享慢煮意 (善慶街) (裝修中)

我6月7日星期五打6字头个电话去book枱，book星期六，留晒名同电话，一切正常。点知去到星期六当日去到舖头前面打左个突，大大只字写住招租。即刻打返6字头个电话问职员，佢话上环店装修紧，叫我地去尖沙咀店，不过就话尖沙咀店得外卖冇堂食...听到呢到已经觉得好不可思议😑一黎上环店唔系装修紧而系直头折左or搬左，二黎咁究竟点解比我book我直头想比负分佢，不过唔比分唔比过😑…Read More

今天和朋友来了这间吃晚饭，试了龙虾汁牛角包，牛角包内有龙虾汁，像极喝了龙虾汤，非常出色。主菜吃了龙虾汁意粉及牛扒。牛扒的肉非常软淋。甜品点了焦糖炖蛋及蛋黑松露味的雪糕，职员帮忙写了happy birthday 字，黑松露味味雪糕感觉不是太相衬…Read More

上环法式小店午餐3个course只要$148起‼️这个价钱在中环上环真的是好抵呀！而且这个价格已经可以选他们最出名的🦞🥐龙虾汤牛角包啦❗️甜品还可以选我超喜欢的cream brulee🐷主菜我选了黑毛猪腩，朋友选了三文鱼，味道都不错，就是份量比较少，不过3个course吃完绝对饱🥤lunch set还包一杯饮料，居然可以选橙汁店内环境不大，室外的环境非常chill🌟超级推荐这间餐厅吃完还可以在附近的PMQ或者九如坊玩…Read More

想不到假日都有set lunch ，而且便宜又好味！ 龙虾汤牛角包很有特色，虽然有汤在内但 个包仲系脆嘅。Main couse点了龙虾汁蟹肉伊面，伊面的味道和质感都很好，另外点了冬阴功海鲜意大利饭，味道浓郁带一点点辣，好咪！…Read More

Going through the list of restaurants in restaurant’s week, I want to try something that I haven’t tried before. And I found this. The restaurant was famous for lava croissants. Located in Sheung Wan along the steps perpendicular to Gough Street and Hollywood Road, this little restaurant gave you weekend vibes right away even on a weekday.It’s a small restaurant and the tables are very close to each other. A table for 2 is actually splitting a table for 4 with a transparent plastic separator in between. Suspected it’s there since the pandemic, which adversely affected the ambience.Usually, croissants with fillings are desserts. When I noticed one of their signature lava croissants was with lobster bisque, how could we not try that? Since the soup texture was thinner than cream, once we cut open the croissant, the soup basically was spraying out. It’s not as nice as the mild, slowly flowing out movement of cream. The soup, perhaps being placed inside the croissant, was lukewarm, rather than hot, which I prefer soup either served hot or cold, but never lukewarm. Part of the croissant also got soaked in soup very soon, which was not the texture that I preferred. When you dip bread into soup, you usually use bread that was a bit hard, so that when you eat the soaked part, the softer texture was alright. The texture of the croissant was soft to start off with, so once soaked with the soup, it got even softer. Not a good idea.For the main, we tried their seared sous-vide fresh Norwegian salmon, which was good. The inside was tender, while had tried seared salmon elsewhere without cooking it using the sous-vide method yet the inside was even more tender and the outside was crispier.The Iberico pork belly with pumpkin puree was good while the skin was too hard to be eaten. For desserts, we tried the sous-vide crème brulee and the salted caramel espresso lava croissant. The crème brulee had the strong flavour of cream, rather than egg yolks. The taste was too fatty. I actually prefer the regular version elsewhere. The salted caramel espresso lava croissant was nice, as expected, while just like the lobster bisque lava croissant, both the croissant and its content weren’t hot. Lava croissants are better to be sweet than savoury, just like the crepes.…Read More