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台北美福「潮宴獅城饌」 星國廚界教父、百年譚廚傳人黃清標客座獻藝

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流傳百年的譚府宴及鮮香美味的新加坡經典料理自2018年3月14日至3月25日於台北美福大飯店「潮宴獅城饌」美食活動登場,本次邀請到有新加坡「廚界教父」,同時為百年譚廚傳人─黃清標蒞臨客座將風靡星國的多道美饌珍饈及譚廚料理帶到港潮餐廳「潮粵坊」,有譚廚百年傳奇湯品「祖庵金湯」,邀您飲一勺金湯掛鼎的晶透菁華;娘惹風味的「醬蒸龍躉拌麵」,嚐一口可感受龍躉魚躍上桌的鮮美滋味;加入新加坡經典食材的「肉骨茶燉花膠」渾厚香濃的湯體令人回味,還有「獅城黑椒龍蝦」等鮮香佳餚極品端呈,活動期間提供有個人套餐每位NT$3,000+10%起,四人共享桌菜每桌NT$10,800+10%起,此外,還有近20多道獅城單品供單點品嚐,訂位及詳情請洽02-7722-3390。

 

客座經驗豐富的黃主廚,本次再度受邀回台,除了帶來廣為熟知的譚府料理之外,新加坡知名的娘惹菜、咖哩風味佳餚,以及參巴、亞參料理亦同步登台。「參巴醬」是星馬一帶以辣椒為底的醬料,為娘惹菜常用佐醬,食材有蝦膏、乾辣椒、蒜頭、紅蔥頭、香茅、南薑、黃薑等香料製成。「亞參(Asam)其實指的是羅望子(意指酸豆),而「Asam」在馬來文為「酸」的意思,料理時常搭配蝦醬及各種香料使用,烹調的食材主要以魚類料理為主。「娘惹」一詞最早源自於鄭和下西洋時期,不同民族通婚下的女性後代稱為娘惹,由娘惹所料理的菜色即稱為「娘惹菜」,這類料理特性多味道濃厚,口味甜酸、辛辣,料理時喜歡使用華人食材搭配馬來香料,如山薑、南薑、香茅、羅望子、椰奶等。娘惹菜更因地域性又分為兩種,新加坡地區的口味偏甜,馬來西亞一帶的偏酸辣。

聞名於新加坡的黃清標主廚為台灣宜蘭人,小時候艱辛的生長環境促使主廚往都市發展,自學徒當起的黃主廚,踏實穩扎的學習,不放棄的決心造就現在「廚界教父」的稱號,強調「用心」做料理,成就道道鮮香美味。擁有52年廚藝經驗的黃主廚擅長湘、川、粵等菜系,自28歲延攬至新加坡後,開啟了輝煌的廚藝之路。知名的百年「譚府宴」為早期行政院長譚延闓的宴客料理,當時的御廚即是黃主廚的師傅─彭長貴,譚府宴中知名的料理莫過於色澤亮眼晶透,鮮香味濃的「譚府祖庵金湯」、肉質軟嫩入味的「譚府粽香排骨」,經燜滷入味的豬腩排,色澤均勻飽滿,肉質軟嫩入口香氣彌漫味蕾。

除了經典的譚廚料理,於新加坡工作多年的黃主廚,特別帶來多道拿手星國料理,有帶有娘惹風味的「醬蒸龍躉魚拌麵」;一次提供金沙及黑胡椒雙重風味的「雙味龍蝦球」,拿捏得宜的火侯,品嚐得到龍蝦尾的鮮甜,金沙鹹香順口,黑胡椒微辣夠味。還有被譽為新加坡國菜的「新加坡辣椒炒蟹」,帶有南洋風味佳餚的「咖哩魚塊」,結合多種蔬食的「咖哩羅漢齋」,以及黃主廚創新菜色「肉骨茶燉花膠」等獅城風味。想品嚐廚界教父精湛手藝,歡迎至台北美福大飯店潮粵坊,品嚐「潮宴獅城饌」的味蕾巡禮。

《潮宴獅城饌》活動

日期:2018年3月14日至3月25日

供應時間: 11:30-14:30  /  18:00-21:30

精緻套餐   每位NT$3,000+10%、NT$3,800+10%

4-6人桌菜  每桌NT$10,800+10%  /  8-10人桌菜 每桌NT$18,000+10%

訂位專線:02-7722-3390

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