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HOME > CENTRAL TAIWAN > DINING

 

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COMPASS MAGAZINE > June 2017

 

Anjoy Kitchen

(04) 2305-5561
134, ShenPing St, West Dist
Hours: 11:30 am-2 pm, 5:30-9 pm (closed Mon)

This cozy eatery, hidden away in an alleyway, is run by a computer engineer who enjoys reading, cooking and savoring cuisine. The cooking here stands apart as the chef uses flowers in most part of the dishes. Short Ribs, Truffle Eggs with Squid, and Stir-Tried Red Pepper with Pork are all garnished with colorful flowers such as butterfly pea flowers, red sorrel and cherry blossoms, and exquisite side dishes include Colorful Tomatoes Topped with Cottage Cheese, and Baguette with Paprika Butter and Japanese Seaweed Butter. The dreamy-looking mashed potatoes offered here exude truffle aromas that accent accompanying delicacies even more. Besides main entrees, menu vegetable and seafood selections vary according to season, offering new surprises during each visit. A la carte entrees (NT$380-490) include Matsusaka Pork, Chicken Filet, Egg with Squid, and Sea Bass, and are still served with bread, jam, mashed potatoes, and grilled vegetables; add NT$150 for an appetizer, dessert and drink. Also ask the owner for "secret menu" items available. --By Niang Chen, translated by Anna Yang

Anjoy Kitchen Anjoy Kitchen
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