【Wild Yeast Rye Bagels】 可遇不可求系列 店主用裸麥飼養天然酵母再製成的貝果 Bagzel (Bagel + Pretzel) 煙韌🆙🆙🆙 嚼勁十足 先蒸後焗做到外脆內韌 好扎實的包體 超喜歡包面的Flaky salt鹹香 包體亦帶有鹹香再加上rye flour特別的麵粉香 集bagel同pretzel兩者優點於一身 亦係兩款我最喜歡的包類混合體 黑白芝麻貝果好香 唔止靠包面大量的芝麻 包體自身都好重芝麻鹹烤香味 順便也外賣了花生肉鬆麻糬 不過餡料偏甜咗啲 Bagels made with natural wild yeast cultivated by the shop owner herself with rye flour. It has a particularly strong rye flour aroma and good chewy texture. Absolutely in love with the bagzel, a beautiful lovechild of bagel and pretzel,crispy on the crust so chewy in the center with flaky salt on top. Delicious! • #foodiejojo_central #foodiejojo_igshop • @_toute.la.nuit

🇭🇰 Wing Restaurant is the latest lovechild from executive chef Vicky Cheng, renown for the French Michelin-starred VEA, but with this latest creation - devoted to Chinese cuisine with a western twist. We came for a feast which began with highlights such as the drunken South African abalone, an oversized serving balanced with a mild punch of hua diao wine, while the stinky tofu here - served on a tiger prawn toast, contrasted sponginess with a new level of crisp, matched with a delicious dual of sauces. For mains, the tilefish was steamed in soya and full of umami, but with an amadai-like crispy top; intersecting a Chinese dish with a Japanese recipe. Meanwhile, its signature dry-aged pigeon was juicy and tender, encased by a thin crispy skin cooked through an oil-driven technique normally reserved for chicken preparation. Set against a modern pastel backdrop designed by André Fu, Wing - which denotes chef Cheng's Chinese name, is a feast with an extensive menu; showcasing the eponym's wingspan beyond the comfort zone, in an updated and delicious reinterpretation of familiar traditional elements. Wing Restaurant URL: https://s.openrice.com/QrKS0LSSA00~uolUFAA Add.: 29/F, The Wellington, 198 Wellington Street, Sheung Wan Tel.: +852 27110063 @wingrestaurant_hk #wingrestauranthk #pigeon #chinesefood #中菜 #中菜館 #delicious #finedining #hkdaily #hkigdaily #hongkongfood #hkfoodie #foodphotography #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #hkfoodblog #hkfoodblogger #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #中環美食 #食好西 #美食推薦

【Affordable Michelin Lunch】 A great lunch deal featuring beautifully curated 3 courses (plus amuse bouche and their signature soda bread) with fine dining hospitality at $320 is such a bargain. Their signature Soda bread is the most gorgeous lovechild of the cake and bread family, soft and moist as a cake while having enough gluten to build a delicate bread structure at the same time. A caramelized top crust brings a subtle malty sweet flavor and crunch that elevates it to another level. The little citrus salmon and seaweed tart amuse bouche is a remarkable bite. The chicken leg terrine and cabbage starter were equally impressive in their own way. The main courses and desserts though were underwhelming. citrus salmon and seaweed tart soda bread and cultured butter chicken leg terrine, plum sauce and pickled onion marjoram brined cabbage, wasabi veloute, soy and miso glazed shimeji mushroom wah kee farm pork, swede, new season onion bream, asparagus, caper, loverage salted caramel custard tart w/ fig leaf ice cream ➡️Link in bio for detailed review of the full meal! • #foodiejojo_finedining #foodiejojo_western #foodiejojo_cwb • 🇭🇰 Roganic (CWB) 銅鑼灣告士打道255號信和廣場UG樓8號舖 Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay