時令夏季菜譜 / Seasonal Summer Menu @Sha Tin 18 – Hyatt Regency Sha Tin

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沙田18主廚何振雄師傅悉心挑選時令食材,配合傳統家庭式烹調手法及自製醬料,炮製一系列地道廣東佳餚,呈獻全新夏季菜譜。不能錯過的還有賴耀輝師傅獨家研發的創意甜品。

何師傅利用創新獨特的食材,令每季的時令菜色均充滿驚喜,例如是次菜譜加入的野薑花。野薑花出產自台灣,具有獨特的清新花味和味道,特別適合夏天用以趕走暑氣和醒胃。「鮮花椒野薑花拌鮑魚」中的野薑花拌以鮮味的鮑魚,以花椒調味,具有濃烈又獨特的麻香;「野薑花蒸大魚咀」用野薑花將魚肉的鮮味發揮得淋漓盡致,同時亦不會遮掩野薑花原有的花香味,味道清新開胃。另一推介是以水蓮菜入饌的「海蝦乾腩肉菱角魚湯浸水蓮菜」,水蓮菜口感清甜爽脆,並含有豐富的蛋白質及膳食纖維,加入自家熬製的濃郁魚湯,更添鮮美。此外,「豆酥帶子撈自家製豆腐花」以酥脆的豆酥配上幼滑的自家製豆腐花,口感豐富,令人一試難忘。

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何師傅亦擅長炮製特色醬料,是次餐單繼續沿用早前大獲好評的黃皮醬。何師傅以時令的黄皮果肉跟天然蜂蜜同烹煮,清甜的蜂蜜混合帶酸的黄皮,味道清新開胃。師傅以此醬料製作「自製黃皮醬焗鱈魚」,甜酸交集的味道一拍即合,是必試之選。

近年綠色飲食當道,何師傅靈活運用各種食材,創造出多款富特色的創意素食。新菜式「莞鄉炒五秀」中包括了五種蔬菜,分別為淮山、雲耳、銀杏、菱角和芥蘭。彩色繽紛的蔬菜搭配,絕對讓人食指大動。「豆漿蟲草菌金菇浸勝瓜」以富含植物性蛋白的豆漿配搭具豐富藥用價值的蟲草菌,濃郁的豆漿湯底搭配蔬菜的原味鮮甜,滋味無窮。

甜品方面,餅房主廚賴耀輝師傅為賓客帶來一系列冰涼透心的新派甜品,當中包括參照客人的建議,獨家研發的「糖冬瓜檸檬薏米雪葩」。清香的檸檬和薏米能有助消暑醒胃,加上糖冬瓜作點綴,味道豐富,令人想一吃再吃。另外,「香焗榴槤芝士酥」以新鮮榴槤肉和芝士入饌,金黃酥脆的外層包裹着香濃的榴槤芝士蓉,榴槤控千萬不能錯過!其他令人垂涎欲滴的選擇包括茶味濃郁的「泰式珍珠奶茶雪糕」及創新的「話梅奶凍配杞子汁」。

Sha Tin 18

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Chef Ho Chun Hung, Chinese Chef de Cuisine at Sha Tin 18, ingeniously uses seasonal hand-picked ingredients to create an array of appetising specialties, specifically designed for summer. Also not to be missed are Chef Kelvin Lai’s creative desserts.Each of Sha Tin 18’s seasonal menus feature distinctive ingredients. In this summer menu, Chef Ho has selected the ginger lily to create his dishes. The ginger lily originates from Taiwan and it owns a unique floral taste, which helps to beat the summer heat. Sichuan pepper oil is added to Tossed abalone, ginger lily, Sichuan pepper for a subtle spiciness and numbness on the tongue. For the dish, Steamed carp fish head, ginger lily, spring onion, ginger lily is added to bring out the freshness of the fish and create a refreshing taste. Another recommendation is the Simmered pork belly, water lily, dried shrimp, horned water chestnut, fish broth. The water lily is rich in protein and dietary fiber, and the home made fish soup is added to enhance the aroma. In the dish, Tossed homemade beancurd custard, scallop, crisbean, the combination of crunchy crisbean and silky smooth homemade beancurd custard works so well and offers a perfect blend of different textures.

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Given the great success of his popular homemade sauces – Chinese wampi paste, Chef Ho continuously uses it in the summer menu. Made from Chinese wampi and natural honey, the sweet and sour sauce forms a perfect blend and creates the appetizing dish, Wok-baked cod fish, home-marinated Chinese wampi paste.

Undoubtedly, plant-based and vegetarian diets are now in the main stream. In light of this green revolution, Chef Ho has introduced different vegetable and vegetarian dishes at Sha Tin 18. New dishes Stir-fried horned water chestnuts, Chinese salsify, fungus, ginkgo nuts, okra include four different types of vegetables as well as nuts. The colourful presentation looks attractive and appetizing. The nutritious caterpillar fungus flower is accompanied by soya milk in the dish Simmered luffa, enoki mushroom, caterpillar fungus flower, soya milk. The rich soya milk soup helps to bring out the natural and sweet taste of vegetables and create a wonderful aroma.

Pastry Chef Kelvin Lai has also crafted creative desserts to tantalise guests’ taste buds. Inspired by one of our guests, Candied winter melon contains lemon and barley and is served with homemade sherbet to help to relieve the summer heat. The refreshing treat is decorated with a piece of candied winter melon to add a finishing touch. Another must-try is Baked durian, cheese pastry, in which the crispy outer layer envelops the rich cheeses and durian paste inside, creating a perfect blend of flavours. Also available are the delectable Thai-style bubble milk tea homemade ice cream and Chinese preserved plum panna cotta, wolfberry sauce.

Sha Tin 18

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