Chef Studio by Eddy – White Truffle Season

。白松露季節 @ Chef Studio by Eddy。

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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.

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White Truffle

廚房連Eddy有3位廚師,但主力都交給了另外兩位廚師。大廚Eddy在晚餐開始前來跟我們打招呼,也問問我們有什麼食材是不吃的,然後便給我們介紹時令的白松露。只是送到面前已有陣陣香氣飄來,陣陣堅果和木香。第一道菜便是白松露配炒蛋。最簡單的配搭,品嚐白松露最原始的味道乙

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.

Creamy scrambled egg with white truffle
Creamy scrambled egg with white truffle

北海道帶子,馬糞海膽,配蘋果沙律。非常清新鮮美的配搭,帶子和海膽十分鮮甜,海膽那淡淡的海水味,讓人非常回味。而蘋果沙律略帶酸勁,而且十分爽口,和帶子形成了對比。

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.

Hokkaido scallop & apple salad, mafun uni, yuzu vinaigrette
Hokkaido scallop & apple salad, mafun uni, yuzu vinaigrette

在主菜前,侍者為我們帶來了杞子薏米清燉乳鴿湯配鵝肝。湯是以透明玻璃杯盛著的,可以清楚的看到美麗的紅鍻色。湯裡有喜歡的薏米,感覺很踏實。

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.

Pigeon consommé with steamed foie gras
Pigeon consommé with steamed foie gras

慢煮三文魚配三文魚子及羅勒醬汁絕對是我最推介的一道菜。三文魚煮得又軟又香,入口即溶,三文魚子少許的鹹香,讓三文魚肉更鮮甜。是一道讓人聯想到大海的美的菜式。

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.

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Salmon confit and roe

餐單上另一道時令菜,大閘蟹肉燴意大利飯。大閘蟹至下月底也正是時令,而且今年產量比去年好,質素也較佳。意大利飯煮得很有水準,微硬,最理想的硬度。而意大利飯上菜時顏色鮮艷,也反映出蟹膏的優質,食味濃郁得很。

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.

Hairy crab meat risotto
Hairy crab meat risotto

食過濃郁的意大利飯,停一停,來了一道洛神花雪葩,不但清洗味蕾,也變得開胃。紅色的賣相很吸引,份量不用多,只是一小杯便發揮到功效。

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.

Homemade Hibiscus  sorbet
Homemade Hibiscus sorbet

接著的主菜,煙鵪鶉胸肉及腿肉配時令小蘿蔔及蔬菜,帶著有點複雜的味道。腿肉尤其入味,帶有點點煙燻味,又吸收了醬汁,十分出色。伴碟的小蘿蔔亦十分鮮甜,非常易入口。

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.

Wood smoked pigeon breast and leg with ginger glazed finger carrot and vegetables
Wood smoked pigeon breast and leg with ginger glazed finger carrot and vegetables

一頓晚餐怎少得了甜品呢?梨批配自家製雲尼拿雪糕,簡單的味道,嘗到的是梨淡淡的香甜,彷彿跟頭道菜匯合,走回原點,來個最簡單的結束。

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.

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Fresh pear tart and homemade vanilla ice cream

大廚Eddy設計的菜單就好像為我們帶來了一次味蕾的體驗之旅,而這次也是一次特別的餐飲體驗,食到最時令的食材,也食到了專業和用心。絕對會再來,期待下一次的驚喜。

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.

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