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限時推出澎湖海鮮料理,提前打響秋季海鮮大戰
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台北喜來登辰園新廚上任展身手 「漁粵」龍門
限時推出澎湖海鮮料理,提前打響秋季海鮮大戰

送走炎夏的暑氣,迎接食慾之「秋」,台北喜來登辰園即日起至9月30日推出「漁粵」海鮮季,由辰園新任主廚康智翔領軍、嚴選澎湖直送海鮮,採用粵菜經典料理手法巧妙結合在地食材的特色風味,拉提出最鮮甜的海洋美味。全新海鮮菜單如泡椒皮蛋鳳螺、花雕酒芙蓉蒸花蟹、鎮江醋乾燒錢鰻、避風塘白金土魠魚、生抽㸆燒小卷、紹興酒蛋澎湖小卷牡蠣米線等,囊括了開胃涼菜、下酒菜、港式煲仔、熱炒、砂鍋湯類等十數道料理

  送走炎夏的暑氣,迎接食慾之「秋」,台北喜來登辰園即日起至930日推出「漁粵」海鮮季,由辰園新任主廚康智翔領軍、嚴選澎湖直送海鮮,採用粵菜經典料理手法巧妙結合在地食材的特色風味,拉提出最鮮甜的海洋美味。全新海鮮菜單如泡椒皮蛋鳳螺、花雕酒芙蓉蒸花蟹、鎮江醋乾燒錢鰻、避風塘白金土魠魚、生抽㸆燒小卷、紹興酒蛋澎湖小卷牡蠣米線等,囊括了開胃涼菜、下酒菜、港式煲仔、熱炒、砂鍋湯類等十數道料理,價格自520元至1,380元不等,搶「鮮」打響秋季海鮮大戰前哨戰。以上價格需另加一成服務費。

  「食在廣州,廚出鳳城」鳳城指的是廣東順德,台北喜來登「辰園」作為老字號粵餐廳,一向依循著順德菜的傳統精髓呈現饕客們喜愛的料理。「傳承本味、創新思維,是我們必須思考以及前進的方向。」接下辰園掌杓重任的新任粵菜主廚康智翔說到,年僅40餘歲卻已擁有25年餐飲資歷的康主廚,在後疫情時代以創新思潮結合辰園傳統本味的優勢,打造出更貼近消費者的料理,本次推出的「漁粵」海鮮菜單,便是由康主廚實地至澎湖考察,從眾多海鮮中挑選最適合粵菜料理的品項,引入餐廳規畫打造的「初登場」作品。

  臺灣四面環海,與隔海相望的水鄉澤國「廣東」都有物產豐饒的優勢,水產尤其是當中最為人津津樂道,也是最能夠凸顯粵菜「清中求鮮、淡中求美」特色的不二選擇。經歷過國內外廚藝賽事以及長年經驗洗禮的康主廚,熱衷於創意發想,時常思索如何呈現出更有趣、出色的料理,因此本次的海鮮選材特別指定澎湖水產,並與當地漁船簽訂合作,每週直送新鮮的錢鰻、牡蠣、花蟹、鳳螺等特色海產,再以避風塘、煲仔、煲湯、廣式熱炒等多種經典廣東菜式的料理手法呈現。

  海鮮「對時」則不須過多的調味,康主廚特別選用澎湖漁場打撈的當令花蟹作為海鮮季的主角,每份約810兩重1,180,可選擇以簡單的辛香料清蒸或薑蔥炒,便能帶出食材最原始的鮮甜,或是「花雕酒芙蓉蒸」作法是將蛋白液加入蔥、薑末與花雕酒及魚露一同蒸熟後組裝花蟹,不僅增添口感層次、更能祛除螃蟹寒涼之性,即便大快朵頤也不擔心。「花蟹蒸肉餅」1,380,以肥瘦均勻的豬絞肉加入澎湖酸瓜、香菇、馬蹄等食材一同醃製與花蟹分別蒸熟,再淋上蛋黃液,增添滑順口感。

  

  擔心螃蟹寒涼,可選擇較滋補、溫潤的錢鰻料理。主廚選用澎湖野生錢鰻,取其全身富含膠質、肉質細緻的特點,以煲仔、干燒以及黑蒜煲湯等三種方式呈現,「雙冬錢鰻煲」980,錢鰻搭配冬菇、冬筍等佐料,以瓦煲鍋燒燜而成的,經過燜煮的魚皮軟嫩Q彈、肉質細緻,口感絕妙,「鎮江醋乾燒錢鰻」680,肉質肥、醋味濃是名菜「鎮江醋排骨」的最大特色,主廚以油脂較少的錢鰻取代油潤的豬排骨,與鎮江醋、糖一同拌炒至水分收斂、上色,獨特誘人的陳醋醇香緊緊巴附在魚塊上,濃而不膩、酸中帶甜,配飯最佳。

  

  除了螃蟹與錢鰻之外,澎湖豐碩多元的漁產也可在本次的季節菜單中品嘗到,包含「泡椒皮蛋拌鳳螺」520,費心處理的鳳螺,拌入搗碎的松花皮蛋與自製泡椒、鋪疊上小黃瓜絲,濃郁的生皮蛋黃緊密地包覆住每一個食材、削減了辣度,清涼爽脆適合作為開胃菜。「避風塘澎湖白金土魠魚」980,秋季開始進入大產的土魠魚,肉質鮮甜、海味濃郁,薄薄裹上地瓜粉酥炸後與辣椒、蒜酥、黑豆豉等一同爆香快炒,致敬最經典的港式海味菜餚。「生抽㸆燒小卷」560元,將汆燙過的澎湖小卷以高溫油爆,炸至外酥內嫩,再以生抽快炒、撒上蒜酥,鹹香撲鼻、彈牙有嚼勁,三道菜色不論酌酒配菜或是下飯飽腹都是上選。另外,「紹興酒蛋澎湖小卷牡蠣米線」880元,採用當令盛產的澎湖牡蠣與小卷,將汆燙湯水加入大骨熬製的高湯底,加入紹興酒滾煮,酒精揮發的湯頭飄散淡香,擺上海鮮、香菇、肉絲、蛋絲與米線,不僅可作為主食、也可作為收口的暖胃湯品。澎派豐富的在地海鮮,結合經典粵菜的料理手法,今年秋季的海鮮大戰,在台北喜來登提前開跑。

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