High Life

品 70 #8 2017 年 5 月 HIGH LIFE #8 May 2017 71 精致的法国鹅肝乳猪件，以一口一件的大小上碟，并以金 箔以及各种颜色的花朵作伴碟，外观已先声夺人。入口后，浓 郁柔滑的鹅肝与酥脆的乳猪交相辉映，让味蕾获得从未有过的 感受。 紧接着出场的金芙蓉蒸蟹钳，以令人意想不到的方式，重 新演绎鲜味这一概念。 叶师傅介绍说，“蟹钳集合海洋精华，味道已然浓郁。但 我希望挑战自己，进一步扩大鲜味，故以龙虾浓汤烹煮蟹钳及 蛋白。” 橙色的龙虾浓汤口感柔滑，本身已令人食指大动。蟹钳置 于其中，外观极为诱人。两者相互映衬，味道美妙丰富之处， 实非笔墨所能形容。叶师傅以超乎寻常的勇气设计了这道美 馔，其中不乏风险，成果却足以任何食客动容。正如他所指， 菜肴依旧是中式，却绝不沉闷。 Originally from Malaysia, Chef Yap has enjoyed a long culinary career spanning 30 years working for luxury hotels and legendary restaurants, namely Yan Yu in Guangzhou, the award winning Grand Dragon Restaurant in Hangzhou, as well as the world famous Whampoa Club in Beijing and Shanghai. Having cooked for many world leaders and politicians from all over the world, the Master originally trained in the different varieties of dim sum making and is also one of Food & Wine magazine’s “China top 50 celebrity chefs.” His main desire in the kitchen is to be innovative, blending traditional Chinese flavors to create fireworks in the mouth.