22 °C Taipei, TW
2020-11-23
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從80個國家的WITSA全球網絡中脫穎而出 展現台灣ICT領導、創新地位

台北士林萬麗酒店 士林廚房 食在中西X雙廚大比拚

不畏疫情 轉為半自助型態供餐

真正的中西合璧!西式主餐不再是唯一 業界首創中式主餐新選擇

料理大對決抽獎活動 住宿券及多樣好禮 總價值二十五萬元

202007150005 (11)

今年度受到新冠肺炎疫情衝擊台灣觀光市場,在正式步入2020下半年之際,台北士林萬麗酒店士林廚房自助餐廳不受疫情打擊,逆境中正面迎擊,在不調整營運時間下,重新定調供餐方向,調整為「半自助餐(Semi-buffet)」餐型外,並於2020/7/9()晚餐起~2020/8/31()推出【食在中西】主題活動首次由士林廚房主廚黃仁人攜手萬麗軒中餐廳粵籍主廚李豪盛,雙廚搬出壓箱寶中西合璧主餐菜色,每道NT$1,280+10%,不僅吃得到和牛、波士頓龍蝦、馬糞海膽等高檔食材,李主廚更把經典粵式傳統名菜加以變化,將萬麗軒中餐廳人氣餐點融入西式風味,推出紅酒東坡肉及大漠風沙吊燒雞等中式主餐選擇,同時可再享中西精緻開胃小點、在地小農鮮蔬沙拉吧、中西風味熱食、日式料理、冷料美食、精選手作麵包甜點等多樣美饌無限享用。活動期間更加碼推出「好禮周周抽」抽獎活動,凡於活動期間至士林廚房餐廳用餐消費,即贈活動抽獎券一張,只要投下心目中的廚藝大師,即有機會獲得總價值超過二十五萬元的獎項!預訂詳情請洽(02)8861-2389轉分機11611-士林廚房,或可上台北士林萬麗酒店官方Facebook粉絲專頁:https://www.facebook.com/rentaipeishihlin/

202007150005 (14)誰說Semi-buffet只有西式主餐可以選?【食在中西】活動菜色突破業界自助餐規劃枷鎖,首次由士林廚房主廚黃仁人攜手萬麗軒中餐廳粵籍主廚李豪盛共同設計打造,雙廚搬出壓箱寶菜色,包括西式主餐士林廚房主廚黃仁人結合精緻料理(Fine-Dining)手法,推出「諾曼地挪威鮭魚」、「嫩煎酒香鴨胸」、「炭烤海膽肋眼牛」以及「奶油海鮮龍蝦球」等四大推薦料理,以及中式主餐由萬麗軒中餐廳擁有逾30年粵菜料理經驗的正宗粵籍主廚李豪盛,將廳內招牌及人氣功夫料理列入主餐選擇,推出「慢燉紅酒東坡肉刈包」、「大漠風沙吊燒雞」、「酥炸糖醋小黃魚」及「奇珍異菇烤麩」等中菜西吃料理,就連套餐搭配湯品也不馬虎,推出中西兩款經典湯品「法式松露龍蝦濃湯」及「廣式蘿蔔爽腩湯」,同時由西餐代表將高端食材入菜、再推出「海膽和牛橫膈膜」、「夏季黑松露與綠竹筍乳酪燉飯」及「北海道干貝薄片」等全新主廚私房料理。

不僅中西兩派主餐餐點,此次更將餐檯料理一併納入規劃內,正視Semi-buffet常見餐檯熱菜品項占比較少問題,重新規劃並調整熱菜占比在40%以上,特別的是中西熱菜主題緊扣「經典家常美味」,集結正宗廣式煲料理如「南乳扣鴨芋頭煲」v.s. 經典法式燉鍋菜色「南法卡蘇來燉鍋」,另打造擁有法式概念的「精緻開胃小點(Amuse-Bouche)」餐檯,以「單口美感餐食」為主軸,精選西式「魚子醬與雞蛋」、「奶油帝王蟹發財版」及「親子鮭魚竹炭塔」v.s.中式開胃前菜「醉蹄花」、「泡椒鳳爪」及「潮汕酸菜曼波魚」等,現場更有經典現包「廣式片皮鴨」逐桌發送,加值不加量的餐點規劃,就是要讓賓客們用到最精緻的美食料理。

凡於活動期間至士林廚房用餐消費,即可獲得【料理大對決⦁好禮周周抽】活動抽獎券一張,自202007150005 (37)2020/07/20當周起每周抽出精選好禮各一名,另準備「台北士林萬麗酒店士林官邸套房住宿一晚(價值NT$140,250)」及「台北士林萬麗酒店山景尊貴客房住宿一晚(價值NT$20,708)」以及特別獎如「新竹豐邑喜來登大飯店豪華客房住宿一晚(價值NT$17,600)」、「台中萬楓酒店豪華客房住宿一晚(價值NT$9,372)」等住宿券品項各一張,統一將於2020/9/1(二)抽出,只要投下心目中的廚藝大師,即有機會將總價值高達二十五萬元的各項好禮帶回家!由雙廚大秀廚藝、獻上暑假最精彩的限定料理對決,就是要帶您體驗全新中西風味的Semi-buffet!

附件一、【食在中西】活動用餐方式

活動日期:2020/07/09晚餐~2020/08/31

用餐餐價:每日午、晚餐餐期,每客NT$1,280+10%起~NT$1,880+10%

※備註:

  • 每日餐檯內容皆以當日新鮮食材供應,並會依季節時令調整,請以餐廳現場供應為主
  • 為維護餐點供應品質,本餐廳恕無提供外帶及打包服務
  • 以上價錢皆需收10%服務費
  • 如遇特殊假日,餐期價格請以現場與官方社群網站公告為主

 

訂位專線:(02)8861-2389 轉11611士林廚房

線上訂位:https://bit.ly/2wVEwv6

 

附件二、【食在中西-料理大對決好禮周周抽活動內容

活動期間:2020/07/09晚餐~2020/08/31

活動方式:

凡於活動期間於士林廚房用餐消費,即可獲得活動抽獎券一張,只要投下心目中的廚藝大師,即有機會獲得總價值超過二十五萬元的獎項!

抽獎獎項:

獎項 總數量 開獎日期
頭獎 士林官邸套房住宿一晚(價值NT$140,250) 1名 9/1(二)
二獎 山景尊貴客房住宿一晚(價值NT$20,708) 1名
特別獎 新竹豐邑喜來登大飯店豪華客房住宿一晚(價值NT$17,600) 1名
特別獎 台中萬楓酒店豪華客房住宿一晚(價值NT$9,372) 1名
三獎 萬麗軒中餐廳烤鴨合菜一組(價值NT$5,500) 6名 7/20起每週二
四獎 R bar/Tea Lab 雙人午茶一組(價值NT$1,628) 6名
五獎 萬麗軒招牌干貝醬一瓶(價值NT$680) 6名
六獎 招牌玫瑰覆盆子可頌一個及手工果醬禮盒一組(價值NT$660) 6名
七獎 R bar 特選飲料兩杯(價值NT$550) 6名
八獎 士林廚房星級手作窯烤披薩一份(價值NT$350) 6名

 

附件三、【食在中西】中西菜色簡介

中式主餐

廣式蘿蔔爽腩湯:主廚特選夏季食材-白玉蘿蔔,比起其他蘿蔔來的特別香甜、口感清脆不過軟。李主廚使用大量蘿蔔與擁有帶筋Q彈口感的豬肝連一同燉煮,堅持原汁原味呈現清澈味濃、清甜爽口的湯頭。

奇珍異菇燴烤麩(素食)主廚採用珊瑚菇、鮑魚菇、精靈菇以及柳松菇四種新鮮菇類入菜,加入主廚指定義大利頂級松露醬La Rustichetta 50%松露醬,不僅有高濃度松露含量還加入了牛肝菌菇,兩種菇類製成的醬料,也適合不喜歡純松露味的顧客。將醬汁與四種菇類及烤麩一起烹煮約20分鐘將濃厚香味入味後,主廚還特別加入了私房配料入菜,Q彈軟綿的口感帶有清香的風味,主廚強調不接受菇味的顧客也能接受的一道菇料理!

慢燉紅酒東坡肉刈包:李主廚全新自創料理,有別於傳統東坡肉作法,特別將西方紅酒與中式豬五花肉以慢火燉煮,以呈現中西合璧之主題,利用紅酒原有葡萄素及水果香氣來減少豬五花原有的油膩口感,搭配上台灣經典的美食小吃刈包一起咬下,整體肉質柔滑濃郁、香氣十足。

大漠風沙吊燒雞:源自於傳統道地粵式名菜,李主廚選用重約3斤左右的嫩幼雞,相較成雞肉質較為細嫩,以蒜及特製祕法醃製入味後,將其吊掛入爐燒製約半小時,於盛盤前淋油上色,接著切塊盛盤;特別的是李主廚有別於以往常見的燒雞作法,特別以「避風塘」-炸至金黃酥香的蒜蓉大氣的撒上燒雞,也因其看似風吹沙,便取名「大漠風沙吊燒雞」。皮香肉嫩的燒雞,最建議先食用原味,再搭配椒鹽或佐以檸檬汁提味享用。

酥炸糖醋小黃魚:採用季節食材小黃魚,以油浸泡熟的方式料理至金黃色,肉質鮮嫩、營養豐富,雖帶刺但不過硬;餐點搭配上是主廚特製糖醋醬,主廚特別選以甘蔗糖代替白糖調和,不僅對用餐者相較健康、也不過死甜,另將老廣料理手法常見紫蘇梅代替相較於以往使用之傳統黑醋,搭配上青椒、甜椒及新鮮鳳梨粒拌炒,口味甘美、滋味鮮甜,相當適合夏天享用。

 

西式主餐

法式松露龍蝦濃湯:黃主廚選用鮮活波士頓龍蝦去殼炒香後,加入番茄、胡蘿蔔及西芹與魚高湯熬煮3~4小時的精華高湯,將其過濾之後加入奶油及褐色麵糊(Brown Roux)拌炒,依序加入白蘭地提出酒香、以及鮮奶油增加有如天鵝絨般之滑順口感;最後加入少許白松露油後,使湯品裡更能嚐到松露香氣,滋味迷人。

諾曼地挪威鮭魚:特別挑選油脂豐富的挪威鮭魚,擁有優異飽滿的肉質與獨特的美味,搭配上主廚精心以大量奶油、蛋黃、蝦夷蔥等辛香料與白葡萄酒調配而成之諾曼地奶油醬汁,皮脆肉嫩的鮭魚佐以帶有微酸口感的醬汁調味,搭配擁有「水果界魚子醬」、「檸檬魚子醬」之稱「手指檸檬」,有著珍珠般的果肉顆粒,帶有柑橘香且不過酸的清香與入口破膜如同魚子醬般的口感,更帶出魚肉的鮮美及層次。

嫩煎酒香鴨胸:比起大家認為的硬柴鴨肉,仁人主廚特別選用油脂適中、口味香甜的櫻桃豪野鴨,利用嫩煎手法將肉質扎實的鴨胸煎至5分熟度的軟嫩口感、鴨皮香脆,豐富的鴨香味搭配果泥及含有歐風風味的紅酒醬汁,清爽柔和的風味,為這道菜增添了一筆戀愛的情調。

炭烤海膽肋眼牛:選用美國頂級黑牛肋眼,取自牛肋脊部位,不僅肉質優良、炭烤過後香氣更是十足;主廚特別將新鮮洋蔥絲細心小火炒至焦糖化後,帶有甜鹹燻烤風味的洋蔥泥作為搭配,盛盤接著疊上北海道進口馬糞海膽,為迷人肉焦香結合出特有的鮮美風味。

奶油龍蝦海鮮球:單吃整隻龍蝦不稀奇,黃主廚集結帝王蟹肉、北海道干貝及波士頓龍蝦等三種豪華海鮮食材,切丁水煮至半熟後,以營養成分豐富之甘藍葉包起,將豐富新鮮的海味集中,搭配上與海鮮相配的茴香根泥,與帶有乳酪香氣的龍蝦凝乳,清甜鮮美的滋味,是海鮮控的金牌首選!

 

主廚私房料理

綠竹筍干貝濃湯:主廚拿手私房湯品,採用夏季當季新鮮綠竹筍,將其原有的纖維打碎至帶有些微濃稠感,加入北海道干貝薄片,再撒上日本味噌薄片提升湯品鹹味,將不同地區的食材層層交疊至湯品裡,豐富的風味就如主廚自稱這道湯品為「中、西、日混血湯品」。

黑松露乳酪燉飯 (素食)主廚使用米粒Q彈有嚼勁的花蓮富麗米,並利用整塊帕瑪森起司刨下後燉煮放涼後,將去除油質厚的高湯作為湯底,以中小燉煮而成,米粒口感分明且帶有濃郁的奶香甜味,搭配上當季綠竹筍及黑松露薄片,清甜大方的口感,即使燉飯放涼也能吃出強烈的濃濃風味。

海膽和牛橫膈膜:和牛橫膈膜,其口感極軟嫩,有著「屠夫的牛排」之稱號。主廚將柳丁、金桔等柑橘類油漬牛肉,新鮮的橙香平衡了牛肉的油脂、更能軟化肉質,撒上少許乾燥紫蘇烏魚子海鹽,一旁附上的北海道馬糞海膽,入口即化及鹹鮮味美的口感,更襯托出牛肉的鮮甜,絕對是打動挑剔味蕾的海陸雙饗經典。

 

 

餐檯主題推薦料理

西式熱鍋料理-南法卡蘇來燉鍋相較於中式燉煮手法,主廚也將南法經典慢燉菜加入餐檯。為求食材的風味,還需至少三天製作時間,先將鴨腿與香料醃製一天後再將鴨腿油封的方式以低溫烘烤約6到8小時至骨肉分離的熟度。以南法燉鍋的道地料理,依序加入了豬腳、臘腸、鴨腿及白豆一起燉煮約4小時,不僅吃到料理的豐富食材,主廚更透漏白豆吸取了這道料理精華湯汁,光吃白豆就能吃出整道料理的完整風味。

中式熱鍋料理-南乳扣鴨芋頭煲:南乳即是「紅槽豆腐乳」,將豆腐乳與乾蔥、紹興酒及蒜蓉等一起烹煮後,加入已料理備好的鴨胸肉及芋頭塊,入口即化的芋頭及煮至軟嫩的鴨胸肉,濃郁的豆乳醬汁風味融入芋頭及鴨胸肉,每一口都能吃出各種食材獨有的風味。

西式小點-魚子醬與雞蛋:發想取自法國米其林三星Jean Georges主廚,保留雞蛋該有的滑嫩柔軟,搭配上層魚子醬的油脂,不需要特別加上任何配料,就能吃出幸福的滋味。

西式小點-親子鮭魚竹炭塔:將製成的竹炭塔皮擠上口味柔和的荷蘭蛋黃醬,再放上滿滿的煙燻鮭魚卵,一小口咬下後滿滿的海味隨即散開,還帶有竹炭塔皮的甜香脆感。

西式小點-奶油帝王蟹發財板:將台南經典棺材板濃縮再昇華,主廚合併台式、法式小點,小小的方形麵包盒裝入帝王蟹肉及奶油白醬,雖是巧口餐點卻有著海鮮極品的風味。

中式小點-醉蹄花:蹄花即為豬腳尖部位,不僅Q彈且爽口不油膩。將數十種中藥食材入鍋煮成湯汁後,加入紅露、紹興、黃酒及米酒四種酒類,用途就是為了將中藥的藥效引出來。將水煮、蒸熟後的豬蹄,放入低於10度以下冰水冰鎮,將豬皮快速冷卻。豬蹄與湯汁醃製約兩天後,不僅帶有酒香還能吃出中藥風味,豬皮更是彈牙有嚼勁。

中式小點-泡椒鳳爪:採用四川泡椒汁(野生綠辣椒),天然釀製需一年以上才發酵完成的健康泡椒汁,帶有天然的辣味及酸味。主廚將鳳爪細心去骨後泡入糯米醋、味林及泡椒汁一起泡製約2至3天使鳳爪帶有濃厚的酸辣味後,上桌前再慢慢煨煮至熟,再以大火的逼出濃郁香氣。去骨後的鳳爪享用相當方便且Q彈,口味清爽微辣卻不燥熱,是夏季涼菜必備菜色之一。

中式小點-汕酸辣曼波魚:採用膠原蛋白豐富的曼波魚魚皮,與加入新鮮檸檬汁及墨西哥到第辣醬調和,經過主廚特殊處理的魚皮,口感彈牙不軟嫩,有著如蒟蒻般的口感,並完全吸附酸辣湯汁,最後撒上了花生碎及香菜,令這道涼菜再增添了迷人風味。

現片廣式片皮鴨:嚴選台灣宜蘭在地豪野鴨種成鴨,特別挑選重量約4斤、約2-3個月大幼鴨,其皮薄肉嫩、油脂均勻不膩口,於鴨肚內塞入逾10種以上中藥材及香料等獨門配方醃製,再入爐烘烤,上桌前淋油上色,使外皮爽脆、鴨肉鮮嫩多汁。由主廚現烤現片,於每日餐期出爐後逐桌配送。

 

 

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