A-Mei Restaurant — Restaurant in Tainan

Came here as it was a restaurant featured in the Michelin guide (not sure how this kind of quality can end up being recommended!).

Pre ordered their 2 signature dishes, the duck soup that was supposedly boiled for over 5 hours and the steam mud crab on glutinous rice and added a steam cod fish, stir fried dried scallops with egg, fried yee mee and stir fried cabbage.

Both the signature dishes were a disappointment. The soup was very bland is almost no different to any soup that you can boil at home except the one we boil at home probably taste better. The steam crab was way overcooked. The steam cod fish was no different as well. Again way overcooked while the yee mee was again very bland. The stir fried dried scallops and egg was OK but I was personally put off by the preserved bamboo they use to stir fried the dish with as the preserved bamboo has this pungent smell that I dislike. Only the stir fried cabbage tasted quite nice and has a good amount of "wok hei".

Service was OK with staff being fairly polite but apart from that nothing much to shout about.

Price was way too overpriced for what it we ordered at NT4000. For that price, we have had much better food in Taiwan at a much fancier restaurant.

The restaurant when we are there were fairly quiet with other tables most made up of tourist so this place is a definite tourist trap which I will...

horrible! our worst meal ever in Taiwan!

arrived at 8 pm & was informed "most of their dishes are already out of stock". they don't even have basic white rice. we ordered their casserole duck, fried noodles & one fried cabbage.

the cabbage, pale & unappealing, turned out to be the only dish that was barely edible. the casserole duck was an absolute disappointment - the soup was oily & bland, the duck meat tough & tasteless. the noodles were a nightmare! overcooked & soggy, & just beyond tasteless. we never like to waste food, & there was really ALOT left, but we decided not to torture our souls with this nightmare.

we tried to inform the wait staff nicely that we travelled so far from overseas only to be disappointed, but that earned us snide remarks they spoke in their local dialect that they think we couldn't understand.

honestly, any street food vendor can serve tastier stuff than here. pure tourist trap. please avoid at all costs, you have...

好久沒吃辦桌的手路菜了，請教了台南在地的老饕柯學長大神，台南的這幾間阿字輩台菜一直都是宴客家聚的首選，在他極推加上老饕小周學長大神看了電視介紹，當下今晚就衝囉。

話說阿美應該是我吃最少次的，因為我家老爸愛的是"阿霞飯店"與歸仁"阿菊食堂"，所以講真的我完全對這間味道是沒有記憶，今晚就補充下這間的美味了，因為學長大人有交代要幫他吃好吃滿呢。

拼盤是台菜冷盤代表，今天上來的是三拼香腸、蝦棗、香菇配上傳統的台式泡菜，香菇真的很有之前外婆自家鹵的味道，扣菇充滿著那咸甜香，配上泡菜的爽口味道真的很台南。蝦棗是讓我非常好奇的，有別於餐廳用的還是古法，用豬網油包裹著肉蝦泥後下鍋油炸，這香氣有點像雞卷但多了蝦的鮮度，口感又是更多一層風味，外酥內軟香氣十足，真的是會讓人一口接一口，難怪沒多久一盤就清空了。

再來上場的就是柯學長另推的，桂花干貝，大火炒蛋形成如桂花般的蛋酥，與干貝、金針菇、筍子、香菇、青蔥的絲絲清混搭，整體襯托出入口的Q脆及整體層次，每口都有分明的香氣與口感，這真的是原色香味具全的道地台灣酒家菜。

肉米蝦，用的是安平火燒蝦為主角，加上豬肉、香菇，香菇、豬肉、竹筍、紅白蘿蔔剁碎成米粒大小，跟著微酥炸過後的火燒蝦一起熬煮成糕湯，微酸中帶甘甜的懷舊滋味，果然有那小時候愛吃的辦桌菜的那味。

乾燒鱔魚回台南當然是不能錯過，但阿美的味道讓我有些驚奇，味道沒有大家害怕的台南甜，咬下鱔魚的脆爽就知道這火侯控制得真好，洋蔥的香甜與微甜的醬汁將二者濃縮和在一起，每口都可以吃到色、香、味、形具全的鑊氣。

宴席中的"紅蟳米糕"當然今晚不會缺席缺席，蟹黃蟹肉鮮甜配著軟嫩的米糕，跟台北台菜用的油飯口感真的不同，有機會真的可以試試看。

最後今晚的主角"砂鍋鴨"上場了，之前美食節目就有介紹過，以大骨湯為底，蒜頭、扁魚、蔥酥為香料，鍋底加入兩斤半大白菜燜煮至熟爛，鴨子下油鍋炸過後再放入整只嫩鴨熬煮一個半小時，湯頭一入口就知道那粉厲害，濃稠綿密的湯頭香氣十足，那微微的黏口感真的超乎我的期待，鴨熬煮到軟綿大湯勺一畫，鴨肉整個就脫骨散開了，這時鴨香油味已完全化在湯頭中，白菜的甜帶出鴨油的香，果然無法自拔的連喝了幾碗，店員介紹這是五十年來堅持使用炭火烹煮，過程必須不停注意火侯、添湯、攪動，並加入 金針、杏鮑菇、鵪鶉蛋、豆腐等食材，是非常費工的一道料理。

店家使用的全都是本土食材，高雄海浦的嫩鴨、高雄茄萣的扁魚、雲林西螺的大白菜、台南北門與七股的蒜頭、蔥酥和金針。食材的新鮮品質也不用擔心，這才使得這鍋招牌"鍋燒鴨"的湯頭更加鮮甜美味。難怪表弟說這鍋很同事或者同學之前都有請他代買過在春節享。果然是老台南人記憶中不可或缺的正港台南味

最後的布丁，飽到天靈蓋的我們完全投降，當然就讓表弟帶回給小姪女當點心了。

今晚滿滿的府城美食，感謝大神大大的招待，讓一段時間沒見面的我們可以好好的享受這一晚的手路菜。

阿美飯店 台南市中西區民權路二段98號

#Dinner #TaiwaneseFoods #TW http://t.cn/A6j04Pnn

N訪 去年底刚好几次台南出差，又把小时候过年时吃的手路办桌菜的几间巡了一遍，这趟又再度请教台南在地的老饕柯学长大神，最终还是决定今晚带首脑大神们来。今日的菜单是请学长的姑姑订的，所以没上桌前也不知道会有那些菜肴，着实让人期待。

同样的拼盘一订先上，这台菜冷盘代表，今天上来的是三拼香肠、虾枣、野生乌鱼子配上传统的台式泡菜，虾枣采用的是古法，用猪网油包裹着肉虾泥后下锅油炸，这香气有点像鸡卷但多了虾的鲜度，口感又是更多一层风味，外酥内软香气十足，真的是会让人一口接一口，难怪没多久一盘就清空了。香肠与野生乌鱼子同样的是让人失望的好吃。

香油猪肝，一上桌就闻到那味，猪肝的火候控制得真好，一咬下就可以吃到那绵细口感嫩口新鲜度，加上香油更增添那香气。

肉米虾，用的是安平火烧虾为主角，加上猪肉、香菇，香菇、猪肉、竹笋、红白萝卜剁碎成米粒大小，跟着微酥炸过后的火烧虾一起熬煮成糕汤，微酸中带甘甜的怀旧滋味，果然有那小时候爱吃的办桌菜的那味。

干烧鳝鱼意面回台南当然是不能错过，但阿美的味道让我有些惊奇，味道没有大家害怕的那么"台南甜"，咬下鳝鱼的脆爽就知道这火侯控制得真好，洋葱的香甜与微甜的酱汁将二者浓缩和在一起，每口都可以吃到色、香、味、形具全的镬气。

再来上场的就是柯学长另推的，桂花干贝，大火炒蛋形成如桂花般的蛋酥，与干贝、金针菇、笋子、香菇、青葱的丝丝清混搭，整体衬托出入口的Q脆及整体层次，每口都有分明的香气与口感，这真的是原色香味具全的道地台湾酒家菜。

今晚老饕学长坚持一定要点上的主角"砂锅鸭"上场了，之前美食节目就有介绍过，以大骨汤为底，蒜头、扁鱼、葱酥为香料，锅底加入两斤半大白菜焖煮至熟烂，鸭子下油锅炸过后再放入整只嫩鸭熬煮一个半小时，汤头一入口就知道那粉厉害，浓稠绵密的汤头香气十足，那微微的黏口感真的超乎我的期待，鸭熬煮到软绵大汤勺一画，鸭肉整个就脱骨散开了，这时鸭香油味已完全化在汤头中，白菜的甜带出鸭油的香，果然无法自拔的连喝了几碗，店员介绍这是五十年来坚持使用炭火烹煮，过程必须不停注意火侯、添汤、搅动，并加入 金针、杏鲍菇、鹌鹑蛋、豆腐等食材，是非常费工的一道料理。店家使用的全都是本土食材，高雄海浦的嫩鸭、高雄茄萣的扁鱼、云林西螺的大白菜、台南北门与七股的蒜头、葱酥和金针。食材的新鲜品质也不用担心，这才使得这锅招牌"锅烧鸭"的汤头更加鲜甜美味。难怪表弟说这锅很同事或者同学之前都有请他代买过在春节享。果然是老台南人记忆中不可或缺的正港台南味

洋烧鳗，鳗鱼也是传统办桌常见的食材，今晚的是油炸的白鳗淋上酸甜味的洋烧酱汁，葱蒜口味浓厚是真正的下酒菜，配上今晚在地贵宾贵宾带来的高粱真的是嘟嘟好。

台菜必吃的麻油腰子面线与酒家菜鱿鱼螺肉蒜也都是好好吃。

最后的布丁与八宝冰，饱到天灵盖的我根本是完全投降了。

又是满满的府城美食，感谢今天的第三场....

#Dinner...