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【#ubeauty優惠速遞】都市人生活壓力大，於是女生們積極尋找不同放鬆身心嘅方式。生活時尚品牌Monoyono就將來自全球各地出色嘅健康及美容品牌帶來香港，其中台灣的CHU Aromatherapy就主打芳香療法，打造微醺睡眠噴霧／香氛按摩蠟燭等等。一齊睇睇點樣幫到您RELAX。傳送門：https://bit.ly/3AhXvPu
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Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.
雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為IG打卡熱點。
Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.
這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主，切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。
Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.
這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士，新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。
Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.
作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面， 配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比，外層炸漿香脆可口。
Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.
牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味，加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。
Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.
提拉米蘇融合了苦香可可和濃縮咖啡粉，蛋糕質感入口即化，不會過於甜膩。
Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.
奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿，其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。
#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie
【芳聊室Ep. 8：「芳香藥典：精油療法的臨床指南」新書介紹—世茂出版社簡玉珊 v.s. Gloria】
🎙Apple Podcast🎙
https://apple.co/38BntRH
🎙Spotify🎙
https://spoti.fi/3n4U0IH
🎙Google Podcast🎙
shorturl.at/giwMU
🎙Anchor🎙
shorturl.at/ouNU7
這一集的內容主要是世茂出版社叢書策劃負責人簡玉珊小姐和我一起聊聊Peter老師這本重磅級的著作：
《芳香藥典：精油療法的臨床指南》
彼得．荷姆斯Peter Holmes L.Ac., M.H. 首部中文版作品
西方芳療界第一本融合了精油植物、藥草與香氣能量論的著作
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本書是荷姆斯先生近五十年累積的學習研究心得、臨床執業及教學經驗之大成。他將帶領我們從一種嶄新的香氣能量醫學角度，顛覆過去的知識與認知，去理解精油與植物。
這集的內容，以訪談的方式聊聊我眼中的Peter老師和他的這本書。我一直告訴自己在錄音的時候不要太激動、慢慢講，結果我發現自己講到書中的精華時，還是很激動地變成連珠炮....
這段訪談也有影音版本，請到世茂出版社的YouTube頻道觀看：
https://www.youtube.com/watch?v=wcIC4V7dxpY
想要收藏這本書，請上世茂看書網：https://www.coolbooks.com.tw/v2/official/SalePageCategory/398933?sortMode=Newest
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這支影片全部都是使用IPhone12 pro 搭配單軸穩定器拍攝
（片頭介紹&片尾總結是手拿拍攝，大家可以對比一下使用穩定器的差別！）
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