Fresh Seafood Review And Pasta Alioli Recipe Tips 新鲜海鲜评论及意大利面食谱小贴士

Man is land creature, yet keeps being drawn to the sea time and again. So with all it's wonder and beauty it is not surprising that seafood is so uniquely different from whatever that is cultivated on land.

人类是陆地生物，却一直被大海吸引。因此，对所有在陆地上种植的食物来说，海鲜独一无二让人惊奇和美丽是让人毋庸置疑的。

Poseidon Kuala Lumpur offers some of the freshest seafood in town and here's some of it's freshest culinary beauties.

波塞冬吉隆坡提供了一些最新鲜的海鲜和最美的食物。

Like most seafood, the best way to consume it is raw or very minimally cooked, usually sauteed. The entrée was a plate of little seafood pieces which comprised of Scottish smoked salmon, East Malaysian fresh tiger prawns and scallops, Dutch smoked eel, mackerel, French caviar and fish roe.

和大多数海鲜一样，最好的食用方式是生食或是小火快炒。这里是一盘小海鲜片，包括苏格兰烟熏鲑鱼、东马来西亚鲜虎虾和扇贝、荷兰熏鳗鱼、鲭鱼、法国鲟鱼鱼子酱和普通鱼子酱。

Tasty as it is , what would have made this perfect though would be the little additions on the side. Namely they are sour cream, unsalted butter and miniature "blinis" (Russian thin pancakes) for the caviar.

虽然味道不错，但要做出最完美的味道需要添加少许的法国鲟鱼鱼子酱。也就是说，需要放入酸奶油，无盐黄油和迷你型“薄饼”(俄罗斯的薄饼)。

There was no Norwegian or French oysters but as far as seafood go, you always pick freshness over origin. So we had to make do with the Scottish oyster platter. They were succulent and tasty though seem to miss the slight subtle saltiness I find from some other oysters.

这里没有挪威或法国牡蛎，但就海鲜而言，你总是优先选择新鲜度而不是原产地。所以我们不得不用苏格兰牡蛎来解决问题。它们多汁可口，我开始怀念从牡蛎身上散发的淡淡的咸味。

The fried octopus was tasty with a little local spices though I generally prefer it much less cooked than what was served. I am sure the Koreans and Spanish would agree.

油炸章鱼很好吃，配上一点本地香料，不过我通常更喜欢吃比我吃的这种再生一点的。我相信韩国人和西班牙人会同意我说的。

Another hit and miss with the fried oysters. The deep fried style took away much flavour without giving back. Having said that, the seafood dip sauce was fantastic and would easily go well with meat too.

油炸牡蛎再次碰碰运气。这种油炸的做法带走了许多风味。但必须说，海鲜酱太棒了，配肉很棒。

Before I get to the main course, let us see what was served for the desert. The desert options were sparse but Brioche a-la-French toast stuck out.

在我进入主菜之前，让我们看看甜点里有什么好吃的。甜点的选择不多，但法国烤面包却跳了出来。

While looking rich and heavy, the texture of the brioche was wonderful and it really served a lovely ending. I have yet to crack the recipe but I remember the taste and texture perfectly so watch out in this space soon. I will replicate this recipe and post.

虽然看起来很丰富和厚重，但奶油的质地非常美妙，它真的是一个可爱的餐后甜点。我还没有破解食谱，但我记得味道和质地非常完美，所以请留意这个空间，我会很快更新这个食谱和帖子。

Now back to the main course.

现在回到主菜上来。

I did not find a main course that I would enjoy so I requested for something off the menu. Farfalle pasta Aioli with fresh prawns and topped with caviar. The unique shape of the pasta caught much of the caviar and each mouthful was absolutely sublime. This is one messy dish since you'd generally have to punctuate eating the pasta with hand-peeling the prawns.

我没有找到我喜欢的主菜，所以我要了菜单上没有的东西。法利意大利面，配鲜虾，上面有鱼子酱。意大利面独特的形状吸引了大部分鱼子酱，每一口都是令人赞叹。这是一道杂乱无章的菜，因为你通常需要用手剥虾的方式来吃意大利面。

Poseidon is certainly a wonderful restaurant and even with minimal non-fancy decorations, I certainly enjoyed my time there and certainly recommend it to anyone. The staff are friendly and helpful and were very accommodating to my request.

波塞冬当然是一家很棒的餐厅，没有太多花哨的装饰，我也很享受在那里的时光，肯定会推荐给大家。工作人员很友好，乐于助人，对我的要求也很包容。

Tips for cooking Aioli
While it is easy enough to find pasta aioli online, there are some tips:

1. Pasta aioli is generally a very light flavour and suitable as a base to any unique foods; subtle or strong.
   In this case above I enjoyed it with prawns and caviar. It could just as well be cooked with top grade mushrooms like the matsutake (songrong).
2. Depending on the food items that you wish you showcase, you would need to cook them in a specific order.
   In the above case, pasta was cooked and added to the prawns were sautéed for a minute.
   The caviar was added raw at the end during the platting.
3. You need to select the correct kind of pasta for the correct food items.
   In order to catch fine food items like caviar, you pasta with little grooves like farfelle or tiny hole macaroni.
   If there was larger foods like little prawns or anchovies, a larger hole penne might to better.
   For the largest of foods like giant tiger prawns or lobster, you might do the opposite.
   Choose something like smaller like spaghetti which might end up inside the lobster soaking up the sauce.
4. You need to have to make sure the pasta is al dente (meaning having a bite) which is a newbie mistake which is still committed by even some restaurants.
5. Use good extra virgin olive oil but be adventurous and add a little of adding a little of another type of oil.
   Let us say 2 spoons of olive oil and 1 spoon of the other.
6. Use sufficient oil but do not overdo.

在网上很容易找到意大利面，有一些小窍门：

1.意大利面通常是一种非常清淡的风味，适合作为任何独特的食物的基础，微妙或强烈。
在上面的例子中，我喜欢吃虾和鱼子酱。它也可以和顶级的蘑菇一起煮，比如松茸(松茸)。
2.根据你想要展示的食物，你需要按照特定的顺序烹饪。
在上述情况下，将意大利面煮熟，然后加入对虾炒一分钟。
最后在盘中添加生的鱼子酱。
3.你需要为正确的食物选择正确的意大利面。为了捕捉像鱼子酱这样的美食，你的面食上有一些小沟槽，比如法菲利或小孔通心粉。
如果有更大的食物，如小对虾或凤尾鱼，一个更大的孔的意大利面可能会更好。对于最大的食物，如巨型虎虾或龙虾，你应该要做相反的选择。例如意大利长面，这样面可能会在龙虾里面把酱汁吸干。
4.你需要确保意大利面是很Q弹的(意思是不要太软)，这是菜鸟犯的错误，即使是一些餐馆也会犯这种错误。
5.使用好的特初榨橄榄油，并大胆的添加一点点其他类型的油。就是说两勺橄榄油和一勺另一种油。
6.使用足够的油，但不要过量。

Enjoy your cooking and savouring but always remember that sometimes less is more.

享受你的烹饪和美食，但永远记住，有时少就是多。