香港 和 Singapore Showcase at Gastronomika 2015 in 圣塞瓦斯蒂安 This Week

香港 和 Singapore Showcase at Gastronomika 2015 in 圣塞瓦斯蒂安 This Week

Oriental Explosion as 香港 和 Singapore feature as focal topics at the world-reputed Gastronomika 2015 in 圣塞瓦斯蒂安 this week

by:  
凯希亚  凯希亚


热门照片来源: 卡尼巴莱斯 


圣塞瓦斯蒂安 Gastronomika-Euskadi巴斯克自治区 will celebrate its 17th edition in 2015, having established itself as a world reference in haute cuisine 和 as an unmissable 事件 for the best chefs in the world to come together 和 look, learn 和 progress. 


2015年是香港特别的一年, Kong 和 Singapore as the two guest culinary destinations at Gastronomika. From October 4 to 7, in addition to the best chefs in Spain 和 around the 世界各地的观众也都来参加,今年将特别关注这两个亚洲城市的观众。 


那里一切皆有可能。从精致豪华的上等美食到最“时髦的街头美食”。用马丁·贝拉萨特吉(Martin Berasategui)的话说,两个“正在走向平流层”的亚洲城市“两个尚未真正起飞的亚洲美食的例子”。


香港 has a culinary history resulting from complex intersections, contradictions 和 dialogues between East 和 West, between the refined opulence of the grand restaurants 和 the exotic humility of the street, 和 between the infinite 和 very varied Chinese cuisine which is concentrated here and shines.


Four chefs from 香港 showcased the emerging refinement of 香港's dining scene: 


丘添来 from Tim's Kitchen

丘添来 在经营私人厨房10年之后,在2000年开设Tim's Kitchen之前,在香港积累了大量的追随者。 In 2009, Tim’s Kitchen 香港 was awarded its first Michelin-star 和 two Michelin-stars for the Macau branch. In 2010, the Tim’s Kitchen 香港 received two Michelin-stars. In 2011, both 香港 和 Macau received two Michelin-stars. Chef 丘添来 is celebrated as one of 香港's best Chinese chefs. 




银燕饭店的徐Xu

使用餐厅自己的有机农场生产的新鲜农产品,生产尹燕的豆浆和尊贵的正宗中国菜, 玛格丽特徐原和银燕餐厅在时令时效的时令烹饪中享有崇高的敬意。使用 对失去的中国美食遗产的创造性诠释, in 2008, 她开了厨房尹燕 在湾仔,最终搬到 Yin Yang to a seaside town and changing its name to the 阴阳 Coastal. This move meant 具有更大的能力来重塑香港最古老的美食文化-渔民烹饪-香港的一项资产,已被宣布为非物质文化遗产。

 



何利福先生的Jowett Yu

台湾人出生,加拿大长大 俞宗怡大厨对中国风味的创新方法 无数赞誉全球认可 到位于Soho的厚脸皮餐厅 何利福 Yu的标志性创意中国菜风格因其在悉尼正在发生的美食界上的影响而广受赞誉,而他的独特文化背景则源于他年轻时移民到北美的台湾人的文化背景。他现在担任 令人垂涎的菜肴 which have turned both local 和 foreigner alike into Ho Lee Fook的烹饪狂热者。 





NUR的Nurdin Topham

为了通过食物治愈人们,厨师Nurdin Topham protege of 雷蒙·布兰克(Raymond Blanc) 和 alumni of the 哥本哈根食品实验室,已开启NUR 在2014年。这家餐厅得到了一批烹饪大师的支持,并迅速取得了成功, 开业不到一年就获得了一颗米其林星。 The restaurant has pioneered the movement towards regionally sourced, nutritious, technically advanced fine dining. With a heavy focus on fermentation 和 the myriad health/flavour benefits it brings, NUR restaurant showcase the best of Asian produce, honouring ingredients 和 elevating them with the techniques of modern gastronomy. 




凯希亚

凯希亚

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