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擊節出色的午餐，主要是衝著pasta而來，好友Chef Bombana便給我做了這pasta三重奏！！！我是pasta痴，每隔一段時間就想回來吃三星級的pasta！真的是一份錢一份貨，只因為用料上乘，單單是pasta本身已非常非常好吃！更何況每一次對於味道平衡的把握是那麼精凖，各種饒有細節的層次，滋味一環扣一環。
這令人回味再三的Pasta三重奏是：
鮪魚寬條麵（圖1，2，我最喜歡這道）
海膽細寬麵（圖3）
黑松露細麵（圖4，5，6）
太好吃了，原來，吃麵也會醉！
如果你想吃這個pasta三重奏，你可以說你要Agnes Chee menu 😄
#pastatrilogy #pastalover #instapasta #umbertobombana #foodcriticschoice #centraleats #michelinthreestars #asias50best #worlds50best #laliste #laliste1000 #fettuccine #tagliolini #spaghettini #ottoemezzobombana
Eugene and I are so honoured to be amongst the first guests at our friend @agux1988’s new restaurant, @ando.hkg. We met Agustin a couple of years ago when he was at Haku. From there, we were lucky enough to work with him and see him grow as a chef, earning accolades along the way to now opening his own restaurant.
I actually went on a work trip to Paris with Agustin to photograph him collecting his award for BEST YOUNG TALENT OF THE WORLD by renowned French dining guide @laliste1000. It seemed so natural for him to be amongst the world’s best chefs. We spoke about his dream of opening a place of his own and next thing you know, he made it happen! We’re so proud and happy to see our friend pursue his dream. Here are some photos of our first experience at Ando.
The first bite, a delicate and delicious botanic crispy corn chip topped with kohada (gizzard shad), uni (sea urchin), celeriac, and okra.
Next up, yellow pineapple tomato, tofu-burrata, physalis (Cape gooseberry), Japanese mango, and baby peppers.
Swipe again to see Agustin’s tribute to his father who always craved soup and bread. The broth is made using shiitake mushrooms, kombu, and bonito. Accompanying the broth is sourdough from Chef Zahir Mohamed (@bakedfounder) made of a mother dough that has been passed down 4 generations, traveling from Egypt to Capetown to Hong Kong. @ Andō
我生命中所愛的兩個Alains。
#alainducasse #laliste #laliste1000 #agnescheeinparis #frenchchefs #greatchef #godfatheroffrenchcuisine #alainpassard
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