揚州金陵大飯店客席總廚親臨富豪軒呈獻新揚州菜 / Yangzhou Cuisine @ Regal Court - Regal Kowloon

13-10-2017

揚州菜屬淮揚菜系，菜餚名揚天下，製作精細、刀工細膩，尤其著重食材的鮮嫩，口味清淡，並強調食物的本味。為了讓客人一嘗揚州菜的特色美饌，富豪九龍酒店特別邀請揚州金陵大飯店的中餐廚師長成斌師傅及其團隊於2017年10月18至21日期間於富豪軒獻技，並與本酒店首席中菜行政總廚曾仲康師傅作廚藝交流。

揚州金陵大飯店中餐廚師長成斌師傅擁有二十年的豐富入廚經驗，擅長烹調淮揚菜，於2011年榮獲「南京金陵酒店管理集團烹飪比賽金獎」、2012年獲得「江蘇省烹飪大師」稱號及2016年獲頒「連雲港首屆烹飪大賽金獎」。

是次到訪的客席廚師團隊擁有豐富主理地道揚州菜的經驗，在傳統的基礎上加點創新，於「味道」及「外觀」兩方面作出調整，呈獻超過三十款新揚州菜式，讓饕客一嘗揚州風情。當中特色推介有金陵鹽水鴨，秋季的鹽水鴨最為肥美，肉質鮮嫩可口，讓您齒頰留香；此菜式選料講究之餘，工序亦相當繁複，盡顯師傅的功架；煙燻桂魚是招牌名菜，桂魚以秘製香料醃製，煙燻後仍能保持爽脆嫩滑，色澤金黃，燻香怡人；清炒水晶蝦是用幼嫩的河蝦仁清炒而成，雖然烹調簡單，但鹹鮮味美，令人難以抗拒；蟹粉魚圓讓您品嘗揚州經典美味，滑嫩彈牙的魚丸內藏著鮮香滿瀉的蟹膏，兩者互相輝影，鮮味無窮；最後不能錯過千層油糕或金陵桂花糖芋苗，為這頓盛宴劃上完美的句號。

「新揚州菜」推廣菜式：

冷菜類：
金陵鹽水鴨	港幣148元
鎮江水晶餚肉	港幣98元
金陵五香牛腱	港幣98元
金陵素什錦	港幣98元
揚州燙乾絲	港幣98元
煙燻桂魚	港幣98元
熗黑木耳	港幣98元
素燒鵝	港幣98元
湯羹類：
文思豆腐羹	港幣258元
魚圓湯	港幣258元
蘿蔔鯽魚湯	港幣258元
熱菜類：
家常海參	港幣398元
紅燒划水	港幣398元
清炒水晶蝦	港幣328元
石鍋響油炒鱔糊	港幣328元
濃湯鱈魚獅子頭	港幣328元
蝦蟹兩鮮	港幣328元
魚頭粉皮	港幣328元
虎皮蛋千層燒肉	港幣298元
金陵脆皮燻魚片	港幣298元
蟹粉類：
蟹粉獅子頭	港幣498元
蟹粉魚圓	港幣498元
蟹粉燴花膠	港幣498元
蟹粉燴豆腐	港幣428元
蟹粉湯包	港幣198元

點心類：
江南特色小餛飩	港幣68元
蝦仔千桃麵	港幣68元
炸醬麵	港幣68元
五丁包子	港幣68元
千層油糕	港幣68元
金陵方糕	港幣68元
酒釀雞頭米	港幣68元
金陵桂花糖芋苗	港幣68元

四人套餐

金陵鹽水鴨

揚州燙乾絲

文思豆腐羹

石鍋響油炒鱔糊

虎皮蛋千層燒肉

濃湯鱈魚獅子頭

江南特色小餛飩

五丁包子

千層油糕

港幣1,488元

六人套餐

金陵鹽水鴨

煙燻桂魚

鎮江水晶餚肉

金陵素什錦

蘿蔔鯽魚湯

虎皮蛋千層燒肉

清炒水晶蝦

蟹粉燴花膠

金陵脆皮燻魚片

蝦仔千桃麵

金陵桂花糖芋苗

千層油糕

港幣2,288元

*價目須另加一服務費

Yangzhou food, which belongs to the prestigious Huaiyang cuisine, focuses on the meticulous preparation, finest cut, freshness and original flavours of the ingredients. Regal Kowloon Hotel is delighted to invite Chang Bin, Head Chef of Jinling Hotel Yangzhou Chinese Restaurant to be the Guest Chef at Regal Court from 18 to 21 October 2017 for a culinary exchange with our Chief Executive Chinese Chef Tsang Chung Hong, bringing guests the new dining experience of Yangzhou cuisine.

Chef Chang Bin has 20 years professional culinary experience with expertise in Huaiyang cuisine. He has attained the “Gold Medal in Jinling Hotels & Resorts Corporation Cooking Competition” in 2011, “Gold Medal in Lianyungang First Cooking Competition” in 2016 and named as “Jiangsu Cooking Master” in 2012.

With a modern twist of authentic Yangzhou cuisine, Chef Chang and Chef Hong join hands to present the new Yangzhou cuisine emphasizing on rich flavours and presentation. During the Guest Chef promotion, over thirty dishes are concocted to excite your taste buds. Special recommendations include Jinling Marinated Duck, Smoked Mandarin Fish, Sautéed Crystal Shrimps, Braised Fish Soup with Turnip and Braised Pork Belly and Egg, etc. Among of all, diners should not miss the five Hairy Crab Meat and Roe dishes as it’s the perfect season to savour the seasonal crab roe. Finally, savour Layered Cake or Jinling Sweet Taro with Osmanthus Syrup as a perfect end note of this gourmet journey.

Guest Chef Promotion Menu:

Cold Dishes
Jinling Marinated Duck	HK$148
Salted Pork in Jelly	HK$98
Braised Beef Shank	HK$98
Shredded Vegetarian Salad	HK$98
Braised Sliced Bean Curd Sheet	HK$98
Smoked Mandarin Fish	HK$98
Spicy Black Fungus	HK$98
Vegetarian Roasted Goose	HK$98
Soup
Braised Bean Curd Soup	HK$258
Fish Ball Soup	HK$258
Braised Fish Soup with Turnip	HK$258
Hot Dishes
Homemade Sea Cucumber in Supreme Sauce	HK$398
Braised Fish Tail in Brown Sauce	HK$398
Sautéed Crystal Shrimps	HK$328
Braised Shredded Eel with Chives	HK$328
Stewed Meatballs with Cod Fish in Thick Soup	HK$328
Shrimp and Crab in Supreme Sauce	HK$328
Braised Fish Head with Jelly Noodles	HK$328
Braised Pork Belly and Egg	HK$298
Smoked Crispy Sliced Fish	HK$298
Hairy Crab Meat and Roe
Stewed Meatballs with Hairy Crab Meat and Roe	HK$498
Fish Ball stuffed with Hairy Crab Meat and Roe	HK$498
Braised Fish Maw with Hairy Crab Meat and Roe	HK$498
Braised Bead Curd with Hairy Crab Meat and Roe	HK$428
Minced Pork Dumplings with Hairy Crab Meat and Roe	HK$198
Dim Sum
Jiangnan Pork Dumplings in Soup	HK$68
House Special Shrimp Noodles	HK$68
Noodles with Spicy Sauce	HK$68
Steamed Assorted Meat Bun	HK$68
Layered Cake	HK$68
Jinling Sweet Pudding	HK$68
Glutinous Rice and Rice Wine Sweet Soup	HK$68
Jinling Sweet Taro with Osmanthus Syrup	HK$68