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2023-11-06
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Tairroir為台北米芝蓮三星餐廳🌟🌟🌟，以台灣本土特色食材為主，研發出一系列精緻料理盛宴。.🍴Lunch menu “Pong Pai” NT$3,880.▫️餐前小食 - 紫菜鮮蠔脆卷 🦪蠔肉大而鮮美多汁，卻不會令外層變軟，新鮮一出爐便立即送上餐桌，保持最鬆脆口感！.▫️餐前小食 - 青瓜青萍果脆批 🥒酸甜口感一解脆卷油膩，不過不失。.▫️三十而栗 🌰第一道菜已經被驚艷！幼滑濃湯以茶杯形式呈現，表層泡沫以淡淡油脂配襯出多層次濃湯，旁邊的小批亦穌脆無比，一查才得知主廚於2021年曾獲得Asia Best Pastry chef🧑🍳 .▫️蟹逅 🦀以大量北海道毛蟹肉製成，配以牛油果醬配搭出清新又creamy口感。.▫️迷魂香芋泥鴨 🦆以半熟蛋及芋泥為基底，加入香口材料如鴨肉乾、櫻花蝦等增強口感層次，特別又創新！.▫️秋水伊人 🐠以西式手法烹調魚肉，魚肉細膩，另有中式醬汁增強鹹香味道。.▫️彘手可熱 🐖台灣山豬肉以半熟形式烹調，厚實有咬口，另配一口份量山豬肉丸糯米飯呈現兩種食法。.▫️龍蝦炒飯 🦞 （+NT$1600)以原隻龍蝦肉十分足料，炒飯味道與鐵板燒炒飯相近，不算有太大驚喜。.▫️優墨芒果 🥭芒
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🍴Lunch menu “Pong Pai” NT$3,880
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▫️餐前小食 - 紫菜鮮蠔脆卷 🦪
蠔肉大而鮮美多汁，卻不會令外層變軟，新鮮一出爐便立即送上餐桌，保持最鬆脆口感！
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▫️餐前小食 - 青瓜青萍果脆批 🥒
酸甜口感一解脆卷油膩，不過不失。
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▫️三十而栗 🌰
第一道菜已經被驚艷！幼滑濃湯以茶杯形式呈現，表層泡沫以淡淡油脂配襯出多層次濃湯，旁邊的小批亦穌脆無比，一查才得知主廚於2021年曾獲得Asia Best Pastry chef🧑🍳
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▫️蟹逅 🦀
以大量北海道毛蟹肉製成，配以牛油果醬配搭出清新又creamy口感。
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▫️迷魂香芋泥鴨 🦆
以半熟蛋及芋泥為基底，加入香口材料如鴨肉乾、櫻花蝦等增強口感層次，特別又創新！
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▫️秋水伊人 🐠
以西式手法烹調魚肉，魚肉細膩，另有中式醬汁增強鹹香味道。
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▫️彘手可熱 🐖
台灣山豬肉以半熟形式烹調，厚實有咬口，另配一口份量山豬肉丸糯米飯呈現兩種食法。
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▫️龍蝦炒飯 🦞 （+NT$1600)
以原隻龍蝦肉十分足料，炒飯味道與鐵板燒炒飯相近，不算有太大驚喜。
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▫️優墨芒果 🥭
芒果雪葩中加入清酒中和甜味，再配以乳酪微酸味解膩。
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▫️桔光苒苒 🍊
另一驚艷之作❣️以豆乳製作panna cotta ，豆味超級濃郁！再加以脆脆及雪糕多重口感又有特色👍🏻
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💬 整個午餐體驗將近2.5小時，以價錢來講絕對值回票價，菜品種類豐富之餘又有特色，服務亦滿分💯
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Tairroir is a three-star Michelin restaurant in Taipei, renowned for its use of Taiwan's local ingredients to craft an array of exquisite culinary feasts.
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🍴 Lunch menu “Pong Pai” priced at NT$3,880
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▫️ 𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞 - 𝐂𝐫𝐢𝐬𝐩𝐲 𝐒𝐞𝐚𝐰𝐞𝐞𝐝 𝐎𝐲𝐬𝐭𝐞𝐫 𝐑𝐨𝐥𝐥 🦪
Generously sized, juicy oysters encased in a crispy layer that remains firm, served fresh for a delightful crunch!
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▫️ 𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞 - 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐚𝐧𝐝 𝐆𝐫𝐞𝐞𝐧 𝐀𝐩𝐩𝐥𝐞 𝐂𝐫𝐢𝐬𝐩𝐲 𝐓𝐚𝐫𝐭 🥒
Balances the previous dish's richness with a refreshing, tangy taste.
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▫️ 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 𝐒𝐨𝐮𝐩 🌰
The first dish is astonishing! A silky, tea-cup-shaped soup with a foam top delicately layered, accompanied by wonderfully crispy bread. The revelation that the head chef was awarded Asia's Best Pastry Chef in 2021 adds another level of appreciation.🧑🍳
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▫️ 𝐂𝐫𝐚𝐛 𝐀𝐝𝐯𝐞𝐧𝐭𝐮𝐫𝐞 🦀
Crafted with abundant Hokkaido crab meat and paired with avocado sauce, creating a fresh and creamy texture.
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▫️ 𝐄𝐧𝐜𝐡𝐚𝐧𝐭𝐢𝐧𝐠 𝐓𝐚𝐫𝐨 𝐃𝐮𝐜𝐤 🦆
Combining semi-cooked egg and taro paste with textured elements like dried duck and sakura shrimp for a distinct and innovative dish!
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▫️ 𝐀𝐮𝐭𝐮𝐦𝐧 𝐖𝐚𝐭𝐞𝐫'𝐬 𝐋𝐨𝐯𝐞𝐫 🐠
A Western-style preparation of fish, rendering a delicate fish texture with added depth from the Chinese-style sauce.
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▫️ 𝐒𝐢𝐳𝐳𝐥𝐢𝐧𝐠 𝐏𝐢𝐠'𝐬 𝐇𝐚𝐧𝐝 🐖
Taiwanese wild boar cooked in a semi-cooked form, presenting a robust texture, complemented by a side of glutinous rice with wild boar meatballs offering two different culinary experiences.
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▫️ 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐅𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 🦞 (+NT$1600)
A generous amount of whole lobster meat in the fried rice, resembling teppanyaki-style fried rice but lacking a surprising element.
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▫️ 𝐌𝐚𝐧𝐠𝐨 𝐒𝐨𝐫𝐛𝐞𝐭 🥭
Mango sorbet infused with sake to balance sweetness, paired with a slightly tangy cheese for a refreshing finish.
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▫️ 𝐒𝐨𝐲 𝐌𝐢𝐥𝐤 𝐏𝐚𝐧𝐧𝐚 𝐂𝐨𝐭𝐭𝐚 🍊
Another stunning creation! A panna cotta made with soy milk, exuding a rich soy flavor, complemented by various textures and a unique touch.👍🏻
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💬 The entire lunch experience lasted nearly 2.5 hours and undoubtedly justified the price. The variety and uniqueness of the dishes, coupled with exceptional service, earned a perfect score!💯
張貼
