_{TRANSLATION | Eugenia Yang}

《漢書‧酈食其傳》所言「王者以民為天，而民以食為天。」流傳千年的古代傳統，隨同時代更迭，其寓意也隨之遞變。自起初的溫飽治國，轉化為人們對雅緻生活的追求，不僅體現於日常起居，舌尖上所嘗的鮮美、小嘴裡所嚥的甘甜，皆是常日裡的別樣意趣。臨近農曆新年，編輯於此精選數家藏於酒店內的米其林餐廳，包羅鮮香川菜、豐美粵餚與精緻台食，於紙上來場驚艷不俗的珍饈巡禮。

台北晶華酒店 晶華軒 Silks House

古今交錯

位於台北晶華酒店三樓的晶華軒，由日籍空間設計大師橋本夕紀夫（Hashimoto Yukio）操刀，運用中國傳統文化中最耐人尋味的書法，以晶透玻璃雕刻、佐燈光造景打造清幽長廊，猶如走進超現實三度空間，將書法的墨跡韻味巧妙融入用餐氛圍，於古今交錯中一品精緻味美的正宗粵式料理。

豐美粵餚

擁有三十年粵菜經驗的港籍中餐廚藝總監鄔海明以及中式點心行政主廚吳滿權共同掌杓，提供經典燒臘、煲湯、炒菜、蒸點…等系列豐美菜餚，引領晶華軒邁入粵菜餐廳的嶄新世代。其中主廚推薦菜色包括「招牌蜜汁叉燒」，濃厚油脂香氣配上紅潤油亮的叉燒，相互烘托出完美口感；經典煲湯「棗皇螺頭燉蘆花雞湯」選用泰國新鮮螺頭，搭配彰化蘆花雞與宜蘭頭城金面山、雪山山脈泉水一同熬製，感受無與倫比的清甜風味；更有著名手工素菜「鮮菌千絲繡球」與鄔主廚拿手的「西施泡飯」不容錯過。

晶華軒 Silks House

台北晶華酒店3F（台北市中山區中山北路二段39巷3號）/ 訂位專線：(02) 2521-5000 #3236

There was a saying that originated from the Han Dynasty: “While the king’s life depends on people, the people’s life depends on food.” As time passes, the thousand-year-old traditions are also changing their meaning. The definition of food has gone from being a daily substance to a pursuit of a higher quality lifestyle. As the Lunar New Year arrives, let us embark on a Michelin journey, where we get to explore an array of different cuisines—Sichuan, Cantonese, Taiwanese and more—all rich with excellent and delicious flavors.

When Old Meets New

Located in Regent Taipei and designed by Japanese interior designer Hashimoto Yukio, Silks House is decorated with Chinese calligraphy that is etched and backlit on glass screens in the corridor to befit the elegant cuisine. Like walking into a surreal three-dimensional space, the charm of calligraphy is cleverly integrated into the dining ambience, the most authentic Cantonese cuisine is thus created.

With Taste and Creativity

With over 30 years of experience, culinary director Max Wo collaborates with executive chef Man Quan Wu to come up with a selection of classic dishes—siu mei, soup, stir fry and steamed goods—that will lead the restaurant into a new realm of Cantonese cuisine. The chef’s signature includes Barbecued Pork with Honey Sauce. Complementing each other’s flavor, the rich oily aroma and the rosy barbecued pork become the best combination. Another must-have, the Double-Boiled Sea Conch and Red Date with Chicken Soup uses fresh sea conch from Thailand, plymouth rock chicken from Changhua and spring water from Snow Mountain to bring out an unprecedented flavor of freshness. Don’t forget to try out the Shredded Black Mushroom and Black Fungus stuffed with Wheat Gluten and Chef Wo’s famous Crispy Rice Puff with King Crab Meat, Scallop, King Prawn and Vegetables in Lobster Stock.