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COMPASS MAGAZINE > December 2016

 

Holiday 43 Grilling Bar

(04) 2238-0959
43, HanKou Rd, Sec 5, Beitun Dist
Hours: 5 pm-1 am

Despite its simple decor, this restaurant's large team of chefs have expertise in grilled, stir-fried and teppanyaki-style fresh seafood. Top choices like Steamed Clams with Wine, Grilled Fish, and Thai Shrimp can be enjoyed with small parties or at large banquets here. The delicious, seasonal winter Salmon Head Vermicelli Hotpot (NT$580, pre-order required) includes soft taro, scrumptious salmon head meat, vermicelli, and scallions in a fresh-tasting soup filled with collagen. Separately boiled seawater-raised white shrimp offer savory, tender mouthfuls after a dipping in ginger vinegar sauce. Spicy Stinky Tofu cooked with plum cordia, and the rarely-seen Deep-Fried Hailong (seahorse-like "sargassum pipefish"), mixed with chopped scallions and garlic, are both great with alcoholic drinks. The menu has other seafood dishes, fried rice, noodles, Steamed Chicken/Shrimp with Wine, and hot pots prepared with deep-sea ingredients. Owner Mr. Chiu was once a chef at Beitun district's Beihaian Seafood Banquet Restaurant but offers this less-pricey opportunity to enjoy excellent Taiwanese cuisine. --By Uvia Chang, translated by Anna Yang

Holiday 43 Grilling Bar Holiday 43 Grilling Bar
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