Stepping into the dimly lit ambiance of Mercury Recalls, I embarked on a culinary journey that perfectly matched the moody atmosphere. The menu boasted an intriguing selection of dishes, each promising a unique blend of flavors and textures. To start, I opted for the Mussels with Cream White Wine Garlic Sauce. The aroma of garlic permeated the air as the dish arrived. The plump mussels were swimming in a luscious sauce that combined the richness of cream, the tang of white wine, and the robust essence of garlic. Each bite was a burst of maritime delight, with the sauce delicately coating the tender mussels. Moving on to the mains, I indulged in the Grilled U.S Black Angus Rib Eye Steak. The 10 oz steak arrived perfectly seared, emanating tantalizing aromas. The first bite revealed a melt-in-your-mouth tenderness, while the charred exterior added a delightful smoky flavor. Accompanied by Kabacha, Turmeric Cauliflower, French Beans, and a velvety Bearnaise sauce, the dish offered a harmonious balance of textures and flavors, showcasing the chef's expertise. For a seafood delight, I chose the Pan Fried Halibut Steak. The halibut steak was expertly cooked, resulting in a crispy outer layer that gave way to a succulent and flaky interior. The dish was elevated with the addition of Stew Cooked Red Shrimp Mousses and a creamy hummus, adding depth and complexity to the overall composition. The combination of flavors created a symphony of seafood bliss on my palate. To complement the meal, I ventured into the realm of mixology and ordered the intriguingly named "Don't Know Why" hot cocktail. This unique creation blended Tanqueray No. Ten infused with French Earl Grey, St-Germain Elderflower liqueur, Italicus, French Earl Grey Tea, and French Earl Grey Syrup. Served piping hot, this cocktail was a comforting and aromatic concoction that warmed both body and soul. The floral notes of the Earl Grey tea mingled harmoniously with the subtle hints of elderflower and the botanical essence of the gin, resulting in a soothing and complex libation.

呢日喺灣仔搵食，搵到呢間地道小店叫痴膠雞個名咁有趣就決定試吓！ 嚟到就試咗佢哋嘅招牌菜─羊肚菌花膠雞米線，石頭鍋上夠晒熱，湯底濃郁，羊肚菌同花膠都好新鮮，口感滑嫩，加埋鮮嫩嘅雞肉同米線，真係一碗滋味十足嘅好湯麵！食完真係令人心滿意足。 另外碗係椰子雞米線，新鮮嘅雞肉同米線加入椰子燉煮，令到湯底更加濃郁同香濃。椰子肉嘅香甜味同雞肉嘅鮮嫩口感完美結合，經典😋 最後，叫左杯桃味冷泡茶。呢杯冷泡茶清新怡人，桃味香濃，令人口感舒爽。特別係岩岩食完熱辣辣嘅湯麵後，飲返杯呢款冷泡茶，真係好消暑同解膩！

今日同frd嚟西環睇海，仲試左呢間新開既夏雪仲食埋lunch😝 我試左佢個Waffle daily meal+Beef Bourguignon，味道出奇地搭配得幾好👍🏻鬆軟既waffle上鋪滿了cream cheese，再搭配上濃郁的牛肉紅酒燉飯，給人一種濃厚的口感和豐富的口味。牛肉燉的很軟爛，每一口都能感受到牛肉的鮮美和紅酒的香味，而cream cheese則為整道菜增添了一份奶香!估唔到waffle搭主菜都幾好食！ 朋友就叫左個柚子雞胸肉蜜芥醬新鮮水果salad。呢道菜以柚子的清新酸甜味為主，搭配著慢煮的雞胸肉和蜜芥醬。雞胸慢煮保持左肉質的嫩滑和多汁，都唔錯！ 甜品就有Whishey Apple Crumble Coffee Waffle，係威士忌+蘋果+咖啡鬆餅經典組合。咖啡waffle的香氣口感非常正，咖啡既苦甜與蘋果的甜蜜相互輝映，又有雪糕既加持、勁滋味😋 飲品試左杯Honey Jasmine Latte，以蜂蜜和茉莉花的香氣為主，有一種清新溫暖的感覺，茉莉花香好獨特，奶香都好夠，高質👍🏻

位於銅鑼灣Sugar+的宮崎肉本鋪無疑係一處令人驚艷既美食綠洲，呢度不單能享受到宮崎A5等級的頂級櫻花牛，又有維園大球場和遠海美景相伴，絕對係視覺與味覺雙重享受😎 餐廳位於銅鑼灣的繁華地段，大片的落地窗讓你在享受美食的同時，也能欣賞到維園大球場的活躍景象。半私人包廂的設計更為整個用餐體驗加分，保證了顧客的隱私，讓人可以在繁忙的城市中找到一處寧靜的角落享受食物😆 今日試左宮崎A5櫻花牛稀有部位盛合燒肉套餐。套餐包含了三角腩、牛柳、上後腰脊肉和辣椒肉四種部位。每一種部位的肉質都有其獨特的口感與風味，搭配上火力夠勁既靚爐燒一燒，每一口都能感受到牛肉的鮮美與豐富的風味。 三角腩的口感鮮嫩，脂肪與肌肉的比例剛好，讓人一咬下去就能感受到肉汁四溢的感覺。牛柳則是口感細膩，脂肪分布均勻，嚼勁十足。上後腰脊肉則是質地扎實，口感獨特😊 套餐仲包含咗白飯、肉碎豆腐前菜、茶碗蒸和麵豉湯。肉碎豆腐前菜的豆腐口感滑溜，肉碎醬汁的味道濃郁，是開胃的好選擇。茶碗蒸則是口感細膩，清甜的湯汁與豐富的食材相融，讓人回味無窮👍🏻👍🏻👍🏻

當我哋行入堅尼地城海邊嘅信州日本料理，我哋就進入咗一個日本居酒屋風格嘅世界。餐廳嘅氛圍結合咗現代與傳統嘅元素，幾有feel👍🏻 我哋嘅美食之旅由前菜甜蕃茄開始。呢度既蕃茄有極佳嘅甜度又有啲酒味，非常開胃！ 跟住，試咗金目鯛薄切同鰤魚腹刺身。呢兩款刺身都勁新鮮又有細膩嘅口感，鰤魚就有住脂肪豐富嘅口感，令人回味無窮。 然後就係最愛既左口魚邊壽司，用火槍燒過既魚肉勁爆油香，高質！ 茶碗湯用左大量白身魚骨淆製，係一道高質湯品。湯入面嘅白身魚骨經過長時間熬製，釋放出濃郁嘅鮮味，一啖飲落去，猶如置身於海洋之中。 天婦羅拼盤既每一款天婦羅都炸得啱啱好，外皮酥脆，碟底冇油，入面嘅食材保持咗佢哋原始嘅風味，配上特製嘅醬汁，口感更加好。 燒雞頸肉係呢度既新菜式。雞頸肉嘅口感豐滿兼且擁有適中嘅脂肪含量，經過烹調後，呈現出微微嘅焦香，令人無法抗拒。 最後一道主菜，亦都係最令人期待嘅，就係超巨份量美國牛肉壽喜鍋。壽喜鍋以鹿兒島和牛脂起鍋，佐以大量新鮮菇菜，令到呢道菜嘅風味層次豐富，口感豐滿。由店員喺你面前煮，每一啖都可以品嚐到美國牛肉嘅鮮嫩加上生蛋黃混住食，係一道極具滿足感嘅菜餚，食完就十分飽啦😋😋

Nestled in the heart of Causeway Bay, Mano is a beacon of authentic Italian cuisine. With its rustic charm and menu filled with traditional Italian favorites, Mano is a delightful place to visit for any foodie. ### Steak Tagliata The Steak Tagliata, an 8oz beef tenderloin served with rocket leaves and cherry tomatoes, priced at $308, is a dish that excels in its simplicity. The steak was cooked to perfection, maintaining a succulent, juicy interior while exhibiting a perfectly seared exterior. The rocket leaves added a peppery freshness that balanced the rich, unctuous flavors of the beef, while the cherry tomatoes provided a sweet and tangy counterpoint. It's a solid choice for steak lovers appreciating a clean, straightforward approach to this classic dish. ### Seared Scallop Tagliatelle The Seared Scallop Tagliatelle ($238) was, without a doubt, the star of the evening. Prepared with a tangy lobster bisque and topped with salmon roe, this was a dish that truly celebrated the bounty of the sea. The scallops were expertly cooked - tender, sweet, and beautifully caramelized. The tagliatelle was al dente, serving as the perfect vehicle for the rich, creamy lobster bisque. The salmon roe added a burst of briny flavor that tied everything together. The portion size was generous, making it good value for money, and the balance of flavors was spot on. This dish was a harmonious symphony of sea flavors, making it a must-try for seafood and pasta lovers alike😋😋😋

今日再嚟食comfort food餃掂，又試左幾款正野，水準依舊高質👍🏻 首先，**龍鳳松茸雙灼餃配狀元九鼎湯**嘅味道實在太正！雙灼餃嘅餡料鮮味十足，而且餃皮嘅厚薄剛剛好，食落去口感十分美妙，兩種松露味配合好鬼香。配上狀元九鼎湯，味道更加提升，湯底醇厚，再食餃子就更加滋味。 第二款，**雙拼雲耳椰菜+芫茜湯餃**，真係令人驚喜。雲耳椰菜嘅清新同芫茜嘅香味，再配上湯餃，簡直係一種享受。 **上湯松茸時蔬**就更加唔需要多講，清甜嘅湯底配上新鮮嘅時蔬，松茸嘅味道十分突出，帶出時蔬嘅鮮味。 再嚟就係**龍鳳日本蛋（松露醬）**，呢個真係食物中嘅藝術品。日本蛋嘅口感滑嫩，配上松露醬，味道層次豐富😚 最後，小食**蜜餞雞翼**。雞翼嘅皮烤得剛剛好，內裡嘅肉又嫩又多汁。蜜餞嘅甜味同雞肉嘅鮮味結合得剛剛好，每一口都令人滿足。

Located in the bustling neighborhood of Kennedy Town, Alvy's is a delightful mix of the traditional and the innovative. We recently ordered their All Day Set for 2, here's our take on the experience. **Appetizers** We started off with the **Latkes**. The crispy texture of the latke was a perfect balance to its soft, warm interior. Each bite was a delightful crunch followed by a comforting potatoey embrace. The accompanying sour cream and apple sauce were a great addition, adding a tangy and sweet complement to the savory latkes. Next up were the **Yu Kwen Yick Hot Wings**. The wings were succulent and cooked to perfection. The Yu Kwen Yick sauce was a beautiful blend of spice and tanginess that left us wanting more. These aren't your average hot wings; they carried a unique, fiery flavor that was both surprising and satisfying. **Salad** The **Alvy's Caesar** was the next on our list. The addition of Cantonese barbecued pork was a masterstroke. The smoky flavor of the pork paired with the crisp freshness of the lettuce was a delightful contrast. The creamy Caesar dressing was well balanced and not overwhelming, allowing the individual ingredients to shine. **Main Course** Star of our meal was the **Bak Gwei Pizza**. This isn't your everyday pizza - it truly is a fusion masterpiece. The Cantonese barbecued pork was tender and flavorful, while the Minced Ginger & Scallion sauce added a sharp, flavorful note that beautifully contrasted the smoky sweetness of the pork. The crust was thin and crispy, just the way we like it. This pizza was a testament to the creativity and culinary prowess of Alvy's chefs. **Craft Beer** The selection of **Craft Beers** was impressive. We tried the local beer brand (少爺啤) ones and each had a distinct flavor profile. The beers were refreshing and well balanced, a great accompaniment to our meal.🍻🍻

今日去咗QRE Plaza新開嘅百花漁莊試試，呢度嘅食物真係唔錯👍🏻服務亦都好友善，令人感覺好舒服，絕對值得一試！ 首先，湯底係我點咗金腿蟲草花花膠雞鍋。湯底好濃郁，有蟲草花同花膠嘅味道，味道更加豐富。雞肉都好滑嫩，飯返幾啖都覺得好補身😆花膠非常軟滑，十分之正😍 至於食材方面，我揀咗百花小魚兒、鮮帶子、沙白蜆、珊瑚蚌、特級螺片同埋膝椒牛舌等等。所有食材都好新鮮，特別係海鮮，味道非常鮮美。海鮮會有時間教你要煮幾多秒，好貼心👍🏻膝椒牛舌都好滑嫩，有微微辣味，非常入味。 除咗肉類，田園蔬菜籃有青菜、豆腐等等，蔬菜都好新鮮，食得出係新鮮嘅蔬菜。手打四寶丸彈牙有嚼勁，味道好好。手切嫩牛肉同頂級牛板腱都好鮮嫩，入口即化，肉質非常好。 飲品方面，我哋試咗Chill Cup巨星-鮮橙果茶同埋熱情果蘆薈梳打。兩款都好清新，鮮橙果茶有淡淡嘅橙味，熱情果蘆薈梳打有微微嘅酸味，非常開胃。 最後，甜品送左紅糖果仁冰粉，味道甜中帶清，非常開啱食完個火鍋清一清新吓👍🏻👍🏻

作為一家在香港連續取得13年米芝連一星的富豪酒家，一直以其豐富的菜品和精湛的廚藝聞名。今日有幸和朋友一起到來品嚐到他們的$1480阿翁名菜套餐，係一次非常難忘的高質素體驗。

開場湯品是紅燒砂鍋包翅，是富豪酒家的名貴招牌菜之一。以高湯浸泡的魚翅看起來十分飽滿，絕對足料，砂鍋中還散發出濃郁的香氣。食用時，可以根據個人口味添加芽菜和醋，提升整道菜的口感和層次。每一口咀嚼時，都能感受到魚翅入口即化的口感和濃郁的湯汁，讓人回味無窮。整道菜色非常豐富，展現了砂鍋烹調的精髓。

今次菜單主角是30頭特選吉品鮑，富豪的吉品鮑外觀金黃、狀似元寶，非常美觀。當鮑魚進入口中時，它的肉質非常幼滑，同時帶有豐富的鮮味和糖心，令人驚喜。這種嚼勁和口感絕對是現場食用才能真正體驗。

這道菜使用的是日本吉品鮑，這種鮑魚的製作方式非常獨特，日本人將鮑魚吊起來曬，使其內部完全乾燥，成為乾鮑。這種製作方式可以使鮑魚的糖心更加突出，口感更加豐富。烤製後的鮑魚，外表呈現金黃色澤，肉質鮮美，吃起來口感獨特。

除了鮑魚外，這道菜還搭配了清灼的唐生菜膽，清爽解膩，與鮑魚相互輝映。唐生菜膽色澤翠綠，膚脆肉嫩，清新可口。

接下來是油泡生劏斑球，這道菜以鮮嫩的斑球炸製而成，以特製的油泡手法煮成，口感十分美妙。生劏的班球鮮美非常！

蒜香海斑頭腩是一道非常美味的海鮮料理。海斑頭腩肉質緊緻，經過炸煮，入味豐富，吃起來非常美味。蒜子的香氣和味道穿透了整道菜，讓人回味無窮。配有大量蒜粒又香又甜，平日不吃蒜粒的我都忍不住清了鍋！

富豪脆皮雞是餐廳的另一個招牌菜之一，雞皮酥脆，肉質鮮嫩，真正做到皮脆肉嫩，不論是喜歡吃髀位還是雞胸肉的人都會喜歡。迷你鮮荷葉飯是配菜之一，飯粒飽滿，香氣四溢，和脆皮雞的口感絕妙結合，讓人回味無窮。

來到甜品環節，原燉杏汁官燕是一道精緻的甜品，以官燕作為主要食材，加入生磨杏汁，經過緩慢燉煮而成。杏汁是這道甜品的關鍵調味料，它具有滋補作用且味道細膩，與官燕的優雅口感完美結合，令甜品更加香濃。

最後是精選甜點兩款，椰汁糕口感綿密，椰香十足，而杏仁曲奇則是香甜可口，口感十分豐富，是一個完美的結尾。

今次是一個非常豐盛的餐飲體驗，菜品豐富、份量十足、口感和味道都十分出色。所有菜品都經過精心製作，每一口都能感受到廚師的用心和技巧。如果你想品嚐高品質的中餐，不妨前往富豪酒家一試。