【忠孝敦化】SPOT Taipei__新美式料理餐酒館 #味增豬五花 #炸雞翅 #起司培根意大利麵

SPOT Taipei|New American Casual Restaurant


🚇 忠孝敦化
地址: 台北市大安區敦化南路一段233巷58號
電話:(02) 2775-4117
營業時間:11:00~22:00

🚇  Zhongxiao Dunhua Station
Address: No. 58, Lane 233, Section 1, Dunhua South Road, Da’an District, Taipei City
Phone: (02) 2775-4117
Hours: 11:00~22:00


我很喜歡帶有法式小酒館風格的新美式餐廳
除了輕鬆自在的氛圍外,
這裡的餐點都充滿其獨特性
將原有的食物加入創意元素
今天跟大家介紹的【 SPOT Taipei 】就是這樣的一家餐廳

I really love the newer American restaurants that have a similar style with those of French bistros. Besides having a relaxing atmosphere, the food here has their own unique tastes. The chefs here infuse creative ideas and ingredients into different dishes. Today I am going to introduce “SPOT Taipei”, which is one of these restaurants.

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▲【 SPOT Taipei 】位於東區明曜百貨後方

▲Spot Taipei is located behind the Mingyao Department Store at Eastern District of Taipei

 

▼Menu

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▲ 野菜沙拉 NT$180

▲ Green Salad NT$180

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▲這道料理我們是最後加點的
(因為覺得該吃點菜來均衡一下 ?  )
當季新鮮生菜搭配酥炸香菇片和手工芝麻餅乾
淋上日式白醬油萊姆油醋醬, 吃起來很清爽新鮮~

▲ This dish was ordered at the last minute since we thought we should eat some veggies to have a more balanced diet. ?
When seasonal fresh greens, crispily fried shiitake mushrooms, and homemade sesame cookies combined together with Japanese soy-lime vinaigrette, it tasted refreshing and fresh.

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▲ 味增豬五花 NT$280

▲ Miso Pork Belly NT$280

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▲這道料理的豬肉是先採用真空低溫烹調法
再塗上味噌醬進入烤箱烤熟
使得豬肉外酥內軟, 入口即化
是我今晚心中的第一名

▲This dish’s pork belly is cooked first using the sous-vide method. Then, it is layered with miso and baked in the oven to finish.
This allows the pork belly to be crispy on the outside and tender inside. It literally melted in my mouth.
This was definitely my favorite of the night.

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▲ 墨西哥捲餅 NT$400

▲ Tacos NT$400

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▲ 墨西哥捲餅有三種口味: 韓式牛肋, 泡菜豬五花, 炸魚柳
每個口味各有特色,
店家採用軟的墨西哥捲餅皮,
并加入了大量生菜

▲ There are 3 different kind of taco that came in this dish: kimchi pork belly, kalbi short rib, and crispy fish.
Each of them had a unique taste to it.
The store used soft taco shells and added lots of salad into it.

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▲ 炸雞翅 NT$260

▲ Chicken Wings NT$260

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▲不同於一般的美式炸雞,
這裡的炸雞醬汁很獨特, 採用了法式芥末辣醬
吃起來酸甜微辣

▲ Different from your regular American fried chicken, the sauce here is quite unique as they use a Spicy French Mustard sauce.
It tasted sour and sweet with a hint of spiciness.

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▲ 起司培根意大利麵 NT$330

▲Spaghetti Carbonara NT$330

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▲上桌后先將全部材料拌勻,
濃郁香醇的醬汁緊密的裹住帶有彈性的麵條
因為有培根, 使得整體鹹香氣恰到好處

▲ When it came to the table, you first need to mix everything together well.
The creamy and rich sauce swirled with the chewy pasta perfectly together.
Because they added bacon, it had just the right amount of savoriness in the dish.

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▲ 板腱牛排 NT$600

▲ USDA Prime Flat Iron Steak NT$600

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▲嫩度適中

▲The tenderness is just-right.

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▲ 炸雞鬆餅三明治 NT$460

▲Fired chicken waffle sandwich NT$460

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炸雞鬆餅三明治的份量很大! 而且超級厚
我最後是一層一層分開吃的
炸雞是採用去皮的雞胸肉, 我覺得口感上太乾
鬆餅本身很扎實但口感也偏乾

 The portion of the waffle sandwich is huge and super thick!
I ended up eating it layer by layer.
The fried chicken used skinless chicken breast which is a bit too dry for me.
The waffle is thick, but also a bit too dry.

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▲ 火烤棉花糖巧克力脆片 NT$200

對我來說這道料理太甜, 不推薦

▲ S’mores crispy treats NT$200

This dish was way too sweet to me, so I don’t recommend.

心得

我很喜歡【 SPOT Taipei 】輕鬆自在的氛圍
這裡的餐點都充滿其獨特性
主廚將原有的食物加入創意元素
特別推薦: 味增豬五花, 炸雞翅, 和起司培根意大利麵

“味增豬五花” 的豬肉是先採用真空低溫烹調法
再塗上味噌醬進入烤箱烤熟
使得豬肉外酥內軟, 入口即化
是我今晚心中的第一名

這裡的”炸雞翅”不同於一般的美式炸雞,
這裡的炸雞醬汁很獨特, 採用了法式芥末辣醬
吃起來酸甜微辣

“起司培根意大利麵”表現也很棒
濃郁香醇的醬汁緊密的裹住帶有彈性的麵條
因為有培根, 使得整體鹹香氣恰到好處

Verdict

I enjoyed the relaxing atmosphere of SPOT Taipei.
Each dish here has its own uniqueness.
The chef here added creative ingredients and ideas into every dish.
I especially recommend their Miso Pork Belly, Chicken Wings, and Spaghetti Carbonara.

The Miso Pork Belly is cooked first using the sous-vide method. Then, it is layered with miso and baked in the oven to finish.
This allows the pork belly to be crispy on the outside and tender inside. It literally melted in my mouth.
This was definitely my favorite of the night.

Different from your regular American fried chicken, the sauce here is quite unique as they use a Spicy French Mustard sauce.
It tasted sour and sweet with a hint of spiciness.

The Spaghetti Carbonara was delicious as well.
The creamy and rich sauce swirled with the chewy pasta perfectly together.
Because they added bacon, it had just the right amount of savoriness in the dish.

 

SPOT Taipei

地址: 台北市大安區敦化南路一段233巷58號

電話:(02) 2775-4117

營業時間:11:00~22:00

Address: No. 58, Lane 233, Section 1, Dunhua South Road, Da’an District, Taipei City

Phone: (02) 2775-4117

Hours: 11:00~22:00


  • 交通便利  Location★★★★★
  • 整體服務  Service★★★★☆
  • 餐點滿意  Food★★★★☆
  • 價格合理  Price★★★☆☆
  • 推薦率      Recommendation★★★★☆

 

【國父紀念館站, 市政府站】逸鮮棧 Fresh Station __水果入菜的精緻時尚日式料理

逸鮮棧 Fresh Station|國父紀念館站, 市政府站 Sun Yat-Sen Memorial Hall, Taipei City Hall Station


🚇  國父紀念館站
地址:台北市信義區忠孝東路4段500號之5
電話:(02) 2725-3555
營業時間:週日-週四11:30-15:00;17:30-22:00、
週五-週六11:30-15:00;17:30-22:30
交通路線: 搭乘捷運至國父紀念館站 4號出口 或 市政府站2號出口

🚇  Sun Yat-Sen Memorial Hall Station
Address: 4 of No.500, Section 4, Zhongxiao E Rd, Xinyi District, Taipei City
Phone: (02) 2725-3555
Hours: Sun-Thurs 11:30 – 15:00, 17:30 – 22:00;
Fri, Sat 11:30 – 15:00, 17:30 – 22:30
Transportation: Exit 4 of Sun Yat-Sen Memorial Station or Exit 2 of Taipei City Hall Station


【 逸鮮棧 Fresh Station 】位在逸仙路和忠孝東路4段的交叉口
可以搭乘捷運到國父紀念館站4號出口, 或市政府2號出口, 交通很便利

【 逸鮮棧 Fresh Station 】不同於一般的日式料理
這裡的壽司經過巧思會以水果入菜, 算是另類的fusion

Fresh Station is located at the intersection of Yixian Rd and Zhongxiao E Rd Section 4.
It is conveniently located as you can take the subway to exit 4 of Sun Yat-Sen Memorial Hall Station or exit 2 of Taipei City Hall Station.

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▲【 逸鮮棧 Fresh Station 】的外觀是清水模建築風格
簡潔大方的外觀搭配大片的落地窗
店門口的招牌上寫著Sushi & Fruits,
清楚的告訴大家這裡的特色就是壽司和水果的巧妙結合

▲ Fresh Station has a fair-faced concrete styled appearance.
It has a simple yet appearance along with large floor to ceiling windows.
The signs for Fresh Station says Sushi & Fruits to clearly tell everyone they are known for combining sushi and fruits creatively.

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▲吧檯是呈現ㄇ字型, 用餐的空間還算大
每個座位前面的餐具並不是統一的,
以日式料理而言, 我還是第一次看到

▲Fresh Station has a u-shaped counter. The dining area is on the large side.
Each set of utensils at each seat is different.
For a Japanese cuisine, this is the first time I see this.

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▲遠遠可以看到另一端堆滿水果

▲ On the far side, you can see lots of fruits.

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▲專業的壽司刀 Professional Sushi Knives

▼Menu

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▲中午來的話, 有商業午餐的選擇

▲If you come during lunch, you have a choice of a business lunch set.

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IMG_6278.JPG▲尾瀨雪融柚子檸檬酒 Yuzu Wine NT$160
(以日本群馬縣尾瀨地區冬天融雪之水釀造,加入萊姆, 日本小白柚調製而成,清新爽口酒質明顯, 是辨識度很高的柚子酒)

(Made with Japan Gunma County Seto Area’s winter snow water, rum, Japanese small yuzu. It is refreshing and a very special yuzu wine)


那天我們兩個人分別點了”常滑壽司套餐”和”益子壽司午間套餐”
下面我會先介紹分享”常滑壽司套餐”,
再分享”益子壽司午間套餐”

**這次我的照片是使用sony相機拍的,
因為我還不太會用, 所以照片拍起來還不如手機 🙁
請大家見諒

We had two people and we ordered Tokoname Station and Mashiko Station.
I will first introduce the Tokoname Station followed by the Mashiko Station.

Note: This is my first time with a sony camera.
Since I am still not familiar with the camera, the quality of the pictures is worse than my camera 🙁
I do apologize in advance.


▼常滑壽司套餐 NT$1200元
(水果沙拉、季節鮮魚握壽司3至4道、逸鮮小品2道、日本生魚握壽司2至3道、極上握壽司1道、逸鮮小品2道、三味水果細捲、蒸煮品/烤品、果香特品、湯品、季節水果.)

Tokoname Station NT$1200
(Fresh Fruit Salad, Nigiri Sushi 4pcs, Chosen Nigiri 2pcs, Deluxe Nigiri, Station Side Dish 2pcs, Fruity Thin Roll, Steamed Dish/Grilled Dish, Station Main Course with Fruit, Daily Soup, Seasonal Fruit)

 

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▲水果沙拉

首先送上拌上酸甜日式沙拉醬的生菜水果沙拉
沙拉中的水果種類很多樣, 吃起來很清爽

▲Fruit Salad

First course is the fruit salad with sweet and sour dressing.
There is a great variety of fruits inside this fruit salad, and it is quite refreshing.

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▲黑喉握壽司 

【 逸鮮棧 Fresh Station 】的握壽司採江戶前作法
在上桌前, 都會先在魚上刷上醬油
所以品嘗的時候不需要再另外沾醬油

▲Rock Fish Nigiri

Fresh Station’s nigiri is made with pre-Edo practice.
Before serving, they will first brush soy sauce on the raw fish.
Therefore, there is no need to dip your nigiri into soy sauce before enjoying.

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▲軟魽 Soft Trevally

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▲紅魽 
因為紅魽本身味道比較一般, 所以有搭配柚子辣椒

▲Amberjack
Since amberjack’s taste is more ordinary, it came with yuzu pepper.

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▲鮪魚 Tuna

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▲先將海鱺魚以切刀紋處理
之後炙燒逼出魚的油脂

▲The cobia is first processed with a knife and seared to bring out the fish’s fat.

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▲海鱺魚
海鱺魚表皮稍微炙燒過,肉質緊實彈牙
入口後可品嘗出魚油的香甜

▲Cobia
The cobia is seared first and the fish is very tender.
With each bite, you can taste the sweetness flavor of the fish.

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▲鹽烤海鱱下巴 Salt baked Cobia Chin

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▲蘋果胡麻松阪豬肉 Apple Sesame Matsusaka Pork

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▲北海道海膽 Hokkaido Sea Urchin

 

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▲三味水果細卷

這是【 逸鮮棧 Fresh Station 】的創意料理,
以水果入菜的壽司捲, 裡面分別包有奇異果, 鳳梨, 和芭蕉
因為有海苔, 所以吃起來帶點微鹹
而裡面的水果則帶著本身的甜味
吃起來甜甜鹹鹹, 頗有創意,

▲Three Flavor Fruit Rolls

This is a creative dish of the Fresh Station.
A sushi roll with fruit fillings, there are kiwi, pineapple, and banana respectively.
Since there is seaweed, the taste is slightly salty.
And because the fruit filling is sweet, the rolls has a sweet and salty taste. Quite creative.

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▲味增湯 Miso soup

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▲水果 Fruit

“益子壽司午間套餐”一開始和”常滑壽司套餐”一樣會先送上水果沙拉,
最後也會送上三味水果細卷, 味增湯, 和季節水果
一樣的食物我就不再分享照片了, 主要分享益子壽司午間套餐的其他菜色

The Mashiko Station starts off the same as the Tokoname station with the fruit salad.
It will also end with the three flavor fruit rolls, miso soup, and seasonal fruits.
I won’t share pictures of the same food again, I will mainly share other aspects of the Mashiko Station.

 


 

▼益子壽司午間套餐 NT$660
(水果沙拉, 季節鮮魚握壽司7道, 三味水果細卷, 蒸品, 湯品, 季節水果)

▼MASHIKO STATION NT$660
(Fresh Fruit Salad, Nigiri Sushi 7pcs, Fruity Thin Roll, Steamed Dish, Soup Fruit)

 

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▲真鯛

【 逸鮮棧 Fresh Station 】的握壽司都會先做刀切格紋的處理,
魚的肉質都很新鮮軟綿, 入口輕咬幾下魚肉就化開,
慢慢咀嚼可以品嘗出魚油脂所帶來的鮮甜

▲Red Seabream

Fresh Station’s nigiri will always be professed with some knife work.
The fish here are all fresh, tender, and melts in your mouth.
Slowly chewing the fish can taste the sweetness of the fish fat.

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▲青魽 Japanese Amberjack

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▲鮭魚 Salmon

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▲鮪魚 Tuna

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▲炙燒尖梭魚 Barracuda

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▲蒸蛋 chawanmushi (steamed egg)

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▲日本新鰻 Japanese Eel


心得

【 逸鮮棧 Fresh Station 】不同於一般的日式料理
這裡的壽司經過巧思會以水果入菜, 算是另類的fusion
那天我們兩個人分別點了”常滑壽司套餐”和”益子壽司午間套餐”
壽司盤上會送上三種小點, 三種小點有漬物或水果
每次提供的都不一樣
【 逸鮮棧 Fresh Station 】的握壽司採江戶前作法
在上桌前, 都會先在魚上刷上醬油
所以品嘗的時候不需要再另外沾醬油
且握壽司都會先做刀切格紋的處理,
魚的肉質都很新鮮軟綿, 入口輕咬幾下魚肉就化開,
慢慢咀嚼可以品嘗出魚油脂所帶來的鮮甜
主打以水果入菜的 【 逸鮮棧 Fresh Station 】
一餐下來真的吃到不少水果
食材都滿新鮮清爽的
整體而言, 我覺得”益子壽司午間套餐”的CP值相對比較高

Verdict

Fresh Station isn’t your ordinary Japanese Sushi Restaurant.
Here they put thoughts into incorporating fruits into their sushi, it is a kind of alternative fusion.
We had two people and we ordered Tokoname Station and Mashiko Station.
They will put 3 kinds of appetizers on your sushi plate which can include pickled items or fruits.
They provide different kinds of appetizers every time.
Fresh Station’s nigiri is made with pre-Edo practice.
Before serving, they will first brush soy sauce on the raw fish.
Therefore, there is no need to dip your nigiri into soy sauce before enjoying.
Fresh Station’s nigiri will always be professed with some knife work.
The fish here are all fresh, tender, and melts in your mouth.
Slowly chewing the fish can taste the sweetness of the fish fat.
Fresh Station emphasizes on having fruit in their dishes.
You really do eat lots of fruits in a meal set.
The ingredients I had today were all fresh and refreshing.
Overall, I feel the Mashiko Station offers more value and its price.

 

鮮逸棧 Fresh Station

地址:台北市信義區忠孝東路4段500號之5

電話:(02) 2725-3555

營業時間:週日-週四11:30-15:00;17:30-22:00、
週五-週六11:30-15:00;17:30-22:30

Address: 4 of No.500, Section 4, Zhongxiao E Rd, Xinyi District, Taipei City

Phone: (02) 2725-3555

Hours: Sun-Thurs 11:30 – 15:00, 17:30 – 22:00;
Fri, Sat 11:30 – 15:00, 17:30 – 22:30


  • 交通便利  Location★★★★★
  • 整體服務  Service★★★★☆
  • 餐點滿意  Food★★★★☆
  • 價格合理  Price★★★☆☆
  • 推薦率      Recommendation★★★☆☆

【內湖, 劍南路站】RAW__江振誠2017春季菜單

RAW|內湖, 劍南路站 Neihu, Jiannan Station


🚇  劍南路
地址:台北市樂群三路301號1樓
電話:(02) 8501-5800
營業時間:11:30-14:30, 18:00-22:00
周一及周二店休

🚇  Jiannan Station
Address: No. 301, Lequn 3rd Rd, Zhongshan District, Taipei City
Phone: (02) 8501-5800
Hours: Wed-Sun 11:30-14:30, 18:00-22:00
Closed on Monday & Tuesday


終於讓我訂到【 RAW 】了 !!!!!!!!!!!
抱歉~請容許我以這樣誇張的方式開始這次分享
【 RAW 】號稱全台灣最難訂的餐廳一點都不為過,
為了吃到它, 我訂了超多次
有幾次甚至連需要填寫的表單都還沒看到, 系統就告知已經額滿了
用餐的時候我有詢問店員有沒有比較好訂位的方法
店員表示他們內部人員想訂都很難
但是他們會換新的系統, 新的系統會以抽籤的方式來訂位
雖然也是看運氣, 但希望會好訂一些

講了一堆有的沒的開場白,
應該要來介紹一下這大名鼎鼎的【 RAW 】
【 RAW 】之所以有名是因為這是國際名廚江振誠回台灣開的首家餐廳
江振誠主廚是個傳奇人物, 20歲成為台灣餐飲史上最年輕的法式料理主廚,
他曾受到”時代雜誌”,”Discovery頻道”, 和”紐約時報”的高度讚賞
當然他有更多的得獎經歷, 這裡就不一一列出來

【 RAW 】所來帶來的是巴黎的廚藝新風潮Bistronomy,
Bistronomy其實是由Bistro(小酒館)與Gastronomy(食饗)組成的新詞
它的概念是將傳統小酒館的輕鬆風格和高級法式料理相結合
帶來輕鬆休閒的高級美食體驗(Casual Fine Dining)

FINALLY!!! I finally successfully gotten a reservation at RAW!!!!!!
Please allow me to start this post in such an exaggerated way.
RAW really does lives up to its reputation of hardest to reserve restaurant in Taiwan.
I have attempted many times at a reservation to get a taste of RAW.
Often, I didn’t even get to the reservation form, the system already said reservation is full.
While dining, I inquired about a better way to reserve raw.
The waiter told us that even employees have a hard time trying to reserve a spot at RAW.
However, they will move on to a new reservation system based on lottery soon.
Even though it is chance based, perhaps it might be easier to reserve.

Ok, after all these opening remarks, it is time to introduce this famous restaurant, RAW.
RAW is well-known because it is the first restaurant opened by famous international chef Andre Chiang in Taiwan.
Chef Andre Chiang is a legend and has become the youngest French cuisine chef of Taiwanese culinary history at 20 years old.
He was praised by well-known media such as “Times Magazine”, “Discovery Channel”, and “New York Times”.
He also has numerous prestigious awards, but I won’t list them all here.

RAW brings you the Paris new trend – Bistronomy.
Bistronomy is a combination of 2 words, Bistro and Gastronomy.
The concept is to bring you casual fine dining by combining the relaxing style of a bistro with high-end french cuisine.

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▲站在餐廳門口, 服務人員會馬上幫你開門

▲ While we were walking toward the entrance, the waiters were quick to open the door for you.

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▲一進門就會看到這巨大的原木工作台
整個餐廳也是被這流線型的原木串聯起來

▲Upon entering, you will first be greeted with this huge wooden work counter.
The whole restaurant is connected by a bunch of these wavy counters

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▲清水模牆壁

▲Architectural Concrete Wall

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▲入口處有些位置可以讓客人等候

▲There is a waiting area near the front

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▲【 RAW 】的整個空間很時尚, 北歐式的美學空間讓人驚艷

▲ RAW has a very fashionable space. The Northern-European aesthetic style is stunningly beautiful.

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▲【 RAW 】這裡沒有菜單也沒有菜名
只有一張料理的食材表, 會提供一份英文一份中文
午餐$1850+10%, 晚餐$2500+10%
wine pairing $1400 會提供5杯酒

▲ RAW doesn’t have menu or dish names.
They only provide a Chinese and an English version of the ingredients list.
Lunch here cost NT$$1850+10% and dinner costs $2500+10%.
The wine pairing is NT$1400 for 5 glasses of wine.

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▲每一排表示一道菜, 而每道菜只寫三種食材
原因是”人對於每道菜的記憶最多三種食材”
這裡的menu每季會換一次,
食材都會選擇當季的本土新鮮食材
所以大家應該會發現每個部落格分享的菜色都不一樣

▲ Each row represents one dish, and each dish only shows 3 of the ingredients.
The reason being that human beings can only remember up to 3 ingredients per dish.
The menu here is changed quarterly.
They will use the seasonal local fresh ingredients to create their dishes.
Therefore, you probably already notice that different bloggers will share different kinds of food at RAW.

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▲飲料 Drinks Menu

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與餐桌一體的餐具收納

Utensils organizer that is part of the table

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▲芋頭, 花生, 香菜

▲Taro, peanuts, coriander

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▲酥酥脆脆的春卷皮上有芋頭冰淇淋,
芋頭冰淇淋本身味道不會很突出,
上面再淋上花生粉和香菜
吃起來我覺得很像花生捲冰淇淋

▲There is taro ice cream on top of the crispy spring roll.
The flavor of the taro ice cream isn’t too prominent.
On top, there is littered with peanut powder and coriander.
It tasted like peanut roll ice cream.

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▲來自南法的氣泡酒

▲Sparkling wine from South France.

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▲”綠”番茄, 綠咖喱, 綠草莓

▲ “Green” tomato, green curry, green strawberry

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▲以西班牙番茄做的冷湯開胃菜
主廚特別挑了沒有很成熟的草莓
為了要體現春天這個季節食物還在成長
綠咖喱做的雪酪(sorbet)吃起來微微辣
整體是道清爽又開胃的前菜

▲Appetizer with cold soup made from Spanish tomatoes.
To represent that Spring is the season of growing,
the chef picked strawberries that aren’t too mature yet.
The sorbet made with green curry is a bit spicy.
Overall it was very refreshing and appetizing.

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▲法式鄉村麵包 NT$150

這份麵包不在set menu裡面, 需要單點
手工裸麥麵包剛上桌的時候還熱熱的
表皮烤的酥脆, 裡面卻很鬆軟Q彈

▲French Country Bread NT$150

The bread isn’t part of the set menu and needs to be ordered in addition.
The hand-made rye bread was still warm when it came to the table.
The crust was baked until crispy while the inside was still fluffy and delicious.

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▲吃麵包一定要搭配一旁的奶油
奶油上撒上烤過的蕎麥, 裸麥粉, 可可粉, 和海鹽
抹在還溫熱的裸麥麵包上, 越嚼越香
吃不完可以打包回去哦~

▲You should try the butter with the bread.
The butter has baked buckwheat, rye, cocoa powder, and sea salt.
The butter is amazingly delicious with the still warm rye bread.
If you can’t finish, you can get the rest to go.

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▲龍蝦, 青蔥, 鯿魚酥

▲Lobster, scallion, Dried Fish

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▲以鯿魚做成的沙茶醬來調味, 很有台灣本土的味道
搭配新鮮龍蝦, 烤過的三星蔥, 和炸過的高麗菜
帶出食材的鮮甜

▲The satay sauce is made with dried fish. It has a traditional Taiwanese flavor to it.
Along with fresh lobster, baked scallion, and fried cabbage.
It really brought out the sweetness of the ingredients.

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▲法國和爾薩斯白酒

▲French Alsace Riesling

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▲玉米, 起司, 爆米花

▲Corn, Manchego, popcorn

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▲這道料理是我今天心中的第一名
玉米濃湯里加入了西班牙的Manchego乳酪
最中間放有爆米花, 玉米, 和帶有咖喱味的玉米粉
最上層的玉米粉是上桌後再由服務員淋上的
吃的時候要一口一口挖著吃, 而非攪拌

這道料理讓我想到小時候最愛喝的玉米濃湯
但主廚加入了巧思, 將玉米以多種形態出現在料理當中
讓我每一口都很驚喜

▲This was the highlight of my night.
The corn chowder has Spanish Manchego cheese inside.
In the middle, you will find popcorn, corn, and curry flavored corn powder.
The topmost popcorn powder is added to the top of soup by the waitress after the dish came.
When you enjoy this dish, you scoop bite by bite and should not stir.

This dish reminded me of my favorite childhood dish, the corn chowder.
However, the chef puts lots of creativity into this to showcase ‘corn’ in a variety of ways to create a surprise in each bite.

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▲剛才的法國和爾薩斯白酒喝起來比較酸,
剛好可以綜合濃郁的的玉米濃湯料理

▲The French Alsace Riesling has a hint of sourness which is perfect with the creamy corn chowder

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▲這是主廚設計的啤酒, 主要搭配下兩道料理
喝起來很不像啤酒, 帶有薄荷味

▲This is a beer designed by the chef and it is paired with the following 2 dishes.
This didn’t taste like a beer at all and has a minty taste.

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▲”血腸”, 馬告, 蘋果泡菜

▲Boudin Noir (Blood sausage), Magao, Apple Kimchi

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▲這道料理的血腸是以法式料理的方式進行製作
血腸外皮是豬大腸衣, 所以吃起來需要多咀嚼一下
在血腸裡面包著蘋果泡菜并加入了原住民的香料–馬告

▲The blood sausage is made using traditional French cuisine process.
The skin of the blood sausage is made with pig’s large intestine so you need to chew a bit.
Inside the blood sausage, you can find apple kimchi and a Taiwanese aborigines spice called “Magao”

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▲一旁的蘸醬是用日本青森蘋果做成的泥
這道料理口味比較重一些, 我個人不是那麼喜歡

▲The dipping sauce is made using Japanese aomori apples.
This blood sausage was on the heavy side, and I personally didn’t enjoy it too much.

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▲桂花, 青豆, 海鮮

▲Osmanthus, Peas, Seafood rillette

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▲最上層的桂花油是上桌後再有服務員淋上
主廚使用了冬菜來帶出食材本身的甜味
這道料理裡面有蟹肉, 鱈魚, 溫泉蛋, 和羅曼麵包丁
吃的時候不需要攪拌, 直接一勺一勺的吃
每一口都可以體會到食物最自然的味道
羅曼麵包丁脆脆的口感增添了料理的層次

▲The osmanthus oil on top was added by the waitress when it is served.
The chef used winter vegetables to bring out the sweetness of the ingredients.
This dish has crab meat, cod, Onsen tamago (poached egg), and croutons.
You do not need to stir this dish and should eat it spoonful by spoonful.
Each bite can taste the most natural flavor of the ingredients.
The crispy croutons add a layer to the already flavorful textures.

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▲法國紅酒 Bourgogne

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▲喝起來帶有蜜餞水果香

▲This has a sweet dried fruit taste

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▲法式燉肉, 台灣牛, 蒜味醬

▲Pot-au-feu, Taiwan Beef, Garlic Aioli

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這是今天的主菜–法式燉牛頰肉和台式菲力牛肉片
香蔥油和蒜粉調味, 搭配新鮮時蔬絲
吃的時候可以用湯匙跟叉子拌著吃
菲力牛肉片吃起來甜甜的帶有叉燒味
牛頰肉很嫩, 入口即化

Here is today’s main entree. French pot-au-feu (cheek) and Taiwanese beef filet.
This was seasoned with scallion oil and garlic powder and came along with fresh seasonal shredded vegetables.
You can use both the spoon and fork to enjoy this dish.
The filet beef slices are sweet and have a roasted taste.
The cheek meat was very tender and melts in your mouth. 

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▲法式燉肉的湯

▲The soup from the pot-au-feu

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▲這碗湯是主菜的精華
跟吃法式料理一樣, 先吃燉湯裡面的料, 再喝湯
燉湯里加入了大量新鮮蔬菜和牛骨
從早上就開始熬煮
使得整碗湯喝起來很清甜濃郁

▲The soup is the essence of the main entree.
Just like enjoying a French traditional meal, we ate the food inside the pot-au-feu and then enjoy the soup.
The soup has lots of fresh vegetables and ox bones, and was stewed since the morning.
This soup was very sweet and flavorful.

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▲法國甜點酒 (甜紅氣泡酒)

▲French Dessert Wine (Sweet red sparkling wine)

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▲喝起來有莓果和巧克力香

▲This has a taste of berries and chocolate.

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▲黃豆, 薏仁, 黑糖

▲Bean curd, barley, brown sugar.

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▲義大利法式甜點塔, 塔皮吃起來比較薄很濕潤
內餡竟然是豆花, 上層鋪著黑豆和花生
一旁是自製黑糖冰淇淋 , 并淋上黑糖粉
冰淇淋裡面是用豆漿燉的薏仁

▲Italian French Dessert Tart. The tart crust is thin and moist.
I could not believe the filling is douhua (tofu pudding). The top is layered with black beans and peanuts.
On the side, you can find home-made brown sugar ice cream with brown sugar powder.
In side the icecream, there are barleys that was cooked in soy milk.

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心得

【 RAW 】這裡沒有菜單也沒有菜名
只有一張料理的食材表
每一道料理的食材都來是台灣本土的當令食材
你絕對猜想不到這些常見的台灣食材
在經過主廚的巧思創意之後會變得多麼精采
主廚以法式料理方式讓”台灣味”有了新的變化
每一道菜都讓我驚艷

Verdict

RAW doesn’t have a menu or named dishes.
They only have an ingredient list.
Each dish here was made using Taiwanese seasonal local ingredients.
You absolutely cannot imagine that these local Taiwanese ingredients can be this dazzling and delicious with a creative twist from the chef.
The chef has used the French way of cooking to innovate new changes to the Taiwanese flavor.
Each dish was deliciously stunning.

RAW

地址:台北市樂群三路301號1樓

電話:(02) 8501-5800

營業時間:11:30-14:30, 18:00-22:00 (周一及周二店休)

Address: No. 301, Lequn 3rd Rd, Zhongshan District, Taipei City

Phone: (02) 8501-5800

Hours:  11:30-14:30, 18:00-22:00  (Closed on Monday & Tuesday)


  • 交通便利  Location★★★★★
  • 整體服務  Service★★★★★
  • 餐點滿意  Food★★★★★
  • 價格合理  Price★★★★☆
  • 推薦率      Recommendation★★★★☆

 


【高雄, 中央公園站】找餐計畫foodie plan __臺灣漢堡 創意刈包 #免費wifi #提供插座 #不限時 #無服務費 #梅香脆脆豬 #泰好吃

找餐計畫foodie plan|高雄, 中央公園站 Kaohsiung, Central Park Station


 🚇 高雄中央公園站
地址:高雄市前金區仁義街289號
電話:(07)241-8186
營業時間:9:30 – 18:00
交通路線: 搭乘捷運至中央公園站2號出口, 步行約5分鐘後即可抵達
#
免費wifi #提供插座 #不限時 #無服務費 

🚇 Kaohsiung Central Park Station
Address: No. 289, Renyi St, Qianjin District, Kaohsiung City
Phone: (07) 241-8186
Hours: 9:30 – 18:00
Transportation: 5 minutes walk from exit 2 of Central Park Station.
Free Wi-Fi/Power outlets/No dining time limit/No service charge


從Instagram上發現這間創意早午餐店,
店名叫做【找餐計畫foodie plan】。

近年來刈包在全球越來越流行,
而【找餐計畫foodie plan】也跟上這股潮流
將台灣的傳統刈包加入創意巧思,
變化出新的口味, 創造出”台灣漢堡”

I found this creative brunch place through Instagram.
The name of the place is called “Foodie Plan”

Recently, pork belly buns have been a hit around the world.
“Foodie Plan” is following this trend.
It added a creative twist to the traditional Taiwanese pork belly bun.
They change the taste to create a “Taiwanese burger”

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▲【找餐計畫foodie plan】位在城市光廊對面的仁義街上
距離高雄中央公園捷運站步行大約5分鐘的距離, 這附近也有停車場
無論是搭大眾交通運輸或是自行開車前往都很便利

“Foodie Plan” is located on Renyi Street across from 城市光廊 (Urban Spotlight)
It is 5 minutes walk from Central Park Station, and there are public parking lots available nearby.
It is quite convenient to come here by subway or driving.

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▲店門口採用大紅色門板和窗框,
搭配灰色水泥墻, 形成鮮明的色彩對比
營造出復古老宅的氛圍,

The entrance uses large red door & window frames.
It has a strong contrast along with the gray cement wall to give a retro old house vibe.

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▲一樓的部分主要是開放式廚房和櫃檯
這裡主要提供兩種餐點:刈包(台灣漢堡)及三明治。

The first floor has an open kitchen and counter.
Here they mainly provide 2 kinds of food: Pork Belly Bun (Taiwanese Burger) and sandwiches.

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▲主要的用餐區位在二樓,
走上二樓回頭看, 會看到一面很適合拍照的墻壁

The main dining area is located on the second floor.
Once you go upstair, turn around and you will see a wall that is very suited for pictures.

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▲二樓大約二十幾個座位

The second floor has about 20 seats available.

▼Menu

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▲ 拿鐵 Latte NT$120

▲泰好吃 Thai throwing pork NT$190

(豬絞肉, 小番茄, 九層塔, 特製打拋醬, 檸檬片)
附有薯條和生菜沙拉
生菜沙拉是搭配胡麻醬

我非常喜歡吃泰式酸酸辣辣的打拋豬
這是我第一次看到三明治裡面夾打拋豬
當然就點一份來嘗鮮

厚吐司外皮烤得酥脆可口, 帶有奶油香氣
中間的打拋豬肉鹹香開胃且酸辣適中
檸檬香味很足, 吃起來清爽又開胃
這樣創意的搭配我喜歡!

自助區有提供手套, 大家可以自行取用

(Ground pork, tomatoes, basil, house-made Thai sauce, lemon slices)
Comes with french fries and salad. Salad goes with a sesame dressing.

I love to eat sour and spicy Thai style Minced Pork with Basil.
This is the first time I see the dish inside a sandwich, so I must give it a try.

The thick bread was toasted until crispy with a hint of butter taste.
The Thai-style pork in the middle was savory, appetizing, with just right amount of sourness and spiciness.
The lemon was flavorful. Overall, the dish is refreshing and appetizing.
I love this creative combination.

The self-serve station has gloves available for you to use.

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▲梅香脆脆豬肉 Crispy pork belly with plum teriyaki sauce NT$195

(生菜, 西式甜梅調醬, 低溫熟成豬五花, 紅酒醋醃洋蔥, 蔥花, 白芝麻)
刈包的麵皮上還有烙印”FOODIE PLAN”,好可愛

(Lettuce, Western sweet plum sauce, pork belly, red wine vinegar pickled onion, scallion, white sesame)
The pork belly bun’s bun has “FOODIE PLAN” engraved to it. It is quite cute.

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▲和”泰好吃”一樣,”梅香脆脆豬肉”也附有薯條和生菜沙拉

這份梅香脆脆豬肉刈包, 第一口就讓我驚艷
豬皮咬起來有脆裂感; 酥脆的豬皮在口中發出卡滋卡滋的聲響,
肥肉的部分Q 彈不膩口, 紅酒醋醃洋蔥酸酸的中和了豬肉的油脂
超級好吃!!! 推薦給不怕肥肉的朋友~~

Similar to Thai Throwing Pork, the crispy pork belly with plum teriyaki sauce also comes with french fries and salad.

I was stunned with the first bite of this pork belly bun.
The pork skin was so deliciously crispy with an amazing texture.
The fatty part was tender and not too heavy. The red wine oil vinegar picked onion neutralized the greasiness from the pork.
This was super delicious!!! I recommend to those who are not afraid of some fat on their meat.

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心得

近年來刈包在全球越來越流行,
而【找餐計畫foodie plan】也跟上這股潮流
將台灣的傳統刈包加入創意巧思,
變化出新的口味, 創造出”台灣漢堡”
【找餐計畫foodie plan】不僅將餐點做的很有特色,
也很懂得行銷, 在二樓有一面很適合拍照打卡的墻壁
其實我自己也是因為Instagram發現這家店的 ?
超級推薦今天點的台灣漢堡–“梅香脆脆豬肉”
刈包的麵皮上有烙印”FOODIE PLAN”,很可愛
豬皮咬起來有脆裂感; 酥脆的豬皮在口中發出卡滋卡滋的聲響,
肥肉的部分Q 彈不膩口, 紅酒醋醃洋蔥酸酸的中和了豬肉的油脂
超級好吃!!! 推薦給不怕肥肉的朋友~~

Verdict

Recently, pork belly buns have been a hit around the world.
“Foodie Plan” is following this trend.
It added a creative twist to the traditional Taiwanese pork belly bun.
They change the taste to create a “Taiwanese burger”

Not only is the food at “Foodie Plan” creative, they are quite good at marketing as well.
There is a wall very suited for pictures and checking-in on the second floor.
I personally discovered this place through Instagram ?
I highly recommend the “Taiwanese Burger” I have ordered today:  “crispy pork belly with plum teriyaki sauce”
The pork belly bun’s bun has “FOODIE PLAN” engraved to it. It is quite cute.
The pork skin was so deliciously crispy with an amazing texture.
The fatty part was tender and not too heavy. The red wine oil vinegar picked onion neutralized the greasiness from the pork.
This was super delicious!!! I recommend to those who are not afraid of some fat on their meat.

 

找餐計畫foodie plan

地址:高雄市前金區仁義街289號

電話:(07) 241-8186

營業時間:9:30 – 18:00

Address: No. 289, Renyi St, Qianjin District, Kaohsiung City

Phone: (07) 241-8186

Hours: 9:30 – 18:00


  • 交通便利  Location★★★★★
  • 整體服務  Service★★★★☆
  • 餐點滿意  Food★★★★☆
  • 價格合理  Price★★★☆☆
  • 推薦率      Recommendation★★★☆☆

 

【科技大樓站】Toh-A’桌藏__台法fusion創意料理

Toh-A’ 桌藏|科技大樓站 Technology Building Station


🚇 科技大樓
地址:台北市大安區和平東路二段76巷23弄9號
電話:(02) 2377-0952
營業時間:12:00~14:30 / 17:30~21:30

🚇  Technology Building Station
Address: No. 9, Alley 23, Lane 76, Section 2, Heping E Rd, Da’an District, Taipei City
Phone:(02) 2377-0952
Hours: 12:00~14:30 / 17:30~21:30


感謝好友的邀請, 讓我可以一起來品嘗這台法fusion創意料理
【 Toh-A’ 桌藏】的名字取得很有巧思,
看似不會唸的英文, 其實就是台語”桌子”的發音
餐廳主廚是港籍法菜大廚布秋榮(阿布)

Thanks to an invitation from my friend, I got a chance to try out this French & Taiwanese Fusion Creative Cusine.
Toh-A is quite an interesting name. At first, it looks like a hard to pronounce the English word, but it is actually a play-on-word for “table” in Taiwanese.
The chef of this restaurant is a French Chef from Hong Kong called Bu Qiurong (Abu).

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▲【 Toh-A’ 桌藏】是由和平東路巷弄間的臺大日式舊宿舍改建而成
建築風格保有日式氣息, 庭院用瓦片鋪成帶有禪味

Toh-A’ is renovated from Old Japanese-style dormitory of  National Taiwanese University.
The structure retained the Japanese atmosphere and the courtyard is paved with tiles and full of the Japanese Zen feeling.

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▲店內的裝潢低調貴氣
懸掛的紅色流蘇燈飾帶有東方美

The restaurant has a low profile yet extravagant decorations. The hanging red tassel lighting has an Oriental beauty feeling to it.

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▲Menu是扇子造型, 感覺很特別

The menu is fan-shaped, very special.

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▲一面中文, 一面英文

One side of the fan is in Chinese and English on the other.

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▲迎賓茶是台南有機紅心芭樂茶

The welcoming tea is organic red guava tea

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▲餐具上標示著他們的店名

The utensils are engraved with the restaurant’s name.

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▲前菜: 當令開胃菜

Appetizer: Seasonal appetizers

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▲店員在上菜後快速的介紹了這道當令開胃菜含有:
澳洲鮑魚, 澎湖小捲, 烏魚子, 干貝, 柚子 和有機蔬菜
所使用的海鮮都很新鮮, 可以吃出海鮮本身的鮮甜
一旁點綴的柚子, 櫛瓜,與芝麻葉使這道開胃菜更為清爽

When they bring the appetizer over, they quickly introduced us to the individual appetizers.
There are Australian abalone, Penghu squids, mullet roe, scallops, grapefruit and organic vegetables.
You can taste the seafood sweetness from all the fresh seafood.
The grapefruit, melon, and sesame leaves on the side make this appetizer even more refreshing

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▲上完前菜後, 店員也隨即送上麵包
一共有三種口味
店員建議我們先從扁的開始吃,
再來是兩頭尖尖的小法
最後是圓圓的桂圓核桃麵包

(吃不夠的話可以再續)

After appetizers, they also bring bread to you right away.
There are 3 kinds of bread served.
They recommend us starting with the thin one, then the small French bread, finally the circular longan walnut bread.

(you can ask for refill if you need more)

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▲一旁有法國鹽味奶油, 可以和麵包一起搭配食用

There are salted French butter on the side for you to eat with the bread if you wish.

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▲兩頭尖尖的法國麵包裡面夾有廣東臘腸.

我最喜歡的是最後的”桂圓核桃麵包”
桂圓及酵母香氣配上淡淡的蘭姆酒香
抹上鹽味奶油後, 咸咸甜甜的滋味很好吃

The French bread has Guangdong sausage inside.

My personal favorite is the longan walnut bread. The bread has longan and yeast’s delicious smell with a hint of rum flavor. When spreaded with the salted butter, the sweet and salty taste is amazing.

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▲前菜: 台式蘿蔔糕微烤法國鴨肝醬

Appetizer: Taiwanese radish cake baked French Foie gras.

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▲主廚巧妙地將台灣(蘿蔔糕)和法國(鴨肝)做了創意的結合
將鴨肝加入白蘭地與蘭姆酒去腥打成鴨肝慕斯,
抹在微烤過得蘿蔔糕上面
中間抹上甜麵醬
最後撒上珠蔥,
入口後感覺到蘿蔔糕和鴨肝完美結合的綿密
口感極富新意, 出乎意料的美味

The chef made a creative fusion dish between Taiwan (radish cake) and France (Foie gras).
Brandy and rum are added to Foie gras to get rid some of the strong taste and made into duck liver mousse.
First spread the mousse onto the baked radish cake, add some sweet bean paste in the middle, and finally add some shallots on top. You can feel the perfect combination of radish and foie gras flavor. The texture is rich and creative. It was surprisingly delicious.

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▲干邑龍蝦海鮮湯佐擔仔麵 Lobster seafood noodle soup

 

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▲一上桌, 店員就馬上告知石鍋燙手要小心
之後細心的詢問是否需要先拍照
待我們拍完照後
店員桌邊服務幫我們導入龍蝦湯
(我的instagram會分享影片哦)

When this dish came, they first alerted us the stone pot will be hot. Then they ask us if we would like to take pictures. When we were finished taking pictures, they helped us add the lobster soup into the stone pot. (I will share the video on my Instagram)

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▲這道料理因為有石鍋保溫
從一開始吃到最後一口都仍然很燙
湯頭非常濃郁鮮甜

Since this dish is kept warm with the hot stone pot. The soup was hot down to the very last scoop of the soup. The soup base is very creamy and sweet.

IMG_3843

▲以龍蝦頭、蝦殼、及鮮奶油製作的高湯顏色很美
同行的朋友光看到顏色以為是南瓜湯

Created using lobster head, shrimp shell, and whipped cream, the soup has a beautiful color.
My friend who came with me thought it was pumpkin soup by its color.

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▲主菜: 油封鴨腿 NT$1650

Main Entree: Oil-Seal Duck Leg

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▲在點菜的時候, 店員有先告知鴨腿已事先醃製再煎烤,所以口味偏鹹,
油封鴨腿的皮很酥脆, 裡面的肉卻軟嫩到不需要刀子就能分割

When I was ordering, the employees alerted us that the duck leg was marinated, baked, and grilled so it is on the salty side.
The oil-sealed duck leg’s skin is very crispy, yet the inside is so tender that you don’t need a knife to cut it.

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▲主菜: 和牛臉頰肉 NT$1680

Main Entree: Wangu Cheek Meat NT$1680

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▲和牛臉頰肉超級軟嫩, 入口即化

The Wangu Cheek Meat is very tender and melts in your mouth.

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▲主菜: 和牛肋眼 NT$1980

Main Entree: Wangu Ribeye NT$1980

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▲這擺盤美的讓人不忍破壞
配菜的部分運用不同顏色的蔬菜來搭配
黃色的玉米, 紫色的小芋頭, 白色的蓮藕, 還有南美洲的藜麥

The food presentation of this dish is so beautiful that I didn’t want to start eating it.
They used vegetables of different colors as the sides. There are yellow corn, purple taro, white lotus root, and South America quinoa.

IMG_3859

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▲餐後甜點搭配的茶

Tea to go with desserts

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▲朋友選擇拿鐵

My friend chose latte

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▲餐後甜點

Dessert

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心得

【 Toh-A’ 桌藏】的料理呈現很細膩
主廚布秋榮(阿布)將巧妙地將台法料理做創意的結合
使料理本身極富新意
融合中法精彩呈現,
是嗅覺、味覺、還有視覺的享受
舒服的空間可以讓人真正靜下來好好享受美食
以及和朋友家人用餐的時光
店內的店員服務都很細心
整個用餐體驗讓人覺得很愉悅

Verdict

Toh-A’ presentation of its dishes are creative and detailed.
The chef Bu Qiurong (Abu) creatively combined Taiwanese and French cuisine in a way that is rich and innovative.
The fusion of the 2 cuisines was beautifully presented and is an enjoyment for your sense of smell, taste, and visual.
The comfortable environment allowed one to calm down peacefully and enjoy a delicious meal and company of your friends and family.
The waitresses of the restaurant are very attentive to details. Overall, the dining experience is an enjoyable one for sure.

Toh-A’ 桌藏

地址:台北市大安區和平東路二段76巷23弄9號

電話:(02) 2377-0952

營業時間:12:00~14:30 / 17:30~21:30

Address: No. 9, Alley 23, Lane 76, Section 2, Heping E Rd, Da’an District, Taipei City

Phone:(02) 2377-0952

Hours: 12:00~14:30 / 17:30~21:30


  •  環境舒適
  •  交通便利
  •  服務細心
  •  餐點好吃
  •  Comfortable Environment
  •  Conveniently Located
  •  Attentive Service
  •  Delicious Food