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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > April 2011

Sol Kitchen

A.

Sol Kitchen

B.

Sol Kitchen

48, AnShun E 6th St, Beitun District
(04) 2243-7657
Hours: 11 am-3 pm, 5-9 pm
(closed Tuesdays)
No service charge.
Credit cards not accepted.

SOL Kitchen owner Mr. Nagahara, who comes from a Japanese family with a legacy in the dining business, is a third-generation restaurateur. After moving to Taiwan, he married a local girl from Taiwan's indigenous Bunun tribe in a cross-cultural union that has resulted in the totally original curry flavors at this establishment. --By Niang Chen, translated by Angel Pu

A. This restaurant has a rich artistic atmosphere and walking in is like stepping into an abstract, surreal-feeling "curry nation". Guests are also free to enter this fresh, interesting, orange-colored restaurant via the French windows or door.

B. Hashed Beef Rice (NT$220) comes with a rich, thick demi-glace-like sauce cooked with bone marrow, various vegetables, fruit and red wine for eight hours. When a diner places an order, stewed beef cubes and red wine are added and cooked with the sauce for a while before being served. The Omelet in Curry Rice (NT$160) is made with two eggs, milk and butter, resulting in a strong, delicious must-order curry entree.

Sol KitchenC. The restaurant's signature curry rice dish, SOL Curry, is NT$280. This features a solid, juicy hamburger steak made with ground beef and ground pork with a little bit of white pepper powder and cardamom powder. This is topped with soft cheese and freshly-cooked tomatoes, and the rice is best when drizzled with some tasty Osaka-flavor, Japanese-style curry sauce.

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