【店家已歇業】本文為過去食記，僅供回憶參考，店家目前已結束營業。
隨著國人旅遊風氣興盛及越來越多新住民的加入，台灣現在要吃到一些比較道地的異國料理機會似乎比從前更多了。對於一些東南亞方面的菜式，過去我們總停留在越南小吃、泰國小吃這類庶民吃的餐點，其實有些以所謂的宮廷料理（也就是更為精緻餐點為主題的店）早就在台灣生根發芽，像之前冰箱介紹過台中的「很越南宮廷料理」，還有本文介紹的「暹廚泰式宮廷料理」都是很具代表的例子。
🇺🇸 Read in English
[Note: This restaurant is permanently closed. This article is for memory preservation only.] With the rise of travel and the growing number of new immigrants, it is becoming easier to find authentic exotic cuisine in Taiwan. While we used to associate Southeast Asian food mostly with casual street food, fine dining establishments focusing on royal cuisine have also taken root. "Siam Kitchen Thai Royal Cuisine" featured in this article was a great example of this elevated culinary experience.
尋找阿明師的頂級泰式宮廷味
這回是朋友作東邀在暹廚吉林店，吉林店在哪邊其實很好找，大家看他們對面現在是長這個樣子.....柯P的公民廣場對面，很好找是不是?是不是?
店門口立牌上有寫著一些優惠方案，但這些暫時與我無關因為這一攤是朋友要請客的，有需要的朋友可以參考看看喔。
走進店裡一看，裡面的裝潢真的跟我們一般吃泰國菜的店比很不一樣，一整個就是透露出一股高貴的氛圍。不過這家店本來就是以泰國宮廷料理為訴求，主廚阿明師本身就是泰國人，同時也是泰王的御廚之一，聽說有時候泰國有節慶還會常常被徵召回國掌廚呢~另外值得一提的是阿明師本身還獲得亞洲美食評鑑雜誌評選為台灣最佳前五名餐廳其中之一，也就是說阿明師的泰國料理可謂全台第一喔，根本就是廚神來著~
用餐區分為一樓跟二樓，二樓並設置了一個包廂。
一上到二樓馬上透過窗戶看到柯P，啊柯P你離暹廚這麼近是有沒有進來吃過飯啦?XD
二樓有方桌也有圓桌，整個坐滿應該可以容納60人左右同時用餐吧!
而當晚唯一的包廂就留給我們這一群人使用囉~XD
因為是客隨主便，所以當天並沒有參與點菜，餐點都由主人家張羅，加上暹廚的菜色單價在網路上不是很好查到，所以本篇就不跟大家介紹餐點價位，敬請見諒喔~
🇺🇸 Read in English
Finding Chef Ming's Royal Taste: Invited by a friend, I visited Siam Kitchen on Jilin Road. The decor exuded a noble atmosphere, quite different from ordinary Thai restaurants. The chef, Chef Ming, was a Thai native and a former royal chef for the King of Thailand. He was even recognized by an Asian food evaluation magazine as heading one of the top five restaurants in Taiwan.
精緻開胃菜與特調飲品
炸蝦餅，這是東南亞泰國、印尼這邊很常見的小點心。
暹廚特調奶茶，這是紅茶味比較重的泰式奶茶。
生菜捲類似越南春捲的做法，花生風味的酸甜醬汁是亮點。
魚露四季豆是採用清炒的方式，以魚露為主要風味來源，充滿濃濃的東南亞特有的味道。
泰式酸辣野菇，這道我在網路上的菜單找不到對應的菜名，基本上口味就是道地的泰式酸辣風味，袖珍菇這樣酸酸辣辣的風味吃起來真的很爽口。
🇺🇸 Read in English
Appetizers and Drinks: We started with crispy shrimp crackers, a common snack in Southeast Asia, and their special Thai milk tea, which had a stronger black tea flavor. The lettuce rolls were similar to Vietnamese spring rolls, highlighted by a sweet and sour peanut sauce. The stir-fried green beans with fish sauce were full of authentic Southeast Asian flavors, and the spicy and sour mushrooms were very refreshing.
經典主菜：打拋牛與獨創咖哩
咖哩南瓜牛肉，這道聽說是阿明師自己獨創的創意菜色，在別家不是阿明師管理的泰國餐廳可是吃不到的喔。
椰汁紅咖哩雞，這道是店裡的主廚推薦菜色之一。
這道應該是雞肉椰汁綠咖哩，口味跟紅咖哩完全不同，組成的元素也不同~
這是打拋牛肉，所謂打拋就是九層塔啦，跟打跟拋的動作一點關係都沒有。這道牛肉我個人覺得很夠味，牛肉的熟度口感也剛剛好，是這天晚上我個人還滿喜歡的一道菜。
這是泰式脆皮雞，表層麵衣酥脆，裡頭雞肉依然鮮嫩多汁。
附上兩款酸甜沾醬一個辣一個不辣，不論單吃或沾醬，喜歡何種滋味自行挑選。
🇺🇸 Read in English
Main Courses: The Pumpkin Curry Beef was Chef Ming's exclusive creation. The Coconut Red Curry Chicken and Green Curry Chicken offered distinct flavor profiles. The stir-fried basil beef (Pad Krapow) was very flavorful with perfectly cooked beef, making it one of my favorites of the night. The Thai Crispy Skin Chicken was crispy on the outside and juicy on the inside, served with two sweet and sour dipping sauces.
鮮美海味：炸牡蠣與檸檬鱸魚
這道是酸辣炸牡蠣，炸得香酥的大牡蠣配合店裡特製泰式酸辣醬汁以及九層塔一起食用，吃的到牡蠣的鮮甜，酸辣醬汁增加風味也順便有去油解膩的功效！
清蒸檸檬鱸魚，我想這道菜在這邊吃的話台灣應該沒有人敢跳出來跟暹廚比道地了吧?
金錢蝦餅在這邊阿明師把他設計成方便一人吃的尺寸，裹粉下鍋炸至金黃，單吃可以吃到鮮蝦滿滿的海味，如果沾點桂花蜂蜜醬會更可口喔~
金黃酥脆的餅皮、豐富的手工鮮蝦內餡，讓人吃了之後真的會懷念不已~
🇺🇸 Read in English
Seafood Delights: The crispy fried oysters paired with the house special Thai sweet and sour sauce and basil were sweet, fresh, and not greasy. The Steamed Lemon Sea Bass was incredibly authentic. The Thai Shrimp Cakes (Tod Mun Goong) were sized perfectly for individual bites; crispy on the outside with a rich shrimp filling inside, they were even better dipped in osmanthus honey sauce.
必點甜品與完美收尾
香茅野菇湯是素食可用，取香茅的香與百菇的鮮煮出來的湯清澈鮮美。不油膩的口感喝起來清爽無負擔~
不油膩的口感喝起來清爽無負擔~
芋香紫米跟摩摩喳喳是飯後甜點，其中摩摩喳喳更是泰國當地相當有名的一種用西米露跟椰奶做成的甜品，去泰國的時候連我這個不太吃甜點跟椰漿的人都必吃呀~
飯後水果也有做成造型喔，一人一串一次可以吃到三種水果真方便!
過去物資匱乏的年代有句俗話說:沒吃過豬肉也應該看過豬走路，而現在經濟發展之後這句話已經變成:沒看過豬走路也應該吃過豬肉。
雖然泰國我沒去過幾次，但我相信阿明師帶來台灣的料理應該他們家鄉最道地的風味元素都在裡頭，滿值得一試的一家泰國料理，大家有興趣可以前往品嚐看看喔~
🇺🇸 Read in English
Desserts and Conclusion: The clear and fresh Lemongrass Mushroom Soup provided a refreshing palate cleanser. For dessert, we had Taro Purple Rice and Bubur Cha Cha (a famous Thai dessert with sago and coconut milk). Even as someone who isn't big on sweets, I found it irresistible. I believe Chef Ming brought the most authentic flavor elements from his hometown to Taiwan.
南北貨俱樂部-美食廚藝生活資訊交流天地
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沒有限制，純粹分享，管你用啥煮東西，好吃就好!歡迎大家分享照片及作法，還有自己的美食用餐經驗~不限烹飪或食譜喔~
本文照片由 SONY A6000 拍攝，食記觀點純屬個人分享！
作者：電冰箱
南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!
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