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隱味饗宴 新春米其林：請客樓（四） | New Year Michelin Tour

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。

台北喜來登大飯店 請客樓

台北喜來登請客樓 B 區。

江南水色

「好客，為中國傳統的文化美德，如至聖先師孔子所言「有朋自遠方來，不亦樂乎」，體現以禮待客，更講求賓至如歸的盛情款待。走進座落於台北喜來登大飯店的請客樓，一脈連綿的江南水色映入眼簾，鏡頂長廊與穿梭倒影相互輝映，窗邊似垂柳般的流蘇墜簾，壁上鑲著周庄、蘇州的黑白靜默景致，詩意般的水鄉影像為空間捎來摩登氣息，恍如穿越時空般，於清澈湖畔旁邂逅一場川揚盛宴。

  • 台北喜來登請客樓 A 區。
  • 七星廳。

川揚珍味

擁有《台北米其林指南》二星指標的請客樓，厚重鮮香川菜與作工細膩的揚菜各取所長，真味及巧思兼具的川揚菜於焉而生。其中以豐富多樣的精緻小菜名聞遐邇，藉話家常墊肚底的開胃小點，汲取獨特的餐前小碟文化，繁複工序注入創意靈感，打造多道廣為流傳的功夫美味，如悄悄話、泡椒皮蛋、百頁豆腐絲等，經典菜色為砂鍋一品雞、白鯧米粉湯、麻油雞飯等料理原味重現。

  • 精緻小菜：悄悄話。
  • 精緻小菜：泡椒皮蛋。
  • 精緻小菜：百葉豆腐絲。
  • 精緻小菜：瓜仁丁香。
  • 經典菜色：砂鍋一品雞。
  • 經典菜色：麻油雞飯。
  • 碗豆藍蝦仁。
  • 魚子燒豆腐。

請客樓 The Guest House

台北喜來登大飯店 17F（台北市中正區忠孝東路一段12號）/ 訂位專線：(02) 2321-1818

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.

The Colors of Jiangnan

Hospitality has always been an important part of traditional Chinese culture. Like Confusious once said, “It is always a pleasure to have friends coming from afar.” As we walk into The Guest House, located in Sheraton Grand Taipei Hotel, what comes into view first is the breathtaking scenery of Jiangnan. The mirrored hall cleverly reflects the artwork as the window decor recreates the willows wavering along the river, with the walls decorated with the monochrome view of Zhou Zhuang and Suzhou. As if taking us back in time, the poetic interior design adds a touch of modernity to the restaurant like inviting us to begin our feast by the clear, transparent river.

When Sichuan Meets Huai Yang

Rewarded with two Michelin stars, The Guest House offers delicious Sichuan and Huai Yang dishes that require impressive skills to make.The restaurant is known for its distinctive and exquisite appetizers, which are known for their creativity and complicated procedures. Signature starters include For Ears Only, Preserved Egg in Peeled Pepper and Shredded Hundred Leaves Tofu, while other must-have entrees are Chicken and Jin-hua Ham Soup in Clay Pot, Noodle Soup with Pomfret Fish and Chicken Rice with Black Sesame Oil.