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COMPASS
MAGAZINE, June 2004
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The theme at this fine dining establishment is the Qin Dynasty's
Emperor Qinshi and his historical background. China Pa's
owner painstakingly researched ancient design and history
and collected antiques. He then fused these three elements,
blending traditional Chinese art with a modern pub atmosp
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Exquisite
dining, culture and atmosphere at China Pa[CLOSED]
6, Hushui Lane No. 1, HuShui, Yuan Lin Township, Changhua
County
Hours: 4 pm to 2 am (weekdays); 11 am to 2 am (Saturday&Sunday)
(04) 837-8855
Credit cards accepted |
here.
He first received acclaim for his first restaurant
near Taipei's BaiGuo Shan and chose this central Taiwan location
and designed it according to the same theme. By taking
advantage of the area's natural setting, the owner
hopes to deliver a new dining experience.
China Pa is differs from typical Chinese-style restaurants
by presenting rooms that emphasize warmth and comfort. The
seating areas are divided into outside and inside areas.
There is an open-air cafe seating area, where everyone will
be spellbound by the view, be it the glow of the setting
sun or a starry sky. Inside are wooden walls and floors with
huge sofas with Chinese antique decorations. A relaxing setting
is completed with the scent of lavender and the distant mountain
view, as well as a huge music collection, ranging from jazz,
fusion, classical, neo-classical, New Age, world, and lounge
to an Oriental music collection that includes traditional
mainland Chinese, Taiwanese and Japanese music.
The restaurant uses fresh vegetables, fruits and flowers
from the restaurant's back garden and all dishes are inspired
by Taipei's finest kitchens. The Japanese-style Yakiniku
(NT$180-260) includes Marbled-Beef, Sirloin, Five Flavored
Pork, and Boneless Steak. There is also apple and sweet-tasting
radish sauce to draw out the meat flavors. For cold dishes,
there is the Beijing Sesame Wrap (NT$180), with a green-bean
wrap stuffed with shredded pork, cucumber and a special hot
sauce. The Lamb Chops (NT$120/chop) are first marinated in
sauce, then cooked, leaving the outside crispy and the inside
tender. You can also enjoy the sweet-and-sour Kyoto Pork
Cutlet (NT$220) and the Fish-Head-Based Hotpot with Sukiyaki
Sauce (large NT$820/small NT$620)--both well worth the price.
Two bars also offer house cocktails and flower teas. You
can try the Peng Lai Island Cocktail with Tayal rice wine,
Japanese Calpis and lemon juice (NT$240), or have a Scotch
Whiskey, Amaretto in the E-FangGuang Cocktail (NT$320). If
you spend over NT$1,000, you receive a mug covered with Chinese
calligraphy. Pass NT$3,000 and you get a Tang-dynasty dancer
figurine. |