關於 cuisine wine asia ，我們在網路上蒐集到這些相關的討論、資訊與評價

谢谢 Cuisine Wine Asia 的邀请，主持了 #吃在972 5年，冠病真的对我熟悉的饮食业起着天翻地覆的改变。一起来聊一聊堂食或打包的话题吧！

Good morning~! Will be sorely missing this Truffles Croque Madame, with Aged Comte & Seasonal Black Truffle, Egg Yolk & Sauce Périgueux. Along with many other items.. To recap My 1st Experience of 『Belon HK』, it started off as something like this sequence:

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•I Went to Bones in Paris, run by Chef James Henry. Back in the early to mid 2010's, Paris started seeing quite a few cosier, more natural Wine & Dine concepts popping up, related to the Neo-Parisian movement which often involved French and also Spanish, British or Australian chefs alike. Spawned by the casual fine dining preferences provided by Le Chateaubriand, Au Passage, Septime & Bones, etc

•Naturally after Bones Paris, I was interested to follow up on James Henry suddenly arriving to HK with Daniel Calvert to help open Belon, although there was an interview which already provided early clues that James won't be at Belon for long as he was also committed to a project just outside of Paris.

•At the beginning the Roast Chicken was already at Belon in 2016, almost same Stuffing & recipe, albeit it was only $538 & the Chicken taste gradually improved! It also carried its take on a Sea Urchin on Sweet Potato Waffle & Smoked Bacon Creme fraiche 🤔, the period when everyone tried to do a Sea Urchin with melted Lardo on Bruschetta NYC Marea style even in HK, or Sea Urchin on Brioche like the liquid toast at Saison. Back then the Hokkaido Scallop with Seaweed butter didn't come as a Ravioli yet, the Mille-Feuille tasted like it came from La Vache or Bueno Aires Polo Club. And I never paid for the most expensive stuffed Chicken Wing Farci as it costed tripled 富哥's at 名人坊 Celebrity Cuisine & which came with Bird's nest 😁.

•Fast Forward to the subsequent years that Daniel Calvert gradually turned Belon into more Fine Dining Bistro experience. More sophisticated Dishes were created, some recipes majorly tweaked. And there were a few more Japanese ingredients incorporated and made into French-esque dishes, perhaps a precursor indication of Daniel's eventual adventure to Tokyo in the future. And in the meanwhile, earning his well deserved Michelin 🌟 & garnering his own loyal Fan base from not just HK but Asia

Michelin Starred 🌟 【ÉPURE in Hong Kong 🇭🇰 🇫🇷 】 , recently brought back Star Cheese Fromager Affineur & the highest honored MOF recipient François Bourgon from Toulouse, and together with one of the most respected French Chefs in Asia, Mr. Nicolas Boutin - created a Tasting Menu which served amazing Artisanal Cheeses from Europe, and also top notch French cuisine. This Tomme au Marc de Raisin cheese is aged with a blanket of Wine Grape Marc..
•
Thanks for the invitation this time, you won't know how much I appreciated attending ☺️❤️ 1 of my utmost deep under secrets, believe it or not, was that I actually moved back to Hong Kong from Australia, because here we always have on hand the best imported French Cheeses & Oysters as it carries more lax rules somewhat.. I can't live without Cheese, you know 🙄🙈. A lot of overseas nations by their own strict Health laws, don't actually allow the importation of unpasteurized Raw Milk Cheeses. Which automatically means you won't have a lot of access to many French Artisanal Cheeses, bar the odd 1 or 2 unpasteurized Roquefort. And here is the ironic thing. Pasteurized raw cheese is more about Safety in theory, but in reality statistics show that is actually trivial, as both are equally safe. But apparently more and more French Cheeses are pasteurized now, only because it has to do with the Yield rate these days as well. And then all these Government health departments will block out all these lovely French Cheeses, but I guess for a safety reason. So anyway next time you drop by Hong Kong, not just France, make sure you get your very good dosage of French Cheeses from their many micro regions 🧀😍😍 We are very lucky in this sense 🇫🇷 . But We just need to get rid of Carrie Lam, the traitor to all Hong Kong people 1st, as our priority right now.. 😷 @ ÉPURE

⬇️ Ingredients below ⬇️
? Like to see more of your favourite Asian recipes ?
? Comment what recipes you want to see next below ?

Deliciously coated in a sweet-savoury Marmite based thick sauce, these double fried chicken pieces will keep you wanting more!

Some say it's Malaysian food, others say it's Singaporean food. But dare say it’s the “Korean Fried Chicken” of SouthEast Asia?

Try out this marmite recipe / vegemite recipe / yeast extract recipe!

TWO COOKING TIPS REVEALED
[1] Sweet-savoury Marmite THICK sauce - no water added
[2] Non-soggy, ever-crispy fried chicken pieces - double frying is key

#themeatmensg #simple #delicious #marmitechicken #easyrecipes #friedchicken #marmiterecipe #vegemiterecipe #yeastextract

⬇️ Ingredients here ⬇️
3 pieces Boneless chicken thigh (cut into bite sized pieces)
½ tsp Salt & pepper
1 tsp Garlic powder
1 Egg white
2 tbsp Cooking cream
2 tbsp Cornstarch
8 tbsp Potato starch
1 tsp Baking soda
1 tsp Salt
2 tbsp Roasted white sesame

Sauce:
1 tbsp Cooking oil
½ cup Rice syrup
1 tbsp Marmite
1 tsp Oyster sauce
½ tsp Light soy sauce
3 tbsp Cooking wine
1 tsp Raw sugar
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Full recipe: http://themeatmen.sg/marmite-chicken/

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Timestamps:
0:00 Best Marmite Chicken Recipe Ever!
0:22 Marinate chicken pieces
0:48 Prepare dry flour mixture
1:02 Coat chicken with flour mixture
1:19 First deep frying until light golden brown
1:45 TIP: Second deep frying until golden brown
2:11 Cook Marmite sauce in pan
2:42 Add fried chicken in and coat evenly
3:06 Dish and serve!

義大利名廚帶路嘗美味｜Felidia【Lidia Bastianich_interview】美食天堂｜ CiCi's Food Paradise ｜New York Food
美食天堂部落格 http://foodparadise0726.pixnet.net/blog
美食天堂 http://www.ntdtv.com/xtr/b5/prog899.html
Facebook https://www.facebook.com/NTDFoodParadise
CiCi Li Facebook https://www.facebook.com/cicili
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Lidia Bastianich在餐飲界，可是赫赫有名的人物
這位得到美國電視最高榮譽艾美獎肯定的電視名人
和烹飪書籍的作家共有8家餐廳，其中四家在紐約，其中最有名的招牌旗艦店就是Felidia，專業紅酒收藏雜誌Wine Spectator雜誌認為Felidia是美國最好吃的十家義大利餐廳之一，USA today的美食編輯
Jerry Shriver認為Felidia是他在全世界吃過最好餐廳的前兩名。

Lidia Bastianich is a figurehead
in the food and hospitality industry.
She's an Emmy award-winning
celebrity chef,best-selling cookbook author,
and the owner of 8 restaurants.
Four of those are in New York. Felidia！
And the flagship is, Felidia!Wine specialty magazine
Wine Spectator has rated
Felidia as the top 10 Italian restaurants
in the United States. USA Today's food and wine writer
Jerry Shriver has said Felidia is the top 2 restaurants
he's ever been to on the planet.