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世界文化遺產 – 昌德宮 Changdeokgung – UNESCO World Heritage Site

Changdeokgung – UNESCO World Heritage Site

昌德宮於1997年正式被列入世界文化遺產之一,與自然融合,是韓國最美麗的宮殿。此圖為昌德宮後院,古時只供皇帝妃嬪享用。

The Changdeokgung has become a UNESCO World Heritage Site since 1997. It is one of the most beautiful palaces in Korea for its perfect integration with the nature. The photo was taken in the backyard of the Changdeokgung, which was only used by Emperor’s concubines.

攝於御藥房外、經歷風霜的紅顯得更迷人。

Taken at the imperial pharmacy. Has the charming colour of RED told you its beauty of history?

宮內保留完整的一磚一瓦,椅子與牆面十分精緻優雅。

Every single detail was well preserved in the palace. Look at the elegant and sophisticated chairs and wall paint.

Si Wha Dam

韓風時尚料理餐廳,將料理以藝術方法呈現於眼前, 餐具也是韓國知名藝術家作品。

A place for stylish Korean cuisine – the cuisine is presented with the form of art. Well accompanied by the tableware made by local contemporary artists.

當日選了健康餐單。

The healthy choice of the day.

碧帝燒肉

這家店供應最高級的韓牛(A+等級),稱「碧帝牛五花」。選用牛的13 根肋骨中最佳的韓牛「生五花」,因為霜降程度像雪花而得名。

The restaurant offers the highest quality Korean beef (grading A+), known as flower brisket. The Korean beef is finely selected with the best brisket right between 13rd ribs of each cow. Flower is named after the shape of snowflakes.

炭火燒後先用鹽沾最美味。接著用醬汁點。附上的小碟很美味。

The beef is served after charcoal barbecue. Best served with a dip of salt, then the sauce. The side dishes are also very delicious.

農村定食

這個家庭式料理經營已超過20年。除了價錢非常經濟,定食前菜已有20款。由於是家庭式經營,有很多地道韓國人一收工就到來充飢!

The family cooking restaurant has run for more than 20 years. Affordable and value for money with more than 20 dishes of appetizers! Recommended by the locals who usually come after work!

店主保留了很多懷舊收藏,別具韻味。

Interesting to explore a collection of the owner’s past memories.

 

 

Lifestyle

The Ocean 秋冬期間限定盛宴

The Limited Edition of Autumn Degustation Menu, The Ocean

 

我的試食清單,永遠有The Ocean 。踏入十一月,終於可以試食以海洋、時令松露為主題的菜單。這個秋冬品嚐菜單包括多道菜,以多種方法烹調,充滿驚喜!

I would never miss “The Ocean” in my to-try-list. Delighted to try the seasonal menu for the fall-winter in this Nov. Full of surprises with a variety of dishes and cooking methods!

前菜小食有3款:灼法國Fine de Claire生蠔配意式菠蘿沙冰、炸帶子蝦餅、炒八爪魚霰餅。

The culinary journey begins at the coast, featuring three selections of snacks including poached French Fine de Claire Oysters served with a pineapple granita, scallop corndogs for a sense of childhood nostalgia and fried octopus with arare.

「雙松」慢煮清酒鮑魚,將歐洲及亞洲的「菇菌之王」松露及松茸入饌,用黑松露醬炒大麥,再煎香松茸,配上慢煮十小時的南非鮑魚,然後即席於客人前用中式玻璃茶壺倒入菇菌熱湯,溢出陣陣馥郁。

Ocean Breeze is a symphony of Japanese Matsutake mushrooms and slow cooked abalone, paired with barley and fresh truffles, served with a fragrant hot mushroom consommé and served in a Chinese glass teapot.

接著是蒸蟹粉雲吞配脆炸腐皮,選用大閘蟹或鱈場蟹,結合中式布拉腸粉及意大利Ravioli雲吞做法,用米漿製作通透軟滑外皮,釀入蟹肉及墨西哥辣椒油製餡蒸香;蟹膏則用來熬湯,倒入碟內配炸腐皮享用。

The Sea Anchor marries a Hong Kong rice roll and an Italian ravioli. Two delicate rice papers are surrounded by a king crab and placed on a bed of crispy yuba.

燻帶子配天婦羅海鮮湯,將日本北海道帶子巧製二食,帶子肉輕煎再經桃木燻香,帶子裙邊則用來煮天婦羅海鮮湯,上碟時放在充滿禪意的鵝蛋石上,傳來陣陣燻木香氣。

First Wave highlights smoked scallops, freshly imported from Iwate-ken, Japan. The scallops are smoked using hickory wood to add depth to the flavour and paired with roast eggplant and delicate salicornia served with a seafood soup.

活龍蝦二食配芝士麵豉椰菜花,加拿大龍蝦同樣變成兩度風味,製成炸吉列龍蝦鉗及慢煮龍蝦尾,配上自家製榛子啫喱、芝士醬及麵豉椰菜花,層次感份外豐富。

Blue Lagoon. A large Canadian slow-boiled lobster tail and fried crispy lobster claw is paired with cauliflower, comet-vanilla veil and a homemade hazelnut paste.

壓軸主菜是黑白松露鱈魚配薯蓉,以香煎黑鱈魚配意大利白松露油及法國黑松露醬,透過松露菌香突出鱈魚鮮味。

Great Reef, plates up fried black cod with Italian white truffle and French black truffle sauce on a potato puree. The truffle notes enhance the cod flavour and the contrasting colours are a feast for the eyes.

清酒朱古力脆脆及無花果豆蔻白朱古力。

Decompression features sake in a solid form, encased in a chocolate shell sprinkled with puff rice, putting a Japanese twist on a classic Magnum ice cream.

無花果豆蔻白朱古力,充滿米酒醇香,後者則配上驅寒的Mulled Wine酒製成的啫喱及仙人掌果雪葩,為晚餐畫上完美句號。

Back to Bay features a delicately plated array of fresh figs, Cardamom white chocolate and prickly pear sorbet paired with a mulled wine gel to finish the journey on a sweet note.