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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

今晚同朋友去咗荃湾如心酒店7楼嘅中餐厅「如」食晚饭，环境真系正，木质装潢配柔和灯光，加上落地窗可以睇到蓝巴勒海峡靓靓海景，好有气氛，坐得好舒服🥰服务又专业，扫码点餐方便又快捷。乳猪皮脆到不得了，脆到似雪，肉质嫩滑多汁，配埋甜甜酱汁，入口即化，真系停唔到口！不过皮有时会太脆，肉汁稍嫌少啲，整体系今晚嘅亮点，绝对推荐👍烧饼和牛粒烧饼焗到金黄香脆，芝麻色泽诱人，和牛粒油润唔腻，混合京葱同烧汁，味道层次丰富，口感丰满，系餐厅嘅招牌之一，值得一试🐂灌汤饺汤底充满肉味同瑶柱嘅甜香，好似饮紧老火汤咁滋味，花胶同瑶柱份量十足又完整，饺子皮薄肉嫩，汤汁鲜甜，暖胃又满足🍲整体嚟讲，食物新鲜精致，环境优雅舒服，服务贴心，但价钱偏高，适合特别日子嚟享受。下次想试佢嘅招牌乳猪同其他创新粤菜，感觉好正！…查看更多

荃湾西如心酒店「如」中菜厅，位于7楼，环境优雅简约，木质装潢配柔和灯光，落地窗外可眺望蓝巴勒海峡海景，营造时尚粤菜氛围，适合家庭庆祝或商务聚餐。餐厅设5间私人贵宾厅，我哋今次就系坐其中一间私人贵宾厅，宽敞灵活，服务员态度专业亲切，扫码落单方便，晚市人多但等位唔长，酒店级卫生一流。今次同家人嚟食晚饭，特别点咗招牌乳猪，皮脆如雪，肉质嫩滑多汁，配甜酱入口即化，香脆惹味，绝对系全枱亮点，一人一块都停唔到口！另一个试咗花雕醉鲍鱼，前菜开胃，鲍鱼软嫩入味，酒香扑鼻；主菜有松茸螺头瑶柱炖花胶，汤清甜滋补，花胶胶质丰富，暖胃养颜。海鲜汁脆皮酿日本辽参，辽参弹牙，内馅鲜美，创新粤菜风格一流。汤品如蟹钳汤，蟹肉浓郁解腻。饮品选普洱茶，配菜一流。整体食物新鲜精致，份量适中，食完身心满足，系新界西中菜首选。不过，负评系价钱偏贵，一人晚市约$400-800，乳猪单点过$1000，性价比一般，尤其无套餐优惠时感觉贵过质素。菜式虽精但选择唔多，重覆食易闷。乳猪虽好味，但皮有时过脆，肉汁略少。…查看更多

妈妈生日，想系荃湾揾间靓靓餐厅，咁啱系openrice 见到正价有8折优惠，一行5人去食饭，餐厅好好已经安排靓景位置，就随意叫左几样菜。餐厅食物样样都唔错，最好食系义烧，好林好入味，即叫即整，个菜心好似好简单，但都好好食，反而个和牛就唔系想像咁出色，仲有个豆腐用左菇一齐炒，好爽脆，好食，主菜每样大约2-3百左右，酒店餐厅价钱，不过有8折，埋单都系千6左右，平均3百左右一个，服务员服务很好，下次会再去食。…查看更多