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Lifestyle

Restaurant of the week: Xi Yan rolls out new dishes by celebrity chef Jacky Yu / 本周餐厅:私房菜馆囍宴12周年新菜色...

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Lifestyle 生活

Restaurant of the week: Xi Yan rolls out new dishes by celebrity chef Jacky Yu / 本周餐厅:私房菜馆囍宴12周年新菜色

新加坡第一家私房菜馆囍宴在最近迎来了开业12周年,香港明星主厨余健志(Jacky Yu)也在最近为囍宴增添了一些新的菜色。由Jacky Yu亲自为我们介绍囍宴新菜,让《ICON风华》来尝鲜。

文  /  李穗婷  /   20 Oct 2017

https://www.iconsingapore.com/gallery/lifestyle/restaurant-of-the-week-xi-yan-rolls-out-new-dishes-by-celebrity-chef-jacky-yu/
Restaurant of the week: Xi Yan rolls out new dishes by celebrity chef Jacky Yu / 本周餐厅:私房菜馆囍宴12周年新菜色
酸芥辣蜜糖煎焗半熟三文鱼
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葱油凉拌海蜇虫草花 和 泰香脆炸鸡配私房金不换汁
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私房杨桃子姜面豉酱蒸石斑鱼
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秘制草莓骨
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竹叶酒刁草木瓜海鲜锅
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特炒日本面线伴香脆章鱼与肉碎
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燕窝芝士布丁豆浆冻
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榴莲芝士饼
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香港名厨Jacky Yu的囍宴在香港起家,创立于2000年的囍宴生意最旺时要半年后才可以订到位,最高峰时期Jacky Yu在香港开了四家分店。Jacky表示近年来香港餐饮业越来越难做,感到经营成本太高,也因为人员流动性高,水准难以保持,他决定逐渐减退,目前香港的囍宴仅剩“囍宴厨.坊”一家,Jacky目前将主要精力放在了担任饮食集团顾问、厨具与食品的代言,以及饮食专栏、节目以及写书上。

在Jacky Yu今年为囍宴所创作的九道新菜中,水果成为了重要角色,大部分菜肴都运用到了不同种类的水果,在传统的做法上为菜肴增添了几分活泼的果味,而且这次的菜肴大多为海鲜,为喜爱海鲜的新加坡人增添了不少新鲜选择。

酸芥辣蜜糖煎焗半熟三文鱼,初上这道菜时看起来让人联想到日本料理中的三文鱼刺身,煎至半熟的三文鱼保留了鱼肉里的水分,使其口感鲜嫩,配上酸芥辣蜜糖,味道十分清爽。葱油凉拌海蜇虫草花则是非常不错的凉菜,起到开胃作用。泰香脆炸鸡配私房金不换汁重点就是这自制的金不换汁,金黄香脆的炸鸡被吸油纸吸取了多余的油分,蘸取金不换酱吃鸡肉,口感酥脆,味道清新不油腻。

私房杨桃子姜面豉酱蒸石斑鱼,在粤菜中被广泛运用到的豆豉酱,配合了加入甘草、糖、盐腌制三星期的杨桃,让石斑鱼有着清甜的味道,稍带一点的生姜味去腥解腻,鱼肉水煮得口感非常鲜嫩。秘制草莓骨的灵感来源于咕咾肉 ,运用士多啤梨、砂糖、鲜榨青柠汁与盐制作的草莓汁是这道菜的点睛之笔,味道微甜,配着新鲜的草莓,味道省去了咕咾肉酸甜的酸,保留了甜,并且更加清新。竹叶酒刁草木瓜海鲜锅,Jacky说,这道菜可以用韩国的竹叶酒做,也可以用日本的清酒,这两种都是口味清淡的酒,为食材丰富深厚的海鲜汤提味,微醺的感觉恰到好处。特炒日本面线伴香脆章鱼与肉碎,水果辣椒配合木耳,中和章鱼与肉碎,很家常,味道非常亲切。

来到甜品,两道菜肴似乎成了两极。燕窝芝士布丁豆浆冻清新爽滑延续了整个新菜肴的风格,而榴莲芝士饼则毫不吝啬地用猫山王制作,强烈的榴莲味道相信是许多榴莲爱好者的心头爱。

 

囍宴

地点:38A, Craig Road, Singapore 089676 (2nd floor)

电话:6220 3546

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MCI (P) 024/12/2023. Published by SPH Media Limited, Co. Regn. No. 202120748H. Copyright © 2023 SPH Media Limited. All rights reserved.