📍 #foodieleishenzhen Voisin Organique - 到訪當日適逢2021黑珍珠主廚週，這間一鑽餐廳特別推出了品鑒菜單，將過去菜單中的經典重現。 「農場拼盤」 紅蘿蔔乾、香椿、煙燻雞蛋、菠菜、批杷，種類依食材時令而定，只用餐廳自家農場產物。以簡單但充滿巧思的調味炮製蔬果點心，乾淨舒服打開味蕾。 「酥雨」— 鵝肝威化、酥皮韭菜盒子 鵝肝威化可謂VO代表作（所以放在首圖😌）以金桔醬夾心威化餅夾著米酒浸泡過的凍鵝肝，酸甜中和膩感、酥脆對比綿滑，是熟悉、經典的配搭，百嚐不厭。酥皮韭菜盒子內有雞蛋、蝦米和韭菜，比任何一道菜更中式（但我不吃韭菜所以無法公正評價）。 「玉扇」— 生蠔、生醃大閘蟹膏、達氏蝗鱘魚子醬、泡椒、海水 當晚最驚豔的一道菜—鮮甜無比的法國生蠔釀入生醃大閘蟹膏和魚子醬，是一發不可收拾的鮮味，一口把海洋吃掉的感覺🤤回味無窮。 「翠光」— 日本鳥貝、苦刺心、象拔蚌湯、日本柚子 鳥貝上枱時以滾燙象拔蚌湯煮熟，本身已夠清甜味美；清明前後盛產的苦刺心則為另一主角，微苦帶甘的清香增添層次，和清爽的柚子皮亦匹配。 「岸晴」— 馬友魚、絲瓜、魚骨濃湯 香煎馬友魚肉質細緻，本身已夠惹味，但淋上沒甚麼味道可言的所謂魚骨濃湯實在是畫蛇添足，還把食材味道混在一起😓 「簪花」— 青龍蝦、花雕、龍蝦腦、海鮮泡沫、蒸蛋 概念取自粵菜常見的花雕蛋白蒸海鮮，這道菜貪婪地把鮮味加碼，淋上龍蝦蝦膏，加倍強調龍蝦的鮮甜濃郁。上枱時輕噴數下花椒噴霧，添加一抹微麻的木質辛香。 待續！ Our visit coincided with the Black Pearl week (a Chinese restaurant ranking scheme), the restaurant served a special menu featuring their classics at once. Harvest Platter from the Farm Local seasonal veggies dim sums, all lightly seasoned to preserve the freshness from the restaurant’s farm, giving a glimpse of its philosophy and a hearty start to the night Foie Gras Wafer & Crispy Leek Pancake Being their very signature, Foie Gras Wafer – crispy wafer with kumquat jam sandwiching sake marinated foie gras – crunchy and silky, fatty goodness well balanced with sour fruits, what a classic goodness! Oyster, Raw Pickled Hairy Crab Paste, Hybrid Caviar, Pickled Peppers, Sea Water Favorite! French oyster stuffed with raw picked crab roe and caviar – literally a umami bomb, one bite and all utmost freshness from the sea well obtained. Japanese Cockle, Tender Bitter Thorn, Geoduck Soup, Yuzu Raw Torigai cooked perfect with boiling geoduck soup, super sweet and fresh; elevated with the slightly bitter but sweet bitter thorn and yuzu. Mayou Fish, Sponge Cucumber, Fish-bone Bisque Pan-seared threadfin with caviar on top is good on its own, but the tasteless bisque is just a big question mark as it blends and makes everything soggy. Lobster, Shaoxing Wine, Lobster Paste, Seafood Foam, Steamed Egg Inspired by the classic Cantonese dish, this has its umami exaggerated by topping some rich lobster paste. Love the last sprays of Sichuan pepper scented seasoning to spice up the sumptuous seafood dish. To be continued.

｜格調西班牙餐廳🇪🇸｜ — 又到左Restaurant Week既時間，呢日去左呢間評價唔錯既西班牙餐廳，裝潢好有格調幾靚岩曬打卡😆本身入到去底層無人坐驚伏，原來樓上兩層係坐得滿滿的，不過人客都頗多，人手感覺上唔係好夠咁，有礙上菜速度🙈 · ▪️ Restaurant Week Spring 2021 Lunch Menu💲198 Per Person · Starter - Padron Peppers（6.5/10） · 青辣椒仔其實就唔辣既，呈現虎皮後加上鹽🧂不過都係略為單調，比較適合佐酒 · Starter - Gazpacho（6/10） · 個碗本身有切碎既青瓜、洋蔥、芫荽、麵包脆粒，之後侍應再倒入蕃茄凍湯，但係飲落頗濃草青味，就算本身鍾意醋既我都覺得實在係太酸，個人唔太識欣賞😬另外，麵包個皮真係略嫌硬左啲🥴不過配個滑身既酸忌廉醬幾好味😍 · Starter - Bluefin Tuna Tartar（7/10） · 吞拿魚他他新鮮，魚油豐腴，配上細滑牛油果蓉，不過加上左柑橘汁入口同樣係偏酸，連同薄脆麵包一齊食會好啲，整體開胃既🥨 · Main Course - Beef 72（7/10） · 鋪滿芝士既粗管意粉入面，包住大量牛面頰肉絲，味道平凡不過不失，感覺比較膩，同人分會好一點點，下次想試返呢度出名既龍蝦飯🦞 · Main Course - Pumpkin Seed Crusted Salmon（7.5/10） · 朋友點既南瓜籽三文魚，試左一啖都覺得好味過我嗰個🤫個皮煎得好香脆，肉質嫩滑，仲有椰菜花碎配菜🤪 · Dessert - Chocolate Brownie（8/10） · 成餐飯最驚喜莫過於呢個，入口帶微暖，而且濕潤度唔錯，無我好怕既過乾硬，朱古力味濃郁，中間有核桃脆粒增加左層次感，朱古力醬唔會太甜，食曬成舊都唔會膩，配上滑身雲呢拿雪糕，冰火交融既感覺真好🍫😍 · 🔎 整體評分（7/10） — 📍 The Optimist (灣仔) 地址：灣仔軒尼詩道239號地下至2樓 (灣仔站A2出口) 營業時間： 星期一至四 12:00-15:00；18:00-22:00 星期五至日 11:30-22:00 #FoodieTWY灣仔 #FoodieTWY香港 . #hkig #hkfoodie #foodie #foodblogger #foodporn #foodlover #foodaholic #foodpics #foodstagram #instafood #topcitybiteshk #topcitybites #uhkfood #ufoodphoto #presslogicholiday #香港美食 #吃貨 #相機食先 #一路食一路post

吃到KiKi拌麵了! 網上評價頗兩極，我自己則是超級喜歡，麵條烚好仍然煙韌帶勁，我吃的是椒麻拌麵，花椒味極香，拌麵的醬汁麻辣帶香甜很惹味，愈吃愈辣，但卻不帶半點味精味，鍾意食麻辣值得一試。 If you like spicy food you are gonna love this #Kikinoodles! I only tried the spicy flavour and I love the numbing spiciness and the strong aroma of Sichuan peppers! The noodles is very smooth and springy and the sauce is spicy with a hint of sweetness. Very flavourful but not artificial at all. ・ KiKi拌麵 @kikifg www.kikifg.com.hk ・ ・ #drynoodle #noodle #spicy #sichuan #peppers #numbing #kikinoodles #noodles #liftingnoodles #onion #fromtaiwan #delicious #yum #nom #メン #ヌードル #麺 #太る #飯テロ #スパイシー #goodfood #goodlife #beautifulcuisine #onmytable #photooftheday