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この日のお勧め料理から、春キャベツと烏賊のスパイシー炒め(2015.3再訪)
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成タン焼そば(2015.3再訪)
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海老チリ炒飯(2015.3再訪)
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餃子(2015.3再訪)
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男盛りサラダ/ドレッシングのベースは胡麻ダレ(2015.3再訪)
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おつまみ叉焼(2015.3再訪)
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おつまみメンマ(2015.3再訪)
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成タン焼そば(2015.3再訪)
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塩カドカシューナッツ
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銘酒、女児紅(ニューアルホン)をロックで(2015.3再訪)
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なめた鰈の蒸しもの
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海老・烏賊・帆立のXO醤炒め
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野菜スープは優しき味わい
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お通しのホタルイカとネギの酢味噌和え/和風な料理を見事中華風にアレンジ
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なめた鰈の蒸しものアップ
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銘酒“十四代”
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お銚子二本目は獺祭
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メニュウ1
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メニュウ2
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店先
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2015.3/再訪
どの料理も外れがないので安心して注文出来るのがイイ。
この日気になったのは接客。
改善の余地あり。
2015.3/成田でヌーベルシノワといったらここで決まり!
何気にドリンクメニュウを見れば“獺祭”“十四代本丸”が一合800円也と…
近隣の店にもこれら銘酒を置いている店は数あれどこの値段はと驚く!
さて話を料理に戻そう。
菜譜を見るとそのメニュウ名からヌーベルシノワ系の中華料理店であろうと容易に推察できよう。
初訪なのでいろいろ食べたい物はあったのだが二軒目に付、満腹度は九分目ゆえに軽めのメニュウを選択する。
白身魚なら軽かろうと中華では珍しい高級魚のナメタ鰈の蒸し物と海鮮のXO醤の炒め物を
また〆に蕎麦屋でいう“ヌキ(天麩羅蕎麦の蕎麦抜き)”を気取って野菜スープを戴く。(タン麺の麺抜きは野菜スープでしょ)
魚の蒸し物は季節柄だろうか菜の花や茸類の餡が掛けられた一皿。
ベース清湯がキチンと作られている(〆の野菜スープでも感じたことなのだが)為か
ナメタの繊細な味わいと相まって滋味深い味に仕上がっていた。
敢えて言うなら餡自体のトロミがもう少しきつい方が私的好みだろうか。
XO醤炒めはXO醤にプラスして荒挽き胡椒が調味の柱として使われているのが面白く
他店ではあまりお目にかかれない料理である。
ヌーベルシノワというジャンルはあくまでベースの中華料理(地方料理)がしっかりしていなければ
そのアレンジは難しく、その点に於いてはこちらのシェフ、余程基本がしっかりされているのではないだろうか。
炒飯、麺類などにも気を引くネーミングのメニュウが多々あり要観測店になりうる店だ。
惜しむらくは諸事情に依りランチの営業をしてないこと。
気軽にこれらの料理を酒抜きでも楽しみたいものだ。