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2017-04-05
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台北東區的包包，是一家著重把傳統小吃創新，生活餐飲美學推廣的想像。吃到的刈包是他們的創作配搭。曾經在2015金馬獎指定為開幕酒會餐點之一，加上他們的經營理念，找了一個晚上與朋友到訪。刈包近幾年在外國十分流行，外國人蠻崇尚這種台灣漢堡，麵包跟肉是以蒸、滷去取代外國漢堡的烤跟煎炸，吃起來更健康。三位創辦人想把傳統的刈包加入新創作之餘，亦想實行從產地到餐桌這概念，以最天然的食材製作成美食。Bao is a become popular recently, even in western conutries there’re some bao shops, this kind of “Taiwanese burger" use steaming and braising, it’s a healthier choice comparing with tradional burger. Bunsbao is bao restaurant in Taipei, selling baos in new designs and new concepts.店在東區，非常容易找，國父紀念館站2號出口走兩分
台北東區的包包，是一家著重把傳統小吃創新，生活餐飲美學推廣的想像。吃到的刈包是他們的創作配搭。曾經在2015金馬獎指定為開幕酒會餐點之一，加上他們的經營理念，找了一個晚上與朋友到訪。
刈包近幾年在外國十分流行，外國人蠻崇尚這種台灣漢堡，麵包跟肉是以蒸、滷去取代外國漢堡的烤跟煎炸，吃起來更健康。三位創辦人想把傳統的刈包加入新創作之餘，亦想實行從產地到餐桌這概念，以最天然的食材製作成美食。Bao is a become popular recently, even in western conutries there’re some bao shops, this kind of “Taiwanese burger" use steaming and braising, it’s a healthier choice comparing with tradional burger. Bunsbao is bao restaurant in Taipei, selling baos in new designs and new concepts.
店在東區，非常容易找，國父紀念館站2號出口走兩分鐘就到了。店內光猛整潔，是當晚有不少果蠅飛來飛去影響用餐心情。中間有一棵樹的設計擺設，代表包包這店致力推廣綠色食品這概念。The restaurant is 2 mins walk from MRT Sun Yat Sen Memorial Hall. The owners of Bunsbao want every customers to enjoy “From farm to table". Ingredients are mainly used from Taiwan, like the pork is from Pingdong, the wheat is from Chiayi, shinchu’s peanut powder etc.
他們有免費的奉茶，也有其他付費飲品。The tea is free and they have other paid drinks such as sparkling fruit water.
跟朋友因為之前吃過甜點，不算太餓，所以我們點了一份"包包輕套餐"再加一份刈包單點。We have ordered “Bunsbao light combo" plus a bao.
黑糖老麵皮+炙燒豬肉。包的皮是以嘉義的喜願小麥去做的，加入黑糖能吃到有點溫和的甜味。餡料蠻清爽的，豬肉是來自屏東的山林水草朝貢豬，先滷後稍稍燒了外皮，香而不膩。花生粉是選用來自新竹的福源花生粉，稍嫌他們的花生粉下得不夠多，我個人比較喜歡多花生粉的包，再加上黃瓜、醬汁，味道很好。Pork bao with brown sugar bao. Flavorful pork with delicious sesame sauce, cucumber and peanut powder.
包包輕套餐會另外有季節小菜四份，湯品或沙拉。他們還有一個豐收全餐，則是湯品跟沙拉都有。我們選湯，但當晚想喝的鮮奶野菇農耕湯沒有供應，以清甜的蔬菜湯取代。季節小菜有梅醋番茄、手工豆腐佐胡麻醬、溏心蛋佐烏魚子末，當天沒有菜單上的南瓜泥，以黑木耳取代。味道都以清淡為主，但不是沒有味道的那種清淡，都可以吃到食材的天然原味。“Bunsbao light combo" including 4 seasonal small dishes and a soup or salad. Dishes are tomato in plum vinegar, tofu in sesame sauce, soft boiled eggs with mullet roe and black fungus.
原味老麵皮+牛肉。牛肉做成漢堡，我們都比較喜歡這裡的牛肉，肉味濃郁而肉質軟硬恰到好處，配以黃瓜絲和花生芝麻醬汁，味道豐富，跟傳統的刈包味道分別蠻大的。Beef bao, inside the beef is made in burger meat, meat scent is rich, we like their beef more than pork.
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