澳門星際酒店與蔡瀾攜手呈獻四川老菜
StarWorld Hotel Macau Authentic Sichuan Cuisine Presented by Chua Lam

為慶祝開業十二周年,澳門星際酒店特別邀得中港著名美食家蔡瀾先生與酒店旗下米芝蓮二星食府「風味居」聯手呈獻一系列四川特色菜,賓客可於10月12日至11月30日,細味品嚐四川老菜,重新認識最正宗的川菜滋味。

川菜作為中國八大名菜之一,不只是一般人所認識的火鍋及麻辣味道,而是一個千變萬化的菜系。

這次「風味居」特別推出的四川古菜,就是根據蔡瀾先生遠赴成都知名四川菜館「松雲澤」品嘗過的菜式作重新演繹。「松雲澤」由已故川菜一代宗師張松雲先生創立,蔡瀾先生於館內嘗過「松雲澤」傳人張元富先生的四川老菜,對其高超的四川菜烹調技藝,以及對文化傳承的堅持感受甚深。過去數月,對川菜獨具心得的陳植強師傅反覆研究多道特色川菜,更在蔡瀾先生的指導下精心炮製出九款四川老菜,絕對叫賓客不容錯過。
在這份別出心裁的菜單中,每道菜式皆為傳統功夫菜,而且用料上乘,叫人耳目一新。

 

肝油遼參

將食材的鮮味結合得天衣無縫,名貴的遼參吸收了香濃滋味的肝油,展現川菜百菜百味的高超烹調技巧;

 

香蓀肝膏湯

極考大廚功夫,首先要將豬肝錘蓉,之後再以紗布濾盡纖維,最後與蛋清同蒸,口感如絲般細滑,滋補養顏,是國畫大師張大千最愛吃的川菜;

 

為慶祝澳門星際酒店12週年,除了此次「風味居」與蔡瀾聯手推出之四川菜單外,品味坊亦將於10月26日至11月30日提供葡萄牙美饌限定菜式,被譽為葡菜專家的行政總廚陳繼祖先生將為賓客設計出一個集經典葡國菜於一身的特別菜單,讓喜歡葡國菜的食客大快朵頤。包括欖油蕃茄焗鱈魚。

 

另外,重新裝潢的蘇浙滙現已向大家展示全新面貌,同時推出全新淮揚菜式。圖為梅菜鮑魚扣香米。

 
In celebration of StarWorld Hotel Macau’s 12th anniversary, two-Michelin-starred restaurant Feng Wei Ju at StarWorld Hotel Macau is collaborating with renowned food critic Chua Lam to present a Sichuan cuisine menu. Guests can enjoy the tasty and authentic menu for a limited time only, from 12 October to 30 November.

As one of China’s Eight Great Cuisines, Sichuan cuisine features not only the famous hot pot and spicy dishes, but also a variety of culinary styles. This special menu at Feng Wei Ju is inspired by Chua Lam who has tasted some of the most characteristic Sichuan dishes crafted by Chef Zhang Yuan Fu at renowned Sichuan restaurant in Chengdu Song Yun Ze which was founded by Mr. Zhang Song Yun, the master of Sichuan cuisine. Chua Lam admired Chef Zhang’s craftsmanship and his dedication of cultural inheritance to the dishes, In reference to the signature dishes of Song Yun Ze, Chef Chan Chek Keong of Feng Wei Ju has refined a variety of traditional Sichuan dishes over the past few months, and with the guidance of Chua Lam, he has crafted nine must-try Sichuan dishes.

Each dish on this special menu makes exceptional use of selected ingredients with traditional culinary skills. Choices include Stewed Sea Cucumber with Minced Liver, bringing together sea cucumber and pig liver. Precious sea cucumber absorbs liver oil, offering a great combination of tastes and showing off the superb cooking skills of Sichuan cuisine. Steamed Liver with Bamboo Pith in Superior Soup features pig liver which is filtered through gauze and steamed with egg white, creating a silky smooth texture. This soft dish is also a favorite of Chinese painting master Zhang Daqian. Soba topped with Knuckle in Chili Sauce, the best-seller at Song Yun Ze, is mixed with Sichuan buckwheat, spicy sauce and pig knuckle, bringing out an unparalleled spice and complexity. Steamed Glutinous Rice with Pork Rolled with Red Bean Paste is an authentic Sichuan dish for celebrating festive days. It features cooked pork belly inside pork rolls, with red bean paste and steamed with glutinous rice. Due to the complex cooking process, this dish is only available in limited restaurants nowadays.

In addition to the above special menu, there are more events to celebrate the 12th anniversary of StarWorld Hotel Macau! Temptations is promoting its authentic “Portuguese dishes” from 26 October to 30 November. Chef Joe Chan, Executive Manager of F&B at StarWorld Hotel is known as an expert of Portuguese Cuisine. He has specially designed a tasting menu of traditional Portuguese dishes which will definitely satisfy the palates of Portuguese Cuisine lovers. On the other hand, Jade de Jardin is reopening with a new look and presenting its new Huai Yang signature dishes.

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