【正文】 ant in London that was open after 9pm. But in recent years the capital39。s culinary (烹飪的 ) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. With the opening of Alfie39。s in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. With British food, I think that Hong Kong restaurants are keeping up, says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes. Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜譜 ) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes. Tamlyn is in the second camp. We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊 ) we use Bird39。s Custard Powder, Tamlyn says. Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that. Matthew Hill, senior manager at the twoyearold SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. There are a lot of existing perceptions about British food and so we can39。t alter these too much. We39。re a traditional British restaurant so there are some staples (主菜 ) that will remain essentially unchanged. These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie39。s, the newest of the British restaurants in town and perhaps the most gentlemen39。s clublike in design, Neil Tomes explains his passion for provenance (原產(chǎn)地 ). Britain has started to bee really proud of the food it39。s producing. It has excellent anic farms, beautifully crafted cheeses, highquality meats. However, the British don39。t have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. We can get a lot of our ingredients once a week from the UK, Tamlyn explains. But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples. The Phoenix, in MidLevels, offers the widest interpretation of British cuisine, while still trying to maintain its soul. The gastropub has existed in various locations in Hong Kong since 2022. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets. We use a lot of ingredients that people wouldn39。t perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish. Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and mixing it up is not something monly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like, Hill says. This practice is also popular at The Pawn, although largely for rotisseries (烤肉館 ), Tamlyn says. Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them. Some British traditions are too sacred (神圣的 ) to mess with, however, Tomes says. I39。d never change a full English breakfast. 注意：此部分試題請(qǐng)?jiān)诖痤}卡 1 上作答。 1. What is British food generally known for? A) Its unique flavour. C) Its special cooking methods. B) Its bad taste. D) Its anic ingredients. 2. The Second World War led to ____ in Britain. A) an inadequate supply of food C) an increase in food import B) a decrease of grain production D) a change in people39。s eating habits 3. Why couldn39。t Britain pete with some of its neighbouring countries in terms of food in the postwar decades? A) Its food lacked variety. C) It was short of welltrained chefs. B) Its people cared more for quantity. D) It didn39。t have flavourful food ingredients. 4. With culinary improvement in recent years, London39。s restaurants are now able to appeal to the tastes of . A) most young people C) all kinds of overseas visitors B) elderly British diners D) upperclass customers 5. What do Hong Kong diners wele, according to Welsh executive chef David Tamlyn? A) Authentic classic cuisine. C) New ideas and presentations. B) Locally produced ingredients. D) The return of homestyle dishes. 6. While using quality ingredients, David Tamlyn insists that the dishes should . A) benefit people39。s health C) be offered at reasonable prices B) look beautiful and inviting D) maintain British traditional tastes 7. Why does Neil Tomes say he loves food ingredients from Britain? A) They appeal to people from all over the world. B) They are produced on excellent anic farms. C) They are processed in a scientific way. D) They e in a great variety. 8. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from _______. 9. The Phoenix in MidLevels may not use British ingredients, but presents its dishes ______. 10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer