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香格里拉台北遠東新任中餐行政主廚陳國華 獻藝香宮 粵式星級饗宴 閃耀登場

台北 十月 – 顛覆傳統粵菜印象,香格里拉台北遠東國際大飯店香宮(6F)即日起由新任中餐行政主廚陳國華掌舵,演繹精緻星級粵菜!來自連續九年獲得米其林二星的餐廳—香港九龍香格里拉大酒店「香宮」,陳國華主廚將於10月25日起帶來星級招牌菜餚,獻上精湛的粵式料理絕活,搶先推出嚐鮮菜單包含主廚精選品味套餐及四道推薦單點美餚,套餐每位NT$3,200+10%,搭配兩杯主廚精選紅白餐酒每位NT$3,800+10%,單點佳餚則每道NT$880+10%起,訂位或詳情請洽(02)7711-2080。

關於中餐行政主廚陳國華

_____________ ___________現年四十,擁有近三十年餐廚經驗的港籍主廚陳國華,十多歲即入行,來台前任職於香港九龍香格里拉大酒店米其林二星餐廳「香宮」副主廚,不僅深諳粵式料理之道,對於米其林評鑑標準與精髓亦熟稔於心,曾服務過的米其林星級餐廳尚包含香港利苑酒家;而爐火純青的廚藝技術亦奠基於豐富的工作經驗,包含馳名的東海海鮮酒家、美心大酒樓及富東酒家等,服務過的政商名流更是不計其數,例如香港全國政協常委唐英年、知名企業家辜仲瑩等。

外型俊秀挺拔,予人風度翩翩印象的陳主廚待人真誠謙和,「堅持自我原則,做好每一道菜。」是陳主廚的座右銘,在嚴謹的料理態度下,對於廚藝更是精益求精,陳主廚認為身為廚師應自我要求並恪守六項核心原則與指標—新鮮、衛生、安全、精緻、鑊氣、創意,不輕忽任何環節,才能創造出道道令賓客回味再三的完美佳餚。

此外,陳主廚深信在不斷求新求變的餐飲市場中,變化對廚師來說是挑戰,但也因為這些持續的挑戰,讓心思細膩且勇於突破自我的他獲得肯定與成就感。陳主廚亦堅持嚴選當季食材,展現對於新鮮的重視,同時跳脫傳統料理思維,不拘泥於中式框架,擅選世界珍美食材搭配,揉捻東西方元素,創造多道令人讚嘆的絕美佳餚,呈現色香味俱全的飲食體驗。

並非第一次造訪台灣的陳主廚,對於寶島台灣美食文化已有相當了解,此次將透過深入走訪了解本土食材,融會多年餐廚歷練,淬冶出嶄新精緻粵菜風象,引領香宮廚藝團隊向星級邁進。

【主廚精選品味套餐】

主廚美食首碟

包含叉燒菠蘿卷、金杯魚子醬炒鮮奶及冰鎮蟶子海蜇,三道滋味各異卻互托風采。其中叉燒菠蘿卷乃主廚創新研發,顛覆傳統叉燒吃法,將肥瘦相間的五花肉切以薄片,捲上新鮮鳳梨後,與獨門叉燒醬秘方共燒,酸甜馥郁;金杯魚子醬炒鮮奶則利用頂級魚子醬提升風味層次,白嫩絲滑的炒鮮奶入口即化,鮮香濃郁;而冰鎮蟶子海蜇則是以凍食方式呈現,凸顯海蜇及蟶子的鮮甜風味,藉由老抽、麻油、豆瓣醬、鮑魚汁、上湯及些許辣油等原料調製的醬汁,清爽微辣,解膩開胃。

阿拉斯加蟹肉瑤柱燕窩羹

________ ________-___________

此道湯品相較他道美餚屬於較為傳統的粵式風味,仍不失為經典必嚐。羹湯基底使用經過6小時熬煮雞肉、豬肉而成的上湯精華,加入養顏聖品燕窩及頂級阿拉斯加蟹肉,口感濃馥,滋味清甜。

 

黑海鹽香煎和牛粒

陳主廚嚴選肉質細嫩且油花均勻分布的和牛肉作為此道料理的主角,香煎至五分熟的和牛粒雖未經任何調味,大放異彩的香氣及風味卻讓人驚艷。主廚同時附上竹炭黑海鹽提供賓客不同吃法,含帶豐富的礦物質,為和牛添上不同風采。

 

濃雞湯蟲草花鮮百合番茄盅

________ ________-____________該道美餚以空心牛番茄作為容器,將片片鮮百合及具有獨特如草菇香氣的蟲草花點綴其上,以極富想像力的方式呈現季節時蔬,精緻獨特。而在此道佳餚中不可或缺的雞湯精華,乃使用香煎過後的雞肉熬煮三小時以上,直至呈現乳白色濃稠狀,賦予清甜蔬菜餘潤口感,香氣迷人。

 

起司鮮鮑稻庭麵

融揉西式烹飪技法與日式食材,陳主廚將扁平長條狀的稻庭麵及彈牙鮮美的整隻鮑魚放置於蒸熟後南瓜盅內,再加入由二湯及切達起司熬煮成的香濃湯頭,鋪上一層起司放置烤箱烘烤,透過溫度的上升,南瓜的芳甜滋味及濃厚的起司湯頭滲入麵條中,相汲相融滋味,馥郁難忘。

香宮甜品三重奏

在甜品的選擇及搭配上,陳主廚亦下足功夫,三款手工精製的甜點包含甘筍奶黃酥、巴西籽木瓜奶凍及牡丹酥。活潑逗趣迷你紅蘿蔔造型的奶黃酥,外層為富有嚼勁的鹹水餃皮,搭配綿密奶黃內餡,軟糯滋味,令人意猶未盡!而巴西籽木瓜奶凍上層新鮮的木瓜泥,與底層奶凍一併食用,清新香氣漫溢口中,幸福洋溢;道地的特色小吃—牡丹酥,香酥可口,陳主廚表示看似簡單的小吃卻隱藏著學問,欲獲得完美的粉嫩漸層花瓣,並非單純水皮及油皮相互交疊即可形成,不僅需要精細熟稔刀工,油溫的拿捏更是需要經驗,須控制在攝氏130度左右,始不至於因膨脹不足影響口感,而過高的油溫則會過度膨脹,影響外觀。

 

【主廚單點必嚐】

乾撈阿拉斯加蟹肉花膠條 NT$1,880/盤 (1人份)

選用名貴食材花膠條,首先耗時數日使用滾水來回浸發,確保吸足水分的花膠擁有彈牙滑嫩口感;以濕太白粉撈勻後,香煎至外層金黃、內裡軟潤,再以清雞湯將之焗入味;最後,加入頂級阿拉斯加蟹肉,再次下鍋乾炒,乾鮮生香。配以一碗金黃頂湯,清而味濃,平衡料理口感。

海膽鮮蝦炒鮮奶 NT$1,280/盤 (4人份)

炒鮮奶貴為粵菜中的經典名菜,無論在火侯的控制,抑或是翻炒的技巧上,皆極為考驗掌廚者的功夫。要獲得濕潤滑嫩且入口即化的炒鮮奶,主廚需將鮮奶、蛋白及少量澱粉混勻後倒至鍋中翻炒,手法要求溫柔外,亦須於兩至三分鐘內快速分次起鍋,最後放上鮮美蝦仁及海膽,並以金箔點綴其上,味濃鮮香,奢華尊貴。

芭樂話梅骨 NT$880/盤 (4人份)

運用芭樂的清新香氣及酸梅的甘甜生涎,此道佳餚醬汁新穎獨特,巧妙提升肋排風味層次。陳主廚首將豬肋排分塊處理後下鍋油炸,待表面呈現金黃色後起鍋,再與經過油炸逼香的薑、生蔥、乾蔥及冰糖、茄汁、酸梅共同煲煮,先以大火使肋骨入味,再以小火耗時燜燒。鋪設在新鮮芭樂片上的根根豬肋排,肉質軟嫩,纖纖分明,明顯的酸甜滋味帶著絲縷芭樂清香,餘韻存齒,色味俱佳。

主廚精選四鮮盤 NT$1,180/盤 (6人份)

該道美餚同時集結傳統與創新吃法,三種風味包含傳統粵式脆皮烤雞、極富冶味的子薑手撕雞及由蝦仁、帶子、石斑魚片所組成的酥炸三寶。主廚首選約莫兩公斤大小的雞隻,以調味醃製一晚,再以最能展現最佳風味的料理方式呈現雞隻的不同部位,如選用翅、背、腿等部位切塊去骨呈現脆皮雞;雞胸則以手撕方式,加入海蜇、薑絲與豆瓣醬、花生醬等相拌調味。而三寶則以切塊封包為底,放上主料後裹粉酥炸,沾取美乃滋一同享用,屬於較為傳統的粵式好味。

香格里拉台北遠東國際大飯店地址:臺北市敦化南路二段201號,

電話:(02)2378-8888,網址:www.shangri-la.com/taipei

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