Frozen secret @HAKKASAN融合星级冰点

Vantage Shanghai - - HIGH LIFE 慢生活 -

I have no doubt that the fine dining pros are still playing their pioneering role in the game when a fresh fusion treat at Hakkasan caught my attention. Created by their executive head chef Tong Chee Hwee, who has an earlier culinary experience in Malaysia and Singapore, this Italian semifreddo, known as 'BingGao' to the old Shanghainese upper class since the French chefs brought it there almost a century ago, has a denser texture but still light enough to hit you with a hint of tropical delight. And the secret of its innovative twist is crushed meringue added to the coconut cream base, which I believe was inspire by Sangkaya, the Malaysian style of coconut ice-cream.

全上海大街小巷的冰品生意全面开花,身处最前沿的高级餐厅自然少不了别具一格的奇思妙想。声名在外的星级餐厅Hakkasan上海分店就有一款由全球行政主厨唐志威先生研发的东南亚口味意大利冰糕。“冰糕”是上海人熟知的海派西点,口感绵密轻滑,正是上海开埠后法国厨师带来的意大利配方。在Hakkasan的厨房里,冰糕又涅槃重生成了另一副模样:糕体中加入了蛋白霜,质感更为凝着;而唐先生早年在新加坡与吉隆坡的掌厨经历也成为这款冰品中用椰浆替代奶油的灵感来源。

Newspapers in Chinese (Simplified)

Newspapers from China

© PressReader. All rights reserved.