It’s the Openrice invitation in the town again, and
this time, we are so glad to have a chance to experience new Openrice online
presence before it’s released to the public. It’s in TST, Dada Bar and Lounge….., hidden in
the quite interesting and luxury-design hotel.
When I stepped into the bar, I found it really more
like a private salon space with a comfort space of sofas and chairs, a small
bar in another chamber. The most interesting, is the paper-made lights hanging
on the ceiling, which I took a lot photos of. It’s like a mass, but overall,
you will think it’s like a bunch of snowy flowers, and more interestingly, they
look alive and moving around. Only some slices of light comes out from the central,
purely white, and makes it more mysterious, just matches well to the whole
environment with leather sofas, metal intervals, the purples and the reds!
又一次有幸收到Openrice的邀請，來到尖沙咀酒吧區附近的。。。。公爵。。。，這次的主要任務是要搶先試用Openrice即將推出的全新網頁版面。來到hotel門口發現這是個頗有意思的地方，整體設計似乎有意融入十八九世紀奢華貴族風的格調，大體以黑暗色調為主，點綴“珠光寶氣”的仿古家俬，也留意到大量應用暗色或是透明鏡面的效果來增強內部空間的神秘感。
Bar的擺設也沿襲了整件酒店的格調，大量的紫色與紅色充斥整個空間，比起Bar我覺得salon這個名字更適合。空間較為寬敞，擺有大大小小各式仿古貓腳梳化椅及矮凳，Bar counter位於側面的獨立空間。吸引我的是懸掛在頭頂的幾盞紙花吊燈，乍看似是淩亂，實則活靈活現般好似風中搖曳的花骨朵，加之雪白的顏色與中間燈泡中射出的白光，給較暗的空間增添帶來的不止是光線更是一片白茫茫的神秘。
That night they offer a free refreshing wine/ soft
drink/ juice. I only tried white wine, which tastes less sweet and drier than
usual served ones in other restaurants. Totally five snacks, all salty ones,
provided on bar counter.
Potato and Mozzarella Pizza, uses small round
biscuit as base, topped with baked potato and mozzarella. It tastes not bad,
potato is juicy enough but not freshly sweet.
Beef ball with berry sauce, I have to say it’s a
failure, because the texture is too tense and it tastes too dry and hard, while
strangely, I cannot find a strong flavor of beef even I can be sure it’s
beef-made. Luckily, berry sauce is well done! Fresh and right texture; it has
semi-melted berries and a balance of sour and sweet. I even start to drop it to
other dishes after.
當晚除了五款咸食之外配有任飲的酒水與飲品，期間只試了白酒，口感較出面餐廳配有的餐酒更dry些，酸度也稍高些。
迷你披薩用上蘇打餅做底，上面疊著一層番茄一層cheese，番茄新鮮焗得溫熱，吃起來也水靈。牛肉球，我不得不表示遺憾，質感實在造的太緊實，口感偏干偏糙，且奇怪的是，縱使口感如此過實，牛肉的原味卻並不突出，我僅僅能確認的是，的確是百分百的牛肉製造。幸好，一邊的野莓醬很是滋味。新鮮野莓造的果醬質地不稀也不過厚，半融的野莓點綴其中，口感是恰好的酸甜。我甚至捨弃了其他的醬汁，僅用野莓果醬來點其他的小食。
Fried Salmon Ball, although it’s well fried to be
not oily, and personally, I love salmon cooked in any type, again it’s too dry
and hard, thus not tasty.
Soft Cheese with Truffle, not bad for the soft
cheese is semi-melted inside, producing rich melted cheese in between; the
outside white skin is just elastic, and overall dressed by that little drop of
truffle, full of truffle salty and fragrance.
Custard, actually I don’t know the exact name of
this dish, but just name it by my tasting memory. I can be 100% sure it’s made
of egg. With a soft and loose texture, a little similar to Tofu with little
holes. In between, you will find some other materials, more or less herbs. The
top layer is slightly fried or grilled to be dark golden and tastes a little
tough. Overall it tastes like custard, and even not tasty but still good for a
try.
煎三文魚餅，即使煎的干身而少油輕盈，即使個人很喜歡三文魚且不在乎任何三文魚的烹調方式，這一味依然讓人失望，一樣的弊病，乾硬又粗糙的口感使得其難以達到好味的標準。
黑松露軟芝士，是道十分簡單的小食，關鍵在於食材的選用而非“手藝”，於是發揮的不算差。半融的芝士內部呈現稍有流心的狀態，外皮則保有彈性，吃起來是帶有香濃的奶香及軟韌濕潤的口感，加之那一點點黑松露，咸香與黑松露特有的滋味便稱為添色之物。
最後一位說實話我並不清楚其名，只是憑著嘗到的印象來為其命名，姑且稱為燉蛋吧！當然，我是百分百確定其中的食材大多來自雞蛋；質地軟嫩且蓬鬆，有些近似豆腐的組織結構，中間能找到不少小孔；除了蛋類，也夾在少量香草之類。面層應該是油煎過，顏色呈現較深的金黃色，口感也偏粗糙些；整體嘗起來與燉蛋頗為相近，不能稱得上是美味，但也不算不入流之物。
Dada Bar + Lounge尖沙咀金巴利道39號帝樂文娜公館2樓
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