。KANI—工廠裡的蠔宴。
在網上聽聞KANI這家餐廳已有好一段，餐廳在工廠裡，面積寬闊，餐檯之間很有空間，而這裡的任食生蠔的主題，吸引了一行友人這次來到觀塘試試。
Heard about the restaurant KANI for a while, but didn’t have a chance to visit it. It locates in an industrial building in Kwun Tong with spacious dining area and has the tempting theme of free-flow oysters with set dinner.
南半球的生蠔已不在季節，是夜餐廳已改供應北半球的生蠔，還有四款來自法國、蘇格蘭、南非的可以選擇。聽著餐廳經理的介紹，先從法國D’Lsigny開始，味清，淡淡的海水味，蠔也比較薄，但正因味清，更能多食幾隻。再配上食友帶來的香檳和白酒，餘香仍留在口裡。
It is no longer the season for oysters in Southern Hemisphere. The restaurant changed the supply to oysters from Northern Hemisphere. We had 4 different choices from France, Scotland and South Africa to select. As per the suggestion of the restaurant manager, we began with D’Lsigny from France. Light flavour, a touch of sea flavour.Oysters were relatively thin. Due to the light flavour, it would be easy for us to eat a few more. Matched with the champagne and white wine brought by my friends, the fragrance of the oysters remained in the mouth for quite a while.
接著，食到蘇格蘭的Cumbrae 蠔，味較第一種重，蠔也比較厚身，海水味又重了一點點。在配上清酒後，把蠔的香味在口中延長了，相信再過一段時間，會更肥美。
Then we changed to Cumbrae oysters from Scotland. The flavour was slightly richer with more saltiness. Oysters were also fatter than D’Lisgny. It was a pretty good match with sake as the fragance would extend in your mouth.
來到最肥美的一款 — 南非的Rollex。它的肥美就像一陣奶油充斥著口腔一樣，久久不散，絕對是愛食肉厚肥美生蠔人士的心水之選。
Rollex oysters from South Africa would be the best choice for people who love fat and fruitful oysters. It filled the shell and felt like a butter melting in your mouth. The flavour was very long-lasting.
第四款是最「重口味」的法國蠔 Carantec，蠔是相對比較小的，也較瘦，但是海水同金屬味較重。食後會有一陣淡淡的金屬味留在口裡，但相比真正的銅蠔，還是有一點距離。
The last one was Carantec with most saltiness and metal flavour. Oysters were relatively thin among all 4. However, the flavour of sea and a bit of metal were so rich.
如食過四款生蠔後，可再下單追加自己喜歡的口味，也可慢慢地享用指定晚餐菜式。前菜有脆炸吞拿魚春卷配香草蠔汁，春卷內的紫菜略韌，而且炸後吞拿魚鮮味略失，但醬汁搭救，還算不俗。
After eating all 4 types of oysters, you can feel free to order the one you like and encore as many times as possible, or you may also enjoy the set dinner courses. We ordered the yellow fin tuna spring rolls with yuzu, watermelon, peas and oyster coulis. The seaweed in the spring rolls was slightly chewy but the sauce was pretty nice to bring back the freshness of tuna.
Yellow fin tuna spring roll with yuzu, watermelon, peas and oyster coulis
主菜，最欣賞的香煎三文魚扒，半生熟的魚扒，香嫩幼滑，和香脆的魚皮形成對比。
For main course, I would recommend the slow-cooked salmon fillet with prosciutto, celeriac puree and seasonal veggie. The salmon was very smooth and creamy, which made a great contract with the crispy skin.
Slow-cooked salmon fillet
意式蘑菇雲吞，賣相有點讓人退卻，但味道卻很不錯。蘑菇汁濃淡得宜，雲吞煮得剛好，甚有口感。溫泉蛋混入醬汁便更香濃。
Wild mushroom ravioli with 63-degree egg and honey beans. Though it looked a bit weird, its taste was the best among the main courses. The cream sauce was so rich and had the right texture. The ravioli was cooked to its perfect texture but not too soft.
Wild mushroom ravioli
另有燒美國豬扒、西冷牛扒及燒春雞作主菜，但這次食蠔食得太滿足，只能輕嚐主菜，味道上仍有改善空間﹛，絕對有能力做得更細緻。
You may also choose the roasted chicken, grilled pork rack and steak as main course. However, I had too many oysters and was able to taste a little of each dish. It may still be improved at some point.
Grilled US Pork Rack
Spicy Roasted Chicken
這裡的甜品真的看出廚師的美感。「夏之戀曲」其實是意大利奶凍配上雜莓果醬，表面上的食用花真的很美。奶凍有點港式風味，比較硬身，但果醬明顯是鮮打出來的，還嚐到雜莓的鮮味，加分不少。
The dessert represented the art sense of the chef. “Summer Love” was actually panna cotta with fresh mix berries jam. The flowers on the dessert were so beautiful. This panna cotta was a bit hard and close to Hong Kong style. However the mix berries jam was freshly made, which made the dessert more delicious.
這夜始終是「蠔情之夜」，蠔是主角，其他相對便遜色了。希望餐廳也好好在主菜上努力，定必更出色。
Perhaps it was a oyster night which we all focused on the oyster. Other dishes seem to be neglected. Hope the restaurant will improve the main course and make better quality of food.
KANI
Address:Unit A, 1/F, King Win Factory Building, 65-67 King Yip Street, Kwun Tong.
Opening hours: Mondays to Fridays, 08.00-22.00, Saturdays 10.00-22.00
