春日味蕾享受
春夏日子，想給味蕾一點新享受？不斷探索食材的可能性的1111 ONES Restaurant & Lounge 行政主廚陳健忠
（Chris Chan），為一眾老饕帶來獨特美饌。最近，全新的時令嚐味菜單，回到原點，精心烹製當季最優質的食材。菜單以奧西特拉魚子醬金華火腿茶碗蒸為開胃菜，以精緻的方式詮釋了「少即是多」的理念，日式茶碗蒸以金華火腿高湯和火腿油製成，蒸蛋細膩順滑，加入大量的奧西特拉魚子醬，鹹香提鮮。另一道頭盤為潮州凍蟹意大利雲吞配辣根雪芭和韭菜清湯，用輕輕煮過的蘿蔔代替意大利麵皮，口感更佳。Chris亦以去殼的紅蟹肉替代傳統的啡蟹肉，熱的雲吞與冷的辣根雪芭相互輝映，形成強烈對比，饒有趣味。接下來的松露椰菜花和伊比利亞火腿，將尋常的椰菜花以兩種方式呈現：椰菜花蓉、炙烤椰菜花，加上烤火腿碎，燒烤風味誘人，再刨下新鮮松露片，滿鋪碟上，幽香的松露大地氣息撲鼻而來，華麗的賣相叫人垂涎。
至於主菜，主廚 Chris 以飛驒牛肉佐參巴醬和新界蔬菜，向本地農民致敬。新鮮採摘的時令蔬菜作為配菜，搭配來自日本飛驒的 A4 和牛，蒜香四溢的發酵辣椒參巴醬混合蒜蓉蛋黃醬，香濃辛辣，與濃郁的牛肉汁混然天成，輟以 20 年陳皮，添上清香風味，令人回味無窮。亮點還有甜品:血燕佐木瓜杏仁奶凍，為嚐味菜單劃上完美句號， Chris 以清爽的香梨果凍作為基底，加上木瓜和杏仁奶凍，水果的天然甜味，配搭血燕，更為矜貴——馬上都就想去book枱全身感受食材之美。
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