恩承居

講究現殺現煮的傳統道地廣東海鮮料理

楊韻凡/文 & 譯 林祐年/攝影

仁愛路二段11號; (02) 2397-2498 / 2396-3271
營業時間: 11:30 am-2 pm, 5:30-9 pm (農曆春節休息四天、端午節和中秋節公休)
可刷卡,一成服務費
www.093.com.tw

搭上計程車準備前往恩承居採訪,我跟司機先生解釋這是第一次前往,我不太確定這個地址是位於仁愛路的那一邊,他轉過來對我說:「小姐,我經常載客人去這家餐廳,我很確定它在右邊!」我根本沒說我要去上館子,運將朋友光聽地址就一清二楚,想必恩承居是家歷史悠久、高朋滿座的老字號。

果然不出我所料,恩承居在新生南路經營八年多之後,於13年前搬到目前的所在位置。一走進恩承居,第一眼先注意到大型水族箱裡游動的龍蝦、螃蟹和各式魚類,第二眼就被牆上的大師字畫所吸引。恩承居的客人大多數是政商名流,無論是聚餐或是宴客,他們重視用餐時的隱密,因此近一百坪的空間擁有七個包廂。

恩承居的料理以廣東菜為主,潮州菜為輔。吳老闆說廣東菜是所有中華料理中口味最清爽的,不像其他料理因口味重,一定要配飯吃。最重要的是少油少鹽,符合現代人追求健康飲食的要求。恩承的合菜一桌十人,價錢從六千元起跳到一萬二不等,菜色豐富,十二道菜必定讓賓主盡歡。

首先要推薦的是芋泥香酥鴨﹙半隻/400元﹚,在台灣已很難有機會品嚐到如此傳統的功夫菜,先蒸後炸,芋頭和鴨肉口感綿密,再淋上特調的醬汁,又是一種不同的風味,吃過的都說永生難忘!有些老主顧從小吃到大,這道菜是每次必點的招牌菜!

廣東菜的海鮮講求現殺現煮,清蒸石斑﹙55元/兩﹚至少都是一斤以上的大魚才能上桌。喜歡吃螃蟹的千萬不能錯過花雕沙蟹﹙55元/兩﹚,最後記得將湯汁拌入麵線,每一口都吃得到花雕酒和麻油的香氣。

吳老闆的另一半林秋香是知名的電視烹飪老師,她的月子餐造福成千上萬的台灣婦女在產後調理身體,迅速恢復身材。松子什錦菇﹙480元﹚是她為重視健康的客人所研發的養生菜,清炒七、八種新鮮菇類而成。

恩承居希望以最新鮮的食材烹調最健康的廣東料理,享受美食可以零負擔!

恩承居  恩承居 

恩承居  恩承居 

恩承居 

En-Cheng-Ju

En-Cheng-Ju excels at traditional Cantonese seafood

Written and translated by Diva Yang
Photos by Andy Lin

(02) 2397-2498 / 2396-3271
11, RenAi Rd, Sec 2
Hours: 11:30 am-2 pm, 5:30-9 pm
closed 4 days during Chinese New Year, Dragon Boat Festival and Mid-Autumn Festival
Credit cards accepted. 10% service charge.
www.093.com.tw

During my first visit to En-Cheng-Ju, I became a bit confused about its location. That's when my cab driver assured me that he knew exactly where it was, because he took customers there all the time. Certainly that alone was a good sign.

En-Cheng-Ju was established in 1988 and originally located on XinSheng South Road before moving 13 years ago to its current site. The first impression I had of the restaurant was a tankful of shellfish by the entrance and all the Chinese calligraphy by contemporary masters on the wall. As many customers are Taiwanese political and business leaders, there are also seven rooms reserved for private dining.

En-Cheng-Ju is famous for its Cantonese-style seafood as well as Chao-Zhou cuisine. Owner Mr. Wu says that Cantonese cuisine has lighter flavors with lingering aromas when compared to other Chinese cuisine. This means you don't need rice as an accompaniment. Most importantly, it is prepared with less oil and minimal salt, helping it meet the requirements of a modern healthy diet.

The owner promises that the 12-course, set-menu meals for tables of 10 (NT$6,000-NT$12,000) will satisfy everyone. Among regular entrees, the most recommended dish is Fried Duck with Taro (1/2 duck NT$400), a traditional delicacy rare because it takes so long to prepare. Even though it's fried, you'll barely notice the oil and the taro is super silky--for the best effect, be sure to take your first bite without anything extra, before adding some special sauce for the second bite. Some customers can't get enough of this unforgettable dish.

With Cantonese cuisine, all seafood is served with the shell to certify it was live and fresh before cooking. The Steamed Grouper (NT$55 per 50 grams), weighing at least half a kilogram, is tasty and tender. For crustacean-lovers, Crabs Served in Hua-Diao Shao-xing Wine (NT$55 per 50 grams) will make you yearn for more when the plate is empty. At the end, be sure to soak up the juices with Taiwanese vermicelli for a perfect finish to your crab-tasting experience.

Mr. Wu's better half, Lin Qiu-xiang, is a renowned TV cooking icon whose post-birth meals have benefited tens of thousands of new mothers in Taiwan. At the restaurant, she has created Assorted Mushrooms with Pine Nuts (}NT$480) for health-conscious customers, who can savor seven to eight kinds of fresh mushrooms in one dish. With all this and much more available at En-Cheng-Ju, it's no wonder that almost everyone, including the taxi drivers, seems to know how to get there these days.

文章來源: http://www.taiwanfun.com/north/taipei/dining/0901/0901EnChengJu.htm

照片來源 : http://www.wretch.cc/album/album.php?id=andy5338&book=316

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