[TAIPEI - Chateau Andy / 安迪城堡 ☺️]

終於有機會嘗試被本地美酒美食界吹捧得非常歷害的地方。這裡不算是餐廳，沒有固定時間營業， 只有老闆主廚心情好身體狀況允許才開幾天賣一種食品，而且限量供應。之前有做過不同種類的牛肉面及炸醬麵都大受好評。
這次主題是頂級清燉牛雜面，只賣4天， 每天只有12份。根據老闆解釋，他是完全不用調味料， 只用水跟大量牛骨，以炭火陶鍋把湯濃縮成咖啡色， 所以完全不像一般清燉牛肉白色的湯。
選擇在第三天才吃， 因為老闆說湯的變化已能慢慢掌握， 所以比前兩天更好。
在加上香菜生辣椒之類的配料之前， 喝第一口湯的味道沒有很重，淡淡的牛味帶一點微甘甜， 有像家裡煮牛清湯的感覺。不同的牛內臟部位都很嫩而且入味。粗扁的面有點像北方刀削麵，個人更喜歡帶嚼勁的細面。現在的湯是原汁原味, 但如果有加白蘿白, 把湯吸收進去同時能把湯的味道提升， 相信會更好吃！
感受到主廚的用心和不計成本的用料，但以這樣的收費，試一下不錯。
還是覺得家裡的牛肉面最好吃！

Finally I get the chance to try this spot famous amongst the local fine wine and dine community. This place cannot be considered a restaurant as it only opens when owner chef Andy feels like it and his health condition permits. Usually when it opens, it’ll only be few days and only sell one item with very limited quantity. Previously they have sold different kinds of beef noodles and dry noodles with minced pork, and all were very highly praised.
Theme this time is clear stewed cow’s innards noodles and they only sell for 4 days with 12 orders per day. Explained by chef Andy, he only used water and lots of bones to make the soap without using any seasoning. And by using coal fire and slow cooking with ceramic pot, colour of the soup became brownish which is very different from the usual white colour of stewed beef soup.
I chose to go on the third day as the chef can gradually grasp the changes of taste in the soup, hence quality should be better than the first two days.
Before adding any condiments, taste of the soup was light with a hint of beef sweetness, just like home cook style. All the innards are well cooked for their suitable texture. Noodles are like northern style hand shaved thick noodles， though I still like the thinner noodles with more chewiness.
The taste of the soup now is purely from cow’s parts, but if white carrots are also used to absorb the stock as well as to give the refreshing flavour to soup, it could be even better.
Really appreciate the intention and strive for quality regardless of cost, though trying for fun is sufficient given the high cost transferred to customer.
Still think the beef noodles made at home is still the best!


#tastesinlife #味道人生

味道人生级別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 满意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

板橋京宴屋提供溫體牛肉火鍋吃到飽，鮮滑甜美的牛肉湯在台北就能吃得到。難得少見的牛內臟部位，卻不顯擾人腥味，新奇的口感全新的體驗。原價$499+10%吃到飽，於8月底前特惠平日只要$399+10%，快來吹冷氣吃火鍋吧！全文介紹請點連結->>http://vivian010.pixnet.net/blog/post/115194934

成本便宜的內臟，昔日是車仔餸的台柱。近年才因健康飲食風氣抬頭而被冷落。唯獨西環的麵食坊，四十多年來，堅持以內臟作招牌，仍然不乏捧場客。
老闆鄭樹明當時跟一名潮州人在西環屠房外推車仔賣牛雜，潮州人退休後便接手經營，更搬入了鋪。多年來，他們賣的內臟堅持用新鮮貨，而且洗得徹底，去除內臟的異味。除牛雜外，更有豬雜，可以吃到不同的豬牛內臟部位，而且湯底做得出色，炮製出原汁原味的古早味車仔麵，即使車仔餸選擇不多，仍能屹立西環四十多年。

編輯：陳佳男
攝影：飲食男女攝影組

麵食坊
地址：西環吉席街22-34號順興大廈地下I鋪
電話：2872 7630
營業時間：6:30am-6:30pm
詳情： http://bit.ly/2Ltpjv6

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