Taste Seafood by The Huangpu River
赏浦江风景，品海鲜美食
Fine Delicacies Presented by Mr. Dietmar Spitzer of The Ritz-Carlton Shanghai, Pudong
——上海浦东丽思卡尔顿酒行政总厨史迪马先生为您带来绝伦美食

High-rise buildings on both sides of the Huangpu River glitter in the river at night. This time “You Are the Chef” shooting crew came to Flair, a very fashionable and cool lifestyle rooftop restaurant and bar on the 58th floor of The Ritz-Carlton Shanghai, Pudong, to produce the latest episode of the show featuring Mr. Dietmar Spitzer, Executive Chef of The Ritz-Carlton Shanghai, Pudong and the delicious seafood he presents. Mr. Dietmar Spitzer is a very creative chef with unique ideas. He had decided to engage in the art of cuisine as early as 13 years old and in his career life, he has kept bringing new delights for the guests with his innovation and passion.

The Ritz-Carlton Shanghai, Pudong

Ideally located on the 18th floor of Shanghai ifc, in the heart of the Lujiazui Finance and Trade Zone, the city’s financial and commercial epicenter, The Ritz-Carlton Shanghai, Pudong is the second Ritz-Carlton hotel in Shanghai. Rising above The Bund, this hotel boasts 285 guest rooms and suites with sweeping views of the city and the waters that surround it, there are four exceptional restaurants and a bar, The Ritz-Carlton Spa by ESPA, 24-hours fitness studio and state-of-the-art meeting space, as well as a 1,135-square-metre Grand Ballroom with the capacity 800 persons for sit-down banquet.It can be divided into three salons. In addition, there are three multi-purpose meeting rooms, The Board Room and The Trades Rooms to meet different needs of guests.

Seafood Laksa with Soba Noodle and Pea Sprout

Ingredients: Steamed and Shelled Scallop, Prawns, Soaked Cuttlefish, Fried Soya Bean Cubes/Tow Pok, Shredded, Cooked Chicken Meat, Blanched Bean Sprouts, Blanched Vermicelli/Rice Sticks, Grated Coconut Milk, Laksa Spices, Cooked Egg, Shallots, Garlic, Coriander Seeds, Red Chili, Sliced Lemon Grass, Dried Shrimp, Curry Powder, Sambal Paste, Peppercorns, Belacan (Malaysian Shrimp Paste), Turmeric Powder, Chili Paste, Pounded Garlic, Oil

 Method:

 Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml coconut milk and bring to a low boil till sugar dissolves.

 Add in the rest of the coconut milk, when soup comes to a boil, add prawn and the rest of the ingredients and seasonings, then bring to just the boiling point. Remove from fire and ready use stock as a soup.

 Blanch the vermicelli and place in soup blow and pour the soup in and ready to serve.
 For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serve.)

The summer heat will not deter our pursuit of delicacies, let’s go and explore tasty seafood dishes together with Chef Dietmar Spitzer.

浦江两岸，高楼林立，黄浦江上波光粼粼。此次洋厨房摄制组来到上海浦东丽思卡尔顿酒店位于58层的Flair顶层餐厅酒吧，在浦江两岸的映衬下录制节目，一起品味行政总厨史迪马先生烹饪的海鲜美食。史迪马先生13岁那年，就决定献身于他热爱的烹饪事业。他是一位具有丰富创造力的厨师，他对菜式的设计和烹饪的方法都具有独创性，给爱好美食的宾客带来独特的美味佳肴。
   
上海浦东丽思卡尔顿酒店

上海浦东丽思卡尔顿酒店位处陆家嘴金融贸易核心地带的上海国金中心（Shanghai ifc）58层一期大楼顶部18层。作为上海第二家丽思卡尔顿酒店，酒店拥有285间豪华舒适的客房和套間，4家风格迥异的餐厅及1家酒吧；酒店的55层为丽思卡尔顿ESPA水疗，53层更设有24小时健身中心、室内游泳池和水力按摩池。酒店的会议场地总面积超过2,500平方米，位于大楼三层。宴会厅面积达1,135平方米，可容纳座席800个，又能灵活分隔成三个宴会空间，酒店更提供三间多功能会议室和两间董事会议室。

海鲜拉萨配荞麦面及豆苗

食材：扇贝，熟大虾，去壳、浸泡过的墨鱼，油豆腐，熟鸡丝，熟豆芽，熟米粉，椰酱，拉沙香料酱，煮鸡蛋，小干葱，蒜，香菜籽，红辣椒，切片香茅，金钩咖喱粉，三巴辣酱，胡椒粒，虾酱，姜黄粉，辣椒酱，蒜末，食用油

制作方法：
 预热1/2杯食用油，直到有香味；加入盐，冰糖和500毫升椰奶并且慢火烹饪直至冰糖溶解
 加入剩余的椰奶，当汤沸腾时，加入虾、配料和调料，然后用高火烹制，注意不要煮开。倒入容器中静止，作为汤底
 沸煮米粉后装入汤碗并倒入汤汁
 至于辣椒油：快炒蒜和辣椒酱，直至辣椒受热爆开且油浮于表面(待装盘上桌时作为配料)

今年夏天虽然炎热，但绝不会影响大家对美食的追求。就请亲爱的读者朋友们跟随行政总厨史迪马先生的脚步，进入美味的海鲜世界。