GL ebook dec16 jan 17

Dec 2016 / Jan 2017

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食尚品味 Spanish Suckling Pig Available for Dine In & Takeaway

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Gourmet Living

喜悦迎春接福乐 Say Hola to Christmas & the New Year!

6:28 28 PM 品尝正宗的传统节庆美食 的这一刻

四川阁诚意推出吉祥新春佳肴 2017年1月16日至2月11日

前来新加坡费尔蒙酒店享用主厨Mok Wan Lok为您精心打造的六个新春套餐以及一系列非凡菜式，迎接 如意吉祥的丰收年。 多种鱼生由$58++ 起。

预订优惠 在2017年1月15日前预订，就能享有25％的用餐折扣。* *不包括2017年1月27日，最多20位食客。

请拨打预订电话号码+65 6431 6156。您也可以将电子邮件寄至dining.singapore@fairmont.com， 或通过szechuancourt.com.sg在线预订。

Level 3, Fairmont Singapore

dining.singapore@fairmont.com www.fairmont.com/singapore

SINGAPORE 65-67438883 • MALAYSIA 603-87519151

Contents目录 6 17 18 24

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餐饮新讯Dining Out 食尚活动Gourmet Workshop 金鸡报晓喜迎春 年菜示范会 佳节美食Festive Dining 春节别样的滋味 年菜食谱CNY Special 新春喜气洋洋 四川阁－名厨莫运乐 • 四川阁盆菜 • 冬林榆耳上素 • 浓汤花胶炖龙虾 万豪轩－名厨黄旭严 • 山楂话梅陈皮排骨 • 年糕芋茸蛋塔 四川豆花饭庄－名厨梁永祥 • 香浓豆浆云吞鸡 • 顺德生财河豚鱼滑

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30

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春节糕点·甜点CNY Desserts 感受不一样的年味 • 迷迭香巧饼 • 双色杏仁饼 • 香草芝麻脆饼 • 杏仁片 • 金鱼汤圆 • 咸汤圆

56 58 34

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海外生活In Foreign Land 让味蕾在墨城旅行 旅·影Roving Lenses 游走彩色捷克 食尚旅游Gourmet Travel 悠游花之岛 食尚活动Workshop Review 中菜大家学花絮 • 虫草花百合银杏炒芦笋 • 干煎豉油皇明虾 • 彩椒酱爆黑猪 食话食说Frankly Speaking 同属近戚，心照不宣

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48

推广食谱 Advertrecipe

食尚品味 GL 2

58

38

Health Domain • 纸蒸酒香虾

52

YanZhiShuang • 冰糖雪梨炖燕窝

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X’mas & New Year Promotions Dine In • Takeaway • Delivery

$16.80 onwards

Online order & payment @ www.serenity.com.sg Available from 2 to 31 Dec 2016

No 1 Harbourfront Walk, #01-98/99 VivoCity Singapore 098585 • Reservations & Order, Tel: +65 6376 8185

C ntents目录 70 76

86 88

94

76

佳节美食Festive Dining Christmas Eve Dining – Home or Away?

94

圣诞食谱X’mas Special A Heartwarming Meal for Christmas • Baked Portobellos • Cream of Mushroom Soup with Potato • Herb-Roasted Chicken • Lasagna Bolognese 专题Feature Uncommon Cuts but the Umami Never Diminishes

100 亲手制作Homemade

圣诞烘焙X’mas Bakes Christmas Bakes • Hazelnut Powder Gingerbread Man • Banana Chocolate Dome Cake • Christmas Tree Cake Pops 情人节食谱Valentine’s Special Way to a Man’s Heart is through his Stomach • Cold Raspberry Soup • Baked Cheesy Chicken Curry • Heart-Shaped Lavender Cookies

Bangladeshi Dumplings • Laal Mohon (Sweet Dumplings) • Rosh Malai (Creamy Cheese Dumplings) • Komola Bhog (Orange Cheese Dumplings) Reviving Your Palate • Som Tam (Thai Green Papaya Salad) • Kerabu Bee Hoon

108 市场快讯What’s in Store 112 订阅表格Subscription

104 推广食谱 Advertrecipe 84

Polleney • Tonkatsu

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食尚品味 Gourmet Living

Food Consultants

Senior Writer

Contributors

傅丽爱 Jesslyn Poh jess@gourmetimp.com

黄清标，李志强，郭素菁，朱翠珊，Alan Goh, Ann Low, Chef Brian Wong, Chef Leung Wing Cheung, Chef Mok Wan Lok, Crystal Loh, Danny Wong, Freepik.com, Grace Ong, Lydia Kong, Roena Mahjabin

黄清标 Huang Ching Biao 霍铭田 Fok Wing Tin 好友厨业公会(新加坡)

Senior Graphic Designer

Editorial

张伟 Zhang Wei

Editors 张君珠 Jean Cheung jean@gourmetimp.com 克豪 L. Kerhaw kerhaw@gourmetimp.com

吴丽碧 Libby Goh

Graphic Designer Photography Lim Hee Peng

Circulation Manager Joyce Thian

MCI (P) 044/04/2016 Published by INFOMEDIA PUBLISHING PTE LTD Reg. No: 200505398D Blk 163, Lor 1 Toa Payoh, #01-1004, Singapore 310163 Tel: 6352 0109 Fax: 6352 0117

Distributed by PANSING DISTRIBUTION PTE LTD

版权所有，《食尚品味》杂志社保有所有权力。未经本社书面许可，不得以任何形式，目的翻印，传播和使用本刊的任何图文。 All rights reserved. No portion of this publication covered by the copyright hereon may be reproduced in any form without written permission.

Available: MAHP1500437

diningout餐饮新讯

Cold salad and antipasti.

Meat and seafood.

Prego Connoisseurs of Italian cuisine will be spoilt for choice at this popular Italian restaurant where an all-new Sunday brunch buffet ($98 per adult) awaits from noon to 3pm. Pastas and risottos are freshly prepared at the live Rotational roast and grill station.

Heirloom tomato and fresh cheeses. stations while your picks from the meat and seafood grill are served tableside as you start with freshly shucked seasonal oysters, Alaskan crab leg or other shellfish from the cold seafood counter. There is more meat to delight meat lovers with the Sunday roast and grill specials which include baked sea bass in sea salt crust and roasted Angus beef rump.

From rustic breads, wood-fired pizzas and farm cheeses to marinated antipasti and seasonal desserts such as lemon au gratin and lemon crumble, your palate will be in gastronomic heaven. Among the impressive showcase of authentic Italian fare, the highlights are the seasonal stations and counter featuring premium produce like truffle- and mushroom-laden dishes such as Wagyu beef carpaccio with truffle breadcrumbs and wild frittata with mushrooms.

Further your indulgence by pairing your seafood, pasta, mild cheeses and desserts with free flow of Berlucchi ’61 Brut Franciacorta ($128 per adult), which is made using the classic Champagne method.

“Truffle-licious” Delights ’Tis the season where shavings of truffle rain down on your appetisers, handmade pastas and desserts – courtesy of chef Antonio Facchinetti who meticulously prepared his truffle-infused creations using both black and white truffles from Umbria, Italy.

Highly recommended is his Gnocchi di Nocciole ($40) where grated black truffle imparts a pleasant earthy flavour to the tasty duck ragout and sweet hazelnut gnocchi. Not to be missed is also his Il Risotto con Piccione ($48) that features a juicy roasted pigeon breast with Carnaroli rice and shavings of truffle for a more indulgent experience.

80 Bras Basah Road, Level 1 Fairmont Singapore, Tel: 6431 6156

食尚品味 GL 6

从12月30日至1月26日, 欢迎前往 Takashimaya, B2 Event Square, CNY Festive Celebration Fair 2017, 选购心仪的 燕窝礼篮

皇家精选 鼎级燕窝

口感香纯 天然滋养 健康驻颜 送礼佳品 www.yanzhishuang.com

100%纯正、洁净、纯手工挑毛印尼天然燕窝

新加坡品牌

Costa269 What is crisp and buttery like croissant with flaky layers but with a chewier body of a waffle? The hybrid in question is a Croffle which is a feature at Costa269, Costa Singapore’s newest flagship store with a hot kitchen. The Great Croffle Fry-Up ($17), a nod to Costa’s British heritage, is on the newly introduced allday brunch menu. It comprises a sunnyside up egg with sautéed mushrooms and beef sausage. Sweet-toothed patrons may find the Very Berry Croffle ($11) more to their liking with vanilla ice cream and toppings of sliced strawberry and blueberry dusted with icing sugar.

269 Holland Avenue Tel: 6801 4538

Cocobolo Poolside Bar + Grill Dining under a canopy of stars amidst the sounds of sizzling meats will be music to the ears of barbecued meat lovers at this lovely poolside grill. A revamped weekend barbecue buffet menu sees the addition of Cajun-spiced tiger prawns, turmericlaced arrow squid and grilled mackerel fish in banana leaf to signatures of NZ Angus strip loin, Australian rack of lamb, US baby back ribs and gourmet sausages.

Tuck into the expanded selection of appetisers of prawn and avocado salad or potato and beef salami salad, among others, while your meat or seafood is in the expert hands of chefs overseeing the grill. Hot mains of roasted Australian pumpkin wedges and teriyaki chicken skewers offer a good variety to the overall experience.

The buffet is available from Friday to Sunday at $57 per adult, inclusive of a glass of beer.

Image, courtesy of Japan PR Agency.

1 Unity Street, Level 2 Park Hotel Clarke Quay, Tel: 6593 8855

米其林星油鸡饭面

Renga-ya This Yakiniku and steak restaurant serves succulent cuts of Hokkaido prime beef and Kuroge A5 Wagyu from Kagoshima.

Beef lovers can enjoy the best of both prefectures with the Renga-Ya BBQ Platter ($89 for 300g; $139 for 500g), grilling the thick slabs of beef over hot charcoal to the preferred doneness.

The restaurant imports the whole cow, so diners can expect a wide range of cuts such as short rib or chuck roll. Diners preferring their beef flame-grilled can tuck into steaks ranging from tenderloin, strip loin and rib eye.

30 Victoria Street, #01-11 Chijmes, Tel: 6352 1966

食尚品味 GL 8

陈翰铭的独特配方需要冗长的准备时间。招牌油鸡外皮油 滑，肉质多汁美味，早已累计一票忠诚的食客。不仅如 此，肥瘦适中的叉烧与皮脆脂香的烧肉也很受食客的赞 赏。2016年7月，他凭着拿手的香港油鸡饭面，获颁《新加 坡米其林指南》一星奖。 和兴餐饮集团宣布与了凡香港油鸡饭面摊主陈翰铭合作， 在牛车水史密斯街开设快捷服务餐馆。餐馆取名为“陈师 傅”(Hawker Chan)。全新的装潢，配备空调，给予客人 更舒适的用餐环境。 陈翰铭表示，决定与集团合作，因为双方拥有共同价值 观。和兴将把了凡陈师傅的小贩美食发扬光大，推广到世界 各地。 陈师傅Hawker Chan 78 Smith Street

diningout餐饮新讯

Say

Hola!

To

Festive Feasting!

Lend a Spanish flavour to your festive celebration with a plethora of tantalising delights such as the regional speciality of Catalonian Butifarra sausages ($9), yummy Spanish chorizo pizza ($16.80), heartwarming Barcelona soup pot ($16.80), black pepper lamb rack (from $21), crispy pork knuckle ($23.90 for half; $38.90 for whole), and flavourful Spanish meatballs (from $12.80) which are perfect for any party. The items are available all day at Serenity Spanish Bar & Restaurant from December 2 to 31 for dine in, takeaway or delivery. Also making their special appearances at this time of the year are the tender and juicy herb-roasted USA turkey (from $32) and premium honey-baked ham (from $18).

For seafood fans, there is always the satisfying seafood paella, Spanish codfish cake ($12), Spanish seafood noodles ($28) and garlic prawns ($10.80). Sausage lovers will enjoy the beer pork sausages ($9) and paprika cheese chicken sausages ($8) which are perfect with Serenity’s house-made sun-dried tomato whole bread ($8).

Complete your Spanish-themed celebrations with churros and hot chocolate ($9). A chocolate brownie ($9) will be another option to bring a sweet ending to the party.

Serenity Spanish Bar & Restaurant 1 HarbourFront Walk, #01-98/99 VivoCity Tel: 6376 8185 • SMS/Whatsapp: 9017 1327 食尚品味 GL 10

KWONG CHEONG THYE PTE LTD

Office: 12 Senoko Avenue Singapore 758302 • Tel: (65) 6748 7766 • Fax: (65) 6286 5948 Retail: 61-63 Lorong 27 Geylang, off Sims Avenue, Singapore 388186 • Tel: 6748 0128 • Fax: 6743 0848 Email: enquiry@kctsoya.com • Website: www.kctsoya.com

生鱼泰祥广 意跃安云开 兴龙运瑞财 隆门亨气源

four Points eatery

Mondo Mio

hoho Korean restaurant

This eatery was previously the River Garden Coffee House but iconic dishes, such as the robust Old Time Bak Kut Teh ($22.80; pictured) and aromatic Slipper Lobster Laksa ($20.80), continue to enthral regulars and attract new fans.

Sporting a new name and look with brighter and more modern interiors, the 170-seater also offers a seafood buffet ($38.80/adult for lunch) featuring sashimi, grilled seafood done local- or Mediterranean-style and a cold spread of snow crabs, prawns, mussels and scallops, along with freshly shucked oysters during dinner ($49.80/adult) and Sunday brunch ($52/adult).

A showcase of southern Italian flavours is afoot at this homely Italian restaurant, which prides itself on preparing its pastas and sauces from scratch. Expect fresh seafood, tomatoes, citrus fruits, olive oil, zucchini and eggplant as they are widely used in southern Italy. In light of its 10th anniversary, diners can enjoy a celebratory four-course set at $45 where the main course is a tender veal scaloppine with a delectable pear and walnut cannoli for dessert. Choose between a tagliatelle, gnocchi or risotto for the first course. The set is available till December 15.

Helmed by Koreans, this casual diner aims to preserve the true Korean flavour in its traditional dishes. Popular with many are its ginseng chicken soup, army stew, kimchi stew and barbecue which also includes the succulent black pork belly. Highly recommended is its BulnakJeongol – a hearty and heartwarming stew of marinated beef, octopus, noodles and vegetables. Be warned, the spice builds up slowly but one can always order a beer to douse the flames.

382 havelock road, level 1 four Points by sheraton singapore, riverview, Tel: 6349 4872

Block 106, clementi street 12, #01-58, Tel: 6250 3908

30 robertson Quay, #01-02A riverside View, Tel: 6736 2503

体验新印度 风味 想不想和我们一 起去做更多冒 险？位于克拉码 头的Maziga印 度酒吧与烧烤 (Maziga Indian Bar & Grill)呈 献了丰富多样的 摩登印度风情 美食。 那些原是印度街 头的小吃，经过 大厨Javed Ahamad的巧思和手艺，被赋予新内涵。从新德里、孟买、果阿、 喀拉拉邦、金奈到加尔各达的美食都一网打尽。推荐菜色有酥炸马萨拉意面、 坦都里酸甜酱青烤羊排、软壳蟹配熏烤苹果沙拉与烤堤卡奶酪。 Kulfi是印度当地的冰淇淋。置身这里，你也能尝到不同口味的冰淇淋，包括印度 香料奶茶、蒌叶及藏红花。也别错过各式鸡尾酒和无酒精鸡尾酒，比如Maziga Island与Chai Pani Shots等，不仅创意出众，颜色也十分亮丽。 Maziga 3c river Valley road, The cannery @ clarke Quay #01-10 & 02-03 电话：6253 7307

食尚品味 GL 12

Basil Thai Kitchen Within the modern interiors of this recently refurbished restaurant, diners can find lesser-known Thai delicacies such as the southern Thai Tao Khua ($9.90) which is an appetising salad of rice vermicelli, crisp battered prawns, chicken shreds and vegetables, tossed in a sweet and spicy dressing. From the same region is the Keang Khua Poo ($16.90; pictured) – a yellow curry with crabmeat and coconut milk lending a fragrance and creaminess that is best savoured with the vermicelli and long beans.

Its Massaman chicken curry with crispy roti ($13.90) continues to wow regulars and gain new fans.

290 orchard road, #B1-45 Paragon, Tel: 6836 8417

PanPacificSingapore

@panpacificsingapore

@panpacificSGP

White Rose Café The “Treasured Flavours of Singapore” has been relaunched with some new additions, making it a total spread of 25 all-time local iconic dishes which are now available for lunch.

The new mouthwatering dishes include Chai Poh omelette, Kung Pao chicken, stir-fried long beans with dried shrimps, and bean curd with Chye Poh. The à la carte buffet at $29 per adult also includes one serving of the fish head curry which is prepared according to a recipe from the then-famous Soon Heng Restaurant back in the 1970s.

It is good to know that the steamed fragrant rice is free flow so that one can better enjoy that beef Rendang, chicken masala, black ink Sotong or more gravy-rich items from the tantalising spread.

Penang Hawkers’ Fare Come December 16, diners can once again indulge in authentic Penang street food like laksa, Char Kway Teow, oyster omelette and Ban Chang Kueh. The newest addition to the offering is the Penang Curry Mee (pictured) with a gratifying aroma that is certain to tempt every taste bud.

From Mondays to Fridays, the buffet is priced at $29 per adult. It is $33 per adult on weekends and public holidays.

21 Mount Elizabeth, Lobby Level York Hotel, Tel: 6737 0511

Fat Prince This buzzy bar and cafe offers modern Middle Eastern fare with a focus on kebabs ($16 for 2; $24 for 3).

Of the six taco-sized kebabs, the spicy Adalar prawn stands out with its salad base of sweet pear taming the heat of the nicely charred crustacean. The topping of pickled chayote further whets the appetite with each bite. Pair the kebabs with the smooth and luscious Fat Prince hummus ($12) made with duck fat. The quinoa tabbouleh ($14) will be good for a hearty salad.

Complete the Middle Eastern experience with wines or beers from Lebanon and Morocco.

48 Peck Seah Street, Tel: 8221 3683

民以食为“鲜” 来到隐身在宏茂桥工艺教育学院里的第一食为鲜餐馆。年轻的主厨何志强注重选材的新 鲜，也一直在研发新菜式以迎合不同顾客群的口味。 小炖盅里的迷你佛跳墙是何师傅的招牌菜，一直深受顾客们的喜爱。首先需将老母鸡配 以大骨与猪肉等熬制多时以取得高汤，再将鱼鳔、猪蹄筋、海参、鲍鱼、瑶柱等材料置 入精心淬炼的汤中，细火慢炖。何师傅透露，也添加当归、淮山和枸杞子。食材吸收汤 汁中的精华，在嘴里交织出丰富而多层次的口感。 既然被称为功夫烤鸭，意味着制作的工序很繁琐。选用马来西亚的鲜鸭，配以多种药材 和辛香料腌制，再经充分风干才烤制。细细品尝，鸭皮绝对是亮点，薄脆爽口，鸭肉则 是细嫩又多汁。 热气腾腾的蒜香牛柳粒非常下饭。选用牛腰肉，切成大小一致的块状后投入酱青腌制。 好吃的技巧是必须将肉块过油，随后下锅猛火快炒。牛肉外焦里嫩，和着浓郁的蒜香， 着实使人无法抗拒。 黑松露虫草花帝皇鸡也令人印象深刻。精选甘榜鸡，加上素有“厨房里的黑钻石”美称的 黑松露以及虫草花等药材上锅蒸。肉质相当的滑嫩，汤汁香醇，绝对是上乘滋补佳肴。 外表黄澄澄的咸蛋苦瓜煞是诱人。经过调味的苦瓜厚片，裹上蛋液、生粉后下锅油炸。 预先蒸熟的咸蛋黄伴随牛油推匀，再与炸好的苦瓜相融合。若爱苦瓜，再向你推荐这道 凉瓜斑球焖米粉。看似家常，但尝过后叫人停不了筷子！分别将米粉和鱼皮煎至香，再 配以香酥虾米、苦瓜、上汤等材料焖煮至收汁。最后淋入的葱油起到画龙点睛的作用。 这里还有一项特色，就是可以预定何师傅炮制的私房菜。如果你希望拥有不同的美味体 验，不妨莅临第一食为鲜吧！ 第一食为鲜 ITE College Central, 2 Ang Mo Kio Drive, Block A #01-09 电话：6481 5500 食尚品味 GL 14

逢 年 过 节 添 香 增 味

好 帮 手

16 Tagore Lane Singapore 787476 Tel: +65 6749 9988 • Fax: +65 6749 4321 • Web: www.alh.com.sg

Hai Tien Lo

以精致著称的潮菜

In celebration of Pan Pacific Singapore’s 30th anniversary, diners at this Cantonese restaurant can select any two claypot dishes (usually priced from $22 to $28 each) for only $33.30 from Sundays to Wednesdays. There are 30 to choose from but one standout is the tender pork shoulder with bitter gourd in black bean sauce which should appeal to pork lovers. The sizzling drunken chicken with sesame oil, ginger and Chinese wine is a comforting choice while the vermicelli with scallops and aubergine should satisfy seafood fans.

坐落于义安城的御宝阁潮州酒家是御宝饮食集团在新加坡开设 的首家餐馆。

7 Raffles Boulevard, Level 3 Pan Pacific Singapore, Tel: 6826 8240

潮州人在过节或婚迎嫁娶时都会用上石榴。石榴渐渐变成了一 种喜庆的象征。想不想被这份喜庆所感染？点一份造型精致美 观的招牌鲍鱼石榴球。薄如蝉翼的蛋白片包裹着各种食材，包 括鲍鱼、鸡肉、虾、火腿、香菇等，味道很丰富。不得不提， 淋上的鸡汤历经8小时精心熬制。 加上猪油渣的玉兰菜脯炒河粉，泛着晶莹且诱人食欲的油亮光 泽。尝一口，镬气十足，让人不由赞赏。其他值得一尝的潮州 美食包括外酥里嫩的发财卷，鲜甜的炸虾枣，暖胃的清汤萝卜 牛腩煲及甜度恰到好处的金瓜芋泥。 御宝阁潮州酒家 Takashimaya S.C., #04-20A/21, 电话：6736 2118

亚洲特色欧式小盘 Wangz酒店的Upper Place小馆全新登场。不走豪迈的大份 量路线，为食客奉上的是具有亚洲特色的欧式小盘料理。价格 大众化也是卖点之一。坐在露天餐区，放眼望去是欧南园城 市景致。

Red Tail Bar

推荐你选择鞑靼黄鳍金枪鱼。鱼肉加上以松露调味的洋葱与牛 油果酱，还有上乘鱼子酱陪衬。摆盘漂亮精致，犹如一座梦幻 花园，很有艺术的况味。想不想换一换口味？叻沙烩饭值得一 试！综合鲜甜的海鲜，略带辣味的叁峇辣椒与清爽的椰子泡 沫，成为独树一格的风味。

Besides checking out craft cocktails inspired by the four nightlife districts of Hong Kong, Seoul, Kuala Lumpur and Bali, patrons at Zouk Singapore’s first restaurant and bar concept can also nibble on contemporary Asian bites such as Scotch century eggs ($9) and yun cheong (Chinese liver sausage) thin crust pizza ($25). A crowd-pleaser is the new and improved sausage and mash ($12) that now sports a garlicky whipped potato below a juicy garlic and thyme pork sausage drizzled with beef brisket jus.

Upper Place Rooftop, 231 Outram Road, 电话: 9643 4366

3C River Valley Road, #01-04 Clarke Quay Cannary Block, Tel: 6738 2988

主厨Gregory Lau曾在顶尖餐馆与酒店积累大量专业厨房工作 经验。招牌佳肴包括鞑靼黄鳍金枪鱼、慢煮五花肉墨西哥饼、 牛小排与小牛胸腺粥等。

报晓喜迎春 年菜示范会 为了庆祝鸡年的到来，经禧民众俱乐部将于2017 年1月7日举办一场“金鸡报晓喜迎春”年菜示范 会，并邀请了名厨霍铭田、梁兆丰和李瑞霞导师， 为大家示范6道包括了传统风味菜和表现新意的创 新菜肴，再加上鱼生捞起，让大家提前欢度喜庆佳 节！大家可别错过了，赶快报名参加吧！

梁兆丰师傅

李瑞霞导师

满堂喜庆 (XO酱蒸鸡肉)

金龙献瑞喜迎春 (芝士豆粉爆虾球)

金鸡报喜 (砂煲沙姜鸡)

红粉飞花 (虫草花米酒肉汤)

金枝玉叶庆满堂 (福州米酒焗骨枝)

七彩迎春 (凉拌叉烧莲藕)

霍铭田师傅

CNY Yu Sheng Lo-Hei

日期Date

： 2017年1月7日(星期六)

时间Time

： 1.30pm－ 5.00pm

地点Venue

： Cairnhill Community Club

金鸡报晓喜迎春

经禧民众俱乐部 1 Anthony Road, Singapore 229944 电话Tel

： 6737 9537

收费Fees

： 每人S$20

Cairnhill CC CNY Workshop 07012017

姓名 (Name)

备有自助餐招待 Buffet is provided for participants 赠品Goodie

为方便输入电脑资料，请用英文正楷填写。

： 每位参与者皆可获得赠品 All participants will receive a

居民证号码 (NRIC No.) 性别 (Sex)

职业 (Occupation)

地址 (Address)

goodie bag 电话 (Tel) 主办

手机 (Mobile)

协办

电邮 (Email) Cairnhill Community Club 赞助商

报名人数 (Pax)

共s$

请填妥表格并连同支票寄交或传真至： infoMedia Publishing Pte ltd Blk 163 Lor 1 Toa Payoh, #01-1004, Singapore 310163 Tel: 6352 0109 Fax: 6352 0117

为春节倍添好滋味

为新年增姿添色

春节的脚步越来越近，佳节大餐的序曲即将 奏响。从1月16日至2月11日，四川阁特别呈 献新春套餐，如一帆风顺($728/6人)、财源 广进($968/8人)、金鸡报喜($1128/8人)、幸 福团圆($1388/10人)等。

从1月9日至2月11 日，万豪轩推出丰 盛至极的新春套 餐，价格从个人 $98.80(至少4至8人) 至$1888(10人)。菜 色包括三文鱼鲍鱼 鱼生、蟹皇芙蓉燕 窝羹、人参酱脆皮 鸭等。

除了选择套餐外，可以单点。无论是四川 阁招财黄金盆菜($488)、密制砂煲京都玉骨 ($36)、浓汤花胶炖龙虾($58)、冬林榆耳上 素($32)、蜜汁鳕鱼珍珠饭($12.80)还是蟹 皇扒带子西兰花($48)，从材料的选择与制 作都是用尽心思，希望带给顾客一个超乎想 象的美味体验。

初次登场的密制砂煲京都玉骨必能惊艳大家 的味蕾。大厨秘制的香甜酱汁渗入猪肉之 中，非常惹味。

单品菜式选择繁 多，比如黑菌养生 鱼生($96)、南非40 头干鲍扣日本花菇 ($68)、山楂话梅陈 皮骨($30)、原条关 东酿辽参($88)等。 此外也增设特色素 食选择，包括红梅蟹皇素官燕($48)、日式芥末沙律素虾($26)等。

Fairmont Singapore 电话：6431 6156

年菜外卖选择包括至尊鱼生捞起($258)、鸡肉干捞起($136)、黄金 盆菜($588)等，让想尝新的客人有另类的选择。

吃盆菜寓意盆满钵满。四川阁招财黄金盆菜 汇集了丰富的材料，包括非洲鲍鱼、日本蚝 豉、澳洲带子、顶级花胶、海参等。

新加坡万豪董厦酒店Singapore Marriott Tang Plaza Hotel 电话：6831 4605

富丽华邀你品尝丰盛年菜 从1月16日至2月11日，富丽华城市中 心酒店的Tiffany Café & Restaurant 推出自助午餐(成人$59.80；儿童 $28.80)与自助晚餐(成人$69.80；儿 童$28.80)。特备年菜包括生菜芋头 杯佐野蘑菇天妇罗、砂煲八宝鸡、鱼 佐虾籽芥末荷兰酱、年糕椰丝糯米球 等，丰富多彩，绝不容错过。 从1月30日至2月3日，富丽华河畔大 酒店的The Square@Furama为大家 呈献自助午餐和晚餐(成人$72；儿童 $20)。美味佳肴包括盆菜、香菇火腿 蒸鱼、香浓咖啡排骨、南乳炸三层肉 等。8人以上用餐，可享有桂花鸡。 富丽华城市中心酒店Furama City Centre 电话：6531 5366 富丽华河畔大酒店Furama RiverFront 电话：6739 6468

金光闪闪过大年 从1月12日至2月11日，良木园酒 店Deli推出色泽金黄发亮的新春 外卖，包括黄金旺梨($94.15)、富 贵发达($40.65)与辣椒咸蛋莲藕片 ($36.15)。 直径为6寸半，重500克的富贵发 达，是以自制香草黄梨酱为馅料。 在上层有金黄闪闪的“发”字，绝 对会让收礼人眉开眼笑的！ 良木园酒店Goodwood Park Hotel 电话：6730 1786

以盛宴展开丰盛的一年 春天里的调色盘 春天来了，万紫千红的花开了。1月16 日起至2月12日，翡翠荟为大家带来 与众不同的风升水起捞生（大$118/小 $78)，可堂食或外带。 新鲜山药、虫草花、百合、有机沙拉 菜、腌渍海蜇等材料汇集，就像一个 调色盘，把春天点缀得五彩缤纷。配 以香醋、酸梅酱、柠檬酱和日式芝麻 酱调匀的酱料，味蕾瞬间绽放！ 翡翠荟Crystal Jade Prestige Marina Bay Financial Centre (Ground Plaza) #02-01 电话：6509 9493

国敦河畔大酒店旗下的Food Capital为大家带来格外丰盛的新春 自助晚餐。1月16日至2月12日(1月27 日除外)，收费是成人$76，儿童$38 ；1月27日，收费是成人$98，儿童 $49。若在1月20日之前订位，可享有 20巴仙折扣。 在除夕夜，别出心裁献上风味各异的 日本鲍鱼佐泰式果酱、发菜烧烤拼盘 配金钱肉干、发菜冬菇蚝豉焖海参与 芋头栗子猪脚，令年夜饭倍添惊喜！ 国敦河畔大酒店Grand Copthorne Waterfront Hotel 电话：6233 1188

海天楼年味十足 在这个辞旧迎新的时节，新加坡泛太平洋酒店旗下的海 天楼中餐馆从1月9日至2月11日推出8款年菜套餐，每人 收费由$128.80起。由主厨黎东平精心设计的菜色包括 滋补的聚宝藏珍(杞子玛卡佛跳墙)与鲜嫩诱人的百鸟鸣 春(私房姜茸白金鸡)，除展现超凡厨艺，更展现中华文 化的渊远流长。 举起手中的筷子，同声高喊“捞起”！除了色香味俱全 的鲑鱼北崎贝捞喜，还有特别调配的鲑鱼北崎贝波龙虾 捞喜。鲑鱼北崎贝波龙虾捞喜的材料包括空运而来的波 士顿龙虾、挪威三文鱼、北崎贝等。价格从$38起。 除此以外，海天楼的盆菜($338)同样值得期待。其特色 是用浓醇的汤汁，再加上各种顶级食材的精华相融汇。 选用传统白斩鸡和鲍鱼制作而成的金鸡报喜聚宝盆，细 品之下让人惊艳。吉祥如意聚宝盆则荟萃鲍鱼、猪脚、 烤鸭、鲜虾等材料，一层一层吃下去，尽是鲜美。 新加坡泛太平洋酒店Pan Pacific Singapore 电话：6826 8240

食尚品味 GL 19

新春里的潮汕味道 不一样的新年，不一样的潮菜体验！老字号亚乌海鲜楼于 1月25日至2月11日(年初一与年初二休息两天)让大家有滋 有味过大年。 4至6人套餐($388)的绝妙菜色包括潮州鱼生、猪脚冻、砂 煲鱼鳔汤、清蒸斗鲳鱼、七色菜、菜脯粿条与白果芋泥。 也有适合8至10人的套餐($688)，菜色丰富，如潮州鱼生、 猪脚冻、蟹肉鱼翅、清蒸斗鲳鱼、七色菜、焖小鲍鱼海参 鱼鳔、菜脯粿条与白果芋泥。 潮州鱼生有别于广东鱼生，采用黄瓜、生菜、芹菜、茼 蒿、红萝卜、菜脯与西刀鱼为原料，并搭配以酸梅酱、麻 油和花生混合的传统酱汁。七色菜又称七样菜，是潮汕地 区春节时独具特色的一种食俗。大厨采集奶白、菜心、芥 菜、大白菜、芥兰、山茼蒿、青葱、青蒜、香菇以及三层 肉共煮。 亚乌海鲜楼 Blk 115 Jalan Bukit Merah #01-1627 电话：6275 7575

惊喜数不尽 百乐海景酒店的大厨大显身手，为大家带来富贵八宝塔蟹肉 捞生($88)。由红萝卜、酥脆芥兰叶、番薯脆片等材料叠成 宝塔形，俨如精心雕琢的艺术品般。围绕着宝塔的是三文鱼 籽蟹肉虾卷，还有鹌鹑蛋小巢。 还备有4款套餐供选择，分别为步步高升($338/4至5人)、 合家团圆($518/6至7人)、财运亨通($598/7至8人)与龙马精 神($628/9至10人)。当中荟萃浓汤小鲍翅配海鲜金龙珠、 荷叶清蒸大红斑、酱油豆酥肥鸡等佳肴。 从1月20日至2月11日，邀请亲朋好友一起享受春的美味！ 百乐海景酒店Park Hotel Clarke Quay 电话：6593 8825

温情围炉

喜迎新年享美味

过年的时候，一家人围在一起吃火锅，暖意融融，多 有气氛！

筹划好去哪儿吃年菜？从1月28日至30日，Spices Cafe献 上新春自助午餐(成人$50；儿童$25)与新春自助晚餐(成人 $68；儿童$34)。款式多样的年菜，包括烤乳猪、琵琶烤鸭 等，定能让你一饱口福！

The Buffet Restaurant推出八宝火锅自助晚餐。1月 27日，收费为成人$80， 儿童$40 ，附送啤酒和迷你 盆菜；1月28与29日，收费为成人$48，儿童$28，每 人获赠鲍鱼；2月3日至11日，收费为成人$58， 儿童 $28，每人获赠小鲍鱼和啤酒。 新加坡M酒店M Hotel Singapore 电话：6500 6116

食尚品味 GL 20

令人惊喜的是随自助午餐附送三文鱼鲔鱼鱼生，而享用自 助晚餐的话，可获赠三文鱼鲔鱼鱼生以及200克龙虾焖发 菜。你还可以借此机会与随时出没的财神爷合照留念，图 个吉利！ 新加坡凯煌酒店Concorde Hotel Singapore 电话：6739 8370

龙凤呈祥喜迎春 新年的脚步声近了，Carousel为你奉上全新的美味风向 标。以龙虾刺身、鸡肉干、凤爪、鸡肉松等食材凑合的 龙凤呈祥鱼生(大$218/小$188)，不但色彩丰富，且味道 鲜美。 宾客也可在这里尽情享用贺年自助餐。特备的美食包括仁 当酱烤鳕鱼、乌打脆鸡佐芥末蛋黄酱等。1月27日至29日的 晚餐自助餐收费分别为$98、$86和$86。 史各士皇族酒店Royal Plaza on Scotts 电话：6589 7799

过个古早味的春节 从1月27日起至1月29日，君乐皇府酒店推出“Yesterday Once More”新春自助午餐(成人$68；儿童$34)与自助晚 餐(成人$88；儿童$44)。雀巢海蜇鸡丝、火腿玉兰肥鸡、 五香酱卤熏鱼、古法酥脆虾球、冬菇海参扒鸭腿与瑶柱蟹 肉扒芥菜摆满桌面，让你沉浸在怀旧的古早滋味中。此 外，还有肉香四溢的南乳客家炸烧肉与荔浦扣肉。 君乐皇府酒店Grand Park City Hall 电话：6432 5888

姑妈家团圆饭已备好 姑妈家的私房菜总是那么的暖胃暖心。新的一年来临，倾情 献上岁岁平安套餐($599)与年年有余套餐($768)，以诚意美 味款待来宾。促销日期从1月15日至2月11日为止。

万紫千红迎新年

岁岁平安套餐的菜色包括鸿运发财鲍鱼鱼生、蟹肉鱼鳔羹、 港蒸红斑、栗子海参焖鸭、夏果西兰花带子、豉油皇干煎 虾、腊味干贝荷叶饭与龙眼枸杞海燕窝。

将富贵极品聚宝盆菜($999)、宫廷八宝鸡($198)、万紫千红 鱼生($138)、新故乡金叶日本甜虾鱼生($98)与金箔巧克力 燕窝冻年糕($88)带回家，过个大快朵颐的快乐新春！

年年有余套餐的菜色包括鸿运发财鲍鱼鱼生、四喜拼盘、海 参蟹肉鱼鳔羹、西兰花冬菇鲍鱼、人参五福炖鸡、姑妈自制 酱白灼虾、港蒸红斑、海鲜面线与白果芋泥。

万紫千红鱼生非常出彩，采用鲍鱼、三文鱼、芋头丝、番薯 丝等材料交织而成。最特别之处在于使用纯天然发酵的龙珠 果酱拌合。

姑妈家

新加坡雅庭假日酒店 Holiday Inn Singapore Atrium 电话：6731 7173

45 Tai Thong Crescent, Senett Estate 电话：6285 2023

新故乡酒楼于1月2日至2月11日为你献上意头十足的佳节外 卖精选。

食尚品味 GL 21

festivedining佳节美食

与Serenity共庆

品尝圣诞佳肴 当璀璨灯饰尽收眼底，意味着充满狂欢、礼物和喜悦心情 的圣诞即将来临。暂时忘记忙碌的生活，带着亲朋好友前 往城中著名的西班牙餐馆Serenity，恣意品尝异国风味料理 的精致，畅饮桑格利亚汽酒的芬芳，共度温馨美好的佳节 时光。 从2016年12月2日起到31日，Serenity重磅推出充满惊 喜的圣诞节促销。除了接外卖订单，也提供送餐上门服 务，让你不出门便可享受大餐。为大家换换口味，奉上 洋溢西班牙风情的自制风干番茄面包($8)、烤香草火鸡 ($32)、顶级蜜汁烤火腿($18)、蜂蜜烤童子鸡($18.80)、 黑胡椒羊架($21)、西班牙肉丸子($12.80)与加泰罗尼亚香 肠($9)。

食尚品味 GL 22

西班牙海鲜饭源于西班牙鱼米之都瓦伦西亚。鲜香美味的 西班牙海鲜烩饭($28)融汇着藏红花和海鲜特有的滋味，将 让你领略鲜明的异域饮食风情。 大厨坚持采用优质进口食材，匠心巧制啤酒猪肉香肠 ($9)、甜椒粉奶酪鸡香肠($8)、巴塞罗那汤锅($16.80)、 西班牙辣香肠披萨饼($16.80)与香脆猪脚(半只$23.90，1 只$38.90)。远不止这些，还有香浓四溢的西班牙鳕鱼饼 ($12)、西班牙海鲜面($28)与大蒜虾($10.80)等着你发掘！ 也与西班牙油条配巧克力酱($9)或巧克力布朗尼($9)来一场 甜美邂逅吧！

春节更有滋味 农历新年意味着对团圆、幸福等美好情愫的期待，全家人 围坐一起吃顿团圆饭是必不可少的一个环节。随着春节的 脚步声越来越近，Serenity也处处洋溢着欢庆春节的气氛。 从2017年1月12日起到2月10日为止，Serenity除了供应必 吃的招牌菜，还会添置几道传统与创新相融合的菜肴。 无论是堂食或外卖，Serenity为大家精心炮制的一席“异域 视觉味觉双重盛宴”，把喜庆气氛推向了最高潮！ 西班牙烤乳猪自然是餐厅的重头戏。外皮酥脆，肉质鲜嫩 多汁，切开之后趁热吃，简直是殿堂级美味。整只烤乳猪 的售价为$288，也推出小份的烤乳猪($38)、1/4只乳猪 ($78)及半只乳猪($156)，专为小口家庭而设。 雪利酒是一种由产自西班牙南部的白葡萄所酿制的加强 葡萄酒。乳猪正是以雪利酒腌制，再加上白葡萄酒、醋 以及各式各样的香草輔助。徐徐烤制8小时以上的乳猪被 装在木制浅盘上。上桌时的现场演示，格外引人注目。当 侍者用餐盘划过烤乳猪的外皮，你将听到清脆的嘎嘣声 响，足以见证外皮烤得极其酥脆，肉质是多么软嫩。

具有精湛厨艺的大厨在制作上屡创新意，带大家领略异域 风味的烤乳猪之余，跳脱旧有框架，透过食材和中药材的 搭配，推出中式韵味浓厚的人参药膳烤乳猪。具有保健效 果的美味药膳料理，可以表达你对家人的关爱。 随着弗拉明戈的热情奔放，让西班牙美食在你的舌尖上尽 情舞动不停歇！西班牙海鲜烩饭和西班牙海鲜面散发独特 的香气。送进嘴里，这等美味令人难忘！相信西班牙鳕鱼 饼、西班牙辣香肠披萨饼与大蒜虾也能轻易征服了你和家 人的胃。 现点现做的香脆猪脚，甄选来自澳洲的冷冻猪肉。特别之 处在于不是油炸而是焗烤。独特的烤制方法使得猪皮更 酥脆，同时保持肉质的柔嫩多汁。蘸上芳香的番茄甜酒酱 汁，享受多层次美味在口中化开的幸福。 值得一尝的还有西班牙风味蜂蜜烤童子鸡、黑胡椒羊架、 西班牙肉丸子、加泰罗尼亚香肠、啤酒猪肉香肠、甜椒粉 奶酪鸡香肠与巴塞罗那汤锅。意犹未尽，不妨来份西班牙 油条配巧克力酱和巧克力布朗尼，升华饭后的格调。价格 由$9起 。 Serenity Spanish Bar & Restaurant 1 Harbourfront Walk, #01-98/99 VivoCity 电话：6376 8185 短信或whatsapp：9017 1327 电邮：info@serenity.com.sg 网址：www.serenity.com.sg

食尚品味 GL 23

cnyspecial年菜食谱

新 春 喜 气 洋 洋 食尚品味 GL 24

四川阁盆菜 Szechuan Court’s Prosperity Pot of Gold 用料 原粒干贝10个 蚝豉100克 花菇10朵，去蒂 发好的海参1公斤，切块 发好的鱼鳔300克，切块 大虾150克，去泥肠 带子200克 津白1.5公斤，切段 鸿禧菇200克，去根部 油100克 蒜蓉100克 八头鲍鱼10个 烧肉400克，切块 烧鸭1/4只，切块 白切鸡半只，切块 生粉160克，与少许清水调匀 调味料 柱候酱100克 鸡汤3公升 鸡精粉100克 蚝油300克 盐25克 糖30克 作法 1 先把干贝、蚝豉和花菇泡水4小 时。放入深盘中，放入蒸锅蒸约 40分钟。 2 将海参块、鱼鳔块、大虾和带子 分别飞水，捞出沥水。 3 将津白段和鸿禧菇分别烫熟，捞 出沥水。 4 锅中烧热油，加入蒜蓉炒香，加 入柱候酱、鸡汤、鸡精粉、蚝 油、盐和糖拌匀，然后放入鲍 鱼、海参块、鱼鳔块、蚝豉和花 菇，以小火炆约45分钟。 5 将津白段、鸿禧菇、鱼鳔块、海 参块、蚝豉、烧肉块、烧鸭块、 白切鸡块、花菇、鲍鱼、带子和 大虾依序平铺到大砂煲中。上层 则摆放干贝。 6 将炆好的汤汁烧开，用生粉水勾 芡，均匀地浇在材料上即可。

Ingredients 10 whole dried scallops 100g dried oysters 10 shiitake, stemmed 1kg presoaked sea cucumber, cut into pieces 300g presoaked fish maw, cut into pieces 150g big prawns, deveined 200g scallops 1.5kg Tianjin cabbage, sectioned 200g Shimeji mushrooms, roots removed 100g oil 100g minced garlic 10 eight-head abalones 400g roasted pork, cut into pieces 1/4 roasted duck, cut into pieces 1/2 poached chicken, cut into pieces 160g potato starch, mixed with a little water Seasoning 100g zhu hou paste 3 litres chicken stock 100g chicken seasoning powder 300g oyster sauce 25g salt 30g sugar

食谱由 四川阁总厨莫运乐 Fairmont Singapore 提供

Method 1 Soak dried scallops, dried oysters and shiitake in water for 4 hours. Place in a deep dish then transfer to steamer to steam for about 40 minutes.

2 Blanch sea cucumber, fish maw, big prawns and scallops separately.

Remove to drain.

3 Scald Tianjin cabbage and Shimeji mushrooms separately. Remove to drain.

4 Heat oil in pot. Fry garlic until fragrant. Add zhu hou paste, chicken stock, chicken seasoning powder, oyster sauce, salt and sugar to mix well. Add abalones, sea cucumber, fish maw, dried oyster and shiitake. Simmer over low heat for about 45 minutes.

5 Lay sequently Tianjin cabbage, Shimeji mushrooms, fish maw, sea cucumber, dried oysters, roasted pork, roasted duck, poached chicken, shiitake, abalones, scallops and big prawns in a big claypot.

Top with dried scallops.

6 Bring simmered soup to boil. Thicken with potato starch solution. Pour evenly onto ingredients.

食尚品味 GL 25

cnyspecial年菜食谱

食尚品味 GL 30

食谱由 新加坡万豪董厦酒店 万豪轩中餐行政总厨黄旭严 提供

山楂话梅陈皮排骨 Stewed Spare Ribs with Hawthorn & Preserved Plum 用料 排骨1.5公斤，斩块 红萝卜10克， 去皮切块 洋葱15克，去皮切块 红辣椒3克，切块 芫荽10克，切段 西芹10克，切段 陈皮5克 山楂10克 话梅5克 红糯米3克 甘草1克 八角1个 丁香1个 干月桂叶1片 草果1个 清水2公升

Ingredients 1.5kg spare ribs, chunked 10g carrot, peeled and cut into pieces 15g onion, peeled and cut into pieces 3g red chillies, cut into pieces 10g coriander, sectioned 10g celery, sectioned 5g dried mandarin orange peel 10g hawthorn 5g preserved plum 3g red glutinous rice 1g licorice root 1 star anise 1 clove 1 dried bay leaf 1 black cardamom 2 litres water

调味料 冰糖400克 料酒200克 黑醋300克 伍斯特郡酱70克 番茄酱300克 OK甜酸调味酱200克 酱青300克

Seasoning 400g rock sugar 200g Chinese wine 300g black vinegar 70g Worcestershire sauce 300g ketchup 200g OK fruity sauce 300g light soya sauce

作法 1 将全部用料(排骨除外)放入锅中煮至沸 腾，转小火焖1小时半。 2 将调味料和作法1的混合物调匀，再焖 20分钟。将所有材料渣过滤掉，留下酱汁 备用。 3 川烫排骨以去除血水，捞起洗净。 4 将排骨放入锅里，与酱汁一起焖1小时。 5 熄火，盖上锅盖，让排骨静候1小时以充 分吸收酱汁的味道。

Method 1 Place all ingredients (except spare ribs) into a pot and bring to boil. Turn to low heat and simmer for 1.5 hours.

2 Combine seasoning with the mixture in Step 1 and simmer for 20 minutes.

Strain the sauce and set aside.

3 Poach spare ribs to get rid of the blood. Remove and rinse.

4 Mix spare ribs and sauce together and simmer for 1 hour.

5 Turn off heat, cover the pot and let it sit for 1 hour to let the spare ribs absorb the flavour.

食尚品味 GL 31

cnyspecial年菜食谱 豆浆云吞鸡与顺德生财河豚鱼滑的美 味协奏曲。 来临的团圆饭，不妨莅临四川豆花饭 庄试一试梁师傅构思的黑松露养生鱼 生，探索独特的饮食文化。以天然、 健康为主轴，当中包括黑松露、松 茸、竹笙、黄豆芽、虫草花等20多种 蔬菌，并以脆香五谷米、独家调制的 松茸酱与桂花酱缔造独特的芳香。此 外，梁师傅还研发了色彩斑斓的皇沙 酥豆浆年糕。一层为传统年糕，另外 两层则是在米浆里分别注入豆浆和青 豆苗汁后蒸制。 想起童年过年时，梁师傅的脸上漾着 一抹笑意。春节期间，他会从鱼塘里 捞出鲮鱼，剖鱼、取肉后剁成泥，加 入生粉、陈皮、冬菇及芫荽，再放一 点自家腌制好的腊肉打至起胶。将捏 好的丸子纷纷投入用鱼头和鱼骨熬 煮而成的鱼汤里，煮至浮起。此时，

名厨梁永祥 烹出异彩纷呈的年味

放入生菜略烫，再调入盐、糖和胡椒 粉。他说这一锅鲮鱼丸汤是顺德人家 心中不可撼动的美食。 生煎鹅是春节时家家户户桌面上必摆 的一道年菜。他井然有序地将姜、

四

葱、八角、草果、香叶等香料塞入鹅 川豆花饭庄执行总厨梁永祥

花”招牌相呼应，且汇集软、脆、滑

腹，腌制片刻。将整鹅油煎至表皮微

出生于顺德，拥有超过30年的厨艺

多种口感，几乎给所有的食客留下美

微金黄，才上锅蒸上一个半小时。拣

经验，在专业领域久负盛名。他始终

好的印象与感受。

去香料后将鹅身斩件上碟，再淋上原

秉持学无止境的精神，遵循保留传统

汁。吸收香料精华的鹅肉霎时香浓四

口味的同时，也在菜色展现上推陈出

这么多年以来，梁师傅煲的鲨鱼骨汤

新，诠释了独到的烹饪哲学与美食

能紧紧扣住顾客的心，究其原因，就

理念。

在于对用料讲究，制作亦十分用心。

当丰盛的年菜摆满一桌，一家人围坐

溢，特别勾人。

与众不同的味道来自想象不到的原

桌旁，难以言喻的温馨弥漫他的心

他在四川豆花饭庄掌勺长达5年的光

料——马蹄和白果。他相信，生活中

头。他也记得当时在父母的带领下，

景，对每道菜用的食材、形态均投入

只要用心挖掘与发现，可造就不平凡

骑上自行车给长辈们拜年的种种画

全部心思，仔细琢磨和推敲。翻开菜

的美味。

面。准备的拜年礼品有柑桔、炒米

单，荟萃了许多他独创的特色菜，譬

饼，还有家中养殖的鸡、鸭或鹅。尽

如豆中之重就是他的代表作之一。自

春节的脚步越来越近，还在思考年菜

管时过境迁，但乡下的古朴和遗风，

制豆花、豆酥、豆干、菠菜及肉酱

的菜色吗？这一次，梁师傅和读者朋

甚至每一个小片段他都如数家珍，在

都被巧妙地拼凑起来，与饭庄的“豆

友们一起感受迎新的节奏，共谱香浓

心中绵延。

食尚品味 GL 34

摄影：Lim Hee Peng

用料 甘榜鸡半只 • 带子150克 • 大白皮8张 • 浓 鸡汤200毫升 • 豆浆200毫升 • 鲜腐皮100 克，切小块 • 虫草花20克，浸水10分钟 • 枸杞子数颗 调味料A 盐1/4茶匙 • 糖1/5茶匙 • 胡椒粉1/5茶匙 • 风车粉1/3茶匙 • 花雕酒1/4茶匙 • 鸡精粉 1/4茶匙 • 清水100毫升 调味料B 盐1/4茶匙 • 胡椒粉1/5茶匙 • 风车粉1/3茶匙 作法 1 将一半的鸡切块后加入调味料A拌 匀，备用。 2 将剩余的鸡去皮后剁碎，与带子混 合，加入调味料B拌匀，放入搅拌器 里搅拌成黏糊状。 3 每张大白皮包入适量馅料，捏拢收 口，即成云吞。 4 将浓鸡汤、鸡块和豆浆放入气锅里， 然后加入鲜腐皮块和虫草花，蒸煮约 45分钟。 5 将云吞用沸水煮熟，与枸杞子一起放 入气锅里再蒸煮5分钟即可。

香浓豆浆云吞鸡 Chicken Wonton in Fragrant Soya Bean Milk Ingredients 1/2 kampong chicken • 150g scallops • 8 sheets wonton wrapper • 200ml thick chicken stock • 200ml soya bean milk • 100g fresh bean curd skin, cut into small pieces • 20g cordyceps flowers, soaked for 10 minutes • a few wolfberries Seasoning A 1/4 tsp salt • 1/5 tsp sugar • 1/5 tsp pepper • 1/3 tsp Windmill potato starch • 1/4 tsp hua diao wine • 1/4 tsp chicken seasoning powder • 100ml water Seasoning B 1/4 tsp salt • 1/5 tsp pepper • 1/3 tsp Windmill potato starch

Method 1 Cut half of chicken into pieces and add Seasoning A to mix well.

Set aside.

2 Skin remaining chicken before mincing. Mix with scallops followed by Seasoning B. Blend in a blender into a sticky paste.

3 Wrap some paste with each wonton wrapper. Make into a wonton by pinching to seal.

4 Place thick chicken stock, chicken pieces and soya bean milk into a steamer pot. Add fresh bean curd skin and cordyceps flowers to steam for about 45 minutes.

5 Cook wontons with boiling water before steaming in steamer pot with wolfberries for 5 minutes.

红

感受不一样的年味

彤彤的灯笼，黄澄澄的橘子，洋洋洒洒的书法

与杏仁片是如何制作。素菁的双色杏仁饼需要用到红曲

对联，芬芳的风信子，集尽中华韵味拼接成喜庆满盈的

粉，美丽的淡红更能衬托出一派喜庆景象。她说，伦敦

节日。居住在英国的素菁和居住在大马的翠珊都热切期

的唐人街超市有卖红曲米，磨成粉后就可使用。她都会

盼着这个新春佳节的到来！

在英国这里弄了几罐原味或双色杏仁饼请英国、乌克 兰、日本等国家的朋友吃，也带回去给北京家人吃。他

她们喜欢在花园里辟一块小地，种植各式各样的香草。

们都表示非常喜欢。热情的太阳始终没有降低威力，待

素菁说，经由阳光晒干的迷迭香，只会损失很少的香

在厨房没多久就汗流浃背，翠珊还是坚持亲手做杏仁

气，因此是烘焙的好香料。她经常把新鲜的迷迭香晒

片，让年味在空中荡漾。她建议可采用其它坚果取代杏

干，然后存放在密封罐子里。翠珊则透露，制作香草芝

仁，如南瓜籽、葵花籽或芝麻。无论是哪一种坚果，它

麻脆饼时，可依个人喜好，将迷迭香换成百里香、柠檬

们和糖酥粉的比例一般是2：1。

草、薰衣草或综合香草等。 细数经典西式糕点，都不乏美国大杏仁的身影。经烘烤 后的大杏仁独有的醇香让人难忘，一起看看双色杏仁饼

迷迭香巧饼 Crispy Rosemary Cookies 用料 奶油奶酪100克，室温软化 无盐牛油180克，室温软化 细砂糖2汤匙 盐半茶匙 低筋面粉300克 干迷迭香碎2汤匙 作法 1 将奶油奶酪和牛油放入大碗中，加入细砂糖和盐， 用电动打蛋器搅打均匀。 2 筛入低筋面粉，用刮刀切拌成团，松弛20分钟。 3 将面团分成10克的小团，搓成圆球，表面滚上适量 干迷迭香碎，用手压扁并排放在烤盘上。 4 放入预热烤箱，以摄氏170度烤20分钟即可。

Ingredients 100g cream cheese, softened at room temperature

郭素菁

180g unsalted butter, softened at room temperature 2 tbsp castor sugar 1/2 tsp salt 300g cake flour 2 tbsp ground dried rosemary Method 1 Place cream cheese and butter in a large bowl.

Add castor sugar and salt. Whisk with an electric mixer.

2 Sift in cake flour, using a spatula to mix into the dough. Rest for 20 minutes.

3 Divide dough into 10g portions. Roll into balls.

Coat surface with some ground dried rosemary.

Flatten with hand and arrange on tray.

4 Bake in preheated oven at 170°C for 20 minutes till golden brown.

如果想要饼干更酥脆，熄火后继续用余温烘烤15分钟。 For crispier cookies, make use of the remaining heat to continue baking for 15 minutes.

食尚品味 GL 40

Graphics by Freepik.com

cnydesserts春节糕点•甜点

食尚品味 GL 41

朱翠珊

香草芝麻脆饼 Crispy Sesame Seed Cookies with Rosemary 用料 含盐牛油125克，温室软化 黄糖80克 全蛋液50克 中筋面粉150克 泡打粉半茶匙 芝麻80克，炒香 干迷迭香碎1茶匙

Ingredients 125g salted butter, softened at room temperature 80g brown sugar 50g egg (whole) wash 150g plain flour 1/2 tsp baking powder 80g sesame seeds, fried till fragrant 1 tsp ground dried rosemary

作法 1 牛油加入黄糖拌打至松软，分2至3次加入蛋液拌打 均匀。 2 加入中筋面粉和泡打粉拌成团，再加入芝麻和干迷 迭香碎拌匀。 3 用汤匙舀起适量小面团，排放在烤盘上。 4 放入预热烤箱，以摄氏170度烤15至20分钟至呈金 黄色即可。

Method 1 Add butter to brown sugar and beat till softened. Add egg wash in 2 to 3 batches and beat well.

2 Add plain flour and baking powder to mix into dough. Then add sesame seeds and ground dried rosemary to mix well.

3 Spoon little dough portions to arrange on baking tray.

4 Bake in preheated oven at 170°C for 15 to 20 minutes till golden brown.

食尚品味 GL 44

食尚品味 GL 45

Christmas Eve Dining – Home or Away?

It is that time of the year again when you might ask the very same question.

But whether you are painting the town red or dining at home, the feasting is bound to be an indulgent affair on Christmas Eve. We narrow down the options by highlighting special festive dishes and recommended takeaways from various establishments. But even so, with the myriad of choices, we will not be sure if your decision to dine in or out will be any easier?

Fairmont Singapore Café Noël Recommended Takeaways: The dome-shaped Ruby Raspberry Peach Mousse Cake ($43 for 500g; $84 for 1kg) that resembles Santa’s belly. A marshmallow Santa hat atop guarantees it to be the most “instagrammable” item at your Christmas table. Next in line is the buttery and nutty Coconut Almond Tart ($32 for 500g; $62 for 1kg) which is also beautifully crafted. Third in the list is the Traditional Chestnut & Green Tea Yule Log ($43 for 500g; $84 for 1kg) where winter chestnuts from the French mountains are used to form the chestnut cream and chestnut sponge cake. Call 6338 8785 to order.

Asian Market Café Buffet Lunch / Dinner: $66 / $76 Must-try: Slow-roasted Cajun-marinated turkey.

Singapore Marriott Tang Plaza Hotel Hotel Forecourt Stall (by the hotel entrance) Recommended Takeaways: The Pandan Vanilla Snow White Cake ($68 for 1kg) was so good at a tasting that many went for seconds, thirds and more! And what can be more enticing than relishing the best of three worlds with the Boneless Chicken & Duck Stuffed Turkey Turducken with Madeira Sauce ($258 for 4.5 to 5kg) where the marvellous flavours, textures and savoury juices of the trio are blended immaculately to deliver an unforgettable delicacy. Call 6831 4708 for a pre-order.

Marriott Café Buffet Lunch / Dinner: $75 / $138 Must-tries: Roast prime rib of beef, lobster in spicy Catalana style, and pan-fried duck foie gras with fig jam and port wine reduction.

320 Orchard Road, Level 1, Tel: 6831 4605

食尚品味 GL 70

80 Bras Basah Road, Level 2, Tel: 6431 6156

Graphics by Freepik.com

festivedining佳节美食

M Hotel Recommended Takeaways: Durian King Log Cake ($68 for 1kg), apricot honeymustard glazed turkey ($108 for 4kg) and Rum & Raisins Log Cake ($58 for 1kg).

Café 2000 Seafood Buffet Lunch / Dinner: $55 / $75 Seafood & BBQ Buffet Dinner: $85 Must-tries: Lobster bisque with cognac and roasted pumpkin, and grilled premium Wagyu beef.

81 Anson Road, Level 1, Tel: 6500 6112

Indulge at Park Buffet Lunch / Dinner: $55 / $70 Must-try: The smoked turkey claypot rice features a juicy and smoky drumstick served with braised chicken thigh, black mushroom stew, salted fish and Chinese sausage atop Hainanese chicken rice.

10 Coleman Street, Level 1 Grand Park City Hall, Tel: 6432 5888

Crowne Plaza Changi Airport Lobby Lounge Recommended Takeaways: Barbecued grainfed beef ribs and satay-marinated Iberico pork rib which tastes divine with the chunky peanut sauce. Both each retail at $118 for 1.2kg. Call 6823 5367 to order.

Azur Buffet Brunch / Dinner: $60 / $85 Must-tries: Grilled Iberico pork neck with mushroom sauce, slow-cooked duck breast with hot kumquat salsa and eggnog pudding.

75 Airport Boulevard, Level 2, Tel: 6823 5354

Mandarin Orchard Singapore Recommended Takeaways: The flavourful premium honey-glazed gammon ham ($318 for 4.2 to 4.5kg), and the oven-roasted Berkshire pork rack with yuzu-Himalayan salt crust ($230 for 3kg) where the accompanying morel mushroomyuzu sauce adds some zest to the savouriness. To order, call 6831 6272 or head to Coffee & Crust on Level 5 or the Festive Booth on Level 1.

333 Orchard Road

Parkroyal on Beach Road Plaza Brasserie Recommended Takeaways: Kampong Glam Rendang Turkey and Christmas Curry Turkey. Both each retail at $128 for 4kg.

Choose from three types of stuffing – triple mushroom, curry or organic brown rice.

Buffet Lunch: $79 Buffet Dinner: $110 per pax / $180 per pair Must-tries: Sautéed clams in white wine, Kam Heong crab and Honey Rock Sugar crab.

Si Chuan Dou Hua Restaurant Must-try: Fiery lamb shank in dried chilli and Sichuan pepper ($58).

7500 Beach Road, Tel: 6505 5710 食尚品味 GL 71

The Deli at Goodwood Park Hotel Recommended Takeaways: The tender Wu Xi Turkey ($218) has a good blend of savoury and sweet flavours in one succulent bird. Braised with red yeast rice, red dates and secret spices, it is paired with Shanghai-style vegetable fried rice and is good for 8 to 10. The Mao Shan Wang Durian Christmas Log Cake ($62 for 500g) is an indulgent treat with the creamy goodness of this durian variety. Call 6730 1867 to order.

22 Scotts Road

St Regis Singapore La Pâtisserie Recommended Takeaways: Signature Chocolate Yule Log with Gold Flakes ($68) and homemade foie gras terrine with port wine and fig chutney.

Atrium Restaurant Recommended Takeaway: William Pear Log Cake ($58 for 1kg).

Buffet Lunch / Dinner: $88 / $144 Must-tries: Pan-seared Hokkaido scallop and oven-baked Australian rib eye with nutty crust and Yorkshire pudding.

Brasserie Les Saveurs Buffet Dinner: $298 (with free-flowing Perrier-Jouët Grand Brut NV, wines, beer and juices, $288 (with free-flowing wines, beer and juices), or $218 (with free-flowing freshly brewed coffee and tea).

Must-try: Roasted rack and braised shoulder of grain-fed lamb with artichokes and red wine sauce.

29 Tanglin Road, Tel: 6506 6860

Sakura Forte Catering

317 Outram Road, Level 4 Holiday Inn Singapore Atrium, Tel: 6731 7172

Do away with dinner preparation by opting for The Silver Bell package ($29.90 per person; minimum of 40 persons) to set up a sumptuous buffet at home. The spread includes a whole roasted turkey, honey-glazed ham and a festive yule log on top of a sushi platter and mains such as salmon lasagna and baked salmon. Call 9299 0880 for enquiries.

Le Méridien Singapore, Sentosa Recommended Takeaways: Yuzu Gula Melaka Log Cake ($60 for 1.2kg), whisky pudding ($40 for 700g) and signature éclairs ($10 for 4).

Latest Recipe / The WoW – World of Whisky Buffet Dinner: $98 Must-tries: coq au vin, seafood in Pernod cream au gratin and baked fish meunière amandine.

23 Beach View, Sentosa, Tel: 6818 3305 食尚品味 GL 72

Swensen’s

One Farrer Confectionery

Recommended Takeaways: The juicy smoked duck sausages ($27.90) which go well with the mouth-watering BBQ gravy, and the Sticky, Messy, Chewy, Chocolate Log Cake ($58) which is sure to satisfy the craving of chocoholics. Visit www.swensens.com.sg to order online.

1 Farrer Park Station Road, Level 1 One Farrer Hotel & Spa

Recommended Takeaways: Thai turkey ($160 for 6kg), Christmas Fruit Pavlova ($68 for 1kg) and the Gingerbread House ($25 for 1.25kg; $88 for 3.25kg). Call 6705 7825.

Bar & Billiard Room Buffet Dinner: $288 with BillecartSalmon Brut Réserve and BillecartSalmon Rosé.

Must-tries: Scottish smoked salmon with Kristal caviar and blinis (pictured); and Australian grain-fed prime rib on the bone.

1 Beach Road, Level 1 Raffles Singapore, Tel: 6412 1816

Bakerzin Recommended Takeaways: The classic gingerbread man ($3.90 for a set of 2) which is made with fresh spices, matured ginger paste, honey and molasses according to a recipe passed down from generations. And the limited edition Chestnut Mont Blanc ($58 for 1.1kg) which has a nutty aftertaste as it melts in your mouth. Only 500 pieces will be made. Order at outlets across Singapore or online at www.bakerzin.com.

Tiffany Café & Restaurant Caffe Pralet Recommended Takeaways: The Signature Pralet Log Cake ($65 for 1.2kg) and Gula Melaka Log Cake ($62 for 1.2kg).

Who can resist the tempting layers of French chocolate and crisp hazelnut? Similarly, it is hard not to fall in love with the fragrant pandan sponge with layers of rich gula melaka mousse.

17 Eng Hoon Street, #01-03 Eng Hoon Mansions, Tel: 6223 5595, Whatsapp / SMS: 8318 0698

Marina Mandarin Singapore Café Mocha Recommended Takeaway: The Balinese roasted turkey ($148 for 5kg) which is marinated with authentic Balinese Bumbu Genep glutinous rice in banana leaves.

Call 6845 1066.

Aquamarine Buffet Lunch / Dinner: $68 / $118 Must-tries: Citrus crusted Hokkaido scallop with caviar sauce and 300day grain-fed Angus beef Wellington.

6 Raffles Boulevard, Level 4, Tel: 6845 1111

Recommended Takeaway: Durian Pengat Log Cake ($58 for 1.2kg).

Buffet Lunch / Dinner: $68.80 / $78.80 Must-tries: Caramelised Lemongrass Glazed Roast Turkey with Oat Milk Flakes, and Salted Egg Yolk with Pandan Log Cake. Both items can also be ordered for takeaway. The turkey is $98 for 4 to 6kg while the cake is $58 for 1.2kg.

60 Eu Tong Sen Street, Level 2 Furama City Centre, Tel: 6531 5366

Furama RiverFront Recommended Takeaways: De-constructed turkey with cranberry stuffing ($90 for 1.3kg), pork rillettes ($25 for 500g) and Sea Salt Caramel Gula Melaka Pandan Chiffon Log Cake ($60 for 1kg).

The Square @ Furama Buffet Lunch / Dinner: $72 Must-tries: Apricot mascarpone salmon, and baked cod on caviar aubergine with pickle relishes.

405 Havelock Road, Level 2, Tel: 6739 6468 食尚品味 GL 73

Amara Singapore Recommended Takeaway: Signature Chempedak Log Cake ($55 for 1kg).

Element Buffet Lunch / Dinner: $58 / $88 Must-tries: Duck rillettes marinated with red wine, duo of liver pâté with foie gras and teriyaki-glazed turkey roulade.

165 Tanjong Pagar Road, Level 1, Tel: 6879 2607

Royal Plaza on Scotts Recommended Takeaways: Cherry Royale Log Cake ($62) which is made from Pur Caraibe chocolate mousse with black cherry mascarpone crémeux and moist chocolate sponge with Royaltine. And Turkey Masala ($155 for 4.5 to 5.5kg) which is stuffed with marinated minced chicken. Call 6589 7788.

Shangri-La’s Rasa Sentosa Resort & Spa

25 Scotts Road

101 Siloso Road, Sentosa, Tel: 6371 1966

Dine On 3 Buffet Dinner: $128 Highlight: A 78-metre buffet line showcasing over 100 cuisines from around the world including an array of festive delights.

Baba Chews Bar and Eatery Recommended Takeaways: Turkey Breast “Sio” ($88 for 2 to 2.2kg) with achar and roasted Rempah potatoes, and lemongrass-pineapple gammon ham ($158 for 3kg).

Equinox Restaurant 7-Course Degustation Dinner: $248 (inclusive of a glass of Moët & Chandon Grand Vintage 2006).

Highlight: Seared hand-dived scallop.

2 Stamford Road, Level 70 Swissôtel The Stamford, Tel: 6837 3322

Brunch: $38 Must-tries: Hangover Devil’s Egg which consists of over easy eggs with Devil’s Curry and rösti, and Pulled Pork Pongteh Crepe. Diners can choose as many hot breakfast items as they like from the brunch clipboard menu.

Semi-Buffet Dinner: $68; Must-tries: Lemongrass Pineapple Gammon Ham Steak, chargrilled black Angus rib eye with pumpkin and pine nut en croute, and Salted Egg Kaya Macarons.

86 East Coast Road, #01-01 Katong Square, Tel: 6723 2025

Holiday Inn Singapore Orchard City Centre Recommended Takeaways: Signature tandoori turkey with masala potatoes ($105 for 4.5 to 5kg) and Salted Caramel Chocolate Log Cake ($56 for 1kg).

Call 6730 0191.

Lobby Lounge & Bar At $16 per glass, try festive cocktails such as Santarina, a simple but delicious concoction of wine, rum, lime juice and cinnamon. Coffee lovers can go for Espresso Martini which comprises vodka, liqueur, espresso and vanilla essence.

11 Cavenagh Road, Level 1, Tel: 6733 8333 食尚品味 GL 74

Pan Pacific Singapore The Westin Singapore Recommended Takeaways: Chocolate, Whiskey & Chestnut Yule Log ($60 for 1kg), Brandy Christmas Fruit Cake ($45 for 1kg), and Ee-fu noodles braised with roast turkey, wild mushrooms and a touch of truffle oil ($68; serves 8 to 10 pax). Call 6922 6968 to order. Collect at Daily Treats on Level 1.

12 Marina View, Asia Square Tower 2

Intercontinental Singapore Recommended Takeaways: The Ash & Elm Platter ($38/$68) comprising house-cured meats that include beef pastrami, cold roast beef, pressé de foie gras with smoked duck, airdried pork belly and smoke pork loin. Next is the Framboise of the Wild Forest ($68 for 1kg) offering a sugar-free option which comprises a chocolate mousse and chocolate ganache, centred with a raspberry confit atop a crunchy chocolate biscuit base.

Ash & Elm Semi-Buffet Lunch: $48 (inclusive of appetisers and dessert buffet), or $58 (inclusive of appetisers, choice of main and dessert buffet). Top up $20 for free-flowing wines or beers.

Must-tries: Roasted quail with wilted spinach, dry fruit compote and port wine reduction; and chargrilled Australian beef strip loin with green asparagus, parsnip, red bell peppers and Béarnaise sauce.

Buffet Dinner: $118 (inclusive of non-alcoholic beverages), or $158 (inclusive of free-flowing Perrier-Jouet Grand Brut, wines and beers).

Must-tries: Kumamoto oysters, roasted Japanese Omi beef rib eye, and lobster risotto with seasonal peas.

80 Middle Road, Level 1, Tel: 6825 1008

Pacific Marketplace (Level 1) Recommended Takeaways: Fresh Calamansi Log Cake with Coconut Crémeux & Pandan Sponge ($68 for 1kg), and roasted beef rib eye with fresh herbs and truffle sauce ($158 for 2.5kg).

Call 6826 8240 to order.

Edge Buffet Lunch: $72 Buffet Dinner: $188 (with free-flowing Veuve Clicquot Champagne, selected reds and whites, and other beverages), or $148 (with free-flowing non-alcoholic beverages).

Must-tries: Wagyu beef strip loin, 12-hour roasted whole pork leg and Earl Grey and Jamaican pepper infused fruitcake.

7 Raffles Boulevard, Level 3, Tel: 6826 8240

Mandarin Oriental, Singapore Recommended Takeaways: The Christmas Apricot Pistachio Pie ($38 per piece) tastes as good as it looks while the Praline Chestnut Pear ($42 for 500g; $80 for 1kg) is elegantly presented as a Santa belt with buckle. I wish my belt was this delicious. Call 6885 3081 to order.

Melt Café Brunch Buffet: $95 Dinner Buffet with BBQ: $165 with free-flowing wine and other beverages, or $198 with free-flowing champagne and other beverages.

Must-tries: Two-tone truffle roasted turkey and Zampone which is a traditional Italian stuffed pork trotter served with lentil stew and black peppercorn gravy.

5 Raffles Avenue, Level 4

食尚品味 GL 75

香草烤全鸡 用料 鸡1只(1.5公斤)， 去头去鸡脚

Ingredient 1 chicken (1.5 kg), head and feet removed

配料(拌匀) 迷你马铃薯300克，切半 樱桃番茄100克 橄榄油2汤匙 干迷迭香碎1茶匙

Side Ingredients (mixed well) 300g baby potatoes, halved 100g cherry tomatoes 2 tbsp olive oil 1 tsp ground dried rosemary

调味料(拌匀) 柠檬1个，榨汁 红椒粉1汤匙 盐1茶匙半 研磨黑胡椒碎1茶匙 意大利混合香料1汤匙

Seasoning (mixed well) juice from 1 lemon 1 tbsp paprika 1 1/2 tsp salt 1 tsp coarse ground black pepper 1 tbsp Italian mixed herbs

淋酱 鸡高汤500毫升 干月桂叶1片 研磨黑胡椒碎1/4茶匙 盐1茶匙 酱油1汤匙 粟粉2汤匙，与3汤匙清水混匀

Dressing 500ml chicken stock 1 dried bay leaf 1/4 tsp coarse ground black pepper 1 tsp salt 1 tbsp dark soya sauce 2 tbsp cornflour, mixed with 3 tbsp water

作法 1 预热烤箱至摄氏230度。 2 用纸巾将鸡只里外擦干水分，将调味料均匀地 抹擦在鸡只里外。 3 将配料倒进烤皿，摊平，放入鸡只。 4 移入烤箱烤约40分钟，取出翻面，继续烤约30 到45分钟至熟。取出烤鸡，将释出的鸡汁淋在 鸡皮上以保持湿润油亮的状态。让烤鸡休息10 分钟。 5 制作淋酱：鸡高汤里加入干月桂叶煮沸，加入 研磨黑胡椒碎和盐调味，加入酱油调色。慢慢 倒入粟粉水勾芡，熄火。 6 搭配淋酱一起享用。

Method 1 Preheat oven to 230°C. 2 Dry chicken’s interior and exterior by wiping with paper towel. Then rub seasoning evenly in its interior and exterior.

3 Flatten the side ingredients in baking pan. Put in chicken.

4 Bake in oven for about 40 minutes. Flip over to bake for about 30 to 45 minutes till cook. Remove roasted chicken. Pour chicken juice over its skin to maintain the moist and oily condition. Rest chicken for 10 minutes.

5 Making the dressing: Add dried bay leaf into chicken stock and bring to boil. Season with coarse ground black pepper and salt. Colour with dark soya sauce.

Slowly thicken with cornflour solution. Turn off heat.

6 Pour in dressing when eating.

贴士

Tips

食尚品味 GL 80

1

2

用竹签插入鸡胸部位，能流出清澈汁水表示鸡已经熟透。 The chicken is cooked if clear juice flows out when its breast is poked with a bamboo stick. 烤制途中需观察配料，如果太干可以浇一些水，避免烤焦。 To avoid charring the side ingredients, add some water during the baking if necessary.

Graphics by Freepik.com

Herb-Roasted Chicken

Be My Valentine

奶酪

烤咖喱鸡丁

Baked Cheesy Chicken Curry 用料 无盐牛油20克 蒜头1瓣，去皮切碎 洋葱半个，去皮切碎 鸡胸肉250克，切丁 蘑菇5朵，切碎 冷冻青豆仁50克 牛奶100毫升 面包糠1汤匙 莫萨里拉奶酪125克，切丁 欧芹适量，切碎

Ingredients 20g unsalted butter 1 clove garlic, peeled and chopped 1/2 onion, peeled and chopped 250g chicken breast, diced 5 button mushrooms, chopped 50g frozen green peas 100ml milk 1 tbsp breadcrumbs 125g mozzarella, diced some parsley, chopped

调味料 咖喱酱2茶匙 盐半茶匙 黑胡椒粉1/4茶匙

Seasoning 2 tsp curry sauce 1/2 tsp salt 1/4 tsp ground black pepper

作法 1 中火烧热锅中的牛油，加入蒜蓉和洋 葱蓉炒香。 2 加入鸡丁，翻炒至断生，加入咖喱酱 拌炒1分钟，接着加入蘑菇碎和已解冻 的青豆仁略炒。 3 加入牛奶煮至微开，即刻熄火，加入 盐和黑胡椒粉搅匀。 4 装入耐烤器皿中，撒满面包糠，铺上 莫萨里拉奶酪丁。 5 放入预热至摄氏200度的烤箱，烤约15 分钟，取出后撒上欧芹碎即可。

Method 1 Heat butter in pan over medium heat.

Add garlic and onion to fry till fragrant.

2 Add chicken to stir-fry till colour changes.

Add curry sauce and stir-fry for a minute. Then add button mushroom and thawed green peas to stir-fry briefly.

3 Add milk and cook till slightly boiling.

Turn off heat immediately. Add salt and black pepper to stir well.

4 Place in heat-resistant container.

Sprinkle with breadcrumbs and top with mozzarella.

5 Bake in preheated oven at 200°C for about 15 minutes. Remove and sprinkle with parsley.

Graphics by Freepik.com

“I’m fond of curry and cheese, particularly mozzarella.

Because the hubby cannot take well to spice, I have added the cheese to my chicken curry to make it more favourable for him. The curry is best enjoyed with baguette.”

what’sinstore市场快讯

Cloudy Bay Sauvignon Blanc Latest Vintage A dry season and warmer-than-average months before the harvest have slightly dulled the sheen of 2016’s Cloudy Bay Sauvignon Blanc, making the wine somewhat fleshy and lacking the vigour of the 2014 vintage. However, the acidity is succulent enough to lend a crisp and clean finish. The palate gets laden with ripe citrus and stone fruit flavours, and would pair wonderfully with asparagus or raw oysters. The wine with the unmistakable nose of kaffir lime intermingling with grapefruit notes is now available at retail outlets.

Gelato On A Stick Originating in New York, local consumers can now finally have a taste of these gelatos on a stick which are made fresh daily in batches of 26 at a lab in Kallang. Free from preservatives, artificial flavourings or high fructose corn syrup, the dessert comes in flavours like green tea, pumpkin pie, peanut butter, pistachio and many more which are rotated daily. It can also be customised with dippings and toppings like white chocolate sauce, almonds and chocolate sprinkles.

法国优质奶粉

燕麦奶迎接早晨

来自法国的即溶奶粉好吉莱(Régilait)现已来到新加坡。严 格的检验流程保证了奶粉的优良品质。由于经过独特的造 粒程序，乳制品颗粒可即刻溶于水中。共有4种产品，包 括低热量奶粉、多元维生素奶粉、高钙奶粉与低脂奶粉， 不含填充剂和麦芽糊精。零售价为$22，可在指定NTUC FairPrice Finest和Cold Storage购买。

健康是现今大家追求的主旋律。Magnolia 推出低脂高钙燕麦奶，最大亮点在于添加 了公认为健康绿色食物的燕麦。燕麦具有 降低胆固醇、平稳血糖的功效。现推出1公 升装，售价为$3.50，在各大超级市场均可 购得。

花生香味 倍加浓郁 严选优质花生精制而成 的刀标100%纯正花生 油，花生香味浓郁。含 有维生素E、欧米茄6和 9，不含胆固醇。其冒 烟点为232摄氏度/450 华氏度，适合煎炒炸等 各种用途。可在各大超 市购买，1公升零售价 为$6.20，2公升零售价 为$10.95。

Dry-Ageing On Demand For less than $50 (excluding the meat cost), shoppers at Huber’s Butchery can now purchase their beef and have it dry-aged up to 90 days at the premise. The dryageing removes moisture from the meat, creating a greater concentration of beefy flavour.

At the same time, the meat’s natural enzymes break down the connective tissue, leading to tenderer meat. Your cooked beef will end up juicier, tenderer and more flavourful!

22 Dempsey Road, Tel: 6737 1588

食尚品味 GL 108

Photo Credits to F&N Foods

68 Orchard Road, #B2-64 Plaza Singapura

严选优质 诚正信实

以客为尊 活螃蟹、荷兰纯野生大闸蟹、 台灣精緻農產品市集

Live Crab, Pure Dutch Hairy Crab (Purely Wild-Caught) and Taiwan Agricultural Products

SMS Order: 9650 2716

秋高氣爽 食蟹季節

產地直銷 蟹香味美 凝脂膏香 正宗荷兰 野生大闸蟹 凡订购$1 00以上的 大 闸蟹，提 供免费送 货 上 门的服务 ，同时赠 送紫 苏叶、姜茶 及蟹醋。 (荷兰野生 大闸蟹从 即日 起售卖到农 历新年)

荷兰大闸蟹 销售中 高鲜贸易有限公司 HIGH FRESH TRADING PTE LTD 94B Jalan Senang, Singapore 418469 • Tel: +65 6442 7966 • Fax: +65 6448 7016 • Email: highhigh@singnet.com.sg • Website: www.highfresh.com.sg

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