span> (5<span style="color: #ea9999;">♡</span>為最高)</span></div>
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PJ Momentshttp://www.blogger.com/profile/04631823815154994836noreply@blogger.com3