EAT.it and SHOP.it :)

EAT.it. A recently launched Italian restaurant that shade itself as a fast food dining place. Getting more obviously known with its comfortable, cozy, flowery and grassy environment, I grabbed my sister for a dinner on Sunday.

Just by walking the outdoor area of EAT.it had already been impressive. The environment was simply beautiful with glasshouse design, and chilled natural air flowing all around the area. You could enjoy a breezy afternoon with zips of tea, or you could have a romantic and relaxing dinner with your another half at the outdoor area. We opted for a cocktail table indoor.

Simple instructions for newly arrived diners at EAT.it:
1. You will be provided a card.
2. Go to different food counters and request what you want, chef will tap the card for you.
3. When u finish your meal indoor, pay at the entrance / pay before dining at outdoor area.

The whole food station is divided into many sections: from Antipasti, Cold Cuts, Pizza, Pasta, Deep Fried Foods, Desserts to Beverage (Tea/Coffee/Beer/Wine. Foods neatly aligned all along were so colorful and alluring that you just couldn't wait any longer to order.

Ciabatta (4/5)
I actually brought one extra for my breakfast the next day :) The crust was crispy with sesames and the interior was moist and soft enough. You could smell its motherdough's unique flavor. Chef would warm it and cut for us when ordering.

*Nice condiments: One additional point I have to add is that each table will have a set of nice condiments: Extra Virgin Olive Oil, Tomato Vinegar (Though I don't like this actually; I would prefer a white grape vinegar at the public tables), Himalayan Pink Salt etc. They were all very nice for bread tipping.

Salad: Small pasta salad mix, salted brussels sprout, red cabbage with greens (3/5)
Salad was very soso indeed. The brussels sprout was too salty to us. Though it was cooked (but remained cold now), the grassy and fishy flavor overwhelmed so much...we had to pair it with ciabatta.

Tomato seafood fettucine (4.5/5)

It is flexible to choose the sauce, ingredients and pasta at our own choice. I especially liked talking to the pasta chef as he was really passionate and confident about his cooking.

We preferred trying their homemade fettucine and chef recommended a tomato sauce for us. We chose seafood to combine.

Much appreciated chef’s effort on really using much less oil on the pasta based on our request! The pasta was very well executed – Al dente and well-seasoned enough. I especially liked the tomato sauce, it was just as you are eating real ripe tomatoes.

 

Lime Tart (3.5/5)
Most of the desserts at EAT.it are at generous portion and economical. The lime curd is tarty and zesty enough with fresh lime peels, though there was a slight attack of bitterness at the end. Meringue on top was quite velvety actually, my sister actually recommended it to be whipped up more for a lighter texture. Overall the lime tart was fulfilling.

Strawberry Gelato (4/5)

This gelato was STUNNING if to compare all other brands in HK, though it still cannot replace my favorite GROM in japan. The gelato texture was chewy enough, strawberry taste was real and strong and blended with milky flavor. Just hope chef would give a larger scoop for me next time. Thumb up!

Rose Tea (4.5/5)

The rose aroma were very naturally presented and is easy drinking even though it has been soaked for some time.

 

There was actually a small market near the entrance as well for diners to purchase ingredients/seasonings which were used in Eat.IT. Varieties were not very versatile, but they were all very traditionally Italian and of genuine quality.  I especially loved the Prune tomato (freshly from Sicily) as it is SURPRISELY sweet. Another that I proudly bought is my first ever burrata cheese ($55) which was great value for money to get it home and try *V*.  

 

Eat.it Italy Eatery

Shop 1, G/F, 9 Kingston Street, Causeway Bay

Tel: 2489 8822

Mon-Sun: 11:30-22:30
www.facebook.com/italyeatery

給熱愛牛油果的朋友(下集) - 牛油果醬油麴雪糕

上集文中提及過日本Twitter 瘋轉牛油果豉油雪糕的吃法

而近來亦有雜誌介紹 形容味道有點像salted caramel 

今次榆榆和我也一起做個小實驗試試 

牛油果醬油麴雪糕

材料:

醬油麴 (由於醬油麴的味道跟牛油果更搭配 我們這一次都是用此代替豉油)

雲尼拿雪糕 (我們選用雀巢, 實驗嘛當然是用最經濟的產品先試試水溫:p)

牛油果 (墨西哥產)

食後感(3/5)

第一口感覺其實有點怪怪的...特別是因為咱們都不太喜歡牛油果甜吃

不過撇除這個壞印象 其實雲尼拿雪糕的奶香及軟滑口感跟牛油果滿搭配

但配合起來就沒有了味道層次 牛油果原來的油香盡失
大概是這個原因所以要加豉油來加強咸香的口感

三者綜合起來 其實味道真的有點像焦糖 再加少許三文魚似的

而焦糖的味道很大部分是來自雲尼拿雪糕及豉油

要強調的是牛油果原來的味道 就算加了醬油麴 還是差不多完全蓋過   

萬字醬油我們都有試過 效果還是相似 

由於豉油太鹹 三種材料的味道更加難以融合一起

建議用減鹽/蒸魚豉油來配搭更好 

榆榆和我還是繼續推介牛油果+醬油麴的吃法 給愛重口味的牛油果粉絲 :D:D:D

給熱愛牛油果的朋友(上集) - 牛油果+醬油麴

近來日本twitter瘋傳一個牛油果的食法:

牛油果+豉油+雲尼拿雪糕 (見下集實驗)

個人覺得好趣怪 還未試

不過因為[豉油]二字 有一晚不禁和榆榆(我的可愛小妹) 一起做一個小實驗

牛油果 + 醬油麴 = 三文魚!

由豉油及米麴 (こうじ, 發音kouji) 釀造出來的醬油麴 是我近來大愛的調味料

因為這種調味料最神奇的地方就是味道一路都會有轉變

由一開始豉油咸味好足 到開始釀製的時候 咸味開始轉弱 

反而神奇的甜味會隨著時間增加 米麴本來木糠的味道亦慢慢釋放出來

醬油麴放得越久味道層次感越豐富 

在冬天大約三星期後(夏天則兩星期就可以) 

釀好的醬油麴咸香甜美 是可以直接放進口品嘗的 

而這次推介用醬油麴代替豉油來伴牛油果 正是因為醬油麴能夠提鮮

與牛油果同吃的時候 那種十分像三文魚一般 umami 超鮮的味道完全爆發出來

加上咸度降低了 令整個味道都更平均 再也不會嗆到舌頭

這樣的配搭令牛油果的油香完全發揮出來了!  十分美味!

大推介! 希望各位也喜愛牛油果的朋友 有機會也試試! :> 

Dear Chez Patrick

The launch of La table de Patrick has been a big news in the culinary industry, fans had actually been waiting for long to try Chez Patrick’s brand new style of private dining.

Following these successive years of supporting HK Restaurant Week by Chez Patrick’s group, La table de Patrick at its first time entered this promotion. 

Had been compared with the normal lunch set menu (and even a la carte),  the Restaurant Week menu is extraordinarily special. I therefore bought my loyaugei there for a Sat lunch.

La table de Patrick is located at an old building in Sheungwan (Entrance opposite to Lan Fong Yuen). Right when the escalator opened and turned left, it was just right to see Chez Patrick preparing for the meticulous cuisine at the open kitchen. We arrived at the place. 

The restaurant is not big, most likely in size of 2 classrooms. Seatings are slightly packed and overall there is around 20-30 seats. Decorations are simple and clean, with red painted walls and simple white tables. Having adequate sunlight penetrating into the whole restaurant, the atmosphere is comfortable and natural. 

When we were choosing the courses, Chez Patrick unexpectedly came over and asked us if we were interested in having his newly invented Black Truffle dish. I was really thrilled with his kind introduction, which was like friends giving you recommendations that could never be wrong. He was passionate to his food inventions, and never hid his happiness towards it. Who could ever resist such a sweet and warm invitation to try Chez Patrick’s very special dish?

Special: Appetizer: Truffle Cream Foam, Shaved Black Truffle, Rockets Salad with Vinaigrette in Crunch Roll, Parmesan Cheese (6/5!!!)

The black truffle aroma had already strongly pierced into our noses before Chez Patrick shaved this small black diamond in front of us. The light brown colored creamy sauce was deeply infused with truffle, while the foams above balanced the creamy texture. The Parmesan cheese slices added enough saltiness and the rocket salad garnished the dish with a hint of freshness. Heavenly when bringing the real shaved truffle together with the foams and crunches, the truffle flavors lingered in mouth for long. This dish was a sheer ambrosia.

Foie Gras Cake in Lyonnais Style, King Prawns’ Sauce (5/5)

We were thrilled to proceed to our next dish. The foie gras cake just differed from what we expected. Minced into grainy texture, the foie gras was shaped like a pudding. Tasting it alone would be rather dull and a bit bitter, but then it transformed to be magically sweet and balanced when dipping with the strongly flavored king prawn sauce; and finally with a nice foie gras aftertaste. It was wonderful, technically wonderful, to put these 2 strongly flavored ingredients together and played this beautiful harmony! And it was also my very first time to try a foie gras in a very grainy rough texture. Excellent.

Tuna Fillet, Quinoa Risotto, Creamy Bacon Sauce, Baby Asparagus (3.5/5)

As cod fillet was sold out, Chez replaced with a red tuna fillet. Based from the photo I showed, one of my friends could already tell how Chez was experienced with the golden brown seared striping pattern (never black!). The fish was straight medium done, just right with pinkish red flesh at the middle. Though the tuna was obviously not as complementing with the creamy bacon sauce as the cod fillet.  The quinoa risotto was of my surprise to be nice. That hint of sweetness and chewiness had given me more appetite.

Warm Brie Cheese Parcel, Apple and Raisin (3/5)

The warm parcel was very mildly warm, but the outer spring roll layer was crisp enough. When directly sliced it into half, you could see apples, raisins and some walnuts filled along with the brie cheese. I would actually prefer getting the cheese a lot warmer, like in running state; but I appreciate the salads vegis around the dish which made it overall less oily.

Attendants forgot to serve us tea & coffee (might be because it is already 3pm and is time to close). But overall, my friend and I were deeply impressed with Chez Patrick’s creations and how he paired  the ingredients. We were actually surprised with the just right amount of sauce at all the dishes (which were observed by my friend). Never knew how deep and comprehensive his culinary experience could be, but it’s absolutely amazing visiting here.

I would definitely come back to try Chez’s signature Foie Gras Trio.   

La Table De Patrick

中環閣麟街37-43號祥興商業大廈6樓

Tel: 2541 1401

Mon-Fri: 12:00-15:00; 19:00-23:00; Sat: 19:00-23:00; Closed on Sunday

http://www.chezpatrick.hk/?cat=restaurant&page=cp_default 

值得一試 - 來自Tony Wong的Cafe

來到這兩年的美食熱潮 走高檔甜品的餐廳開得此起彼落 

現在想在旺角找間甜點店 (連鎖式不計) 

除了傳統中式港式糖水 可以說近八成的甜品價格都已經大大調高 $40多元的消費走不掉

其實某程度上欣賞在這個風氣中的出品 從Creativity, Gimmick, Plate Decoration, Presentation 等等都有著十分多元化的改變

不過 亦在這個稍微良莠不齊的時候 我們這些消費者都需要衡量更多

一碟盛為$60-70的甜品 值不值得見仁見智

今晚到過於新世紀廣場新開(一陣子) 的Smile Cafe

不得不佩服Tony Wong 監控的一系列出品 雖然對於Tony Wong的Patisserie總有所保留

但這位甜點大師的確為現時的潮流訂了新標準

有別於其他Smile Yogurt 分店 

Smile Cafe除了有一向供應的Froyo 及果凍甜品杯系列外, 櫃台還有件裝的Chiffon  Cakes及少量Patisserie,  

新menu 則有十多款Signature Desserts, 更首次有Salad, Sandwich 及Mains 可供選擇, 來一個自製Casual 版 3-Course Lunch/Dinner 其實很不錯 

店內靠左有大約三十個位子, 環境Casual, 可以先落單付款, Foods on plate 會由店員親自奉上, 

在沒有收加一的情況下,  有這樣潔淨簡單的環境及半自助式服務值得一讚

1. 自選Yogurt ( Granola, 桂花果凍, 綠茶糯米糍, 熱情果香蕉醬, Manuka Honey) 4/5

  

每次來到Smile 總是愛和姐妹一起自選喜歡的Toppings 每選滿3個還送1款醬料

份量易控制之如 每款都是自己最愛吃的 所以感覺上抵吃好多

最愛Smile的熱情果香蕉醬 濃郁的熱情果酸香能平衡香蕉的甜

軟糯的果肉拼着甜酸的冰凍Froyo  口感實在豐富

而香蕉醬總是會放近杯底 所以剛好每次吃到有點膩的時候 可以解膩!

2. 沖繩黑糖薑疏乎厘伴雪糕 (5/5) 

姐姐一向愛吃疏乎厘 喜歡那種像風一樣輕盈的口感 甜而不膩

其實製作疏乎厘的材料較簡單

所以略嫌$68的訂價太高

不過吃完才發覺原來Smile版本的疏乎厘

其實是相比起坊間很多店都來得非常實在

口感依然輕盈 但整個疏乎厘的結構很挺身

吃到中層的位置完全沒有大空洞 更不會中途倒下 就是很綿密的感覺

黑糖的味道突出 配上薑味濃郁的軟雪糕 一熱一冷好正

旁邊還有少許咖啡醬 本身我不飲咖啡 但加少許到疏乎厘上 就非常能夠突出黑糖的香甜

Really Amazing!



3. Sweet Heart (紅酒燴梨, Sablé, 草莓雪芭, 雲尼拿雪糕, 芒果汁裝飾) (4/5) 

唯一off menu的新品 見到有最愛的燴梨就忍不住点了！

一嘗兩款雪糕就知道用料並哈根或moven

雲云拿雪糕呈奶黃色 口感軟滑 

雲尼拿味道十分濃香 神奇地還有少少奶皇香 十分美味

草莓雪芭味道較酸 質地有黏稠 但莓香十足

中間一層sable 非常鬆脆！

燴梨則帶有頗濃烈的紅酒味 小朋友要注意！

一次過將幾層混合同吃味道頗為balanced 但個人覺得甜度不夠 若加上旁邊的芒果汁能稍為平衡酸味

相比起其他patisserie 及果凍杯 新增的甜品系列的確令人驚喜 期待再試這裡的french apple tart！

Smile Cafe

旺角太子道西193號新世紀廣場地下M39號舖

Tel: 2157 0332

http://www.smile-yogurt.com/en_contact.php

Epure

Having been a Dalloyau fans ever since it has launched in HK, I had always been glancing through and imagining what’s actually behind its golden gate to its fine dining side Epure.

Couldn’t believe it was just a decision right in the morning that daddy would be bringing sis and me to Epure.

And right when I stood in front of this golden gate, I could exactly feel how exciting Charlie was when he opened his eyes to his long-awaited chocolate factory. 

The journey finally started. We were arranged to have window seats (even it was a last-min booking at 11am that day). Though Epure is at G/F, the bar environment outside was actually cozy enough. It would be nice if a sunny day came through. 

Seatings at Epure were spacious and private in between tables. I liked the greenish design and sofas all around which made the environment a lot more enjoyable.

Epure offers a tasting menu (4 course*starter, soup, main, dessert/cheese - $598) and a self-selection of weekday lunch menu (2 course - $398, 3 course -$498, 4-course - $598 *Note: starter, main, cheese, dessert). Without any hesitation, I chose the tasting menu, with duck foie gras as starter, chestnut soup with black truffle slices, lobster as main and cheese assortment as final.

Pain (3/5)
5 selections of breads were available at Epure. Soso breads but the herb butter was yum.

Eager to look at the wine list of Epure, selections were just enough for French countries. Fans of wines from other countries might be slightly looking for more. 

Apertif: Saracco Moscato D’Asti 2013 ($500/bottle) (4.5/5)

Having a very nice mood that day, we in four have ordered a bottle of Moscato D’Asti. 
Beautiful fluffy bubbles unlimitedly rose from bottom to shape a small cordon on top, the moscato d'asti was as expected utimately refreshing. Pear and white peach flavor came forward and a slight touch of fresh lime was just right to raise the acidity. A light and straight forward wine most suitable for apertif.

Amuse bouche (4.5/5)

Citrus jelly and apple puree tart: Both were refreshing.
Mini ham croissant: Size was just enough and was buttery and crispy.
Truffle creamy foam:  Absolutely gorgeous taste of truffle and creaminess, very lovely

*Nice Service: One of the servers proactively asked us to enjoy it before the foam just all sank down (as we had been chatting for long)

Entree: Seared Duck Foie Gras, Cabbage puree and Elderberry vinigarette (6/5!!!)

The duck foie gras really SURPRISED us! This very thickly cut foie gras (around 4cm i guess) had been firstly poached before searing, so that the inner flesh was still so soft, smooth and melting-in-mouth, but maintained solid (rather than runny) in texture (See the cross section). I would rather describe it as a jelly dancing on the dish. 

The crispy outer layer and the cabbage puree complemented the overall mouthfeel perfectly. I particularly loved pairing the foie gras with vinigarette for a cleaner version. 

Texture wins and it dominates my no.1 foie gras ranking.

Soupe: Chestnut & fennel velvety soup, crunchy wheat berries & winter black truffle (4.5/5)

The soup base was silky and quite watery and has a lighter taste on its own. It actually didn't taste like chestnut, but rather a mushroom flavor? 

When mixing with fennel puree, the soup became a lot more strongly flavored by the fennel and was garnished with a slightly grassy mouth feel. With generous amount of winter truffle slices, the divine aroma swirled around my palate and gave additional crunchiness.  

Plat Principal: Poached Lobster, Amandine Mousseline, Baby Leeks, Comte Cheese & Jura Yellow Wine Jus (4/5)

The yellow wine sauce was strongly umami but with a hint of sweetness. It combined with the tender lobster perfectly through a very flavorful chemical reaction, leaving it a sweet and meaty aftertaste. I also loved the little peels of comte on the dish which mixed all ingredients harmoniously together.

Fromage by Xavier (4/5)

Having recalled the media interviews about Epure on its unique cheese collection, without doubt I ordered the cheese selections as my dessert. Cheeses from Epure could disappoint no one. All 5 selected cheeses were ripe enough to be served and were just with enough characters. 

I especially loved the St. Felicien at the 12am position which had a runny texture and deep strong mellow taste. The goat cheese Gour Noir was less strong but its creamy and supple texture just stole my heart away. If to pinpoint, I would suggest to serve with more dried fruits and honey for pairing these lovely cheeses.

(Dessert: from sister)

My sister ordered a blood orange dessert instead and was unexpectedly large portioned and beautiful! Tarty flavors refresh every taste buds from the powerful dishes. Textures were comprehensive with the use of chips, fruit pulps, sorbet, mousse, orange peels and sauce. Very nice dessert with effort seen.

Wine: Fritz Haag 2012 Brauneberger Juffer Sonneuhr Riesling Auslese (3.5/5)

Craving for a dessert wine to accomplish this lunch with a wonderful finish, daddy finally ordered an extra wine in glass.

German Riesling is always girls’ favorite. This Auslese style was at medium sweetness, soft and light, with a bit of honey and yellow peach in flavor. Quite balanced with the adequate level of acidity, but I would always opt for sweeter ones. Very nice with my sister’s dessert and to some extent could also pair my loved St. Felicien and the blue cheese.

 *Nice Service: Another server proactively provided us one of our preferred dessert wines to taste before ordering.  

Petit Four (4.5/5)

The petit four were also elegantly presented like a mini high tea. The lemon marshmallow was zesty like a real bite of lemon juice. The truffle macaron was very stunning and stood out from the crowd. The truffle aromma blended so well with the smooth black chocolate filling. Chestnut puff was soso but again not too sweet. Finally I had the Japanese Lime tea as a decent and clean ending. 

Service (5/5!)

Their service is absolutely professional; Servers were all very experienced and knowledgeable, very eager to share and interact with us on the food and wine tasting, very attentive to details that we might want (or forget), very smart on explaining the ingredients used, cheese varieties and wine knowledge.

This first Epure experience was truly all rounded at all aspects. I actually found truffle dishes by Epure (the milky foam, chestnut soup and truffle macaron) particularly outstanding. Would definitely come back for sure.  

*Corkage: For 1 bottle of wine purchased in house, they will waive the corkage of 1 BYOB :)

Epure

尖沙咀廣東道17號海洋中心4樓403號舖

Tel: 3185 8338

星期一至日: 12:00-14:30, 18:00-22:00

http:///www.epure.hk