#食況轉播 #Gubami快閃晶華  Chef Lanshu Chen has a craving for beef noodles, and hence “Gubami”—the Taiwanese term for beef noodles, as well as her one-and-only beef noodle shop situated just around the corner of Le Côté LM in Taichung. For the past 3 weeks, Gubami did a pop-up at Regent Taipei, and I managed to nail the last seating.   I ordered the festive “Surf & Turf” menu that gave so many interesting twists to a beef noodle set. Beef tartare, lobster French toast, black truffle and beef rice were all very enjoyable and tasty. The pinnacle of the evening was definitely this Surf & Turf beef noodles that incorporated lobster and beef short rib. Love the soup! In addition to the familiar “red-braised” beef stock, there was a hint of buttery taste that went very well with the lobster. I asked the head chef, Yu Sheng Chen, and he confirmed butter. Butter served as the emulsifier to combine the beef stock and the seafood stock. A clever idea!   #陳嵐舒 @lanshuchen 主廚監製的牛肉麵「Gubami」 @gubami_taiwan 北上快閃晶華酒店 @regenttaipei ，我滑壘成功，趕上昨晚最後的晚餐。  趁著聖誕新年氣氛，Gubami在晶華推出「佳節限定海陸套餐」，牛肉麵版本的surf & turf，當然要點來嚐嚐！幾道菜都美味，開頭的牛肉塔塔就好，芸彰牧場的菲力牛細嫩清甜，酸豆、洋蔥、檸檬調味均衡，炸脆的洋芋片酥酥香香，細節都顧到了；頂著龍蝦螯的法式熱吐司，布里歐麵包吸飽了蛋液，慢煎至透，宛如玉子燒一樣蓬嫩，用煙燻牛骨髓炒香的龍蝦螯是錦上添花，淺嚐即止的奢華感。  松露牛拿飯太涮嘴了，是升級版的牛肉肉燥飯，美國無骨牛小排切得大塊，強調口感，豬皮增加膠質，滷汁渾厚入味，和松露醬的菇蕈芬芳一拍即合，脆脆的有機酸菜穿插其間，不怕膩，花蓮玉里新米又煮得好，粒粒分明又彈軟有度。小小一碗真是吊死人胃口了。  胃口當然要留給重頭戲，結合波士頓龍蝦與加拿大牛小排的海陸牛肉麵。整隻龍蝦十分吸睛，有意思的卻是湯頭，舀起一嚐，和原本六、七成像的紅燒湯，醬香與海味之餘，滲出一絲絲奶油的脂香與甜感。詢問坐鎮現場的陳佑昇主廚，果然，湯底有奶油，目的是作為乳化劑，原來他在調配海陸湯頭時，原本的牛骨湯兑上蛤蜊與番茄的海鮮湯，會分層，於是攪入奶油使之融合。奶油在此貼切，增添多幾分法式風格，和龍蝦也搭，再把菇香四溢的松露醬拌進去，層次更豐富。含杜蘭小麥粉的特製「4.23Q粗麵」，則依舊勁道迷人。  將牛肉麵鋪陳為套餐，注入法式精神，正是嵐舒主廚的DNA；目前執掌Gubami日常營運的主廚 #陳佑昇 @joelyusheng 也出身法菜，曾在東京「Florilege」與台中前「英雄」餐廳任職，去年台中米其林指南公布後加入Gubami團隊。  下次想吃一整碗公的松露牛拿飯。  #gubami #beefnoodle #michelin #bibendum #米其林 #台中米其林 #必比登 #晶華 #sefltaughtgourmet #selftaughtgourmet_taipei