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避暑旅行:探索涼爽的秘境
旅遊情報
Cheers!・2025-06-11

隨著夏季的到來,烈日炎炎讓人難以忍受,但別擔心,今日小編將帶您走進一些世外桃源,避開酷熱的夏日。這些神秘而美麗的地方,擁有清新的空氣和令人嘆為觀止的自然風光,讓您在炎炎夏日中找到一片寧靜的樂土。這些目的地不僅能讓您逃離酷暑,更能為您帶來心靈的洗禮和身心的放鬆。 四川 四姑娘山及臥龍自然保護區 四姑娘山是個適合全家出遊的好地方,擁有壯麗的自然景觀和豐富的戶外活動。 清涼指數:13度適合進行各種戶外活動 海子溝簡介:這裡有美麗的高山湖泊和草甸,適合家庭徒步。建議:步道平緩,非常適合小孩和年長者,還可以帶上野餐,享受大自然。 大峰徒步路線簡介:提供不同難度的徒步路線,適合家庭一起挑戰。建議:選擇較短的路線,保持親子活動的樂趣。 小金川簡介:這是一個迷人的小鎮,適合全家遊覽和拍照。建議:可以品嚐當地特色小吃,並探索周圍的草原。 臥龍自然保護區臥龍自然保護區是國家級第三大自然保護區。四川省面積最大、自然條件最複雜、稀有動植物最多的自然保護區。保護區橫跨臥龍、耿達兩鄉,總面積20萬公頃。主要保護西南高山林區自然生態系及大熊貓等稀有動物。 活動建議 親子徒步:選擇簡單的徒步路線,讓孩子們在大自然中探索。攝影比賽:鼓勵孩子們拍攝他們喜歡的風景,增強觀察力。野餐時光:在草地上野餐,享受家庭時光。 美食推薦 藏式火鍋:犛牛骨熬的湯營養豐富,配有當地特有的犛牛肉,藏香豬肉片等,加上野山菌和各種素菜煮在一起,配上各種藥材,讓您充分的感受高原不同的風味。 老臘肉炒木耳:用四姑娘山的風乾老臘肉加入新鮮木耳一起小炒,別具風味。 牦牛肉:風乾犛牛肉是精選鮮藏區犛牛肉,其肉質酥鬆 旅遊小貼士 安全第一:注意孩子的安全,選擇適合的活動和路線。 高海拔適應:提前幾天適應高海拔,避免高原反應。 攜帶必需品:防曬霜、飲用水、輕便雨具和足夠的零食。 720全景虛擬導覽:https720.geeker.com.cnrestindexNewview.actionid=65979 貴州貴陽 貴州貴陽是一個擁有豐富自然景觀和深厚文化底蘊的城市。 清涼指數:涼爽,適合避暑 2125度 花溪公園簡介:這是一個結合了自然美景和人造景觀的大型公園。建議:適合散步、野餐,還可以欣賞到花溪河的美麗風光。 青岩古鎮簡介:保存完好的古鎮,充滿了明清時期的建築風格。建議:可以品嚐當地小吃,並購買一些手工藝品。 黃果樹瀑布簡介:雖然距離貴陽市區有一定距離,但這是中國最大的瀑布之一,非常壯觀。建議:最好提前計劃一日遊,享受自然的奇觀。 美食推薦 貴州米線:當地著名的米線,湯底鮮美,配料豐富。 酸湯魚:利用酸湯調味的魚,味道獨特,值得一試。 處處都是小吃攤:老闆娘面前一口鐵鍋,各種食材在鍋中或烤或炒,真是百用鐵鍋 旅遊小貼士 適合吃辣人士:貴陽以其獨特的辣味和多樣的小吃聞名 探索自然景觀:貴陽周邊有許多壯麗的自然景觀,享受大自然的美好,注意體能消耗 了解當地文化:參加一些民族表演或活動,可以更深入地了解當地的歷史和文化 內蒙古 內蒙古擁有壯麗的自然風光和獨特的草原文化,是夏季旅遊的理想選擇。 清涼指數:涼爽,適合避暑 2125度 呼倫貝爾草原簡介:廣闊的草原風光,適合騎馬和露營。建議:參加當地的牧民活動,體驗草原生活。 額爾古納濕地簡介:是中國目前保持原狀態最完好、面積最大的濕地,被譽為「亞洲第一濕地。」建議:攜帶望遠鏡,欣賞各種野生動物。 阿爾山國家森林公園簡介:擁有壯觀的山脈和湖泊,非常適合健行。建議:選擇適合的徒步路線,享受自然之美。 美食推薦 蒙古包晚宴:歌聲不停酒不停的蒙族飲食文化盛宴,一邊品嚐蒙古傳統美食,大口咀嚼手把肉與香甜酸奶 蒙古餡餅:距今已經有300多年的歷史了,是一種傳統的麵食。漢族有句俗語quot;好吃不如餃子quot;,蒙族有句常話「好吃不如餡餅」 蒙古奶茶:在牧區,人們習慣於quot;一日三餐茶,一頓飯quot;。每日清晨,主婦的第一件事就是先煮一鍋鹹奶茶,供全家整天享用。 旅遊小貼士 體驗草原文化:
參加當地的那達慕(草原運動會)或蒙古包住宿,能讓你更深入地了解蒙古族的傳統文化和生活方式。你可以品嚐到正宗的蒙古奶茶和烤全羊 欣賞自然風光:
內蒙古擁有壯觀的自然風景,如呼倫貝爾大草原、額爾古納河等。建議安排時間進行徒步或騎馬旅行,享受壯麗的日出和日落景色 注意天氣變化:
內蒙古的天氣變化較大,特別是夏季早晚溫差大。建議攜帶適合的衣物,包括輕便的外套和防曬用品,以應對不同的氣候條件 照片來源: Trip.Com 新华网四姑娘山風景名勝區管理局 贵州旅游在线 gt;gt; 人在旅途內蒙古旅遊|蒙古包晚宴

最新文章

普吉島洲際度假酒店hom「三界之旅」品鑑菜單 | hom at InterContinental Phuket Resort: Tribhumikatha Tasting Menu
專題報導
小燕品味・2026-09-26

普吉島洲際度假酒店hom「三界之旅」品鑑菜單,演繹「發酵喚醒食材本味」的料理哲學 hom at InterContinental Phuket Resort Tribhumikatha Tasting Menu Culinary Philosophy Fermentation Unlocking Ingredientsrsquo; True Essence 普吉島洲際度假酒店 hom Restaurant,榮獲《米芝蓮指南 2026》入選推薦,同時獲選 Tatler Thailand 2026 泰國年度注目餐廳,隨著行政主廚馬塞洛・巴魯奇(Marcelo Baruch)與研發主廚吉列姆・阿蘭(Guillem Aran)入駐主理,餐廳推出全新「三界之旅(Tribhumikatha)」品鑑菜單,開啟以發酵工藝為核心的沉浸式美食新篇,將普吉島精緻餐飲體驗推升至全新層次。筆者早前赴普吉入住普吉島洲際度假酒店,專程造訪這家備受業界矚目的餐廳,感受別具一格的美學餐飲饗宴。 hom Restaurant at InterContinental Phuket Resort is featured in MICHELIN Guide 2026 and recognised as one of Tatler Thailandrsquo;s Spotlight Restaurants 2026. Under the new culinary leadership of Chef de Cuisine Marcelo Baruch and Ramp;D Chef Guillem Aran, the restaurant has unveiled its brand‑new Tribhumikatha The Three Worlds tasting menu. This marks an immersive new chapter centred on fermentation‑forward gastronomy, elevating Phuketrsquo;s fine‑dining landscape to unprecedented heights. During my recent stay at InterContinental Phuket Resort, I made a special visit to this highly‑acclaimed venue to experience its one‑of‑a‑kind aesthetic culinary feast. 作為普吉島最具代表性的頂級餐飲地標之一,hom 長期以創新烹飪邏輯、純熟廚藝功底與充滿敘事感的飲食美學,重新定義目的地精緻餐飲的標準。餐廳秉持「發酵喚醒食材本味」的料理哲學,透過現代化且富有情感的料理表達,引領食客重新發掘、解讀泰國飲食文化沉澱千年的深厚內涵。 hom 座落於能夠飽覽卡馬拉灣海景的 Sawan Pavilion 純淨亭閣之中,通透靈動的空間設計與山海景致相互交融,向來以藝術表現、文化內涵與永續思維並重的用餐體驗見長。 As one of Phuketrsquo;s most iconic fine‑dining landmarks, hom continuously redefines destination gastronomy through innovative culinary thinking, consummate technical skill and narrative‑driven food aesthetics. Embracing the philosophy that ldquo;fermentation unlocks the true essence of ingredientsrdquo;, hom delivers modern, emotionally resonant culinary expressions that invite diners to rediscover and interpret the millennia‑deep heritage of Thai cuisine. Nestled within the ethereal Sawan Pavilion overlooking Kamala Bay, hom features an open‑flowing interior that harmonises seamlessly with mountain‑and‑seascape. It is celebrated for dining experiences that balance artistic flair, cultural depth and sustainability principles. 兩位國際資深主廚為賓客帶來沉浸式的味覺體驗。行政主廚馬塞洛・巴魯奇出生於巴西,積累巴西聖保羅、泰國曼谷多間米芝蓮認證餐廳的歷練,先後任職 Nusara、聖保羅瑰麗酒店等知名餐飲場所,加入 hom 之前擔任 Lanhyai 主廚。他的料理體現南美與亞洲風味的精妙平衡,並依托歐洲經典烹飪體系加以淬煉,建立獨樹一格的料理風貌。馬塞洛・巴魯奇主廚講求目的性、精準度與待客之本,善用在地優質原料,憑藉成熟的發酵工藝建構層次繁複、意蘊深遠的菜式。他談及料理理念時表示,料理的核心價值在於傳遞情緒、留存記憶,建立人與土地之間的連結。在 hom 的廚房裡,發酵並非單純的技術手段,而是一種敘事語言,用以解讀食材背後的歷史脈絡與在地人文。「三界之旅」菜單的創作初衷,便是成就一套立足傳統,同時滿載驚喜感的味覺旅程。 The two internationally seasoned chefs bring a multi‑sensory dining journey to guests. Born in Brazil, Chef de Cuisine Marcelo Baruch accrued experience across Michelin‑recognised kitchens in Satilde;o Paulo and Bangkok, with tenures at distinguished establishments including Nusara and Rosewood Satilde;o Paulo. Prior to joining hom, he served as Head Chef at Lanhyai. His cooking strikes a sophisticated balance between South American and Asian flavours, refined by classical European culinary techniques to form a distinct creative identity. Chef Marcelo pursues purpose, precision and heartfelt hospitality. Drawing on premium local produce and sophisticated fermentation techniques, he crafts multi‑layered, evocative dishes. ldquo;Cooking exists to evoke emotions, preserve memories and forge bonds between people and the land,rdquo; he shares. ldquo;At hom, fermentation is far more than a technical tool mdash; it becomes a narrative language that unpacks the history and human stories behind each ingredient. The Tribhumikatha menu was conceived to deliver a flavour journey that honours tradition while brimming with delightful surprises.rdquo; 行政主廚馬塞洛・巴魯奇 Chef de Cuisine Marcelo Baruch 與馬塞洛搭檔的研發主廚吉列姆・阿蘭,畢業於享譽全球的巴斯克廚藝學院,擁有西班牙、丹麥、曼谷頂尖餐廳的工作經歷,亦曾任傳奇餐廳 Alchemist 研發團隊成員。他側重料理實驗、多維感官探索與特色食材的活用,源源不斷為 hom 注入創新的可能性,拓展料理創作的邊界。 Working alongside Marcelo, Ramp;D Chef Guillem Aran is an alumnus of the prestigious Basque Culinary Center. He has honed his craft in leading restaurants across Spain, Denmark and Bangkok, including a stint on the Ramp;D team at the legendary Alchemist. His focus on culinary experimentation, multi‑sensory exploration and creative use of lesser‑known ingredients continuously expands homrsquo;s creative boundaries and unlocks fresh gastronomic possibilities. 研發主廚吉列姆・阿蘭 Ramp;D Chef Guillem Aran 全新「三界之旅(Tribhumikatha)」品鑑菜單,取材泰國傳統宇宙觀,以土地、海洋、天界三大維度作為創作骨架,透過風味變化、質地層次與發酵工藝,把抽象的三界美學落實於盤中。整套菜單循序鋪陳,道道料理充滿畫面感,充分調動食客多重感官。招牌菜式當中,發酵風味蘑菇牛肉透過長時間發酵,堆疊細膩飽滿的鮮美層次;泰式發酵鴨肉喃烤飯則溯源東南亞發酵飲食傳統與泰式米安甘飲食文化,融合兩位主廚積累的國際熟成、炙烤技法,讓經典在地風味煥發現代氣息。諸如豆腐魚子醬白巧克力、蟹肉炊飯、玉米昆布魚子醬等創作,更充分顯現廚房團隊融會傳統與現代的實力,在雅緻克制、不刻意堆砌風味的前提下,打破食材既定框架,演繹當代泰式精緻料理的全新樣貌。 Drawn from ancient Thai cosmological beliefs, the new Tribhumikatha The Three Worlds tasting menu is structured around three realms land, water and celestial skies. Abstract aesthetics of the three worlds are translated onto the plate via flavour dynamics, textural depth and fermentation craft. Courses unfold sequentially in vivid, image‑evoking compositions designed to engage every sense. Standouts include Mushroom amp; Beef, where prolonged fermentation builds intricate, rich umami layers; Duck Naem Khao, which draws inspiration from Southeast Asian fermentation heritage and Thailandrsquo;s miang kham leaf‑wrap food culture. It integrates international ageing and grilling techniques mastered by the two chefs, breathing contemporary vitality into time‑honoured local flavours. Creations such as Tofu, Caviar amp; White Chocolate, Crab amp; Rice and Corn, Kombu amp; Caviar demonstrate the kitchenrsquo;s mastery in reconciling tradition and modernity. Dishes remain elegant and restrained, avoiding over‑stacked flavours while breaking conventional ingredient frameworks to re‑envision contemporary Thai fine dining. 豆腐、魚子醬與白巧克力 Tofu, caviar amp; white chocolate 為完整烘托整套料理的敘事脈絡,hom 由餐廳經理暨資深侍酒師 Khun Bird(Watchara Leelao)規劃完整配酒體系,包含發酵主題原創無酒精特調與全球嚴選酒款。每一組搭配皆對應菜式風格與三界主題,彼此烘托、層層遞進,延續沉浸氛圍與儀式感。 To complement the menursquo;s narrative arc, homrsquo;s Restaurant Manager and accomplished sommelier Khun Bird Watchara Leelao has curated a comprehensive beverage pairing programme. The selection includes original fermentation‑themed non‑alcoholic beverages alongside globally sourced fine wines. Each pairing responds to individual dishes and the overarching Three‑Worlds theme, amplifying one another in progressive layers to sustain immersion and ceremonial grandeur throughout dinner. hom 餐廳經理暨資深侍酒師 Khun Bird(Watchara Leelao) homrsquo;s Restaurant Manager and accomplished sommelier Khun Bird Watchara Leelao 普吉島洲際度假酒店總經理 Bjorn Courage 表示,hom 早已是普吉島標誌性的頂級餐飲據點,憑藉創意實力、深厚的文化敘事與高水準賓客體驗廣受讚譽。馬塞洛與吉列姆兩位主廚為餐廳帶來新的能量與前瞻視野,亦鞏固酒店對於精緻餐飲、持續創新的追求。伴隨普吉島逐步躋身全球頂級奢華旅行目的地,hom 持續引領島內精緻餐飲浪潮,向資深饕客與本地食客呈現難得一見的味覺體驗。餐廳晚宴品鑑旅程提供六道式以及九道式兩套體驗選項,演繹泰式發酵料理的多元魅力。 Bjorn Courage, General Manager of InterContinental Phuket Resort, notes ldquo;hom has long stood as Phuketrsquo;s pre‑eminent fine‑dining destination, lauded for its creativity, cultural storytelling and exceptional guest experience. Chefs Marcelo and Guillem bring fresh energy and forward‑thinking vision, reinforcing our commitment to culinary excellence and continuous innovation.rdquo; As Phuket evolves into a leading global luxury travel hub, hom keeps spearheading the islandrsquo;s gastronomic scene, offering rare, memorable flavour encounters for discerning connoisseurs and local diners alike. Guests may opt for either six‑course or nine‑course dinner tasting journeys to explore the multifaceted charm of Thai‑inflected fermentation cuisine. hom「三界之旅」品鑑菜單 hom at InterContinental Phuket Resort Tribhumikatha Tasting Menu 餐前美點 AmuseBouche 鮮花與優格Flowers amp; Yogurt在地採集的鮮花經醃漬壓製,鋪於一層來自春蓬府Inpleang農場的薄優格片之上。搭配酥脆蜂幼蟲、粉紅胡椒粒,以及蓮霧洛神花果醬,盛載於酥脆海萵苣脆餅。鮮花與海萵苣皆取自普吉當地;蜂幼蟲則是島上原生天然採蜜作業的副產品。 水牛肉與梅干Buffalo amp; Umeboshi以奶粉醃漬的水牛肉,採生食呈現。佐以香草、發酵木瓜籽、梅干,以及煙燻骨髓乳化醬。底層為經鹼化處理的黑糯米脆餅,頂點綴紫蘇。水牛肉來自鄰近的攀牙府;梅干為餐廳自製,採用過往季節收成的本地李子醃製而成。 藍貽貝與辣椒果醬Blue Mussel amp; Chili Jam酥脆海苔包裹藍貽貝與辣椒果醬內餡。貽貝取自安達曼海,於拉威漁村捕撈販售;拉威位於普吉島南端,是島上歷史悠久的知名海鮮市集所在地。 Amuse‑Bouche Flowers amp; Yogurt Locally foraged flowers are pickled and pressed onto a thin yoghurt sheet sourced from Inpleang Farm in Chumphon. Served atop a crisp sea lettuce cracker, the dish is finished with crispy bee larvae, pink peppercorns and a jam of rose apple and roselle. Both flowers and sea lettuce are sourced locally in Phuket. Bee larvae are a natural by‑product of native wild‑honey harvesting on the island. Buffalo amp; Umeboshi Raw buffalo meat cured in milk powder, seasoned with herbs, fermented papaya seeds, umeboshi and smoked bone‑marrow emulsion. It is presented on a nixtamalised black glutinous‑rice cracker garnished with shiso. Buffalo meat originates from neighbouring Phang‑nga province. House‑made umeboshi uses local plums harvested in previous seasons. Blue Mussel amp; Chili Jam Crispy seaweed encloses a filling of blue mussel and chilli‑jam cream. Mussels are sourced from the Andaman Sea, landed and retailed in Rawai mdash; a fishing village on Phuketrsquo;s southern tip, home to one of the islandrsquo;s historic seafood markets. 安達曼虎蝦、海魚與扇貝 Tiger prawn, Andaman fish amp; scallop 豆腐、魚子醬與白巧克力 Tofu, caviar amp; white chocolate 豆腐、魚子醬與白巧克力的創作靈感取自 hom 餐廳的大理石地板,演繹對比之美。黑與白、綿密與煙燻、甜潤與鹹鮮。細緻柔滑的豆腐白巧克力意式奶凍,搭配煙燻夏威夷果奶油,頂端綴上魚子醬。透過廚藝手法,將大眾熟知的食材蛻變,帶來出其不意的初嚐感受。 Tofu, Caviar amp; White Chocolate Inspired by homrsquo;s marble flooring, this dish plays upon contrasts black and white, creamy and smoky, sweet and savoury. A delicate silken tofu‑and‑white‑chocolate panna cotta pairs with smoked macadamia cream, crowned with caviar. Familiar ingredients are transformed through culinary technique to deliver an unexpected first impression. 發酵蘑菇、牛肉 Mushroom amp; beef 菌菇與牛肉這道菜匯集在地當季菌菇與牛肉,運用燒烤、煙燻、發酵與醃存等經典傳統工藝加以演繹。掀開餐蓋的瞬間香氣撲面綻放,為這道各個環節皆經過縝密構思、環環相扣的料理揭開序幕。 Mushroom amp; Beef Bringing together seasonal local mushrooms and beef using time‑honoured techniques of grilling, smoking, fermentation and preservation. A rich aroma unfolds as the serving lid is lifted, opening a dish built with meticulous, interconnected components. 菌菇三重奏:粉紅牡蠣菇、猴頭菇、火炬薑花 Mushroom Trio Pink Oyster Mushroom, Lionrsquo;s Mane Mushroom, Torch Ginger Flower 芋頭、菊芋與腰果 Taro, sunchoke amp; cashew fruit 這趟味覺旅程由在地嚴選的芋頭揭開序幕,芋頭透過米奶發酵工藝,化為柔軟蓬鬆的麵包。最後刷上牛脂增添濃郁風味,專為搭配後續的牛肉主菜所設計,為整場用餐體驗帶來溫潤感、豐富口感與敘事上的連貫性。 Taro, Sunchoke amp; Cashew Fruit This flavour chapter opens with locally selected taro, fermented with rice milk and baked into a soft, airy bun. Finished with a coat of cow fat for added richness, the bread is purpose‑built to accompany the subsequent beef course, lending warmth, texture and narrative continuity to the dining progression. 牛肉、木薯、熟成燻製水果 Beef, yuca amp; blackened fruit 靈感源自巴西燒烤與泰國東北共通的飲食傳統:人們品嚐烤肉之際,會搭配發酵佐菜、鮮活香草以及溫潤暖胃的湯品。 Beef, Yuca amp; Blackened Fruit Drawing shared culinary heritage from Brazilian churrasco and Northeastern Thailand, where grilled meats are enjoyed alongside fermented condiments, bright herbs and comforting broths. 泰式發酵鴨肉喃烤飯 Duck naem khao 蟹肉炊飯 Crab amp; rice 餐點所用的藍花蟹,由普吉當地漁夫自海域捕撈取得,將海洋的鮮甜,注入 hom 的經典招牌料理之中。質樸真誠、順應時令,並深深紮根於在地風土。本季 hom 最後一道鹹食篇章「蟹肉炊飯」,集結普吉藍花蟹、桑約德米與傳統砂鍋烹調工法,再藉由巴西與歐洲料理技法賦予全新層次。 料理於桌邊完成最後工序,在賓客眼前完整呈現,映照出這場美食體驗背後團隊的樣貌:包含各自的成長背景、創作靈感,以及共同追求締造有意義作品的熱忱。這道菜立足在地食材與傳統技藝,歌頌人與人之間的連結、文化內涵與土地風土。 Crab amp; Rice Blue swimming crabs are landed by Phuketrsquo;s local fishermen, infusing homrsquo;s signature dish with ocean‑born sweetness mdash; honest, seasonal and deeply rooted in terroir. As the final savoury course of the season, Crab amp; Rice unites Phuket blue swimming crab, Sang Yod rice and traditional clay‑pot cookery, elevated with Brazilian and European techniques. Final preparations are completed tableside before guestsrsquo; eyes. The performance mirrors the human stories behind the dining experience the teamrsquo;s diverse backgrounds, creative inspirations and shared passion for crafting meaningful food. Grounded in local ingredients and craftsmanship, the dish celebrates human connection, culture and place. 黑莓、蜂蜜酒 Blackberry amp; mead 玉米、昆布與魚子醬 Corn, kombu amp; caviar UNIQUE‑ hom PAIRING 專屬配酒套餐 Gris de Koshu, Grace|2024 日本山梨縣 Grace 甲州白酒 Bourgogne Blanc lsquo;Aligoteacute;rsquo; AMI, Aligoteacute;|2023 法國勃根地 阿米酒莊阿裡高特白酒 Domaine Bott‑Geyl, lsquo;Galets Oligocegrave;nersquo;, Pinot Noir|2016 法國阿爾薩斯 博特蓋爾酒莊寡新世礫石黑皮諾紅酒 Vintilde;a Real Gran Reserva Especial, Rioja Alavesa, Tempranillo|2017 西班牙裡奧哈 皇家維尼亞頂級珍藏丹魄紅酒 Domaine Giachino Persan|2022 法國薩瓦 賈西諾酒莊珀桑紅酒 Pedro Ximenez El Candado Sherry, Valdespino, Pedro Ximenez|西班牙赫雷斯 瓦爾德斯皮諾莊園 PX 雪麗酒(無年份) 「三界之旅」早已超越單純的美食體驗,還是 hom 獻給普吉的一封摯情美食情書。每一道經過淬煉的滋味,訴說著這座島嶼的海洋、山林與文化脈絡,並由兩位主廚跨文化視角交織而成。對於追求富有思考、充滿故事感精緻餐飲的旅人而言,普吉島洲際度假酒店的 hom,帶來一段難以忘懷的美食旅程,回味綿延至杯酒飲盡之後。倘若來到普吉,這場獨特的品味體驗絕對值得列入美食清單。 Beyond a fining dining experience, Tribhumikatha is homrsquo;s heartfelt love letter to Phuket. Every course tells of the islandrsquo;s seas, forests and cultural lineage, woven together by two chefsrsquo; cross‑cultural perspectives. For travellers in pursuit of thoughtful, story‑driven fine dining, hom at InterContinental Phuket Resort delivers a memorable gastronomic sojourn that lingers long after the last sip of wine. Should you find yourself on the island, this one‑of‑a‑kind tasting journey is well worth adding to your culinary itinerary. InterContinental Phuket Resort 普吉島洲際度假酒店 hom Restaurant 地址 Address:333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand 營業時間 Opening Hours 週二至週六 1830 Tue to Sat 1830 聯絡電話 Tel:66 76‑629‑9999 郵箱 Email:reservations@hom‑restaurant.com 官網:httpsphuket.intercontinental.comdininghom #homRestaurant #ModernInnovative #LocalIngredients #MICHELINGuide #MICHELINGuidePhuket #InterContinentalPhuketResort #普吉島洲際度假酒店

寫意安恬 § 釜山白淺灘文化村 §
旅遊情報
莫雪・2026-09-18

寫意安恬 sect; 釜山白淺灘文化村 sect; 韓國釜山影島的白淺灘文化村, 與另一旅遊熱點甘川浻文化村有著相似的歷史故事, 村莊原本是韓戰期間許多難民的落難居所 後來經改造、整修並且加設藝術裝置, 創意作品成為了有著獨特高、低地形, 大、小房屋相連並有緻散落、 依著海岸峭壁建造的村莊, 群屋面朝大海, 相連地注入藝術靈魂,遙身成為藝術文化村。 這片村落有著彎曲不一的蜿蜒小巷,一側是店鋪, 另一邊是廣闊湛藍的海岸了。2011 年開始, 有許多藝術家進駐及創作彩繪,漸漸轉變成今天的文藝村莊, 擁有不少特色文創小店、咖啡屋、手作坊, 一處充滿文藝氛圍的寫意遊覽處, 石屎森林城市 沒有的安恬時光, 可以體驗影島居民生活的獨特文化藝術村。 一甫抵達白淺灘文化村, 即被澄藍大海美景吸引眼光, 海風習習, 好不自在。往下沿著山腰樓梯崖道, 慢步海岸線上尋找每一處藝術亮點, 又享受天然的絕美海景與你亦步亦趨。 白淺灘文化村位在釜山的南浦洞影島上, 不靠近地鐵站,但從地鐵南浦站有公車直達, 也是很方便的,建議搭公車前往。巴士沿稍斜上山的 公路徐徐向上爬, 到了近山上的巴士站, 下車後公路 已見型格不一、風格各異咖啡甜品屋, 唯一相同的是每一間玻璃窗、 小陽台均向著無敵大海景, 有一間更在一行座席下 設一水池, 讓你一邊泡著腳、品味咖啡的同時, 一邊眼睛也讓藍天海景按撫養神療癒片刻時光, 創意得很。 其實, 往下沿著山腰樓梯崖道, 海岸線上每一處 都有創意且別緻不同的咖啡食品屋、手信精品店, 小道戶外上, 花園臨海邊, 自在挑選 你喜歡的寫意安恬時光, 村莊內總共約有14條小弄可以供旅客探索拍照的。 「白淺灘文化村」相對商業感覺沒有 「甘川洞文化村」的濃密, 大自然海岸風光, 喜歡海、以及愛安靜聽聽海浪呼喚的朋友, 不會讓你失望。 往下走到海邊, 便是「絕影海岸散步路」, 一條可以近距離欣賞海岸風光、海水的悠閒步道, 沿岸是沒有商店的,純感受海景聽海浪拍岸濤聲, 時間充足的話, 不妨從白天到日落的時段 都可以悠閒停留、美景盡收眼底。 我們在剛過的四月前往, 亦是釜山的櫻花季節, 文化村內的櫻花樹臨海岸迎風撰放, 非常賞心悅目。 地址 釜山廣域市影島區白淺灘街379 交通 前往釜山白淺灘文化村,建議可先搭釜山地鐵到南浦站後,從南浦站6號 出口出來後轉搭公車,可以搭508、71、7、81、167、103號公車都可以到,在白淺灘文化村下車即可。 開放時間 24小時開放 #喀什高台民居# #甘川洞文化村# 其它文章, 詳情請點擊澳門科學館「蒸氣誌電子月刊」 內之「近代中國科學家事蹟及其精神」 httpswww.msc.org.mozhflipbook55STEAMISSUE 本篇文章、影片及相片版權屬作者所有, 經由版權持有人授權CyberCTM.com發表。 聯絡及邀約 irene801802@hotmail.com

普吉島洲際度假酒店Sipping Tiger泰式草本雞尾酒之夜 | Sipping Tiger Botanical Cocktail Night at InterContinental Phuket Resort
專題報導
小燕品味・2026-09-05

筆者早前旅居泰國普吉島洲際度假酒店期間,於2026年年初開幕的Sipping Tiger,度過了美好的微醺時光;同時品味以本土草本原料製作的草本雞尾酒,感受零廢棄工藝與迷人氛圍。 During my recent stay at InterContinental Phuket Resort, I savoured delightful botanical cocktails crafted from local Thai ingredients at Sipping Tiger, which opened in early 2026, while immersing myself in the barrsquo;s zerowaste ethos and captivating ambience. Sipping Tiger 以泰國原野為靈感,透過技藝將在地物質的風貌完整呈現。酒吧由兩位泰國資深調酒師聯手主理,分別為飲品總監 Alif Abru 以及酒吧經理 Kunawut(Kim)Wongruen。酒吧核心理念圍繞在地草本植物、永續營運,以及憑藉直覺展現調酒技藝。Sipping Tiger 空間溫暖而具包裹感,滿是繁茂花園意象,宛如一處現代祕境。來到這裡,人們可以在講究工藝、以草本為核心的雞尾酒陪伴下,緩緩度過漫長夜晚,細細品味每一杯酒。 Sipping Tiger is helmed by two seasoned Thai bartenders Alif Abru, Head of Beverages, and Kunawut Kim Wongruen, Bar Manager. Centred around local botanicals, sustainable operations and intuitive craft, Sipping Tiger boasts a warm, enveloping space abundant with lush garden motifs, a modern hidden sanctuary. Here, guests can unwind through long evenings over carefully crafted, botanicalforward cocktails and savour every sip. 飲品總監 Alif Abru 左 及酒吧經理 Kunawut(Kim)Wongruen 右 Beverage Director Alif Abru Left and Bar Manager Kunawut Kim Wongruen Right 源自原野與工藝的隱世空間 Sipping Tiger 以原野與手作工藝為核心構想,演繹自然與現代感的雅致交融。整體空間營造出置身森林深處的感受,窗戶引進滿眼翠綠;大量運用溫潤木質、編織紋理與觸感豐富的材質。吧台以藤編為背景,搭配柔和的編織吊燈,拉近賓客與調酒師的距離,讓客人可以近距離觀賞調酒師的創作過程。 吧台外側,皮革沙發搭配圖紋抱枕與光潔大理石桌,四周擺放盆栽,消弭室內與花園的界線。整體簡約卻觸感豐富,適合三五好友輕鬆相聚、放鬆休憩。 A Hideaway Shaped by Wilderness and Craft Conceived around wilderness and handcrafted artistry, Sipping Tiger presents an elegant fusion of nature and modernity. The space evokes the sensation of being deep within a forest, with windows framing lush greenery. Warm timber, woven textures and tactile materials are used throughout. The bar counter is backed by rattan weaving paired with soft woven pendant lights, narrowing the distance between guests and bartenders so visitors may closely watch the cocktail creation process. Outside the main bar counter, leather sofas accented with patterned cushions sit beside polished marble tables surrounded by potted plants, blurring the boundary between indoors and garden. Minimalist yet rich in texture, it is ideal for casual gatherings with friends. The Den,提供更為私密的氛圍。這是可容納 12 人的專屬包廂,設有獨立發光吧台與雕塑感吊燈,陳列精選珍稀烈酒,適合私人慶祝與低調的聚會。 Tucked away from the main public zones, The Den offers heightened privacy. This private lounge seats up to 12 guests, fitted with an illuminated private bar and sculptural pendant lighting, displaying curated rare spirits for private celebrations and intimate gettogethers. 「The Den」是可容納 12 人的專屬包廂,提供更為私密的空間。 ldquo;The Denrdquo; is an exclusive private lounge that accommodates up to 12 guests, delivering an even more intimate space. 另外還有專設的草本植物室(Botanical Room),擺放室內栽種的各式香草。架上培育著調酒使用的各式原料:泰國羅勒、泰國芫荽、香蜂草、蒔蘿、百里香、多種薄荷等等。這裡與酒店園區菜圃相互配合,是酒吧的實作延伸空間,草本原料直接從栽種架新鮮運用至杯中。 There is also a dedicated Botanical Room housing a variety of inhouse grown herbs. The racks nurture ingredients for cocktails Thai basil, Thai coriander, lemon balm, dill, thyme, multiple varieties of mint and more. Working alongside the resortrsquo;s onsite garden, this space serves as an extension of the barrsquo;s workshop, where botanicals are harvested fresh straight from the growing racks and poured into drinks. 草本植物室(Botanical Room)栽種各式香草,草本原料運用於調製雞尾酒。 The Botanical Room grows a wide array of herbs, whose botanical ingredients are used to craft cocktails. 工藝與草本的共同語言 Sipping Tiger 由飲品總監 Alif Abru 與酒吧經理 Kunawut(Kim)Wongruen 掌舵,兩位泰國籍調酒師皆堅持用心打磨調酒工藝。Kim 曾入圍 2019 及 2024 年帝亞吉歐世界盃調酒大賽泰國區決賽,擅長精準調配與敘事感;Alif 則擁有超過 13 年頂級酒店服務經驗,負責整個飲品項目的整體方向。 酒吧與泰國農業大學、朱拉隆功大學深度合作,更是首間與泰國農業大學簽署合作備忘錄的雞尾酒吧,結合在地草本原料與學術專業知識。為落實負責任的原料採購,團隊也與 Katian 農場等在地種植者,以及世界自然基金會泰國分會合作,推動長期生態維護。 「零廢棄對我們來說不是潮流,而是感謝泰國大地饋贈的方式。」Kim 表示,「當你親身接觸在地草本,會發現每一種原料本身就擁有豐富風味、質感與個性。我們的工作就是用心對待食材,加以轉化而非隨意丟棄,讓原料本身的風采在酒液中綻放。我們希望來訪者不只把 Sipping Tiger 當作一間酒吧,更能帶走屬於普吉、屬於泰國的難忘回憶。」 The Shared Language of Craft and Botanicals The beverage programme at Sipping Tiger is led by Head of Beverages Alif Abru and Bar Manager Kunawut Kim Wongruen. Both Thai bartenders are dedicated to honing their craft. Kim was a finalist for the Thailand round of the Diageo World Class Bartender Competition in 2019 and 2024, excelling in precise blending and flavour storytelling. Alif brings over 13 years of experience within luxury hospitality, overseeing the overall direction of the beverage portfolio. The bar maintains deep collaborations with Kasetsart University and Chulalongkorn University. It is the first cocktail bar to sign a memorandum of understanding with Kasetsart University, combining local botanical ingredients with academic expertise. To ensure responsible sourcing, the team partners with local growers such as Katian Farm as well as WWF Thailand to support longterm ecological conservation. ldquo;Zero waste is not a trend for us; it is our way to honour the gifts of Thailandrsquo;s land,rdquo; Kim shares. ldquo;When you work closely with local botanicals, you discover each ingredient carries abundant flavour, texture and character. Our job is to treat produce with care, transform it rather than discard it, and let the ingredients shine within the glass. We hope guests see Sipping Tiger as more than a bar, but also leave with unforgettable memories rooted in Phuket and Thailand.rdquo; Sipping Tiger 飲品總監 Alif Abru Sipping Tiger Beverage Director Alif Abru Sipping Tiger 酒吧經理 Kunawut(Kim)Wongruen Sipping Tiger Bar Manager Kunawut Kim Wongruen 伴隨夜色漸進的草本酒單 酒單一共設計 10 款雞尾酒,順應夜晚節奏,由清爽開胃的淺調,逐步過渡到層次濃郁、適合細品的酒款,每款皆附上品飲筆記與插畫,引導賓客感受風味。 Botanical Menu Unfolding as Night Falls The menu features 10 cocktails designed to follow the rhythm of the evening, progressing from light, aperitifstyle refreshers to richer, contemplative serves. Each drink comes with tasting notes and illustrations to guide guests through its flavours. 招牌雞尾酒 Signature Cocktails Calamansi Riposato:開胃酒風格,肉桂、桃子雪葩、白味美思與伏特加搖盪而成,辛香帶果香。隨著冰塊(金桔與橘子冰)逐漸融化,風味會持續演變,是開場首選。 Rum Cartel:適合莫吉托愛好者,運用本地種植的巧克力薄荷、小黃瓜、百香果蜂蜜與金巴利,草本感十足,清爽順口。 Shiro:風格清冽的高球酒,菊花與印度琉璃苣浸泡琴酒,搭配柚子清酒與檸檬蜂蜜,滿是青草香氣。 Smoke amp; Summer:煙燻感的梅斯卡爾帕洛瑪特調,結合發酵本地鳳梨龍舌蘭、西打葡萄柚汽水與青檸粉鹽,滿載普吉陽光與海洋的熱帶氣息。 Calamansi Riposato An aperitifstyle shake of cinnamon, peach sorbet, white vermouth and vodka, balancing spice and fruitiness. Its flavour evolves gradually as ice infused with calamansi and orange melts; the perfect opening drink. Rum Cartel Ideal for Mojito lovers, blended with locally grown chocolate mint, cucumber, passionfruit honey and Campari. Bold botanical notes deliver a smooth, refreshing profile. Shiro A crisp highball featuring gin infused with chrysanthemum and borage, paired with yuzu sake and lemon honey, bursting with grassy aromas. Smoke amp; Summer A smoky mezcal Paloma, combining fermented local pineapple tequila, cider grapefruit soda and lime salt, capturing the tropical essence of Phuketrsquo;s sun and sea. 接下來酒款轉向水果、辛香與鮮味的平衡: Take It or Leave It:泰國芫荽浸泡龍舌蘭酒,搭配苦橙精與芒果雪葩,大地氣息濃郁,口感綿密。 Den It Again:使用 Sipping Tiger 與 Chalong Bay 蘭姆酒廠合作研發的本地農業蘭姆酒,以本地甘蔗釀造,於法國橡木桶與波本舊桶熟成。結合番石榴、五香粉與加強型葡萄酒,溫潤微酸,演繹當地風土與香料特色。 The menu then shifts toward balanced fruit, spice and umami profiles Take It or Leave It Thai corianderinfused tequila blended with bitter orange essence and mango sorbet, delivering earthy, velvety flavours. Den It Again Made using agricultural rum codeveloped by Sipping Tiger and Chalong Bay Distillery, distilled from local sugarcane and matured in French oak and exBourbon barrels. Combined with guava, fivespice and fortified wine, it offers gentle acidity and warmth, expressing local terroir and spice heritage. 左上 Den It Again, 中 Calamansi Riposato, 右上 Smoke amp; Summer, 左下 Rum Cartel, 右下 Shiro Top Left Den It Again, Centre Calamansi Riposato, Top Right Smoke amp; Summer, Bottom Left Rum Cartel, Bottom Right Shiro Take it or Leave it 重烈酒款講求鹹感、架構與純淨度: Leaf amp; Brine:乾型 Dirty Martini 演繹海洋風味,生蠔琴酒、卡菲爾青檸浸泡白味美思、Lustau 歐羅索雪莉酒,礦物感突出,伴隨青檸葉香氣。 When Night Falls:適合夜晚收尾的複雜酒款,波本威士忌、阿瑪羅利口酒、橙苦精、巧克力苦精與刺山柑鹽水,短暫浸漬雪茄煙燻,酒體厚實、木質香濃郁。 Dessert Island:甜感收尾,斑蘭熟成蘭姆酒、普吉島洲際酒店專屬銀針冷泡茶,搭配升級再造咖啡利口酒,帶來東南亞甜點風韻。 The heavier drinks emphasise salinity, structure and purity Leaf amp; Brine A dry Dirty Martini reimagined with marine notes oyster gin, kaffir limeinfused white vermouth and Lustau Oloroso sherry. Pronounced minerality alongside kaffir lime leaf aroma. When Night Falls A complex nightcap. Bourbon whiskey, amaro, orange bitters, chocolate bitters and caper brine, briefly infused with cigar smoke. Fullbodied with rich woody notes. Dessert Island:A sweet finale. Pandanaged rum, exclusive silver needle coldbrew tea from InterContinental Phuket Resort, paired with upcycled coffee liqueur, evoking Southeast Asian dessert flavours. 由左至右 Dessert Island, Leaf amp; Brine, When Night Falls From left to right Dessert Island, Leaf amp; Brine, When Night Falls 無酒精系列同樣貫徹重視原生食材的理念: Watermelon Splash:新鮮西瓜汁搭配茴香茉莉糖漿,補上湧泉水,清爽解渴。 Skinny Mango:靈感來自芒果糯米,融合芒果、卡菲爾青檸、椰子與青檸。 除此之外,酒單亦包含經典雞尾酒、珍稀高級烈酒、精選葡萄酒、泰國本地精釀啤酒與各式無酒精飲品。 The nonalcoholic selection also stays true to the philosophy of highlighting raw, natural ingredients Watermelon Splash Fresh watermelon juice with fenneljasmine syrup topped with spring water, bright and hydrating. Skinny Mango Inspired by mango sticky rice, blending mango, kaffir lime, coconut and lime. The menu also includes classic cocktails, rare premium spirits, curated wines, local Thai craft beers and assorted nonalcoholic beverages. 佐酒小食|精緻分享餐點 餐點設計與雞尾酒相互搭配,適合共同分享: 松露薯條:將細薯條升級為法式炸薯條條,搭配松露貝亞恩醬蘸食。 SPT 漢堡:多汁牛肉漢堡排,佐焦蔥醬、慢煮高麗菜,置於布里歐麵包;可加購卡盧加 N25 魚子醬,升級口感。 橄欖:Castelvetrano 橄欖,以醃漬檸檬與香草浸漬。 三文治:火腿與格魯耶爾芝士組合,清爽適合配酒。 羊肉串:撒滿香草的炭烤羊肉串,擠上檸檬風味更佳。 Bar Snacks Refined Sharing Plates Dishes are designed to pair with cocktails and made for sharing Truffle Fries Finecut French fries served with truffle beacute;arnaise sauce. SPT Burger Juicy beef patty with burnt onion sauce and slowcooked cabbage on brioche bun. Upgrade available with Kaluga N25 caviar. Olives Castelvetrano olives marinated with preserved lemon and herbs. Sandwich Ham and Gruyegrave;re combination, light and winefriendly. Lamb Skewers Chargrilled lamb skewers seasoned with herbs; best enjoyed with a squeeze of lime. 重點奢華小食: 輕漬干貝:茉莉鮮味醬汁襯底。 Egg amp; Eggs:滑嫩鹹香蒸蛋,頂鋪魚子醬。 Premium Luxe Bites Lightly Cured Scallops Served on a fragrant jasmine umami sauce. Egg amp; Eggs Silky savoury steamed egg topped with caviar. 甜點: 巧克力甜點:靈感來自杜拜巧克力,開心果庫納法餅、普吉 70% 黑巧克力與開心果卡士達。 提拉米蘇:以阿瑪雷托酒薩巴雍醬提升風味,為整體體驗畫下奢華句點。 Desserts Chocolate Dessert Inspired by Dubai chocolate, featuring pistachio kunafa, 70% dark chocolate from Phuket and pistachio custard. Tiramisu Elevated with amaretto sabayon, a luxurious closing note to the experience. 由左至右 提拉米蘇, Egg amp; Eggs, SPT 漢堡 From left to right Tiramisu, Egg amp; Eggs, SPT Burger 由左上至右下 三文治, 羊肉串 , 松露薯條, 巧克力甜點 From top left to bottom right Sandwich, Lamb Skewers, Truffle Fries, Chocolate Dessert 無論坐在吧台觀賞草本原料化為酒液、在室外綠意之間相聚,或是退至 The Den 享受隱密時光,Sipping Tiger 帶來充滿儀式感的夜晚。立足泰國原野,堅持用心工藝,邀請賓客細飲零廢棄理念雞尾酒,發掘每一份食材背後的故事。 Whether seated at the bar watching botanicals transform into drinks, gathering amid outdoor greenery or retreating to The Den for privacy, Sipping Tiger delivers nights full of ritual. Rooted in Thailandrsquo;s wilderness and guided by thoughtful craftsmanship, it invites guests to taste zerowaste cocktails and uncover the stories behind every ingredient. Sipping Tiger 位於洲際酒店集團旗下普吉島洲際度假酒店內,每日營業時間 1700‑0100,可容納 69 位賓客。 Sipping Tiger is located inside InterContinental Phuket Resort, part of IHG. Opening hours 1700 ndash; 0100 daily. Capacity 69 guests. InterContinental Phuket Resort 普吉島洲際度假酒店(洲際酒店集團 IHG 旗下) 地址:333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand(泰國普吉府甲塗縣卡馬拉海灘) 聯絡電話:66 76‑629‑9999 電郵:icphuket.info@ihg.com 官方網站:phuket.intercontinental.com InterContinental Phuket Resort by IHG Address 333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand Tel 66 76‑629‑9999 Email icphuket.info@ihg.com Official website phuket.intercontinental.com

異域迷宮 ※喀什高台民居※
環宇搜奇
莫雪・2026-09-04

異域迷宮 ※喀什高台民居※ 新疆南部喀什千年古城是目前國內唯一一處 保存完整的迷宮式城市街區, 城內完美融合了 漢唐遺風與伊斯蘭建築特色。 與之古城街巷處處感受色彩繽紛、 維吾爾民俗風情似走進色彩畫卷中的另一堣, 有一座黃土高崖上的維吾爾族聚居地, 房屋依崖而建, 樓、房層疊相依相連, 充滿古樸黃土主調遺風 的一個城寨 ndash; 高台民居。 高台民居的精髓在於它的面積雖只有喀什老城的十分之一, 可它幾乎涵蓋了喀什老城建築的所有風情。 一踏進高台民居, 便有座顯眼突出的建築方柱樓門吸引, 亦是眾多遊客喜歡比劃上空、以不同角度獲取最佳視野 欣賞與拍照的城寨門前柱樓景之一。 四座方柱上佈滿民族特色圖騰裝飾, 映照天空造型出不同的陽光線條。 喀什高台民居已經有600多年的歷史, 這裡亦是喀什的縮影,城寨裡面的房舍是用泥土、 磚頭、木頭為主要建築材料, 再一層層地在建築主體上疊加上去。 感覺風塵樸樸的土黃色的住宅,搭配上鮮艷的門窗, 還有伊斯蘭風格的雕飾,巷弄裡充滿了異域風格。 高台民居的地勢雖然有點崎嶇不平坦, 小巷看似縱橫交錯, 却是充滿迷宮神秘探索的幽深意境, 轉身處發掘不同驚喜寶藏店舖, 實則是四通八達的。 因此它被中外遊客譽為ldquo;維吾爾族活的民俗博物館rdquo;, 表現出中國歷史文化名城的內涵及歷史底蘊, 亦是喀什的一座靈魂老城所在了。 高台民居, 維吾爾語是闊孜其亞貝希巷, 意為ldquo;高崖上的土陶人家rdquo;。這裡原本是一些維吾爾族人的群居地, 現在大部分都已經搬走了,取而代之的是手工藝品店、 咖啡飲品甜品店。因此我們也能踏入高台民居的屋子裡, 捜捜民俗風情藝術品手信、或是沿著某處巷弄 飄來陣陣咖啡香氣, 進店品嚐休憩一刻、 配上新疆特色饢餅盛載奶絡甜點, 感受一下探高台民居的室內裝潢氛圍。 高台居民既是維吾爾族傳統手工藝制作的絶佳制作場所, 又是維吾爾族美化環境、雕刻與繪畫藝術的殿堂, 為此, 高台民居內有不少的陶瓷器皿藝術品店。 眼睛欣賞了不少喜歡的陶土藝術作品, 礙於易碎不便帶回家, 這份喜歡只能留在 旅程中美好的念想了。這次到訪高台民居, 是免票進入的, 日間熱鬧, 晚上空閒, 亦可隨心走走, 靜看老城守夜空 #帕米爾藍色夢幻白沙湖# #莫高窟# 其它文章, 詳情請點擊澳門科學館「蒸氣誌電子月刊」 內之「近代中國科學家事蹟及其精神」 httpswww.msc.org.mozhflipbook55STEAMISSUE 本篇文章、相片版權屬作者所有, 經由版權持有人授權CyberCTM.com發表。 聯絡及邀約 irene801802@hotmail.com

普吉島洲際度假酒店|一場難忘的頂級奢旅體驗 InterContinental Phuket Resort | An Unforgettable Luxury Escape
專題報導
小燕品味・2026-08-31

泰國普吉島, 素有「泰南珍珠」美譽,憑藉澄澈透亮的安達曼海域、綿延細軟的白砂海灘與蔥鬱繁茂的熱帶雨林,成為全球備受青睞的頂級濱海度假勝地。不同於一般海島的單純陽光碧海,普吉島兼具自然風光與深厚人文底蘊,既有跳島潛水、逐浪落日的山海浪漫,亦有傳統泰式文化、在地風味美食的溫暖底蘊。近年, 普吉島湧現眾多主張永續理念、精緻餐飲與私享體驗的奢華度假村,演繹高質感的南洋度假新風貌。而坐落於清幽卡馬拉海灘、遠離喧囂商鬧的普吉島洲際度假酒店,正是島內高端旅宿與精緻餐飲的代表性地標。本次以此秘境奢居為起點,深度探訪酒店極具特色的餐飲版圖,細賞 hom 頂級美食與 Sipping Tiger 永續草本調酒的極致風味藝術,解讀普吉當代奢旅與飲食文化的全新風貌。 Renowned as the ldquo;Pearl of Southern Thailandrdquo;, Phuket captivates global travellers with its crystal‑clear Andaman waters, soft sweeping white‑sand beaches and lush tropical rainforests, cementing its status as one of the worldrsquo;s premier coastal holiday destinations. Beyond sun‑drenched seascapes, Phuket balances breathtaking natural scenery with profound cultural heritage. It offers coastal romance including island‑hopping and sunset chasing, alongside the warmth of traditional Thai customs and authentic local flavours. In recent years, Phuket has seen a surge of luxury resorts championing sustainability, fine dining and exclusive private experiences, redefining high‑end tropical getaways. Nestled along the tranquil shores of Kamala Beach, away from bustling tourist districts, InterContinental Phuket Resort stands as a landmark for premium accommodation and exceptional gastronomy on the island. Drawing inspiration from this secluded luxury retreat, this feature explores its remarkable culinary landscape, showcasing the extraordinary gastronomic artistry at hom and the sustainable botanical‑driven mixology at Sipping Tiger, while uncovering the new face of contemporary luxury travel and dining in Phuket. 普吉島洲際度假酒店於 2024 年及 2025 年連續兩年榮獲《泰國米芝蓮指南》頒發的兩顆米芝蓮星鑰殊榮, 設計靈感源自泰國古老史詩《三界經》,這部經典典籍講述水域、人間、天界三界相融的自然哲學。酒店坐落於卡馬拉海灘純淨原始的海岸線上,是一處藏於熱帶秘境的濱海奢華度假村。酒店擁有221間裝修雅致的客房、套房與海景別墅,所有房型皆直面遼闊的安達曼海,將深厚的泰式人文底蘊與現代簡潔奢華無縫融合,打造出獨具在地氣韻的頂級度假體驗。 Awarded Two MICHELIN Keys by the MICHELIN Guide Thailand for two consecutive years in 2024 and 2025, InterContinental Phuket Resort takes design cues from the ancient Thai epic Traibhumikatha, which embodies the natural philosophy of harmony across the underwater, human and celestial realms. Set upon the unspoiled coastline of Kamala Beach, this tropical beachfront luxury resort houses 221 elegantly appointed rooms, suites and sea‑view villas, all overlooking the expansive Andaman Sea. Seamlessly merging rich Thai cultural heritage with understated modern luxury, it delivers a world‑class resort experience deeply rooted in local identity. 度假村坐擁八大風格迥異的餐廳與酒吧,締造豐富多元的美食旅程:Jaras 主打永續理念泰式料理,還原本土食材純粹風味;hom 以發酵工藝為核心,演繹當代精緻餐飲美學;Pinto 匯集全球經典料理,滿足多元味蕾需求;Tengoku 取法大阪廚藝大師的手藝,呈現正宗日式風味;333 At The Beach 帶來海邊香檳晚宴與明火炭烤料理的雙重浪漫;Pine Beach Bar 是欣賞落日、品飲特調雞尾酒的絕佳去處;Devasrsquo; Lounge 供應手工烘焙點心、新鮮甜點與精緻下午茶;而 Sipping Tiger 則以本地草本植物為靈感,打造零廢永續的創意調酒體驗。 The resort is home to eight distinct restaurants and bars that craft a diverse culinary journey. Jaras serves sustainable Thai cuisine highlighting pure local‑ingredient flavours; hom centres on fermentation‑forward contemporary fine‑dining aesthetics; Pinto presents global classics to satisfy varied palates; Tengoku draws techniques from Osakarsquo;s culinary masters to deliver authentic Japanese fare; 333 At The Beach offers the dual allure of beachside Champagne dinners and open‑fire grills; Pine Beach Bar is an idyllic spot for sunset‑viewing and handcrafted cocktails; Devasrsquo; Lounge features artisanal baked goods, fresh pastries and refined afternoon tea; and Sipping Tiger creates inventive zero‑waste cocktails inspired by native botanicals. Sipping Tiger 私密包廂 The Den,配備12個專屬席位、獨立燈光吧檯與藝術吊燈,珍藏多款珍稀烈酒,私密靜謐的氛圍,是私人慶祝、高端小聚之選。 The Den, Sipping Tigerrsquo;s private lounge, features 12 exclusive seats, a standalone lit bar counter and artistic pendant lighting. Housing a curated selection of rare spirits, it offers an intimate and tranquil atmosphere, ideal for private celebrations and gatherings. hom 坐落於可俯瞰卡馬拉灣的絕美純淨亭閣 Sawan Pavilion 之內。 hom is nestled within Sawan Pavilion, a stunning pristine pavilion overlooking Kamala Bay. Pine Beach Bar 是欣賞落日、品飲特調雞尾酒的絕佳去處 Pine Beach Bar is the perfect spot to watch sunsets and savour signature cocktails. 度假村配套設施齊全且極具品質,包含專屬洲際貴賓休息室、主打身心療癒的 Sati Spa 養生中心、五座視野絕佳的無邊際泳池、設備完善的健身中心與專業網球場,全方位滿足成人度假放鬆需求。同時,專為孩童打造的 Planet Trekkers 兒童俱樂部,實現全齡家庭度假的歡樂體驗。賓客亦可預訂酒店專屬78英尺豪華遊艇 WJ Lip,定制私人海岸巡遊、跳島探險等高端海上行程,締造普吉與眾不同的私享出海體驗。酒店隸屬卡馬拉海灘清幽地段,遠離商區喧囂,距離普吉國際機場車程約45分鐘,是靜享奢適假期的理想之選。 Boasting premium comprehensive facilities, the resort includes an exclusive InterContinental Club Lounge, Sati Spa for holistic wellness, five spectacular infinity pools, a fully‑equipped fitness centre and professional tennis courts, catering to adults seeking relaxation. Planet Trekkers Kidsrsquo; Club is purpose‑built for younger guests, enabling joyful family holidays for all ages. Visitors may also charter the resortrsquo;s private 78‑foot luxury yacht WJ Lip for bespoke coastal cruises and island‑hopping expeditions, unlocking exclusive offshore adventures unique to Phuket. Tucked in peaceful Kamala Beach, removed from busy commercial zones, the resort sits approximately 45 minutesrsquo; drive from Phuket International Airport, making it an ideal haven for serene luxury escapes. 是次旅居普吉島洲際度假酒店,集自然風光、康養療癒、與多元餐飲於一身,譜寫出極為完美的海島奢適假期。數日旅程之間,盡情沉浸度假村純淨自然環境,閒暇時漫遊無邊際泳池與海灘,擁抱安達曼海的嬌艷陽光與徐徐海風,亦跟隨晨間瑜伽課舒展身心、放鬆思緒,在熱帶綠意與藍天之間徹底遠離都市喧囂。味蕾同樣收穫滿滿精彩,一次旅途遍覽酒店八大特色餐飲風貌,不僅品味了hom前衛細膩的發酵精緻料理、Sipping Tiger結合在地草本的永續創意調酒,也體驗了多元豐富的全日餐飲體驗。旅居期間,於 Pinto 餐廳享用食材新鮮、款式琳琅滿目的自助早餐,亦品嚐精緻的單點式午餐,一站式環遊世界風味;白日移步臨海視野絕佳的 Pine Beach Bar,在無敵海景陪伴下享用海濱午餐,盡享悠閒度假氛圍。 A stay at InterContinental Phuket Resort combines natural beauty, wellness therapy and multi‑faceted dining for a consummate tropical luxury getaway. During your stay, immerse yourself in the resortrsquo;s pristine surroundings, unwind by infinity pools and on the beach bathed in Andaman sunshine and sea breezes. Join morning yoga sessions to reset body and mind, escaping urban stress amid tropical greenery and blue skies. The culinary offering is equally compelling sample the full breadth of the resortrsquo;s eight dining concepts, from homrsquo;s sophisticated fermentation‑led fine dishes and Sipping Tigerrsquo;s sustainable botanical‑infused cocktails to varied all‑day dining highlights. Savour lavish buffets and refined agrave;‑la‑carte lunches spanning global flavours at Pinto. Dine seaside at Pine Beach Bar amid sweeping ocean views for laid‑back midday repasts. Sipping Tiger 以泰國原生荒野自然為靈感,秉持極致匠心與零廢永續理念 Sipping Tiger draws inspiration from Thailandrsquo;s untamed wilderness, upholding meticulous craftsmanship and zerowaste sustainability principles. 度假村擁有普吉島獨一無二的私人隧道,住客可搭乘高爾夫球車來往園區與海灘,出行便捷私密;隧道內更繪有普吉知名地標主題壁畫,將在地風土風情巧妙融入度假動線。整座酒店處處可見泰國藝術家創作的大型藝術作品,濃厚的藝術氣息貫穿每一個空間,讓旅居不止是度假,更是一場沉浸式的美學體驗。從療癒身心的自然環境、豐富多元的跨國美饌,到獨具特色的專屬設施與滿溢人文藝術的空間氛圍,普吉島洲際度假酒店以細膩服務與全方位頂級體驗,為每一位旅人留下難忘舒心的假期回憶。 The resort features Phuketrsquo;s one‑of‑a‑kind private tunnel, where golf buggies shuttle guests between the main resort grounds and the beach for convenient, discrete access. Murals depicting iconic Phuket motifs adorn the tunnel walls, weaving local culture seamlessly throughout guest pathways. Large‑scale artworks by Thai artists feature across the entire property, imbuing every space with a strong artistic atmosphere. More than just a holiday, the stay unfolds as an immersive aesthetic journey. From restorative natural surrounds and cross‑cultural gourmet offerings to one‑of‑the‑kind amenities and culturally‑infused interiors, InterContinental Phuket Resort delivers meticulous service and holistic luxury, leaving every guest with cherished, uplifting holiday memories. 酒店內處處蔥鬱繁茂, 讓人心曠神怡。 Lush greenery abounds throughout the resort, offering a refreshing and uplifting experience. 賓客可搭乘高爾夫球車來往園區與海灘 Guests may travel between the resort grounds and the beach via golf buggies. 隧道內繪有普吉知名地標主題壁畫 The tunnel is adorned with murals themed around Phuketrsquo;s famous landmarks. 酒店處處可見泰國藝術家創作的大型藝術作品。 Largescale artworks crafted by Thai artists can be found throughout the resort. InterContinental Phuket Resort 普吉島洲際度假酒店(洲際酒店集團 IHG 旗下) 地址:333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand(泰國普吉府甲塗縣卡馬拉海灘) 聯絡電話:66 76‑629‑9999 電郵:icphuket.info@ihg.com 官方網站:phuket.intercontinental.com 距離普吉國際機場:車程約 45‑50 分鐘,路程約 25 公里。 InterContinental Phuket Resort by IHG Address 333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand Tel 66 76‑629‑9999 Email icphuket.info@ihg.com Official website phuket.intercontinental.com Distance from Phuket International Airport around 45‑50 minutes by car, approximately 25 kilometres.

帕米爾高原上明珠 ♦ 藍色夢幻白沙湖 ♦
環宇搜奇
莫雪・2026-07-21

帕米爾高原上明珠 diams; 藍色夢幻白沙湖 diams; 新疆南部旳帕米爾高原, 有世界屋脊之稱, 裡面有座慕士塔格峰, 而慕士塔格冰川下深嵌 有顆深邃而清澈、陽光下閃耀明珠般光芒、 又有藍色夢境如幻似的白沙湖。 它曾入圍〝神奇西北100景〞上榜單, 國家5A級旅遊景區, 西遊記裡傳說中的〝流沙河〞。 白沙湖的全名是〝克州・阿克陶白沙山白沙湖〞, 白沙山下面就是白沙湖了, 她被雪山環繞, 景色優美, 湖面的頻色也由陽光照射的不同而改變, 早上沒風的時候, 湖面就像鏡子一樣, 到了中午時份, 湖水的顏色又變為碧藍色, 到了下午就是深不見底的深邃藍, 彷彿如萬花筒般變出多種色彩。而白沙山山是沙子凝聚而成, 沙子非常的細膩柔軟, 整體呈現出銀白色。 白沙湖是一處集沙山、湖泊、雪山、冰川、沙漠 以及濕地樹林為一體的多類型的, 尚未被過度開發的 南疆旅遊景點, 可謂是不可思議的組合, 每一個組合元素都獨具美景。 旅遊車離開時往白沙湖的南方向移動, 可以看到慕士塔格峰, 眼前雪山閃爍銀白色光澤、金屬質感的山嶺, 配一路上的雪山、冰川下的湖泊, 顏色隨著陽光的照耀轉換出不同深淺層次的藍, 跟隨湖泊面泛起的點點光鏻, 尤如在藍色夢境裡。 白沙湖上面便是白沙山, 山體表面附著的 白沙歷經數萬年風化, 陽光下亦是呈現出銀光白, 守護了千萬年的潔白雪山, 讓素潔雪水相守流淌積滿 一池的白沙湖湖水此志不渝。 白沙山與白沙湖相依相傍, 渾然天成, 山體起伏不一的倒影像一條銀色巨龍 潛入澄藍湖水上, 沾染藍意讓你倒進藍色夢幻中, 令人迷醉。沿途有木棧道前往白沙湖岸邊, 海拔有3300公尺左右,空氣變得稀薄, 不宜前進得太快了。 白沙湖沿岸頗長, 湖水岸邊, 可以付費騎氂牛, 現場氂牛不少,都是給觀光客騎著拍照用的, 另外還有駱駝和馬, 隨你挑選。 我們一眾選隨領隊騎上氂牛進湖, 感受藍湖、 白沙山更近距離, 留影不少 #開封府# #青海湖# 其它文章, 詳情請點擊澳門科學館「蒸氣誌電子月刊」 內之「近代中國科學家事蹟及其精神」 httpswww.msc.org.mozhflipbook55STEAMISSUE 本篇文章、相片以及影片版權屬作者所有, 經由版權持有人授權CyberCTM.com發表。 聯絡及邀約 irene801802@hotmail.com

中國海南打造「雙環」自駕遊天堂:配套服務開啟全新文化旅遊體驗
旅遊情報
80後愛旅行✈️・2026-06-17

在中國海南自由貿易港,兩條世界級旅遊公路正在重新定義自駕遊體驗。全長988公里的海南海岸風景公路和全長466公里的熱帶雨林國家公園旅遊公路構成了一個「山海雙環」系統,將椰林環繞的海岸線與鬱鬱蔥蔥的熱帶雨林完美連接。再加上為海外遊客提供臨時駕駛許可證等便利政策,海南正迅速崛起為全球自駕遊愛好者的首選目的地。 海南海岸風景公路(上圖)全長 988 公里,熱帶雨林國家公園旅遊公路(下圖)全長 466 公里,沿途風光各異。 作為海南自貿港的標誌性工程,海南海岸風景公路貫穿12個沿海市縣,串聯起84個各具特色的景觀區段和68個海灣,宛如一條璀璨的「珍珠項鍊」。在文昌木蘭灣的風車海岸,白色的風車與碧藍的海水交相輝映,美不勝收。在萬寧山琴灣的懸崖邊,遊客可以俯瞰碧綠的海水和嶙峋的岩石。在儋州奧斯曼火山海岸,黑色的礁石和銀色的沙灘構成了一幅獨特的自然景觀。公路沿線還設有50個觀景台、35個新能源充電站和4個主題服務區,為遊客提供休息、餐飲和文化體驗等豐富多彩的活動。熱帶雨林國家公園旅遊公路與海岸路線相輔相成,蜿蜒穿過海南中南部,途經九個市縣,連接五指山、里木山、尖峰嶺等熱帶雨林核心區。這條「綠色絲帶」被茂密的植被和豐富的生態旅遊資源所環繞。沿途,遊客可以沉浸在黎族錦繡、黎族陶器、竹舞等民族傳統文化,品嚐竹筒飯、大葉茶、咖啡等當地特色美食。這條路線將原始的自然風光與充滿活力的民族文化完美融合,為遊客帶來與沿海路線截然不同的自駕遊體驗。