[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
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