香港君悅酒店港灣壹號 新任主廚陳漢章師傅 / Grand Hyatt Hong Kong Appoints Chef Chan Hon Cheong as Chef de Cuisine of One Harbour Road

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香港君悅酒店很榮幸委任陳漢章為新任港灣壹號主廚。

自1991年以學徒身份入行,章師傅已於餐飲業工作了超過25個年頭。他曾於不同知名酒店中菜廳工作,包括於米芝蓮星級餐廳中擔任開業團隊。對飲食充滿熱誠的章師傅,於職業生涯中多次參加不同烹飪比賽,其中包括於2015年獲得香港旅發局頒發「美食之最大獎」金獎。

「對粵菜的熱忱成就了今天的我。積極參加烹飪比賽,也是為了拓寬自己的視野,尋找更多味覺上的靈感。」他補充道:「我嘗試採用多種傳統材料來創造出既不失正宗粵菜風味又能配合現時客人的飲食要求的創新菜式,希望提供超越想像的用餐體驗。」
對於章師傅的加入,港灣壹號的開國功臣李樹添師傅深感欣慰。「加入香港君悅酒店踏入第28個年頭,多年來我在港灣壹號與不少客人建立了深厚情誼。現在,不少熟客的兒女已都成為第二代熟客。而自己的下一代亦已長大,是時候把自己的技能與經驗與新晉主廚分享。希望保留港灣壹號傳統風味的同時,增添新鮮元素。能夠找到一位合適的主廚一點不容易,而章師傳確是理想人選,年輕有活力但富相當經驗。」 添師傅續道:「未來的日子我仍會繼續與章師傅緊密交流,亦會為酒店宴會部中菜的出品把關。」

章師傅為港灣壹號精心設計的精選菜式包括以下三款:

金龍吐珠

這菜式的靈感是來自其中一道傳統滿漢名菜「烏龍吐珠」。選用了矜貴的關東遼參,加上蝦籽鮑汁鳳尾蝦,並配以椒鹽白鴿蛋,每款食材味道口感各有特色,搭配妙絕。章師傅特別以白鴿蛋作為「珍珠」,不單因其外表晶瑩剔透,亦因為白鴿蛋比鵪鶉蛋甘香,且膽固醇含量較低,是最富營養的一種蛋類。由於鴿蛋產量比其他蛋種少,而蛋殼非常脆弱,章師傅實在為此道菜色下了不少功夫。

網網千斤

酒店不斷引入更多可持續發展海產,希望為食客帶來更多對地球有善的美食,此道菜色選用可持續養殖環保漁場的龍躉為主食材。龍躉表皮厚實,皮下膠質豐富,章師傅於烹調過程中加入酒釀,提升鮮味之餘,更能減低膠質黏膩感。章師傅稱加入酒釀的靈感來自上海名菜蒸鰣魚,一試之下覺得豐富了此菜色的層次,決定引入。外層以特大竹笙作網狀包裹魚塊,底層的炸素千層吸收了所有由蟲草花、酒釀及龍躉的精華,讓鮮味一滴不漏。

皇袍加身

味道清甜帶鮮的海膽芙蓉龍蝦球,是以傳統賽螃蟹為基礎的一道菜色。採用了可持續發展的高質新鮮本地青龍蝦、紅蟹及海膽。嫩滑蛋白配上蟹上及海膽炒龍蝦球,不單令口感更豐富口感,而且鮮味倍增。

Book One Harbour Road 港灣壹號 - 香港君悅酒店 OKiBook Hong Kong - Restaurants, Buffet, Booking, Reviews Deals, Discounts, Dining Promotions 香港,餐廳及預訂,自助餐, 評價,折扣,優惠, 餐飲促銷.jpg

Grand Hyatt Hong Kong is proud to announce the appointment of Chef Chan Hon Cheong, the new Chef de Cuisine of One Harbour Road.

Starting off as an apprentice, Chef Cheong has gained significant Chinese culinary experience while working in the food and beverage industry since 1991. He has worked at various award-winning Chinese restaurants in luxury international hotel chains, including a Michelin-starred Chinese restaurant, and he has won several culinary awards, including the gold medal with distinction at the Best of the Best Culinary Awards.

“My long-term passion for Chinese cuisine has led me to where I am today. I like to participate and also encourage my team to attend quality culinary competitions to push limits and draw inspirations,” he says. “To live up to modern diners’ expectations, I always try to push the boundaries by adding my own touch to original authentic Cantonese dishes.”

Having helmed One Harbour Road for the last couple decades, Chinese Executive Chef Li Shu Tim is glad to have Chef Cheong join the team. “I have been working at Grand Hyatt Hong Kong since it opened in 1989. After 28 fruitful years at One Harbour Road, we have created and nurtured a strong relationship with loyal guests. Even the children of guests gradually become regular visitors now,” said Chef Tim. “I think it is the best time to share my culinary experiences with the next generation and hopefully they can bring our guests refreshing yet authentic elements to One Harbour Road. Finding a talented and suitable chef is not easy, but Chef Cheong is definitely the best person for this position. In the coming years, I will work closely with Chef Cheong while overlooking the Chinese banquet team at Grand Hyatt Hong Kong.”

Chef Cheong has crafted the following new dishes for One Harbour Road:

Braised sea cucumber with shrimp mousse, deep-fried pigeon egg and gold leaf

This signature dish is inspired from “the black dragon spits out pearls”, a traditional dish from the Qing dynasty. We have chosen to use the renowned Kanto sea cucumber with freshly made shrimp mousse, garnishing it with deep-fried pigeon egg and salt and pepper, with each ingredient having a distinctive texture, ensuring a new dining experience for guests.

Chef Cheong chose the highly nutritious pigeon egg, not only because its translucency make it looks like “pearls” but also it is healthier with lower cholesterol level than quail eggs. Because of pigeon eggs’ limited supply and the fragility of their shells, Chef Cheong and his teams’ dedication and sophisticated skills are essential for preparing this dish.

Steamed sustainable giant garoupa fillet with bamboo piths, beancurd sheet and fermented rice wine sauce

To maintain our commitment to quality and sustainability, the hotel constantly sources sustainable seafood, including the giant garoupa fillet used in this dish. Giant garoupa has a thick, spongy and gelatinous skin, which is rich in collagen. Hence, Chef Cheong adds fermented rice wine sauce to counter any unwanted fishy odours and to reduce the stickiness coming from the collagen. This inspiration, which came from the traditional Shanghainese dish of Steamed Reeves Shad with rice wine, highlights the dish’s distinctive texture.

 The fish is wrapped in bamboo piths to give it a succulent and springy texture, while the bean curd sheet together with cordycep flowers, are placed at the bottom of the dish to absorb all the flavours.

Wok-fried lobster, crab meat, sea urchin and egg white

Experience the rich taste of wok-fried lobster, crabmeat, sea urchin and egg white in this classic dish with a modern twist. Chef Cheong has sourced fresh local sustainable green lobster, red crab and sea urchin, with the combination of stir-fried egg whites and crabmeat bringing out the smooth and delicate texture of this dish, which is topped with wok-fried lobster and fresh sea urchin.

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