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隱味饗宴 新春米其林：雅閣（六） | 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。

台北文華東方酒店 雅閣

  • 雅閣餐廳一景。
  • 內裝低調優美。
  • 沈靜角落賞心悅目。
  • 品茶享受愜意午後。

忠於原味

秉持「原味、細緻、清雅」之風格，張主廚以忠於傳統道地粵菜為本，嚴選當令食材的搭配與選擇，藉紮實手藝堅持不過度調味，將每樣食材的原汁原味展現得淋漓盡致，佐優雅呈盤視覺美感，讓賓客每一口都感到驚艷滿足。如色澤金黃濃郁的「黃湯白玉星斑柳」、結合上海菜鎮江骨的濃郁風味與粵菜咕咾肉的「梨香黑醋排骨」，更推出優化版「雅閣叉燒皇」，以獨到煙燻工法，為肉香滿溢的叉燒增添荔枝木煙燻的香氣，令人吮指回味。

雅閣主廚-張國邦。
  • 「黃湯白玉星斑柳」滋味馥郁迷人。
  • 「雅閣叉燒皇」作工繁複帶有煙燻香氣，上桌時再淋上蜜汁增添風味。

優雅食藝

連續四年榮獲《台北米其林指南》一星殊榮、廣獲饕客喜愛的台北文華東方酒店「雅閣」中餐廳，由來自香港，專精於精緻粵菜料理的張國邦主廚領軍掌杓。擁有近25年紮實廚藝經驗，精選台灣在地時令食材，以精湛細緻手藝發揮經典粵菜佳餚的原味精髓，完美呈現清新優雅的食藝美學，引領食客用味覺和視覺品賞精彩絕倫的極致美饌。

  • 「天府大蝦球」融合了粵菜蒜香以及川菜獨特椒香，香辣爽口。
  • 「桂花金絲米粉」是張主廚的拿手菜，乾鬆爽口且鮮味十足。

雅閣 Ya Ge

台北文華東方酒店3F（台北市松山區敦化北路158號）/ 訂位專線：(02) 2715-6788

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 Art of Cuisine

Awarded one Michelin star for the fourth consecutive year, Ya Ge, a renowned Chinese restaurant located in Mandarin Oriental Taipei, is led by Chef de Cuisine Cheung Kwok Pong. Drawing upon nearly 25 years of culinary experience, he not only preserves the flavors of in-season, Taiwanese ingredients, but also crafts visually appealing, delicately authentic Cantonese cuisine, spoiling customers with an array of exquisite delights and the best epicurean experience.

Following Authenticity

Placing great emphasis on the authenticity, delicacy and freshness, Chef Cheung follows his Cantonese roots and carefully selects his ingredients and combinations. Never over-seasoning, he is able to present the dishes in their most authentic flavors with an innovative take on plating details. Dishes that cannot be missed include: the golden glistening Star Garoupa Fillet with winter melon, chicken and duck jus; Pork Ribs marinated in aged vinegar and pears that is a combination of Shanghai and Cantonese flavors; the enhanced signature Barbecued Black Pork with Honey, which allows the unique smoking method to bring out the sweet aroma of lychee wood, a delicacy that will leave the diners wanting more.