British dining delight at Soft Metal
By Niang Chen
Translated by Angela Cheng
50, Lane 79, XiangShang Rd, Sec 1, West Dist.
Hours: 8 am-9:30 pm
Credit cards accepted.
No service charge.
Sitting with a golden British Fuller's honey-flavored beer in hand, listening to owner/manager. Adam's soft British accent and surrounded by British-style decor, lighting and furniture, with a greenway visible through the French windows, any customer at Soft Metal might be forgiven for thinking they are enjoying the modern elegance of London.
Left: NT$180 Vegetable Delight Salad (add NT$100 for
salmon), NT$170 Tropical Fruit Ice Tea, NT$165 Salty
Creme Brulee Cappuccino
The Vegetable Stew (NT$328) is a
vegetarian dish with plenty of
mushrooms, eggplant, red/yellow
peppers and other seasonal vegetables.
Various cheeses are added after it is
cooked in a tomato-based sauce,
providing a wonderful, hearty option for
When it first opened last September, this restaurant/cafe/tea room only served classic English breakfasts and afternoon tea, but now it also offers dinner. Adam and his Taiwanese wife personally cook the British-style fare here, incorporating the warm, authentic flavors from Adam's home country. Entree prices range from NT$328 to NT$458 and come with salad, drinks, coffee, ice cream or today's dessert.
Right: Beef Stew Served with Yorkshire Pudding (NT$458) features Yorkshire
pudding--a puff or croissant-like batter pudding that is crispy on the outside
and chewy and soft inside--served by the British with meat. At Soft Metal, you
can dip it into a smooth accompanying red-wine beef stew.
Shepherds Pie (NT$328) is traditional Irish dish featuring a mix of
mutton, cinnamon, cumin and other spices covered with a thick layer of
mashed potatoes and baked without any added cheese or pastry to
reduce the calories. The soft, hot, savory mashed potatoes with the
flavorful lamb provides an impressive flavor.
Right: Crispy Chicken Served with Mushrooms (NT$368)
has juicy, tender chicken with crispy golden, roasted
skin, served with mushrooms, peas, and rice, all cooked
with light butter that makes it savory but not oily.