《南聊》 俺俺 灶咖煮呷

【宛若回家吃頓飯，再交一些新朋友】－ 俺俺 灶咖煮呷

受訪人：顏貝諭
地址：台南市中西區信義街46巷9號
台北人，今年年初開始台南生活。

出生在台北、大學也在台北念書的貝諭，因為幾次來台南旅行的經驗，喜歡上這個對她來說人情味濃厚、車子不多的可愛城市。工作一段時間後，她和夥伴決定在這開間屬於自己的餐廳，用更自由的方式分享她心目中的美味料理。店內擺著長長的吧台桌，讓客人可以觀看到料理的過程，而座位的設計也是希望客人間彼此能有更多互動，「讓每個人都覺得自在，就是我理想中店的模樣。」貝諭這麼說。

俺俺的命名緣由來自於她大學時一部電影短片作品《他他》，影片旨在講述主角一心只想成為其他人、認為所有人都比自己厲害。貝諭將餐廳命名為俺俺，希望回歸自己的本質，把自己喜歡的食物帶給來店裡的朋友，同時也在店裡放滿她喜歡的書和電影，希望大家像是回到自己家裡廚房吃飯的自在，隨意說話都不顯奇怪。

今年六月開始營業的俺俺，每兩週更換一次套餐的內容。貝諭說自己非常喜歡到市場採買，觀察當季食材並和農人直接互動。回想對於料理熱忱的初衷，她說是從在台北的餐廳工作開始，除了上班之外的時間，她常常仍待在廚房實驗各種料理，目前俺俺販售的貝果也是她的自學作品，對她來說料理的香料使用很重要，真正的台味是使用在地食材烹調出的美味。她希望運用每個人平常都能吃到的食材，加上她的想法混搭出完全不同的風味，在俺俺吃飯時，看見料理上桌或許你心中會有已經既定的口味想像，放進口中時才會得到意外驚喜。

目前俺俺每天的營業時間為下午四點到凌晨兩點，除了店內的餐點外，每天下午也能在神農街看見俺俺的貝果外賣，未來也計畫販售其他的麵包類產品，讓大家在無法到店裡用餐時，仍能品嘗到俺俺的滋味。

談到料理的啟蒙，貝諭說自己非常欣賞傑米奧利佛自然又享受的料理過程和方式。料理如果能同時兼顧食材的豐富多樣性和擺盤的大氣，便是她心中接近完美的狀態。俺俺對於食材的挑選使用上，都努力做到選擇對於環境友善的來源，俺俺和附近的台南餐廳，前陣子特地走訪了東山的五酷山農場，認識古法烘焙的龍眼木、古法釀製的醬油和友善養殖的虱目魚，希望能集結更多友善生態的單位和店一齊用心料理，無論是在地人或是遊子，都歡迎來俺俺吃一頓飯。

台南小吃推薦：阿瑞意麵、康樂街牛肉湯的炒牛肉、武廟肉圓、一味品碗粿、魯麵
台南景點推薦：漁光島、能盛興工廠、青春交換所

After living in Taipei for over twenty something years, based on the nice impression each time she visited Tainan, Berry moved to this friendly, cozy and lovely city, Tainan in the beginning of this year. She decided to open her own restaurant with her partner after working in Tainan for a while, she had strong feelings that she want to share her creative and delicious cuisine to everyone with freedom. She put a long bar table in the restaurant, to let everyone see how the cuisines being made, also let people easily talk to each other. “I wish to make the restaurant not only for people to come when they starve, but also when they need some warm, physically and mentally.” said by Berry.

The name of the restaurant came from the similar idea of her short film project called “He Himself”, the concept mainly discusses when people trying to becomes other people, always think others superior than oneself. The name of the restaurant in Mandarin means “Me myself”, which Berry would like to get back to her true self and share food, dvd and books she likes in Ore ore.

Ore ore opened this year in June, Berry keeps changing the set menu every two weeks. She likes to buy the ingredients she needs in local market and direct from the farmer/planter. For her, it’s the best way to get to know the ingredients and think create her own menu. The time she worked in restaurant in Taipei was when she started her passion toward cooking. She would spend hours and hours doing cooking experiments in kitchen only for making cuisines of her flavor. You may have your own imagination when you see the cuisines in front of you, but Ore ore will always surprise you.

Ore ore opens from 16:00 to 2:00 every day except Monday. They also sell yummy bagels every afternoon on Shennong St. When you can make it to dine in Ore ore, try to grab a bagel to enjoy something good to eat.

When it comes to her muse of cooking, Berry says Jimmy Oliver is her all-time idol, the way he makes cooking naturally and enjoyable is Berry’s ultimate goal. Ore ore try to use all the ingredients which grow in a eco-friendly way. Recently they have visited Wuku Farm in Dongshan with other restaurant owners, they are trying to get access to local farmers and select the ingredients direct to them in a way to support both the environment and people. For people no matter who lives in Tainan or just visiting a while, Ore ore welcomes you to dine here anytime.

Recommendation of Food: Furong Snacks, Fried Beef on Kangle St., Taiwanese Meatballs in front of Sacrificial Rites Martial Temple, One Good Pin Rice Pudding, Shandong Noodles.
Recommendation of Spot: Yue Kwong Island, Neng-sheng-xing Factory, Life Swap Shop.