At La Rotisserie we use an authentic Chicken Roasting Machine, which slowly roasts the chickens on a spit, and in the traditional way the potatoes are roasted using the chicken fat below.
2014年5月27日 星期二
larotisserie (Wan Chai) G/F, 19 Amoy Street
http://larotisserie.com.hk/
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About us
La Rotisserie gets to the heart of authentic French country cuisine by directly importing its Grade A corn fed Chickens & other ingredients directly from France, offering healthy, nutritious take-away eating for people on-the-go.
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butchersclub
http://www.butchersclub.com.hk/
EVENTS AND DEPOSITS
After the shop closes for the day, we have a fantastic space available for private parties. Here you can sample our sublime products with your friends, colleagues and business associates.
Take a tour of our specialist dry aging room, get an understanding of an artisan working Butchers Shop and then stay to enjoy our fantastic, custom dry aged beef in the private surroundings of our Butchers Club shop.
Please contact our Event Manager Steve via email at steve@butchersclub.com.hk, or by telephone on 2552 8281 for bookings before arranging for payment.
HOW TO FIND US
16/F, Shui Ki Industrial Building
18 Wong Chuk Hang Road
Aberdeen
18 Wong Chuk Hang Road
Aberdeen
香港仔黄竹坑道18號瑞琪工業大廈16樓AB室
Tel: 2884 0768
Fax: 2884 0988
Fax: 2884 0988
Note:
Entrance from rear after 7.30pm
Wilson Parking available at Southmark
Street parking available at driver’s own risk after 6pm.
Wilson Parking available at Southmark
Street parking available at driver’s own risk after 6pm.
The Butchers Club賣靚牛做好菜 香港仔田灣徑9號新英工業大廈13C
http://lifestyle.etnet.com.hk/column/index.php/life/happydining/18090
香港在這大約十多年時間，dry-aging乾式熟成牛扒由不多人認識到廣為人知，亦深受香港人歡迎。試想像你能在一個集販肉店、私家廚房與進餐地點於一身的工業大廈單位內，即時品嘗已訂購的專屬牛扒，是何等優越和方便。剛投入運作的The Butchers Club就有齊上述服務，令人大開眼界。
3個男人，老闆與廚師一家親。左起至右︰Jonathan Glover、來自多倫多的廚師Aarik Persaud 和以色列行政總廚Michael Erlik。
The Butchers Club由來自英國Yorkshire的Jonathan Glover創立，他來港18年，一直從事肉類販賣商的工作，引入各地優質肉類和海鮮。十多年前由他建立的Pacific Gourmet肉類海產零售店，相信有不少人認識。兩年前Jonathan把它出售之後，便投入更多時間擔任肉類選購顧問和協助餐飲業發展。但始終熟客還是相信他的眼光，加上挑選、買賣優質肉類是他的興趣，便再作馮婦，把他熟悉的產品集中起來，也適逢現在流行cosy的廚房式餐廳，早前便覓得廠廈單位，能讓牛扒熟成工序與廚藝烹調兩者並行，便日間「賣肉」夜間辦宴。他再「入市」的消息一傳出，周五、六及日的預約已排到八月，真箇有價有市！
這部份是Prime Rib牛前胸上等肋條，美國黑安格斯牛USDA Prime級數的最好部分，油脂平衡而油花細緻。外間每公斤約售$800-900，這裏便宜約一半。在此參加晚宴，包其他菜式和烹調，每位才$1,150，值回票價。旁伴原牛熬的肉汁，或是青色原粒胡椒汁等7款醬汁吃。
Jonathan表示，他選用作為dry-aging乾式熟成的牛肉，是美國黑安格斯牛USDA Prime級數的最好部分，包括、Tenderloin（里脊肉）、Short Loin（短腰肉）和Prime Rib（牛前胸上等肋條）。簡單來說，dry-aging是把這些味道最濃最好、油花分布勻稱的原件牛肉部位拆去包裝，再放在攝氏0℃、濕度為65%至70%的冷櫃內放7至60日，外層自然風乾而內裏由得牛肉本身的酵素把纖維由粗分解至幼細，油脂漸變得更加細緻而味道更濃重creamy。放置日數視乎牛肉本身脂肪比例與原牛體重比例而有所不同。以一大件5公斤的牛前胸上等肋條為例，一般放置45日後會比原件輕15%至25%，烹煮前放至回復室溫，即可切成所需厚度烤煎至個人喜愛的生熟程度，其中以約攝氏260℃烤至medium rare約四成熟，風味最佳。
此為牛肉部位圖，教客人知道自己正在吃甚麼部位。
熟成房只有攝氏0度，濕度65%至70%。
3人打造豐富晚宴
頭盤以一個長5呎的玻璃大箱盛著大約5-6款冷盤，這邊「箱」是檸汁醃吞拿魚、Coffin Bay生蠔兩吃，分別是原味和以青芥末、麻油、伏特加和番茄汁造成的口味。
熱盤是白酒煮南澳洲黑殼青口，加乾葱蒜頭及龍蒿（Tarragon）提升鹹香鮮味，湯汁蘸法式麵包最好。後面是新西蘭石蜆，先以馬天尼醃過、蒸至半熟後放涼，淋上有龍蒿的荷蘭醬汁再以火槍燒至微焦，爽甜鮮口，是全晚的驚喜位。
冷盤另邊「箱」是日意式紅鯛魚刺身，上面加了松露油、香葱、炒香白芝麻和青檸皮。還有以檸檬皮和橄欖油醃過後，以淨化牛油香煎的大虎蝦，香氣十足而肉汁豐富，彈牙爽口。後面有四種醬汁伴吃。
店子日間可供客人來買肉，晚間為開放式廚房和廚師之桌，可供10人用。
Jonathan說︰「客人先在此訂購原件牛部位，同時預訂來此品嘗的日期，一般預45日之後。由我們為客人在每件肉上掛上買肉的日期標籤，立即開始做dry-aging，廚師每日檢視，達至最佳時刻便會提一提客人到來。全個主廚之桌可供10人用，以海產冷盤開始，可以是雞尾大虎蝦、生醃吞拿魚、Coffin Bay生蠔兩吃、有日本意大利元素的紅綢魚刺身等；再嘗熱辣辣白酒煮黑殼青口、蒸焗新西蘭石蜆；主角吃牛扒；最後是甜品或芝士盤。客人也可以要求菜式，務求全晚吃得愜意快樂。」
吃不完的牛扒可打包，送兩款蘸醬讓你帶回家繼續好滋味。包裝環保也美觀。
採購既有Jonathan親自出馬，烹調菜式則交由來自以色列的行政總廚Michael Erlik和從加拿大多倫多聘任的廚師Aarik Persaud出手，兩人都是在廚藝學院主修法國烹飪技藝。兩人不約而同說，在這樣的廚房能夠充分發揮創意，以最簡單原味的手法加上手藝，讓食材最好的風味完全呈示。只是觀乎二人聯手處理各式冷盤前菜和牛扒的伴吃醬汁或海鮮醃汁，箇中看似大路卻暗藏細膩變化與技巧，完全值回票價。Michael補充說︰「現在是熱天，菜式自然以簡單清淡為主，秋冬到來，就不只吃牛扒了，其他off-cut需要燉煮的部位，便有更大作為，到時你就『知味道』了。」當真？很令人期待啊！
The Butchers Club Info
地址：香港仔田灣徑9號新英工業大廈13C
電話：2552 8281
營業時間：必須預約
收費：10人晚餐$10,000起
備註：不賣酒，歡迎客人自攜；所訂牛扒必須在舉行晚宴前先付款，餘額在當晚結帳；其他肉類有美國飼養的Berkshire豬排骨、澳紐羊架。
交通︰城巴77號、所有經田灣巴士及小巴
泊車︰田灣邨
（撰文：梁愛茵 攝影：劉毓霖）
轉載自香港經濟日報
2014年5月21日 星期三
The Live House 旺角彌敦道731號地庫
www.thelivehouse.hk
http://www.openrice.com/restaurant/sr2.htm?shopid=49069
http://www.singpao.com/xw/gat/201405/t20140521_508369.html
http://www.openrice.com/restaurant/sr2.htm?shopid=49069http://www.singpao.com/xw/gat/201405/t20140521_508369.html
特級份量優質美國安格斯肉眼扒
The Live House亦重視食物品質及食材選料。
首選推介重美國安格斯肉眼扒($228) ，份量特大，淨重達16安士，可放滿全碟，選料上非常優質，性價比極高，而且味道香濃。大廚更獨特調製絕配之牛油紅酒汁，令牛扒肉極奇突出，各位愛牛的牛魔王，絕不會令你失望。而另一款必試主菜，就是我們店主推介的寶雲酥焗羊架 ($178)，肉質外脆內軟，不吃牛肉的朋友也不怕沒有選擇吧。
The Live House亦重視食物品質及食材選料。
首選推介重美國安格斯肉眼扒($228) ，份量特大，淨重達16安士，可放滿全碟，選料上非常優質，性價比極高，而且味道香濃。大廚更獨特調製絕配之牛油紅酒汁，令牛扒肉極奇突出，各位愛牛的牛魔王，絕不會令你失望。而另一款必試主菜，就是我們店主推介的寶雲酥焗羊架 ($178)，肉質外脆內軟，不吃牛肉的朋友也不怕沒有選擇吧。
餐
2014年5月9日 星期五
Former police married quarters in Central reborn as design hub PMQ
Architect Billy Tam at the revamped PMQ studios in Central. The buildings formerly housed police officers and their families. Photo: May Tse
Former police married quarters in Central reborn as design hub PMQ
A former police married quarters has been reborn as PMQ, a studio complex for designers intended to foster cross-fertilisation of ideas
Hong Kong's design scene is thriving, but like many of this city's creative endeavours, it exists beyond the spotlight, in old factory buildings and back alley studios. That could soon change.
After two years of renovations, the former police married quarters in Aberdeen Street, Central, has been reborn as PMQ, a design hub that aims to raise the public profile of local design by giving designers more opportunities to build their own brands.
"It's a project that nobody has done before," says William To, PMQ's creative director, who is also project director at the Hong Kong Design Centre. "It will attract all sorts of designers from different disciplines to come and interact with each other and the public."
Built in 1951 to house police officers and their families - including former chief executive Donald Tsang Yam-kuen, who grew up in the complex - the PMQ now contains 130 design studios, along with shops, restaurants, a library, exhibition space, a rooftop garden and outdoor gathering areas. When it opens in stages starting next month, it will contain a mixture of well-known brands like Vivienne Tam alongside up-and-comers such as Fungus Workshop, a leatherworking studio.
Studio spaces are small (about 450 sq ft) but To says the goal is to foster a community, not to create an office complex. Spacious open-air corridors in front of each unit will be used for exhibitions and pop-up events; there will be a co-working space and units for overseas designers-in-residence; and tenants must keep their doors open to the public from 1pm to 8pm every day.
"In the past, everyone lived together and the most important space in the building was not the dormitory units, it was the common areas, the verandahs and shared kitchens," says architect Billy Tam Hon-wah, a director at Thomas Chow Architects. "It was a residential community and now it's a community of designers - so it's kind of the same thing."
Tam designed the PMQ's original concept and now works as a consultant to the government's Architectural Services Department, which renovated the complex. He will occupy one of the PMQ's units, where he plans to host regular exhibitions.
Though some tenants are more service-oriented, like Tam, others designers will use the PMQ as a platform to develop their own brands and retail businesses. That is the case for C'monde, a design studio run by Johan Persson, an industrial designer and design consultant who moved to Hong Kong from Stockholm eight years ago, in order to be closer to Chinese factories.
"I'm going to use the space for pop-up stores," says Persson, whose portfolio includes headphones for Swedish clothing brand WeSC and Butchers Deluxe, a 2010 project that invited Hong Kong artists and designers to create their own versions of the iconic red lamps that hang in every wet market.
He says he is especially happy about the PMQ's entrepreneurial focus, which he thinks is the best chance for young Hong Kong designers to become successful, since the hierarchical nature of most local companies stifles innovation. "The people there are taking the same chance as me - those are the people I'd like to be surrounded by," he says.
Persson also hopes the PMQ will foster collaboration between designers, especially local and expat designers, who sometimes seem to operate in different universes. For that reason, he says he is thinking of reviving Butchers Deluxe once he moves to the PMQ. "Things are pretty fragmented right now, so I hope that this can allow people in the creative community to learn from each other," he says.
Collaboration will be the focus of G.O.D.'s space in the PMQ, which the local lifestyle brand will partly use for a restaurant - the brand's first foray into the food business. G.O.D. has begun working with outside designers to produce new products, such as a recent fashion collection developed with a Chai Wan-based practice. "We'd like to take this collaborative process and really launch it at PMQ," says G.O.D. founder Douglas Young.
For Gene Miao, founder of the architecture and interior design firm 1:1 Limited, PMQ will offer a space to showcase his two latest projects: leather bags and a collection of furniture made with salvaged and surplus construction materials in addition to plywood. He plans to keep his current space in Kowloon Bay as a "production studio" while using his new PMQ studio to reach out to the public. "There's so much foot traffic, which you would never get in Kowloon Bay," he says.
Miao is also curious to see what opportunities the PMQ will open for collaboration. "It's an opportunity for all these different design disciplines to gather," he says. "But when it comes to collaborations, you can't force it," he cautions. "You kind of have to see how it goes."
William To says the PMQ will be building its community "one step at a time". A series of events will take place over the next several months to introduce the complex to the public, including a night market run by the organisers of Island East Markets, which will start on April 18. "We're already feeling a really positive energy," says To.
PMQ opens on April 14. For more information, visit pmq.org.hk
This article appeared in the South China Morning Post print edition as Collaborative hopes of creative community
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