🏛大館典雅氣派日本菜🇯🇵
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🌟Statement🌟喺大館嘅二樓，室內裝修西日合𤩹，氣派大方而且典雅，環境寧靜舒適！🥰 Aqua 集團旗下餐廳，而且係期間限定店，想試就快啲book枱啦！💕
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🥚Japanese Steamed Egg Custard, Prawn & Yuzu Dashi $68
茶碗蒸蛋很嫩滑，中間夾雜著蝦嘅爽甜！面層係柚子加鰹魚高湯，又香又鮮味！😍
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🥗Tako Salad, Braised Genmaicha Octopus $108
🦑八爪魚軟腍而且好鮮甜！🥬蔬菜清爽，滿滿紫蘇葉嘅香氣！💚
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🦀Soft-shell Crab Tempura, Tobiko, Avocado & tomato Miso $148
軟殼蟹天婦羅好香脆，就算夾喺大卷中間都唔影響到佢嘅爽脆度！🤩
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🥩Wagyu Beef Kimchi Rice $218
整碟炒飯都係肥美嘅和牛脂香，仲有天婦羅脆脆、泡菜、🧀芝士等增香增味，唔錯！😋
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📍Statement @statementhk
中環荷李活道10號大館1座1樓
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#Statement #statementhk #高級日本菜 #日本料理 #大館 #日式 #中環美食 #美食 #中環日本菜 #必食 #吃貨 #食好西 #打卡 #打卡美食 #打卡熱點 #打卡餐廳 #foodiesig #delicious #foodie #hkfood #foodstagram #lovefood #hkfoodie #hkfoodblogger #hk #相機食先 #香港美食 #igable #foodieyvonne日本菜 #foodieyvonne中環

今日留左係屋企好悠閒咁放假，就俾大家睇下我一日食咗咩啦！😆
極速縫製左一塊我覺得好靚嘅檸檬枱布去配我嘅日式晚餐😍
全個晚餐都係用左 茅乃舎 香港（Kayanoya Hong Kong） 嘅柴魚醬汁去做調味料，勁鮮甜好好味！🐟特別係個茶碗蒸真係好滑🍲🤤
希望大家會鍾意今次呢個分享～😙😙😙

🌟購買茅乃舍柴魚醬汁：
Online: https://bit.ly/3dAvlGb
Offline: 茅乃舍時代廣場City Super 店

►訂閱！🙌🏾SUBSCRIBE ► https://www.youtube.com/user/AmylaceousKitchen
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詳細食譜 Recipe Here►
🔖 薄餅多士 Pizza Toast
方包Toast 1
芝士Cheese 1 slice
番茄 Tomato 1/3 pc
香腸 Sausage 1/2 pc
茄汁 Ketchup 1 tsp
蛋黃醬 Mayonnaise 1 tsp

🔖 番茄蛋湯麵 Tomato and Egg Noodle Soup
番茄 Tomato
茄汁 Ketchup
蛋 Egg
麵 Noodle
蔥花 Green onion

🔖雞肉炊飯
茅乃舍柴魚醬汁 15毫升 Kayanoya Original Dashi Tsuyu 15ml
米 1 杯 Rice 1 cup
水 1杯 Water 1 cup
本菇 75克 Beech mushroom 75 g
雞肉 150 克
鹽 1/4 茶匙 Salt 1/4 tsp
白胡椒粉 1/4 茶匙 White pepper 1/4 tsp
芝麻油 1/2茶匙 Sesame oil 1/2 tsp

🔖清淡茶碗蒸 Chawanmushi
茅乃舍柴魚醬汁 40毫升 Kayanoya Original Dashi Tsuyu 40 ml
蛋 2隻 Egg 2 pcs
水 300 毫升 Water 300 ml
蔥花 適量 Green onion

🔖日式揚出炸豆腐 Japanese Fried Agedashi Tofu
硬豆腐 1盒 Firm tofu 1 pack
低筋麵粉 40克 Corn starch 40g
柴魚片 適量 Bonito flake
蔥花 適量 Green onion
醬汁Sauce：
茅乃舍柴魚醬汁 40毫升 Kayanoya Original Dashi Tsuyu 40 ml
味醂 30毫升 Mirin 20ml
水 20毫升 Water 20 ml
柴魚片Dried bonito
Thanks for watching~ ^^

Background Music: Hawaiian Weekend - Igor Khainskyi

*This video is sponsored by 茅乃舍Kayanoya

#茅乃舎 #茅乃舍柴魚醬汁

I will never get enough of their Striploin.

For starter, I had Hue Caesar (HKD130) with cos lettuce, anchovies, smoked egg & vadouvan. It's just like a lettuce wrap. I didn't enjoy the anchovies as much as I'd hope, it was too salty overall.

For mains, I highly recommend Rangers Valley Striploin (HKD380) with burnt carrot puree, trumpet mushrooms & fermented shimeji. The steak was very tender and juicy in a rich Chinese-style mushroom sauce which is the most important part of the steak. Spanish Mackerel (HKD370) with abalone, crustacean dashi & poached winter melon. It also pronounced with Asian flavors. The soup was not too rich but it paired so well with the fish. I have to say it's a good choice to cool you off in the summer.
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Hue Dining
📍1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui
尖沙咀梳士巴利道10號香港藝術館1樓平台
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#foodvibessyTsimShaTsui #foodvibessy尖沙咀

#Yummy #Explore #FoodLover #FoodMakesMeHappy #CameraEatsFirst #Drooling #HKRestaurant #IloveFood #Foodie #foodphotography #hkfood #FoodPost #Foodporn #HKFoodBlogger #EatWithYourEyes #hungry #buzzfeast #LikeForLikes #ForeverFoodie #香港美食 #相機食先 #EatWell #TsimShaTsuiFood #FoodPhotography #HueDining #尖沙咀美食 #fujifilm #hkgirl @ Hue - Dining, Bar & Lounge

❖❖❖ Info
?参加抽奖(已结束)：在评论区留言告诉我，视频里介绍的你最喜欢的一样产品，结果会在3月12日晚上8点在我的Instagram story @belindachen0229 公布~

?产品信息:
Mochimore Ice cream: https://www.zairyo.com.sg/search?search=Daiichi

Yukimuro Coffee Drip Bag: Available at JW360° at Jewel Changi

Yukimuro Japanese Green Tea: Available at JW360° at Jewel Changi

UMAMI Hand drip vegetable (with drip filter): https://umamito.com/

UMAMI Dashi: https://umamito.com/products/umami-dashi-bonito-and-kombu-kelp

UMAMI Base of cooked rice: https://umamito.com/products/dashiya-s-seasoned-rice-pack-for-taimeshi-seasoned-rice-with-red-sea-bream

UMAMI Maple syrup and walnut bonito flakes: https://umamito.com/products/dried-bonito-flakes-furikake-with-maple-syrup-and-walnuts

Japanese Chili Sauce: https://www.anglissmarketplace.com.sg/product/niigata-kanzuri-tabasco/

?欢迎大家来我的家居店逛逛（新加坡和马来西亚均可寄送)： https://www.belindahome.org
欢迎关注我们的Instagram哦 @belindahome2019

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❖❖❖ You might be interested
手工吐司食谱：https://www.youtube.com/watch?v=pmhoUaJ2nSU&t=1212s
夏日饮料合集：https://www.youtube.com/watch?v=8YHTKCFC4hk&t=444s
我常用的厨房锅具：https://www.youtube.com/watch?v=vFXynWTeT2A&t=13s
我所有的厨房小电器：https://www.youtube.com/watch?v=a7AhF12lxtM&t=8s
厨房清洁用品推荐：https://www.youtube.com/watch?v=fkqIwx25Vqo&t=11s
我的杯子收藏：https://www.youtube.com/watch?v=dJuIibdM0sA&t=1s
我的咖啡机测评：https://www.youtube.com/watch?v=szvnkDbNJC0&t=444s
我的咖喱饭食谱：https://www.youtube.com/watch?v=3W6Pxd2Tsuc&t=140s
我的私房调酒教程：https://www.youtube.com/watch?v=N8NSTygkKrs&t=18s
2020年巨大淘宝开箱：https://www.youtube.com/watch?v=l9ja43_yrkw&t=825s
2020年618淘宝开箱：https://www.youtube.com/watch?v=ALJ1iFIjKxI&feature=youtu.be
新加坡淘宝转运攻略：https://www.youtube.com/watch?v=Jd2JXCs5VYs

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❖❖❖ Contact
微博: BelindaChen_
B站: BelindaChen_
Instagram: belindachen0229
商业合作(Business only): belindachen0229@gmail.com

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❖❖❖ Equipment
相机: Canon M50
剪辑软件: Final Cut Pro X

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❖❖❖ Disclaimer
This video is sponsored by Niigata Industrial Creation Organization.

浦燒鰻魚玉子燒 Umaki (Eel Filled Omelette)

Ingredients:

Eggs - 4 pcs
Kabayaki eel - 1 pcs
Scallions (Chopped) - 1 Stalk
Dashi stock - 2 Tbsp
Mirin - 1 Tbsp
Sugar - 2 tsp
Salt - 1/4 tsp
Dried bonito flakes - A Few
Kabayaki sauce - A Few

YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/

我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Cut the Kabayaki eel into half.

2. Whisk the eggs with dashi stock, mirin, sugar and salt. Sieve the egg to make it smooth.

3. Heat up a tamagoyaki pan and make sure it's very hot. Apply some oil on it.

4. Add 1/4 of the eggs into the pan. Put half of the eel on the egg and cook until the egg is half way to solidify.

5. Flip the eel and egg towards the handle side. Apply some oil on the pan then push it to another end of the pan.

6. Apply some oil on the pan and add 1/4 of egg.

7. Repeat steps 5 and 6 until eggs are being used up.

8. Use parchment paper to wrap the umaki. Rest for 3 minutes to shape the roll.

9. Lay another half of the eel on the umaki. Apply a small amount of kabayaki sauce on it.

10. Put the dried bonito flakes and chopped scallions on the top.

Enjoy!!


【浦燒鰻魚玉子燒】

材料：-
雞蛋............................4隻
浦燒鰻魚(切半).......1條
蔥花............................1棵
鰹魚高湯....................2湯匙
味醂............................1 湯匙
糖................................2茶匙
鹽................................1/4茶匙
鰹魚片........................適量
鰻魚汁........................適量

做法：-
1. 雞蛋打發成雞蛋液，加入鰹魚高湯、味醂、糖和鹽拌勻，然後用濾網過篩。
2. 熱油鍋下蛋液，加入1/2份浦汁鰻魚以小火煎至半凝固(約七分熟)，從鍋邊把蛋向內捲起，然後把蛋捲向外推至尾端。
3. 從新塗上適量油，然後在蛋卷旁邊加入蛋液(重複以上步驟直至用完所有蛋液)。
4. 完成後之玉子燒可用烘焙紙/壽司竹蓆捲包裹著待3分鐘，使玉子燒定型。
5. 將另外1/2份浦汁鰻魚放在玉子燒上面，最後塗上適量鰻魚汁，加入鰹魚片和蔥花，然後切件便可。

小貼士：-
煎蛋卷時，需要看準時機，若七、八分熟時捲起，這樣蛋皮才較易依附著。

吉列豬扒丼 Katsudon

Ingredients:

Pork chop ------------ 2 Pcs
Breadcrumbs ------- 1 Cup
Beaten Egg ----------- 1 Pcs
Flour --------------------- A Few

Sauce Ingredients:

Beaten Eggs -------------- 2 Pcs
Dashi stock --------------- 1 Cup
Onion ------------------------- 1/2 Pcs
Mirin -------------------------- 1.5 Tbsp
Japanese soy sauce - 1.5 Tbsp
Sugar ------------------------- 1 Tbsp
Scallion ---------------------- A Few

YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/

我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Tenderizing the pork chops and seasoning with salt and black pepper.

2. Coat the pork chop with flour, beaten egg and breadcrumbs in sequence.

3. Deep fry the pork chop for 2 times. Using a higher oil temperature in the second deep fry.

4. Adding the dashi stock, mirin, Japanese soy sauce and sugar in a frying pan. Cook until sugar melts.

5. Add onion and bring to boil.

6. Add beaten eggs and deep fried pork chop into the sauce. Cook until the eggs are half cooked.

7. Add scallions and pour the sauce and pork chop over the rice.

Enjoy!!




【吉列豬扒丼 Katsudon 】2人份

厚豬排............................2塊
麵包糠............................1杯
雞蛋(打發成蛋液)..........1隻
麵粉...............................適量

醬汁材料：-
雞蛋(打發成蛋液).........2隻
鰹魚湯...........................1杯
洋蔥(切絲)....................1/2個
味醂...............................1.5湯匙
日式醬油........................1.5湯匙
糖...................................1湯匙
蔥(切碎)........................少許

做法：-
1. 厚切豬排用鬆肉槌敲打至薄身，平均地撒下黑胡椒碎和鹽。
2. 豬排依次序沾上麵粉、雞蛋液、麵包糠，放入熱油鍋來炸至金黃拿出，然後調高油溫復炸拿出切件。
3. 將醬汁材料之鰹魚湯、味醂、日式醬油、糖拌勻放入鍋內，加入洋蔥煮開，然後下蛋液、吉列豬排入鍋內煮至蛋液半熟，最後加入蔥碎便可。