High Life

HIGH LIFE #10 Jul 2017 75 A class of its own 自成一格 INDULGE 今 夏欲觅得一次令人神清气爽的用餐体验，位于澳门丽思 卡尔顿酒店51 楼的丽轩是不二之选。丽轩以其精湛的烹 饪技艺和贴心的服务而著称，为那些喜欢与至亲好友在宁静优 雅的氛围中小聚的人们，提供了一个理想去处。 丽轩的内饰是澳门葡萄牙殖民历史以及中国文化元素的映 照。在入口走廊，复杂精细的镂空图案装点着墙壁和陶瓷花瓶 吊灯。瀑布潺潺的水声和点亮的水波迎接着客人的到来，让人 浮想起昔日的贸易港口。在主用餐区，蓝色玻璃垂饰从四米高 的天花板上悬垂而下，处处可见由 Azulejo 瓷砖作品制成的精 美图案。 餐厅氛围让人流连，菜肴亦其味无穷。在丽轩带领烹饪团 队的是总厨傅文彪先生，他新近创制了一个点心菜单，足以让 任何挑剔的食客折服。陈皮汤浸韩牛腐皮卷即是其中典范，作 为风格现代独到的米其林一星粤菜烹饪，其口味不言自明。 据傅先生所言，“这是对备受喜爱的传统佳肴蒸牛丸的现 代诠释。通常豆腐只是作为点缀，而我将它用作外皮。陈皮为 这道充满活力的佳肴增添了一重复杂性，在菜单上显得别具一 格。” F or a revitalizing dining experience this summer, one need look no further than Lai Heen on the 51st floor of The Ritz- Carlton, Macau. Renowned for its culinary craftsmanship and intimate service, the restaurant provides an exquisite ambiance for those who prefer quiet, elegant gatherings with close friends. LaiHeen’s interiorreflectsMacau’sChineseandPortuguese colonial past. At the entrance corridor, intricate patterns are hollowed out to decorate walls and ceramic vase chandeliers. A waterfall welcomes with soothing sounds and lit-up waves, reminiscent of old trading ports. In the main dining area, blue glass pendants are suspended from the four-meter high ceiling, while the surroundings are embellished with beautiful motifs crafted from pieces of Azulejo ceramic tile work. The ambience impresses everyone – and the dishes are marvelous. Executive Sous Chef Bill Fu – who heads the culinary team at Lai Heen – recently came up with a dim sum menu that could charm any discerning diner. The unique and modern style of the one-Michelin-starred Cantonese cuisine speaks for itself as guests enjoy a taste of Simmered bean curd sheet roll stuffed with Korean beef and water-chestnut in aged tangerine peel soup. “This is amoderninterpretationofthebeloved, traditional dish of steamed beef balls,” Chef Bill explains. “Normally the bean curd is just an ingredient on the side, but I use it as awrap to envelop the meaty flavors. The aged tangerine peel adds a sophisticated touch and complexity to the zesty creation, which is in a class of its own on the menu.”