福建菜大師班
近日，火紅的福建菜餐廳港島香格里拉茗悅，邀請了新加坡Rempapa餐廳來港，於6月27及28日兩天攜手舉行聯乘活動，展示閩菜的精髓。
TEXT BY 再思 PHOTO BY 港島香格里拉
Rempapa主廚Damian D'Silva和茗悅主廚林師傅結合烹飪的熱情和對福建菜的領會，不斷改良菜式。在兩天的聯乘活動中，食客有機會品嘗三道菜午餐和五道菜晚餐，一嘗兩位主廚的拿手菜，包括：娘惹小金杯和僅於晚餐供應的娘惹/褔建炆麵。
小金杯外層酥脆，加入先以鮮蝦豬肉高湯燉煮的竹筍、沙葛、鮮蝦及芫荽，並結合廈門風味潤餅配料，味道豐富；炆麵以福建油麵加入豬肉片、鮮蝦、豆芽，一隻代表新生命的水煮蛋及鮮蝦豬肉濃湯烹製而成，令人回味。6月27日上午11時至中午12時30分更會由Damian主持一場大師班，介紹其招牌福建特色菜娘惹豆醬燜豬肉 (Babi Chin)。大師班長約45分鐘至一小時，最多可容納30位客人。Damian將講解及示範烹調，而參加者亦有機會品嘗該道菜式，了解福建菜和娘惹菜如何互相輝映。
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