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Wine.Luxe Magazine
Jul 31, 2017

Deng G! 鄧記!

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Introducing an outpost of Shanghai’s fine Sichuan restaurant, Deng G, opened with less than one year and is greatly recommended by most of the friends from food circle. When some of my wine friends visited to Hong Kong, I reserved a table at Deng G to dine with them. The delicacy of cuisines with reasonable price is the main reason of the restaurant to gain recommendations from food circle. Deng G serves with “South Sichuan”regional dishes, which is renowned for its refined quality. Deng G is also well-famed in Food Circle at Eastern China. 

In order to inherit the essence of the headquarter’s quality, the Hong Kong branch store showcases the similar taste from the dishes, which assembles the six flavours of benumbing spice, hot, sweetness, saltiness, sourness and bitterness. Spice flavour is also well paired with wine. With the revival of old dishes from Deng G, the veteran chef went to the Southern part (Hong Kong branch store) to demonstrate these fine dishes. With the memorable soft texture, Sliced Pork with Garlic & Chili executed the best performance of the balance of six flavours that I have ever eaten before. Thus, it was an excellent appetizer!

Supreme Soup with Liver Quenelles Bamboo Fungus was a kind of supreme soup, which was also as same as the famous dish, Steamed Chinese Cabbage in Chicken Soup.

The creamy texture of pork liver quenelles was the soul of the soup. Taste was an outstanding thing that embodied by Deng G, the brine sauce of the Sichuan Roasted Duck was made of roasted duck oil and spicy sauce, which had an aroma of wood charcoal and great taste. The roast suck paired magnificently with the Chateau L’Arrosee, which had an elegant fruity and floral notes to help the wine immersed with the duck meat.

 

 

酒友港小聚,預約上海來的「鄧記」吃四川菜。鄧記開業不到一年,美食圈的朋友都推薦它,除了菜餚美味,價格也是合理。鄧記,在華東美食圈很有名,吃的是四川菜中的「南堂包席」,以精緻見稱。

香港分店,味道上相近,集合了麻、辣、甜、鹹、酸、苦六味,不死辣,也適合配酒。鄧記老菜復興,師傅南來做示範,要了廚子餐單來嚐味。蒜泥白肉,口感軟滑,六味平衡是近年吃過中處理得最好的,做引味菜,開胃出色!

竹笙肝膏湯跟名菜「開水白菜」同樣是吊清湯,靈魂是入口軟化的豬肝膏。鄧記精彩在於味道,蜀府掛爐烤鴨,以烤鴨油與香料醬汁做滷汁回鍋,木燻炭香有味,配上優雅果香以外更帶有花香的 Chateau L’Arrosee 葡萄酒,浸醉於味道中。

​甜燒白是我的心頭好,以五花肉、豆沙與糯米同蒸,配上杏仁、蜂蜜與脯肉香的 Sauternes 甜酒,口味上是八寶甜飯油潤版的昇華變奏。顛覆視覺「吃雞不見雞」的雪花雞淖,看似平凡像豆腐,入口輕盈軟嫩而不起渣,鄧記吃的叫做大師味!

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