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老火靚湯 / Souo of the Day
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老火靚湯 / Souo of the Day
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九層塔辣椒膏炒蜆 / Wild Clams Stir Fried with Chilli Jam and Basil
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九層塔辣椒膏炒蜆 / Wild Clams Stir Fried with Chilli Jam and Basil
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十八味鼓油雞 / The Chairman's Soy Sauce Chicken
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十八味鼓油雞 / The Chairman's Soy Sauce Chicken
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十八味鼓油雞 / The Chairman's Soy Sauce Chicken
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ごはん
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生磨杏仁茶 / Double-boiled Chinese Sweet Soup
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テーブルセット
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Menu (ランチ)
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お茶(普洱茶)
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店内
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店内
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看板
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外観
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外観
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Asia's 50 Best Restaurants(アジアのベストレストラン50)の常連で2020年には堂々の2位を獲得、The World's Best 50 Restaurants 2019(世界のベストレストラン50)でも41位、ミシュランガイド(2011)1つ星に選ばれるなど、とても評価の高い広東料理レストラン。当然予約も取りづらく、その意味では非常にハードルの高いレストランです。
地元の食材や調味料を使って食材本来の味わいを引き出した料理を目指す「大班樓 The Chairman」では、化学調味料は使わずに、手間をかけて技術を駆使したシンプルな料理が楽しめます。
そのこだわりは、自家製調味料や自家製オイルはもちろん、自分たちの農場で野菜を育てたり、新鮮なシーフードを毎朝Aberdeen Fish Marketで直に仕入れるほど。
ディナーのコースは$700~1,000(約10,000~15,000円)ですが、ランチは3コース$258(約3,600円)、4コース$278(約3,900円)とだいぶリーズナブルな価格設定。※サービス料10%別途
行政午餐(Executive Lunch)・四道菜(4 Courses)・$278
前菜9品、スープ2品、メイン17品、デザート2品から各1品ずつ選べるプリフィクスランチ。選べるお茶とごはんかお粥がセットになっています。
湯 / Chinese Soup
老火靚湯 (Souo of the Day)
鶏・豚・牡蠣・椎茸・クコの実など具だくさんの香港式スープ。手間をかけてじっくりと煮込まれたスープはシンプルで優しく滋味深い味わい。
頭盤 / Appetizer
九層塔辣椒膏炒蜆 (Wild Clams Stir Fried with Chilli Jam and Basil)
天然の大粒アサリ(に似た貝)をチリソースで炒めた一品。新鮮な貝はプリップリでパンパンに身が張っていてとってもおいしい!ほどよい辛味と酸味のソースがベストマッチで、爽やかなバジルの香りが食欲をより一層そそります。
主菜 / Main Course
十八味鼓油雞 (The Chairman's Soy Sauce Chicken)
香港では定番の醤油鶏もここではレベルが違います。朝〆の新鮮な鶏はジューシーで肉の旨味が濃く、ソースに使う醤油もこだわっていいものを使っているのだそうで、ほんのり甘めで深みのあるソースに仕上がっています。肉厚なモモは食べ応え十分!ごはんがすすみます。
甜品 Desserts
生磨杏仁茶 (Double-boiled Chinese Sweet Soup)
すっきりと自然な甘さの温かい杏仁茶。
メニュー選びから親切に応対してくれたサービス担当の方にとてもおいしかったと伝えると「広東料理の本来あるべき味わいは、鶏肉やシーフードなどの食材本来の味を引き出すシンプルな調理と味付けなんですよ」と教えてくれました。
料理、サービス、雰囲気ともほっとおちつける本当にいいレストランです。
ちなみにこちらのスペシャリテは、雞油花雕蒸大花蟹配陳村粉 (Steamed Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles / 花蟹の紹興酒と鶏油ソース蒸し)で、時価(だいたい$500~600=7,000~8,500円)。複数人で食事に行くならおすすめです。