When it comes to Canada, you can't fail to mention the Canadian lobster, which has the reputation of being the king of seafood!

The official name of Canadian lobster is American lobster, and some people translate it as American lobster, in fact, American lobster and Canadian lobster are the same species, and most of the lobsters caught in the United States are caught in Maine waters, so American lobsters are also called Maine lobsters, but whether it is American lobster, Canadian lobster, Maine lobster or Boston lobster, they are all different names for the same species. The biggest difference between the two is that Canadian lobsters have a cold water hard shell, while American lobsters are lobsters that have been shelled and generally have a soft shell.

The flavour of this ice-water, hard-shelled lobster is absolutely impeccable, and the lobster dishes at this AME restaurant on Robertson Street are unbeatable.

The interior design of AME Restaurant blends tradition and modernity in the same space, creating a warm, spacious, and inviting space. , creating a more social atmosphere, especially for romantic dinners.

The dining room is located in an elevated open area with long soft seating. Silk kimono-style fabrics, smooth black leather, delicate concrete floors, and handcrafted wood-paneled ceilings create a striking balance of top-notch enjoyment.

The interior design is very simple, but the use of rich materials to bring strong visual stimulation, the appearance and function of specially selected materials are far from comparable to ordinary materials, the dining table is all Owen Sound limestone, the floor is paved with natural black and black walnut planks, and the long soft seats and dining room chairs are made of bright kimono-style fabrics.

Needless to say, it's also a Michelin-starred restaurant, and it's repeatedly featured in international rankings of the best restaurants, so it's so popular that if Battisan didn't know the owner, he wouldn't have been able to get in.

AME's staff are dressed in Asian-inspired uniforms, and the sleek uniforms were designed by Canadian designer Anne Hung, and the restaurant's design style is not the usual Japanese style. There is also no trend that imitates Japanese design styles. Its design utilizes a combination of materials, textures, and colors to enhance the guest dining and resting experience.

When Sikong Yao just walked into this store, he actually had a feeling of returning to Renqian Flavor House, and shrugged with a wry smile, but he had to say. The feeling of this restaurant for her, it was amazing!

Don't hesitate too much, when you go to any restaurant in Canada to eat, you must first order the Hibiscus Canadian lobster, otherwise the meal will be in vain.

A whole Canadian dragon. Remove the shell and leave the meat to marinate, soak it in rosemary and the cream that soaks a whole lobster, completely force the sweetness into the delicious lobster, and add water to the egg yolk liquid to taste, put it in the upper drawer of the plate and steam it for 6 minutes for later use, pour out the marinated shrimp oil on the pot, add the egg white seasoning to the milk and water starch to untie and fry into hibiscus eggs, and finally put in the shrimp meat and stir-fry.

The most tempting dish is to take out the steamed egg yolk plate and make the lobster head and tail into a beautiful plate. Then put the scrambled hibiscus eggs on a plate, sprinkle with red fish roe to garnish, and then you will find that the Canadian lobster seems to be swimming in the bright yellow sea, and the looming egg flowers and lobster meat are constantly seducing your taste buds.

With such an atmospheric shape, exquisite taste, sweet and beautiful hibiscus lobster, how could it not be the signature dish of any Canadian restaurant? And only Canadian lobster can be perfectly qualified with such a dish.

Even Sikong Yao had to admit it. The lobster dishes at this restaurant are even more delicious than what you can eat at Minghe Restaurant!

Dungeness crab is also one of Canada's top ingredients, and one Dungeness crab can be made into three dishes, which is definitely the best value for money dish. The crab leg meat is fried into a crispy and delicious crispy crab leg with cereal wrapped in egg liquid, and the crab claw is made into a sweet and smooth butter crab meat, and then the whole crab meat is removed without reservation, and fried together with the special Japanese rice cake, which is even more wonderful, which is an innovative method that Sikong Yao has never seen before.

Judging by the practice of this Dungeness crab alone. It is not false to know that Canada is a country that embraces the food culture of diverse countries.

The next dish also made Sikong Yao feel excited, it can only be said that Canadians like to eat maple syrup too much, and grilled chicken thighs are a delicacy that no one in the world will refuse, and the combination of the two maple honey roasted chicken thighs is almost like a doughnut for Canadians as deadly poison.

Choose fresh chicken thighs, add 70g of maple honey marinade and 70g of ice water for every 1000g of chicken, mix the ice water and marinade into the chicken thighs, mix well, seal with a strong pocket, and roll on the table until the juice is absorbed by the meat.

The marinated chicken thighs are baked in the oven, heated at 170~180 °C for about 15 minutes, baked until eight ripe, and then roasted at 200 °C for 3 minutes, which can make the skin color brown and attractive; It can also be grilled in the microwave oven, and the time is controlled to about 10 minutes.

The chicken thighs at AME Restaurant have been developed for more than 18 hours at the top flavor level, and if they are more than 24 hours old, they will show a downward trend, and they will be processed by AME Restaurant in time as a dinner for the staff, so they will always serve the best tasting honey grilled chicken thighs to their guests!

The roasted chicken thighs smelled a strong sweet smell, and even a faint aroma of wine, Sikong Yao immediately smelled that this was mixed with Canadian ice wine, which was a wonderful taste that would make people appetite.

The delicious appearance of maple syrup roasted is orange-red, and the color is bright and shiny, and the sweetness can be clearly felt in the mouth, and the fresh aroma of the meat becomes full of aftertaste against the background of maple syrup.

A steak in Alberta is even more luxurious, with more than 3 million people in Alberta raising 5 million head of cattle. The beef here is so famous that even the farmers have their own various beef associations and publish their own magazines. Alberta's unique natural environment and the superb farming skills of the farmers make the beef here tender and juicy, and it is definitely called a five-star rating.

If you can't accept a ribeye steak that is only three mature, but you can imagine a slightly businessy pink texture, pan-fried steak is definitely the best choice.

The first time the steak is fried in the pan, it must be high heat, at this time, the surface of the beef is dehydrated and hardened, the Maillard reaction occurs, the color changes to dark brown, and the aroma of frying is exuded, and one side is turned over before the beef is browned, and the other side is also fried to dark brown, so far, the taste of the beef has been determined.

The next step is to mature the inside, and try not to make the temperature on the outside too high before hardening, resulting in too much difference between the surface and the inside of the meat. At this time, it is a good choice to change the original pan to low heat and continue frying, but you need to turn it frequently, turning it once in about 1 minute, so that the heat can slowly enter the inside of the beef, which is not enough to meet the supply of a busy restaurant.

Therefore, AME switched to a combination of frying and roasting, which is grilled in the oven at a low temperature, so that the heat can steadily heat the meat from all sides, and at this stage, the internal temperature of the meat can become higher and the juices can seep out.

The last dessert is Cheddar cheese, also known as Cheddar cheese and Cheddar cheese, whose name comes from Cheddarshire, the British origin in the 16th century, and is a hard full-fat milk cheese produced in Cheddar, Somoset, England, with a long history.

White or golden cheda cheese has a delicate structure and a milk fat content of up to 45%, so you can imagine how soft it tastes.

Today, it has spread to many parts of the world, especially the United States, and because of the high production and number of people in the United States, some people even call it "American cheese". It is made from whole milk, one of the most basic cheeses, and it is also extremely "versatile", as it replaces almost all cheese during cooking, from topping to cheese sauce to baking.

By the way, among the well-known cats and mice, Jerry's favorite kind of cheese with holes is Cheda cheese.

Eating a whole piece of dry-cut cheese is not something that no restaurant would, unless the guests have a special fetish, preferring to add cheese to flavorful desserts, and soufflé is the highlight of AME.

Soufflé is best baked and eaten freshly, but why not make a chilled soufflé like ice cream by freezing it?

The soufflé served by AME not only adds delicious Cheda cheese, but also has a light wine aroma with the English cream sauce as the protagonist, in addition to the rich fresh milk and refreshing vanilla flavor, but also adds a little brandy aroma, and the soufflé made in the chilled way can highlight the unique flavor of its cheese, which has to be said to be a very innovative approach.

Eating a big meal and learning things is something that Sikong Yao couldn't be more happy with.

After that, Batisian placed Sikong Yao and Romain Monet at the Four Seasons Hotel, which is one of the top hotels in Canada.

Times change and trends change, but Four Seasons Hotels & Resorts continues to create a flawless journey for its guests, with high-quality service tailored around the clock, and an unrivalled elegance that makes every guest feel at home, even when on the go.

Their transformation from a motel in Toronto to a luxury hotel management group with 92 world-class hotels in 38 countries is a testament to the nobility of their occupants.

Of course, what made Sikong Yao even more excited was that she had long known that there was a dim sum in the Four Seasons Hotel that was absolutely not to be missed, that is, cheese baked mashed potatoes. (To be continued.) )