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昨晚再訪SKYE，品嚐來自西班牙 L’Escaleta 米芝蓮二星名廚 Chef Moya 炮製的期間限定menu。頭盤以法國 Kaviari Oscietra Prestige 魚子醬配上椰菜花薯泥和鹽漬蛋黃，足足20g魚子醬，吃得我心花怒放。另一道岩蝦冷麵用上餐廳天台花園種植的玫塊香草調配而成的番紅花油醋，輕酸香氣和蝦膏的鮮甜十分搭配，真係想食多十個！٩( 'ω' )و 💮Guest Chef KIKO MOYA tasting menu (13/9-15/9)💮 #kikomoya #theparklanehongkong #skye2ndanniversary (at SKYE) https://www.instagram.com/p/Bns5O4WlemV/?utm_source=ig_tumblr_share&igshid=33mcaul54c32
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