「Face to Face」A Taste of your Hometown

04th November 2018

Articles

Have you ever had a similar feeling to the one you get when eating your hometown food?

遠在他鄉,你是否有這樣一種感覺?

Any delicious food is not as good as the food in your hometown, the simple tastes are bringing back so many memories. Even now that you are in China, I bet you are always looking for familiar tastes, and try to find restaurants where you can eat your authentic hometown dishes. Hometown dishes are a memory more than a taste.

外面的食物再美味,但總也比不上家鄉菜。從小吃到大的菜,雖然簡簡單單,卻是自己兒時的回憶。外表平平無奇,卻是最合自己口味的。不遠萬里來到中國,但我們總會去尋找自己熟悉的味道,去到能吃到正宗家鄉菜的餐館。現在吃家鄉菜,吃的不僅僅是它的味道,更是一種情懷,一種回憶。

Today we have chef Mr. Hong from Penang at [Face to Face], who invited us to taste some of his favorite hometown dishes from Nanyang cuisine.

本期 [Face to Face], 我們邀請到來自馬來西亞檳城的大廚方嘉隆,為您奉獻來自家鄉的味道 。

Guest | 採訪嘉賓

Eric Hong Chia Leong 方嘉隆

Executive Chef 行政總廚

Place: Le Méridien Chongqing

採訪地點: 重慶富力艾美酒店

Eric Hong is an experienced executive chef from Penang, Malaysia. Mr. Hong has prepared some special dishes for Novak Djokovic and Andy Murray at the China Open (tennis) 2010-2012. Mr. Hong has served as the Chef of Mandarin Oriental in Kuala Lumpur, the Executive Chef of Sutera Harbour Resort, and the Executive Chef of Shangri-La Hotel in Beijing. Then he joined Le Méridien Chongqing to bring more innovative ideas into the all-round development of the hotel catering, and also bring a new experience to guests.

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方嘉隆,來自馬來西亞檳城,擁有多年行政總廚管理經驗。曾在2010至2012中國公開賽(網球)為Novak Djokovic, Andy Murray 準備特別膳食。方嘉隆先生曾任職吉隆坡文華東方酒店馬來西亞主廚,舒特拉港灣度假村,馬來西亞麥哲倫舒特拉行政主廚,北京香格里拉大酒店行政主廚。隨後加入重慶富力艾美酒店,為酒店餐飲的全方位發展注入更多的創新理念,同時也為每位賓客帶來全新的體驗。

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Q: How long have you been here? Have you tasted the local food in Chongqing?

來這裡多久了?嘗過重慶地道的美食嗎?

This is my first time in Chongqing, but it’s already been 6 months since I’ve joined Le Méridien Chongqing. The first dish I tried when I arrived here was Chongqing xiaomian. It’s very tasty, as I love spicy food and the unique taste of the Sichuan peppercorn. The second one I tried was Chuanchuan, which also tastes very good.

6個月前我加入的艾美酒店,這也是我第一次來重慶。我最先嘗試的一個就是重慶小面,很霸道。因為我本身就喜歡吃辣。之後我又吃了串串,味道也是不擺了。

Q: What do you think of the local dishes? Any differences from Nanyang cuisine?

重慶美食與南洋美食的不同之處?

The local dishes reflect the strong local flavor with their unique combination of spices. Each dish has its own character, especially when you have so many types of pickled chilies to enjoy. In Chongqing there is a lot of variety of chilies, but in Malaysia we only have a few, so it’s a good experience for me to learn and try the different flavors. I am trying to incorporate them into my Nanyang cuisine. Of course, there will be a big difference, especially in the flavor. In Sichuan cuisine you utilized a lot of the spices, chilies and vegetable oil in different kinds of dishes. Nanyang cuisine, it’s more about using local spices, shrimp paste, local herbs and coconut milk.

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重慶的食物調味料較多,口味較重,每道菜都各有特色。和馬來西亞不同的是,這裡的辣椒應有盡有,讓你吃得爽,我會試著這樣的元素融入到製作南洋菜中。當然,它們還有一個很大的不同之處,在川菜中,我們會用到很多調味料和辣椒,而在烹制南洋菜時,我們更多用到的是香料,蝦醬,和椰漿。

Q: What kinds of dining experiences will you bring to the guests?

您將為顧客帶來何種用餐體驗?

I’ll stress mainly different flavors, freshness, and originality of tastes because when you over season it will overpower the original flavors of the fresh ingredients.

我會注重食物的口感與新鮮,還有適度的調味以呈現食物本味。

Q: What will you prepare for us?

給我們準備了什麼美食呢?

I recommend you try my hometown dish, Penang White Curry Noodle, which I think the guests will love as it contains a mild spice with a touch of spiced flavor and enhanced with coconut milk.

我的家鄉菜,以椰漿為主,再加入特製辣椒的檳城白咖喱面,你會很喜歡的。

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Q: Any other Nanyang dishes you want to share with us?

還有其他的嗎?

The most famous one you must try is Bak Kut Teh, which is a pork rib dish cooked in herbal and spiced broth, popularly served in Malaysia and Singapore. Another stand out cuisine is Nyonya cuisine, which has a long history in Malaysia, dating back to the descendants of an early Chinese princess married to a Malay king in Melaka. The servants of the two heritages then inter-married, and the Baba and Nyonya roots were created. A combination of Chinese and Malay culture, heritage, and the unique flavor of Nyonya cuisine were born.

還有必吃的肉骨茶,它是屬於娘惹菜系,是一種流行於東南亞的馬來西亞和新加坡一帶的食品,是以肉與骨配合中藥煲成的湯。娘惹菜系在馬來西亞有著悠久的歷史,中國人與馬來人通婚誕下的孩子,男孩被稱為「峇峇」,女孩則是‘娘惹’。他們不但在居住方面有了適應性的轉變,而且在飲食習慣上也有所變化,而‘娘惹菜’就是她們以傳統中式食物和烹飪方法,配合馬來常用香料創制出的,形成了自己獨特的味道。

Q: After working in the restaurant industry for so many years, what is the best compliment you have ever received?

在您的職業生涯中收到過最好的贊譽是?

I think the best compliment I’ve ever received is from Novak Djokovic, whose meals I personally took care of while he was in the tournament in Beijing.

網球運動員諾瓦克·德約科維奇在北京參加比賽時,是由我為他準備特別膳食。

Q: What is the key to cooking a good dish?

烹飪一道佳餚的訣竅?

The soul of the dish comes from freshness and simplicity. Any overdoing, overcooking, or over-seasoning, will ruin the natural flavor; just stick to the basics with modern techniques to bring out the natural flavor of the food.

適當烹制以呈現食物的本味。過度的烹飪或加入過多調味料都會使其失掉本身的味道。

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Q: If you had the chance to cook for anyone, who would it be? What would you prepare?

你最想為誰做飯? 會給他/她做什麼?

That would be my family. I would prepare Spanish Paella, which they always ask me to cook while I’m back at home. But when it comes to home cuisine, my mom is the best chef.

我的家人。我會給他們做每次回家都必做的西班牙海鮮飯。但是要論做家鄉菜,還是我媽媽最拿手。

Q: What advice would you give someone who is interested in becoming a chef?

如果想成為一名廚師,您有什麼建議呢?

Be creative, always stay hungry for more knowledge and skills, be persistent, do more experiments, and the most important element is understanding more about the local culture.

堅持創新,求知若飢,不懈探索,勇於嘗試,還有很重要的一點就是更多地去瞭解當地文化。

Q: What fresh ideas will you bring to Le Méridien?

你會給艾美酒店帶來什麼新的想法與創意?

I’d like to introduce the authentic Nanyang cuisine to the Chongqing community.

你在這裡可以吃到一餐正宗的南洋菜。

Q: If traveling to Malaysia, what are the can't-miss dishes?

必吃的馬來西亞美食?

If you do drop by Penang, you can try Char Koay Teow, White Curry Noodles. For the Bah Kut Teh, I would strongly recommend going to Klang. It’s near the port, and is the origin of Bah Kut Teh.

檳城:肉骨茶與白咖喱面。巴生港是肉骨茶的发源地,所以想要吃正宗的肉骨茶,可以去巴生港一探。

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If you go to Melaka, it’s good to try Nyonya cuisine, as that’s where it started from, and Melaka is also very famous for the Hainanese Chicken Rice. The Hainanese community in Melaka has preserved their heritage and culture very well.

馬六甲:娘惹菜的發源地,其特色就是這裡的海南移民帶來的海南雞飯。

If you go to Kuala Lumpur, you must go to Jalan Alor, which is a famous food street for tourists.

吉隆坡:那就不得不去著名的美食街——亞羅街。

If you want to enjoy a nice black coffee which we called Kopi - O, you have to go to the small shops by the roadside, where you can have a taste of the original Nanyang coffee. I remember when I was a small kid; I always went to a shop to buy coffee beans. We would stand and watch the uncle cook the beans, and the aroma of the coffee beans is unforgettable. It’s still in my mind now. I will still go to these little shops when I go back home, even though the shop is not there anymore. It still reminds me of my childhood memories. I think that besides the presentation and ingredients, the most important part of a particular cuisine is that can it remind you of your childhood memories, your family, and your roots.

如果您想喝到我們這邊一種叫做Kopi - O的黑咖啡,去街邊的小店買就是了,這樣你才能品嘗到原汁原味的南洋咖啡。記得我小時候,我們幾個小孩總是去街邊小店買咖啡豆。那是,我們就那樣站在旁邊看著叔叔煮咖啡豆,那種咖啡香至今我都無法忘懷。我每次回家都會去那家早已歇業的小店,因為那裡藏著我兒時的回憶。因此我認為,一道菜,除了它本身,更重要的是它能讓你回味起那多年不變的,深入骨髓的味道。

Just like the Nyonya cuisine made by generations past, every hometown dish contains endless love, including the love of the your mother, your grandmother, and all the tourists’ deep feelings for their hometown.

就像不斷傳承的娘惹菜,每一道家鄉菜都包含了無盡的愛,包含了母親的愛,外婆的愛,它包含了遊子對故土深厚的情懷。



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