Taiwan Fun
Google
 
Web Taiwanfun
COMPASS: +886 (4) 2358-5466

 

-ARTICLES
-DINING
-NIGHT LIFE
-TEA/COFFEE
-SHOPPING
-ARTS/LEISURE
-MOVIES
-TRAVEL
-INFORMATION
-MUSIC SCENE
-HUMOUR
-CLASSIFIEDS
-PERSONALS
-LANGUAGE EXCHANGE
-ABOUT US
-MAGAZINE SUBSCRIPTION

HOME > NORTH TAIWAN > TAIPEI > DINING >
TAIPEI DINING FEATURE
TAIWAN FUN MAGAZINE, June 2003

CC Cafe

19, Alley 2, Lane 199, TunHwa N. Rd.
(02) 2719-0319
Hours: 7 am-10 pm

 

ADD YOUR RATING & REVIEW | VIEW VISITOR RATINGS & REVIEWS

CC Cafe

By Lisa Chiu

       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 me."

 

 

  Contributor's Boards other resources

© COMPASS GROUP 2000-2014 site by GCT Taiwan - Website Optimization