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Steak Tartare
Oyster, pickled cucumber, horseradish, dill
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Apple Tarte
Honey Madeleine
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前菜幾驚喜 甜品就不過不失
早一個多月前訂位滿有期望 吃後發覺不過不失
要等一個月才有得吃的話沒有下次
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📍 Jean May
🗺 Shop A, 14 Gresson Street, Wan Chai
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#wwaterinwanchai
#wwater_westernfood
#wwater_frenchcuisine
小周末來個超過25款Trader Joe's零食大評比! 加班整個星期，今晚就是零食配啤酒 沒別的 😝我喜歡的是口感厚實脆口那派的~評比就是根據我個人的偏好 哈哈哈
👑 Ridge Cut海鹽口味 $2.99~ 心中第一名! 每次必買~買到店員都知道XD 很多店員也超愛這包! 同系列藍色黑胡椒鹽口味 太鹹 我不行 很多店員也覺得不行~
👍香檳QQ糖: 這幾年聖誕節前後的限量品~這是我連續兩年唯一囤貨的TJ商品~ 香檳味濃，而且真的Q!
👍藍色星星巧克力餅乾: 每年聖誕節前後限量品，我應該有連續買超過十年了 哈哈哈 送禮自用兩相宜，綠色版的薄荷巧克力餅乾我就覺得 還好
👍比利時餅乾組: 也是聖誕節前後限量品，整組個款餅乾都好吃，缺點是打開是散裝的，不趕快吃完會軟掉~
👍鐵罐丹麥奶油餅乾組: 也是聖誕節前後限量品，很像喜餅禮盒裡面的各種奶油餅乾大集合，奶油味濃，甜度還行~
👍各種捲心酥: 常態商品是香草.巧克力味兒~ 年底會有限量彩色筒~ 原本我對捲心酥無感，但後來 覺得其實很好吃 哈哈 也不貴~ 可以推!
🌟節慶限定版Joe-Joe's 巧克力餅乾，外層是各種不同口味的巧克力~ 超甜膩! 很適合冬天~
🌟拐杖糖口味棉花糖: 喜歡拐杖糖的人 可以試試看 我是覺得還好XD
🌟Birthday Cake生日蛋糕爆米花~ 這個前陣子有跟大家分享過~ 爆米花外層裹上香草糖漿和彩色糖粒~ 剛吃幾顆還不錯~ 吃到後來會覺得超甜XDDDDD
🌟Spud Crunchies 薯條一家親~前陣子好像停產了，這款很多人喜歡 但我覺得太乾太粉 前幾年有出 番茄醬限量版口味，太不行了
🌟各種爆米花兒~
我最喜歡Grand Slam~是焦糖爆米花~ 還有裹上各種堅果~ Costco好像也有類似的~ 但我覺得TJ這包很適合一人抓來吃~綠色的香草香料爆米花也不錯~
🌟綜合蔬菜脆片~ 我是看到有球芽甘藍所以買來試試~ 結果一吃覺得這根本是台灣冬筍餅的味道!!!!! 超級台味 哈哈哈 口感也很像冬筍餅!!! 推薦給喜歡冬筍餅的大家~
🌟各種玉米片~
--Nacho Cheese Chips應該是老外們最常買的~ 本身就有起司味道~ 不搭莎莎醬也好吃~
--白玉米脆片~ 這單吃沒什麼味道~ 很適合party拿來搭配各種沾醬
--藜麥黑豆脆片~ 這包不錯! 口感厚實一點~
--地瓜脆片~ 這包我超常買~ 單吃就很好吃!
🌟辣根蔥口味洋芋片~
Horseradish (辣根)吃起來是類似芥末味道~ 近幾年年底的時候 不固定時間會出現~我第一次買的時候店員跟我說這包超級Amazing! 我整個就是很興奮的試吃XD 這包的口味很像是王子麵調味粉再加點芥末味道~ 剛吃幾片還不錯~ 吃到後來會覺得很鹹很想狂喝水XDDD 如果有人分食一起吃可買~ 一人吃很不適合XDD
🌟乾燥蔬菜們~ Trader Joe's的乾燥蔬菜有花椰菜.秋葵.羽衣甘藍和甜菜根~ 口感跟台式乾燥蔬菜差異蠻大的~ 這種乾燥蔬菜超級乾~ 已經是有點像乖乖的口感XDDD 味道就是淡淡的鹹味~ 單吃有點無聊~ 拿來搭配蔬菜沙拉應該很棒!
🌟季節限定白松露洋芋片~ 雖說是季節限定~ 但他出現時間好不固定~賣一賣就停一陣子~ 然後隔一陣子又有了~ 這款人氣很旺~ 應該是因為他是松露口味~ 但是我吃了之後覺得有個老舊抽屜的怪味XD 買過兩次就沒回購過了 哈哈哈
🌟Vegetable root 乾燥根莖蔬菜脆片~ 我覺得還不錯~ 但比較常買Costco賣的Terras大包乾燥蔬菜~
🌟Crunchy Curls: 馬鈴薯圈圈~很像小時候吃的浪味仙那派的口感~
🌟烤火雞口味洋芋片: 這是這幾年感恩節前後的限量口味~ 我覺得偏鹹~ 香料味蠻濃的~ 吃得出很濃的烤雞味~ 但因為太鹹我只買過一次沒有回購~
🌟Veggie Sticks/Veggie Crisps~ 這兩包蔬菜零食只是長相不同~但口味是一樣的! 一個是吸管狀~ 一個是貝殼麵形狀~ 就是一般很涮嘴的蔬菜零食~ 我很常買貝殼麵那包~
🌟Honey Hedgehog cookies: 刺蝟餅乾~ 小袋裝的，有點蜂蜜消化餅的口感，適合小朋友吃 我是覺得 還可以XD
🌟Cookie Butter Sandwich cookies: 夾心餅乾系列 都蠻好吃的~ cookie butter或是榛果夾心都很可以~
🌟Everything but the bagel Nut Duo:這款堅果已經出一陣子了~ 口味就是TJ那款冠軍調味粉的味道~堅果部分是杏仁果和腰果組成的，很好吃😋大推💯
[香港 中環］哈哈，好多日子要慶祝，所以好多食好嘢嘅理由😝 上個月就去咗 #米芝蓮2星 嘅Amber at The Landmark Mandarin Oriental, Hong Kong 慶祝拍拖紀念日👩❤️👨.
𝗙𝘂𝗹𝗹 𝗔𝗺𝗯𝗲𝗿 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲($𝟮𝟰𝟵𝟱𝗽.𝗽)有𝟵 𝗰𝗼𝘂𝗿𝘀𝗲𝘀之多，因為信用咭有買一送一優惠，所以非常抵食👍🏻 我記得幾年前食𝗹𝘂𝗻𝗰𝗵都已經差唔多價😛不過今次𝗙𝘂𝗹𝗹 𝗔𝗺𝗯𝗲𝗿 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲冇幾年前食過嘅𝘄𝗶𝗻𝗲 𝗽𝗮𝗶𝗿𝗶𝗻𝗴 𝗹𝘂𝗻𝗰𝗵咁出色🥲可能我太大期望吧，不過服務都係好好，整體都開心嘅🥳
♦️Mastsuba Kani ˚ Heirloom Beetroot ˚ Granny Smith ˚ Caviar ˚ Horseradish ˚
♦️Aka Uni ˚ Cauliflower ˚ Lobster ˚ Daurenki Tsar Imperial Caviar ˚
♦️Skrei ˚ Green Asparagus ˚ Ramson ˚ Extra Virgin Grapeseed Oil ˚ Shiro Soy ˚ Ginger ˚
♦️Blue Lobster ˚ Salsify ˚ Amalfi Lemon ˚ Caper Leaf ˚ Extra Virgin Lemon Olive Oil ˚
♦️Preserved Black Winter Truffle ˚ Morel Mushroom ˚ Fregola Sarda ˚ Cuttlefish ˚ Black Lava Sea Salt ˚
♦️Milk Fed Veal ˚ Sweetbread ˚ Bell Pepper ˚ Fruit Tomato ˚ Nerigoma ˚ Winter Leek ˚
♦️Dekopon ˚ Mango ˚ Saron ˚ Heirloom Carrot ˚ Caviar Lime ˚ Tapioca ˚ Manni Olive Oil ˚
♦️Squash ˚ Coconut ˚ Sea Buckthorn ˚ Extra Virgin Pumpkin Seed Oil ˚ Pumpkin Seed
♦️Kacinkoa 85% ˚ Cacao ˚ Extra Virgin Arbequina Olive Oil ˚ Cacao Nib ˚ Taggiasca Olive
Amber有Caviar嘅菜式都好impressive😍
當中highlight當然係呢道【Aka Uni ˚ Cauliflower ˚ Lobster ˚ Daurenki Tsar Imperial Caviar ˚】，亦係Amber嘅signature dish，只能夠話呢個dish真係無得輸😍 一層椰菜花mousse，一層 #北海道赤海膽，一層 #龍蝦啫喱，仲有滿滿嘅 #魚子醬 喺面頭，食嘅時候會先食到海膽嘅鮮甜，然後輪到龍蝦湯啫喱嘅濃香，中間有椰菜花mousse輕輕調和，最後係鹹鮮十足嘅魚子醬，味道好有層次，充滿著海洋嘅鮮味 🌊 大廚建議配 #海苔脆片 食，但我自己就鍾意就咁食🥰每一啖都係幸福嘅感覺！
除咗 #鎮店之寶 【Aka Uni】之外，我亦好鍾意【Mastsuba Kani ˚ Heirloom Beetroot ˚ Granny Smith ˚ Caviar ˚ Horseradish ˚】🦀 #北海道松葉蟹肉 鮮甜味美，一條配酸甜有致嘅蘋果醬，突出蟹肉嘅鮮味，一條則配上頂級魚子醬，鹹鮮與蟹肉嘅鮮甜雙重鮮味，配搭巧妙🥰 兩款主菜，Veal及Cod fish都發揮應有水平，但未去到WOW嘅程度🤫 【Preserved Black Winter Truffle ˚ Morel Mushroom ˚ Fregola Sarda ˚ Cuttlefish ˚ Black Lava Sea Salt 】有D失望😪 用上不同的黑色食材，例如墨魚，黑松露，黑色海鹽等，入面主要係Fregola Sarda（珍珠麵），入口有嚼勁，不過味道及賣相都一般般🤭
#甜品 有3道courses🍰【Dekopon ˚ Mango ˚ Saron ˚ Heirloom Carrot ˚ Caviar Lime ˚ Tapioca ˚ Manni Olive Oil ˚】以港式 #楊枝甘露 為靈感，創意十足。個人最鐘意【Squash ˚ Coconut ˚ Sea Buckthorn ˚ Extra Virgin Pumpkin Seed Oil ˚ Pumpkin Seed】，椰子味道濃郁清新，多重口感食落好有層次🥥.
值得一提嘅係Amber嘅Petit Fours好豐富💯 除咗有 #日本水果盤 之外，仲有 #水果酒，真係估佢唔到😋#Madeleine 亦好有水準，外脆內軟熟，富牛油香，蘸上自家製香蕉醬，好好食😇
Beef Tartare by Jimmy's Table
If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!
Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)
Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)
STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。
STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。
STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。
STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。
STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。
STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。
STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。
STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。
__________________________
Directed＆Edited by Apple
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Yakisoba noodles Ippeichan series 'super wasabi yakisoba'. Wasabi is Japanese horseradish, spicy green paste. I like wasabi so I bought it. I drank pudding latte with it. It's drinkable and normal pudding taste.
#japanesestuffchannel, #yakisoba, #spicyfood
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