鵬程細說名店名人25299018

2014年3月8日星期六

qre plaza cusine

食蒲團 - 秋田和風蟹宴鍋物料理qre plaza
秋田和風蟹宴鍋物料理 Akita Crab Shabu Shabu Specialist

2014年3月6日星期四

懷石料理香港

香港銅鑼灣利舞台廣場3樓的Caf&Meal MUJI>

Wagyu Kaiseki Den 地圖上環荷里活道263號中環麗柏酒店地下

Hatsu Japanese Restaurant 金鐘夏愨道12號美國銀行中心地下G4舖

灘萬日本料理 Nadaman 金鐘金鐘道88號太古廣場2座港島香格里拉酒店7樓分店

japanese whisky sake bar

Japanese distiller aims to revolutionise whisky drinking
KUMO Sake & Whisky Bar

butler bar photos

Butler - Bar 5/F, Mody House, 30 Mody Rd, Tsim Sha Tsui

Butler

Amongst a stretch of lurid neon signs and grubby shops lurks the entrance to a little gem of a cocktail bar. The shiny new Mody House building is easy to spot but gives no hint that it’s the gateway from deepest darkest TST to sleek minimalist Japan in the form of Butler, a cosy 20-seater Japanese whisky and cocktail bar. Not a whisky girl? Not to worry, the cocktails are incredible! The dirty martini is strong, smooth and briny – absolute perfection. The bow-tied waiters can help you tackle the rest of the extensive but superlative drinks menu; drop hints about what you like (and what you don’t) and then sit back and watch them mix your bespoke drink.

The theatre of the cocktail creation is half of the fun here. Your glass is meticulously chilled, each ingredient is painstakingly measured and fruit is sliced with the skill of a surgeon! The snacks menu offers a range of light dishes prepared with just as much precision as the drinks – julienned shards of crisp vegetables are scattered with crushed ice alongside a moreish miso dip; brie is expertly sliced before having its rind scorched with a small blowtorch right in front of your eyes, and Jamon Iberico is carved by hand in tissue-thin slices from a leg perched on the bar. Go thirsty and peckish with plenty of time to savour the experience, because this is more than just a cocktail pit stop.

QUINARY Shop D, LG/F, 56 Hollywood Rd, Central

2014年3月1日星期六

富士山55 Fujiyama 55 尖沙咀麼地道75號南洋中心地下7-8號

富士山55 Fujiyama 55

富士山55 沾麵湯雜炊

來自名古屋的富士山55是另一間沾麵專門店，有近50年歷史，不單在日本全國有30間分店，其沾麵更有「關西沾麵冠軍」之稱，就連美國和泰國都有分店。在這兒吃沾麵最特別的地方，是吃罷麵後，湯底會加入荷蘭淡味車打芝士和珍珠米煮成的飯拌勻來吃，像燴飯一樣，舀起時能拉出一絲絲芝士，米飯吸收湯底精華，滋味無比，一定飽肚。

拉麵店跟足日本的做法，會在枱上放置小型電磁爐，方便在湯底冷卻時加熱，保證由頭吃到尾也是熱辣辣，非常貼心。由於沾麵講求湯汁要掛在麵上，所以湯底偏濃稠，並且更濃縮，這兒就用上50斤本地新鮮豬筒骨和豬頭骨，再加上雞和鰹魚熬上24小時而成；必吃的濃香櫻蝦沾麵，就是在豬骨湯內加上櫻蝦乾和自家製的櫻蝦油，入口帶來一陣陣鮮香味甜，令湯底味道更誘人食欲。