2013年5月3日 星期五

品嚐《唐宮》「新派官府菜」

永勝文迪近排食過咩? (嘿嘿... 抄番天使媽媽成日講既個句先) 

我地食左下面既新派官府菜 !



上星期我地有幸得到九龍維景酒店公關既邀請



一家大細走去試食「新派官府菜」

大家都知道我呢個blog 無咩post 平時煮D咩食..

難得當日唔駛煮飯加有好野食..梗係即刻應邀出席啦~

地點係九龍維景酒店



 二樓既《唐宮》中餐廳




 House of Tang Chinese Restaurant


而家四到五月份做緊Promotion 舉行緊「新派官府菜美食欣賞」美食節




首先咩係官府菜?

中國美食裡有一門「官府菜」,是指出自豪門之家的名菜,以清淡、精緻、用料講究而聞名。

過去北京官府多,府中講求美食,並各有拿手好菜,以招待同僚或比自己職位高的官員。

其中比較著名的有“ 直隸官府菜 ”。

有咩特別?

香港九龍維景酒店於本月起,於《唐宮》餐廳推出的「新派官府菜美食欣賞」,

特別從北京請來大廚,帶來一系列創新菜式,充分展示新派官府菜之獨有美味。

唐宮》中餐廳於4月1日隆重推出「新派官府菜美食欣賞」 一系列創新菜式,包括呢D

睇相已經知道好好食.....(不過唔貴架)..好多都係百幾蚊有交易

招牌菜有"清宮冰鎮鮮鮑"


皇家寶鼎



慈禧玫瑰雪花牛肉



松茸海鮮炒飯 



滋補椰盅湯圓杏仁茶



個Menu o岩唔o岩小朋友同一家大細?




Marcus : 睇下個menu有咩好野先...? 中英文都唔識wor..






由於個官府菜出左名係清淡...唔似上海菜/客家菜...多油多鹹+重口味..

所以Mancent 同Marcus 都岩食...唔駛特別再叫D野比佢地食


有好野食..當然要飲埋酒???

我地當日仲開左支紅酒一齊飲...不過話晒都唔係飲食blogger..對紅酒無咩研究

睇下下面既紅 Wine of the month  有咩特別咁好飲先??



飲完酒~先黎第一道菜

太后玫瑰金槍魚-

個底既玫瑰花瓣加埋個脆餅底好好味

個樣又夠靚...睇得又食得



養生白梨胡桃

呢個係鴨梨加芝士合桃淋個芥末醬

再fusion 埋一粒粒既羊芝士

咬落去好清新


文迪: Marcus 暫時未有無得食,唯有比佢食BB餠

Marcus : BB餠都好好味架! 




我地最期待既-

我地叫左兩客..皇家寶鼎

首先,上菜既器皿已好特別,好得意, 材料有鹿肉,魚翅,金華火腿

個雞湯又濃鮮味



我地叫試左另外一款湯

汽鍋松草色響螺燉鷓鴣





一開蓋...有種香味..又好足料..o岩晒上左年紀既人



自己就揀左...燕窩南瓜魚珍珠


好似西式南瓜湯, 加左燕窩, 好滋潤


[因為一睇到相有成杯燕窩即刻覺得好想食....坐完月之後都無食個成杯燕窩..嗚...嗚]


D燕窩真係好大杯架~


不過永勝覺得皇家寶鼎湯真係好得呀!

永勝: [扮晒味皇口吻]  好味呀 !!!



飲完湯..到主菜啦~

宮庭油浸鱈魚

D魚真係好滑, 外脆內嫩, 連細佬仔MARCUS都食到LAM LAM脷


清宮杏香蝦排

蝦膠,九菜連埋杏仁片, 脆卜卜,好香口, 送酒一流 



呢個由於有D脆卜卜既野...

Marcus 無機會食到,

但係Mancent食到就話好好味



如意香煎帶子春雞

煎香左既雞肉加埋好JUICY既帶子, 真係食完想再食多件呀



連Mancent都食得好開心~

[之前有脆卜卜既杏仁片..而家又有煎香左既雞肉]



一品香酥鴨胸

北京填鴨大家都食得多喇, 呢個就係進階版喇!

食法同北京填鴨差不多~

不過預早將D鴨絲切哂出來,再煎香佢...配圖中既配菜...正呀



大家睇下入面, 鴨絲真係一條條架, 一D都唔油, 好清, 食多幾件都唔怕

(官府菜真係清淡架)



最後酒店方面驚我地未夠飽..仲黎左個

長壽熗鍋麵




叫得"長壽"....食都食得健康D..一D都唔油~



去到甜品果Part 啦~

我地話比Mancent 聽..呢個就係今晚既Milk Milk 啦~


[大家都係白色] 不過呢個係

滋補椰盅湯圓杏仁茶




一個字滑, 好清潤加埋芝麻湯圓



Marcus 都好有興趣~

(連MARCUS都食得/飲得架)



不過Mancent 最鍾意..都係玩個椰青..cup 來 cup 去..

[底個器皿好特別..係星形黎架]



Mancent 做咩食得咁開心???

原來食左粒之麻湯圓, 入面好多甜甜好好味呀



食完甜品......兩個仔開始坐唔定啦~

找亮點??

[Mancent 隱藏左係呢幅相度架]




食到飽哂, 食埋最後既生果盤...


前前後後食左11道菜, 真係捧住個肚返屋企




最後...睇我地食左既相都知道大家都知道好好味啦~

今次仲有機會試到新派官府菜..我地一家大細都食得好開心~

Mancent 仲同九龍維景酒店既PR都玩得好開心呢~

係席上面大家都分享左大家做媽媽既心得

大家有興趣食埋一份.......睇埋下面少少既
參考啦~


京、香港名廚攜手呈獻

新派官府菜美食欣賞
「官府菜」是指出自豪門之家的名菜,以清淡、精緻、用料講究而聞名,詮釋著中國人對美食的極致追求。秉承著這個精神,香港九龍維景酒店誠邀同屬港中旅酒店有限公司的北京港中旅維景國際大酒店攜手合作,於四至五月期間在《唐宮》中餐廳隆重推出「新派官府菜美食欣賞」,呈獻多款迎合現今口味的創新菜餚,為本港饕客帶來「舌」目一新的享受。
在中國的歷史裡,北京官府多,府中講求美食,而且各有拿手好菜以招待同僚或比自己職位高的官員,形成了所謂的「官府菜」。這個菜系出品精緻大氣,形象逼真,彰顯官府貴族氣派。於九龍維景酒店《唐宮》中餐廳舉行的「新派官府菜美食欣賞」精益求精,帶來一系列創新菜式,包括「清宮冰鎮鮮鮑」、「太后玫瑰金槍魚」、「皇家寶鼎」、「慈禧玫瑰雪花牛肉」、「松茸海鮮炒飯」及「滋補椰盅湯圓杏仁茶」等,充份展示新派官府菜之獨有魅力。除零點菜譜外,更備有「新派官府菜宴席精選」,在您與親友歡聚或商務酬酢之時,帶來遂心如意的飲食享受。
關於《唐宮》中餐廳

唐宮》中餐廳已被香港旅遊發展局認証為「優質餐館」,除提供免費泊車服務外,更設有無線寬頻上網服務。

訂座或查詢,歡迎致電2760 3628或2197 3519。

營業時間: 星期一至六早上十一時至下午三時;晚上六時至十一時
(星期日及公眾假期提早於早上十時營業)
地址: 九龍窩打老道75號九龍維景酒店2樓


Website 網址 / Online Booking 網上預訂: www.MetroparkHotelKowloon.com

Facebook fanpage 專頁: www.facebook.com/MetroparkHotelKowloon

Microblog 官方微博: weibo.com/metroparkkowloon



===================================================


下面就係睇blog 學英文既時間啦~

有外國人黎..點樣解釋D中國菜比佢聽??



(下面就係今次既新派官府菜美食欣賞菜譜)

想知道"宮廷撈汁" , "燉鷓鴣" "雀巢鴨寶" 呢D中文點翻譯做英文...??


Marcus : 嘩..........D 英文深到咁樣既??





涼菜類
======================================================
富貴脆皮乳豬鵝肝夾
Roasted Suckling Pig and Gooselive Pate
Layered with Chinese Pancake
清宮冰鎮鮮鮑
Braised Fresh Blue Abalone
Served on Crushed Ice with Wasabi-soya Dip
宮廷撈汁海螺片
Poached Sea Whelk Slices with Scallion and Cucumber
Served Warm in a Delicate Soy Broth
皇帝蟹肉沙拉
King Crabmeat Salad Tossed in Spicy Cumin Dressing
Topped with Tobikko Caviar
太后玫瑰金槍魚
Seared Tunafish and Pimentoes Salad
Served in Rose Petals on Crisp Sliced Bun
御膳五香醬牛肉
Marinated Beef Shank in Spicy Herbs Broth
養生白梨胡桃
Fresh Pear and Pecan Salad
With Goat Cheese in Special Dressing
玉盤搖滾大拌菜
Medley of Crisp Garden Greens
Tossed with House Dressing and Sprinkled Over Glucose

湯羹類Soups
======================================================
皇家寶鼎
Braised Shark’s Fin Soup
With Roe Deer and Bamboo Pith
御府滿壇香
Braised Supreme Soup with Eight Kinds of Treasure
松茸花膠燉竹絲雞
Double-boiled Silky Fowl Soup with Matsutake Mushroom and Fish Maw
汽鍋松草花響螺燉鷓鴣
Double-boiled Partridge Soup with Sea Whelk
And Cordycepa Flower in a Steam Pot
燕窩南瓜魚珍珠
Cream of Pumpkin with Bird’s Nest and Fish Pearls
椰皇海鮮湯
Delicated Seafood Soup Served in a Young Coconut
熱菜類
光緒雀巢鴨寶
Sauteed Dices of Duck with Green Peas and Pinenuts
Served in Potato Nest with Butter Lettuce
皇家乳香小排
Fried Pork Spare Ribs
Flavoured with Preserved Bean Curd and Garlic
一品養生豆腐
Braised Bean Curd on Spinach with Tasty Seafood Sauce
翰林小炒牛肝菌
Stir-fried Porcini Mushroom with Sliced Pork Belly
養生五彩素燴
Superior Vegetarian Platter with Golden Supreme Sauce
營養栗子扒津白
Stewed Baby Tinjian Cabbage with Glazed Chestnut in Superior Broth
太后雞啄豆腐
Braised Bean Curd and Minced Pork
With Spicy Bean Paste Sauce

皇帝蕃茄蟠龍大蝦
Sauteed King Prawns with Fresh Tomato Sauce
宮廷油浸鱈魚
Slow Cooked Black Cod in Oil
Presented on Sauteed Tricolor Pimentoes
御膳豆醬燒鱸魚
Roasted Chilean Sea Bass on Asparagus with Bean Paste Sauce
養顏波菜皮皮蝦
Stir-fried Fresh Langoustines with Spinach
錦繡南瓜海鮮
Sauteed Fresh Seafood with Pumpkin in Creamy Sauce
慈禧玫瑰雪花牛肉
Braised Marble Beef Cubes with Shallot Garnished with Rose Petals
清宮杏香蝦排
Almond Crusted Shrimp Cakes
Filled with Chopped Chive and Black Mushroom

如意香煎帶子春雞
Sauteed Fresh Scallop and Spring Chicken
With Basil and Spicy Tomato Sauce
極品紅燒雙寶
Braised Chicken Kidney and Ox Genital in Brown Sauce
達官黃燒魚肚
Braised Fish Maw in Golden Supreme Sauce
一品香酥鴨胸
Crispy Marinated Duck Breast
Served with Spicy Salt
官邸淮山扣遼參
Braised Beche De Mer with Fresh Yam in Abalone Sauce
富貴蠔皇花菇鮑魚 (每位)
Braised Whole Abalone and Black Mushroom in Superior Oyster Sauce

松茸海鮮炒飯
Fried Rice with Seafood and Matsutake Mushroom
Served in a Miniature Pumpkin
京城手工水餃
Homemade Meat and Vegetable Dumplings
宮廷四喜蒸餃
Steamed Minced Pork and Assorted Vegetables Dumplings
御膳鮮蝦金魚餃
Steamed Golden Fish Shaped Fresh Prawn Dumpling

長壽熗鍋麵
Homemade Fresh Noodle in Soup with Tinjian Cabbage and Sliced Pork

家常打鹵喬麥麵

Buck Wheat Noodle with Tomato and Egg Flake Sauce

甜品類Desserts
======================================================
養顏紅蓮燉雪蛤
Double-boiled Sweetened Harsma with Red Date in Clear Soup
滋補椰盅湯圓杏仁茶
Sweetened Almond Cream with Sesame Dumplings
Served in a Young Coconut
宮廷豆沙豌豆黃
Sweetened Red Bean and Yellow Bean Pudding
Served with Fresh Fruit
養生紫薯山藥泥
Sweetened Purple and White Yam Pudding
Served with Fresh Fruit

清宮棗泥小雞
Baked Chick Shaped Pastries Filled with Red Date Puree
皇家八寶糯米飯
Sweetened Glutinous Rice with Eight Kinds of Candy Fruits and Nuts
新派官府菜宴席精選
Creative Regal Delicacies Set Menu
錦繡冷菜六小碟
Six Kinds of Cold Dish Combination
燕窩南瓜魚珍珠
Cream of Pumpkin with Bird’s Nest and Fish Pearls
皇帝蕃茄蟠龍大蝦
Sauteed King Prawns with Fresh Tomato Sauce
達官黃燒魚肚
Braised Fish Maw in Golden Supreme Sauce
慈禧玫瑰雪花牛肉
Braised Marble Beef Cubes with Shallot Garnished with Rose Petals
養生五彩素燴
Superior Vegetarian Platter with Golden Supreme Sauce
御膳豆醬燒鱸魚
Roasted Chilean Sea Bass on Asparagus with bean Paste Sauce
光緒雀巢鴨寶
Sauteed Dices of Duck with Green Peas and Pinenuts
Served in Potato Nest with Butter Lettuce
宮廷鹽焗雞
Baked Rock Salt Crusted Fresh Chicken
汽鍋松草花響螺燉鷓鴣
Double-boiled Partaridge Soup with Sea Whelk
And Cordycepa Flower in a Steam Pot
宮廷兩點心
The Royal Two Dim Sums
滋補椰盅湯圓杏仁茶
Sweetened Almond Cream with Sesame Dumplings
Served in a Young Coconut
新鮮水果盤
Seasonal Fresh Fruit Platter

(供十二位享用)
per table (12 persons)



2 則留言:

  1. HEHEH...我都真係睇咗好耐先見到MANCENT﹗
    [版主回覆05/03/2013 14:32:25]嘿嘿....好犀利..我地叫D屋企人試睇..佢地都搵唔到~

    回覆刪除