食品飲品
La Croix de Beaucaillou 2016 寶嘉龍十字紅 2016
W.A. 92pts.
Medium to deep garnet-purple colored, the 2016 La Croix de Beaucaillou gives up aromas of cassis, earth, black plums, black cherries and mulberries with wafts of menthol, cigars and crushed rocks. Medium to full-bodied, the palate is lively and earthy with firm, grainy tannins, finishing long and mineral-laced.
HK$380.00
Echo de Lynch Bages 2015小靚茨伯紅葡萄酒 2015
J.S. 91 pts
Medium to deep garnet-purple in color, the 2015 Echo de Lynch Bages has plenty of black fruits on the nose with an earthy undercurrent. The medium-bodied palate is firm and a bit hard with an herbal lift on the finish.
Medium to deep garnet-purple in color, the 2015 Echo de Lynch Bages has plenty of black fruits on the nose with an earthy undercurrent. The medium-bodied palate is firm and a bit hard with an herbal lift on the finish.
HK$490.00
塔牌花彫紹酒 640毫升
『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
HK$32.00
Chateau Cantenac-Brown 1999肯德布朗酒莊 1999
R.P. 89 pts.
The dense ruby/purple-colored, charming, finesse-styled 1999 Cantenac Brown offers excellent sweetness, medium body, and abundant black currant fruit intermixed with truffle, toasty oak, and subtle dried herb notes.
HK$690.00
Chateau Saint-Pierre 2008聖皮爾酒莊 2008
R.P. 93 pts.
Its opaque ruby/purple color is followed by aromas of graphite, barbecue smoke, blackberries and black currants. The full-bodied, textured 2008 Saint-Pierre reveals a skyscraper-like mouthfeel along with tremendous viscosity and unctuosity.
HK$480.00
Chateau Rabaud-Promis 2003
R.P. 91 pts.
It has an attractive, Aszu-like bouquet with touches of fresh apricot, almond and hints of marmalade that unfold in the glass. The palate is medium-bodied with fresh quince on the entry. This demonstrates much better balance and focus than its peers with a delightful citrus freshness on the marmalade-tinged finish.
HK$400.00
辣椒仔-水牛城辣汁 1.9公升
<<食譜>>
<食材>🧐🧐🧐
雞中翼6隻
鹽鞠（可改做鹽 1小匙）2大匙
麵粉 適量
牛油一小片
辣椒仔水牛城辣汁2大匙
蒜蓉1小匙
糖1小匙
<做法>😉😉😉
1. 雞中翼解凍洗淨抹乾備用
2. 調味料全部拌勻
3. 把雞中翼加入調味料拌勻，最少醃2小時，最好醃過夜
4. 把醃好的雞中翼拿出來， 先沾第一層麵粉，調味料留用
5. 把沾好麵粉的雞中賢拿出來，先浸一浸冰水，再重新沾第二次麵粉 （這個步驟會令雞中翼有脆皮的！但嫌麻煩可選擇跳步）
6. 鍋中加入油，燒至插入木筷子起泡泡，就可以把雞中翼加入
7. 小火把雞中翼炸至金黃色，大概8-10分鐘，撈起備用
8. 之前留用的調味料下小鍋，加上牛油煮溶，淋上炸好的雞翼拌勻即可
👍👍👍👍👍👍👍
HK$315.00
麒麟午後の紅茶 - 檸檬茶 (原箱: 1500ml x 8支)
- 午後の紅茶的王牌檸檬茶,具有清新水果般香氣特徵的努瓦拉艾利亞茶葉
- 完美融合清新的果香與檸檬爽口的酸味，適合夏日解暑時飲用
- 圖片僅供參考, 出貨以實物為準
HK$160.00
HK$145.00
