Search
Les Desserts: Chocolate & caramel tart, Kouign aman, Flan, and Honeydew (seasonal fruit) from France. Divine!!
🥂 Champagne on the house. 😘
--------------------------------
⭐⭐ Michelin
🍽 6-Course Weekend Lunch Menu
💰 HK$788, 3 glasses of wine HK$280
📍 @ecriturehk, 26/F, H Queen's, 80 Queen's Road, Central, Hong Kong
👨🏼🍳 @mximeagilbert
--------------------------------
#FeedThisBabe
#FOODTRAVELBABE @ Écriture
How’s your feel when you’re staying on 101st Floor?
-
從101樓高空上體驗非一般Sky Dining，間中離一離地
享受下奢華感覺的確唔錯。位於巴黎舉世矚目既
星級米芝蓮食府「LE 39V」正正係香港ICC Sky Dining
101開設分店，創辦人及總廚Chef Frédéric Vardon
出名運用最簡單方法令食客感受到食材既特點同
原味道，呢個就係法國菜既吸引之處。主餐室地方
唔算好大，額外仲設有大小VIP房各一，兩間房
仲可以打通形成Party Room，容納到18人！
坐擁一覽無際既維港景色，淨係個view都
值回票價呀！餐廳經理話呢到景觀會無論
日頭定夜晚，都會有截然不同既感覺！👇
-
📌'Signature Menu' - $1680/Head
♦️ Amuse-bouches
▪ Ajo Bianco
▪ Snail Croquette
▪ Truffle Cheese Puff
▫ 呢到分左三款唔同口味既特色「餐前小食」，
「Ajo Bianco」由新鮮既杏仁、芝士、橄欖油、青豆、
煙鴨胸肉Blend出黎既Sherbet，口感幼滑。
中間位置「Snail Croquette」好濃郁既炸肉丸，
另外「Truffle Cheese Puff」松露加埋芝士味道香濃！
-
♦️Gillardeau Oysters N°2
▪ Green Granita
▪ Ginger Jelly
▫ 好！先黎第一道雙拼Entrée。由法國生蠔打頭陣，
呢隻屬於GillardeauNo.2既size，睇落相當肥美多汁！
係蠔既底層有少少青蘋果雪沙，味道清甜。
而蠔既上面就擺放左薑味既啫喱，Chef建議直接
用匙一啖過食，味道就更加有層次。
襯埋Manager安排既Champagne味道會更加夾！
-
♦️Raw Marinated Yellow Tail
▪ Cucumber
▪ Buckwheat
▪ Seaweed Condiment
▫ 而另一邊箱完成左生蠔既部份，
就由日本既油甘魚Yellow Tail Fish出埸啦。
係視覺上的確無得輸，Chef將佢做左個薄切效果，
配搭蕎麥同埋魚子醬，面頭加埋少少青瓜薄片同泡沫。
最頂就用左全世界最頂級既法國青瓜，
形狀睇落好似青檸，食落反而有少少似青瓜籽。
Chef會建議連住幾層一次過食，口感係最豐富既！
-
♦️Spider Crab from Brittany
▪ Slightly Spicy Bisque
▪ Slow Cooked Organic Egg
▪ Turmeric Tuile
▫ 完左前菜就係時侯調一調高味蕾，輕輕加強口感啦。
第二道菜Chef就安排左法國既蜘蛛蟹。係蟹蓋底層
首先有起左殼既蟹肉他他，中間浸住左隻慢煮有機蛋。
最頂就有個塊落左墨魚汁煮過既脆餅，
Chef建議將脆餅直接敲碎連埋隻蛋同蟹肉一齊食。
呢個真係不得了，每啖都係精華，真係停唔到口呀！
-
♦️XXL Carabinero from Spain
▪ Zucchini Flower
▪ Romesco Sauce
▫ 食海鮮當然唔好比佢停！到西班牙紅蝦出埸，
通常一般係用黎煮Pasta用，不過大部份Size都偏細。
而餐廳堅持特選雙加大碼既紅蝦，只有呢個size先
做到外脆內嫩既幼滑質感。另外配以黑橄欖粉末、
自家製風乾檸檬片、西班牙火腿加強整體油香感。
最好以唔同既醬汁配搭一齊食，而Manager亦係
呢個時侯Serve白酒就最岩用黎中和返整體味覺。
-
♦️Seared Red Snapper
▪ Green Curry Foam
▪ Braised Carrots
▪ Poppy Seeds
▫ 以香煎紅立魚接住主菜部份，外皮相當香脆，
裡面仲保留緊7成熟，特別嫩滑。配菜甘荀主要用左
罌粟籽、薑、檸檬汁煮過，食落更加醒胃呀。
Chef將青咖哩泡沫係Snapper中間，變得更加Colorful！
而且帶出更濃既鮮甜味。
-
♦️Duck from Bresse'Mieral'
▪ Breast Roasted on the Bone
▪ Confit Leg in Cabbage
▪ Peaches
▪ Fresh Almonds
▫ 第二道主菜用到法國布雷斯鴨胸，Chef
將佢Grill到岩岩好4成熟，令肉質變得嫩滑多汁。
配菜用左香烤過既日本桃、青檸肉製成既莎莎。
旁邊有個生菜包，其實係將生菜包住慢煮既鴨腿肉
同埋桃肉，再配搭用雞心豆同麵粉整既Soca包住
成個生菜包食，食落煙煙韌韌，好特別。
-
♦️Our Soufflé
▪ Apricots from Provence
▪ Pistacchios
▪ Apricot Sorbet
▫ 去到最後甜品時刻，將時令既「杏桃開心果
梳乎厘」劃分兩重味道，分別係配以自家製
杏桃雪糕同埋杏桃醬。Staff會將杏桃醬放係Soufflé
中間有個洞仔將佢中和開心果既濃味，
Staff建議可以一凍一熱咁食，口感特別正！
-
♦️Figs from Solliès
▪ Fresh and Marmalade
▪ Ivoire Chocolate
▪ Greek Yogurt Emulsion
▪ Raspberry Sorbet
▫ 另一甜品傑作賣相都好吸引呀，睇落就成隻
蝴蝶咁，其實係由Yogurt同埋白朱古力製成。
配搭無花果、覆盆子醬汁一齊食。甜中帶酸，
睇得又食得！兩者我會比較偏愛呢個多D！
-
♦️Mignardises
▪ Mini Lemon Tart
▪ Homemade Hazelnut Chocolate
▪ Canele
▫ 去到呢個位我已經捧住個肚啦！估唔到
食完甜品仲有「餐後小點」，包括自家製榛子朱古力、
迷你版檸檬撻、傳統法式小甜點：由雲呢拿同冧酒製成。
每樣都係即日新鮮焗製，味道清幽，甜而不膩。
-
📌Wine Pairing - $680/6 glasses
♦️Champagne
▪ Barons de Rothschild 'Brut'
▫ 由Château Lafite旗下子酒莊第一賣出品既
香檳，非常Fruity，好適合女仔飲。
♦️White Wine
▪ Crozez Hermitage Mule Blanche - Paul Jaboulet Aine
▫ 味道比較接近咸香，夾雜少少花香味，幾易入口。
♦️Red Wine
▪ Hermitage 'Farconnet' - J. L Chave Selection
▫ 由Manager精心挑選，特意用黎配合返法國
血鴨鴨胸一齊食，口感相當夾。
-
♦️大圍啤 - $108/枝
▪ Camomile
▪ Earl Grey
▫ 幾有特色既本土啤酒，由品酒師Henry Wu創立，
夫妻檔拍住上。分別有五種口味。今次試左洋甘菊
同埋伯爵茶口味，前者味道上比較濃厚，
後者有濃烈既清香感覺。
-
📍 LE 39V Restaurant Hong Kong
🎈尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A舖
Our road trips in Italy are measured in number of glasses of fresh OJ because every single fuel station offers these squeezed-on-the-spot zingers!! 😍🍊❤️ They run the gamut from tart to sweet, floral to ambrosial but are always refreshing and reviving! 🇮🇹 #spremutadarancia #fresh #summer #juice #orange #citrus #perkup #sweet #sour #tart #fruity #zing #thirsty #vitaminc #local #roadtrip #italy #highway #sunshine #driving #smile #glug
Chinese New Year 2019
Celebration Prosperous Chinese Course Set
己亥年金厨推介发财年菜
Date: 1st January 2019 to 20th February 2019
Time: 12.00pm to 2.30pm (Lunch) ;
7.00pm to 10.30pm (Dinner)
Price: RM988+ 8 Course
RM828+ 6 Course
Book & Pay ONLINE are available now!!
https://www.ixorahotel.com/taste/prosperous-chinese-course-set
Alcoholic Special Promotion:
Buy half dozen (6 bottles) and above of HOUSE WINE
get 20% off of NORMAL PRICE
Buy 2 CARLBERG BARRELS 3rd BARREL on HALF PRICE
Buy 2 glasses free 1 glass of Carlsberg draught beer (320ml per glass)
**applicable for The Straits Cafe only。
Prosperous Chinese New Year Yee Sang Galore
Date: 20th January (Sunday) to 19th February (Tuesday) 2019
Time: 12.00pm to 10.00pm
RM108+ (Large)
(recommend for 8 - 10 pax)
RM88+ (Medium)
(recommend for 3 - 6 pax)
Deposit : RM 50 nett with 3 days in advance to order
**Applicable for TAKE-AWAY & DINE IN only**
Book & Pay ONLINE are available now!!
https://www.ixorahotel.com/taste/prosperous-chinese-new-year-yee-sang-galore
Chinese New Year Eve Reunion Buffet Dinner
Date : 04th February 2019
Time : 7.00pm - 10.00pm
Venue : The Straits Cafe and Lounge
Price : RM 98+ (Adult)
RM 68+ (Child aged 4-12)
15% off for early bird with FULL PAYMENT before 31st January 2019
**15% off is applicable for adult & child**
COMBINATION OF 8 & 6 COURSE MENU
丰收特色献玉宝
CHEF SPECIAL COMBINATION
(FROM 8-COURSE)
Mushroom Roll with Fatt Choy Sauce
Fragrant Crunchy Fish Finger
Stir-Fried Pacific Clam with XO Sauce
Breaded Golden Shrimp
Sesame Coral Flower Jellyfish
鲍你好势又发财
SEAFOOD TREASURE CHOWDER WITH ABALONE SLICE & FISH LIP
(FROM 6-COURSE)
鸿运香脆鸡
DEEP-FRIED BONELESS CHICKEN BBQ SAUCE
(FROM 6-COURSE)
嘉官皆进爵
DEEP-FRIED FIVE SPICE GARLIC PRAWNS
(FROM 8-COURSE)
财运丰收庆有余
STEAMED RED SNAPPER WITH AROMATIC THAI APPLE SAUCE
(FROM 6-COURSE)
百子千孙齐丰收
STEAMED LOTUS LEAF FRIED WITH DRIED & BLACK MUSHROOM
(FROM 8-COURSE)
COMBINATION OF BUFFET MENU
APPETIZER
Tuna & Pasta Salad
Kerabu Chicken Feet With Mango
COLD CUT PLATTER
Smoked Duck Platter
MAIN COURSE
Fried Noodles With Seafood
Stir Fried Green Shell Mussel With Turmeric Sauce
Broccoli & Cauliflower with Pacific Clam
Chinese Herbal Chicken
DESSERT
Chocolate Tart
Gui Ling Gao Jelly In Bowl
Baked Egg Tartlet
Red Velvet cake
Microplane 40020 Classic Zester/Grater
http://amzn.to/2o09jnT (U.S.)
CHEMION - Unique Bluetooth LED Glasses
http://amzn.to/2ncgu8I (U.S.)
other Ingredients & tool list
http://www.peacefulcuisine.com/shopus/
Microplane プレミアム ゼスターグレーター
http://amzn.to/2o0m2qn (JP)
Chemion LEDスマートグラス
http://amzn.to/2mKRyJo (JP)
オーガニックアーモンド
http://sunfoodsuperfoods.jp/?pid=98946508 (JP)
使用機材＆食材リスト
http://www.peacefulcuisine.com/shop-jp/
-----------------------------------------------------------------------
Ingredients:
for the lemon curd:
400g coconut milk
100g lemon juice
2 tbsp lemon zest
80g sugar
40g tapioca starch(it doesn't have to be tapioca)
for the tart crust:
100g rolled oats
100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc)
40g almonds
60g oil
60g maple syrup
dried lemon & mint for garnish
*I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C
*If you don't like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch.
Instructions:
1. put all the ingredients of lemon curd and gently heat it up over low heat until it brings to boil. keep stirring.
2. strain the mixture with strainer.
3. combine all the ingredients of tart crust in food processor. run food processor until mixture is kind of sticky. push the mixture hard into a small tin. bake for 20 minutes at 350F/180C.
4. pour the lemon curd mixture into a tart crust, garnish with dried lemon and mint.
-----------------------------------------------------------------------
I often use iHerb to get organic ingredients.
HP : http://www.iherb.com/?rcode=YOY970
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
-----------------------------------------------------------------------
「材料」
☆レモンカード☆
ココナッツミルク １缶（400ml）
レモン汁 100g
レモンの皮 大さじ2
きび砂糖 80g
タピオカ澱粉 40g（タピオカでなくても構いません。）
☆タルト☆
オーツ 100g
ひよこ豆粉 100g（小麦粉や米粉など、なんでも代用OKです。）
アーモンド 40g
オイル 60g
メープルシロップ 60g
ドライレモン
ミント
「作り方」
１、レモンカードの材料を全て混ぜてとろみがつくまで火にかけます。舌触りをよくしたい場合は裏ごしします。
２、タルト生地の材料を全てフードプロセッサーにかけます。
３、型に敷き詰め、180℃で20分ほど焼きます。
４、レモンカードをタルトに入れ、飾り付けしたら完成です。
※レモンカードのモチモチした感じが好きでない場合は、タピオカ澱粉40gの代わりに粉寒天小さじ1/2とタピオカ澱粉20gで代用すると良いと思います。
※ドライレモンは、レモンを2mm厚にスライスしてディハイドレーターで52℃で18時間ほど乾燥させました。
-----------------------------------------------------------------------
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Website : http://www.peacefulcuisine.com
2nd Channel : https://www.youtube.com/user/peacefulcuisine2nd
-----------------------------------------------------------------------
Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Adobe Premiere Pro CC
Music : Romantic Piano by Studio Le Bus (https://www.premiumbeat.com/royalty_free_music/songs/romantic-piano)
-----------------------------------------------------------------------
Microplane 40020 Classic Zester/Grater
http://amzn.to/2o09jnT (U.S.)
CHEMION - Unique Bluetooth LED Glasses
http://amzn.to/2ncgu8I (U.S.)
other Ingredients & tool list
http://www.peacefulcuisine.com/shopus/
Microplane プレミアム ゼスターグレーター
http://amzn.to/2o0m2qn (JP)
Chemion LEDスマートグラス
http://amzn.to/2mKRyJo (JP)
オーガニックアーモンド
http://sunfoodsuperfoods.jp/?pid=98946508 (JP)
使用機材＆食材リスト
http://www.peacefulcuisine.com/shop-jp/
-----------------------------------------------------------------------
Ingredients:
for the lemon curd:
400g coconut milk
100g lemon juice
2 tbsp lemon zest
80g sugar
40g tapioca starch(it doesn't have to be tapioca)
for the tart crust:
100g rolled oats
100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc)
40g almonds
60g oil
60g maple syrup
dried lemon & mint for garnish
*I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C
*If you don't like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch.
Instructions:
1. put all the ingredients of lemon curd and gently heat it up over low heat until it brings to boil. keep stirring.
2. strain the mixture with strainer.
3. combine all the ingredients of tart crust in food processor. run food processor until mixture is kind of sticky. push the mixture hard into a small tin. bake for 20 minutes at 350F/180C.
4. pour the lemon curd mixture into a tart crust, garnish with dried lemon and mint.
-----------------------------------------------------------------------
I often use iHerb to get organic ingredients.
HP : http://www.iherb.com/?rcode=YOY970
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
-----------------------------------------------------------------------
「材料」
☆レモンカード☆
ココナッツミルク １缶（400ml）
レモン汁 100g
レモンの皮 大さじ2
きび砂糖 80g
タピオカ澱粉 40g（タピオカでなくても構いません。）
☆タルト☆
オーツ 100g
ひよこ豆粉 100g（小麦粉や米粉など、なんでも代用OKです。）
アーモンド 40g
オイル 60g
メープルシロップ 60g
ドライレモン
ミント
「作り方」
１、レモンカードの材料を全て混ぜてとろみがつくまで火にかけます。舌触りをよくしたい場合は裏ごしします。
２、タルト生地の材料を全てフードプロセッサーにかけます。
３、型に敷き詰め、180℃で20分ほど焼きます。
４、レモンカードをタルトに入れ、飾り付けしたら完成です。
※レモンカードのモチモチした感じが好きでない場合は、タピオカ澱粉40gの代わりに粉寒天小さじ1/2とタピオカ澱粉20gで代用すると良いと思います。
※ドライレモンは、レモンを2mm厚にスライスしてディハイドレーターで52℃で18時間ほど乾燥させました。
-----------------------------------------------------------------------
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Website : http://www.peacefulcuisine.com
2nd Channel : https://www.youtube.com/user/peacefulcuisine2nd
-----------------------------------------------------------------------
Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Adobe Premiere Pro CC
-----------------------------------------------------------------------
Oct 24, 2020 - Reproduction vintage retro Tart Optical Arnel eyeglass frames. ... <看更多>
tart glasses 在 Tart Optical Enterprises, Inc. 的推薦與評價
Tart Optical Enterprises, Inc. 6196 likes · 1 talking about this. Tart Optical Enterprises, Inc., is the source for the true vintage revival eyewear of... ... <看更多>