Popular with people working in nearby offices,
CC Cafe provides wholesome and hearty breakfasts and
delicious set lunches. The service is quick, but the
food is five-star hotel standard.
Every item on the menu is made from scratch
once a customer has ordered. Ah-Chiang, the
thirty-something chef, humbly claims there is
nothing special about his menu, but he proudly
states that the way he prepares the food is
unique. Ingredients are purchased daily to ensure
freshness; meats are carefully handled so they
retain their texture.
Describing how he makes the Stir-Fried
Beef And Dried Beacurd Strings (NT$160), Ah-Chiang
reveals that he marinates the beef slices in
soy sauce and tapioca starch, and blends in
some eggs. "
Daring gourmands should try the Stewed
Pig Intestines With Pig Blood Squares (NT$160), which
comes in a spicy, chili sauce. The sauce is prepared
with heavy dose of ginger root, garlic, spring onions
and sour cabbages. Ah-Chiang says: "If you want
pig intestines to taste good, you have to cook them
in soy sauce first before you stew them."
The Kung Pao Chicken dish is special. In most restaurants,
they marinate the chicken in soy sauce and some salt,
but at CC, the chef adds garlic powder, eggs, and
a secret ingredients that he eventually reveals to
TAIWANFUN--tapioca starch. It's a myth, he says, that
the longer you marinate the meat the better it tastes.
For boneless chicken, "30 minutes is good enough,"
he says. After the marinade, the chicken is pre deep-fried
to a little over medium rare. When it's ready, red
peppers, peanuts and garlic chunks are mixed in.
All the Chinese items on the menu come
with rice, soup of the day, and vegetables.
Tea or coffee can be had for an additional NT$40.
Leo Lee, the owner of CC Cafe, says the
place was designed to be a coffee shop, and
that he wants it to be no more than a place
where office workers can hang out with friends,
drink coffee, or have a meal. He even declined
to be interviewed, because he doesn't want to
heavily promote his restaurant.
"I prefer to have a simple way of
living," he said. "Besides, I think if the
customers keep coming back, that's good enough for