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  •  Today I was so looking forward to the dinner as every time my friend take me to dinner, there will always 都有驚喜,非常滿足.When looking at the menu, it is a bit pricey; however, let’s give it a try...
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  • 最近成日食火鍋,要食返清淡一啲!但又再無咁Boring 所以就決定食蒸海鮮!Crab Fairy 蟹仙海鮮蒸氣鍋:主打蒸氣火鍋,配以各種新鮮的海鮮,當中以「野生海鮮」最為刁鑽吸引,食得夠巴閉.雖然有幾間分店,揀位於九龍城龍崗道分店原因係:因為未搭過屯馬線宋王臺站行3分鐘左右就到,又幾方便.揀好套餐後,店員就幫你打點一切,將海鮮放入蒸氣鍋,用蒸氣將海鮮蒸熟,每次聽到Alarm,就會夾落隻碟,可以靜靜地...
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  • 拉麵湯底平時大多數係豚骨/麵豉/雞白湯底,轉下口味試吓全港首推用蠔做湯底,日本米芝蓮一星拉麵店- 金色不如帰嘅分店秉承米芝蓮星級拉麵師傅山本敦之嘅烹調匠心,以用心、專注及耐心煮出美食嘅理念,打造全港首間以「蠔」湯作主打既拉麵店【牡蠣不如帰】 Shio Oyster Soup Ramen 牡蠣鹽味拉麵 $118【牡蠣不如帰】湯底使用大量蠔肉,由星級廚師山本敦之親自研製,加上自家鮮製...
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  • 唔一定要九龍城先食到正宗泰國菜,因為係太子有間新開由泰國人主理,泰國廚師,主打正宗泰國菜 -  鼎豐雞煲泰國菜,有正宗泰菜外,更同時有火鍋、雞煲新穎嘅組合火鍋湯底用上原個新鮮椰青,超吸引,留返下次多人啲先一齊試.今次先試下泰國菜: 椰青 $48不知從何開始每次食泰國菜一定會飲,椰青夠哂大個,水份又多又甜.泰國姨姨更傳受獨門方法去刮椰青肉出黎食.香茅冰 $36自家製,清新...
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  •  相約朋友去尖沙咀食晚飯,心儀日本菜,卻又想有點暖胃預先BOOK 依然在「試業中」的三日月,由日本藉主廚坐鎮的鐵板燒餐廳,可以近距離觀賞廚師的技術MIKAZUKI A5 Mikazuki Wagyu & Abalone Teppanyaki Set for One $998 三日月A5 宮崎和牛鮑魚一人前鐵板餐  Appetizer 前菜三小點海膽天婦...
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