大约三十多岁的时候,我很羡慕我同班同学们都大学毕业。我当时form 6考完试之后便进入航空公司受训,当起了空服员。我曾经因为自己没选择念大学而觉得自卑。
过了那么多年,我才发现,其实上天早就安排最好的路给每一个人。所有的人生其实都是一种机遇。重要的是,年纪越大,我们就更该晓得选择做自己喜欢的事物。
也不知道是不是为了弥补遗憾,我遇到自己喜欢的东西,总想去学一学或考一考,然后为自己的好奇心感觉自豪一些些,就那么一些些。
今天来纪念一下我拿到另外一只lapel pin.
继葡萄酒证照之后, 我的Sake第一步学习记录: Introductory Sake Professional Course by Sake Sommelier Association, London UK.
#sakesommelierassociation #Malaysiasfirstbatch
Sake不容易学,跟wine不一样!
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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sake sommelier course 在 味•道人生 Facebook 的精選貼文
[TAIPEI - ⭐️⭐️ 祥雲龍吟 / RyuGin Taipei 😋]
Sinsera 24 x 龍吟 聯手
以山海之東為主題的16道菜,兩位主廚施展渾身解數。除了生魚片溫度偏高以外,其他每道都完成得很好,很有特色。
幾年前已說在台灣唯一讓我安心餐酒配搭的只有這裡。 剛贏得世界喇酒師冠軍的Johnny把我們帶來加上餐廳的酒為每道菜的餐酒配搭再次安排得淋灕盡致。每次問他配酒的原因和用意,他都能很精准的解說,真的獲益良多。有幾道像白蘆荀,鬼頭刀魚,鮑魚和香魚,配了酒以後菜也變得更好吃,酒更甜美!
各種東岸的蔬菜野菜真的很特別,而Chef Nick 的烹飪手法也能把菜式帶出夏天的氣息。真的要拜訪台東一趟。
The two chefs showcased their best in this is special 16 course crossover theme dinner. Other than the sashimi was a bit too warm, other dishes were executed perfectly.
Since few years back I said this restaurant is the only place where I’m completely confident in the wine pairing arrangement in Taiwan. Now the current world champion of sake Sommelier Johnny once again demonstrated a series of sublime pairings with wines and sake we brought and from the restaurant. And he could explained the rationales behind each pairing. I really learnt a lot. Like the abalone, Ayu ,dolphin fish and white asparagus, both the food and wine tasted better after pairing!
Chef Nick was able to delivered his western dishes in a way that can magnify the strengths of the wild vegetables from the east cost. I really look forward to pay a visit at his restaurant!
FB Links of previous visits:
https://www.facebook.com/418031125331537/posts/627158854418762?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/574302416371073?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/559898141144834?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/523818541419461?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/456668204801162?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/435798770221439?s=676264544&sfns=mo
https://www.facebook.com/418031125331537/posts/435790863555563?s=676264544&sfns=mo
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 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
#tastesinlife #味道人生 #龍吟 #祥雲龍吟
sake sommelier course 在 味•道人生 Facebook 的最讚貼文
[TAIPEI - ⭐️⭐️Taïrrior / 態芮 ☺️]
一直沒來最主要原因是聽到這餐廳的評語比較參次,那怕去年有1星都沒有意欲來試。今年碰巧當它拿了兩星和偶然機緣下臨時來到這裡。除了希望吃完這家後便把全部台北米其林有星餐廳都試齊以外,更重要還是覺得自己試比聽第三方評價更可靠。
這次的菜單是從去年12月到現在都沒變,所以應該跟米其林評兩星的菜一樣。
整晚的菜每一道都有很多味道,特顯主廚想創新的手法,但是不是每一道的味道都能相得益彰真是見仁見智。
有感現在的50大和米其林都是偏重餐廳的創新,西餐廳更甚。所以除了這家以外,全部今年其他的米星,和50大西餐廳都是同一風格。為了拿星和爭50大而硬要加很多原素(尤其是本地食材和味道)進菜單,有沒有加的需要和這些原素能不能融合都不是主要考量.....變得很多時候都覺得像畫蛇添足....!
這些餐廳都太類似了,像主菜鴿子真的九成像龍吟的招牌菜!
第一次來也想試一次侍酒師描述的很精彩的wine pairing, 所以自己帶了酒來也沒開。 問到為何清酒用香檳杯時答不出和這款清酒味道和酒精偏高偏重,蓋過了醉蝦淡淡的味道。台灣的白酒配剁椒魚頭泡沫的魚蠻特別。
值不值兩星不好說,跟其他台北米星西餐一樣,一年來兩三次試試他們有什麼新噱頭也是不錯的娛樂。
Comments on this restaurant has been mixed, so I didn’t have the desire to try even it obtained one star last year. Just so happen they’ve been promoted to two star in 2019 and I was asked to come ad hoc and I was free, here I am. Other than hoping to have completed tasting all starred restaurants in Taipei after this one, more importantly I’d rather to trust my palate instead of listening to others comments to determine if this restaurant is good or not!
This menu is the same since last Dec so I believe it’s the same one that Michelin tasted to promote the restaurant to two star.
Every single dish of the menu has a lot of flavour in it, but whether the taste of each dish can complement each other is another issue.
The focus and trend nowadays for both Top 50 and Michelin list mainly skewed towards innovation, especially for western cuisine. Not only this restaurant, the style of all other western restaurants in the Michelin and top 50 list are primarily the same. Whether it’s useful, critical or complimentary or not is no longer the main consideration, all these restaurants intentionally use many flavours (particularly using lots of local ingredients and flavours) aiming to earn the recognition....most of the time it’s unnecessary!
Now all these restaurants are very similar. When I try the main dish pigeon, it’s at least 90% similar to Ryugin Taipei signature main course!!!
It’s my first time here so I also wanna try the nicely described wine pairing by the sommelier and didn’t open the bottle I brought. When asked why was a champagne glass is used for champagne, I couldn’t get an answer. And the alcohol and taste of the sake was too strong for the drunken shrimp dish. The Taiwanese white wine to pair with the foam made from the sauce used to make Hunan’s chopped spicy fish head was quite interesting.
I wonder which factors enable this restaurant to upgrade to two star this year, but like all other starred western restaurants, it’s entertaining to visit 2-3 times a year to see what gimmicks they invented.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 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
#tastesinlife #味道人生