Lily Pasta / Cin's Kitchen
10, ChangChun St, West District
11:30 am-3 pm, 5-10 pm
(last order at 9 pm)
Sat & Sun 11:30 am-10 pm
Credit cards not accepted.
No service charge.
Many bloggers took notice of this restaurant after its opening, to the point where Lily Pasta has already become one of the most-discussed restaurants on the Internet, even drawing the attention of internationally-known director Tsai Ming-liang. The management here is very young but has more experience than one might think. The young owner has worked at many of Taichung's best-known Italian eateries for 11 years and aims to offer great cuisine made from top-quality ingredients. Her focus is also on creating authentic Italian flavors, versus Taiwanese-style Italian cooking. This helps explain Lily Pasta's growing popularity with Italian food lovers. --By Natasha Lee, translated by Angel Pu
A. The owner notes that among pasta dishes, the most difficult ones to cook are classic dishes made from the simplest ingredients, such as sauteed pasta with olive oil. Another common dish that's hard to do well is Carbonara (NT$270). For an ideal combination of the ingredients and sauce, the chef uses cream instead of the milk that most restaurants would use. When reducing the sauce, heating control and timing are also crucial to making a genuine Italian dish.
B. Another dish recommended by the owner is Beef Tenderloin Spicy Tomato Sauce (NT$320). Dried sliced red peppers are first sauteed before fresh tomatoes are added to emphasize the juiciness of the ingredients. Every dish includes soup and bread. Business lunches are offered on weekdays and the menu changes every 2-3 weeks with prices ranging from NT$168 to NT$208. The chef also makes menu changes to match the different seasons.