コンテンツ種別写真動画複数枚｢#PR｣つき投稿 関連投稿国 指定なしイタリア 大韓民国 台湾 関連都道府県 指定なし 並び替え投稿日順 ライク数順 コメント数順 エンゲージメント率順大班樓訂位最新安排 各位客人， 訂座已滿至2024年9月30日。8月1日上午9時開始，可以預約大班樓2024年10月至12月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers , The Chairman is fully booked till the end of September 2024. From 1st August 9:00 am onwards , you may reserve table at The Chairman for the months of October to December 2024. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along.2024/07/26に公開- 指定なし1.2%4143剛過去的小暑，香港迎來34°C高溫，追平2016年史上最高溫的小暑，亦打破大班樓開業以來單日賣出最多汽水的紀錄。如此酷熱，莫說餐廳裡的植物要多澆水，廚房更猶如大蒸爐，員工們都得頻頻喝水解暑。我們立刻安裝兩部新冷氣，未必是理想的方案，權宜之計讓大家在餐廳吃得舒服一點吧。上周大太陽當頭曬，這幾天又濕又熱又雷雨，暑氣悶人，我們正在研發更多頭盤涼菜，給大家消暑開胃，在此之前，大家見字飲酒/飲啤/飲西瓜汁/飲凉粉冰啦。 On the day of “moderate heat” (one of 24 solar terms on ancient Chinese lunisolar calendar) last week, the temperature climbed up to 34°C here in Hong Kong, equaling the record high weather set in 2016 and setting the record of the most sodas sold on a single day at The Chairman. Under such blasting heat, not only do the plants in the restaurant require more frequent watering, but our staff also have to gulp down water more often to cool down, as the kitchen is hot like a steaming oven. Probably not the best solution, we have installed two new AC units right away though, hoping every one can dine in comfort. It was so sweltering last week, and it has been raining, thundering, while remaining hot and humid these few days. We are developing more cold entrées right now to beat the heat and whet your appetites, so, in the meantime, enjoy your wine, beer, watermelon juice and grass jelly slushy if you read this.2024/07/15に公開- 指定なし0.72%2520《德哥 二之二》 德哥 Arta 小時候住上環孖沙街，經常往附近的九如坊公園仔玩。說是公園，其實只有一個氹氹轉，幾個街坊小孩一齊玩，轉了又轉。然後過了半生，在地球行了半個圈，在澳洲生活一段時間，後來輾轉回到九如坊，在當時開業沒幾年的大班樓工作。 會三文兩語的他深受中外客人喜愛，客人欣賞Arta 細心殷勤，有時還要求合照留念。「顧客要跟我拍照，是有點尷尬，我只是個侍應嘛。」德哥說起來面露腼腆之色，有別平常略帶驕傲的語氣。 德哥從澳洲回流香港，天命之年，每周在大班樓上班四日，偶爾在俱樂部、高級場所的貴賓廳、畫廊、私人宴會等地方當散工，換個環境。「我也想看看別人的工作流程，有甚麼可取地方，可以借鏡。」他說。 同一份職業維持了半世紀，還不斷學習，德哥做的不止是侍應工作，還有待人處世。 跟大班樓走過十一個寒暑，一起從九如坊來到威靈頓街。在餐廳搬遷前本想退休，卻又放心不下新店的種種，德哥今年70歲，見現在日常運作上了軌道，功成身退，五月底正式退休了。 「人生就是一個chapter、然後另一個chapter，沒甚麼大不了，捨不得的是老顧客。」 大班樓有幸，成為 Arta 其中一個chapter ，祝願他在人生下個chapter生活安康愉快。 （德哥答應間中回來客串，各位客人有緣再會） English in the comment.2024/07/01に公開- 指定なし3.39%1,15824《德哥 二之一》 德哥退休了。 「AI多先進，都看不懂眉頭眼額吧。」 顧客二人，點蒸海魚一條，白飯一碗。當蒸魚吃了七七八八，Arta上前，問：「係咪爭啖飯呢？」客人碗裡的飯已吃光，笑說：「你又知！」轉眼Arta已端來半碗飯，剛好足夠伴着碟中的魚及魚汁吃。 「蒸魚要送白飯食。你看他們就差兩口飯，叫一碗飯又吃不完，怕浪費，我問一句免得他躊躇吧，好簡單。」Arta說。 我們叫他德哥，客人認識他為Arta，英文名字，外國客人容易記得。德哥在大班樓工作超過11年，老顧客無不認識他，是我們餐廳的標誌，有些相熟的，更會讓他發辦寫菜。他細心、上心，每位客人在他眼中同樣重要。留意到客人是左撇子，立刻悄悄把餐具移往左邊；前菜吃了皮蛋子薑，看到筷子黏滿皮蛋的溏心，便即換上一雙乾淨的；客人吃蟹吃乳鴿，滿手油膩，他預先剪開濕紙巾的包裝，方便他們取出。除了食物，他也希能讓人回味服務。 「我鍾意客人食得開心，無其他。」德哥說。 一頓飯，不過是要食得開心滿足，很簡單，是客人的期望，也是我們德哥的願望，所以，近兩年，Arta 膝蓋痛，也頂著上班，捨不得客人嘛。千里長棚，半個世紀的敬業樂業，終有落幕謝埸的一天……。 English caption in the comment.2024/06/24に公開- 指定なし2.65%89626感謝 @theworlds50best ，獲兩項殊榮，深感榮幸，亦多得食客多年支持、大班樓團隊努力，使中菜在這國際舞台上佔有席位，讓更多人看見。香港隊加油呀！ Thank you The World’s 50 Best Restaurants. It’s a great honour to receive the two awards, and we are deeply grateful for the support from our diners over the years and the dedicated hard work from The Chairman team, allowing Chinese cuisine to gain a spot on this global stage and be seen. Go Team Hong Kong!2024/06/07に公開- 指定なし0.85%28116每個城市都需要一個飲食紀錄者，觀察、走進其中、紀錄、與大眾分享，最後成為城市共同記憶的一部分。香港曾有大大小小的飲食媒體擔當這角色，Tatler Dining Guide 四十年來一直在這小城紀下超過220家餐廳及酒吧的故事，每年的Dining Awards 讓一眾出色的主廚碰面交流，亦讓餐廳有更多人看見。今年，我們有幸獲得 Impact Award，能留下一點痕跡，與有榮焉，來年定當更努力。感謝 Tatler，亦祝40周年快樂。 Every city needs a chronicler of its culinary landscape—a dedicated observer, engager, and sharer with the public, who becomes an integral part of the city’s collective memory. In our town, there have been media outlets that have fulfilled this role, and for four decades, Tatler Dining Guide @tatlerdininghk has faithfully documented the stories of over 220 restaurants and bars, providing a platform for renowned chefs to connect and exchange ideas at the annual Dining Awards, and for dining establishments to be seen. This year, we are deeply privileged to receive the Impact award from Tatler Dining Guide, leaving a modest imprint amidst a multitude of talents in the culinary scene. We are deeply grateful for this honour and will continue our unwavering commitment towards improvement. Thank you, Tatler, and we extend our heartfelt wishes for a magnificent 40th anniversary celebration. Photo @tatlerhongkong2024/04/29に公開- 指定なし0.38%1303大班樓訂位最新安排 各位客人， 訂座已滿至2024年6月30日。5月1日上午9時開始，可以預約大班樓2024年7月至9月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers, The Chairman is fully booked till the end of June 2024. From 1st May 9:00 am onwards , you may reserve table at The Chairman for the months of July to September 2024. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along.2024/03/28に公開- 指定なし1.08%3744為香港隊歡呼。 Ando、Caprice、Mono、Neighborhood、永，以及敝店，今年在亞洲50最佳餐廳中取得佳績，排名大幅上升，可喜可賀。 感謝到首爾為我們打氣的好朋友，歡呼聲響，如果有啦啦隊選舉，你們必定是冠軍。 在亞洲一百名內還有新榮記、Ta Vie、Vea、Estro、Godenya及好酒好蔡，一起展現香港豐富的飲食風貌。希望下年成績更上層樓，大家努力了。 Cheers to team Hong Kong. Ando, Caprice, Mono, Neighborhood, Wing and our restaurant have achieved remarkable success in Asia 50 Best Restaurants this year, with all of us climbing up in the rankings. Congratulations to all. A heartfelt thank you to our beloved friends who came to Seoul to show us immense and unwavering support. If there were an award of the best cheerleading team, you squad would undoubtedly be the champion. Among the top 100, we also have Xin Rong Ji, Ta Vie, Vea, Estro, Godenya and Howard’s Gourmet, showcasing the diverse culinary landscape of Hong Kong. Let’s keep up the good work and strive for even greater heights next year. @theworlds50best @ando.hkg @capricehongkong @monorestaurant @davidtlai #neighborhoodhk @wingrestaurant_hk #新榮記香港 @ta_vie_hk @vea_hk @estro.hk @gossy_godenya #godenyahk @howardsgourmet_hk 📸 @supertastermel2024/03/28に公開- 指定なしhttps://www.instagram.com/explore/tags/neighborhoodhk#neighborhoodhkhttps://www.instagram.com/explore/tags/新榮記香港#新榮記香港https://www.instagram.com/explore/tags/godenyahk#godenyahk1.2%4118梅乾菜炆豬下巴，馬來西亞香料烤豬頸，鹹蛋黃釀豬腸，五彩紥蹄，梅醬辣椒豬尾。 一頭濟州島靚肥豬，由頭吃到落尾！ 好玩，好看，又好吃，客人們都說，今晚菜式美味，沒有斧鑿痕跡，如果不預先知道這是六手聯彈，會以為是一間餐廳的出品。太高興了，這是給我們的最佳獎勵，要把三間餐廳不同風格，統一起來，了無痕跡，真的不易。 感謝首爾的主人家Onjium 餐廳，Chef Cho 及Chef Park。感謝星加坡Seroja，年青大廚Kevin。從他們身上，看到只要能虛懷若谷，便能百川匯海，厲害。 Pork jowls braised with preserved mustard greens, grilled pork collar rubbed in Malaysian spices, pork intestine stuffed with salted egg yolk, five-colour trotter, and pig tails in spicy plum sauce. A head to tail feast of a beautiful Jeju pig! Fun, visually appealing and delicious, every guest commented that the food was delightful and seamlessly composed. If they weren’t told beforehand that it’s a six-hands dinner collaboration, they would have assumed it’s the creation of a single restaurant. It couldn’t be a better compliment, and I was so thrilled. Unifying three restaurants of distinct styles onto dishes without a trace was anything but easy. Thank you to our host in Seoul @onjium_restaurant , Chef Cho @joeunhee.food , Chef Park @sung252825 , talented young Chef Kevin @kevinwongxx of @seroja.sg from Singapore. From them, I‘ve seen the importance of being receptive, as it allows for a beautiful merging of minds and culinary expertise. It’s just brilliant.2024/03/26に公開Seoul 大韓民国 1.35%4673上周收穫甚豐，由衷感謝 SCMP、Harper’s Bazaar、黑珍珠餐廳指南，以及米芝蓮主辦單位對大班樓的肯定。所有奬項，皆為鞭策，更加努力。 借愛恩斯坦的話：”Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.” 從過去學習，求知探索，才能進步，共勉之。 It was a fruitful week last week. Utterly thankful for the recognitions from South China Morning Post, Harper’s Bazaar, The Black Pearl Restaurant Guide and The Michelin Guide. These accolades are the fuel and inspiration for continual improvement. Quoting Albert Einstein, “Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.” It is vital to draw lessons from the past and stay inquisitive to foster growth.2024/03/20に公開- 指定なし0.68%2353“Alone we can do so little, together we can do so much.” 海倫凱勒的金句。 感謝大班樓的同事們，大部分都一起努力工作超過十年，不容易呀。感謝在路上同行的老朋友，食客及各方廚師們，不斷支持鼓勵。感謝各位前輩，蔡瀾先生，QC 大隊長，以及給予意見的同伴。感謝「亞洲五十最佳餐廳」主辦單位及評判們，讓中菜踏上國際盛事的台階，被世界看見。還有，大廚強哥，開店第一天到現在，辛苦晒。 今天是美好的一天。 “Alone we can do so little, together we can do so much.” A quote by Helen Keller. Thank you, The Chairman team. Most of us have worked together for over a decade long, which hasn’t been easy. Thank you to our old friends, guests and chefs from different places for being with us all along and offering constant encouragement. Thank you to all the forerunners, Mr. Chua Lam, our “QC captain”, and everyone who has given us advice. Thank you to the organiser and judges of Asia 50 Best Restaurants for taking Chinese cuisine in the limelight of this international event and letting it be seen. Last but not least, Chef Keung, working from the first day of the opening till now, thank you. It is a beautiful day. Links in bio 連結可以在帳戶主頁找到 www.theworlds50best.com/asia/en/awards/icon-award.html www.theworlds50best.com/stories/News/asia-restaurants-icon-award-2024-danny-yip.html2024/02/20に公開- 指定なし2.03%69513準備過年，餐廳也換了裝飾，貼上揮春，添些節慶氣氛。 這年過得太快，有點好玩、有點艱難、有點收獲，挑戰不少。三元九運，一百八十年起始，孔雀開屏，火光熊熊，進入另一時代。今歲今宵盡，明年明日催，好的壞的都隨兔年而去，龍年將至，來年我們繼續用心精進，活好當下。 是日除夕，預先祝願大家新春大吉，身體健康，平安常在。 大班樓將於 2 月 10 日至 12 日休息，龍年見。 Getting ready for Chinese New Year, the restaurant is now dressed in decorations and adorned with fai chun, sprinkling some festive flair to the ambiance. This year has gone by in the twinkle of an eye; it was a bit fun, a bit hard, a bit rewarding, as well as challenging. Spanning over 180 years where we will be in “three cycles and nine periods” in classical fengshui of Chinese astrology, peacocks will flaunt their feathers for this will be a dazzling era, and fire will be raging for this will be an era unveiling extreme aspects of human nature. As the year is ending tonight and tomorrow marks the beginning of a new one, everything, whether good or bad, will be gone with the Year of the Rabbit. In the Year of the Dragon, we will continue to dedicate ourselves to refining and improving, and make the best of every moment. On this Chinese New Year’s Eve, we would like to wish everyone good luck, good health, and may peace always be with you. The Chairman is closed from February 10 to 12. See you in the Year of the Dragon.2024/02/09に公開- 指定なし0.64%2202大班樓訂位最新安排 各位客人， 訂座已滿至2024年3月31日。2月1日上午9時開始，可以預約大班樓2024年4月至6月的座位。 為了令過程更有效率，減少錯誤以及客人等待時間，統一在我們網站 www.thechairmangroup.com 內的預訂平臺上訂位。 感謝各位一直支持。 Latest Arrangements for Chairman’s Reservation Dear Customers, The Chairman is fully booked till the end of March 2024. From 1st February 9:00 am onwards, you may reserve table at The Chairman for the months of April to June 2024. In order to improve efficiency of the process and to reduce errors and waiting time, we shall only accept online booking through the booking platform in our web site www.thechairmangroup.com Thank you for your support all along.2024/01/08に公開- 指定なし1.19%4068世紀疫症過去，各地通關，以為旅客重返，卻是眾人漸去。加上世界經濟走下坡，大家留守家中，城中多少人勒緊褲頭，小心花費。許多店舖撐不下去，街上處處吉舖，飲食業更甚。今天選了一些前人對艱難時期的想法，與大家分享： I believe that everyone has good days and bad days , but you can’t let the bad times beat you down. Bad times have a scientific value. These are occasions a good learner would not miss. Resilience is very different than being numb. Resilience means you experience, you feel, you fail, you hurt. You fall. But, you keep going. Always in Life bad times will lead to great times. 起起伏伏，五味雜陳，人生本來如此。這年快將過去，回望，大家已經盡力，給自己一點掌聲，未來我們一起頂過去。 2023, it wasn’t an easy ride. The pandemic passed and border restrictions were lifted. Tourists would return, so we thought, but people actually have been ebbing away. The world is experiencing a major economy downturn, people would rather stay home than travelling, and lots of people in town have to tighten their belt. With weak consumption, shops have closed down and numerous shops on the streets remain vacant. Food and beverage industry was particularly hit hard. Today, I have chosen some thoughts our predecessors wrote during hardship to share with you all: I believe that everyone has good days and bad days , but you can’t let the bad times beat you down. Bad times have a scientific value. These are occasions a good learner would not miss. Resilience is very different than being numb. Resilience means you experience, you feel, you fail, you hurt. You fall. But, you keep going. Always in Life bad times will lead to great times. The situation can’t be change, so we have adjusted our mindset. In the past year, we held a few 4-hands dinners where the culinary teams exchanged ideas, learnt from each other and develop new dishes; for the existing dishes, we have made minor changes here and there, hoping to refine and improve. Ebbs and flows, mixed tastes of life, impermanent nature of life, and all we can do is to give our best. As this year is coming to an end, let’s give ourselves a round of applause. Together, we will overcome whatever challenges lie ahead in the future.2023/12/31に公開- 指定なし1.19%4133小時候，長輩總說冬大過年，做冬必然大陣仗。大肥雞、蒸海魚、豉汁蟠龍鱔、茄汁大蝦、熱湯小菜，一切俱足。飯後大家一起搓湯圓糰子，裏頭塞滿片糖芝麻餡蓉，幾塊老薑拍扁，加糖煮成薑湯，湯圓要吃兩顆、四顆、六顆，決不可單數。為甚麼冬大過年，無人解釋，總之做冬那天家裏最熱鬧，吃得最豐富。現在，我們餐廳裏面都是老式人，做節要有炸子雞。 後來認識二十四節氣，在冬至當天，白晝為年中最短，黑夜最長，冬至過後，日照時間便一天一天變長，週而復始。是古人智慧，亦是自然有法。即使連日陰霾霪雨，我們知道終會放晴，陰極之至，陽氣始生，等一等吧。 無論大家此刻身在何地，願各位冬至快樂，團團圓圓，好好吃飯。 When I was a child, the elders always said that the winter solstice was more important than the Lunar New Year, and the dinner on winter solstice was always a big thing. There would be a big fat chicken, steamed sea fish, steamed eel with black bean sauce, pan-fried prawns in tomato sauce, hot soup and side dishes, a full spread on the dining table. After the meal, everyone would gather to make tangyuan (glutinous rice balls) together. We would stuff the doughs with sugar and sesame filling, and smash a few slices of ginger to cook with sugar to make ginger sweet soup. Tangyuan had to be eaten in pairs; two, four or six, but, never an odd number. Why the winter solstice was more important than the Lunar New Year was never explained, but on that day, the house would be the liveliest and the feast the most sumptuous. Nowadays, in our restaurant, which is full of old-fashioned people, serving deep fried chicken during festivals is a must. Later on, I learned about the 24 solar terms. On the day of the winter solstice, it is the shortest day and the longest night of the year; and after the day, the daylight hours gradually increase day by day, and the cycle repeats. It is the wisdom of the ancients and order of nature. It has been gloomy and drizzling in the past week, yet, it will eventually clear up, we know that. When it is the darkest, the light shall start to break in. Let’s be patient. No matter where you are at this moment, I wish you a happy winter solstice, a reunion with loved ones, and enjoy a hearty meal together.2023/12/21に公開- 指定なし1.92%6662在六十多年歷史的金鳳茶餐廳，看到餐牌「清潤糖水」一欄下寫着「牛奶通粉」。先是驚嚇，後來想到應該是以前物資匱乏，大家相信牛奶營養豐富，茶餐廳加糖煮之，變成平民百姓的滋潤補品。 飲食藏書，我收集了三十多年，其中有些香港飲食文化相關書目，這本《勝珍饈家常粵菜譜》可能是最老的一本。1970年出版，酥炸網油肉卷、燻鯪魚、紙包雞、茶香肉、菊花鱸魚羮，這些現在上餐廳都未必食到的菜式，卻是當年的家常菜。除了食譜，書中還講解菜式或食材的故事，行文簡樸優雅，當中的考究，體現在有限資源中如何活得、吃得精緻。 要一窺每個年代的飲食文化，看餐牌食譜，理所當然。 In Kam Fung Cafe, which has a history of more than 60 years, it read “macaroni in milk” under “sweet soups” on the menu. I was first taken aback, but later I thought food and resources were scarce in the past and milk was considered nutritious. Cha chaan teng cooked it with sugar and turned it into something nourishing for the common people. I have collected cookbooks for over 30 years, some of which covers food culture in Hong Kong, and this 《Cantonese Home Cooking Over Delicacies》 probably is the oldest among all. Published in 1970, dishes like deep-fried caul fat meat roll, smoked dace, baked paper-wrapped chicken, tea braised pork belly, and chrysanthemum and sea bass soup are rarely seen on restaurant menus nowadays were common home-cooked dishes back then. On top of recipes, the book also elaborates on the story behind the dishes or ingredients. The writing is simple yet elegant, through which one can see the pursuit of refined living style amid limited resources, reflecting how people lived and ate meticulously. To get a glimpse of each era’s food culture, looking at menus and cookbooks is the way to go, naturally.2023/12/08に公開- 指定なし1.38%4802原來法國鵝肝配豉油雞會如此美味，意料不及。更難理解，chef Daniel Calvert @chezcalvert 如何能想出如此獨特的組合。 今年最後一次海外交流，與東京四季酒店內的法餐 @sezannetokyo 做四手宴會。這埸合作，四年前已經開始準備，然後，COVID 來了，然後，好朋友chef Daniel 離開香港Belon 餐廳，去了東京。 隨緣盡心，推遲了也不錯，東京有築地市埸，食材頂級，Daniel 說，只求美味，不計成本。我們當然遵命，於是買－大堆日本青蟹及象拔蚌蒸出海鮮汁提味，魚頭挑最多膠質的部位，梅頭作叉燒，切出最肥來用，如此作法，豈能不妙？ 很多日本客人都說，這是今年他們吃過最好的四手晚宴。謝謝Daniel，Ashley 及 Sezanne 團隊, 大功告成。我與餐廳同事，今年在其他國家廚師們身上學習良多，豐富了靈感，下年餐單，應該更多樣有趣。 To our surprise, it turns out that pairing foie gras with soy sauce chicken is incredibly delicious. How Chef Daniel Calvert could come up with this unique pairing is even harder to understand. In our last overseas collaboration, we served four-hands menu at Sezanne, the French restaurant at Four Seasons Tokyo. We started planning it 4 years ago, then it came COVID, and my dear friend Chef Daniel left Belon in Hong Kong for Tokyo. Going with the flow and doing they best we can, it is actually quite nice to postpone the event since Tokyo has Tsukiji market where the finest ingredients can be found. As long as it is delicious, cost is no concern, said Daniel. So, we followed his lead and bought a bunch of Japanese mud crabs and geoducks to steam, extracting the essence rich in umami. We picked the part of fish head with the most collagen and collar butt for char siu - using the fattiest parts for our dishes, it had to be scrumptious this way. Many of the Japanese diners said it was the best four-hands they had had in the year. Thank you Daniel, Ashley and Sezanne team for the fun time. This year, The Chairman crew and I have learnt so much from chefs coming from different parts of the world, which has extensively fed our inspiration. Our new menu next year probably will be more playful.2023/11/25に公開- 指定なし2.28%78511我們很少做四手，今年一改常態，做了四埸。一為好玩，二為借機研發新菜式。 做中菜，底蘊還是各種烹調方法，要掌握得爐火純青，創造的新味道才能成功。我們愛看食譜，蒐集無數，從中學習。其中一本，讀完又讀，是日本出版、以日文編寫的《中國名菜集錦》。1982年出版，中日友好合作項目，一套九冊，收錄四大菜系，六十多間老店，數百個由老師傅主理的菜譜。四十多年前製作，非常精美，據說日方為求盡善盡美，還借來文物級食器，配合不同菜式。多年前在壹零貳小館辦四手，我們試圖重現書中的「五彩豬肚」，成品有如中式 terrine，食客紛紛感到驚喜。收齊九冊，好不容易，如此奇書現放在大班樓書閣， 這年代，大多食材伸手可及，中西各種技法更能在網上向名廚學習，廣東菜有二千多年歷史，若能追本溯源，去蕪存菁，好好琢磨，在穩扎的傳統技法之上突破框架，多好。四手晚宴是現代，老舊菜譜是傳統，二者結合，給我們很多靈感，希望更多新菜式可以在下年推出。 English in the comment.2023/11/16に公開- 指定なし1.57%5406廚師用間尺量度食材闊度，切了切，度了又度，確保大小精準無誤；另一邊廂，廚師們把汁液倒入小膠瓶，經針筒滴在手背上試味，試了又試。上月底，四手午宴前夕，台北芃卓 @lebeaujour.tw 的年輕廚師團隊窩在大班樓的小廚房準備。平常做開法國料理，一事一物，整整齊齊，現在廚師使出法國菜架式，面前卻大大把中式菜刀、背後一排排吊起風乾中的雞和游水海斑，充滿 juxtaposition 況味，有趣。 跟上回台北四手一樣，我們想做到中法融合，了無痕跡。菜單要有點新意，用本地海鮮，主廚 @lanshuchen 從台灣帶來的在地食材，菜單在午宴前一晚終於定下來。 港台四手，只此一場，廚師團隊與客人，大家都盡慶而歸。 With a ruler, the chef measured the width of his ingredient, cut it, and measured it again to ensure every piece is precise in size; on the other side, chefs poured some liquid into a small plastic container and, repeatedly, squeezed a drop through the sauce syringe needle on the back of his hand to taste. Last month, the day before our four-hands luncheon with Le Beaujour from Taipei, the young crew was busy preparing in the small kitchen at The Chairman. In a French restaurant kitchen, everything is neat and in place, now in a Chinese kitchen, big cleavers were in front of chefs manoeuvering classic French cuisine techniques, while a row of whole chickens being hung dry and fresh groupers swimming in a tank behind them, filling the space with a sense of juxtaposition – how interesting. Like our last four-hands in Taipei, we hope create dishes that seamlessly blend Chinese and French cuisines as if they were born like this. We used local fresh catch and local Taiwanese ingredients brought by Chef Lanshu to give our collaborative menu a fresher look. The menu was only finalised the night before our luncheon. Four-hands, a one-time affair between Hong Kong and Taipei, both chefs and diners all returned home with great joy. Photo @desdeschang & @sparklednspiced2023/11/08に公開- 指定なし0.97%3361澄清啟事 為了回應顧客的查詢，大班樓國際有限公司， 大班樓，謹此澄清，除了中環威靈頓街198號的大班樓（The Chairman Restaurant) 之外，我們在香港或外地均沒有任何分店、特許經營店或任何其他方式的經營。特別聲明（但不僅限於此）的是，我們在馬來西亞沒有任何營運，亦和任何在馬來西亞以”Chairman” 或”大班樓”名稱開業或將會開業的餐廳沒有任何關聯。 𧫴此說明，我們沒有授權或准許任何人士或個體在香港或以外地區使用我們的英文或中文名稱及/或我們任何的標誌和相關設計。 感謝您的支持。 CLARIFYING REVELATION In response to inquiries from our patrons, The Chairman International Limited, trading as The Chairman , would like to clarify that, apart from The Chairman Restaurant (大班樓）at 198 Wellington Street, Central, Hong Kong, we do not have any branch, franchise or any other form of operation in or outside Hong Kong. In particular but without limitation to the foregoing, we do not have any operation in Malaysia and do not have any association with any restaurant opened or to be opened in Malaysia bearing the name “Chairman” or “大班樓“. For the record, we have not authorized or approved any person or entity in or outside Hong Kong to use any of our English or Chinese names and/or any of our logos and related designs. Thank you for your support.2023/10/10に公開- 指定なし2.99%1,03111<前へ12345>次へ×インフルエンサーコンテンツCSVダウンロードフォロワー総数、フォロワー増減数、エンゲージメント数、エンゲージメント率ダウンロード※ データには投稿ID, キャプション, LIKE数, コメント数の他、投稿日, 投稿URL, Reel再生数, Reel動画尺, スクリーンネーム, 名前, 自己紹介, フォロワー数, ユーザーURLが含まれます。 コンテンツをCSVでダウンロード
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