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2013-09-17
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Landmark has recently designed a gastronomic series called "The Art of Food", which runs from 1 September 2013 to 31 October 2013, whereby the participating restaurants will each showcase their culinary creativity through one unique dish, specifically designed to tease and tantalise diners' tastebuds.Alfie's by KEE, a classy, macho (by my standards) haunt for high-end British fare, presented a Seafood Pie 海鮮批 (配以蘇格蘭三文魚，煙燻帶子及赫布里底群島小龍蝦) ($255) for this occasion.Pies, back in the days, were often b
Alfie's by KEE, a classy, macho (by my standards) haunt for high-end British fare, presented a Seafood Pie 海鮮批 (配以蘇格蘭三文魚，煙燻帶子及赫布里底群島小龍蝦) ($255) for this occasion.
Pies, back in the days, were often brought as lunch in England as the crust could protect the ingredients inside the pie, which made it suitable to be carried around. Chef Neil Tomes managed to give this ordinary item a luxurious spin by using only the finest ingredients in it - smoked Hebridean scallops, Scottish salmon and North Atlantic langoustine gave this pie mouthwatering flavours, while a champagne cream sauce brought the different elements together. The crust was fantastically flaky (though it apparently was made using a 3:2 flour to butter ratio), and the crisp, delicate asparagus was a great match with the vibrant flavours of the pie.
The seafood pie was best paired with a chilled glass of rosé.
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