[ 海螯虾, 海胆5J火腿浓酱, 麻辣牛XO, 棕榈心 ]
[ Langoustine, Uni & Cinco Jotas Extract, Spicy Galbi XO, Heart of Palm ]
[ Langoustine, Uni & Cinco Jotas Extract, Spicy Galbi XO, Heart of Palm ]
宾客常有好奇：Fine-dining主厨的日常餐桌是否也如剧场般考究？实则不然。剥离繁冗的技法，最能抚慰人心的往往源于街头深巷，比如深夜排档中那一抹镬气十足的避风塘滋味。
我们将这种市井记忆带入餐盘。甄选硕大鳌虾，裹上台州冬米炸至酥脆，刷以麻辣牛XO酱并辅以炭火炙烤。酱汁则以鳌虾壳与5J火腿深度浓缩，注入海胆的丰腴，再点缀少许海军咖喱以拓宽风味维度。
用极致精细的烹饪逻辑重构熟悉的街头基底，这不仅是风味的回归，更是Fine-dining所追求的意外惊喜。
"Guests are often curious: Is a fine-dining chef’s daily table as meticulously staged as a theater? In truth, it is quite the opposite. When the redundant techniques are stripped away, the most soul-soothing flavors are often found in deep street alleys—like the vibrant, wok-hei infused 'Bi Feng Tang' (Typhoon Shelter) flavors from a late-night food stall.
We have translated these street-side memories onto the plate. Choice langoustines are coated in Taizhou winter rice and fried to a crisp, then brushed with spicy beef XO sauce and charcoal-grilled. The sauce is a profound reduction of langoustine shells and 5J Jamón, enriched with the creaminess of sea urchin and a hint of navy curry to broaden the flavor profile.
By deconstructing familiar street flavors through the lens of rigorous culinary logic, we offer more than just a return to roots—it is the very element of surprise that defines the fine-dining experience."
[ 2026, AVANT ]