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COMPASS MAGAZINE > November 2017
April Polish flavor

By Niang Chen
Translated by Anna Yang

(04) 2482-5238
2, Lane 492, YiMing Rd, Sec 1, Dali Dist
Hours: 5:30-8:30 pm
holidays 11:30 am-2:30 pm, 5:30-8:30 pm

The Polish-Taiwanese husband and wife that own this restaurant originally met in England and eventually opened this establishment, offering home-style flavors from Poland, on an alleyway in Taichung's Dali District.

Although the Polish homemade dishes served here are prepared with common ingredients such as vegetables, butter and potatoes, their refined and delectable flavors are a pleasant surprise to many local diners, who also get the sense of the warm-hearted commitment and passion for cooking that the restaurant owners exude.

April Polish flavor  April Polish flavor

Much of this comes from Polish native Damian, who previously worked as a chef in a five-star British restaurant. He is apt to spend an entire day preparing a table of appetizing dishes for his family, and expresses his love of his home country through his cooking. Some of his careful attention to culinary preparations includes mixing potatoes with milk and butter to accent flavors, making non-greasy chicken breasts extra tasty by wrapping them with cheese, pounding and marinating his pork ribs, and adding natural ingredients like cumin, celery, cilantro, butter and cheese to his Polish entrees. Although seemingly not as elaborate as better-known Mediterranean cuisine, a hearty Polish meal can be significantly more approachable and attractive.

April Polish flavor  April Polish flavor

Main entrees (NT$320-350) here include seafood, steak, pork rib, meatball and chicken dishes that change every three months and are served with a sizable lasagna or potato portion. For an added NT$150, entrees can be upgraded to include a soup and juice, and customers may also pre-order the recommended off-menu Cold Noodles with Berries (NT$220).

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