【味之年賞 香港】舌尖上的懷舊粵菜 萬慶軒

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>經典好物自能歷久不衰,包括名廚、名菜。真要感謝「大公館」內的萬慶軒,請來烹調粵菜經驗甚豐富的兩位兄弟班名廚,向忠健及向忠達師傅,精心設計一系列經典名菜,讓二十世紀六、七十年代極受歡迎的懷舊粵菜,再現江湖。</strong></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>介紹名菜前,當然要數一數兩位名師的威水史。67歲的哥哥向忠健師傅,現為香港上市公司主席家廚。自12歲入行至今,一直為城中知名食廚及酒店掌廚,包括香港君悅酒店、澳門四季酒店、日本東京ANA全日空酒店等。向忠健師傅的座右銘是:「做過不如錯過,錯過不如錯得多」,他今天的精湛廚藝,便是本著不介意犯錯的心態而磨練出來的。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E5%A4%A7%E5%85%AC%E9%A4%A8/%E5%B7%A6%E8%B5%B7%E5%93%A5%E5%93%A5%E5%90%91%E5%BF%A0%E5%81%A5%E5%8F%8A%E5%BC%9F%E5%BC%9F%E5%90%91%E5%BF%A0%E9%81%94.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>「崑崙鮑甫」(每位$488)</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>至於60歲弟弟向忠達師傅,14歲入行,曾於鷹君酒店、帝苑酒店的帝苑軒任主廚,退休前則是Club Vendome會所主管,經常為城中名人下廚,均獲好評。即日起至4月22日,兩位大師傅將多達70道近乎失傳的粵菜,包括頭盤、湯羹、主菜、甜品等,綜合成「舌尖上的懷舊粵菜」菜譜,讓大家一飽口福。</p>

<p>當中有道「崑崙鮑甫」(每位$488),每天限量供應,矜貴又經典!它是滿漢全席的經典菜式之一,用人稱「魚皮之王」的原塊乾龍躉皮入饌,師傅把它與鮑脯同炆,極富膠質。而今次用的,更是馬來西亞最頂級丶重達九斤的原塊乾龍躉皮,成本超過五萬元。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E5%A4%A7%E5%85%AC%E9%A4%A8/%E5%B4%91%E5%B4%99%E9%AE%91%E7%94%AB.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>其他菜式包括「燕窩鷓鴣羹」(每位$188),燕窩加鷓鴣,雙重食療功效。而「網油春花卷」($188)就用了六十、七十年代的做法來炮製。師傅以豬網油包著魚肉、豬肉、冬菇等脆炸,油潤又富口感。還有「玉簪明蝦球」($288),以菜遠貫穿大蝦的頭尾兩端,配以金華火腿條和筍條,賣相典雅。</p>

<p>別少覤「手吊炸子雞」($588;每天限量發售),將雞隻吊起後,需反覆以滾油淋熟雞隻表皮,才能做出皮脆肉嫩的口感。驚喜的還有「上湯蟹肉片兒麵」(每位$88),原來菱形薄片是雲吞皮切成的,與鮮蟹肉及上湯煨煮後,輕盈且鮮味十足。「舌尖上的懷舊粵菜」菜譜推廣期有限,要試客席廚師向忠健及向忠達師傅的手藝,便要把握機會了。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E5%A4%A7%E5%85%AC%E9%A4%A8/%E6%89%8B%E5%90%8A%E7%82%B8%E5%AD%90%E9%9B%9E.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>「手吊炸子雞」($588;每天限量發售)</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E5%A4%A7%E5%85%AC%E9%A4%A8/%E7%8E%89%E7%B0%AA%E6%98%8E%E8%9D%A6%E7%90%83.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>「玉簪明蝦球」($288)</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E5%A4%A7%E5%85%AC%E9%A4%A8/%E7%AA%A9%E8%B2%BC%E5%A4%A7%E6%98%8E%E8%9D%A6.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>「窩貼大明蝦」($288)</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<div><strong>食物:</strong>****</div>

<div><strong>環境:</strong>***</div>

<div><strong>價錢:</strong>****</div>

<div>&nbsp;</div>

<p><span style="font-size:14px"><strong>大公館</strong></span><br />
地址:荔枝角長義街9號D2 Place 1期10樓A號舖<br />
電話:2743 8055</p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>&nbsp;【味之年賞】特色食府指南 以味道分高下<br />FB:<span style="text-decoration: underline;"><strong><a href="https://www.facebook.com/AwardsOfTASTE/" rel="alternate">fb.com/AwardsOfTASTE/</a></strong></span><br />IG:<span style="text-decoration: underline;"><strong><a href="https://www.instagram.com/awardsoftaste/" rel="alternate">instagram.com/awardsoftaste/</a></strong></span></p>
<p>更多香港美食介紹:<br /><span style="text-decoration: underline;"><strong><a href="dine-out" rel="alternate">myCOOKey出街食</a></strong></span></p>
<p>&nbsp;</p>
<p>&nbsp;</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]