ふらの牛乳プリン

ふらの牛乳プリン

It is one of the best known Hokkaido milk products. It is made of fresh milk, eggs, vanilla seeds and caramel. The purin was not very sweet and so the smell of egg and milk was outstanding. The texture was a bit fluid.

ファーム富田, 北海道空知郡中富良野町北星

L'Atelier de Joël Robuchon

I've been to this restaurant, L'Atelier de Joël Robuchon, again. Since I'm "retired" now, I can go eating out whenever I want.

Lobster jelly and fresh tomato sauce with slices of asparagus and almond.
Tuna tartar with red peppers and bergamot.
Sea urchins "royale" with fennel emulsion.
(Off the talk: for sea urchins, personally I think it's cleverer to do a royale than to bake it / add it to fried rice because royale can better preserve the sweetness, taste of minerals and soft texture of sea urchins)Sea bass with parsley raviolis in a vegetable saffron broth.
The side dish of silky mashed potato tasted much more compelling in fact. (Don't forget that Robuchon was famous for his "purée de pommes de terre")
Selection of fine imported cheese.
I'm in love with the Comté (middle). Excellent. This Comté should have been matured for 4 years I think?

L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong

First Kitchen

ベーコンエッグバーガー, 明太バターポテト, コーヒー (Bacon egg hamburger, Mentai butter potato, Coffee)

First Kitchen is my favourite fast food shop in Japan. The 明太バターポテト was fresh and crispy. 明太子 is the marinated roe of pollock and is a common ingredient of Japanese cruisine. The 明太子 added a Japanese touch to the potato chips.

(reference: wikipedia)

First Kitchen, 埼玉県川越市脇田町105アトレ

炭燒鰻肝

炭燒鰻肝。

のとよ, 京都府京都市中京区錦小路通錦市場

Armani Bar HK - 2

This luxurious lunch is a treat to 黃智鏡小朋友 (the summer intern that I coached this year) to thank for her hard work. I also intended to let her see something, like this nice restaurant and great meals, which are completely new to her - and it is definitely part of my coaching.

Grilled tiger prawn, green salad, orange juice and papaya
Goose liver ravioli, stir fried mixed mushroom, parmesan sauce, balsamic vinegar.
黃智鏡小朋友's Strozzapreti with parma ham, onion and assorted mushroom.

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

Le Blanc

Pan fried foie gras with dried figs.
Crab salad with honey melon.
Crab bisque.
Provençal lamb shoulder stew with white wine & olives.
This stew is unexpectedly tasty. I think it is easily to do this at home, also the ingredients should be available at those big supermarkets.

Le Blanc, 6/F, 83 Wan Chai Road, Wan Chai, Hong Kong

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