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bistro88: Delightful for the eyes and palate

By Ruby Wu
Translated by Sho Huang
Photos by Pedro Lucas Teixeira Pinho

88, GongYi Rd, Sec 2, Nantun Dist.
(04) 2320-9977
Hours: 11 am-3 pm, 5:30 pm-12 am
afternoon tea 2:20-5 pm (only on Sat/Sun)
English menu available.
Credit cards accepted.
10% service charge.
Parking lot available.

Open now for about two years, bistro88 has underlined its success among Taichung diners by opening a second branch in Tainan last month.

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Left: Malay Style Satay Chicken (NT$320) is an authentic Malaysian appetizer. Chicken legs are grilled with a mildly spicy satay sauce, and complemented
by an accompanying fresh, crunchy salad and Indian papadum.
Right: Crispy Fried Calamari with XO Tartar Sauce (NT$280) and Green Salad and Mushrooms Finished, Fruit with Truffle-Flavor Oil (NT$370)

ndoubtedly, part of its strong appeal is its striking appearance, including birds-nest-inspired architecture, glass walls that flood the interior with natural light, animal-shaped metalwork decor, tables topped with colorful plates, and vibrant mosaic floor tiles. With 120 seats and private rooms, the whole place can also be booked for special venues and sometimes holds themed parties.

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Right: Featuring a perfect lean-fat meat proportion, the flavor-filled, tender Char Grilled Angus Short Ribs served with Nature Sea Salt (NT$780/6 oz.) includes potatoes and roasted garlic.

The mostly French-Italian fare here includes an impressive seasonal menu with over 100 creative recipes--including bread, soup, deep-fried snacks, appetizers, salads, entrees, steaks, pizzas, risotto, pasta and desserts--encouraging a flow of repeat customers. The drink list is also extremely long with 200 options, including 60 wine choices. Afternoon tea is served on weekends and bistro88 is preparing to open its own dessert shop, isweet (121, DaDun 12th St., Nantun Dist.; tel. 2320-2703).

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Left: Signature Half & Half Pizza (NT$430) kills two birds with one stone, allowing diners to savor two toppings together (recommended: Sausage and Pesto, and Margarita toppings). Made with stone-ground flour, the crust delivers an aromatic, satisfying sensation with
each bite.
Medium: To make the original and creative Spaghetti with Kun Boa Chicken Style (NT$340), bistro88 specially pairs Barilla pasta with a characteristic Chinese seasoning, Kung Bao sauce, for a fantastic flavor.
Right: Mixed Wild Berries (NT$170) is a milk shake made with blueberries, mulberries, cranberries and strawberries--a pink, sweet, mood-lifting mixture.

Compass Magazine is required by law to remind you not to drink and drive.

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