TAIWAN > TAIPEI > DINING
FUN MAGAZINE, February 2002
||Pasta West East
7, An He (An Ho) Rd., section 1
Tel: (02) 2721-0029¡]reservations recommended¡^
Hours: 12 noon-2:30 pm lunch; 6-10:30 pm dinner
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Creating a Unique Gourmet Experience at Pasta West East
By Ken Lin Translated by Cheryl
What happens when Eastern
and Western cuisine are fused together?
The answer is delicious food if it is prepared at Pasta
West East. This restaurant serves Italian-style pasta
dishes tailored to Taiwanese taste buds. However, its
food is also popular with foreigners who enjoy the exotic
twist on their Italian favorites.
I went to this restaurant
with several foreign friends who consider themselves
gourmets. They looked over the menu and asked detailed
questions about the ingredients and how the dishes were
cooked. The server patiently answered their questions
and finally suggested several items that were not on
the menu. We were equally impressed when the chef came
to our table to ask how we liked the food.
Pasta West East is unique
in that it willingly offers food to please a variety of tastes.
The key person at Pasta West East is Chef Mao, who has had
40 years of experience in the food service industry. He is
from Hong Kong but was born in Shanghai, and has worked in
kitchens all over the world, gaining a good understanding
of different cuisines. Added to all of this is a great service
attitude. All this makes it no wonder that Pasta West East
is very popular and has a loyal clientele.
One of the first things you
will see when entering this restaurant is the open kitchen,
manned by chefs who enthusiastically greet customers as they
walk in the door. These chefs treat their creations as artistic
masterpieces. Some regular customers don¡¦t order,
being completely confident that Chef Mao will create something
special for them.
The menu features items commonly
seen in Italian restaurants in addition to a list of ingredients
that can be used to custom-make various pasta dishes. The
purpose of this list is to allow diners to choose dishes to
suit their tastes, and to create a feeling of participation
in the food preparation process. For customers attempting
to decide on an order, the well-trained service staff is able
to give valuable suggestions, including one of the chef¡¦s
specials. Either way, you won¡¦t be disappointed.
The lobster pasta is not on
the menu, but is a favorite of this restaurant¡¦s
regular customers. People come from far away just for this
dish. A really good appetizer is the Antipasto Di Pasta West
East. I personally felt that this dish was what Italian food
should be like. Another good choice is the Italian-style steak
tartar, made from premium strips of beef.
Unique dishes include Avocado
Ai Forno, Patate and eggplant. A highly recommended dish is
the Insalata Di Pollo Amaifitana. The veal marinated in red
wine is sure to please even the pickiest gourmet. My personal
favorite was the squid ink pasta. This item is not on the
menu, so you will have to ask for it. Entrees are served with
freshly-baked bread. A good dessert option is the tiramisu
and a good wine selection rounds out the meal.
We left Pasta West East feeling
very satisfied, having learned about the benefits of combining
East and West. Overall, I appreciated the professional and
courteous service and the opportunity to create some unique
dishes with an outstanding chef.
(Expect to pay from NT$500
per person for lunch and from NT$700 per person for dinner.
This restaurant is conveniently located near the Chunghsio
Tunhua MRT station. Paid parking is available in the lot across