2 鄭新民大師 Chef Zheng Xin-min 陝西菜經歷幾千年歷史文化, 可追溯至西周, 在唐朝達至高峰, 被稱為 北食 的代表菜, 因此有 天下之菜源於陝, 始於周秦盛於唐 之說 陝菜由以往的宮廷菜 官府菜 商賈菜 寺觀菜 民間菜和少數民族菜等組成, 烹調手法則仍然沿用古法, 保存古早風味 雖然陝菜沒有名列中國的八大菜系, 但其豪邁的口味自成一格, 是中國重要的地方菜 近代陝西官府菜第三代嫡系傳人, 兼全國百名中國烹飪大師金爵獎獲獎者之一的鄭新民大師及其團隊, 將蒞臨滿貫廳呈獻歷史悠久的陝西佳餚 他精通熱菜 冷菜 食物雕刻 花拼 麵點等烹飪技巧, 尤以精湛刀工更令人嘆為觀止, 會員將可嚐到正宗的陝西風味, 萬勿錯過 Shaanxi cuisine dates back few thousand years to the Western Zhou dynasty, reaching its peak during the Tang dynasty. As well as the oldest, it is also the representative cuisine of northern China. Its antiquity is reflected in the saying: All cuisines originated in Shaanxi during the Zhou and Qin dynasties and flourished in the Tang dynasty. Imperial cuisine and those of the ruling elite, merchants, temples and ethnic minorities all contributed to Shaanxi s rich flavours. Its cooking techniques preserve the original flavours from the past. Although Shaanxi cuisine is not ranked among the eight major cuisines of China, its bold flavour makes it an important provincial cuisine. When Chef Zheng Xin-min arrives at the Moon Koon Restaurant, he and his team will bring with them a cuisine that has grown and developed along with the history of China. Master Chef Zheng is the third generation successor of Shaanxi s Aristocrat Cuisine and is the Top Jin Jue Prize Winner of 100 Chinese Culinary Masters. His expertise includes hot and cold dishes, food sculpture and floral assemblies, noodles and incredible knife skills.
3 前 Appetisers 湯 Soup 菜 麵皮螺片 $188 Sliced sea conch with pickled cucumber on hand-pulled noodles in homemade spicy sauce 三皮絲 $118 Shredded pig skin, sea blubbers and chicken skin served with aged vinegar 鹿蹄羹 $188 ( 每位 per person) Venison tendon soup with black mushroom, bamboo shoot, coriander, pine nuts and white pepper 醬牛肉 $118 Beef shin flavoured with Chinese herbal soya sauce 醬風雞 $118 Chicken flavoured with peppercorns and Chinese herbal soya sauce 百果蹄 $118 Crystal pork knuckle terrine filled with cashew nuts, walnuts, pine nuts, peanuts and macadamia nuts 梆梆肉 $148 Branch-smoked pig intestine 油豆皮 $98 Shredded beancurd sheets with bean sprouts, carrot, spinach and sesame oil in Chinese herbal soya sauce 熗蓮菜 $98 Sliced lotus roots with diced ginger flavoured with vinegar 香辣菜式 Spicy dish 素菜式 Vegetarian dish
4 精選熱菜 Hot Dish Delights 醋芹桂魚 $468 Simmered whole mandarin fish with yam noodles, Sichuan peppercorns and yellow pepper sour soup 黃燜鱔魚 $288 Stewed swamp eel fillet with sliced streaky pork, garlic, ginger and coriander 秦韻蝦球 $238 Deep-fried prawns with duo of chillies in sweet and sour sauce 奶湯肚塊燴瑤柱 $228 Simmered pig stomach with conpoy, white pepper and chicken broth in casserole 珠聯璧合 $248 Stewed streaky pork on Shaanxi red dates flavoured with fermented rice wine accompanied by steamed lotus seeds on glutinous rice 葫蘆雞 $598 Deep-fried crispy free-range chicken served with spicy salt 香辣菜式 Spicy dish
5 精 Hot Dish Delights 麵 Pastries & Noodles 選熱 鍋烤鴨方 $198 Deep-fried duckling served with cumin salt 海參燒牛蹄筋 $338 Stewed beef tendon with sea cucumber and vegetables 點 月牙茄盒 ( 三件 ) $48 Pan-fried dumplings filled with eggplant and green chilli (3 pieces) 牛肉餅 ( 三件 ) $48 Baked beef cakes with five spice (3 pieces) 菜 椒香秦川牛肉 $298 Sautéed Qinchuan beef brisket with dried chilli 纏絲肉 $148 Braised streaky pork filled with dried cowpeas in Chinese herbal soya sauce 羊臂臑 $698 Deep-fried lamb leg served with cumin and paprika 臘汁肉夾饃 ( 三件 ) $48 Baked buns filled with minced pork, ginger and spring onions (3 pieces) 肉末麵 $78 ( 每位 per person) Hand-pulled biang biang noodles with minced pork, dried beancurd and preserved turnip in chilli oil 鍋盔 $118 Baked pancake served with green chilli and chilli paste 香辣菜式 Spicy dish 素菜式 Vegetarian dish
6 甜 點 Desserts 泡泡油糕 ( 三件 ) $48 Deep-fried puffs filled with white sesame, walnuts and sugar (3 pieces) 紅棗烤饃 ( 三件 ) $48 Baked Shaanxi red date roulade (3 pieces) 甑糕 ( 三件 ) $48 Steamed glutinous rice cakes filled with Shaanxi red dates and kidney beans (3 pieces) 脆皮炸糕 $58 ( 每位 per person) Deep-fried glutinous rice dumplings served with vanilla ice-cream