關於 gin kitchen menu ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇱🇰粉紅系熱帶風情斯里蘭卡菜🌴
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繼上次介紹完黎巴嫩菜，今次繼續帶大家味蕾去旅行🧳！去嘅係有「印度洋之淚」之稱嘅斯里蘭卡~ 同樣係香港非常少見，人生點都要試一試！餐廳門面以粉紅色雜貨店造型登場，十足係MV 裏面出現嘅場景💕 未食已經可以瘋狂打卡影靚相，打開門個刻連自己都覺得去緊旅行咁！店内以粉紅拼藍為主調，配搭木系餐枱同壁畫，時尚舒適，隱約中散發着街頭異國風味~由於斯里蘭卡地處熱帶，所以菜式都用上唔少熱帶水果，例如椰子，菠蘿，芒果等，啱晒今個夏天去試！🌞
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Brunch Menu ($218/位)
星期六，日及公眾假期 12:00-16:00提供
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•Devilled Chickpeas 辣味鷹嘴豆
•Yoghurt 乳酪醬
•Acharu 醃菠蘿
•Seasonal Salad 時令沙律
•Papadum 薄脆餅

前菜係四款小碟，類似韓國嘅拌菜。鷹嘴豆用上紅辣椒，咖哩葉，洋蔥炒香，十分香口~ 用上紅辣椒粉醃製過嘅菠蘿粒，食落酸甜開胃，並帶刺激嘅辣味🌶 一旁嘅乳酪醬有解辣嘅作用
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•Bacon & Egg Hopper / with Seeni and Pol Sambol / choice of Kari 煙肉蛋雙層小圓餅 配 椰子洋蔥參巴/斯里蘭卡咖喱

Hopper係斯里蘭卡非常普遍地道，餅皮主要以米粉及椰奶。煎鍋比較深，所以做到碗型嘅小圓餅 😍 煎得差不多入面再加入雞蛋同煎香嘅煙肉。食嘅時候可以沾上蛋汁，再配上拌入左洋蔥，辣椒，青檸汁等香料醃製嘅椰子乾Sambal / 咖哩。立刻將成個薄餅味道昇華，香料味出哂嚟✨ 連店員都話係佢嘅至愛🤩
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•Yellow Rice with Brinjal Moju, Papadums & Mango Chutney / choice of Kari 黃薑飯 配 香醃茄子，薄脆餅& 芒果甜酸醬 / 斯里蘭卡咖哩

黃薑飯 配上唔同嘅伴碟，瞬間變出唔同組合變化❣️ 香醃茄子係炒香左嘅茄子再加入秋葵，shallot ，青辣椒，辣椒粉，醋及砂糖等調味，所以食落酸甜帶辣味，非常適合送飯！芒果甜酸醬係印度一帶獨有嘅醬料，除左芒果肉，仲會添加薑，辣椒粉等增加辣味，配薄脆餅食特別有風味！咖哩可以選擇魚，雞或蔬菜。
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Colombo G&T ($98) 用上Gin，櫻桃甜酒 配上 青瓜汁以及Tonic water，清爽帶淡淡清甜🌿
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Ranatunga peacock ($98) 混入Rum，接骨木花酒，熱情果 及 梳打水。帶有熱情果原有嘅酸酸甜甜，非常清新解膩🦚 同菜式亦都非常match!
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Hotal Colombo (中環)
中環蘇豪伊利近街31號地舖

Wednesday made better with some cocktails and snacks from @bsksingapore located in @marinabaysands
Do check out the seasonal cocktail menu which is available till end of the month. My personal fav is definitely the Dill & Tonic that is concocted with Gin Infused Dill, Italicus, Lime and Tonic. It tasted so refreshing and easy to drink, I think 1 is never going to be enough for me. Oh yes, don't forget to order the Crispy Prawns & Cauliflower which is packed with some heat and lotsa textural bites. 😍😍😍

@ Bread Street Kitchen Singapore

I was invited by my friend Kaz Kadono to stay for two nights in Vancouver at a wonderful hotel, the Lister Hotel. Wow. What an absolute treat.
Firstly, it is an absolutely beautiful hotel.

Mr. Kadano also took me out to dinner at the hotel restaurant, called the Forage.

http://www.foragevancouver.com/

This restaurant is actually famous in Vancouver independent of the hotel itself. They feature an all local food menu. Now, a lot of places offer local food and drink - so this may not sound so remarkable. But the restaurant at the Lister Hotel takes this to a completely new level. Not only is all beer and wine on the menu made locally, but even the cocktails are made with locally distilled vodka and gin!

Then there is the food. Pictured here is the chowder which has won awards - and deservedly. Literally the best chowder I have ever had by far. The egg pictured here is home-smoked and pickled in the kitchen - you can't get more local than that.

The Charcouterie includes Bison meat (also pictured).

Thank you so much Mr. Kadono for your generosity and hospitality!

http://www.thelistelhotel.com/

I saw a bottle on Gin sitting on my cabinet, and I was thinking of making a dish out of it. I browsed the web and this menu caught my eyes, BLUEBERRY & GIN SALMON GRAVLAX.
It's a 48 hours cured salmon , with blueberry, gin, dill and other ingredients. It seems like a fine dining dish but you can actually make it at home!

Ingredients:
Salmon fillet
2 shots Gin
Handful of crushed blueberries
2 tbsp sea salt
1 1/2 tbsp sugar
1 tbsp ground pepper
Some chopped dills

For plating (optional & customisable) :
Oatcakes
Alfafa Sprouts

My Facebook:
https://www.facebook.com/serene.khoo0520

My Instagram:
https://www.instagram.com/serene_serenity

PS: Some people asked me why didn’t I speak on my videos, firstly is because I want to do based on a serene and peaceful concept, which is why I called it ‘serenity’ . Secondly, I am not that familiar speaking in front of a camera yet, but rest assured, I am working hard on it, and will certainly try to deliver more in the future! Xoxo

And also, I've released my first talking video recently!
https://www.youtube.com/edit?o=U&video_id=nCqqUoXev4k