|Think AB Food Kitchen
By Helen Young
Translated by Anna Yang
81, MingYi St, West Dist
Hours: 11:30 am-2:30 pm, 5:30-10 pm (closed Tue)
This restaurant offers "derivative fusion cuisine" created by two young chefs. Its interior is clean and simple, with signs noting local food ingredients approved by AMOT (Agriculture Multidiscipline Association of Taiwan) displayed on walls, tables and windows. The chefs have also posted comments about their passion for food on the menu and wall-mounted blackboard.
Dining selections include various hearty meal options prepared with a mix of eastern and western culinary elements. Despite their energy-sapping efforts in the kitchen, the chefs insist on preparing bread, soups, sauces and ingredients completely by hand, in a nod to their preference for the time-consuming task of serving handmade, instead of pre-processed, dining fare. The top recommendation, Torched Chicken Breast Caesar Salad with 74 Degree Celsius Egg fills up a wooden salad bowl and is prepared with handmade dried tomatoes, stir-fried mushrooms, nuts, Caesar dressing, parmesan cheese, and juicy aromatic chicken breasts marinated in fermented bean sauce, an served with an irresistible poached egg.
Another favorite is Deep-fried Cheese Polenta with Tomato Salsa (NT$150), combining Italian and Mexican culinary elements with Taiwanese deep-fried chicken chunks. The fragrant cheese polenta has a deep-fried tofu-like texture that is crispy outside and soft inside, and is even more flavorful when dipped in a specialty salsa sauce. Jalapeno and Tomato Risotto with Beef Tendon (NT$320) is made with beef noodles and risotto,this dish is offered to customers who have never tried it. The varied menu also includes southern French cuisine and Mediterranean flavors, like Sea Bass Parcel with Lemon and White Wine.
This restaurant's quality, large-portioned meals are excellent for groups. Seating and food is limited so reservations (with advance orders recommended) are required.