TEXT｜Amy Liu , TRANSLATION ｜Elaina Kung
農曆年節是華人世界裡最重要的節慶之一，其中除夕夜所享用的團圓飯、年夜飯更是家庭間共度時光的重要儀式，相較於過去花費長時間準備年菜，近年人們更追求省時快速的模式，並對年夜飯的期望和品味有了更高的要求，因此各大飯店的米其林年菜就成為眾多家庭迎接新年的首選。米其林年菜的出現不僅是味蕾的一場奢華饗宴，更體現了大廚們的獨特烹飪技巧，將傳統年節料理與創新完美結合，讓每一道菜品都蘊含豐富的華人文化意涵，別具新意，在家人們心中留下特殊且暖心的回憶！
Lunar New Year is one of the most important celebrations in the Chinese world, and the grand New Year’s dinner is an essential ritual for families to spend time together. New Year’s dishes tend to take a long time to prepare; therefore, people nowadays seek more efficient ways such as buying Michelin starred New Year meals provided by various hotels. These Michelin New Year’s delicacies not only provide a luxurious feast for the taste buds, but also showcases the culinary skills of renowned chefs who skillfully blend traditional taste with an innovative twist, creating dishes rich in Chinese cultural significance, and leaving heartwarming memories for families.
山海樓
ｔｉｐｓ＝山海樓多道早期酒樓菜色雋永經典，邀您春節品味！
台式宴席
農曆新年，作為華人節日氣息最濃厚的傳統節慶之一，擁有悠久歷史與深厚文化意義，這是一個家庭團聚、祭祖敬宗的時光，在盛宴豐年的氛圍中，表達情感、祈求吉祥。走進山海樓大廳，舊時大宅廳堂的風格讓人夢回一九三○年代的富貴世家，完美復刻了當年的風華絕代，身為全臺灣唯一同時擁有米其林星級評鑑及米其林綠星肯定的山海樓手工臺菜餐廳，堅持選用臺灣友善土地的作物及食材、蒐羅在地職人釀製的芳醇美酒，以精美瓷器、木質餐具盛裝料理，致力傳承臺灣早期手工繁複的宴客料理，既展現地道的傳統美味又保留當代的經典雅致。
Taiwanese Banquet
The Lunar New Year is one of the most prominent traditional celebrations in Chinese culture. It carries a rich historical and cultural significance, marked by family reunions, ancestor worship, and expressing emotions while praying for good fortune. The hall of Mountain and Sea House evokes the style of wealthy families from the 1930s, transporting guests back to that era of opulence. Being the only restaurant in Taiwan with both Michelin star recognition and a Michelin Green Star, Mountain and Sea House is committed to using locally sourced crops and ingredients friendly to Taiwan’s land. The restaurant curates exquisite dishes served with fine porcelain and wooden utensils, aiming to preserve the intricate banquet cuisine of early Taiwan. This not only showcases authentic traditional flavors, but also maintains a contemporary and classic elegance.
澎湃上桌
山海樓行政主廚蔡瑞郎嚴選各式山珍海味，「吉 春節團圓宴」八人合菜，在新春期間（除夕至初五）限定供應，以豐盛的六道菜品組合而成的「山海特選拼盤」打頭陣，象微六六大順迎新春；如同繁花盛開般的「太平町玫瑰蝦」以新鮮活蝦、包入烏魚子、鹹鴨蛋黃、二番豆皮，再抹上蝦漿、海苔片、蒜苗等製作而成，一道十足的功夫菜華麗登場。來到山海樓一定不能錯過招牌料理「金銀燒豬」，工序繁複的閩式作法搭配四種風格沾醬，穿越時空隧道體會大稻埕的綺麗風光，豬肉與酸菜拌炒後還能夾入刈包中一同享用，不同吃法，別具滋味。春節期間走進山海樓，品味手工臺灣料理，感受世家傳承的文化底蘊。
Bountiful Table
During the Chinese New Year, Executive Chef Tsai Jui-lang of Mountain and Sea House meticulously selects various delicacies. The “Auspicious Chinese New Year Reunion Banquet” for eight people, available only during the Lunar New Year period (from New Year’s Eve to the fifth day of the first lunar month), features a bountiful combination of six dishes, starting with the spectacular “Mountain and Sea Special Platter” symbolizing smoothness and prosperity. The “Taipei Rose Shrimp,” resembling a blooming flower, showcases fresh live shrimp stuffed with black caviar, salted duck egg yolk, soybean curd, shrimp paste, nori, garlic sprouts, and more, creating a visually stunning and intricate dish. Another must-try dish is the “Gold and Silver Roast Pork” served with four different dipping sauces. This dish transports diners through a tunnel of time to experience the beautiful scenery of Dadaocheng. The pork can be enjoyed in various ways, either sautéed with sour vegetables or sandwiched in a steamed bun, offering different and delightful flavors. During the Spring Festival, step into Mountain and Sea House to savor handmade Taiwanese cuisine, and experience the cultural heritage passed down through generations.
台北美福大飯店 米香
ｔｉｐｓ＝米香總主廚承襲老師傅料理手藝，重現「手路菜」，展現失傳的古早味。
致敬台灣
米食在臺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，台北美福大飯店的米香餐廳取名「米香 MIPON」，即是向台灣飲食文化表達敬意。餐廳內融合了現代設計和古典雅致，室內裝潢充滿藝術感，深色木頭質感與清冷大理石地面沉穩大器，水晶吊燈配以精緻的餐具和花卉裝飾，使得用餐區域更加華貴，大片的落地窗設計讓自然光充足地灑進室內，使整個空間更加明亮通透，同時能夠欣賞到外頭的美景，讓賓客在用餐同時享受美好的視覺和味覺饗宴。在米香餐廳中，還設有私人包廂，為顧客提供更加寧靜、私密的用餐環境。
Tribute to Taiwan
In Taiwan’s culinary culture, rice symbolizes a profound connection between the people and the grain. The name of a restaurant within Taipei’s Grand Mayfull Hotel, Mipon, pays homage to Taiwan’s rich culinary heritage. The restaurant seamlessly blends modern design with classical elegance, creating an interior that exudes artistic flair. Decorated with dark wooden textures and cool marble floors, the ambiance is both grounded and refined. Crystal chandeliers complement the exquisite tableware and floral arrangements, elevating the dining areas to a luxurious setting. The expansive floor-to-ceiling windows invites ample natural light, creating a bright and airy atmosphere while allowing guests to enjoy the scenic views outside. Private dining rooms are also available at Mipon, providing diners with a tranquil and intimate dining experience.
濃情珍味
台北美福大飯店連續三年獲米其林一星肯定的「米香」台菜餐廳，於除夕推出祥龍好年圍爐宴，前菜的「如意六小品」開始帶出濃情台灣味，來自宜蘭的主廚陳永華端上傳統菜色「蘭陽嫩膽肝」，選用台灣野生「烏魚子」以漬烤方式呈現自然鮮甜；席間湯品則端呈台灣經典手工菜「八寶布袋雞」，將台灣土雞去骨後塞入鮑魚、北海道干貝、金華火腿、海參、豬肚等八種食材，以小火慢燉八小時，湯鮮味美。提到台式料理絕對不會缺席的就是果雕裝飾，在師傅的巧手下最大程度發揮蔬果本身的特色與色彩，隨著餐飲業的發展也逐漸成為少見的古早手路菜，米香為傳承這逐漸失傳的餐桌文化，力聘經驗豐富的果雕師傅，重現早年的台灣料理餐飲特色，是重情重味的台灣料理新年圍爐首選。
Rich Delicacies
Mipon, the restaurant inside Taipei’s Grand Mayfull Hotel, has maintained their Michelin one star for three consecutive years. On New Year’s Eve, they offer the “Auspicious Dragon Lunar New Year Feast,” starting with the “Six Auspicious Items,” bringing out the rich flavors of Taiwan. Chef Chen Yong-hua from Yilan presents the traditional dish “Lanyang Tender Gallbladder Liver,” using Taiwanese wild caught mullet roe prepared through pickling and roasting to showcase its natural sweetness. During the feast, a classic Taiwanese dish, the “Eight Treasures Cloth Bag Chicken,” is served. This dish is made by first deboning the chicken, then stuffing it with abalone, Hokkaido scallops, Jinhua ham, sea cucumber, pork belly, and six other ingredients, and then slow-cooking it for eight hours creating a delicious and flavorful soup. Fruit carving decorations, an essential part of Taiwanese cuisine, is skillfully crafted to bring out the natural characteristics and colors of the fruits and vegetables. Since such traditional culinary art is becoming less common, Mipon is committed to preserving it by hiring experienced fruit carving artisans to recreate the distinctive features of early Taiwanese cuisine, making it a wonderful choice for a meaningful, and flavorful, New Year’s feast.
台北喜來登大飯店 請客樓
ｔｉｐｓ＝請客樓的冰糖桂花燉官燕為新春晚宴畫下完美句點。
盛筵必獻
請客樓以中華傳統美德「好客」來命名，坐落於視野極佳的高樓層鳥瞰台北市鬧區，餐廳內鏡頂長廊倒映著來往穿梭的人影，優雅簡潔的現代中國風設計讓人置身於都市叢林中卻有如漫步於江南流水旁的愜意，少見於中式餐廳的開放式廚房透過窗格般的玻璃設計，讓人一窺廚藝揮灑的瞬間。環境明亮、氛圍高尚，從入座即能感受到周到的服務，是宴會餐廳上乘之選，即使餐廳位子與包廂數量不少仍座無虛席，飄香菜餚與歡聲笑語有如一場江南湖畔的川揚盛宴。
The Essential Feast
The restaurant’s name, The Guest House, is inspired by the traditional Chinese virtue of “hospitality” or being a gracious host. Located on a high floor with a panoramic view of Taipei’s bustling city, the restaurant offers a modern Chinese design with an elegant and simple aesthetic. The corridor of the restaurant decorated with mirrors, reflecting the passing figures, and creating an atmosphere that combines the urban jungle with the leisurely ambiance of a riverside in Jiangnan. Unlike many other Chinese restaurants, The Guest House features an open kitchen design, visible through glass partitions, allowing guests to catch glimpses of the culinary art. The bright and sophisticated environment, coupled with attentive service, makes it an excellent choice for banquet dining. With a large number of seats and private rooms, the restaurant attracts numerous food enthusiasts, creating an atmosphere filled with the aroma of delicious food and the sounds of joy, like a grand banquet in the riverside regions of Sichuan and Yangtze.
珍稀川揚
米其林一星餐廳請客樓「除夕夜晚宴套餐」以貴氣功夫小菜焦糖烏魚子、魚子醬豆腐絲、悄悄話等六款開胃小菜作為登場作品；湯品魚膠雲腿濃湯燉八頭鮑，慢燉超過１天的鮮濃雞湯以金華火腿提鮮，加入珍貴魚膠與八頭鮑，鮮香四溢，一口吃下精華，暖心暖胃；蔥汁脆皮薏仁刺參嚴選口感更加細膩的中國東北遼參，捨棄常見的紅燒、燉煮等烹飪方式，以更加困難掌控火侯的酥炸方式烹調，外皮薄脆又保有遼參爽脆，足見師傅對於菜色的堅持。
Sichuan and Yangtze
The Michelin one star restaurant, The Guest House, offers a New Year’s Eve Set Menu featuring six exquisite appetizers, including Caramelized Sturgeon Roe, Tofu Threads with Caviar Sauce, and Whispers of the Night; the soup course presents a rich and flavorful Fish Maw and Yun Hoo Ham Soup with Braised Eight-Head Abalone. Slow-cooked for over a day, the soup combines the essence of chicken broth with the umami of Jinhua ham, and is enriched with fish maw and eight-head abalone for a delightful and heartwarming experience. The Crispy Yarrow Root with Scallion Juice and Coix Seed and Sea Cucumber presents the chef’s dedication to using the finest ingredients, employing a challenging deep-frying technique to maintain the delicate texture of the Northeastern Chinese Liaoning sea cucumber. The result is a thin and crispy exterior that preserves the sea cucumber’s refreshing crunch, highlighting the chef’s commitment to culinary excellence.
台北喜來登大飯店 辰園
ｔｉｐｓ＝辰園招牌先知鴨外酥內嫩驚嘆舌尖滋味！
溫潤如玉
辰園深棕色木屏風和同色系的牆身，突顯了中國風格的優雅和品味，設計上巧妙地結合了中國傳統元素和現代感，開放空間以花中四君子之一的菊花作為主圖騰，蘊有「吉祥、長壽」之美意，選用英國百年頂級地毯品牌BRITONS，沉穩內斂的灰色地毯與餐廳中隨處可見的雲紋圖騰及骨董藝品，整體氛圍沉穩莊重卻不失時尚品味，餐廳雖選址位於地下一樓，但絲毫不減餐廳魅力。辰園還設有私人包廂，為顧客提供更加寧靜、私密的用餐環境，適合親友聚餐、商務宴會等各種餐敘場合。
Smooth like Jade
The Dragon is designed with deep brown wooden screens and walls, cleverly combining elegant traditional Chinese elements with a modern touch. The open space uses the chrysanthemum, one of the Four Gentlemen in Chinese art, as the main motif, symbolizing auspiciousness and longevity. The restaurant also features carpets from the renowned British brand BRITONS, with a restrained gray color that complements the cloud patterns and antique artworks placed throughout the space. The overall atmosphere is calm and dignified, yet maintains a fashionable taste. Despite being located on the basement level, the restaurant’s charm is not diminished; it also offers private rooms, providing customers with a quieter and more intimate dining space for various occasions such as gatherings with family and friends or business banquets.
豪華粵宴
米其林推薦餐廳辰園「除夕夜家宴桌席」以沙薑黃皮雞、黑松露叉燒、香烤烏魚子、欖菜四季豆等六味粵式小菜開啟味蕾；鮮甜滋補的湯品無花果松茸花膠筒珍珠肉讓人感受新春團聚溫暖；來到辰園必點的招牌掛爐脆皮先知鴨，由寒舍創辦人蔡辰洋先生親自命名，進而成為一道人氣名菜，辰園選用28天大的BB鴨掛爐烘烤至皮香流油，上桌前再經過「搶皮」工序，潑上熱油讓鴨皮更加飽滿酥脆，搭配檸檬、雲南辣醬、冰梅醬等調味僅顯不同風味，也因為選用幼鴨，用餐人數少也不擔心分量過多，大宴小酌都適宜。杏汁黑金流沙包保有粵式精華同時力求創新，竹炭外皮刷上一抹金粉十分受饕客喜愛，作為豪華粵宴溫馨滿足的收尾，讓闔家歡慶除夕夜。
Luxurious Cantonese Banquet
The “New Year’s Eve Family Banquet Set” recommended by Michelin starred restaurant The Dragon, features six Cantonese-style appetizers including Sand Ginger Yellow Skin Chicken, Black Truffle Barbecue Pork, Roasted Mullet Roe, and Pickled Four Seasons Beans to tantalize the taste buds. The nourishing soup, Fig Matsutake Fish Maw Tube with Pearl Meat, offers a sweet and replenishing experience symbolizing warmth and reunion for the Chinese New Year. A must-try signature dish at The Dragon is the Crispy Peking Duck. Using 28-day-old BB duck, the chef roasts it until the skin is crispy and golden. Just before serving, the duck undergoes the final step known as “skin snatching,” where hot oil is poured over the skin to enhance its crunchiness. Served with lemon, Yunnan chili sauce, and plum sauce, diners can customize the flavor according to their preference. This dish is suitable for both large gatherings and intimate celebrations due to its choice of young duck, ensuring an appropriate portion for any party size. The Apricot Juice Black Gold Lava Bun, combining Cantonese tradition with innovative elements, is a popular dessert — the charcoal outer layer, adorned with a touch of gold dust, adds a visual and flavorful appeal to wrap up the luxurious Cantonese banquet, bringing joy to families celebrating on New Year’s Eve.
台北晶華酒店 晶華軒
ｔｉｐｓ＝晶華軒圍爐菜單提供到初二為止，饕客們不要撲空囉！
水墨丹青
日籍空間設計大師—橋本夕紀夫(Hashimoto Yukio)操刀的晶華軒，以玻璃雕刻書法、佐以燈光造景而成的長廊為餐廳開場白，中國傳統文化的書法文字引人入勝，如同漂浮在空中一般，創造出三度空間、古今交錯的超現實摩登感。除了精心布置的空間，餐廳更延攬到擁有超過三十年粵菜經驗的港籍中餐廚藝總監—鄔海明以及中式點心行政主廚吳滿權共同掌杓，率領陣容堅強的廚藝團隊，展現正宗的粵菜烹調技法，引領著晶華軒邁入粵菜餐廳的嶄新世代。殷勤的服務搭配上超然的品味，使其成為台北社交圈璀璨耀眼的宴飲場所。
Ink Wash Painting
Silk House, designed by Japanese spatial design master Yukio Hashimoto, opens with a glass-carved calligraphy corridor adorned with lighting scenes. The corridor, featuring traditional Chinese calligraphy characters, creates an engaging atmosphere, appearing as if floating in mid-air, achieving a three-dimensional space with a surreal and modern touch that blends traditional and contemporary elements. In addition to the meticulously arranged space, the restaurant has enlisted the expertise of Chef Woo Wai-ming, a Hong Kong native with over thirty years of experience in Cantonese cuisine, as the Executive Chef. Together with Chef Wu Man-kuen, the Executive Dim Sum Chef, they lead a formidable culinary team, showcasing authentic Cantonese cooking techniques and ushering Silk House into a new era of Cantonese dining. With attentive service and refined tastes, the restaurant has become a dazzling and prominent venue in Taipei.
港點尋味
晶華軒各色料理中，主廚推薦菜色「招牌蜜汁叉燒」，是一道被廣東人視為童年記憶的美食，選用台灣黑毛豬梅頭肉部位製作，肉質肥瘦與油脂分布均勻，濃厚的油脂香氣配上紅潤油亮的叉燒，相互烘托出完美的口感，是來到晶華軒的必吃菜色。老香港咖哩蟹，則是一道由大排檔料理改良而成的作品，港式咖喱與印度及泰式咖喱相比，味道偏甜，加入以新鮮椰肉做成的椰漿更多了滑順香甜的口感，從「港式咖哩醬」中可以品嘗到菜色的靈魂，讓人吮指回味。在農曆新年期間不妨帶著親友造訪這間兼具廣東菜的經典滋味與台灣食材風華的港式餐廳！
Exploring Hong Kong Dim Sum
Out of Silks House’s diverse cuisine, the chef recommends the signature dish “Honey-Glazed Char Siu” — a culinary delight cherished by Cantonese people as a childhood memory. Using premium Taiwan black pork shoulder, the meat features a perfect balance of lean and fatty portions with even distribution of succulent fat. The rich aroma of the oil complements the vibrant, glossy appearance of the char siu, creating a flawless texture; it’s a must-try dish when dining at Silk House. The “Old Hong Kong Curry Crab” is a modified version of the street food, Hong Kong-style curry, and tends to be sweeter in comparison to Indian and Thai curry as the addition of fresh coconut milk enhances the smooth and sweet texture. The essence of the dish lies in the Hong Kong-style curry sauce, allowing one to savor the soul of the cuisine. During the Lunar New Year, consider visiting this classic Hong Kong restaurant that combines the essence of Cantonese cuisine with the splendor of Taiwanese ingredients, bringing a unique culinary experience to share with family and friends!
欣葉・鐘菜
ｔｉｐｓ＝除夕至春節初五，欣葉‧鐘菜為您準備豐盛海味團圓桌菜。
一品經典
「欣葉・鐘菜」命名自服務集團超過45年的副董兼主廚鐘雅玲，感謝他在欣葉的服務與貢獻，餐廳內布置極簡輪廓、觸感舒適的現代風家具與時髦訂製燈具，正式與休閒的風格兼具。另外規劃內用小吃區、半開放包廂與四個獨立包廂，在開放區域用餐時有巨幅落地玻璃窗外的綠意相伴左右，營造出室外用餐的愜意涼爽；包廂區域大氣的窗簾帷幕、別緻的地毯選擇，私密性十足的靜謐空間，與家人朋友們置身在柔和的黃光中用餐，度過愉快的佳節時光吧！
A Classic Dish
Shin Yeh NAGOMI is named after Chef Zhong Ya-ling, who has served as the deputy director and chef of the Shin Yeh Service Group for over 45 years. The restaurant features a minimalist and comfortable modern style with chic custom lighting. It includes a casual snack area, semi-open booths, and four independent booths. In the open dining area, floor-to-ceiling windows provide a pleasant view of greenery, creating a relaxing outdoor dining ambiance. The booth area features grand curtains, exquisite carpet choices, and a private and quiet space bathed in soft yellow light, allowing guests to enjoy festive moments with family and friends
新意台菜
今年春節期間欣葉‧鐘菜以60年代老台菜「酸菜鴨」為靈感，用豐盛的寶島海鮮重新演繹推出「寶島海鮮鍋」，嚴選味甘陳韻的客家福菜、酸菜熬製清甜的湯頭、以紅蟳、生干貝、肥豬蝦、鮑魚等7種澎湃海鮮製成，象徵物豐富饒的新年意象，直至二月底都能一嚐為快。而除夕至春節初五，欣葉‧鐘菜也為您準備以豐盛海味為題的團圓桌菜，有象徵步步高升、加官封爵，來到欣葉‧鐘菜不可錯過的「紅蟳米糕」、年年有餘的「蔥油蒸季節活魚」等台菜經典。最後來上一道「杏仁花生豆腐」，正是春節「呷甜甜過好年」最佳代言！
Innovative Taiwanese Cuisine
During this year’s Spring Festival, Shin Yeh NAGOMI draws inspiration from the Taiwanese dish, “Sour Cabbage Duck,” from the 1960s and reinterprets it with abundant local seafood to create the “Treasure Island Seafood Hot Pot.” This dish features carefully selected Hakka prosperity dishes with a sweet and clear soup base simmered with pickled cabbage. It includes seven varieties of bountiful seafood such as red crabs, fresh scallops, fatty pork and shrimp, and abalone, symbolizing a prosperous and abundant new year; this special dish is available until the end of February. Additionally, from New Year’s Eve to the fifth day of the Spring Festival, Shin Yeh NAGOMI has prepared a reunion table with a theme of abundant seafood. Classic Taiwanese dishes include: the “Red Crab Rice Cake,” symbolizing continuous advancement and promotion, the “Scallion Oil Steamed Seasonal Live Fish” representing surplus every year, and the “Almond Peanut Tofu,” serving as the perfect ambassador for a sweet and prosperous Lunar New Year!
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