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E!GHT Korean BBQ

刊于28/3/2015联合早报

拜韩流所赐,韩式烧烤在本地已形成一股不可小觑的势力。在烧烤屋林立的新加坡,要怎么做才能不同凡响?
克拉码头的E!GHT KoreanBBQ似乎找到了定位,采用匈牙利曼加利察(Mangalica)猪。Mangalica是匈牙利语,意即“油花猪”。
这种欧洲来的猪肉品种近年红火,因其脂肪比例可高达50%,最高纪录是70%,因此常与神户和牛相提并论。事实上,曼加利察猪肉色泽比较深,接近牛肉颜色。它脂肪非常柔软,花纹细腻,味道带甜。
自己“看火”

餐馆取名EIGHT(八),因餐馆将难得争取到的匈牙利曼加利察猪以8种不同风格诠释(8 Colours Set, $98,够4人分享),原味之外,有以红酒、人参,蒜头、香菜、咖喱、味噌、红辣椒腌制的不同风味。上桌时,腌成不同颜色的五花肉,在特别订制的木板上一字排开,每一块肉介于120克到150克之间,相当“震撼”。


左到右,先从味道最轻的红酒及原味猪肉开始。烤肉的过程是打开感官的体验。因为铁板上的温度太高,猪肉脂肪里的油脂一边在火力下作响、一边在火力下变色,还在火力下飞弹,一下子溅到手上,让原本专注于工作的脑袋这下真的解脱了。
曼加利察猪肉这种优等食材绝不能煮老。要享受它,不能等侍应生来帮你烧。看火这件事你必须自己来。
融化点低
这种上等猪的融化点非常低,所以不需要在铁板上太久。看到生肉色泽转成粉、浅褐色,脂肪变白之后,就应该熄火。这个时候曼加利察猪肉最美。它肉味十足,口感柔中带点韧劲,我不怕它脂肪多,特别是脂肪在嘴里融化的时候,汁多油香。
好的东西不怕吃,我到了第7种口味,还想继续。脂肪那么多也不腻,这就是曼加利察猪的特色。


除了猪肉,这里也从鹿儿岛进口和牛,另外也有美国牛肉的选择。但以曼加利察猪肉做韩式烧烤的餐馆,在本地似乎只有这家,建议到此定要拣选。也有4色套餐($58),适合两人享用。
餐馆:E!GHT Korean BBQ
地址:6 Eu Tong Sen Street #02-79/90 The Central
电话:6222 2159

营业时间:午餐,上午11时30分至下午2时30分;晚餐,傍晚5时30分至晚上10时30分

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