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2020-10-02
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台北君悅凱菲屋伴君思鄉悅台味 飽食台灣好滋味 每週五六晚食族福音 用餐享七折優惠

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光輝十月,台北君悅酒店自10月16日至11月18日止,於人氣自助餐廳凱菲屋推出「伴君思鄉悅台味」台灣美食主題饗宴,不論是舉世知名的庶民小吃、作工繁複細膩,低調中顯奢華的阿舍菜,或是以舶來品與乾貨為主角的酒家菜,以五星級廚藝團隊的真功夫與好品質,邀民眾飽食台灣好滋味!

台北君悅酒店凱菲屋主廚陳孟豐表示:「歷史與地理的影響,反映出台菜在料理技法與食材選擇的多元上,連續兩年舉辦的台灣美食主題活動都有很熱烈的迴響,讓廚藝團隊深受鼓舞,以薪火相傳的態度,將台菜之美延續下去。今年在菜色的規劃上,除了保留民眾喜歡的菜色之外,也推出了像是外島的「馬祖老酒蛋麵線」與「南靖雞」之類的新菜;另外像是一般家庭不常出現,甚至不常以自助餐型式出現的酒家菜或宴客菜,都在凱菲屋無限供應,是很大的挑戰。」今年凱菲屋「伴君思鄉悅台味」,不僅將台灣別具特色的料理匯聚一堂,保留這塊土地令人念念不忘的好味道之外,更帶入外島馬祖的特色美食「老酒麵線」,品嚐不同飲食丰采。本次特色推薦料理簡述如下:(菜色供應狀況,依菜單設計與食材供應量而有所調整,請依餐廳現場為準)

伴君思鄉悅台味之馬祖老酒蛋麵線

乍看之下,這道菜看起來平凡無奇,不過就是肉絲、麵線與煎蛋的組合,直到嚐到第一口,才會發現箇中美妙之處,就在於那畫龍點睛的老酒中。綿長雪白的麵線在清湯中沉睡,此時在碗中先放入一匙以老酒熬煮過的豬肉絲,再加上一顆用麻油煎至表皮金黃的荷包蛋,最後淋上些許老酒,讓柔軟卻不爛糊的麵線伴隨湯頭裡的酒香在口中盪漾開來,而與老酒一同熬煮的肉絲,在每次咀嚼中溢散出圓潤的香氣,加上帶有麻油味的荷包蛋,多重滋味叫人讚不絕口。

伴君思鄉悅台味之南靖雞

201810190003 (3)這道先民從福建移居台灣時一同帶來的經典菜色,起源據說與食材利用有關!早年酬神拜拜時本應殺雞作為祭品,但因生活條件拮据,所以殺雞後先醃過就端上供桌祭拜,之後將雞隻「回收」滷過以去除香火之味,接著再將雞隻經過泡、炸、蒸等烹調技法賦予不同的樣貌作為祭品,最後再淋上燴料羹湯,成為餐桌上的佳餚。而食用之前,要先用筷子將雞肉撥開,配上燴好的羹,讓濃郁羹湯與經過多重工序的雞肉相互融合,勾勒出繽紛的美味。

伴君思鄉悅台味之煎盤粿

雲林北港是陳主廚的故鄉,這道「煎盤粿」不僅是當地無人不知的特色小吃,更是故鄉難以代替的記憶。以在來米製成的米粿切成適口大小後,在煎盤上煎至兩面金黃酥脆,加上同樣煎到金黃的糯米腸片,以及軟嫩但又不失嚼勁的滷大腸後,淋上由白味增、糖、鹽、蒜泥與糯米粉調製而成的「米醬」,是相當傳統的早餐選擇。咬開金黃酥脆的米粿與米腸表皮,彈牙內在帶有淡淡米香,加上滑順不腥的滷大腸,搭配香中帶甜,甜中有鹹的米醬與花生辣醬,是誠懇實在的滿足。

伴君思鄉悅台味之魷魚螺肉蒜

魷魚螺肉蒜是相當經典的酒家菜,也是南部筵席中很常出現的菜式。料理前先將乾魷魚泡發洗淨切段、乾香菇剪掉蒂頭泡開、開陽用米酒水泡開、排骨肉炸成排骨酥、蒜白切大段、蒜綠切小段備用。起油鍋將魷魚、香菇、開陽與蒜白爆香後,加入罐頭螺肉一同熬煮,最後加入蒜苗、紹興酒與胡椒粉提香,味道鮮美,更有醒酒之效。

伴君思鄉悅台味之鮮鱸五柳枝

這道源自南部的經典料理,原本以虱目魚作為主角,而因虱目魚刺多,故以重約一斤半的新鮮鱸魚取代。魚直接入鍋炸至外酥內嫩後,上頭淋上由筍絲、紅蘿蔔絲、金針、黑木耳絲與洋蔥絲等配料製成的五柳芡汁,重點在外表酥脆內在軟嫩的魚肉,以及五柳芡汁酸中帶甜,隱約帶有一絲辣味的絕妙口感。

五柳芡汁製作時,要先將香菇爆香並加入適量糖與醬油,收汁之後加入筍絲、紅蘿蔔絲、金針、黑木耳絲與洋蔥絲,略為拌炒後加水並以小火燜煮約10分鐘,然後再加入蒜末、糖、鹽加以調味。其中糖與鹽的比例,全靠師傅多年的經驗,才能完美呈現甜鹹之間恰到好處的滋味。接著再加上一點醋並勾薄芡,然後趕緊離火,在醋揮發前將芡汁淋在炸魚上,時間與火候的拿捏,著實考驗師傅的真功夫。

伴君思鄉悅台味之封肉藻翅(菜單二)

「封肉」傳統作法是將整塊的肉裝盆、密封、加蓋,入籠蒸熟,上桌才將蓋掀開,故有此名;在台灣傳統家庭中,每逢喜事、喬遷、宴客都少不了這道大菜。廚藝團隊先將蹄膀入鍋油炸定型後,連同醬油、冰糖、桂皮、八角、甘草,以及炸過的蒜頭、薑和青蔥一同滷製三個小時以上,撈起後以海鮮魚翅羹(為順應動物保育的潮流,已將魚翅改為素食的藻翅)一併盛盤;皮Q脂腴,入口即化的豐美口感,搭配湯鮮味濃,口感醇厚的羹湯,滑順溫潤的滋味,更讓人難以忘懷。

伴君思鄉悅台味之雙竹筍蒸台灣鯛(菜單二)

台灣鯛(又名尼羅河紅魚)是民國60年代大量培育並外銷世界的代表水產,是當時在國內餐廳中的高人氣食材。廚藝團隊選用肉質細緻且不腥無土味的台灣鯛,洗淨之後在魚身畫斜刀抹鹽靜置20分鐘備用,再將切好的薑片與蔥段放在魚上,連同新鮮筍塊與鹹香醬筍一同蒸煮約15分鐘即可。這道原汁原味的料理,有筍塊的爽脆與甜、魚肉的軟嫩與鮮和醬筍鹹香與甘,層次豐富,令人意猶未盡。

凱菲屋第一次:早吃先享受,晚食有折扣!

此外,凱菲屋自即日起,每週五六晚餐時段特別加開第二輪,用餐時間自晚間八時卅分起至十點,可享晚食族七折特別優惠價;加入台北君悅酒店LINE好友(@grandhyatttaipei),也將不定期獲得好友優惠或特別好禮。

台北君悅酒店凱菲屋(台北市信義區松壽路2號)

位於酒店一樓的凱菲屋,由50餘位專精各國風味菜餚師傅組成的廚藝團隊,每日以盛大陣容,新鮮呈現上百道精緻美饌給各路饕家。其深具特色的開放式廚房,創下國內自助餐廳先例,不僅讓民眾親眼目睹廚藝團隊現場烹調過程,更規劃印度食尚、開胃前菜、中式美饌、西式佳餚、和風饗宴、生鮮海味、自製麵包、風味起司、點心百匯及暢飲特區等10大主題飲食區塊,每日獻上超過160道經典菜色,網羅各式佳餚美味,一網打盡各路饕家的喜好,直接引領來賓體驗一場融合視覺、嗅覺、 聽覺、觸覺與味覺的感官盛宴。

座位數:286席

價位:平日午晚餐,成人(13歲(含)以上)每位NT$1,480/5歲(含)至12歲(含)每位NT$740;假日午晚餐,成人(13歲(含)以上)每位NT$1,680/5歲(含)至12歲(含)每位NT$840。以上價格須另加一成服務費。週五與週六晚間八時卅分至十時用餐,可享晚食足優惠價七折。

欲了解詳情,請洽02 2720 1230由餐飲訂席中心專人服務,或透過taipei.grand.hyatt.com官網線上訂位。亦可加入台北君悅臉書粉絲專頁Facebook.com/GrandHyattTaipei,或LINE好友搜尋 @grandhyatttaipei隨時掌握最新住宿及餐飲優惠活動!

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