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能夠成功擺脫舊人嘅影子而
塑造出自己的一套殊不容易
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能夠成功擺脫舊人嘅影子而
塑造出自己的一套殊不容易
.
.
.
終於走訪了心儀已久的HAKU
美籍主廚Rob 雖然年紀輕輕
但根基不淺 曾在外面闖蕩過
演繹日本割烹料理 游刃有餘

率先登場嘅北海道海膽口感
奶滑濃郁入口即溶非常鮮甜
去到中段最多人影相嘅刺身
如此仙氣飄飄 固然先聲奪人

留意到主廚 用不同汁醬提鮮
去突出食材 收畫龍點睛之效
吃個最輕奢華的茶碗蒸 加埋
魚子醬同鵝肝 令人齒頰留香

主菜甘鯛用上立鱗燒去烹調
面頭不斷淋上滾油 連同魚鱗
一併煎烤 外面脆而魚肉鮮嫩
加上大廚秘製醬汁 一試難忘

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•High Tea – popularised by the Duchess of Bedford, one of Queen Victoria’s ladies in waiting – conjures up visions of elegant ladies daintily sipping tea from exquisite cups, whiling away their afternoons at leisure. High tea, which has grown in to a fashionable social event over the years originally started out as a light, mid-afternoon snack which centred around a restoring cup of tea.• Yet, over the years tea, the enjoyment of tea which lies at the heart of this event, has been pushed aside. A tired array of cakes, pastries and sandwiches which started off as light accompaniments have become the focal point with tea being a mere afterthought to wash it all down.
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