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「和牛海膽盛合」自助晚餐 / Wagyu and Sea Urchin Dinner Buffet @ Harbour Restaurant - The Harbourview

 

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「春生夏長,秋收冬藏」之飲食學問流傳千年,不但反映前人隨四季遞嬗而對應出的飲食智慧,更提醒我們秋冬是食前方丈的季節。

灣景國際灣景廳「和牛海膽盛合」自助晚餐於11月至1月期間矚目登場,選用深受愛戴的澳洲M6和牛及韓國海膽為主要食材;前者脂香肉濃而後者甘香鮮甜,一濃一清,於入秋後帶來極致的味覺享受。

滋味驚喜:

香蒜和牛配海膽焗珍寶元貝(每位1客)

精選每頭和牛只有2-3公斤的稀有部位 – 牛肩胛,其脂肪豐富,肌肉纖維明顯,口感嫩滑有嚼勁,加入海鹽及蒜蓉煎至外香內嫩,一口一件,豐盈的肉汁散發濃郁的牛香,伴入香脆的蒜蓉更見惹味,令人回味無窮;珍寶元貝來自日本,單看體積已甚具派頭,口感爽滑,以自製的海膽芝士醬焗至金黃,味道相互匹配,份外鮮甜甘香,滋味非常。

 

點題推薦美饌:

日式和牛他他配冷稻庭烏冬

雪白而幼滑煙韌的冷稻庭烏冬上,鋪有輕煎至半熟的和牛他他,粉嫩的肉質間更隱約透出如大理石紋一樣潔白細緻的油花,兩者顏色及口感層次鮮明,滲透出讓人垂涎的魔力,沾上日式冷麵汁享用,定必以別具一格的和風味道俘虜您心。

 

吉列和牛芝士波

把免治和牛簡單以海鹽及胡椒提味,加入Mozzarella芝士於中間搓成球狀,即可沾上薄薄的麵包糠炸至金黃,一口咬下,香濃軟滑的芝士拉絲拖曳著肉香多汁的免治和牛,味道相融得猶如天作之合,讓人一試傾心。

 

韓式燉和牛牛肋骨

先將牛骨熬製12小時成濃湯,加入紅棗、蒜頭、大蔥及蘿蔔等配料後,以之把牛肋骨以反覆先燉後焗的方式煮2-3小時,主廚經多番嘗試得出特別的烹調技巧及恰到好處的火侯,使牛肋骨軟腍味濃,入口即化,叫人難以忘懷,不經意地一吃再吃。

 

海膽海皇蒸千葉豆腐

橙黃通透的芡汁用韓國新鮮海膽及上湯煮成,淋在經巧斧神工的刀法切成的豆腐薄片上,宛如在少女細滑的面珠掃上胭脂一樣格外嬌嫩細緻,特配炒香的珊瑚蚌、貴妃蚌、鮮蝦及蜜豆等豐富食材,口感爽滑豐富,鮮味清新,實屬色香味俱備的佳品。

 

雜錦天婦羅

香酥鬆脆的外衣包裹著各種傳統新鮮食材,如海蝦、魚柳、雜菜(蕃薯、冬菇、秋葵等),正宗的味道讓您彷如置身日本,另有兩款創意食材可供選擇,包括香滑的海膽芝士及香口的櫻花蝦餅,想必成為其中一道驚喜之作,不要錯過。

精選甜品:

班蘭焦糖燉蛋

法式焦糖燉蛋是甜品界的經典,無論是上層薄薄的脆皮焦糖或是下層香軟幼滑的燉蛋都被受注目。我們的餅廚特別於蛋漿加入由新鮮班蘭葉磨成的班蘭汁,帶來十分治癒的翠綠色燉蛋,焦糖的香氣消散過後,奶香徐徐滲出,最後湧出淡淡班蘭的芳香,並於口腔中久不消散,叫人讚嘆不絕。

 

香蕉拿破崙 942 more words

Buffet

Instant Pot Beef Stew

I’ve been making lots of soups lately because the weather has been getting kinda chilly here! I love to make this beef stew because it is so comforting and delicious. 456 more words

Paleo

Asian beef stir fry

Ingredients:

  • 250g. beef
  • 1 cup of rice
  • Olive oil
  • Salt & pepper
  • 1 Onion
  • Soy sauce
  • Oyster sauce
  • Sugar
  • Cajun
  • Honey

Cooking:

  1. Boil water in a kettle.
  2. 128 more words
Meat Dishes

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