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Repulse Bay

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.