地道越南菜期間限定登錄維港薈The Market

泰國菜和越南菜是兩種長期在香港得不到足夠重視的菜式,兩者在香港都極為流行而且喜愛者眾,可能就是因為太流行了,街頭巷尾總有一家在附近,惡性競爭底下,大家都打價格戰,食物質素、服務和用料選材等等都被犧牲了。不過近年隨着多家主打精緻和講究的泰國菜和越南菜館冒起,這個情況開始改變。今天我們先談越南菜,維港薈酒店The Market自助餐將在10月5日至18日期間請來原籍越南的客席廚師吳翠生坐鎮,為自助餐提供越南美食,正是大啖越南美食的好時機! 

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最遲上桌的越式牛油蜜糖炒龍蝦球也很好吃!

透過這次合作,吳師傅把各種食材包括香葉、魚露、水藕芯、檳榔葉(和台灣朋友愛的檳榔不同)等等都從越南運來香港。


早前試食時筆者十分喜愛幾款從未見過的佳餚:燒檳榔葉牛肉卷帶有獨特如同紫蘇和薄荷混合的香氣,配牛肉吃能減去膩滯感覺;鑊仔煎薄餅是法式Crepe的越南變奏,用上多款海鮮配合香口薄餅爽脆可口;安南藕苗蝦沙律的水藕芯清鮮甜美,在沙律中輕易搶鏡成功;配合越南粉超濃牛湯吃的越南油炸鬼,吸滿了牛肉粉的湯汁,想起也流口水呢!

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燒檳榔葉牛肉卷帶有獨特如同紫蘇和薄荷混合的香氣
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安南藕苗蝦沙律
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鑊仔煎薄餅

現今對自助餐的想法改變了不少,與其見到一些到處都有的美食,遇上不常見具特色的佳餚往往更開心。The Market的自助餐一向口碑和性價比都高,預早兩三星期訂位是平常事,我覺得單單為了這一系列越南菜而去也值得,其他就更是額外的bonus了。

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越南油炸鬼
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即煮越南粉 (Pho)

The Market
地址:香港九龍尖沙咀東科學館道 17 號2樓
電話:3400 1388

(感謝Amy邀請)

地道越南菜期間限定登錄維港薈The Market 有 “ 8 則迴響 ”

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