The Secret Sauce

The Secret Sauce 匠心入味

A chef’s true artistry goes beyond the plate—it starts with knowing where to find the best ingredients. Their “secret sauce” isn’t just a special technique or a family recipe; it’s their deep, often hidden knowledge of sourcing. They know the back alleys of bustling markets, the off-the-radar suppliers, and the seasonal nuances that elevate a dish from good to unforgettable. Whether it’s hand-selecting the freshest seafood at dawn, forging relationships with artisanal farmers or tracking down rare spices from remote regions, this unseen expertise is what truly defines their craft. It’s not just about cooking—it’s about curating the absolute best from the source. – that’s the ingredient you won’t find on any menu.

厨师的技艺，超越了餐盘的界限。真正的烹饪艺术，始于对最佳食材的追寻。他们的“秘诀”不仅仅是独特的烹饪技巧或传统家族食谱，而是浓厚而隐秘的专业知识。他们熟悉跟踪摄取的市场信息，与不为人知的供应商建立联系，了解季节变化对食材带来的细微差别。从而将每一道美味提升到令人难忘的高度。无论是黎明是分亲手挑选最新鲜的海鲜，还是从偏远地区寻找有的香料，这份看不见的专业知识是他们厨艺背后的真正灵魂。正因为这些隐秘的知识，才使得每道菜肴拥有了任何菜单上都无法找到的独特魅力。

Stir-Fried Sand Goby with Thai Kale and X.O Sauce XO醬泰國芥蘭炒筍殼魚球: Also known as emperor fish, goby is a national treasure of Thailand and one of the representative local ingredients. Its flesh is tender and fresh. Traditional Thai cuisine mainly uses frying as the cooking method, but it has been adapted with traditional Chinese cooking techniques. By quickly stir-frying in a hot wok, the fish becomes even more tender, and then XO sauce is added, the king of Chinese sauces, to enhance its fragrant and spicy flavour.; 筍殼魚又名皇帝魚是泰國的國寶魚、泰國本地食材代表之一肉質鮮嫩、傳統泰式料理以炸的烹調方法為主、我改以傳統中式烹調技法、熱鑊快炒令魚肉更加鮮嫩、再用中式醬料之王XO醬襯托香辣可口。筍殼魚。; THB 2,600

Stir-Fried Thai River Pawn with Sea Grapes 珊瑚泰國羅氏蝦配本地海葡萄: Thai river prawns are known for their sweet and tender meat, as well as their rich prawn paste. They also hold significant economic value in Thailand. Locals often use grilling as their cooking method, but it has been adapted using the Chinese technique of deep-frying. The prawn paste is then extracted and turned it into a sauce, pairing it with fresh local sea grapes for an added burst of freshness.; 泰國羅氏蝦肉質鮮甜蝦膏飽滿而聞名、在泰國有重要的經濟價值、本地人多以燒烤烹調技法、我改以中式油泡的技法處理、再將蝦膏取出調成醬汁、搭配本地海葡萄鮮上加鮮。; THB 1,800

Stir-Fried Thai Mud Crab with Egg and Dried Scallop 瑤柱桂花炒泰國肉蟹: Thailand’s coastal geography means that crabs are abundantly harvested, making them one of the locals’ favorite seafood. They have countless methods for preparing crabs. The traditional Chinese technique of stir-frying with osmanthus allows each bite of crabmeat to be coated with egg, and the addition of dried scallops enriches the flavour even further.; 泰國地理位置沿海所以螃蟹收穫豐富，亦是本地人最愛海鮮之一、本地人處理螃蟹技法層出不窮、我用中式傳統炒桂花的技法、令每口蟹肉都裹着雞蛋加上瑤柱令鮮味更加豐富。; THB 2,500