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Cream of almond (the Chinese name, literally translated, is "almond tea") is a very popular Chinese dessert dish. In fact, it was voted no. 1 in the 2014 Printed Media Best New Year's Special Dish event. Take one taste of Kaohsiung Ambassador Hotel's Cream of Almond and you will know why. Each sip is a sensuous experience of creamy almond fragrance that goes smoothly down and warms you right up.

Mr. Chen Yuan-jian, the hotel's dessert chef, says that this seemingly simple item is actually very demanding both in terms of ingredient selection and making. In Kaohsiung Ambassador Hotel, the process starts with soaking sweet almond (not the same kind commonly eaten as a snack food) and glutinous rice for six hours, then slowly grinding it down to a milky texture. Next, the liquid is placed in a double boiler to cook and stirred constantly until it reaches almost-boiling point. It is important to never let it boil because the aromatic agent would breakdown and the cream of almond would lose its most alluring feature. In other words, perfection is only achieved by absolute concentration and extensive labor.

A spoonful of the cream is enough to fill the room with a tantalizing almond aroma. Traditionally, it is served with youtiao (fried dough sticks). Many people eat it by dunking the crispy youtiao in the warm cream of almond, and consuming it immediately. The dough absorbs just the right amount of cream; the silkiness of the cream and the crispness of the youtiao makes for a perfect combination of sweet and savory. It is a dish that appeals to all of your senses; it is emotionally satisfying, too. People love it for its charm and simplicity. In recent years, it has also gained popularity among Japanese tourists.

Almond Tea

Kaohsiung Ambassador Hotel

No. 202, Minsheng 2nd Road, Kaohsiung City

高雄國賓大飯店 杏仁香奶露

【文/林昀熹】

杏仁露(或杏仁茶)是一道很常見的中式甜湯，能夠獲得今(2014)年平面媒體年菜評比點心類第一名，高雄國賓的杏仁香奶露講求濃、醇、香。高雄國賓川菜廳點心主廚陳源堅說，高雄國賓的杏仁露用料紮實，選用香氣較濃郁的南杏搭配糯米，一起浸泡六小時，再研磨成稠汁，接著用細火隔水加熱，煮的過程必須有專人不斷攪拌，同時必須掌握火候，萬一滾開了，香氣也就散掉了，因此必需仔細觀察，得在將滾未滾之際即刻關火，才能製做出最美味的杏仁露，每個環節都得拿捏地恰到好處。

舀起一匙杏仁香奶露，空間漫著杏仁純正濃郁的香氣，口感相當細滑。飲用杏仁露時，搭配油條，是正宗的古早味吃法；以油條沾著杏仁香奶露一口咬下去，油條呈現酥脆卻不軟爛的口感，杏仁露的香甜滋味與油條又脆又紮實的口感，使得這道甜點層次豐富，讓人的感官與心情都大為滿足，不只台灣客人豎起大姆指，甚至日本客人都十分喜愛，只要試過就念念不忘呢！

杏仁香奶露

高雄國賓飯店

高雄市民生二路202號