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Home Chef Kit #A

Online Home Cooking Guide


Chicken Caesar Salad

-    Romaine (120g)
-    Avocado (half pc) 
-    Grilled Chicken (45g)
-    Caesar Salad Dressing (50g)
-    Crispy Pancetta
-    Croutons 
-    Pecorino Romano

Cooking Method

  1. Mix romaine and grilled chicken in a large mixing bowl.

  2. Score the flesh of the avocado without piercing the skin, then scoop it out with a spoon to the mixing bowl. 

  3. Empty out the dressing into the mixing bowl and toss well, ready for plating.

  4. Sprinkle croutons, crispy pancetta and pecorino cheese as topping before served.


  • Add on a medium boiled egg (7 min)
    if you care for a protein boost.


-    生菜 (120克)
-    牛油果 (半隻)
-    烤雞肉 (45克) 
-    凱撒沙律醬 (50克) 
-    脆煙肉 
-    麵包粒 
-    意大利羊奶芝士 (Pecorino Romano)


  1. 首先將生菜及烤雞肉一併倒入大碗中拌勻

  2. 將牛油果用刀切成片狀或粒狀,用匙羹取出牛油果肉並倒入大碗中

  3. 將沙律醬加入沙律菜中拌勻,然後放在盤子中

  4. 最後加入其他配料如麵包粒、脆煙肉及意大利羊奶芝士


  • 按個人喜好添加一隻半熟蛋(煮7分鐘即可)以補充蛋白質

Best In Town CARBONARA 煙肉忌廉蛋汁意粉 (原價138)

Best In Town Carbonara

-    Carbonara Sauce with Bacon (230g)
-    Cooked Spaghetti (160g)
-    Fresh Parsley
-    Pecorino Romano 
-    Crushed Black Pepper

Cooking Method

  1. Lightly sauté the spaghetti and sauce with adding 1 teaspoon of water.

  2. Maintain at a medium heat, stir in half portion of the parsley and coat well. 

  3. Ready for plating. Garnish with the remaining parsley, pecorino, and dash of black pepper before serving.


-    煙肉忌廉汁 (230克) 
-    意大利粉 (160克)
-    意大利蕃茜 
-    意大利羊奶芝士 (Pecorino Romano)
-    黑椒粒


  1. 用平底鑊以中火煮熱煙肉忌廉汁及意粉,並加入一茶匙溫水調和醬汁

  2. 加入半份意大利蕃茜拌勻,並確保意粉沾上醬汁後即可上碟

  3. 最後灑上剩下的意大利蕃茜、意大利羊奶芝士及黑椒粒作裝飾

Crispy Skin Salmon Steak

-    Salmon Steak (160g) 
-    Garlic Sautéed Spinach (30g)
-    Mashed Potato (160g)
-    Honey Ponzu Sauce (30g)

-    Pea Shoot

Cooking Method

  1. Reheat the spinach, mashed potato, and sauce in its food-grade vacuum bag with a pot of simmering hot water for 10-15 minutes.

  2. Heat butter or olive oil on a pan over medium-high heat.

  3. Sear salmon skin side down without moving for 3-5 minutes until skin turns golden and crispy.

  4. Flip salmon over and reduce heat to medium, continue cooking for another 2-4 minutes.

  5. Ready for plating. Drizzle sauce over mash potato and salmon before serving and garnish with pea shoots.


  • Non-stick pan will save you unnecessary stress of salmon sticking to a non-seasoned pan, and many tears of frustration.

  • Adjust salmon cooking time according to your liking of doneness 

  • Add a splash of white wine (2-3 tablespoons)
    also for a gourmet feel


-  三文魚扒 (160克)
-  蒜蓉炒菠菜 (30克)
-  薯蓉 (160克)
-  蜜糖柚子醋 (30克) 

-  豌豆芽


  1. 先將原包薯蓉、菠菜及蜜糖柚子醋隔水煮熱10-15分鐘

  2. 以中至大火將平底鑊預熱落油

  3. 之後放入三文魚扒,三文魚皮向下,香煎約3-5分鐘至金黃色

  4. 將三文魚扒翻轉及將火喉調至中火,再香煎約2-4分鐘至金黃色

  5. 準備碟子,將薯蓉放底,鋪上菠菜,再放上三文魚扒,最後淋上蜜糖柚子醋即可


  • 用易潔鑊香煎三文魚效果最佳,更可免卻黏鍋煩惱

  • 三文魚的烹煮時間可按個人喜好調整

  • 可淋上白葡萄酒(大概2-3湯匙)以增添一絲奢華的氣息


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