(小心) 流沙奶黃包

前往飲茶, 點心紙寫著 "(小心) 流沙奶黃包" 的字眼. 哈~~ 很喜歡它加上 "小心" 二字, 提醒顧客. 吃熱騰騰的流沙包, 真的要十分小心, 避免被湧出來的餡料灼傷.

究竟 "流沙奶黃包" 的起源是怎樣的呢? 嘗試在 internet 找資料, 不過找不到. 只是知道, 它是 "奶黃包" 的變種. 它是多年前一種常見的廣式點心, 不過一度沒落, 近年又再度興起. 它之所以被命名為 "流沙包", 是因為包裡面的餡料 (鹹蛋黃, 牛油, 砂糖等) 做到流質效果. 一口咬下去的時候, 餡料會自然流出來.

我在想, 流沙奶黃包是一項鑽研, 還是一個意外的產品? 也許, 它是師傅用心研究, 改良 (奶黃包) 食譜的產品. 又或者, 某天師傅失手, 不慎將奶黃包的餡料做稀了. 這些 "失敗" 的產品, 卻意想不到的受客人歡迎. 哈~~

"小心流沙奶黃包" 裡的餡料不夠 "流沙", 並沒有湧出來的樣子.





提到流沙包, 突然令我想起在電影裡把人吸入無底深淵的 "流沙". 電影裡, 人們往往不慎墮進流沙, 不斷的掙扎; 而同行的人無法拯救. 就在一瞬間, 身陷其中的人被流沙淹沒了. 之前想像不了為何墮進流沙會被沉沒那麼離奇?! 直到一次打 golf, 那兒有一個超級鬆軟的大沙池 (一邊淺一邊深那種). 行落沙池之後, 我嘗試在深的那面走上來, 發現根本是不可能的. 情況是 "沙足深陷", 我甚至借助棍子, 也沒有辦法在深深的沙池爬上來!

Pierre Tasting Menu II: Desserts

Desserts:

First Part; (served in five plates)





Milk jelly spicy

Kiwi jelly

Wasabi and kiwi sorbert

(好味, 其實無 wasabi 味, 但中和一吓 kiwi, 不錯)



Peach cooked with caramel

Vanilla and star anis parfait

Peach and Malabar mousse

Melon juice

(複雜而 plesant 的味道, 加入八角的 vanilla parfait, 有趣, 唔知可否防感冒?)



Yogurt cream

White wine jelly

Dry apricot

Apricot ball

White meringue

(杏 2 ways, 加埋 white wine jelly 一齊食, 不錯)



Fresh raspberry

Basil sorbert

(最簡單, 卻令唔食 berries 的我, 給與八個甜品中最高評價)



Blackcurrant jelly/sorbet

Raspberry jelly/sorbet

Strawberry jelly/sorbet

Respberry tuile

(話口未完, berries 大突擊, not for me!)


Second Part; (served in three Plates)



Fresh prune

Red wine sauce

Almond cream

Raspberry macaroon

Yogurt sorbet

(my focus: macaroon 好好食)



Milk jelly

Dacquoise biscuit

Grapefruit confit puree

Grapefruit wurtz frozen

Red pepper confit puree

(牛奶糖好牛奶, grapefruit parts.... 好苦呀)



Water chocolate jelly

Chocolate giner ganache

Dry fruit confit

Banana crumble

(喜歡 crumbles, 但 banana crumble 失色)



The End


整體來說, 是很不錯的用餐 experience

最好味: blue lobster

最和味: the bill!!

Pierre Tasting Menu I

Pierre in HK

Tasting menu in Mandarin Oriental's restaurant: Pierre

8 courses with deserts as the last course, but composed of another 8 desserts!



Champagne sole chaud froid, apricot leaf.

French beans, green apple and cucumber matignon.

(sole 好味, sause very fresh, taste of summer)



Zucchini cream:

cooked ricotta, red tuna served on mendiant crisp bread

(red tuna + ricotta cheese, 很濃味, + zucchini cream, balance 番)



Pan-fried frog's legs with flat parsley;

Carlic and cooking butter with colombo, baby spinach.

Roquette custard, unctuous lemon. (not shown)

(田雞腿已拆肉, a bit over-cooked, 咖哩-feel sauce, OK la)



Artichoke mousseline and white summer truffle.

San Daniele ham grissini; Old balsamic vinegar.

(味道頗複雜, but balanced. 自己不太喜歡白松露和 artichoke)




Braised fennel heart and jellied infusion.

Thin slices of cuttlefish and green olive sorbet.

(面頭的 olive sorbet 正好 introduce 下面的 cuttlefish 與 fennel)



Blue lobster with French girolles; Pincers cooked like a rillete.

Lightly smoked sweet onion coulis; Graves wine sauce.

(我最愛 blue lobster, graves wine sauce 好味, 但偏濃)






Lamb crepinette with Vadouvan; red pepper and grilled aubergine, Pochas.

Roquefort cold juice, vegetable roots croquants.

(不喜歡, 羊味不顯, 菜汁包層 texture 古怪)



配被推介為頗 full-body 的 Burgundy.

(唔覺, 反覺薄身, not very compatable with main dishes, 我不推介)

Desserts to follow!!!

英國之旅: Raclette

My FIRST trial --- Raclette home Dinner.

Met one of my LLM classmates (for the first time), Dr. Leslie Hamilton, who is a cardiothoracic surgeon working in New Castle, and the President of the Society of Cardiothoracic Surgeons in Great Britain and Ireland. He was very kind and invited me to a home dinner. His wife, Joy, had prepared a Swiss meal, Raclette, which was basically melted cheese on potatoes.