Name: 20天內就摘星！世界最速米其林星級餐廳揭密｜專業廚房導覽 (The World’s Fastest Michelin-Starred Restaurant (20 Days) | Pro Kitchen Tours)
Uploaded: 2025-11-17T17:01:38.000Z
Duration: 14 min 45 s

程度副詞

Could you tell us about how you got a Star after just 20 days of being open?

你可以跟我們分享一下，你們是怎麼在開幕後短短20天就拿到 Star 的嗎？

I thought it was quite wise to open after lockdown number one, it wasn't.

我本來以為在第一次 lockdown 後開店會很聰明，結果不然。

情態副詞

Then after lockdown two, we traded for 10 more days.

然後在第二次 lockdown 後，我們又營業了10天。

But we were fortunate enough for Michelin to come in to see what we did within those 20 days, which was great.

但我們很幸運，Michelin 在我們營業的這20天內進來看看，這真的很棒。

We're in the heart of Hackney in Bahaim Restaurant and I'm going to give you a little tour of the kitchen.

我們現在在 Hackney 的中心，Bahaim Restaurant，我要帶你們參觀一下 kitchen。

As soon as you walk in, we have our fish that are drying out.

你一進來就會看到我們正在風乾的 fish。

Some of the fish here has been brined or cured with salt.

這裡有些魚是經過鹽 brined 或 cured 的。

So with brine we use like a light sea water and we tend to use that with more fatty fish.

所以我們用 brine，會用一點點海水的感覺，然後我們比較常用在比較 fatty fish 上。

So the fatty fish are under here, which is freshwater trout.

所以 fatty fish 都在這裡，這是 freshwater trout。

And you can see it's got this wonderful, like pure fat.

你可以看到它有這種很棒的、純粹的 fat。

I think especially like being in London, like people don't eat enough fish.

我想尤其是在 London，大家好像吃魚的量不夠。

And especially when you're going out to eat, like, if you can imagine eating like multiple like fish dishes, you always think of like tapas.

尤其是在外面用餐的時候，如果你想到要吃很多魚的 dishes，你都會想到 tapas。

So I think being like really creative with dishes works really well.

所以我覺得在 dishes 上很有創意，會很有效果。

You can get a lot of flavor into it as well.

They actually freeze them on the boats as well.

So they freeze them at minus 25, so they instantly kill them.

所以他們會在零下25度冷凍，這樣可以立刻殺死牠們。

We dehydrate the heads to make our prawn on toast, which I'll show you.

我們會把蝦頭脫水，做成我們的蝦吐司，我會示範給你們看。

And I mean they, they do get quite pricey per prawn.

我覺得牠們，一隻大蝦的價格真的蠻貴的。

We're probably paying around sort of six pounds, I'd say.

我們大概會付六英鎊左右，我猜。

So these, I mean, these are my favorite because they're deep ocean.

所以這些，我說，這些是我最喜歡的，因為牠們是深海的。

牠們位在西西里島和摩洛哥之間。

Unlike sort of gambas, tend to be super meaty.

不像那種大蝦，牠們肉質比較厚實。

The Sicilian ones are really creamy even perfect for like a carpaccio.

西西里島的蝦子奶油味很濃，甚至很適合做成生魚片。

Not many people have heard of these really because it used to be sort of like a classic, like olden day, like breakfast.

很少人聽過這些，因為以前這就像是經典的、老式的早餐。

And what we're trying to do is bring it back.

So around like the East End, this used to be like a really big like working man's breakfast.

在倫敦東區一帶，這以前是那種很棒的勞工階級早餐。

They used to have kippers on toast and even like posh hotels used to serve kippers on toast.

以前他們會吃煙燻鯡魚吐司，甚至連高級飯店都會供應煙燻鯡魚吐司。

But now no one's really using them at all.

Kipper itself is a smoked herring, so it's cured with lots of salt.

Kipper 本身就是煙燻鯡魚，所以是用很多鹽來 cured。

So for me, it makes a perfect, like, stock to make, like, a natural seasoning to it.

所以對我來說，這是一個很棒的 stock，可以做出天然的調味。

I'd say most British people over 35 have heard of it.

我覺得 35 歲以上的英國人大多聽過。

Anyone younger has probably not really used these or had them at all on that side.

年輕一點的可能就真的沒用過或吃過了。

We've got a set menu, so everyone has the same menu, so we're never sitting on too much fish.

我們有套餐，所以每個人都吃一樣的菜單，我們就不會有太多魚。

And my ethos of that is, so we're like, working fresh on that side.

我的理念是，我們在那邊是做新鮮的。

You've probably got like seven to eight different styles of fish from, like, shellfish to, like, whole fish coming through.

你們這裡大概有七到八種不同的 fish，從貝類到整條魚都有。

I mean, shellfish wise, we've got these wonderful scallops.

說到貝類，我們有這些很棒的 scallops。

We literally just sear them, serve them quite under an opaque, and

我們就簡單煎一下，稍微煎到半熟，

then we carve it just down this side here and just completely open it up.

But we like to work with big fish like this, so we almost rest it like a piece of meat on that side.

但我們喜歡用這種大魚，所以我們幾乎是把它像肉一樣放在那邊。

So as you walk into behind, you've got the kitchen here, and everyone sits around the kitchen.

所以你走進後面，這裡就是 kitchen，大家就圍著 kitchen 坐。

So I. I think I designed it on, like, a back of an invoice, actually.

所以，我。我其實是在一張發票背面設計的。

So it's all just, like, curved around, so everyone's got, like, best view into the kitchen.

所以它全部都是彎曲的，讓每個人都能有最好的視野看到 kitchen。

And also designing it where everything's built into the restaurant.

而且設計的時候，所有東西都內建在 restaurant 裡。

As you can see, they're easy, accessible.

你看到了，它們都很方便拿取。

我們工作的方式就是在這裡熱傳遞。

所以大部分的擺盤都在這裡完成。

So if you come around, we've got all the settings just here.

所以如果你們過來，我們這裡有所有設置。

And for us, it's super clean, really consistent as well.

對我們來說，它非常乾淨，而且也很一致。

你們為什麼比較喜歡電磁爐而不是瓦斯爐？

I'd say it's more consistent along that side.

We've also got a solid top here, so we use this for controlled cooking with the fish skin side down, or even just warming sources as well.

我們這裡還有一個實心爐面，所以我們用它來控制魚皮朝下的烹調，或是加熱食材。

When we need kind of like smoky flavors, we use Robota grill.

當我們需要煙燻風味時，我們會用 Robota 烤爐。

We use bitterjang, which is a Japanese charcoal.

我們使用 bitterjang，這是一種日本炭。

And what's so special about it is the hole right down in the Middle, because it essentially acts like as a jet engine, where it just shoots air through and it really retains its heat.

它特別的地方在於中間的那個洞，因為它就像噴射引擎一樣，能將空氣噴射出去，並能很好地保持熱度。

Once we've used it, we actually dip it straight into water, which I'll show you later.

用完後，我們會直接將它浸入水中，之後會再給你們看。

then we dehydrate it in our dehydrator and then we can reuse it as well.

再放進我們的脫水機裡烘乾，這樣就可以重複使用了。

Have you ever smuggled at home to barbecue over the weekend or anything?

你們週末在家有沒有烤肉過之類的？

I use it so much, I even barbecue in the rain.

我用得超勤，下雨天也會烤肉。

那個噴槍是不是有點太粗勇了？

So a lot of kitchen blowtorches are tiny, but these are from a plumber store.

所以很多 kitchen 的噴槍都很小，但這些是從水電材料行買的。

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20天內就摘星！世界最速米其林星級餐廳揭密｜專業廚房導覽 (The World’s Fastest Michelin-Starred Restaurant (20 Days) | Pro Kitchen Tours)

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