「試圖讓夕陽飛翔，帶領你我環繞大自然…」
當一日準備結束之際，窗邊就會凝聚住一股
力量，往往有種好浪漫既感覺，而呢種力量
我地稱之為夕陽。要充分體驗呢種感覺，
唔一定要係海邊既，黎到「尖沙咀凱悅酒店」
歎返個dinner buffet，6點零鐘前趁人少少
岩岩好，享受陽光透射落黎果種清新脫俗，
踏足一人之境，當FF完之後面前就係無數既
日式、西式、中式、印度美食等緊你，
夫復何求呀！？👇
-
📌Dinner · Buffet - $668/Head
▪ Freshly Poach Sustainable · US Boston Lobster -
▫ 今次buffet全埸焦點一定係任食「即灼新鮮
可持續·美國波士頓龍蝦」，只要每次排隊都
可以令到半隻，大大滿足一眾龍蝦控。加上
大廚都係即時煮熟，而唔係擺係到歎凍哂
果種，保證以最新鮮品質比食客。而食落
龍蝦鮮甜爽彈，完全無雪藏味，肉質又夠
緊緻，staff亦建議加埋泰式辣汁，鮮味
份外突出，呀！我感覺大海男兒的氣息了。
-
▪ Special · Assorted Sashimi -
▫ 另一邊去到刺身部份，今日精選有「手釣
原條·黃鰭吞拿魚」、「三 文 魚」、「油 甘 魚」、
「帶 子」、「魷 魚」。每款魚身光澤鮮明，
睇得出絕對係新鮮貨，魷魚有咬口，帶子鮮甜；
油甘魚入口肥美滑嫩，食完一轉就梗係要走多轉啦！
-
▪ Seafood · Platter -
▫ 今日既凍海鮮亦有睇頭，都係由自己揀選
屬於自己既拼盤啦，我咁大食，一定見咩
就掃咩啦。分別橫掃「長 腳 蟹 腳」、
「小 龍 蝦」、「青 口」、「海 蝦」，要讚既
係蟹腳夠多肉，肉質相當鮮甜；青口肥美彈牙，
絕對唔會輸比今晚既主角龍蝦兄。
-
▪ Sake Flambeed · Bamboo Shoot -
▪ Teppanyaki Flambeed · Duck Liver -
▫ 輪到熱食環節，今個月餐廳大搞日本主題，
分別有我最愛既「鐵板·火焰鴨肝」同埋「清酒·
火焰竹筍」，眼見師傅將熊熊烈火燒起個鐵板
就知咩料啦。師傅會將鴨肝連埋多士比食客，
而竹筍會一早燒好放係碟上，比你隨意拎埋。
鴨肝食到明顯外層焦香，而入口夠哂嫩滑
鬆化；而竹筍啖啖爽脆，認真唔錯。
-
▪ Grilled · Suckling Pig -
▪ Slow Roasted · Prime Rib Gravy -
▫ 再行過少少去到熱食環節，去到呢到我戰鬥力
已經7788，為左慳肚食甜品我盡量精選另一
重頭戲「烤·脆皮乳豬」、「慢燒原條·頂級
牛肋骨肉」。前者乳豬要睇時機見到排哂長龍
就好行埋去排埋一份，食落皮脆肉嫩，加上油香
十足，真係忍唔住想食多舊。而後者「慢燒原條·
頂級牛肋骨肉」肉質呈嫩紅色，師傅燒得岩岩
好5成熟，食落肉質軟腍入味，牛味亦夠濃郁；
配搭燒汁或者沙嗲汁份外惹味，當然鍾意清新
一點可以拎埋「烤·原隻菠蘿」一齊食，層次多變。
-
▪ D e s s e r t -
▫ 點解我話要留肚食甜品？事關佢地甜品選擇係
超級多，加上出哂名係超高質甜品buffet，分別
揀選左幾款得意甜品黎試，「拿破崙·蛋糕」、
「朱古力·車厘子泡芙」、「士多啤梨·芝士蛋糕」、
「70度厄瓜多爾·朱古力」。樣樣賣相都相當
精緻，作為打卡一族既你，一定唔可以錯過。
印象最深刻一定係拿破崙，入口果種酥皮
非常鬆化，簡直係一種天堂般的享受！
-
📎 Café · Hyatt Regency Tsim Sha Tsui
📍尖沙咀河內道18號香港尖沙咀凱悅酒店大堂樓層

Claypot Rice with Flambeed Rose Wine & Hand Sliced Beef 🐮🔥🍛, sourced from famous local Beef Butcher 九龍城 李輝記 in Kowloon City wet market. Quite a strong wine aroma, yet definitely very high quality beef flavor. Pricy at HKD $143, but if u have bought from the butcher yourself u know its easily over $250/一斤..
•
I kept seeing @leicasimon post from his eats here for like years 😂, he is like the biggest Ambassador for this shop online & I suspect he even helped the boss plan the updated Menu as it is becoming a sudden hit after 20+ years 🤣. But earlier this year 慈雲山 area had Covid outbreaks & so no one dare venturing up here, but then suddenly its becoming Autumn-y so it's finally time to come early to beat the queues, which have grown to already 40 mins+ long despite the remote uphill location. Here it's famous for older people to get haircuts FYI 👴🏻😂

火焰片皮鴨 Flambeed Peking Duck HKD $788. Served with 鮮菠蘿, 子薑條, etc 🦆🔥 . 【皇禦園 Dynasty Garden, Kowloon Bay HK 🇭🇰】This divides me personally, because the recipes in Beijing are trusted & even that had micro evolvements. When it arrives into the 南方 South and into a Cantonese Kitchen, it can be given a Twist. I personally thought this was done super well.
_
I am highly aware of visitors to Hong Kong who think eating Peking Duck or Xiao Long Bao is representative of eating Chinese Food, when in reality the recipes might be thousands of miles apart 🙊. Traditionally the Southern kitchens are proud of their own dishes, and it is vice versa. It is something I always needed to explain as a Host. Don't forget I actually hold weekly Food Tours in my spare time and when there is no Covid, just to showcase more Hong Kong or Cantonese food to different groups of people as a passion, so I do hold this to my heart ♥. But this recipe here, I will definitely give it the Thumbs up for both locals in the South in Hong Kong and also to those in Beijing. 👍🏻😍😊 Very thoughtful and executed well.. 絕對不失禮了北京烤鴨! 好吃..