夕張メロン

就是哈密瓜, rock melon。哈密瓜好不好吃, 我認為品種的關係不大。例如好多聲稱是'日本種'的哈密瓜, 就是味如嚼蠟。因為就只是拿了好的種子, 但種植技術不足, 或地區根本不適合的, 也是徒然。

產區對於哈密瓜的美味有很大影響。其中一個美味關鍵是日夜溫差要夠大, 瓜才會甜。如在日本北海道夕張及中國新彊, 日夜溫度相差比泰國大得多, 自然比泰國產 (即使是用上較貴的日本種) 的瓜甜。

網元動感市場 カニ御殿, 北海道白老郡白老町竹浦96-2

ファーム富田, 北海道空知郡中富良野町北星

北京樓

最近於北京樓的一場晚宴。雖是一家連鎖餐廳, 不能與東來順或鹿鳴春等相比, 但食物的水準算是可以的。
這次是免費晚餐, 故要求順應降低。

精緻的餐具。

是夜house red wine。比較辛辣, 亦頗香, 配襯濃味的京菜還好。

古都四冷盤:
紫竹院小蔥海蜇 (上)、七里莊酒糟醉雞 (下)
茉莉茶燻素鵝 (右上)、東來順小糖醋排骨 (左上)

比較好吃的是醉雞。素鵝的茉莉燻香味並不突出, 腐竹只有薄薄的一層, 我還是較喜歡有層次的脆素鵝。
小排骨的醬汁好濃, 用辛辣的紅酒來中和就剛好。

北京宮爆明蝦
蝦球爽口, 夠辣。

鴻賔御用砂鍋雞燉翅

湯底是大路配搭 - 雞和金華火腿。味道濃, 不過不失。
魚翅用的雖較次一等的牙揀翅, 但翅針有牙籤般粗, 而且燉的軟滑。翅湯喝到最後, 才發現碗底有四成都是魚翅! 下的真夠慷慨。

烤北京填鴨

烤北京填鴨
鴨肉味道不夠強, 但柔軟不膩。發現不用餅皮包着還更好吃。

松鼠桂花魚

富貴雞

富貴雞焗的酥爛。

翅鮑菇扒時蔬

隆福灌湯小籠包
湯汁豐滿, 又不像一般小籠包吃得滿咀是油。比較清淡。

青椒牛肉絲炒拉麵

在沒有期望下竟然覺得味道不錯。中環店是其中一家有師傅表現拉麵條的分店。現拉現炒的麵條非常彈牙有嚼勁, 調味亦恰到好處。吃到最後碗底油份亦少, 廚師炒功不錯。

北京樓, 香港中環歷山大廈地庫

タラバかに天婦羅

タラバかに天婦羅

彩食酒宴, 2/F, Plaza 2000, 2 Russell Street, Causeway Bay, Hong Kong

Iberico ham, San Daniele ham

I like ham. My big time favourite is the Iberico ham from Spain because of its special fragrance of acrons, which makes it the best ham on earth. Italian hams like San Daniele and Parma are also great, but in terms of the aroma and fatness, Iberico ham wins. No contest!

Chef cutting off pieces of Iberico Jamon de Bellota.

My piece of Iberico Jamon de Bellota. Tasty.

Bought a pack for myself. This one is aged for 36 months.

Raw San Daniele ham.

Pieces of San Daniele ham.
San Daniele ham is usually in thin slices. I think it goes better in salads and appetizers.

Iberico ham is usually cut into thicker and squary slices. They can go and glow at its own, just consume it directly. Some good Spanish red wine will make Iberico ham even more delectable.

潮州樂口福酒家

這次選上這一家潮州樂口福酒家, 是為了吃羊腩煲, 也順道一嚐傳統的潮州菜。

先來一輪功夫茶。

欖菜四季豆
潮州家常小菜。欖菜甚為香口, 四季豆爽脆又多汁, 是下飯的最佳選擇。

桔油 (左)、腐乳醬 (右)
用來蘸羊腩吃。腐乳醬當然惹味; 桔油則是傳統潮州菜的獨有醬料, 就算是打正旗號賣潮州菜的食店亦少會供應。有這碟桔油在, 就讓人覺得這兒夠正宗。

潮州羊腩煲
羊腩夠腍滑, 入味之餘而不會韌, 骨髓又夠多, 愛吃臊之人應該會非常滿足! 馬蹄夠入味但仍保持爽脆。最大驚喜是蔥段 - 爆炒至接近焦的程度, 而蔥香發揮得淋漓盡致, 和着羊腩湯汁一塊吃是一大美味。

玻璃香酥鴨
粉漿厚。幸好鴨肉夠多, 又炸得夠脆, 放涼了就索然無味。

最後再來多一輪功夫茶作結。

潮州樂口福酒家, 九龍城侯王道1-3號

ボタンエビ - 2

北海道利尻島產, 超特大子持北海ボタンエビ

毓民私房牛肉麵

這個招牌牛肉麵, 其實牛肉只有兩小片, 但這不打緊。其實主角是湯底 - 相信是以牛肉加上大量蔬菜煮成, 味道非常清甜可口。吸滿湯汁的蘿蔔更是一絕。加一點辣椒拌著, 就能吃個碗底朝天。

此麵的清爽風格跟附近的大婆牛肉麵及台灣牛肉麵那種香濃, 又別樹一格。

招牌牛肉麵

毓民私房牛肉麵, 九龍城賈炳達道128號九龍城廣場LG11A-11B

Venetian Cafeteria

Milk ice-cream.
I love the ice-cream's tip and the heart-shaped waffle~

Venetian Cafeteria, 北海道小樽市堺町

Spring chicken in cream sauce with shallots and wild mushrooms

Fat fat spring chicken and wild mushrooms made up this seasonal dish.

Spring chicken in cream sauce with shallots and wild mushrooms

かんぽの宿 彦根

這一頓懷石料理, 是在琵琶湖畔的溫泉旅館吃到的。這次說不上是一個豪華的懷石料理, 餐廳裡沒有特別的裝潢或名貴的食器, 但絕對吃得到琵琶湖一帶獨有的河鮮及近江牛, 所以感覺仍然滿足和豐盛。

先付　(左):
鰻和風サラダ　野菜色々　ドレッシング

前菜　上段(右):
もずく酢、ごり踊煮、小鮎甘露煮、小鯛小袖寿司、姫栄螺、水無月羊羹

前菜　下段:
近江牛タタキ　橙酢

煮物椀:
鱧葛打ち　順才　敦菜　木ノ芽

向付:
鯛　鮪　海老湯洗い

焚含:
鯟含煮　小芋　茄子　隠元　かもじ葱　木ノ芽

メイン:
近江牛しゃぶしゃぶ　野菜色々

お食事:
近江米　蜆赤味噌仕立て　香の物三種盛

かんぽの宿　彦根, 滋賀県彦根市松原町3759

髮菜蠔豉粥

煮給我媽吃的。

髮菜蠔豉粥

Tsarskaya oyster

A little treat for myself for October - fresh Tsarskaya oysters, the Gold Medal winning oyster of the year 2009.

Tried many different kinds of oysters before, to name a few, like Kumamoto, Fine de Claire, Irish Rock and Gigas. Among all I like Tsarskaya the best.

Tsarskaya is from Cancale, Brittany of France where the environment for oyster production is perfect, and originally it was imported to France from Russia. From October it enters its best season.

Tsarskaya may not be as meaty as some of its counterparts but it has a delicate texture - crispy and yet soft. It is well-balanced on the saltiness and iodine flavour of the sea. Intriguingly, at the same time it tastes sweet and carries a cucumber-like, mild aftertaste.

Although the oysters were delivered from the far away Brittany, they were still fresh when they were on my tongue. Delicious.

798 Unit & Co.

Had a nice dinner with Mr. Lee before he goes to UK again.

The spacey interior of the gastropub. Nice place to meet a friend.

Chocolate Martini
Carried the smell of chocolate and orange. I do not really like the scent of orange but this cocktail was nice.

Clams in cream sauce and herbs, and garlic toast
The clams were fresh and had seawater taste, and the amount was quite generous. Nice dish.

Chilled cucumber soup with avocado and coriander yogurt, served with cumin tiger prawn skewer
It looks too illuminous with the flash light! The combination of cucumber soup and yogurt are refreshing and light, and as a soup / appetizer it did it's job of raising appetite right. However the prawn was tasteless despite the heavy layer of cumin cover.

Ravioli of fire-roasted tomato and basil fava beans, smoked capsicum and mascapone cream
It's a vegetarian choice. The mascapone cheese sauce was a bit thick, but overall the ravioli was a fab. Each of the ingredients are with strong and different characteristics. When they come together in one dish as this ravioli, they get along so well. I especially love the roasted heirloom tomatoes. Sweet and juicy and got some taste of roasting.
Sure I will order this dish again when I visit this gastropub next time.

798 Unit & Co., Shop 1203, Food Forum, Times Square, Causeway Bay, Hong Kong

利久庵

在利久庵吃的一頓午餐。

這是我點的醬油漬吞拿魚定食。

前菜 (由上至下) 有沙律、煮蓮藕及甘筍, 及漬物。

茶碗蒸。
蒸得夠輕夠滑, 是合格的水準。

湯烏冬。

醬油漬吞拿魚丼。
吞拿魚經過醬油醃漬後變得軟滑, 跟鮮吃相比又是另一番味道, 仍帶吞拿魚赤身本來的微酸, 又多了醬油的酒香和鹹味。

蒜香燒牛舌
牛舌很薄, 完全沒有味道, 早知如此就不會點道菜。

黑芝麻雪糕。

利久庵, 尖沙咀棉登徑17-23號地舖1號