食品飲品
Chateau Lafite Rothschild 2004拉菲古堡 2004 3000ml
This blend of 83% Cabernet Sauvignon, 13% Merlot and 4% Cabernet Franc offers aromas of high quality unsmoked cigar tobacco, lead pencil shavings, creme de cassis, earth, cedar and asphalt. Full, rich and stunningly concentrated,.
HK$38,750.00
萬勝廚 - 海南辣椒汁
採用新鮮辣椒、蒜及薑等材料精製而成，百分百香港製造，惹味清香，酸椒適中，吃海南雞時將雞蘸上辣椒汁，令雞肉更為惹味。配合上另外兩款醬料---海南薑蓉汁及海南雞飯醬就能在家中自己也能烹調出海南雞飯，亦可仿傚馬來西亞地道風味，用辣椒汁拌白飯或用作蒸魚調味料烹調的特色食法。
HK$28.00
Chateau La Mondotte 2008拉夢多酒莊紅葡萄酒 2008
R.P. 96 pts.
The wine boasts an opaque purple color along with sweet aromas of mulberries, creme de cassis, blackberries, espresso roast, chocolate and toast. Sweet tannin, an opulent mouthfeel and a flamboyant personality make for a prodigious/compelling wine that can be drunk now or cellared for two decades or more.
HK$1,980.00
Chateau Pontet-Canet 2006龐特卡奈酒莊 2006
R.P. 94 pts.
Château Pontet-Canet has an extremely pure, vivacious, perfumed bouquet with crushed violets infusing the blueberry and blackberry fruit.The palate is medium-bodied with a gentle grip in the mouth: lightly toasted black fruit, dried orange peel, cedar and a pinch of white pepper.
HK$800.00
Chateau Pavie Macquin 2007柏菲瑪凱酒莊紅葡萄酒 2007
R.P. 90 pts.
There is pleasant purity, and certainly, it is less herbaceous than many of its peers, with peppermint-tinged red cherry and cranberry fruit. The palate is medium-bodied with supple tannin, a mixture of red and black fruit, quite caressing in texture, with a well balanced if not overly complex finish.
HK$650.00
Chateau Beychevelle 1985龍船酒莊 1985
Deep ruby, low in acidity, ripe, round, fruity, and precocious, this medium-bodied, supple wine is very tasty and displays the cedary, black currant fruit so common in the wines of St.-Julien.
HK$1,350.00
Chateau Desmirail 2015狄士美酒莊 2015
R.P. 90 pts.
It comes with a very comely, feminine and perfumed nose brandishing a whole bunch of rose petals in the glass. The palate is very well balanced, fleshy but still structured with fine grain tannin.
HK$350.00
辣椒仔-水牛城辣汁 150毫升
<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$42.00
萬勝廚-新加坡風味沙嗲串_雞肉 (-18℃)
沙爹雞肉串是萬勝廚皇牌熱賣的產品之一，由嫩滑的雞腿肉以香濃秘製的醬汁先醃過再烤，包裝內附上萬勝廚著名的沙嗲醬，惹味的沙爹，帶一點點微辣，連小朋友都食過翻尋味!
HK$29.00
