Chocolatemuimui - 飲食、旅遊、美容、生活、攝影分享 https://www.facebook.com/chocolatemuimuifood【聯絡及邀約:chocolatemuimui@hotmail.com

2016年5月8日星期日

澳門:澳門美高梅金殿堂 - 初夏新菜式

上星期到澳門美高梅酒店天幕廣場看蝴蝶展覽,(相關文章:澳門:澳門美高梅天幕廣場 - 蝴蝶世界),亦來到中餐廳金殿堂吃午飯,一嚐全新初夏新菜式。





金殿精緻小品,分別有慢煮鹽香法國鴨片,紅菜頭玉帶粿,龍鬚鵝肝鳳尾蝦及金稻奇脆乳豬,Appetizer Platter,Slow Cooked Sliced French Duck Breast Flavoured with Star Anis in Brine,Steamed Scallop Dumpling with Shrimp,Beetroot & Bamboo Shoot,Crispy Fried Shrimp with Goose Liver Pate & Shredded Bread,Barbecued Suckling with Glutinous Rice,先趁熱吃蒸起的點心,帶子餡加入紅菜頭及竹筍,令透薄的餃皮染上鮮紅色,味道挺鮮甜,挺有口感。法國鴨片肉很嫩,鴨味亦濃,還有我更喜愛吃的鳳尾蝦,釀入了鵝肝,又炸得金黃香脆,最後是乳豬,皮脆不肥膩,配合底部煎香的糯米飯來吃,上脆下黏糯的口感很特別。
煎煮銀杏雲耳南極鱈花牙魚,Braised Patagonian 51Toothfish Fillet,Sustainable Glacier with Ginkgo & Black Fungus,以可持續的海鮮鱈花牙魚來煮,魚肉肉質挺實帶滑,油脂不會很重,配合鮮甜的魚湯、銀杏及雲耳,很適合夏日享用。近來流行吃桃膠,身邊愈來愈多朋友都開始吃桃膠,今次的夏日菜式也用加入桃膠,仙翁米桃膠南瓜湯浸莧菜,Simmered Summer Spinaches with Peach Gum & Nostoc in Pumpkin Soup,桃膠含豐富植物膠原,相當有益及健康,多吃可養顏。
秋葵燒汁爆牛柳粒,Wok-Fried Cubes of Beef with Okra in Gravy Sauce,接著有牛柳粒,每粒大小相若,肉腍又入味。乾炒吊片龍芽粗麵線,Fried Thickened Duck Egg Noodles with Dry Cuttlefish & Bean Sprout,自家製的粗麵以鴨蛋取代雞蛋來做,蛋味更香,加入魷魚及芽菜一起炒,,麵濕潤彈牙,吃一碗就滿足。
最後甜品拼盤有香芒豆腐凍布甸,懷舊黑糖砵仔糕及紫薯金砂芝麻球,Imperial Court Desert Tasting Platter,Chilled Soya Bean Pudding with Mango,Red Bean Pudding with Muscovado Sugar,Crispy Fried Glutinous Rice Dumpling with Sesame & Sweet Potatoes coated with Egg Yolk,朋友推介要吃香芒豆腐凍布甸,布甸豆味濃郁,加上酸甜的香芒醬汁,味道怡人。我也喜歡砵仔糕及芝麻球,從小就很愛吃砵仔糕,這個砵仔糕更用黑糖來做,甜度不會高,煙煙韌韌,頓時勾起兒時回憶。最後的紫薯芝麻球內是蛋鹹奶黃餡,鹹香又有點紫薯甜。



Instagram @chocolatemuimui 
Takeover相片 #muimuiTakeOver
澳門相片 #muimuiTravelMacau
https://instagram.com/chocolatemuimui 

澳門美高梅酒店金殿堂
地址︰澳門外港新填海區孫逸仙大馬路 
電話︰+853 88022319



沒有留言:

發佈留言

Related Posts Plugin for WordPress, Blogger...