秋風起蟹正肥,又是食蟹的好時節!全城熱捧的鴻星蟹宴今年再度推出全新滋味蟹饌,包括一系列以蟹入饌的手工點心、時令蟹菜式及湯羹,烹調方法結合傳統及新派創意,不論吃原隻肥蟹,還是啖啖肉的手拆蟹肉菜式,都會吃得過癮!日前專程去尖沙咀的星薈吃全蟹饌,望住靚景嘆滋味蟹靚份外寫意!
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蟹迷必食的經典蟹名菜!花雕與肉蟹,是世間絕配!鴻星嚴選的肉蟹色澤晶瑩紅潤,不但蟹肉味濃郁,肉質更是香滑無比,鮮甜到不得了!原集肉蟹浸在花雕、雞油、雞蛋混合製的湯汁中,蟹肉吸收了花雕酒香及蛋香,濃香滑溜,口感極致夢幻,好食到舐舐脷!
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沾滿鹹蛋黃的軟殼蟹,香酥軟滑,味道不過鹹不膩,非常香口!其實質素高的軟殼蟹不用加太多調味和配料已夠甘香。
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若喜愛口味清淡的蟹菜式,冬瓜蟹肉鮑魚卷一定啱你口胃!大廚巧手切出冬瓜薄片,形似竹笙,用來包裹冬菇絲、蔬菜絲和鮑魚絲,再燴以滑嫩蟹粉芡,清新爽滑又鮮甜,看似簡單其實是極巧心思的手工菜!
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焗蟹蓋工序繁複,先以人手逐隻蟹去殼拆肉,再拌入芝士、洋蔥、麵包糠烘焗,外層金黃酥香,內裡豐富啖啖肉,是另一心機手工菜。
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蟹拑肥美飽滿,釀滿蟹肉和蝦膠,以煎釀烹調,再淋上蟹肉珊瑚汁,豐腴又鮮甜,真心好味!
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皮薄餡靚,爽滑香甜,$25抵食之選!
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製作創新的蟹肉窩貼,窩貼煎得香口,加入波菜增添清爽口感,波菜配蟹肉,別處吃不到!
Photo @Alan Leung