鮑魚雞粒酥
鵝肝酥陶源酒家 (上環店), 香港上環德輔道中 188 號金龍中心 1至2 樓
Tuesday, 6 January 2009
Friday, 2 January 2009
店長松谷宗弘先生。
元祖いかそうめん
特上大トロ入り十貫握りWednesday, 31 December 2008
前菜: 牛タン
前: 鶏串焼 - ささみ梅
左: プチトマト黑豚パラ巻きSunday, 28 December 2008
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。Thursday, 25 December 2008
Galler's corner
Lower left: Chocolate helmetLower 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
Sunday, 21 December 2008
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
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' passionCérés Boulangerie et Pâtisserie, Shop No.19, Fuk Lo Tsun Road, Kowloon City, Kowloon, Hong Kong
Thursday, 18 December 2008
フルーツカスタード (Fruit custard)Saturday, 13 December 2008
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'.
Saturday, 6 December 2008
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
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
Sunday, 30 November 2008
Porcini Consommé
Porcini is famous for its complicated meaty fragrance and the smooth texture. Some people call it as 'the meat of mushrooms'. It is one of the most expensive mushrooms because of its superior taste. I cooked this porcini consommé with Italian porcini as the smell is stronger than the produce from Yunnan.
The ingredients are just simple:
1. Dried Italian porcini
2. White peppercorns from Thailand
3. Fleur de sel (sea salt)
Dried Italian porcini
White peppercorns from Thailand
Like all other mushrooms, the mud and sand must be carefully removed when you process the the porcini.
Soak the porcini in hot water, and use the remained liquid at a later stage. The white peppercorns are used to spice up the consommé slightly.
As the creamy texture of porcini makes the soup spills out very easily, it is suggested to look at the stockpot from time to time to see how things are going. And since consommé should look crystal clear and light in texture, the soup needs to be filtered (I did it twice).
Lastly, sprinkle fleur de sel, and add a couple of large porcini slices.
I think it's nice to have a porcini consommé in cold days - the consommé is strong but nice to smell, the texture is slightly thick and the peppercorns give you some hotness. It's easy to make some.
The ingredients are just simple:
1. Dried Italian porcini
2. White peppercorns from Thailand
3. Fleur de sel (sea salt)
Dried Italian porciniWhite peppercorns from ThailandLike all other mushrooms, the mud and sand must be carefully removed when you process the the porcini.
Soak the porcini in hot water, and use the remained liquid at a later stage. The white peppercorns are used to spice up the consommé slightly.As the creamy texture of porcini makes the soup spills out very easily, it is suggested to look at the stockpot from time to time to see how things are going. And since consommé should look crystal clear and light in texture, the soup needs to be filtered (I did it twice).
Lastly, sprinkle fleur de sel, and add a couple of large porcini slices.I think it's nice to have a porcini consommé in cold days - the consommé is strong but nice to smell, the texture is slightly thick and the peppercorns give you some hotness. It's easy to make some.
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