加拿大風味之旅 / Flavours of Canada Dinner Buffet @ Three on Canton - Gateway Hotel

由9月6日至10月5日，Three on Canton 與加拿大駐港、澳 總領事館及加拿大農業及農業食品部合作，攜手推出「加拿大風味之旅」。客席加籍主廚 Nolan Ledarney 將於自助晚餐時段以加拿大的獨有風味炮製特色佳餚。 客席主廚 Nolan 從 17 歲開始接受傳統法國美饌的培訓，於 2009 年起定居香港。2001 年，他 被委任為加拿大駐北京和日本大使館的首位加拿大總廚，服務 5 年。他亦曾代表加拿大政府擔 任烹飪大使 4 年，並曾在米芝蓮三星級餐廳 L'osier 工作，期後成立了自己的烹飪品牌。 Nolan 對烹飪的熱愛與加拿大風味及食材的鍾情將於為 Three on Canton 準備的加國佳餚中完 美展現。前菜頭盤包括煙燻加拿大野生三文魚、加拿大北寄貝、新鮮海螺拼盤、加拿大鱈場蟹 鉗及加拿大長鰭吞拿魚等。此外，除了即席烹製的香煎加拿大帶子外，Nolan 更炮製了港人至 愛 — 香煎鵝肝，鵝肝煎至香脆後在外層塗上加拿大楓糖漿，並撒上百里香葉及預先浸泡在白 蘭地的酒味提子乾，最後更加上濃濃的香醋將味道昇華。 主廚悉心炮製一系列令人回味無窮的主菜，推介香烤阿爾伯達黑安格斯西冷牛扒，以各式香料 調味，大廚匠心控制火喉將外層烤至酥脆，同時保留內裡的肉質鮮嫩香軟，配上松露醬汁更加

惹味可口。另一廚師推介有幼滑鮮甜的紐芬蘭海鮮鍋，主廚嚴選新鮮的龍蝦、海蝦及藍青口， 以香口的蒜蓉和乾蔥調味，並加入白酒及忌廉烹製。為令菜式提升鮮味，大廚加入新鮮茴香、 西芹、蔥粒、青瓜、粟米、蘿蔔及小芹菜以炮製加國風味美饌。同時推介黑椒香烤加拿大豬柳、 香烤加拿大味噌銀鱈魚及比目魚柳。 為了令加拿大美食之旅更加完美，大廚 Nolan 精心炮製了數款楓葉國的特色甜品，如以時令雜 苺製成的楓糖焦糖餡餅、南瓜批及由朱古力及椰子曲奇而製的方塊蛋糕。

Three on Canton in cooperation with the Consulate General of Canada in Hong Kong and Macao and Agriculture and Agri-Food Canada presents ‘Flavours of Canada’ from 6 September to 5 October 2018. Canadian Chef Nolan Ledarney has created dishes with unique Canadian flavours for the dinner buffet.

Based in Hong Kong since 2009, Chef Nolan trained in classical French cuisine from the age of 17. In 2001, he was selected to be the first Canadian Chef de Cuisine at the Embassies of Canada in Beijing and Japan, positions he held for five years. He served as Culinary Ambassador representing the Canadian government for a further four years and worked in 3 Michelin starred restaurant L’osier before forming his own culinary brand.

Chef Nolan’s passion for cooking and for signature Canadian flavours and ingredients shines through in the Canadian dishes he will be preparing at Three on Canton. Cold appetisers include Smoked wild Canadian sockeye salmon, Canadian surf clams, Canadian snow crab claws, Fresh sea whelks platter and Blackened Canadian albacore tuna. In addition to Seared Canadian scallops cooked à la minute, all-time favourite Seared foie gras is brushed with Canadian maple syrup and garnished with brandy poached raisins and thyme leaves, enhanced with a drizzle of balsamic reduction.

Chef specialties on the mains menu also include Whole roasted alberta black angus sirloin, seasoned with spices and roasted until crisp on the outside and soft and tender within, best enjoyed with an indulgent drizzle of truffle jus. Another chef recommendation is the Creamy Newfoundland seafood stew featuring lobster, prawns and blue mussels. Seasoned with garlic and shallots, the seafood is cooked in white wine and cream with fresh fennel, celery, chives, zucchini, corn, carrot and chervil added to enrich the flavours. Other dishes to try include Peppercorn roasted Canadian pork loin, Grilled Canadian miso sable fish and Halibut fillet. To complete the Canadian gastronomic journey, Chef Nolan handcrafts signature Canadian styled desserts such as Maple crème caramel flan topped with seasonal berries, Pumpkin pie, and Nanaimo bars made of fudgy chocolate and coconut cookie.