Taipei - al sorriso
假期或是公差入住旅館時最令我期待的就是飯店的自助早餐。雖然食量不大，選擇吃食的種類也有限，不過在晨起後以一杯咖啡、熱茶，再配上幾樣早點，開啟一天、為這天做好準備，對我來說是很迷人的片刻。
選擇入住Home Hotel Da-An除了地點與住房設計，另一個原因就是旅館附屬的自助早餐。早早起床、先在房間裡沖杯咖啡，打理好自己之後確認當天的工作行程，然後六點半準時下樓。早餐就在Home Hotel Da-An一樓al sorriso餐廳內，用餐空間設計與旅館住房內的調性很符合，都是沈穩中有大器的氣質。
The most exciting thing I expect when staying at a hotel for a holiday or a business trip is the breakfast buffet. Although I don't eat much, and only a few food choices due to my nutritional control. However, it is a pleasant moment for me to start with a cup of coffee, hot tea, and good food.
In addition to the location and room design of Home Hotel Da-An, another reason why I stayed there was the hotel's breakfast buffet. Got up early, had my first cup of coffee in the room, got dressed and confirmed all schedule, then went downstairs at 6:30. Breakfast is served in the al sorriso restaurant on the ground floor of the Home Hotel Da-An. The dining space design is in line with the hotel's rooms. It is calm and elegant.
六點半開動是寧靜的，一連幾天都只有我以及幾位早起的遊客，我們有默契地依序拿取食物、飲料，在適當安排下在自己的座位上慢慢享用。自助餐吧台上除了有吸引人的菜色，也準備了許多原食物料理。不過一見到清粥小菜，所有飲食控制的原則都先暫時拋到一旁，一碗熱呼呼的白粥鋪上滿滿一層肉鬆，是那個星期最大的享受。
al sorriso在經營上分成四個時段，早餐、午餐、下午茶以及晚餐；雖然由不同廚房團隊主導，不過理念相同，都希望提供旅人像家的用餐氛圍。
It is quiet at 6:30. For a few days, there were only me and a few other early hotel guests had breakfast at this time. We took food and drinks in order, and enjoyed it slowly in our seats with proper seat arrangements. In addition to the delicious meals, the buffet bar had prepared many original food dishes. However, as soon as I saw the porridge and some Taiwanese side dishes, all principles of nutrition control were thrown aside. A bowl of hot porridge covered with pork floss was the greatest enjoyment of the week.
Al sorriso is divided into four periods of operation, breakfast, lunch, afternoon tea and dinner. Although it is dominated by different kitchen teams, the concept is the same, and they all hope to provide a home atmosphere for travelers.
這天在Home Hotel Da-An安排下，在午餐時段到訪al sorriso，並且由團隊背後的總顧問林峻豪先生為我介紹當天的用餐菜色。當然，我沒有錯過這個好機會，就著聊天的機會，也請教了林先生許多經營的理念與想法。
林峻豪先生外表看來酷帥，不過聊到食物卻展露滿腔熱誠。擁有多年豐富廚房料理經驗的他，以好品味的本事來領導團隊。al sorriso堅持只用好食材，因此他在菜單設計上下功夫，讓廚師們可以大顯身手、展露廚藝。
林峻豪先生加入al sorriso後，提供台北東區消費者在餐飲料理上更多不同風格的選擇。al sorriso主打義式料理，不過他更希望帶入歐洲飲食與生活態度。除了午晚餐的季節性菜色，另外也提供客製菜單服務。只要提出理想的預算與飲食方向，廚房團隊就可以打造出一桌主題性料理。許多美味的實驗性菜色都是在客製菜單服務中研發出來，也因此順勢推出每日限定午餐菜單。限定午餐菜色每日不同，以新鮮食材做靈感來源，也滿足食客希望品嚐不同菜色的慾望。
On this day, under the arrangement of Home Hotel Da-An, I visited al sorriso at lunchtime. Mr. Lin Junhao, the general counsel behind the team, introduced me to the menu and his team. Of course, I did not miss this good opportunity to chat and interview Mr. Lin.
Mr. Lin Junhao looks cool; however, when he talks about food, he shows his enthusiasm. With many years of background in cooking, he leads the team with his experience and knowledge. Al sorriso insists on using only good ingredients, therefore he works hard on the menu design so that the chefs can show their talents and cooking skills.
After joining the al sorriso team, Mr. Lin Junhao provides consumers with more different styles of dining in the Eastern District of Taipei. Al sorriso specializes in Italian cuisine, but Mr. Lin also hopes to bring European attitudes towards food and lifestyle in his business philosophy. In addition to the seasonal dishes for lunch and dinner, a custom menu service is also available. The kitchen team can create a table of themed dishes with the ideal budget and dining wishes. Many delicious meals have been developed in the custom menu service. Thus the daily limited lunch menu was born. The limited lunch menu is different daily, with fresh ingredients as a source of inspiration, the desire of diners who want to taste different dishes get satisfied.
炙燒紅甘魚佐葡萄柚沙拉 Charcoaled Homachi & Grapefruit Salad
我們坐定之後，由服務生端上開胃菜「炙燒紅甘魚佐葡萄柚沙拉」。淡淡粉嫩炙燒過的紅甘魚以粗獷外表帶出鮮嫩無比的肉質口感，再吃一瓣香甜多汁的葡萄柚讓芬芳魚肉的滋味再度躍上口腔中，是口感十分圓潤的搭配。
直火炭烤鮪魚大麥沙拉 Charcoaled Tuna with Barley Salad
這道魚沙拉讓我食慾大開，於是請服務生拿菜單，我們再加點了一道「直火炭烤鮪魚大麥沙拉」。一樣是炭烤魚肉，質地飽合豐嫩的鮪魚搭配上紮實的大麥，這道魚沙拉以更豪邁的氣質直擊味蕾。兩盤開胃菜已經讓人蠢蠢欲動，在顧問林峻豪先生的創意菜單帶領下，很期待接下來端上桌的驚喜。
After we sat down, the waiter served the appetizer "Charcoaled Homachi & Grapefruit Salad". The soft pink fish brings a fresh and tender, meaty taste. Try together with a sweet and juicy grapefruit to make the flavor of the delicious fish leaping into the mouth again. It is a dish with a harmonious taste.
This fish salad has greatly increased my appetite, so we ordered another "Charcoaled Tuna with Barley Salad". The texture of the charcoaled fish was saturated and tender. The fish salad had a heroic character directly hit our taste buds. The two plates of appetizers have made us feel to enjoy more. Following Mr. Lin Junhao's creative menu, I was looking forward to the next surprise.
香辣淡菜貝殼麵 Mussels Totette In Spicy Sauce
第三道上桌的是「香辣淡菜貝殼麵」。關於義大利麵食的烹煮方式與時間以達到彈牙的口感，往往是台灣義式餐廳強調的重點。「不過並不是所有的麵條都適合彈牙的口感，有些其實煮軟一點會更好吃、更適合麵體設計的原意。外場的服務生也會因應點食顧客的需求給予點餐建議。」林峻豪先生以我的提問做了完整的答覆；不一昧盲從，而是提供更合適的口感給用餐者，也是對食材的尊重。
香辣淡菜貝殼麵的麵心以大約八成熟的軟度上桌，麵體中空部位填滿了濃郁醬汁，就著湯匙一口而下有說不出的滿足感，口腹之慾在咀嚼中以吋吋之姿給填滿了。四道式午間套餐份量拿捏得很好，精緻卻不小氣，我和同行友人分享一套套餐、另外加點了一份沙拉，直至貝殼麵為第三盤料理，已經有七分飽，是那種讓人意猶未盡的份量，優雅的剛剛好。
The third dish was the "Mussels Totette In Spicy Sauce". The cooking style and time of Italian pasta to achieve the taste of "al dente" is often the focus of an Italian restaurant which organized by a Taiwanese team. "But not all kinds of pasta are suitable for the taste of "al dente". Some of them taste better when cooking a bit longer. The waiters will also advise ordering according to the needs of the customers." Mr. Lin Junhao made a complete reply with my question. Instead of blindly obeying to Taiwanese expected how pasta should be, al sorriso provides an appropriate taste to diners and also shows respect to the ingredients.
The "Mussels Totette In Spicy Sauce" was served with a perfect taste of "al dente", and the hollow part of the pasta was filled with the rich sauce. I felt an indescribable satisfaction with each chewing. The four-course lunch set is satisfying. I shared the set with my friend and added a salad. We were almost full when serving the pasta. The amount was just right.
第四道主餐餐點為「脆麟馬頭魚佐主廚醬汁」。以特殊料理手法將魚鱗炸得香酥脆爽，襯托出魚肉的滑嫩。奶白色醬汁濃郁爽口，以最後一塊魚肉將盤中醬汁掃淨送入口中同時獻上我對主廚的敬意。
The fourth dish, also the main meal was the "Crispy Amadai With Chef's Sauce". The fish scales were fried and crispy in a special yet tasty way. It was bringing out the smoothness of the fish. The milky white sauce was rich and flavorful. I swiped the sauce and cleaned the dish with the last piece of fish and swallowed it without any hesitation. At the same time, I also paid tribute to the chef.
當服務生收回盤子時，也請我到甜點櫃挑選一款想品嚐的糕點。al sorriso的糕點、歐式麵包都是由廚房新鮮烘烤，當日限量供應。我點了蒙布朗栗子蛋糕搭配上熱茶。以前從未吃過栗子蛋糕的我無從比較，不過清爽不膩口的滋味讓我對蒙布朗留下美好的印象，也替這次al sorriso用餐體驗劃下最好的句號。
al sorriso的服務人員態度有禮沒有過度的奉承殷勤，讓人感到舒適，是我很喜歡的。一道道循序漸進的上菜速度、不疾不徐，剛好與同行友人一邊吃喝一邊聊天，很是快活。這樣的用餐氛圍與經驗會存放在心中，細細品味；如果有機會，也會分享給朋友。
When the waiter fixed the table after our dishes, I was asked to go to the dessert bar to pick a pastry that I wanted to try. Al sorriso's pastries and bread are freshly baked daily. I ordered Mont Blanc with hot tea. I had never tried a Mont Blanc before; therefore I could not judge it. However, it was refreshing and not greasy. I made a good impression on Mont Blanc and had the best ending for this al sorriso dining experience.
Al sorriso's service was polite and not overly flattered which I liked very much. They served the next dish only when we finished our plates. I could chat with friends while enjoying meals. It was pleasant. The joyful dining atmosphere and experience last in my heart; a highly recommended restaurant in Taipei.