I was glad to recognize celebrity chef Chow Chung when we shot in a TV food show. In a recent Macau 2- day gourmet trip, I have to visit the renowned Cantonese restaurant under the helm of Chef Chow—with highly praised dim sums and lots of innovative Cantonese dishes! Barbecued Duck Liver and Pork Skewers is a signature dish of Imperial Court, it uses duck liver to replace chicken liver, in order to create a more aromatic and smoother palate. This dish is wonderful with no “pomace” mouthfeel of chicken liver, but it embellishes with a sleek of duck liver. The 3 Cantonese rural flaovurs—black olive, black bean sauce and tangerine peel put together for the steam of giant garoupa, in order to create the overall taste of rich rural fragrance and the subtlety of garoupa.
The taste of Imperial Court is a mix of “innovation”and “tradition”, I may use Crispy Fried Chicken for example— The chicken is deep-fried after it is filled with flaxseeds; a crunchy chicken skin appears with toasty aroma of flaxseeds. The new twist of this old traditional dish has an official new name called Crispy Roasted Chicken with Flaxseed. Finest Cantonese cuisine needs new change, so it is usual to mix with western garnish and palate. Lobster Soup with Quinoa, Amaranth, Maitake Mushroom is another great dish with the mixture of East and West and abound with good look, attractive aroma and fine taste. Shunde Styled Fish Broth is a strong tasted dish, according to the essence of concentrated fish soup taste, you can speculate the high proportion of the well use of one fish for one guest!
The name of Sautéed Rice Vermicelli With Olive, Iberico Ham, Celery is very attracted me, but its taste bring me to another level! The concentrated flavour of air-dried olive and prestigious Iberico Ham is a high-end and bravo tasting indeed! The taste philosophy of Chef Chow Chung is as same as his person—dare to speak, open-mind and get rid the old thoughts are his distinctive charisma!
拍飲食節目時認識周中，美食團難得澳門二日遊，師傅睇場的餐廳當然要去捧場。金殿堂點心很有名，粵菜也創新！吊燒鴨肝金錢雞是金殿堂名菜，以鴨肝取代雞肝，吃味更香更滑，小了一份雞肝「渣」感，漆多一份鴨肝油潤。粵式農家三味—欖角、豆豉加上老陳皮蒸花尾斑球，有老農家濃香與花尾斑鮮魚滲出的美味。
金殿堂的味道是「創新」與「傳統」的融合，大紅炸子雞滾上了亞麻籽後生炸，雞皮脆脆，亞麻籽香焦，是古法新做後正名的亞麻籽吊燒龍崗雞。高級粵菜要有新變化，混合西方的擺盆與「口味」是常見的。藜麥、莧菜與白舞茸配龍蝦湯，味道東西融合，色香味俱皆的一道菜式。順德拆魚羹是「重口味」，按濃縮魚湯味道的精華，大概可以推測到是一魚對一客的用魚高比例！
橄欖茄黑豚肉叉燒香芹炒米粉，看到菜名已吸引到我的注目，欖茄風乾後味道更濃縮，配上黑豚肉叉燒對等的是好滋味！周中的味道哲學，跟本人一樣，靠言、開放，破舊立新就是他與別不同的滋味！
