82, TianJin Rd, Sec 3
Hours: 4:30 pm-1 am
No service charge.
Credit cards accepted.
Together with his Penghu-native wife, Archie has opened his namesake barbecue restaurant, which incorporates his skilled BBQ techniques and a professional Sichuanese cuisine crew in the kitchen. Here, diners can enjoy fresh seafood shipped straight from Penghu, or order full table set meals. --By Niang Chen, translated by Naomi Lai
A. Archie has a pesonal love for boxing and aims for a knock-out at his restaurant as he redirects this passion into impressing his diners' taste buds.
B. The filling Spicy Pork Ribs (NT$300) are made with a special sauce and "shichimi togarashi" (seven-flavored powder) that accents the meat's savory natural flavors. The ribs are roasted until they are crispy on the outside and juicy on the inside with a bit of chewy meat left around the bones to give BBQ lovers something extra to gnaw on. The all-squid Squid Sausage (NT$120) is made with squid chunks, squid paste and squid ink. Take a bite and you'll first taste the light fragrance of the squid ink, followed by the tenderness of the paste and, finally, the chewy squid chunks. This combination offers a layering of flavors.
C. Also don't miss the Golden Inshore Squid (NT$160), a snack that goes great with beer. The squid is deep-fried until crispy, then quickly stir-fried with mashed salty egg yolks, scallions, garlic and chili peppers so that the flavors cook into the squid.