【翠園】叫人驚艷的韓國菜
2019/04/16
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有沒有想過,傳統中菜餐廳「翠園」竟會提供韓國料理?這家老字號最近聯乘韓籍米芝蓮名廚Chef Una,一同搞搞新意思,推出多款家常及特色韓國菜餚,好些菜式的確令人驚艷,吃得我嘴舔舔!
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這天我來到尖沙咀星光行的翠園,餐應坐擁無敵維港景色,可惜這天下著大雨,否則風光會更美好。
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甘苔鱈魚子蛋卷
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火辣辣無骨雞腳配年糕
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鱈魚子脆脆卷
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風味四式煎餅
先來幾款前菜,各有特色,我覺得最特別的是「無骨雞腳配年糕」,上面雞腳,下面年糕,感覺就是排骨陳村粉的朋友,吃起來卻別具韓風辣味;至於「風味四式煎餅」,則是煎釀三寶的朋友,將翠肉瓜、青紅椒、冬菇及芝麻葉釀入豬牛肉碎,沾蛋漿去炸,是韓國的傳統美食。
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滋補參雞湯
去韓國必試人參雞湯,來到這裡也不可錯過,因為是Chef Una的家族秘方。雞湯味道濃郁而且滑身,雞殼裡面有人參、糯米、紅棗、白果等等,很足料。吃時可以將韓國百歲酒加進湯裡,具提味作用。
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秘製醬烤豬蹄
去韓國吃烤肉也是我的指定動作,翠園採用了豬蹄,豬皮烤得煙靭,更添口感;吃時用芝麻葉包著,加點辣椒、生蒜及韓式辣醬,十分惹味。
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首爾雙味炸雞
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韓式煎牛肋骨
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雪濃湯泡牛肉
這天最喜歡的是這個「雪濃湯泡牛肉」,裡面有牛筋、牛腩、牛面頰和牛肩肉,很多膠質,吃得黏著嘴吧,一問之下,原來大廚先將牛骨熬四、五小時,因為四種牛肉受火程度不同,所以有些要先下,有些則要在中途撈起,功夫很多,最後要熬上九小時才大功告成,難怪這麼美味。
跟坊間清湯腩不同,這鍋牛肉湯沒有很多香料,只下了少許胡椒去調味,所以很能吃到牛肉味,是高水準之作。
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泡菜國餃子
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蟹子卜卜砂鍋飯
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韓國米酒
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幸福紅豆粿及南瓜清甜湯
另一驚艷之作,是甜品「紅豆粿」,有點像茶果,卻用韓國芝麻葉包著,一口咬下去,芝麻葉「卜」一聲爆開,然後是煙靭軟糯的紅豆粿,我本身不太喜歡吃紅豆沙,都忍不住將整個幹掉;南瓜糖水的靈感則來自韓國宮廷南瓜粥,因為加了飯和南瓜去打,所以質感特別幼滑,而且養生,好吃。
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翠園
地址:尖沙咀梳士巴利道3號星光行4樓
電話:2730 6888
營業時間:星期一至五11:00 – 15:30,17:30 – 23:00;星期六至日10:00 – 15:30,17:30 – 23:00