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TAIWAN FUN MAGAZINE, September 2003.

Cover Story :

Dining Around The World In Taipei

By Josie Wu
Translated by Yvonne Chen

 

     As Taiwan gradually globalizes, and links with the rest of the world grow, foreign cultures have quietly appeared around the island. Critics may lament the loss of native cultures, and worry about the negative consequences of globalization, but I for one can't help but think of the benefits. It is, after all, the Taiwanese spirit to explore new things; and now we can experience many of them without even leaving the country, as they've come to Taiwan.

     Some of the foreign restaurants featured in this issue have been fixtures on the streets of Taipei for decades. Some are much newer, and some are truly unique. What they all have in common is that their existence has enriched our dining options. Let's take a gourmet tour around the world, without leaving the city limits!

1.Raju Relwani
Nationality: Indian
Time in Taiwan: 25 years
Name and age of restaurant: Tandoor Indian Restaurant / 14 years
Cuisine: Indian
Choice dish: Butter Chicken (NT$340)
Food preparation: Tomato base with char-grilled chicken thigh chunks and Indian spices.
Owner's remarks: In India, we call this Chicken Makhanwalla, a main dish for banquets; it has a distinct tomato flavor, creamy feel, and a bright orange color that looks spicy but isn't.

2. Lin Faizin
Nationality: Indonesian
Time in Taiwan: 1 year
Name and age of restaurant: Lawry's The Prime Rib / 1 year
Cuisine: American
Choice dish: The Lawry's Cut (NT$1390)
Ingredients: USDA Prime beef rib steak grilled at a carefully controlled temperature
Owner's remarks: Prime rib steak is our classic, dating back to 1938. No complex seasonings are added, so you can taste the real flavor of the meat.

3. Giorgio Trevisan
Nationality: Italian
Time in Taiwan: 4 years
Name and age of restaurant: Giorgio Italian Restaurant / 2 years
Cuisine: Northern Italian
Choice dish: Cappelitti (NT$400) / Polenta E Funghi (NT$250)
Ingredients: Small dumpling with cheese in fresh sage, corn imported from Italy, and polenta with mixed mushroom.
Owner's remarks: Authentic traditional Verona home-cooking, right down to the ingredients and cooking methods. These two seemingly ordinary dishes have an authentic flavor available nowhere else.

4. Ali Lai
Nationality: Chinese-Chilean
Time in Taiwan: 7-8 years
Name and age of restaurant: Salsa Bistro / 2.5 years
Cuisine: Central and South American, Chilean
Choice dish: Pastel de Choclo (Baked Corn and Meat Pastry, NT$400) / Camarones al Ajillo Picante (Shrimps in Garlic Olive Oil, NT$320)
Ingredients: Corn, raisins, chicken, beef, egg, seasonings, olive oil, organic bread, and shell-less shrimps.
Owner's remarks: Many mistake Pastel de Choclo for a dessert. To Chileans, it is a salty main dish, traditionally eaten with a dusting of granulated sugar. The Camarones al Ajillo Picante is appetizing, rich, and authentic.

5. Du Yu-fung
Nationality: Chinese-Vietnamese
Time in Taiwan: 20-some years
Name and age of restaurant: Thanh Ky Vietnamese Restaurant
Cuisine: Vietnamese
Choice dish: Beer Shrimp (NT$170, NT$250)
Choice dish: Beer, Steamed Egg, and Shrimp Chips
Owner's remarks: We cut open every single shrimp to let the seasoning soak in. A large order has 11 shrimps, while the small order has seven. Anyone who tries it will think it's delicious, despite the price. It is a traditional side dish.

6. Michael Wendel
Nationality: German
Time in Taiwan: 7 years
Name and age of restaurant: Wendel Bakery & Café / 4 years
Cuisine: German
Choice dish: German Breakfast (NT$195)
Ingredients: Sausage, boiled egg, cheese, jam, Crown bread, coffee, and juice.
Owner's remarks: An energized day begins with breakfast. I'm German, so our choice dish is the seldom seen German-style breakfast, which is high in fiber, low in fat, and nutritious.

7. Andre A. Joulian
Nationality: French
Time in Taiwan: 20 years
Name and age of restaurant: Le Jardin / 2 years
Cuisine: Province
Choice dish: Grilled Veal Chop (NT$780) and Stuffed Vegetables
Ingredients: beef, rosemary sauce, onion, garlic balls, mushrooms, hairy melon, tomato, eggplant, and basil.
Owner's remarks: The cuisine of Provence in Southern France conists of light, healthy, fresh, and simple country dishes. In this region, fresh vegetables are readily available and taste great with just a little pepper and olive oil. Stuffed Vegetables is a dish based on this concept.

8. Lawrence Quarmley
Nationality: American
Time in Taiwan: 8 years
Name and age of restaurant: Amaroni's Little Italy / 3 years
Cuisine: American-Italian
Choice dish: Lamb Osso Bocco ($400, $1080)
Ingredients: Lamb knee, red wine, spinach, and onion
Owner's remarks: Using processed top-grade lamb's knees cooked until tender, the dish is tasty and aromatic, and I love it. It is also the restaurant's most popular dish. The Rosemary Chicken and Pork Marsala are also highly recommended.

9. Masaichi Muramatsu
Nationality: Japanese
Time in Taiwan: 8-1/2 years
Name and age of restaurant: Hamamatsuya / 8 years
Cuisine: Japanese
Choice dish: Unagi (grilled eel, NT$330)
Ingredients: Eel, sauce imported from Japan
Owner's remarks: I'm from Matsuhama, the city famous for eels. Our restaurant's name is derived from the city's name. To live up to the reputation of my native city, I personally select the seafood at the fish market to ensure freshness and quality.

10. Caleb Jackson
Nationality: American
Time in Taiwan: 13 years
Name and age of restaurant: Muma, the Bistro (formerly Abu's Brasserie) / 6 to 7 years
Cuisine: French with Californian touch
Choice dish: Sautéed Foie Gras (NT$500)
Ingredients: Foie gras, curly vines, caramelized onion, eggs, French bread, aromatic oil (UHT) nd spinach.
Owner's remarks: The taste of foie gras sautéed in orange juice with the fat soaked up by French bread is a soft, creamy consistency. The sweet and sour balsamic vinegar goes well with foie gras. This may be an appetizer, but it's so exquisite that our customers are often surprised.

11. Driss Alaoui
Nationality: Moroccan
Time in Taiwan: 15 years
Name and age of restaurant: Moroccan Restaurant / 8 years
Cuisine: Moroccan
Choice dish: Pastilla (NT$320)
Ingredients: Chicken, onion, powdered sugar, and cinnamon
Owner's remark: This is a traditional Moroccan dish commonly served during reunions, holidays, New Year, and wedding banquets. It's representative of Morocco.

12. J-Ming Lin
Nationality: Chinese-Vietnamese
Time in Taiwan: over 20 years
Name and age of restaurant: Madame Jill's / over 20 years
Cuisine: Vietnamese
Choice dish: Noodle Soup with Beef Slice and Balls (NT$120)
Ingredients: Rice noodles, raw beef, beef balls, lemon, chili pepper, bean sprouts and basil.
Owner's remarks: I love this dish, and never get tired of it. The customers like it as well; almost everyone orders it.

13. Yueh Yung-wen
Nationality: Chinese-Korean
Time in Taiwan: 44 years
Name and age of restaurant: Man Man Korean Restaurant / 12 years
Cuisine: Korean
Choice dish: Brass-plate Barbeque (NT$250)
Ingredients: Marinated slices of beef, leafy vegetables, broth, tofu, sesame, carrots, diced scallions, green bean noodles, mushrooms, bean sprouts, tomato, and pear juice.
Owner's remarks: Japanese and Korean customers who frequent our restaurant adore our Brass-plate Barbeque. The beef slices play an important role, and eating them wrapped in lettuce reduces the grease.

14. Frauchiger Peter
Nationality: Swiss
Time in Taiwan: 10 years
Name and age of restaurant: Ticino Authentic Swiss Restaurant / 8 years
Cuisine: Swiss
Choice dish: Chocolate Fondue (NT$300)
Ingredients: Chocolate, fresh fruits, and secret formula
Owner's remark: This is a very popular dessert with foreigners and local residents. It rates higher here than in Switzerland. The quality of the chocolate is the most important element in the Chocolate Fondue. I've chosen to use the famed Toblerone chocolate and add dark, milk, and white chocolates according to each customer's preference.

15. Bernhard Soeffner
Nationality: German-Canadian
Time in Taiwan: 2 years
Name and age of restaurant: Basthaus Zum Adler / 2 years
Cuisine: German
Choice dish: German Pig Hock (NT$420)
Ingredients: Pig hock, sauerkraut, and pickled carrots and zucchini.
Owner's remarks: German Pig Hock is not only a world-renowned German dish; it is also our featured dish. I personally select and process the pig hocks every day. They are boiled to wash the fat off and then brushed with beer before baking for a crispy crust and tender and juicy meat that is authentic German Pig Hock.