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WEDNESDAY, DECEMBER 13, 2017

Archive for February, 2016

Nanhai No. 1, Hong Kong

English

Nanhai No. 1 combines contemporary Chinese cuisine, cutting-edge interior design and famous city panoramas in a destination restaurant. Named after pioneering Chinese naval explorer Zheng He’s 15th-century treasure fleet, the 200-seat Nanhai No. 1 is envisioned as a culinary voyage of exploration inspired by the sea.

Continuing the spirit of epic adventure and discovery, Nanhai No. 1’s sleek interior design is touched with historical maritime artefacts, such as ancient trading route maps plotting Zheng He’s voyage and a scale model of the original ship. Longquan celadon, the main trading product of the day, are also displayed. The soaring floor to ceiling windows frame jaw-dropping views of Victoria Harbour and offer a stunning backdrop to this unique Hong Kong dining experience.

Nanhai No. 1 focuses on contemporary Chinese cuisine. Daily fresh seafood caught in the South China Sea is the star attraction of the restaurant and the seafood are prepared in a variety of culinary expressions, ranging from roasted, steamed and sautéed to baked, stir-fried, pan-fried or grilled.

Nanhai No. 1 offers several  set lunches during weekdays.  I tried Menu A — HKD$480 per person (minimum 2 people).  This is a great way to taste the spectrum of culinary techniques the restaurant excels in —— simmering, pan-frying, deep-frying among others.

Fungus with Preserved Vinegar

Cold, crunchy and slightly sour from the vinegar, this appetizer is refreshing and really whets the appetite for more.

Double-boiled Conch and Red Date Soup

This soup is amazing.  This is the best of traditional Cantonese soups.  Clear, extremely flavourful with strong hints of umami, the soup comes with cubes of conch.

King Prawn served in Bang Sauce                                                                                                                            

This is one of the restaurant’s signature dishes and is hugely popular with local diners. In the middle of the plate sits a gigantic prawn drenched In Bang sauce (which is laksa sauce). The prawn is huge and fresh and oh-so-satisfying!  They have very considerately provided a mantou bun to mop up all the delicious sauce.

Pan-fried Pork Chop with Soy Sauce

A generous pork chop. It is succulent, sweet and tender. Goes fantastically with the savory soy sauce drizzled on top.

Deep fried Oyster in Lettuce Cup

A fresh, gigantic oyster deep fried in crispy batter. When eaten with the fresh lettuce, it is refreshing. The oyster is juicy and the umami of the oyster is balanced  perfectly by the fried batter and the lightness and crunchiness of the lettuce.

Simmered Winter Melon in Spinach Sauce

This one is off the charts.  The presentation is classic, pleasing and peaceful.  The melon has completely soaked up the flavour of the chicken stock it was simmered in. The sauce is a lovely, refreshing blend of the umami of stock and the slight bite of the minerality of the spinach. Amazing!   The dish is light and delicate. It completely captivated me.

Glutinous Rice with Scallops

Another classic dish.  This one is sticky and flavourful.  While not groundbreaking nor inventive, this is completely faithful to tradition and hence utterly authentic.

Sweet Jujube Jello

Sticky and lightly sweet.  I am thankful they didn’t roll out a heavy dessert.  Heavy and sickening,  that’s not what desserts should be.  Desserts should be light, give you a satisfying finish to the meal and leave you refreshed to charge on with your life.  This dessert is all these things.

The restaurant fills up easily, even on weekdays for lunch, which should be a testament to the quality of cuisine.  Try to get a table  by the window.  You get an unblocked panoramic view of the harbour and of Hong Kong island.

Located in iSquare right in the heart of Tsim Sha Tsui, the location could not be better.  iSquare is connected to Tsim Sha Tsui MTR station by a short underpass so you are always protected from the elements of the weather.  You can always arrive smartly for your appointment, be it heavy or blazing sun.

Nanhai No. 1 is a winning combination of excellent cuisine, elegant ambience and unbeatable views of the harbour.

繁體中文

南海一號是一家結合了現代中華料理,尖端室內設計和著名城市全景為一體的目的地餐廳。以中國先鋒航海冒險家鄭和的十五世紀寶船命名,並擁有兩百個座位的南海一號被設想為乘上了一個烹飪的探索之旅,靈感來自於大海。

延續極端的冒險和探索精神,南海一號流暢的室內設計被富有歷史性的海事文物點綴, 例如描繪了鄭和旅途的古老貿易路線圖和原船的比例模型。龍泉青瓷,當時的主要貿易商品,也被陳列出來。高聳的落地窗展示了令人讚嘆的維多利亞港口風景, 為這個獨特的香港用餐體驗提供了非常漂亮的背景。

南海一號把重點放在現代的中華料理。每日在南海新鮮捕捉的海鮮是餐館的主打星。海鮮以各種不同的料理方式呈現,從烘烤、蒸、乾煎到烘培、翻炒、煎或燒烤都有。

南海一號在平日提供了幾種午餐套餐。我試了菜單A — 每人港幣四百八十塊(至少兩人)。若要嚐到一系列以餐館擅長的烹飪手法煮出的食物,這是一個好方法—— 包括燜煮、煎、油炸等等。

陳醋雲耳
冷,脆脆的口感和醋的微酸讓這道開胃菜吃起來很爽口,真是讓人食慾大開。

雙煮海螺紅棗湯
這湯非常美味。這是傳統粵湯中的極品。不但清澈,風味十足, 帶有強烈的鮮味,這湯還有一塊一塊的海螺肉。

金榜醬煮大蝦
這道菜是餐廳的招牌菜之一,在當地食客中非常受歡迎。在盤中央有一隻淋著金榜醬(這是叻沙醬)的大蝦。蝦子又大又新鮮,讓人吃得很滿足!他們很貼心地提供了一粒饅頭,以便把所有好吃的醬汁都吸收進去。

香煎醬油豬排
份量十足的豬排。它多汁、香甜、嫩滑,與淋在豬排上鹹香的醬油非常搭。

炸牡蠣配生菜杯
新鮮,巨大的牡蠣裹上脆麵糊油炸。這與新鮮的生菜一起吃,非常清爽。牡蠣是多汁的,而牡蠣的鮮味,配上油炸的麵糊以及又輕又脆的生菜,取得了完美的平衡。

菠菜醬燴冬瓜
這一道菜很出色。它的呈現方式經典,討人喜歡​​又散發一種平靜感。冬瓜在燉煮的時候已經完全吸收了雞湯的味道。醬汁有雞湯的鮮甜和菠菜的礦物質味,是一種美味清爽的結合,非常神奇!這一道菜清爽又細膩。我被它徹底迷住了。

帶子糯米飯
另一道經典菜。這道菜粘而美味。雖然沒有突破性或創新感,但這完全忠實於傳統,所以很地道。

和田玉棗糕
粘、微甜。我很感謝他們沒有推出一個很有飽足感的甜點。很有飽足感又容易膩,甜點不應該那樣。甜品應該清爽,讓你這一餐有一個滿意的結束,並讓你可以精力充沛地面對人生。這個甜品做到了這一切。

餐廳很快就客滿,即使是平日的午餐時間也是這樣,所以應該可以證實菜餚的質量。嘗試要求一個靠窗的座位,你將會看到港口和香港島一覽無遺的全景。

位於在尖沙咀中心的國際廣場,它的位置再好不過了。國際廣場和尖沙咀地鐵站是以一個很短的地下道連接著,所以你不會受到天氣的影響。無論是大雨或艷陽高照,你都可以準時赴約。

南海一號是一流美食,優雅氛圍和無與倫比海港風景的最佳組合。

Imperial Court, MGM Macau, Macau

English

Walking into MGM MACAU’s signature Chinese restaurant, Imperial Court, from the magnificent VIP entrance hall or the lively casino floor, guests are transported into a world where the art of Chinese cooking takes centre stage, surrounded by distinctive architecture, authentic Chinese interiors and the highest standards of service.

Famed consulting chef Chow Chung partnered with experienced chef Louie Wong have created an exquisite menu of Cantonese favourites as well as seasonal specialties from other parts of China that locals and foreigners alike have come to know and love. Hailed throughout the region, Chef Chow was recently crowned “Best Chef in Hong Kong” by a popular Japanese television show and continues to create authentic Chinese masterpieces, this time lending his talents to the menu at Imperial Court.

Choosing the components of a meal becomes an art for Chef Chow Chung and the Executive Sous Chef of Chinese Cuisine, Louie Wong, as every dish on the menu is refined and sophisticated while at its heart remaining true to the time-honoured traditions and heritage of Chinese cooking.

Appetiser Combination

Steamed crab roe dumpling

Baked barbecued US black pork bun

Barbecued duck liver and pork skewer

Sweet and done in the most authentic Chinese way

Sauteed prawn with chilli and shallot

I loved the punchy heat.

Simmered Australian baby spinach with wolfberry and fresh lily bulb

I loved this one.  It was light and fragrant.  The soft baby spinach contrasted with the sweetness of the wolfberry and the crunchiness of the lily bulb, and firmly supported by the meaty stock.

Dan Dan noodle with crab roe

Delicious smooth noodles complemented with a creamy soup

Sweetened almond cream with egg white

Silky in texture and lightly sweet, what’s not to like?

Sweetened black sesame rolls

Baked custard puff pastries with coconut juice

A journey for the senses, this dining experience is not just about food. Visually, the hallmark of the restaurant stands in the centre of the room, an imposing stone sculpture from Nanjing featuring Chinese dragons wrapped around a giant column. This work of art is complemented by installations along several of the walls, down which water flows softly over textured cream-coloured stone.

Diners feast on sumptuous dishes made from the freshest ingredients in the comfort of high-backed chairs in cream with bright pink, purple, green or blue Chinese silk draped down the back. The overall effect is an atmosphere that marries understated tones with the bold qualities of typical Chinese architecture and the universally recognised, mouth-watering tastes of traditional Chinese cooking.

Imperial Court is the perfect setting for a private affair, to entertain important guests or to enjoy a family gathering. High doors with opaque glass detailing separate the six private rooms on the periphery of the restaurant from the inviting main area. Some of the rooms have their own flat-screen televisions, as well as personal lounge areas for pre-dinner drinks or after-dinner tea and conversation.

The restaurant blends traditional, fresh ingredients with the trademarks of Chinese cooking philosophy. For work, for play, for everything in between, Imperial Court is a signature restaurant like no other, creating exquisite dishes by royal decree.

繁體中文

从豪华的VIP大堂或者热闹的赌场楼层走进澳门美高梅的招牌中餐厅Imperial Court,客人们被送进了一个以中餐为中心舞台,围绕着真宗中式室内设计风格的独特建筑,享受着最高等级的用餐服务。

著名顾问厨师Chow Chung携手经验丰富的厨师Louie Wong, 创造了一份以粤菜为主,同时提供国内外食客了解和喜爱的中国各地时令特色菜的精美菜单。周主厨最近被日本热门电视节目誉为“ 香港神厨”之称,而他也在继续创作具有传统中式风味的菜式。而这一次,周主厨将他的才能淋漓尽致的发挥在了Imperial Court的这份菜单上。

对于周主厨和王副厨而言挑选每道菜的成分是一门艺术,虽然菜单上的每道菜都在烹饪手法上经过了精致和复杂的修改,但任然留有历史悠久的中式烹饪传统。

开胃菜组合

蟹黄小笼包

酥皮猪肉叉烧包

鸭肝猪肉烤串

香甜可口,应用正宗中式烹饪法

葱香辣椒虾

我非常喜爱具有冲击力的麻辣口感。

莲子枸杞炖澳洲小菠菜

我非常喜爱这道菜。它很清淡却又滋味十足。软软的澳洲小菠菜配搭着浓郁的酱汁与香甜的枸杞和香脆的莲子形成了强烈的对比

蟹黄担担面

可口滑嫩的面条配搭浓稠的汤底

甜杏仁露蒸蛋

滑嫩如丝的口感和淡淡的甜味,让你如何不爱?

甜黑芝麻卷

烘烤椰汁奶黄油酥点心

这是一次感官的旅程,因为整顿晚餐所经历的并不只是食物而已。视觉上,氣勢宏偉的南京巨龙石雕缠绕在餐厅正中央的巨型柱子上。而这正是这间餐厅的特点。这件艺术品既搭配着旁边几面墙上的装饰,而墙壁之下,又有流水轻轻的流过奶白色的花纹石头。

坐在背后披着亮粉色,亮紫色,亮绿色和亮蓝色丝绸的奶白色高背座椅上,食客们品尝着选用最新鲜食材烹煮的华丽菜色。低调的主色调搭配宏伟的中式建筑,加上国际认可,让人口水直流的传统中式烹饪, 正是这间餐厅所要表达的整体效果。

Imperial Court 是举行私人活动,接待贵宾和家庭聚会的绝佳场所。高大的挡光玻璃从餐厅的大厅分隔出六个单间。 许多房间都配有平面电视和独立的休息区,供客人们餐前小酌或餐后茶点和谈话。

传统,新鲜的食材混搭着中式烹饪哲学,正是这家餐厅的招牌。无论是工作还是娱乐,Imperial Court 所创作的具有皇室风范的精美菜色,绝对是食客们独一无二的绝佳选择。

Grande Praca Cafe, MGM, Macau

English

If you are in Macau, try to make time to come try MGM’s Classic afternoon tea for two people at their Grand Praca cafe.

For only MOP$288 for 2 pax, you get

Selection of miniature pastries

Mixed fruit tart

Coffee eclair

Hazelnut dacquoise, gianduja Chantilly

Eaton Mess

Lemon and poppy seed cake

Banana cake

Selection of miniature savouries

Smoked salmon on whole wheat bread

Egg mayonaise with cress on white bread

Chicken and sweet corn on white bread

Cucumber and cream cheese on white bread

Scones

Homemade traditional plain and raisin scones

Clotted cream, orange jam and strawberry preserve

Choice of two— espresso – medium roast, cappucino, espresso freddo or tea

At only MOP$288 for 2 pax, this is an unbelievable deal.

The pastries and sandwiches are all world class. In particular, you must try the cucumber sandwich (the green sandwich).  It is light and refreshing.

You might also want to try their popular cakes:

Vanilla and Raspberry Mille feuille

Strawberry Chiffon Entremet

Pastry Bar Hazelnut with Milk Chocolate Cake

The best part about having an afternoon tea at the Grand Praca cafe, besides the delicious cakes and pastries and fragrant teas,  is that you get to sit at the verandah in the totally sheltered Grand Praca Square.  You get to enjoy sunshine while in total air-conditioned comfort. You also get to appreciate their replicas of real-life existing Portuguese architecture.

繁體中文

如果您现在正处于澳门,何不花点时间到美高梅的Grande Praca Café尝试他们两人份的经典下午茶。

两人只需区区的澳门元$288,您就能享有

精选迷你糕点

杂果挞

咖啡泡芙

榛子达克瓦兹,榛子朱古力奶油泡芙

伊顿麦斯

柠檬和罂粟籽蛋糕

香蕉蛋糕

精选迷你小食

烟三文鱼配麦包

蛋黄酱白多士配水芹

鸡肉和甜玉米配白多士

青瓜忌廉芝士配白多士

松饼

自制传统原味及提子松饼配香浓忌廉,香橙果酱及士多啤梨酱

任意选择两款: 意大利特浓咖啡、中度烘焙、泡沫咖啡、意大利特浓冰咖啡或茶

两人只需区区澳门元$288, 这简直就是让人难以置信的优惠。

这里所有的糕点和三明治都是世界级的水准。 尤其是黄瓜三明治(青色的三明治)是必试的。它是多么的清淡爽口的。

您也可以尝试他们很出名的蛋糕:

雲呢拿几红桑莓拿破仑蛋糕

士多啤梨雲呢嗱雪纺蛋糕

甜点榛子牛奶朱古力蛋糕

而在Grand Praca Café 享用下午茶最美好的是除了能享有美味的蛋糕和糕点和芬芳的茶点以外,您还能够坐在被Grand Praca Square所防护的走廊。您能舒服享受着阳光的同时,而且是在完全有冷气空调的条件下。您也可以欣赏在现实生活中存在的葡萄牙式建筑的复制品。

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