元祖へんくつや

在到廣島以前, 已經在靖国神社賞櫻時的食攤嚐過廣島風的お好み焼。醬汁是標準鹹甜酸交雜的味道, 雞蛋有點香氣, 椰菜絲亦爽脆, 但粉漿味很重, 總之合起來就不對頭。當時就以為是食攤子不夠正宗。

有機會到廣島, 就去試試地道的廣島風お好み焼吧。意外地找到一間老店 - 元祖へんくつや (而且是本店), 早上只有兩三個客人, 而且老闆兩夫婦在站台, 我和友人就選了鐵板旁的位子, 欣賞一下最正宗的手勢。

為我們煎お好み焼的是老闆娘。

先下一圈粉漿, 略熟後就上面蓋上大量椰菜絲, 再覆上煙肉, 最後下雞蛋。上碟後澆些燒汁及海苔就成。手勢純熟、快速。

ぞば肉玉

比上次吃到的確是好吃得多, 起碼是新鮮熱辣的上碟。椰菜絲爽脆, 雞蛋香味沒有被蓋過, 醬汁的鹹酸甜調得恰到好處。但粉漿的味道仍是很重, 而且我覺得各種材料本身就不太配, 所以吃了大半就停下。

以外地人的口味來說, 其實真的不怎麼好吃。有些食物, 試過就夠, 也是試過才有資格說不好吃。

元祖へんくつや, 広島県広島市南区松原町2-37 広島駅ビル アッセ　Ｂ１Ｆ

Isola Bar + Grill

It's a lovely afternoon and we're off for lunch at Isola in IFC, Central. This restaurant has got a great harbour view. It would be great to enjoy a long lunch and sunshine in the outdoor section. This time we were sitting indoor and the interior is still very spacey and cozy.

For lunch, the weekend lunch menu is available, in three course options. We all chose buffet appetizer and never considered the salad and soup options, because the starters buffet was serving a lot of interesting food.

After the starters we were already half full, but still we strived to finish the mains!

Deep fried kurobuta pork loin

Crispy outside but tender inside. The aroma of kurobta is kind of reduced as the pork loin is a very thin slice. But still mouthwatering whenever I think of it!

Roasted free range chicken with spinach and baked potatoes

Free range chicken's texture ace. The meat was juicy and soft, I wanted to take this dish to my area and monopolize it~
The potatoes were baked to slightly dry, so the aroma all came out, making the potato dices appealing as chips.

Grilled wild Norwegian salmon with mashed potatoes and tomato sauce

Home made tagliatelle with Italian tomatoes, herbs and ragout of beef

I could not resist this pasta! Love the the tagliatelle which was cooked to al dente and still carried nice smell of egg yolk. It was richly flavoured with a mix of herbs, tomatoes and ragout of beef. Excellent.

Risotto with mixed wild mushrooms and blue cheese

This risotto was really rich and thick. We tried our best to finish it but we gotta leave some place for the desserts, so we were forced to leave it...

Isola, Level 3, IFC Mall, 8 Finance Street, Central, Hong Kong

政寿司 - 2

政寿司的第二回合。隨便點的什麼都好吃, 因為材料產地 - 北海道有着絕對的地理優勢 (除了法國的Brittany海岸之外, 我還未想到有那個地方可堪比擬), 新鮮的海鮮完全是"地產地消", 加上師傅的手勢和經驗, 怎可能會不好吃。

握り9貫（中トロ、帆立、サーモン、北寄貝、ボタン海老、鯛、かに、いか、秋刀魚）

雖說鮭魚 (サーモン) 是當地名產, 但我始終不太喜歡。帆立, いか, ボタン海老味道甜而帶着海洋氣息, 質地鮮嫩而帶柔靭, 連咀嚼時亦覺享受。

うにいくら丼

海膽是用最高級, 礼文島出產的馬糞海膽, 新鮮得連甜膏上顆粒亦清楚可見。
鮭魚子在口中咬下逐顆爆開, 甜汁隨之而滲出, 又是另一種享受。

政寿司 (キロロ店), 北海道余市郡赤井川村常盤キロロタウン

JOIA Ristoranti Italiano

A dinner with F. The restaurant claims itself serving contemporary northern italian dining. I haven't had northern italian cuisine before so just gave it a try~

Assorted bread with green pesto sauce and tomato shallot salsa

We ordered a bottle of white - Villa Antinori Bianco (2006).

Duck and torcolato ravioli with goose liver and green cabbage

Bizarrely the green cabbage was the most tasty because it absorbed the aromatic grease of goose liver. The piece of goose liver was cooked to right, but no surprise. However for the ravioli, the sheet was too thick and made the dish much less enjoyable.

Lasagna with ragout of rabbit, broccoli, black truffle and fried cheese

Not sure if this is modern italian cuisine? Lasagna like this is not appealing..... Anyway it was not yum.

Chocolate and cardamom soft mousse with guava sherbet and orange tuille

We ordered 2 desserts. But what we got were something totally different! The strangest thing was, we doubted whether we have got the right desserts, and both of us couldn't tell - until we saw the online menu. Because each of their desserts are made with very similar ingredients.

Gratinated fruits in vanilla scent with prosecco and campari sherbet

Tasted nice but it was not what I have ordered...

Petit Fours

JOIA Ristoranti Italiano, R010, Level 3 Elements Mall, 1 Austin Road West, Kowloon, Hong Kong

潘威記

路過這家名字好有古風的潘威記, 想不到是賣蛋糕的。看到這個用蛋殼做盛器的creme brulee, 就覺挺喜歡。店家的古風名字跟這法式甜品, 實在是大庭相徑。老實說, 在吃第一口前, 我對它的味道是沒有任何期望。

沒有期望之下就有驚喜。蛋香突出, 帶醇和的雲呢拿香味。味道不太甜, 質地像mousse般柔滑, 並不是很正宗的質地。表面的焦糖是薄薄的, 沒有焦脆, 而且是凍食。我認為當這creme brulee為新創作比較好。

以賣相, 味道及價錢而言 (MOP $9), 肯定是水準以上。

Creme Brulee

潘威記, 澳門新馬路水坑尾天神巷41號

本鮪寿司

鮪魚各個部份中, 我最愛吃的是赤身。トロ也好, 魚油醇香, 肉質豐腴。有時會因為脂肪多, 咬下去會有點似肥豬肉的爽口, 又感到魚油在口中爆發而出, 甚為過癮。但吃多了會膩。

新鮮而質高的赤身肉質嫩滑, 百食不膩。因為鮪是深海魚, 所以極少會有腥味。
赤身有一種天然微酸, 味道清爽, 是別種魚中少有的。對比池魚、鱒魚霸道的魚味, 是兩個極端。但有赤身有一缺點是某些部位筋多而密, 當刺身就會有渣。

用醬油醃漬過的赤身, 質地會倍加嫩滑, 有另一番風味; 加蔥切碎的鮪魚腩配飯或做卷物亦是一絕。

以下是本鮪寿司, 青森県大間產。在鹿兒島只賣498円8件, 實在超值。

鹿児島県鹿児島市東開町１１－１, 中央卸売市場青果市場

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.