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原創餐飲指南「500盤」結果揭曉
全台293間餐廳入選、3盤以上近40間餐廳出席

綜觀本次榜單,台式、中式及歐陸餐廳占最大宗,日式餐廳得盤數也不遑多讓,足見台灣人對於日本料理的傾心。另外值得注意的是,由於疫情下難出國門,私廚或熟客制料理受到許多評審青睞,位於台北東湖的私廚料理「喜相逢」最為擄獲評審芳心,9道菜一舉拿下11個盤子;全預約制私房菜「鄒記食舖」則獲得8盤,實力不容小覷。

私廚「喜相逢」共奪下11個盤子為大贏家
單盤菜「蓬萊排骨酥」、「在地魚生態鏈」各奪4盤最值得品嚐
Sinasera 24主廚楊柏偉拿下「矚目新秀獎」

由青年媒體《500輯》原創、邀請50位跨界名人評審共同評選,第一份台灣人觀點的美食評鑑「500盤」11月19日在台北晶華酒店盛大揭榜!共293間遍布全台的餐廳獲得殊榮,並於現場公布「九大特別獎」得主。

頒獎典禮現場邀請評審代表世界名廚江振誠、美食評論家高琹雯、葉怡蘭、美食部落客Taipei Foodie、美食評論家Cathy Ho 何宣瑩等人出席。

「500盤」頒獎典禮中,邀請3盤以上得獎餐廳共48間出席,有近40家餐廳現身領獎,代表對「500盤」獎項的重視度,在疫情之後,台灣餐飲界展現團結氣氛,希望一起衝破困境。

台灣味、私廚餐廳受評審青睞

綜觀本次榜單,台式、中式及歐陸餐廳占最大宗,日式餐廳得盤數也不遑多讓,足見台灣人對於日本料理的傾心。另外值得注意的是,由於疫情下難出國門,私廚或熟客制料理受到許多評審青睞,位於台北東湖的私廚料理「喜相逢」最為擄獲評審芳心,9道菜一舉拿下11個盤子;全預約制私房菜「鄒記食舖」則獲得8盤,實力不容小覷。

深具台灣地方特色的店家也名列前茅,被譽為最難訂位的屏東原住民料理餐廳「AKAME」以9盤佳績成為本次榜單奪盤的亞軍;同樣深耕在地、位於台東長濱的「Sinasera」也獲頒7個盤子,可窺見在地化潮流如今的火紅。

由港籍主廚鄔海明領軍的粵式料理「晶華軒」、深受饕客喜愛的「頤宮中餐廳」皆分別拿下8盤,兩家店在酒店集團經營下均特色鮮明,如此成績實至名歸。設址台北天母、傳承至第三代的「金蓬萊遵古台菜餐廳」,超過一甲子功力的多道手路菜亦有多位評審肯定,共得到7個盤子。

單盤菜獲獎最多:金蓬萊、Sinasera 24

「500盤」最大特點是專注菜色討論,以單道菜來看,金蓬萊遵古台菜餐廳的「蓬萊排骨酥」與Sinasera 24「在地魚生態鏈系列」各奪下4盤最多;晶華軒「鱈蟹西施泡飯」、Liberté「酥皮松露澄清湯」、三分俗氣「砂鍋獅子頭」及PASTi TRATTORIA「阿瑪菲烤白帶魚捲煙燻起司」則緊追在後各獲得3盤。

此次「500盤」廣邀50位各行各業的名人擔任首屆評審,包含名廚與美食家、企業界、藝文產業界、娛樂產業界等多元領域,每人選出過去一年讓他們念念不忘的十道菜頒發「盤子」。評審之一的美食評論家葉怡蘭表示:「500盤跳脫過往美食評鑑之以餐廳為主軸的評分、投票方式,加之評審背景、涵蓋數量與獨特選制設計,結果可說提供了相對開放且多元的角度,觀看台灣餐飲界的此刻面貌和發展。」

「500盤」9大特別獎公布 為台灣餐飲界加油

今日「500盤」頒獎典禮也同步揭曉「九大特別獎」得主。世界名廚江振誠主理的頂級餐廳「RAW」從未停止挖掘食材更深層的意義,以打造屬於這個世代的台灣味為本,拿下「創新概念獎」。

「Orchid by Nobu Lee 蘭」東西文化薈萃,技法跳脫主流,詮釋菜餚有著千迴百轉的層次布局,獲頒「最佳融合獎」。而Taïrroir態芮「休息站的回憶」一菜靈感源自主廚何順凱的兒時回憶,把大眾味覺經驗透過法式技巧呈現,贏得「台味再進化獎」。

EMBERS「構樹擂茶、花生豆腐、蝸牛」菜品吸取原野氣息,讓台灣味的詮釋從食材擴及到生活本身,獲頒「台灣食材獎」;金蓬萊遵古台菜餐廳「蓬萊排骨酥」則無懸念拿下「經典台味獎」。擅長將在地或特殊食材融入粵菜,持續鑽研老菜譜復刻經典的「大三元酒樓」則在多家老店中脫穎而出,得到「經典老店傳承獎」;以餐食與調酒療癒著時髦男女的貓下去敦北俱樂部,憑藉形式創新的「招牌涼麵」拿下「最接地氣獎」。

知名日料餐廳「祥雲龍吟」主廚稗田良平從風土與文化底蘊開始認識,以日本技法端出精準切合台灣的細膩佳作,拿下「落地生根獎」名副其實。持續開發在地食材的「Sinasera 24」主廚楊柏偉,現年31歲卻功力深厚、創意無窮,獲頒「矚目新秀獎」可謂眾望所歸。

完整得獎資訊即日起可於「500盤官方網站」線上觀看,網站內容豐富,更包含50位評審的名單與專文採訪,他們各自娓娓道來選出這些菜色的背後原因。《500輯》也將於11月22日周一隨當日聯合報出版「台灣餐桌風景再發現:美食評鑑500盤解析」,有興趣的讀者務必留意收藏。

500盤評審辦法:「500盤」廣邀不限於專業食評的50位在這塊土地上每天飲食、每天消費的各圈層的質感人物,針對過去一年當中最令他們心滿意足的10道「菜色」來給盤子。50位評審、每位10道菜的評選方式,形成多如繁星的新發現,也匯聚成為代表台灣人觀點「500盤」餐飲評鑑。

500盤 The 500 Dishes Award 2021

官方網站:https://topic.udn.com/event/2021_500dishesaward

主辦單位|500輯

指定用酒|The Balvenie 百富

指定用車|HONDA

贊助廠商|富蘭克林、海悅國際開發、巴部農天然鹼性礦泉水(晚宴指定用水)、中興米、安永鮮物、萬家香

場地協力|台北晶華酒店

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