[台北] ACHOI - 台灣的當代料理 精選

上次在台北中山意舍酒店住了幾天，順理成章找了時間到樓下的ACHOI午餐。主廚兼老闆是來自香港的林明建師傅。初訪已讓我甚感喜歡。ACHOI強調做的是當代料理，沒有分明的國籍。餐廳大約是取了small plates餐飲方式，每道菜份量不大，人少也能試多一點。菜式中混合了台灣本土食材，這也是最近的新西餐潮流。
Another restaurant in Taipei which impressed me a lot - ACHOI. Modern Cuisine served in Tapas style, containing Taiwanese local ingredients.


餐前小吃 - 麵包脆片灑上紅椒粉和粗鹽，佐以花生牛奶抹醬。

Before started we had crispy bread with paprika and salt, the dipping is peanut milk flavor.


章魚沙拉.番茄.布拉塔起士.12年義式陳醋.芝麻葉.
不太屬於自創菜式，但優勝在他們的食材配搭。章魚只有鮮甜有咬口，但就沒有比較分明的味道，搭配了酸甜突出的番茄、奶香濃郁的burrata cheese，還有陳醋，即成味道、質感及層次都做得好的沙拉。
Octopus salad. Tomatoes. Burrata.12 year aged balsamic. Arugula.
Not a self-created dish but taste really good as the ingredients are all fresh and nice


洋香瓜冷湯,小黃瓜,醃製乾蔥,北雍火腿,薄荷。聽過有一些台灣的美食部落客不喜歡這個湯，但我卻很喜歡，因為我本身都係外殼冷湯。廚師將洋香瓜做成湯，湯頭已經有冷香瓜的天然甜味。而且還有小黃瓜的清新味道。配上火腿的鹹香十分搭配，亦很順口美味。最後還有一些薄荷的味道讓這冷燙更顯得清新。
honeydew melon gazpacho, cucumber, pickled shallot, Bayonne ham, mint. I always love gazpacho but not many Taiwanese like cold soup. I heard some of Taiwan food bloggers don't like this but this is my favorite. Natural sweetness from honeydew melon matches with the Bayonne ham very well.


香脆炸雞,手工義式涼麵,芝麻醬,喬麥苗。炸雞跟涼麵其實是台灣最有名的小吃。大廚把這兩種小吃擺上餐廳，一點也不失禮。炸雞外脆內嫩，普通的一件炸雞翼亦能考起廚師的功架，調味亦夠，非常好吃。手工意式也很不錯，芝麻醬香濃而不膩。誰說小吃是廉價食品？食物無分貴賤，只分做得好與不好。
crunchy chicken thigh, chilled spaghetti, sesame dressing, buckwheat cress. Deep fried chicken and sesame dressing cold noodles are typical Taiwanese street food, chef combine these two to be a dish here, using spaghetti to replace Taiwanese noodles. Who said street food is cheap and cannot served in a proper restaurant?

鮮蝦漢堡,越南辣椒柑橘醬,小黃瓜,醃洋蔥。原本想試他們的鵝肝牛肉漢堡，看到餐牌上換了鮮蝦漢堡，也有興趣一試。鮮蝦肉彈牙富蝦味，能吃到鮮蝦肉的肉質。越南辣椒柑橘醬味道非常濃郁分明，配蝦很好吃呢！小黃瓜跟醃洋蔥能提升漢堡整體的味道。現在也想吃這個。
shrimp sliders, sriracha-citrus mayo, cucumber, pickled onion. Bouncy shrimp patty with flavorful housemade sriracha-citrus mayo. I just want to have this again, so good!