引用:

原帖由 師父 於 2007-7-27 07:30 發表
講真, 貴既就食唔起. 普通餐廳試過幾次, 一係就好似豬潤, 一係就似燒鵝味.

尋日去左崇光12/f, 有間餐廳, 係呢排係電視成日同蔡蘭做節目個個叫 jacky 既靚仔開既. 其他菜講真就普普通通, 但係個頭盤鵝肝就真係正 ...

近排睇雜誌都有介紹呢間既foie gras, 見到張相都好想食...
真係搵日去試下先....
喂, 如果我星期六下午去會唔會好多人, 洗唔洗book定位先?

引用:

原帖由 lafite2004 於 2007-8-3 02:18 發表


張相foie gras 實在太吸引我       

and the 推介個羊鞍  

I am looking my booking now           ...see what I can do.   

THANKS   

YES, GO TRY & LET US KNOW YOUR COMMENTS...

引用:

原帖由 peninsula 於 2007-8-2 05:30 發表

I agree. Dessert is also of good quality. Soup was probably the worst dish there.

I tried the lobster soup that night, not bad though.
But maybe its too thick, it irritates my throat afterwards.

引用:

原帖由 lafite2004 於 2007-8-3 02:18 發表


張相foie gras 實在太吸引我       

and the 推介個羊鞍  

I am looking my booking now           ...see what I can do.   

THANKS   

I went to Marinetime Square @ Tsing Yi last time, not kowloon bay...

The picture you saw is the former one.

引用:

原帖由 peninsula 於 2007-8-2 05:30 發表

I agree. Dessert is also of good quality. Soup was probably the worst dish there.

I also tried the caesar salad, very fresh. The cheese and bacon were wonderful....The dish was big!

引用:

原帖由 alphagirl@ 於 2007-8-4 22:55 發表


I tried the lobster soup that night, not bad though.
But maybe its too thick, it irritates my throat afterwards.

近年飲龍蝦湯小心d, 好有可能係d所謂既小龍蝦做既湯.  國內叫小龍蝦其實係美州crayfish, 淡水生物, 中國同日本入口原本用來1)清稻田內昆蟲, 2)清一d流入水道既工業廢料.  就算為食物而養殖既地方都唔多乾淨, 因為crayfish生命力超強.  真係要食全隻唔好食頭, 因為毒素主要會留喺頭內既內臟, 如果做成湯, 就會成隻落煲打碎...

香港近兩年有開始大量入口, 如果有去酒店食buffet既人都會常見.  攞佢做龍蝦湯既代替品一d都唔出奇, 尤其係佢比真龍蝦平好幾倍.  國內店內食一隻只要3-5人仔...

引用:

原帖由 alphagirl@ 於 2007-8-4 22:58 發表
I also tried the caesar salad, very fresh. The cheese and bacon were wonderful....The dish was big!

What more can you ask for $250?!

引用:

原帖由 moxfactor 於 2007-8-4 19:21 發表


近年飲龍蝦湯小心d, 好有可能係d所謂既小龍蝦做既湯.  國內叫小龍蝦其實係美州crayfish, 淡水生物, 中國同日本入口原本用來1)清稻田內昆蟲, 2)清一d流入水道既工業廢料.  就算為食物而養殖既地方都唔多乾淨,  ...

嘩...你咁講好得人驚!
飲左個湯, 等於吞左好多廢料落肚, 嘔心~~

引用:

原帖由 peninsula 於 2007-8-5 14:27 發表

What more can you ask for $250?!

I saw another French/Italian?? (not sure) restaurant next to C'est Bon at Marine Time sqaure. The price is much more expensive than CB, almost double. Have you tried that one also?

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原帖由 alphagirl@ 於 2007-8-5 10:39 PM 發表


嘩...你咁講好得人驚!
飲左個湯, 等於吞左好多廢料落肚, 嘔心~~

in addition to the potential danger of the crayfish, has anyone seen foie gras in the menu at the 5-star hotels in the last 18 months, or has anyone question the country of origin?  

About 18 months while enjoying my dish of foie gras at Riva at Parklane Hotel, I was told that the dish would be off the menu the week after.  Reason - import of foie gras from France had been banned and from that point on, only import was from China.

Well, I don't know if the ban has been lifted.  Chances are, you guys have been enjoying the product from PRC.

引用:

原帖由 alphagirl@ 於 2007-8-5 22:41 發表
I saw another French/Italian?? (not sure) restaurant next to C'est Bon at Marine Time sqaure. The price is much more expensive than CB, almost double. Have you tried that one also?

No, what is the name?

引用:

原帖由 dejavu2003 於 2007-8-6 00:13 發表


in addition to the potential danger of the crayfish, has anyone seen foie gras in the menu at the 5-star hotels in the last 18 months, or has anyone question the country of origin?  

About 1 ...

most foie gras in HK now are imported from China...  

actually, in china, there are several places that i eat foie gras because i know they import their foie gras from Denmark. (because i know the owners and i've been in their kitchens)

however, i must say, the new sturgeon(鱘龍) farms in china are doing quite well, and so far, the quality have been kept.  so if anyone see sturgeon in the menu in another 5-6 months or so, it's worth a try.  same with cheaper china-made caviar from the same fish.  probably not as good as beluga, but at least it's decent caviar.

引用:

原帖由 dejavu2003 於 2007-8-6 00:13 發表
in addition to the potential danger of the crayfish, has anyone seen foie gras in the menu at the 5-star hotels in the last 18 months, or has anyone question the country of origin?   

I find the quality very good. If from China, certainly cannot tell.

But those at Steak Expert, Rhine Garden etc. are definitely from China. You can tell from the size and taste.

引用:

原帖由 moxfactor 於 2007-8-6 06:26 發表

new sturgeon(鱘龍) farms in china are doing quite well, and so far, the quality have been kept.  so if anyone see sturgeon in the menu in another 5-6 months or so, it's worth a try.  
. ....... ...

Deep sea sturgeon(鱘龍) in China are government  propected,(you are not allow to eat them  ).

I have eaten several times (  They say the (鱘龍) is from Russia..........  may be privately bred ), they are very good.
The meat , even the soft bone are very tasty.   

引用:

原帖由 moxfactor 於 2007-8-6 06:26 發表

most foie gras in HK now are imported from China...  
............................ ...

Yes, they import  the French geese , and then breed  them in China.

And breed them the way as they are in France.  !  !  ( they said ).  

引用:

原帖由 lafite2004 於 2007-8-6 15:54 發表
Yes, they import  the French geese , and then breed  them in China.
And breed them the way as they are in France.  !  !  ( they said ).  

Really?

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原帖由 Lafite2004 ,peninsula 於 2007-8-6 08:33 發表
They import  the French geese , and then breed  them in China.

Really?

Yes, I saw the owner of the geese farm talking to the media;explaining the way how they run the farm. (in newspaper or T V  I cannot remember.)

anyone try those raw foie gras at the basement of SOGO ? they are selling at $110/100g. i asked them to weight a piece the size of my hand and it only costs $100. i guess they are very light weight. anyone know how to cook them? just fry with butter? any seasoning needed?

引用:

原帖由 師父 於 2007-8-7 03:32 發表
anyone try those raw foie gras at the basement of SOGO ? they are selling at $110/100g. i asked them to weight a piece the size of my hand and it only costs $100. i guess they are very light weight ...

唔洗葉架, 慢火香煎, 加少少鹽調味得架喇....
不過我未煮過, 你試下啦!

引用:

原帖由 師父 於 2007-8-7 03:32 發表
anyone try those raw foie gras at the basement of SOGO ? they are selling at $110/100g. i asked them to weight a piece the size of my hand and it only costs $100. i guess they are very light weight ...

有人話撲少少粉先煎會脆D同香口D喎....
煮完記得REPORT分享下!

引用:

原帖由 師父 於 2007-8-7 03:32 發表
......anyone know how to cook them? just fry with butter? any seasoning needed?
...

This is copied from  ...........................
海 鹽 / 黑 胡 椒 輕 醃 鵝 肝 ， 再 以 生 粉 輕 拍 表 面 。 用 平 底 鑊 將 鵝 肝 以 中 火 煎 至 金 黃 色 ，  

引用:

原帖由 lafite2004 於 2007-8-9 00:46 發表


This is copied from  ...........................
海 鹽 / 黑 胡 椒 輕 醃 鵝 肝 ， 再 以 生 粉 輕 拍 表 面 。 用 平 底 鑊 將 鵝 肝 以 中 火 煎 至 金 黃 色 ，  

正確, 慢慢煎應該唔會差得去邊...

引用:

原帖由 lafite2004 於 2007-8-3 02:18 發表


張相foie gras 實在太吸引我       

and the 推介個羊鞍  

I am looking my booking now           ...see what I can do.   

THANKS   

你試左未呀???

引用:

原帖由 lafite2004 於 2007-8-6 15:43 發表



Deep sea sturgeon(鱘龍) in China are government  propected,(you are not allow to eat them  ).

I have eaten several times (  They say the (鱘龍) is from Russia..........  may be privately b ...

http://hot.dahangzhou.com/74825.html

this batch.  recently bred, siberian sturgeon from qiandaohu.

引用:

原帖由 alphagirl@ 於 2007-8-9 14:42 發表


你試左未呀???

未呀   

[ 本帖最後由 lafite2004 於 2007-8-11 09:21 編輯 ]