炭姬

前菜: 牛タン
前: 鶏串焼 - ささみ梅
後: ししとう焼き
左: プチトマト黑豚パラ巻き
右: 長ネギ黑豚パラ巻き

炭姫, 8/F., Continental Diamond Plaza, 525 Hennessy Road, Causeway Bay, Hong Kong

蟹肉湯麵 - 2

再做了一次蟹肉湯麵, 我實在喜歡這種奢侈的美味。
做這個麵其實沒有技巧可言, 不過是拆蟹肉時要花點時間和心機。
上次用的是清淡的麥芽湯麵, 今次則配上鹽味拉麵。選上鹽味湯底是因為它比豉油或味噌湯底淡味, 所以蟹的鮮味不會被蓋過, 反而帶出冬天時較合適的香濃口味。

新鮮拆出的蟹肉和蟹膏。
今次下的蟹肉和蟹膏較上次多一點。

蟹肉湯麵 - 1

Galler's corner

Lower left: Chocolate helmet
Lower right: White chocolate ice-cream
Upper: Filter coffee

I posted this photo not because this set was particularly delicious. It is because of a piece of my memory about London.

It was drizzling outside. Mr. Lee and I just walked out from the Victoria and Albert Museum, and he suggested to have a visit to the Harrods. We were attracted by this chocolate bar in the Harrods, so we sat down and ordered our afternoon tea sets. This was Mr. Lee's set, the photo of my set was lost and not recoverable.

Galler's corner, Harrods, 87 - 135 Brompton Road Knightsbridge, London, United Kingdom

Cérés Boulangerie et Pâtisserie

Cérés Boulangerie et Pâtisserie is one of the pastry shops I visit most often since it's near my home, and more importantly, their cakes and pastry are delicate and lovely. Although it is small, but it is regarded as one of the best pastry shops in Hong Kong. I prefer small bread shops than chain stores because the small ones have more rooms to do some special stuff.

Price for the cakes is a bit expensive, but their appearance and taste make it worthy. If you have a chance to visit the shop, you will be impressed by its decoration - it looks more like a jewellery boutique.

Berries' passion

Cérés Boulangerie et Pâtisserie, Shop No.19, Fuk Lo Tsun Road, Kowloon City, Kowloon, Hong Kong

千疋屋

天保5年(1834)創業之果物専門店。

フルーツカスタード (Fruit custard)

千疋屋 (原宿店), 東京都渋谷区神宮前1-11-11

Beurre aux truffes

This black truffle butter is a combination of two best food of the world: beurre d'échiré and black truffles.
Beurre d'Échiré is considered as the best butter by many chefs and gastronomers. The ivory colour and the fragrant of milk was so appealling. And the texture was soft. That is why this butter is regarded as 'la crème de la crème'.

L'Atelier de Joël Robuchon - 2

I was a bit surprised that L'Atelier de Joël Robuchon (Hong Kong) wins 2 Michelin stars - as I think it deserves one. Just feel that this restaurant is not on that level yet. The decor and service are not the top of the town.

As compared to Caprice (another 2 Michelin stars winner in Hong Kong), Caprice's service and environment are far better. But still, food is the most important factor. The food and presentation of L'Atelier de Joël Robuchon win my heart while the other aspects need improvement.

Alaskan king crab with lobster jelly and potato cream.
Thick sliced beef fillet with green asparagus and girolles.
Apple marmalade with caramel ice cream and chocolate mousse.
Petits fours.
Looks like lovely jewels, cute!

L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong