_{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。

台北美福大飯店 米香

米食文化

米食在台灣飲食文化中占有極重要的歷史意義，更代表人們對稻米的濃厚情感。位於台北美福大飯店三樓的「米香 MIPON」，即是向台灣飲食文化表達敬意，而其包廂空間，更取早期台灣社會以農立國、靠天吃飯之寓意，分別以「春耕」、「夏作」、「秋分」、「冬至」到「豐收」命名，五間包廂可獨立運用，亦可連通，如同節氣般一氣呵成。另備有一間「稻香」大包廂，可容納二十人，象徵在烈日下曬穀後的稻米，農家間彼此分享的歡愉。

懷舊滋味

秉持台灣料理的道地風味，米香台菜餐廳主廚陳永華承襲早期老師傅的料理手藝，亦將台灣人記憶中的「家常菜餚」完美重現，將台菜獨樹一格的雅致搬上餐桌，特色小吃也成精緻美味，盡顯寶島風華曼妙之處。招牌菜色如「瑤柱鮑魚佛跳牆」，慢燉八小時的講究湯頭，融合各種食材的鮮味，味濃而不重，展現出層次分明的美味；「飄香五柳海上鮮」以香脆鮮美的黃魚佐酸甜糖醋，一股在地懷舊滋味躍然於心。

米香 MIPON

台北美福大飯店3F（台北市中山區樂群二路55號）/ 訂位專線：(02) 7722-3391

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.

Rice Culture

Rice food takes up a significant meaning in the Taiwanese dining culture, which further represents people’s strong emotions towards rice. Located on the third floor of Grand Mayfull Taipei, MIPON pays tribute to the Taiwanese dining culture. Inspired by early agricultural history, its private dining rooms are named after different farming seasons—Spring Plowing, Summer Planting, Autumn Equinox, Winter Solstice and Harvest. The five rooms can be reserved independently or as one big room. The restaurant also offers a bigger dining room that can accommodate up to 20 people, a symbol of the joy of sharing the rice after harvest.

Taste of Nostalgia

Persisting in the authentic flavors of Taiwanese cuisines, MIPON’S Head Chef Chen draws from his 40 years of culinary experience to recreate the most refined home-style Taiwanese cooking. With his brilliant cooking skills, even street food becomes exquisite delicacies that fully captures the beauty of Taiwanese sentiment. Signature dishes include Steamed Abalone with Fish Maw in Broth that requires eight hours to cook and Deep Fried Yellow Croaker in Sweet and Sour Sauce that evokes a nostalgic taste that remains vivid in our hearts.