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香格里拉台北遠東 「香宮」粵菜餐廳 新任中餐行政主廚陳國華 創意粵式風華 極致美饌新登場

香格里拉台北遠東國際大飯店位於六樓的「香宮」粵菜餐廳自2018年3月15日起將推出全新美味佳餚,由新任港籍中餐行政主廚陳國華精心設計,融揉其先前於香港九龍香格里拉大酒店米其林二星餐廳「香宮」的廚藝經驗,不僅將道地粵菜以精緻西式盛盤呈現,食材選擇與創意料理手法更扭轉傳統粵菜印象,嶄新演繹中菜食藝,讓唯美春意靈現於盤,精彩不凡。訂位請洽(02) 7711-2080。

此次陳主廚精獻的嶄新菜單中,除保留部分香宮熱賣經典美饌外,特別帶來香港粵式傳統必食佳餚,更包含多道創新料理,美型美味令人驚豔!陳主廚尤其精烹海鮮,以多樣料理手法烹調十餘種海鮮食材,例如瑤柱花膠阿拉斯加蟹肉燴燕窩、豉蒜乾蔥斑球煲、雙味鴛鴦蝦球等。香宮百逾道精選粵式佳餚,每道NT$388+10%起。

201803080007-7.jpg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,融合東西方經典元素,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,此次來台將更深入走訪台灣,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。

美味必嚐 主廚推薦

香宮三寶薈萃 (NTS1,280/份)

陳主廚特選三款珍貴食材作為此道料理的亮點,分別為北菇、鵝腳及鮑魚。整體嘗起來饒富鮮味的芡底,為陳主廚利用鮑魚與金華火腿、雞肉、豬腿肉等食材煲煮六小時的鮑汁精華製成,淋於先前已分別料理過的北菇及鵝腳上,鮮鹹更甚,實為最佳海味!

201803080007 (6)上湯燕窩竹笙燴鱈場蟹 (NTS1,480/)

此道湯品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蟹肉及竹笙,口感濃馥,滋味清甜。

 

花雕蛋蒸阿拉斯加蟹腳 (NTS1,388/)

以清蒸方式呈現海鮮最佳風味,不加多餘佐料搶其風采,陳主廚選擇將陳釀十年的花雕酒添少入蛋液中製成滑嫩蒸蛋,亦以花雕酒及上湯為基底芶薄芡淋於其上,使若現的酒香完美提升阿拉斯加蟹的鮮美層次,絕對榮登饕客首選!

 201803080007 (2)雙味鴛鴦蝦球 (NTS980/)

以主廚特製的鹹蛋黃醬及芥末醬組成的鴛鴦蝦球,色彩粉嫩宛如春天降臨於盤,經巧妙搭配的兩種風味,迥異口感卻又相輔相成;外層裹覆著鹹蛋黃的蝦球,鹹香涮口,而滑綠潤口的芥末醬,以完美比例特製而成,微辣餘韻帶著絲絲美乃滋香甜滋味,顛覆了對芥末傳統的嗆鼻印象,也推翻對蝦球的既定吃法。

豉蒜乾蔥斑球煲 (NT$980/)

顛覆傳統使用雞隻製作此道料理,陳主廚選用約為兩公斤一隻的龍躉石斑,取其魚種肉質鮮嫩少刺,適合以斑球方式呈現,片片碩大富口感。首先將魚肉快速下鍋拉油,同時放入乾蔥、蒜片炸香,以確保鮮汁與蔥蒜香氣完美汲入魚肉中;再與手工自製的滑嫩菠菜豆腐以上湯為基底香焗,加入的豆豉、蒜蓉及老抽為料理增添迷人滋味!無論斑球或豆腐,入口皆化的絕妙口感令人難以忘懷!

201803080007 (5)香煎美國和牛佐蘆筍(NT$1,280/)

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呈現最佳原味和口感。主廚同時附上特製燒汁提供賓客不同吃法,鹹甜滋味,為和牛添上不同風采。

大漠風沙羊肉 (NT$688/)

風沙即指蒜酥,陳主廚調整饕客所熟悉的大漠風沙雞,運用其對於各式食材本味及特性的了解,選擇以羊肉表現此道充滿西域風情的豪邁料理,不僅以嫻熟烹飪技巧將羊肉料理成如牛肉般細嫩口感,更將羊肉的獨特羶香與蒜酥香氣巧妙結合,加上與蒜蓉、蔥白、乾辣椒等辛香料大火爆炒,飄香四溢,滋味難忘!

201803080007 (4)臘味脆皮糯米釀雞翅 (NT$420/)

這是一道極度考驗功夫的傳統粵式料理,每個步驟影響著後續料理成功與否。陳主廚首先以小刀輕柔的自雞翅根部將關節處皮肉分離,細膩的刀工確保取出骨肉後的雞皮保持自始的狀態,且皮下肉的部分平滑完整,隨後內外翻轉雞翅,以薑、蔥等調味醃至入味;再將拌有干貝、北菇粒等噴香誘人的臘味糯米飯填入其內,並耗時自然風乾及烘烤,待酥炸過後更持續以滾油淋在表面,外皮香酥富咬勁,而內餡一入口,糯米香氣變馥盈味蕾,彷彿置身美食天堂!

 海參八寶鴨 (NT$1,680 /半隻)

陳主廚特別選用人氣宜蘭櫻桃鴨,首以生抽、老抽搓皮後酥炸,外皮金黃香脆,再與八角、桂皮、草果等數種香料以小火煲煮約四十分鐘,鮮嫩多汁的鴨肉伴著中藥飄香,與干貝、海參、蝦球等頂級海味一同慢焗,海陸滋味相汲相盈,鮮香誘人!

百花釀蟹鉗 (NT$488/)

不僅善於創新搭配食材,陳主廚對於傳統料理亦是講究下功夫。此道料理中謂之百花的蝦漿為陳主廚堅持以整隻蝦仁手工製成,其表示彈牙口感秘訣在於拍平後的蝦仁需經吸乾水份始能攪和成泥,才不會影響後續口感。而初入口的酥脆金黃麵衣,搭配蝦漿及整隻肥碩的蟹鉗肉,口口生香,讓人愛不釋口!

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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