Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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欢 乐 迎 佳 节<br />
’tis the season<br />
Christmas is the season to share great<br />
food with great company and restaurants<br />
at Galaxy Macau are getting into<br />
the spirit with holiday menus that<br />
showcase their signature Christmas<br />
dishes. Celebrate the festive season and<br />
satisfy every holiday craving with classic<br />
Christmas dishes at Galaxy Macau.<br />
Christmas Pudding With Brandy Sauce<br />
Festiva: Executive Sous Chef Daniel Sheen<br />
Festiva Chef Daniel Sheen uses a 100-year-old recipe to make his Christmas<br />
pudding, but has given it a little twist to make it deliciously moist and even<br />
tastier. He soaks the dried fruits for six months before Christmas and adds<br />
alcohol every week to retain and intensify the flavors. Flavored with nutmeg,<br />
cinnamon, cloves, ginger, and apple, Chef Sheen says cooking with passion and<br />
love is the secret to a wonderful Christmas pudding.<br />
「 澳 河 」 综 合 渡 假 城 推 出 经 典 圣 诞<br />
大 餐 , 与 您 同 庆 欢 乐 佳 节 。 圣 诞 节 最 适 合<br />
与 亲 朋 好 友 共 享 美 味 佳 肴 , 渡 假 城 内 各 家<br />
餐 厅 秉 持 欢 度 圣 诞 的 精 神 , 推 出 各 式 招 牌<br />
圣 诞 餐 点 , 菜 色 多 元 , 佳 节 美 馔 应 有 尽<br />
有 , 定 能 满 足 每 一 个 食 客 欢 度 假 期 的 渴 望 。<br />
圣 诞 布 丁 配 白 兰 地 汁<br />
群 芳 餐 厅 : 行 政 总 厨 戴 宏 翱<br />
行 政 总 厨 戴 宏 翱 以 流 传 百 年 的 作 法 制 作 圣 诞 布 丁 , 并 稍 加 变 化 , 使 之 更 湿 润 美 味 。<br />
在 圣 诞 节 前 六 个 月 , 他 就 开 始 浸 泡 水 果 干 , 并 且 每 个 礼 拜 都 多 加 点 酒 以 保 存 并<br />
强 化 水 果 的 味 道 , 之 后 再 加 入 肉 豆 蔻 、 肉 桂 、 丁 香 、 生 姜 、 苹 果 等 配 料 。 总 厨<br />
认 为 , 对 甜 点 抱 持 着 爱 与 热 情 , 就 是 做 出 美 味 圣 诞 布 丁 的 关 键 秘 方 。<br />
80<br />
| TK | FLAVOR DNA
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