📍 #foodieleiguangzhou · 慕一道蒸肉餅遠道而來，到廣洲唯一的米芝蓮二星餐廳「江Jiang by Chef Fei」🌟🌟 對，就是它🦀「和樂蟹蒸手打肉餅」——來自海南的和樂蟹蟹肉鮮甜飽滿，蟹膏豐腴濃郁，然而在於我，底下的手打肉餅才是主角！黃金肥瘦比例手打肉碎加入冬菇、馬蹄等，厚度適中，口感爽彈而不失細膩；精髓在於，以玫瑰露酒調味的肉餅盡吸和樂蟹的鮮味，蟹鮮肉香一次過品嚐，滿嘴噴香，內心澎湃得久久不能平復！ 這裡的「鮑魚酥」有別於其他粵菜餐廳，鮑魚底下竟然以酥絲芋角作塔底，而且還比一般芋角包著更多的酥絲，非常脆口；裡面的芋蓉相當綿密軟糯，澱粉感比平時吃到的輕很多，所以連不愛芋頭的我也輕嚐了幾口。多重口感與味蕾互相碰撞，太美妙了。 難得來到有新鮮雞供應的神洲大地，雞肉菜色是必須點的😌另一招牌菜「亞麻籽燒雞」，選用肉質細嫩的文昌雞，燒得皮脆肉嫩又多汁，燒烤過的亞麻籽帶誘人的堅果香氣，實在好吃（但未到驚豔，澳門各大中菜餐廳的出品也有此水準） 其他菜式印象不深，沒有特別出眾也沒有特別難吃，水準還是有的。但綜合服務、環境和食物質素，我認為「米芝蓮二星」這頭銜還是有點名過於實。（但也可衝著肉餅來試試！畢竟以摘星餐廳而言這裡價格算是友善，哈哈！） All the way to GZ to try this minced pork patty with crab from Jiang by Chef Fei, the only restaurant in GZ with two Michelin stars in their tally. Spotlight falls on “Steamed Hele crab with minced pork”. Sitting on top of minced pork bed is the sumptuous umami bomb Hele crab from Hainan, but for myself the minced pork, which absorbs all the freshness and sweetness from the crab, is some real fine thing there. Right amount of fattiness creates the perfect chewy texture. It’s simply heavenly. Deep-fried abalone tart is also something rare to see in Cantonese restos nowadays. Instead of a buttery tart shell, Jiang uses a super flaky deep-fried taro dumpling. Inside the chunky honeycomb puff is some silky taro purée that is soft yet nowhere powdery. I myself who doesn’t eat taro enjoyed a good few bites and it pairs wonder with the abalone and it’s sauces. Great piece with lots of textures and flavors going on in harmony. At a country where fresh chickens are still allowed to be served (no Macau doesn’t let fresh chicken in, absurd I know!), of course I’d have a chicken dish here, the signature Roasted Wenchang chicken with flex seed. The meat under the crispy skin is ultra tender and juicy, and the nutty aroma from the roasted flex seed did amazing to the overall flavor too. Yet I wouldn’t say it’s a must try as I think many restaurants do it as good, esp in Macau. Other dishes are decent, but not superb. Don’t think it’s a 100% qualified 2-star place considering the quality of its service, ambience and food, but I’d say worth a try as the pricing is quite reasonable. Come for the minced pork patty, at least!

Excellent Service & Fresh Crab🦀🦀🦀 Dining Experience in Hong Kong🥢 Superb💕 . . 每個人期盼去旅行的欲望，大概已到極點了吧。出走不了但心仍想念日本嗎❓來吃一頓極致的日式高級料理，Kaikou 海幸蟹宴 Crab Dinner🥢，來個味覺 & 身心靈旅行吧。 位於銅鑼灣利園的蟹膳🦀，新店以木系裝修風格感覺舒適，坐位寬敞，而服務亦到位又貼心，食材選料新鮮🦀🐚🦀 更不用置疑，整頓飯用餐感覺很愉快呢。今次就試試他家9品 itmes 蟹宴。 l[海膽蟹宴 Uni & Crab Set]l, $1600 per head 🦀鱈場蟹 Taraba (半隻) & 🦀毛蟹 Kegani (全隻) ✨前菜 Appetizer✨ 先來一客開胃前菜沙律🥗，柚子汁蕃茄🍅，酸酸甜甜味道很清新又開胃，作為前菜最好不過。 ✨海膽鱈場蟹刺身✨ Taraba Crab Legs Sashimi w/ Uni 接下來就是Sashimi😍 一共有3款：黑魚子、日本利九海膽、鱈長蟹蟹腳刺身，都是超級鮮甜，很棒。海膽吃下creamy 口感，3者蘸點柚子醋一同吃更顯鮮味。 ✨海膽茶碗蒸✨ Chawanmushi w/ Uni 稍為弄熟了的海膽🐚，味道更特出。茶碗蒸材料很豐富，蒸蛋也很嫩滑，鮮味融為一體。 ✨燒海膽鱈場蟹蟹腳✨ Grilled Taraba Crab Leg w/ Uni 燒後的蟹腳🦀 同樣鮮甜無比，也很juicy💦。可以搭配檸檬汁 or 蟹醋，同樣能提鮮味，蟹肉多汁很鮮味啊。 ✨海膽毛蟹肉蛋黃天婦羅✨ Kalegani Crabmeat & Uni w/ Egg Tempura 一款挺有創意的天婦羅🍤，拆肉後一層厚厚的毛蟹肉🦀，一絲絲口感更細嫩。加上呈半流心蛋黃天婦羅，搭配新鮮海膽，很有驚喜。弄穿後的蛋黃🥚 跟毛蟹肉一同吃，再蘸點紫蘇葉花💐 拌勻的蟹醋吃，特別又滋味。 ✨鱈場蟹及毛蟹火鍋✨ Taeaba Crab & Kegani Crab Shabu Shabu 再來吃個Shabu Shabu 吧。當鱈場蟹🦀 遇上毛蟹🦀，稍為川燙一下，簡單弄熟已經很顯鮮味。 ✨雜菜盤火鍋✨ Assorted Vegetables Shabu Shabu 滿有蟹鮮味的火鍋湯汁🍲，再川燙青菜 & 蘑菌，已經很清甜又健康。 ✨海膽蟹肉粥✨ Crab Congee w/ Uni 最後用上蟹膏 & 蟹肉🦀，熬製成的粥品，加上蛋花更軟綿綿，鮮味無比。 ✨甜品✨ Dessert 是日甜品🍨：芝麻🖤 味道濃郁帶奶香，是到日本餐廳必吃；柚子🍊 感覺清新又清爽的Sorbet，甜蜜沒負擔。 . . 無論餐廳食材選料、環境地段、服務招待，水準都同樣很高。雖然價格定位略嫌有點貴，但偶然想吃吃高端、精緻、優質日料🥢，在港島區可以來一試。 . . ×××[蟹膳 -Kanizen]××× ©銅鑼灣希慎道33號利園一期1樓105號舖 . . #leegarden #causewaybay #freshcrab #taeaba #seafoodfeast #uni #japanesefood #hkblogger #hkfoodie #foodieblogger #hklifestyle #finedining #hkig #foodguide #explorefood #hkmarketing #hkinfluencer #lovetoeat #mydinner #foodrecord #foodreview #日本菜 #日料 #銅鑼灣美食 #毛蟹 #鱈場蟹 #海膽 #高級日料 #港生活港飲食 #吃貨思

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