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2021-01-28
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新北最高點《Asia 49亞洲料理及酒廊》 泰籍行政主廚之『泰菜新吃』

201908190003 (4).jpg位於新北地標百揚大樓49樓的「Asia 49亞洲料理及酒廊」,是香格里拉台北遠東飯店的館外餐廳,飯店的新科行政主廚陳帝昕(Thitisorn Amatasin/別名Bic)是泰國人,卻以義法料理見長,他利用本身的優勢,挑出保證好吃的泰國家鄉菜譜,再以歐式烹藝創新改造,為Asia 49設計一套有別於傳統的『泰菜新吃』菜單,自8月1日起推出。活動期間,使用遠銀卡刷卡消費,週一至四可享85折特惠;餐廳訂位專線(02)7705-9717。

201908190003 (5)今年39歲的Bic行政主廚,畢業於曼谷一間酒店管理學院,且領有法國藍帶廚藝學院雪梨分校的證書。剛入行時,就在曼谷文華東方酒店的米其林二星法式餐廳和一間米其林三星法國餐廳的曼谷分店工作,後來則加入擁有曼谷最佳義大利餐廳的香格里拉酒店磨練廚藝,期間有機會與多位法籍三星名廚共事。Bic行政主廚來台履新之前,即在大連香格里拉酒店和曼谷蘇可泰(Sukhothai)精品酒店擔任同樣職位,17年的廚藝生涯中,多次為泰國皇室備餐,也積極參與曼谷五星級飯店廚師發起的慈善募款餐會,讓他的當代版泰國菜風格廣為人知!

Bic主廚說:「我的歐式廚藝背景,讓我的泰國菜獨樹一格,我會考慮每道菜的烹調技巧、香料的配搭、醬汁的運用,慎選好的食材,然後加以創新改良,讓菜式吃起來味道均衡卻更立體!」他為Asia 49開出的『泰菜新吃』品項如下。

  1. 嫩烤雞胸襯泰式燻茄沙拉佐蝦米辣檸汁(NT$380):這道菜裡先火烤再去皮的茄子沙拉才是真正的主角,吃膩了千篇一律的泰式青木瓜沙拉,這個用蝦米和新鮮檸檬汁調拌的煙燻風味茄肉沙拉,絕對稱得上是既傳統又正宗!
    主廚先炙烤茄子,然後放涼去皮,切段備用;搭配茄子的醬汁,用了許多新鮮香料,包括蒜片、香茅片、以及切絲的辣椒、干蔥、檸檬葉,再加上烤過的辣椒膏、棕梠糖、魚露、椰漿、打碎的蝦米,最後擠上檸檬汁混勻。
    以主廚醃肉料(混合了香菜根、大蒜、蠔油、糖等食材)醃漬入味的雞胸肉,也被烤到金黃噴香後,即可切塊盛盤,加入前述烤過去皮的茄條,茄條上添加香料檸汁,帶有煙燻風味的清甜茄肉,風味更加多變迷人,一旁的雞肉也讓口感更為豐富!
  2. 香煎澳洲大蝦配蝦油豆瓣蒜香炒飯(NT$380):泰國主廚讓傳統的「蝦油炒飯」躍上餐桌,再搭配一隻澳洲大蝦,讓視覺味覺都是享受。既是蝦油炒飯,蝦油自是重點,主廚以奶油加入大量蝦頭煉成,再以此炒蛋、炒飯,並陸續加入番茄丁、洋蔥丁、蔥和辣椒、以及添香賦味的泰國黃豆醬和蒜碎,蝦油強化了炒飯的風味,整體又有香煎大蝦助陣,吃來很是過癮!
  3. 炙烤松阪豬佐帕能紅咖哩醬(NT$460):有人說,去泰式餐廳必點的就是咖哩佳餚,主廚也選了帕能紅咖哩為菜單增色。一般的紅咖哩醬除了有大蒜、香茅、南薑、青檸皮、蝦醬之外,一定會有新鮮和乾燥的紅辣椒,成為其顏色的來源;帕能紅咖哩醬則還會再添椰奶、檸檬葉、棕梠糖,主廚的版本還加了香菜子粉,烹煮時讓醬汁收乾一點,風味更加厚實!
    主廚表示,這帕能醬跟豬肉十分速配,一般都用里肌肉,他改採有松阪豬稱謂的豬頸肉,格外鮮甜脆口,肉先用秘製醃肉料醃過入味,適度炙烤,即可切片盛盤,搭配帕能紅咖哩醬上桌,鹹甜鮮香的濃郁滋味,真的無法停箸!

  4. 嫩烤鴨胸佐羅望子醬及香脆干蔥絲(NT$480):羅望子盛產於東南亞地區,成熟的果實口感像龍眼,做成的醬汁酸香圓潤,帶點烏梅香氣,當地料理以酸辣為主,但是少用醋來調味,其中豐富的酸甜味,便是來自羅望子。
    主廚特別選用鴨胸肉與之搭配,同樣也要先醃入味、再嫩烤處理,切片擺盤,淋上用羅望子醬、棕梠糖、魚露標準配方製成的醬汁,圓潤的酸甜滋味恰好降低了鴨肉的油脂氣味,很是討喜!
  5. 亞洲香料蒸烤鱸魚配鮮檸汁(NT$520):若愛吃泰式檸檬魚,這道沒有湯汁、非傳統做法的香料鱸魚,更凸顯新鮮草本的清新魅力。先把鱸魚菲力抹上混合了大蒜、辣椒、檸檬葉、九層塔、鹽、糖的醃魚香料,一小時後進烤箱烤熟,盛盤時,魚身鋪上檸檬肉、薄荷葉、九層塔、香菜、時蘿、蒜片、干蔥絲,最後淋上新鮮檸檬汁,香氣迸發,令人胃口大開!
  6. 嫩煎精選美國肋眼牛排佐最強泰式沾醬(NT$695):這最強泰式沾醬名為Namjim Jhaw,關鍵在於加了乾辣椒粉和烘烤打碎的糯米,帶有煙燻和堅果的香氣,是泰國東部地區搭配烤肉最有特色的醬汁!烘米碎除了與沾醬你儂我儂之外,也要加在烤肉料的羅望子醬裏,讓香氣更足。

    菜的作法是先備此最強泰式沾醬,取羅望子醬加檸檬汁、乾辣椒粉、烘米碎、青蔥絲、干蔥絲、香菜絲混勻備用;再把整塊牛肉薄煎,刷上混入烘米碎的羅望子醬(加了棕梠糖和魚露調成),進烤箱烤熟,切片排盤淋上沾醬,吃來酸辣鹹鮮又有肉香、米香,真是過癮!

  7. 糖蓮子椰汁烤布蕾佐香脆干蔥絲(NT$220):泰國人嗜甜,椰子衍生的產品也是甜食不可或缺的一味,主廚挑了備受喜愛的西式甜點烤布蕾,在製程中就加了椰奶、斑蘭葉、棕梠糖和糖蓮子,上桌前還撒上酥脆的干蔥絲,東西風味兼容並蓄,更加好吃!

以上價格皆須外加一成服務費。「Asia 49亞洲料理及酒廊」隸屬於「Mega 50餐飲及宴會」,後者是遠東集團委由香格里拉酒店集團營運的新北美食地標,旗下擁有三間餐廳和一間宴會廳,包括48樓的新北口碑第一粵菜餐廳「望月樓」和可容納40桌的「Mega 50宴會廳」,49樓是雙北最高的花園景觀餐廳「Asia 49亞洲料理及酒廊」,50樓則是全國最高的「50樓Café」自助餐廳。Mega 50餐飲及宴會地址:新北市板橋區新站路16號百揚大樓48F至50F(板橋大遠百旁),網址www.mega50.com.tw

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