喜之次窩@稻

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入秋之後除了大閘蟹以外,各種各樣的窩物也紛紛上市推廣。以香港人對日本菜的喜愛,Shabu Shabu和 Sukiyaki自然頗受追捧,同時間不少人又喜歡根據自己的喜好和印象去演繹日本菜,於是我倆都食過一些非常奇怪的「日式火窩」,例如自稱是 Sukiyaki但是其中水汪汪的,和真身完全是兩碼子事,叫人頗感啼笑皆非。

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這次工作關係獲邀去智選假日酒店的稻試食的火窩絕對沒有這個現象,因為掌廚的老師傅是同系酒店的稻菊訓練出來,日本菜正宗度無須擔心。他設計了一些新款窩物,當天大叔試吃的是「喜之次窩」。
順帶都想講講近年新酒店在非傳統旅遊區中崛起,而且都做得不錯。沙田位於大學站的凱悅和位於石門的 Marriott餐飲都吸納不少區內中產客人,另外觀搪、荃灣以致旺角都有新酒店。這兩間「香港九龍東假日酒店」其實位於將軍澳,說是 Popcorn商場的那個建築群應該比較多人知道,原來已經開業一年了,都怪大叔離開舊公司後絕少踏足將軍澳,當天雖然是工作天,但也有不少本地客人光顧。
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是日主角喜之次窩以昆布木魚煮出高湯作窩底,先灼熟魚片伴蔬菜同吃,再把魚殼餚煮半小時製作魚湯,然後用來製作雜炊。全程都由一位手藝嫻熟的同事代勞,坐着等吃就是了,當然客人喜歡自己動手亦可。
之前吃喜之次從未試過這種火窩式吃法,肉質鮮甜油潤,吃起來質感和河豚火窩頗為相似,只是鮮甜的味道相比河豚還是略有不及。由於河豚在香港不可以合法途徑吃到,這個喜之次窩也算是不錯吃。
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火窩之外老師傅當天略顯身手,炮製了另外好幾味和食供我們試試。壽司刺身用上拖羅、金目鯛等名貴食材,處理亦不錯,拖羅用了醬油漬的手法,時間和調味都掌握得不錯。比較特別的是銀鱈魚壽司,把油份特別重的銀鱈魚先略為烤炙吃起來倒沒有平常吃的油膩感覺。
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炸櫻花蝦米通是另一款讓大叔很有印象的菜式,米通炸得爽脆又不會吃來滿口油,其中下的櫻花蝦份量不少,吃起來十分香脆。
九龍東智選假日酒店
九龍將軍澳唐德街3號4座
26232300
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[gmap addr=”九龍東智選假日酒店”]Tooltip[/gmap]

喜之次窩@稻 有 “ 47 則迴響 ”

  1. 炸櫻花蝦還要是米通, 真的第一次聽到, 好想試呢~
    版主回覆:(10/23/2013 04:35:34 AM)
    這個真的幾好食,米通不太油膩,櫻花蝦鹹香也頗突出。
    大叔

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