Coffee for dinner @vea_hk. ☕️@chefvickycheng along with 7 of Hong Kong’s top chefs* join forces with @nespresso.hk creating a series of coffee centric menus. Each chef also highlights vegetables grown on the Nespresso Farm in Hong Kong using recycled Nespresso coffee grounds as a fertiliser.
One of my favourite desserts was Chef Vicky’s Coffee “Tong Chong Beng” (糖蔥餅), a nostalgic Cantonese street food snack traditionally made with sugar and coconut. Chef Vicky’s version consists of a French butter crepe and fresh coconut meat along with Nespresso coffee ice cream paired with a cup of Nespresso coffee.
Swipe to see more the dishes below!
👉 Citrus and coffee soaked baba with espresso crémeux and yuba ice cream
👉 Crispy daikon with izumo egg and black truffle
👉 White asparagus with Kristal caviar and Yunnan ham
👉 Aveyron lamb with morels and bayberries
👉 Lamb juicy rice made with the bones and belly of the lamb
*Nespresso’s Gourmet Weeks is from July 12 to August 8 featuring @arborhk @lenvolhk @monohkg @ando.hkg @chaathongkong @ta_vie_hk and Tin Lung Heen.
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
「lenvolhk」的推薦目錄:
- 關於lenvolhk 在 That Food Cray Facebook 的最佳解答
- 關於lenvolhk 在 That Food Cray Facebook 的最佳解答
- 關於lenvolhk 在 黃愷怡 Jasmin Wong Facebook 的最佳解答
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- 關於lenvolhk 在 大象中醫 Youtube 的最讚貼文
- 關於lenvolhk 在 [食記] 香港美食L'Envol@The Regis Hong Kong - 看板Food 的評價
- 關於lenvolhk 在 L'Envol Hong Kong - Facebook 的評價
- 關於lenvolhk 在 Les Prés d'Eugénie, Maisons Guérard - Pinterest 的評價
lenvolhk 在 That Food Cray Facebook 的最佳解答
The first few bites from a brewtiful dinner at @vea_hk where @chefvickycheng created a special menu in collaboration with @nespresso.hk highlighting coffee as a key ingredient. Chef Vicky also used vegetables such as aubergines and bitter melon that were grown on the Nespresso Farm in Hong Kong using recycled Nespresso coffee grounds as a fertiliser.
The roasted eggplant mousse cannoli pictured above was one of the dishes made with the aubergine from the farm along with coffee.
Swipe to see more the dishes below!
👉 Clams with shaoxing fermented black bean and pickled celtuce
👉 Edamame tart with citrus cream and dried scallop
👉 Tarbouriech oyster with Taiwanese tomato and strawberry
👉 Salted fish and fermented Chinese cabbage sabayon
👉 Sea cucumber with 20 years Shaoxing wine and tiger prawn sauce
This was the debut of Nespresso’s Gourmet Weeks, a series of collaborative menus with HK’s top chefs & restaurants from July 12 to August 8 including @arborhk @lenvolhk @monohkg @ando.hkg @chaathongkong @ta_vie_hk and Tin Lung Heen.
lenvolhk 在 黃愷怡 Jasmin Wong Facebook 的最佳解答
It has definitely been my greatest honour to have hosted the Michelin Guide Star Revelation for Hong Kong and Macau, the single biggest culinary event in my hometown, for 2 consecutive years.
As an Mc, it is the kind of event that you would love to host.
As a foodie, it is a privilege to get the absolute first hand knowledge of the star winners.
But it is more than just the culinary Oscars.
It is humbling to see the greatest chefs in town dedicating their time and effort to creating dishes that not only require creativity beyond our wildest imaginations, but craftiness and technicalities that can only be perfected with years and years of practice.
It is inspiring to see the winners celebrating their achievements while fans congratulating their favourite restaurants. This relationship is more than just host-and-customer. It brings people together from all walks of life.
And while we often tend to focus only on the rockstars in the kitchen, it also really touched me to see the team spirit in the winning teams. They are a group of passionate people, coming together with one goal and one goal only - to offer the the best experience possible to the customers.
Thank you master chefs for making Hong Kong and Macau so much more exciting.
Thank you amazing restaurateurs for giving us dining experiences that highlighted our best moments in life.
MUA: @yvonne_yuenn
Dress & styling: @victorchanstudio
#michelinstar2021 #michelinguidehkmo #emceejasmin
@michelinguide @caprice.hk @ottoemezzobombana_hongkong @latelier_joelrobuchon_hongkong @forumrestaurant1977 @joel.robuchon @alaineducasse @mo_landmarkhk @arborhk @bo_innovation @ecriturehk @kashiwayahk @ta_vie_hk @yingjeeclub_zs @lenvolhk @tatediningroom @roganichk @restaurant_petrus @run_restaurant @ryotakappoumodern @summerpalacehk @toscadiangelo @vea_hk @takumibydaisu @zestbykonishihk @ando.hkg @yardbirdyaki @zuicho @arcanehk @duddellshk @beefbar_hk @louise.hkg
lenvolhk 在 L'Envol Hong Kong - Facebook 的推薦與評價
Page · French Restaurant. One Harbour Drive, Wan Chai Hong Kong, Hong Kong, Hong Kong. +852 2138 6818. [email protected]. lenvolhk.stregishongkong.com. ... <看更多>
lenvolhk 在 Les Prés d'Eugénie, Maisons Guérard - Pinterest 的推薦與評價
... @elzerolivier @tristanpommier @mandys_pastrychef #lenvolhk #stregishk #stregishongkong #hkfoodie #hkfoods #porcelain #madeinfrance #chefswithbernardaud. ... <看更多>
lenvolhk 在 [食記] 香港美食L'Envol@The Regis Hong Kong - 看板Food 的推薦與評價
餐廳名稱:法國餐廳L’Envol@The St. Regis Hong Kong
消費時間:2019年/8月
地址:香港灣仔港灣徑1號瑞吉酒店3樓
電話:+852 2138 6818
營業時間:12:00~
每人平均價位:588港幣+10%服務費
可否刷卡:可
官網:https://www.facebook.com/lenvolhk/
網誌圖文版:
https://sisfoodsis.blogspot.com/2019/08/lenvolthe-st-regis-hong-kong.html
香港瑞吉酒店於今年4月在香港灣仔開幕後,
我終於有空來試由法藉主廚Olivier Elzer 主理的法國餐廳L’Envol。
我點的是3個菜式的午餐。
上前菜前,服務員已經送來餐前包跟小食。
前菜:五香烤吞拿魚配牛油果醬及脆紅蔥。
第一次嘗試這個配答,香香的吞拿跟牛油果(酪梨),搭配起來竟如此美妙,口感濃郁。
主菜:法國小牛面頰,香濃小牛肉汁配水瓜柳牛油。小牛面煮的很柔嫩,入口即溶。
甜點:法式千層酥配榛子巧克力拿玻崙及香橙醬。
在法式料理中品嚐這道甜點,絕對不會令你失望。巧克力配香橙又香又濃,絕配。
最後,當我以為所有餐點皆上完時,
服務員送上咖啡的同時,
還端上酒店甜品師傅做的蛋糕跟手工巧克力。
想吃法國菜這家絕對值回票價,從服務、食物到環境都很好。
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大食姊妹*中日文食記
https://www.instagram.com/sisfoodsis/
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※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 61.230.132.29 (臺灣)
※ 文章網址: https://www.ptt.cc/bbs/Food/M.1567565774.A.CEB.html
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