關於 the restaurant times ，我們在網路上蒐集到這些相關的討論、資訊與評價

One of our first outings to dine-in for Ben's birthday and I have to say, I was a little anxious and worried at first but with the proper SOPS from the restaurant and us practising it as well, we felt safer. That aside, I see many people judging others who go out, and vice versa, those going out judging those who stay-in. During this period, let's have compassion and hold judgments to yourself because those who are out need to do it to make a living because many people are suffering, and perhaps many go out to get some fresh air as they need it for their mental health as we are social creatures whereas for those who are home, they perhaps have comorbidities, or couldn't take the vaccine due to health issues, etc. So, this post is a call to have more compassion during these trying times, and the world adjusting to the new normal 🙏

#positivity #staysafe #covid19

四年前餐廳開張就放在菜單上的一道魚饌，不單單是招牌菜，而且已成為餐廳的DNA，不管菜單怎樣更新，都一定保留。不花巧、簡約但選材到位、演繹精準的一道菜，以日式混合法式的烹調技術去表達了中菜蒸魚+魚湯文化的精髓，看到一個廚師寬闊的視野。這一晚徹底感動我的是，這已經吃過無數次的菜，還是吃出了不同之處，味道更好更有深度了，跟大廚Chef Maxime 查詢，他說是的，他最近在細節上作了調整及改良。
一道他做了至少一千次的菜，仍找到可以突破之處，反映一個廚師在不斷尋求進步的決心，以及對自我要求之高是異於常人。

Akamutsu, the rosey seabass wrapped in Brittany Kombu with verbena and steamed with Sake over hot stones ----- the fish dish placed on the menu since day one in @ecriturehk . I think this is more than a signature dish now, it has also become part of the DNA of the restaurant. A rather simple dish, no dazzling elements, no fancy factor, however with the well-selected ingredients and calibrated execution, @mximeagilbert successfully expressed the beauty of Chinese Steamed fish + fish soup culture through his excellent cooking skill with both Japanese and French cooking techniques applied to it.

I have had this dish for many times, but the latest experience touched me greatly ----- it tastes slightly different, even better of course, the flavour carried more in-depth, and the fumet texture is thicker and smoother than the past. I checked with Chef Maxime, he said yes, he has recently made some minor adjustments in the details hence the improved version is borned. Wow! A dish that he has cooked at least a thousand times, but still able to find a way for the breakthrough, you can tell a determined and self-demanding person he is, to constantly seek improvement for better results. Respect.

#akamutsu #signaturedish #maximegilbert #ecriture #ecriturehongkong #michelinstar #michelinstarrestaurant #foodcriticschoice #agnescheefoodcritic #hongkongfinedining #centraleats #fishlover #instafish #fishdish #frenchfinedining

(English is belowed)
最近翻照片翻到了2017年，我最愛的鼓手 Antonio Sánchez 帶著他的樂團 Migration 來台灣 河岸留言 演出，想起了之前我曾經翻譯過他的DVD "Master Series"的一段話，非常感動且給我很大的能量，但之前有被盜過帳號都不見了，於是決定再找出來聽打一次重新翻譯分享給大家。

也再次謝謝 河岸留言可以邀請這麼棒的樂團來台灣！！

如果不知道Antonio Sanchez是誰的，他是Pat Metheny band的鼓手，葛萊美獎得了好幾座，同時已經得了奧斯卡等N個獎項的電影 Birdman 「鳥人」，這部整部電影配樂只有鼓聲，所有鼓也都是他錄的。

-----------------------------------------
一些來自 Antonio Sanchez 對鼓手們的金玉良言 (出自他的 “Master Series” DVD )

最後一點我想要說的是，許多關於跟音樂以及音樂家共事的態度。

嗯，當我還在成長時，我總是夢想著可以在很棒、高聳、最大的場館，跟著大型樂團，以及最棒的音樂家們一起演出。 這夢想當然很棒，但你總是要從某些名不經傳的小地方當作你的起點。

突然之間，我意識到我正在小酒吧、小俱樂部、或是某家餐館、某個婚禮場演出 — 而且沒有人在專注聽你演奏，那時我覺得很沮喪而且覺得被冒犯了，舉例來說。我以前做很多婚禮場，而且在上面演奏「熱愛105度C的你」(註一) 上百次，演奏時心裡想「我在這邊銃三小？」、「快讓我離開這吧，殺了我吧，我可以演比這個帥一百倍以上的曲目！」於是，我在演奏時只想打卡下班，就沒有把我的專注放在音樂上面。

又或者某天，我在某間小酒吧演出，正在演奏搖擺樂，或者一些我真的很喜歡的音樂風格，但沒有人在注意聽我們演奏，大家都在看大銀幕上的棒球比賽。 我就想說「好吧，反正沒人在聽，我就把我昨天練功的招式都丟進去音樂吧。」而那時我只是胡亂的丟我練過的招式，並沒有在那個音樂裡面，我也沒有在聽其他音樂家演奏了什麼，不過也許其他音樂家有聽到我做的事情。

後來，當我幸運地得到了更多演出機會，而這些場合開始需要更高的難度，我了解到我的專心程度並不足以支撐這些高強度的場合。

舉例來說，當我在九零年代晚期開始跟Niels Pedersen一起做巡迴，那是個非常高強度的演奏，它是個三重奏，每次演出的晚上，我的腦袋好像快爆炸一樣，因為我並不習慣如此需要長時間專注程度的高難度演出，我才了解到我浪費了太多時間以前演奏的時候沒有把專注力放在音樂上。

我覺得，如果你有兩隻手、兩隻腳、而且可以演奏樂器，你已經夠幸運了。而我認為如果你現在正在某間酒吧、某個餐館、或是某個婚禮場作演出，而你可以把每一場演出當作好像是全世界最棒的演出、在最大、最美麗的場館，跟著最棒的音樂家一起演出，那我認為你正走在對的路上。因為你有把你的心放在音樂裡面，而且你給這些音樂跟音樂家他們所渴望的最棒的尊重，那麼我可以向你保證接下來會有很棒的事情降臨在你身上。

這就是我想說的，非常謝謝你們今晚的蒞臨，希望我們下次可以再見。

註一：原文是說演奏「La Mecarena」，９０年代的當紅歌曲。這邊為了年輕讀者，使用較貼近現在的105度C的你。

註二：Niels Pedersen 全名是 Niels-Henning Ørsted Pedersen (N.H.O.P.)，是從70-90年代活躍的傳奇的低音提琴手，演奏速度可以超級超級快又具備非常豐富的音樂性。

英文原文，因為是用聽打的，也許有少部分錯誤

Recently I found a picture that my favorite drummer
Antonio Sanchez and his band "Migration" touring in Taipei in 2017. And few years ago I've seen his DVD and felt so inspired from these words. I decided to translate it into Chinese to share with other Chinese drummers.

There's maybe little mistakes because English is not my mother language.

---------------------------------
Some wise words from my all-times favorite drummer Antonio Sanchez from his DVD - "Master Series".

And the last things I wanna said, hmm, has a lot to do with attitude to work with music and musicianships. Hmm, When I was growing up, I was always dreaming of playing in a nice, tall, the biggest stadium and the biggest band with the greatest musicians in this world. And that’s great except that we all have to start somewhere. And I, all of a sudden, I was playing in a little bar, or small pub, or some restaurant, or a wedding where nobody was paying an attention. And I really felt depressed and I felt violated. And for example, I’ve been played for a wedding gig, and I would be playing “La Marcaena” for a hundred times , and I would be like “What am I doing here ?”, “Get me out of here, shoot me, this is not for me, I’m so much better than this !”
And I was not putting my heart into it at all. When the next day, I would play in some small bar, I was playing maybe swing or something that I really like, but nobody was paying an attention. Everybody was looking at the screen, the baseball game. And I would be like “Well, nobody is paying an attention, then I just gonna playing practice whatever I was working on yesterday.” And I was NOT in the moment, I was not listening to what the other guys were playing. And maybe the other guys were listening to me.

So, when I luckily started getting better and better opportunities music-wise, and the situations start getting a little more the manling. I realized that I did not have the concentration I took for me to be able to deal with some of the situations. Uh, for example when I started to play with Niels Pedersen in the late 90s, it was a very tense gig , it was just a trio, and every night I would end would headache , because I was not used to have a lot of concentration and focusing that much, for that amount of time.
I realize that I’ve wasted a lot of time not being into the music not putting my heart into it. Because, I mean I really feel like if a, you have two arms, two legs, and you are able to play , you are lucky already. And I think if you are playing in some small restaurant, or wedding, or whatever. You treat that situation like the best gig in the world in the most beautiful opera house or the biggest stadium, and you treat you felt the musicians like the greatest musicians you could play with. I think you are on the right path. You put your heart into it, and you give the music and musicians the respect they deserved. Then I can assure you really good things are gonna happen to you. So that’s it for me, thank you so much for coming, hope see you next time.

English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】（2~3人前）
●ご飯：2合
●鶏もも肉：約300g
●大葉：お好み量
●小葱（万能ねぎ）：お好み量
●米油（普通の油でもOK）
●桃屋のきざみにんにく：小さじ2~大さじ1（生のにんにくでもOK）
●醤油：大さじ1
●あごだし（4倍濃縮）：小さじ1（めんつゆ、白だしでもOK）
●バター：10g
●ブラックペッパー
[肉の下味]
●塩
●ブラックペッパー
●みりん：小さじ1
●醤油：小さじ1
●おろしにんにく：小さじ1/2
-------------------------------------------------------
今回は『鶏ももとネギの焦がしガーリックバターライス』を作りました。
毎日でも食べたい！こうちゃんの得意料理です♪
正直、お店で食べるよりマジで旨いです！！！！！
僕が言葉で伝えるより、とにかく一度皆さんに食べて貰いたいです♪
簡単だけど美味しいが沢山詰まった最高のレシピです。
是非是非作ってみて下さい。

[Ingredients] (2~3 servings)
● Rice: 2 cups
● Chicken thighs: about 300g
● Shiso: As desired
● Leek: as desired
● Rice oil (regular oil is also fine)
● Minced garlic: 2 teaspoons to 1 tablespoon (fresh garlic is also fine)
● Fish stock: 1 tablespoon (4 times concentrated) (Noodle soup or white soup stock can be used)
● Butter: 10g
● Black pepper
[Seasoning for the meat]
● Salt
● Black pepper
● Mirin : 1 teaspoon
● Soy sauce: 1 teaspoon
● Grated garlic: 1/2 teaspoon
-------------------------------------------------------
This time I made "Toasted-Garlic Butter Rice with Chicken and Leek".
I want to eat it every day! This is Ko-chan's signature dish♪
To be honest, it's really better than eating it at a restaurant！！！！！
I'd rather have you all try it than tell you in words♪
This is a great recipe that is easy to make but full of flavor.
Please try making it.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #JapaneseCooking #ガーリックライス #GarlicRice #최고의갈릭라이스 #蒜香炒飯 #JapaneseCuisine #Ramen #somen #やみつき無限そうめん #超やべぇやみつき大葉茄子 #AmazinglyYummy #JMT #油炸 #튀김 #다이어트 #減肥 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●素麺：200g
●みりん：大さじ2
●醤油：大さじ2
●丸鶏がらスープ：小さじ2
●創味シャンタン：小さじ1（ウェイパーでもOK）
●砂糖：小さじ1（ラカントとかにすればより糖質が抑えられます）
●豆板醤：小さじ1（コチュジャンでもOK）
●かつお粉：小さじ1~小さじ2
●鶏油もしくはごま油：お好み量
●水：約350ml（お湯と水合わせた量）
●お好みでブラックペッパー、ホワイトペッパー、小葱、ラー油
※味の濃さは350ml足した後に味見してからお好みに調整して下さい。
※辛みが苦手な方は豆板醤を味噌に変えてもOK
※鶏油は温度が低いと固まってしまうのでスープを冷蔵保存する場合や氷で冷やす場合は食べる直前にかけて下さい。（冷蔵で約1か月保存可能です）
-------------------------------------------------------
素麺で作る最高の冷やしラーメン！
『やみつき無限そうめん』を作りました。
たった3分で出来たと思えない深い旨味とコク、それなのに超あっさり、ヘルシーで毎日食べても飽きない、最高にやみつきなスープになってます。
これを食べた人全員にこんな美味しい素麺料理は食べた事がない…と何度も言われた、この夏オススメしたい自慢のレシピです♪
スープと素麺だけでも凄く美味しいですし、もちろん中華麺で食べても最高に美味しいです🤤
簡単過ぎるくらい簡単なので是非一度お試しください。
マジでラーメン屋さんに負けてないですよ♪
驚くほどウマすぎて、もはや飲み物ですw
時間がある場合は鶏ハム（サラダチキン）や鶏油も是非作ってみてね！

[Ingredients]
● Somen noodles: 200g
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Chicken broth: 2 teaspoons
● SOMI shantung: 1 teaspoon (you can also use Weipa)
● Sugar: 1 teaspoon (you can use lakanto to reduce the sugar content)
● Dou ban jiang: 1 teaspoon (gochujang is also okay)
● Bonito powder: 1 to 2 teaspoons
● Chicken oil or sesame oil: as desired
● Water: About 350ml (hot and cold water combined)
● Black pepper, white pepper, small green onion, Ra-yu to taste
※Taste after adding 350ml and adjust the taste to your liking.
※If you don't like the spiciness, you can replace Dou ban jiang with miso.
※Chicken oil hardens at low temperatures, so if you refrigerate it, pour it over the soup just before eating. (It can be refrigerated for about a month)
-------------------------------------------------------
This is the best chilled ramen made with somen noodles!
I made "Yamitsuki Mugen Soumen".
It has a deep flavor and richness that you can't believe it was made in just 3 minutes, yet it's super light, healthy, and the most addictive soup that you can eat every day and never get tired of.
This is a recipe that I am proud to recommend to everyone who has tried it, and I have been told many times that they have never had such a delicious somen dish♪
It tastes great with just the soup and somen, and of course it tastes great with Chinese noodles too.
It's too easy to make, so please give it a try.
It's really as good as a ramen restaurant♪
It's so amazingly good that it's almost like a drink lol
And if you have time, definitely try making some chicken ham (salad chicken) and chicken oil too!

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #やみつき無限そうめん #JapaneseCuisine #Ramen #JapaneseCooking #ラーメン #サラダチキン #ヘルシー #鶏ハム #むね肉柔らかく #揖保乃糸 #油そうめん #拉麵 #라면 #龍鬚麵 #소면 #아부라소바 #減肥 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

Our country is very "panas" this week. I do not like to turn on air-cond during the day. Wah I could feel the heat. So I couldn't cook today.

I was craving for some cold jelly but so lazy to make and wait for it to cool down. So I tried my luck by whatsapping my favourite coconut jelly girl Eve. YES YES .. she does delivery during this time. Yahooooo! I love coconut jelly and this @evelyntns jelly is super yumm. I have bought few times and I am glad they do deliveries during MCO too.

Today is dessert Thursday! I have this special date night with my girls every Thursday since 2 years back. We will pick a dessert restaurant to eat dessert and skip dinner. So this comes in the right timing. #ThursdaydessertNight #LuebbertLooiGirlsdessertnight

So good, not so sweet and cooling.

Do try her jelly. It is RM8 each. Buy 10 free 1. She is Eve Tan & her contact is +6010 760 2488.
#SupportLocal #melCares #BuyLocal #EatLocal

#melindaLooi #MelindalooiCouture # Melindalooirtw #PalazzoTrousers #Pengyou #CoconutJelly #MelLovesCoconutJelly