江振誠的火鍋店！Chef Andre Chiang’s HOT POT PLACE🍲｜Bon Broth｜煮不停的「母湯」The Hot Pot That Never Stops！＠Singapore скачать в хорошем качестве

江振誠的火鍋店！Chef Andre Chiang’s HOT POT PLACE🍲｜Bon Broth｜煮不停的「母湯」The Hot Pot That Never Stops！＠Singapore

看名廚Andre江振誠如何用好湯征服世界 下一站美國舊金山及紐約 | How Chef Andre Chiang Conquers the World with Great Soup: Next Stop, New York? 當第一次聽到Andre要開火鍋店，覺得不可思議？! 但在聽過他的概念之後，倒也合理：法國料理的靈魂在於醬汁，而在亞洲，靈魂則在於湯頭之中。Bon broth 讓“湯”成為料理的主角，更容易將”火鍋“文化打入世界地圖之中。 在新加坡，走進名廚江振誠全新打造的火鍋餐廳Bon Broth，開場是獨特的湯頭體驗。這裡的湯底24小時不間斷滾煮，從開業第一天起從未熄火，可以像老鹵一樣傳承。八款各具特色的湯底：清爽的無花果百菇、青花剝皮辣椒、高粱酸菜純白湯，以及濃郁的北海道牛奶、咖喱叻沙、麻辣等，再到創意十足的松露壽喜燒與台式沙茶。選擇的台式沙茶口味，蒜頭、辣椒和奶油等用石鍋炒制，再加入新鮮龍蝦、鮑魚等海鮮，還有鮮甜的馬來西亞鴨肉、牛肉和豬肉等，湯底每一口都醇厚有層次。 Andre提到，世界各地的飲食習慣不同，但湯頭永遠存在。他希望Bon Broth能成為一個融入所有地方飲食概念的平台，用最新鮮的在地食材配上溫暖的湯，以亞洲的飲食文化來傳入世界。 Bon Broth預計今年第四季將登陸美國舊金山，明年第一季紐約。 In Singapore, to dine at Chef Andre Chiang’s new hot pot restaurant, Bon Broth, requires a reservation 2 months in advance. The broth base here has been simmering since day one. There are eight flavors of broths, such as herbal, green chili, Sauerkraut, curry laksa and so on. We chose the Taiwanese satay flavor, in which garlic, chili, and butter were stir-fried in a stone pot, filling the entire restaurant with the aroma of dried shrimp and fish. Diners can add fresh lobster, abalone, or other seafood, along with Malaysian duck, beef, or pork. No sauce was provided, as the broth itself is rich and layered. Andre notes that dietary habits vary across the world, but broth is universal. His philosophy is to use the freshest local ingredients, paired with warm broth, to bring Asian food culture to the world. Bon Broth is set to land in San Francisco in the fourth quarter of this year and in New York in the first quarter of next year. @bonbroth.sg @andrechiang_sg WRL7YSXUUXFSKH5Y IYCZIGPQCSNFE0XQ #Singapore #AndreChiang #BonBroth #HotPot #Restaurant #Gourmet #新加坡 #江振誠 #AndreChiang #bonbroth #火鍋#餐廳#美食 Website: http://www.tastytrip.com Wechat： TastyTrip Instagram:   / _tastytrip_