多圖／林百里揪黃仁勳「AI晚宴」19道料理全開箱！包場「隱藏菜單」獨家揭密了

生活中心／曾郁雅報導

輝達執行長黃仁勳旋風來台帶來爆量討論熱潮，同時更引領全民瘋AI的熱門話題，黃仁勳一舉一動備受媒體關注，更有不少粉絲爭相效法「黃仁勳style」，日前黃仁勳受廣達董事長林百里邀請，前往號稱「全台最難訂私廚」餐敘，讓這間位於台北內湖區東湖路的「喜相逢麵館」再度暴紅，而今更有黃仁勳當天「量身訂做菜單」流出，其中為了讓當天「中英雙語」賓客都能享受餐點內容，主廚特地用心準備中英文說菜介紹，超道地的解說內容成為關注焦點。

「AI教父」輝達執行長黃仁勳5日現身台北內湖喜相逢麵館，與廣達董事長林百里等人一齊用餐，作為「預約制私廚」的喜相逢麵館，當天直接被包場3桌22萬，令許多人好奇當天餐桌到底是何種風景，而《民視新聞網》取得當天為AI教父量身打造的「黃仁勳晚宴菜單」，整整19道菜餚全曝光，其中更有喜相逢專程為了黃仁勳提供的特選小菜。

從小菜五香花生、皮蛋豆腐、涼拌苦瓜開始，主廚別出心裁的結合台灣在地農產，讓餐桌呈現台灣與各國食材交會的豐饒光景，招牌麻辣素雞更是不能少，除此之外還有上海醬蘿蔔、寧式烤麩、麻辣耳絲等，緊接著大菜剁椒圓鱈、紅燒牛腩牛筋煲、桂花魚翅、清蒸野生老鼠斑、上海紅燒肉（刈包，酸菜心）、麻婆豆腐、香草白酒趴明蝦、魚汁滑蛋、蛋餃土雞湯，更搭配松子玉米，以及麵館招牌拌麵「蔥油拌麵」，最終以甜品楊枝甘露收尾。

其中特別是麻婆豆腐和五香花生，這是當日特別隱藏版菜色，據消息指出，「黃仁勳晚宴」是廣達董事長林百里早在一年前就訂了位，請餐廳安排的黃仁勳菜單。除了味蕾滿足之外，晚宴更有頂級香氛CYRANO特別替黃仁勳準備英國皇室香氛品牌CREED「皇者之風」，讓當晚全員五感都獲得身心靈療癒。

為了配合當天晚宴有熟悉不同語言的賓客，當天特別準備翻譯「中英說菜」介紹內容，詳盡說明總共19道菜餚的詳盡身世與主廚的設計用心，《民視新聞網》也為讀者獨家一次全揭密：

五香花生：隱藏菜單

皮蛋豆腐：宜蘭溫泉有機無鉛皮蛋，整顆和龜甲萬醬油打成泥作成獨家的皮蛋醬，淋在手工薄切的嫩豆腐上。

Century Egg Tofu: Our signature sauce is made from organic, lead-free century eggs from Yilan hot springs, blended with Kikkoman soy sauce. It's poured over thinly sliced, handmade silken tofu.

涼拌苦瓜：日本進口的白玉苦瓜搭配屏東的無籽綠檸檬。

Chilled Bitter Melon Salad: This refreshing salad features Japanese white jade bitter melon paired with seedless green lemons from Pingtung.

麻辣素雞：非基改黃豆製作的素雞，在滷之前要先用叉子叉細孔，使用西式有機香料滷製。
Spicy Vegetarian Chicken: Made from non-GMO soybeans, our vegetarian chicken is pricked with a fork before being braised with a blend of organic Western spices.

上海醬蘿蔔：梨山高山白蘿蔔搭配日本龜甲萬醬油和冷壓香油。
Shanghai Pickled Radish: Lishan's high-altitude white radish is combined with Kikkoman soy sauce and cold-pressed sesame oil for a delightful flavor.

寧式烤麩：用平底鍋加初榨橄欖油一片一片的煎製。
Ning Style Fried Wheat Gluten: Fried in a pan with extra virgin olive oil until each piece is perfectly crisp.

麻辣耳絲：只使用黑毛豬的耳朵部位製作。
Spicy Pig Ear Strips: Made exclusively from the ears of black-haired pigs for a unique texture and taste.

剁椒圓鱈：阿拉斯加深海圓鱈，喜相逢的所有的油都只用初榨橄欖油，中菜西燒，蔥花使用宜蘭的三星蔥，因為三星蔥比較香甜並帶有足夠的水分。香辣味來自老闆孫哥親手自制的泡椒。
Spicy Cod: Alaskan deep-sea cod is pan-seared with extra virgin olive oil. It's garnished with sweet, moist Sanxing scallions from Yilan, and the spice comes from our homemade pickled peppers, crafted by our chef, Brother Sun.

紅燒牛腩牛筋煲：使用美福的牛肉，慢燒3-4小時，鍋中使用大量的南部牛番茄都已煮化在湯內。
Braised Beef and Tendon Stew: Made with Meifu beef, slow-cooked for 3-4 hours with a generous amount of southern tomatoes that melt into the broth.

桂花魚翅：海虎翅本身無味，老闆花了2天的時間用由許多高檔食材做成自製的高湯，將海虎翅放入自製高湯中用最小火慢煨入味，最後再把高湯炒乾收汁。
Osmanthus Shark Fin: Sea tiger fin, which is naturally flavorless, is simmered for two days in a rich broth made from high-quality ingredients until it absorbs all the flavors. The broth is then reduced to a thick sauce.

松子玉米：北海道水果玉米搭配松子
Pine Nut Corn: Sweet corn from Hokkaido combined with crunchy pine nuts.

蔥油拌麵：使用大量宜蘭三星蔥和橄欖油製作成獨家的蔥油，麵條是使用僑泰興麵粉按獨家配方每日一早自製的手作麵條。是喜相逢麵館的招牌拌麵。

Scallion Oil Noodles: Our signature scallion oil is made with plenty of Yilan Sanxing scallions and olive oil. The handmade noodles are crafted daily with a special blend of flour from Qiaotai Xing. This is the star dish of our noodle house.

清蒸野生老鼠斑：澎湖野生的老鼠斑，清蒸製作保留魚肉本身最大的清甜口感。最後醬汁要麻煩幫我們留下來，會做成下一道的魚汁滑蛋。

Steamed Wild Grouper: Fresh wild grouper from Penghu is steamed to preserve its natural sweetness. Please save the sauce; it will be used for the next dish, fish sauce scrambled eggs.

上海紅燒肉（刈包，酸菜心）：屏東東寶黑毛豬，不像一般餐廚油炸，而是用橄欖油一塊塊的四個面慢慢煎製，再紅燒入味。搭配老麵發酵的自製刈包和酸菜心。
Shanghai-Style Braised Pork (with Steamed Buns and Pickled Mustard Greens): Made with black-haired pork from Dongbao in Pingtung, slowly pan-fried in olive oil until each side is golden and tender. It's then braised and served with homemade fermented buns and pickled mustard greens.

香草白酒趴明蝦：每日清早澎湖直送的新鮮明蝦，搭配整瓶的白葡萄酒和法國手工奶油燒製。

Herb White Wine Prawns: Fresh prawns delivered daily from Penghu, cooked with an entire bottle of white wine and French handmade butter.

魚汁滑蛋：使用剛剛清蒸老鼠斑的魚汁搭配土雞蛋滑製。
Fish Sauce Scrambled Eggs: Soft scrambled eggs made with the sauce from our steamed wild grouper and free-range chicken eggs.

麻婆豆腐：隱藏菜單

蛋餃土雞湯：下午自製的手工蛋餃，湯底使用多汁老母雞和土雞細活慢熬，湯中的半隻雞是最後才再加入燉煮的，所以能保有雞肉的鮮嫩。
Chicken Soup with Egg Dumplings: Handmade egg dumplings in a broth made from juicy old hens and free-range chickens, simmered slowly. Half a chicken is added at the end to keep the meat tender.

楊枝甘露：使用整箱的屏東太陽芒果新鮮打製，上面的是有機紅葡萄柚。
Mango Sago: Freshly blended sun mangoes from Pingtung, topped with organic red grapefruit.