Organic Wild Mushroom with
By Vincent Huang
Translated by Ann Lee
111, BoGuan Rd
Hours: 11 am-9:30 pm
seats 50 ppl
Credit cards not accepted.
10% service charge.
I've been coming to Veggie on my lunch break for a long time. I always sit in my regular place; a cup of coffee and the atmosphere really wake me up. Following Ueggie's brief closure and renovation, I was especially intrigued to see how everything was going to be set up and find out if my spot was gone forever! However, when I came into the new Veggie, it was busy as ever and I started a chat with Max, the owner. When I found him, clad in blue jeans and white t-shirt, the owner was working on his Vespa which, like his restaurant, is white and olive green.
As a vegetarian eatery, Veggie serves a good range of pasta, Italian risotto, au gratin baked dishes and pizzas that range in price between NT$180 and NT$260. You can make entrees a set meal--with bread, salad, and an after-meal drink--for an extra NT$99. Max has been a vegetarian for over 10 years. He started Veggie to ensure that everything he and his customers were eating would be organic and fresh--and says this is the secret to his large customer base. To avoid a long wait, you may want to make a reservation beforehand.
The flavorful Italian Mushroom with Truffle Oil Risotto (NT$260) is made with cream sauce, vegetable stock and various organic mushrooms. The chef replaces traditional onions with celery, topped with white truffle oil and finally garnished with a big, fresh abalone mushroom. This dish comes highly recommended.
To make their Organic Wild Mushroom with Asparagus Spaghetti (NT$220), chefs at Veggie saute the wild mushrooms
and then toss them with pasta and white sauce. Its rich, creamy taste blends perfectly with the mushrooms. This dish
comes with your choice of pasta.
The flavorful Italian Mushroom with Truffle Oil Risotto (NT$260)