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ショコラ / Chocolat / 巧克力

Fruit Jelly / 水果果凍

還有我最喜歡的 フィナンシェ / Financier，一包包的包裝感覺不新鮮，但十分適合作送禮之用

クロックムッシュ / Croque-monsieur [Sandwich with Parisian Ham and Cheese]

セットショコラ / Chocolat Set [Almond Chocolate Butter Cakes, Mini Crepes, Chocolate Mousse and a scoop of Vanilla Ice Cream]

ハニートースト / Honey Toast along with a scoop of Vanilla Ice Cream

(+) 食物擺設花了不少心思 - 一塊只有麵包肉的土司疊在另一塊完整但麵包皮已切斷了的土司，淋上蜜糖後再放上香草冰淇淋，而在碟上塗抹着木莓果醬汁
(+) 把烘得脆口而麵包肉仍鬆軟的土司塗上些少甜甜蜜糖、仍有木莓粒的酸甜果醬及再加一口柔軟的冰淇淋，用料雖簡單，但整個組合變得完美無瑕


(-) 這冰淇淋比前者的溶得更快，因為土司是微溫的，這樣有點影響了整個外觀

環境優雅寧靜，適宜跟朋友敘舊聊天

在上一個Post提及Takashimaya有一個熱誠的服務員，而那店舖 'Karl Juchheim' 正是跟 'Peltier' 在同一個集團 'Juchheim Group' 旗下

Karl Juchheim 'Baumkuchen' 千層糕 - 必買的手信

歐式糕點過後接着是日本甜點，日本的「甜」點甜到「醃喉」是眾所周知，如談到精緻他們糕點的美觀卻無人能及。個人也特別喜歡日本人的餐桌禮儀，看到旁邊的情侶竊竊私語，吃得相敬如賓，尤其日本人吃麵條時還會大聲的啜起以示好吃。


Wagashi「和菓子」是由16世紀開始的日本傳統糖果糕點，糕點主要由'Red/White azuki beans' 紅豆和白豆，'Kanten/Agar' 瓊脂及 'Wasambonto' 其中一種最古老的糖，質地比一般糖幼細香滑。想了解多種樣式的和菓子可參考 Toraya 或 Wiki。


Toraya 是日本其中一家歷史最悠久的日本傳統糕點糖果製作者。在16世紀時他們已供應糕點給皇家，而家族企業仍一代一代的流傳到現今。

先來送上每人一小杯紅茶為甜到醃喉的甜點作準備!

Matcha

(+) 日本有名出產優質抹茶，作為一個抹茶愛好者對這碗香濃抹茶簡直是愛不釋手...

Kinton

(+) 把加了糖的甘薯和栗子煮爛搗碎成泥，然後擠出一條條很過癮的蟲狀(像小時玩的橡皮泥)，裏面包着一團甜甜的白豆餡，最後再把它們結合，可謂是巧奪天工之作
(+) 黃綠色正是代表春天，那些蟲條更彷彿在呼喚春天的來臨，特別的是日本人弄和菓子會跟着季節而變化
(+) 所有材料弄得柔細，入口即融，不需咬下已能嚐味
(+) 吃一小口甜點，再吸一口在後方的冰凍綠茶加奶，又是另一番味兒

Anmitsu

(+) 留意到有櫻花及櫻桃葉果凍，又是他們迎節的風俗
(+) Gyūhi 弄得柔軟而會黏着的，果凍還十分爽口彈牙，香氣撲鼻的黑糖漿把這甜點的味道帶到更高層次了

Sakuramochi

在餐廳旁邊是他們的精品店，各式各樣的糕點可作送禮之用或買回家吃

看到那些華麗的糕點我們也情不自禁地買了幾盒和菓子及羊羹 'Yokan'，而在日本機場亦有售他們少量的產品!

在 'HAL YAMASHITA 東京' 外可看到這美麗動人的景色

Tokyo Midtown

還有一間24小時的超級市場

超市戰利品 :D

個人特別喜歡可讓食客看到廚師的一舉一動的餐廳

(+) 多種新鮮的蔬菜：黃瓜片、生菜、胡蘿蔔絲、甘藍菜 (Cabbage) 絲，還有南瓜等，加上些少醃制蔬菜 (Pickled Vegetables)、沙拉醬及鮭魚卵，單調的一道沙拉頓然增添了不少口感和味道

來到日本萬萬不能不吃和牛才回歸，因為日本甚麼都要比人特別，而對食的要求更高。他們的和牛是經嚴格飼養從而令他們的基因預先傾向呈現高密度的「大理石紋理」即是細脂肪紋路，以及更高比例的油質不飽和脂肪。這樣不但令牛自然地提升柔軟度及汁度，還提高了我們對食的品質。而這道菜的牛肉是來自於神戶，日本和牛正是跟着出產地而命名，相信在日本以外的地方也難以吃到最上等的和牛了。

跟我們華人的豆醬相似的 'Miso'「味噌」的製作原料可包括大豆、大麥、米、蕎麥、黍、裸麥、小麥、大麻籽和蘇鐵等。而其中一類味噌正是這道菜使用的汁料 'Akamiso' 亦可稱為 'Red Miso'「紅味噌」。因它的發酵可達一年以及氨基酸 (Amino Acid) 與還原糖 (Reducing sugar) 加熱的化學反應，令它由白色漸漸變成紅或深褐色。跟其他味噌例如 'Shiromiso' 和 'Awasemiso' 相比，它的味道會比較重及鹹。

Sliced Kobe Beef Stew with Akamiso / 紅味噌燉神戶牛粒

餐包括了的綠茶

Homemade Hamburger Steak of Tamba Beef with Miso Demi-glace Sauce, Tomato Sauce Pasta with organic Potato Salad and homemade Thousand Island Dressing

Course 3: Light Lunch Course

The recent visit to Hong Kong was more than a vacation or an eating expedition. To us both, it meant a lot more, almost like a dream come true for it was my first visit to tmcy's homeland since we first got attached almost 3.5 years ago. Many events unfolded along the way which led to this much delayed visit, but as the saying goes, better late than never!

Upon returning to UK, we were pretty amazed at the amount of food we had tried in HK over the span of 12 days. All thanks to darling who bought a guide book and did tons of research online for best eats did we manage to try the fine culinary skills of authentic Cantonese cuisines and other local delicacies alike. We had shortlisted a selected bunch of eateries or restaurants worthy of our calories and definitely worth a second visit and will be publishing the reviews over the weeks to come. For returning visitors, do accept our apologies for the slow updates for it is the time of the academic year where all students loathe, EXAMINATIONS!


Spoilt for choice, we decided to consult the serving uncle for recommendations, only to be rebutted with 'Everything here is nice la!'. Right, obviously that did not help us much, so we went for the few top dishes recommended in the guide book!

Roast Meat (烧肉)

This was their signature dish and definitely a MUST-TRY.

(+) The sweet and sour sauce was of a prime balance in terms of flavours.
(+) The spare ribs omitted an ooze of juiciness upon each bite, though all bones were removed.

(-) The fried batter was simply not crispy enough, and this was not owed to the soaking gravy.



Stir-fried geoduck and celery with XO sauce (XO醬爆象拔蚌)

This was certainly one of the most divine dishes tried on my entire HK trip, particularly cos of my fondness for geoduck. It was my first time trying geoduck cooked in a typical Cantonese stir-fried style as opposed to the usual sashimi or dipped in tonic soup.


(+) The geoduck was cooked to perfection, maintaining a slight chewiness and did not taste too 'elastic'.
(+) A tinge of spiciness from the red peppers with fragrance from the minced dried peeled shrimps.
(+) The celery added a good crunch and varied mouthfeel, with a slight fresh sweetness.
(+) The gravy was perfect to go with the plain rice, and it was so good that we had to order an extra bowl!

(-) Might be a bit too spicy for people who cannot take the heat, otherwise it is definitely a MUST-TRY.


(+) Extremely crispy on the outside and the soft, bouncy-textured surimi on the inside was a great contrast.
(+) The surimi did not taste or smell overwhelmingly strong of the typical oppressive 'fishy' smell.
(+) Surimi inside was not the typical soft, 'lumpy' type, but rather firm and bouncy, like a good fishball!
(+) The mayonnaise provided was an unique blend, leaving a slight aftertaste of sweetness.
(+) Thankfully, being the final dish, it was not too greasy at all.

(-) If you are after a purely 'prawn-based' cake, then you might be slightly disappointed for the 'prawn flavour' was not distinctly strong.