《拍檔廚房》本周嘉賓是龔嘉欣及黎諾懿,分別夥拍酒店餐廳行政總廚李家鋌(Bosco),及法國菜餐廳行政總廚沈依紅(Esther)組成拍檔。今晚(4日)播出的第二集,第二、第三回合由藝人、廚師分開各自比拼。先說藝人「五分鐘個人速煮」環節,嘉欣Solo參賽作品為「松露花甲茶碗蒸」,她憶述兒時家人忙於做生意,甚少機會一家人同枱吃飯;但只要齊人,很多時都會到大牌檔叫餸食飯,感覺像是盛事一樣。童年時嘉欣最愛吃大牌檔的豉椒炒花甲,故今次特意將「花甲」加入雞蛋裡,恍如將童年時與家人用餐的歡樂時光滲進菜式裏,顧老闆吃過嘉欣的心思後亦為之動容:「食落去好似認識緊你屋企人。」之後嘉欣向顧老闆說了一句有趣的話,獲顧老闆爽快回應:「多謝,隨時上嚟屋企食飯!」
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諾懿則以「煙燻柚子清酒蠔」迎戰,除悉心選用法國蠔及蘋果木製作煙燻效果,上菜時打開蓋後「煙霧彌漫」的特別用餐體驗、更令見識過唔少名場面的旅遊達人翠如為之驚嘆:「真心好奇,你喺邊度學呢啲菜式?我覺得你唔好做監製,不如直接開餐廳啦。」就連出名「地獄判官」的幟哥,也對諾懿的擺盤和營造的用餐氣氛讚不絕口。而「廚師主理」環節,Esther將上海菜「洋蔥鴨」改良為兩食,並以鴨肝及鴨肉為餡料製作雲吞;Bosco則選用南瓜做主角,配搭豆腐、竹笙等全素食材迎戰。
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明晚(5日)播出的第三集,來到最後一個回合「主題故事Omakase」比拼,兩組廚房拍檔需透過頭盤、主菜及甜品去講一個與香港情懷有關的故事。屋邨長大的諾懿,將昔日愛吃的冰室美食融入法式風味予以創新,並將一次過呈獻乾濕「牛河」,頗考功夫。嘉欣和Bosco則將中式飲宴佳餚重新演繹,打造「避風塘昆布鮑魚」、「手指檸檬牛油煎帶子伴白蘆筍」及「粉紅乳酸甘露」。負責清洗鮑魚的嘉欣,更獲幟哥即場傳授洗鮑魚秘訣:「鮑魚洗沙得啦,側邊唔使洗,好補架!」
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