趁未正式夏天前再打次邊爐，環境干淨舒服，又唔算多人，人多仲可以book VIP 房。 火焰三椰雞煲 三椰原來係椰皇，椰青同海底椰。首先半隻雞同椰子海底椰落酒點火用牛油炒一炒封住肉汁，之後再加椰青水同椰皇水，雞湯煮熟，咁多椰子系列夠晒下火，唔驚熱氣。雞肉有口感，都幾新鮮👍 自家製紫菜響鈴 睇落已知脆口，冇油溢味，浸完湯汁索晒雞同椰子既清甜，紫菜味幾出。 牛肉拼盤(中) 本地牛肉頸脊，安格斯有雪花嫩滑，牛舌6秒食得，牛胸爽甘香爽口，牛心掟同牛柳粒啖啖肉，整體質素都幾高。 手打蝦滑 & 手打墨魚滑 新鮮打出黎鮮味爽口，蝦味同墨魚味都出。 識嗌- 淮山養胃，蕃茄開胃， 酸梅湯有浸烏梅味好正。

一入門口就係放滿琳瑯滿目的酒既吧台，如果想坐得舒服啲就可以揀入面既 dining table. US Angus rib eye Medium終於真係medium, 本身都驚會唔會變左well done, 但果然係專做 grill 既扒房，烤得剛好，入口炭香包裏溶化既牛脂，充滿肉汁，exceed expectation. 可配肉汁或香草汁又是另一番風味，但個人愛好 salt and pepper, 原汁原味。 黑松露薯蓉口感香滑，帶點松露香和奶香，淡淡的完全不膩，會一口接一口地吃不停。 Abalone risotto 慢煮鮑魚配日式醬油燉飯， 日式味道與意大利烹調的完美結合， 鮑魚彈牙入味， 日式醬油飯味濃，配口牛扒竟然品出釜飯感覺。 Saute vegetables 蒜蓉牛油西蘭花和椰菜花，熟得剛好，蒜香惹味中帶點蔬菜的甜味。 78% dark chocolate fondant 流心又唔甜，已經很滿足，士多啤梨雪糕不錯。 欣賞自己，呢個combination嗌得幾好。 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐 📍The Grill Room (The Humphreys) 🏠 尖沙咀堪富利士道6-6A號爵寓2樓 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐

Nestled in a quaint corner of the Kung Tong, Flames is a restaurant that effortlessly combines a cozy ambiance with delectable flavors. From the moment you step inside, the inviting atmosphere envelopes you, setting the stage for a good dining experience. Crab Meat Penne The pasta is perfectly cooked, al dente, and the tomato cream sauce has a delightful balance of tanginess and creaminess. The generous serving of crab meat adds a luscious seafood flavor that pairs wonderfully with the pasta. The Parmesan crumble on top adds a delightful texture, providing rich flavor to each bite. This dish is a true testament to the restaurant's commitment to using fresh ingredients. Fish & Chips with house tartar sauce The fish is beautifully golden and crispy on the outside, while the inside remains tender and flaky. The accompanying tartar sauce is creamy and tangy, complementing the fish perfectly. The dish is served with a side of perfectly cooked fries, adding an extra layer of satisfaction to this classic comfort food. the Chicken Caesar salad crisp romaine lettuce is tossed in a creamy dressing that strikes a perfect balance between tangy and savory. The addition of shaved Parmesan and crunchy croutons provides a delightful contrast of textures, making each bite a burst of flavor. Dragon's Blood Made with a blend of longgan and orange juice, this mocktail is a tantalizing mix of sweet and tangy flavors. 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐 📍 Flames 🏠 觀塘鴻圖道51號Two Sky Parc地下1號舖 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐

居酒屋旺角站e2出口一出就係， 約人都非常方便， 好啱放工約朋友嚟食。



雜錦天婦羅
炸得乾身酥脆，估唔到係是日vip， 蘸落調味適中嘅蘿蔔蓉天婦羅汁又變得清新爽口，抵銷熱氣。 炸蝦， 鰻魚爽口。金菇炸到好脆口，同平時食好唔同，出色。蕃薯，南瓜熟透香甜。



送酒串燒拼盤：
燒冬菇🍄
燒免治雞肉棒🐔 撈埋月見醬油
鹽燒牛舌 🐮
燒黑毛豬五花腩 🐷
燒白鱔 🐍
雞軟骨串🐔



關東煮
有雞蛋、車輪卷、海帶、蘿蔔魚餅、蒟蒻, 味道清淡中和濃烈既串燒， 點上黃芥末多了點味蕾的刺激。



帝王蟹炒飯
粒粒分明，份量極大，足夠三位吃。








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📍如月居酒屋
🏠 旺角通菜街59-61號德發大廈地下2號舖

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原來土瓜灣有度咁日系既地方，有茶飲店，日式小食，cafe 同餐廳。 御來光茶社優性既地方係有位坐又有Cake同台式甜品呢啲輕食，下午茶very good. 黑糖珍珠鮮奶咖啡 果然好似店員咁講，味道似焦糖咖啡但多左珍珠既口感。 另外咖啡芝士奶蓋好似都好唔錯，下次試下先。 御之水果茶 好多水果係入面，清新，有得簡熱飲，正。 紐約芝士蛋糕 唔會超實或太甜，重芝士味。 Oreo芝士蛋糕 中意，因為中意oreo。 #hkfood #hkfoodblogger #hkfoodreview #hkig #hkfoodie #foodstagram #eatstagram #brunch #foodblog #getinmybelly #heresmyfood #foodporn #foodreview #foodhunt #travelhk #必食 #必食推介 #美食 #美食推薦 #afternoontea #下午茶 #土瓜灣美食 #cheesecake #cafe #水果茶 #茶飲 #土瓜灣 #台式飲品 #打卡

First visit to this ocean theme bar and restaurant - P Lounge by Plaisance. Cozy and elegant environment is really suitable to chill with friends after work for bite foods and wine. Live music is such a surprise that the singer sing really well - Love story baby just say yes, what a youthful memory.

Highly recommend to try their 7 Seas inspiration cocktail/ moctail.





Mediterranean Sea - inspired by the civilization around mediterranean Sea, egg white give such interesting foam texture, then come with delightful sweet and sour taste offered by honey mix, lemon juicy and Almond syrup merged with litalian gin and dry marsala wine. 



Atlantic ocean - a strong wave come from peated scotch whisky mixed with coconut milk, cinnamon, lingonberry and lemon juice just like raining to the sea. 



Black sea - coffee lover will love it. 



I like those nuts they offered - cashew , peanuts , crispy savory can't be wrong. 



Besides that, tacos of sea also match with their ocean theme , octopus, razor clam and crab meat are well seasoned and tendered.



Focaccia Croc Monsieur - toasted with ham and cheese which is typically great. 



Can't be more satisfied with good wine&dine , good friend, good music.

源於上次食完午市難得係長沙灣有間追質既日本料理，今次再番黎食晚市，除左食物都係咁正，氣氛比起午市更高漲，個個都食到飲到好盡興! 自家製雞皮蝦： 爽脆蝦子包裹在酥脆的雞皮中，帶來了一種獨特的雙脆口感和豐富的風味，每一口都散發著蝦肉的鮮甜。 厚燒牛舌心： 牛舌心經過綿密的烹調，肉質鮮嫩多汁。每一口都帶來豐富的牛肉風味，牛油香氣四溢，令人垂涎欲滴。 西班牙豬肋條： 經過慢烤，肉質鮮嫩多汁，散發出深邃的肉香。每一口都令人感受到肉質的融化，絕對是肉食愛好者的天堂。 三文魚牛油果粟米脆餅壽司： 這道用粟米脆餅包裹的壽司是一個創意十足的料理。粟米脆餅的酥脆配上鮮美的三文魚和濃郁的牛油果，形成了一種獨特的口感和令人愉悅的風味。 金龍珠海膽吞拿魚蓉卷： 以新鮮的吞拿魚蓉卷裹著珍貴的海膽， 三粒紅晴晴嘅醬油漬蛋黃 ，呈現出美麗的外觀。蛋黃包裹吞拿魚蓉製造出 軟綿濃厚嘅口感，而海膽是入口即溶，味道鮮美而平衡。 壽喜燒和牛鍋： 以優質的和牛為主角，搭配新鮮的蔬菜和精心調製的醬汁。當和牛薄片在滾燙的鍋中煮熟時，肉質保持了柔軟嫩滑的特性，並散發出濃郁的牛肉香氣。加上新鮮蔬菜的清爽口感和醬汁的香甜味道，這道壽喜燒和牛鍋絕對是一個讓人垂涎三尺的料理。 金丼： 招牌菜之一，也是一道令人難以忘懷的美食享受。這道菜品將新鮮的海膽、三文魚籽和拖羅蓉放在蓬鬆的白飯上。每一口都充滿了鮮美的海鮮風味，而海膽的奶油般的口感給予了整道菜品豐富的層次感。 金酒杯： 金丼的小妹妹，多了蟹肉和紫菜自己包黎食， 添加了趣味和口感。 美食配美酒，人生一樂也。

前菜 蜜黑豆，香甜軟糯富豆香 白魚蛋彈牙 伊達卷口感似結實既蛋糕  醬油小魚干，咸甜的 昆布三文魚，軟淋既昆布包裹漬了的三文魚，濃郁海產味  漬蘿蔔，酸甜開胃 水雲，一絲絲很滑，酸甜配上少少芥末的刺激 刺身 伊佐木薄片包裹甜蝦他他 ，表面放上鹹鮮的魚子醬，刺身先飛灑漫天金粉有tinderbell 的夢幻感，再黎用食用番梘造出泡泡，一場眼睛的盛宴 日本昆布生蠔，味道偏淡，爽口回甘是比較喜歡的口感 北海道毛蟹肉用了青檸調味，蟹膏回甘，配番北海道馬糞海膽，用紫菜包黎食，鮮鮮鮮甜。 鰤魚，海藻鹽青檸調味，大型油甘魚既甘香用火炙逼晒出黎，超肥 海之幸鹽麴煮 用日本嘅鹽麴將青口、墨魚、帶子、蟹鉗，蜆煮至剛剛熟， 突出鮮甜 壽司 靜崗縣金目鯛，魚皮先火炙後掃上醬油，口感彈牙 鮫鰈魚魚邊，右口魚的一種，又是用最愛的火炙，香香香，魚油香很濃郁 北海道產的蚌，入口有檸檬的清香，貝類的爽口鮮甜 黑鯥魚，魚味濃郁，肉質結實 大拖羅，omakase default 的一味菜，但又次次都令人期待，咬兩啖後魚油爆發出黎，係口腔溶化。 是日主角北海道赤海膽，以雪鹽調味，份量太大要分開兩大啖，入口即溶極鮮甜 蟹鉗味噌湯，暖番個胃 甜品開心果雪糕，滿滿的堅果香 #廚師發板 #omakase #omakase關注組 #花晨月夕 #尖沙咀美食 #香港旅行 #香港美食 #香港打卡 #打卡 #香港小店 #香港探店 #日本料理 #香港日本菜 #hkomakase #sushi #sashimi #sashimilover #toro #foodig #foodstagram #eatstagram #eat #eatlocal #hkrestaurant #japanesefood #尖沙咀 #foodblog #hkfoodie #foodiehk #eatwithfoodiez

Smoky Hummus The creamy smoky hummus was infused with a delightful smoky flavor that added a unique twist to the classic dish. Paired with warm and fluffy flatbread, what a match. The texture was velvety smooth, and the flavors were perfectly balanced. Roasted Eggplant  The eggplant was roasted to perfection, resulting in a melt-in-your-mouth texture. The dish was beautifully complemented by the tangy sour labneh, which added a creamy element to the ensemble. The pomegranate seeds provided a burst of freshness, while crispy garlic added a delightful crunch. The bedu spice tied all the flavors together, creating a harmonious blend. Truffle Duck Tagine The tender duck, cooked to perfection, was infused with the earthy aroma of truffles, creating a symphony of flavors. The addition of mushrooms added an extra layer of richness, while the egg yolk on top added a velvety and creamy finish to every bite of rice.  Konafa with Kadayif, Pistachio Ice Cream, Rose Water Syrup: This classic Mediterranean sweet treat tastes so interesting. The kadayif, a shredded pastry, was beautifully caramelized and provided a delightful crunch. Paired with the creamy and decadent pistachio ice cream. The rose water syrup added a fragrant and floral note, elevating the dish to new heights. It was a remarkable end to the meal. For the drinks, sunrise is such a refreshing mocktail while the other one is strong in coffee flavor. The vibes in restaurant is chill and the service was also commendable, making it a truly memorable experience. 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐 📍Bedu 🏠 G/F, 40 Gough Street, Central 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐 #hkfood #hkfoodblogger #hkfoodreview #hkig #hkfoodie #foodstagram #eatstagram #brunch #foodblog #getinmybelly #heresmyfood #foodporn #foodreview #foodhunt #travelhk #必食 #必食推介 #美食 #美食推薦 #tagine #bar #hummus #bedu #dinner #flatbread #happyhour #mediterranean #meditteraneanfood #打卡

尖沙咀高質燒鳥居酒屋 🔥 火赤 🔥

款式有前菜、佐酒小食、燒牛、燒鳥、燒豚、濱燒、燒野菜、燒飯團，甜品都有，重點係仍然唔多人，岩晒同朋友聚舊。



前菜用燒鱈魚黎開下胃。

燒鳥除左雞翼，雞脾個啲，仲有內臟同特別部位，因為上次已試過師傅手勢，火候控制得很好，所以今次食得特別啲。



雞下心多汁又甘香，有啲唔似雞，好impressive. 雞胸軟骨，雞皮，係兩種唔同脆脆的口感。 雞下脾肉保持到外脆肉嫩多汁。



串燒調味粉有7款，分別係梅子、抹茶、咖哩、檸檬鹽同七味粉、一味粉、花椒，最中意有辣椒粉的。



糯米雞肉棒
免治雞肉棒上沾上糯米燒，燒完凸出了米香。





水牛芝士煙肉卷
邪惡的味道，會想飲酒。



醬油燒飯團
塗上醬油調味過嘅飯團， 熱辣辣食岩晒冬天。



唐揚豆腐燒
傳統的居酒屋美食， 燒到脆既豆腐，豆味濃郁左。



燒秋葵，青椒，蕃薯
沒有過多調味，食蔬菜本身的味道，健康。



甜品抹茶蕨餅
唔會太甜就是好甜品。

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📍火赤
🏠 尖沙咀寶勒巷29號寶昌商業大廈5樓

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