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TAIWAN FUN MAGAZINE, April 2003. VOL.3 ISSUE 4

CHE BELLO Italiano Ristrorant

9, Tunhua South Road
停業 Closed

      Once I layed my eyes on CHE BELLO Italiano Ristrorant when passing by, I was immediately attracted by its in-depth graceful style and couldn¡¦t help but stepping in to explore the mystery of the restaurant.

      The mastermind behind CHE BELLO is King Chiu¡]ªô«T³ó¡^, a master chef from Hong Kong. His profession was testified when he detailed introducing different Italian dishes to me and I could sense his enthusiasm about Italian cusine. Stewed Baby of Lamb Shank with Potato in Port Wine (NT$560) is a time-consuming work which the lamb shank is panfried first and then stewed with red wine and fresh vegetables. Panfried Fresh Goose Liver with Honey & Passionfruit Dressing (NT$650) is tasteful with its sweeter dressing. Sliced Row Beef Tenderloin in Parmesan Cheese & Olive Oil (NT$420) brings out the natural taste of meat by adding in Italian venigar and honey melon. Baked Eggplant With Mozzarella And Parmesan Cheese (NT$320) is made with dried and fresh tomatos and served in an hollow-eggplant container. Panfried Fillet of Seabass, Served with Stewed Imported Vegetable in Sauvignon (NT$560) is hightly recommended by the chef because of its delicate taste and nutrition. The seabass is fried crispy and then stewed with white wine, tomato, olive oil. -- By Josie Wu.

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