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マンゴープリン
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クラゲの冷製
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海老チリソース炒め
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野菜の酢漬け
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豚トロ塩焼き
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ホタテ貝柱XOソース炒め
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鶏のカシューナッツ甘辛ソース炒め
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イカ四川風辛子炒め
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黒酢酢豚
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麻婆豆腐
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牛肉と野菜の細切り炒め
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焼売
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春巻き
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小松菜の湯引き 醤油がけ
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醤油焼きそば
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蟹チャーハン
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胡麻豆腐
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杏仁豆腐
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紹興酒酔っぱらい車海老 before
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After
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蛤と蚫の２種蒸し XO醤 蒸し加減最高。
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刀根鶏中国式パイ包み焼き（教化鶏）Before
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After 割ると中から！
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有機中国野菜（インチョイ）
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極上スープで煮た手羽先フカヒレ詰め
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きじハタ広東蒸し熱々オイルかけ
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渡り蟹のブラックビーンズ葱姜炒め
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衣笠茸とうき袋の諸塚産どんこ極上スープ
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今宵のオールスタースターティングメンバー
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清保涼冷麺
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蓮の葉包みチマキ
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蚫
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XO
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魚
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前菜盛り合わせ
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フカヒレスープ
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天ちゃんSP ラインナップ
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天ちゃんSP 山海珍味壷蒸しスープ
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天ちゃんSP ハタのスパイシーソルト炒め
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天ちゃんSP 渡り蟹の黒豆ソース炒め
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天ちゃんSP 渡り蟹の黒豆ソース炒め
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天ちゃんSP 活車海老のにんにく蒸し
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藍海特製冷し担々麺
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マンゴーアイスと温かい杏仁スープ
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蒸し鶏冷製香港スタイル
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ピータン
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白菜と胡瓜の甘酢漬け
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豚トロの釜焼き
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はるまき
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車海老のチリソース
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車海老のマヨネーズソース
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牛肉の中国黒豆炒め
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小松菜の塩炒め
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麻婆豆腐
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蟹チャーハン
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
2015.8
久しぶりに伺いましたが、相変わらず抜群に美味い。オーソドックスなメニューながらも洗練されてます。盛り付けもキレイ。好みだった蒸し鶏の香港スタイルがなくなってて残念。夏休み期間中は家族連ればかりですがホスピタリティ溢れた対応でした。
2011.5
久しぶりのランチ訪問。東日本大震災以降韓国や中国からの観光客が減少しているらしく、平日はホテル自体が閑散としている・・・。ただ、ここ藍海だけはお昼時のお客は多い。毎年夏になると登場するこちらの冷麺。ほうれん草の絞り汁を使った翡翠色の麺が涼しげ。夏野菜でヘルシー。半熟卵や厚揚げもアニスの風味で繊細な味付け。これにチマキと杏仁豆腐がついて1,800円なり。しかもプレステージカード使って２人なら今なら半額900円でイタダケマス。申し訳ないくらいのCP。ごちそうさまです。他のランチも内容の割にはCP激高！使わない手はありません。ランチに是非どうぞ！！
2010.9 再訪 写真追加
湾仔（ワヌズ）コース
＊藍海特製冷菜盛り合わせ：イサキの中華風お刺身 蒸し鶏冷製香港スタイル 貝柱マヨネーズソース 大根酢漬け 車海老 クラゲ。相変わらず安定感抜群の前菜。このコースには焼き物が入っていなかった。ここは焼き物前菜頼むべきです。
＊醤油風味蟹肉入りフカヒレスープ
＊香港風 車海老のXOソース炒め：黄ニラとアスパラの食感のアクセントとふっくらジューシーな海老が干し貝柱の風味満載のXO濃厚複雑ソースと絡み合って絶妙。
＊黄シェフ直伝 蚫のオイスターソース煮込み：ポーションは小さいが蚫は柔らかく、その風味が十分にのりうつっているオイスターソースをマントウでチョイチョイっと。ソースが秀逸。
＊魚の香港風蒸し これまた鯛を丁寧に蒸し上げ、お醤油ソース。ふっくら蒸し上げられたお魚さっぱり美味しい。
＊蟹肉と干し貝柱入りガーリック炒飯
＊杏仁豆腐マンゴーソース、タピオカココナッツミルク
洗練と安定感の両立。やはり宮崎中華ではここが一番のお気に入りです。
2010.8
再訪 写真追加
本日は天ちゃんSPデ〜。宮崎美食家大集合の会。
豪速球オンパレードで胃袋撃沈。
ワインもブルゴーニゥマグナムでぶっちぎり。
すみませんレビュー出来ません。写真だけアップでお願いします。
体内天然アミノ酸で飽和状態。
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
本日は夕方から家族でシェラトンガーデンプール。夏休み中でしかも猛暑厳しいせいかプールは子供連れで賑わっている。最近はアジア系の観光客も多い。
南国宮崎に住みながら、リゾートを味わう事ってなかなかないんです。
今日は９名での利用でしたので個室を予約。
広々として子供連れでも気にせず食事が出来る。
本日はコースでなくアラカルトでオーダー。
＊蒸し鶏冷製香港スタイル
骨皮付きの鶏の足を豪快に蒸し上げ、スパイシーなタレをつけて頂く。
冷製なのに柔らかジュースぃー。皮も脂濃さを感じずコラーゲンプルプル。
＊くらげの冷菜
甘すぎず酸っぱすぎず。歯ごたえ良好
＊ピータン
半熟ピータン。ガリ？（笑）が添えてある。よく合います。
＊白菜と胡瓜の甘酢漬け
＊香港釜焼きより豚トロの釜焼き
以前美味しかった豚バラのサクサク焼きも頼みたかったが本日は品切れ。
中心はほんのりピンク色でトロケルヤワラカさ。そのままでも充分美味しいが
スウィートチリソースもよく合います。
＊小松菜の塩味炒め
本日は中国野菜の入荷がなく小松菜でしたが、火の入れ方、塩加減が絶妙。
うちで小松菜炒めて作ってもこれはできません。こういうのが技術の違いなんでしょうね。
＊牛肉と中国黒豆の炒め
意外と辛く、黒豆のコクが生かされている一品。お肉も柔らかい。
＊黒酢の酢豚
香ばしく揚がった豚肉と濃厚黒酢ソース。酸味と甘みと黒酢の香りとコクがたまりません。
＊麻婆豆腐
目の前で土鍋を少し温めてサーブ。
豆腐一丁だが、あの大きなお豆腐が綺麗に温まっているのに小さな感動。崩れてもいないし。
一丁だと水っぽいでしょと勘ぐるがさすが。一口目は甘さと旨さ、その後痺れるような花椒の刺激。くせになります。
＊はるまき
熱いから気をつけてと言ったのに皆口蓋ズルリ。でも熱々が美味しいのよ。
＊車海老のチリソース
これも土鍋でサーブ。車海老おっきぃ。
＊車海老のマヨネーズソース
若者の食べるメニューだと思っていたが、妹がオーダー。
エバミルクのこっってりさは１ピースで充分。
やっぱ歳かな・・・。
＊蟹チャーハン
これだけ食べてもまだ食べたい。追加でオーダー。
蟹肉もしっかり入っており、パラパラの黄金チャーハンは最後の胃の二分の隙間を綺麗に埋めてくれました。
＊杏仁豆腐
完全に埋まった胃の隙間をこじ開けてでも入っていく豆乳入りのジュースぃー杏仁豆腐。
豆腐の中からジュースが出てくるよう。
どんだけ食べるんだこの家族。大親分にごちそうになったのでCP不明。
天下一武道会前のサイヤ人の食事みたいだった（爆）
もちろんサービスもきちり。満腹感と満足感の両立ができました。