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國際知名建築活動「打開台北 | Open House Taipei首獲正式授權2020全球唯二全開放實體活動城市 今秋台北成世界建築圈注目焦點 AMD CEO to speak at COMPUTEX int’l presser on May 27 about new high-performance computing technologies Sowers Action raises more than HK$700,000 in Charity Golf Tournament 2019 for underprivileged children Sowers Action staging charity golf event to raise funds for children in need of education and care 3D Projection Mapping Light Shows Rock the Most Beautiful Christmasland in Taiwan Decoration Lights Create Dreamy Light Zones to Stun the World The Pool Debuts Internationally Renowned Art Installation in Taiwan 好妝容!秒集氣!NU COLOUR 護膚彩妝系列 訂製保養系妝容,時尚大勢色顯現自我風格 2018 Christmasland kicks off in New Taipei City with dazzling 3D light show Biometrics needed for Taiwanese applying to study and work in Canada Lextar launches VCSEL products for 3D depth-sensing China Airlines embraces new 60th anniversary GO theme for 2019 Calendar 2018 Christmasland in New Taipei City to kick off on Nov. 16 Airbus and China Airlines present A350-900 with special joint livery SkyTeam invites Frequent Flyers to shape the alliance of the future Weiwuying, the world’s largest performing arts center under one roof, to open on Oct 13 in Kaohsiung Acer unveils self-driving concept Car A350 joint livery with China Airlines and Airbus arriving in Taiwan in October CTS to host World Cup Final Night in front of Presidential Office Sunday TrendForce: VR market sees marginal growth in 2018; competition between Oculus and HTC in China to intensify Three-member Taiwan team heading to Prague for 40-day, 16,000-km Mongol Rally Taiwan launches digital library offering 3D models of heritage sites China Airlines presents new in-flight menu for passengers and summer holiday makers US State Department helps broaden remedial English teaching in Taiwan; outgoing AIT Director Moy honored FOOD TAIPEI 2018 attracts record 62,000 visitors, including 8,000 international buyers China Airlines to launch Kaohsiung-Hong Kong- Jakarta route in July Gov’t rolls out plans to save struggling tourist industry in southern Taiwan How about a Michelin-starred gastronomic experience in the sky with Mandarin Oriental, Taipei via Thai Airways? 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新北第一粵菜餐廳 望月樓【一蟹知秋】饗宴

東籬菊綻,金風薦爽,饕客期盼的秋蟹也將登場。有「新北第一粵菜」之稱的望月樓,港籍主廚蘇權暉擅長引經據典,從老菜譜變化新滋味,他的「一蟹知秋」菜單將從10月2日開賣到11月30日,除了領銜演出的新北萬里蟹,還加了體型壯碩的大沙公,前者細緻鮮甜,後者則是肉實飽滿。食慾之秋,當令美味,非蟹莫屬,歡迎駕臨餐廳持螯品蟹,並享受登高望遠的天際景致!

東籬菊綻,金風薦爽,饕客期盼的秋蟹也將登場。有「新北第一粵菜」之稱的望月樓,港籍主廚蘇權暉擅長引經據典,從老菜譜變化新滋味,他的「一蟹知秋」菜單將從10月2日開賣到11月30日,除了領銜演出的新北萬里蟹,還加了體型壯碩的大沙公,前者細緻鮮甜,後者則是肉實飽滿。食慾之秋,當令美味,非蟹莫屬,歡迎駕臨餐廳持螯品蟹,並享受登高望遠的天際景致!望月樓訂位專線(02)7705-9703。

望月樓每年都應新北市府之邀,共同行銷聲名遠播的『萬里蟹』,主廚蘇權暉從入夏開始,就密切關注螃蟹供貨走勢。據產地相關人士表示,因萬里蟹自2022年起,進一步嚴格限縮捕撈尺寸,並限定整個產期(8月1日至12 月31日)均禁捕抱卵母蟹,導致供給量較往年降低、價位上揚,但市售規格都是成熟夠份量的A咖等級,且依今年第一批秋蟹捕撈狀況來判定,秋節後的質量應該非常值得饕客們期待!

蘇主廚的好手藝來自家學淵源,他的外公是廣東順德人,早年在香港開設二間知名大型酒樓,主廚極小年紀就跟著外公上茶館餐廳;他的父親則在港台二地擔任燒臘大廚,直到退休。主廚耳濡目染下,年少出道,在各司其職的粵菜廚房裡立志成為通才的廚師,這樣的養成背景,使他嫻熟烹技又通曉老菜,並藉著精湛的廚藝,讓老菜展露新貌!「一蟹知秋」各道美餚,全都使用整隻活蟹入菜,或以鮮拆蟹肉精烹而成,詳細介紹如下,價格皆須外加一成服務費。

  1. 豆豉糯米椒炒沙公(NT$2,800):主廚特選整隻重達800公克的鮮活肥美沙公,個頭碩大,肉質豐滿,最適合以加了豆豉、蒜蓉和青紅辣椒的傳統「豉椒」味型料理,只是青椒較易出水,他便改用糯米椒,成品更加乾香迷人!

做法是先將大沙公斬件上粉,輕炸定型,也方便炒製時醬料裹身入味。鍋中爆香豆豉碎與蒜蓉,加入適量二湯並以蠔油、醬油、紹酒和糖調味,大沙公下鍋後加蓋燜熟,勾薄芡同時加上過油的糯米椒與紅辣椒兜炒幾下,即可收汁盛盤。炒蟹乾身,蟹肉厚實飽滿,吃來鹹香有味,超級過癮!

  • 新奇士橙蒸花蟹(NT$2,400):主廚說,上世紀80年代杭州有道名為「蟹釀橙」的精品菜餚,最早現身甚可追溯到距今900多年的南宋時期,不但是官府菜,也被當時的富貴人家拿來宴客擺闊!做法是將鮮拆的蟹粉蟹肉以橙汁和醋調味,回填到挖空的橙子中蒸熟而成;主廚便以此為靈感,做成這道佳餚。

蘇主廚以萬里蟹中最大、肉最飽滿鮮甜的花蟹入菜,而且嚴選每隻必須達到400至450公克的標準。先將螃蟹斬塊,然後以混合了香吉士(港稱新吉士)新鮮果肉、蒜末、白醋和鹽、糖的橙汁,調拌均勻,攤平在舖了橙片的盤中蒸熟,上桌前再淋些自煉的干蔥雞油,微酸的橙肉既可避腥,也吊出蟹肉的鮮甜,呈盤大氣,風味清雅秀麗!

  • 沙茶皮蛋三點蟹煲(NT$1,480):是沿用去年賣座的品項,蘇主廚說,天候轉涼,熱熱的蟹煲很受歡迎,他便以混合了沙茶醬、顆粒花生醬、椰漿、奶水炒製的港式沙茶火鍋的湯底為原型,神來一筆加入香港經典湯品中的皮蛋,讓馥郁濃醇的風味更升級!以此香氣十足的底料燜煮三點蟹後,倒入燒熱的砂鍋中,鍋底先鋪好同樣滿滿吸飽湯汁的粉絲,快速上桌,掀蓋剎那,香味炸散,引人垂涎!
  • 黃咖哩三點蟹(NT$1,480):靈感來自香港膾炙人口的街頭小吃─咖哩魚蛋,只是主廚把魚蛋換成三點蟹,味道更加鮮美。

主廚的咖哩醬汁要先用泰國黃咖哩醬和印度咖哩粉炒勻,再加上堪比靈魂的椰漿,以及一定要加夠加足的三花奶水,才是香滑帶甜、辣度溫和的標準港式咖哩;以此較為稀身的咖哩醬汁入鍋,加入炸過切塊的三點蟹和各色時蔬燴煮入味。佳餚入口,螃蟹的鮮美伴隨飄散著椰香的微辣咖哩,馥郁芬芳,香濃惹味!

  • 金湯雪蛤蟹肉豆苗(NT$1,080):主廚的蟹餚,吃得到豪邁大氣的整隻螃蟹,也能享受手工鮮拆石蟳或三點蟹肉的滿口奢華!這道便是手工菜代表。花了八小時熬濃的老母雞湯,加入南瓜泥變身為金湯;萬里蟹蒸熟拆出蟹肉,用上湯與發好的雪蛤、蛋白,勾芡做成誘人垂涎的料頭;最後以幼嫩豆苗加雞油快炒,再用米酒、薑汁和二湯賦味,擠去水分盛入加了金湯的圓盤裏,淋上料多味美的雪蛤蟹肉,清鮮爽口,色味皆美!
  • 蟹肉鮮蝦餃(每份三個NT$250/午餐供應):歷年超級熱賣品項捲土重來。熱水沖熟的澄麵加上進口的紅蘿蔔粉,做成天然橘紅色麵皮,包入以現拆萬里蟹肉、蝦肉、明太子拌成的內餡,巧手做成一隻隻小螃蟹造型,入籠蒸熟,視覺味覺皆美!

何謂萬里蟹?

萬里蟹,指的是由萬里專業漁夫,採生態蟹籠法捕撈的天然野生海蟹,包括:花蟹、三點蟹及石蟳。由於蟹群主要聚集在新北市富貴角外海的「西北漁場」,因此長年在北海岸作業的萬里漁夫們,發展出全台唯一專精捕蟹的漁撈產業與蟹籠技術,全台餐桌上超過八成的海蟹,都來自萬里漁夫的捕蟹船。

2012年8月,新北市政府參考歐美產區食材制度,創立萬里蟹品牌並積極行銷,成功帶動秋季「品萬里蟹」的熱潮,更從生產面確定嚴選規格及捕撈制度。萬里漁民採用最不具侵略性的「蟹籠」來誘捕螃蟹,同時只捕撈夠大(花蟹和三點蟹背甲殼寬度要超過9公分、石蟳則須超過7公分)、夠肥美成熟(8/1至12/31禁捕抱卵母蟹)的萬里蟹上岸;這代表萬里漁民在謀生之餘,也努力為海洋永續志業及維繫海蟹生態盡一份心意。

有別於帝王蟹、大閘蟹、黃金蟹等進口蟹,或是紅蟳、處女蟳等養殖蟹,萬里蟹是本土海域滋養生長的海蟹,有著「野生、無污染」、「天然、海味鮮濃」的特質。望月樓廚藝團隊除了迎合歐美一流餐飲趨勢,挑選符合「海洋永續」概念的食材入菜,並希望以行動支持在地作業的漁民,同時為饕客們獻上零時差的鮮腴在地海味。

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