「國際慢食香港分會」2018年2月6日在鄧記舉行晚飯聚會,反應空前,60名會員報名出席,坐無虛設, 比該會2017年9月第一次的晚宴人數高於一倍。 提到川菜,第一時間令人聯想起辣,其實不能單純地以麻辣來概括川菜的特色。中國菜與西餐的基本味道相近 - 甜、酸、苦、辣、鮮,川菜則再加上麻和辣,辣可以不同的形式演繹 - 乾辣椒、辣椒粉、醃辣椒、辣椒油等;而麻則是來自細小的花椒,別小看這小辣椒,輕輕的一點已足以攻佔你的舌頭。因此拿捏得準,做到恰到好處,絕對需要細緻的技巧。這方面你大概可以放心,因為一切盡在“高手”的掌握之內。 鄧華東大廚過人之處,在於能巧妙地把不同的味道揉合於一道菜式中。例如利用酸味來平衡甜,以辣來平衡麻,令味道恰到好處、多層次和豐富,品嚐時你會嘗試道出各種入饌元素。 鄧大廚的創作與廚藝,把「味在四川」的美譽發揮得淋漓盡致, 讓我們體驗到辣椒以外的真正川菜精髓。   Slow Food Hong Kong was again immersed in Sichuan, the land of flavour for an encore dinner with Chef

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Here are the menus we’ve prepared for this Special occasion.

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Happy Chinese New Year!

Take a look at the menus we’ve prepared for you this year!  

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Sichuan cuisine has something of a reputation for being hot, but we don’t always mean that in the literal sense. Deng G has become something of a popular joint in

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I’m dreaming of an Elite Christmas and New Year

There is always a lot to look forward to in the festive season, especially when it comes to wining and dining, and even more especially when it’s an Elite Concepts

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As the fireworks light up the Hong Kong harbor, let our October 1st special set menu light up your heart with some delectable offerings prepared just for the occasion. 10月1日晚維港煙花璀璨之夜,到南海一號品嘗煙花宴,珍饈百味,讓眼睛和味蕾同度一個歡欣的晚上。  

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This is always a magical, heartwarming and special family time of the year. All of which is reflected in our Mid-Autumn Festival special set menu at Nanhai No.1. Bring warmth to gathering

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  Check out the new promotional menus at Eyebar and Nanhai No.1 There’s always a lot going on up on the 30th floor at iSquare, home of our unique Nanhai

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Chefs Deng and Lo showcase their talents

Naturally we were very proud when our star chefs – Chef Deng of Deng G and Chef Lo of Yè Shanghai were invited by HKTDC to represent Hong Kong’s leading

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