This is the restaurant that started my omakase journey, and I could still remember the visit at its Sheung Wan location (currently occupied by Zuicho) many years ago, first coming to experience the amazing cuisine from Chef Yoshiharu Kakinuma. After moving to The Landmark Mandarin Oriental, and the continued recognition of Michelin 3-star, it remains one of the top sushi restaurants in town. With my last visit already four years ago, I have some trepidation when I return today, not knowing whether the restaurant can still offer me the same experience in the old days. Taking the first seating at 6pm, the décor has not changed, with the beautiful 8-seat hinoki counter offering a good look at how Chef Kakinuma weaves his skill in preparing the different ingredients and kneading the sushi.We order the Omakase Set ($4,000 each), as well as a bottle of Isojiman Junmai Daiginjo Emerald 磯自慢 大吟醸純米 エメラルド ($2,000). The sake has a nice elegant fruity taste, developing into smooth and nice sweetness, and is a good pairing with the food. The first course is Shirako. The cod milt is first slow-cooked, then beautifully grilled over Japanese charcoal, brushing with special soy sauce in the process. On the bottom are some Japanese buckwheat, or soba, nuts. On top of the cod milt are finely shredded white leek, a bit of young spring onion, or menegi, and caviar, seasoned with some wasabi. The cod milt is creamy and tasty, with the buckwheat having a contrasting bite, fully absorbing the flavours from the stock used to cook it. The white leek has a refreshing palate, while the caviar gives a bit of umami note to complement. Really wonderful. The second course is Shiromi, or seasonal white fish. The Madai, or Japanese Sea Bream, is served two ways. Cutting the belly portion in a thicker slice, the chef has brushed it with salted water and seasoned with a bit of citrus juice. Placed on top are salted sea cucumber roes, a Japanese delicacy, with a rich umami taste. The sea bream has a good bite, delicate in taste with an elegant, mild sweetness. Delicious.The third course is the other serving of the Madai. This time it is the fillet, and the chef has cut two thinner slices for each person. Paired with wasabi and the special soy sauce made by the chef, and while this will seem the commonly seen style, I found in this way the soy sauce is able to enhance the sweetness of the sea bream. Equally delicious.The fourth course is the signature of Chef Kakinuma, the dish that wow me on my first visit which I still remember to this day. The large tentacle of Tako, or octopus, has been massaged for one hour to loosen the muscle, before braised in soy sauce for two hours. The texture is so soft that I can easily bite through the tentacle without any problem, with fantastic flavours seeping on each chew. With a bit of yuzu shavings to supplement, it is still as amazing as my first experience. The fifth course is Karasumi, or mullet roes. The homemade dried mullet roes are warmed on a hibachi, together with some Japanese rice cake, or mochi. Seeing the flat and hard mochi rising on the heat is fun, and once it has softened and got a touch of brown, the chef sandwiched the mullet roes in between, before pouring a thick sauce made with fish stock, with some powdered karasumi on top. The rice cake has a great chewy texture, the mullet roes delicious, full of umami, and while on its own the rice cake might feel a bit under-seasoned, the smart touch of the mullet roe shavings help to intensify the flavours. Another of my favourite on the night.The sixth course is not on the menu, an additional item on request ($350 each). The Ankimo, or monkfish liver, has been stewed in sweet sake, with a touch of yuzu shavings to freshen up. Together with wasabi, the wonderfully soft, melting-in-the-mouth texture is very good, with nice flavours and in no way feeling heavy. The price is a bit aggressive though so not all the customers opt for it. The seventh course is another of the signature which I have fond memories. The Awabi, or abalone, is one of the largest I have seen used in restaurant in Hong Kong. The chef has steamed the abalone for six hours, making it so soft it is easy to bite through, and having minimal seasoning in order to highlight its natural sweetness. The abalone liver sauce, to me, is the true winner here, with a super velvety mouthfeel, delicious buttery note in addition to the umami flavours, which go perfectly with the abalone. The piece of shari, or sushi rice, on the side makes sure we can savour the last drop of this fantastic sauce in the end. Amazing.The eighth course is the best dish on the night in my opinion. The Akamutsu, or rosy seabass, is beautifully grilled on charcoal, using a bit of sea salt to season, with the fish oil so fragrant that I can smell from afar. Equally impressive is its rich intense taste. The chef has prepared a fish bone broth congee to go along, with a bit of egg yolk and soy sauce added to enhance the flavours, plus some shredded shiso leaves to season. I am particularly impressed by how the congee integrates the different flavours together in a harmonized way, and the rewarding happiness this creates. Must try.Coming to the sushi part. The first piece is Sumi-Ika, the Japanese spineless cuttlefish. The chef has cut on the surface of the cuttlefish to break the tendon, making it soft and easy to chew. With a sweet flavour, a very nice one.The second piece is Kinmedai, the splendid alfonso. The skin has been blanched slightly to soften it, showing a beautiful pinkish colour, with the flesh a delicate taste with nice umami notes. Another great sushi.The third piece is Chu-Toro. The medium fatty tuna has been briefly marinated in soy sauce, bringing forth the umami taste of the tuna, while also making it softer and more tender on the bite. Very delicious.The fourth piece is O-Toro. From the look of the brown edges of the large piece of fatty tuna before trimming I believe it has been aged for many days, to break down the protein to showcase its amazing umami flavours. No wonder it is the most beloved sushi for a lot of people. The fifth piece is Kohada. It is one of my favourite fish, with the gizzard shad showing good fattiness and very fresh also. It is not overly sour from the vinegar, having a perfect balance with its umami taste. I ended up having an extra piece later to encore its great taste. The sixth piece is Saba Roll. It is the best mackerel roll I have tasted, and the size of the mackerel must be very big given its thick fillet. On the inside apart from the shari there are nori sheet, kanpyu, myoga, and sesame, with each elements complementing to give wonderful flavours. On the outside is white kombu and brushed with soy sauce, further adding umami to the amazing taste. Another must try.For the seventh piece, the chef first mixes up shari with some Bafun-Uni, before kneading into a sushi and then top it up with Murasaki-Uni. The red sea urchin has a richer taste that goes well with the acidity of the shari, while the purple sea urchin has more creamy texture. A good way to experience the two different types of sea urchin at the same time. Really good.The eighth piece is Kuruma-Ebi. The tiger prawn has been blanched to half-cooked, and after removing the shell, adding a bit of the paste made from the prawn head butter. The great sweetness of the prawn, with the umami from the paste, is a natural perfect complement to each other. The crunchy texture of the prawn is also amazing. Another nice one.The final pieces include Anago and Tamago. The sea eel roll has shari, nori sheet, egg, and narazuke, with the see eel having a very soft texture, melting-in-the-mouth essentially. The ingredients inside are also tasty and delicious. The castella egg has a cake-like texture, made with egg mixed with prawn and prawn head butter so full of umami taste. A great finale on the sushi.Requesting for some additional pieces, I have the Kohada again ($200), as well as the Kanpyu Maki ($100). The pickled gourd has been marinated beautifully, not overly salty, with abundance of umami and sweetness. One roll is able to be cut into four pieces so is enough to share among two people. Worth to try it out if you got the chance. Finishing with Misowan, the miso soup is tasty, with menegi, the small green onion, and yuzu peel, giving a nice fragrance to the soup. The warming feeling in the stomach upon drinking the soup is rewarding. The dessert is a homemade Daifuku, with a nice mochi skin wrapping fresh strawberry slices and red beans paste, which is not too sweet and both the flavours of the strawberry and red beans can clearly be distinguished on the palate. A happy completion to a wonderful meal.   Service is good, with the staff attentive and friendly. Chef Kakinuma explains each dish to us in good English, helping us to understand more on the food, and the staff also supported in translating to Cantonese in the process. The bill on the night is $12,100 and while it might be a bit expensive, this dining experience is still able to bring me back to the reason why I enjoyed omakase so much.

鮨舞位置比較隱世，位於小巷漆咸圍之中，稍一走神就會錯過呢間高質水準小店！鮨舞由強勢班底「豐 Sushi Yutaka」係原本舖位捲土重來，以日本時令新鮮食材入饌，推出全新Omakase套餐，好有驚喜😍 師傅手藝精湛，無論係食物賣相﹑新鮮度﹑服務都無可挑剔，美味係味蕾上綻放，彷如係舌尖上共舞💃🏻 又一次高質廚師發辦體驗，誠意推介！

鮨舞晚市提供兩個Omakase套餐，「冬‧舞」$1,688 &「御‧舞」$1988。兩個餐已包前菜﹑刺身﹑熱食﹑壽司﹑熱湯及甜品，後者會多4品刺身。Lunch omakese比較經濟實惠，人均約一千就食到，仲有幾百蚊既定食lunch set，CP值高✅ 今次揀左「冬‧舞」套餐，用餐時間大約2.5小時。

♢ 前菜 | 先付
店員介紹以順時針享用。左下角係鰻魚苗，冬天正值當造。加左酸汁﹑蔥花﹑蘿蔔蓉，可以撈勻黎食，味道酸酸地，清新開胃。上方係煎鮮蝦，魚肉結實。後面有粒蓮藕波波，將蓮藕蓉炸成球狀，香脆可口。最後右下角係油煮八爪魚，香口又煙韌。
♢ 刺身
➊ 針魚
針魚冬天至春天都係當造期，魚味唔算好重，但帶有豐富油脂。師傅用左好似煮麵既方法咁將魚切絲，將竹籤拎走後可以將魚同酸汁撈勻，好似食冷麵咁。個酸汁好開胃，忍唔住飲哂佢添！
➋ 響螺 (或生蠔)
唔食生蠔可以轉響螺~ 師傅將響螺切粒，入口更加爽身，再加以雪花外觀既淡雪鹽調味，鹽味較淡，可以輕輕提升響螺鮮味，點到即止。

➌ 鮫鰈
少見既品種，來自北海道。鮫鰈魚片非常厚切，爽脆彈牙。炙燒過後將油脂逼出，充滿油香。因為油脂重，師傅特意配上柚子胡椒酸汁黎中和口感。最後加上日本食用花穗，賣相非常精緻！

➍ 沙甸魚卷
沙甸魚肉厚肥美，入口鮮甜。由於魚味較重，所以師傅加紫蘇葉黎僻走猩味。卷物內仲有紫薑﹑青瓜﹑芝麻，口感豐富。

➎ 深海池魚
池魚非常厚切，入口軟滑，魚油甘香。師傅只燒香魚皮，使皮變得脆身，逼出豐富油脂，同時保留肉身鮮嫩。旁邊醬汁係浸過魚骨既豉油，做成慕絲質感，幾有心思。

➏ 寒鰤魚
賣相非常fancy既一道刺身，大愛！店員將玻璃蓋慢慢打開，煙霧繚繞。師傅先用火槍炙燒過鰤魚，然後用蘋果木將香氣滲入鰤魚中，反覆做3次，先得出濃烈既蘋果煙燻味。鰤魚切得特別厚，魚香味濃，入口即溶。

➐ 鮟鱇魚肝
鮟鱇魚肝經過55度慢煮，味道鮮甜，質感細滑柔嫩。份量超慷慨，整塊脂肪係口中綻放。然後可食紅酒蕎頭解膩，清新爽口。

➑ 中拖羅
中拖羅色澤鮮紅，入口即溶，魚味非常濃郁。師傅加以紫蘇葉﹑梅子醬調味，味道搭配唔錯，口感更豐富。最鍾意係塊紫菜非常脆，師傅仲提醒我地影完相要盡快食，以免紫菜變腍。

♢ 熱食 | 強肴
甘鯛立鱗燒 ‧ 師傅先將魚鱗炸起，要將魚鱗炸到豎立完整好考功夫，咬落清脆酥香。然後將魚身煎香，魚肉細滑柔嫩。湯頭用左鱸魚同南瓜蓉熬製，十分香甜，情不自禁飲哂D湯。

♢ 壽司六貫
食壽司前可先享用漬物︰柚子漬蘿蔔﹑生薑片。味道十分清爽，適合食壽司前清一清味蕾。以下壽司都會預先添加豉油同wasabi，食用更方便。我特別喜歡餐廳整既醋飯，醋味香濃又唔會過酸。
➊ 帶子 | 原隻北海道帶子對切，十分厚肉，新鮮爽身。
➋ 甘目雕 | 魚皮色澤鮮紅，油分甘香，面層加左烏魚子碎，更加香口。
➌ 鯖魚 |  用上江戶前做法，整成卷物，紫菜好脆口。鯖魚皮燒得香脆，下面添有醋飯。
➍ 白子 | 做法幾特別，整成risotto口感，creamy又綿滑。師傅用醬油醃過白子後炙燒，與飯攪拌，所以食落每一啖飯都有白子味道。
➎ 吞拿魚 | 用上魚背位置，色澤鮮紅，做左醬油漬。面層加以子薑，口感更清新。
➏ 海膽 | 北海道海膽質感細膩，入口鮮甜，份量絕對慷慨，非常滿足！

♢ 熱湯 | 吸物
真鯛魚湯 ‧ 以鯛魚熬製，質感純滑，厚白濃郁，鮮味十足又不會過於腥！仲有真材實料既魚片，入口嫩滑。

♢ 甜品 | 甘味
赤肉蜜瓜 | 香甜多汁，仲預先起好肉，切成兩件，非常貼心！
自家製豆乳布甸 | 豆乳味濃郁，絲絹柔滑，入口滑溜。
冧酒提子味雪糕 | 酒味唔會過濃，清新一下味蕾，為呢餐畫上完美句號。

值得一提既係鮨舞熱衷慈善🥹 凡光顧堂食，餐廳會捐贈乙包KUMA越光珍珠米比有需要人士，回饋於社會🫶🏻

除左食物高質之外，師傅熱情好客，認真介紹每一道菜既做法，又會同客人講笑閒談，用餐氣氛輕鬆😆 店員服務都非常好，主動提議幫我掛起外套，又會主動添茶，十分貼心。人均唔洗二千蚊就可以食到超過20件佳餚，絕對物超所值🥳

📍 Ozone
📍 柯士甸/西九龍 𝗔𝘂𝘀𝘁𝗶𝗻/ 𝗪𝗲𝘀𝘁 𝗞𝗼𝘄𝗹𝗼𝗼𝗻 • 118/F, The Ritz-Carlton Hong Kong
〔 follow me on social media @sikbaobaola ! ^^ 〕
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Had a dinner in a "jungle" in the sky in < Ozone >, the highest bar in the world, situated on the 118/F of The Ritz-Carlton Hong Kong.
Tried their Jungle Beat Weekend Menu. Though the appetizers were so-so, mains were nice and portions were just right.
Vibes were absolutely great, with tropical music in the background. Throughout the dinner, there were DJ performance as well as performances from three groups of performers, which definitely leveled up our experience.
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We actually came on a Friday night for their Luminous Jungle Menu ($588pp), but not until we sat down did we realise another menu was served that night, the Jungle Beat Weekend Menu ($888pp). Their website only shows the $588 menu though, even now. And it says "weekend" so I suppose it's not for a Friday? Anyway, the servers explained that on friday's and saturday's, this weekend menu would be served. Hmmm.-
The main difference between the two menus is that the weekend one features a free-flow drinks package, as well as live performances. We don't drink anyway so we requested that we stayed with the regular menu. After a little bit of mess, we finally settled for the weekend menu, but with free-flow mocktails and juices. We didn't have much of a choice anyway. The night didn't start out great, but we managed to enjoy it.
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(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)
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《Ozone》是位於Ritz-Carlton 118樓的酒吧
高聳入雲，是全世界最高的酒吧呢
在這裡，可以享受無敵的醉人景色-
最近才知道他們除了飲品外，還有提供食物呢
最近他們就正提供「Jungle Menu」，讓客人在酒吧裡享用受南美、日式菜式啟發、富叢林氣息的餐點🌴
雖然在他們網站上顯示的是每位$588的「Luminous Jungle Menu」，但到場時，卻是每位$888的「Jungle Beat Weekend Menu」
兩者的餐點其實是一模一樣的，但$888的會多一份酒精類飲品暢飲
畢竟菜單跟我們預期的有差，我們還是駕車前來的，也沒有特別想要喝酒，所以跟餐廳請求可否依舊要$588的menu就行
但餐廳方不許，並解釋星期五六就只有提供$888的Jungle Beat Weekend Menu，而且還包括了現場表演
最後餐廳提出向我們提供mocktail/果汁暢飲，我們也只好屈服😕
不是一個特別好的開始，但幸好餐點滿好吃、表演好看、店員服務不錯，所以也滿享受的：）
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是日有駐場DJ播音樂
另外共有三個單位作現場表演，每個單位分別出場兩次
一位是打鼓的鼓手，一位是雜技表演者（social media @flowlaiyee），還有兩位是舞者（出場時特別帶動氣氛）
如果餐廳事先有向食客介紹一下表演者的資料的話，就更好了 (´∀`)=
Zero-proof five elements mocktails ($138@)
首先說一下餐廳特別提供的mocktail暢飲
是他們招牌的「五行」無酒精雞尾酒
顧名思義，以「金木水火土」為主題
我們點了其中四款
其中帶酸甜味道的〔Fire〕最具打卡性🔥
另外的〔Metal〕跟〔Water〕也帶酸甜味道，滿醒胃
〔Wood〕加入了咖啡跟黑松露香精製成，味道很特別-
Jungle Beat Weekend Menu ($888pp)
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Appetizer
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Salmon ceviche
首先由醃三文魚把晚餐打開序幕
味道酸酸的，很醒胃
有清新的熱情果香氣
但略嫌三文魚質感不夠油潤跟鮮嫩.
Japanese-Brazilian maki duo
Octopus maki
第二道前菜是壽司卷🍣
有牛肉跟章魚兩款
各配搭不同的配料跟醬汁，像牛肉那款就配上了少見的棕櫚心 (heart of palm)
口感十足，也滿惹味.
Huevo onsen
然後有溫泉蛋，配上脆煙肉碎、薯仔粒、肉鬆
各個食材都好吃，但個人感覺肉鬆跟溫泉蛋不算太搭配.. 😕🙈•
Main courses
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Roasted cod fish with bamboo leaf
前菜有點令人失望，可幸的是主菜有好吃～
首先是肉質滑嫩的鱈魚
肉厚又juicy、魚肉入味
另外有露筍、洋蔥、甜椒等作伴碟.
Grilled picanha steak
Pincanha位置靠近牛隻臀部
因為不常運動得到，所以通常都是滑嫩又多汁的一個部位
是在巴西十分受歡迎的cut！🥩
顏色粉嫩粉嫩的，十分吸引
肉香濃郁，外焦內嫩
配上阿根廷青醬，草香味清新
另外還有秋葵、玉米、脆薯片作伴碟.
Peruvian style sautéed quinoa with vegetable
最後有這道「炒飯」作配菜
用上藜麥配搭各種蔬菜做成，美味又健康！•
Desserts
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Roasted pineapple
底部有十分新鮮爽甜的炙燒菠蘿🍍
配上香草冧酒椰子雪糕🥥
超有熱帶風味呢.
Green banana fritters
另一道充滿熱帶風情的甜點是炸綠香蕉～🍌
配上açaí跟巧克力醬，上桌時熱辣辣，特別好吃-

Menu:

It was my friend’s birthday and thought we could do with a special treat dinner at this one Michelin star ⭐️ restaurant. The HK Michelin guide 2022 said this restaurant had “the look of a grand Parisian salon” and the French cooking there shows “a certain modernity”. Since it was near Christmas time, from the moment we stepped into Shangri-la hotel and all the way leading up to the restaurant, the short journey was festooned with Christmas decorations. The festive atmosphere was electric. The restaurant with the opulent chandeliers and immaculate laid tables indeed looked grand and formal. We were seated by the window, giving full evening view of the harbour front from afar. Without hesitation, we were keen to try their signature 6-course menu priced at $2,288 per person. We also ordered Nordaq still water ($85). The following were my tasting notes: Bread- three long and narrow baguettes were served. The crust was indeed crunchy, however the baguette was far too narrow and failed to give that soft texture in the centre that one would normally find in this beautiful French creation. After a few bites, I lost interest. Quite disappointed really, not only with what was presented but also, there was only one type of bread available. Quite unusual as compared to other fine dining restaurants . Amuse Bouche - a thin tart shell filled with quinoa and other fresh salad leaves, salmon roe sitting on a small biscuit with lemony cream, and a mini ham and cheese cracker. Nothing very special to mention on these amuse bouche. Japanese Abalone (Drunk / Potato / Liver)- lovely abalone texture with umami filled sauce on top. Apart from the sliced abalone, this dish came with a separate bowl with other off-cuts from the abalone and the same sauce in jelly form. Quite flavourful though I cannot taste the liver as mentioned in the menu. Japanese Potato (Hokkaido / Seaweed / Caviar)- this humble spud was a real surprise! The outside was nicely caramelised packed with seaweed flavour, and it had been thinly sliced for enjoyment. The scattered caviar swimming in the sauce was very mild indeed and didn’t quite bring up the ocean taste. However, to me, the dish was still very enjoyable. Spanish Red Prawn (Binchotan / Garum / Sourdough)- the red prawn was cooked beautifully, slightly cooked on the outside and slightly translucent on the inside. The head of the prawn hid such explosive flavour with its coral, no wonder Spanish red prawn was pricey for a reason. One can enjoy such flavour bomb using the sourdough bread to soak up all that goodness in the prawn head. We didn’t need to resort to the black garum sauce on the plate since the prawn in itself was so flavourful. French Blue Lobster (Orecchiette / Cauliflower / Pomegranate)- the Blue lobster was cooked just right, the slight crunch of the meat brought out the flavour of blue lobster which was so unique amongst the hosts of lobsters of the world. Unfortunately, the sauce that was poured over the lobster was too intense that somehow the freshness of the lobster got lost in the sauce. In the separate bowl, the cauliflower cooked in different ways added another texture to the dish to complement the chewy orecchiette but again the sauce was rather overpowering. US Brandt Beef(Donabe Rice / Wild Matsutake / Yuzu Kosho)- though the flavour of the beef was not strong, it was tender and went down well with the mushroom and the rich sauce. Ham & Cheese (Hokkaido / William Pear / Walnut) - on reading the name of this dessert on menu, we were wondering how they would incorporate the ham in a dessert course. When they pushed the trolley out with a leg of preserved ham lookalike thing, we honestly thought that real ham was part of the dessert🤣. The staff then explained that “leg” was in fact ice cream made in the shape of a leg of ham. The staff then carved off thin slices from the “ham” and served it with a small basket of cheese, pear and walnut toasts. I think the real star of the dessert should be the cheese which was creamy and rich and paired so well with the pear and walnut toasts. The so called “ham” was not ice cream but tasted like mousse and unfortunately, it was too icy. General - the staff team were attentive and did their best to explain what the dishes were when serving though they had the tendency to rush through the words….. Some dishes excelled whilst there were rooms for improvement in others.

我不嬲都好喜歡食海南雞
呢間海南雞岩岩開個陣都聽過唔少comment  有D 話好好食,有D話普通
最近身邊朋友試過,話真係幾得,咁我就特登過去試下食位置係一間比較低調既商場入面 而且係food court 入面
商場落左一層, 要行得幾入見到一個彩色既food court  第一次黎都有D唔易搵,因為個商場有D 橫向發展

呢個food court 既裝潢都幾得意,好多顏色
用左好多琉璃玻璃同充滿民族風既磚,非傳統既food court 設計講返「全日雞」,真係專心「做雞」 extra 有多一款俾你揀,就係「肉餅」
海南雞可點既部位都分得幾細
雞翼﹑雞胸﹑上脾 $58
雞胸﹑雞柳 $58
雞脾 $68
轉上庄(例) +$10
轉下庄(例) +$15
以上都係套餐,會跟香飯+無味精湯+醬油小黃瓜+3色醬+冷泡烏龍/罐裝飲品如可樂等等
仲可以點半隻﹑全隻雞添
真係喜歡點叫就可以點叫,睇價錢叫就OKAY!

第一次唔識叫,有問到侍應有咩分別
佢就指住個雞圖話上﹑下庄既分別
下庄就係近下脾位既¼ 隻雞,肉量都比較多
咁我今次特登黎食,會貪心D 想食多D 肉
於是就錢叫左下庄,即係$58+$15

點完野食,佢會俾一個小機器俾你
當食物ready,就會震
跟住就可以去counter 拎野食➽雞下庄套餐 $73 個量真係比較多,有兩層既肉量
雞皮既色澤都幾靚幾黃
入口雞味幾濃幾重
雖然冇jelly,但都算OK滑,唔柴3色醬既紅同黑醬都有水準 有一個淺黃醬,睇落以為係salad
點知係打爛左既薑醬,係幾有心做,不過我超憎食薑,所以唔岩食,哈哈

無味精湯,係真係好清好甜,幾好飲

醬油小黃瓜係加左少少既醬汁,所以都食到青瓜既新鮮度同生度
不過我本身唔太喜歡食生既青瓜,所以覺得冇乜特別

飲品我叫左冷泡烏龍,冇糖冇冰的
其實個淡度係岩晒去油膩
*****

整體說,個雞係唔錯
外形上擺盤都OK  基本一個餐$58 都唔貴
想食再靚D 既位置,都可以加錢配
選擇度都幾高
雞唔算好滑,係OK滑,而且整體雞味香
我下次有時間都會過黎食,會回頭

食食下我聽到有一個食客直接叫「半隻雞」加一個白飯, 即係$100+$5  其實咁樣都幾抵食,因為我諗諗下我個人對青瓜同冷泡烏龍都冇乜興趣,可以考慮下下次跟個食客咁叫,雖然肉量多左D,不過大滿足!

侍應有講如果想新年前訂雞, 都可以打電話黎問下有冇雞先
因為新年前都多人訂

熱焦糖咖啡（$88) 賣相：🐧🐧🐧🐧🐧 味道：🐧🐧🐧 焦糖咖啡以角落生物主題瓷杯呈上，表面以朱古力粉潵上超級無敵可愛的角落生物炸蝦圖樣，賣相滿分。 味道方面，咖啡濃度一般，焦糖味還好，甜度平衡了咖啡本身的苦澀，不用加糖也可以接受，大眾之選。 🐧㨂選熱飲附送陶瓷杯和杯墊各一，但陶瓷杯三月後才有貨可以換領。 苿香芒芒芝士奶蓋（$68) 賣相：🐧🐧🐧🐧🐧 味道：🐧🐧🐧🐧 飲品以透明玻璃杯呈上，頂層芝士奶蓋上，同樣以宇宙無敵可愛的炸蝦圖樣作點綴，賣相爆分。 味道方面，苿香茶十分清香，淡淡的茶味中和了芝士奶蓋濃烈的芝香，加上酸甜開胃的芒果，整體十分不錯。 🐧㨂選凍飲本身會附送掛飾和杯墊，但掛飾已送完無貨，所以只獲贈杯墊🥲 白熊朱古力Oreo 梳乎厘配朱古力雪糕（$128) 賣相：🐧🐧🐧 味道：🐧🐧 梳乎厘、朱古力雪糕、朱古力漿料分別擺放在大碟子的一角，朱古力雪糕下有少量oreo 曲奇碎。 甜品的裝飾主要靠兩個角落生物圖樣紙版作點綴，圖樣十分可愛精緻，但甜品整體擺盤中下。 味道方面，梳乎厘外皮偏乾身，內裡尚算軟身，搭配朱古力漿料食用，個人感覺仍然有點乾不夠順滑，有種哽喉感。 朱古力雪糕正常水準，不過不失。 原味千層蛋糕配雲呢拿雪糕杯（$88) 賣相：🐧🐧🐧🐧🐧 味道：🐧🐧🐧 千層蛋糕切面齊整層次分明，頂端以恐龍仔馬卡龍作點綴，十分吸引。 雪糕以角落生物陶瓷小杯呈上，杯子同樣設計精緻。 送上甜品的大碟子中間，以朱古力粉製作的角落生物小伙伴蝸牛圖樣作裝飾，同樣令人心動。 味道方面，千層蛋糕忌廉層不會過厚過膩，與餅皮比例得宜，甜度合適。餅皮蛋味不算濃，略嫌乾身，但配搭滑嫩的忌廉則得以補救。 雲呢拿雪糕正常街邊水準，不過不失。 🐧㨂選是項甜品會附送角落生物陶瓷小杯一個，但同樣要三月才有貨換領。 輪候入座時間：🐧🐧🐧🐧🐧 在平日下午3點幾，無需輪候能直接入座。 等候上餐時間：🐧🐧🐧 飲品需時15至20分鐘，梳乎厘則需時40分鐘。 環境：🐧🐧🐧🐧🐧 餐廳以角落生物作主題，每個角落都佈置了角落生物裝飾，愛好人士不能錯過。 餐廳有設專櫃售賣角落生物精品，有興趣可看看採購。 🐧❤️結語：角落生物愛好者打卡點。 P.S. 用餐時間限時75分鐘。 P.S.2. 設最低消費：$150 (12歲以上小童及成人）；$80(6-11歲小童）

由於我們前一天才預約，餐廳滿座了， 所以需要坐在餐廳外面，The Lounge的位置。 The Lounge位置的書櫃帶有書卷氣息， 我們坐在窗邊位置， 除了桌椅太矮用餐有點辛苦之外，環境都不錯啊～ 餐廳還準備了頭飾眼罩等， 給客人倒數慶祝使用，現場還有唱live的🎤🎶， 聽着歌進餐更有氣氛呢！ 餐廳走復古英倫風， 黑白色的地磚加上放滿前菜食物的大理石桌子， 帶有高級優雅的感覺。 職員服務友善殷勤， 在我們選主菜時給了我們不少意見， 亦不時添加水和用心幫我們拍照呢～ 這裏水💧可以選Sparkling water/Still water 我們二人各點了一個套餐 ♡New Year's Eve Dinner $1288 per person位 除夕半自助晚餐 提供前菜等可以無限量自取， 有大量不同種類的芝士、火腿。 特別推介✨️金黃色的炸球， 由於餐廳沒有在食物旁加上餐牌名稱， 所以我都不太知道是什麼， 上網查了點資料，很大機會是arancini？ 中文是意大利的芝士炸飯糰。 外皮金黃香脆，吃下味道有點像蟹餅呢～ 另外雞蛋也不錯，用上沙律醬配上魚子。 •意大利海鮮拼盤 有生蠔、阿拉斯加帝王蟹腳、小龍蝦、自製醃三文魚、Osetra魚子醬。 全部都很新鮮， 蟹腳已貼心拆肉，叉子一推就可以吃了， 帶有清新的海水味。 小龍蝦彈牙有口感，蝦頭還有濃郁的蝦膏味。 而三文魚經醃製過，所以帶有少許咸香味。 •小牛里脊 帶淡淡粉紅色的幼嫩肉質， 配上吞拿魚醬、陳年摩德納香醋和酸豆。 •布袋芝士配蕃茄 布袋芝士、小蕃茄、羅勒葉、特級初榨橄欖油， 是口感柔軟的球狀芝士。 •沙律 放得滿滿的， 有菠菜葉、鵪鶉蛋、烤合桃、紅蘿蔔、羅馬干酪、蜂蜜和白香醋醬。 •耶路撒冷朝鮮薊果餡餅 味道好像平常吃的芋頭餅， 配上芝士和蔥。 •白萄葡酒胡椒青口 🥢必點🥢 意大利黑青口， 用上歐芹、大蒜和黑胡椒粉調味。 這裏用上微温的青口，青口肥美飽滿， 青口吸收了醬汁味道更為惹味。 •自製迷迭香意式薄餅 🥢必點🥢 用上迷迭香、富野奶酪和洋蔥製成的意式薄餅， 薄餅薄身香脆，迷迭香的味道濃郁，不飽滯。 而主菜有五款選擇， 我們選了 •美國肉眼扒配聖馬扎諾蕃茄 美國牛扒，呈粉紅色的鮮嫩肉質， 有火箭菜、薯仔、蕃茄和芝士伴碟。 •檸檬羅勒醬龍蝦尾手工意大利麵 檸檬羅勒醬味道清新，龍蝦肉質彈牙， 而因手工製關係，比起一般的意大利麵更有口感。 最後會有甜品餐車提供傳統的意大利甜品🍧 ✨️Tiramisu 🥢必點🥢 香濃濕潤幼滑的口感， 入口之後各種質感的交集，相當豐富！ 酒味不重，不會太甜膩，很合我口味呢～ 不是太飽的關係，我絕對會再點來吃的！😋 ✨️奶油酥卷Cannoli 西西里經典的傳統甜點， 表面灑有糖粉的香酥外皮包裹着白色的餡料，兩側佔有開心果碎，香脆的口感，吃下帶有甜味。 ✨️意大利雪糕Gelato 有幾種醬料選擇， 不過選擇困難症的我們， 叫職員幫我們挑選了～朱古力醬味道不錯呢！ ✨️意大利麵包Panettone 配上馬斯卡彭鮮奶油。 介乎麵包和蛋糕的質感， 內裡有橘子乾和葡萄乾。 到了凌晨十二點，倒數一番後， 想不到還有個小食提供，是有芝士的麵條菜式。 整個套餐都很豐富，吃得飽飽的， 感覺是很正宗傳統的意大利菜， 雖然不是全部菜式口味都吃得慣， 但覺得都很值得一試的。 不過如果職員能主動多作一點菜式的介紹會更好呢！

日式燒肉在香港的熱潮從來沒有減退，近幾年，甚至有越來越高級的趨勢。除了越來越多燒肉店供應來自日本不同產地、不同牧場的高級和牛，近一年半甚至有兩三間和牛放題燒肉店先後開張。當中有本地薑、亦有日本過江龍；有半自助及迴轉燒肉輸送帶送餐形式、亦有選單後侍應送餐形式。價格差異相當大，由 $600一位到$900一位都有，究竟有什麼分別，未幫襯過很難下定論。今日午餐就揀了其中一間試試；一來趕時間，而且第一次幫襯，先試吃燒肉午餐。放題？留番下次。「宮崎肉本舖」來自宮崎縣，計埋唔同招牌嘅集團姊妹店，在當地也只得4間燒肉店，估唔到第一間海外分店就選址香港；有理由相信香港分店並非日本直營，日本本店只是負責供貨及借出招牌。標榜選用 A5 宮崎牛，由日本本店從櫻花牧場整頭牛採購，做到質素高兼價錢合理。其中一邊外牆係全落地玻璃，加上店面面積並不算很大，白天時有充足自然光，室內環境顯得較一般燒肉店光猛及寬敞企理。加上天花吊下來的聖誕裝飾，居然甚有節日氣氛。燒肉放題分四個級數，限時120分鐘，由$598 至 $998，好貴！貴在全部有九州A5 和牛。分別在於低價的兩款放題只包括一份九州A5 和牛燒肉拼盤，放題單品就沒有和牛；$898 放題就有任食A5 櫻花牛，另加一客A5 櫻花牛西冷或肉眼片(不可以追加)；$998 放題就再多一客限定A5 櫻花牛稀有部位(同樣不可以追加)。今年冬季還有更加貴的冬季限定放題（$1298 / 位），多了北海道白子、活仙台牡蠣及延長至150分鐘的放題時間。另有幾間私人包廂，設有最低消費；基本上一定要幫襯最貴的兩款放題才可以訂房。唔想食燒肉的話，午市定食也不失禮，款式選擇相當多。有炒飯、蛋包飯、烏冬等等，配搭食材有熊本雞肉、鹿兒島黑豚、宮崎和牛。午市燒肉定食全部配搭九州A5 和牛，用靚食材，價錢就要貴一點。食晏唔想太奢侈，揀了三款中間價位嘅試試。前菜係辣味牛肉碎配豆腐及漬青瓜。豆腐嫩滑有豆香，與濃郁的和牛肉碎非常配合，好好味！茶碗蒸有少少蟹肉碎及幾粒三文魚籽，蒸蛋滑溜、但偏稀身；鰹魚高湯味道一般，蛋香亦淡；唔算係出色嘅茶碗蒸。味噌鮮魚湯較一般味噌湯好味啲，但魚的鮮甜又唔算很明顯。與名氣鮨店嘅鮮魚奶白味噌湯比較，就被比下去了；但比起普通味噌湯，已經算很好。本舖A5和牛三寶盛合（$228）有3款廚師精選燒肉，每款3片。真係每日唔同款式，侍應介紹時也要睇貓紙；今日就有カルビ(牛肋肉)、外バラ(五花腩) 及肩かフリ(肩胛肉)。招牌A5和牛燒肉五品盛合（$288）有5款廚師精選燒肉，每款2片；同三寶盛合比較，只多了一片，但就貴$60，唔係好抵食，可能屬於稀有部位、或者係貴價部位？今日就有カルビ(牛肋肉)、外バラ(五花腩) 、肩カブリ(肩背肉)、うちモモ(內後腿肉) 及そとモモ(外後腿肉) ；原來只是多了兩款，又不似稀有部位，每片燒肉大小同三寶盛合又差不多 ⋯⋯ 蠢了！日本人食燒肉向來講究，唔係講烹調技巧，燒肉冇特別烹調技巧可言，而係切肉分類嘅仔細程度。A5和牛一定有細緻均勻嘅油花分布及鮮甜牛味，但唔同部位真係有唔同味道及口感。外バラ(五花腩) 有肉味、亦有適量油花，咬落有少少筋膜及咬口。カルビ(牛肋肉)油花濃郁，肉味清淡、但味道鮮甜，肉質軟綿；每一方面都很平均，難怪是最受歡迎的燒肉部位。肩カブリ(肩背肉)有油花、味道也鮮甜，入口很接近カルビ；由於剛剛吃過カルビ，記憶猶新，比較之下就知道肩カブリ稍稍及不上カルビ。そとモモ(外後腿肉)肉味最濃郁，有點似美國肉眼扒，肉質有少少偏硬。油脂少過其他A5和牛部位，但仍然有油花，同美國肉眼扒比較仍然有分別。うちモモ(內後腿肉) 油花多、鮮甜，但又有少少清爽咬口，有點似外バラ(五花腩)。宮崎A5櫻花牛牛柳盛合（$328）只有5片，但全部厚切；也只有厚切，才能夠真正品嚐A5牛柳的美味。無論什麼牛肉，牛柳都屬於貴價部位，價錢貴過其他燒肉定食也有道理。ヒレ(牛柳)切得厚身，肉嘅比例亦較多，需要較長燒烤時間，所以做到了表面香脆嘅燒烤效果。肉味濃郁，及不上そとモモ(外後腿肉)，不過就很軟腍；同時又有充足油花，味道鮮甜。每一方面都很平均，加上一個牛只有一條ヒレ(牛柳)，難怪是相當受歡迎的貴價部位。「宮崎肉本舖」的午市燒肉定食的確較大部份日式燒肉店貴，但貨真價實選用九州A5 和牛，連同這個因素綜合考慮，定價就變得合理了。味道真的很好，同喺日本那邊食燒肉比較，分別真的不大（當然，喺香港食貴很多！）⋯⋯ 心郁郁好想找個晚上試一下 A5 和牛燒肉放題！忽然醒起大約一個月前在尖沙咀區某間燒肉店吃過的午市燒肉定食，價錢一樣、兼多了兩片肉，但味道差勁，固然不是A5 和牛，甚至只是普通美國牛肉。吃過今日的午餐後，更加不忿。

Rosewood不嬲都出名設計靚，所有餐廳都好食👍🏻今次揀左呢一間餐廳，一早預早左book尼好好慶祝Christmas🎄🥰

Holt’s Cafe ~ 餐廳設計靈感來自古式香港獨特茶室，空間感十足，配合埋柔和既燈光暗暗地 & Christmas song，浪漫感覺100分🥰

Christmas 當晚只得一個Christmas set餐牌
$1480/位 + 加一
or $1780/位 + 加一 (可以兩小時內無限暢飲香檳、紅酒及白酒)

。前菜 ~ 海鮮拼盤
有半隻波士頓龍蝦、生蠔、帝王蟹&大蝦

龍蝦味道鮮甜，而且肉質好彈牙，冇任何雪味👍🏻
4隻生蠔，而每隻都有手掌咁大，好creamy，海水味唔重
2隻帝王蟹腳連埋蟹鉗😍食嗰陣時好似去咗一轉日本咁😍😍😍超級清甜好味
四
4隻大蝦，蝦頭膏好多，每一隻都好彈牙


。 小碟 ~ 五小碟
雖然佢寫小碟，但係份量其實都幾驚人，只係前菜，我都食到好飽😂

醃三文魚配魚子醬及酸忌廉 ~ 味道十分醒胃，油香味好濃，第一下食落既感覺，有一下以為自己食緊吞拿魚
法式鴨肝肉凍 ~ 鴨肝超級香，連埋麵包一齊食，簡直回味無窮
黑松露魔鬼蛋 ~ 黑松露片味道好濃郁，但夾起蛋同埋黑松露片之間既cream，中和返，令到黑松露唔會過分搶眼
豉油雞 ~ 不論雞肉定雞皮都充滿着甜豉油味道👍🏻
黃金蝦球 ~ 蝦球好彈牙，好多鹹蛋黃包圍住，當中有埋蘆筍，可以消消滯


。餐湯 (可選其中一款，我選晒餐牌當中兩款)

黑松露栗子濃湯 ~ 松露味好濃，當中仲有少少細既意大利雲吞，唔只有咬口，而且湯都有唔少栗子蓉，飽肚感十足
法式龍蝦濃湯 ~ 呢個不得了😍 湯既龍蝦味超級濃郁，亦有唔少份量既龍蝦肉，好彈牙，好小心飲每一啖😂好怕滴左落枱，因為真係好好味


。主菜 (七款中可選其中一款）
其實到主菜嘅時候個肚已經有九成飽，雖然主菜份量比較細，但係好戲先係後頭😍因為兩個主菜都超級好食

鮑汁扣鮑魚鵝掌 ~ 感覺好似傳統中式餐廳既味道一樣，但鮑魚好大隻好彈牙，鵝掌好入味

蒜香黑松露炒澳洲牛肉 ~ 可能眼睇似外面大排檔既薯仔牛柳粒😂但係每個牛肉粒同埋薯仔都有蒜香蜜糖包圍住😍
薯仔表面脆口，裏面係薯蓉感覺
牛肉，表面都係脆口，中間嗰層開始終於腍少少，最裏面係三成熟😍我最鍾意既口感

。甜品 (兩款中可選其中一款，我選擇晒兩款)
純朱古力慕絲聖誕蛋糕 ~ 表面由朱古力脆皮包住嘅朱古力蛋糕，中間個心係好濃既橙酒味道
法式栗子櫻桃酒慕絲蛋糕 ~ 栗子蓉好軟，幾重櫻桃酒味，但係當中嘅cream好甜，而撻皮都好好食，會推介既甜品👍🏻

酒水方面，服務員好貼心，會因應你每次飲到差唔多自己主動過尼添酒，最終我飲咗差唔多五杯🙈

回頭指數: ⭐️⭐️⭐️⭐️⭐️
食物質素: 🌮🌮🌮🌮🌮
服務質素: ☺️☺️☺️☺️☺️
消費指數: 💰💰💰💰💰(人均消費$1958)
環境質素: ☘️☘️🍀🍀🍀


* Holt's Cafe (尖沙咀)
尖沙咀梳士巴利道18號香港瑰麗酒店2樓

同類餐廳 #cocofood_西餐 #cocofood_全球菜 #cocofood_christmasset
同區餐廳 #cocofood尖沙咀

疫情嚴峻期間，正當不少食肆早已支撐不住時，港內仍有餐廳可保持一位難求嘅狀態，其中一間就係中環名店「Caprice」，肥肥家族都係因為有熟客迷人Uncle及美人姐姐邀請方才有幸一訪。酒店餐廳樓底高高，簡單嘅門面設計好自然地已流露出高貴嘅氣派。歐陸式嘅裝潢以閃閃發光嘅水晶燈飾照明，感覺富麗堂皇。最當眼位置擺出名牌法國甜酒巨型嘅酒樽及酒塞，好有氣勢。用餐大堂寬廣開揚，正中央嘅開放式廚房內可見多位帶住高帽同口罩嘅廚師忙碌地工作。走廊通道左邊嘅散座全配上紅色嘅厚墊絨櫈。右手邊低半級嘅一排則襯上較低調嘅黑色皮櫈，好等客人欣賞落地玻璃窗展出嘅維港靚景。餐桌上擺有靚靚嘅紅玫瑰。難得疫下仍可同枱午聚，主人家早已備好瓊漿玉液。中英對照嘅午市餐牌共有三頁之多。第一頁午市套餐「Menu de Dejeuner」可自選四道菜（$988/位起）或五道菜（$1,098/位起），分別在於前者只有魚或肉一個主菜，後者則有齊魚同肉；大家要留意部份菜式係要另外加錢嘅。第二頁嘅招牌餐單「Menu Signature」（$2,480/位）共有八道菜，顧名思義均為鎮店名菜，不過限定要全枱人一同點選。最後一頁列出魚子醬嘅選擇。點好菜，年輕嘅服務生先呈上即日新鮮焗製嘅五款麵包並作出簡介，唯一念口簧式嘅說明同星級餐廳嘅形象就唔係好夾囉。伴配麵包有兩款咸味及原味牛油。小肥自問冇本事食盡五款包包，結果應推介試咗兩款。下圖左方啱啱新推出嘅杜蘭麵包Semolina煙煙韌韌，都幾得意；右方嘅人氣芝麻包則清香軟熟，輕盈討好。餐前小食翠綠輕巧，圓圓嘅餐碟以青豆粒粒墊底，黃色一片片嘅原來係咖喱味嘅煎魷魚，配搭清幽爽潤。法國生蠔伴芹菜頭蓉配青蘋果啫喱：頭盤主角兩隻肥嘟嘟嘅生蠔軟嫩滑溜，伴配微微酸酸嘅青蘋果啫喱巧妙地突出蠔隻嘅鮮味，中間夾入嘅芹菜頭蓉意外地唔覺澀之餘仲毫無衝突。澳洲和牛他他拌法國生蠔配特級魚子醬（另加$550）：以金箔點綴嘅菜式層次分明，凹凸不平嘅碟盤令外觀尤其吸睛！海陸組合鮮濃香潤，量足嘅魚子醬倍添貴氣。湯湯環節只有媽咪一人揀選「青豆湯伴甜蒜火腿汁配田雞腿」。鴨肉清湯配鴨肝雲吞：整頓午餐最失望就係此碗清湯！或許因為碗中嘅鴨肝雲吞唔夠熱，即使清湯於桌上斟出，飲落仍覺湯品熱力欠奉，最大問題係意大利雲吞入面嘅鴨肝餡料及鴨肉清湯均過咸，失色得很！法國大餐必備嘅魚魚共有三款可選，大肥大讚「時令鮮魚配海鮮圓米伴藏紅花汁」好襯相中睇唔到嘅蕃茄飯，當中散發出嘅果香清新尤甚。法式魚肉慕絲伴海鮮配香檳汁：橢圓形嘅魚肉慕絲質感柔軟得黎入口卻好似食緊牛油咁溜，而且冇乜鮮味，唔講真係食唔出有魚嘅成份囉！香煎海螯蝦伴芒果配北海道海膽汁（另加$650）：最正必選白肉橙紋、厚肉鮮甜、爽脆無比嘅蘇格蘭海螯蝦，咬落啲肉喺個口入面仲彈吓彈吓咁堅架，黏上海膽汁即鮮上加鮮，就連伴碟嘅芒果肉都甜美軟潤過人，冇得頂呀！香烤黃油雞腿配法國白蘆筍伴梅子汁：肉類主菜四款中，XO仔只係試咗兩味，外表較平庸嘅黃油雞腿雖然大大球，但圓圓嘅雞肉竟然毫不乾嚡，一刀切落去已感受到雞腿肉嘅肉汁豐沛，食埋入口即覺其皮脆肉軟嫩，綑邊嘅白蘆筍粒粒清脆冇渣，真係雞不可以貌相。法國羊肉伴萵筍及鷹嘴豆泥配燒汁（另加 $450）：法國羊肉紅潤粉美，香嫩軟熟，唯一喺要加錢嘅情況下，個人會情願食香烤黃油雞腿而已。甜品大肥點咗大路嘅「杏仁梳乎厘配雲呢拿雪糕」（另加 $150）。法式搭丁蘋果批配焦糖雪糕：師傅喺脆卜卜嘅餅底同爽潤嘅蘋果片中間夾入幾層巧薄嘅酥皮，頂面唧上軟滑嘅忌廉再加球焦糖雪糕，並以薄如紙張嘅脆片圍邊，造出嘅千層蘋果批清涼微甜，口感極富層次，可口不溜滯。結尾要咗杯特濃咖啡。配送嘅三款精美甜點擺放於靚靚嘅化妝盒上，高雅得有頭有尾。六星級酒店之三星法國餐廳「Caprice」氣質非凡，服務水平雖有點參差，但當中嘅專業在於其變通能力，午市菜式用材高質，極具立體感嘅擺盤十分精美。平心而論，$1,098/位起嘅五道菜午餐看似價廉，但如果選擇加強版配搭好容易就變成三倍嘅價錢，計落條數$2,480/位嘅招牌套餐似乎抵玩得多，不過係咪好到要專登等幾個月去食呢就見仁見智啦！

【Feather & Bone】 由一間位於中環露天街市所在地的小地舖開始，起初只是售賣進口優質肉類、高級食材及餐酒，由於毗鄰中半山，附近較多外籍人士居住，生意越做越好，小店也逐步擴張版圖，甚至踩入飲食界兼營扒房。發展到今天，連同扒房及零售店已有10間分店。第一次光顧，揀了位置便利的銅鑼灣分店。位於銅鑼灣利園二期地庫層，商場本身係香港數一數二嘅高級商場，能夠進駐嘅餐廳當然有一定知名度及質素；側面證明【Feather & Bone】 出品有保證。同近年大部份新開張的餐廳一樣，採用開放式門面設計，有效吸引客人目光。燈光幽暗柔和，裝修風格沈實、但又隱隱透露英式典雅；尤其一排棗紅色皮梳化，更突顯扒房的優雅風格。餐廳內擺放了大大隻牛雕塑，提醒客人牛扒最馳名。以進口食材店起家，餐廳門口也特意保留了肉類零售店常見的凍肉櫃(butcher’s counter)，並且聘請了一位員工專門負責。這個凍肉櫃可不是只是裝飾，真係有實際用途⋯⋯ 餐牌上的其中一個重要選項正是【Butcher’s Counter - Your Choice】！客人可按喜好，揀選不同部位、不同產地的牛肉，按重量收費。牛肉產地來自阿根廷、澳洲及日本宮崎A4和牛；以澳洲產牛肉款式最多，除了多種部位之外，還有草飼、穀飼、熟成(dry-aged)等。奇怪不見有香港最流行的美國產 USDA牛肉，係市場定位原因？抑或老闆係澳洲人，要推廣本國出品，放棄入口 USDA牛肉？餐廳網站亦講明進口肉類較其他零售店貴，標榜優質食材 - 天然飼料，不含荷爾蒙、生長激素及抗生素；而且全部冰鮮進口、小批量進貨，以求新鮮美味。餐廳設有熟成櫃，自家熟成(dry-aged)牛肉後放在凍肉櫃內售賣；同時也代客熟成。客人只需要選購原條牛肉，餐廳就會代為免費熟成及免費寄存，自家專享。客人之後可按所需重量請餐廳代為切件、取走自行烹調；或彌補外賣及堂食之間差價，由餐廳烹調及堂食。有多款前菜及沙律選擇，部份款式在香港其他餐廳少見；海鮮及意大利麵則選擇不多，款式亦未見吸引。主打當然是【Butcher’s Counter - Your Choice】。如果有選擇困難症，可以揀【Butcher’s Choice $488 / 位】，已包括多款前菜及沙律、牛扒、伴菜及迷你甜品，但就一定要全檯人一齊落單，未必適合所有客人。如果多人分享，反而強烈建議【烤乳豬 Suckling Pig $2398】或【威靈頓牛柳 Beef Wellington $1980】。食牛扒當然不能缺少伴菜及醬汁：共有8款伴菜、兩款意大利通心粉及8款醬汁（$15 / 每款）。雖然全部要另外加錢，但仍然值得花錢選擇一兩款品嚐。聽就聽得多，第一次見到餐牌有牛骨髓，一定要試試。【烤草飼牛骨髓 Roasted Grass-Fed Bone Marrow $168】將開邊牛腳筒骨(連牛骨髓)加入少許牛油及香料烤香，之後再在上面鋪滿煙肉醬。骨髓本身膠質濃厚，一般配搭蒜蓉焗法式麵包。塗一些牛骨髓在麵包，入口黏滑、帶有少許膠質，滿口都是油脂，有點似食動物脂肪；唔怪得要用麵包及鹹香的煙肉醬調和油膩感。【自家製和牛風乾牛肉House-made Wagyu Jerky $68】似乎係用手撕成一條條，外型不規則，加上啡啡黑黑，好似乾身口味的台灣牛肉乾，賣相唔吸引。入口軟硬適中，乾身、但仍然保留天然肉汁。同意大利 Parma ham 或者西班牙 jamon iberico 不同，風乾牛肉沒有殘留脂肪油香；又由於加入香料醃製，味道鹹香以外，有點似中式臘肉，感覺怪怪地，不太喜歡這種口味。【燒粟米 Grilled Corn Ribs $78】味道清甜，咬落粒粒爽口、又有少少軟綿。不鏽鋼鉢底浸著味噌牛油醬汁，牛油香濃及日本味噌鹹香竟然同粟米很匹配；加上大量 ricotta 芝士碎，簡單的燒粟米味道頓時變得複雜起來。主菜揀了三款肉，並要求廚師烤熟後切件上碟，方便分享。醬汁份量超多，全部非常濃稠，似麵糊多過醬汁。左邊是【FAB秘製牛油 FAB Butter $15】，右邊是【黛安蘑菇醬 Diane $15】；味道特別、亦非常濃烈。羊架及牛扒已經加了鹽及少許黑胡椒調味，儘管不蘸任何醬汁，已非常好味。【澳洲羊架 $64.8 / 100g (外賣)；$96.8 / 100g (堂食)】只買了2條骨，專為不吃牛肉的外母大人享用。吃完之後，讚不絕口：羶而不臊，肉質鬆軟幼嫩。牛扒揀了兩款澳洲穀飼和牛，普通冰鮮及 Dry-aged 各一，分別是【澳洲穀飼和牛肉眼  Australia Wagyu Ribeye Grain-Fed $139.8 / 100g (外賣)；$173.8 / 100g (堂食)】及【澳洲穀飼和牛西冷   Australia Dry-aged Wagyu Sirloin Grain-Fed $238.8 / 100g (堂食)】，每塊牛扒大約重 300～400g。之前食牛扒，一係普通牛扒、一係就熟成；好少機會同一時間試齊兩款，今次終於可以做個比較。肉眼(Ribeye) 脂肪較少，肉味濃郁，纖維較多、有咬口。西冷(Sirloin) 有較多脂肪，肉味略淡，肉質較鬆軟；但經過乾式熟成處理後，味道變得更濃郁，口感也較為結實。始終是澳洲穀飼和牛，油花較多、肉汁豐富，兩款牛扒各有特色，但同樣美味！揀了兩款伴菜：【龍蝦芝士通心粉 Lobster Mac & cheese $158】及【薯條 Chips $78】。以為龍蝦芝士通心粉細細碗，原來落足材料。龍蝦肉雖然份量唔多，但就有濃郁龍蝦湯醬汁鮮味；芝士份量更是毫不吝嗇，淡淡都是濃稠芝士。很飽膩，但好味。一定要食推介英式甜品【經典新地 Knickerbocker-Banoffee $148】。大大杯、賣相震撼、材料豐富，有香蕉焦糖雪糕、薑汁奶油餅乾、法式鮮奶油、朱古力醬及海鹽焦糖，還有不能缺少的吉百利朱古力棒；三至四個人分享都綽綽有餘！非常甜膩，但味道又出奇地香甜濃郁，食完唔會覺得只係得個「甜」字，反而係想食過幾啖。前菜味道一般，不太啱小編口味；但肉類質素及烹調火喉就真係非常好，莫非冰鮮肉(chilled) 真係好食過急凍肉(frozen)？餐廳旁邊就是附屬大型優質進口食材店。今晚盡情品嚐美食後，離開餐廳時食材店已經關門，未能逛店，下次一定要參觀一下。