podium,台北私廚,士林美食,士林站,神秘私廚【邀約】
2019年下半年，在台北捷運士林站旁出現一間神秘私廚”Podium”，許多饕客友人吃過之後讚不絕口，終於阿偉也有機會來一探它的面貌，嚐到了傳說中充滿創意與美味的料理，也見到了兩位顏值很高的型男主廚，這一餐可說是味覺、視覺的饗宴，有興趣的人找機會來喔！
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Podium
電話：(02)2883-5720
地址：台北市士林區中正路209號2樓(捷運士林站旁，步行兩分鐘)
營業時間 : 上午11:30 – 下午2:00 、下午6:00 – 晚上9:00、晚上09:00-晚上12:00
臉書粉絲團：點此連結
每個用餐時段只接待一組客人，晚上九點半將會開放作為餐酒館，提供
這裡是無菜單料理，價格分為NT$.2580、NT$.3080、NT$.3680另加一成服務費。同一組客人需點同一套餐。
我們這晚體驗的是NT$.2580的套餐。
如果不是朋友一再確認地址沒錯，我可能經過一百次都不會發現這裡有間私廚餐廳。
信箱上有店名、地址，從旁邊的木門進去就可上二樓，實在很低調。
開門後果然看見二樓有個發光的招牌，也因此安心許多。
店名”Podium”意思是”講台”，兩位型男主廚希望以這裡當作他們揮灑創意的地方。
招牌上寫著 Asean Inspired，意思是Podium是一家以「台灣物產」✖️「東南亞風情」，再以「法式料理」為強大基礎去重新演繹的創意私廚。
進門需要輸入密碼，而密碼會事先傳給訂位的客人。進門的過程就像下面的影片，蠻有趣的。
進來之後看到的空間頗為樸素，有種日式極簡的風格，但也帶著文青味。
旁邊有區沙發區，提供給用過正餐之後想跟友人放鬆小酌的客人使用。
主要的用餐區寬敞明亮，窗外還有行道樹的綠意，讓用餐心情變得輕鬆。
餐墊、餐巾有質感偏向文青風，加上一碟很好吃的堅果，讓人對即將展開的晚餐充滿期待。
皮質杯墊超美，有質感。
兩位年輕的型男主廚Andy及Jacky出來跟我們打招呼，有好多年法式餐廳經驗的他們，每天都親自去挑選所有食材，對每道料理從源頭把關。也因此，菜色會隨著季節而有所不同。但基本上是每一季都會換一次菜單，如果在同一季當中你來兩次，也事先可告知，可能在菜色上會有不同的安排。
新竹薪石窯柴燒窯烤麵包(吃完可續)
這幾年各地都有”窯烤”麵包，經常吸引都市人大老遠開車去買，有時候還得先預訂才吃得到。而在這裡就能輕鬆吃到來自新竹的窯烤麵包，當然也是主廚在訪查試吃許多家之後的決定。口感紮實有麵香，沾著油醋吃，別有風味。
旨Savory：牡丹蝦/蕪菁/金桔
第一道上桌就讓人眼睛一亮，盤上用一個大扇貝的殼裝了片紅色薄片的東西，原來它叫蕪菁，是蘿蔔的一種，將它切成薄片後用金桔醃漬，吃起來清脆帶著金桔香甜。
掀開看裡面有牡丹蝦及法式酸奶油，跟蕪菁一起吃，清爽中帶著彈Q的口感，味道豐富卻協調。
鮮Umami : 白鮑魚/綠竹筍/白鮑魚肝
第一次吃到將鮑魚及綠竹筍切成薄片，一片鮑魚一片竹筍的組合捲起，裡面包著魚肝醬，表面再撒著金粉，整個有如欣賞一件昂貴的首飾。
吃來既Q又脆，裡面的魚肝香氣撲鼻，又是道好看好吃的菜色。
接著店員妹妹端出幾根疑似玉米的東西，難道要現場剝玉米嗎?
街Street：馬加魚/玉米/三星蔥
如果只是現剝玉米那沒什麼了不起，兩位型男主廚也不會這麼沒創意。於是我們看到用台灣的”水果玉米”裡面包著馬加魚，非常特別的組合，以前從沒想過也沒見過，讓人很期待。
然而這道菜另一個重點是盤裡的醬汁，用的是椰漿與烤過的三星蔥及烤過的花生，烤過後有焦化的香氣，讓馬加魚的氣味更多層次，非常有創意也有新意的料理。
海Sea :紅帶海鯡鯉/牛番茄/蒔蘿
俗名秋姑的海鯡鯉屬於台澎近海的野生魚產，而且是船釣的，所以成本不便宜。餐廳跟船家合作，供貨品質有保障，新鮮度百分百。
底部的醬汁是用牛番茄做的慕斯，加入蒔蘿油增添清香。
原Pure :雲林白蘆筍/橄欖
這杯上桌就知道是用來清口腔的，要準備吃接下來的主餐。
用的是雲林的白蘆筍汁，經過兩道冰滴手續而成。喝得到蘆筍的清甜與苦澀，加上頂端的一滴橄欖油，呈現的是最天然的元素。
南South : 桂丁雞/仁當/粉絲
桂丁雞是近幾年在台灣很受歡迎的高檔雞肉食材，最好吃的口感在5~6分熟，仁當則是印尼的辛香料，有點中藥味。為了避免仁當的中藥味太強蓋過了雞湯的香醇，因此特別另外用一個杯子裝雞湯，吃完冬粉、桂丁雞後再喝雞湯，感受它單純的醇厚與香氣。
碗內的冬粉煮得軟透且入味，雞肉香與中藥味並陳，但吃起來卻沒有負擔。
炎Heat：北海道陔貝/天使紅蝦/香茅
這道是以泰式的東央貢湯頭為基底，喝起來有點酸辣。上面的北海道干貝經過油煎，白色粉末是分子化之後的紅油粉，讓人蠻驚訝的。不過它只有香氣並不太辣，蠻有趣。這道料理吃得到南洋風，也嚐得出主廚將食材解構運用的巧思。
地Lead :美國Prime級無骨牛排/沙嗲/白花菜(主菜二選一)
低溫56度烘烤了12小時，再用油煎的方式為表皮上色、增加香氣。底部的醬汁是以沙嗲為基底，並加上紅蘿蔔泥所做成的。
美國Prime級無骨牛排的甜度很夠，以往都只是沾鹽吃，這道多了南洋風味。
地Lead :伊比利豬老饕上蓋/綠扁豆/咖哩(主菜二選一)
色澤很像牛肉的伊比利豬也有所謂的上蓋肉，這塊肉質特別軟嫩、甜度也高。搭配的醬汁是用綠扁豆與咖哩調成，又是令人耳目一新的組合。
隱藏版主菜：烤乳鴿
這道是尚未列進菜單的新菜，我們搶先試吃。一開始服務生拿著木質盒子，裡面放著烤好的乳鴿給我們看過。
之後再拿進廚房讓主廚擺盤，端出來如上圖。
乳鴿外皮烤得微脆卻仍有彈性，越嚼越香。而肉質亦滑嫩緊緻，與底部醬汁組合吃來味道豐富。
酸Sour：檸檬/柑橘/核桃
看過日劇”東京大飯店”就知道，結尾的甜點在Fine Dining中簡直有舉足輕重的份量，要如何為這一整套餐畫下完美的句點，考驗著主廚的思維。
這裡的甜點以”酸”為題，用檸檬卡士達擠出有如花瓣的造型，對怕酸的我原本有點擔心，但嚐過之後發現酸度很低，取代的是檸檬的香味，整個口感相對清爽不甜膩，加上散落的柑橘果肉可實際嚐到果汁的酸甜，讓這甜點有了虛實對照的體驗。而核桃做的底部塔皮則帶出堅果香與口感，中和了檸檬與柑橘的酸度，整個甜點色香味俱全。
最後跟兩位型男主廚合照，很佩服他們在各樣料理上發揮的創意，現在只是剛起步就有這麼多亮點，相信假以時日會更加大放異彩。
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文章裡提到每個用餐時段只接待一組客人，這種安排很有特色；不過在無菜單料理裡，若能再多說明季節換菜的方向，應該更能幫助讀者判斷是否值得特地訂位。
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What a fascinating read—Podium sounds like the kind of place where creativity and craft come together in unexpected ways. The idea of deconstructing ingredients and reimagining them into something entirely new really resonates. It reminds me of how AI rap generator takes simple ideas or lyrics and transforms them into complete rap songs with beats and vocals. Different medium, same spirit of reinvention. For anyone who enjoys seeing raw elements turned into something surprising, both are worth exploring.
This hidden gem of a restaurant sounds like a genuinely creative dining experience. The way the chefs deconstruct ingredients and recombine them into something entirely new reminds me of what’s happening in the AI creative space right now. If you’re into seeing familiar things transformed into something unexpected, you might also enjoy exploring what AI can do with 3D modeling. Tools like GPT3D can turn a simple photo or text prompt into a downloadable 3D model right in your browser — a different kind of deconstruction, but equally surprising. Worth a look if you appreciate innovation in any form.
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This hidden gem in Shilin sounds like a truly unique dining experience — a secret private kitchen with no-menu concept and creative French-inspired dishes is exactly the kind of place food lovers dream about. The way the chefs deconstruct ingredients and blend Taiwanese produce with Southeast Asian flavors is fascinating. Just like Podium reinvents familiar ingredients into something surprising, platforms like Gemini Omni Flash let creators remix text, images, audio, and video into entirely new content. Worth exploring both!
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This place sounds like a hidden gem — the password entry and one-group-per-session setup remind me of the same care and craft you get from a good AI model. I actually use Demucs Online to split tracks into vocals, drums, bass and other stems, and it runs in about a minute with no Python or GPU required. Whether it’s fine dining or music production, the magic is in how you deconstruct the elements.
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This hidden gem of a private kitchen in Shilin sounds like a genuinely creative dining experience — the way the chefs deconstruct ingredients like fruit corn with mackerel or abalone with green bamboo shoots is really inspiring. The seasonal menu concept and the password-entry speakeasy vibe add a nice touch of mystery. For anyone who appreciates this kind of creative deconstruction, you might also enjoy exploring AI image generation that pushes creative boundaries the same way — Nano Banana 2 Pro lets you create stunning 2K AI images with precise text rendering and character consistency. Check it out at Nano Banana 2 Pro if you’re into creative tools.
This Podium review brings back great memories of Taipei’s secret dining scene. The Asean-inspired tasting menu concept is fascinating, and the way the chefs deconstruct ingredients into new forms reminds me of what’s happening in AI video creation right now. If you enjoy seeing creative minds break boundaries, you might also appreciate what the Kling 4 AI video generator is doing for cinematic content — turning text and images into videos with native audio. It’s a different kind of “deconstruction,” but equally impressive for anyone who loves innovation. Check it out at kling4.io
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