The waitstaff at the new Hong Kong restaurant g.e. it stands for gastronomy extra|ordinaire — will have to be extra careful not to break any plates. One set is made almost entirely of gold. Each gold plate weighs close to five kilograms, and together, the entire 20-piece set is the most expensive thing in the kitchen. 
g.e.香港g.e.餐厅纯金一色的菜肴,新开张的香港g.e.餐厅的侍者们不得不格外小心，以免打碎盘子。这里有一套餐具几乎由纯金制成的，每个金盘子的重量接近五公斤，整套20件餐具是厨房中最昂贵的东西。g.e.是gastronomy extra|ordinaire的缩写，意思是“特别/普通烹调法”。
   
The plates inspired chef Gianluigi Bonelli, formally of the Kee Club, to create a dish called 'Monocromo in Gold.' In it, the chef combines more than nine ingredients with the color gold as his inspiration.
这些盘子激发了主厨詹路易吉•博内利(Gianluigi Bonelli)的灵感，创作了一道名为“Monocromo in Gold”（意为“纯金一色”）的菜肴。以金色为灵感，博内利将九种以上的食材融入这道菜。博内利原先是Kee Club的主厨。
   
Scampi: The focal point of the dish is two pieces of fresh scampi, or prawns, which are marinated first in white miso for an hour. Then, one piece is steamed while the other is battered and fried, tempura-style. 'Playing with a duo of textures is something I often do,' says the chef.
虾：这道菜的焦点是两片新鲜的虾肉。将这两片虾肉提前在白味增中浸泡一小时，然后将其中的一片蒸熟，将另一片敲碎、煎炸，类似于天妇罗的做法。这位主厨说：“将同一种食材处理成两种不同的质地是我经常采用的方法。”
   
Sea urchin and corn: Plump tongues of sea urchin, imported from Japan, come close to being gold in color, says Mr. Bonelli. The sweetness of the sea urchin adds another layer of flavor: He serves some tongues raw in the dish, and he uses another portion of tongues to make a sauce with corn water (the juice of fresh corn).
 海胆和玉米：博内利说，从日本进口的肥美的海胆黄接近金色。海胆的鲜甜给这道菜肴又增添了一层风味：他将一些生海胆黄直接放在盘中，将另一部分海胆黄和新鲜玉米汁一起制成沙司。
   
Avocado: Sea urchin and avocado make for a 'divine combination,' says the chef. He prepares the avocado two ways one as a light mousse, and the other is made crispy by freezing it in liquid nitrogen.
鳄梨：这位主厨说，海胆和鳄梨是绝配。他用两种方法来处理鳄梨，一种是制成轻慕斯，另一种是通过液氮冷冻法使其变得松脆。
   
Nasturtium flowers: The leaves and flowers of nasturtium have a bitter and briny flavor; both are edible. 'Of course, the petals are gold in color,' adds Mr. Bonelli. The petals are closer to a yellow-orange shade.
旱金莲花：旱金莲的叶子和花有一种苦味和咸味，都可以食用。博内利补充说，“当然，花瓣是金色的。”其实花瓣更接近黄橙色。
   
Carrot: Using carrots three ways in a sorbet, pickled and baked as chips Mr. Bonelli adds golden shades of yellow and orange onto the plate. The varying textures of the carrot also affect the taste of the vegetable — from the sweet sorbet to the tart pickles to the savory chips.
胡萝卜：在这道菜中，博内利把胡萝卜做成了三种口味——胡萝卜冰糕、腌胡萝卜和烤胡萝卜条，给这盘菜增添了金灿灿的黄橙色调。经过处理后的不同质地的胡萝卜口感也各不相同：从甜蜜的冰糕到酸辣的泡菜，再到咸香的烤萝卜条。
   
Gold 'loop': The chef makes a thin piece of gelatin out of scampi stock and gold leaf. The semi-transparent film is then laid over the entire dish to bind all the ingredients together.
金圈：这位主厨用虾高汤和金箔做成一片薄薄的凝胶。然后将这层半透明的薄膜覆盖在整道菜上，从而将所有食材汇合在一起。
   
Virgin olive oil: Premium Italian olive oil, with its golden hue, is drizzled over the entire plate.
初榨橄榄油：将金色的义大利优质橄榄油淋在整道菜肴上。