07 Jul '11, 7am

By @Misstamchiak | Singapore Food Blog (Chinese) - Fengshui Inn - Taste Michelin-star dim sum (30 June - 10 July 2011)

By @Misstamchiak | Singapore Food Blog (Chinese) - Fengshui Inn - Taste Michelin-star dim sum (30 June - 10 July 2011)

被CNN评为亚洲最有影响力人物之一,米其林1星香港点心名厨麦桂培,从即日起至7月10日在风水廷(Fengshui Inn)大展厨艺。 现年48岁的麦桂培出生于厨艺世家,父亲和伯父都是厨师,15岁已经跟舅父在屋邨饭店学做点心,20岁已经成为客家饭店点心主管。后来,他获得四季酒店行政总厨的赏识,担任龙景轩任职点心部主管,有份将餐馆升级为米芝莲三星级食肆。 在2009年初,当金融海啸最烈时,麦桂培冒险辞职回归平民,于旺角广华街开设“添好运点心专门店”。不到一年,“添好运点心专门店”就被米其林评定为1星食肆,是全球最便宜的星级食店。麦桂培一直坚持制作传统点心,在保留传统的基础上变化食材。点心除了“即叫即蒸”,更重要的是材料新鲜。 招牌点心酥皮叉烧包(Baked Barbecue Honey Pork Pastries,$4.80/2粒),曾在“添好运”创下日卖750个的纪录。麦桂培对酱汁方面特别讲究,在制成酱汁时会选择品质好的蚝油和生抽。 麦桂培将传统叉烧包改良,保存传统的原汁原味,包馅的叉烧都是自己做的。每位食客只限4粒,不许外卖。 豉汁龙虾蒸肠粉(Steamed Lobster Rice Roll with Black Bean Sauce,每份$18.80)又薄、又滑,很考工夫。粉浆是经过长时间的研究才能取得滑度,而拉的时候一定要薄,可是又会黏布,所以很考功夫。沾肠粉的鼓油是灵魂,麦桂培说,如果鼓油做得不好,就算肠粉做得很靓很滑,也不算完美。 鲍鱼鸡粒酥(Diced Abalone & Chicken Pastry,每粒$13.80)注重馅料也重视酥皮,特别选用南非鲍鱼,取其鲜香馥郁,酥皮则香口松化。只需轻咬细嚼,慢咽缓吞,就能知其食而赏其味。 白玉黑武士(Stewed Mushrooms wrapped with egg white, winter melon & black truffles,每笼$13.80)听起来很雄伟,所谓“黑武士”就是指黑松露啦,炖好的香菇囊着蛋白、冬瓜和黑松露,清淡的点心用黑松露来提味,佳! 爽菜腐皮卷(Deef...

Full article: http://www.misstamchiak.com/2011/07/fengshui-inn-taste-mi...

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soshiok.com 08 Jul '11, 2am

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By @Misstamchiak | Singapore Food Blog - Singapore Food Festival 2011

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Kam Boat - Old-time Cantonese dim sum delights: #sgfood #sg #singapore #dimsum #sgfoodreview #chinese #restaurants

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food.insing.com 04 Jul '11, 6am

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Food, glorious food....at Singapore festival

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channelnewsasia.com 05 Jul '11, 10am

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