别出心裁、匠心独运
creatively cantonese Executive Chef Benson Fok of Dynasty Restaurant at Renaissance Harbour View Hotel Hong Kong has composed a celebration menu that raises classic Cantonese cuisine to a luxurious new level.
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TK | sunday rituals
「香港从前是个小渔村」 ，霍炳江边说边将馅料塞进蟹壳，手 法俐落， 「所以广东菜中海鲜特别出名。 」总厨忙着准备的正 是「满福楼」新推出的「礼宴」套餐，通过改良经典粤菜， 注入奢华元素后重新推出。他特地说明手头上的这道菜 ： 「做 这道菜通常只用蟹肉，但我特别加入扇贝让味道及口感更丰 富。 」另一道海鲜美馔则主打鲜嫩龙虾肉，搭配土壤气味浓 厚的蘑菇及香气浓郁的松露油特製酱汁，宛如一场丰盛的味 觉盛宴。 「满福楼」餐厅的装潢与设备同样散发豪华气息 ：白天 可眺望港边游艇、夜间可欣赏九龙绚烂夺目的天际线，美景 令人屏息； 餐具也都是一时之选，骨瓷为特别订製，设计精良， 更添餐厅的华贵气质。侍酒师在桌边提供专业建议，为顾客 挑选餐酒，让每道菜嚐来更加美味。 总厨强调，餐厅的美仑美奂自有一番道理 – 在赏心悦目 的环境下享用美食，用餐的人也会更加高雅。 「我们的招牌 料理「二十五头花胶」味道甘美，并有震撼性的视觉效果， 是专属宴会派对的大菜，而且大家都说胶质能让皮肤更漂 亮。 」这道菜和其他新推出的料理一样，均体现霍炳江多年 坚持的原则 ： 「从品质最好、最新鲜的食材着手，以传统作 法为起点， 再加入当代元素， 展现独特的个人风格。这就是『满 福楼』遵行不悖的烹饪哲学，也是广东菜的精髓所在。 」
DAVID HARTUNG (4)
“HONG KONG used to be a fishing village,” says Fok, deftly stuffing the shell of a crab. “That’s why Cantonese cuisine is so famous for seafood.” The dish he prepares is part of Dynasty’s new celebration menu that updates traditional Cantonese favorites with touches of extravagance. “This dish is conventionally made with crab meat only,” he explains, “but I’ve added scallops to enrich both the flavor and texture.” Another seafood offering features tender lobster matched with a sauce of earthy mushrooms and aromatic truffle oil for an opulent flavor hit. Dynasty’s interior and appointments are equally opulent, with dramatic views of yachts in the harbor by day and the glittering lights of Kowloon’s skyline at night. Custom-designed Narumi bone china features a delicate fairy design to add magic to any occasion. An expert sommelier stands by to advise guests with precision on wines that will best complement each dish. According to Fok, beautiful food served in beautiful surroundings is said to bestow beauty on those who eat it. “Our magnificent twenty-five head fish maw dish is delectable and visually stunning—a real party piece,” he says. “The collagen is said by some to make the skin more beautiful.” This dish, like each one on the new menu, epitomizes his philosophy as a chef: “I take the finest and freshest ingredients, start with a traditional recipe, and add contemporary elements to make it uniquely my own. It’s what we do at Dynasty, and it’s the true spirit of Cantonese cuisine.”