。隆濤院—充滿古典氣息的蟹宴。
已來到十二月了，相信這篇會是今年最後一篇有關蟹粉的博文。是夜來到1881的隆濤院參與蟹粉飯局，古色古香的環境，還安排了在充滿茶的氣息的房間內用餐，甚具特色。
December just begins and it also announces the season of hairy crab has come to an end. This is probably my last blog post about hairy crab this year. So lucky to join the Fancook hairy crab dinner at Loong Toh Yuen with classic ambiance filled with cans of Chinese. How classy it is!
前菜，隆濤院三小碟 – 冰鎮鮮鮑魚、乾坤包、桂花鱔。冰鎮鮮鮑配上黑木耳和豆苗，清新得來更帶出鮑魚的鮮味。桂花鱔，淡淡的桂花糖甜味，沒有奪去鱔的甘香。乾坤包絕對是這次晚飯的第一個驚喜，還以為是叉燒包，怎料是充滿蟹粉的叉燒包! 相當震撼!
For starter, we had the petite 3 of Loong Toh Yuen – iced fresh abalone, universe bun and eel roasted with osmanthus – sugar. The abalone coupled with black fungus and bean sprouts brought the freshness of the abalone. The eel accompanied with the slight sweetness of osmanthus sugar was just perfect to taste the true flavour of the eel. Universe bun was the first surprise of the night. We though it was a pork bun but the bun was filled with hairy crab meat!! So stunning!
蟹粉以越簡單的材料配搭，越突顯其鮮味。米盞蟹粉黑松露炒蛋白，以簡單的蛋白，突顯蟹粉的味道。蛋白炒得鮮嫩，火候控制得不錯，配上蟹粉，真的帶出了其鮮甜味道。
Hairy crab should be matched with simple ingredients to bring out its freshness. Hairy crab black truffle and fried egg white in rice shell just proved this simple rule. Egg white was fried to fresh and smooth and carried out the richness of the hairy crab.
再來一道飯局限定菜式，蟹粉柚皮芥蘭，賣相震憾得很，一上菜，全檯食友一同「嘩」一聲，滿滿的蟹粉完全蓋過了柚皮。芥蘭以十字刀法切開，充滿兒時食法的感覺。處理柚皮需時相當長的時間和技巧，絕對是充滿師傅誠意的一道菜。
A limited dish at this fancook, hairy crab with naringin and chinese Kale. Everyone was stunned while the dish was introduced. The hairy crab meat covered all the naringin. It took so long for the chef to manage the naringin and make sure it’s not bitter.
同場亦有不少特色菜，當然少不了隆濤烤鴨。肥美的烤鴨在師傅手起刀落的刀功下，一片皮一片肉，切得精準的安排上碟。和餅皮、蔥段、青瓜一起包好，自己再隨口味加上醬料，位位食得津津有味。
Of course there were some classic courses, such as Loong Toh roasted duck. The chef used his master skill to slice the skin and meat precisely and served them with the dough, the spring onion and cucumber. Such fatty and delicious!
骨香虎班魚球是這夜的飯局限定菜式之一，一魚兩食，骨炸得香脆，小骨全部可以吞下。炒班球十分嫩滑彈牙，少許玻璃茨，已相當足夠。
Another limited item on the menu is fish cooked in two ways. Deep-fried fish bone was so crispy that you can easily eat the small bones. Fried fish meat was so tender with the crystal-clear sauce.
少不了的主食，也是我期待的一道飯局限定菜 – 潤腸崧蛋白炒飯。一上菜，已聞到膶腸的香，顏色也十分深，味道如想像中的一樣濃郁。
The other limited item on the menu and also the one I looked forward to was the fried rice with preserved sausages and egg white. The preserved sausages smelled so nice and gave the fried rice a very beautiful colour.
甜品，也有不少看頭。食蟹粉，不可缺一碗薑茶湯丸。小女子嗜香嗜辣，薑茶越夠薑越好，這次缺了一點點。但湯丸煮得不錯，香軟非常。
Dessert was something we couldn’t miss. A bowl of ginger tea and stuffed dumplings was essential after eating hairy crab. I really liked hot and spicy ginger tea but this one was not hot enough. However, the stuff dumplings was cooked well and so tender and soft.
綠茶粿和桂花糕，擁有可愛精緻的外表，一小口一小口的，不太甜，非常易入口，不禁讓人想多食一點。
Green tea dumplings and sweet-scented osmanthus pudding, with the lovely delicate presentation and small bite portion, was not too sweet and very easily to make you eat more than enough.
Loong Toh Yuen 隆濤院
Address: G/F, Hullet House, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui
Opening Hours: Mondays to Sundays 12.00-15.30, 18.00-23.30
