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台北花園大酒店Pratchayaporn Wangpratchayanont主廚進駐六國餐廳 獻上道地泰式美饌 演繹舌尖上的經典風味「泰國美食節」NT$699+10%起

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炎炎夏日,邀三五好友品嘗清爽的泰式料理正是對胃。台北花園大酒店推出「泰國美食節」饗宴,自即日起-2018/08/31止,平日午、晚餐每位NT$699+10%,假日午、晚餐每位NT$899+10%,

來自泰國東北部那空拍儂(Nakhon Phanom)的Pratchayaporn Wangpratchayanont主廚嚴選香料、食材,搭配季節水果,精心規劃一系列泰式家鄉風味料理,含繽紛泰式沙拉、泰式傳統麵食、泰式烤牛肉佐特製醬…等佳餚,將多元民族文化融合下,延伸出多彩多姿的經典美食完美展現,挑動消費者的味蕾。

集團品牌行銷公關處副總監趙芝綺表示:「泰國為旅遊度假勝地,深受國人愛戴,經典料理更是使人著迷,台北花園大酒店六國自助餐近年來不斷持續推動異國美饌計畫,自去年的馬來西亞美食節,今年則是由Pratchayaporn Wangpratchayanont 主廚操刀,主廚運用最擅長的獨門家鄉菜,將泰國菜的靈魂元素─酸、辣、鹹、甜、苦五味,透過料理發揮達到和諧平衡,打造不同以往的美食體驗,讓消費者不用遠赴泰國就能品味道地泰式美饌,預計此波活動將可為六國餐廳帶來成長1-2成。」


Eye on Taiwan Ads

六國餐廳主廚介紹:

Pratchayaporn Wangpratchayanont主廚來自泰國東北部那空拍儂(Nakhon Phanom),熱衷鑽研泰式料理,以其20年的輝煌廚藝轉戰馬來西亞、泰國…等各大知名飯店度假村泰式餐廳,同時主廚精湛的手藝也深受肯定,曾受邀擔任泰國美食節活動主廚獻藝,合作推廣泰國美饌。

【六國餐廳La Fusion

以無國界自助式料理做為主軸,融合歐陸、中華及東南亞各國創意料理,穿插創意手法之私房菜色,將帶給您一個前所未有的餐飲融合饗宴。餐廳設計透過天然木材簡樸的特性、搭配自然元素的花卉圖騰,傳達出清新優雅的個性,宛如置身歐洲浪漫花園。

樓層:1樓 營業時段:06:00-22:00

推薦菜色

青木瓜沙拉佐長豇豆

素有水果王國美譽之稱的泰國,盛產熱帶水果,甜度極佳,當地早期居民就地取材將水果入菜,也成就了泰國今日豐富多元的飲食文化。主廚採選新鮮青木瓜削成細絲,泰式研缽中,依饕客喜好自由加入青芒果、鳥眼辣椒、番茄、花生、香菜、乾蝦、長豇豆、蒜…等配料,以杵均勻輕搗,食材風味恰如其分融合,再加入萊姆汁、魚露、及椰棕糖調配經典醬汁,青木瓜絲脆甜且口感十足,搭配番茄的酸潤,讓齒頰中酸辣香甜四溢,花生獨有的香氣一同反覆刺激著味蕾,一試就令人胃口大開,欲罷不能!

現煮泰國傳統麵食

泰國傳統美食特色在於酸、辣、鹹、甜、苦五味的平衡,泰式料理擅長利用香料調味,賦予每道料理多層次的味覺體驗。然而香料不只能提味,熬製醇美湯頭更為料理加分;主廚取香茅、香蘭葉、肉桂、茴香、南薑、胡椒、芫荽根…等十餘種香料入鍋,大火熬製1小時,靜置過濾後即完成基本湯頭,搭配泰國傳統米粉並依喜好添加些許牛肉、洋蔥、檸檬…等佐料,米粉入口Q彈,濃郁湯頭帶著微微檸檬清香,清爽宜人,最適合初次嘗試南洋料理的朋友。

品味暹羅美食,一定不能錯過冬蔭(Tom Yum);首先取基本湯頭為底,依序加入辣椒、花生、魚露、萊姆汁熬煮,宛若施了魔法般,成就出色澤亮麗、食之味美的東炎湯,主廚推薦搭配泰式麵食或米粉,以各人喜好挑選雞肉、魷魚或蝦肉共食。初嚐橘黃色湯頭,香料濃烈、微辣帶酸,後有淡淡香料餘韻留於唇齒間,麵食吸飽了冬蔭湯精華,與可口海陸碰撞出動人美味,妙不可言的滋味,著實令人心醉。

泰式烤牛肉佐特製醬

製作醬汁手法傳承自母親, Pratchayaporn Wangpratchayanont主廚改良後再創新,先以泰國米蒸至半熟,入鍋以大火翻炒,加入香茅、香蘭葉、萊姆葉、南薑、卡菲…等十餘種香料,使米飯充分入味再磨成粉,與魚露醬、椰棕糖、辣椒一同熬煮,成就出風味濃厚的特製辣醬,同時主廚也選用優質美國牛肉以香料醃漬入味後烘烤,取出切片沾取特製辣醬,搭配清甜蔬菜或沙拉享用,一口咬下牛肉鮮嫩多汁,辣意纏繞舌尖,好似徜徉在南洋國度一般,令人難以忘懷!

/綠咖哩雞肉

道地泰式咖哩以香茅、南薑、芫荽為基本元素,入香料高湯熬煮備用;起油鍋以香辛料爆香,放入雞肉翻炒到表面上色備用;另起一鍋慢火烹飪香料高湯,加入咖哩粉即完成泰式咖哩醬基底。紅咖哩取咖哩醬底,再加入新鮮辣椒、乾辣椒、與椰漿一同燉煮,醬汁完成後下雞肉煮至熟透即可上桌,紅咖哩椰香濃郁,辛辣適中,搭配泰國米飯食用,鹹香夠味,嚐的到彈牙雞肉的豐美。綠咖哩則以咖哩醬,添加綠鳥眼辣椒、魚露、椰棕糖、檸檬葉與椰漿一同燉煮,完成後加入雞肉煮至熟透,有別於紅咖哩,綠咖哩雖然口味偏甜,但辛辣度更勝紅咖哩,最適合喜愛道地南洋風味的賓客品味。

糯米芒果

黃澄澄的芒果,香甜無比,淋上主廚特製椰糖糖漿,配上白綠相間的糯米糕,不禁讓人再度燃起口腹之欲。主廚將糯米洗淨浸泡後分為2份,取1份加入香蘭葉汁放入鍋中蒸熟,讓糯米穿上青綠色澤外衣,再取1份直接蒸煮,完成後靜置冷卻備用;同時另取一鍋熬煮椰漿,取適量椰漿與糖用小火烹調,待椰漿水收乾呈黏稠狀,再倒入糯米中充分攪拌靜置,使米粒完整吸收椰漿水風味,即完成所有手續。上桌前,將朔型成適口大小的糯米糕擺於盤中,以片塊狀芒果妝點於側,淋上主廚獨門椰糖糖漿畫龍點睛,入口散發出淡淡的香蘭葉芳香與椰香在嘴裡環繞,更襯托出芒果的甜郁,一口接一口,香甜綻放於口中,令人無法停口。

  

泰國美食節活動資訊

活動期間:即日起~2018/8/31

活動地點:台北花園大酒店 六國餐廳

活動價格:

平日自助式午/晚餐:成人NT$699+10%;孩童NT$350+10%

假日自助式午/晚餐:NT$899+10%;孩童NT$450+10%

 備註

兒童定義:六歲(含)至十二歲以兒童費用計算;十三歲(含)以上依成人費用計算(需出示身分證件)。若未攜帶身分證件,則採身高定義兒童收費標準:115-150 公分(含)以兒童計費。

餐檯菜色(將依季節不定期作調整)

 沙拉開胃菜區

泰式蛋沙拉/泰式綜合沙拉/泰式海鮮丸蔬菜沙拉雞肉沙拉/泰式冬粉沙拉/泰式牛肉沙拉/泰式雞肉沙拉/泰式冬粉沙拉

 熱食區

炒米粉/炒粿條/紅咖哩雞肉/綠咖哩雞肉/黑胡椒拌牛肉/羅勒炒牛肉/羅旺子醬佐魚/蒜茸炒蝦仁/泰式燒烤蝦/蔬菜蠔油/魚露炒白菜

現做料理區

青木瓜沙拉佐長豇豆/青芒果/青木瓜/蒜頭/乾蝦/眼辣椒/萊姆汁/花生/番茄

泰式雞肉粥/水煮蛋/蔥/香菜/炒蒜頭/薑絲

泰式特色料理區

泰式烤牛肉佐特製醬/泰式烤豬肉佐特製辣醬

現煮麵區

主食:細河粉、冬粉

配料:檸檬角/中式香菜/大白菜絲/辣椒油/辣椒粉/魚露醬/糖/蔥花/九層塔

熱湯區

椰香雞肉湯/酸辣湯

甜點區

椰香馬蹄露/糯米芒果/泰式香蕉鬆餅/椰子果凍

 

 

 

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