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TAIWAN FUN MAGAZINE,
September 2003.
Cover
Story :
Dining
Around The World In Taipei
By
Josie Wu
Translated by Yvonne Chen
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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