Breathing Space 空间

Exquisite Chinese Dining in Yue 从传统中创新惊喜的「粵」 

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Tucked away from the hustling and bustling city center of Hong Kong in the North Point lies a very special 1 Michelin Star restaurant located on the first floor of the City Garden Hotel, Hong Kong. ‘Yue’ meaning Cantonese in Chinese, is the name of this restaurant serving contemporary Cantonese cuisine. Its master chefs create unique delicacies that incorporate the fundamentals of traditional Chinese cooking. Yue Restaurant has been receiving the 1 Star Michelin Awards for many years consecutively, showing its persistence towards the spirit of maintaining its quality of food and customer satisfaction. Not only is Yue a Michelin Star restaurant, some of its dishes have also won various awards in the culinary industry presented by the Hong Kong Tourism Board. 

‘Steamed Minced Pork with Foie Gras and Scallops’ 

(Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board – Minced Meat Dish Category)

This very clever dish is served with an impressive sizzling hot stone pot where the carefully selected ingredients each compliment another to achieve an ultimate taste. Fresh spring onions, salted egg, South Australian scallops, braised red wine foie gras and well minced pork crowned with a gastronomical sauce ball are all steamed to perfection. One would have to break the sauce ball to allow the sauce flow out from its mold. This dish is ready to be tasted once the sizzling sound is heard.

‘Gold Coast Starlight’ Shrimp dumpling, golden crispy taro dumpling and baked puff pastry

(Gold Award, 2011 Best of the Best Culinary Awards -Dim Sum Category)

Gold Coast Starlight is not one dish but a combination of three very uniquely crafted dim sum servings served on one plate. The shrimp dumpling comes in a bamboo steamer whereas the golden crispy taro dumpling is made with cheese and seafood sitting on a flower shaped cracker. Last is the baked puff pastry with egg custard that is moulded into the shape of a very cute little chicken. 

‘Seared Star Garoupa Fillet with Fish Maw on Egg White with Truffles Sauce’ 

(Gold with Distinction Award, 2010 Best of the Best Culinary Awards – Seafood Category)

This award-winning dish consist of many unique and vibrant colours, allowing diners to easily mistake this dish for a dessert at first glance. There are four layers to this dish, the very top is a perfect combination of freshly cooked sea caught Garoupa and fish maw with a pinch of fine black truffles. Beneath this lay three striking layers of colours where the top orange layer is made from carrot, followed by a green layer from green vegetables and pure egg white as the cushioning. 

‘Scallop and Sakura-bi Rice Cannelloni’

(Gold Award, 2016 Best of the Best Culinary Awards – Dim Sum (Rice Rolls) Category)

If translated directly from its Chinese description, this 2016 Gold Award winning dish literally means the ‘Rice Cannelloni Pearl’, which fits perfectly because of how this dish is presented. There are two main preparations to this dish. First, the master chef would have to fry the inner ingredients before wrapping it in a soft layer of steamed rice cannelloni. Next, a gastronomical 

sauce ball is placed on top before it is served on a seashell, perfectly resembling a pearl from a shell. 

「粵」位于香港城市花園酒店1樓，是連获米其林一星餐厅殊荣多年的城中粵菜食府。「粤」选用新鲜食材，凭着经验丰富的厨师团队，保留香港粤菜传统的精髓，巧思独特的惊喜菜式获奖连连，成了新派粤菜的典范。

「粵」菜单上得奖的粤菜有：“雪嶺紅梅映松露”、“白翠紅玉藏珍地”、“亮点 ： 笋尖鲜虾饺皇、海皇芝心芋角、奶黄金鸡酥”、“珍珠肠粉”等等。

“笋尖鲜虾饺皇、海皇芝心芋角、奶黄金鸡酥（荣获2011美食之最大赏金奖-点心组）” 就是用不同手法呈现的虾饺、芋角和奶黄酥，玲珑可爱，看了很舍不得吃。

“雪嶺紅梅映松露”
(荣获2010年度美食之最大赏至高荣誉金奖-海鲜组)
这道菜共分四个层次：上层是东星斑鱼肉，附加花胶、露笋和黑松露。第二、三层的蛋白中分别混合了新鲜的绿色菜汁和红色的萝卜汁，最底层则是上汤纯蛋白。其绿、红、白的三色三味蛋白，十分香滑，入口即溶。

“珍珠肠粉”
（荣获2016美食之最大赏金奖-点心：肠粉组）
用上带子、甜豆、樱花虾、矜贵的黑松露作饀料，配搭自家调制的肠粉浆，制成口感香滑的“珍珠肠粉”。“珍珠肠粉”作两种食法：蒸和炸，不同口感，再搭上类似蛋黄球的分子料理“肉汁浓汤”盛装在带子壳上。

“白翠紅玉藏珍地”
(荣获2015年度美食之最大赏至高荣誉金奖 – 肉饼组)
则是一道用热石锅呈现的玩味极品肉饼，用上了珍贵的带子、鹅肝，还综合了分子料理素材制作的“肉汁鼓油”。“白翠紅玉藏珍地”由6个元素组成：葱花、咸蛋黄粒、南澳带子粒、红酒浸醃煎香鹅肝粒、剁碎的五花腩肉饼和肉饼上端的分子料理“肉汁鼓油”，层叠元素铺在肉饼上同蒸。上菜时，要先扎破分子料理“肉汁鼓油”，让汁液流泻入热石锅里的肉饼沙沙作响后才品尝。

「粵」每一道的得奖的粤菜，绝不空是卖弄花巧翻新上菜，而是认真地去了解每一道菜式的制作材料和过程，其中精湛的厨艺功夫，令人咋舌。

English text by CHT, Chinese text & photography by Layzhoz Yeap

People Culture 社圈

Miura P400 from the 1969 film “The Italian Job”1969年电影《意大利任务》 的MIURA P400

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Sant’Agata Bolognese, May 6, 2019 – A few years after the movie release of “The Italian Job”, it was revealed that the car used in the film was not the one destroyed during the on-screen accident. Since then, many made it a hunt to locate the opening-scene Miura. 50 years later, Lamborghini Polo Storico has finally certified the Miura P400, chassis #3586, as the original car used in the Paramount Pictures film in 1969.

The orange Miura P400 (technically “Arancio Miura”) with white/black leather interior has been the most pursued Miura in recent decades: it appears at the start of the film, driven by the actor Rossano Brazzi on the Great St Bernard Pass. In the movie the car was destroyed. In reality, Paramount also depicted an identical, crashed Miura. 

After almost 50 years, and having passed through the hands of different enthusiasts, both Italian and international, the P400 was bought in 2018 by the current Liechtenstein collector, Fritz Kaiser, who is also the Founder of “The Classic Car Trust”. 

Lamborghini Polo Storico, inaugurated in 2015, is Automobili Lamborghini’s department dedicated to preserving the heritage of the House of Sant’Agata Bolognese. Its activities include the restoration and certification of all Lamborghinis produced up to 2001, as well as the reconstruction of spare parts for classic Lamborghinis. 

2019年5月6日，圣亚加塔·波隆尼(Sant’Agata Bolognese) – 电影《意大利任务》上映几年后，电影中亮相的车子确认并没有被银幕中演绎的意外事故毁掉。从那时起，许多人开始寻找电影开场的Miura。50年后，兰博基尼Polo Storico修复中心终于将底盘号#3586的Miura P400证实是电影中出现的“真身”，即是1969年派拉蒙电影公司拍摄使用的原始汽车。

橙色 Miura P400 (技术名称为 “Arancio Miura”)搭配白黑色皮革内饰，是近几十年来最受追捧的Miura，当年出现在电影的开头，由演员 Rossano Brazzi驾驶飞驰在圣伯纳德山口。电影中车子最终撞毁，但现实中，派拉蒙还临摹了一辆外观相似的撞毁 Miura。

历经近50年，在意大利和国际众多爱好者的手中辗转，P400于2018年被现任列支敦士登收藏家Fritz Kaiser买下，他也是“经典古董车信托”的创始人。

至于兰博基尼 Polo Storico 修复中心在 2015 年开启，是兰博基尼汽车公司致力于维护圣亚加塔·波隆尼总部历史遗产的部门。执行的任务包括对2001年前生产的所有兰博基尼车子进行修复和认证，并重建经典兰博基尼的原装配件。

Image(s) courtesy of Lamborghini

People Culture 社圈

50th Anniversary of the First Lunar Landing 登月迎来 50周年纪念

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George Clooney and NASA veterans joined OMEGA at Kennedy Space Center to pay tribute to the 50th anniversary of the first lunar landing. The gathering of greats at Cape Canaveral in Florida brought actors and astronauts together to celebrate the world-changing Apollo 11 mission and to raise glass to the OMEGA Speedmaster: the first watch worn on the Moon.

After a day of discussions on a range of space-related subjects – including “Pushing at the Limits” and “The Moonwatch: Then and Now” – media and VIP guests enjoyed a “Golden Moments” dinner, attended by George Clooney, Amal Clooney, Charlie Duke and Thomas Stafford.

The mood was light and the memories flowed freely as the astronauts shared compelling stories about the challenges they faced to ensure the Apollo project was a success. Though a huge star in his own right, OMEGA Ambassador George Clooney was clearly in awe of his boyhood heroes and made sure their extraordinary achievements were the prime focus of the event.

Also in attendance at both the daytime talks and “Golden Moments” celebratory dinner were Astronaut and artist Nicole Stott, NASA pilot and ISS commander Terry Virts, ESA astronaut and NASA veteran Jean-François Clervoy, and former NASA engineer and the man behind the Moonwatch, Jim Ragan. 

George Clooney和美国国家航空航天局(NASA)的退役宇航员联同欧米茄(OMEGA)公司一起，在肯尼迪航天中心展开首次登月50周年纪念活动。在佛罗里达州的Cape Canaveral，演员和宇航员们齐聚一堂，欢庆改变世界的阿波罗11号任务，并为欧米茄超霸系列(Speedmaster)发出自豪宣言：这是登上月球佩戴的首只手表。

而就以一系列太空探索话题—包括“挑战极限”和“月球表:过去与现在”——持续一天的研讨后，媒体和贵宾们享用了一顿“辉煌时刻”晚宴，George Clooney、Amal Clooney、Charlie Duke 和Thomas Stafford出席了宴会。

当宇航员们分享为确保阿波罗登月计划成功所面临的令人钦佩不已的艰苦挑战时刻，气氛显得轻松愉快，而记忆沉静地流淌。尽管欧米茄大使George Clooney本身就是一颗巨星，但他显然对儿时的宇航员偶像们充满敬畏，并认为他们非凡的成才是此次活动的主要焦点。

宇航员兼艺术家Nicole Stott、前NASA飞行员兼国际空间站指挥官Terry Virts、欧洲太空总署兼NASA资深宇航员Jean-François Clervoy以及前NASA工程师、“月球表”背后推手Jim Ragan也列席当天的研讨和“辉煌时刻”庆祝晚宴。