TK6 JOY OF PASTRY Mar2013.pdf

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Saffron Chef de Cuisine
Gina Pungjaroenkijkul
完美平衡点
perfect balance
Banyan Tree Macau’s Saffron strikes a satisfying balance with classic and contemporary Thai cuisine
For SaFFron’S CheF de CuiSine, Gina
Pungjaroenkijkul, life is all about balance.
Forget work-life balance, because that’s
out of the question for any chef de cuisine
worth her salt. And Chef Gina is definitely
worth her salt – and her sugar, and her
lime juice, and her chilies too. What she
really means is the careful balance of fundamental
flavors and aromas that define
Thai cuisine.
“Balance makes a dish tastier,” she
explains. “In a salad, we have three flavors
in the sauce. The first must be sour,
followed by salty and sweet. For curry, a
little salty and not too sweet. In tom yum,
we mix sour and salty, not too sweet – the
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| TASTING KITCHEN | march 2013
sweetness comes from the prawns.”
Chef Gina’s expertise derives from a
deep understanding of her ingredients –
how the tiger prawns in Saffron’s signature
tom yum goong differ, for example, from
the river prawns in the tom yum goong mae
nam – and her ability to make incremental
adjustments to accommodate the nuanced
differences they bring in flavor, aroma and
color.
With Saffron’s new Crustacean Promotion
menu, which is available all through
March, Chef Gina balances familiar
favorites with inventive new dishes she
is eager to introduce to diners. The menu
starts with the restaurant’s ever popular
seafood platter on ice: sea whelk, cherry
stone clams, New Zealand mussels, and
Hokkaido scallops. Among the choices for
the main course are a rich, wok-fried lobster
with oyster sauce, and one of Chef
Gina’s creative original dishes: a mussels
and pineapple curry with Kaffir lime, served
in half a pineapple shell.
“Our curry starts with fresh ingredients.
And then we have to take time to cook and
reduce it. Only when you take enough time
can the flavor come out,” she says. “I want
people to try this dish!”
If Chef Gina is recommending it, expect
a lively, delicious and perfectly balanced
medley of flavors.
Seafood platter of
sea whelk, cherry
stone clams, New
Zealand mussels, and
Hokkaido scallops
有海螺、石蛤、新西
兰青口、及北海道扇
贝的海皇拼盘
对「尚坊」的厨师长 Gina Pungjaroenkijkul
而言,生活在于平衡。然而工作和生活间
的平衡却另当别论,因为这对任何称职的
厨师长而言是可望不可及。Gina 不仅称职,
她精湛的厨艺更完美呈现出泰式料理酸、
甜、辣多层次的味道。她认为平衡就是泰
式料理的基本味道和各式香草细腻微妙的
平衡感。
她解释道 :「平衡感让一道菜更美味。
泰式色拉的淋酱有三种味道 : 首先是酸味,
然后是咸味和甜味。 咖喱要略咸,不能太
甜。酸辣汤则融合了酸味和咸味,也不能
太甜。甜味完全来自鲜虾的自然甘甜。」
Gina 的厨艺专长源自对所用食材深
刻的了解 – 例如该餐厅的招牌菜鲜虾酸辣
汤中所用的虎虾,就不同于湄南酸辣汤中
所用的河虾 – 以及依照食材在色香味上所
带来的细微差别增减用量的能力。
随着该餐厅新推出了三月份贝壳类
海鲜当季菜单,Gina 的新创菜色中包括
用最受欢迎的水产烹调出鲜美平衡的口
味。菜单的前菜是该餐厅一直广受欢迎
的海鲜拼盘 :有海螺、石蛤、新西兰青
口、及北海道扇贝。主菜的选择包括浓
郁的蚝油锅炒龙虾和 Gina 的一道原创
料理 :盛在切半挖空菠萝内的菠萝咖喱
烩青口。
她表示 :「我们的咖喱用新鲜食材细
熬慢炖到浓缩入味。炖煮的时间一定要够
久,味道才会出来。希望客人能够试试这
道菜!」 如果是厨师长 Gina 推荐的菜色,
滋味绝对会丰富、和谐而鲜美!
New Zealand mussels with
traditional pineapple curry
菠萝咖喱烩青口
Wok-fried lobster with cashews,
sweet chili paste and oyster sauce
酱爆龙虾
Saffron 尚坊
G/F, Banyan Tree Macau, Galaxy Macau,
Avenida Marginal Flor de Lotus, Cotai,
Coloane-Taipa 路氹蓮花海濱大馬路澳門
悅榕莊地下 G40
5 Thai
q +853 8883 6061
12:00-15:00; 18:00-23:00
MOP 151- 300
A Casual
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