New Bloom BLINQ BLOSSOM
Greenhouse-raised and trademarked by a specialist supplier of exotic, edible plants, BlinQ Blossom most closely resembles the early bud of the cauliflower plant. With its crystalline, icicle-like “bubbles,” it is an intriguing ingredient that defies easy categorization – leaf or blossom? Garnish or salad? “In Germany we have a name for this plant: Eissalat,” says Chef Bjoern. ”The literal translation to English is ‘ice-salad.’ I came across this product by talking to other chefs in an online culinary chat. There was talk about ‘leaves with bubbles’ – I was intrigued so I looked into it more, and now I’ve had it on the menu for three or four months.” The BlinQ Blossom has a plump juicy texture and a salty, fresh flavor, not unlike seaweed, that lends itself well to creamy, fatty dishes like fresh oysters. Of course, in a city such as Hong Kong, newness and novelty drives interest as much as admiration for the taste. “It’s a very special item, and I have customers who come to Whisk especially to try it – they are excited by it because it’s very new, very exotic. But it can take some communication to explain exactly what it is.”
BlinQ 食用花由外国食用蔬菜大厂温室栽植，并作为商标注 册名称，一般印象为白花菜的初苞。 BlinQ 食用花上长满像 冰柱的「泡泡」 ，颗颗晶莹剔透，一般的二分法在它身上可 「在德 不适用 ：叶菜还是花？配菜还是沙拉？ Bjoern 表示 ： ，直翻为英文就是『冰沙拉』 。我 国我们称之为『Eissalat』 是某次参加线上厨师聊天室才听说的，有人谈到这种『叶子 长泡泡』的植物，让我非常好奇，所以就开始调查，到现在 它已经在我的菜单上三四个月了。 」BlinQ 食用花有满满的多 汁口感以及咸味清爽的味道，和海草有点像，搭配生蚝类等 味道绵密丰富的食材恰恰好。像在香港这种求新求变的大城 市，BlinQ 食用花自然引人入胜、仰慕声不绝于耳。「这是 很特别的食材，有客人来餐厅就是专程要吃 BlinQ 食用花， 那种新颖的异国风味让他们兴奋不已，只是要解释 BlinQ 食 用花的由来需要花点时间就是了。 」