Ah Yat Harbour View Restaurant – Winter Special

。阿一海景飯店 — 冬日暖身蛇宴。
冬天少不了食羊、食蛇,這夜來到阿一海景飯店的禦寒飯局,剛好天氣降溫,再適合不過了。
In Chinese tradition, we can’t miss lamb and snake in our winter selection of food. So glad to join the winter Fancook at Ah Yat Harbour View Restaurant this night while the weather suddenly changed these days.

禦寒飯局的精彩羊腩煲
禦寒飯局的精彩羊腩煲

甫坐下,先來幾道餐廳的著名小食,蔥油餅、招牌蜜汁叉燒、雜菌素鵝、皮蛋酸薑。蔥油餅配咖哩汁,有點「重口味」,不下咖哩汁,蔥的清香便突出了。蜜汁叉燒,不用多說,半肥瘦,就是這麼甘香。素鵝的煙燻味讓人不能忽視,配著雜菌,確實特別。
Some starters were brought to the table once we settled down. Spring onion Chinese pancakes smelled so good but tasted a bit too rich win curry sauce. BBQ pork was one of the famous dishes at Ah Yat. It tasted so delicious while the texture was so soft. Mushroom beancurd rolls were full of smoky taste but you can still taste the sweetness of the mushroom.

蔥油餅 (配咖哩汁)
蔥油餅 (配咖哩汁)
蜜汁叉燒
蜜汁叉燒
雜菌素鵝
雜菌素鵝

禦寒宴其中一名主角,太史燴五蛇羹。湯底濃香,而且經過長時烹煮,味道非常豐富。又非常足料,值得推介。
One of the highlight of the dinner was snake soup, a must-have of Guangdong areas in Winter. The soup was so rich with lots of ingredients such as fungus and ginger.

 

太史燴五蛇羹
太史燴五蛇羹
IMG_3952a
少不了的菊花、檸檬葉、薄脆

生菜片鵪鶉鬆,甫上菜,鵪鶉鬆的香氣已撲鼻而來,配上清新的青菜同食,真的讓人食指大動。
Stir-fry quail with cabbage. The quail was stir-fried with some oyster sauce which made it smell so good. Though it’s a bit sweet, it paired well with the cabbage.

炒得很香的鵪鶉鬆
炒得很香的鵪鶉鬆
生菜片鵪鶉鬆
生菜片鵪鶉鬆

紅棗肉絲蒸花錦鱔球。花錦鱔肉質一直以彈牙見稱,這次配上紅棗肉絲蒸,簡單見鮮味。
Flower eel was quite famous due to its crunchy texture. This time it was cooked with the simple ingredients, some sliced pork and dates. So simple and fresh.

紅棗肉絲蒸花錦鱔球
紅棗肉絲蒸花錦鱔球

麒麟蒸山瑞裙邊,絕對不是容易在外食到的。這次更選用精選的山瑞裙邊,最嫩滑、最富骨膠原的部分。難得,非常值得一試。
Steamed Palea skirts. It’s so rare that you don’t find it much in Hong Kong. The chef chose the skirt section which was the smoothest with lots of collagen. Really worth a try.

麒麟蒸山瑞裙邊
麒麟蒸山瑞裙邊

古法扣羊腩煲,禦寒飯局的另一主角。湯底濃郁得很,羊肉扣得非常鬆軟,連皮也是入口溶化的。再配上最吸湯的唐生菜,多配一個白飯便更好了。
Stewed lamb in traditional Chinese style was the most important dish in the dinner. The soup base was so rich that you want to add a bowl of rice in and have it all. The lamb was so soft and melt in my mouth.

古法扣羊腩煲
古法扣羊腩煲

吉品鮮鮑雞球煲仔飯,賣相驚艷,隻隻鮑魚舖在飯面,十分震撼。但精髓所在,卻是那層甘香飯焦,又脆又香,讓人不禁多添點飯。
Junper abalone chicken claypot rice. The presentation was so stunning with all the abalone laying on top of the rice. However the essential layer was the coke rice. So crispy that you want to have another bowl.

吉品鮮鮑雞球煲仔飯
吉品鮮鮑雞球煲仔飯

甜品竟是另一個重頭戲,不是普通的一道甜品,而是整整4道。空間只足夠食3款,便選了心水的蓮蓉焗布甸、豆沙蘋葉果和蛋黃流沙包。蓮蓉焗布甸是每位上的,用純蓮蓉所製,非常幼滑,甜度亦剛剛好。豆沙蘋葉果,外貌和茶果有幾分相似,豆沙餡也很香,不錯。 蛋黃流沙包,雞蛋咸蛋混合,比一般流沙包香口,如包可再更鬆軟,便更理想。

Desserts were definitely the most surprising highlight of the dinner. Not a specific dessert, but 4 different desserts. However, I was so full that I could only have 3 max… I picked the well-known lotus seed paste baked pudding, red bean sweet dumpling wrapped with apple leaf, and molten egg yolk bun. The lotus seed paste baked pudding was arranged per head. The paste smelled and also tasted very nice and smooth. Perfect sweetness. Red bean sweet dumpling wrapped with apple leaf looked so alike with my childhood favorite. Molten egg yolk bun was something that you found really popular in Hong Kong. This version was combined with chicken and duck egg yolks. If the bun could be softer, it would be perfect.

IMG_1485a
經典蓮蓉焗布甸
經典蓮蓉焗布甸
滿滿的蓮蓉
豆沙蘋葉果
豆沙蘋葉果
蛋黃流沙包
蛋黃流沙包

 

阿一海景飯店 Ah Yat Harbour View Restaurant
Address: 29/F iSqaure, Tsim Sha Tsui
Opening Hours: Mondays to Sundays 12.00-15.30, 18.00-22.30

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