關於 lobster roll 香港 ，我們在網路上蒐集到這些相關的討論、資訊與評價

🎈Doubleshot by Cupping Room (中環)
🔍中環蘇豪荷李活道49號鴻豐商業中心1樓
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💫中環大館最近有新嘅藝術展「墨城」，放假過去參觀完之後就順道到附近食晚餐🍽

呢間Cupping room旗下嘅Cafe and Bar糅合文青元素及蘇豪獨有嘅野性於一身。180度嘅大片玻璃窗裝潢，令餐廳採光度甚佳，餐廳內有Bar檯亦有靠窗嘅開揚座位，加上🌿啞綠配白嘅雅緻色調，隨手一影都可以影出滿滿嘅高質打卡感。

✨Suckling Pig Lettuce Cups ($178)
西班牙乳豬🐖皮薄香脆，肉質扎實中不失嫩口，油脂感低，加埋底下嘅醃蘿蔔絲同秘製酸汁，整體有少少似青木瓜沙律嘅味道，係西式與泰式交融嘅特色菜餚，幾開胃。

「🍸推薦配搭嘅酒品：Hampton water rose」

✨Cold Cappellini（$248）
首次食凍嘅天使麵冷盤，感覺有趣，混合橄欖油後，麵質彈牙細膩中又帶點滑溜油香，表面有魚籽同紅蝦增添口感，整體味道行小清新路線，係偏向地中海菜嘅調味，中意濃味嘅B仔個人唔係特別鐘愛，但貌相精緻，打卡角度著實不錯。

「🍸推薦配搭嘅酒品： Esterlin brut」

✨Boston Lobster Roll 2.1 ($298)
好耐之前食過佢哋嘅Avocado on Toast “2.0”，印象深刻，今次黎就試咗進化版嘅波士頓龍蝦version。一如以往，多士同toppings係分開上碟嘅，客人可以隨意mix & match，擺上你鍾意食嘅食材。外微脆內鬆軟嘅蛋多士，帶濃濃牛油香氣，唔加材料單食都出色。食材方面，龍蝦彈牙，牛油果幼滑，檸檬皮帶印式香料調味，整體雖有特色，但個人更愛酸酸辣辣，味道分明，有芒果粒同辣肉腸嘅Avocado on Toast “2.0”🥑。

「🍸推薦配搭嘅酒品：Monte xanic sauvignon blanc 2017」

✨ Double Prawn Pasta $258
西班牙紅蝦質感同平時港式餐廳食到嘅蝦有少少唔同，質感冇咁爽彈，但蝦味會濃dd，意粉粗身，質地軟糯，飽肚帶蒜香🍝。

「🍸推薦配搭嘅酒品： Plan de dieu haute segure 2018」

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👶🏻B仔整體評價：7.8/10個👍🏻
👶🏻B仔抵食程度：7/10個👍🏻
👶🏻B仔環境評分：8.5/10個👍🏻
👶🏻B仔味道評分：7.5/10個👍🏻
👶🏻B仔回頭機會：8/10個👍🏻
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#swallowhongkong
☺️快D跟住B仔一齊吞食香港啦！🤤
#swallowcentral

Dim sums in this 1 star Michelin restaurant cost HKD$38 only! What do we think 👇🏻

Yat Tung Heen has been offering this HKD$38 since last year and I finally went to the restaurant last week. I booked the restaurant a week in advance and went there at 11am. The time slot for each session is 1.5 hour so it could be quite rush when compared to typical morning family Yum Cha that you also spend some time reading newspaper and chat with your family members. But it is a very spacious and relaxing place for dim sums.

2 of us went there and have ordered 4 kinds of dim sums. The sizes of dim sums are smaller than those you find in other Chinese restaurants. All are of bite-size. For the minced beef dumpling, I prefer one of bigger size.

The restaurant is famous for its Barbecue pork (Char Siu). At the time we wanted to order it, we found that we have already ordered Char Siu Rice Rolls and Char Siu bun, so we will leave it to next time.

Half of the dim sums on the menu cost HKD$38 and half of them costs HKD$48. There are 3 deluxe selections that cost HKD$68 per piece, including Steamed Fresh Lobster dumplings 龍蝦餃皇，Baked Chicken Puff Pastry with Whole Abalone 原隻鮑魚雞粒酥 and Steamed seafood dumpling in soup with Birdnest and Conpoy 燕窩瑤柱海皇灌湯餃

What did we order? (All are HKD$38)
- Barbecue pork bun 叉燒包
- Barbecue pork rice roll 叉燒腸 (forgot to take a photo of it, the last photo is our only rice roll photo 🌝)
- Shrimp dumplings (Har Gow) 蝦餃
- Minced beef dumplings 牛肉球

How much did we spend? HKD$228 for 2 (including service charge and tea & sauce 茶芥)

Taste: 🌕🌕🌕🌕🌑
Environment: 🌕🌕🌕🌕🌗
Value: 🌕🌕🌕🌕🌑

Yat Tung Heen 逸東軒
Level B2, Eaton HK, 380 Nathan Road, Jordan 佐敦彌敦道380號逸東酒店B2層
(near Jordan MTR station, Exit B1)

#explorehongkong_foodies
#explorehongkong_Jordan

#hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #foodiehk #hkfoodie #米芝蓮一星 @eaton.hk @ 逸東軒 Yat Tung Heen

到成晚精彩嘅部份Gala dinner喇～

因為大住個肚 申請咗唔洗煮
我諗我係唯一一個
可以坐喺度食野唔洗煮嘅畢業生
辛苦晒C13 & 14嘅同學仔👩🏻‍🍳👨🏻‍🍳👩🏻‍🎓👨🏻‍🎓
我已經幫大家影咗好多靚靚菜式相同做野相

Disciples Escoffier Professional Diplomat Graduation Dinner 🍽 menu：

Amuse Bouche
Snail Caviar Sandwich/ Foie Gras Lolipops

Cold Starter
Fresh Crab Roll with Apple, Celery and Walnuts

Hot Starter
Foie Gras Crème Brûlée with Summer Berries

Soup
Consommé with Lobster and Oxtail Ravioli

Fish
Baked Halibut Provencal

Meat
Slow-cooked Duck Breast, Parsnips and Own juice

Dessert
Chocolate and Orange cake with Spiced Cream

Petit Fours
Pate de fruit（Passion Fruit）

#蜜兒廚房 #mabkitchen #蜜兒 #女廚 #香港廚師 #discipleescoffier #escoffier #disciplesescoffier #法國廚師會 #towngascookingcentre #disciplesescoffierprofessionaldiploma
#grateful #blessed #法國菜 #廚藝訓練場 #cheflife #hkchef #chef

普遍出面食龍蝦包都冇乜料，幾粒龍蝦碎就賣成舊水一隻。我哋今次整個足料又平一半嘅。
整龍蝦包有樣嘢要注意，就係龍蝦一定唔可以用數字屋急凍熟龍蝦，至少都買街市海鮮檔訓咗覺果啲，或者急凍生龍蝦尾。當然，新鮮係最好。

喜歡嘅網友記得 按鐘訂閱，讚好，分享比朋友！

#龍蝦 #龍蝦食譜 #龍蝦包

(記得按「訂閱」訂閱我們呀！Please "subscribe" us)

#Hktravelmapper 全新國際旅遊渡假訪談特輯「台北玩得起」
New traveling video series “The Luxy Taipei”
今次來到台北 看看用香港的最低地價 在台北能有什麼享受
Let’s see how we use the lowest property price per sq. ft
To enjoy the best dinning and hotels experience in Taipei
為你的假期做好準備！
Get ready for the terrific holiday!
.
（試播）優先場先帶大家去食頂級澎湃活體海鮮火鍋-囍聚
In this preview, we bring you the freshness huge mud crab
and Penghu mutiara lobster for the hot pot
原隻七彩龍蝦，大過塊面嘅紅蟳
And the sweetest DIY hand roll sushi
with whole box of Nemuro sea urchin
超新鮮日本根室海膽自製手卷再加上超豐富海鮮拼盤
.
吃飽飽就帶大家去養生
After the satisfied dinner
用十年時間打造的北投亞太飯店
We went to a hot spring in a delicate Japanese Zen's
natural simplicity style hotel
位於北投的第一座動態溫泉飯店
看看如何「動則養生」
We also had an interview with a hot spring expert
還找來温泉達人教你如何
who taught us how to enjoy the hot spring in a right way
不用計時間，用正確方法泡溫泉
.
本集內容資訊,請到本IG參閱 In this episode：
.
HKTravelmapper
六月最新旅遊訪談特輯
「#台北玩得起 」
詳細影片介紹啦！
.
Keep tracking for our new series of the traveling documentary video “ #theluxytaipei ”,
let’s see how we enjoy the luxy cuisine and hotels with best price!
.
➪ Instagram @hktravelmapper：https://bit.ly/2Ktr2Q7
➪ Facebook: https://bit.ly/2Y6AGvj
➪ YouTube 頻道 https://bit.ly/2FnG7i2 (記得按「訂閱」訂閱我們呀！Please "subscribe" us)

近年紅透半邊天的龍蝦包，普遍認同它來自美國。問題是誰和何時發明，沒統一答案。早在1908年，紐約已有一份食譜，教人烚熟龍蝦肉，製成沙律後，放在烘脆的多士上進食，是現代龍蝦包的雛形。1965年，紐約一間名為 Lobster Roll的餐廳，直接推出以蛋黃醬、西芹為醬汁的龍蝦包，因美味又有氣派，火速成為高級餐廳的必備菜式。2009年 Luke's Lobster在曼哈頓東村開業，用龍蝦沙律做餡，夾進熱狗包內，把以往昂貴的龍蝦包平民化，後來分店更開到東京。2015年，龍蝦包在香港龍氣急升，九成店鋪都是以 Luke's Lobster做的為藍本。

記者：陳佳男
攝影：飲食男女攝影組


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