食品飲品
Chateau Talbot 2004大寶酒莊 2004
R.P. 88 pts.
A sumptuous, complex, Provencal-like bouquet of roasted herbs, cherries, licorice, and underbrush emerges from this dark plum/ruby-colored 2004. Tart acidity provides freshness, but the overall impression is of abundant currant and cherry fruit presented in a forward, superficial style.
HK$750.00
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
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
Chateau Batailley 2005巴特利酒莊 2005
R.P. 93 pts.
It has an effervescent bouquet with vibrant red berry fruit and superb mineralité. This is extremely well focused, with hints of rose petal emerging with time. The palate is medium-bodied with finer tannin.
HK$640.00
麒麟午後の紅茶 - 檸檬茶 (1500ml)
- 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$24.00
HK$20.00
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
