DUDDELL’S – BBQ Pork with Michelin Stars

。都爹利會館 –  星星的叉燒。

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都爹利會館今年獲米芝蓮升星,榮獲兩星,這夜首次來訪,在飯局安排下,一試其特色招牌菜。城中知名的蜜汁燒叉燒當然少不了,蜜味十足,是屬於偏甜的叉燒,但肉質軟稔,真的會讓人忍不住多食一點。

Duddell’s has awarded with 2 Michelin Stars this year. First time to be here, I was so lucky to join the Fancook and enjoyed the signature dishes. And for sure we couldn’t miss the BBQ Pork with Honey which is so well-known in town. The honey was quite strong and honestly this BBQ Pork was relatively sweeter than those in the market. The pork was so soft and easily to make you eat more.

蜜汁燒叉燒 BBQ Pork with Honey
蜜汁燒叉燒
BBQ Pork with Honey

川汁水晶蝦球皇伴脆窩芭,賣相非常精美,蝦球活像一朵菊花,師傅的刀功不能小看。蝦球和窩芭本身味道較清,整道菜的味道盡在川汁,川汁不辣而味帶酸甜,非常醒胃。

Braised King Prawn with Sweet Chili and Crispy Rice had a delicate presentation since the prawn was sliced to a beautiful Chrysanthemum. The king prawn and crispy rice actually tasted pretty light and therefore the sweet chili sauce played an important role here, not only to bring out the freshness of the prawn but also to give you some excitement of taste.

川汁水晶蝦球皇伴脆窩芭 Braised King Prawn with Sweet Chili and Crispy Rice
川汁水晶蝦球皇伴脆窩芭
Braised King Prawn with Sweet Chili and Crispy Rice

黑松露芙蓉星斑片和芥末香煎澳洲M9和牛絕對是亮點,前者有香滑的蒸蛋白,配上一層上湯茨汁,有一股清香。而星斑片非常鮮美,肉質彈牙,是一個名符其實的鮮味配搭。而M9和牛煎得剛好,肉汁都鎖在牛肉內,芥末醬汁將整道菜平衡得很不錯,一點肥膩也感覺不到。

Steamed Garoupa with egg white and black truffle, and the pan-fried M9 Australian Wagyu with Wasabi soy sauce were the highlight of the dinner. The steamed garoupa with egg white was so smooth and tasty with the supreme soup. It was a very delicious combination with the egg white and garoupa, as their texture was pretty much a contrast. The Wagyu on the other hand was pan-fried to prefect. The juice was well kept in the beef and the wasabi sauce provided the balance to the whole dish.

黑松露芙蓉星斑片 Steamed Garoupa with Egg White and Black Truffle
黑松露芙蓉星斑片
Steamed Garoupa with Egg White and Black Truffle
芥末香煎澳洲M9和牛 Pan-fried M9 Australian Wagyu in Wasabi Soy Sauce
芥末香煎澳洲M9和牛
Pan-fried M9 Australian Wagyu in Wasabi Soy Sauce

紅燒乳鴿,在都爹利食到的這一道,已是香港裡少有的好質素。外脆內嫩,還是很有肉汁的,在外面已很少食到,甚是難忘。

Roasted Pigeon was surprisingly good in quality, crispy skin and juicy inside. It is not so commonly found in Hong Kong nowadays. So impressive.

紅燒乳鴿 Roasted Pigeon
紅燒乳鴿
Roasted Pigeon

食了這麼多道肉類菜式,來一個上湯腿茸津白花,再迎戰都爹利甜品盤 – 楊枝甘露布甸、紫薑皮蛋酥和楓葉柑桔酥。 賣相精緻的津白花,配上金華火腿及上湯,清新得來帶點鹹香。甜品盤上的紫薑皮蛋酥最讓人印象深刻,紫薑和皮蛋一向是好拍檔,但卻沒想過可以一起做成酥點的餡料,紫薑令整個味道更輕型。楓葉柑桔酥,憑那濃濃的柑桔味,你已知道是多麼的足料。

After having several main courses with meat, the poached baby cabbage with Yunnan ham in supreme soup was as perfect dish to take a break and get ready for the dessert platter. The baby cabbage was in a lotus shape with the soup as a base. Such an elegant presentation.  The dessert platter included Chilled Mango Sago pudding, baked preserved egg puff with ginger and baked Kumquat puff. The baked preserved egg puff with ginger was a mixture of traditional ingredients and new ideas. Ginger and preserved egg were good partners and they just did a great job with puff. The Kumquat puff was so rich with the Kumquat flavor in the meanwhile.

上湯腿茸津白花 Poached Baby Cabbage with Yunnan Ham in Supreme Soup
上湯腿茸津白花
Poached Baby Cabbage with Yunnan Ham in Supreme Soup
都爹利甜品盤 - 楊枝甘露布甸、紫薑皮蛋酥和楓葉柑桔酥 Duddell's Dessert Platter - Chilled Mango Sago Pudding with Pomelo, Baked Preserved Egg Puff with Ginger, Baked Kumquat Puff
都爹利甜品盤 – 楊枝甘露布甸、紫薑皮蛋酥和楓葉柑桔酥
Duddell’s Dessert Platter – Chilled Mango Sago Pudding with Pomelo, Baked Preserved Egg Puff with Ginger, Baked Kumquat Puff

整體的水平實在很高,每道菜都有其精妙之處,服務亦很周到,米芝蓮二星實至名歸。

The overall standard of the dinner was very high and every dish has its signature characteristics. Service was also very good. Duddell’s is no doubt to be awarded with 2 Michelin Stars.

 

Duddell’s
Address: Levels 3, Shanghai Tang Mansion, 1 Duddell Street, Central
Opening Hours: Mondays to Saturdays 12.00-15.00, 18.00-23.00; Sundays 12.00-15.00, 18.00-22.00

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