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COMPASS MAGAZINE > June 2012

BAVA New Taiwanese Cuisine

A.

BAVA New Taiwanese Cuisine

B.

BAVA New Taiwanese Cuisine

170, WuQuan W 4th St, West Dist.
停業 Closed

After opening popular restaurants like 1924 Shanghai and Moment in Peking, the Crescent Phoenix Hospitality Group is at it again. Its latest venture, Bava, mixes various Taiwanese culinary influences, including Southern Fukien, Hakka and aboriginal cooking styles, and recreates them a modernized, Westernized fashion. The purple-and-black interior decor color scheme also expresses Bava's unconventional, innovative approach. --By May Chen, translated by Angel Pu

A. Placed in a beautiful glass egg-shaped container, the Bava Magic Egg (NT$280) has three layers of color, created by mashed Spoon Cabbage, ground meat, steamed tofu and egg, all topped with a thin layer of spicy oil. This dish is basically a reinvented "Mapo" Tofu, one of the best known Chinese dishes, and is recommended by the chef.

B. Sweet and Tender Pork Liver Served with Tomato (small NT$220, large NT$360) has a very creative twist--the tomato--which gives it a unique, refreshing flavor.

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