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大三元酒樓再獲米其林一星殊榮 經典風味歷久不變 新舊顧客迴響熱烈


甫於4月10日公布的《2019台北米其林指南》(The Michelin Guide)大三元酒樓不負眾望,再度摘下一星殊榮。大三元酒樓自1970年創立以來,秉持新派粵菜精神,49年持續以穩定、精湛的廣式佳餚擄獲饕客芳心。

《米其林指南》自1900年發行至今逾100年,總銷量超過3,000萬本,而素有「美食聖經」之稱的紅色《米其林指南》,2018年於台北公布首屆星級餐廳名單後,轟動全台,甚至成為海內外食客的飲食圭臬。2018年3月榮獲一星評鑑後,大三元酒樓更加獲得消費者青睞,全館500多個席次始終高朋滿座,年底除夕晚宴13個大小包廂於年初就已全數訂滿;須提前預定、每個餐期限量20隻的招牌菜「港式片皮鴨」屢屢售罄。

除了既有顧客之外,首度造訪的客人增加不少,特別是東南亞、歐美等地的來客數亦增長許多。近日再度奪星,店內5線訂位專線鈴聲不絕,須加派人手才能回應消費者熱烈的支持。

經典風味歷久不變 持續供應高品質粵菜

大三元酒樓董事總經理吳東璿表示:「大三元成立多年來,皆以料理品質為第一優先,精選上等食材烹調經典美味,價格更是實惠合理,連兩年摘星後依然會維持一貫風格與口味。」董事長邱靜惠認為縱使時光芢苒,大三元酒樓一路走來始終如一,再度摘星仍以平常心面對,秉持以食會友的理念,用品質穩定的菜餚和體貼入心的服務,結交海內外美食愛好者。

行政主廚何鴻賓 嚴格把關食材
資歷深厚的行政主廚何鴻賓,今年45歲,入行已有30年,一直以來皆是鑽研廣東菜,自學徒時期便於大三元酒樓學習粵菜基礎,擅長將在地食材、特色素材融入粵菜中,讓傳統菜色也能有些變化。今年大三元酒樓再度榮獲一星殊榮,何鴻賓主廚表示相當開心與榮幸,「小孩這幾天剛誕生,如今可說是雙喜臨門,十分感謝董事長與總經理的支持和鼓勵,讓我有機會參與並見證榮耀時刻。」展望未來,何鴻賓主廚仍會堅守大三元近50年的手法和精神,讓品質更精進、穩定,也會維持跟隨董事長國內外試菜的習慣,目的是與時俱進,了解當今餐飲脈動,再持續將心得融合於菜色之中。

關於大三元酒樓

座落衡陽路的大三元酒樓,創立於1970年,為台灣現存歷史最悠久的港式酒樓,創店之初,創辦人吳蘇英特地自香港邀聘6 位主廚來台,由於供應龍鮑翅等高檔料理,地點又臨近過去證交所位置,12 點收盤後單看排隊人潮便知當日市場行情,因而成為首屈一指的金融餐廳。

延續近五十年的經典風味更榮膺《2018台北米其林指南》(The Michelin Guide)一星殊榮。2018年12月,米其林發布首本單一菜系指南《米其林指南 粵菜》,囊括亞洲、歐洲、美國米其林星級與餐盤推薦的粵菜餐廳,大三元酒樓再獲榮耀,成為台灣三家被收錄的粵菜餐廳之一。

餐廳樓高6層的外牆以齊奇雲草書為主視覺,繽紛LED燈襯底點綴,入夜後成為巨幅街景。室內裝潢頗具歷史風華,一樓大廳金碧輝煌的百鳥圖木雕、水晶吊燈、雕工細膩的古董木椅,令食客宛如穿越時空隧道。店名招牌由書法大師張炳煌提字,一樓包廂走廊亦是張炳煌之作。店內設席550位(含包廂),並設有13間包廂(可容納至少150位),滿足不同的飲宴需求。

店裡馳名的三元片皮鴨,每餐期限量20 隻、須事先預訂,烤鴨皮脆肉嫩香腴無比,吸引許多饕客慕名前來,經典港點亦是不能錯過的美味。

大三元酒樓

地址:台北市中正區衡陽路46號

電話:02-2381-7180

營業時間:午餐11:30 ∼ 14:00、晚餐17:30 ∼ 21:00(年初一公休)

FACEBOOK www.facebook.com/threecoins

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