This is a public secret of the catering industry
The 29th floor of 198 Wellington Street, Central is a late night cafeteria that is closed to the public. In addition to not being external, no charges and irregular opening are also the characteristics of this late-night cafeteria, which can only be convened by the chef. Despite this, its reputation and fame spread from the circle of friends, becoming more and more prosperous, and even friends in the food circle in Tokyo and Paris want to have a chance to taste the taste. However, this mysterious nightclub is like a high-end restaurant introduced in Japan. No charge is even more irritating, that is, no matter how rich you are, it may not be eaten-precisely because of this, it is more unique and precious. I often joked that this cafe Probably can become a prototype of a new concept high-level club, set up a membership system, carefully select members, honorary members have more benefits, etc., become Soho House in the food industry, haha!
Boiled yellow croaker with butter
Having said that, this late-night cafeteria is a nightclub where Hong Kong’s new-generation celebrity chef Vicky Cheng and Zheng Yongqi entertain friends. As we all know, on the 30th floor of No. 198 is his restaurant VEA, one Michelin star, ranked 34th in Asia’s 50 Best last year. It is the first chef to cook classic Cantonese ingredients such as sea cucumber, flower plastic, and dried abalone with Western techniques Therefore, establishing style and position has also led the trend. On the 29th floor is his bar. The place is spacious and comfortable, with a terrace. It is the place where he entertains his friends. The mode of this night market is usually like this: If Vicky sees any particularly good and uncommon ingredients in the market that morning, he will immediately buy it, and then “blowing chicken” tells us to go up to night. These ingredients are usually pretty fishes, such as poached fish, wild tarpon, mussels and the like. Once, the fishmonger called Vicky and said that he had caught a large wild yellow croaker in Hong Kong and asked him if he wanted to? Of course I do!
That night, Vicky cooked this rare and good fish in a French-Chinese method-beurre meuniere was mixed with ginger and spring onions, and then, one hand had to be pulled up and the fish was placed in the grate The side that was pulled up slightly away from the fire, and the other side was the boiling ginger butter on the fire.
Vicky’s other hand kept scooping the hot butter with a large spoon on the yellow croaker fish. Drizzle so that the fish is cooked
Can you imagine it? This big yellow croaker not only maintains the tenderness of the meat, but also cooks well. The amount of ginger and onion is just right. It can enhance the flavor and not grab the butter flavor. Even the original delicious fish taste is promoted to three points , Delicious too shocking, let us all have eaten, remember so far. Unfortunately, the technique can be repeated, but the wild big yellow croaker in Hong Kong is an indispensable one. Vicky said that he asked the familiar fishmonger to keep the goods for him. After waiting for more than a year, he waited for such a thing, and next time he had to wait for the chance. Later, Vicky used the friend’s chilled East China Sea wild big yellow croaker to make the same way. Of course, the taste is not as good as the fresh one! Vicky cooks fish really well. Recently, he steamed Mayu fish stew with his home-made 30-year-old brown bean paste. The flavor of the brown skin is elegant and ecstasy. Moisturizing fragrance, the taste is truly unbeatable!
This late-night cafeteria is a crazy place for a chef. He has never met a chef who loves cooking more than him. After work, he is still busy in the kitchen, making a good dish for his friends. Every night, there are at least seven or eight dishes, each carefully crafted. Vicky’s wife Polly said, “Even if he doesn’t make it for you, he will make it for me when I go home. Sometimes I fall asleep, he cooks and wakes me up, and we chat while eating …” The little mouth is lucky.