Michelin Gala Dinner 2016

SENSES 星级感官之旅

MICHELINGALADINNER A SENSORIAL GOURMET JOURNEY

官方冠名合作伙伴 ｜ Official Title Partner

Michelin Guide Hong Kong Macau 2017 Dining Series

N OV E M B E R 1 1 , 2 0 1 6 , S T U D I O C I T Y, G R A N D B A L L R O O M 2016年11月11日 新濠影汇3楼大宴会厅

W E LCO M E

Melco Crown Entertainment, as Official Title Partner, takes great pleasure in welcoming you to this evening’s starspangled event, the Michelin and Robert Parker Wine Advocate Gala Dinner.

Studio City’s Grand Ballroom, with its evocation of Hollywood’s legendary golden age, provides an appropriately sumptuous setting for what promises to be a night of unparalleled glamour, epicurean adventure, and sensory spectacle.

Take a few moments to anticipate all that is about to take place: six remarkable courses from the creative talents of six of the planet’s stellar chefs, an ambrosial dessert from a pâtissier of world renown, exceptional wines selected by the most highly esteemed of authorities, and an allencompassing display from a star among the avant-garde of international design – a truly kaleidoscopic array that will envelop every sense in surprising new pleasures.

We hope that the booklet you hold in your hands will serve first as a guide to the sensorial gourmet journey you are about embark on and then as the memento of an unforgettable experience.

Bon voyage!

官方冠名赞助商新濠博 亚娱乐盛情邀请您，参 与今晚由美食权威米其 林及全球最具影响力的 葡萄酒评论出版商 Robert Parker Wine Advocate 携手 主办的星级盛宴。 澳门新濠影汇大宴会 厅富有好莱坞黄金年代 纸醉金迷的传奇色彩， 作为晚宴场地再适合不 过，到场宾客势必能感 受一场极致璀璨、豪奢 逸乐的感官之旅。 星级晚宴精锐尽出， 令人引颈期盼 ：享负盛 名的六位米其林餐厅主 厨将端上六道精致美馔， 世界知名的糕点大师精 心制作美味甜点，更有 各地一流酒庄精选顶级 佳酿，同时请到时尚尖 端的好莱坞明星设计师 展示一系列创作－配合 五种感官，营造包罗万 象的丰富意象，保证惊 喜不断。 本册子将引领您进入 这趟感官美食之旅，并 为此难忘体验留下珍藏 纪念。 旅途愉快！

2 Gala Dinner Menu 星级盛宴菜单

4

Shinji Kanesaka 金坂真次 Sushi Kanesaka 鮨金坂

6 Guillaume Galliot

The Tasting Room

御膳房 8 Björn Frantzén

Restaurant Frantzén 10

Tam Kwok Fung 谭国锋 Jade Dragon 誉珑轩

12 Hideaki Matsuo 松尾英明 Kashiwaya 柏 柏屋 14 Alvin Leung 梁经伦 Bo Innovation

厨魔 18 Pierre Hermé

World’s Most Prominent Pastry Chef

世界杰出甜品大师 20 Manuel Albarran

Artist and Master Craftsman

工艺大师

M I C H E L I N A N D RO B E RT PA R K E R W I N E A DVO C AT E G A L A D I N N E R W I N E S A N D TA ST I N G N OT E S

NV Champagne Perrier-Jouët,

2004 Champagne Pol Roger,

Blason Rosé Brut, Épernay

“Extra Cuvée de Réserve” Brut, Épernay

Succulent strawberry flavors give a round,

Combining elegance and finesse with complex

supple richness to this wine. The finish is

aromas of white flowers, quince, and subtle

perfumed with red fruit, ending bright and

brioche overtones, this wine possesses an

sweet, without any candied character.

ample depth and complexity of flavor.

2013 Meursault 1er Cru “Les

2006 Château Hosanna,

Genevrières” Rémi Jobard, Burgundy

Pomerol, Bordeaux

Elegant, with acacia blossom, citrus, and smoky notes,

Dense plum/ruby to the rim and with a sweet nose of

this wine has a long and lovely pure mineral finish.

roasted coffee, caramel, mocha, and lavish quantities of black cherry and black currant fruit, this wine

2006 Château Latour à Pomerol,

has a lush, sensual texture, full-bodied depth, and

Pomerol, Bordeaux

stunning length and purity. It is a beauty to drink

This is a sexy, soft, round wine with notes of sweet

now and over the next twelve to fifteen years.

red and black fruits intermixed with hints of truffle, tobacco leaf, and spice. Medium- to full-bodied

2006 Château Trotanoy,

with sweet fruit and a savory mouthfeel in an

Pomerol, Bordeaux

up-front style, it needs two to three years of cellaring

This wine is deep, rich, and full-bodied, with loads

and should drink up to fifteen years or more.

of meaty black cherry fruit intermixed with crushed rocks, truffle, and a hint of autumnal vegetation.

2006 Château La Fleur-Pétrus,

It is broad, deep, and built for serious connoisseurs

Pomerol, Bordeaux

with cellars to wait it out. Four to five years of

With a fragrant, crushed-rose-petal bouquet mixed with raspberry coulis and wild strawberry scents, this wine has oak that is beautifully assimilated,

cellaring are needed, and it should keep for at least two decades. It is an impressive Trotanoy, but not one for those unable to defer gratification.

demonstrating fine precision. The palate is mediumbodied with supple tannin, well-judged acidity,

1888 ABF Old Tawny Port,

and bright blueberry and black plum notes mixed

Quinta do Vallado

with cedar and minerals toward the finish.

Complex and rich, this wine has very deep revealing notes of sweet spices, figs, coffee, and exotic wood as well as great velvety depth and length.

• 1 •

• 2 •

MICHELIN AND ROBERT PARKER WINE ADVOCATE GALA DINNER SENSES: A SENSORIAL GOURMET JOURNEY 米其林与 ROBERT PARKER WINE ADVOCATE: “ 感官之旅 ” 星级盛宴

November 11, 2016

SENSES OF FALL 秋天的甜酸苦辣

A light, vibrant gazpacho of roasted bell peppers, tomatoes, and cucumbers paired with various combinations of freshly baked crisps 锋味薄脆与西班牙冻汤深秋共舞 NICHOLAS TSE O OTORO FATTY TUNA BELLY, SEA URCHIN, AND HOKKAIDO IKURA 吞拿鱼大腹 , 海胆及北海道三文鱼籽

A subtle interplay of crisp salmon roe, soft sea urchin, and creamy tuna belly 脆嫩三文鱼籽 , 甜软海胆及丰厚吞拿鱼腩的微妙结合 SHINJI KANESAKA O ALASKAN SNOW CRAB SALAD WITH LAKSA FOAM 阿拉斯加鳕场蟹沙律伴喇沙泡沫

A unique combination of Asia-inspired spiced foam and the freshness of Alaskan crabmeat 亚洲风味与新鲜阿拉斯加蟹之绝佳演绎 GUILLAUME GALLIOT O SEARED HOKKAIDO SCALLOP 北海道鲜带子

Served with finger lime, spruce shoots, dried scallop roe, and Nordic “dashi” 伴指橘 , 云杉芽 , 干带子及北欧高汤 BJÖRN FRANTZÉN O OSMANTHUS-SMOKED BAKED RACAN PIGEON 桂花烟烤法国乳鸽

An osmanthus-flower-smoked Racan pigeon, baked on charcoal with Chinese herbal tones 桂花飘香及中式香料碳烧法国乳鸽 TAM KWOK FUNG

• 3 •

SOFT-POACHED ISE LOBSTER, SHIITAKE MUSHROOMS, AND LAYERED SEAWEED 慢煮日本龙虾 , 香菇及海藻

The sound of the ocean rings true in this signature dish of soft Ise lobster and a box of surprises 龙虾海之韵及开启惊喜的宝盒 HIDEAKI MATSUO O THE DEMON X-TREME BEEF 厨魔超凡牛肉

The chef’s keen intuitive sense is expressed through his favorite dish 厨魔之声与他的至爱菜式 ALVIN LEUNG O SENSATION INFINIMENT CHOCOLAT PURE ORIGINE BRÉSIL, PLANTATION PAINEIRAS 巴西派内拉斯朱古力的精彩呈现

A sensational single-origin Brazilian bitter chocolate experience 巴西朱古力之杰出体验 PIERRE HERMÉ O PIERRE HERMÉ PETIT FOURS 餐后小点之美轮美奂 Coffee / Tea (Palais des Thés)

Full colour logo

Coffee by Nespresso, accompanied by Evian and Badoit water

Angliss

1855 Black Angus

Carelian Caviar

• 4 •

S H I N J I K A N E SA K A S US H I KANESAK A

How did you first get interested in sushi?

In my school days, when I lodged above a sushi restaurant, I devoted myself to playing baseball.

I finally gave up the idea of becoming a professional player and discovered the simplicity of sushi – the way it sets off the tastes of the ingredients to best advantage was what attracted me.

Your approach involves several Japanese cultural traditions.

As my guests watch me serving sushi over the counter table, they may see the influence of my study of the traditional performing art of kabuki and of traditional dance, buyō, as well as of the tea ceremony, sadō. I try to make a beautiful performance of creating sushi and to give ingredients the greatest visual appeal.

How do you define your edomae style of sushi?

How has your style evolved?

Originally, edomae meant creating delicious sushi by several culinary methods – raw, roasted, steamed, boiled, and fried – and with only a few kinds of fish. And this hasn’t changed to the present day. Each piece served to a guest consists of steamed rice, a slice of fish, and some other ingredients, along with the energy from my hands as seasoning.

In the beginning, I suppose I paid too much attention to people around me and my reputation.

But now I simply focus on serving each guest in the best way possible every day.

• 5 •

Where do you get new ideas?

Feedback from my guests and conversations with them are important. I keep a notebook next to my pillow, because sometimes an idea will flash into my mind while I’m asleep.

您如何定义自己的「江户 前 (edomae)」寿司风格？ 传统来说， 「江户前」代表 的是将少数特定鱼种，以 生食、烤、蒸、煮、炸等 不同烹饪技巧处理、制作 成美味寿司的方式，此一 风格至今不变。每贯送到 客人眼前的寿司由蒸醋饭、

What’s the best meal you ever had?

生鱼片及其他食材组成，

When I was a child, my father sometimes cooked dishes with seasonal ingredients, things he caught himself. I remember that all of them were very tasty, but his duck hot pot was the best.

手巧劲及调味，才能散发

• 您为何会对寿司产生兴趣？

再加上师傅捏握寿司的双 绝妙滋味。 谈谈您的料理演化至今有 何不同？ 一开始我很在意别人的眼 光以及自己的名声，现在 我在乎的是把每一天的事 情做好，给每个上门的客 人最好的服务。

学生时期我曾借宿寿司店 楼上，但当时心思几乎只 放在棒球上面。直到我放 弃成为职业球员的想法之

One of Chef Kanesaka's signature dishes at Sushi Kanesaka (not on tonight's gala menu)

后，才发现寿司的简单及

主厨金坂真次于「鮨金坂」餐厅其中一道招 牌菜式 (不在此次星级盛宴菜单中)

势为出发点的技艺，真的

纯粹 ；以发挥各种食材优 让我醉心不已。 您的风格融合了多种日本 文化传统元素是吗？ 在板前看我捏寿司的客人 大概可以感受得到传统表 、 演艺术形式「歌舞伎 」 传统舞蹈「舞踊 」以及日 本「茶道」对我的影响。 捏寿司对我而言是一场华 美的演出，我也希望呈现 出每种食材最美的一面。

能否谈谈创作的灵感？ 客人的意见，或和他们聊 天激发的想法都非常重要。 我枕边随时放着笔记本， 睡觉时突然灵光乍现也能 立刻记下来。 您吃过最好的料理为何？ 小时候我的父亲有时会用 自己抓的当季食材下厨， 印象中每道都很好吃，鸭 肉火锅味道尤其棒。

• 6 •

• 7 •

G U I L L AU M E G A L L I OT THE TASTING ROOM

What is your vision for the future of The Tasting Room?

To continue to work hard.

From the sous chef to the commis, we’ve developed a regularity and consistency that we never had before. And the melting pot of different nationalities is also a key factor.

Where do you get new ideas?

Sharing with staff, traveling, eating around. When I go back to Europe, I get a lot of inspiration just walking through the markets. Or a dish can be born after a trip, like when I adapt one of my favorite Singaporean dishes with a French cooking technique.

What do you cook at home on your day off?

My wife cooks for me.

And if not, we go to a restaurant.

When you go out to eat, what are you hoping for?

Real food and authentic taste. I want to know what I’m eating just by eating it, not by reading it on the menu.

• 对于「御膳房」未来的发 展，您有何愿景？ 我们会持续努力工作，一 众团队包括副厨和助理也 是，我们培养出前所未有 的一致性和协调。和来自 不同国家成员一起激荡的

What are some of your favorite ingredients to work with and why?

成果也是关键所在。

It depends on my mood – it might be truffles during winter. Right now, I like working with different kinds of pepper, such as a Nepalese pepper that tastes like grapefruit. A good quality scallop with this pepper, and it’s done – it’s all about seasoning and balance.

源？

Are there any ingredients that you personally just don’t like, and why?

Pine nuts – I don’t like the aftertaste. Sounds stupid, but I don’t put them in my pesto, for example.

One of Chef Galliot's signature dishes at The Tasting Room (not on tonight’s gala menu)

您在那里寻找新的灵感来

主厨Guillaume Galliot于「御膳房」餐厅其中 一道招牌菜式 (不在此次星级盛宴菜单中)

我会和团队分享体验、到 各地旅游和吃遍大江南北 的菜肴。我在欧洲时，只 是逛逛市场也有源源不断 的灵感涌现。旅程之后便

尼泊尔辣椒，它们有著像

放假时在家都煮什么菜？

有新菜诞生，曾经我就试

葡萄柚的味道。以优质的

通常是我太太下厨，没有

过把最爱的一道新加坡菜

扇贝搭配这种辣椒烹调，

的话我们就一起外出用餐。

融入法式料理技巧加以改

便可组成一道特色菜 ，当

良。

中的调味和平衡就是精髓。

能否分享一些您在烹调时

您有不喜欢的食材吗，为

我希望尝到原汁原味的好

爱使用的食材，为什么？

什么？

食材。就算不看菜单，也

视我的心情而定，冬天的

松子 ，后味我不太喜欢。

知道一入口吃的是什么。

话应该是松露。现在的话，

虽然听起来有点可笑，但

我则喜欢用各种椒类，如

制作青酱时我就不加松子。

您在餐厅用餐时会有什么 期望？

• 8 •

BJÖRN FRANTZÉN RE STAU R ANT FR A NTZÉN

How did you get interested in cooking?

When I was eleven years old, my best friend took me to his family’s local restaurant. I was served a perfect steak frites that tasted better than anything I’d had before. At that moment, I decided to become a chef just to be able to cook that steak frites.

How has your food evolved?

I started out with molecular cooking, but today I focus more on the actual ingredients. I cook with far fewer components nowadays, for example.

What inspires you?

customers so our chefs get a feel for the dish during actual service.

I am inspired by Sweden’s four seasons that give us very different produce depending on the time of the year.

What are your favorite and least favorite ingredients?

Can you describe your creative process?

There are two things I can’t live without in my cooking: salt and acid.

I often use soy sauce for salt and lemon juice, vinegar, acetum, or fermented fruits to give acidity to my dishes – even to my desserts. I don’t eat salmon, herring, oysters, or anchovies.

I can use oysters and anchovies to give taste to sauces, but I really don’t like their natural taste.

It always starts with an idea in my head that becomes a drawing – I need to visualize every single dish in order to compose it. Then the drawing goes to our test kitchen, where we keep cooking, adjusting, and changing until satisfied.

Our new dishes are first served to regular

What are you hoping diners will experience when they eat your food?

The highest appraisal I can get is when a guest starts to cry while eating my dishes, which occasionally happens.

What do you cook at home?

It’s the same dish that made me want to become a chef as a child – steak frites, sauce béarnaise, and a tomato salad with red onion and balsamic vinegar.

• 为何会对烹饪产生兴趣？

您的灵感从何而来？

最喜欢和最讨厌的食材为

您希望透过餐点带给客人

十一岁那年，我的最好朋

瑞典的四季。一年之中不

何？

什么样的体验？

友带我去一所他家经营的

同时节，出产的当令农产

我做菜时不能缺少两种元

客人吃了我的菜而感动落

餐厅，当时吃到一份牛排

各有特色。

素，分别是咸味及酸味。

泪，真的是最棒的赞美，

我通常会用酱油构成菜式

偶尔真会发生，确实令人 心感快乐。

配薯条，味道好得惊为天 人，简直是一生中吃过最

您能否跟我们分享打造新

中的咸味部分，而柠檬汁、

美味的餐点。那一刻我决

菜的创意步骤？

醋、醋酸及发酵水果则用

定要成为厨师，亲自做出

脑中先萌生想法，再画草

来增加餐点的酸度、甚至

在家时都煮什么菜？

如此好吃的牛排薯条。

图，每道菜我都要视觉化

会加在甜点上。我不吃鲑

就是让我从小立志要当厨

想像一遍，才能着手创作。

鱼、鲱鱼、牡蛎和鯷鱼，

师的那道菜 ：牛排薯条，

谈谈您的料理演化至今有

然后我们会把草图带进厨

但偶尔会用上牡蛎及鯷鱼

配上法式伯纳西酱汁，以

何不同？

房实验，不断重复烹煮、

来替酱汁提味，但它们原

及伴以红洋葱和用意大利

我一开始是投入在分子

调整和改变，直到满意为

本的味道我真的无法接受。

巴萨米醋调味的番茄沙拉。

料理，但现在更专注在发

止。新菜推出时通常会先

挥食材的本质，目前我做

给常客品尝，厨师就能从

菜用到的素材就比以前

实际中了解到菜式如何。

少得多。

• 9 •

One of Chef Frantzén’s signature dishes at Restaurant Frantzén (not on tonight’s gala menu) 主厨Björn Frantzén于「Frantzén」 餐厅其中一道招牌菜式 (不在此次星级盛宴菜单中)

• 10 •

• 11 •

TA M K WO K F U N G JADE DR AG ON What do you cook at home on your day off?

Normally I don’t cook on my days off! But sometimes I’ll cook at my mom’s home for my whole family, things like fresh fish, vegetables, free-range chicken cooked by traditional Cantonese methods – steaming, pot-roasting in rice wine, poaching in herb soy sauce.

传统广东菜烹饪方法为本， 并以简约，风格一致的摆 盘呈现。经过多次试吃， 再调整从中的选材和技巧， 便可成功推出。 能否分享一些您在烹调时 爱使用的食材，为什么？ 鱼，而且是天然、野外现 抓的鱼类。它们也是各大 粤菜菜单上的要角之一， 不但有益于健康，烹调方

What’s the best meal you ever had?

One of Chef Tam's signature dishes at Jade Dragon (not on tonight’s gala menu) 主厨谭国锋于「誉珑轩」餐厅其中一道招 牌菜式 (不在此次星级盛宴菜单中)

How did you first get interested in cooking?

As a little kid, I watched my grandma cooking in the countryside of Guangdong. Then as a teenager, I worked after school and first felt a real desire to learn how to cook well.

Can you describe the steps in your creative process of perfecting a new dish?

First, I check out the best seasonal ingredients available. Then there’s a lot of discussion among our chefs and service

team. We base every new dish on classic Cantonese cooking methods and devise plating that’s simple and coherent. Finally, after many tastings, we finetune the components and technique.

What are some of your favorite ingredients to work with and why?

Fish – natural, wildcaught fish – is one of the main elements on any Cantonese menu.

It’s healthy and it can be cooked in hundreds of ways or served raw or half-cooked. And there are so many different types of fish throughout the seasons.

I can’t remember the name of the restaurant – I was traveling in southern Italy near Sorrento. There were such beautiful views, and it was a comfortable, casual restaurant serving fresh, simple dishes.

•

式更有上百种，不论是生 食或煮至半熟都别有风味。 不同季节出产的鱼种类繁 多，各有特色。 放假时在家都煮什么菜？ 放假通常我都不想进厨房 了！但当回母亲家的时候， 我便会下厨煮菜给一大家 子吃。菜式会用上鲜鱼、 蔬菜和放养鸡，以清蒸、

何时开始对烹饪产生兴

米酒锅烧闷烤或中草药酱

趣？

油炖煮等传统广东菜方式

小时候在广东乡间生活的

来烹调。

时候，我常看祖母煮菜。而 到青少年时期，我放学后

您吃过最好的料理为何？

便会去工作，从那时候就

记不得了，当时我在南意

萌生了要好好做菜的想法。

Sorrento 附近旅行，那里 景色很美，餐厅氛围舒服

能否跟我们分享打造出完 美新菜式的创意步骤？ 首先，我会寻找当季最棒 的食材，接着和厨师伙伴 及服务团队不断开会讨论。 我们设计每道新菜时都以

惬意， 餐点简单， 新鲜好吃。

• 12 •

H I D E A K I M ATS U O KASHIWAYA

You’ve said that you were influenced at a young age by the Japanese tea ceremony.

I’d been interested in traditional Japanese crafts, art, architecture, and gardening under the influence of my father since my childhood. I also had a big interest in omotenashi from the beautiful dishes of my mother. When I started learning the tea ceremony, it all came together organically and I started to feel strongly I would like express myself as a cook.

Who has had the greatest influence on your style?

My tea ceremony teacher, Munehiro Ikeda, taught me how wonderful Japanese traditional cultures were, and my cooking teacher, Hidetaro Nakamura, is just like a god to me.

How would you define the kaiseki cuisine that you create?

The spirit of ichi-go ichi-e indwells kaiseki, the spirit of expressing sincerity to a guest with the understanding that this opportunity will never recur. It’s the idea of a deep heartfelt thoughtfulness toward your guest and a treasuring of your time together.

How has your food evolved?

My cardinal rule is at least one challenge or new dish to be added to Kashiwaya’s menu every month, and I’ve kept this rule since 1992.

• 13 •

What’s the best food you ever had?

My mother’s. Now she’s old and cannot cook, but sometimes I try to copy a dish of hers, and it’s a great compliment to me to hear her say, “You are a great cook.”

• 您说过小时候曾深受日本 茶道文化的影响是吗？ 自小因为父亲的关系，我 对于传统日式工艺、艺术、 建筑及园艺有浓厚的兴趣， 母亲精致的菜式也影响我 很多，让我开始钻研「日

One of Chef Matsuo's signature dishes at Kashiwaya (not on tonight’s gala menu)

式待客之道」 。学了茶道之

主厨松尾英明于「柏屋」餐厅其中一道招 牌菜式 (不在此次星级盛宴菜单中)

种元素交融，我开始想以

后，一切像是很自然，各

谈谈您的料理演化至今有 何不同？ 每个月我至少定一次挑战 性任务和为柏屋的菜单增 添一道新菜，此一目标我 从 1992 年力行至今，从未 中断。 能否谈谈创作的灵感？ 我也说不上来。举例来说， 微风吹来我闻到味道，或 挖掘到一些食材的诱人之 处。我会把不同灵感来源 融会贯通，新菜也就应运 而生。 近来有什么有趣的想法可 以分享吗？ 我想把有关颜色的美感意 识融入菜色当中，开发全 新的日式料理风格。

厨师作为一生志业，用料 理表达自我。

能否分享您一些做菜爱用 的食材，为什么？

谁对您的风格影响最大？

What inspires you to create?

I’m not sure. I smell the breeze, for example, or discover the attractiveness of certain ingredients. I put it all together and it comes out as a new dish.

What exciting ideas are you working on right now?

I would like to put the aesthetic consciousness of color into my dishes and develop a new style of Japanese cuisine.

What are some of your favorite ingredients to work with and why?

Shrimp! I love all kinds, both to cook with and to eat. Shrimp gives me new ideas, and there are so many shrimp dishes among my specialties.

分别是带我领略日本传统 文化之美的茶道老师池田 宗弘，和我的厨艺师傅中

各式各样的虾子！煮的或 吃的都好。虾子可以给我 新的灵感，我也创作了许 多以虾子为主的特色菜式。

村秀太郎，他对我来说是 有如神一般的存在。

您吃过最好的料理为何？ 妈妈的菜。她现在年纪大无

您如何定义自己创作的怀 石料理？ 一期一会正是怀石料理的 精神所在 ：把握仅有一次 的机会，全心投入，让客 人感受无比诚意。要体察 客人所需，提供无微不至 的体贴服务，好好珍惜和 客人相处的宝贵时光。

法下厨，有时我会试着重现 她做过的菜。每每听到她赞 赏说 ： 「你做菜真好吃」 ，总 会觉得非常心满意足。

• 14 •

ALVIN LEUNG BO INNOVATION

When did you first get involved in cooking?

I was interested early because my mother was a terrible cook, so we had to fend for ourselves. I would start by mixing curry with Campbell soup and spaghetti, and I haven’t stopped experimenting.

Who has had the greatest influence on your style and in what ways?

Alain Ducasse for his brains, Joël Robuchon for his heart, and Ferran Adrià for his courage.

How has your training as an engineer influenced what you do with food?

It’s made me more methodical in my approach and it gives me a greater ability to express ideas in a logical and analytical method.

What is your culinary philosophy?

”X-treme Chinese” means to take classic dishes and present them in a contemporary context, use advanced methods and modern techniques, and serve them as a new experience for diners.

How has your food evolved from when you started out?

I think it’s a lot more refined now. People often call me a molecular chef, but most of my dishes are not like that. I’m focused on flavors and their combination. You have to present it creatively, but if it doesn’t taste good, nobody cares.

What exciting projects are you working on right now?

I just opened a Korean restaurant called Bib n Hops, exploring Korean street food and drinking culture. I have no shortage of things I want to try – I need to clone myself to find the time.

What are some of your favorite ingredients to work with and why?

Brains. Not to cook them, but to have a kitchen with people with brains. With brains, you can use any ingredient.

What’s the best meal you ever had?

It wouldn’t be fair for me to say. I would hurt a lot of feelings, like saying which old girlfriend was the best kisser.

What are you hoping diners will experience when they eat at Bo Innovation?

Something new and fun but still familiar. To take diners to the edge but bring them back as well.

What do you cook at home on your day off?

Dog food for my Chihuahuas.

• 15 •

• 16 •

One of Chef Leung’s signature dishes at Bo Innovation (not on tonight’s gala menu) 主厨梁经伦于「厨魔」 餐厅其中一道招牌菜式 (不在此次星级盛宴菜单中)

• 17 •

您何时开始对烹饪产生兴

目前手头上有什么有趣的

趣？

工作吗？

我很早已发现自己的兴趣，

最近刚开了一家韩国餐厅

因为母亲不会煮菜，因此

，进一步探 「Bib n Hops」

我们要自学烹饪。一开始

索韩国丰富的街头餐饮文

我把金宝汤和意大利面混

化。我想要尝试的事情太

着咖喱一起烹调，没有一

多了，从没缺过，最好能

刻停止各种新的尝试。

分身，时间才够。

谁对您影响最大？在哪些

能否分享一些您做菜爱用

方面？

的食材，为什么？

可说是杜卡斯 (Alain

脑袋，但不是要用来煮，

Ducasse) 的脑袋、侯布雄 (Joël Robuchon) 的心及阿 德里亚 (Ferran Adrià) 的

而是要和一群有思维的人

勇气。

运用自如。

过往工程师的专业训练对

您吃过最好的料理为何？

您的烹饪有什么影响？

真要说难免不公允，会伤

我做菜讲求方法，这讓我

很多人的心，就像要我说

更能以逻辑及分析的方式

哪一位前女友最会接吻一

呈现脑中想法。

样。

能否谈谈您的烹饪哲学？

您希望客人在「厨魔 (Bo

在厨房工作。带着灵活的 脑袋工作，任何食材都能

所谓「极限中菜 (X-treme

Innovation)」有什么样的

Chinese)」就是改良经典

用餐体验？

菜式，以现代风格来呈现。

新鲜、有趣，同时保有熟

以先进的方式和现代技巧

悉的味道。客人可以感受

来烹调，为客人带来全新

前所未有的创新冲击，然

的体验。

后再带他们稳然回来。

您现在的菜式和刚进入厨

放假时在家都煮什么菜？

师圈时相比有何不同？

给我家吉娃娃的餐点。

我认为现在精致很多。大 家常叫我分子料理厨师， 但其实我大部分的菜都不 是那种风格。我钻研的是 味道及组合的可能性。呈 现方式要够创意，但不好 吃也是枉然。

• 18 •

Some of Chef Hermé’s signature macarons (not on tonight’s gala menu) 甜品大师Pierre Hermé 的招牌马卡龙（不在此 次星级盛宴菜单中)

PIERRE HERMÉ

• 19 •

WO R LD’S MOST P ROM I NENT PA STRY C HEF

What was your first experience with pâtisserie?

My father was a pastry chef, and I remember him making chocolate rabbits at Easter. The image of the excess chocolate dripping down the cooling racks is a very vivid memory because it was my first taste of milk chocolate!

What is your culinary philosophy?

When I create, the only thing that matters to me is taste. Never-ending curiosity and a thirst for exploring new taste territories and revisiting my own recipes has determined my style over the years.

What inspires you?

Inspiration can come from a book, a conversation, an art exhibition, but a lot of the time it comes from experimentation with ingredients. I sketch my ideas down first in diagram form and write the recipe underneath. I always envisage what I call the “architecture” of taste, the sequence as you bite into the macaron, cake, or chocolate – what happens first, what happens second, what may provide a surprise in the middle.

Are there any ingredients that you just don’t like?

I am not a fan of the tonka bean. I think it is overused and doesn’t have a very interesting flavor profile – if I could, I would banish it!

When you go out to eat, what are you hoping to experience?

Exactly that – an experience. It’s not just about what’s on the menu, but also the feel and ambiance of the restaurant, the service, the overall concept, and the emotions created.

Quite simply, I hope to be surprised.

What’s the best dessert you ever had?

There’s a dessert that always remains in my mind because I would like to have created it myself.

It’s a dessert with white truffle, devised by Kirk Whittle at the Connaught in London. It has everything – taste, textures, temperatures – brilliant!

• 可谈谈你的甜点初体验？ 我父亲是甜点师傅，到现 在我都还记得他在复活节 制作巧克力兔子的模样。 满满巧克力溢出冷却架， 画面至今仍非常鲜明，那 时也是我第一次尝到牛奶 巧克力的美妙滋味！

能否分享您的烹饪哲学？

您有不喜欢的食材吗？

创作甜点时，我只在乎味

我不是很喜欢香豆。我认

道。我总保持无穷的好奇

为它们有点被过度使用了，

心，不断探索全新味道的

味道也不是很讨喜。可以

渴望，不时回顾调整自己

的话， 还真想让香豆消失！

的食谱，以上造就了这些 年来属于自己的独特风格。

您在餐厅用餐时会有什么 期望？

您在那里寻找新的灵感？

就是体验二字。不止菜单

一本书、一段对话或一场

上的餐点，餐厅给人的感

艺术展都可能为我带来灵

觉及氛围、服务、整体概

感，但大多时候都是来自

念以及产生的情感连结都

于试验食材的过程。我习

缺一不可。简单说，就是

惯先把脑中的想法画成图

希望有惊喜。

表，然后把作法写在下方。 我常想像所谓「构建味道」

您吃过最好的甜点为何？

的过程，当一口咬下马卡

有个甜点让我吃过之后难

龙、蛋糕或巧克力时，首

忘至今，还不时希望自己可

先会发生什么事、接着第

以是原始创作人！那就是

二步，以及中间如何制造

伦敦肯诺特酒店甜点师傅

惊喜效果等等。

Kirk Whittle 创作的白松露甜 点，无论是味道、口感及温 度，想得到的各方面全都处 理得完美无瑕，太棒了！

• 20 •

M A N U E L A L BA R R A N A RT I ST A N D MA ST E R C RA F TS MA N

Internationally recognized designer Manuel Albarran is a visionary in the realm of futuristic fashion, bringing to vibrant realization his groundbreaking concepts in the fields of movies, videos, advertising, editorial, and live stage shows. His work has been featured by many of the world’s brightest names in couture and entertainment.

For tonight’s Michelin and Robert Parker Wine Advocate Gala Dinner, Albarran hosts his innovative experience SENSES, a spectacular journey through the mediums of sight, hearing, taste, smell, and touch to discover multiple new dimensions in perception.

With Studio City’s Grand Ballroom as his canvas, Albarran immerses guests in his unique interpretation of the Michelin-starred culinary universe, employing costumes, music, movement, and dance to create continually flowing sensual rhythms.

Rotating platforms, 3D features, fragrances, lighting effects, and video projections are all seamlessly integrated into a sweeping phantasmagoric display, presided over by the constant element of surprise.

蜚声国际的设计师 Manuel Albarran 总能走在众人之 前，在未来风时尚界引领 风骚，许多石破天惊的发 想，透过电影、录像、广 告、社论及现场表演等不 同媒介大放异彩。他也是 时装界及娱乐界许多大名 鼎鼎的人物争相合作的对 象，作品当中看得到他的 创意概念。 今晚「米其林及

Robert Parker Wine Advocate 的星级盛宴」， Manuel Albarran 将为客人 带来创意十足的「感官」 体验，是一段融合视觉、 听觉、味觉、嗅觉及触觉， 挖掘全新感受的精彩旅程。

Manuel 于澳门新濠影 汇大宴会厅尽情挥洒，引 领客人进入他精心打造、 独一无二的米其林星级美 食世界。服装、音乐、动 作及舞蹈等不同元素交织， 不断刺激感官律动。轮换 舞台、3D 特效、香氛、灯 光效果及录像投影的完美 整合，千变万化的影像在 宾客眼前上演，惊喜连连 之际，教人目眩神迷。

• 21 •

• 22 •

M I C H E L I N G U I D E H O N G KO N G M AC AU Announcement of the MICHELIN Dining Series 米芝蓮美食盛宴系列新聞發佈會

2 0 1 6 -2 0 1 7 D I N I N G S E R I E S I N T E R N AT I O N A L C H E F S H OWC A S E Hong Kong |– Macau November 12, 2016 October 28 , 2017 September 6, 2016 | Studio City, Macau 澳門新濠影滙 250 (MOP 2,000) – USD 400 (MOP 3,200)

USD

November 12–13, 2016

Björn Frantzén of two-Michelin-starred Restaurant Announcement of the MICHELIN Dining Series Frantzén in Stockholm 米芝蓮美食盛宴系列新聞發佈會 Hong Kong | Macau VENUE: Yi Pavilion Private Room, September 6, 2016 | Studio City, Macau 澳門新濠影滙 Altira Macau CUISINE: Innovative FEATURED CHEF:

May 11–13, 2017

Norbert Niederkofler of two-Michelin-starred restaurant Announcement of the MICHELIN Dining Series St. Hubertus in Italy 米芝蓮美食盛宴系列新聞發佈會 Hong Kong | Macau VENUE: Aurora, Altira Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙 CUISINE: Italian FEATURED CHEF:

July 27- August 6, 2017 December 1–3, 2016

Curtis Duffy of threeMichelin-starred restaurant Grace Announcement of the MICHELIN Dining Series in Chicago 米芝蓮美食盛宴系列新聞發佈會 Hong Kong | Macau VENUE: The Tasting Room, September 6, 2016 | Studio City, Macau 澳門新濠影滙 City of Dreams Macau CUISINE: Contemporary FEATURED CHEF:

February 22–25, 2017

Jie Ming Jian of twoMichelin-starred Canton 8 in Shanghai Announcement of the MICHELIN Dining Series Jade Dragon, City of Dreams VENUE: 米芝蓮美食盛宴系列新聞發佈會 Macau Hong Kong | Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙 CUISINE: Cantonese

Street Food Showcase VENUE: Macau Announcement of the MICHELIN Dining Series 米芝蓮美食盛宴系列新聞發佈會 Hong Kong | Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙

August 30–September 2, 2017

Hideaki Matsuo of three-Michelin-starred restaurant Announcement of the MICHELINKashiwaya Dining Series in Osaka 米芝蓮美食盛宴系列新聞發佈會 VENUE: Hong Kong Hong Kong | Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙 CUISINE: Japanese FEATURED CHEF:

FEATURED CHEF:

March 29–April 1, 2017

October 25–28, 2017

Dennis Huwae of two-Michelin-starred &samhoud Announcement of the MICHELINplaces Dining Series in Amsterdam 米芝蓮美食盛宴系列新聞發佈會 VENUE: Hong Kong Hong Kong | Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙 CUISINE: Creative FEATURED CHEF:

Yoshinori Ishii of two-Michelin-starred restaurant Umu Announcement of the MICHELIN Dining Series in London 米芝蓮美食盛宴系列新聞發佈會 VENUE: Tenmasa, Altira Macau Hong Kong | Macau September 6, 2016 | Studio City, Macau 澳門新濠影滙 CUISINE: Japanese FEATURED CHEF:

For more information on upcoming events, visit guide.michelin.com.hk. * events subject to changes without prior notice.

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