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2017年2月6日星期一

台北:台北中山意舍酒店amba Taipei Zhongshan ACHOI

去年入住台北中山意舍酒店amba Taipei Zhongshan,酒店內有一間餐廳,位於地下層的ACHOI,餐廳開業還未到一年,已獲得不少好評。ACHOI名字以A字母作開始,代表餐廳提供最佳服務、食材及菜式,發音A菜是台諧音表著餐廳運用台灣當地最優質食材。餐廳的顧問主廚林明健來自香港,跟他聊天時說起廣東話感覺變得更親切。林師傅曾於香港東方文華酒店、紐約米芝蓮三星Jean Georges法國餐廳等工作,他對食材運用十分講究,喜歡使用台灣當地時令新鮮食材,並於創造菜式時強調保持食物的原味,再結合異國烹調技巧,做出多國創意當代料理。餐廳地方寬闊,落地玻璃窗令環境變得更明亮,用餐舒服,配合開放式廚房及L型的主廚餐桌,正好增加客人與廚師的交流,廚師亦主張客人分享食物,一起品嚐各種美味菜式。




到酒店Check-in後,來到ACHOI吃午餐。點餐後先吃麵包薄脆,上面灑上自製的七味粉調味,吃時再沾上花生醬,甜甜的花生香令人回味。
兩款頭盤,Kanapchi with Cherry,Lemon Soy,Wasabi & Sea Beans,紅甘配櫻桃、檸檬醬油、山葵及海筍,NT380,先有清新的紅甘魚肉片,油潤的魚肉配甜櫻桃及檸檬油,酸甜開胃。Grilled Green Bamboo with Watercress,Avocado & Soy Vinaigrette,炙烤綠竹筍配水田芥、牛油果、醬油油醋汁,NT320,大廚說台灣人喜歡以醬油搭配綠竹筍,大廚把綠竹筍燒香,連同牛油果及醬油醋吃,筍甜味更突出。


White Asparagus with Gochujang,Salted Egg Yolk & Herbs,白露筍配韓式辣椒醬、鹹蛋黃及香草,NT$380,產自嘉義的白蘆筍,壯碩甜美,較一般台灣的白蘆筍不同,鮮甜中帶微微甘苦。Spring Pea Soup with Creme Fraiche,Gruyere Beignet & Pea Shoots,春季豌豆湯配法式鮮奶油、葛瑞爾芝士球及豌豆苗,NT280,Charred Sweet Corn Soup with Basil,Spaetzli & Lime,炙燒玉米湯配羅勒麵疙瘩及青檸,兩款熱湯,青的豆香濃郁,黃的粟米味道鮮甜,配上Rye Loaf with Dried Longan,Millet & Seeds,自家製酒釀祼麥、龍眼乾、小米及綜合籽麵包,NT140,新鮮微暖的麵包跟湯一起享用,各有各美味。




先有海鮮類的主菜,Crunchy Soft Shell Crab with Yuzukosho Remoulade & Seven Spice,酥脆軟殻蟹配柚子胡椒醬及七種香料,NT480,BBQ Eel with Lemon Broccoli,Puffed Rice,Gochujang Glaze & Scallion,醬燒鰻魚配檸檬青花菜,爆米香,韓式辣醬及三星蔥,NT620,Pan-Fried Tilefish with Water Melon,Black Bean-Cordia Vinaigrette & Celery,香煎馬頭魚配冬瓜、豆鼓破布子油醋及西芹,NT680,炸軟殻蟹口感酥脆,以柚子胡椒及七味香料作調味,口味帶日式風味。鰻魚先燒香再沾滿爆米粒烤香,口感豐富,外脆肉結實,加上微辣帶甜的味道,同樣沖擊味蕾。還有香煎馬友,魚肉煎得很酥脆,但沒有油膩的感覺。



肉類的主菜,Lemongrass Scented Fried Chicken Burger with Jalapeño,Spicy Cabbage Slaw & Fries,炸雞漢堡配香辣高麗菜、墨西哥辣椒及薯條,Grilled Bone-in Iberico Chop with Baby Savoy,Sweet Potato,Chipotle & Ketchup & Mint,炙烤伊比利帶骨豬肋排配小皺葉甘藍、地瓜、墨西哥辣椒蕃茄醬及薄荷,NT1480,Pork Belly Gua Bao with Pickled Daikon,Cucumber,Spicy Char Siu Emulsion & Coriander,黑豬五花肉刈包配醃漬大根、小黃瓜、辣味叉燒醬及香菜,NT380,Grilled Striploin with Spring Vegetables,Fermented Chili & Herb Salad,NT1080,主廚林明健透過不同食材融合、中西合併及醬汁配搭來做菜,好像炸雞漢堡雞扒外脆肉嫩,加上辣的高麗菜及辣椒,帶來辣的惹味。豬肋排烤得十分香,把豬脂的香氣迫出,肉又嫩腍。台式刈包夾著肥美的五花肉,入口肉質纖維化開,滋味䛢人。到喜歡吃的牛扒,燒至四成熟,肉呈粉嫩,口感讓人滿意。



最後有三款甜品,Crunchy Taro with Lime & Coconut Sorbet,脆芋泥配青檸及椰子雪葩,NT320,Silky Chocolate Mousse with Mint Sorbet,絲絨朱古力慕絲配薄荷雪葩,NT320,Yuzu Tart with White Chocolate,柚子撻配白朱古力及紫蘇,NT320,台灣人常吃炸芋泥,大廚就用來做甜品,並配以清新的青檸及椰子雪葩,以解膩濟。朱古力慕絲蛋糕味道相當濃郁,而柚子撻酸味極重,愛酸的人一定要試。





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台北中山意舍酒店amba Taipei Zhongshan ACHOI
地址︰台北中山北路二段57-1號
電話:+02-23652828
https://www.amba-hotels.com/tc/zhongshan/
https://www.facebook.com/ambaZhongshan/


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