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台北香格里拉-香宮新上任的陳國華主廚,目前正在積極嘗試台粵融合的精緻料理,期待他之後的新菜! 開胃菜:魚子炒鮮奶、干貝海蜇、叉燒鳳梨捲 菜色排序就是我推薦的食用順序,由清雅到脆甜,最後用馥郁收尾,作為開場烘托得正好。 三道裡面最喜歡炒鮮奶,這種重視火侯、彷彿走烈焰鋼絲的料理最能吃出Chef功力了。 -Merci-
@shangrilataipei
@shangrilahotels
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台灣
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米其林
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預備班
#michelin
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ミシュラン
#finedining
#gourmand
#gourman
by
hyho_demimonde
7 years ago
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via
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Just my Double Easter Ham Sandwich with 2x slices of ham, horseradish and some egg. ????
by
erahurka
7 years ago
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via
Instagram
Best of KFC bowl ????
by
erahurka
7 years ago
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via
Instagram
5x beef 5x cheddar 5x bacon 5x joy ????????????????
by
erahurka
7 years ago
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via
Instagram