「金枝玉葉」原本形容如金玉般的枝葉，或將之比喻皇族後商。近日一家位於尖沙咀 K11 MUSEA 的全新中菜廳用上這個象徵尊貴的名字，匯聚浙、京、滬及粵經典名菜，包括宋高宗賜名的「紹三鮮」、農民為省時而創作的「神仙雞」、一道道美饌走進非凡文化饕宴中。
Golden Blossoms, this term originally described the precious leaves and branches like gold and jade, or it was used to compare them to the nobility of the royal family. Recently, a brand-new Chinese restaurant has adopted this symbolic name of nobility, gathering classic dishes from Zhejiang, Beijing, Shanghai, and Cantonese cuisines. These include the “Assorted Shaoxing Casserole” personally named by Emperor Gaozong of the Song Dynasty, the ” Signature Briased Chicken” created by farmers to save time, and many other exquisite delicacies that are part of an extraordinary gastronomic feast.
甫進店，隨即被奢華格局吸引，滿室優雅迷人的赤霞護橘光色澤，配合同色系地氈、木質牆身、天花吊飾等，恍如走進金碧輝煌的宮殿中，極具王者氣派。五間貴賓室設計各有特色，或紅或金牆身，繪上不同形態的梅花圈案，配襯華麗高雅吊燈，營造精緻典雅氛圍。
Both the interior decoration and the dishes have been crafted into a visual and culinary extravaganza. Upon entering the restaurant, one is immediately captivated by the luxurious ambiance, with the elegant and alluring claret hues filling the space, complemented by matching carpets, wooden walls, and golden chandeliers, evoking a sense of grandeur like stepping into an imperial palace. The five exclusive private dining rooms have distinct features, with red or golden walls embellished with different plum blossom motifs, accompanied by lavish and refined pendant lamps, creating a refined and sophisticated atmosphere.
神仙享受 A Divine Experience
餐廳主打浙、京、滬及粵菜，在多位經驗豐高廚師主理下，重新呈現各菜系的傳統菜式，讓老饕細味每道菜餚背後的文化底蘊。先有由宋高宋親自賜名的經典菜品「傳統紹興三鮮」，相傳高家因金兵侵犯，身心俱疲而食慾不振，此時有位紹興廚師用了豬肉及鮮魚做成肉圓及魚圓，配上燉雞湯、山筍、河蝦、火腿等烹調，宋高宗品嘗後大呼：「鲜哉！」並賜名「紹三鮮」。
The restaurant specializes in Zhejiang, Beijing, Shanghai, and Cantonese cuisines, with experienced and renowned chefs meticulously presenting the traditional dishes of each culinary tradition, allowing diners to savor the cultural essence behind every plate. First, there is the classic dish “Assorted Shaoxing Casserole,” personally named by Emperor Gaozong of the Song Dynasty. The legend goes that when the Song imperial family was weary and lacking appetite due to the Jurchen invasion, a Shaoxing chef created this dish using pork, fresh fish, chicken soup, bamboo shoots, river shrimp, and Jinhua ham, and upon tasting it, the Emperor exclaimed, “How fresh and delicious!”
自此，「紹三鮮」成宴席上不可或缺菜式，更有「無三鮮，不成席」說法。大廚在燉得白亮澄澈的雞湯中，整齊地挵着金華火腿片、魚圓、肉圓、蝦、豬肚、蛋皮、番茄等。雖然整鍋內沒山珍海味，卻「三鮮」精華滙聚一體，甘醇鮮香，魚圓、肉圓爽口彈牙，吸滿雞湯，滋味絕倫。
Since then, “Assorted Shaoxing Casserole” has become an indispensable dish on banquet tables, with the saying “No Assorted Shaoxing Casserole, no proper feast.” The chef meticulously arranges the slices of Jinhua ham, fish balls, meat balls, shrimp, pork stomach, egg skin, and tomatoes in the crystal-clear chicken broth. Although there are no exotic ingredients, the essence of the ” Assorted Shaoxing Casserole” is perfectly blended, resulting in a rich, fragrant, and delightful dish, with the fish and meat balls being chewy, fully absorbing the chicken broth.
「神仙雞」乃江南菜代表，據說這道菜是農民在收割季節沒時間做飯時，於早上務農前在鍋中鍋上薑片、豬手，放入雞、秘製醬料和紹興酒，慢火炆燉至收割後歸家享用。大廚把神仙雞加入鮑魚，變奏成矜費版「鮑魚神仙雞」。這道菜特意用上清遠走地三黃雞、豬手和鮑魚，在慢火炆煮最少6小時，過程中不加一滴水，全靠酒讓食材香氣和鮮味互相融合，當打開鍋蓋，飄香四溢，雞身染上明亮色澤，輕輕一夾、輕易做到骨肉分離，微甜鮮嫩。豬手及鮑魚炆得軟腍，最精采必屬鍋底醬汁，滿滿膠質及天然鮮美，拌入白飯中、堪稱神仙享受。
The “Briased Chicken” is a representative dish of Jiangnan cuisine. It is said that during the harvesting season, when farmers had no time to cook, they would place ginger slices, pork trotters, chicken, and a secret marinade with Shaoxing wine in a pot and slowly braise it before returning home to enjoy the dish. The chef has upgraded this dish by adding abalone, creating the ” Signature Briased Chicken with Abalone.” This dish is prepared using free-range three-yellow chickens from Qingyuan, pork trotters, and abalone, braised for at least 6 hours over low heat without adding any water, relying solely on the alcohol to allow the flavors to meld. When the lid is lifted, the aroma fills the air, and the chicken meat falls off the bone effortlessly, with a subtly sweet and tender texture. The pork trotters and abalone are also meltingly soft, and the rich, gelatinous sauce at the bottom of the pot is the crowning glory, perfectly complementing the rice.
用了誇張碟子盛載的「鹹肉蒸舟生風帶魚」，的確很「IG-able」。大廚推介必吃這道經典浙江菜，選用以鹽略醃後風乾的風帶魚，鋪着鹹肉片蒸至熟透，五花腩鹹香和魚件鮮甜交纏下，食味細膩富有鹹鮮。把五花腩與魚件一口吃下，鮑滿肉汁在舌尖綻開，甜美鹹香，佐飯一流，回味無窮。
The “Steamed Dried Hairtail with Salty Pork” is indeed “Instagram-worthy,” served in an extravagant dish. The chef recommends this classic Zhejiang dish, using salted and dried hairtail, layered with slices of fatty pork belly and steamed until cooked through. The salty, umami pork and the sweet, delicate fish create a harmonious flavor profile. Savoring a bite of the pork belly and fish together, the juices burst on the tongue, leaving a lingering, delicious salty-sweet taste that pairs perfectly with rice.
火焰叉燒 Signature Honey Glazed Kurobuta Pork
店中招牌菜「蜜汁火焰豚肉叉燒王」選用黑豚肉入饌，以玫瑰露及秘製醬料醃製後烘烤，最特別抹上自家調配的蜜汁，不僅突顯豬肉鮮美原味，還添上一抹自然醇香。為了增加視覺享受，大廚把叉燒放在海鹽上，淋玫瑰露點火燃燒3至4分鐘，讓肉質散發玫瑰酒芬芳，並賦予一層淡淡鹹甜及酒香。叉燒很香軟，又不失咬口，蜜汁甜味不會太搶，反而吊出肉鮮，吃過齒頰留香。
“Signature Honey Glazed Kurobuta Pork” uses Kurobuta pork, marinated in rose-infused sauce and a secret sauce, then roasted. The unique touch is the application of a homemade honey glaze, which not only highlights the fresh pork flavor but also adds a natural, aromatic sweetness. To enhance the visual experience, the chef serves the pork belly tableside on a bed of sea salt, drizzles it with rose liquor, and ignites it, allowing the meat to be infused with a subtle rose fragrance and a touch of salty-sweet flavor. The pork belly is soft and tender, yet still has a satisfying bite, with the honey sweetness complementing the fresh pork taste perfectly.
「堂焗蒜香明蝦」絕對考驗大廚對火候的拿捏，師傅把新鮮蝦仁、蒜頭、乾蔥等放砂鍋中，以猛烈火焰把蝦焗熟，完美呈現原汁原味。蝦肉豐潤多汁，鮮嫩彈牙，伴隨濃濃蒜香，絕佳味覺體驗。
The “Baked Prawns with Garlic” truly tests the chef’s control of the heat. The chef places fresh shrimp, garlic, and dried onions in a clay pot and uses intense heat to bake the shrimp to perfection, resulting in a dish that showcases the pure, unadulterated flavors. The shrimp are plump, juicy, and tender, with a strong and delightful garlic aroma.
北京烤填鴨兩吃 Peking Style Roasted Duck in Two Styles
以攝氏220度高溫油炸北京填鴨，鴨皮酥脆，肉質滑嫩，放入自家製麼麼皮上，配京葱、甜醬、網紋瓜，增添層次與風味。剩下的鸭肉拆絲，煮成鸭絲燉湯。
The restaurant deep-fries the Peking Style Roasted Duck at 220°C, creating a crispy skin and tender meat. The duck is then wrapped in homemade pancakes, accompanied by green onions, sweet sauce, and melon. The remaining duck meat is shredded and cooked into a rich, flavorful duck soup.