關於 french kitchen restaurant ，我們在網路上蒐集到這些相關的討論、資訊與評價

*𝐄𝐧𝐭𝐞𝐫 ‘𝐎𝐍𝐄𝟏𝟓𝐌𝐓𝐂𝟏𝟎’ 𝐭𝐨 𝐞𝐧𝐣𝐨𝐲 𝟏𝟎% 𝐨𝐟𝐟 𝐚𝐥𝐥 𝐦𝐨𝐨𝐧𝐜𝐚𝐤𝐞 𝐨𝐫𝐝𝐞𝐫𝐬.*⁣
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WOK15 Kitchen, a Cantonese restaurant at ONE15 Marina nestled in the prestigious Sentosa Cove enclave, debuts 4 indulgent snowskin mooncakes exquisitely handcrafted using French pastry techniques this year — Lady Ispahan, Yuzu Lotus, Grand Marnier Chocolate and Premium Mao Shan Wang. ⁣
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Those who are fans of fruity flavours will enjoy the Lady Ispahan snowskin mooncake which is filled with raspberry pate de fruits, lychee bavarois and covered with a smooth lychee snow skin.⁣
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Citrus lovers can indulge in the Yuzu Lotus, a lemon scented snowskin mooncake with creamy lotus paste, lotus seed and zesty yuzu jelly⁣.
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Not forgetting the perennial favourite, the White Lotus Paste with Double Egg Yolk is a perfect treat for the Mid-Autumn celebrations or for a simple pairing with a lovely pot of tea.⁣
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Order 3 working days in advance at https://bit.ly/ONE15MC2021

The spot previously occupied by REVE Kitchen and Dessert Bar at King Street (right next to Public Bank Penang Main Branch) is now taken up by Cuisine 18, a new restaurant offering a French-inspired menu. There are only minimal changes to the interior but the addition of curtains that block the sunlight from flowing in does introduce a romantic touch to the place. The menu offering is not too big but sufficiently covers all range of diners (from Fish to Chicken and Red Meat), the price points are of mid-average but the Course menu offers better values. A pretty decent restaurant for some solid French-inspired dishes without putting a dent on the wallet.

[Brunch Menu] Egg Benedict (Rm 24)
[Brunch Menu] Poulet Roti (Rm 26)
[Brunch Menu] Seafood Anchovies Pasta (Rm 32)
[Brunch Course] Starter- Onion Soup
[Brunch Course] Dessert- Kaffir Lime Madeleines
Iced Long Black (Rm 10)
Subject to 10% Service Charge
Address: No. 18, Lebuh King, 10200, Georgetown, Penang.
Business Hours: 11 am to 10 pm. Closed on Mondays and Tuesdays.
Contact Number: 6016- 691 1662

Full story to be shared on Ken Hunts Food soon!

Béni, a one-starred Michelin restaurant from Singapore has recently extended its business operation to Malaysia... opening a branch at SkyAvenue of Resorts World Genting. According to its official website, Béni's menu integrates French fine-dining cuisine and Japanese produce... a Japanese reinterpretation of French cuisine. The restaurant at SkyAvenue has limited seating, probably could accommodate less than 6 tables... with an open kitchen and a display fridge with selected Wines. The price points are of fine-dining range but if you are keen to try their offering without putting a dent on the wallet, the 3 Course Set Meal (starts from Rm 68 per pax) is definitely a good choice. The 3 Course Set Meal is available daily, all day long.

[Main] Truffle Cream Pasta (Rm 68 for the 3-course Meal)
[Main] Sous Vide Chicken with Abufeira Sauce (Rm 88 for the 3-course Meal)
[Amuse Bouche] Truffle Tuna in Filo Pastry
[Dessert] Chocolate Tart with Butterscotch Sauce and Chantily Creme
Subject to 10% Service Charge and 6% Tax
Address: Lot T1-19 of Level T1, Sky Avenue, 69000, Genting Highlands, Pahang.
Business Hours: 11 am to 10 pm. Opens Daily.
Contact Number: 603- 6101 3001

Full review to be shared on Ken Hunts Food real soon!

club gig มีรายการอาหารแล้วนะครับ
และวันนี้ขอนำเสนอเมนูพิเศษ
BBQ Short rib with baby hot sauce, Soft Wegde Potato and Classic French Coslow
หรือแปลแบบไทยๆ คือซี่โครงหมูบาร์บีคิวกับซอสเผ็ด(นิดหน่อย) และมันฝรั่งทอดและโคสลอว์นะครับ

เทปนี้ต้องขอบคุณทั้ง 2 เชฟมากๆนะครับ
1.เชฟอู่ วรรธนไชย แสงมีน
เจ้าของร้าน ครัวกลางกรุง
และอดีตเชฟจากร้าน Tease gallery
Le cordon bleu
Marriott hotel
Akaryn samui (Ochoo)
Siam@siam

2 เชฟกร สุพลชัย พาทัน
: Head Chef At Kiin Kiin Restaurant 1st Michealin Star of Europe, Cophenhagen, Denmark
: Executive Chef, Consultant, Trainer, Organization, Kitchen System Management, and Creation New Menus At Mida Hotel and Resort, Kanchanaburi
: 4th of Asia in The Ultimate Chef Challenge, Taiwan (Year : 2559). And 130th of The World in The Younger Generation Chef of The World, The Wolrd Association of Chef’s Societies ( year : 2559 )
: Co-Producer control the Menus and Line Stage TV Show “ Chef chon Chef ” on Thai Pbs Chanel

ดำเนินรายการโดย เชฟกิ๊ก เอ้ย โค้ชกิ๊ก นะครับ
ปรึกษาเมนูอาหาร หรือปัญหาความรัก กับโค้ชกิ๊กผ่านไลน์ฟรี หรือสอบถามคอร์สเรียนเพื่อพัฒนาตนเอง ที่ตอบโจทย์ปัญหาความสัมพันธ์ในทุกๆด้าน คลิกที่นี่เลยครับ
https://line.me/R/ti/p/%40clubgig

低溫慢煮羊架 - Sous Vide Lamb Rack

有冇試過開party 有時太多嘢要預備搞到一頭煙？ 呢個食譜做法係出面餐廳batch production 而又可以保持到質素嘅方法，唔係你估，唔通真係一ORDER 先即刻整？慢煮版，就讓它浪漫一點。咪拎佢同落鑊快煎比，兩回事。

Don't want to mess up your holiday party at home inside the kitchen?
This recipe of lamb rack gives you a peace of mind that you can do some preliminary work before you finish it straight after with no hassle. This is how the restaurant do as to serve a big number of people and also to keep their quality standard stable.

材料：
羊架 1條
蒜頭 3粒
迷迭香 2條
牛油 10克
紅蔥頭 1個
雞湯 400毫升
橄欖油 2湯匙
煙肉粒 1湯匙
白酒 1/3杯


Ingredients：
Lamb Rack x1
garlic 3 cloves
rosemary 2 prigs
butter 10g
shallot x1
chicken stock 400ml
olive oil 2 tbsp
panchetta 1 tbsp
white wine 1/3 cup
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