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2020-11-30
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新葡京酒店8餐廳 & 君品酒店頤宮中餐廳 3/8~3/9 全球首次中式米其林三星雙鉅獻

        君品酒店頤宮中餐廳,今年與澳門新葡京酒店8餐廳共同創下,米其林史上頭一遭兩家米其林三星中餐廳,共同舉辦客座活動的新紀錄!澳門唯一連續六年榮獲米其林三星殊榮的新葡京酒店8餐廳,由行政總廚謝錦松帶領其三星廚藝團隊,來台與頤宮中餐廳合作,獻上台灣史上第一次,最閃耀的頂級中餐星饗宴。201938日至39日,於頤宮中餐廳帶來「米其林星耀宴」,由新葡京酒店8餐廳謝錦松行政總廚、頤宮中餐廳陳泰榮行政主廚、陳偉強行政主廚,三位三星主廚共同創作出,囊括十道米其林美饌的午/晚宴套餐,每位NT$12,800+10%,感謝美食饕客的支持,在饗宴活動發佈後,兩週內三百席便已全數售罄;此次客座饗宴也突破以往,將交流延伸到服務面,由澳門新葡京酒店餐飲總監黎宇恆帶領8餐廳服務經理,和頤宮中餐廳服務團隊分享,如何達到蟬聯米其林三星的細緻服務心法,並且在客座期間讓蒞臨饗宴的賓客,親身體驗澳門米其林三星的尊榮服務。

        澳門新葡京酒店8餐廳行政總廚謝錦松,為此次米其林星耀宴帶來一系列頂級佳餚。青檸煎帶子鱈場蟹小鮮茄,選用味道鮮甜的日本干貝,配上青檸蜜糖汁,輕輕煎干貝表面,香脆可口 ; 鱈場蟹肉鮮甜,搭配選用溫室小鮮茄、薑味醋,兩者配合,是一道開胃的前菜。黃金雪花牛為8餐廳的招牌菜式,選用美國安格斯優質牛小排,與混合多種材料的醬汁連牛肉經過六小時慢煮,有助減低牛肉的羶味,令肉質更加細嫩。慢煮後的牛小排外層沾上炸漿,炸至金黃色,外脆內嫩。佐以混和陳皮、鹹檸檬奶油醬汁一同享用,師傅特意選用十年陳皮,甘香醇厚的陳皮與奶油中和了牛肉肉的肥膩感。菜式伴以代表澳門花卉 ─「蓮花」的莖部蓮藕,並澆上以桂花制成的桂花糖;透過不同食材相互搭配,相得益彰。此外,這道菜式擺盤亦極具心思,數字「8」寓意吉祥,而這個數字同時亦代表「8餐廳」。鮑魚雞粒瑤柱炆飯,選用台灣蓬萊米,晶瑩透明,口感軟糯; 師傅在煮米過程中加入鮑魚汁一同烹煮,令每顆米粒都沾滿甘香的鮑魚汁,搭配原隻頂級鮑魚,用料矜貴,色香味俱佳。

頤宮中餐廳,不論是服務團隊或廚藝團隊,每天都以最嚴謹的標準在服務每一位來自海內外的賓客,且頤宮不斷致力於加深餐飲的文化底蘊,像是從去年年底開始的侍茶師服務,讓來到頤宮的賓客能細品中國四千多年的茶文化,以及了解如何將茶與餐點做完美配搭,在今年則是邀請到同為米其林三星的澳門新葡京酒店8餐廳,由謝錦松行政總廚將其50多年的廚藝經驗與知識帶來台灣,和頤宮行政主廚交流,一同詮釋粵菜的博大精深。未來頤宮中餐廳也會持續帶來更多美食結合文化的活動,讓賓客體驗更深層、多元的中式飲食文化。

「新葡京酒店餐廳」謝錦松行政總廚

謝師傅擁有逾50年酒店餐飲經驗,於2015年,應邀出任澳門新葡京酒店「8 餐廳」行政總廚一職。其出色的烹飪技巧、對中菜烹調的透徹理解令他在業界享負盛名。 謝師傅於1969年開始他的廚藝生涯,曾於世界各地的五星級酒店擔任主廚一職,足跡遍佈全球。謝師傅曾於馬來西亞的喜來登酒店擔任中餐行政總廚達6年,累積了做事嚴謹及寶貴的經驗。其後,謝師傅在香港深灣遊艇俱樂部擔任中餐行政總廚逾5年,並進一步展現他的廚藝。 在2007年,謝師傅於香港文華東方酒店的中餐廳擔任行政總廚,後來出任香港唯港薈酒店中餐廳之行政總廚達9年之久。謝師傅擁有眾多餐飲業界的証書及認可,並曾獲香港中華廚藝學院邀請出任「南方菜的首席講師」,培訓和指導餐飲業界的專業及優秀人才。

米其林星耀宴

日期: 2019/03/08~09(午/晚宴)

價格: 每位NT$12,800+10%

地點: 台北市承德路一段3號17樓 頤宮中餐廳

菜色:

青檸煎帶子/鱈場蟹小鮮茄

馬告薩索雞/家鄉碌鵝

松茸竹笙釀官燕清雞湯

古法焗蟹蓋

豉蒜蒸龍膽石斑件佐蘆筍

黃金雪花牛 或 雪花黑豚肉佐陳皮醬

米皇襯鮮蔬

鮑魚雞粒瑤柱炆飯

杏仁糕佐黑芝麻冰淇淋

鮮奶燉桃膠

詳情請洽:+886-2-2181-9999轉頤宮

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