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台北晶華酒店攜手泰國廚壇金童 領您一啖「泰魂法菜」的獨特滋味

泰國料理遇上法式烹飪技法會有什麼樣讓人驚豔的變化?總是引領「食」尚潮流的晶華酒店,12月5日晚間起至明年1月23日,邀請到擁有泰國「廚壇金童」美譽、執掌曼谷著名餐廳—「Issaya Siamese Club」的伊恩.基第差(Ian Kittichai)主廚以及他的大弟子傑薩達.克里亞彭(Jessada Khruapunt)來台客座,於地下二樓的Taste Lab推出「泰魂法菜大師饗宴」

泰國料理遇上法式烹飪技法會有什麼樣讓人驚豔的變化?總是引領「食」尚潮流的晶華酒店,125日晚間起至明年123日,邀請到擁有泰國「廚壇金童」美譽、執掌曼谷著名餐廳Issaya Siamese Club」的伊恩基第差(Ian Kittichai)主廚以及他的大弟子傑薩達.克里亞彭(Jessada Khruapunt)來台客座,於地下二樓的Taste Lab推出「泰魂法菜大師饗宴」,頂著曾經連續五年入選「聖佩黎洛亞洲50最佳餐廳(S. Pellegrino Asia’s 50 Best Restaurants)」的榮耀光環,伊恩主廚將負責整檔活動的菜色企劃、委由傑薩達負責現場執行,帶來一系列選用台灣魚獲與時令水果為食材、佐以法式烹調手法以及泰式調味風格的精彩料理,五道式午餐每人1,280元、十道式晚餐每人2,280元,另可享優惠價990元加購三杯精選酒款,以及580元優惠價加購無酒精調飲,即日起開始接受預訂。

泰國家喻戶曉的明星主廚伊恩.基第差(Ian Kittichai)主廚

201912090003 (5)此次負責整檔活動菜色企劃的伊恩主廚是讓泰國菜在國際舞台上發光發熱的重要推手,他曾被泰國重量級的英文報紙《曼谷郵報》譽為「廚壇金童(Golden Boy)」。伊恩童年時期生活貧困,每天早上都必幫忙母親前往市場採買食材,放學後再沿街販賣母親做好的咖哩飯。高中畢業後,母親向銀行貸款送他到英國念書,孝順的他為減輕母親的負擔,開始到華爾道夫酒店半工半讀,與生俱來的天賦讓他獲得飯店高層主管的賞識,送他進入倫敦廚藝學校深造,之後也在澳洲雪梨廚藝學校習藝,並同時擔任當地知名法國餐廳—Claude’s的學徒。

25歲那年,伊恩主廚返回家鄉並擔任曼谷麗晶酒店(現更名為曼谷安納塔拉暹羅酒店Anantara Siam Bangkok Hotel)資深主廚,兢兢業業的工作態度和非凡的手藝,讓他獲得飯店的支持與栽培,任職期間先後與巴黎四季酒店—George V餐廳、美國米其林三星餐廳—The French Laundry、西班牙El Bulli等多家世界知名餐廳合作,30歲那年被曼谷麗晶酒店拔擢為行政總主廚,同時掌管酒店內泰國、義大利和日式料理三家餐廳,成為全球首位在五星級飯店內擔任行政總主廚的泰籍廚師。

2004年,伊恩主廚的事業版圖開始向國際延伸,憑藉著過人的手藝與膽識,首間以自己姓氏命名的餐廳–「Kittichai」於紐約開幕並轟動美國食壇,相繼獲得了美國Travel + Leisure、Food & Wine等媒體的讚譽;2011年,伊恩更於當地開起甜點店—「Spot Dessert Bar」,將各式甜點以盆栽模樣上桌,吸引當地媒體爭相報導。現在的他,除了在曼谷當地擁有兩間餐廳、一間甜點吧與廚藝教室之外,也在新加坡、紐約等地區分別開有不同類型的海外餐廳,每一家都具有極高的人氣。其中位於曼谷的泰式餐廳「Issaya Siamese Club」除連續五年名列「亞洲50最佳餐廳」之外,更被Traveller雜誌評為2018年全球最受歡迎的餐廳。

陪伴伊恩主廚來台客座的還有他重點栽培的大弟子—傑薩達.克里亞彭(Jessada Khruapunt),29歲的他目前是「Issaya Siamese Club」餐廳的主廚,之前則曾在是曼谷知名的法式餐廳Le Beaulieu與Water Library擔任副主廚,期間也曾前往新加坡、香港、瑞士、澳洲等地進行廚藝交流活動,伊恩主廚對於傑薩達在菜色呈盤的美感以及調味精準度方面的表現非常讚賞,此次便委以重任,請他負責這一個半月在Taste Lab的日常營運。

 

泰魂法菜大師饗宴

    伊恩主廚設計的菜色除了有「泰魂法菜」特色之外,外大量使用台灣海產以及時令水果入饌也是吸睛重點,鰹魚、明蝦,與蓮霧、西瓜、柚子…等都是盤中主角,搭配層次與口味鮮明的醬汁,道道都驚艷食客的視覺與味蕾。

菜色豐美的套餐以色彩繽紛亮眼的泰式小點」開啟食客的味蕾,主廚將泰國傳統料理國際化,以Tapas的手法呈現用葉子包著香料入口的概念,葉子換成了塔皮、配上台灣現流魚獲產量第二高的鰹魚以及新鮮椰子肉、花生、蝦米、乾蔥頭…等佐料,透過辛香的滋味開啟您的味蕾;值得介紹的還有結合台灣西瓜與澎湖明蝦的香煎料理,以及由蓮霧、柚子與肉質細緻甘美的毛蟹所組合而成的涼拌鮮味;主菜可選擇慢燉72小時的「牛小排」佐以紫米飯,或是清蒸每日由漁港新鮮直送「時令魚」;伊恩主廚的甜點更是令人驚艷,包括重新解構風靡全球的泰式奶茶,融入巧克力以及卡士達醬;擺盤宛如藝術品般的的「茉莉花米葉奶酪」,讓人同時享受視覺與味覺的盛宴。

上述價格需另加一成服務費部分食材將依季節做替換

 

台北晶華酒店地址:台北市中山北路2段39巷3號 麗晶精品地下二樓

洽詢專線:(02) 02-2521-5000轉Taste Lab 3092

營業時間:12/5~12/8僅提供晚餐

星期二到星期日午餐12:00~15:00(最後點餐14:30)

晚餐18:00~21:00(最後點餐20:30)

星期一固定公休

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