。名人坊高級粵菜 – 精彩的年底晚餐。
December is always a good month to have gathering with friends. Have met so many new friends this year and visited lots of restaurants. So happy to visit Celebrity Cuisine, which got 2 Michelin stars again this year, this night with a group of friends to try the signature dishes of Chef Cheng. What a memorable night!
To begin with, we had a bowl of papaya & fish soup, which tasted so sweet and rich for winter. Then we had a series of appetizers, the signature raddish pudding pairing with XO sauce, naringin with shrimp roe and deep-fried bummalo. All required lots of techniques from chefs, especially naringin with shrimp roe, which would take days to handle.
富哥的招牌菜 – 燕窩釀雞翼，只用燕盞釀的雞翼，見其外形已知份量十足。大良蟹盒 和 焗釀蟹蓋，亦是招牌菜之一，蟹盒除了有蟹肉外，更有蟹黃一起炸。焗釀蟹蓋亦是滿滿的蟹肉，用了不少洋蔥提升甜味，又一手工菜代表。
Bird nest stuffed chicken wings, the most well-known signature dish of Chef Cheng, was a luxury dish with lots of bird nest filled and you would definitely understand from its presentation. Deep-fried crab meat jewel box and baked stuffed crab were also very famous on the menu as they were full of crab meat and its sweetness.
當然也少不了一些小菜，炒桂花瑤柱，炒得乾身不油膩。煎焗魚咀，花了師傅不少時間採購，煎得又香又滑，值得一食。時令的雙冬炆羊腩煲，入味得很，又軟稔，上湯豆苗分開煮好，一同上菜，相當細心。 而這夜試到難得的手工菜 – 江南百花雞，要先起骨，再把蝦膠釀到雞上煎封，煎得香脆又要保持蝦膠彈性，絕非易事。
Some more dishes that you couldn’t miss. Stir-fry dried scallops, eggs and glass noodles was tasty and not oily at all. Pan-fried fish head pot, which chefs spent lots of time to look for the ingredients, was a traditional Chinese dish. Chef Cheng has mastered it well which you could taste the best freshness of the fish. Also, the seasonal mutton pot was a highlight. Besides, pan-fried Jiangnan chicken was one of its kind in town. This dish requires hours and techniques from chefs as there were lots of procedures.
主食又怎可以少了富哥的「招牌炒飯」和「炒粉絲」呢? 蛋花、蔥香增添了香氣，炒得乾身和香口，非一般的炒飯和粉絲啊! 為何有4煲這麼多? 全因富哥的細心，席上有人不食蔥類，所以菜式都分開了一半 – 「有蔥」和「走蔥」。這裡的服務真的好得沒話說。
How would we miss the signature fried rice and fried glass noodles? The eggs and spring onions have been given more flavour to the dishes. Not a normal fried rice! You may ask why there were 4 pots on the table? Chef Cheng was so kind to arrange 2 different version for us while he understood one of us was allergic to leek. How sweet and caring!
Heard that the desserts were different according to the season. We had the egg white almond tea this time with plenty of egg white, which would be the most suitable dessert for all the ladies at the table. 🙂
What an unforgettable and happy dinner to create a good memory of this year.
Celebrity Cuisine 名人坊高級粵菜
Address: 1/F, Lan Kwai Fong Hotel, 3 Kau Yu Fong, Central
Opening Hours: Mondays to Sundays 12.00-15.00, 18.00-22.30
(Reservation in advance is recommended)