[ 冬笋, 雪蟹, 落花生, 冬阴功沙巴雍酱 ]
[ Winter Bamboo, Snow Crab, Fresh Peanut, Tom Yum Sabayon ]
[ Winter Bamboo, Snow Crab, Fresh Peanut, Tom Yum Sabayon ]
积蓄了一整年的风味，冬笋已迎来其巅峰时刻——散发出类似花香的坚果气息与栗子般的清甜。我们选用的冬笋来自浙江遂昌，而更令人感动的是，它是由一位熟客的父亲亲手供应。这份来自客人家乡的馈赠，让我们更珍惜食材的本味，也激励我们以料理传递这份心意。
在220℃的高温烘烤下，冬笋释放出类似花生与芋头的复合香气。搭配的松叶蟹正值肉质最饱满的时节，仅以清蒸保留其原味鲜甜。底层铺上来自山东的饱满落花生，经简单煮制，带出质朴的甘香。
顶层轻盈覆盖着以冬阴功香料调味的沙巴雍酱。我们只取香茅、南姜等传统香料轻轻提味，不过分浓重，只为在冬日里增添一抹温润的复合香气，不掩盖食材本味。
美食与爱，皆不可辜负。建议以叉勺将烤冬笋、蟹肉与底层花生一同舀起，蘸上酱汁，入口便是整个冬天的丰盈与鲜美。
After a full year of gathering flavor, winter bamboo shoots have reached their peak—offering a nutty, almost floral aroma and a chestnut-like sweetness. Ours are sourced from Suichang, Zhejiang, and in a touching gesture, they are supplied by the father of one of our regular guests. We are deeply moved that our diners share the best ingredients from their hometowns with us, and we carefully honor that trust by showcasing the produce at its fullest.
Roasted at 220°C, the bamboo shoots release a rich scent reminiscent of peanuts and taro. The accompanying snow crab is at its seasonal best—plump and sweet, simply steamed to preserve its delicate taste. At the base, we place tender boiled peanuts from Shandong, adding a subtle, earthy sweetness.
A light sabayon sauce, delicately infused with tom yum spices, crowns the dish. We use only traditional aromatics like lemongrass and galangal to gently lift the flavor—adding complexity for the winter palate without overwhelming the natural essence of the ingredients.
Good food and love are meant to be cherished. We recommend using a fork and spoon to enjoy the roasted bamboo shoots together with the crab meat and peanuts below, lightly coated with the sauce—a warm, satisfying taste of winter’s bounty.
在220℃的高温烘烤下，冬笋释放出类似花生与芋头的复合香气。搭配的松叶蟹正值肉质最饱满的时节，仅以清蒸保留其原味鲜甜。底层铺上来自山东的饱满落花生，经简单煮制，带出质朴的甘香。
顶层轻盈覆盖着以冬阴功香料调味的沙巴雍酱。我们只取香茅、南姜等传统香料轻轻提味，不过分浓重，只为在冬日里增添一抹温润的复合香气，不掩盖食材本味。
美食与爱，皆不可辜负。建议以叉勺将烤冬笋、蟹肉与底层花生一同舀起，蘸上酱汁，入口便是整个冬天的丰盈与鲜美。
After a full year of gathering flavor, winter bamboo shoots have reached their peak—offering a nutty, almost floral aroma and a chestnut-like sweetness. Ours are sourced from Suichang, Zhejiang, and in a touching gesture, they are supplied by the father of one of our regular guests. We are deeply moved that our diners share the best ingredients from their hometowns with us, and we carefully honor that trust by showcasing the produce at its fullest.
Roasted at 220°C, the bamboo shoots release a rich scent reminiscent of peanuts and taro. The accompanying snow crab is at its seasonal best—plump and sweet, simply steamed to preserve its delicate taste. At the base, we place tender boiled peanuts from Shandong, adding a subtle, earthy sweetness.
A light sabayon sauce, delicately infused with tom yum spices, crowns the dish. We use only traditional aromatics like lemongrass and galangal to gently lift the flavor—adding complexity for the winter palate without overwhelming the natural essence of the ingredients.
Good food and love are meant to be cherished. We recommend using a fork and spoon to enjoy the roasted bamboo shoots together with the crab meat and peanuts below, lightly coated with the sauce—a warm, satisfying taste of winter’s bounty.
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