搜尋結果
梁子庚在中国多个城市、马尔代夫、菲律宾甚至两艘游轮上的餐厅里，以他的创新菜品令横布世界的食客大快朵颐，挑战他们重新评估对中国美食的见解。 梁子庚在新加坡莱佛士酒店推出其首个全方位服务餐饮概念中，通过对传承杰作和古代美食的艺术性改良，带领食客踏上独特的横穿中国之旅。 他的菜品使用单一来源时令食材，以此弘扬烹饪传统和工艺。 对梁子庚而言，这所有一切是为了利用现代烹饪技术提升健康时令农产品，捕捉地方民族美食的精髓。 设计. 梁子庚藝 YÌ 餐厅栖身在翻新后的新加坡莱佛士历史画廊，是一个隐蔽着根深叶茂的烹饪传统的世界，同时也发扬了故事艺术与现代性，与梁子庚的烹饪风格完美相得益彰。 一进门，一眼便看到手工精制的白色花瓣优雅地悬挂在墙壁和天花板上，展现出藝 Yì 餐厅异想天开的世界。
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Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips
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Specially curated to present lost masterpieces to ancient Chinese provincial dishes, 藝 yì by Jereme Leung does not look to present one specific style of Chinese cuisine. Instead, Jereme showcases an array of Chinese cuisines with a modern touch, such as the eye-catching Hundred-ring Cucumber with Sea Whelk – a classic dish found in China ...
Celebrate Dragon Boat Festival with 藝 yì by Jereme Leung through a new exciting selection of skilfully handcrafted sweet and savoury rice dumplings expertly curated by MasterChef Jereme Leung. Conceptualised with an artful blend of traditional and unique ingredients, these rice dumpling creations promise to captivate the senses this season.
