この問題で

丰富的夜生活是现代都市人士的常态，周末早上迟迟睁不开眼，第一顿饭就要拖到快中午才能开始，于是渐渐有了早午餐（Brunch）文化。早午餐的类型大致分两种，一种是专门的早午餐店，一份一份的菜式；另一种就是五星酒店餐厅的Brunch，这种的菜式就更为丰富，多是自助或半自助的形式，吃的更尽兴更过瘾。早午餐经营起来耗时耗力，但却是招揽酒店住客的利器。“绿野仙踪”、“环球市集”、时令海鲜……大酒店们各显神通，盈利不再是首要任务，早午餐成为酒店展示餐饮实力的一个平台——当然最终目标是招揽住酒店的客人，同时打出酒店的名声。
不过，对于酒店餐饮来说，只有上乘的早午餐是不够的。作为地处中华大地的星级酒店，一家能笼络食客的中餐厅可是必不可少。上海扬子江万丽大酒店的满福楼中餐厅，传承了香港满福楼的名字，开业伊始就以其为榜样，旨在成为上海滩粤餐厅佼佼者，历经二十多年，收获了无数客人好评，成为了饕餮客们衷心喜爱、愿意常来常往的餐厅。
那么，一间餐厅的灵魂人物，是管理者还是厨师呢？我更倾向于后者。厨师是技术活，选材、切菜、烹饪到摆盘，每一样都极为考究，把每一个繁琐的流程做到极致并不容易。就像我们本期的封面主角冯智林先生（Chef Jerry），他愿意花更多的时间和心血去研究菜品，力图把每件事情都做到极致。他说，比起诗和远方，柴米油盐才是生活的本味。而他的饮食哲学最重要的就是追寻本味，每一种食材都有自己的本味，或清新，或浓郁，或辛辣，或奇香……每一种味道都是打造一道菜的核心与灵魂。相信在拥有这样厨师的餐厅用餐，你也一定能够品味到制作者的良苦用心。

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