とん吉

無論是とんかつ或天ぷら, 做得好的炸物是絕不肥膩的 - 因為炸的道理是用油將食物煮熟, 而不是要使食物沾上油而令它們變得香口。功夫到家的師父, 有本事可以將食物炸得恰到好處, 墊底的吸油紙上只有一兩小點油跡, 甚至是滴油不沾。

是次由李先生付鈔。難得有人比我更愛吃炸物, 但遺憾是最近幾次到日本時都沒有去とんかつ店子。
かきフライとロースかつ
我認為炸廣島蠔比炸蝦好吃。
えびフライとロースかつ

とん吉, 香港銅鑼灣告士打道280號世貿中心412室

天はな

天ぷら丼セト
薄有名氣的店子。用上胡麻油來炸的天ぷら, 極為香口美味。吃得一粒飯也不剩。

旬の味天ぷら　天はな, 千葉県成田市古込1

Spasso

A brunch on a lazy Sunday, served with wind and sunshine.

There was a nice view of harbour.
Croque-monsieur.
It is a sandwich with parma cotto ham, Gruyère cheese and béchamel au gratin. Served with french fries and garden salad.
Coffee.

Spasso, Level 4, Ocean Center, Harbour City, Tsim Sha Tsui, Hong Kong

Spaghetti alla Carbonara

To know whether an Italian restaurant is good or bad, people say the easiest way is to try their aioli. And I think carbonara is another good measure.

To make a good carbonara, all the ingredients should be of high quality: from pancetta, olive oil, a big organic Italian egg, grated parmesan cheese, pasta to sea salt.

I especially love the idea of using the remained heat in the pan and pasta to briefly cook the egg-and-cheese sauce. Spaghetti alla Carbonara.

Pancetta from Capri Flavors
Spaghetti from Pastificio Morelli

Edelweiss Dining Room

I spent a few days on a ship called Rhapsody of The Seas and had nice dinner at the Edelweiss Dining Room everyday. The restaurant provided fine dining, and their menu was full of choices which were mainly western food. The service was impressive. Here are some of the dishes I had:-

Minestrone
Antipasti
Escargots baked with butter, garlic and mixed herbs
Grill Angus sirloin steak
Cherries Jubilee

Edelweiss Dining Room, Rhapsody of The Seas

なだ万

First time to have 懷石料理 in Hong Kong.

先付:
海老芋豆腐　揚げ出し(前)、
若水菜と子持昆布　浸し　糸賀喜(後左)、
鮭ハラス燻製　青瓜浅漬(後右)
前菜:
鯖、フォアグラ照焼 (右、中)、
ソフトシェルクラブロール (左)

The teriyaki foie gras sushi and soft shell crab rolls were clearly a result of fusion. The taste was fabulous and such use of western ingredients were still acceptable. At least it got along well with the overall arrangement of dishes.
吸物: 清汁仕立　蟹真丈、舞茸、鶴菜、柚子
造リ: 本鮪 (前)、寒鰤 (後左)、天然鯛 (後右)　あしらい
煮物:
鯟旨煮　海老芋　京人參　大黑占地　絹さや
焼物:
鰤照焼　千枚蕪　はじかみ　青唐油焼
食事: 赤出汁
食事: じゃこと沢庵混ぜ御飯 (前)、香の物 (後)
デザート:
バナナのティラ ミス　小豆餡　バニラアイス　マンゴー　莓

Though I understand that this meal had combined some fusion elements, this dessert was too westernized and did not suit with the previous dishes. I prefer to have the traditional Japanese desserts or fruits. Except for this dessert, the meal was delightful.

なだ万, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Central, Hong Kong