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以舌尖飽覽台北城 坐擁85樓景觀 品嚐「台北 台北」套餐 一遊台北5景點

201810230003 (1)

根據台北觀傳局公佈最新來台旅客動向調查,外籍旅客來到台灣旅遊,有9成都會造訪台北市,同時遊覽景點更以台北101、信義商圈等為首。座落於台北101大樓85高樓的欣葉食藝軒,向來是國際旅客來台北觀光及品嚐台菜的口袋名單,為了讓更多抵達台北城的旅客認識台北的古往今來,欣葉食藝軒特別推出以舌尖遊覽台北5大觀光景點為特色的「台北 台北」套餐,由飲食文化研究者­—徐仲提出概念與食材推薦,藉由台菜大師陳渭南­—阿南師的傳統手路,結合食藝軒副主廚—阿致師的現代感呈現,將台北經典食材化身為隱喻大稻埕、北投等景點料理;除了以台北意象設計菜單,饕客更可在品嚐套餐同時,一邊俯瞰北台北美景,一邊聆聽現場服務人員佐以簡單景點說明,享受五感的絕美饗宴。套餐每套售價NT$2,380元+10%,即日起開始供應,讓顧客坐擁85樓壯麗台北景致,以舌尖一遊台北城。

三個靈魂人物  造就台北台北套餐意象

以台灣台北為意象設計的「台北 台北」套餐,是由欣葉諮詢顧問-陳渭南阿南師指導、食藝軒副主廚張致瑜監製,及飲食文化研究者徐仲研發與食材推薦;同時擁有營養學與飲食文化研究身份的徐仲,所撰寫的「產地到餐桌」,不僅重視食材的追尋與研究,也記錄了台灣食材的美味故事,此次精選的神農獎水果,讓「台北台北」套餐更落實產地到餐桌。人稱阿南師的陳渭南,從北投習藝、自小深厚台菜基礎的阿南師帶入傳統手路,曾赴新加坡欣葉工作、現為食藝軒副主廚的阿致師搭配現代呈現,將台菜轉化精緻擺盤,讓辦桌菜也能成為一個人優雅品嚐的美味餐點。


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五大台北城特色景點  以味蕾一次遊覽品嚐

以隱喻台北城發展重地為概念,藉由料理詮釋出大稻埕、北投、凱達格蘭大道、西門町,以及雙城街欣葉共5大台北特色景點。湯品「枸杞燉九孔」,便以南北貨商雲集的大稻埕為意象,清新的中藥香湯頭,體現大稻埕當年之繁華。嘗起來滋味酸甜,強調片魚刀工的「金箔菊花南極魚」,來自酒家菜的變身,令人彷彿置身當年北投政商名流杯觥交錯、賓主盡歡的情境;「台北 台北」套餐,不僅是一套採用台北特色景點為主軸的料理,更是要您自料理體會台北的古往今來,飽覽台北絕代風華。

台北台北套餐菜色說明

201810230003 (2)美彩冷拼 交織台灣特有風味
東北季風悄悄吹起,帶來一股股料理交織而成的香氣。前菜「美彩冷拼」以此季節的自然美好引領美味,盤裡錯落著色調豐富的精緻佳餚;「鮮蝦蘿蔔麵」將蝦身片開後塞入糖醋醃漬過的爽脆蘿蔔絲,以精湛手藝將鮮蝦恢復原狀,外表看似純粹,卻隱藏著師傅精湛刀工,口感鮮嫩與爽脆兼具,風味酸甜,體驗出台灣傳統漬味。「香滷放山雞」則以醬油、冰糖、蔥燒滷製花東仿土雞腿肉,再搭配秋天開缸的醬油,帶出雞肉鮮嫩又鹹香回甘的醍醐味,是日頭帶來的滋味。裹著花枝漿的「孔雀烏魚子」,入油鍋低溫油炸後,搭配白蘿蔔協調烏魚子濃厚風味。

枸杞燉九孔 濃縮大稻埕南北貨精華
    一盅「枸杞燉九孔」,濃縮了大稻埕裡南北貨商通路的繁華與沒落,道盡了歷史興衰,卻也燉煮出了大稻埕在台北象徵性的濃厚滋味。主廚以豬大骨與老母雞為基底,添入藥材、子排、干貝、栗子一同蒸煮90分鐘,待上桌前放入燙熟九孔,再入蒸籠約10分鐘吸取高湯精華,使九孔吃起來具鮮嫩又不失嚼勁,而湯頭淡雅清新的中藥香氣,彷彿如漫步在大稻埕,在空氣中隱約飄出一家家南北貨商行隱約的乾貨與藥材香氣。

金箔菊花南極魚 重現彼時繁華北投
    溫泉飯店林立的北投,舊時是宴客的精華地區,彼時伴隨著歌舞昇平的那卡西現場演出,酒客們不僅徜徉於溫泉鄉,做法精緻的酒家菜更令人流連忘返。「金箔菊花南極魚」以源自阿南師發明的菊花魚為主要,先將魚肉去骨切塊後,於魚肉面上以交叉刀法保持魚皮不斷,魚肉裹粉入油鍋炸後呈現如菊花綻放之美的刀工呈現,最後淋上番茄醬、話梅醬、白醋等調味勾芡而成的酸甜醬汁,點綴上象徵繁華北投的金箔,味蕾在酸甜與脆嫩之間,感受繁華一時的美好年代。

蝦蓉蒸鮮貝 凱達格蘭的先民印象

原名介壽路的凱達格蘭大道,介於總統府與景福門之間,此處為台灣原住民凱達格蘭族的傳統領域。主廚以凱達格蘭族意味著「居住在沼地的人」之意向,透過勾芡與蛋白打發而成的白雪技法呈現如棉花糖般細緻綿密的口感,同時詮釋沼地印象;並選以塑形成球狀的蝦泥與鮮干貝增添豐富口感,將時空轉換後現今的台北舊城區,鑑古至今,向凱達格蘭族致敬。

蠔油香檳茸 紀念舊有西門過去

西門商圈,現今散發出年輕活力,近年也是國際旅客來台必訪之處;西門町這裡過去曾是台北城,西城門日治時期已拆除,現以「西門印象」裝置藝術紀念。師傅以日本人工栽培成功、別名姬松茸的香檳茸先快速過油,引領出清新杏仁風味後,再搭配芥藍、百合與銀杏,藉以蠔油燴煮勾薄芡,帶來滑嫩口感與濃厚香氣。

紅蟳米糕 從雙城街走向國際的台菜代表

提及台菜發展,自然不能忘記源自雙城街的欣葉本店。在這條領地不大的雙城街,曾在1949~1950年代因美軍文化流行,而有不少高級餐廳聚集於此,而台菜代表的欣葉台菜本店同樣落腳於此,更在40多年來吸引了來自海內外慕名而來的饕客,品嚐老字號欣葉多年來不變的好味道,足以這件雙城街在台菜發展佔有一席領地。提及欣葉,「紅蟳米糕」自然是經典裡的經典。主廚選用放置2年以上的長糯米,蒸熟後添入爆香過的紅蔥頭、金鉤蝦、香菇等配料,再搭配取出蟹黃,塞入米高的蟹身入蒸籠烹調,米糕吸附了蟹黃濃郁香氣,為軟Q的口感增添絕代美味。若有空,不妨走一趟雙城街,感受匯集老店魅力的美味!

神農果味 水果王國的驕傲饗宴

素有水果王國的台灣,在得天獨厚的天候下,四季裡能嚐到不同風味的各種水果。以傳統水果盤畫下完美句點的概念,「神農果味」將台灣水果常見以新鮮品嚐與製成蜜餞保存的兩種做法安排,除了選以栗卓蘭神農獎陳葆澤栽種的新鮮水梨等水果外,更選以新鮮小番茄夾入化核梅,翻轉夜市蜜餞小吃的精緻與酸甜風味的小番茄蜜餞,以及點綴特調話梅美乃滋,絕妙滋味讓哈密瓜香氣更顯層次的小品共4品,呈現出寶島美好令人驕傲的繽紛一頁。

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