(Courtesy to The Closeteur)
(Courtesy to The Closeteur)
在香港很難找到百年老店,而巴黎反而可保留不少地道的經典美食。當日我大概11點已到達，因為12點過後已經要排隊，而且大部份都是本地人。Chartier的服務生是很有趣的， 就算我一早到來，也要安排我跟陌生人同桌 (其實這是餐廳的特色和傳統之一)，麵包跟人一起分食, 但這樣我就可以跟一起同桌吃飯的朋友談天說地！由於是百年老店，同桌朋友教我看看較近門口好像“百子櫃”的櫃子，其實是百多年前熟客各自存放餐巾的抽屜，很有歷史感。
It’s hard to find many century-old shops in Hong Kong but it’s another case for local food in Paris. I arrived Bouillon Chartier around 11 a.m. – before the local crowd line up after noon. The Chartier waiters are very interesting, they would arrange me to share the table with some strangers (the tradition of this restaurant), so that I would share the bread and mingle with my dining buddies! For its century old heritage, my dining buddy introduced me a shelf that looked like the hundred-drawer shelf in the Chinese Pharmacy. Can you imagine they were drawers that regular customers store their napkins? Love the historical touch.
置身於百年老店bistro， 好像時光倒流。我坐下時人不太多， 不到一會兒已開始排隊。
As if I came back to the times when this century old bistro was opened. It was quiet when I sat down but soon the queue appeared.
Appetizer started with classic French cheese veggie salad – which was recommended by the local French who shared the table with me. The art of tradition started with the sharing bread with your dinning buddies.
Recommend the main course – Duck Confit – tender and juicy.
Many friends were fair to Paris after their European trips. Crowded, small hotels, French are not the friendliest, shops close early, and not open on Sundays… Despite these complaints, I haven’t changed my impressions to the city every time I visited: She is a gorgeous woman, a bit arrogant, carefree, with her own definition of style. If you understand the inner side of her, you’d enjoy everything she gave you. Similar to French – they know how to enjoy their life, and love their life and carefree. Why don’t you take it slow, and let me show you how a Local French lives in Paris.
今次落腳的酒店一出門對著凱旋門，只要步行幾個街口可到位於Champs Elysees 的 Laduree 的本店，很喜歡今次座位的安排，一眼可看盡 不同的角落。
My stay was perfect – facing Arc de Triomphe, which is just a few blocks away from Champs Elysees where you can find the flagship of Laduree. Love the seat arrangement where you can have a full glace of every corner.
Ham Salad – many veggies inside. Dessert was apple pie.
Rose Tea 味道一流，立即買了回港。
Love the rose tea. Bought home right away.
Such a beautiful store. Every corner deserves a snapshot.
The interior of the whole restaurant.
The main store is very spacious with different dining zones. Must come back for more selfie!
Changdeokgung – UNESCO World Heritage Site
The Changdeokgung has become a UNESCO World Heritage Site since 1997. It is one of the most beautiful palaces in Korea for its perfect integration with the nature. The photo was taken in the backyard of the Changdeokgung, which was only used by Emperor’s concubines.
Taken at the imperial pharmacy. Has the charming colour of RED told you its beauty of history?
Every single detail was well preserved in the palace. Look at the elegant and sophisticated chairs and wall paint.
Si Wha Dam
A place for stylish Korean cuisine – the cuisine is presented with the form of art. Well accompanied by the tableware made by local contemporary artists.
The healthy choice of the day.
The restaurant offers the highest quality Korean beef (grading A+), known as flower brisket. The Korean beef is finely selected with the best brisket right between 13rd ribs of each cow. Flower is named after the shape of snowflakes.
The beef is served after charcoal barbecue. Best served with a dip of salt, then the sauce. The side dishes are also very delicious.
The family cooking restaurant has run for more than 20 years. Affordable and value for money with more than 20 dishes of appetizers! Recommended by the locals who usually come after work!
Interesting to explore a collection of the owner’s past memories.
TRi － 一直很渴望一睹這餐廳的風采 － 這次造訪果然沒有失望。由名設計師Elora Hardy 負責整個餐廳設計，有品味而時尚。以竹為主題，望出窗外仿佛被海洋和樹木環抱，用餐區像睡蓮的小群組，浮在酣靜的水上，坐在這裡另外有一種感覺，感受到什麼是“置身於寧靜的巴里”。食物方面，這次是吃“品嚐”餐單，裡有幾道菜供選擇：包括3個鹹小吃 (Savory Appetizer), 2個前菜(Starter), 2個大盤(First main), 2 個主菜(Second main)，3個甜品 (dessert)， 非常豐富。這次試食讓我對巴里完全改觀。新鮮和厚級的食材，配以時尚西式的presentation， 每一度菜的香料讓菜式的味道更加出色，震撼味蕾，是一場視覺和味覺的盛宴。
Dining in TRi is always on my list. I am thankful with what I finally tried!
The celebrity designer Elora Handy designed the stunning restaurant with a bamboo theme. Looking through the window, you are embraced by the ocean and the forest as if relaxing in Bali. The dining zone is designed with sleeping lotus pods floating on a peaceful pond where you can actually dine inside to enjoy a very intimate dining time! I am glad to try the “Taste of Bali Sharing Menu” which you can try and select 3 savory appetizers, 2 starters, 2 first main, 2 second main, 3 desserts. This contemporary Balinese is using the highest quality produce of the season while the fresh herbs that add so many flavours for each dish. Balinese is elevated to a new level in Hong Kong!
Tuna tartare: 吞拿魚他他，拌以香料、蔥、水果。吞拿魚及香料鮮味無比。
A fresh with raw tuna and spices. Lit up by different spices, spring onion and fruits
Lawar Bebek: 蘆筍沙律，配以豆、燉鴨、烤椰子及香料。多層次的沙律，是當晚我最喜歡的一道菜。
Asparagus salad, served with mixed green beans, grilled coconut and spices. Full of texture – my favourite dish of the night!
Potato Perkedel V: 地瓜和茄子餅。
Sweet potato fritter with eggplant.
Bak Pao Rendang N S : 蒸包，以和牛面頰做餡，配以印尼香料。
Steamed buns with Wagyu beef cheek and Indonesian spices.
Bak Pao Vegetarian NV: 以素菜用餡，有少少綠咖哩味，不辣，很好味。
Vegetarian streamed buns, smells like green curry, not hot at all, above all, delicious!
Scallops S: 煎帶子，烤粟米，以matah 調品。
Grilled scallops and grilled corn, seasoned with matah.
Coral Tront Dabu-Dabu NS: 煎鱒魚、帶子、蘆筍，以印尼醋調味，魚很新鮮，特別好味。
Pan fried coral trout, scallops and asparagus, seasoned with Indonesian vinegar. The fish is so fresh and delicious!
Quail Betutu NS: 焗鵪鶉、秋葵、蘿蔔茸，滋味無比。
Roasted quail with okra, smashed radish. Yummy!
Buah Tropical P: 香蕉蛋糕拌以時令水果，拌以雲尼拿忌廉配雪糕，很細緻。
Banana cake served with seasonal fruit, vanilla cream and ice-cream. A delicate creation.
Dadar Gulung V: 餐廳其中一個必吃甜品，巴里煎餅包著椰子蓉及罌粟籽，配以芒果雪芭，清新甜品，口感也特別豐富。
The signature dessert – Balinese pancake with coconut fillings, poppy seed crumble, mango sorbet. Refreshing and rich in texture.
Coklat Kaya Rasa PN: 朱古力及焦糖忌廉配雪糕，拌以花生及熱情果。
Chocolate and caramel cream, served with peanuts and passion fruits.
我的試食清單，永遠有The Ocean 。踏入十一月，終於可以試食以海洋、時令松露為主題的菜單。這個秋冬品嚐菜單包括多道菜，以多種方法烹調，充滿驚喜！
I would never miss “The Ocean” in my to-try-list. Delighted to try the seasonal menu for the fall-winter in this Nov. Full of surprises with a variety of dishes and cooking methods!
前菜小食有3款：灼法國Fine de Claire生蠔配意式菠蘿沙冰、炸帶子蝦餅、炒八爪魚霰餅。
The culinary journey begins at the coast, featuring three selections of snacks including poached French Fine de Claire Oysters served with a pineapple granita, scallop corndogs for a sense of childhood nostalgia and fried octopus with arare.
Ocean Breeze is a symphony of Japanese Matsutake mushrooms and slow cooked abalone, paired with barley and fresh truffles, served with a fragrant hot mushroom consommé and served in a Chinese glass teapot.
The Sea Anchor marries a Hong Kong rice roll and an Italian ravioli. Two delicate rice papers are surrounded by a king crab and placed on a bed of crispy yuba.
First Wave highlights smoked scallops, freshly imported from Iwate-ken, Japan. The scallops are smoked using hickory wood to add depth to the flavour and paired with roast eggplant and delicate salicornia served with a seafood soup.
Blue Lagoon. A large Canadian slow-boiled lobster tail and fried crispy lobster claw is paired with cauliflower, comet-vanilla veil and a homemade hazelnut paste.
Great Reef, plates up fried black cod with Italian white truffle and French black truffle sauce on a potato puree. The truffle notes enhance the cod flavour and the contrasting colours are a feast for the eyes.
Decompression features sake in a solid form, encased in a chocolate shell sprinkled with puff rice, putting a Japanese twist on a classic Magnum ice cream.
Back to Bay features a delicately plated array of fresh figs, Cardamom white chocolate and prickly pear sorbet paired with a mulled wine gel to finish the journey on a sweet note.
商務午餐對於英國（或西方人）而言是有特定的目的。由於重視低調的優雅，不會大魚大肉，更著重建立親切、和藹和彼此關係的信任。 由選擇地點、餐單、座位安排配以身份的關係、飲酒、衣著等，都是一門學問。餐宴過程中，懂得禮儀學的人能迅速透過觀察賓客的點餐及餐桌禮儀技巧等， 對你的背景略知一二。
The British (or westerns in general) prefer business luncheons with a purpose. It aims to elegantly foster relationships and build mutual trusts without excessive extravagance. Once again, It is all about the art of etiquette – from choosing a venue, setting a menu, seating arrangements, drinking and outfits. Sophisticated dinners can easily have a quick glance of your background from how you order and your table manner.
A delicate bread basket. With 4 flavours of butter. Hosts should proactively pass on the bread.
The traditional British way is to serve the main course, followed by the salad.
The salad can freshen up your mouth before the next course.
Salad veggies served in whole.
“Pudding”, the British way of calling dessert.
最後是吃芝士盤 (cheese platter)，這個傳統，無論我於酒店或英國人家中用餐也是一樣。切芝士連餅乾吃是有特定的方法，否則其他人會覺得你沒有禮貌。
Served with cheese platter finally. The same order while dining at hotel or at a local home.
Be aware of how you serve yourself with cheese and crackers in a polite way.
依山而建的食養山房， 是源自林炳輝先生的建築及個人修行理念， 整個建築揉合中國和日本禪的美學，融入大自然，沒有太多裝飾。抵達時只聽見昆蟲，雀鳥的叫聲；走過迴廟， 經過茶室， 中間自然成為了中庭， 再走到用餐處， 室內全是塌塌米， 靈靜素雅。 大大的窗戶收納自然光， 如走出室外， 只見被群山環抱， 山變靜寂。空間乾淨， 自然可與心靈對話。食養山房的食材是全時令的材料， 也有全素菜選擇， 每一道菜擺放，與食物器具配合， 締造東方美學的視覺效果。
The Shi Yang Shan Fang was built with the personal vision and expertise of the architect Lin Bin-hui. We can feel the perfect blend of the Chinese and the Japanese Zen art, and the nature with minimal decoration. Welcomed to the resort by singing birds and insects upon my arrival, I took a quick walk from the corridor, passing a teahouse then to the atrium. The restaurant is set with tatami in elegance and peace. Big windows are ready for pouring sunlight.Embracing by the peace from mountains, you can have a peaceful dialogue with the nature here. Try the set-course meals of the restaurant, it is from the freshest produce and seasonal ingredients with the visually stunning oriental artistic presentation. Vegetarian menu is also available upon request.
Tofu and peanuts + Corn juice.
燒鮭魚卷 + 干貝蒸蛋 + 蔬菜。
Salmon roll + streamed eggs with dried scallops + veggie.
綜合蔬菜冷盤 + 桑椹露。
Veggie appetizer + mulberry drink.
干貝 + 烏魚子麻糬。
Scallop + mullet roe mocha.
Rice with white asparagus and mushroom.
Chicken soup with lotus. You can see how the lotus blooms gradually.
每次朋友叫我推薦倫敦的餐廳，我一定推介Zedel。它是傳統的法國bistro。價錢很實惠，Art Deco設計，空間偌大，這兒4Course set只須19鎊（包餐酒），難怪日日有人排隊。
Zedel is a restaurant that I ‘d recommend for friends visiting London. It is a classic and spacious French bistro with art deco design but in a much affordable price. Can you imagine you can have your 4-course meal (including wine) with 19 pounds only? Yes indeed – the queue you can see every day counts.
The traditional French onion soup, with good portion of cheese.
Main course: scallops. Rustic, big and fresh!
甜品是我最喜愛的Floating Island with Vanilla Sauce。
My favourite dessert: Floating Island with Vanilla Sauce.