![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtwFzHaHkcRg90OwxYoBAI58FQxBSAAvqu8rUGV1Bm-FalE09N7KTTJOvL7KSM1eLwH62xl3ZXTQHFdfQM6cIDPJQbKhqTg_GRs-jmwLJiTqWm_yUTk2aSvUDM4jT4bPLn_Bhv9mX2_I/s640/IMG_2079.png)
這裡的間隔很四正,不過地方就不算很大,整體感覺也不錯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSF9744IRaCvkrpOf2cEwq-_5DWmoYvQVfXz5UwISuqsd_RiqGi-lq1SKz2kN1vwkQSIMsnwvKvVNQ2qDGFfNEZhyphenhyphenC3j0ibdd8ymPeS-5KipzCvvgF13hm8T_50lpwrdNX4C_n2WKIpA/s640/IMG_2075.png)
坐下後才得知到原來這裡是每日有主題,是日是三文魚,星期一是生蠔而星期日是鮑魚…蝕啅﹗
拿東西前先巡視四週選定行車線,因為地方不大,這裡的食物放得很集中,不用花太多時間在移動上。
既然是三文魚主題,當然有大量三文魚菜式出現,甚至還有整條三文魚放出來?﹗
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVj3_6fSUBj2Quhl8EEc6zlzZixZKn6o2QMc3XKSYOA9GCjQVH3eKY4QPxyj8_81MZKlorP12or_uF_S3_EqlPm1KAzBrvOYVjbce3UiUQcm3CE1yf-oJlb8vT12IIZrWrTbZWRWaKPBc/s640/IMG_2003.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzepkrtAIxmuNQVuuq1WPdMdTudg7z5L1gmHGx8MV6tH65D4P7-QlKsuxNq-ADrrTD8coBcZPGyZ20cylAS7Dv63VZjBqaaxpoF4jQ2ZN9gWleZWZH3ajR6cpz7jCDCYbS3C9YZdM3bc/s640/IMG_2001.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwbdVxxuHIMXmNkp6Yy3P2KHlVo9nCcHAmG_xmh5u5qtQiwrh8Q2Kb5qQ3epn9Xw0wriNoaTXAvxFi8t0olEP_5wKiifGE2BiPL2BxQG4k0mzFu2lFJjdvFNULhIVH3Rmq1vzbRkOc5k/s640/IMG_2002.png)
大磚芝士隨便切,不過是晚好像沒太多捧場客,枱面很乾淨。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H68njBLQheI8YFLWuBvzk4x_i-OVN5YQvGJgCqxzPcX8kwTkQNWc-fv_WcZFXAV-_UNVb9QCTzM47TVtuh_eJJweeItEWrPFepgOz7PhO-yobc7FQ5SRsnD6D9xY5AeHmct8iK92RQ0/s640/IMG_1998.png)
冷盤區,有一道生蠔啫喱好像有點重口味,反而有興趣。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-n-ok-L1DHQLvdQJjQHxjspYGIrSIVS3CktQv3AQc015kLOfEUkHM8or5GIEuHVM44zr5GN9F7EUxWLRnnbPUdLuZr7nMqci0ZyFNUfSDAPUPsTIpe_HfeqUI7YHzUiPrEXZwVZ2Tf_Y/s640/IMG_2004.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7e4vOCOt_MK-GwIK83NA8pk_wQTFVsV9RL1u-6_j8wZJSo1s-gd8xayxQwHvHe10JwU1hyphenhyphenOaXJsGulafdPvr7JTeFJ8KjpJ7TFW362ciOkxUmdGeqEtn9zGMU6kxOVc0uFgbiZPP11A/s640/IMG_2005.png)
沙律吧不是放幾種蔬菜自由組合,而是不同口味的沙律,既然一早調製好,醬汁也可以不下了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOKF3b1PbAIeyd7wnHHgM80reREIjFJR9NZP5ybE0RxZh-n5MCQKcbkTa-q6XnrkMdcSOybjIFmygS55dDB1h4jZfH46gyvbn9EnVv-uXEUoZYOQe1P4tATOCvxXmTZdUP93OFRwkM1A/s640/IMG_1996.png)
熟食區雖不大,不過太多你也食不完,情願貴精不貴多。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9_UWWm9Fut1h8MgSLB_eK2zjQ7hKdhy3OHwH_CdPRku9J4kdHWI_a3EkQKroImfpguYb9hotee28oBtseKPd0rxsu1rSvqCX6hXMaH8ct1Q9_NG2toofvTPZy1KEIi_bPeOLkFfB94M/s640/IMG_1986.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu-ZGY5_wL60yeQAtZWtt6Tn_oRf58CoZ2_LpZqrNdI4rDZmDgC7tkasVjIDodnGK9b-cdtlXPzrnDp31laPhP5F9FTGhLSvsu9SDGb-35fpyjCXj6g5Y6u9MbKzAuhrUy__VlrrJmZ8/s640/IMG_1987.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77v_LESAqvXbyUvnxkUfUCQKX9wUQ0Z538URcn1IXJ5rKxttV1VOgCYLA3ZN7rkfVJgY0SeATQmBJHgC6N9x4N8J1Gkfi2rG8S3tCQk7ZAPSd26i4hmMmb4Tjotop0kAFa0tciIYQkmM/s640/IMG_2017.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgCyOpQMzC5RCbEV1B0G7qbiLIzX53Otzwiakp9lKbNUKhrKKhTMhgU7ypKKWFh2siLTPfHb5A1UDU3hsZTVYma2joIxEX7NjAlW4XTKTid20GRv1Wx9HWLWolhUT3h7i_VQ1Rz8BOgY/s640/IMG_1989.png)
燒味也有,不過不見最愛的叉燒,可能最近叉燒炳有點忙(笑)。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDKBp4U66hv8ntQuDgj5sUTXoSqdgCeRyWL3u4JlfutBicyE20me93K5peCRUT3fP75XGAbEBgpoFky4vegIeWRtk6GUnQbIGRegQiuuXUzEDj3H3wdVqa8uLEEB3kBRFhk7er96Iytg/s640/IMG_2022.png)
海鮮、刺身、壽司、天婦羅自然是座上客,蕎麥麵在自助餐來說就較少見了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KxgC7LVi5amZf_FavJYu4rwG6c3egOKVXk_zyXvzHHG_C3PKcMFYq9s0KYFIcgthTIay4afqibdlW2_A6Nf2rg-rdxmi7Kl6n5hs04OMFsmaaVrdXz4GbCLmKun-h7WswM3AQGit4Qs/s640/IMG_2008.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLJ9NdulnTWwYrushmoelF04NTI4uPpy1LY6Yx4p-nHxoENO-pvGxnJoBB-IWaQoPUpw8z9XHqkmK5me8H7OlQG7xU3pXrZ_1m1gS4mB7oDtM7B-sDX4s1QrkyJMmBEUvfzmxER9h34U/s640/IMG_2009.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQ13G4RDjIf4x458URRBL-ZmPjNyDbLmhntDNWPrtp4DvNZT6W4y5oXAI48s3kE9MmvGGR5kZl3WQ_POZu0CvbdldWJ7dT6P9iOcKuZJd-DuIyaxIN_gvs4lly4Kgeczu2KGQDbVKXG4/s640/IMG_2010.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1EfBA-NUqNQcX__5_5Khw3CdLyjz30jEOWmYhM17e4T0B1Fh5wVRld1LdN99Gju0I5byjv4lkKrxMpijtHuuxIDs4Ylkp9byADMdh_tc0YFVspISJz-Qs42L7ZH34OhtDej1FdXMTbE/s640/IMG_2013.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUdXZqbC20elUFBge-YDIx0fNZF6vDS-7bkGbQQE3bYxDMo-tCmQK0Uh6FIQSYNGN-ae9_LXw6huqS0ZXxQG-UVvbGJm0vfnhTH6nqYcOta2HBPgDtoWTAOR_0MHrZqS2oIsmTT1qQPw/s640/IMG_2007.png)
甜品方面有十來款,在廚房切得整齊企理才拿出來,食得方便又衞生,有時見到酒店自助餐一整個蛋糕放出來然後被人分屍,那個獵奇畫面實在令人倒胃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqBWuZgEv1k8jUc9i68Cg553y48139sg1jDlg1reVO70uTAkWMyZ_Kjcf-9N_Am7enlCbhtlCo_xszaVEQEoyIawqd1xa3XFZGEHfLKxAvxbuFEfK_MT1ya0dRL1jzjLWqrImQ1p6KuM/s640/IMG_1991.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYS7aU_KLt62X0V4CHmTf4my_oRGdWG-f8D2tIqhXjj5S7VA4YgXNqtgpSmvzR0JJEVGujA-quqEP90LY64_ctUjNMurwKUvtj8g-dmUdRr08OPbxqB5ViiZT4z9yM0ecaFbjxOdfc1g/s640/IMG_2016.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWJ-9dCfByo_J6tIVTGMYdh_3T9u4yG7ocgCX9jIYDTpnGwRgTUb24VqZFSeKOaEjMmkcTX5xjLHdKSlncbY6ab_v5ld2S4AWHj2wLdOqWKEOdbslIOcSRglC45BjCOCjIqhaTao6S8s/s640/IMG_1995.png)
最重要的,明顯是哈根大師了,有四款口味分別是曲奇、咖啡、雲呢拿和朱古力,可惜沒有士多啤梨。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4MCW9Z34PTdu1KmcTR1iTuNQznb-AuwQMK0e0WTfGt8dOLq5Lgz-feWAlj0aBZTxNicR3RggvfKKN1ct2iAcGWheJ4kSmmhhEVgYCbG-PU6cIrKGwyfaNQq_V5eVV7U_JKcOC1UTw1o/s640/IMG_1994.png)
不想食甜品,也有一些飯後果可選,放在凍櫃裡感覺衛生多了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cNoS-hkdYL2VbEA8tYrpAz3ZOp9V4nRHsceH73Uyj5ATlGfoUBSzraMC_c-xLtoojyXaQqhKjyvu58Jay2ONqYaHdMg-o_437TADLMjeOQ9jPWpJFO9OQfrIALtIX9GADG6AVHlzT9Y/s640/IMG_1993.png)
還有自助的咖啡機,小心喝太多夜晚睡不著~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJGexEEzkI4ypRZAVrCvVePqknPpvA2FZEewqChBB_7FJKfS0pmab-8klVc8MRU8hLWhDKOY56UoFMwOVc20HcjAkY8a4zonSL2LHQHqPJEE8d989mdglgWBm7r8bv2qt83tcXiPlS0s/s640/IMG_2015.png)
巡視過後,冷盤就吃主題菜三文魚吧,再加一個重口味生蠔啫喱杯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepadZx59AFsZG_tepXQxYtrZkuWhvgT3blXhJ6Th9N2WUYpZ96g5GRhfxxJOl8LXn7T6ijGLfVon-h6ANxhNPapwBVLmFDmUhyphenhyphenQapaYjF1yAMaXmTuXSCA8G4wVwkd970TSYbWfOc7TY/s640/IMG_2039.png)
煙三文魚芝士火箭菜沙律裡用的芝士是菲達芝士,看起來有點像豆腐,不過鹹味很突出,正好與淡味的沙律菜互補,不錯的配搭。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tAZKUNIHDMVeq-fTI-TqUM0gdA7ZxjHEF4raGtC7IdBntMetmz_ACOtRdLTzqJmHt32H0qvhoEDICqWIgP225-Fp_pPxPxDQ9v6D2ApteF0a_xxf_SaeHwRnjeeEZdz5D1n17Kpwo_k/s640/IMG_2045.png)
墨西哥卷聽得多但好像沒吃過,這忌廉芝士煙三文魚墨西哥卷從外表看到包上了厚厚的餅皮,感覺就像吃北京填鴨越上了極厚的麵皮,自然口感不佳。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y81YE6cpb3Cg7uI4rW21_XjvftmCMwVCWADR_bk6xxVnYSisRu69JwhANzjw6wCBqEKq8SKxS6TZcKG2VAh3vX1kTK3IFXW4NUiqvLdfoPkeJvwRQqjsb3ixAE2fbW-WWe4oZ9MhTZg/s640/IMG_2040.png)
刁草三文魚應該是最基本的三文魚菜式了,賣相和一般的煙三文魚沒大分別,味道當然也差不多,沒異味可收貨。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWQaRRkNp07n4ZFOk-en_JBet6qFZyib_YguBbjV2udUzDT6EJa6lI08j-QGnKseuekQZ6GjYhCR4qJqEcT6vkgDFjG3EhzElBASwcjauPbRDhjyCh4yrlP7fccIY7YkzIn3UbAYWP-Q/s640/IMG_2041.png)
紅菜頭醃三文魚被天然色素染紅了,不過還未紅透。與刁草三文魚相比,用紅菜頭醃過後感覺多一份清甜,而且所用的部位較肥美,稍稍勝出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJjzRH-JNyGnzyQLXRMvNXxos4PmhvVNEAle8-l344uXWpnhhJQJ5wd5AJR_lCeFyg5W5imk4nhpiTlGIcbZUKOCnsvQKYbhJcKlieAn6GklgvmgVMH3N8ci3f4iJ0ZeC_bgfKSc0BI4/s640/IMG_2043.png)
下一味,油封三文魚配蘋果酸忌廉。問了廚神google,油封的做法類似慢煮,都是以低溫長時間去烹調食物,可以保持食物的鮮度。這厚厚的三文魚塊,的確很細嫩滑溜而有油甘,配上酸忌廉和青蘋果片又能減去油膩感,很好的配搭。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrmurA8ZfQvI9vLFUwjV_M0A8VOoNeHKKJFq7RNOpHEH1xtf0OrD9B6wHfwOx7-uqqFSg_akYrUu_umfc48Uxs3fK_Wqm9wh_lz8mwPPjGWbdaSHH69VBq0wnVxbOwrB0E3d46cLYJko/s640/IMG_2042.png)
至於生蠔啫喱杯,自不然是鹹的了,由於裡面有西芹蘿蔔等蔬菜,味道變成鹹中帶甜,加上肥厚蠔仔的味道,老實說我吃不慣…
很少在自助餐中見到蒜茸蒸帶子這個選擇,你知啦,帶子蒸太耐會又老又韌的。不過這個蒸籠不大,意味帶子的轉數較多較快,降低蒸煮過長的可能性。拿一隻來吃,的確沒有又老又韌,肉質是結實而帶微甜,但蒜茸味較弱,難怪看到人要拿醬油加上去,不過我還是喜歡清一點。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IzAlLuwqyMtSJ-h2icc1BoMI1si0Ug-gBXTMje1qUqqeYogkYyhnNwMebuOSSlZfP9oWjFpUBhXpx1HPzZGge_0c9pxgnDrkohDk8r7yxKwugi0LX4YGtRF7flc259MWELP4ioOwh90/s640/IMG_2019.png)
燒豬手剛好碰上新鮮出爐,即夾幾件。豬皮金黃而香脆,略帶煙韌,豬手肉雖非完好無缺,偶有皮肉分離,但鹹度不高和肉質不粗糙,遇上了肥膏的部位自然更甘香可口,喜歡脆皮燒肉的人不能錯過這道菜。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI2NwmxAv70vCOR94fjI8fXR4d9y5YBikkYC4bLNiN5HFgh-j0wwCZM0u94Fsa1hHYwcl47f2eqdJR3euo_KyATqNLDmt3h3DR8o5rqAFfJSNOew6BdXNqzgnAXfumW0NubUb0gwNZ9E/s640/IMG_2024.png)
現在不少自助餐都提供高質素的中湯,當日推出的有花生眉豆雞腳湯和花膠桂圓老雞湯,識食一定係食花膠湯,有幾多人住家湯水會落花膠呢?這盅湯的花膠夠大塊,爽口略帶膠質,湯色清澈少油花,湯中還有半隻飽滿的香菇,整盅湯味道很清甜而不覺味精,家中少湯水的人絕對要多喝幾碗。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLY2WB32pBUCDbvqJ7U_RCAS8wfBaxVbyHqVltF7rVksdUgT8tP8juIPZY5FUdjdsMacvPeBaEUIUrdNenGTDZy01QQnm47AOs_mjsq3mMe13wsQcSdtlcQ2q2KSLCkh-CrcpopRvUToo/s640/IMG_2026.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNcCt0vxKL0Ij6Ts2-Y-VF1XdKkquDu4iB0q9xLYfwvq2070P8uFdhHn8Dx-FSWBy_tA6SyxKRXCDbPaigrE40nB2yaLEQemTRfmH-K-3lPuwZr99SOejeVELpTi-MvPloRmHuT6kMTg/s640/IMG_2029.png)
自助餐必食的是生蠔,見到師傅有在不忙的時候準備生蠔,不算是完全即點即開。是日吃到的是美國生蠔,平時見到的美國蠔都是珍寶Size,這隻小巧像法國蠔大的是第一次吃。美國蠔總是較淡味,帶點爽,適合新手,但我已經是老手對我來說蠔味不足,另外蠔裡還有點沙石,要注意一下。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmTR3axQ4X27QMItcR3vHw-DVcsPA0Suv-SV4P4c6fVeMHOu3JzqZn3Uifx5AuwasYJl-5zHt8u0etHBBugFNHKakMBCIbBwfkanVG0uKQ3iqpkFhDJjKNccdqWGk3KDzOx0tVQqpnVE/s640/IMG_2033.png)
雖然因為怕辣而遠離印度菜,但印度薄餅Naan我從不抗拒,尤其是真的由印度師傅做的印度薄餅,很難不正宗。碰上新鮮出爐的Naan,熱乎乎而軟熟,不沾咖喱汁直接吃,吃得到蔥油的香味,鬆軟可口蠻好吃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QjbaMv0qCwruDUi4LVl_H6GCrfR7Pqj3YJKk2bPN2bqrDqgz7intHPMnSIzvlIyeJFeVZtYG5JLBMJqmtzJYPRWwqngVPRu00PxZeS_Keh3frpkwAtzu_8chZMKq74UBdOBzlwYPqJs/s640/IMG_2036.png)
保雲酥焗三文魚配香檳忌廉汁表層包滿了金黃麵包糠,入口自然香脆。三文魚焗過後油香更明顯,再配上略帶酸的醬汁,感覺就像食炸魚柳。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrzhQtOcugTvQJI5jp2q5o4IGDRhgcitDou6aG2ePUstuisLDlPIRLn2q7yxCAw1xDPuBLHjpU4l2bzeoXl-9lWf0elmCp3kbkRrB64KSMbNPdns16Q1ezi5TNo2j_6lbatFVEMhyphenhyphennro/s640/IMG_2047.png)
日本麵豉燒雞看樣子很粗糙,吃起來嫩滑就肯定稱不上,但最少不會很乾柴,作為冰鮮雞肉香自己不怎突出,勝在青蔥和芝麻的香味搭救,若在表面澆一些甜麵豉會更佳。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcvhbWQtaG49Q56IfkVVUWk5doyxMX-kq1M6_D28w2IThPDAX9HfQN6yJFhbBHWNLDE-pp7Rx_AVE4edt0x_XPs94P0Ns-0SYV2D6ld9hukgH9OMcuaqChlrdE808u99XHmK0ENtqGxQ/s640/IMG_2048.png)
隨便夾一件天婦羅試試,本以為是茄子原來是冬菇,還是第一次吃到天婦羅冬菇。從外表可見炸漿就很薄身,吃起來也確實香脆,而且沒有油膉味,當然比日式放題的水準高得多。雖然冬菇仍保持爽口多汁,但用來做天婦羅好像浪費了點,還是覺得燉冬菇更吸引。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8x-evio0bZMbs9jsMSIHaBVx-FBuuLaODB8Y14Sp1LNAgHXv1BGcl-TM4wWlx_V3E44KWCW3K6wnXsA-_BylYA2JSksNRnRFohZylsjB1UUZwNw5eB39nHVROep5UI02yiCEByKUR4k/s640/IMG_2049.png)
既然天婦羅吸引自然要補單,香脆不用說,炸蝦的肉質結實彈牙,茄子就可以再炸久點令其軟身些,當然現在還是好吃的。不過那塊炸壽司卻異常乾硬,可能是被照射燈照太久之過。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ThpjeVgBcfBERHRHo5hjmOiIBxPuqYM6hG8R8tJNMTwh59V5fiksBpMtgdYMynus6xWAdfNmcTQZe2DPhOwfGa507qs8d5CHaefKfcB-7QIJbU2bXoRtss8njWxSHHa70K-XfgfNrW0/s640/IMG_2071.png)
是時候吃甜品了,本打算拿有馬卡龍的甜品拼盤 ,卻被人拿光,惟有拿另一款拼盤。
沒想到竟然會有金箔的蛋糕,頂層是青檸味啫喱,不過味道很人工,像羅拔臣啫喱的味道。蛋糕的質感比較乾身,和連鎖店的西餅品質相近,即是說不算好吃但又未至於差。而那一小杯朱古力慕絲倒不錯,朱古力味濃而不會很甜,連杯身也是由朱古力倒模而成,可以整個放入口,有特色。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNF0hCIU6XdVjVMImTQbfpPrVYnBD71hyphenhyphenBrkTkJhHv9DOV4100r3H9b9kZR8V5F-oS7NcIv7ljszdO53fNXniqJ9_LFWkQHqWGkl1-MQefq1EjHIGzwmqVjfr-B3ITGh5TLOHKZj_dXQ/s640/IMG_2053.png)
再多拿幾款甜品滿足心靈,減肥甚麼的食完再算吧。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGCD2jYCV2UXLjVF8nPEdi9D1OQWp-yCFQkFO2Acw0UQbySIGuQwMbAW8QGoaxsQO-K0RQC2DEXBkkIN_k3z-92SoupAfVC_6eHXFLwsLn5V8gQZyLwHokm89V36w6jcYkqYrFlzlCVE/s640/IMG_2055.png)
一口的士多啤梨果批,批皮是脆身曲奇皮,顏色偏白應該是沒下蛋黃,少了幾分鹹香。士多啤梨質素一般,正常大細但不夠甜帶點酸,不過全屬預料之中。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJ6bVba3STSYWlzWmIuuSy1wvWGAbUzIDXFm7-RdoltrDu1Gzd5jvfhXk_1Dcr5vfxE5vXJEFEwRWK34rSFT-9Lavgt_y3mBTUiW2IuDr623qyCmko3RmpZ4rlW5SwheoV_s-RPhyL3U/s640/IMG_2061.png)
不知名的蛋糕一件,上層有火炙過的部份猜不出是甚麼,像是忌廉芝士但味道很淡吃不出,能肯定的是有忌廉和朱古力海綿蛋糕,質感比剛才的蛋糕鬆軟,或者是凍櫃抽乾了水份吧?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxXq5R2UqX6kEjf0mXo6SKZjGYnrEKkzcVxk2R-arOt0smpKzNx3vnWLogPBo-_pBrE7-gPEqh3fvrp_FstpOMfML2xn_XLT9ofTfAtfZ2odzeWwRVk8hGPMBwCDMhBId9HLbgTg4AaU/s640/IMG_2060.png)
Tiramisu是幾款蛋糕中最軟熟做得最好,入口有一道明顯的咖啡酒香,朱古力粉不會下太多令味道變苦,自助餐來說質素很不錯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanTn7xCNSfgZbF3-svyw2rTajLep8gZZxmKehR0fxhFJCNyFCC6OjMQ3qhULdpgH8EuziKLNTOLG4E84sYJ_YpPhT39H6xP3EHVf9lsbM9ZeW_ualVm8iFa_sNwUh0DB3-rApQQeD1GM/s640/IMG_2065.png)
芒果奶凍味道亦好,芒果甜香濃郁不帶酸,在奶凍上下都夾有一層荔枝味的大菜糕,有點搶去奶凍的乳香,不過整體來說食得過。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirj5CcOTcVgZfvJwCKnHoOOE2CAGkRRKtkCSwpYLJLiu567dia6906xdBOL67Lfif2NOrqQmjf0frVbgmyOidA4MvsgdCgzgyyT-gM8N2gBEQryhiXdfPkxouEOLIdhyphenhyphenSkz6BXVDlARQo/s640/IMG_2063.png)
食飽飽後結帳離場,一開始匆忙入場沒有留意大門外原來有賣食材,是想客人食完覺得好食買回家吧?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhW2uwaZAcPcBpsIPeOomYg-TXsFrdGrJTp-UgW2x-LP8z30ShDwiY1jPTkZNz_GcjY8b4jztdY6f6FkNmsDeYWpr-DOBxAIrNZ17SVu2Ut2DQojixOJ5KShhZ4fuRl9tyDzWvUVY9J4/s640/IMG_2077.png)
此外還有一個賣蛋糕的凍櫃,在八點後會特價出折,這也不錯起碼能減少部份浪費。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6IbyHkkvNssQUfuTyt5iqJSLBKOgrbFwFh1A9DyFgr76sDuOrQ-4VwcvNYUZv1CH32Gg9wirUkelS05ojT7JBf6i0Trcu5GfnPq5jKhve-lwwNlpLuVJ63h55ufLfC5pxerkPboSQQI/s640/IMG_2076.png)
這裡的價錢跟其他酒店相差無幾,可以說是市價,但質素明顯在平均之上。由於星期一和日是生蠔和鮑魚做主題,在這兩日去吃一定更易翻本。
價錢:(正價)$518加一 、信用咭八五折、網上優惠券八折
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