名厨 FAMOUS CHEF : 百乐潮州鱼翅酒家 Pak Loh Chiu Chow Restaurant

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香港名厨区家华的卤水鹅

Hong Kong Famous Chef Qu Jia Hua's Braised Duck

到了大马，许多国际名人，都会在这栋STARHILL GALLERY 底层，一试“百乐”的潮菜。看入口两旁壁上照片，便可知什么叫粒粒巨星来过。

In Malaysia, most of the international celebrities will dine in Pak Loh Chiu Chow Restaurant which located in bottom floor of Star Hill Gallery. All of the photo of celecrities who have been came to here hang on the wall of passage.

门外，站着美丽知客。见我，即两侧列队，有节奏地鼓起手掌喊：“欢迎食公子莅临。”领队女主管 STEPHANIE 微笑甚为得体。甫踏进，便获这种优渥条件，哪有不完美印象。要是给记者大人知我带备受争议原议员映霞吃便饭，在港台，肯定上头条封面。

There were beautiful and polite waitresses stood outside the restaurants, they lined up on both side, clapped their hands and said: “welcome Jacky Liew’s visit”. The female supervisor Stephanie smile at me, make me have a good impression. Also, I brought the ex- members of the legislative council, Jenice Lee came here too. If reporters knew this, certainly I will hit the headlines.

不久，掌管集团饮食经理 DAVID ，亲自过来打招呼，在这么个庞大机构支持下，不管材料，还是从香港礼聘最好的师傅区家华主持，目的，就是要把这家酒店内部餐厅臻善化。

Soon, the people in-charge, manager David personally came here and say hi. Regardless the material or hire the best chef from Hong Kong, the purpose is to make this restaurants more perfect.

最著名是“卤水鹅肉片”，从香港专运至的平头鹅，求得是较普通鹅肉细嫩，要能嚼出香液。如此天纵奇才，何须我敲锣打鼓推销。

The most famous dishes here was “ Braised goose meat slices”. The goose was flat head goose which delivered from Hong Kong because it’s flesh more tender and soft.

“汕头千层峯”，奢侈把猪耳边朝上部份卤了。再一片叠着一片，切得薄如纸，当我叮嘱眼睛不要转时，感觉整块宛如大理石花纹，而这样削，是为避免咬到太硬软骨。那种驿动和我初次乍见老婆一样，怦然心跳，好美呀！

“Shan Tou layer mountain”, cut off the pig ear’s upper part and braised it and build its up layer with layer on plate. I felt this like the pattern of marble. The dishes made like this is to avoid biting on the hard cartilage.

“梅膏蚝仔”的蚝，非外头蚵煎可比，薄薄涂层粉皮炸，浑为天然鲜味及略抛的梅膏，惊为奇葩，想都不想，仓促就想占为己有。

“Oyster with sour plum sauce”, fried the oyster with thick layer of flour, stir-fried with plum paste, seems like all so natural.

“七味九肚鱼”炸后，给鱼肉埋了七种变化，该是从潮菜冷盘五味子演绎出，今天无论如何，都要把鲜口与复合味拉在块，结成姻亲。

“Seven flavor and nine belly fish” First, fried the fish and separate into seven flavor. Quite complicated, but make me pay attention on the complex taste.

“浓汤烩石榴燕”，蛋白先煎成皮，包住燕窝同蒸，碟中是上汤，周边以瑶柱、冬笋、竹笙、冬菇丝配衬，分得清清楚楚，明明白白，要吃须预订。

“Cubilose soup” first, fried the egg white into a layer such skin. Wrapped the bird’s nest with egg, gravy on plate. The ingredients surround them were scallops, bamboo’s shoot, bamboo fungus and mushroom slices. Before eat you have to reserve.

“鲜酿鱼鳔”，把深海石斑鳔，酿入猪肉碎、香菇、马蹄、大地鱼打的馅，再拿鲍鱼汁煨足，那是大师傅特别为我做的私家菜，即刻有种相逢恨晚的抱怨。

“Fresh fish bladder”, the grouper bladder mixed with minced pork, mushroom, water chestnut, and simmered with abalone gravy.

精彩“番茄咸菜煮鳕鱼”确实好，鳕肉肚只是煎一煎，淋上番茄、咸菜、日本梅子、草菇、姜丝熬活了汤汁，敢将民间寻常汤料，化腐朽为神奇，有钱途！

The most wonderful dishes is “ tomatoes pickles with cod”. Roast the cod and poured the soup that made by tomatoes, pickles, japan plum, straw mushroom, ginger slices. Like magic, I’m very appreciate.

甜品“鸡粒鲍鱼酥”，蛋挞皮摆着整粒智利鲍鱼，内里装满蘑菇、洋葱、鸡肉炒料，垫底是潮州芋头茸对立相似叉烧酥，贫富贵贱，早劲输九条街。

Dessert “Abalone cake”. A Chilean Abalone placed on egg tart skins and filled with mushroom, onions, chicken meat. Bottom of its was Chiew Chou minced yam.