Hotel Icon, is owned by the Hong Kong PolyU, I spent an evening there for a great dinner @aboveandbeyond.hotelicon ! Please don't forget to request a window seat when you make the reservation, otherwise you will regret it! The view is going to impress you! You can enjoy a horizonless view as well. The service was great, pricey but still worth it. It's a perfect spot to take your out-of-town friends who are craving for good Chinese food👍🏻👍🏻👍🏻
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Smoked Egg with Oolong Tea Leaves and Black Truffles (HKD68)
Fried Crispy Noodles with Boston Lobster, Ginger and Spring Onion (HKD488)
Braised Chicken in Hua Diao Wine (HKD268)
Braised Bean Curd with Marmoreal Mushrooms (HKD138)
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Ambiance: 10/10
Food: 9/10
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天外天 Above & Beyond
📍尖沙咀科學館道17號唯港薈28樓
28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui
#foodvibessy尖沙咀

#綠在家中 的第一條短片出咗啦！
今次教大家整大人小朋友都啱食嘅「杞子豆乾蛋角」。要整好味素食唔難㗎，黎緊仲有好多唔同廚師教大家煮素菜，記住留意啦～^_^
依家去片先啦！

除咗早前推出既 #綠在家中 #GIY #素食天書 之外，#GreenMonday賽馬會綠在家中GIY計劃 還會推出一系列烹飪短片和大家一齊輕鬆係家中 #煮素！

打響頭炮有 #廚藝大使 Hilda Leung 梁雅琳和 素食達人 Elvis Chan推介一家大小都啱食既菜式─ 野菌豆乾蛋角

食譜特色Recipe highlight:
杞子被視為超級食物，含豐富維他命A和鐵質，具抗氧功效。除了煲湯用外，杞子亦適合炒­菜時作配料。
Lauded as a superfood item for its anti-oxidant properties, goji berries are rich in vitamin A and iron. Besides soups, it can be used in stir-fry.

#綠在家中無難道 #GreenItYourself

想得到更多綠色食譜和參與稍後推出一系列的綠色活動，請率先前往網站 http://giy.greenmonday.org 登記。

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材料Ingredients:
豆乾 (切粒)Dried tofu (diced) 2塊(pieces)
雞蛋 (打散)Egg (whisked) 4隻(pieces)
洋蔥 (切粒)Onion (diced) 1/4個(piece)
冬菇 (切粒)Shiitake mushroom (diced) 4粒(pieces)
鴻喜菇 (切粒)Marmoreal mushroom (diced) 1/2碗(bowl)
杞子 (浸軟)Goji berry (soaked until soft) 1湯匙(tbsp)

調味料Seasonings:
鹽Salt 少許(to taste)

烹調步驟 Steps:
1. 鑊內下油加熱，下洋葱炒香，加入冬菇和鴻喜菇略炒，下鹽炒至乾身。
2. 加入豆乾和杞子拌勻，盛起。
3. 鑊內下油加熱倒入蛋液，加入已炒熟的材料煎成蛋角即成。

1. Heat oil in a pan and sauté the onion until aromatic. Stir in the shiitake mushrooms and marmoreal mushrooms. Add salt and stir-fry until the ingredients are dry.
2. Add in the dried tofu and goji berries. Mix well and set aside.
3. Pour the eggs into a heated pan and add the cooked ingredients. Pan-fry into omelette and serve.

烹調小貼士Cooking tips:
可利用圓型餅模協助將蛋煎成圓型蛋角皮。
To shape the egg mixture into omelette , a round cookie cutter can be utilised.

食譜： https://bit.ly/2Y3CoP1

真姬菇雞柳炒芥蘭

材料：
真姬菇100克
雞柳 50克
芥蘭 40克
藜麥 180克
薑 4片
水 50毫升
雞湯 250毫升
生抽 2茶匙
鹽 少許
糖 1茶匙
胡椒粉 少許
生粉 少許
麻油 少許

步驟：
1.
藜麥浸水2小時、真姬菇切走根部再浸水30分鐘、摘除芥蘭葉子及切段、薑切片。
2.
雞柳印乾水份、切件，將生抽、鹽、糖、胡椒粉加入雞柳，醃15分鐘。
3.
燒熱油，爆香薑片，加入雞柳。
4.
加入鹽、麻油、胡椒粉、雞湯、水、藜麥、真姬菇及芥蘭，煮約5分鐘。
5.
加入生粉水，炒至均勻。

Marmoreal Mushroom and Chicken Fillet Pan fried Chinese Kale

Ingredients:
Marmoreal mushroom 100g
Chicken fillet 50g
Chinese kale 40g
Quinoa 180g
Ginger 4 pcs
Water 50ml
Chicken soup 250ml
Soy sauce 2 teaspoons
Salt little
Sugar 1 teaspoon
Pepper little
Cornstarch little
Sesame oil little

Steps:
1.
Soak quinoa for 2 hours, remove marmoreal mushroom root and soak 30 mins, Remove the leaf of chinese kale and cut in strips, slice ginger.
2.
Wash chicken fillet, and wipe with kitchen paper, cut into pieces, put in soy sauce, salt, sugar, pepper into chicken fillet, marinate 15 mins.
3.
Heat the oil, stir fry ginger, put in chicken fillet.
4.
Put in salt, sesame oil, pepper, chicken soup, water, quinoa, marmoreal mushroom and Chinese kale, cook 5 mins.
5.
Put in cornstarch water and fry mix well.

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? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR

材料：
靈芝菇 1把
甘筍 1條
青瓜 1/2條
蒜頭 3瓣

醬汁
葱 (綠、白分開) 2根
麻油 3湯匙
鹽 1茶匙
糖 1茶匙
胡椒粉 1茶匙
醬油 1湯匙
香醋 1湯匙

做法：
1.靈芝菇切去根部；甘筍去皮後刨成絲；青瓜刨絲；葱白及葱綠切成粒；蒜頭切成茸，備用。
2.燒熱鑊下油，下蒜茸爆香，加入靈芝菇約炒2分鐘，然後加入甘筍絲，下麻油、葱白炒約30秒，盛起，放入深碗內。
3.加入鹽、糖、胡椒粉拌勻調味，然後加入青瓜絲拌勻，再加入豉油及香醋調味，上碟，撒上葱綠即可。

Chilled carrots with Marmoreal mushroom
Ingredients:
Marmoreal mushroom 1 pack
Carrot 1 pc
Cucumber 1/2 pc
Garlic 3 cloves

Sauce:
Scallion (Separate Green and White) 2 bunches
Sesame oil 3 tbsp
Salt 1 tsp
Sugar 1 tsp
Ground White pepper 1 tsp
Soy sauce 1 tbsp
Vinegar 1 tbsp

Methods:
1.Trim the stem from marmoreal mushroom; Shred julienne cucumber. Peel and shred carrot. Dice the scallion white and green. Mince the garlic and set aside.
2.Heat the wok, add some oil, sauté the garlic and then add marmoreal mushroom, stir fry for 2 minutes, add carrot, sesame oil and scallion white and stir fry for 30 seconds. Transfer to a bowl.
3.Add salt, sugar, ground white pepper to season, add the cucumber and mix well, and then add soy sauce and vinegar to taste, transfer to a plate and sprinkle with scallion green.

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? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR