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2023-02-17
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前日喺中大上完堂決定去食埋晚飯先返屋企，由大學站行幾個字就可以去到科學院，裡面都有唔少高質嘅餐廳架😙 今次試左呢間 @farmrestauranthk ，佢地用左Farm-to-Table嘅概念🪴 即係由農場或田園直接購入烹飪食材，為食客帶黎高質嘅中式fusion菜😍 一入到去就見到幅充滿香港特色嘅壁畫，望出去仲見到有唔少嘅戶外座位，環境黎講真係無得頂👍🏼Farm Restaurant adopts the farm to table concept, which means that most of their ingredients are bought directly from organic farmers. They specialise in Chinese fusion dishes, and their environment is very lovely. 爆汁乳鴿 $36 (堂食優惠)Baby Pigeon 來自自家農場嘅14日榖飼乳鴿加上廖孔記嘅腐乳製成嘅滷水汁夠曬入味，口感皮脆肉嫩🍗This 14 day old pigeon is raised in the
Farm Restaurant adopts the farm to table concept, which means that most of their ingredients are bought directly from organic farmers. They specialise in Chinese fusion dishes, and their environment is very lovely.
爆汁乳鴿 $36 (堂食優惠)
Baby Pigeon
來自自家農場嘅14日榖飼乳鴿加上廖孔記嘅腐乳製成嘅滷水汁夠曬入味，口感皮脆肉嫩🍗
This 14 day old pigeon is raised in their own farm, marinated with a local branded bean curd which tasted both sweet and savoury.
氣鍋雞 $78
Pot Chicken Soup
用中式茶壺裝著嘅雞湯因為加左椰子所以特別鮮甜，打開蓋都見到裡面好足料，飲完個胃即刻暖曬🤰🏻
This is a creamy white chicken soup was boiled with coconuts, so it had a sweet undertone. There were also pieces of fresh coconut in the pot.
涼菜叫左酒香牛舌 ($78)，厚身嘅口感特別彈牙，酒味香濃🥃 鹵水豆腐 ($42)外皮夠薄，口感滑嫩，如果滷得更入味就好啦😉
For cold dishes, we got the Wine Ox Tongue, which had a strong but pleasant alcohol flavour, and the bite was thick and crisp. The Marinated Tofu was smooth, but I wish it was more flavourful.
幻彩金鉑蝦餃 $58
Rainbow Gold Shrimp Dumplings
色彩繽紛嘅蝦餃外皮雖然厚左啲不過夠煙靭，餡料用左蝦滑同埋完隻蝦肉，所以口感特別豐富🦐
These colourful dumplings had a chewy outer layer and a filling made with shrimps and shrimp paste, which created a nice contrast of flavours.
漁公火箭桶 $88
Squid Rockets
呢個打卡一流嘅菜色用左本地魷魚，喺出面灑左唔少辣椒粉，加上微微嘅炭燒香食落開胃惹味🦑
Local squids on skewers were sprinkled with chilli dust, which made it taste spicy with a hint of chargrilled flavour.
三蝦豆苗 $98
3 Shrimps Pea Shoots
蝦米，蝦乾，櫻花蝦雖然都係蝦，但口感同味道都好唔同，加喺豆苗上令層次感更豐富🤪
The three types of dried shrimp had their own textures and flavours, which elevated the freshness of this dish.
火雲叉燒 $238
Fire Char Siu
佢地選擇用西班牙伊比利亞黑毛豬粒取代中國豬，食得更安心之餘，肉味仲更加特出添🐖 店員會將玫瑰露淋上再點火，令叉燒外皮帶有焦脆嘅效果，裡面保持軟嫩嘅狀態🤤
Iberico Pork was used to make this char siu, which resulted in a more succulent flavour. It was lit on fire after serving, which created a caramelised outer layer.
烈焰波蘿炒飯 $128
Flaming Pineapple Fried Rice
呢個一樣有帶視覺效果，希望用火嘅熱氣將菠蘿嘅精華帶入炒飯裡面🔥 瑤柱菠蘿蛋白炒飯非常足料，炒得夠乾身，食完都唔會覺得好油膩🥳
By putting it on flame, the essence from the pineapple can integrate into the fried rice. This egg white fried rice was not oily at all, and had enough “wok hay”.
甜品叫做個貓山王榴槤 ($42)，佢介乎於慕斯同埋啫喱之間，榴槤味雖然唔係特別濃郁，但勝在順滑個口感👅 牛榛仔 ($49)賣相好得意，一撕開就見到滿瀉嘅榛子朱古力流心，為呢餐畫上完美句號🍫
For dessert, we got a Musang King Durian. It falls between mousse and jelly, and was smooth and creamy. The Hazelnut Cows had a runny chocolate sauce and was piping hot when served.
飲品方面要左白桃鳥龍同埋菊花潽洱 ($28/1)，食咁多重口味嘢最啱飲返杯茶解解膩🍵
To cool off, we got a Peach Oolong Tea and a Chrysanthemum Pu Er, which were made in house.
张贴
