。Table – 初嚐淨化海鮮。 在網上看到柏廷坊的Table – 淨化海鮮有生蠔之夜，這夜便來了一試。第一次品嚐淨化海鮮，原來歐洲已運用這技術一段時間，由外國運來的海鮮會先存放於自家工場，用約七十二小時淨化，讓海鮮排出體肉廢物，回復新鮮。餐廳的菜式是以食材為基調，沒有特定食材的來源地，而這夜，我便食到了來自南北半球的新鮮生蠔。 Heard about the Oyster Night at Table – Ingredient-based Cuisine located at the Pemberton and ready to give it a try. It was my first try of depurated seafood. The technology was well developed in Europe for quite a long while. Seafood would be […]
Private Kitchen
3 posts
。白松露季節 @ Chef Studio by Eddy。 這些年開始越對私房菜感興趣，可以靜靜的享受廚師設計菜單的心意、對味道的細膩和烹煮的用心。這天準時收工，和友人一起來到黃竹坑的Chef Studio by Eddy品嚐時令白松露和大閘蟹餐，這菜單的供應期只到11月底。想要食得好，就要食得時令。 Got to be more interested in private kitchen these days and there are lots of them opened recently. I tried to leave office on time this day and went to Wong Chuk Hang to visit Chef Studio by Eddy and try […]
G7 位處中環己連拿利，很接近我的辦公室。而這裡亦一直在我的餐廳心水名單上，這天很高興得到同事的精心安排，來到這裡午餐。 G7 is located near my office in Central. It is on my wish list for so long and finally I was invited by a friend to go there for lunch.