如

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

荃灣西如心酒店「如」中菜廳，位於7樓，環境優雅簡約，木質裝潢配柔和燈光，落地窗外可眺望藍巴勒海峽海景，營造時尚粵菜氛圍，適合家庭慶祝或商務聚餐。餐廳設5間私人貴賓廳，我哋今次就係坐其中一間私人貴賓廳，寬敞靈活，服務員態度專業親切，掃碼落單方便，晚市人多但等位唔長，酒店級衛生一流。今次同家人嚟食晚飯，特別點咗招牌乳豬，皮脆如雪，肉質嫩滑多汁，配甜醬入口即化，香脆惹味，絕對係全枱亮點，一人一塊都停唔到口！另一個試咗花雕醉鮑魚，前菜開胃，鮑魚軟嫩入味，酒香撲鼻；主菜有松茸螺頭瑤柱燉花膠，湯清甜滋補，花膠膠質豐富，暖胃養顏。海鮮汁脆皮釀日本遼參，遼參彈牙，內餡鮮美，創新粵菜風格一流。湯品如蟹鉗湯，蟹肉濃郁解膩。飲品選普洱茶，配菜一流。整體食物新鮮精緻，份量適中，食完身心滿足，係新界西中菜首選。不過，負評係價錢偏貴，一人晚市約$400-800，乳豬單點過$1000，性價比一般，尤其無套餐優惠時感覺貴過質素。菜式雖精但選擇唔多，重覆食易悶。乳豬雖好味，但皮有時過脆，肉汁略少。…Read More

媽媽生日，想係荃灣搵間靚靚餐廳，咁啱係openrice 見到正價有8折優惠，一行5人去食飯，餐廳好好已經安排靚景位置，就隨意叫左幾樣菜。餐廳食物樣樣都唔錯，最好食係义燒，好林好入味，即叫即整，個菜心好似好簡單，但都好好食，反而個和牛就唔係想像咁出色，仲有個豆腐用左菇一齊炒，好爽脆，好食，主菜每樣大約2-3百左右，酒店餐廳價錢，不過有8折，埋單都係千6左右，平均3百左右一個，服務員服務很好，下次會再去食。…Read More

早前食母親節飯，book咗如心呢間中菜餐廳食晚飯。佢嘅前菜主食都好好味。再加上窗邊既坐位，有個靚海景望住，值得推介同屋企人嚟🥢當日大概六點幾去到可以望到日落嘅南巴勒海峽🌅叉燒真係做到少少燶邊，再配好柔嫩嘅肉，然後出面既甜度岩岩好（旁邊嘅梅漬蕃茄都超開胃，好食到研究點樣喺屋企整🤣）呢個咕嚕肉又係做得到外脆內嫩，仲要佢嘅脆係酥脆，少少似冰鎮咕嚕肉嘅feel，不過佢係熱辣辣好好食。呢個紅米炒飯，原來係紅色嘅米，顏色好特別，同埋啲配料好豐富👍🏻…Read More