頂級奢華火鍋的五感鮮味 The Gold Medal Hot Pot

中國人喜愛圍爐吃火鍋,貪圖一夥人鬧哄哄的感覺!廣東火鍋比其他地方格外有風味,主要是任何海中鮮、地上鮮、天上鮮一概共冶一爐;來到香港金牌海鮮火鍋看着魚缸中鮮活的海斑響螺大龍蝦、日本直送新鮮蔬果、雪花和牛及伊比利亞黑毛豬,看着新鮮的材料直送桌上,在火鍋中稍微淖一下,蘸上濃烈的醬料,如此人間鮮味絕對是任何精緻料理難以達至!

Hot pot is a Chinese cuisine classic. Cantonese hotpot is particularly well-known for its fresh and diverse ingredients.At Hong Kong Gold Medal Seafood Hot Pot, groupers, sea snails, lobsters, fruits freshly flown from Japan, Wagyu beef and Iberico pork are all available. A dip in the boiling soup and then the delicious sauce would turn the ingredients into heavenly delicacies.

日本直送的金古鮮魚刺身。Spotted scat sashimi.

A5近江黑毛和牛片。Omi A5 Wagyu beef.

蔬菜由日本新鮮運到。Fruits and vegetables flown freshly from Japan.

花膠雞鍋同饗鮮味

早前已聽說過金牌火鍋最著名的花膠濃雞湯窩,那一道奶白色的濃雞湯,以花膠燉製呈現一種厚厚的膠質,所以今次到來特別想試傳說中的頂級火鍋湯底。這上等鍋底送上桌面時,還附送一大碟上等花膠片。先喝兩碗滋補養生的濃湯,味道清甜不膩,而且富有膠質,帶點黏口,讓身心進入享用美食的狀態。

港澳地道文化就是愛將時下最新鮮的海鮮、肉類、蔬菜一拼放到火鍋中吃,恰如中國文字巧妙之美,最「鮮」的美味就是「魚」加「羊」,海中鮮與地上鮮的味道融匯於湯料中,令人回味無窮。一群好友點了海中的龍蝦、阿拉斯加大蟹、金古鮮魚刺身,而地上美味自然少不得A5近江黑毛和牛片、美國安格斯雪花和牛片以及伊比利亞黑毛豬肉片,可以感受到大海的豐盛、牧場的沃腴,全都匯聚到此美妙的湯汁之間!

先上桌的是日本直送的鮮魚金古,先嘗刺身薄片鮮甜而略感油潤,再嘗試放到湯中一燙半秒,嘗那內鮮外脆;同樣龍蝦與象拔蚌薄片也可放到膠質濃厚的花膠湯中燙一下,感覺跟新鮮刺身來吃有別樣的鮮美。這些海鮮自然是開胃菜,剛好燃點起大家興奮的味蕾。

One of the most famous hot pot broth options at Gold Medal is the Fish Maw Chicken Pot. The milky white broth full of collagen is served with a plate of top-quality fish maw. The broth nicely prepares the palate for the food to come.

In Hong Kong and Macau, seafood, meat and vegetables are often mixed in the pot, adding flavours to the broth. With lobster,Alaskan king crab, spotted scat sashimi, Omi A5 Wagyu beef, Angus Wagyu beef and Iberico pork, the resulting soup cannot be richer and more flavorful.

The spotted scat can be eaten in two ways—raw as sashimi, or briefly cooked in the broth. The sashimi way yields a slightly sweet taste with a mildly fatty finish. Once cooked, the fish becomes crunchy and rich in taste. The same can be done for lobster and geoduck slices. The seafood is only the starter, there is much more to go.


「長勝牛皇鍋」湯底一喝即層次分明,牛香馥郁四溢。Beef Brisket & Offal reveals many layers of flavors.

骨膠牛鍋真正牛味

金牌火鍋的總經理羅樹林特別呈獻另一道享負盛名的長勝牛皇鍋,叫我先舀上一口牛肉濃湯嘗嘗,果然層次韻味都不同凡響,口裏迴盪着濃濃的骨膠質感。大廚說是自開業以來已煲了一個牛骨與花椒八角等材料熬製的湯膽,每次用湯底加上牛雜、蘿蔔及大蔥去熬8小時,每天限量供應。牛雜被滷得軟綿綿又入味,而蘿蔔更加是精華所在,比牛雜更快被吃光,還要另外補上一盤蘿蔔才夠。師傅特別在鍋中加上幾塊有嚼頭的筋腱,愛喝拔蘭地時配小食的客人往往會嚼個不亦樂乎!

這裡絕對是愛牛人士的地方,A5近江黑毛和牛片是日本三大和牛之一,在於其霜降比例恰到好處,在滾滾的牛皇湯一燙,部分油脂溶化,雪花紋更趨明顯,入口即化,那份甘香柔嫩的味道實在令人難以忘懷。但美國安格斯雪花和牛片也絕對充滿驚喜,柔韌有餘的牛肉片裏邊肉味濃沃,加上牛皇湯的滋味,自己最愛夾上香蒜香葱慢慢細嚼,真是齒頰留香。

羅總經理談到:「金牌火鍋秉承『以誠待客,用心選材』的宗旨,從湯底開始已經非常獨特,如馳名的長勝牛皇湯及滋潤的花膠濃雞湯鍋。而食材更加是不惜功本,務求將最新鮮最時令的頂級材料捧到客人面前。還有世界各國名酒迎合火鍋客人不同的口味。大活鮑魚、原隻六頭大花膠、關東大遼參、整隻阿拉斯加蟹,這些別處不易食到的頂級食材,只要預訂都可隨時吃得到。」金牌火鍋開業不久就被澳門旅遊局嘉許為「一級餐廳:星級服務商戶獎」。

Halem Law, General Manager of Gold Medal, recommends Beef Brisket & Offal. A spoonful of the broth will already reveal the many layers of flavors. Law said the base for the broth of beef bones, pepper and anise was made when the restaurant first opened. Every day, new beef, innards,radish and scallion are added to the base and cooked for 8 hours, so only a limited number of it is available. The beef is tender and the radish has absorbed the essence of the soup. A few pieces of beef tendons are also added to it for customers who like a chewier texture.

The restaurant is a heaven for beef lovers. Omi A5 Wagyu beef is regarded as one of the three best Wagyu from Japan for its perfect ratio and distribution of fat. As it is dipped into the broth, some of the fat melted,revealing an even clearer snowy pattern. The beef melts in the mouth and the fragrance and flavors linger. The Angus beef is also a good choice. Its tenderness and rich flavors go perfectly with the broth.

“Gold Medal attaches great importance to customer service and the choice of ingredients. The pots are unique. The freshest ingredients of the best quality are used in the making of both Beef Brisket & Offal and the Fish Maw Chicken Pot. We also provide a range of wines all over the world. Some of our featured items on the menu are live abalone, whole fish maw,sea cucumber and whole Alaskan king crab. These are not that easily available in other places, but here, a call in advance is all you need to do to enjoy them,” Law said. No wonder it is rated as a “first-class restaurant”and received a Service Star Award from the Macau government.


自家製的手工鮮蝦三色丸、黑豆腐及响鈴俱是不能錯過的綠葉之選。
Shrimp Balls, Homemade Tofu made with Black Beans and Deep-fried Tofu Skin Rolls are other wonderful options.

自家製作闡發真味

特別值得一讚是這裏的服務員十分殷勤,會主動先燙一下海鮮、然後是和牛片,手勢一流。特別是自家製即炸響鈴,放下濃湯汁轉上一圈,放到碗上時外軟內脆,無論自己怎樣嘗試,都未能如此恰到好處!還有不容錯過這裏招牌技藝手工蟹皇小籠包,自家製的小籠包加入了鮮蟹肉和蟹皇包成,可以用作打邊爐,一咬開已充滿蟹油香味,像吃蟹粉小籠包卻又添加了外皮的濃湯味道,真正裏裏外外幾重滋味。另有自家製手工鮮蝦三色丸,只有用刀背剁才留有如此彈牙口感;而嫩滑又充滿濃濃豆香的自家製黑豆腐,竟還有種煙熏味,濃湯重醬更顯嫩滑好吃。

終極還上來一個馳名的金牌炒飯好墊墊胃,已然飽了七分,可是嘗一口卻又停不下來,最終還是整個炒飯都吃個清光。原來這炒飯不比尋常,用的竟是日本皇帝御用的純情米,炒出來的米飯甘腴清香,加入加拿大製的火腿午餐肉,秘訣是用鮮醬油來炒,乾身即起,灑點葱花,真正吃回米的清香味。

最後點了幾味日本溫室甜美鮮果,外邊不輕易買到的岡山晴王青提子、神奈川紅小玉西瓜、靜岡蜜瓜作結,這些比蜜還要甜的水果,為這趟火鍋美食劃上了完美的句號。

Service at the restaurant is indeed top-notch. The attendants would first dip the seafood into the broth, and then the beef. Their skills are unparalleled. It is particularly obvious when they swirl the Deep-fried Tofu Skin Rolls in the broth. The resulting rolls are soft on the outside and crunchy on the inside.The Crab Roe Soup Dumplings are equally impressive. A twist to the traditional way of eating it steamed, soup dumplings at the restaurant can be boiled directly in the broth. The crab flavor is rich and blends beautifully with the taste of the broth. Shrimp Balls and Homemade Tofu made with Black Beans are some other wonderful options.

Signature Fried Rice is a good carb dish to savor after hot pot, even though the stomach is probably already quite stuffed.But the rice is so good that it is difficult to leave it. What sets it apart from fried rice from other places is the rice itself. Iwate rice—rice for the Japanese King—is used. Together with canned meat made in Canada and fresh soy sauce, the dish is fragrant,tasty and simply irresistible.

For dessert, fruits flown freshly from Japan cleanse the palate and mark a refreshing end to the meal. Options include grapes from Okayama, melon from Shizuoka, and watermelon from Kanagawa. They are all rare outside Japan.

日本溫室岡山晴王青提子、神奈川紅小玉西瓜、靜岡蜜瓜作為餐後甜品也實在太幸福了。Grapes from Okayama, watermelon from Kanagawa, and melon from Shizuoka as dessert mark a refreshing end to the meal.

嚴選日本皇帝御用的純情米,以鮮醬油來炒的馳名金牌炒飯。Signature Fried Rice has used Iwate rice and fresh soy sauce.

香港金牌海鮮火鍋 Hong Kong Gold Medal Seafood Hot Pot

地址 Address
澳門路氹城「澳門銀河TM 」綜合渡假城M樓M01
M01, M/F, Galaxy MacauTM,Estrada da Baia de Nossa Senhora da Esperanca, s/n, Cotai, Macau

電話 Tel
+853 8883 2266

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