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。
香格里拉台北遠東國際大飯店 香宮
古樸摩登
濃厚的中國風裝潢，古樸中引進了雲紋與牡丹花，使香宮多了些現代摩登感。彙集廣東四大菜系之精華，無論是午餐的飲茶點心、招牌菜和品茗選擇，皆一應俱全。擁有近三十年餐廚經驗的港籍主廚何競業，秉持著色、香、味、鑊氣俱全的料理原則，融貫中西的當代粵菜風格，應地時宜選用當地當季食材，並勇於嘗試各種可能，力圖創造出令人回味再三的無瑕佳餚。
鴨香饗宴
香宮最知名的莫過於「烤鴨三吃」，從片皮鴨配捲餅、蹄香生菜片鴨鬆到時菜豆腐鴨湯，完美呈現烤鴨的極致饗宴。同時受到饕客廣大迴響與支持的「蘆筍美國牛柳粒」，十分考驗火候功力，肉質外香內嫩唇齒留香；「濃肉汁澳洲和牛面」則以港式濃油醬料慢煮，撒上蔥花和紅甜椒，使其色彩鮮豔豐富，具豐厚膠原蛋白滋補身心。
香宮 Shang Palace
香格里拉台北遠東國際大飯店6F（台北市大安區敦化南路二段201號）/ 訂位專線：(02) 7711-2080
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.
In Between Traditions and Modernity
With the addition of cloud patterns and peony flowers, the interior of Shang Palace is added with a touch of modernity. Bringing together the four major cuisines of Guangdong, the restaurant offers dimsum, signature dishes and yum cha. With almost 30 years of experience, the Cantonese chef skillfully prepares the quintessential classics, while still holding on to his four main principles of cooking—color, aroma, taste and duration of heating. Mixing Eastern and Western styles, he chooses only in-season ingredients and is never afraid of trying new things in order to create only the most delicious, innovative dishes for diners to enjoy.
A Feast of the Ducks
Shang Palace’s most iconic dish is most definitely the Roast Duck served in three courses. From the sliced duck wrapped with pancake, stir-fried duck meat served with lettuce to duck soup with tofu and vegetable, they all perfectly present the ultimate feast of roast duck. Other must-haves of Shang Palace include Fried U.S. Beef Fillet with Asparagus that is a testament of the chef’s culinary skills and the Slow Cooked Australia Wagyu Beef Cheek in Gravy. Slow cooked in Cantonese-style sauce, the dish is sprinkled with chopped green onion and red bell pepper, perfect in both colors and flavor.