天廚菜館。Celestial Restaurant
南京西路一號三樓；﹙02﹚2563-2171
1, NanJing W. Rd, 3F
營業時間/Hours：午餐/Lunch 11 am–2 pm；晚餐/Dinner 5-9 pm
可刷卡，一成服務費
Credit Cards Accepted. 10% service charge.
中/英文菜單 / Chinese/English menu
Established in 1971 Celestial Restaurant has been a favorite for gourmet food lovers and it’s also a designated dining spot for Japanese tourists. Each duck weighs at least 3.6 kilograms and only ducks raised in YiLan will be used to make the famous roast duck﹙whole roast duck NT$900; plus duck soup NT$1,050﹚. Each duck requires 50 minutes of roasting in the oven and the last order for duck is 8:40 pm. Roasted duck is only sold as a whole and never a one half because it tastes the best when it’s fresh out of the oven, juicy, tender and crispy on the outside. Celestial Restaurant can sell up to 100 ducks a day! Roast duck will be presented at the table first before the chef carves it into thin slices in the kitchen. The proper way of eating it for the first time around is to wrap crispy skin and scallion along with sweet noodle sauce into one roll. Take a bite and you’ll be wanting for more!
For the last 40 years Celestial Restaurant has maintained its high quality in food and moderate taste. There are too many signature dishes on the menu that keep the customers come back again and again. Vice President Mr. CunXiong Wen has a few personal recommendations. “Green Beans with Shredded Chicken”﹙NT$330/small﹚ is a simple dish but it requires all the staff to peel snow pea pods every morning. VP Wen says, ”It is time consuming and labor intensive and everyone raves about it!” “Baked Bean Curd”﹙NT$160/small﹚is incredibly light - crispy on the outside and soft on the inside. An unusual dish called “NiHanNingMoHaKuTa”, originated from the famous Manchu Han Imperical Feast. It is braised fish maw and beef tripe. Last but not least you definitely should taste pan-fried leeks dumplings and scallion pancakes. They are truly authentic flavor from Northern China!
成立於民國60年的天廚，不但是老饕最愛，日本觀光客也特別指定用餐。以六斤以上重的宜蘭鴨烤五十分鐘的北平烤鴨﹙一吃900元/二吃1,050元﹚最多一天可賣出上百隻，強調每天現烤、只賣整隻鴨、不賣半隻，每晚鴨爐準時於八點四十分熄火。烤鴨出爐之後會先給客人看過，再由師傅拿進廚房片鴨，第一次先將脆皮和蔥沾上獨家配方的甜麵醬一起包在手工餅皮裡，甜而不辣的三星蔥和香脆的鴨皮搭配是夢幻組合！
過去四十年，天廚秉持一貫的水準和清淡口味，擁有太多令人難忘的菜色，溫村雄副總經理特別推薦的鮮豆雞絲﹙小份330元﹚是個簡單卻費人力的菜餚，每天一早員工上班第一件事就要剝豌豆；鍋塔豆腐﹙小份160元﹚雖是先炸過，卻令人出乎意料之外的爽口；尼罕寧默哈庫它﹙中份700元﹚是滿州菜，就是紅燒魚肚牛肚，這道菜在北方餐廳中可是少之又少。喜歡麵食的千萬別錯過天廚的韭菜盒子和蔥油餅，不油不膩的正宗家鄉口味！
