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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > August 2015
  

Crush Delicatessen brings the world's best to Taichung

By Alice Chang
Translated by S. Ying

142, DaYing St, Nantun Dist
(04) 2471-1298
Hours: 10 am-8 pm (closed Mon.)
English menu and Wi-Fi available.
Cash only.
No service charge.

Crush Deli owner Michael went to study in New Zealand at the age of 10 and developed a fondness for steak dinners and gourmet cuisine. Thus, he is now introducing meat raised among the pristine, unpolluted land, water and air of New Zealand, plus Norwegian fresh salmon, as ingredients at his restaurant. Although such costs are higher, Michael hopes to offer healthy, high-quality dishes worthy of five-star reviews and suitable for all ages, from toddlers to senior citizens. When it comes to kids, Crush Deli also provides plenty of games in a play area to keep them entertained while the adults dine.

Crush Delicatessen Crush Delicatessen
Left: Steak Salad with Honey-Garlic Vinaigrette
Right: Banana Mixed Berry Smoothie (NT$130)

Inspired by the New Zealand tendency towards simple decor created from cement, stone or basic warehouse designs, Michael chose a no-frills, natural wood concept that includes an open kitchen area and USB plugs at every seat to create a comfortable environment.

Crush Delicatessen Crush Delicatessen
Left: Crush Deli owner Michael and his executive chefs

Crush Deli serves fresh pastries daily, made by Japanese chefs using imported flour and cream from Japan. All Western menu items such as sandwiches and salads are made with imported vinaigrette and olive oil from New Zealand by Cordon Bleu-educated chefs, while some drinks incorporate fruit syrups from New Zealand. Yet other beverages include various flavored sodas, red/white wines and 15-plus beers from Belgium, Germany, Spain and other European countries.

Crush Delicatessen Crush Delicatessen Crush Delicatessen
Left: Raisin Cinnamon Bun (NT$60)
Medium: oached Egg, Herbed-Saute Mushroom on Black Olive Focaccia
Right: Norway Salmon with Barley Risotto & Beurre Blanc Sauce

Special chef recommendations include Steak Salad with Honey-Garlic Vinaigrette (NT$280), Norway Salmon with Barley Risotto & Beurre Blanc Sauce (NT$480) and Poached Egg, Herbed-Saute Mushroom on Black Olive Focaccia (NT$220). These come with soup, appetizers, salad and beverage of either coffee or crushed-fruit iced tea (drink items can be upgraded to alcoholic and other carbonated drinks). On Saturday, Aug. 8, all entree set meals at Crush will also come with a beer.

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

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