食品飲品
Chateau Ducru-Beaucaillou 2008寶嘉龍酒莊 2008 1500ml
Deep garnet colored, the 2005 Ducru-Beaucaillou needs a little coaxing before slipping sensuously out of the glass with the most alluring perfume of red roses, kirsch, star anise, cardamom and fragrant earth over a core of blackcurrant pastilles, blackberry preserves and warm plums plus a touch of tobacco. Medium to full-bodied, the palate has a wonderfully taut, tightly knit frame of fine-grained tannins and bold freshness supporting the densely packed fruit, finishing long and perfumed.
HK$2,600.00
Chateau d'Issan 2016迪仙酒莊 2016
It has an inky purple color and a stunning nose of spring flowers, blueberry and blackberry fruit as well as touches of incense and graphite. Medium to full-bodied and stunningly concentrated,
HK$420.00
Chateau Lanessan 1996闌珊酒莊紅葡萄酒 1996
R.P. 88 pts.
A sleeper of the vintage, Lanessan's 1996 boasts an impressively saturated dark ruby/purple color, and knock-out aromatics of melted chocolate, asphalt, and cassis. Deep, rich, and medium-bodied, with excellent concentration and purity, this impressively-endowed, flavorful, well-structured wine.
HK$280.00
Chateau Haut-Batailley 2006奧巴特利酒莊 2006
R.P. 91 pts.
The palate is underpinned by very fine tannin, the acidity quite noticeable but simply lending freshness and tension.
HK$480.00
Chateau Pavie Decesse 1997柏菲德賽斯酒莊紅葡萄酒 1997
R.P. 89 pts.
Dense ruby/purple-colored, with copious quantities of black raspberry and cherry fruit intermixed with spicy oak, this deep, rich, medium to full-bodied 1997 possesses sweet tannin, low acidity, excellent length, and admirable concentration.
HK$720.00
萬勝廚 - 沙嗲醬
沙嗲醬是盛行於印尼，馬來西亞，泰國，香港, 新加坡等東南亞地區美食的調味品。沙嗲醬原為印度尼西亞的一種風味食品，印尼文為"SATE"(沙嗲)，原意為"烤肉串"，因是其必用的一種調料複合味。“沙嗲”一詞與其他菜組合時，經常是使用含有花生的沙嗲醬調味。
萬勝廚沙嗲醬色澤為橘黃色，質地細膩，如膏脂，辛辣味突出，鹹味濃，略帶甜味，在各種成分的味道中達到微妙的平衡。
HK$33.00
萬勝廚 - 海南雞飯醬
海南雞飯醬以秘製配方調配而成，加入白飯現撈或加入電飯煲與白飯一同煮熟，讓你安心坐在家中不用坐飛機，便可立即品嚐，直接吃到道地海南雞飯。而且是百分百香港製造，更獲得HALAL的清真認證。
HK$35.00
Chateau La Gaffeliere 1999嘉芙麗酒莊紅葡萄酒 1999
R.P. 89 pts.
The 1999 is an elegant, finesse-styled, medium-bodied effort revealing lovely strawberry and currant fruit with a hint of sour cherries, a judicious touch of oak, medium body, and excellent purity. It creeps up on the taster in subtle increments.
HK$690.00
Chateau Suduiraut 2006
R.P. 93 pts.
he 2006 Suduiraut has a dried pineapple, Aszu-scented bouquet that gains intensity with aeration.The palate is medium-bodied with decent botrytised fruit, fresh and crisp with notes of bitter orange, honey and mandarin, quite saline on the edgy finish.
HK$450.00
PA - 饅頭 (班蘭味)
饅頭是中國人對馬來西亞飲食文化影響的又一個例子。饅頭的口味和質地可謂輕巧柔軟，具有天然甜味。但是，也可以將它們油炸或蒸煮，以製成酥脆的外觀。而PA的椰奶香草口味饅頭則是馬來西亞獨特風味的傳統口味的典範。
HK$29.00
