Page 6 - CHINA WORLD No18号外-final

CHINA WORLD SUPPLEMENT 特刊 JUNE 2017 / 2017 年 6 月刊 06

方晗的意餐艺术

ATTA BJ FINE FOOD ART

工业设计痕迹极重的 attabj 空间里，大厨方晗还在“挑剔”地整理餐盘里芦笋
的形状。主打意大利菜系的 attabj，主厨方晗始终关注并顺应饮食潮流的变迁，
为城中食客带来最前沿的菜品。“我们也在不断学习”，方晗从不认为手艺可
以固步自封，“美食是艺术的一种表现形式，它所应考虑的除了营养、味道口
感外，还有美学、色彩学甚至建筑设计的理念也能运用与此”。他将一年年餐
饮的浪潮比作时尚，“由不多的几家权威、高端品牌推出新季菜品，从他们的
创意中总结趋势，并推而广之”。

显然近年来，“健康”是餐饮文化的主旋律。方晗尝试用更少碳水与更优质的
脂肪搭建 attabj 的饮食体系。“我们将意餐做了许多本地化尝试，譬如加入城
市独有的食材，以更清淡却不失好味道的菜品设计，吸引更多追求健康、讲究
品质的食客”。

夏日是盛大的绿意及放纵花卉构成的图谱。这一道蒸鳕鱼配奶油山药泥就是初
夏最佳的诠释，应季的时蔬鞠一把夏意入盘，富含优质脂肪及蛋白质的鳕鱼经
牛奶浸泡，肉质更鲜嫩细腻且隐隐有浓郁奶香，中国味十足的山药，兼顾极高
的营养价值及粉糯口感，恰好是初夏“清新补”的题中之义。

NL3015 北区 三层 L3, North Zone 8595 8767

Within the industrial chic confines of Atta BJ, head chef Fang Han is busy perfecting
the plating on an asparagus dish. As head chef of Italian-inspired restaurant, Fang
always tries to stay on top of the latest trends in the food industry and create a
cutting-edge dining experience.
“We are always learning," Fang says. "I see cooking as a type of art. In addition to the
flavor and nutritional value of a dish, we always have to keep in mind factors such as
aesthetics, color and even architectural design concepts.”
Every year Fang keeps a close eye on the seasonal menus and dishes released by the
world’s top restaurants and incorporates these trends into his own menus.
To meet the growing demand among diners for healthy food, Fang has created dishes
with fewer carbohydrates, higher-quality fats and proteins.
“We have attempted to adapt Italian cuisine to local tastes, adding local ingredients
and creating lighter dishes that don’t neglect flavor in order to attract Beijing’s
discerning, health-conscious diners," he says.
Summer is a time of vitality. Steamed cod with creamed yam encapsulates the essence
of the season, combining the delicate flesh of the cod with the nutritionally dense and
intriguingly textured yam, and just a hint of cream, for a satisfying yet light dish.