黃鰭吞拿魚, 鱆紅魚及魷魚

今次吃到的是從南中國海, 近鑽油台附近水域釣到的天然黃鰭吞拿魚及鱆紅魚。據知那條吞拿魚還未成年, 但已經有半個成年人般高大。

兩條魚的魚較和魚鰭部份用了作刺身, 這些近骨頭的位置非常地嫩滑。魚頭則以中式口味的梅子清蒸。 其餘的赤身和魚腩部份將會用來做蔥吞拿魚腩飯, 拌山芋。

又, 上星期六夜晚跟一班魚販去捉百多條活魷魚 , 全部即場鮮炒。
新鮮魷魚的味道是超級鮮甜, 柔軟而多汁, 吃過之後根本不會再去碰什麼烤魷魚。
因照片質素不佳, 這堆新鮮魷魚看來好可怕。而煮熟的魷魚相片欠奉, 因為未來得及拍照已經被眾人搶光了。

芒果雞柳

芒果雞柳

蟹肉湯麵

星期六的早上, 見雪櫃中有三隻花蟹, 就決定用其中兩隻做個蟹肉湯麵。
一邊看電視, 一邊拆蟹肉, 拆完了就將整碗蟹肉放在清湯麥芽麵上。
簡單而奢侈的美味, 吃的其實是耐性和心機。

自己煮的話, 絕對要吃得好一點。

Mushrooms with adjusted egg

Used a recipe by Mikel Santamaria: a soft boiled egg with stir-fried mushrooms. I've added a bit of chilli powder to the mushrooms to give the dish a feeling of hotness.

Mushrooms with adjusted egg

Armani Bar HK

Last time I ordered an 'Artichoke ravioli, foie gras with cheese & cream sauce' which was amazingly delectable. It's a pity that I didn't take a photo of it!

Chestnut soup with cheese ravioli. This soup is creamy and rich of the aroma of chestnut. I guess the cheese stuffed in the ravioli is mozzarella, which perfectly matched the texture and aroma of the chestnut soup.
Pumpkin gnocchi, cheese sauce, crispy prosciutto and sun-dried tomatoes.
Stewed oxtail risotto.

Armani Bar HK, 2/F Chater House, 11 Chater Road, Central, Hong Kong

Goulash

我望下雪櫃有0的咩可以煮: 有四個蕃茄, 一個薯仔同一包牛尾同牛肩。可以煮個Goulash, 反正有成樽paprika可用。
之後去買左一堆蕃茄, 洋蔥, 燈籠椒, 紅蘿蔔同椰菜。今次煮0既係多0的蔬菜0既Gypsy goulash; 而冬天就適合更濃郁0既Hungarian goulash. (recipe)

落左好多paprika 仲有十一個蕃茄。我鍾意用麵包蘸Goulash 0既湯汁來食。
下次會試下加一0的greek yogurt.

Harlan's

This meal was a reward to myself for all the hard work.

Beef tataki with deep fried garlic slices, scallions, sesame and yuzu juice.
Handmade orecchiette with braised veal and scallops.

Roast of the day - sirloin steak.
Roast spring chicken.
Mango tart topped with mango ice-cream.

Harlan's, IFC Mall, 8 Finance Street, Hong Kong

Le Salon de Thé de Joël Robuchon

昨天到L'Atelier de Joël Robuchon香港分店來個小朝聖。

L'exotique. 帶柚子味。
La Noisette.
這個我忘了是什麼名字。還有一個L'opera, 照片拍的不好, 不放上來獻醜了。

上年3月到過東京六本木分店。
一如世界各地的L’Atelier de Joël Robuchon, 全店都是以紅和黑作主調。是一個偷情幽會, 以美食作前奏的好地方。

Le Salon de Thé de Joël Robuchon, Shop 315, The Landmark, Central, Hong Kong

Quince paste

I used to have jam going with bread (rather than peanut butter) because jam has a special refreshness of fruit and also, a delicated texture.

Last time I made some rose petal jam and this time I got my-lazy-self a box of quice paste (membrillo).

Quince paste is a Spanish delicacy. Apparently it is a thick jelly made of overwhelmingly fragrant fruit called quince, which has honey and vanilla overtones. People usually pair quince paste with a Manchego or blue cheese to make it truly shines.

My breakfast on a lazy saturday - wheat bread covered by slices of quince paste and salted butter. Wholesome. My advice is, warm the bread beforehand and the butter should be frozen as icy cold, while the thick jam has to be cut in very thin slices - otherwise the taste would be too strong and becomes sour.

Cova Caffe-Ristorante

I had this lunch at Cova Caffe-Ristorante, in Alexandra House, Central.

Mixed salad with marinated sea bass and olives.
The sea bass was poached to medium done and seasoned with salt, black pepper, lemon juice and olive oil.

Risotto with Milan saffron and fresh green asparagus tips (Parmesan topped).

Cova Caffe-Ristorante, Shop 203, 2/F, Alexandra House, Central