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台北美福「嚐鱻火鍋季」 11月暖胃上市 經典湯蘊翻轉冬季的味蕾感受

201810230006 (1)

秋冬時節,總讓人想起暖呼呼的火鍋,台北美福大飯店自2018年11月1日至2019年1月31日結合館內中、西、日式餐廳推出「嚐鱻火鍋季」,有潮粵坊港潮餐廳內廣受好評,胡椒香氣怡人,湯體鮮濃的「胡椒豬肚烏骨雞鍋」以及川麻帶勁的「四川麻辣美國牛肉鍋」,還有今年新推出的「重慶乾鍋雞」二吃,一鍋雙享,每鍋NT$2,200+10%起;米香台菜餐廳推出「飄香砂鍋鰱」、「上蟳紅露老酒鍋」及「波士頓龍蝦老酒鍋」三款鍋物,每鍋NT$1,800+10%起,一起感受酒香與大海鮮香席捲味蕾的暖心享受;晴山日本料理嚴選來自日本冬季限定的寒鰤搭配豆香味濃的豆漿湯底推出「寒鰤雪白鍋」,每鍋NT$3,600+10%;想品嚐西式鮮鍋的賓客,GMT義法餐廳的義籍西餐總主廚Massimo Picci特別將家鄉味帶到台灣,推出「托斯卡尼風味海鮮鍋」,雙人套餐NT$3,280+10%,四人分享套餐NT$5,888+10%。多款異國風味的暖胃鮮鍋,由各廳主廚細心料理,滿足賓客們不同的需求。活動期間,氣溫20度以上每鍋加送限定冰品,盡情享受暖冬裡的冰火二重奏!詳情及訂位請洽02-7722-3399轉各餐廳。

201810230006 (6)潮粵坊港潮餐廳─經典湯蘊、一鍋多嚐 翻轉舌尖的味蕾享受

因應冬季時令的到來,王志孚行政主廚特別推出「胡椒豬肚烏骨雞鍋」,經過7-8小時熬煮的精華湯底,將老母雞、豬肚、雞腳等食材燉煮至化開,含有滿滿的膠質,乳白色澤的湯體,滿是溫順的白胡椒香,搭配營養價值高的烏骨雞及煮至口感Q彈的豬肚,馥郁香濃,湯料搭配有鬆軟的芋頭、腐竹及養生菇類,深受賓客喜愛,每鍋NT$3,200+10%,適合4-6人分享。另一款經典火鍋為潮粵坊招牌「四川麻辣美國牛肉鍋」,麻辣鍋已是台灣消費者冬季必點的鍋物,潮粵坊的麻辣湯頭採用牛骨、鮮牛油、花椒、豆蔻、月桂葉等多種辛香料熬煮而成,其麻辣湯頭濃郁卻不辛辣,花椒香氣優雅順口,搭配Prime等級去骨牛小排,輕涮起鍋風味十足,如此川香味濃的麻辣鍋,每鍋NT$3,200+10%,適合4-6人分享。

除了兩款熱銷鍋物,今年冬天王行政主廚特別推出帶川香味的「重慶乾鍋雞」二吃,主廚將仿土雞切塊入鍋過油後,以紅蔥頭、蔥、薑、蒜等入鍋煸炒,鍋邊澆淋上紹興酒提香,再加入以秘製辣椒醬、紅指天椒、豆瓣醬等續炒燜熟,起鍋後即為第一吃。雞肉鮮嫩入味,秘製辣醬的淡雅花椒香氣,勾勒出雞肉的甘甜鮮味,濃郁醬汁適合下飯。品嚐完第一吃後可加入高湯於桌面續煮,待湯滾即可搭配主廚自製手工餃及鴻喜菇、南瓜等蔬菜,原本濃郁的醬汁瞬間幻化為鮮郁湯頭,看似濃稠厚重的湯體,嚐一口卻是如此香滑順口。一鍋雙享的絕饗滋味,每鍋NT$3,600+10%(半鍋NT$2,200+10%),品嚐一回喚醒受寒的味覺,為枯寂的冷冬增添暖意。


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潮粵坊所推出的「四川麻辣美國牛肉鍋」及「重慶乾鍋雞」均搭配有主廚自製手工餃,揉稔得宜的麵皮,每一片細心擀至0.2公分左右,皮薄Q彈,搭配以黑松露醬、青醬及鮮蝦、扁魚製成四款手工餃。包裹有黑松露醬、豬絞肉及蝦泥的「黑松露餃」,散發出十足的松露香氣,內餡飽滿Q彈;「青醬雲吞餃」採用新鮮蝦肉,搭配青醬、九層塔醬及菠菜汁染色的綠餃皮,外型小巧可愛,清新開胃。「手工鮮蝦丸」則將新鮮草蝦去殼後剁細,再經過反覆摔出筋性,造就彈牙的絕佳口感。潮州風味的「扁魚餃」相較於一般魚餃更顯扎實多汁,四款手工餃皮薄Q彈,內餡飽滿多汁,結合不同湯底營造多變的鍋物風情。

米香台菜餐廳─感受傳統的澎湃 品嚐馥郁的老酒湯

201810230006 (3)向來講究澎湃熱鬧的台菜料理,在火鍋的呈現更顯人情味。米香台菜餐廳陳永華主廚秉持台灣料理的道地風味,推出「飄香砂鍋鰱」、「上蟳紅露老酒鍋」及「波士頓龍蝦老酒鍋」三款鍋物,以在地的食材與料理方式,滿足饕客們的傳統味。
「飄香砂鍋鰱」是道逢年過節舉家團圓的鍋物,主廚選用重達600-700公克的半顆鰱魚頭搭配白菜、金針菇、凍豆腐、鮮蝦、蛤蜊、中卷及魚餃等食材,湯底以老母雞、黑豬後腿肉及各式天然食材熬煮8小時以上的精華湯底,黃澄透澈,清香甘甜。經過油封的鰱魚頭,肉質鮮甜,鍋內的蛤蜊點綴提鮮,中卷肉質鮮甜Q彈,順口湯頭讓人不禁一碗接一碗,傳統古早味的團圓鍋品,每鍋NT$1,800,適合4-6人分享。

米香台菜餐廳另兩款火鍋則選用台灣的地酒─「紅露酒」入菜,擁有美麗的琥珀色酒體,香醇溫潤,搭配料理可提鮮增香,陳主廚將紅露老酒搭配秋季正夯的上蟳推出「上蟳紅露老酒鍋」,每鍋NT$2,200+10%,選用時令鮮美的上蟳,味美鮮香,湯底先以麻油、薑爆香後加入香醇紅露酒,煮至酒香四溢,再加入高湯續煮入味,最後將上蟳、二層肉、蛤蜊、鮮蝦、花枝丸及美白菇與金針菇等蔬食下鍋烹煮。喜歡酒香味重的賓客可品嚐到自然發酵的紅麴酒香,尾韻帶有時蔬的清香甘甜,入喉隨之而來的是一陣足以溫暖全身的暖流。上桌時的滿鍋澎湃,感受多人圍坐共享的氛圍,品嚐台灣傳統味。喜愛龍蝦料理的賓客,陳主廚以同鍋推出「波士頓龍蝦老酒鍋」,鮮嫩肥美的波士頓龍蝦,營造不一樣的風味,每鍋NT$2,980+10%,適合4-6人分享。

晴山日本料理-冬季限定 感受大海中的極品珍鮮

「寒鰤」其實就是油甘魚,也就是台灣所稱的青魽,但因不同成長階段,依據其長度及重量而有不同的名稱,能被稱上寒鰤,至少要達到十公斤以上,且是在寒冷的冬天裡補獲的才能有如此稱號。晴山日本料理吳文雄主廚嚴選日本冬季直送的寒鰤魚,湯底以清爽的豆漿搭配柴魚昆布湯推出「寒鰤雪白鍋」,清透的昆布湯飄散著海味十足的柴魚香氣,天然鮮甜的寒鰤魚片,油脂分布均勻,於豆漿湯底輕涮至五分熟,鮮嫩肉質入口即化,不敢生食的賓客,可涮熟品嚐,不同熟度有著不同的口感。享用完魚肉後再將附餐搭配的日本年糕、湯葉(豆皮)、葛切、香菇與時令蔬菜等入鍋料理,吸附滿滿魚鮮味的湯頭,加上清甜的蔬菜,讓湯蘊更加昇華。晴山日本料理冬季限定的「寒鰤雪白鍋」,每鍋NT$3,600+10%,適合2-4人共享,品嚐來自冷冽海洋中的極品珍鮮。

GMT義法餐廳-感受來自托斯卡尼的暖心滋味

201810230006 (4)來自義大利的西餐總主廚Massimo Picci將家鄉的傳統風味帶給台灣饕客,推出「托斯卡尼風味海鮮鍋」套餐,兩人份NT$3,280+10%,四人分享套餐NT$5,888+10%,餐點提供有托斯卡尼風味的番茄湯為基底,熬煮一個半小時的濃郁湯體,融合了大量新鮮番茄、章魚、墨魚及紅酒,恰到好處的微酸帶鹹,濃郁卻不感到厚重,口感溫潤滑順,煮好的湯底再搭配鮮美的紅條石斑魚片、活淡菜、蛤蜊、鮮蟹及蝦子,每套餐均提供有主廚特製「干貝鮮蔬沙拉」,以及運用墨魚汁燉煮義大利米,搭佐大章魚及透抽料理而成的「墨魚燉飯」,細嚐一口吸附鮮濃湯汁的義式燉飯,鮮香馥郁。餐後另提供有主廚自製的當日手工甜點。享用完整套餐點,饕客們可品嚐到章魚肉質的彈牙鮮美,番茄湯的微酸更勾勒出蝦蟹及魚肉的自然鮮甜,湯底熬煮至恰到好處的洋蔥及番茄香氣,更是活躍於味蕾之間,猶如置身義大利托斯卡尼,感受愜意的田園風光,讓每位品嚐的賓客於冬天裡彷彿感受到春日的暖陽。

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