。白松露季節 @ Chef Studio by Eddy。
這些年開始越對私房菜感興趣，可以靜靜的享受廚師設計菜單的心意、對味道的細膩和烹煮的用心。這天準時收工，和友人一起來到黃竹坑的Chef Studio by Eddy品嚐時令白松露和大閘蟹餐，這菜單的供應期只到11月底。想要食得好，就要食得時令。
Got to be more interested in private kitchen these days and there are lots of them opened recently. I tried to leave office on time this day and went to Wong Chuk Hang to visit Chef Studio by Eddy and try the white truffle & hairy crab menu, which is limited to end of November. To eat the best is to eat the food of the seasons.
The kitchen was handled by 2 chefs. Chef Eddy came to greet us before the dinner and introduced us the White truffle, which is right in the season. It smelled so nice with a bit of nut and wood flavour. First course was Creamy scrambled egg with Alba white truffle. The egg was served at its prefect temperature. The White truffle on top smelled really good and matched so well with the egg.
Hokkaido scallop & apple salad, mafun uni, yuzu vinaigrette. A refreshing combination before you carried on the courses. The sweetness of the scallop, sourness of the apple salad and the freshness of uni made good combination.
Before beginning the main courses, Pigeon consommé with steamed foie gras was served. The consommé was served in a clear glass cup which you can clearly see the beautiful colour of the soup. With a little bit of Chinese ingredients, the consommé was a mixture of East and West.
Salmon confit and roe was definitely one of the signature dishes I would highly recommend. The perfect texture of the salmon confit worked so well with the light saltiness of the salmon roe. It’s a dish that makes you imagine of the beauty of sea.
Another seasonal dish was hairy crab meat risotto. Hairy crab is in harvest and the quality is much better than last year. The risotto came in a rich orange color which emphasised how good the quality of the crab is. The risotto was cooked to a texture with a bit of hardness, which is somehow my favourite texture.
A intermezzo between the following main course — Homemade Hibiscus flower sorbet. It cleared the mouth with the slightly sourness and freshness of Hibiscus. Lovely red color and really good for health as well.
Wood smoked pigeon breast and leg with ginger glazed finger carrot and vegetables was another main course with complex flavour. The pigeon leg carried an intense flavour of the smoky taste and the sauce. Finger carrot was lovely cooked and so tender.
Of course, a dessert gave the dinner a perfect ending. Fresh pear tart and homemade vanilla ice cream brought us back to the simplicity of taste. So light that it softened all the flavour during the dinner.
Chef Studio by Eddy is place where you can experience a journey of different taste. It was an interesting dining experience for me to enjoy the seasonal items – White truffle and hairy crab. Will definitely return for such good quality of food and service.
Chef Studio By Eddy
Address: 5B, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen.