如

聽說今年大閘蟹當造，幸得朋友發局，一行八人，浩浩蕩蕩前往荃灣如心酒店中菜廳「如」，品嚐[珍饌秋蟹饗宴]，每位$888，每人另加$200，多吃一隻5.5両重的公蟹。本無特別期望的六道菜套餐，卻有意外驚喜；尤其欣賞花雕熟醉大閘蟹，因為湯汁出色；大家一致稱讚的蟹粉脆皮釀日本遼參，膠質豐富，口感一流；如皋蟹黃包也有驚喜。花雕熟醉大閘蟹(半隻)、脆藕香芒乳豬件、桂花鮮冬菇第一次食花雕煮的大閘蟹，竟然一試難忘，花雕汁調得非常出色，洋溢著花雕酒香，同時帶甜，成功提升食味，而大閘蟹本身蟹膏豐富，相得益彰！脆藕香芒乳豬件組合有新意，脆藕增加乳豬皮的脆口感，而新鮮芒果的果酸，略微衝擊味蕾，正好平衡膩感。桂花鮮冬菇酥脆帶甜，有其特色，好吃。新會三寶扎螺頭老鴨湯這個老火湯，湯清味醇厚，十分討好。蟹粉脆皮釀日本遼參水準之上，首先外型吸引，色澤橙黃亮麗，豐富蟹膏鋪滿碟，面頭放了兩支蘆筍，用意隔著脆皮遼參，免得弄濕。脆皮遼參果然保持酥脆，內心黏稠結實，烹調時間恰到好處，膠質融化，不硬不棉，最理想的口感；配合鮮美的蟹粉同吃，啖啖佳餚，好吃至停不了口，我把碟子全清了！大閘蟹公 5.5両朋友陽澄湖內的私家蟹，蟹膏豐富，香軟豐腴。鼓汁尖椒大蒜爆妙宮崎和牛粒和牛優質無得輸，炒得香，味道很好。如皋蟹黃包當眾人以為是小籠包的時候，卻來了一個巨型蟹黃包，大家又驚又喜！以為包子其貌不揚，為什麼有些黃色點點在皮，看清楚方知蟹粉汁豐富至透出，一口之，並不熱燙爆汁，但蟹粉豐富，非常鮮美，實在太美味！薑茶水中花、酥皮蛋撻仔、壽包把豆腐切成水中花一樣，展示刀功，稍嫌薑茶不夠辣，甜度適中。酥皮蛋撻仔水準沒有令人失望。蓮蓉蛋黃壽包是額外送的，因為發局的朋友近月生日。佳餚不能缺酒，感謝朋友賜酒，這一支十年的古越龍山，才百多元一支，抵飲。另一支 Moscato 非常有果香，如果汁般的味道，真是不喝酒的人也會喜歡。五星級酒店內的中菜廳，雅緻裝潢，服務周到，設置多間私人房，六道菜套餐，物有所值，很有水準；不過另加的5.5両大閘蟹公，取價$200略為進取。 #如 #荃灣 #粵菜 #廣東…Read More

最近去咗荃灣如心酒店嘅「如」中菜廳試咗大師傳黃偉成師傅嘅嚐味菜單。餐廳經重新裝修後環境更舒服，大玻璃窗望出去視野開揚，座位都相當闊落。主廚黃師傅有近四十年經驗，之前仲喺米芝蓮中菜廳做過，今次試黃師傅精心準備既菜單，要提早一日預訂，因為菜單唔少手工菜真係要花時間提前準備。.先嚟嘅炭燒蜜汁叉燒確實相當唔錯，外層帶濃郁炭火香氣，肉質鬆化，蜜汁唔會太甜，水準拍得住星級中菜廳。跟住嘅順德家鄉拆魚羹鮮甜，魚肉拆得夠細滑。.松露蜜糖燕窩釀雞翼係功夫菜，雞翼去骨後釀入燕窩，外皮超薄燒得香脆，餡料飽滿。脆皮釀關東遼參個炸皮做得好薄，裡面嘅蝦仁豬肉餡幾彈牙，配海鮮汁幾夾。.蔥香岩鹽蒸星斑柳火候控制得幾好，魚肉保持到嫩滑。摩利菌夜光杯個賣相幾精緻，薄冬瓜入面有珍貴既摩利菌、菠菜同幾種菇菌。砂鍋梅菜帶子脆香苗幾有鑊氣，啲飯係紅色，因為用咗紅菜頭。梅菜同帶子嘅鹹鮮味同脆米幾夾。.最後嘅蝶豆花豆腐凍同棗皇千層酥都唔會太甜，棗皇一向係我的最愛，作為結尾幾舒服。成個菜單每位💲988，以酒店中菜廳嚟講算合理，以精緻菜方式，特別係個叉燒同釀雞翼都幾有驚喜。.黃偉成總廚臻至饗宴  $988Chef Simon Wong's Signature Tasting Menu.✿ 炭燒至尊蜜汁叉燒✿ 順德家鄉拆魚羹✿ 松露蜜糖燕窩釀雞翼✿ 海鮮汁脆皮釀關東遼參✿ 蔥香岩鹽蒸星斑柳✿ 摩利菌夜光杯✿ 砂鍋梅菜帶子脆香苗✿ 蝶豆花豆腐凍、棗皇千層酥…Read More

與閨蜜到荃灣閒逛，作為九龍東人，平日甚少踏足荃灣。閨蜜與我都喜愛飲茶吃點心，難得到來便選擇了到酒店的中餐廳品嚐其出品。餐廳在疫情期間重新裝修，佈置明亮雅緻，間距寬敞，窗邊的座位更可觀望藍巴勒海峽的景色。餐廳提供電子餐牌，但卻不能用於點餐，有點費解。前菜的琥珀合桃質素不錯，但仍不及三色辣醬有看頭，黃色的辣椒醬尤為猛烈，嗜辣之人不可錯過。新鮮松茸是貴價食材，平常只嘗試過以鹽燒烹調，而鹽燒的確比蒸煮更能突顯松茸的清香，因此感覺未能最佳地發揮此食材的特點。燒餅焗得金黃，連帶鋪在餅面的芝麻也變得色澤誘人，餡料的和牛粒油潤不膩，混入京蔥和燒汁大大提升了燒餅的味道。灌湯餃湯底充滿肉和瑤柱的甜香，花膠非常有看頭，瑤柱也是好貨色，兩者均巨型且完整，感覺像是喝了一碗老火湯。但凡餐廳有供應，柚皮是近乎必點的美食，這裏的柚皮質素不錯，口感尤如海綿一樣，不但柔軟也吸滿了蝦籽和鮑汁的濃郁鹹香味道。鳳爪燘得軟糯入味，輕輕一抿便骨肉分離，囗感雖然有點肥膩，但整體還是上佳的。腸粉十分有溫度，想必是出爐便立即上桌，因此入囗感覺特別溫暖軟滑，蝦仁非常巨型，爽口彈牙。…Read More

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 潮式凍馬友, Crispy Eel with Shrimp Paste in Bean Curd Sheet 錦衣百花脆鱔, and Foie Gras infused with Champagne and Apple 香檳蘋果鵝肝. 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 蜜瓜螺頭瑤柱燉花膠. 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 威士忌老菜脯焗美國龍蝦. 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 油雞蹤菌彩椒百合炒穀飼和牛肉. 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 窩燒鮑魚帶子飯. 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 杏汁豆腐凍, Red Date Mille-feuille 棗皇千層酥, 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.…Read More

.荃灣·「如」粵滋味饗宴如·RÚ📍荃灣楊屋道8號荃灣西如心酒店7樓.➰今日到訪「如」位於荃灣如心酒店的中菜廳，酒店最近翻新裝潢過後，整個中菜廳裝潢風格雅緻，氣派落落大方，餐枱間隔寬敞，用餐氛圍舒適。.餐廳最新呈獻「總廚臻至饗宴」，由擁近四十年深厚廚藝底蕴的主廚黃偉成師傅帶領，推出八道匠心菜式，融匯傳統粵菜精髓與創新理念，團隊更致力將傳統受歡迎粵菜揉合可持續發展的飲食概念，選用上乘食材及正宗烹調手法，重新定義各式簡約精緻粵菜滋味，呈現非凡魅力，深受老饕追棒。.➿✥總廚臻至饗宴 💲988/1 (2位起) ✿ 炭燒至尊蜜汁叉燒 ❀ 順德家鄉拆魚羹 ✿ 松露蜜糖燕窩釀雞翼 ❀ 海鮮汁脆皮釀關東遼參 ✿ 蔥香岩鹽蒸星斑柳 ❀ 摩利菌夜光杯 ✿ 砂鍋梅菜帶子脆香苗 ❀ 蝶豆花豆腐凍、棗皇千層酥.頭盤先以經典炭燒至尊蜜汁叉燒揭開序幕，選用「第一刀」部位，經炭火慢燒至外焦內嫩，色澤油亮，入口蜜汁甘香，外層惹味炭香口感與內裹細膩肉質層次分明，非常惹味出色。.湯品是順德家鄉拆魚羹，是經典的手工菜，亦是黃師傅拿手好戲，以精湛刀工將食材分拆，配以濃郁鮮魚高湯，步驟繁複，入口滑嫩順喉濃郁，匠心之作 ; 接下來的松露蜜糖燕窩釀雞翼非常有驚喜，先將雞翼去骨，然後釀入燕窩，佐以松露與蜜糖調味，入口啖啖燕窩滋味。.主菜部分，黃師傅多年來創作了不少佳餚，其中招牌之一便是這道海鮮汁脆皮釀關東遼參，選用日本關東遼參釀入蝦仁豬肉餡料，製作酥脆外皮，佐以海鮮汁，完美解決海參單調無味的刻版印象; 另一道蔥香岩鹽蒸星斑柳則選用新鮮星斑，用岩鹽吊出魚肉鮮味 ; 摩利菌夜光杯用料繁多，口感層次爽脆，同時解膩。.主食部分，以砂鍋上枱的梅菜帶子脆香苗亦是驚艷十足，用上紅菜頭令顏色更為鮮艷，配以脆米提升口感，而且鑊氣十足，粒粒分明，非常完美。最後甜品則是蝶豆花豆腐凍配以奇亞籽，以及棗皇千層酥，入口甜而不膩，為整場匠心粵式饗宴作結。➰總結餐廳今期主打的「總廚臻至饗宴」，由主廚黃偉成師傅匠心鑽研，每款菜式心思細膩，配搭想法除了保持傳統粵菜文化亦兼具創新想法，恰如其份的融洽滋味，加上套餐定價甚具性價比，而且餐廳裝潢優雅，服務水平亦是酒店級水準，絕對值得與親朋好友到訪。…Read More