六季、六鍋飯

我們不擅長說話。但這一鍋飯，我們做了六次，我們想說一點什麼。

每一季的套餐最後，我們都會準備一鍋煲仔飯。主廚曾在日本工作，餐後總是以釜飯作結，溫溫的慢慢收尾，剛剛好。來到台灣，他選擇用煲仔飯，把自己的香港味道放進 FIRNS的餐桌裡。

At FIRNS, every menu ends the same way: a small pot of rice. Unannounced. Unassuming. But never unconsidered. It isn’t the dish that draws attention. It is just a quiet, deliberate ending. Chef Ricky has worked in Japan once, where meals often come with a kamameshi for ending: a quiet, warm bowl of rice to warm your stomach and soul. When he came to Taiwan, he chose to end the meal with something closer to home - a clay pot rice, shaped by his Hong Kong roots.

我們選用台中秈10號長秈白米，細長不黏，低澱粉好消化。搭配不同的高湯，有時是蝦、蛤蜊，柴魚或昆布等。大火現煮 12 分鐘，再轉小火慢煨，讓米在鍋底形成一圈薄薄的鍋巴，這是我們的堅持。

The rice is long-grain, from Taichung, delicate, low in starch, barely fragrant. The broth changes with the season: shrimp, clam, bonito or kombu…etc. We cooked it with 12 minutes over high heat, then slowly lower down the heat to result in a thin golden crust at the bottom.

六季下來，我們做了這樣的組合，不是為了創意，而是順著節氣走。

Over the six seasonal menus, we tried different ingredients just to stay in step what is in season.

2023 Winter｜角蝦 Marron
2024 Spring｜油封鴨腿 Duck confit
2024 Summer｜當季貝類 Seasonal clams
2024 Fall｜秋蟹 Seasonal crab
2024 Winter｜和牛叉燒上蓋 Wagyu char siu
2025 Spring｜比目魚裙邊 Halibut skirt

六季下來，煲仔飯一直都在餐的最後一道，主廚從沒想拿掉這鍋飯。有人記得春天的鴨腿，也有人問過角蝦什麼時候會回來。

你還記得哪一鍋？或者，有一鍋你總想吃吃看？

FIRNS 夏季菜單從 6 月 11 日 開始。
煲仔飯會繼續在最後，等你。

Some guests remember the duck confit. Others ask when the marron might return. If you’ve been with us before, you might remember it. If not, we understand.

Our new summer menu begins June 11th.

That bowl of clay pot rice will still be there. Waiting, at the end.