美國肉類出口協會和州立牛肉委員會於2019年5月拜訪台灣, 我很榮幸有機會參加舉辦在台北問鼎麻辣鍋養生鍋店的媒體餐敘. US Meat Export Federation headquarter and several State Beef Councils visited Taiwan on May, 2019. I am honored to be invited to the Media D...
這篇上課心得是針對台灣酒研學院的 WSET 葡萄酒 Level 1 課程, 並沒有 WSET Level 1 考古題. 文章內會與王鵬老師開的葡萄酒課程心得做比較, 兩個課程皆是自費. This review is strictly for Taiwan Wine Academy WSET Level 1 Class. In this article, I will compare this cl...
主廚江振誠 (Andre Chiang) 將結束Restaurant ANDRE, 回台灣繼續推廣台灣飲食文化, 很多人一定覺得無感, 因為沒吃過台北的 RAW, 由於價格的關係, 未來可能也不會, 孰不知, 這件事也許會默默地改變台灣餐飲文化的趨勢. Chef Andre announced on the Restaurant ANDRE website that he would close ...
江振誠 (Andre Chiang) 在餐廳網站上宣佈 - 新加坡 Restaurant ANDRE 將於2018年2月14日畫上完美的句點. 更為震撼的是這位擁有台北最難訂位 RAW 餐廳的世界級主廚要回台灣, 繼續推廣台灣的飲食文化. Andre Chiang announced at Restaurant ANDRE’s website stating that it will be clo...
2017/9/19 美國VOGUE ONLINE 報導關於台北美食, 不像以往的旅遊雜誌, 並沒有提到任何夜市食物, 我一一列出名單給大家看. USA VOGUE online has one interesting news regarding Taipei Food. The whole title is “From Vegan Fare to Pineapple Cakes, a Guide...
不久之前, Youtuber “Simon and Martina” 在日本東京銀座的五明餐廳享用秋田牛鐵板燒時, 提到秋田黑毛和牛(Akita Beef) 比 神戶牛 (Kobe Beef) 更美味. Youtuber “Simon and Martina” dined in Gomei Restaurant in Tokyo, which offers Akita Beef. They men...
我要講的不是像FIELD小田食光的鮮果氣泡水, 也不是新鮮水果組列排成的食物, 而是像美國紐約布魯克林的彩虹貝果. I am not talking about FIELD restaurant fresh fruit sparkling water nor various fresh fruit sandwiches. I am talking about New York Brooklyn R...
上次介紹了世上最貴的西馬尼黑雞, 這次來介紹主廚們心目中如神戶和牛級等級的匈牙利曼加利察豬 (Mangalitsa Pig). Last time, I wrote about Ayam Cemani Chicken. This time, I am going to tell you about Mangalitsa Pigs, which chefs would consider “The K...
牡蠔品種就跟酒的品種有不同外觀與風味, 葡萄園有所謂的Terroir (具特殊風土條件), 牡蠔產區也有所謂的Merroir (具特殊海洋生態條件), 通常海洋溫度越高,牡蠔生長越快, 也會帶有較多鹹味. 台灣氣候較熱，牡蠣成熟期短，因此形狀較小. Oyster is like wine, which has different appearance and flavor. Each vineya...
話說十年前, 飲品簡單明暸, 沒有華麗的包裝. 現在則是不僅要包裝吸引顧客, 飲品成分也隨著潮流改變, 來看一下最近國內外比較新奇飲品包裝與內容吧! Ten years ago, drinks used to be simple. Nowadays, not only the package is fashionable, the ingredients are also interesting....
