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Our favourite dish was undoubtedly the fresh steam bamboo clams. The clams come with a nice heap of glass noodles and are topped with soy sauce, sesame oil and fried garlic.

There is only one right way to do eat this - simply slurp it all up!

1 Like

鸿桃轩原本主打的精致粤菜,已渐渐转型为摩登中餐。主厨叫钟健,他的料理重在寻求味觉与创意上的突破,为食客增添用餐乐趣。

黑松露雪蟹鹅肝雪茄卷30新币/支,折合人民币165元
很吸睛的创意菜品,雪茄做地很逼真,摆在沉甸甸的烟灰缸上。经理耐心讲解,馅料包含虾滑、雪蟹,还加入来自北海道的虾肉,以及少许鹅肝,增添口感与层次感。雪茄变化自传统的北京鸭卷,饼皮裹粉油炸形成香脆雪茄外层,蘸酱以北京鸭酱搭配日式芝麻酱调制,因为面粉过敏的原因,浅尝一些,真的很好吃

砂劳越胡椒猪肚云耳浸胜瓜毛瓜 36新币,折合人民币190元
这道菜以砂劳越胡椒为主要调味料,为整道菜带来独特的辛辣香气。猪肚焖的软嫩,胜瓜和毛瓜增添了清新的蔬菜口感,吸收了汤汁的鲜美。整体来说,这道汤菜味道层次丰富,汤汁浓郁且不腻,各种食材的口感和味道相互衬托。

和牛牛颊肉日本白萝卜煲 69新币,折合人民币370元
牛颊肉质地细嫩多汁,经过慢炖后变得入口即化,与清甜爽脆的日本白萝卜完美搭配。白萝卜在炖煮过程中吸收了牛肉的鲜美,同时保留了自身的清新口感。这道菜品兼具浓郁与清爽,牛肉的醇厚与萝卜的甘甜相得益彰,形成了层次丰富的味觉体验。汤汁浓稠,包裹着软烂的牛肉和入味的萝卜,每一口都充满了浓郁的肉香和蔬菜的清新,真的超好吃

滑蛋肥牛河粉57新币,折合人民币300元
相比之下逊色一些,对于两个人来说份量超大,河粉的口感还可以,比较顺滑,滑蛋糊的加入使整道菜品更加多样,融合了蛋香和调味料的味道。肥牛肉质鲜嫩,整体味道既有鲜香的海鲜味,又有咸香的口感,还是挺好吃的

百花酿蟹钳蟹皇扒天津粉皮69新币,折合人民币370元/位
份量完全够两个女生吃,这道菜和刚才的河粉有些重复,不建议同时点。硕大蟹钳不是纯蟹钳,蟹肉混合虾肉海鲜泥制作。蟹钳上的粒粒黑色小圆珠是以黑醋手工制作,复制蟹肉蘸醋的传统吃法。上菜时有几块以蟹黄特制的“蟹黄棒”,模拟西式刨松露的做法,把蟹黄现刨撒在蟹钳上。底下的主食是天津粉皮,吸附蟹肉蟹汁的浓稠鲜味。不过国内类似的菜品已经非常好吃了,虽然鲜美好吃,但没有太惊艳

Double-Boiled Chicken Soup with Cordyceps Flower and Abalone 虫草花鲍鱼炖鸡汤

Chilled Scallop with Fresh Fruits and Blueberry Sauce 蓝苺西施带子

Braised Broccoli with Fresh Crab Meat and Fresh Gluten Puff 鲜豆根蟹肉酉兰花