Address: No. 233, Sec. 2, Anhe Rd., Daan District, Taipei City, Taiwan.
Hours: Wed-Sun 18:30-23:00/Dinner
Cuisine: French Cuisine
Reservation No.: +886 (0)2-2732-0732
Email : firstname.lastname@example.org
Service: Take reservations
The chef of Ephernite, who’s an elegant lady- Vanessa, actually worked at Paris with Michelin 3 stars restaurant in the past.
Dinning in Ephernite, they provide set menu instead of a la carte meal, for the whole set meal have around 6-7 courts.
The style of the restaurant which is French Modern Cuisine, they cook as traditional way, with fresh local daily products from Yangming Mt. Without exaggerate seasoning, in here, you may taste the original favor of each ingredient.
Address: No. 24, Lane 63, Section 2, Dunhua S Rd, Da’an District, Taipei City 106
Hours: Mon-Thu 17:30-22:00 / Fri-Sat 17:30-23:00 /Dinner
Cuisine: New American Cuisine
Reservation No.: +886(0)2-2707-3348
Service: Take reservations, reservation line opens at 15:30 daily.
26-Jun-2015 AXP Internal 第 2 頁，共 2 頁
A new open restaurant operates by three chefs came from Les Vegas, they create a open kitchen with sharing table that you may easily get into the environment and having great foods here.
Different from other modern cuisine, in Roots Creative they provide new American cuisine, they try different methods to cook or prepared the food that we might be familiar with.
For example like “fried soup”(炸湯), it looks like fried tofu at the first glance , however, you won’t expect to get a surprise with a taste like cream soup; its’ a la carte style and you may get much fun when you dinning in Roots Creative!
Address: No.8, Ln. 17, Guchabo’an St., Wutai Township, Pingtung County 902
Hours: Wed-Sun 18:00-00:00
Reservation No.: +886-(0)8-799-7321
Service: Take reservations
AKAME (Rukai tribe languege, means grill)
Mainly on log grilling. Using seasonal food and characteristic spice and wild herbs of Taiwan aborigines. Recombine the possibility of aborigine cuisine, and explore the new taste through grilling.
No. 301, Lequn 3rd Road, Zhongshan District (MRT: Jianan Road)
Opening Hours: Lunch: Wed- Sun / 11:30 AM – 2:30 PM; Dinner: Tues – Sat / 6 PM – 10 PM; Closed Mondays
$$$$ (NT$1850/per person plus 10% service)
NOTE: Reservation are strongly recommended!
Chef Andre Chiang has opened a new restaurant in Taipei, Taiwan. Called Raw, the project aims to ‘redefine the war cooking is experienced in Taiwan.’
Chiang, who moved to France from Japan in his teen, will focus on a ‘bistronomy’ concept – something he defines as a ‘casual fine-dining ethos born of the streets of Paris.’ The chef promises menu made up of the best ingredients from across the ‘twenty-four “micro-seasons” of Taiwan’ married with what he says will be ‘painstaking technique’. Chiang and his team are focusing a lot of efforts in Taiwan and what they say is a ‘new Interpretation of Taiwanese flavor’. They team say they aim to ‘reignite the rediscovery of Taiwan’s lesser-known treasures’ through their work in the kitchen and promise an exiting culinary journey for all who attend.
Chiang’s other place, Restaurant André, in Singapore is number six on Asia’s 50 Best Resraurants List.
Opening Hours: Dinners only: 18:00-00:00（Closed every Tuesday）
NOTE: Accept Walk-in only and 2 hours meal time limitation!
Mume is run by Adrian who hails from Hong Kong. He brings with him his team of co-owner chefs. The chefs have had experiences at places like Per Se, 11 Madison Park in NYC, Quay in Sydney and the current world’s #1 restaurant Noma in Copenhagen. With such a diverse and high-profile portfolio its interesting that its not gotten as much attention as Raw (of course Raw has a direct link to a michelin starred chef, but these guys have quite a combined portfolio). They also have a similar mission and concept to Raw. Their tagline is a casual fine dining restaurant in the heart of Taipei city. Mume is the name of a Taiwanese flower, and the restaurant aims to use local seasonal ingredients and bring out new and innovative flavors and way to cook/ pair these ingredients.
The restaurant itself has a more modern/ chic and rustic feel. It seems more a lounge/ borderline modern speakeasy than restaurant. But it is nonetheless comfortable and casual. The space is much smaller than Raw (which can seat 50 people), Mume can only seat around 30 people on the main floor with a private dining cellar in the basement to seat up to 12 or so people. Each dish was quite sophisticated, and everything was cooked just right. The flavors were all evident and well balanced, and some odd pairings ended up working quite well!
59 Cunzhong St, West District, Taichung City, Taiwan 403
Opening Hours: Tuesday to Sunday, lunch 11:30~14:30; dinner 18:00~22:00 (Closed every Monday)
NOTE: Reservation are strongly recommended!
The menu at this beautiful restaurant speaks with an impeccable French accent, thanks to the dedication and experience of chef-patron Lanshu Chen. She trained at Le Cordon Bleu cookery school in Paris and worked in restaurants under leading French chefs such as Jean-François Piège, Jérôme Chaucesse and Patrick Pignol. A stint at Thomas Keller’s The French Laundry followed, before she set up her own restaurant in the heart of Taichung in Western Taiwan in 2008.
Sporting antique chandeliers, large mirrors and velvet upholstered seats, the dining room wouldn’t look out of place on a Parisian grand boulevard, while the menu showcases the finest imported produce and Chen’s understanding of flavour, texture and presentation. Duck egg with chestnut porridge, chanterelles and garlic-almond crumble catches the eye among the starters, while a main of boneless short ribs and bone marrow with octopus, coffee and baby turnip is outstanding. The wine cellar continues the Gallic theme with more than 1,000 labels from French vineyards.
Mountain and Sea House 山海樓
No. 16, Lane 11, ZhongShan North Road, Section 2, Taipei.
Seeking to reacquaint themselves with the history and culture of local customs, ingredients, and culinary habits, Ho and her team spent almost a year in research to recreate these exquisite dishes for their menu. They interviewed famous Taiwanese head chefs, chief cooks at traditional Taiwanese catered banquets, and even elderly relatives and senior members of friends’ families, asking them to pass on distinctive recipes. The team spent hours and days with each senior chef to learn about the history and stories behind each dish. They even went through a detailed, time-consuming process to learn how to prepare each dish, aiming to breathe new life into Taiwanese fine-dining cuisine.
Take the Cold Platter, one of the most common Taiwanese appetizers, incorporating a variety of meats and seafood, as an example. One element on the restaurant’s platter, Egg-stuffed Squid Rolls, is an exquisite seafood delicacy: three types of eggs are mashed into a golden mixture and squeezed into fresh squid before steaming. The duck eggs are marinated for 40 days using a special blend of red clay, the “century eggs” are products of a two-month traditional process, and the rare “first eggs” come from young hens. The unique flavor of mixed eggs nicely complements the sweetness of the fresh squid.
Another rarely-seen dish is Red Yeast-braised Ham Hock, based on a special family recipe, courtesy of Taiwanese Chef Huang Wan-ling. The ham hock is first deboned and stuffed with pork, which is then marinated in red yeast for up to 96 hours before stewing. The meticulous preparation produces sweet and savory cold cuts that are a delight to the palate. This dish was actually handed down to Chef Huang by her maternal great-grandmother, who brought it into their family as part of her dowry. The detailed, time-consuming preparation process symbolizes that a marriage needs long-term cultivation to build trust, mutual understanding, and acceptance.
Yet another dish requiring superb culinary skills on the part of the chef is Whole Chicken Cooked in Pork Stomach. A free-range chicken is carefully deboned and stuffed with shredded bamboo shoot, shiitake mushrooms, and other seasonal ingredients. The chef then wraps the chicken with pork belly and stews it for hours. This traditional soup dish is considered the Taiwanese version of haggis.
Perhaps the most nostalgic dish among all is the Supper Medley Stew, a.k.a. “Leftover Soup.” Peggy Chang of the restaurant’s marketing department explains that this dish was created as a way to show gratitude to kitchen helpers at Taiwanese banquets. Traditionally, the head chef would take a big scoop out of each dish before serving the guests. At the end of the banquet, he would then place these scoops of food into a big pot of soup cooked for hours to create a hearty soup stew to reward the staff for their hard work. Today, the kitchen team at the Mountain and Sea House first separately prepares seven different dishes before mixing them into a soup with fresh local vegetables. The end result is a soup that is rich and diverse yet refreshing.
No Taiwanese meal is complete without a pot of quality tea. To add to the experience, the restaurant uses tea utensils made by Xiao Fang Pottery Arts and selects high-quality organic tea from across Taiwan to mark a perfect end to an exquisite meal of Taiwanese cuisine.
Apart from the carefully-researched menu, Ho and her team also invested a tremendous amount of effort into a two-year renovation of the Japanese-style house where the restaurant is located. The two-story structure was built in 1932 and originally owned by a Japanese doctor. Aiming to preserve the authenticity of the building, Ho and her team worked with architects to repair window frames, floors, and other original architectural elements. They even flew in Japanese experts specializing in earthquake prevention to help with the reinforcement of the foundation. The garden is planted with Taiwanese trees, flowers, and plants, reflecting the restaurant’s dedication to local culture.
Ya Ge, Mandarin Oriental Taipei 雅閣
3F, 158 DunHua North Road, Taipei (Mandarin Oriental Taipei)
Probably one of the most anticipated hotel launches of 2014 was the Mandarin Oriental Taipei. Positioned as the city’s most luxurious hotel, it features a diverse range of restaurants, offering the hotel chain’s legendary services and culinary excellence. Among them, the modern Cantonese restaurant Ya Ge brings a delightful fusion of traditional Cantonese cuisine and modern culinary standards that elevates the quality and dining experience to a new height.
In line with the hotel chain’s theme of luxury hospitality, Ya Ge could almost be mistaken for an Oriental art gallery. Walking into the earth-toned, dimly lit restaurant, guests will view elegantly displayed sculptures and artworks, balancing modern and traditional Chinese touches. The heavy wooden chairs are paired with sharp orange and olive green pillows, while the wood floor is covered by gray carpets. In all, the atmosphere is one of subtle glamour that complements the elegant dishes designed by Executive Chinese Chef Wong Tin Mo.
With a focus on locally grown produce, Ya Ge’s menu is crafted to feature a selection of traditional dim sum dishes prepared using high-end ingredients. Taking the “must-order” items in every Cantonese restaurant – shu-mai and dumplings – as examples, Chef Wong gives a new spin to these traditional delicacies by incorporating exotic ingredients such as truffle, king prawn, foie gras, and abalone. The Crab Meat Dumpling with Black Truffle and Egg White is made with ever-so-thin dough delicately molded into a beautiful shape. The rich truffle and the refreshing egg white blends into a wonderful balance.
The Bamboo Shoot and Fresh Prawn Dumpling uses the finest local bamboo and king prawn grown in the restaurant’s own kitchen tank. The Taro Dumpling with Foie Gras is another surprise, deep-fried to crispy perfection with a nice balance of taste between the root vegetable and the rich duck liver. The Pork Shu-mai with Whole Abalone is another gourmet dish delightful both to the eyes and the palate.
In additional to dim sum, Ya Ge also offers many signature Cantonese dishes. Specially recommended is a magnificent-looking dish with a Chinese name (穩如磐石) translated as “firm as a rock.” Australian Wagyu beef slices are first stir-fried with sweet potatoes and shiitake mushrooms and seasoned with truffle sauce before being stuffed into a peeled steamed pumpkin and served with fresh greens. The beef is so tender that it can be easily poked through; the pumpkin is fluffy on the inside and tender on the outside, and the overall presentation is pure visual enjoyment.
Another highly-acclaimed dish is the Giant Garoupa Enrobed in Minced Shrimp, served with spring onions and fresh vegetables. For those who crave famous Cantonese supreme broth, the soup dish 請君飲一杯 – the Chinese name translates as “please have a drink” – is a great choice. The clear soup is made from the broth of chicken, ham, and pork, slowly simmered for six hours and flavored with shredded matsutake mushrooms and bamboo pith. The dish is served in a clear tea pot, giving a modern twist to the traditional cuisine.
Herban Kitchen & Bar 二本餐廳
No. 27, Lane 101, ZhongXiao East Road, Section 4, Taipei
Vegetarian restaurants in Taiwan used to be limited to Buddhist eateries, mostly offering only buffet-style Chinese dishes, accompanied by subdued Buddhist music in the background. In recent years, Taipei’s dining scene has been joining the worldwide trend of Western-style vegetarian restaurants, with Herban Kitchen & Bar as the latest addition in Taipei.
Located on the first floor of an old residential apartment building hidden in a small alley of the bustling ZhongXiao-DunHua area, Herban creates a “modern oasis” feel by incorporating both industrial elements and different shades of green in the décor – an attempt to play off the words “urban” and “herb.” The heavy door is made of reclaimed wood together with used parts from a vintage Singer sewing machine. The interior design uses a lot of natural colors and various green plants, with exposed walls and ceilings decorated with funky light fixtures and used wine crates.
In the spirit of the three giant words “eat with LOVE” displayed on the wall, the owner put a lot of thought and attention into the menu, aiming to present vegetarian dishes that are not only good for your body but also a treat to your taste buds. Of special recommendation is the “Raw Pad Thai,” basically a salad dish that uses shredded cucumber, carrots, red onions, and bean sprouts to replace Thai noodles. The crunchy vegetables paired with tamarind dressing and sprinkled with roasted peanuts make for a very refreshing starter.
Those who are looking for a light one-dish meal can opt for Warm Mushroom Salad with Grilled Tofu, which has a heap of sautéed mixed mushroom with garlic, onions, diced tomatoes, mixed greens, and roasted peppers, served with slices of warm grilled tofu and drizzled with balsamic vinaigrette.
The Spanish Egg Frittata is one of the most popular items on the brunch menu. A colorful assortment of zucchini, eggplant, potatoes, and onions mixed with organic eggs is topped with savory cheese and baked until sizzling golden. Served with freshly baked focaccia, it makes for a scrumptious dish that even meat lovers will find satisfying. An equally yummy dish is Moussaka – layered eggplant, zucchini, cauliflower, onion, and cheese are topped with béchamel sauce and baked to perfection. Most dishes can be made vegan, dairy free, or according to patrons’ dietary requirements.
If you are looking for munchies, be sure to try Fried Roots, a mixture of potato and sweet potato fries served with kimchi mayonnaise – a great companion to a glass of wine or beer from Herban’s extensive drink list.