米芝蓮指南飲食故事系列:堅守原味 | The Michelin Guide Insider Series: Rooted in Tradition

過年吃糕,步步高昇。鎮守米芝蓮三星餐廳唐閣的朗廷酒店中餐行政總廚鄺偉強,堅持製作原味蘿蔔糕--有別於一些酒家在蘿蔔糕當中納入其他昂貴食材的作法,鄺偉強還原蘿蔔糕本來的風味。
The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic. Few would know this better than T’ang Court’s executive chef Kwong Wai Keung who serves up a soulful rendition at his three-michelin-starred restaurant this Chinese New Year season.
文章:guide.michelin.com.hk/zh_TW/堅守原味之蘿蔔糕
Article:guide.michelin.com.hk/en/堅守原味之蘿蔔糕
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