21 °C Taipei, TW
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集香江菁華美饌 台北美福潮粵坊新菜獻映 即日起至6/27 週一到週四指定菜色享優惠

201906020002 (2)古人有云:「天下所有食貨,粵東幾盡有之,粵東所有之食貨,天下未必盡也。」,足以見得廣東一帶物產豐饒,受惠於此的粵式菜系發展出多元豐富的菜色,其中更以廣東菜和潮州菜為大宗,而香江一帶不僅保留了傳統粵菜的地道風情,且由於外來移民者眾,更融合了不同菜系的特色,發展出別出心裁的菜餚;台北美福大飯店行政主廚─王志孚率眾前往香港考察,拜訪多間米其林推薦的頂級粵菜食肆,將這趟刺激味蕾的旅程轉換成一道道精彩又充滿創意的新式粵菜,此次一共推出九道全新美食:有粵菜四大名雞之首的「茶油太爺雞」、沁人心脾的「冰盅蜜桃黑豚肉」、甜而不膩的「龍眼蜜老饕叉燒」、肥美甘甜的「滷水匈牙利鴨肝」,而以善烹海鮮聞名的潮州菜系則獻上「頭抽煎鯧魚片」、「白玉蘿蔔煎午仔魚」以及「潮州香煎蠔烙」等海味珍饈,更甚之,將海鮮結合米飯主食的「蒜香活蝦糯米飯」和「海膽菌菇燴飯」也是滿足口腹之慾的首要選擇!為了讓消費者能夠輕鬆地品嚐美食,即日起至6月27日週一至週四各推出一道指定菜色,讓您用NT$588的優惠價格品味匠心美饌,詳情及訂位請洽潮粵坊02-7722-3390。


201906020002 (6)  廣東地區流傳著「無鷄不成宴」這句口頭禪,除了兩廣地區的人愛食雞肉料理之外,雞也代表著諸事吉祥的祝福之意,宴席上必定會出現以雞為主角的菜色;而此次推出的「茶油太爺雞」,更是粵菜四大名雞之首,正統的太爺雞早已失傳,目前坊間販售的太爺雞亦是各師各法,各有風味,而太爺雞最大的特色便在於先以滷水浸滷後再用茶葉煙燻,故又稱「茶香雞」,行政主廚選用在地的頂級碧螺春茶葉燻製,最後再淋上由碧螺春茶葉精煉出來的茶油,除了可以聞嗅芬芳茗味,入口後更能感受到茶韻濃郁,其皮香肉嫩的滋味,更是令人吮指難忘。而同樣使用滷水的名菜─「滷水匈牙利鴨肝」,以八角、花椒、陳皮、砂薑等香料和老抽細心熬製滷水,將匈牙利進口的鴨肝與板豆腐燉煮入味後,切片盛盤上桌,單吃能夠嚐到鴨肝肥美鮮甜,若沾上白醋醬,一解鴨肝略帶油膩的天生原罪,更帶出鴨肝的細緻綿密,酸甜之中又能吃到鴨肝的香濃滋味。


201906020002 (9)   潮州菜向來以善烹海鮮著名,另強調重湯清油的烹調方式,以簡單的手法呈現海鮮的鮮味甘美,「頭抽煎鯧魚片」則選用口感紮實的鯧魚片搭配醇香的醬油乾煎,不過度調味烹煮以維持魚肉入口的厚實感和海味鮮甜;「白玉蘿蔔煎午仔魚」利用蘿蔔的清甜結合油脂豐富的午仔魚創造出特殊的風味,以先煎後煮的方式,先將午仔魚煎至魚皮金黃,再加入蘿蔔煎煮,透過其自身的水分吸收午仔魚的美味,湯汁既清爽又下飯,配上魚肉的細緻綿密和煮至入味軟嫩的白玉蘿蔔,令人口齒留香欲罷不能;而最別具一格的可謂是「潮州香煎蠔烙」了,找來家戶皆備的蛋和產自日本廣島份量十足的鮮活生蠔,為此道料理帶來雙主角的卡司,以火烙的手法烙出微微焦香的蛋皮,卻依舊吃得到滑嫩的蛋液包裹著肥美的鮮蠔,融合了蛋香的蠔烙卻又保留著各自特色,口感飽滿實在,宛如大海中的瑰寶。




201906020002 (7)為了即將到來的艷夏,主廚特別製作了「冰盅蜜桃黑豚肉」,革新傳統咕咾肉的做法,嚴選台灣本土的黑豬肉,取代鳳梨選用夏日盛產的切片水蜜桃,先將醃製好的黑豚肉裹粉快速油炸後撈起,另起冷油鍋放入砂糖重覆翻炒至琥珀色後,加入先前炸好的黑豚肉均勻沾附,並與水蜜桃一同燴炒引出鹹酸甜的風味,盛盤時覆上滿滿的剔透冰塊,快速冰鎮讓黑豚肉外表形成一片晶瑩冰霜,入口冰涼,尾韻又能嚐到溫潤肉汁和果香清甜,結合創意和傳統的絕品美饈,是此次強打的推薦菜色!而另一款耗工費時的「龍眼蜜老饕叉燒」,將西班牙伊比利豬的老饕肉醃製入味再以傳統港式爐烤,老饕肉細緻的質地經醃製、火烤後,再淋上龍眼蜜並以瞬火微烤數秒,讓蜜汁緊密地裹覆在叉燒上,給予叉燒微脆的口感,而火烤後的龍眼蜜則帶有微微焦香,滋味甜而溫潤,油亮的蜜汁光澤更是令人垂涎三尺。

 【集香江繁星 成匠心美饌】新菜資訊


珍饈美名 原價 限期優惠價
頭抽煎鯧魚片 NT$980 週一優惠價NT$588
龍眼蜜老饕叉燒 NT$720 週二優惠價NT$588
蒜香活蝦糯米飯 NT$720 週三優惠價NT$588
滷水匈牙利鴨肝 NT$880 週四優惠價NT$588
冰盅蜜桃黑豚肉 NT$680  
茶油太爺雞 (半隻) NT$680  
白玉蘿蔔煎午仔魚 NT$580  
潮洲香煎蠔烙 NT$580  
海膽菌菇燴飯 (每位) NT$320