資深吃貨不會告訴你的香港"高冷"美食街
As rentals escalate in neighboring districts, the once nondescript Ship Street in Wanchai, Hong Kong — which sits on reclaimed land where ships once docked for repairs — is fast becoming the site du jour for trendy dining outposts headlined by a coterie of big-name chefs lining the narrow side street. Perhaps most telling of its gentrification is 18 Ship Street, where the street’s only preserved tong lau (pre-1960s Chinese shophouse) has been home to a private kitchen, Yin Yang, a Ship Street stalwart, since 2008. Yin Yang has recently relocated.
隨着附近區域租金上漲，曾經不起眼的香港灣仔船街——它位於填海土地上，過去輪船在這裏停泊修補——很快成爲時尚餐飲分店爭相進駐的地盤，窄窄的小街兩旁佈滿著名大廚的店鋪。關於這裏的中產階級化趨勢，最顯眼的例子可能是船街18號，它是這條街上僅存的唐樓（20世紀60年代之前修建的中式店屋），從2008年起，這裏成爲私房菜“鴛鴦飯店”的所在地。該店是船街的老住戶，最近剛搬走。
Ham & Sherry
火腿&雪利酒吧(Ham & Sherry)Opened last December, this trendy blue-and-white-tiles-clad bar owned by Jason Atherton proffers a rustic menu bookended by Spanish tapas and more than 50 types of sherry. Try the mixed board of Spanish hams or the slow-cooked egg tossed with smoked bacon, breadcrumbs and grapes, chased down with a glass of sherry. No reservations.
火腿&雪利酒吧是去年12月份開的，外牆上鑲着時髦的藍白瓷磚，老闆是傑森·阿瑟頓(Jason Atherton)。這裏的菜單很純樸，以西班牙小吃和50多種雪利酒收尾。嚐嚐這裏的西班牙火腿或者加有薰培根、麪包屑和葡萄的慢煮雞蛋，再來一杯雪利酒。這裏不接受預訂。
1-7 Ship Street, 852-2555-0628;
船街1-7號；電話：852-2555-0628；網址：。Bo Innovation by Alvin Leung
梁經倫的Bo Innovation餐館Tucked on the second story of a building next to the neighborhood’s only tong lau, this tasting-menu-only dining spot from the three-Michelin-starred Alvin Leung (nicknamed the “demon chef” for his “X-Treme” Chinese cuisine) has been dishing up avant-garde Cantonese cuisine since 2008. Expect surprisingly tasty treats created with inventive cooking techniques like the “molecular xiao long bao” and the unlikely marriage of ingredients — think of ox tongue coated with chocolate and bak kut teh (pork rib soup).
這家餐館是米其林三星大廚梁經倫（因終極中餐而得名“廚魔”）2008年開設的，藏在一幢建築的二層，旁邊就是這條街上唯一的唐樓。該餐館供應前衛粵菜，只提供品嚐菜單。這裏的烹飪技巧和食材搭配獨出心裁，比如“分子小籠包”以及塗有巧克力和豬肋排湯的牛舌，味道令人驚喜。60 Johnston Road; 852-2850-8371;
約翰斯頓街60號；電話：852-2850-8371；網址：。22 Ships
22條船餐館(22 Ships)This no-reservations space also from Jason Atherton has been luring the hipster crowd since October 2012 with its spread of pocket-friendly small plates like Iberico pork burger with foie gras as well as a jamón “toastie” layered with Manchego cheese and black truffle. The executive chef Nathan Green frequently refreshes the menu to reflect more contemporary creations like sesame-oil-marinated hamachi wrapped in jasmine tea jelly.
這個不接受預訂的餐館也是傑森·阿瑟頓開設的。從2012年10月起，它以便宜的小分量菜餚吸引了很多趕時髦的人，比如鵝肝醬伊比利亞豬肉漢堡以及搭配曼徹格奶酪和黑松露的西班牙烤火腿。執行大廚南森·格林(Nathan Green)經常更新菜譜，推出更時髦的創意菜，比如用芝麻油浸泡過、裹在茉莉花茶凍裏的油甘魚。22 Ship Street, 852-2555-0722;
船街22號；電話：852-2555-0722；網址：。May’s Cookies
一口曲奇(May’s Cookies)Last year, the TV executive-turned-celebrity baker and cookbook author May Fung planted an outpost of her hugely popular Kowloon flagship in the heart of Wanchai to feed Hong Kong Island’s baked-goods-hungry crowd. Don’t miss the Crunch Cake, Ms. Fung’s all-time signature.
著名烘焙師、食譜作者馮美基(May Fung)曾是電視臺主管，她在九龍開設的一口曲奇旗艦店很受歡迎。去年她在灣仔中心地帶開設了分店，滿足港人對烘焙食物的渴望。不要錯過脆焦糖蛋糕，它是馮美基永遠的招牌。G/F, 136B Queen’s Road East (junction of Ship Street); 852-8229-1111;
皇后大道東路136B（與船街交叉口）一層；電話：852-8229-1111；網址：。Akrame
阿克拉姆餐館(Akrame)For the past year, the two-Michelin-starred Parisian chef Benallal Akrame has brought his seafood-focused haute French cuisine to this contemporary 30-seat spot, with a choice of tasting menus that may include plump oysters from Prat-ar-Coum, France, on a bed of risotto. The Michelin Hong Kong and Macau 2015 guide recently gave it a one-star rating.
在過去一年中，米其林二星巴黎大廚貝納拉爾·阿克拉姆(Benallal Akrame)把他以海鮮爲主的高級法國菜帶到了這個有30個座位的時髦餐館。這裏的品嚐菜單可能包括來自法國Prat-ar-Coum的豐滿牡蠣，它們盛放在意大利調味飯上。最近，《米其林指南香港澳門2015》將該餐廳評爲一星。Shop B, G/F, 9 Ship Street, 852-2528-5068;
船街9號一層B店；電話：852-2528-5068；網址：。
