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隱味饗宴 新春米其林：辰園（五） | 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 辰園

宮廷華筵

同樣藏身於台北喜來登大飯店的辰園，極富現代中國風的空間設計，雲紋圖騰、古董藝品交織其間，低調中散發出典雅脫俗的人文氛圍。備有七間包廂，不論家庭聚會、好友小酌、商務宴客皆相當適宜；亦有專門提供宮廷料理之「萬春亭」，由身著清朝宮庭服飾的侍者端出道道令人垂涎的珍饈美饌，讓食客體驗古代皇族雍容優雅之用餐雅趣。

  • 辰園注重防疫，小吃區皆有防疫隔板。
  • 辰園包廂一景。
  • 辰園角落一景。

經典粵菜

辰園粵式料理特聘香港廚師團隊，呈現數十年絕代手藝，從私房小菜、廣式熱炒、風味燒臘至港式點心，招牌菜色如「廣式片皮鴨」選用宜蘭北平鴨，以十多種中藥材及辛香料醃製入味；採半肥半瘦的豬肉排，加入鎮江醋拌炒呈現「鎮江香醋肉排」；竹炭麵皮與杏汁內餡共組美味「黑金包」，於傳承經典風味的精神下力求創新，綻現細膩雋永的粵味風華。

  • 招牌菜色「廣式片皮鴨」。
  • 杏汁黑金包。
  • 令人垂涎的「鎮江香醋肉排」。
  • 金磚燒肉。
  • 鼓椒炒生腸。
  • 蔥白熱燴明蝦。
  • 筍殼魚。

辰園 The Dragon

台北喜來登大飯店B1（台北市中正區忠孝東路一段12號）/ 訂位專線：(02) 2321-1818

here 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.

A Royal Experience

Another gem located in the Sheraton Grand Taipei Hotel is The Dragon. Rich with modern Chinese ambience, the interior is decorated with moiré totems and antique artworks, radiating with a sense of elegance and refined humanistic aesthetic. The restaurant offers seven different private dining rooms that are perfect for any occasion, with the Wanchun room being the biggest one offering a special palace-style dining experience. As the waiters in Qing Dynasty costumes serve the food, the diners are immersed in the ancient, elegant atmosphere of Chinese culture.

Classic Cantonese

The authentic taste of The Dragon’s Cantonese cuisine is presented in various dishes—Cantonese stir-fries, home dishes, dimsum and siu-mei—by a chef team with decades of experience from Hong Kong. Signature dishes include Roast Duck in Cantonese Style that uses Beiping duck from Yilan and over ten different kinds of Chinese medicine and spices, the stir-fried Pork Spare Ribs with Chinkiang Vinegar and the Bamboo Charcoal Buns that perfectly combines the flavors of charcoal with almond. Through the inheritance of traditions, innovation is sought within timeless classics to create the most delicate and delicious Cantonese flavor.