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COMPASS MAGAZINE > February 2013

Restaurant Go

Restaurant Go
Chef/owner Scott Wu
personally prepares meals with
his kitchen staff.

Restaurant Go
Creatively-presented and
appetizing amuse-bouches
regularly change.

Restaurant Go Makes 5-star dining accessible for everyone

By Douglas Habecker
Translated by Angel Pu

26, ZhongCheng St, West Dist.
(04) 2329-1239
Hours: 11:30 am-3:30 pm (last order 2 pm), 5:30-10 pm (last order 8:30 pm);
(closed Mondays)
Credit cards accepted.
10% service charge.

If you're a middle-income person who wants to enjoy high-end cuisine without busting your budget, an ideal option is finding something like Restaurant Go, run by an experienced hotel chef who wanted his own place. After studying culinary arts in Japan and years working at the highly-regarded Paris 1930 and Top of ONE restaurants, respectively at The Taipei Landis Hotel and Hotel ONE, owner/chef Scott Wu and his wife opened their own eatery three years ago.

On a quiet street between MeiCun Road and the Calligraphy Greenway, Restaurant Go is a friendly, stylish-but-relaxing, 36-seat establishment where Chef Wu and his youthful kitchen crew make high-quality dining very accessible, thanks to good prices and a simple, easy-to-navigate menu.

For lunch or dinner, there are 11 sets that include amuse-bouches, soup, salad, bread, main course, dessert and coffee or tea. With the exception of U.S. Prime ribeye and fillet steaks (NT$980, NT$1,480) and Grilled Lobster (lobster and fillet should be ordered in advance), all of these sets--such as Pan-Fried Sesame Seabass with Cream Sauce, or Roast Spring Chicken with Cream Mushroom--are only NT$680.

Tuesday-to-Friday business lunch specials (NT$210-330) include popular entrees like Spicy Chicken with Lemon Tartar Sauce (NT$280) and can be upgraded to a set with salad, soup, bread, dessert and coffee/tea for NT$150 (or NT$100 without dessert). Noting that the menu changes monthly, Scott says that his creations tend to be Japanese-style variations on French cuisine, using fresh ingredients he sources from the market every day.

Restaurant Go Restaurant Go
Left: One of the desserts offered with dinner sets is the creative and very tasty Coffee French Toast. Baguette slices are dipped in a mixture of espresso and cream and served warm, topped with cold marscapone mousse.
Right: Duck Breast with Orange Sauce is among the NT$680 set-dinner choices.

Restaurant Go Restaurant Go
Left: A sizable salad, topped with honey vinegar dressing is part of a business lunch set.
Right: Go-Style BBQ Spareribs (NT$330) is a tender, flavor-filled business-lunch entree. Before stewing and roasting, spareribs are basted in a marinade of onions, garlic, Worcestershire sauce and tomatoes.

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