食品飲品
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 Lafite Rothschild 2010拉菲古堡 2010
R.P. 100 pts.
Deep garnet in color, the 2010 Lafite Rothschild is a little mute on the nose at this stage, opening to reveal warm blackcurrants, baked plums and boysenberry scents with hints of chocolate mint, violets, cedar chest and pencil lead. Full-bodied, rich and densely packed with perfumed black fruit layers, it has a rock-solid backbone of fantastically ripe, grainy tannins and beautiful freshness, finishing very long and minerally.
HK$5,400.00
Chateau La Lagune 2003拉拉貢酒莊 2003
R.P. 88 pts.
A soft, easygoing wine, the 2003 La Lagune displays lots of balsam wood, black cherry and earthy notes. Dark ruby-colored with a pink rim, it is a lively, fresh Haut-Medoc with some acidity in the background.
HK$500.00
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
Chateau Larrivet Haut-Brion 2009拉里奧比昂酒莊紅葡萄酒 2009
R.P. 91 pts.
A sensational wine from this Pessac-Leognan estate, the 2009 possesses notes of charcoal, graphite, roasted herbs, truffles, spice box, and luxurious quantities of black currant and black cherry fruit. Full-bodied, impressively endowed.
HK$370.00
Carruades de Lafite 2010小拉菲 2010
R.P. 92 pts.
Deep garnet colored, the 2010 Carruades de Lafite charges out of the gate with bold scents of baked plums and boysenberries followed by hints of menthol, tobacco leaf, cloves and smoked meats. Medium to full-bodied, the palate delivers a well-poised frame of ripe, grainy tannins and seamless freshness supporting the savory flavors, finishing with a spicy kick.
HK$1,800.00
Samjin三進 韓國魚糕脆片（芝麻味）
魚糕係韓國釜山嘅代表美食，通常係將多種海魚打成魚糜，拌匀後油炸而成。炸好嘅魚糕串，再放入用鯷魚同蘿蔔熬製嘅高湯裡煮透，冬天嘅韓國街頭，幾乎人人都手執一串🍢，暖笠笠又好味！
去過韓國釜山嘅朋友，應該都有聽過呢間「三進魚糕」。創立於1953年嘅「三進魚糕」，係釜山歷史最悠久嘅魚糕品牌～波記今期新品就係三進魚糕推出嘅「GRAB A BITE」魚糕脆片小零食！鮮甜嘅魚糕滋味，完美融合黑芝麻嘅濃醇香氣，每一口都係酥脆同鹹甜交織嘅獨特味蕾體驗😋✨
✅ 韓國原裝進口，地道釜山風味
✅ 蛋白質10g/100g，營養又好味
✅ 獲HACCP認證，食得安心又放心
✅ 每袋45g便攜包裝，無論追劇解饞、返工下午茶定係日常小食都啱晒～
去過韓國釜山嘅朋友，應該都有聽過呢間「三進魚糕」。創立於1953年嘅「三進魚糕」，係釜山歷史最悠久嘅魚糕品牌～波記今期新品就係三進魚糕推出嘅「GRAB A BITE」魚糕脆片小零食！鮮甜嘅魚糕滋味，完美融合黑芝麻嘅濃醇香氣，每一口都係酥脆同鹹甜交織嘅獨特味蕾體驗😋✨
✅ 韓國原裝進口，地道釜山風味
✅ 蛋白質10g/100g，營養又好味
✅ 獲HACCP認證，食得安心又放心
✅ 每袋45g便攜包裝，無論追劇解饞、返工下午茶定係日常小食都啱晒～
HK$25.00
HK$15.00
Chateau Latour 2002拉圖酒莊 2002
R.P. 95 pts.
It is dark ruby/purple to the rim, with notes of English walnuts, crushed rocks, black currants, and forest floor, dense, full-bodied, and opulent, yet classic with spectacular aromatics, marvelous purity, and a full-bodied finish that lasts just over 50+ seconds.
HK$3,800.00
康庭富黑糯米 2公斤
芒果黑糯米飯
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
HK$70.00
TINI 廚用紅酒 Red Wine Rosso Amabile 750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$33.00
