20/08/2026
真正完成這道菜的地方，是在已盛裝食材的碗中。「清蓮貴妃露」這道菜，靈感源自粵菜，先將夏日當造的貴妃蚌鋪於碗底，再即席注入滾燙的自家製雞湯，當中更帶著新鮮搗碎的湖南蓮子。熱力恰到好處地將蚌肉輕柔煮熟，肉質軟嫩，鎖住鮮甜，蓮子更為湯頭添一抹綿密的質感。
佳餚於「灶後故事」嚐味菜單中呈獻，由即日起至9月13日限定供應。菜餚背後的巧思與細膩，歡迎前來感受。
The final seconds of cooking happen in the bowl. For our Guangdong-inspired Royal Concubine Clam Soup, plump summer Concubine Clams are arranged raw before piping-hot chicken broth, enriched with freshly crushed Hunan lotus seeds, is poured directly over them. The heat gently poaches the clam meat just enough to preserve its tenderness and natural juices, while the lotus seeds give the broth a softly textured consistency.
Meet the techniques behind this course through the Behind the Kitchen Doors tasting menu, available until 13 September.
