[ 蛤蜊, 菜心花, 木之芽, 三轮素面, 煮干し油]
[ Clams, Nanohana, Sansho Leaf, Sōmen, Niboshi-yu ]
[ Clams, Nanohana, Sansho Leaf, Sōmen, Niboshi-yu ]
采撷两款本港蛤蜊，将潮汐的鲜美浓缩为贝汁。风干蔬菜与菠菜的加入，如山间清风般为浓醇汤头拂去甜腻。
灵魂在于那抹萃取了多种鱼干精华的香味油。菜心在脂香中反复煎炙，碎切入馔，香气随热力升腾。当极细的素面吸饱了这份山海馈赠，每一口都是对“鲜”的极致诠释。
Taking two varieties of local clams, the brine of the tides is concentrated into a deep shellfish broth. The addition of dried vegetables and spinach acts like a mountain breeze, brushing away any cloying sweetness from the rich soup base.
The soul of the dish lies in the aromatic oil—an essence extracted from a diverse blend of dried fish. Choy sum is seared repeatedly in this fragrant fat, then finely minced and incorporated into the bowl, releasing its aroma as the heat rises. When the ultra-thin somen noodles soak up this gift from the mountains and the sea, every mouthful becomes an ultimate interpretation of "Umami."
[ 2026, AVANT ]