羊肉配水牛芝士、鸭蛋面及粱醋 LAMB WITH BURRATA, DUCK EGG NOODLE, AND SORGHUM VINEGAR
“This dish began as a joke,” says Cheng. An off-the-cuff remark during an after-hours meal at a dai pai dong turned into a full-blown research project on crispy sweet-and-sour noodles, complete with a team outing to one of Hong Kong’s best Chiuchow restaurants. They studied the dish before eating it, asked many questions, garnered few answers, and returned to the restaurant to explore the possibilities. Cheng pairs the crispy noodles with a reduction of sorghum vinegar and Okinawa black sugar and tops it with burrata cheese. Although they make fresh pasta at VEA every day, Cheng leaves the Chiuchow noodles to the experts and buys them from a shop in Wanchai. He knows that part of the secret lies in the use of duck eggs, which impart a warmer color, springier texture, and richer flavor: “Duck eggs are more fragrant. I don’t know if it makes sense, but a duck egg is more like an egg than a hen egg.”
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TK | ENCHANTED INGREDIENTS
「这道菜原本是说笑来着。 」下 Vicky 笑着说 ： 班后到大牌档吃饭时随口一说，竟演变成酥 脆糖醋面的全面调查，最终以团队全体出动 造访香港最佳潮州餐厅做结。开动之前他们 已然做了许多研究、问了一堆问题、收到些 许答覆，再回到餐厅一探不同的可能性。 他选用高梁醋及冲绳黑糖搭配糖醋面， 再把布瑞达起司置于其上。「VEA」每天现杆 新鲜的意大利面，但潮州面依然留给专家制 作，选择从湾仔一家专门店购入。主厨强调， 好吃的秘诀就在鸭蛋，可以让颜色温润、口 感弹滑，风味更好 ： 「鸭蛋味道较足，这样讲 不知道说不说得通－有种鸭蛋比起鸡蛋更像 蛋的感觉。 」