[TAIPEI - Sugalabo @ Orchid 😋]
過去多年在中港台吃過無數次的客座經驗中,就算不是失望頂多也只可説是中規中矩。由其是在台灣,因為每個到訪的主廚都很想試用台灣資源豐富的在地食材,白白把慕名而來的食客當成實驗品亂試一通,完全試不到客座主廚的招牌菜式及原有味道。
可能是因為這位Sugalabo主廚須賀洋介曾負責十年前台北l’atelier de joël robuchon的開幕,已很瞭解台灣食材和文化,不用作太多嘗試,這次主要的食材都是他親自從日本帶來,做出來的菜式都跟在日本本店吃有過之而無不及。
整體來說主廚的菜屬於傳統法式料理加上和風食材和原素。味道柔和卻很均衡。沒有像現在流行為了創新和拿星的餐廳很用力的把各種不同的味道加在一起而失去平衡感。整晚的用餐很舒服,味蕾沒有太大負擔而充分感受到食材美味的體驗!
對於完全不吃甜食的我,這次的甜點味道復雜有深度,我也忍不住吃了很多!
I have to say that from of all my guest chef experiences in HK, Shanghai and Taipei in the past, most are at best average if not turned out to be disappointing. Especially in Taiwan when all guest chefs are so eager to try Taipei’s rich of local ingredients, customers are ended up being guinea pig of their experiments and not able to really enjoy the chefs actual skills and signature dishes that they are famous for.
Probably due to the fact that Sugalabo’s head chef Yosuke Suga San who was responsible for the opening of Taipei’s L'atelier de Joël Robuchon and understand Taiwan’s local produce well, so this time most of the ingredients used are specifically brought in from Japan. So the dishes presented are at least as good as, if not better than, that from the original restaurant in Tokyo.
Chef’s style is considered classic French with slight touch of Japanese ingredients and touch. Unlike the current trend with those chefs who mainly aim to be creative in order to acquire stars by trying hard to infuse various taste together ending up losing balance, taste here is mild but balanced without too much burden for taste buds.
Also as a person who doesn’t like sweet at alll, the two desserts are complex which I can’t help but to finish both dishes!
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
同時也有5部Youtube影片,追蹤數超過254萬的網紅japanesestuffchannel,也在其Youtube影片中提到,Taneya's Tokoroten style fruit jelly 'GORO AWASE'. Taneya is famous Japanese traditional sweets shop. Tokoroten is Gelidium(a kind of seaweed) jelly a...
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- 關於famous japanese desserts 在 味•道人生 Facebook 的最佳解答
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- 關於famous japanese desserts 在 japanesestuffchannel Youtube 的最佳貼文
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- 關於famous japanese desserts 在 Popular Japanese Desserts - Asian Recipes - Pinterest 的評價
- 關於famous japanese desserts 在 7 Japanese Desserts From Tasty Japan - YouTube 的評價
famous japanese desserts 在 味•道人生 Facebook 的最佳解答
[TAIPEI - ⭐️⭐️祥雲龍吟 / Shoun Ryugin Taipei 😋]
不夠一個月,再回來試冬季菜單。感覺主廚對本地食材有更深的瞭解, 越來越敢創新。
這次有兩道菜柿子和鰻魚,已不太像日料更像西餐,不太是我的菜。
大家都知道這裡的釜飯出名厲害,但稗田主廚知我已吃過很多款很多次, 所以這是餐廳首次為客人把主食改成雜炊讓我換一下口味, 效果好的話將來便會放在正常菜單上。
個人感覺是這雜炊實而不華, 味道雖然偏清淡但還是會感受到鮮甜的鯛魚湯味。 和果是前幾次來吃的客人還是用各式的釜飯更吸引更合適。但常來的客人不防試試, 冬天吃蠻䁔胃。
配酒方面也不錯,午仔魚和鰻魚採用兩款紅酒搭配, 效果很好!
主廚知道我的口味已把兩道甜點調整,而我也覺得很好吃。但對於完全不喜歡甜的我還是有點負擔。 所以我還是覺得7道菜更適合我。
Drop of God No. 10.....HOPE
Robert Arnoux RSV 1993
A.F Gros Exchzeaux 1999
Ducru Beaucaillou 1986
Coming back in less than a month to try the new winter menu. It feels as chef Ryohei is getting more grasp of local ingredients, dishes are becoming more innovative.
The two dishes, persimmon and eel, are more like western style than Japanese which is not what I’m too fond of.
Everyone knows the clay pot rice is delicious and famous here. But since chef knows that I have tried many varieties so for the first time, he’s preparing Japanese congee and if we find it suitable, he’ll use it for future menu.
The congee itself is light though the freshness of fish is well delivered. Overall a solid dish and suitable for frequently repeated customers. For non regular customers, various clay pot rice is still more eye catching and memorable taste.
Wine pairing is also interesting this time using two red wines for the threadfin fish and eel and still matched well.
According to my palate, the two desserts chef prepared were not that sweet yet tasty. Though for a person who doesn’t have a sweet tooth, two desserts is still a bit too much so I still prefer a 7 course meal.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
famous japanese desserts 在 SugarCraver Facebook 的最讚貼文
🇬🇧New trending department store in Bangkok ICONSIAM has just officially opened! And of course we also couldn’t miss out. This japanese resto is on LG floor Siam Takashimaya where there are loads of famous resto from Japan. So sad that we didn’t try their food but still did try some dessert. More review’s coming! @sugarcraver
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🇹🇭ห้างสุดฮิตไอคอนสยามเปิดตัวไปอย่างเป็นทางการแล้วจ้า แน่นอนเราต้องไม่พลาดเช่นกัน ร้านญี่ปุ่นร้านนี้ตั้งอยู่ในโซนสยามทาคาชิมาย่า ซึ่งมีร้านอาหารญี่ปุ่นเยอะมาก เสียดายมาก ไม่ได้ลองกินอาหารที่นี่ ลองแต่ขนม ซึ่งเดี๋ยวจะมารีวีวนะจ๊ะ! @sugarcraver
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📍: Kyoto Uji Saryo, LG Floor, Siam Takashimaya, Iconsiam, Bangkok
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #japanesefood #dessertlover #food #foodie #foodgasm #foodlover #delicious #yummy #yumyum #pancakes #icecream #japan #bkkcafe #interior #minimalism #minimalist #minimal #loft #interiordesign #cake #cakes #tea #cafe #coffee
famous japanese desserts 在 japanesestuffchannel Youtube 的最佳貼文
Taneya's Tokoroten style fruit jelly 'GORO AWASE'. Taneya is famous Japanese traditional sweets shop. Tokoroten is Gelidium(a kind of seaweed) jelly and we usually eat it with vinegar and soy sauce. This jelly looks like a Tokoroten but it doesn't made of Gelidium but of agar-agar, and eat with fruits sauce. The jelly looks like a clear noodles. It's fun and yummy summer desserts.
#japanesestuffchannel, #agarjelly, #tokoroten
famous japanese desserts 在 糖餃子Sweet Dumpling Youtube 的最佳解答
Hello friends! Today we're super excited to share with you how to make airy and moist chiffon cake with crème chantilly(or you can call it Chiffon pound cake too).
A chiffon cake is a very classic light cake like angel food cake, it’s airy texture and also super moist and bouncy. But this chiffon cake has a different look, we use a loaf mold to bake it, so it looks like a pound cake, then pipe delicious chantilly cream inside the cake, very easy and simple, but incredibly yummy.
About the chiffon cake, the recipe is from a famous Japanese pâtissier 津田陽子 who is base in Kyoto. Her chiffon cake recipe is made with melted butter instead of vegetable oil, she created a special method to make the cake full of buttery aroma, and also very soft. If you’re a fan of chiffon cake, don’t miss this video. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/eksFY0RZbLg
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How to make Fluffy Chiffon Cake with crème chantilly Recipe
Fluffy Chiffon Cake Recipe
☞ Paper Mold size: 14.5x7x5.5cm
✎ Ingredients
☞ For the cake
egg yolk 2 (room temperature)
egg white 2
granulated sugar 50g
unsalted butter 32g, cut into cubes
milk 32g
cake flour 40g
baking powder 0.8g
a pinch of salt
☞ For the filling (crème chantilly)
whipping cream 150g
powdered sugar 20g
✎ Instructions
1. Add butter cubes and milk in a small bowl, then place it in a hot water bath to warm the milk and melt the butter.
2. Crack the eggs, separate egg whites and egg yolks in two different mixing bowls.
3. Whisk the yolks until pale and thick. Set aside.
4. Beat the egg whites with an electric hand mixer on medium speed for 1 minute, then add the sugar one-third at a time, beat 30 seconds before adding the next.
5. After adding the rest of sugar, continue beating for 2.5 minutes to build volume, switch to low speed to beat for 1~1.5 minutes or until soft firm peaks.
6. Pour the melted butter and milk mixture into egg yolk mixture and mix well. Sift the flour, baking powder and a pinch of salt, mix well until glossy shine and smooth texture.
7. Take 1/3 of the meringue and use a hand whisk to mix well with egg yolk batter.
8. Gently pour the egg yolk batter into meringue, gently fold then carefully with hand whisk until combined, then use the spatula to fold them until smooth.
9. Pour the batter into the prepared pan. Preheat the oven to 170C, bake for 25 minutes.
10. Once baked, remove from the oven and turn it upside down to cool completely.
11. Pour the whipping cream into a freeze mixing bowl, add powdered sugar, and use a balloon whisk to beat until the cream thickens as soft peaks. You should have nicely whipping cream in about 2 minutes, more cream will take a bit longer. Add the whipping cream into a piping bag.
12. Using a chopstick to make a tunnel from two sides of the cake. Pipe the whipped cream into the cake. Sprinkle powdered sugar over the cake. Chill at least one hour before serving.
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#ChiffonCake
#CrèmeChantilly
#easyRecipes
famous japanese desserts 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hi, everyone. :) Today we'll show you how to make a delicious and fluffiest skillet pancake inspired by a famous Japanese TV series: Castella Pancakes.
This castella pancake is very popular because of a Japanese TV series named "Solitary Gourmet (孤独のグルメ, Kodoku no Gurume) " which based on a bestselling comic. The story is about a traveling salesman Gorō visits lots of places on business, but he gets hungry easiely after visiting customer, so finding a local cuisine to enjoy is the most important thing of his day.
This dessert appeared in the fourth episode of the eighth season. It’s fluffy and smell so good. You can tell it's the one of the most comforting food. In this video, we’d like to share with you how to make it at home, just use a cast-iron skillet. This pancake is a matter of time, so the most important thing is always serve immediately out of oven. :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/aqVk1OMgLNY
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Castella Pancakes/Skillet Souffle Pancake Recipes
Cast-iron skillet size : Ø 16cm
✎ Ingredients
egg 2
granulated sugar 35g (10g for yolk, 25g for egg white)
honey 15g
milk 30g
cake flour 40g
baking powder 2g
butter, powdered sugar for garnish
✎ Instructions
1. Oil the skillet (Canola oil or grape seed oil is ok)
2. Separate egg yolks from egg whites. Place the egg white to freeze for 5-10 minutes.
3. Mix egg yolk with 10g granulated sugar, honey and milk, whisk until well combined.
4. Sift the flour and baking powder into the egg yolk mixture. Whisk until the flour is no longer visible. Set aside.
5. Beat egg whites on medium high speed. Gradually add sugar in thirds, beating until soft peaks form.
6. Add 1/3 of the meringue into egg yolk batter and mix well until the meringue are no longer visible.
7. Pour the batter into meringue, blend with a spatula to mix the batter to be smooth flowing and glossy.
8. Pour the batter into a 16cm cast-iron skillet, knock the pan lightly over the table to remove the larger air bubbles.
9. Preheat the oven to 180°C, bake for 20 minutes in total, at the 9 minute, take it out, use a sharp knife to cut a cross marking on cake's surface. Return into oven immediately, continue baking until cook though.
10. Remove from oven, top with a pad of butter and sprinkle some powdered sugar. The cake is incredible fluffy and delicious, enjoy it immediately.
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#Castella
#Pancakes
#eastrecipes
famous japanese desserts 在 7 Japanese Desserts From Tasty Japan - YouTube 的必吃
Like Tasty Japan on Facebook: ... 7 Japanese Desserts From Tasty Japan ... traditional japanese sweets, flower cake - korean street food. ... <看更多>
famous japanese desserts 在 Popular Japanese Desserts - Asian Recipes - Pinterest 的必吃
Popular Japanese Desserts | Top & Popular Pinterest Recipes Dessert Chef, Dessert Toppings, Dessert. Save. Uploaded to Pinterest ... ... <看更多>