Throwback to our very first visit to jean may when we were staying at @upperhouse_hkg early August.
I had a full meal prior to my visit, so I only ordered a bunch of starters.
Little did I realise that the food and service at @jeanmayhk had such tantalising effect on my appetite.
I felt reallyy good eating these:
1. 𝗥𝗮𝘇𝗼𝗿 𝗖𝗹𝗮𝗺𝘀 🤩
Scottish razor clams cooked quickly with white wine and sliced. finished with fish stock reduction and one of @tlo_chef's favourite flavours, persillade - parsley, roast garlic and confit shallot butter, and a squeeze of lemon juice.
2. 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗟𝗶𝘃𝗲𝗿 𝗣𝗮𝗿𝗳𝗮𝗶𝘁 🤤
Done classically with the reduction of madeira, port, brandy and shallots to enhance the flavour. Served with baguette croutons and red wine pickled cherries.
3. 𝗢𝘆𝘀𝘁𝗲𝗿𝘀
Tasmanian oysters with horseradish creme fraiche, pickled cucumber and dill.
4. 𝗦𝗲𝗮 𝗕𝗿𝗲𝗮𝗺 𝗖𝗮𝗿𝗽𝗮𝗰𝗰𝗶𝗼
Fresh sea bream slices, seasoned with maldon salt. The sauce vierge has tomato concasse, chopped shallots, parsley, dill and chives, infused olive oil, tomato consomme jelly (😍 details!) mixed herb oil and lemon zest.
5. Missing in the photos: Freshly baked 𝗛𝗼𝗻𝗲𝘆 𝗠𝗮𝗱𝗲𝗹𝗲𝗶𝗻𝗲𝘀 which @tlo_chef's Mom advised us to eat immediately 😋
It is also one of @tlo_chef's favourites things to eat at the end of the meal. Inspired by the great chef @FergusHenderson of @St.John.Restaurant London.
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🙌🏼 Feel-good food with great execution. ❤ Cosy and warm-hearted vibes. 💯 Family & friendship with passion and professionalism.
These are the values that I see and feel at @jeanmayhk that made me want to book the entire restaurant during my first visit.
Take a quick look at the kitchen from the outside. It's brightly lit, very systematic, organised and clean. Even though it's small, it reminds me of some of the best restaurants around the world that I've visited.
Never underestimate these delicious, homey food at @jeanmayhk. This new neighbourhood restaurant has such great potential.
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𝗝𝗲𝗮𝗻 𝗠𝗮𝘆
📍 @jeanmayhk, Shop A, 14 Gresson St, Wan Chai, Hong Kong
👩🏻🍳 @tlo_chef
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#FOODTRAVELBABE
madeira sauce 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答
HKD $598 (Discounted $478.40) ~ Super intrigued to order this for my
Now available for Take Away at @dalloyauhk or Eating In ~ take out currently enjoys 20% Off ! Basically, they called this the first & foremost oldest Sous-vide cooking method.
The Package comes with Mashed Potatoes and Carrots too, what an amazing price and taste in fact.
_
Reheating: 20 to 25 mins with 80°C Water if Eating Chicken on same day as Delivery. 60 minutes if reheated on 2nd Day after refrigeration.
#Chicken #Poularde #Poulet #PoulardeenVessie #PouletenVessie #French #FrenchFood
madeira sauce 在 新聞主播 李亞蒨 Facebook 的最佳貼文
佛誕日加五一勞動節的香港連續公定假期,貓兒沒休假,而是在工作崗位上,每日都為觀眾朋友們播報4至5節新聞,幸好繼威靈頓牛柳(Beef Wellington)之後、又有美味的 #DALLOYAU 古法鴨肝松露燜雞(Hen in a Pouch)補充貓兒的體力兼滿足味蕾。
話說繼上一回,貓兒嚐過DALLOYAU的威靈頓牛柳,令人意猶未盡;香港友人為了save and support HK F&B industry,下單訂購燜雞之後,趁著休假前往港島中環的DALLOYAU 門市取貨,接著再跨海hand carry一路帶到貓兒的公司所在地(新界大埔),於大埔墟站交給貓兒,讓貓兒有機會一嚐法式名饌Hen in a Pouch佐馬德拉松露醬汁。
這一套份量十足的法式燜全雞(附配菜薯蓉、甘筍、Madeira sauce)口感腴嫩、味道醇馥,一餐當然吃不完;於是貓兒把雞腿、鴨肝、還有一大片松露雞胸肉裝入飯盒(下方墊有芥蘭、薯蓉),成為一個豐盛的週日早午餐便當,相信能帶給將要連播4節整點新聞、再加上訪談節目「新聞今日談」的貓兒,一整日的充沛能量。
#Dalloyau_HK
#威靈頓牛柳
#古法鴨肝松露燜雞
madeira sauce 在 Madeira Sauce | Recipe - Pinterest 的推薦與評價
Mar 8, 2017 - Look at this recipe - Madeira Sauce - and other tasty dishes on Food Network. ... <看更多>