july-2010

Scene
taste
「現在的食客都愛追求新穎菜式,所以我設計
的菜單內包含了不同烹調方式,如越式及泰式
等。你亦會找到如俄羅斯沙律等外國菜。
「我在採購食材時,一定會選最好的。從本
地種植的有機蔬菜,到海南島的海星、澳洲的
龍蝦和鮑魚、日本廣島的蠔,和香港流浮山的
蝦蟹等,我對食材的品質絕不會妥協。
「我被多元化的粵菜吸引,所以便成為粵菜
廚師。粵菜的菜式林林總總,有點心、海鮮、
老火湯及小炒等,所以粵菜可說是在中國眾多
地方菜中最別樹一幟。
「南海一號的菜單以海鮮類較多,因此甚具挑
戰性。煮海鮮,烹調的時間必須拿捏得很好。
你可以加入其他材料,但絕對不能蓋過海鮮的
鮮味。菜單上最複雜的菜式是『龍騰四海』──
一隻龍蝦分別以蒸和炒兩種煮法炮製,然後舖
在混合龍蝦湯的蒸蛋白上。
「我在家不會下廚。工作時,我能用專業的烹
調用具煮出完美的菜式,家中的廚具卻欠奉,
爐具的火喉又不夠。如果不能煮出想要的味
道,我寧可不煮。」
川辣菜盞焗石蠔
Baked Oyster in
Sichuan Spicy Sauce
“Customers these days look for originality
in the dishes they order. Which is why I have
incorporated new and different styles of cooking
in my menu, from Thai to Vietnamese. You’ll
also find a Russian salad on the menu.
“When sourcing food ingredients I make
sure that I get the best. From locally grown
organic vegetables to starfish from Hainan Island,
lobsters and abalone from Australia, oysters
from Hiroshima, Japan, to shrimps and crabs
014 Horizon JULY 2010
與廚對話
With the chef
南海一號的行政總廚孫錦勝與我們分享入廚心得
Nanhai No.1’s Executive Chef Suen Kam-Sing chats over supper
from Hong Kong’s own Lau Fau Shan, I don’t
compromise on the quality of food ingredients.
“I became a cook in Cantonese cuisine
because of the sheer variety. There is dim
sum, seafood, soups and stir-fries; Cantonese
cuisine stands out among all of the regional
cuisines in the country.
“The menu of Nanhai No.1 is heavy on
seafood dishes so it’s quite challenging. The
cooking time for seafood dishes has to be precise;
金絲珠豆
Crispy Shredded Yam
you can add other ingredients but they mustn’t
overwhelm the natural flavour of seafood. The
dish that needs the most work is sautéed lobster
meat and lobster balls with egg white.
“I don’t cook at home. I get to cook food to
perfection with professional cooking utensils at
work. At home, though, food is cooked with a
weaker heat and lower quality equipment. If I
don’t get the taste I want, I’d simply rather not
cook at all.”