如

听说今年大闸蟹当造，幸得朋友发局，一行八人，浩浩荡荡前往荃湾如心酒店中菜厅「如」，品尝[珍馔秋蟹飨宴]，每位$888，每人另加$200，多吃一只5.5両重的公蟹。本无特别期望的六道菜套餐，却有意外惊喜；尤其欣赏花雕熟醉大闸蟹，因为汤汁出色；大家一致称赞的蟹粉脆皮酿日本辽参，胶质丰富，口感一流；如皋蟹黄包也有惊喜。花雕熟醉大闸蟹(半只)、脆藕香芒乳猪件、桂花鲜冬菇第一次食花雕煮的大闸蟹，竟然一试难忘，花雕汁调得非常出色，洋溢著花雕酒香，同时带甜，成功提升食味，而大闸蟹本身蟹膏丰富，相得益彰！脆藕香芒乳猪件组合有新意，脆藕增加乳猪皮的脆口感，而新鲜芒果的果酸，略微冲击味蕾，正好平衡腻感。桂花鲜冬菇酥脆带甜，有其特色，好吃。新会三宝扎螺头老鸭汤这个老火汤，汤清味醇厚，十分讨好。蟹粉脆皮酿日本辽参水准之上，首先外型吸引，色泽橙黄亮丽，丰富蟹膏铺满碟，面头放了两支芦笋，用意隔著脆皮辽参，免得弄湿。脆皮辽参果然保持酥脆，内心黏稠结实，烹调时间恰到好处，胶质融化，不硬不棉，最理想的口感；配合鲜美的蟹粉同吃，啖啖佳肴，好吃至停不了口，我把碟子全清了！大闸蟹公 5.5両朋友阳澄湖内的私家蟹，蟹膏丰富，香软丰腴。鼓汁尖椒大蒜爆妙宫崎和牛粒和牛优质无得输，炒得香，味道很好。如皋蟹黄包当众人以为是小笼包的时候，却来了一个巨型蟹黄包，大家又惊又喜！以为包子其貌不扬，为什么有些黄色点点在皮，看清楚方知蟹粉汁丰富至透出，一口之，并不热烫爆汁，但蟹粉丰富，非常鲜美，实在太美味！姜茶水中花、酥皮蛋挞仔、寿包把豆腐切成水中花一样，展示刀功，稍嫌姜茶不够辣，甜度适中。酥皮蛋挞仔水准没有令人失望。莲蓉蛋黄寿包是额外送的，因为发局的朋友近月生日。佳肴不能缺酒，感谢朋友赐酒，这一支十年的古越龙山，才百多元一支，抵饮。另一支 Moscato 非常有果香，如果汁般的味道，真是不喝酒的人也会喜欢。五星级酒店内的中菜厅，雅致装潢，服务周到，设置多间私人房，六道菜套餐，物有所值，很有水准；不过另加的5.5両大闸蟹公，取价$200略为进取。 #如 #荃湾 #粤菜 #广东…查看更多

最近去咗荃湾如心酒店嘅「如」中菜厅试咗大师传黄伟成师傅嘅尝味菜单。餐厅经重新装修后环境更舒服，大玻璃窗望出去视野开扬，座位都相当阔落。主厨黄师傅有近四十年经验，之前仲喺米芝莲中菜厅做过，今次试黄师傅精心准备既菜单，要提早一日预订，因为菜单唔少手工菜真系要花时间提前准备。.先嚟嘅炭烧蜜汁叉烧确实相当唔错，外层带浓郁炭火香气，肉质松化，蜜汁唔会太甜，水准拍得住星级中菜厅。跟住嘅顺德家乡拆鱼羹鲜甜，鱼肉拆得够细滑。.松露蜜糖燕窝酿鸡翼系功夫菜，鸡翼去骨后酿入燕窝，外皮超薄烧得香脆，馅料饱满。脆皮酿关东辽参个炸皮做得好薄，里面嘅虾仁猪肉馅几弹牙，配海鲜汁几夹。.葱香岩盐蒸星斑柳火候控制得几好，鱼肉保持到嫩滑。摩利菌夜光杯个卖相几精致，薄冬瓜入面有珍贵既摩利菌、菠菜同几种菇菌。砂锅梅菜带子脆香苗几有镬气，啲饭系红色，因为用咗红菜头。梅菜同带子嘅咸鲜味同脆米几夹。.最后嘅蝶豆花豆腐冻同枣皇千层酥都唔会太甜，枣皇一向系我的最爱，作为结尾几舒服。成个菜单每位💲988，以酒店中菜厅嚟讲算合理，以精致菜方式，特别系个叉烧同酿鸡翼都几有惊喜。.黄伟成总厨臻至飨宴  $988Chef Simon Wong's Signature Tasting Menu.✿ 炭烧至尊蜜汁叉烧✿ 顺德家乡拆鱼羹✿ 松露蜜糖燕窝酿鸡翼✿ 海鲜汁脆皮酿关东辽参✿ 葱香岩盐蒸星斑柳✿ 摩利菌夜光杯✿ 砂锅梅菜带子脆香苗✿ 蝶豆花豆腐冻、枣皇千层酥…查看更多

与闺蜜到荃湾闲逛，作为九龙东人，平日甚少踏足荃湾。闺蜜与我都喜爱饮茶吃点心，难得到来便选择了到酒店的中餐厅品尝其出品。餐厅在疫情期间重新装修，布置明亮雅致，间距宽敞，窗边的座位更可观望蓝巴勒海峡的景色。餐厅提供电子餐牌，但却不能用于点餐，有点费解。前菜的琥珀合桃质素不错，但仍不及三色辣酱有看头，黄色的辣椒酱尤为猛烈，嗜辣之人不可错过。新鲜松茸是贵价食材，平常只尝试过以盐烧烹调，而盐烧的确比蒸煮更能突显松茸的清香，因此感觉未能最佳地发挥此食材的特点。烧饼焗得金黄，连带铺在饼面的芝麻也变得色泽诱人，馅料的和牛粒油润不腻，混入京葱和烧汁大大提升了烧饼的味道。灌汤饺汤底充满肉和瑶柱的甜香，花胶非常有看头，瑶柱也是好货色，两者均巨型且完整，感觉像是喝了一碗老火汤。但凡餐厅有供应，柚皮是近乎必点的美食，这里的柚皮质素不错，口感尤如海绵一样，不但柔软也吸满了虾籽和鲍汁的浓郁咸香味道。凤爪燘得软糯入味，轻轻一抿便骨肉分离，囗感虽然有点肥腻，但整体还是上佳的。肠粉十分有温度，想必是出炉便立即上桌，因此入囗感觉特别温暖软滑，虾仁非常巨型，爽口弹牙。…查看更多

Continuing the birthday week feasts, we came to Nina Hotel Tsuen Wan West, to try their Cantonese restaurant Ru. The restaurant is located on 7/F of the hotel.Seated at a table on the window side, looking out to the Tsuen Wan waterfront and Tsing Yi in the distance, the décor of the restaurant is modern and neat, offering a comfortable dining environment.We picked Chef Simon Wong’s Tasting Menu ($888 each), and a bottle of Clos de L’Oratoire des Papes CDP Blanc 2008. Unfortunately, the bottle was corked. After trying another bottle, it has the same problem, so I decided to change to Champagne Coessens Largillier Brut Blanc de Noirs ($1,180) instead. It has ripe and concentrated fruity notes plus some saline minerality. An elegant champagne versatile to pair with food.The first course features three small bites. Chiu Chow Style Chilled Marinated Threadfin Fillet 潮式冻马友, Crispy Eel with Shrimp Paste in Bean Curd Sheet 锦衣百花脆鳝, and Foie Gras infused with Champagne and Apple 香槟苹果鹅肝. The threadfin showcases its original flavours to the full extent, while the meaty eel is delicious, with the minced shrimp paste having a wonderful bouncy texture, good in taste as well. The foie gras is a specialty, wrapped inside a jelly membrane, adding refreshing acidity to balance the richness.The second course is Double-boiled Fish Maw Soup with Melon, Sea Whelk, and Dried Scallop 蜜瓜螺头瑶柱炖花胶. The clear broth is steaming hot and very delicious, with intense umami sweetness from the essence of the different ingredients. The prized fish maw is also of a good size. Very nice overall.The third course is Baked American Lobster with Whisky and Preserved Radish 威士忌老菜脯焗美国龙虾. The meaty lobster tail is baked perfectly, with the flesh keeping a nice texture and not overly dried. The chef has stir-fried some finely diced mushrooms and added with the preserved radish to provide a good bite, additional aromas and savoury flavours. It is my favourite dish in the evening.The fourth course is Stir-fried Grain-fed Wagyu with Termite Mushroom, Bell Pepper, and Lily Bulb 油鸡踪菌彩椒百合炒谷饲和牛肉. The beef cubes are not too fatty, flavourful, marinated and seasoned well. Together with the different vegetables of various textures and taste, serving on a crisp made from deep-fried whitebait to hold the beef and vegetables, which further adds nice savoury to the taste.The fifth course is Fried Rice with Abalone and Scallop in a Claypot 窝烧鲍鱼带子饭. Served in a sizzling hot stone pot, the fried rice is very delicious, as it is dry but not hard, having some nice rice crisps at the bottom. The seasoning is spot on too, so even though the portion is not small I devour the whole in no time.The sixth course is the dessert, with three components, including Almond Bean Curd Pudding 杏汁豆腐冻, Red Date Mille-feuille 枣皇千层酥, Black and White Sesame Roll 黑白芝麻卷. Each is good in taste, and I like the fluffy red date mille-feuille for its texture, and the fillings also appropriate in sweetness. The sesame roll is also memorable with the chef taking the extra effort to prepare the different layers.Service is good, and while there is a hiccup on the wine it is not the fault of the staff. The food is delicious overall, and I also like the portion is just right, making us feel full but not bloating. The bill on the night is $3,337 and considering the overall experience it is of good value. A good place to enjoy nice Cantonese dining in Tsuen Wan.…查看更多

今日同同事去咗荃湾西如心酒店「如」中菜厅食晏，7楼全落地玻璃望住蓝巴勒海峡，阳光晒入嚟好舒服☀️ 木系装修配水墨画，仲有专人冲茶好贴心！琥珀合桃前菜送嘅合桃蜜糖脆脆哋，甜度啱啱好唔黐牙，仲有少少芝麻香，等上菜时啱晒送茶𠱁牙👏松茸烧卖师傅特登用盐烧方法处理松茸，咬落去爆出阵阵木香，上面铺咗金华火腿碎，个皮仲薄到透光，一啖一件超满足😋黑豚肉叉烧肠粉即拉肠粉热辣辣上枱，粉皮滑到好似丝绸咁！黑豚肉肥瘦层次分明，蜜汁渗透晒入粉皮度，仲要加咗脆米增加口感，真心惊喜💯芝麻和牛烧饼见到个金黄色饼皮已经流口水，咬落去芝麻香爆炸，入面和牛粒混咗京葱同烧汁，肉汁多到要用匙羹接住，个底仲焗到脆卜卜，邪恶但值得啊😈柚子虾籽鲍汁柚皮平时怕柚皮苦涩嘅我都清晒！吸满鲍汁嘅柚皮淋过海绵，虾籽咸香加埋柚子清新，完全冇渣，阿姐仲话每日限量㗎🎯最后叹多杯陈皮红豆沙，成粒陈皮喺底要捞匀饮，暖胃又唔会太甜，完美作结✨ 埋单人均$300左右，酒店中菜嚟讲抵食！…查看更多