名代とんかつ

名物 かつくら膳

名代とんかつ, 京都市下京区烏丸通塩小路下ル, 京都駅ビル, The Cube, 11/F

trattoria NOBILDUCA

trattoria NOBILDUCA is one of my favourite Italian restaurants in the town. It has a nice harbour view, superb service and certainly, excellent food. The restaurant is quiet and the space feels relaxed.

With glasses of red wine we enjoyed an amuse as we waited for our entree.
Toast topped with sardine preserved in Venetian style
Good to see sardine on the menu, it's an excellent fish that still seems to not get the recognition it deserves. A lovely dish with clean flavours.
Seafood cooked with rich tomato sauce and herbs
I grabbed most of the clams because they were the best in this dish, fresh and sweet to taste. The calamari and other seafood were also very good but the clams were certainly the star.
U.S. Angus rib-eye 'Tegliata' with grilled vegetables
Crispy puff pastry with mascarpone and strawberry paste
The paste was not too sweet and yet very soft to taste. The coldness of the cream echoed well with the crispy pastry. Impossible to resist!

trattoria NOBILDUCA, Shop 105, 1/F Ocean Centre, Harbour City, 5 Canton Road, Tsimshatsui, Hong Kong

旬菜富

旬菜富之懷石弁当。

うどん
和風サイト: 海老, 焼カボチャ
(左上) コロッケ
(右上) お刺身盛り合わせ（甘エビ・マグロ・赤貝・鰤)
(左下) 子持鰈煮付
(右下) 合鴨茄子味噌煮
ストロベリー アイスクリーム

旬菜富, 香港尖沙咀棉登徑7-9號地下

蔥油拌麵

弄了個蔥油拌麵當宵夜吃。

把蔥細切, 用溫油略泡, 加上雞油, 麻油及鹽, 在鍋中和著麵條拌好了就成。有些人弄蔥油拌麵時會下醬油調味, 我就喜歡用鹽, 令蔥的香氣更突出。正宗的上海蔥油拌麵配料當然不只是蔥和油這樣簡單, 我這個只是湊合湊合的掛名蔥油拌麵。

蔥油拌麵

東來順

北京菜是一種很有趣的中國地方菜式。受歷史和地理背景影響, 京菜揉合了北方的粗豪的風格, 及京畿皇室貴族要求的細緻, 故京菜的最大特色是粗中帶細。用料方面, 因北京一帶回民聚集, 所以較少用上豬肉, 而多用牛羊, 名貴者更會用上鹿。是夜到京菜百年老字號東來順再嚐京味。

春筍炒雞絲
當造的春筍, 清爽鮮美, 配上嫩滑的雞肉絲, 是一道時令菜式。完全顯出京菜細緻的一面。
清炒河蝦仁
京蔥牛肉炒麵
水晶鹿筋凍
手抓羊肉
用上最上等的羊腩。皮, 筋膜, 脂肪和肉的比例恰到好處, 燉煮得非常嫩滑柔軟。不用蘸汁也可。湯汁鮮甜, 充滿羊香。
牛肉窩貼
湯汁滿盈。外皮煎得香脆。
壽眉茶
清香怡人。
高力豆沙
即炸即上桌, 等不了多一分鐘。外皮充滿蛋白香味, 咬下更覺彈性。炸得略帶花生油香, 但絕不油膩。內裡的豆沙甜的剛好, 上面的玫瑰糖是畫龍點睛。是吃過最出色的高力豆沙。

東來順, 九龍尖沙咀麼地道69號帝苑酒店