是日拖著笨重的身軀過海，為了逛聽說不可錯過的bb展。結果沒買很多，但確是多了點idea要準備什麼了。­夜晚和老公拍可能是人生最後一次二人世界的拖，到大坑這個潮人之地吃個浪漫晚餐。位於京街街角這間小小的店­，有著非常醒目的黃色大門，一於進內試試。是晚餐廳有不少老闆的熟客，氣氛十分良好，反正沒主意吃什麼，也­沒什麼不能吃，一於跟別人的菜單！（笑）

食盡海陸空就由海食起：

bouchot mussel chorizo chilli
一大盤滿滿的藍青口，多到數之不盡，兩個人吃真是足夠有餘！內有數片腸片，口感和味道都和中國臘腸相似。

汁是新鮮蕃茄加上紅洋蔥，淡淡的茄味反而吃得出食材的新鮮（過往吃過的藍青口通常只吃到雪味，要用濃濃的汁­和調味掩蓋！）可惜未能喝酒，如果可以配冰凍白酒就更好了！

jumbo lump crab cake marie rose
珍寶蟹肉加上玉米煎成餅狀，比起用薯仔口感就比較散和乾身，更能吃出一啖啖蟹肉，一絲一絲，非常鮮味！

賣相滿分，如河流。醬汁的marie rose，用了蕃茄，檸檬，美奶滋，醋，還加了少許酒，用來沾蟹肉吃最棒，極具英國風味！

陸地代表有Canadian pork belly 48hr blood sausage

自己從來沒想過會吃肥肉，卻又好味到一口接一口，吃光光，絕無絲毫罪惡感！slow cook 48小時豬肉超入味，軟熟無痴牙。碟底是南瓜蓉，creamy and rich，意想不到味道輕盈，並未有令本身已肥膩的豬肉做成負擔。一粒粒的是大廚秘制的mustard seed，口感卜卜脆，微酸，十分開胃。

豬肉煮好後，上桌前會再煎四邊，把肥油煎走，吃起來真的不覺膩，而且很cripsy，有脂香。中間夾了血腸­。對於甚少吃肉的我來說覺得很神奇，十級推介！

空的代表：french whole spring chicken truffle thyme

春雞反覆烤焗數次，熱力由外滲進內，能做到不是deep fry但皮十分香脆的效果。上桌前再用上蘋果木煙燻，一打開，香味撲鼻，相機也趕不上食先。

皮和肉之間釀入黑菌，大廚更會灑上一圈黑松露油，黑松露fans絕對不能錯過！春雞本身肉質嫩滑，欲罷不能­，吃了半隻，非常滿足！

mustard cafe and bar大廚大有來頭，老闆（兼傳菜）亦好熱情，和客人打成一片。當日高朋滿座，全是他倆的食客朋友。由於誤­打誤撞進來，才知道這裡沒餐牌，也沒drink list，所有menu都寫在牆上，酒也是放在櫃子，看上什麼就點什麼，很homey。小店子，藏著兩位老­闆的大夢想，路經大坑絕不能錯過的誠意和美食美酒。

A charming little bistro, not many seats but full of heart & soul. The menu is chalked up on the blackboard, mainly Western classics & comfort food, with all of the produce being of top provenance; we went for mussels with chorizo as a starter & a straw baked spring chicken for main course, both were excellent, especially the chicken which was moist & full of flavour. A short wine list compliments, we had the Cotes du Rhone Rouge which hit the spot. Great cooking from Ar Sing in the kitchen, charming & personable service from Benson in the front of house, highly recommended.

Found this very small bar/ cafe in Tai Hang area of Hong Kong. The staff were excellent and very friendly and the food was excellent. Mainly Western style food. Best steak we have had for a long time. The chef is excellent