适逢虎年，领了花红后就带家人去吃一顿好的。这一次是弟弟介绍位于ONe Utama的潮宴Chao Yen Restaurant，正好合了我们潮州人的胃口，想不到在这里还可以吃到道地的潮州菜，看到爸爸点的富国芋泥，就知道他有多喜欢这个甜品了。先不说这些，来看看我们到底吃了些什么吧！
南乳芋头滑鸡煲 RM20
Braised chicken with yam in fermented bean curd
浓浓的芋头合着香滑的鸡肉块，处理得没有任何骨头碎片，容易入口也吃得安心！
梅子蒸荷包鳕鱼 RM50
Steamed cod fish with plum sauce in salted vegetables
以梅子和咸菜来蒸这鳕鱼，丝毫不减其鲜味。
概菜肉碎四季豆 RM15
Long bean with minced pork and preserved olive
这我可形容不出来它的味道，只知道吃起来的口感是还不错的。
菜脯煎蛋 RM10
Scrambled egg with preserved turnip
简单的一道菜，但是能够把蛋煎的香脆可口却不是一件容易的事，火候可要足呀！
潮州冷盘拼 RM18
Teochew assorted cold dish
以潮州人爱吃的猪耳朵、海蜇和猪脚冻为组合的冷盘，可以点上配来的酱料-柠檬辣椒汁。
富国芋泥 RM6
Sweeten mashed yam with gingko nuts
潮州人的传统甜品，据说做法不难但是程序很多，而且是潮州人婚宴上的必备甜品之一呢！
普尔热茶 RM4/人
Pu Er Tea
这里的特色除了是道地的潮州菜肴之外，最重要的还是所有菜肴皆不添加味精，所以也是很健康的一顿饭。除了我们所点的菜肴之外，厨师还推荐了一些餐馆的招牌菜，例如潮州冻蟹、巧稍雁鸭、卤水墨鱼片、潮式椒酱肉等等。
潮宴-潮州料理 Chao Yen Teochew Cuisine
地址：Lot 122B, LG2, Sunway Pyramid / Lot LG 311a, LG, 1 Utama Shopping Centre
luvfeelin有话要说：
这一顿潮州菜可是吃得挺满意的，最起码在一般的餐馆可是吃不到的这样的菜色，毕竟正是的潮州料理并不多。虽然消费有点高，但是身为潮州人偶尔来这里享受一顿道地的潮州菜并不为过吧！不管你是不是潮州人，我觉得你们还是得试试看，可别错过了这里的美食！♥
PS：由于上网找不到潮宴的网站，所以我把在潮宴拿到的传单资料都写在这里，希望和大家分享一下潮州料理的文化。
潮汕菜，又名潮州菜，简称潮菜，是潮州及汕头两地的风味菜。潮菜亦是举世闻名。潮汕菜是广东菜三大派之一，发源于韩江平原，历经千余年而形成和发展，以其独特风味自成一体。
潮汕地区的饮食习惯和闽南相近，同时又受广州的影响，逐渐汇集闽南和广州的烹调精华，自成一格。早期的潮汕籍华侨遍布东南亚各地，通过华侨的来往，潮州菜又博取海外名食之精华，特色更加丰富多彩。
潮州人的饮食习惯，可用四句十六字概括：喜汤嗜粥，喜鲜嗜腥，喜炒嗜卤，喜烟嗜茶。在烹调上，潮州人多用炒、蒸、卤、坎、泡的技法来炮制美食。在口味上偏香、浓、鲜、甜。潮州菜最拿手用沙茶酱、鱼露、梅膏酱和姜酒来调味，形成粗科细作，香甜可口的特色。
潮州人在除夕夜，餐桌上除了必有的传统往昔如蒸鲳鱼，卤鸭，也少不了热腾腾的鱼头颅，一家大小围炉聚餐，享用丰盛的年夜饭，是潮州人过年的传统习俗。
潮州人爱喝汤吃粥，更钟情于海鲜和卤味。吃潮州粥时，常常配上不同的腌菜，口感十分丰富。传统的潮州蒸鱼，冻蟹，菜脯蛋，卤鸭肉等等，以豆酱，鱼露，蒜茸，梅膏酱，桔汁等等酱料来提鲜，都是“朝宴”参观的招牌美食，也是食客的最爱。
潮州素有“海滨皱鲁”，“岭南名邦”之称。晋唐以来，文风蔚起，豪贤辈出。
为了力求菜肴的原汁原味，“潮宴”的所有菜肴[不添加味精]。
Chaoshan cuisine, also known as Teochew cuisine, enjoys worldwide reputation in the world of culinary. A unique tradition originating in the Hanjiang River Delta, dated back to a thousand years, Teochew cuisines has evolved to be Guangdong's three chief culinary cultures.
The shared food culture and dietary habits of the people in Chaozhou-Shantou region and the Minnan folks, infused with influences from Guangzhou, Teochew cuisine has emerged a style of its own - an embodiment of the essence of Chao, Min and Guangzhou cultures. Teochew cuisine also banks on its rich and unique diversity - attributed by cross-cultural influences from the early Chinese immigration to Southeast Asia, and also distill-ing the best of the other food cultures.
The dietary customs of the Teochews can be summarized in for lines of 16 Chinese Characters - soup is a favorite and congee an addiction; passionate about freshness but embracing original rawness too; fried-styled food is well-loved, stewed dish is a must-have; smoking is a routine but tea is a must. Teochew cuisine’s common cooking techniques are stir-frying, steaming, stewing and pickling. Teochews are known to be more inclined to creating strong, aromatic, fresh and sweet experience in their food. The use of barbecue sauce, plum sauce and ginger wine as seasonings to accentuate the tastes in Teochew cuisine goes to reflect Teochew folk’s resourcefulness in creating exquisite flavors using inexpensive, everyday ingredients.
On Chinese New Year’s eve, stewed duck, steamed pamphlet are essential dishes for reunion dinner in Teochew traditions, the piping-hot fish-head steamboat is the main highlight and centerpiece on the dining tables as the family gathers to share the warmth and festive mood of a sumptuous reunion meal and it is also the New Year custom of the Teochews.
It goes without saying how Teochew folks love their soups and congees, but they are even more passionate about seafood and braised dishes. A simple bowl of Teochew congee eaten with various spread of pickled vegetables, gives enriching gastronomic experience. Traditional Teochew steamed fish, chilled crab, omelets with dried radish, stewed duck meat – enhanced with fermented bean sauce, fish sauce, garlic paste, plum sauce and tangerine extract – are signature dishes at Chao Yen Restaurant.
Chaozhou (Teochew) is historically known as the "Confucius-Mencius hometown near the sea" and the "famous region on the seashore east of the live ridge". Since Jin-era and Tang Dynasty, Chaozhou has along standing cultural legacy of producing famous historical scholars.
NO MSG is added in our dishes as preservation of the original food taste is our top priority.
南乳芋头滑鸡煲 RM20
Braised chicken with yam in fermented bean curd
浓浓的芋头合着香滑的鸡肉块，处理得没有任何骨头碎片，容易入口也吃得安心！
梅子蒸荷包鳕鱼 RM50
Steamed cod fish with plum sauce in salted vegetables
以梅子和咸菜来蒸这鳕鱼，丝毫不减其鲜味。
概菜肉碎四季豆 RM15
Long bean with minced pork and preserved olive
这我可形容不出来它的味道，只知道吃起来的口感是还不错的。
菜脯煎蛋 RM10
Scrambled egg with preserved turnip
简单的一道菜，但是能够把蛋煎的香脆可口却不是一件容易的事，火候可要足呀！
潮州冷盘拼 RM18
Teochew assorted cold dish
以潮州人爱吃的猪耳朵、海蜇和猪脚冻为组合的冷盘，可以点上配来的酱料-柠檬辣椒汁。
富国芋泥 RM6
Sweeten mashed yam with gingko nuts
潮州人的传统甜品，据说做法不难但是程序很多，而且是潮州人婚宴上的必备甜品之一呢！
普尔热茶 RM4/人
Pu Er Tea
这里的特色除了是道地的潮州菜肴之外，最重要的还是所有菜肴皆不添加味精，所以也是很健康的一顿饭。除了我们所点的菜肴之外，厨师还推荐了一些餐馆的招牌菜，例如潮州冻蟹、巧稍雁鸭、卤水墨鱼片、潮式椒酱肉等等。
潮宴-潮州料理 Chao Yen Teochew Cuisine
地址：Lot 122B, LG2, Sunway Pyramid / Lot LG 311a, LG, 1 Utama Shopping Centre
luvfeelin有话要说：
这一顿潮州菜可是吃得挺满意的，最起码在一般的餐馆可是吃不到的这样的菜色，毕竟正是的潮州料理并不多。虽然消费有点高，但是身为潮州人偶尔来这里享受一顿道地的潮州菜并不为过吧！不管你是不是潮州人，我觉得你们还是得试试看，可别错过了这里的美食！♥
PS：由于上网找不到潮宴的网站，所以我把在潮宴拿到的传单资料都写在这里，希望和大家分享一下潮州料理的文化。
潮汕菜，又名潮州菜，简称潮菜，是潮州及汕头两地的风味菜。潮菜亦是举世闻名。潮汕菜是广东菜三大派之一，发源于韩江平原，历经千余年而形成和发展，以其独特风味自成一体。
潮汕地区的饮食习惯和闽南相近，同时又受广州的影响，逐渐汇集闽南和广州的烹调精华，自成一格。早期的潮汕籍华侨遍布东南亚各地，通过华侨的来往，潮州菜又博取海外名食之精华，特色更加丰富多彩。
潮州人的饮食习惯，可用四句十六字概括：喜汤嗜粥，喜鲜嗜腥，喜炒嗜卤，喜烟嗜茶。在烹调上，潮州人多用炒、蒸、卤、坎、泡的技法来炮制美食。在口味上偏香、浓、鲜、甜。潮州菜最拿手用沙茶酱、鱼露、梅膏酱和姜酒来调味，形成粗科细作，香甜可口的特色。
潮州人在除夕夜，餐桌上除了必有的传统往昔如蒸鲳鱼，卤鸭，也少不了热腾腾的鱼头颅，一家大小围炉聚餐，享用丰盛的年夜饭，是潮州人过年的传统习俗。
潮州人爱喝汤吃粥，更钟情于海鲜和卤味。吃潮州粥时，常常配上不同的腌菜，口感十分丰富。传统的潮州蒸鱼，冻蟹，菜脯蛋，卤鸭肉等等，以豆酱，鱼露，蒜茸，梅膏酱，桔汁等等酱料来提鲜，都是“朝宴”参观的招牌美食，也是食客的最爱。
潮州素有“海滨皱鲁”，“岭南名邦”之称。晋唐以来，文风蔚起，豪贤辈出。
为了力求菜肴的原汁原味，“潮宴”的所有菜肴[不添加味精]。
Chaoshan cuisine, also known as Teochew cuisine, enjoys worldwide reputation in the world of culinary. A unique tradition originating in the Hanjiang River Delta, dated back to a thousand years, Teochew cuisines has evolved to be Guangdong's three chief culinary cultures.
The shared food culture and dietary habits of the people in Chaozhou-Shantou region and the Minnan folks, infused with influences from Guangzhou, Teochew cuisine has emerged a style of its own - an embodiment of the essence of Chao, Min and Guangzhou cultures. Teochew cuisine also banks on its rich and unique diversity - attributed by cross-cultural influences from the early Chinese immigration to Southeast Asia, and also distill-ing the best of the other food cultures.
The dietary customs of the Teochews can be summarized in for lines of 16 Chinese Characters - soup is a favorite and congee an addiction; passionate about freshness but embracing original rawness too; fried-styled food is well-loved, stewed dish is a must-have; smoking is a routine but tea is a must. Teochew cuisine’s common cooking techniques are stir-frying, steaming, stewing and pickling. Teochews are known to be more inclined to creating strong, aromatic, fresh and sweet experience in their food. The use of barbecue sauce, plum sauce and ginger wine as seasonings to accentuate the tastes in Teochew cuisine goes to reflect Teochew folk’s resourcefulness in creating exquisite flavors using inexpensive, everyday ingredients.
On Chinese New Year’s eve, stewed duck, steamed pamphlet are essential dishes for reunion dinner in Teochew traditions, the piping-hot fish-head steamboat is the main highlight and centerpiece on the dining tables as the family gathers to share the warmth and festive mood of a sumptuous reunion meal and it is also the New Year custom of the Teochews.
It goes without saying how Teochew folks love their soups and congees, but they are even more passionate about seafood and braised dishes. A simple bowl of Teochew congee eaten with various spread of pickled vegetables, gives enriching gastronomic experience. Traditional Teochew steamed fish, chilled crab, omelets with dried radish, stewed duck meat – enhanced with fermented bean sauce, fish sauce, garlic paste, plum sauce and tangerine extract – are signature dishes at Chao Yen Restaurant.
Chaozhou (Teochew) is historically known as the "Confucius-Mencius hometown near the sea" and the "famous region on the seashore east of the live ridge". Since Jin-era and Tang Dynasty, Chaozhou has along standing cultural legacy of producing famous historical scholars.
NO MSG is added in our dishes as preservation of the original food taste is our top priority.
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有话请说^^