週末於中環 大館 Tai Kwun 到此一遊後,就來到 Monteverdi Restaurants 吃晚餐。昏黃的燈光映照下,瀰漫著浪漫情調,非常適合情侶來撐枱腳。
Calamari Rings $98
平時吃魷魚圈多數是炸的,這道前菜以香草代替厚厚的炸醬,再加上檸檬蛋黃醬反能更加襯托出海鮮的原汁原味,魷魚肉質彈牙爽口不會太韌,微辣開胃,喚醒沉睡中的味蕾。
Tagliatelle with Fresh Porcini Mushroom in Cream Sauce $260
這碟意粉為是日Special Menu,不在a la carte單點菜單。肥嘟嘟的鮮牛肝菌帶有泥土芳香,寬扁麵煮出Al dente輕微韌度的口感,每一根都掛上濃滑的奶香。
Grilled Pork Chop (Signature) $310
賣相猶如羊架,表層烤得帶有焦香,豬肉通常脂肪含量較高,更能細味當中的脂香豐腴。平時食到的煎豬扒通常都是又韌又乾,但這裡的厚切豬鞍保持嫩滑多汁,發出陣陣油香。
Chocolate Mousse $78
朱古力mousse被細緻軟綿綿的蛋糕所包裹,令口感更富層次感。mousse質地柔滑細緻,深醇濃郁的可可韻味足以滿足我這個朱古力控。
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After visiting Tai Kwun at Central last weekend, I came to Monteverdi Restaurant & Bar for dinner.
The atmosphere is quite romantic under the dim light which is very suitable for couples.
Calamari Rings $98
Most people think of fried calamari rings, however this appetizer replaces the thick deep fry batter with mix herbs and lemon mayo dipping sauce which can elevate the refreshing seafood flavor. These calamari rings are chewy and irresistible but not too tough. This dish is a little bit spicy and appetizing which can awaken your taste buds.
Tagliatelle with Fresh Porcini Mushroom in Cream Sauce $260
This pasta is shown in special menu but not in a la carte menu. You can easily taste the earthy flavor of these thick fresh porcini. Tagliatelle is al dente and is well-mixed with rich creamy sauce.
Grilled Pork Chop (Signature) $310
This thick and well-grilled pork chop looks like lamb rack, pork meat has a higher level of fat compared to poultry or many cuts of beef, and that soluble fat is also able to absorb and retain flavors very well. Usually pork chop tends to dry out easier but this thick pork chop still remains juicy, tender and flavorful.
Chocolate Mousse $78
The chocolate mousse is wrapped in delicate and soft cakes which provides multi-layered texture. It is creamy with an intense chocolate taste which can satisfy any chocoholic.
Monteverdi Restaurant and Bar
中環威靈頓街33號The Loop7樓
7/F, The Loop, 33 Wellington Street, Central
#MonteverdiRestaurants #中環 #central #Theloop #hkfoodie #foodie #foodporn
同時也有2部Youtube影片,追蹤數超過2萬的網紅Chelsea Chiang 雀兒,也在其Youtube影片中提到,hello 我是雀兒!之前有人在Instagram 詢問過我的健身菜單,所以跟大家分享我平常臀腿訓練的菜單與健身前後吃什麼的料理食譜!都非常的簡單,最近我是懶人,只能做好吃又簡單的料理❤️差不多10分鐘就可以快速完成,有什麼問題歡迎留言在下方讓我知道🤗love you guys 💕 Hey guy...
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- 關於like lemon菜單 在 RyanFood•高雄台北美食/ Facebook 的最讚貼文
- 關於like lemon菜單 在 Chelsea Chiang 雀兒 Youtube 的最讚貼文
- 關於like lemon菜單 在 AVIStralia [愛維絲 愛澳洲] Youtube 的最佳貼文
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like lemon菜單 在 Macaueat 澳門美食 Facebook 的最佳解答
天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
like lemon菜單 在 RyanFood•高雄台北美食/ Facebook 的最讚貼文
《泥咖啡》
#新開幕 🥳
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高雄新開幕咖啡廳,在試營運時就去踩點了!
目前除了咖啡飲品、常溫蛋糕還有鹹食咖喱飯
不定期會更改菜單內容,前往前可以先看看粉專🥳
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🔺檸檬磅蛋糕$70
🔺哈密瓜氣泡飲$150
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檸檬磅蛋糕口味偏向溫和,不吃太酸的朋友也能接受,搭配上層糖霜酸酸甜甜,蠻適合飯後來上一塊。布朗尼的口感就稍微紮實一些,建議和朋友分食,吃多會有點膩口。
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哈密瓜氣泡飲相當特別,是之前從未喝過的口味,裏頭還有一球球的果肉完全是真材實料,還能喝到果泥的口感!希望未來還能有更多甜點和鹹食可以選擇❤️
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📞0924000724
🕰平日10:00-00:00/假日12:00-01:00(週二公休)
📍高雄市鳳山區鳳明街3號
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更多美食資訊:#Ryan吃高雄
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#高雄 #高雄美食 #高雄甜點 #高雄咖啡廳 #高雄早午餐 #高雄下午茶 #咖啡廳 #泥咖啡 #鳳山美食 #鳳山甜點 #鳳山咖啡廳 #coffee #cake #dessert #sweet #afternoontea #lemon #like @ 泥咖啡
like lemon菜單 在 Chelsea Chiang 雀兒 Youtube 的最讚貼文
hello 我是雀兒!之前有人在Instagram 詢問過我的健身菜單,所以跟大家分享我平常臀腿訓練的菜單與健身前後吃什麼的料理食譜!都非常的簡單,最近我是懶人,只能做好吃又簡單的料理❤️差不多10分鐘就可以快速完成,有什麼問題歡迎留言在下方讓我知道🤗love you guys 💕
Hey guys! I'm Chelsea, Welcome to my channel! I love sharing and creating things here on YouTube :))) ! Be sure to subscribe if you like my videos! If you have anymore questions feel free to leave a comment below! I hope you babes enjoyed this vlog, see you in my next video Xx - Chelsea
🌟你訂閱了嗎? 👉https://goo.gl/XXnKD1
🌟S u B s C r I b E ! 👉https://goo.gl/XXnKD1
》Contact Me 這裡還可以找到我 😊
♡facebook : https://goo.gl/97iaYh
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♡Email : newciiiity@gmail.com
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like lemon菜單 在 AVIStralia [愛維絲 愛澳洲] Youtube 的最佳貼文
登登!這次帶大家到我在布里斯本當地還滿喜歡的一間牛排店!
來澳洲感覺就是得嚐嚐當地的牛排!!!!其實很多家都不錯喔!!像是Beach House等等的~~~
這次介紹的是Hog's Breath,因為它滿客制化的,可以選擇的東西很多,如下😃
1. 飲料 Drink
📍 澳洲必點的檸檬萊姆汽水調飲 Lemon Lime and Bitters (這我不讓你選,就是點這個哈哈,讚讚~~~)
2. 牛排 Steak
✔️熟度 (店員會問:How would you like your steak?)
📍 三分熟 Medium Rare ⭐️ (最推薦的,不會太不熟,就是影片那樣,我在影片講錯了,是三分熟!雖然感覺真的很像七分哈哈)
📍五分熟 Medium
📍七分熟 Medium Well
📍全熟 Well Done
✔️厚度大小 (店員會問:What size would you like?)
📍薄切 Lite Cut
📍正常厚度 Traditional Cut
📍超厚切 Mega Cut
PS: 通常牛排店只有一個大小或是上面是標註幾g (300g,500g 等)的方式
3. 配料 Topping (店員會問:what toppings would you like?)
📍蒜香白醬蝦 Garlic Prawn
📍炸魷魚 Calamari
📍蘑菇 Mushroom
4. 沙拉 Salad (店員會問:what salad would you like?)
📍蔬菜 Veggies
📍凱薩沙拉 Caesar Salad
📍田園沙拉 Garden Salad
5. 薯條/馬鈴薯 (店員會問:Chips or mash potato)
📍薯條 Chips
📍馬鈴薯 Potato
📍馬鈴薯泥 Mash Potato
6. 醬醬醬醬 (店員會問:What sauce would you like?)
📍蘑菇醬 Mushroom Sauce
📍黑胡椒醬 Pepper Sauce
以上可因餐廳而異,有多有少,總之以上是我比較常點的,希望你能點到超好吃的牛排啊!!!!!😋👍🏻
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✔️Hog's Breath 菜單
https://www.hogsbreath.com.au/new-menu/signature-18-hour-slow-cooked-prime-rib-steak/
✔️影片中食物價錢
📍Garlic Prawn Prime Rib (Lite Cut) $31.95
📍Calamari Prime Rib (Traditional Cut) $37.95
這次想說給大家看種類所以吃兩個,通常都是兩人點一個traditional or Mega就夠吃摟!我們當天有25% off 的折價卷就去吃摟嘿嘿
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原本想說週六晚上傳好,可以調時間,明天傳上來,結果找不到這個功能... 後來發現要先開營利功能後才能排時間傳影片 😅 ... 所以我今天就先傳啦!!!!!我之後就會開廣告功能摟😊希望不影響大家觀看然後謝謝你們的支持啦!☺️🙏🏻
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