秋風起，最適宜吃肥美的河鮮。天外天中菜廳行政總 廚徐偉輝師傅於十一月至十二月期間，以新鮮鱉魚及冰鮮法國田雞腿入饌，精心製作出 四款滋補菜式。
河鮮是在淡水生長的動物，含豐富蛋白質。徐師傅以不同製法，設計的河上鮮菜式包括:
- 陳皮黑蒜扣水魚煲:先將水魚拉油，再以甜而不辛的黑蒜、火腩、果皮、乾蔥，一同炆扣十分鐘，口味濃郁。
- 蟲草花紅棗雲耳蒸水魚:以大火蒸十分鐘，肉質口感細緻，吃起來陣陣清香。
- 椒鹽法國田雞腿:徐師傅特別揀選了肉味較濃的冰鮮法國田雞腿，滾油炸脆田雞後，灑上入自家製的蝦粉椒鹽，製成鹹香惹味及外脆內嫩的田雞腿。
- 梅菜炆法國田雞腿煲:肉質纖細柔嫩的田雞腿加上炒香的清甜爽口惠州甜梅菜，一同炆焗五分鐘，香氣樸鼻。
每款河上鮮菜式，將於 2018 年 11 月 1 日至 12 月 31 日供應，味道出眾，讓人垂涎，為 食客帶來無窮驚喜。
Hotel ICON’s Above & Beyond Executive Chinese Chef, Paul Tsui will be presenting four masterfully crafted dishes of fresh water softshell turtle and the finest frog legs imported from France for a nourishing autumn menu in November and December.
Popular and heartwarming Chinese delicacies, fresh water seafood is low in fat but rich in protein. Using different methods and styles, Chef Paul has designed the following flavoursome dishes:
- Stir-fried Chinese Softshell Turtle with Tangerine Peel and Black Garlic: The softshell turtle is first boiled in oil, then stewed together with sweet but not tear-inducing black garlic, pork belly, tangerine peel and dried spring onions. Through ten minutes of stewing, flavours are enriched and heightened.
- Steamed Chinese Softshell Turtle with Cordyceps, Red Date and Black Fungus: Steaming in high heat for 10 minutes brings out the smoothness and tenderness of the delicate meat texture, further elevating the aromatic flavours and tastes.
- Crispy-fried Frog Legs with Pepper Salt: Chef Paul exclusively selected frog legs with a richer meat flavour to bring out a crunchy texture that forms after being tossed in oil. Homemade shrimp powder is sprinkled to the frog legs that are effortlessly crispy on the outside, and tender on the inside. The aroma alone is enough to make one salivate.
- Braised Frog Legs with Preserved Vegetables in Casserole: Stewing the tender and delicate chicken legs and the sweet yet refreshing taste of Hui Zhou sweet plums for five minutes, allowing the luscious scents to reach the nose before the food can reach the mouth.
The four dishes will be available from 1st November until 31st of December, bringing joy to everyone’s palettes and plates.
