繼上次同好友品嚐完浜燒後, 老爸睇過所有食品相片後, 不單止流晒口水, 還嚷着要吃日本菜, 但剛剛先吃完浜燒, 還是選擇其他吧! 今晚都是燒, 不過是板燒, 又另一特色的日本菜。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-YgcGyiyPnGvJFUGnu3jQ5-3_9mz7b9YwPhv5Hwa2-LTpcDiwuU9LCoztjavq8tNf2UYFd2m7Ncorztyr4ATI_2mdHesPeSkL7zqvL55bWJhQ1I1l929w4zkxM7t5zbkW41Impi-55H9/s320/IMG_3778.JPG) |
位於十八樓高層 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRiE-KDOUP2TrRy0GtIBpaXjvp_jCVOOQZsRNhu4UuqnWkQXXLkeoRjnMXYc9HzexUM6B8niTFRBnCCF7EORnrc2_WJK0zQ06qsqaM9iuAVJzp7KlJnZWusVoNIBKC3RNzyu7YmpImAVK/s320/IMG_3783.JPG) |
另一特色的日本菜 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWVKIv4X0S1xF2_WoAaRkG4C9B3miV6r6aNCY6EEg-H0iGFGalS9cyLOOrEu2D6P4b6Lh_HzY0WNdVb_JyH22A9BtNtCR3IKASQRfChqfs5vDjjTXkDyMD6gVuvzfxfkVyRPM74wRXU2d/s320/IMG_3791.JPG) |
令人醉心的夜景 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHNavD1cE3BVRekAFjQd0VVYgn_k3ITm6ZOV0uLw9s_S8iC7dzicFLfL8hyekMYO1h0eLgqfD2fiuvXXcHhwzmzOq_dXjMtvJlQzjA-FkKHjqqWYp0o96Xo5We88HnJj_PkMotvYidd97/s320/IMG_3785.JPG) |
鐵板枱每枱可坐六人 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEikIQ_ghsJjtALKXG2QDPkj1z3avOSrU52Ve6tAlBeKH0a5mAl9Uvox-iIkYi15-8KCPSnSLi94Ud3GSKRAXcR4SRVT2R1y1Zv41W2fjZRzzo3c2e7o0y01edSdxq4LL5aph5Xp_5ant/s320/IMG_3784.JPG) |
鐵板枱座位一早已被預定, 嗚嗚嗚...... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinrMqOEz_Qf9Fwwr1FlyKr-7FwSmo3yfKA0anM_dp66kijQSIoEJ5MLUl4-Z_9GPQwfY9f4Rlt_spf__wRAo0DlSDH_H9O-o-Sc53OjocjqJUYm4XOnAAfAScMgCiD9ru0elnkZJT0qd_/s320/IMG_3789.JPG) |
可容納約八人的獨立房間 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_IyA7tFLxmlaDBeWVRsF6JnYs1fSUaYhrHPSSAAgEuq__rrFrEeCJlI02J01ExFxVij0wL11_6NILOMw4DghQN0_cQaxnaWehagIP3mIk0N6B15GmV_L0_gw9TYZCSbjl6D-2RzUkHt_/s320/IMG_3786.JPG) |
還有兩張二人枱 |
也曾經來過亞士厘道這大廈吃晚餐, 每次望到絢爛的夜景也令人醉心,
而餐廳位於十八樓高層, 當然也可眺望金光閃閃的夜景, 多麼吸引啊! 餐廳地方不大, 共設有三張鐵板枱, 每枱可坐六人, 而其中一張鐵板枱則設在一間可容納約八人的獨立房間內。除鐵板枱座位外, 還有兩張二人枱, 而今晚就因為鐵板枱座位一早已被預定, 故要坐在二人枱, 不能近距離欣賞大廚們的烹調過程, 的確很可惜……
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGYoGlJWzCxXyWhVHb1BAx8YwIra8FhaJqgWUWS85CCa47rvSqW0pC_-0LlFhvMjBhDRmx5Gm96Oyp666pZL_pcNKmTfU2rjfYABUjAqgOg5GaUtarWkIAo00QgwnWz4mTa1ZcAbsQClO/s320/IMG_3792.JPG) |
餐簿共有兩本 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFtuL7r36rtxjQ3u1TsbHZ0sjTrDPwXpKYSf-Mr0DACzeeGRq7J26-owwssODQ6PzKfYWLERvAdWYkA0Ypk7btR-Lwnj3d2el764OKIOm-DSNesCKM3fDtIaPnROEqL44df-1E36Sm_eF/s320/%25E9%25A3%25B2%25E5%2593%2581.jpg) |
美酒伴佳餚, 但亦有少許非酒精類飲品 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEF662Z_SjxPEXh09YXEVyat5Smj-83vEBDxxk-e_cGTu89Oe16UbfoPSh6S_EOamhVMjSk2sXo7dpsbv4URW3inhKTyFknDM967tyLZNryp6SXBLdRotRZ0eWW2wNGdqEg7gAFuUWTLnM/s320/%25E5%2596%25AE%25E9%25BB%259E.jpg) |
單點菜式選擇不算很多 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDih4WPvuO-Bp9Y3lJjsKw-6Onp1VKLGNUECbfHnUjZbiMzzCV22oYwj0QMKZsSRXTH5LNl578mIWQ3vYzlc_zkoE6iM1dFtYEm_UGWegLW2TBIH-pmZoRPNRIKa6i8S9GPc106MO1lYqR/s320/IMG_3800.JPG) |
素食套餐 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcouV3_OIEwiVhMa5bAE8pfkqbYacuhMzy5qgsB9Fk691cJ5syRNSrVfAIPjsvLpOVg2HxDtVDMrFd8LSgrM_F7AfD-vx5ySRTsw7xVk6AQ1qWImpS1hmvewWxUiKw6vhBIfuf7wiLUSK/s320/IMG_3802.JPG) |
鐵板燒和牛套餐 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_dqdexPEFYzCIgegll0a-iSJH0GFqYdWhfTi4wCnHPXjfDIvQCuXSh-hFiKUuzBwDA3VrCa_zaCeNY_5vF0rf5Lwxh2wAtcnYvaKVAk64Yk5SyPes9tRl2WThM7M2bKroe-LixPLcHvL/s320/IMG_3803.JPG) |
鐵板燒特選二人套餐 |
餐簿共有兩本,一是飲品, 另一是單點菜式, 另外還有一張套餐牌。美酒伴佳餚, 當然不少得有多款的日本酒,
但亦有少許非酒精類飲品供應。單點菜式分門別類, 有肉類、海鮮類、蔬菜類和飯類,
選擇不算很多, 但我倆都不想費腦筋, 還是在三款套餐中挑選。有素食套餐、鐵板燒和牛套餐和鐵板燒特選二人套餐 Teppanyaki Special Set for 2
($1480), 既然我倆來到, 便點一份二人餐吧!
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyHPh4FxLkyyDy0zSDEYrRHOSOtDJaqTfdZWk6G25pVTjW-vVFdnF83is42bhTuk4FT03EOTy6BTWK-nOYEnp6xCty_q5yj1ZRKNfE8YRK3rMFJp8ntvPhoyOLlcRmoDAt-7MwVTzH7HQ/s320/IMG_3804.JPG) |
肉類之前的菜式 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wxylCk6cjEiZSYtmEdOhMcOMaCIJteinP3SwDwVqPUl-THCoAZypSMBTGGztYS819_oYIJFgtgNqmWxTdkZUptVJJSKH-SKsmUlIzgiYjnAPfHyJ0LC2eOuXxlChwXB46abZ7weCyNfR/s320/IMG_4528.JPG) |
刺身沙律 (北海道帶子、吞拿魚) 清新怡人,有助打開胃子 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyS5B4BTBh-LRcpBeKqCcZVZlqwrIjYukk13jzna-KmcHUEt9VnAA1aPUjfgaiURr7qHO_JFTOIxZEmZ4Oie2OvkrNTGAhwPCjC4yt3vf4Ev7Fe1B25kUmcPtuZILXvpEP-sHVocNhriV/s320/IMG_3817.JPG) |
吞拿魚刺身粒和帶子刺身粒極之鮮嫩 |
先以一道刺身沙律 (北海道帶子、吞拿魚) Sadhimi Salad (Hokkaido & Tuna)作為前菜清新一下。清新爽嫩的沙律菜加入清甜多汁車厘茄、一些極之鮮嫩的吞拿魚刺身粒和帶子刺身粒,還有爆出鮮味汁液的三文魚籽,配上份量剛好的柚子沙律汁,酸咪咪,清新怡人,有助打開胃子迎接陸續而來的菜式,最佳的前菜。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9_bmJYGoIgMwREzeR3ovRtBi1GVcWIhszxvXWysCrYiUQ2ENJwLSi_IIPy7Er8BkPAsZXP2jVqWMelAkLfb19LftkgcV5aQ6Q_unWdN5J1HZb6JZ48z-_kpnZ1CCE2yXDG-oEAN7Z-J_/s320/IMG_3835.JPG) |
倒出熱辣辣的魚湯 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqAd63en0aVJ4IaUZsn9oJ5Q2hhri1t8uZ4aqCQ20iJ-SAn-Ip7c63W8aYYG7xYHd_ue7wvAZjZx6siclxhtYXwYAysk-R9Ze6bgf7nX1mnIPOWqaFhdKqEAIY_t9m33XxQPVYBZpi1Ys/s320/IMG_3847.JPG) |
日式魚奶湯滿有鮮甜的魚味 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRSEnuX10ouzJMmr0jB1rkWH5Ax3kAPB5C7H4ON4hBGnkx2Im1jm3zCYyTuYgjsFoizllIkbZPW6dwea7RWcO6fG7YE5_D8tIT5QvcCzjAzKcLS8o5ghdMzHhyphenhyphenmrtHeE6JdDARsd42In1/s320/IMG_3849.JPG) |
簡單而美味的配搭 |
餐類有三款選擇, 我倆都是愛魚之一, 必選日式魚奶湯 Japanese Milky Fish Soup。看着大廚在鐵板枱上倒出熱辣辣的魚湯,陣陣的鮮魚香隨便直湧入鼻子,極之誘人,不禁垂涎三尺。奶白色的魚湯質感沒有預期中那麼黏稠,稀稠度適中,但每喝一口都滿有鮮甜的魚味,相信用足料熬成,內裏還有滑溜兼富豆香的豆腐粒、帶蔥香的京蔥絲,簡單而美味的配搭已教人回味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco7tooQlpwkJKUpCoBmOdgcszVzDkK1blLB8TppDE4WP084Q6sh15SLuz-RIV0-vM0IhGIPhwOnaLt7NvsphPBP5VinIZ8zhaEHaYRuDxRYnXxurWa6fsXMcc1jGNFbGPUwleI9S-jMSH/s320/%25E5%25A4%259A%25E5%25A3%25AB.jpg) |
多士在鐵板上烤烘至金黃 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp5v5vgQDDPLBuvFb87wCSSIc2uunyeS3Zg1gW_LRm5HxP09T916UeySJsmvVkbmcPIZqqSevsA9mLvG84BIC5qiBNEcTy60WHffkDztBAz4t2-FOStnxysN2ATCfRVrQZT9EHfWvW-xf/s320/IMG_3842.JPG) |
意大利多士放上鮮蕃茄粒既香脆又清爽 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqczsWgSbKwgpvqjBd240en_YGJlxPVyDbhyphenhyphenpJRUTfkxuWEbqKAKRbIKXjg352oToKR91ZIHR2IbVGeUB9wE_feq5DlU0s_PSFrvLhN6AV4xwhHA6VqqdBYGSJzR43wr1ak88dRyjOO2hc/s320/IMG_4533.JPG) |
意大利多士 伴魚湯吃更加一流 |
再以一件意大利多士 Signature Italian Toast 伴吃更加一流。多士在鐵板上烤烘至金黃,放上混入香草的鮮蕃茄粒,兩者配起來既香脆又清爽,味道和口感都不錯。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzX3dsYQ24sEIfkhd1-yyZx8jl_pVS5FPFwrAY3ZZSA-OMi0vDT6OUomAicOeYNjUUpByTkJu_pXg1Kt5cykSYyGnTzhYu4Nqrq4423xlUN_ec5HQCFz_jczJDyBEiAH67kOMCB8ukC9BG/s320/%25E9%25AD%259A.jpg) |
香草牛油焗銀鱈魚製作過程 |
魚湯過後再來一道魚類菜式, 香草牛油焗銀鱈魚
Baked Black Sliver Cod/Herb butter是我期待的菜式之一。大廚一邊把銀鱈魚板燒至金黃,一邊爆香洋蔥絲放入小鍋內,再加入一件香草牛油。最後把魚放在鍋中,並蓋上鍋蓋焗一會才上枱。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi6CMq0T74xY_OedU0grJwMxc2JkGAAloYbx8ZtlKKQjX9Fzz4jKhdU76sa3zXdb2GAGiaGZG2X0smR5gcxmLHnD30N3vmcSkEIc_y3Rfl6wGqzPO9GDLeXVErcOtKgXnDls5I-OYCkSg/s320/IMG_4537.JPG) |
香草牛油焗銀鱈魚香濃的牛油味中帶有魚香 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcN2yq7iUZXysjhp4jEy2bjwOHvKL-Z1EedsC80AX_4dS6G4NrSWTwNCObBt-f_Jj8yjG4SYHRrWDvFeCFsAx7G0sR-ctj2bglZs36mKCmjRZ1cJHnAx0enaK9-1-9ENIMo9UE8pz-kf1/s320/%25E9%25AD%259A%25E8%2582%2589.jpg) |
外表甘香微脆; 內裏鮮嫩 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09md7AsY3ulvVyR1nI-ceKDERbUoNZrjwYuJT0uqLN4_9_NSSSMTvgqBFdaZoJiDXo0vFxsIM4-0PXHrr4nbfaGhi1frnRs60DQMvmlrH7LYjTJ-gIZ3C42PgsnoOMVnsOWIDHVErRz3b/s320/IMG_3870.JPG) |
香脆的魚皮美味得很 |
一打開小鍋蓋,香濃的牛油味中帶有魚香,魚肉只是半浸在牛油液,故鹹香的牛油味沒有蓋過魚鮮味,正!而鍋底的洋蔥絲則索盡牛油,爽口且鹹香,同樣美味。銀鱈魚板燒至外表金黃帶焦色,甘香微脆,內裏潔白且片片分明,肉質鮮嫩兼滿有魚香。最喜歡是香脆的魚皮,連帶一層油潤魚脂,美味得很。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOcNpTW_MuQuP1fwIeierN2DWZZBavrOFZHLPMwvQTXY0Lbb1_SJ-TaDpj4BvMkmySh3WY9V5hpELJC_TGRtlrBmk7_W4MHq2wO3NjCHxwlfYty02vt5OqWCB7x0Su3t1t-hm3Tdf0dns/s320/IMG_3857.JPG) |
原隻鮑魚先慢煮數小時 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk1PAHvwGpMzNKg9j3B0ktBZbCOZw3sMm-w4CrWy1-bWtrt3cqgba8eCAy4iZHF4VIHBj4qS5GR9-8ExuFrm-uskTd9ZZ_E-kSU-n25mrYR77PxzTKnWstOPxZmd4diEZjKif3Kdwqxz7/s320/%25E9%25AE%2591%25E9%25AD%259A.jpg) |
原隻鮑魚製作程序 |
最後一道海鮮類菜式是慢煮南非鮑魚配柚子海苔泡泡 Dimcook South Africa Abalone
with Yuzu Seaweed Bubble, 原隻鮑魚先以昆布、味霖、豉油等用料慢煮數小時,以耐熱的玻璃膠紙包裹並放在鐵板中加熱,最後便拿出來燒一會切件,上碟後再淋些昆布湯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37neFltd3jGf95xpSEkOP1x4kvfqNKvLbWRya1SgXt23hXBo8pX2nXtk0uWiapBCfpLfDFrBFBanXh2-nDz7EnDrydAWniUjH9CkWX67QzL6ZvH03yp-NK9rlU1IMx8L-mj9ZXRVkQ53B/s320/IMG_4538.JPG) |
慢煮南非鮑魚配柚子海苔泡泡挺有份量 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93WB-NRMyt2oaXw3eRErFcMjLpC8eSMpIKGfAlSyu-zp-oZbJ6MlKYJUx4Xri8Qa-Pxoup467JHDCHt_pnRbgKpDUXpIKnKJS2XCWLmVq1uEgu_B84Lqjwc_8zyBqFF6shGdU8I8uuo4Q/s320/%25E9%25AE%2591%25E9%25AD%259A2.jpg) |
爽嫩鮮味 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBo-6TBN5QIfBdITmSEaYxHEoNPixSlIB284bOz_ijI4o5vYHyvbFYb0DldAYEZSjWxzIhRiPc4UP6AkfcX8qalOmQI_3OcDx0GYICLVboRWh6_PMDk_7yBUEz2kTL9EgA6aFVa3ttxnZy/s320/%25E6%25B3%25A1%25E6%25B3%25A1.jpg) |
蘸些柚子海苔泡泡,配搭特別 |
原隻的南非鮑挺有份量,肉質爽嫩,鮮味十足。試試蘸些極之輕盈,介乎入口即逝的柚子海苔泡泡,配搭特別,但個人還是較喜歡不作添加,原汁原味更能嚐到鮑魚的鮮味。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF8uCDCyIbm4PkX35DRCW63tRdKeBPjk2fjfDdP2UlL0XcIyWlOb5E1559ZAeEIdHBdUBI00uw0F8dZAe2GXanvSc5yDLveo71r20nd9mlHkvb3ZK7Jc4JYZwfscGjmdUTH8VTjGgWme7/s320/IMG_4540.JPG) |
三式蔬菜食材新鮮 |
吃完海鮮類便是時侯進入肉類, 而餐廳亦細心地加添了一客三式蔬菜作為海鮮與肉類之間的間場。有半爽腍的茄子、滿載瓜汁的翠肉瓜和爽甜的紅燈籠椒,加入少許調味料,板燒至帶些焦黃,清新爽口。其實只要食材新鮮,簡簡單單烹調也美味。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwGTsBu2PoIz2X0EhPV7AB2NeG2Pn9wMeYUD4xkdKuRBZgBmsnJfNt6gU6jLxN9B9OJyv5hShwEHqMuJiYHJlfw_AsbjbpqQTmm7QOIRC9sj-sPLnEtuWqh81Lq9fLL6itz9_onn7fo6M/s320/IMG_3805.JPG) |
肉類可選頂級牛肉或日本神戶黑豚 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszOK2nJFDGPaojGTA7W0YescRlVWZxdHXsSYDIKDj_O5S01gW8_aoWOdCYUrCtyOIxwuxGoGI0xwmO3pQcnywA5vqmwv49qB3pJ-QssCV6XjD8v5aGIvtPT92H7Q1W_Tgz3_hKALMwojI/s320/%25E5%258E%259A%25E8%2582%2589.jpg) |
大廚三兩下功夫便完成,真厲害! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6QO8NLhCvu4mG9eJ38BJGKmMlQFwRxFx-5cS6zMzaoxdMHp-dPplNM5PUSw9XWQ-WroQjtJECrzeMc5WpH9iVEatgL8yLVCGt0b5veuHlTC1dxoaJubM_gYwqSTQOtWsSu5NGLPqMF2c/s320/IMG_3946.JPG) |
日本神戶黑豚厚燒配蘋果蓉板燒至外層金黃 |
肉類可選頂級牛肉三味或日本神戶黑豚, 兩款同樣吸引老爸, 既然下不了決定, 那就由我拿主意, 揀了日本神戶黑豚厚燒配蘋果蓉及薄燒 Japanese Kobe Pork Steak w/Apple Puree & Sliced Rolls。先嚐厚燒,看着大廚三兩下功夫便將一塊色澤紅潤,雪花油脂平均分佈的厚日本神戶黑豚板燒至外層金黃,真厲害!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyATRz2wixxS8P9TLcl8pc8lVQvH-TtdrDZQiJkV6SGUf5A9FoeJ5pXC3Fv5nBQe1pr7Ox3Frxs88XCVYE3Dc-LUHXvD8Duv12f6CrOhTltmITbyQe-XWWwMzL8LUAiOElE4Qbm7L2D1jW/s320/IMG_3948.JPG) |
香口的筋位和肥膏最討我倆歡喜 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TXMA1JTxvHdODbdrjoA5Qv3HLOw1EwDSKoJBJtaSGPCAevNPVhy-oIT9RURZT8hb-yUwuUInjHy_rjHJFpv629TvFjcvPxpm_se-O-dpctw_dxyDdcPblzGbKBpwkP2VFZ3ntr1R3tNB/s320/IMG_3952.JPG) |
中間肉便切成長條狀 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic1CYtr4XyAnRFrICJIpMSSEnSs0Y7fV31Wd9A33cCA1PknnahjbweQBx6jd04LlkhBxBAqIf3udRqI2HMfS14W3Gyyn-ABfgcRtW0t1zfew8hnKVpDSIpYj0Tvuee4DPsav-RkbnyERX/s320/%25E8%2582%25892.jpg) |
肉質紮實兼富肉汁 |
大廚把黑豚邊的筋位和肥膏切成細粒,爆得更金黃香口,煙韌的筋膜中夾雜油潤的肥膏,最討我倆歡喜;而中間肉便切成長條狀,咬下去,呈少許粉紅,肉質紮實兼富肉汁,滿有鮮肉香,也不錯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcL2r3_GdkEy2CS3zPYc4TqByqJHQyekwz_6mrYV0gND-Fqx6m2Xds5WeCtHuD67Mt1OcgBST5IecJQXfYr3QaQZy7H5Un8VtF-yFnFGEQPr3xvqSxydCIqWGw-EEMYJ808XFMqsOAH4oS/s320/%25E8%2598%258B%25E6%259E%259C%25E8%2593%2589.jpg) |
伴些蘋果蓉, 非常匹配 |
嚐完黑豚肉原有的味道後,試伴些含有果肉的蘋果蓉,酸酸甜甜,有助中和黑豚肉的油膩感,兩者非常匹配,個人很喜歡此配搭。
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相當透薄, 夾雜不少肥膏 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHSEMty122a7DJYJxiU7SyPyZyvgKs0qxNuM1Iwse_f9E4Wnb0Dt4jeEeoWH8EAbfnupecqoPGHIQamklxqK7ypKRRhMT17yU3TJYpXmrmZ6iGpkhxVl4zZsw8js6rW8BNUSl_DILPx9N/s320/%25E8%2596%2584%25E8%2582%2589.jpg) |
捲入香辣的泡菜 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-SKnnaPInlhXyNw-aNj1QxNQdWTXdcKBSS8_gCWUt4x8yyReLicsfQlt6JdMHXsdtUm6nTiuBlluPth64wrKTi6SuvrupfSMWSRixq55GOj5pMcKN6HKYCzC-eVhybbqTfYcS3KVO1Uj/s320/IMG_4547.JPG) |
吃起來甘香而不油膩 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IOl0laGlzqtNE2u5VwMoEoSnPjz0Itt-a36kAne_4LHzVIeffCgPpbO3_9yLkcVg9k34I5uo79_cXdpkTAaLmWA2IKzEfa0RSFnxFxbtuRerqI81Z9VsoAEpTSnxgq0TASaXmWD9Rrfd/s320/%25E8%2596%2584%25E8%2582%25892.jpg) |
雙重口感 |
品嚐完厚燒便輪到薄燒,每片都相當透薄,色澤紅潤,亦夾雜不少肥膏,還擔心很肥膩,但經板燒後,迫出油份,吃起來甘香而不油膩。別以為只是簡單的薄燒,捲入香辣的泡菜,腍嫩的黑豚肉跟爽口的泡菜同吃,雙重口感。再伴上蘋果蓉,不但中和油膩感,亦香辣中帶酸甜,味道多變,口感和味道同樣吸引,薄燒比原燒更令我吃得津津有味。
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季節野菜清爽多汁而不油膩 |
吃過兩款肉類, 又是時候以蔬菜清一清味蕾,
季節野菜 Seasonal Vegetable 以銀芽、甘荀絲和冬菇製作而成,加入少許調味,少鹽少油,清爽多汁而不油膩,合我口味。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BLuevvq6zFnqe7d9gHWRL4HS_39W8uxZaP5TYLbf7kc3JjOCwMqIpMnyTses_V2L-oJtJgYaMRCj136yHrIpvu7WP_X1SfOCDhyOVbuBJnZDqGpJE3u2Tk1NJ2xcQq84BJV7rBRfi3ng/s320/%25E9%25A3%25AF.jpg) |
快、靚、正, 並不簡單 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vtpl0dzIDFsaQz4CbnssNMMTm2gXAYUYS_cDZG66EzDz8aGPhNKv4Kv9RiB9SnG1F33nBkUjoJahOk_W3eoxk1PUdMqQVLnm2HbbUt0Ikyz_AgslCyTlWOkQFC4jCt2yof1abbf_SyRh/s320/IMG_4549.JPG) |
小女子炒飯炒得乾身而不油膩,亦存咬口 |
對老爸來說, 米飯每餐也不能少, 幸此套餐有一碗小女子炒飯 Lady Fried Rice。別以為炒飯容易,看着大廚多個不同的炒弄動作,要快、靚、正,就知並不簡單,在鐵板上炒飯是很需要技巧!為何此炒飯取名小女子,原來是代表細細條的小白飯魚,令炒飯鹹香美味。除它外,還加了雞蛋、洋蔥粒、蔥花、醃黃蘿蔔粒和昆布絲,用料挺豐富。米飯粒粒分明,炒得乾身而不油膩,亦存咬口,不錯!
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL1ThhavdaIgi45vXqVq_SMBG50BjN5YKHQHuz9bgqgmN1FWD_YfaWpU2oGo2ig11XC_OfLfWBAv_KPfPN7HpI3sWjFD7QKCrhpA7IF_tzN-P3tvxFOj9m2JN0QcFWugYBEes17mKBVlq/s320/IMG_4553.JPG) |
日雪糕伴叮噹銅鑼燒有日式風味的甜品 |
米飯對老爸不能少, 而對我來說, 不能少是餐後甜品, 哈! 最後來一客是日雪糕伴叮噹銅鑼燒Daily
Ice-Cream w/ Dorayaki便滿足晒! 大廚在鐵板上注入粉漿,待一回一翻,銅鑼燒便成形,色澤金黃平均,厚薄度相若,剛剛好。把其分半放在碟上,唧上朱古力醬,伴些紅豆茸,再放埋以小碗盛載着的雪糕,一客有日式風味的甜品便成了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VOzdLKbjiLyfsSEsbcO5sy7QlRBjK8UdoNfsXpjSYU99bsvYMdcP1z7TxEYynHEZ7OPKLh-DBvlJ85R3lyB9YaqclY3xOuDGJuxqudQRC2-83Y5SnqiQP4Xcz8wJmJXJtfQ-k8YR1yNy/s320/IMG_4047.JPG) |
鹽味雪糕呈粉藍色,鹹甜交集 |
雪糕有四款口味選擇,分別是柚子雪葩、鹽味、抹茶味和黑芝麻味,要㨂當然揀特別一點的鹽味。鹽味雪糕呈粉藍色,有點意外,入口時,鹹味並不明顯,細細品嚐,鹹味漸漸滲出,味道剛好,沒有蓋過奶的香甜,鹹甜交集,有趣!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzasqtg9aHldPi3hbSSYTIP7JBtsCjHoHd7LMt2qICACOx5xoe6_ahZQ4Y0-J5LQugrRiaMPM_O8XmYhWv3T66XEc7vbw8KIV21wjRdr_57DgL1tFpMtWvQp7ljzMeUdOSGSiW0Y9xacVk/s320/IMG_4048.JPG) |
銅鑼燒富有蛋奶香,口感柔韌 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg-SHRBcjB5VMLYzD2drwautseEnQ-h8SQypke_E8OLRBTnOSYb7sbKqLW4kcSkTr1rx2CgRvc2W9c9wuT-5-V3PxRiLfDcMQfKucDtnvrF6lpHZ5Kmr_tIbxSicsUhwjgaf_WdQwkA96/s320/%25E5%258D%25B7%25E5%258F%25AE%25E5%2599%25B9.jpg) |
還是只加少少的紅豆茸便足夠 |
銅鑼燒富有蛋奶香,甜度適中,口感柔韌,挺美味。試試把雪糕和紅豆茸放在其中捲起來同吃,略嫌甜美的紅豆蓉味道突出,把銅鑼燒和鹽味雪糕的味道通通蓋過,看來還是只加少少的紅豆茸便足夠。
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看到那份用心 |
今晚未能坐在鐵板枱座位,要不時離開座位站着欣賞大廚的烹調過程,的確有點累……但能看到大廚們的英姿, 看着她們用心為我製作每道菜式也覺得值得。據店員介紹,餐廳即將推出更多款的海鮮套餐, 岩晒我這個海鮮迷, 不過下次還是要早一點訂位, 必要坐在鐵板枱座位好好享受。
店名: 心鉄板燒
地址: 尖沙咀亞士厘道17-19號18樓
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