TastyTrip

12/08/2025

【Jocelyn專欄】深入世界第一家米其林星級冰淇淋店——MINIMAL以冰打造的料理

Exploring MINIMAL, World’s First Michelin-Starred Gelato Shop

在米其林頒獎當晚聽到自己的名字，他感到意外、開心，也承受著壓力。「畢竟沒有先例，被叫到的時候很開心，但壓力也很大。」

MINIMAL位於台中，由主廚萬士傑（Arvin Wan）以獨到的風味美學與極簡哲學打造。而上個月，我們終於特別到台中一探究竟，接近下午一點，店門外已經開始有人排隊。

萬士傑的冰淇淋多以三種味道組合。「傳統冰淇淋比較像單一食材的轉換，找一個好食材冰淇淋化，過程中可能加入些想法，但仍以該食材為主。我則多從一個想法出發，靈感來源可以是任何事物，甚至單一食材也是起點，去想象它給我的感覺，再用更多元素完成它，就像料理一樣。」跟他的廚藝背景產生連結。

完整文章請見自介鏈接。

On the night of the Michelin ceremony, hearing his name announced brought Wan both joy and pressure: “There was no precedent. I was happy, but the pressure was immense.”

Located in Taichung, MINIMAL was founded by chef Arvin Wan (萬士傑), who built it on a distinctive vision of flavor aesthetics and minimalist philosophy. Last month, we finally made a special trip to Taichung to see it for ourselves. By around 1 p.m., a small line had already begun forming outside.

Most of Wan’s gelato creations are built around three flavors. “Traditional gelato is more like transforming a single ingredient — finding a good ingredient, making it into gelato, maybe adding a thought or two, but still keeping it centered on that ingredient. I often start from an idea instead. Inspiration can come from anything — even a single ingredient, but I imagine the feeling it gives me, then complete it with more elements, much like cooking a dish.”

Full Article Link In Bio.



#台中美食 #米其林一星 #冰淇淋 #米其林指南 #台中甜點

11/08/2025

TastyTrip 全球餐飲動態🌍
- 新加坡一星Euphoria歇業
- 香港VEA上海LING LONG四手聯彈
- 米其林酒店指南全球版十月巴黎揭曉
- 西安將迎文華東方
- Armani餐廳首駐香港

Link Below.

#新加坡 #米其林 #香港 #上海 #巴黎 #西安 #文華東方

1 新加坡一星Euphoria歇業 來源：straitstimesfood 位於新加坡、以法式蔬食精緻料理（g […]

11/08/2025

TastyTrip 全球餐飲動態🌍
- 新加坡一星Euphoria歇業
- 香港VEA上海LING LONG四手聯彈
- 米其林酒店指南全球版十月巴黎揭曉
- 西安將迎文華東方
- Armani餐廳首駐香港

Link in Bio.



#新加坡 #米其林 #香港 #上海 #巴黎 #西安 #文華東方

04/08/2025

TastyTrip 全球餐飲新聞🌍
- 東京Florilège開設酒吧
- 特斯拉首家餐廳好萊塢揭幕
- 南京龍吟山房、澳門永翠宮四手聯彈
- 京都帝國酒店2026開幕

Link Below.

1 東京Florilège開設酒吧 來源：SODDEN FROG 東京米其林二星兼綠星餐廳Florilège， […]

03/08/2025

The Hotels I’ve Slept In – Luxury Is Not My Priority

For someone who loves to travel, especially when food is the central focus, the trio of ”food, lodging, and transportation“ is inseparable. For a food lover, restaurants are of course one of the most important parts of a trip. But a truly ”good“ hotel can also define the quality and memories of that journey.

When choosing hotels, the ”most luxurious and opulent“ is rarely my top priority. Of course, there are certain ”must-stay“ places, like the Four Seasons in Florence, that you simply have to experience once in a lifetime. But for me, there are a few things I care about most:
A sense of space. I love rooms with high ceilings, openness, and enough breathing room.

Views. What you see from the window can completely change how a stay feels. Whether it‘s a bustling cityscape or stunning mountain and sea views, the right view elevates the trip.

A great restaurant or bar on-site. If the hotel has a dining option worth trying, it makes the stay even better—you don’t always have to rush out.

Location. In small European towns, staying in the historic center means more time to stroll and experience local life. For resort hotels, it‘s about immersive relaxation.

I also pay close attention to details that are often overlooked: Is the bathroom spacious? Are there plenty of towels? Are the amenities thoughtful? The most understated hotels that excel in these little details are, to me, the truest form of understated luxury.

Link Below.

My work, whether curating gourmet tours or "testing restaurants" around the world for reviews, often takes me to hotels of many different types. Yet over the years, I've rarely shared much about the hotels I personally love, as most of my writing has focused on restaurants.

03/08/2025

【Jocelyn專欄】我睡過的那些酒店，奢華非我首選｜The Hotels I’ve Slept In – Luxury Is Not My Priority

對於美食愛好者來說，餐廳當然是旅行裡最重要的部分之一，但一家「好」的酒店，也能決定這趟旅程的質感與回憶。

我在挑酒店時，所謂的最頂級最華麗可能不是我所在意的，當然像是一些人生酒店，例如佛羅倫薩的四季總是要住過。我有幾個特別在意的點：空間感很重要，有足夠留白、挑高寬敞的房間。景觀會直接影響入住的感受，窗外能看到城市街景或山海風光，整趟旅行都會加分。如果酒店裡有值得一試的餐廳或酒吧，那就更完美了，可以不用急著外出奔波。位置便利性也是關鍵。在歐洲的小城鎮，住在小城中心才能有更多時間散步、感受當地生活；而度假型酒店，則是另一種「沈浸式放鬆」。

我也特別注意那些容易被忽略的細節：浴室是否大方給出足夠空間？浴巾是否充裕？備品是否貼心？越是低調卻用心在細節上的酒店，才是真正的低調奢華。

全文請點擊鏈接。

#酒店 #旅遊 #曼谷 #佛羅倫薩 #京都 #日本 #住宿 #巴塞隆納 #義大利

工作的關係，不論是美食團，還是自己在各國「測試餐廳」踩點、寫餐廳評論，我常常入住不同形式的酒店。這些年下來，分 […]

29/07/2025

【Jocelyn專欄】 奢侈品跨足餐廳現象：品牌與主廚是否能夠共創雙贏？More Luxury Brands Are Stepping Into the Dining World

近期精品品牌跨足餐飲產業的趨勢，在全球範圍內有加溫的趨勢，每一家品牌餐廳的設計、理念與概念是否能夠與合作主廚的烹飪理念吻合？共創雙贏的局勢？這依舊是個問號。

Louis Vuitton 以更具戲劇性的手法打造品牌餐飲空間，例如近期上海太古匯的「路易號」，是一棟船型建築的品牌概念店，內部設有 Le Café Louis Vuitton，從室內設計到料理呈現皆呼應旅行主題與 LV 經典行李箱產品線。除了食物，也讓顧客走進品牌的場景。Louis Vuitton 的餐飲策略則更加概念導向與地區融合，在每個國家幾乎都與不同的廚師合作。

LV米蘭餐廳由 Da Vittorio、Cerea 家族兩兄弟 Enrico 「Chicco」及 Roberto 「Bobo」 Cerea 監修，聯名冠名為「DaV」（取Da Vittorio與Vuitton之意）。而LV日本則與充滿「壞小子」氣質的 Yosuke Suga （須賀洋介）監制。Sugalabo V（大阪）是與須賀洋介合作的高級介紹制餐廳，隱身在 Le Café V 後方，只對特定賓客開放。另外東京 Le Café LV 位於表參道 LV Maison Tokyo 附近，也是由須賀洋介團隊經營。

奢侈品牌經營餐廳的背後並非單純的營利目的，更是品牌策略與消費者關係經營的重要一環。這些空間賦予品牌新的深度，將文化與歷史變得可觸可嘗；亦成為顧客體驗與忠誠度經營的重要管道。接下來下半年又有哪些精品餐廳會進入市場? 讓我們拭目以待。

點按以下鏈接閱讀全文。

The phenomenon of luxury brands stepping into the dining world is gaining momentum globally. From flagship cafés to Michelin-starred collaborations, these ventures blend haute couture with haute cuisine, but do they truly result in a win-win synergy between brand and chef, or is the harmony more elusive than it seems?

Louis Vuitton favors drama and experiential storytelling. In Shanghai’s Taikoo Hui, the brand launched “The Louis”, a boat-shaped concept store that houses Le Café Louis Vuitton, where both interior design and cuisine echo the spirit of travel and the maison’s heritage in luxury trunks. Each of LV’s culinary ventures is highly localized, often involving different chefs per region.

Luxury brands are not entering the restaurant world solely for profit. These ventures are deeply strategic, new ways of shaping customer experience and fostering loyalty. Dining becomes a multi-sensory gateway into the brand universe, transforming abstract heritage into tangible, tasteable narratives. With new players constantly entering the market, one can only wonder: which fashion house will open its doors to diners next?

Full Article Link in Below.

家品牌餐廳的設計、理念與概念是否能夠與合作主廚的烹飪理念吻合？共創雙贏的局勢？這依舊是個問號。

28/07/2025

TastyTrip全球餐飲新聞🌍
- 新加坡米其林Sushi Sakuta晉升二星
- 京都蛋包飯達人客座永利澳門
- 紐約二星Atomix X 倫敦KOL四手聯彈
- 土耳其將迎安縵公館

#新加坡 #米其林 #紐約 #倫敦 #土耳其 #安缦 #澳門永利 #澳門

1 新加坡米其林Sushi Sakuta晉升二星 來源：michelinguide 2025年7月24日，20 […]

28/07/2025

TastyTrip全球餐飲新聞🌍
- 新加坡米其林Sushi Sakuta晉升二星
- 京都蛋包飯達人客座永利澳門
- 紐約二星Atomix X 倫敦KOL四手聯彈
- 土耳其將迎安縵公館

Link in Bio.

.macau .restaurant

#新加坡 #米其林 #紐約 #倫敦 #土耳其 #安缦 #澳門永利 #澳門

21/07/2025

TastyTrip 全球餐飲動態🌍
- 香港Bar Leone蟬聯亞洲最佳酒吧
- 芝加哥三星Alinea客座東京文華東方
- 巴黎二星Blanc、和歌山二星Villa Aida四手聯彈
- 華爾道夫首駐峇里島

#香港 #亞洲五十佳 #芝加哥 #東京 #文華東方 #巴黎 #日本 #峇里島

1 香港Bar Leone蟬聯亞洲最佳酒吧 來源：50 Best Bars 2025年7月15日，亞洲五十最佳 […]

14/07/2025

TastyTrip 全球餐飲動態🌍
- 新加坡三星Odette、上海LING LONG四手聯彈
- 巴黎三星Arpège宣佈將轉全素
- 巴黎L’Ambroisie迎日籍新主廚
- 澳門九鯤、斯里蘭卡Ministry of Crab四手聯彈

’Ambroisie #新加坡 #上海 #巴黎 #澳門 #永利

巴黎L’Ambroisie迎日籍新主廚；澳門九鯤、斯里蘭卡Ministry of Crab四手

08/07/2025

Crony, Where French-Japanese Cuisine Meets Nordic Minimalism

東京璀璨新星Crony，北歐風遇上日法融合料理

Then is a black truffle pomme soufflé. This reminded me of the cooking competition show “Top Chef” which I often watch, where this classic French dish drives contestants to despair: thin potato slices are first fried at low temperature, cooled, then fried again at a higher temperature so they puff up— if the temperatures and timing are perfectly controlled. Crony’s pomme soufflé is fully puffed, crisp and feather-light, sprinkled with salt to heighten the earthy potato aroma.

Whenever I visit a restaurant, bread is always a big thing for me. While the ingredients are simply flour, yeast, and water, each restaurant’s creativity yields entirely different results. Crony’s bread is leavened with sake lees (sake kasu) yeast, with a thick, caramelized crust and a moist, chewy interior that reveals a delicate, fermented sweetness the longer you chew. The whipped butter blended yogurt and sake kasu, making it airy, bright, and gently tangy. Sommelier Mr. Ozawa paired it with “Goutte D’Argent Chardonnay,” a white wine fermented with Japanese sake yeast. It had pronounced honey and toasty notes, with rounded mouthfeel and a sake-like finish. Its slight acidity also balances the richness from the butter.

I’ve always loved trying fusion cuisine, but sometimes it goes wrong—novelty for novelty’s sake. Crony is the opposite: rooted firmly in French technique, showcasing Japanese produce, and taking inspiration from Nordic elements (like the elderflowers of fig panna cotta, were sourced locally in Ishikawa). These days, seasonal local ingredients are common, but when international elements each leave their distinct mark on the plate, it’s something truly rare. As dinner ended, I felt I finally understood what makes Crony so special.

Full Article Link Below.

第三道是黑松露舒芙蕾薯片（Pomme Soufflé）。我想起在常看的某廚藝競賽節目中，就是這道法餐經典之作費工得常讓參賽者焦頭爛額：馬鈴薯薄片先低溫油炸，起鍋冷卻、再次高溫油炸後，薯片會如舒芙蕾般膨脹成一個空心小球 — 如果油溫和油炸時間皆控制精准的話。而Crony的版本如吹彈可破的氣球，炸得金黃，輕盈酥脆，灑上鹽粒提鮮，澱粉香縈繞在口中。

每去一家餐廳，我還特別喜歡觀察他們的麵包。雖然原材料無非是麵粉、酵母和水，但不同餐廳發揮自己的巧思和創意，成果截然不同，十分有趣。Crony的麵包使用清酒酒粕酵母發酵，有著厚實的深褐色脆皮，氣孔較小，Q彈柔軟，濕潤度更高，越嚼越能感受到淡雅的麴香與甜味；一旁的打發黃油加入了優格與酒粕，質地輕盈細緻，清爽中夾雜甘甜乳香。侍酒師小澤先生特地選擇了也使用日本清酒酵母進行發酵的白葡萄酒「銀之雫夏多內（Goutte D’Argent Chardonnay）」搭配，其蜂蜜與烘焙糕點風味突出，口感滑順細膩，還有著日本酒的香氣尾韻，中高酸度也平衡了黃油的油脂。

來訪之前，我心有疑惑：日、法、北歐的組合，究竟會如何呈現？

我向來喜歡融合料理，但有時也會害怕嘗試。融合得好，取長補短；融合得詭異的話則易弄巧成拙。Crony明顯是前者：仍以法式烹調技法為主體，大量使用本土食材，許多風味組合的靈感則啓發自北歐，但在日本當地尋覓（比如無花果意式奶凍中使用的接骨木花啓發自北歐料理，取自北陸石川縣）。現在這個時代，使用季節性、當地食材已經稀松平常，但多國元素能在一盤料理中各自發揚自身特色、留下烙印，可就難能可貴了。餐畢，Crony近期如此受歡迎的理由，我好像理解了。

全文請見以下鏈接。

#東京美食 #東京 #東京米其林 #東京法餐

主廚春田理宏（Michihiro Haruta）曾在數家三星餐廳任職（巴黎Ledoyen、東京Quintessence、奧斯陸Maaemo等），料理打破國界，美味、美感兼具。近年來，Crony也逐漸在國際上嶄露頭角：2018年摘下一星，2021年摘得二星並維持至今，2023年.....