Lam’s Imperial Cuisine – Chiuchow cuisine that you can’t miss

。林家御廚- 不可多得的精緻潮州菜。

有年多的時間沒有踏足跑馬地,因緣際會之下,聽到友人介紹林家御廚,知道師傅家傳精緻潮州菜,便趁飯局的機會來到一嘗師傅的手藝。

Haven’t been to Happy Valley for more than a year. Introduced by a friend, the chefs of Lam’s Imperial Cuisine are good at fine Chiuchow cuisine. So glad to have a chance to try this with a group of food lovers at fancook.

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檸檬鴨湯,人生首賞。檸檬味清香,而咸檸檬的味道也相當突出。湯沒有半點油膩,非常清新,帶走炎熱天氣的暑氣,相信師傅下了不少功夫。

Lemon duck soup, my first try.  Lemon fragrance was so light and refreshing, and salty lemon flavor was quite prominent. Not the slightest bit greasy soup,  it was very fresh and most suitable for hot weather these days. And I believe that the chef has also given a lot of effort.

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潮州菜必備,手撕時令魚。這天來了一條馬友,簡單的煮法,魚腹的黃油,魚的鮮味甜美而肉質不鬆散。再配上普寧豆醬,正宗潮式美味。

Shredded seasonal fish is a must on Chiuchow cuisine. A threadfin was introduced by the chef. With simple cooking method, the oil of the fish, the sweetness and texture was unforgettable. It tasted even more delicious with the Puning miso.

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滷水拼盤,大家定不陌生,但一道有鵝肝的拼盤實不常見。拼盤有齊鵝六拼,鵝片、鵝翼、鵝肝、鵝腎、鵝翼尖、鵝翼脾,另有豆腐。推介的絕對是鵝肝,甘香、幼滑,吃後留下一口醇厚的甘香,碟上除了鵝翼,已無美味可比擬。

Brine platter, we set no stranger, but this platter of foie gras is really rare. Platter had all six part of goose together , the sliced goose chest, goose wing, foie gras, goose kidney, goose wing tip, goose wing spleen, and another tofu. The one I recommended would definitely be foie gras due to its sweet and fragrant, creamy texture. The goose wings would come next.

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一道炸揭陽豆腐并蝦棗讓人驚喜十足,配上韭菜汁和柚子糖,爭豔抗麗,各缺一不可。豆腐外脆內滑,蝦棗鹹香惹味。碟邊糖膠造型特別,有著鮮甜的珍珠提子,整道菜每一個部分都相當美味。

A deep-fried tofu and shrimp roll were full of surprise. Coupled with leek juice and grapefruit honey, they tasted the most delicious of the night. Tofu was crispy outside and soft inside. Gum on the side looked very unique, with sweet pearl grapes, which made every bit of the dish so attractive.

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傳統蔗燻鴨,第一次品嚐,喜出望外。一上菜,煙燻味道已撲鼻而來,選了鴨翼位置一試,蔗的味道相當突出,清甜的蔗味帶起了鴨肉的鮮味。

It was my first time to try the traditional sugarcane smoked duck.  You can taste the smoky flaovr the best if you pick the wings to eat.

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精彩的燻鴨以後,師傅再帶來一道簡單海鮮,說來簡單,但才更見師傅的功力。一道祖傳蒸肉蟹,甫上菜,已足見其精彩。造型吸引,紅通通的,而飽滿的蟹肉和蟹膏,未吃已讓你流口水了。吃下去,少許刺激感,感覺有少許花椒提味,但蟹肉的甜味真的爆發了出來。這確是這晚飯局的其中一個精彩菜式。

After the wonderful smoked duck, chef  brought us another seafood course cooked in a simple way. Easy to say,  it showed even better  the chef’s skill. Steamed crab cooked with a traditional recipe. The serving already showed its beauty. Attractive styling, bright red, and full of crab paste. I could taste a bit of pepper, but the sweetness of crab meat really broke out. This is indeed one of the wonderful dishes of the dinner.

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食過沙茶醬炒生菜後,口裡還留下了不少鹹香,便來了一客菠蘿鵝肝炒飯,絕對不能少看。新鮮菠蘿帶著天然的酸味,完全不是罐裝菠蘿可比擬。而粒粒鵝肝,真材實料,炒得爽身,一點油膩感也沒有。

After eating  pan-fried lettuce with barbeque sauce, the pineapple and foie gras rice was brought to our table. Fresh pineapple with natural acidity cannot be compared with the canned pineapple. Full of  foie gras at the pan-fried rice but you can barely taste a little greasy.

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最後怎少得甜品呢? 有別於出名的芋泥芝士餅,師傅準備了杏汁燕窩石榴果。不用多說,燕窩和杏汁的組合十分滋陰,燕窩份量十足,見下圖便絕對感受到那滿足感,十分適合女士的一份甜品,也為晚飯畫上了完美的句號。

Finally, how about the dessert? Unlike the famous taro cheese cake, chef prepared a bird nest and pomegranate with apricot juice. Needless to say, the combination of bird’s nest and apricot juice is very good for ladies. I couldn’t resist it at all. It also made a perfect ending of the dinner.

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Lam’s Imperial Cuisine 林家御廚
Address: Room D, M/F, Bonny View House, 63-65 Wong Nai Chung Road, Happy Valley
Opening Hours: Mondays to Sunday 12.00-00.00
(Suggest booking in advance, Tel: 2493-1133)

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