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Dior . Hermès旗艦店潮聖 Maison Hermès & House of Dior

  Maison Hermès & House of Dior

位於釜山公園附近的Maison Hermès,是全球第四家之旗艦店,中庭引進自然光,當日曚曨細雨,氣氛閑靜。

Maison Hermès, the fourth Maison globally, is located near the Dosan Park. The natural light enters right into the heart of this building where you can find peace even in drizzling rainy days.

沙律放了很多蝦,菜特別鮮甜。

The salad is well served with a large portion of shrimps, along with the freshness of the veggies.

食物全用Hermès餐具 ,甜品全設”H”朱古力及金箔。

The Hermès tableware at the café. The dessert is decorated with the iconic “H” shaped chocolate and gold leaf.

Dior 旗艦店揉合展覽館、Café及零售店於一身。

The Dior flagship is more than a retail store; it also serves as an exhibition and a café.

熱愛藝術的Christian Dior 邀請世界各地頂尖藝術家於這裡,演繹他們心目中”Lady Dior” 手袋。手袋的標誌是頂級縫製模式圖案,可愛的鏈扣及拱形手柄。

Christian Dior is an art lover who has invited the top-tier artists all over the world to interpret their own the “Lady Dior”. The iconic bag features the well-stitched design pattern, a cute chain and a delicate arched handle.

很喜歡這個設計,細緻可見到Dior Contour的經典作品。

In LOVE with this design! Every detail counts in this signature piece of Dior Contour.

展覽館工作人員專程打開門,讓我感受無窮無盡的梯級。

The exhibition staff deliberately opened the door for my exploration of the infinity stairs.

Café Dior 菜單是用Pierre Hermès的食譜。

The menu of Café Dior is designed with the recipes of Pierre Hermès.

天氣好的時候不妨到露台坐坐。

Suggest to refresh at the balcony when the  weather is good.

Café Dior 設有私人宴會廳。

Private rooms are available at Café Dior.

窗上佈滿CD的設計草圖。

The walls are decorated perfectly with the brand design illustrations.

 

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.