臘味宴又來了

一年一度，我們又來了！天氣漸涼，又是惦記臘味的時候。一煲熱騰騰的臘味飯，幾道小菜，再開幾瓶好酒，便是與老朋友相聚的好理由。

譚師傅的臘味，一直堅持跟着北風做。有天然北風才製作，沒有北風便停止生產。天然生曬，順着時令，為的就是保留那份原汁原味的正宗滋味。這份堅持，每年都一樣；吃臘味，也就多了一份等候的樂趣。

今年的臘味宴，我們想試些新吃法。西班牙臘腸 Chorizo 與廣東臘腸有異曲同工之妙，既能獨當一面，也能為其他食材添香。既然如此，何不借一點西班牙菜譜的靈感，看看廣東臘味可以玩出甚麼新意思？

有好菜，當然要有好酒。這些隱世佳釀，產量都很少，平日未必容易碰上。趁着北風起，把當造臘味與珍藏好酒放在同一桌，與大家分享。

臘味一年一造，好酒也有喝完的時候。11月7日，留一個晚上給我們，不時不食，別錯過！

日期：2026年11月7日（星期六）
時間：下午5時30分
地點：南丫島索罟灣漁村酒家
費用：每位港幣1,380元
訂位電話／WhatsApp：+852 9466 8559

交通安排：

中環4號碼頭前往索罟灣：下午4時50分開船
香港仔全記渡前往索罟灣：下午4時30分開船
索罟灣返回中環：晚上9時05分開船
索罟灣返回香港仔：晚上9時正開船

Cured Meat Feast 2.0

Our annual feast is back! As the weather turns cooler, we begin looking forward to Cantonese cured meats again. A steaming pot of rice, a few good dishes and some lovely bottles are all the reasons we need to gather old friends around the table.

Master Tam follows the season. Production begins only when the natural northerly winds arrive and stops when they cease. Naturally air-dried, his cured meats retain the authentic flavours we return to each year. Some things are worth waiting for.

For this year’s feast, we are trying a few new ideas. Spanish chorizo and Cantonese cured sausage share a wonderful ability to flavour a whole dish. This inspired us to borrow from Spanish recipes and explore some different ways of cooking our familiar Cantonese favourites.

We couldn’t have good food without good wine. These are hidden gems, all made in small quantities. With seasonal cured meats on the table and special bottles ready to open, we look forward to sharing them with you.

The cured meat season comes only once a year, and good bottles do eventually run out. Save the evening of 7 November for us!

Date: Saturday, 7 November 2026
Time: 5:30 pm
Venue: Genuine Lamma Hilton Restaurant, Sok Kwu Wan, Lamma Island
Price: HK$1,380 per person
Reservations / WhatsApp: +852 9466 8559