炎炎夏日到了,走進餐廳,你期望吃到甚麼不一樣的夏季菜色?
溫哥華台灣料理飯匠餐廳(A.Bento)日前推出夏季菜單,海馬老爸有幸受邀前往品嚐。這次試吃的夏季菜單包含了7道前菜、6道熱炒、2道主食和一道湯品:
前菜
- 香滷牛腱
- 涼拌小黃瓜
- 椒鹽杏鮑菇
- 鹽酥雞
- 鮮蚵/蝦綜合煎
- 台式香腸
- 三色烘蛋
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熱炒
- 沙茶牛肉空心菜
- 豆豉苦瓜
- 客家小炒
- 黑胡椒螃蟹
- 破布子蒸魚
- 絲瓜蛤蜊蒸蛋
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主食
- 清燉牛肉麵
- 香辣牛肉炒飯
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湯
- 剝皮辣椒蛤蜊烏骨雞湯
延伸閱讀
講究清雅的夏季菜色
「配合時令,這次的夏季菜單傾向較清淡的口味」來自台灣的年輕主廚William現身為大家解說新菜單的特色:「以牛肉麵為例,我們以味道較清淡的清燉牛肉麵取代過往的紅燒牛肉麵;絲瓜是夏天的蔬果,我們也用來搭配蛤蜊蒸蛋…」。
果然,William提到的兩道料理,都剛好切中我的喜好。
以白蘿蔔入菜的牛肉湯本應十分清澈,但因多加了蔬菜久煮,湯色較深,搭配牛腩條,味道十分鮮甜。絲瓜和蛤蜊將蒸蛋蓋好蓋滿,以湯匙向下挖才見蒸蛋,滑嫩如絲的口感中有甘甜的海味。
三色烘蛋做法類似義大利烘蛋,雞蛋在鑄鐵煎鍋中被烘烤得蓬鬆,切一塊入口,皮蛋與鹹鴨蛋的香氣從齒間迸開,連在座的白人食客都嘖嘖稱奇。
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破布子引眾議
但引起眾人最多關注的,則是那一顆顆的破布子。我花了點時間介紹這個台灣特有的調味果實,略帶鹹味的果肉極適合蒸魚或是豬肉餅,不但入味而且提鮮。飯匠的破布子蒸魚用的是龍躉魚(lingcod),口感較為紮實,但破布子蒸魚的味道百分百還原。
另外兩道前菜也很得我歡心:涼拌小黃瓜鹹淡適中、口感爽脆;鹹酥雞是溫哥華台式餐廳的標配,但這晚飯匠端出的鹹酥雞肉厚皮少,外酥內嫩,是今年我吃到眾鹹酥雞中排行第一。
豆豉苦瓜也是道夏天清新降火的菜餚,可惜這天廚師醬油放多了,苦和鹹兩味過於突出,只得用力扒飯。
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西洋台味雞尾酒,混得好!
除了台式料理,飲料也是飯匠夏季菜單的重頭戲之一。邀請到溫哥華頗有名氣的調酒大師Sam Thornton,將台灣茶、水果和食材納入他的酒單之內,新創出5款調酒,以及2款無酒精飲料,不論是名稱或是裝杯呈現都十分有創意:
- 月亮臉(Face of Moon)是以琴酒為基底,加入高粱、檸檬和百香果
- 老人茶(Old Man’s Tea)絕對不是茶,是調和了威士忌、梅酒、椰子汁、紅茶、牛奶和君度橙酒;
- 台北之夜(Taipei Night)最有地方色彩,用的是龍舌蘭、飯匠自釀的鳳梨烏龍茶、芭樂汁和梅子粉調和,是充滿熱帶風情;
- 九重塔(Nine Story Pagoda)果然酒如其名,伏特加酒添加了蘋果西打,大量使用九層塔入味且裝飾。端上桌時根本看不出是一杯調酒,更像是以蘋果西打罐子插上植物的盆栽;
- 雙焰(Twin Flames)走的是較傳統的調酒路線,蘇格蘭威士忌加上紅茶,再調入鳳梨汁、甜苦艾酒和東南亞的香料蓽拔(Long pepper),是酒精濃度最高的一款調酒。
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另外兩款無酒精調酒則大受在座女士的歡迎,不僅顏色粉嫩好看,味道也滿是少女心:
- 羅勒蘋果西打(Basil Sidra)有著清透的碧綠色,是以蘋果西打調和檸檬汁和羅勒糖漿,飄散著淡淡的香草味;
- 荔枝茶(Lychee Tea)是以氮氣紅茶調入檸檬汁和荔枝醬,吸一口嫩橘色的飲料,真的能聞到且吃到荔枝。
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搭配酒類飲料是老外重要的用餐習慣,這次飯匠請來調酒師將酒精飲料納入夏季菜單,也算是台灣料理的新嘗試。點了一桌的台灣味,以熱帶風味的調酒來代替台灣啤酒,也算是一種「新台灣模式」的吃法吧!
A.Bento 飯匠
Address: 656 W Broadway, Vancouver, BC V5Z 1G1
Phone: (604) 423-9585