Kuang Wei Qing
Feasting on 'kung-fu cooking'
By Lin Fu-shan
Translated by Angela Cheng
379, GongYi Rd, West Dist.
Hours: 11 am-2:30 pm,
Credit cards accepted.
No service charge.
Located in the heart of Taichung's competitive GongYi Road "restaurant war zone", this Chinese dining spot greets customers with a simple, clean decor. "Kuang Wei" means "diverse flavors" while "Qing" comes from the name of owner Qiu Xin-qing (Master A-qing), whose deep culinary expertise was honed at five-star hotels and allows him to both prepare traditional dishes in fresh ways and present new ingredients in traditional ways, breathing new life into Chinese cuisine.
Right: Fresh and not greasy, the Thai Style
Steamed Lemon Fish uses a special
lemon sauce to enhance the aroma.
The Monday-Friday, 11 a.m.-2 p.m. Business Lunch (NT$120) includes Three-Cups Chicken (pictured with chef Lai Hong-ming above), with a strong sesame-oil flavor and tender chicken going well with rice. Diners have a choice of this or other fish and pork entrees, plus rice, a side dish, soup and drink.
A combination meal for five, including nine dishes (pictured) with soup and rice, is only NT$900, underlining the high-quality, five-star, but reasonably-priced, fare found here.
Left: Japanese-Style Old Skin Tender Meat
features shredded steamed eggs, rolled in
flour and fried in a wok with a braised sauce,
and is crispy outside and tender inside.
Medium: Kuang Wei Dongpo Pork, served with a
special sauce, melts in the mouth with a
salty, savory freshness.
Right: Mushrooms, Fresh Clams and Gourd
has savory mushrooms.
Left: The very soft, salty
Kuang Wei Gold
Sands Tofu features
eggs, tofu and a salty
Medium: Squid Shrimp Pastry's
chewy texture and sweet-
and-sour taste comes
from fresh squid and
shrimp and the dipping
Right: Thai Style Salsa Taro Shrimp uses
Asian tiger prawns and steamed,
mashed taro, plus over 10 kinds of
sauces, giving it a light taro aroma,
sweet-sour taste, and crispy, not