4th December 2013

給自己的新年禮物(不是那部土豪金)早來了很多。我買的第一本古書,1966年英文初版,比我還要老。要好好把他看完。My first vintage book to remind me of my trip to Peru.  First English edition in 1966. 給自己的新年禮物(不是那部土豪金)早來了很多。我買的第一本古書,1966年英文初版,比我還要老。要好好把他看完。My first vintage book to remind me of my trip to Peru.  First English edition in 1966.

給自己的新年禮物(不是那部土豪金)早來了很多。我買的第一本古書,1966年英文初版,比我還要老。要好好把他看完。
My first vintage book to remind me of my trip to Peru.  First English edition in 1966.

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1st December 2013

沒想到導賞員會開藏經閣給我看!對我來說,那些書香,媲美陳皮。My dream came true when the docent let me in the bibliotheca. What a lovely smell! (at Iglesia y Monasterio de Santo Domingo) 沒想到導賞員會開藏經閣給我看!對我來說,那些書香,媲美陳皮。My dream came true when the docent let me in the bibliotheca. What a lovely smell! (at Iglesia y Monasterio de Santo Domingo)

沒想到導賞員會開藏經閣給我看!對我來說,那些書香,媲美陳皮。My dream came true when the docent let me in the bibliotheca. What a lovely smell! (at Iglesia y Monasterio de Santo Domingo)

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1st December 2013

以為這所五百年修道院一定重門深鎖,誰知不但中門大開,還有私人導賞。拜得神多真有神庇佑。To my surprise this 500-year-old monastery welcomed visitors with open arms and even provide private guided tour (for a small tip). This was a godsend experience. (at Iglesia y Monasterio de Santo Domingo) 以為這所五百年修道院一定重門深鎖,誰知不但中門大開,還有私人導賞。拜得神多真有神庇佑。To my surprise this 500-year-old monastery welcomed visitors with open arms and even provide private guided tour (for a small tip). This was a godsend experience. (at Iglesia y Monasterio de Santo Domingo)

以為這所五百年修道院一定重門深鎖,誰知不但中門大開,還有私人導賞。拜得神多真有神庇佑。To my surprise this 500-year-old monastery welcomed visitors with open arms and even provide private guided tour (for a small tip). This was a godsend experience. (at Iglesia y Monasterio de Santo Domingo)

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1st December 2013

可能先入為主,在秘魯去完一間教堂又一間。每間除了有不同歷史,不同的珍藏品外,「香火頂盛」亦是想來的原因之一。這所利馬重要的教堂跟修道院,就安放了南美第一位聖人利馬聖羅撒的頭髗及靈柩。I was very into churches in Peru in general because of their history, magnificent artefact and the fact that they are still deeply loved by worshippers.  My last stop in the country was this historical church and monastery in which sits the skull and remains of the first saint of South America, Santa Rosa de Lima.  (at Iglesia y Monasterio de Santo Domingo) 可能先入為主,在秘魯去完一間教堂又一間。每間除了有不同歷史,不同的珍藏品外,「香火頂盛」亦是想來的原因之一。這所利馬重要的教堂跟修道院,就安放了南美第一位聖人利馬聖羅撒的頭髗及靈柩。I was very into churches in Peru in general because of their history, magnificent artefact and the fact that they are still deeply loved by worshippers.  My last stop in the country was this historical church and monastery in which sits the skull and remains of the first saint of South America, Santa Rosa de Lima.  (at Iglesia y Monasterio de Santo Domingo)

可能先入為主,在秘魯去完一間教堂又一間。每間除了有不同歷史,不同的珍藏品外,「香火頂盛」亦是想來的原因之一。這所利馬重要的教堂跟修道院,就安放了南美第一位聖人利馬聖羅撒的頭髗及靈柩。I was very into churches in Peru in general because of their history, magnificent artefact and the fact that they are still deeply loved by worshippers. My last stop in the country was this historical church and monastery in which sits the skull and remains of the first saint of South America, Santa Rosa de Lima. (at Iglesia y Monasterio de Santo Domingo)

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1st December 2013

Lúcuma 是安底斯山脈的一種像牛油果的水果,味卻很焦糖,這個lúcuma雪糕加朱古力及脆麥米,為我在秘魯最後一餐(亦是全程最好吃的)劃上完美句號。 (at Astrid y Gastón) Lúcuma 是安底斯山脈的一種像牛油果的水果,味卻很焦糖,這個lúcuma雪糕加朱古力及脆麥米,為我在秘魯最後一餐(亦是全程最好吃的)劃上完美句號。 (at Astrid y Gastón)

Lúcuma 是安底斯山脈的一種像牛油果的水果,味卻很焦糖,這個lúcuma雪糕加朱古力及脆麥米,為我在秘魯最後一餐(亦是全程最好吃的)劃上完美句號。 (at Astrid y Gastón)

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1st December 2013

我快已吃完了,人家的「表演」仍在進行中。The “performance” at the next table was still in progress when my menu was coming to an end.  (at Astrid y Gastón) 我快已吃完了,人家的「表演」仍在進行中。The “performance” at the next table was still in progress when my menu was coming to an end.  (at Astrid y Gastón)

我快已吃完了,人家的「表演」仍在進行中。The “performance” at the next table was still in progress when my menu was coming to an end. (at Astrid y Gastón)

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1st December 2013

這道菜我一早知是中國菜,因為它直接了當叫北京天竺鼠 Cuy Pekiné。吃法亦似模似樣,天竺鼠燒到像乳猪般,包紫粟米餅伴牛肉醬一起吃(有大蔥青瓜可能更佳 :-p)This Cuy Pekiné is also unapologetically Chinese. It is eaten exactly like Peking Duck - it’s wrapped in crêpes made of purple corn with beef confit. This speaks clearly that no one cooks guinea pigs as good as the Chinese.  (at Astrid y Gastón) 這道菜我一早知是中國菜,因為它直接了當叫北京天竺鼠 Cuy Pekiné。吃法亦似模似樣,天竺鼠燒到像乳猪般,包紫粟米餅伴牛肉醬一起吃(有大蔥青瓜可能更佳 :-p)This Cuy Pekiné is also unapologetically Chinese. It is eaten exactly like Peking Duck - it’s wrapped in crêpes made of purple corn with beef confit. This speaks clearly that no one cooks guinea pigs as good as the Chinese.  (at Astrid y Gastón)

這道菜我一早知是中國菜,因為它直接了當叫北京天竺鼠 Cuy Pekiné。吃法亦似模似樣,天竺鼠燒到像乳猪般,包紫粟米餅伴牛肉醬一起吃(有大蔥青瓜可能更佳 :-p)This Cuy Pekiné is also unapologetically Chinese. It is eaten exactly like Peking Duck - it’s wrapped in crêpes made of purple corn with beef confit. This speaks clearly that no one cooks guinea pigs as good as the Chinese. (at Astrid y Gastón)

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1st December 2013

這道菜叫Saltado Otoñal,直譯為秋天的跳躍,跳躍指的是海鮮,即蝦和龍鯏,在鑊中被炒的動作,亦即是一道中菜。當把魚一吃進口,吃到班腩煲的味時,有點「有無攪錯」的感覺。但話說到底,這道菜還炒得很不錯的。This Saltado Otoñal (Autumn Leap) is totally chifa, with prawn and sole stir-fried to perfection in soy sauce. I didn’t expect to eat something so Cantonese here but still it’s a very good fry. (at Astrid y Gastón) 這道菜叫Saltado Otoñal,直譯為秋天的跳躍,跳躍指的是海鮮,即蝦和龍鯏,在鑊中被炒的動作,亦即是一道中菜。當把魚一吃進口,吃到班腩煲的味時,有點「有無攪錯」的感覺。但話說到底,這道菜還炒得很不錯的。This Saltado Otoñal (Autumn Leap) is totally chifa, with prawn and sole stir-fried to perfection in soy sauce. I didn’t expect to eat something so Cantonese here but still it’s a very good fry. (at Astrid y Gastón)

這道菜叫Saltado Otoñal,直譯為秋天的跳躍,跳躍指的是海鮮,即蝦和龍鯏,在鑊中被炒的動作,亦即是一道中菜。當把魚一吃進口,吃到班腩煲的味時,有點「有無攪錯」的感覺。但話說到底,這道菜還炒得很不錯的。This Saltado Otoñal (Autumn Leap) is totally chifa, with prawn and sole stir-fried to perfection in soy sauce. I didn’t expect to eat something so Cantonese here but still it’s a very good fry. (at Astrid y Gastón)

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1st December 2013

對醃海鮮已不再陌生,不過這道「鄉村醃海鮮」Ceviche de Pueblo 的海鮮切得很幼細,檸汁加了黃椒味道少了酸但多了層次,炸魷魚和洋蔥相映成脆,是fine dining的上佳示範。This Ceviche de Pueblo (village ceviche) is a superb demo of how fine a traditional dish can go - the seafood are finely chopped to fully absorb the milder but flavourful lime juice with yello pepper. For fear that the ingredients are not chewy enough, the calamari is fried. Fantastic.  (at Astrid y Gastón) 對醃海鮮已不再陌生,不過這道「鄉村醃海鮮」Ceviche de Pueblo 的海鮮切得很幼細,檸汁加了黃椒味道少了酸但多了層次,炸魷魚和洋蔥相映成脆,是fine dining的上佳示範。This Ceviche de Pueblo (village ceviche) is a superb demo of how fine a traditional dish can go - the seafood are finely chopped to fully absorb the milder but flavourful lime juice with yello pepper. For fear that the ingredients are not chewy enough, the calamari is fried. Fantastic.  (at Astrid y Gastón)

對醃海鮮已不再陌生,不過這道「鄉村醃海鮮」Ceviche de Pueblo 的海鮮切得很幼細,檸汁加了黃椒味道少了酸但多了層次,炸魷魚和洋蔥相映成脆,是fine dining的上佳示範。This Ceviche de Pueblo (village ceviche) is a superb demo of how fine a traditional dish can go - the seafood are finely chopped to fully absorb the milder but flavourful lime juice with yello pepper. For fear that the ingredients are not chewy enough, the calamari is fried. Fantastic. (at Astrid y Gastón)

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