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HOME > NORTH TAIWAN > TAIPEI > DINING >
TAIPEI DINING FEATURE
TAIWAN FUN MAGAZINE, September 2002
Salsa Bistro
9, Lane 141, Anho Road, Sec. 1
Tel: (02) 2700-3060
Hours: 12 pm - 2:30 pm and 6 pm - 11 pm -- Sunday to Saturday

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Salsa Bistro, vivid taste sensations

Ken Lin TRANSLATOR

       Ali Lai, native of Chile and graduate of the Culinary Institute of America, has found his niche. He hoped that Salsa Bistro would attract a following since there are few places in Taipei that serve authentic South American foods. He has not been disappointed. Customers, mostly expatriates, make a regular pilgrimage to the restaurant to feast on South American delights. Each dish is a feast for the senses in presentation and taste.

       I began my voyage with Sopaipilla (NT$80). The crust was flaky and golden with a hint of sweetness and a liberal dash of salsa. An appetizer of Prawns (NT$320) sautéed to crispy perfection and seasoned with herbs and garlic, further titillated the taste buds. My friend and I shared the Seviche, fresh swordfish steak spiked with a lemon and tomato sauce. It was served on a raised chaffing platter, well above the heat, so it was moist and tender and flavorful. We sighed in gastronomical delight with each bite.

       In Chili, salads are typically served with the entrée. A classic tomato salad (NT$200) compliments all main dishes at Salsa Bistro, like Pastel de Choclo (NT$300), an intricate blend of chicken, beef, olives, hard boiled eggs and raisins in a corn flour crust, Pollo Asado (NT$500), marinated chicken with roasted bananas, or Grilled Lamb Chops (NT$580), remarkably alluring in its simplicity.

       Ali is also distributor of Chilean wine and provides a comprehensive selection of fine wine. Tarpaca Reserva, Cabernet Sauvignon, and Merlot 1999 (NT$1,399/bottle) are fruity elixirs that enhanced our trip to the Bistro immensely. I am not particularly fond of white wines, but my experiences with Tarpaca Varietal and Sauvignon Blanc 2001 (NT$1,000/bottle) have made me a believer. To me, their flavor is delicate like the dew on freshly cut grass.

       Sincere thanks to my American friend, Ian Lea, for introducing me to Salsa Bistro. I am proud that Taipei is home to this magnificent restaurant.

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