CHEF YONG CHINESE CUISINE CLASSIC | 亚洲中餐厨王经典
Venue: Majestic Restaurant 大华酒楼
Date: 18th October 2011 (Tuesday)
Saturday, 22 October 2011
Monday, 10 October 2011
Moses Recommendation 美食好介绍 | 古传叫化鸡 BEGGAR'S CHICKEN
受邀到位于中华游泳池三楼的“同乐品味”一尝标榜古早味的“古传叫化鸡”。
不相信在新加坡能用“泥土”烧烤叫化鸡，但当厨师捧着这道佳肴出来时，眼前看到的竟是用泥土包裹的叫化鸡。据厨师讲解，用的是经核准的进口专供制造陶瓷器的泥土。
边用锤子敲开泥团，边念出句句祝福的话，呈现在眼前的是以荷叶包的鸡只。用刀轻轻自鸡肚切开，肚内溢出的食材竟是各类菌菇类，栗子等。与一般鸡肚内塞中药材的“药材鸡”截然不同。
鸡胸肉一点都不涩，汤汁香甜又不稀释，足见火侯恰到好处。也看出厨师经验丰富，厨艺高超。
这不僅是一道富古早味的鸡肴，吃着各种菌菇类，也可成为一道健康佳肴。
At the invitation of Tung Lok Classics @ Chinese Swimming Club, I went to try their Special Authentic Beggar's Chicken.
It is rare to find a restaurant that uses mud/clay to bake this dish, thus when the chef served this dish, I was pleasantly surprised to see mud being used. According to the chef, the mud is specially imported & approved by the authorities.
Words of blessings were being said as they hammered open the mud, revealing the chicken that was wrapped with lotus leaf. Once you peeled open the leaf and cut into the chicken, what's inside were all kinds of fungus, mushrooms & chestnuts etc. It's definitely different from the usual herbal chicken contents where various kinds of herbs are used to fill the chicken.
The chicken is very tender, especially the breast meat, while the soup is fragrant and tasty. This shows the skill of the chef in baking this dish to perfection.
I must say, this is not only a delicacy, but also a healthy dish.
不相信在新加坡能用“泥土”烧烤叫化鸡，但当厨师捧着这道佳肴出来时，眼前看到的竟是用泥土包裹的叫化鸡。据厨师讲解，用的是经核准的进口专供制造陶瓷器的泥土。
边用锤子敲开泥团，边念出句句祝福的话，呈现在眼前的是以荷叶包的鸡只。用刀轻轻自鸡肚切开，肚内溢出的食材竟是各类菌菇类，栗子等。与一般鸡肚内塞中药材的“药材鸡”截然不同。
鸡胸肉一点都不涩，汤汁香甜又不稀释，足见火侯恰到好处。也看出厨师经验丰富，厨艺高超。
这不僅是一道富古早味的鸡肴，吃着各种菌菇类，也可成为一道健康佳肴。
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| 古传叫化鸡 |
It is rare to find a restaurant that uses mud/clay to bake this dish, thus when the chef served this dish, I was pleasantly surprised to see mud being used. According to the chef, the mud is specially imported & approved by the authorities.
Words of blessings were being said as they hammered open the mud, revealing the chicken that was wrapped with lotus leaf. Once you peeled open the leaf and cut into the chicken, what's inside were all kinds of fungus, mushrooms & chestnuts etc. It's definitely different from the usual herbal chicken contents where various kinds of herbs are used to fill the chicken.
The chicken is very tender, especially the breast meat, while the soup is fragrant and tasty. This shows the skill of the chef in baking this dish to perfection.
I must say, this is not only a delicacy, but also a healthy dish.
Monday, 3 October 2011
Xi Yan 6th Anniversary Dinner | 囍宴私房菜馆6周年了!
10月2日星期日
受邀出席本地知名私房菜馆“囍宴”六周年纪念。当晚香港囍宴创办人Jacky Wu 亲自从香港过来，当然也带来几道新私房菜，包括得奖佳肴。
蛮喜欢其中几道：
Here's a few dishes that really captured my taste buds that night:
香酥荔茸鲍鱼盒 | crispy taro paste with diced abalone
"a tart that is freshly made with taro and deep fried to a crispy lightness with a savory filling of sauteed diced abalone and vegetables"
灵感来自传统奥式点心，炸芋头，只是内陷做了“提升”。令食者吃到传统，尝到惊喜。
Inspired by the traditional Cantonese 'Dim Sum', Deep-fried Yam Ball, except this is an upgraded version. A bite into this and the taste is traditional yet surprisingly refreshing.
云上东坡醉千层 | braised pork belly
"Xi Yan's signature dish, winning the top award with honour, where a traditional dish is given a makeover. Selected pork belly is slowly braised in a combination of Japanese sauces and sake, then thinly sliced and presented as a pyramid with a stuffing of preserved Cantonese mui-choy - a visual feast with an outstandingly modern interpretation on the taste"
肯定来自著名的东坡肉，但以细薄片绕成尖塔型，整个卖相有如埃及金字塔。
由于有独特的调味，加上造型，难怪是道得奖名菜。
As the description states, no wonder it's an award-winning dish.
花雕蛋白蒸虾球 | steamed prawn balls with egg white in Huadiao Wine
"prawns on a bed of beaten egg white where the steaming infuses it with the fresh taste of prawns finished with a generous lashing of the intoxicating fragrance of Huadiao Wine"
一道老少咸宜的健康菜，虾新鲜不在话下，由于加了花雕，蛋白口感佳。
This is definitely a dish suitable for all ages. The use of very fresh prawns aside, the Huadiao wine completes the dish! Mouthwatering!
千丝万缕 菌王豆腐羹 | fresh mushrooms in beancurd thick soup
"another work of the art of the knife where tofu is sliced to the finest of the hair all for a good reason - in a wholesome broth comprising different seasonal mushrooms, the finely sliced tofy readily embraces the richness of the soup while lending it the taste of fresh soy beans"
手工切丝很细，用上豆腐及菌类，由猪骨及鸡熬的上汤，令此道健康汤肴老少皆喜。
Very impressive knife-work of the tofu, together with mushrooms and the broth makes a very healthy dish which will definitely delight the young and the old!
椰皇蛋白炖燕窝 | steamed custard with bird's nest in coconut
"egg white is combined with young coconut juice and its meat, then steamed to a light tofu consistency topped with bird's nest"
以椰水炖蛋白，再加上燕窝，人人吃了都戏说嫌少，可见有多受欢迎。因为吃了可以美容养颜又润肺，有谁会说不要。
This is one dessert everyone complains about - that it's too little!
So you can imagine how fast it 'shot to fame' once we all had a taste of it.
Afterall, it's got heaps of beauty benefits, who could resist, right?
当晚的另一惊喜就是所有菜肴的盘碟都是手工特制的艺术品，无形中令道道私房菜更添色香味的崇高意境。
Another surprise for the night - the plates that were used to serve every dish were all handmade art pieces. This alone gets full marks for visual presentation that brings the whole dining experience to a whole new level!
囍宴 | Xi Yan Singapore
38A, Craig Road,
Singapore 089676
Tel: (65) 6220 3546
http://www.xiyan.com.sg/sg/home.html
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| Personalised menu for each guest |
2nd October, Sunday
This day, I was invited to Xi Yan's 6th Anniversary Dinner.
The man behind this renowned restaurant, Jacky Wu, personally flew in from Hong Kong, and of course, he brought with him many award-winning private dining dishes. 蛮喜欢其中几道：
Here's a few dishes that really captured my taste buds that night:
香酥荔茸鲍鱼盒 | crispy taro paste with diced abalone
"a tart that is freshly made with taro and deep fried to a crispy lightness with a savory filling of sauteed diced abalone and vegetables"
Inspired by the traditional Cantonese 'Dim Sum', Deep-fried Yam Ball, except this is an upgraded version. A bite into this and the taste is traditional yet surprisingly refreshing.
云上东坡醉千层 | braised pork belly
"Xi Yan's signature dish, winning the top award with honour, where a traditional dish is given a makeover. Selected pork belly is slowly braised in a combination of Japanese sauces and sake, then thinly sliced and presented as a pyramid with a stuffing of preserved Cantonese mui-choy - a visual feast with an outstandingly modern interpretation on the taste"
由于有独特的调味，加上造型，难怪是道得奖名菜。
As the description states, no wonder it's an award-winning dish.
花雕蛋白蒸虾球 | steamed prawn balls with egg white in Huadiao Wine
"prawns on a bed of beaten egg white where the steaming infuses it with the fresh taste of prawns finished with a generous lashing of the intoxicating fragrance of Huadiao Wine"
This is definitely a dish suitable for all ages. The use of very fresh prawns aside, the Huadiao wine completes the dish! Mouthwatering!
千丝万缕 菌王豆腐羹 | fresh mushrooms in beancurd thick soup
"another work of the art of the knife where tofu is sliced to the finest of the hair all for a good reason - in a wholesome broth comprising different seasonal mushrooms, the finely sliced tofy readily embraces the richness of the soup while lending it the taste of fresh soy beans"
Very impressive knife-work of the tofu, together with mushrooms and the broth makes a very healthy dish which will definitely delight the young and the old!
椰皇蛋白炖燕窝 | steamed custard with bird's nest in coconut
"egg white is combined with young coconut juice and its meat, then steamed to a light tofu consistency topped with bird's nest"
This is one dessert everyone complains about - that it's too little!
So you can imagine how fast it 'shot to fame' once we all had a taste of it.
Afterall, it's got heaps of beauty benefits, who could resist, right?
当晚的另一惊喜就是所有菜肴的盘碟都是手工特制的艺术品，无形中令道道私房菜更添色香味的崇高意境。
Another surprise for the night - the plates that were used to serve every dish were all handmade art pieces. This alone gets full marks for visual presentation that brings the whole dining experience to a whole new level!
囍宴 | Xi Yan Singapore
38A, Craig Road,
Singapore 089676
Tel: (65) 6220 3546
http://www.xiyan.com.sg/sg/home.html
Saturday, 1 October 2011
Moses Recommendation 美食好介绍 | Tung Lok Classics 同乐品味 @ Chinese Swimming Club
不时会到位于中华游泳池三楼的“同乐品味”用餐。喜欢他们的环境，也欣赏他们的友善服务。无论是点心或是餐牌上的菜肴，每次去的水准都保持美味可口。难怪不预定位还有可能吃不到呢！
那天中午去用餐，看到摆出一道道厨师新菜，有点心，也有小菜。看到有不少食客几乎每道都点。我也被吸引而点了几样，当然也少不了相当受食客欢迎的招牌菜肴。
XO酱千层豆腐 | Braised Layened Beancurd with XO Chilli Sauce
主要是千层豆腐吃起来有如吃到豆卜，充份吸收了XO酱，咬一口豆腐，XO酱马上溢满全口。
剁椒蒸鲜淮山 | Steamed Fresh "Huaisan"in Chopped Chilli
这算是一道小药膳，淮山本身没有味道，但有了剁椒，加了刺激，还真欲罢不能。辣的爽！
金沙脆龙袍 | Crisp-Fried Fish Skin with Salted Egg Yolk
多好听的名字！ 其实就是有用到咸蛋黄的炸鱼皮。一般炸鱼皮就是香脆，但有咸蛋黄的炸鱼皮还真是另类口感，且目前市面上少有。
视觉有如德国炸猪脚，但口感完全不同。皮脆固然不在话下，肉也依然多汁而不干涩，难怪是招牌菜且被点的几率超高。听说曾经停了一阵，但经不起众多食客的大力要求，再次推出。
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| With the Manager, Mr Chia |
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