。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 […]
。Liberty Private Works – 一道藝術驚喜晚餐。這年生日特別的事很多，驚喜也甚多，很感激身邊的人。 這天有機會來到Liberty Private Works體驗，嘗試另類的私房菜。餐廳不訂walk-in，必須預訂，甫坐下，侍者已細心遞上餐牌，還請食客先看清楚餐牌上有沒有會過敏的食材，如有，也會特地跟廚師交代，盡量配合食客的需要。 看著餐牌，已知道和食傳統法國菜一樣，用餐時間應該頗長，也做了心理準備。始終，在開放式廚房一邊欣賞廚師做菜也是一種藝術。 Appreciated the surprises for my birthday from all friends and family this year. It’s really a big surprise that I got a chance to visit Liberty Private Works for an unusual dinner. The restaurant only takes for reservation, sorry for those who […]