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fine dining

Travel

Bouillon Chartier 於巷內吃到像個當地人Dining in an ally like the local

在香港很難找到百年老店,而巴黎反而可保留不少地道的經典美食。當日我大概11點已到達,因為12點過後已經要排隊,而且大部份都是本地人。Chartier的服務生是很有趣的, 就算我一早到來,也要安排我跟陌生人同桌 (其實這是餐廳的特色和傳統之一),麵包跟人一起分食, 但這樣我就可以跟一起同桌吃飯的朋友談天說地!由於是百年老店,同桌朋友教我看看較近門口好像“百子櫃”的櫃子,其實是百多年前熟客各自存放餐巾的抽屜,很有歷史感。

It’s hard to find many century-old shops in Hong Kong but it’s another case for local food in Paris. I arrived Bouillon Chartier around 11 a.m. – before the local crowd line up after noon. The Chartier waiters are very interesting, they would arrange me to share the table with some strangers (the tradition of this restaurant), so that I would share the bread and mingle with my dining buddies! For its century old heritage, my dining buddy introduced me a shelf that looked like the hundred-drawer shelf in the Chinese Pharmacy. Can you imagine they were drawers that regular customers store their napkins? Love the historical touch.

置身於百年老店bistro, 好像時光倒流。我坐下時人不太多, 不到一會兒已開始排隊。

As if I came back to the times when this century old bistro was opened. It was quiet when I sat down but soon the queue appeared.

頭盤叫了傳統法式芝士生菜沙律,由坐在我對面分桌的法國人介紹。這裡的傳統,連麵包也共 嚮。

Appetizer started with classic French cheese veggie salad – which was recommended by the local French who shared the table with me. The art of tradition started with the sharing bread with your dinning buddies.

主菜推薦油封鴨, 嫩而多汁。

Recommend the main course – Duck Confit – tender and juicy.

Travel

Paris, I never have enough of you!

很多朋友去歐洲旅行回來說,他們對巴黎的印像一般。人多,酒店細又窄,法國人不太友善,店舖又早關門,星期日更加不營業。反而我每次到巴黎,我對她的感覺是沒有改變:她是永恆美麗的女人,有點傲,洒麗而有品味,只要你了解她的內涵,多原和創造性,你會很享受她給你的一切一切。法國人也是如此,很懂得生活,也熱愛享受生活,懶理無謂事情,沒問題吧。不如就和我一起放慢腳步,讓我帶你做個地道的巴黎人吧。

Many friends were fair to Paris after their European trips. Crowded, small hotels, French are not the friendliest, shops close early, and not open on Sundays… Despite these complaints, I haven’t changed my impressions to the city every time I visited: She is a gorgeous woman, a bit arrogant, carefree, with her own definition of style. If you understand the inner side of her, you’d enjoy everything she gave you. Similar to French – they know how to enjoy their life, and love their life and carefree. Why don’t you take it slow, and let me show you how a Local French lives in Paris.

今次落腳的酒店一出門對著凱旋門,只要步行幾個街口可到位於Champs Elysees 的 Laduree 的本店,很喜歡今次座位的安排,一眼可看盡 不同的角落。

My stay was perfect – facing Arc de Triomphe, which is just a few blocks away from Champs Elysees where you can find the flagship of Laduree. Love the seat arrangement where you can have a full glace of every corner.

Ham Salad,內裏包著很多蔬菜,甜品是蘋果批。

Ham Salad – many veggies inside. Dessert was apple pie.

Rose Tea 味道一流,立即買了回港。

Love the rose tea. Bought home right away.

本店太美,每一個角落也應該拍照。

Such a beautiful store. Every corner deserves a snapshot.

餐廳的全景相。

The interior of the whole restaurant.

晚餐的專區。

Dining area.

本店很大,有多個不同用途的用餐區。有空一定要再來;自拍也少不免吧。

The main store is very spacious with different dining zones.  Must come back for more selfie!

Travel

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

TRi  享受巴里寧靜風情

Enjoy the Tranquility in TRi

 

TRi   - 一直很渴望一睹這餐廳的風采 - 這次造訪果然沒有失望。由名設計師Elora Hardy 負責整個餐廳設計,有品味而時尚。以竹為主題,望出窗外仿佛被海洋和樹木環抱,用餐區像睡蓮的小群組,浮在酣靜的水上,坐在這裡另外有一種感覺,感受到什麼是“置身於寧靜的巴里”。食物方面,這次是吃“品嚐”餐單,裡有幾道菜供選擇:包括3個鹹小吃 (Savory Appetizer), 2個前菜(Starter), 2個大盤(First main), 2 個主菜(Second main),3個甜品 (dessert), 非常豐富。這次試食讓我對巴里完全改觀。新鮮和厚級的食材,配以時尚西式的presentation, 每一度菜的香料讓菜式的味道更加出色,震撼味蕾,是一場視覺和味覺的盛宴。

Dining in TRi is always on my list. I am thankful with what I finally tried!

The celebrity designer Elora Handy designed the stunning restaurant with a bamboo theme. Looking through the window, you are embraced by the ocean and the forest as if relaxing in Bali.  The dining zone is designed with sleeping lotus pods floating on a peaceful pond where you can actually dine inside to enjoy a very intimate dining time! I am glad to try the “Taste of Bali Sharing Menu” which you can try and select 3 savory appetizers, 2 starters, 2 first main, 2 second main, 3 desserts. This contemporary Balinese is using the highest quality produce of the season while the fresh herbs that add so many flavours for each dish.  Balinese is elevated to a new level in Hong Kong!

Tuna tartare: 吞拿魚他他,拌以香料、蔥、水果。吞拿魚及香料鮮味無比。

A fresh with raw tuna and spices. Lit up by different spices, spring onion and fruits

Lawar Bebek: 蘆筍沙律,配以豆、燉鴨、烤椰子及香料。多層次的沙律,是當晚我最喜歡的一道菜。

Asparagus salad, served with mixed green beans, grilled coconut and spices. Full of texture – my favourite dish of the night!

Potato Perkedel V: 地瓜和茄子餅。

Sweet potato fritter with eggplant.

Bak Pao Rendang N S : 蒸包,以和牛面頰做餡,配以印尼香料。

Steamed buns with Wagyu beef cheek and Indonesian spices.

Bak Pao Vegetarian NV: 以素菜用餡,有少少綠咖哩味,不辣,很好味。

Vegetarian streamed buns, smells like green curry, not hot at all, above all, delicious!

Scallops S: 煎帶子,烤粟米,以matah 調品。

Grilled scallops and grilled corn, seasoned with matah.

Coral Tront Dabu-Dabu NS: 煎鱒魚、帶子、蘆筍,以印尼醋調味,魚很新鮮,特別好味。

Pan fried coral trout, scallops and asparagus, seasoned with Indonesian vinegar. The fish is so fresh and delicious!

Quail Betutu NS:  焗鵪鶉、秋葵、蘿蔔茸,滋味無比。

Roasted quail with okra, smashed radish. Yummy!

Buah Tropical P: 香蕉蛋糕拌以時令水果,拌以雲尼拿忌廉配雪糕,很細緻。

Banana cake served with seasonal fruit, vanilla cream and ice-cream. A delicate creation.

Dadar Gulung V:  餐廳其中一個必吃甜品,巴里煎餅包著椰子蓉及罌粟籽,配以芒果雪芭,清新甜品,口感也特別豐富。

The signature dessert – Balinese pancake with coconut fillings, poppy seed crumble, mango sorbet. Refreshing and rich in texture.

Coklat Kaya Rasa PN: 朱古力及焦糖忌廉配雪糕,拌以花生及熱情果。

Chocolate and caramel cream, served with peanuts and passion fruits.

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.

Etiquette

典型英式商務午餐 The Milestone Hotel, London

The Classic English Business Luncheon at The Milestone Hotel, London

 

商務午餐對於英國(或西方人)而言是有特定的目的。由於重視低調的優雅,不會大魚大肉,更著重建立親切、和藹和彼此關係的信任。 由選擇地點、餐單、座位安排配以身份的關係、飲酒、衣著等,都是一門學問。餐宴過程中,懂得禮儀學的人能迅速透過觀察賓客的點餐及餐桌禮儀技巧等, 對你的背景略知一二。

The British (or westerns in general) prefer business luncheons with a purpose. It aims to elegantly foster relationships and build mutual trusts without excessive extravagance. Once again, It is all about the art of etiquette – from choosing a venue, setting a menu, seating arrangements, drinking and outfits. Sophisticated dinners can easily have a quick glance of your background from how you order and your table manner.

麵飽籃頗精緻,而牛油也有四種,主人是需要主動為客人傳遞麵飽的。

A delicate bread basket. With 4 flavours of butter. Hosts should proactively pass on the bread.

傳統英式是吃主菜,方上沙律。原因是沙律可使口腔清新,才繼續吃其他菜式。

The traditional British way is to serve the main course, followed by the salad.

The salad can freshen up your mouth before the next course.

沙律菜是不切的。

Salad veggies served in whole.

英國人叫甜品做Pudding,意思與dessert 一樣。
“Pudding”, the British way of calling dessert.

最後是吃芝士盤 (cheese platter),這個傳統,無論我於酒店或英國人家中用餐也是一樣。切芝士連餅乾吃是有特定的方法,否則其他人會覺得你沒有禮貌。

Served with cheese platter finally. The same order while dining at hotel or at a local home.

Be aware of how you serve yourself with cheese and crackers in a polite way.

Travel

食養山房, 修心養身, 天人合一

A retreat with the Nature at the Shi Yang Shan Fang

 

依山而建的食養山房, 是源自林炳輝先生的建築及個人修行理念, 整個建築揉合中國和日本禪的美學,融入大自然,沒有太多裝飾。抵達時只聽見昆蟲,雀鳥的叫聲;走過迴廟, 經過茶室, 中間自然成為了中庭, 再走到用餐處, 室內全是塌塌米, 靈靜素雅。 大大的窗戶收納自然光, 如走出室外, 只見被群山環抱, 山變靜寂。空間乾淨, 自然可與心靈對話。食養山房的食材是全時令的材料, 也有全素菜選擇, 每一道菜擺放,與食物器具配合, 締造東方美學的視覺效果。

The Shi Yang Shan Fang was built with the personal vision and expertise of the architect Lin Bin-hui. We can feel the perfect blend of the Chinese and the Japanese Zen art, and the nature with minimal decoration. Welcomed to the resort by singing birds and insects upon my arrival, I took a quick walk from the corridor, passing a teahouse then to the atrium. The restaurant is set with tatami in elegance and peace. Big windows are ready for pouring sunlight.Embracing by the peace from mountains, you can have a peaceful dialogue with the nature here. Try the set-course meals of the restaurant, it is from the freshest produce and seasonal ingredients with the visually stunning oriental artistic presentation. Vegetarian menu is also available upon request.

花生豆腐+玉米漿。

Tofu and peanuts + Corn juice.

燒鮭魚卷 + 干貝蒸蛋 + 蔬菜。

Salmon roll + streamed eggs with dried scallops + veggie.

綜合蔬菜冷盤 + 桑椹露。

Veggie appetizer + mulberry drink.

干貝 + 烏魚子麻糬。

Scallop + mullet roe mocha.

白蘆筍+蘑菇拌飯。

Rice with white asparagus and mushroom.

蓮花燉雞湯, 一路看著蓮花煮開。

Chicken soup with lotus. You can see how the lotus blooms gradually.

Travel

倫敦必到飯堂:Zedel

My Canteen in London: Zedel

 

每次朋友叫我推薦倫敦的餐廳,我一定推介Zedel。它是傳統的法國bistro。價錢很實惠,Art Deco設計,空間偌大,這兒4Course set只須19鎊(包餐酒),難怪日日有人排隊。

Zedel is a restaurant that I ‘d recommend for friends visiting London. It is a classic and spacious French bistro with art deco design but in a much affordable price. Can you imagine you can have your 4-course meal (including wine) with 19 pounds only? Yes indeed – the queue you can see every day counts.

洋蔥湯,很傳統,芝士不太多。

The traditional French onion soup, with good portion of cheese.

主菜是煎帶子,很rustic,帶子很大很鮮味。

Main course: scallops. Rustic, big and fresh!

甜品是我最喜愛的Floating Island with Vanilla Sauce。

My favourite dessert: Floating Island with Vanilla Sauce.