The Gelinaz grand shuffle happens once a year, where chefs swap kitchens for one day only. This year was a little different due to the pandemic, and chefs swapped recipes instead. In Hong Kong, seven chefs teamed up to recreate eight recipes from a restaurant that was kept anonymous so that chefs could reinterpret the recipes to their own liking and guests would have fun guessing. 🧐
At the end of the evening, it was revealed that the recipes belong to a chef in Ghana named Selassie Atadika of Midunu, a nomadic dining concept featuring what Selassie calls New African Cuisine.
To bring this meal to life, the chefs involved worked with the @africacenterhk as cultural and culinary advisors.
Swipe through to see what went down!
👉 West African Spice — The Blázquez pork in this dish featured a West African spice blend consisting of prekese, grains of paradise, Selim pepper, cubeb, and African nutmeg aged for 60 days, and served with udon and collard greens.
👉 Goat Cheese Cassava Katsu with osmanthus infused honey — This dish touches on ingredients from the Sahelian regions of West Africa such as Fulani cheese, cassava, and the drought-tolerant wild hibiscus.
👉 Pineapple — At Midunu, this pineapple dessert was served warm, and cut tableside. It was made with ginger, star anise, and orange. Here we have a deconstructed version.
👉 Hong Kong Made Chocolate — Last but not least, Chef Ricardo highlighted hibiscus and chocolate, using his locally made chocolate and pairing it with hibiscus sorbet and smoked chipotle chili.
spice cuisine 在 看板Wine - [好店] 台北Spice Cuisine - 批踢踢實業坊 的推薦與評價
餐廳名稱：Spice Cuisine
消費時間：2020年/4月
地址：台北市中山區南京東路三段216巷21號
電話：02-27788841
營業時間：AM11:00~PM3:00 PM5:00~PM12:00 (周日休)
圖文版：https://thudadai.pixnet.net/blog/post/68889675
自從得知這家主打以香料作為調酒風味軸心的餐館，就感到很有興趣，
分為晚餐時段以及10點後的宵夜時段，供應的餐點不同，
晚餐偏歐陸、宵夜偏東亞，不過據我這次用餐時和bartender和老闆小聊之後，
得知剛好近期要大改，包括店面裝潢和菜單，仍維持晚餐與宵夜兩時段的模式。
也就是說目前菜單與香料調酒的品項會進行增減，
只能說很巧..才剛去同樣是近幾個月開始營業的豊賀大酒家，也準備要大改菜單，
沒喝過香料調酒缺乏一個大致概念，店家提供了12支試管，
標註分別對應哪款香料，有蒔蘿、香茅、胡椒、紫蘇、肉桂、百里香、八角...等，
可以滴在手臂上玩玩，稍微感受是否為自己想要的口味，說是有原調酒的八成相似度。
第一杯就依我點的餐請bartender推薦，建議了蒔蘿(Dill)，
酒單上標明了這款的各項指數，酸4甜4酒1(滿分5)，
入口時~與開胃白酒的感受很相近，西瓜的清新接踵而來、以及蒔蘿香料氣味，
爽口度令人眼睛微亮，因為經過特殊處理，在顏色上看不出來西瓜，但是滋味明顯，
這款甜度也比較高，搭配前菜橙酒鴨肝帕菲(parfait)、波特酒凍，
鴨肝parfait即軟質的鴨肝醬，滋味平順易於入口，
且沒有肥肝似乎有時會蘊含的較強風味或者腥氣。
第二道點了煎干貝(當天不少菜已不供應，沒啥特別的好點~)，
青豆與西瓜sauce、蓋上酥酥的墨魚片，干貝熟度不錯，算簡單好吃。
點了第二杯調酒肉桂(Cinnamon)，指數為:酸1甜3酒4煙燻1，
基底是威士忌(黑牌)，採用近年流行的預調調酒方式，
也就是倒入事先調好的裝瓶肉桂酒，bartender再進行切冰塊等後續調製處理，
這款的酒感略重，但仍穩當扮演好配角的身份，
搭配的餐是普羅旺斯雞腿捲，這款說在改菜單之後會保留，
雞腿捲兩層結構，外層略帶彈性的腿肉，表皮微脆無多餘油脂，
而內裡是口感鬆嫩的雞胸慕斯，沾取熬製多時的微酸韻肉汁醬來吃，
ok~餐食沒有太多複雜元素，屬於較為輕鬆的角度來呈現吧。
後來聽老闆說他是從美國回來的，也曾待過新加坡、澳洲，
之後會在白天時段推出澳式早午餐，請我喝了杯shot，檸檬香茅調酒，
花旗卡結帳有折扣~印象約9折。
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我的台灣Google美食地圖：
https://www.google.com/maps/d/edit?mid=z4FdH9BbCXoI.k2FBMBD_tEBE
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