關於 chef al dente ，我們在網路上蒐集到這些相關的討論、資訊與評價

Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.

雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為IG打卡熱點。

Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.

這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主，切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。

Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.

這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士，新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。

Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.

作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面， 配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比，外層炸漿香脆可口。

Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.

牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味，加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。

Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.

提拉米蘇融合了苦香可可和濃縮咖啡粉，蛋糕質感入口即化，不會過於甜膩。

Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.

奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿，其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。

#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie

《信報》專欄

「意大利人的米飯之道」

好幾天前在ICC新開幕的餐廳Radical Chic嚐到一道極好的risotto，萌起了分享背後知識的念頭。眾所周知，中菜和意大利菜有許多共同之處，除了口味、飲食習慣也相近，「中菜四大發明」之粥粉麵飯，後兩者正正亦是意大利人日常主食，同是高呼澱粉質萬歲的民族。不過，他們對於自家麵飯鑑賞標準有點不同，所講究的彈牙爽口叫做al dente，以我們的標準來說有點偏硬，是以有的人吃不習慣。

儘管如此，在我吃過那麼多意大利麵飯之後，累積出一點小心得：al dente掌握得好不好，除了烹煮的時間火候要對，相關產品的品質亦很關鍵。好像Radical Chic的Carnaroli risotto，因為採用意大利三大米王之一的Carnaroli，就能做到「有嚼口」的而不是有點硬的al dente，這也是Carnaroli米煮出來的特點。Carnaroli最常被頂級餐廳採用，Chef Bombana便是它的擁躉。

3年前，我跟著Chef Bombana回去他的老家Bergamo一趟，三天兩夜的美食行程之一就是去見識優質的Carnaroli米，是怎樣種出來的？他的朋友開車帶著我們來到Piedmont東部：Riserva San Massimo產區，車子在稻米加工的廠房前停下。一下車，空氣中幽幽的花香撲鼻而來，心曠神怡，實在是個好地方。在這裡還要轉換車子，乘坐四輪驅動車，才能穿越崎嶇不平的樹林小路，去到稻田。

穿越叢林小路時一路顛簸，我們在車上被拋得頭昏腦脹。抵達目的地，發現我來看的是一個生態系統：白鷺、蜻蜓、蝴蝶處處，蛙鳴不時可聽見。稻田引用附近的泉水來灌溉田地，完全摒除農藥、化學除草劑的使用，以100%尊重天然的方式去種植稻米。

當天去看的這塊稻田，正處於「休息」狀態：因為土地就好像母親的子宮孕育生命，不能讓它不停種植生產處於疲乏狀態，那只會令新生命素質下降。這裡的稻田，都是種植一年、休息一年，以這樣的方式生產。走近一看，這片在「休息」的稻田，上面有零零落落的片狀物體，Chef Bombana拿起給我看：「這是動物的角，農人把它輾碎後，灑落稻田讓它吸收，得到營養的滋潤。」這種對於大自然的尊重，令我心中的感動無以復加，打後每每吃到Carnaroli risotto，我都分外珍惜和感恩。因為這兩年才有一造的米，大大超越了「粒粒皆辛苦」的層次！

最後一提：上週寫香港Sushi Saito的Kabuto San，其實是我拼錯了，應該是Kubota San才對，謝謝讀者的糾正。

圖解：
1. 3年前我由Chef Bomaban帶路去了解Carnaroli的種植，稻田光禿禿一片因為處於「休養期」。
2. Radical Chic的Carnaroli risotto做得精彩：先用橄欖油把米炒香，再以魚湯和蜆肉一起煮至al dente。魚湯、蜆鮮和米飯結合的鮮味做得細膩，配料的海膽、魚子醬、小魷魚、青口、蜆肉比例均衡，所有的海洋鮮味像一連串的音符，因「演奏」水準出眾而此起彼落、跌宕有致，吃得扣人心弦。

#radicalchic
#carnarolirisotto
#carnarolirice
#umbertobombana
#andreatarini

「傳說中…生蠔的眼淚會傾城…」隨住一年又
一年既經歷，好似已經忘記失落既感覺，唔再
好似童年咁容易知足。係「八蠔吧」搬鋪後
重新開張後…我開始搵返呢種喜悅，係細味
每一啖生蠔既真緻過程中，參透店主Chris表演
開蠔殼既玄機，箇中既樂趣雖然只有自己
先明白。但如果可以既話，我想留住呢個時刻，
望住眼前既白酒隨住酒杯搖動，咁先顯得
這故事尾聲，更動聽…👇
-
📌S I G N A T U R E -
▪ Oyster · Platter -
▫ 今晚慶幸得到店主Chris即席為我地開蠔，
絕對係我地既福氣，呢個「生 蠔 拼 盤」
由淡至濃味順時針食起，第一款來自澳洲既
「Boomez Bay」，比較脆身之餘肉質夠飽滿，
味道則甜身少少；而法國既「Pattedoie」
同埋「Sentinelle」則比較平均，入口柔軟，
肉質鮮甜；同樣都係法國既「Roland Lambert」、
「Ostra Regal」入口肉質肥美，充滿住淡淡既
榛子杏仁香，甜甜的aftertaste甜甜的，我自己
最鍾意呢隻；最後來自法國既「Ancelin」
海水味最重，帶住豐富既礦物質感，配上
champagne就無得輸啦！
-
📌S N A C K S -
▪ Beer Battered Cod · Triple Cooked Chips - $168
▪ Boneless Chicken Wings · Sweet Hot Glaze - $88
▫ 食完生蠔就整返兩味小食先，第一個「啤酒
脆漿炸鱈魚·自家製三重熟薯條」即叫即炸，
上一枱仲係熱辣辣。魚肉肉質鮮甜，就算炸過
一樣做到鬆脆無比，配搭埋粗薯條，送酒一流；
另一款「甜辣糖衣·無骨雞翼」外形睇落唔似
雞翼，賣相好特別，食落肉質嫩滑無比，加上
面頭放左米通，令口感更加豐富。
-
📌M A I N S –
▪ Sous Vide Chicken Breast · Pomme Purée
with Truffle - $228
▫ 主菜方面建議可以試一試「慢煮雞胸肉·黑松露
薯蓉」，呢個雞胸肉經過慢煮後，肉質完全
唔會"鞋"之餘，肉汁仲緊緊鎖住；食落夠哂嫩滑
多汁，配搭埋side dish包括舞茸、西蘭花苗、
酸椰菜花，賣相一流；另一亮點就係個黑松露
薯蓉入口夠哂濃香但唔會太膩口，唔錯。
-
▪ C a r b o n a r a - $168
▫ 呢個「卡 邦 尼 意 粉」同市面一般好唔同，
chef用左豬肉頰肉代替煙肉，去除不必煙肉本身
過多既油膩感；加上醬汁稠密度岩岩好，
而意粉仲做到微微al dente，高水準之作。
-
▪ A4 Japanese Wagyu 7oz · Caramelized Shallots - $498
▫ 輪到重頭戲「7安士A4日本和牛·焦糖乾蔥」
上陣啦，chef安排左岩岩好五成熟比我地，呢份
和牛屬於牛里脊位置，極易切開，肉質中間色澤
粉嫩，肉質柔嫩有彈性；配上牛肉汁，牛味份
外濃郁，搭配side dish，包括蘆筍、甘荀、
舞茸，薯蓉整個組合恰當好處，呢個價錢
的確性價比之高！
-
📌D E S S E R T S -
▪ Homemade · Tiramisu - $68
▪ Homemade Strawberry Mousse ·
Green Tea Ice Cream - $98
▫ 而甜品方面相當驚喜，前者「自家製·意大利
芝士餅」chef即日調製，所以口感偏向腍身少少，
入口即化既感覺，比較接近意式正宗；後者
「自家製士多啤梨慕斯·綠茶雪糕」賣相好靚仔，
切開中間mousse夠哂幼滑，入口唔會太heavy，
配搭士多啤梨同埋綠茶雪糕令成個味道更加清新，好食！
-
📎 八 蠔 吧 | Raw Bar No. 8
📍上 環 文 咸 西 街 52 號 地 舖

For this episode, we went down to Menbaka Fire Ramen at Cineleisure Orchard to destroy a 15-bowl Flaming Ramen Challenge! Menbaka Fire Ramen is a renowned Ramen purveyor based in Kyoto, Japan and this is their first outlet outside of Kyoto. Their ramen comes heavily flavoured with Negi (Japanese Scallion), with your choice of a Shoyu Broth (their speciality, at $17.90), a Tonkotsu Broth ($18.90) or a Vegetarian Broth ($16.90). The highlight of your visit would be a fiery display of the Chef pouring burning Negi Oil onto your bowl of ramen, resulting in a tower of flames. They allow you to sit right in front of this show and will film the entire thing for you if you wish.

For my challenge, I ate 15 bowls of Shoyu Fire Ramen. Each bowl came with the Shoyu Broth, Ramen Noodles, Char Shu and a heavy sprinkling of Negi, before being topped by their signature Negi Oil. The flaming Negi Oil added a smoky flavour to the Shoyu Broth, reminiscent of wok hei but with a scallion tang. The broth was rich and flavourful, not overly salty but with noticeable layers of flavour-building. The Shoyu Broth is made from chicken, soy sauce and with 2 different kinds of fish, which formed the umami richness. I was surprised by the amount of Negi (and additional Negi Oil) added, but it helped to mellow the strong Shoyu Broth flavours. The ramen was excellent, al dente, yet springy and mildly flavoured, perfect to soak up the rich Shoyu Broth.

With the Shoyu Broth being very heavy, I opted not to guzzle all the bowls which allowed me to push to 15 bowls of Shoyu Fire Ramen. Menbaka Fire Ramen is a quaint restaurant that pairs adrenaline-pumping theatrics with excellent Shoyu Ramen at a very reasonable price. Aside from the good ramen, do visit for the unique experience and Instagrammable photos!

Visit Menbaka Fire Ramen at:
8 Grange Road
Cathay Cineleisure Orchard #05-03
Singapore 239695

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For this video, we headed down to Tsui Wah to complete a 4.5kg Braised Pork Instant Noodle Challenge! Tsui Wah is a Hong Kong “Cha Chaan Teng” (tea restaurant) restaurant located scenically at Clarke Quay, offering a medley of Hong Kong and Western-inspired cuisine. It closely resembles a Western café in terms of price and food offerings for those unfamiliar with this concept.

Ever-present in Hong Kong cafés, instant noodles dishes served in restaurants may come as a surprise to foreigners, but Hong Kong chefs have evolved and dressed up the humble instant noodles to a delicious yet affordable feast. Tsui Wah is an exemplary version of this trend, serving up their signature Kagoshima-style Braised Pork Noodles. It is plated simply with thick, meaty chunks of pork ribs covered in a brown sauce atop a standard portion of instant noodles, alongside a bowl of fish soup. The dish came from a Japanese chef sharing a recipe of how Kagoshima natives slow-cook their tougher bits of pork, but with a Hong Kong twist.

For my challenge, I was served 12 portions of their Braised Pork Instant Noodles, coming up to around 4.5kg of pork and noodle goodness. The pork was slightly cartilaginous, but had a commendable meat ratio.

It was superbly tender, reminiscent of perfectly cooked pork ribs, while the braising liquid used gave it a deep umami flavour that was undoubtedly compounded during the long cooking process. The noodles were flawlessly al dente, light and springy with a good bite. The sauce used on the noodles were the same as the pork’s, giving it a similar deep umami flavour. The sauce is a secret recipe but I was told Japanese soy sauce and miso are used in it.

Finally, the soup was an unexpected treat, with a crisp and clean flavour of a good fish stock. It was slightly peppery and clear, and served as sublime palate cleanser after the heaviness of the braised pork.

As is common for my challenges, as a single portion, the dish would be a perfect lunch treat for yourself. However, at 12 portions and the overwhelming richness of the pork, it became a struggle to complete towards the end. Regardless, I strongly recommend this dish if you have a hankering for some upgraded instant noodles and braised pork. Tsui Wah also serves many other Hong Kong dishes that might appeal to you.

Do visit Tsui Wah for your Braised Pork Instant Noodles fix!

Visit Tsui Wah at:

Clarke Quay
3 River Valley Rd #01-03
Singapore 179020

Connect with me!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo

Use code ZERMATT for 58% off ALL Myprotein products.

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Use code ZERMATT100 for special discount!

蜆肉意粉Linguine Vongole不單是意大利人的家常菜，大廚Tony說在家做，只需留意幾個秘訣，便能把意粉煮得爽口彈牙，配上鮮甜的蜆肉，香氣撲鼻的白酒，令這道家常小菜色香味俱全。

材料（1人用）：
意粉 80克
橄欖油 1茶匙
蒜頭 2瓣（切碎）
白酒 1/2杯
魚高湯 1/2杯
蜆 500克
芫荽 3茶匙（切碎）
鹽 少許
胡椒 少許

做法：
1.將意粉放入滾水煮約2分鐘，比Al Dente略為硬身，盛起備用。
2.用平底鑊，以中火烘熱橄欖油及蒜茸。待蒜茸煮至開始變色，加入白酒、魚高湯及蜆，煮3至4分鐘至蜆殼張開，取出蜆肉備用。
3.將意粉放入平底鑊煮，吸收湯汁至軟硬度合適。
4.將蜆回鑊，拌勻，加芫荽、鹽及胡椒，即成。

示範：Chef Tony@AMMO


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