10.05.13_台北.帝國會館.心怡華國.周心怡小姐.中式點心主廚陳旭昇師傅.潮廣料理.主廚賴士奇.華國大飯店.Imperial Hotel Taipei【媒體餐敘篇】

 
 

帝國會館
  • 座席數:88席
  • 電話:(02)2596-5111
  • 訂位專線:(02)2598-5047
  • 餐廳類別:潮廣料理
  • 營業時間:早餐 06:00~10:00 午餐12:00~14:30 晚餐18:00~21:30 
  • 顧客自帶酒水需酌收酒水服務費NT$500
  • 地       址:台北市林森北路600號(華國飯店)
  • 網       址https://www.facebook.com/imperialhoteltaipei
  • 交通資訊:
    1. 台北市捷運:您可以搭乘淡水線,於「民權西路站」或「圓山站」下車,往林森北路方向步行約10分鐘可達。或搭乘捷運新蘆線,於中山國小站下車,往林森北路方向步行約5分鐘可達。
 

脆皮燒火腩:傳統的港式燒味,皮脆肉嫩,雖是肥肉但卻不見油膩。

Crispy Roast Pork, a tradition HK style Barbecued Meat, the tenderness of the skin is crispy, although there are fat but not greasy




潮式滷水拼(鵝肉/豬舌/鵝紅)潮州滷水天下聞名,「滷水」本身利用丁香、八角、桂皮、甘草等數十種藥材與香料,最重老滷汁,滷汁越滷越香。主廚選取口感薄脆的豬舌,鮮甜鵝肉與如豆腐般滑順的鵝紅,滷水的鹹香帶出新鮮食材的另一層風味。

ChaozhouCanton east region, famous with dishes that the food Marinated in special gravy, which contains CLOVE, Star anise, Cinnamon, LiquoricesLicorice Root (sweetness) and many other medicinal & spices material, the important thing is the old marinated gravy, uses cut in thin layer of pork Tongue, sweet cherry duck & silky tofu flavor of duck blood (pork blood as what we used to have pork blood soup)






皮蛋烏魚子:選用屏東東港頂級烏魚子與蒸過的松花皮蛋搭配蔥花,皮蛋Q嫩無腥味與烏魚子的軟嫩,是下酒菜的絕佳組合。

Preserved Egg with Common mullet (Striped mullet), the mullet comes from Donggang Township, Pingtung County, which was famous in marine culture especially in breeding Mullet. The flav. Of  preserved egg & mullet is perfect for a cold nice Taiwan beer during hot summer time.




金沙綠鮮筍:採用八里渡船頭最有名的宋記油心蛋的鹹鴨蛋蛋黃,層層包裹住當天摘採直送的觀音山綠竹筍,飽含豐富水分及甜味的竹筍與鹹香滑潤的鹹蛋黃,譜出和諧口感。

Golden sand green Bamboo Shoots, why uses golden sand this word is used to describe the ingredient uses salty duck egg (Salted Egg Yolk), its color and nicely spread & wrapped the green bamboo shoots from Guanyinshan, Wugu region. It is moisturize inside and sweetness of the bamboo shoots together with the salty flavor from the salted egg yolk, brings up the harmonic rhythm.
 
 

金牌鮮蝦餃:外皮極薄,採用整顆肥大蝦仁包入,外型粉透晶瑩,口感爽脆。Shrimp dumpling
 

蘿蔔絲酥餅:使用日本鮮甜大根,用手工精準切絲,包入油皮酥皮層疊的餃型餅皮,內餡入口即化,冷熱各有不同風味。Pan-Fried Turnip Cake, uses the oriental giant radish or Japanese diakon, slice carefully in very thin long stripes with crispy layers one on each other, it melted in mouth, serve in cold and hot will gives out different flav.

 




掛爐烤鴨一吃~片鴨:上選大肥鴨,油脂與肉分部最均勻的完美比例,透過師傅熟練技法與精準火侯掌控,烤出金黃油亮的美麗外表,還有皮肉分離的滿分口感,加上、蔥白、甜麵醬一同包入餅皮,即可品嚐到肉質細緻鮮美、肉汁飽滿的烤鴨料理,每一口都讓人食指大動!
Baking duck – serve in 3 stages, however in here only 1 stage. The meat & its crispy skin served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand.



 


  

  

  

 





火腿焗燒餅:採用大量的宜蘭三星蔥丁、叉燒、肥油、洋火腿,包入極為酥脆的餅皮,層層疊疊的酥鬆口感。 Ham, roasted pork in Sesame Cake with the famous San Shin spring onion form ilan





掛爐烤鴨二吃~鴨粥:主廚用高湯、鴨骨所熬製,濃稠的米粒將鴨骨的美味發揮得淋漓盡致。2nd stages of roasted duck, Duck porridge


 

金沙蜜地瓜:地瓜蒸熟壓泥後,沾裹鹹蛋黃及美乃滋,入鍋油炸,酥脆甜蜜的滋味。Golden sand sweet potato, like mash potato but squash it after steaming, mix it with salty egg yolk and mayonnaise, deep fried in oil.




帝國會館主廚賴士奇

  



中式點心主廚陳旭昇師傅