序言：江肇祺 002
推薦序一：方曉嵐003
推薦序二：劉惠平 004
推薦序三：鍾偉平 005
香港中廚師協會006

李文星 012
拍薑海鹽蒸東星
Steamed Grouper with Crushed Ginger and Sea Salt

郭錦文 016
蜜汁叉燒
Honey Glazed Barbecue Pork

李智剛 020
懷舊金錢蟹盒
Old-fashioned Golden Medallions with Crabmeat Filling

陳國樑 024
東方夜明珠
Black Truffle Shrimp Balls with Crabmeat and Caviar in Pumpkin Soup

林懋建 028
燒金沙骨伴粉絲蟹肉
Tomato-honey Glazed Spareribs with Crabmeat Glass Noodles and Pickled Cherry Tomatoes

伍寶明 032
玻璃藤椒鴿
Crispy-skin Sichuan Pepper-scented Squab

梁文威 036
花雕菌香和牛臉頰
Braised Wagyu Beef Cheek with Porcini and Huadiao Wine

歐國強 040
別不同咕嚕肉
Extraordinary Sweet and Sour Pork

李悅發 044
XO 醬油雞樅菌焗本地龍蝦
Lobster with Termite Mushrooms in XO Sauce

張浪然 048
黑松露豆酥藍瓜子斑件
Speckled Blue Grouper Fillet with Black Truffle and Fried Soy Bean Bits

劉震 052
雪菜筍絲燒東海黃魚
Braised Yellow Croaker with Xue Cai and Bamboo Shoot

鄧志強 056
香葱蟶子王
Giant Razor Clams Dressed in Ginger Scallion Sauce

高維遠 060
芥末脆蝦球
Deep-fried Prawns in Mustard Sauce

張偉忠 064
星洲辣椒蟹
Singaporean Chilli Crab

洪家種 068
焗鮮拆蟹缽
Baked Egg and Crabmeat Casserole

李家銳 072
柚子蜜彩椒炒和牛粒
Pan-seared Wagyu Cubes with Assorted Bell Peppers in Honey Citron Sauce

黃錦璣 076
松露珍菌和牛臉頰
Braised Beef Cheek with Black Truffle and Assorted Mushrooms

翁萬海 080
酸湯百花羊肚菌蝦球
Tiger Prawn and Stuffed Morel in Sour Soup

林國榮 084
紅粉佳人（蟹粉龍蝦球）
Steamed Lobster in Crabmeat and Roe Glaze

陳俊雄 088
翡翠上湯墨魚餃
Shrimp Dumplings in Cuttlefish Shape with Celtuce

梁偉楠 092
冰茄脆鮮鮑
Deep-fried Abalones with Plum-scented Cherry Tomatoes

吳長江 096
柱侯蘿蔔生扣花錦鱔
Braised Giant Mottled Eel with White Radish in Chu Hou Sauce

劉耀強 100
醋涼子
Tart and Tangy: Appetizer Trio

尤忠東 104
白雪藏龍
Dragon in the Snow (Lobster in Scrambled Egg White)

梁業遠 108
油爆豬肚尖
Stir-fried Pork Tripe

柯子大 112
小丁方豬腩肉
Braised Pork Belly Cubes

林勸飛 116
黑虎掌菌蜜餞烤腩肉
Honey-glazed Roast Pork Belly with Scaly Hedgehog Mushrooms

黃偉文 120
松茸杞子芙蓉乳龍蝦
Baby Lobster and Matsutake Mushroom on Savoury Egg White Custard

洪貴賓 124
綠胡椒法國鴨胸拌古斯米
Slow-cooked Duck Breast with Green Peppercorns and Couscous

吳江橋 128
上湯龍蝦煎米粉
Lobster in Chicken Stock on Pan-fried Rice Vermicelli

李振龍 132
龍皇披珍珠
Crispy Stuffed Sea Cucumber in Chicken Liver Sauce

黃富強 136
珊瑚龍吐珠
White Pearl Amidst Red Coral (Tiger Prawn in Carrot Glaze)

劉德隆 140
金湯白玉藏珍
Mushroom-stuffed White Radish Cups in Carrot Soup

游振業 144
乾燒龍蝦件
Fried Lobster in Speciality Sauce

羅德榮 148
黑白胡椒海中蝦
Fried Shrimps with White and Black Pepper

陳偉庭 152
藏紅花汁野菌燴花膠
Braised Fish Maw with Mushrooms in Saffron Sauce

陳永瀚 156
珠光寶氣
Pearly Sheen and Gem-like Sparkles (Crispy Suckling Pig Skin, Pineapple and Pork Patty on Toast)

徐偉豪 160
嶺南漁香脆皮百花雞
Crispy Chicken Skin Stuffed with Minced Shrimp in Lingnan Style

馮健偉 164
黃扒魚肚
Fish Maw Steak on Pumpkin Soup

葉世昌 168
火焰梅乾寶塔肉
Flambéed Pork Belly Pagoda Stuffed with Mei Cai

楊智明 172
子曰：帶鮮味
Mango Scallop Rolls with “Lamp Shade” Fish Fillet

王慶團 176
福建佛跳牆
Buddha Jumps over the Wall, Fujian Style (Gourmet Soup with Assorted Dried Seafood)

李英琦 180
羊肚菌百花釀遼參
Spiny Sea Cucumber Stuffed with Minced Shrimp and Morel

卓嘉政 184
香葉富貴蝦餃
Mantis Shrimp Dumplings

劉沛成 188
懷舊千層糕、懷舊娥姐粉果
Steamed Layered Sponge Cake with Salted Egg Yolk Filling, Madam Ngor's Crystal Dumplings

索引 Index 207