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台南大員皇冠假日酒店 亞洲街頭美食節七月登場

Posted On By 湯 皓宇

【記者湯皓宇/台南採訪報導】疫情雖然漸緩,但仍不能出國邊走邊吃,那就來台南大員皇冠假日酒店元素自助餐品嘗亞洲街頭美食吧!集合12國美食,呈現酸、甜、辣、香的夏季最hit滋味口感,將亞洲街頭美食經典菜色在元素餐廳的百匯料理中精彩呈現,2020年7月2日起,近50道全新菜色輪番登場,滿足味蕾的同時,也彷彿也帶您走進亞洲12國的旅遊回憶之中。

▲新加坡辣炒螃蟹(圖/記者湯皓宇翻攝)

為了滿足悶久了的您,大啖美食最能一解想飛出國的心,也能最快速引起共鳴,台南大員皇冠假日酒店的元素自助餐已超前部屬,自2020年7月2日起至7月31日止推出「亞洲街頭美食節」,為饕客們準備了橫跨亞洲12國,包括韓國、日本、台灣、香港、澳門、馬來西亞、菲律賓、越南、寮國、緬甸、泰國、印度等街頭美食,不用飛出國就能吃透透東北亞到東南亞的12國經典美食。抓住亞洲各國料理的精髓,除了有韓式辣炒年糕、越式蔬菜生春捲、新加坡辣炒螃蟹這些耳熟能詳的美味之外,更有主廚的創意巧思,例如:韓式芒果起士蔬菜炒肉片、不用油炸的緬式椒麻雞等,光聽就讓人食指大動。

▲印度黃薑咖哩牛肉​(圖/記者湯皓宇翻攝)

精通多國料理的元素自助餐沙德財主廚,本身為韓國華僑,拿手絕活盡出,韓式泡菜海鮮煎餅必嘗菜色,以韓國進口的煎餅粉,原味呈現料好厚實、鮮香帶脆的煎餅,口口都嘗得到海鮮與泡菜的鮮辣組合;韓風蔬菜拌圓蹄則是一道不常見的創意料理,費工地將滷到入味、冰鎮之後的豬腳切成薄絲,拌上道地韓國辣椒醬成為一道清爽開胃的涼拌菜;印度黃薑燉牛肉則是沙主廚向印度主廚切磋廚藝學到的料理,以咖哩跟黃薑的完美比例,將牛肉燉煮到徹底入味,加上原味優格的調和,讓口感更溫潤順口,這時來上一碗白飯澆淋上黃澄澄的醬汁,絕對滿足的印度風味。在新加坡、馬來西亞常常吃的「沙嗲」,大量運用檸檬葉、魚露等先醃製肉品8小時,蘸上以花生粒、椰奶、紅咖哩等精心調製的沙嗲醬,喜愛南洋料理的人肯定不容錯過;沙德財主廚也調整一般椒麻雞的作法,將蒸熟的雞腿肉浸泡在香茅、南薑等香料醬汁中,使其入味後再淋上椒麻香十足醬汁,完成這到緬式椒麻雞;還有運用台灣當令芒果與泰國沙拉結合,這一道泰國芒果海鮮沙拉將東南亞料理的酸、甜、辣、香、鮮完整呈現。

▲緬式椒麻雞(圖/記者湯皓宇翻攝)

高評價且最受甜點控喜愛的元素甜點吧,這次的亞洲街頭美食節依舊精彩可期,甜點主廚劉靖晟端出港澳必吃甜點港式波蘿包葡式蛋塔;還有新加坡必敗伴手禮斑蘭戚風蛋糕,不只選用新鮮斑蘭葉,散發淡淡香氣,還加入椰漿呈現出不同層次的味覺感受;還有台灣桂圓蛋糕越南烤香蕉蛋糕,琳瑯滿目的各國甜滋味輪番登場,不用出國來一趟元素美食之旅,您就是亞洲12通達人。訂位專線06-512-1920元素餐廳。元素餐廳價格異動,自7/2-12/31平日(週日~週五)晚餐時段成人(12歲含以上)每人899元、7-11歲兒童每人449元;假日午餐(週六~週日) 成人999元、兒童499元,以上價格需另加10%服務費。訂位專線06-512-1920元素餐廳。

湯 皓宇
9113378773177ron@gmail.com

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