A little background: Smitten Kitchen is approaching its 13th anniversary on the internet, and I’m hoping for all of our sakes that its 13th year is nothing like mine (some very bad bangs decisions and a whole lotta awkwardness). When I began this site, I knew how to cook very few things. What I did know was what I wanted from the things I was cooking and where the dishes I was auditioning either exceeded my expectations or fell very short. I logged it all here like a dutiful aughts-era blogger with no larger agenda for what it would become, because how could I have known? I never knew I’d still be at it 1200 recipes, two cookbooks, and two children of unparalleled cuteness (no bias here whatsoever) later, although still in a small kitchen because I’d missed the Buy Tech Stocks or Possibly Have Become A Banker memo, but this is not a complaint — not about this lot, not in this lifetime. I’ve learned how to cook hundreds of things over the years, and I’ve learned h...
十一月下旬·晴 餐廳太多，有些地方就是水準再高，也很難找時間再吃，這裡就是一例。不計近年的「 X手聯彈 」項目以外，上一次正式坐下吃的時候已是三年前，那時這裡還是開業不久。想不到再坐在同一個位置，已是三年多後的今天（ 請按此參考舊食評 ）。 忙碌的廚房 最近的市道，相信不用我多補充大家也知道有幾差，不過在這裡卻看不出來。因為眼見還是如常的座無虛席，不到七時已坐滿食客。只見大廚 Vicky ( 亦即是「VEA」的「V」 )跟其十多人的工作團隊在開放式的廚房在忙碌的工作，為是晚的餐點作準備。 大廚Vicky 此時店子的另一靈魂人物 Antonio （ 「VEA」的「A」 ）來打招呼，他本身是有名的調酒師。在這裡除了吃 Vicky 的菜式，喝酒也是重點。食客可以選 Antonio 的 Corktail Pairing ，他會先跟大廚溝通好再因應是晚菜式都調出不同味道的雞尾酒。 店子的另一靈魂人物Antonio 我呢，還是喝酒好了。店子有專業的女待酒師，懶惰的我，當然交給她去發辦的 Wine Pairing 。她帶來幾款香檳給我來選，我的選擇就是 Pierre Déthune 的 Blanc de Noirs Brut 。口感乾身而清爽，貴麗的酒體透出淡淡的橡木味道，好喝。 香檳也不幾款選擇 好喝