大班樓 – 精品優質飯局

。The Chairman – The exquisite and unforgettable dinner。

期待已久的精品飯局終於在五月發生,來到了中環的大班樓。闊別甚久,服務和食物仍然保持水準,著實難得。今次菜單糅合了新舊菜式,不但有精選海鮮菜式,更有老闆自家推介的新菜,如無花果麵醬牛三味時菜炒煙燻臘肉等。

It has been a long wait for this exquisite dinner at The Chairman to be happened in May. Haven’t been here for quite a while but I was still impressed by the good quality of food and service. The menu has included some signature dishes and new invention from the chef, such as braised beef brisket and tendon.

鹹檸檬金銀蒜蒸蟶子 Razor clam steamed with aged lemon and garlic
鹹檸檬金銀蒜蒸蟶子
Razor clam steamed with aged lemon and garlic

一輪前菜已叫人讚口不絕,最精彩得莫過於鹹檸檬金銀蒜蒸蟶子,以廿年的陳年鹹檸檬,加上金銀蒜和粉絲蒸,吸收了蟶子的鮮甜,而蟶子亦十分嫩口,彈牙十足。鹹檸檬的味道十分突出,而且更帶起了蟶子的甜味,一絕。煙燻野生青邊鮑片亦做得十分出色,其煙燻味尤其濃郁,讓人甚有驚喜,配上青菜,一濃一清,值得推介。

The appetisers brought us a good start with the amazing steamed razor clam with aged lemon and garlic. The crystal rice noodles have absorbed all the juice from the razor clam and brought out the outstanding taste of the aged lemon. The other appetiser, smoked abalone, was divided into two sections, sliced and diced. Both gave us a different texture of the abalone. Its smoky flavour was very outstanding as well.

煙燻野生青邊鮑片 Smoked abalone
煙燻野生青邊鮑片 Smoked abalone
酥炸蟹肉香菇盒 Fried crab meat and mushrooms dumplings
酥炸蟹肉香菇盒
Fried crab meat and mushrooms dumplings

湯品亦是大班樓的出色之處,這次一道石斛圓肉燉烏雞,清得一點油也沒有,味道清甜又滋陰,適合這又濕又熱的初夏。

The double-boiled soup is one of the signature dishes at the Chairman. The dendrobium with black chicken soup was so light that you could hardly find a drop of oil. The lightly sweet taste suits this humid summer a lot.

石斛圓肉燉烏雞 Soup of the Day
石斛圓肉燉烏雞
Soup of the Day

主菜又怎少得了大班樓馳名的雞油花雕蒸大花蟹配陳村粉,一上菜已令大家嘩聲四起,陣陣花雕香氣撲鼻。當侍者分好上菜,不自覺的叫侍者多加一點陳村粉,有如此香濃的花雕汁,絕對要用陳村粉將之食得乾淨。 另外,主菜亦有不少手功菜,蜜糖豆仁蝦籽琵琶蝦,鮮拆蜜糖豆仁真的粒粒仔細,琵琶蝦剛熟而嫩滑;香煎百花雞配魚露,廣東手功菜,讓雞皮和雞肉夾著蝦膠,少許彈牙卻很甘香。

How could we miss the signature dish, steamed fresh flowery crab with aged Shaoxing wing and flat rice noodles?  The presentation with the whole crab on the plate was beautiful and it also smelled so good with the wine. Don’t forget to ask the server to give you more noodles and enjoy every single drops of the sauce. Apart from this, the fried rock lobster meat with shrimp roe and snap beans requires quite a lot of technique, so as the pan-fried crispy chicken stuffed by shrimp paste.

雞油花雕蒸大花蟹配陳村粉 Steamed fresh flowery crab with aged ShaoXing wine and flat rice noodles
雞油花雕蒸大花蟹配陳村粉
Steamed fresh flowery crab with aged ShaoXing wine and flat rice noodles
蜜糖豆仁蝦籽琵琶蝦 Fried rock lobster meat in shrimp roe with snap beans
蜜糖豆仁蝦籽琵琶蝦
Fried rock lobster meat in shrimp roe with snap beans
香煎百花雞件配魚露  Pan-fried whole crispy chicken stuffed with shrimp paste
香煎百花雞件配魚露
Pan-fried whole crispy chicken stuffed with shrimp paste

新菜 無花果麵醬牛三味,以麵醬炆煮牛坑腩、牛根、蝴蝶腩,配上的竟是無花果? 味道變得很濃郁,甜中帶有一點酸,反倒特別。牛坑腩肥瘦分明,煮得軟稔,而且非常入味。 牛根乃骨膠原之選,口感黏而不膩,和無花果一起食,也甚搭配。而 時菜炒煙燻臘肉用上了自家製的煙燻臘肉,肥瘦均勻,也十分甘香,不禁讓人想多食一口。

New dish, braised beef brisket and tendon, used Chinese miso sauce to cook the brisket and tendon to tender. The fat and meat was delicately defined. The dried fig brought the sweetness and a little sourness to the dish and remind its texture. Besides, the home cured and smoked pork belly chef used was actually home made by chef. How thoughtful does the chef do when he made this? The texture was quite crispy and crunchy at the same time.

無花果麵醬牛三味 Braised beef brisket and tendon
無花果麵醬牛三味
Braised beef brisket and tendon
時菜炒大班樓煙燻臘肉 Braised seasonal Chinese vegetables with home-cured and smoked pork belly
時菜炒大班樓煙燻臘肉
Braised seasonal Chinese vegetables with home-cured and smoked pork belly

主食也是相當需要花工夫的手工菜,蟹肉糯米飯 以鮮拆蟹肉蓋在飯面,再加以蝦乾和大量葱花,看到已經很吸引。吃下去有荷葉的清香,糯米飯又有咬口,很容易便食上一碗。

Steamed crab meat stick rice as main course was a very pleasant dish among the dinner. The crab meat covered the rice togetherwith some dried shrimp and lots of spring onions.  You can taste the smell of the lotus leaves in the rice, which you may find yourself fill up another bowl easily.

蟹肉燸米飯 Crab meat sticky rice
蟹肉燸米飯
Crab meat sticky rice

甜品除了熱騰騰的蛋白杏仁茶外,還有自家製的杞子和子薑雪糕,杞子雪糕微甜,而又帶一絲酸意,吃下很有口感。而子薑雪糕則更搶鏡,其微辛的後勁乃焦點所在,起初只是輕輕的薑味,到後來那後勁才在喉嚨展開,甚為特別。

I always look forward to the dessert section. Not only is the almond tea attractive, the wolfberry and ginger ice cream is also a delightful dessert to try. Enjoy the small bite of wolfberries in the ice cream. Also the after taste of the ginger ice cream gave some excitement for the ending of the dinner.

杞子雪糕和子薑雪糕 Wolfberry & ginger ice-cream
杞子雪糕和子薑雪糕
Wolfberry & ginger ice-cream

 

The Chairman
Address: G/F, 18 Kau U Fong, Central
Opening Hours: Mondays to Sundays, 12.00-15.00, 18.00-22.30

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