> TAIPEI > DINING
FUN MAGAZINE, June, 2006.
--By Josie Wu, translated by Shanzi
Master Chef Tom Hsieh has finally opened
his own restaurant, after cooking up delicious Italian
fare at various hotel restaurants over the years. Many
have become loyal fans of his carefully prepared pasta
dishes. The restaurant is not big and you can see everything,
down to the clean, tidy kitchen where the chefs are
hard at work. For now, lunch and dinners are sold as
set menus (NT$680-NT$780). There are also business lunches
available, priced between NT$180 and NT$220. There are
approximately 30 seats available, so prior reservations
are a good idea.
A. All ingredients
used at Tom's Pasta House are fresh and high-grade.
One example is their appetizer, Truffles with Pleurotasaergugii
Mushrooms, prepared with Pleurotasaergugii Mushrooms
specially shipped twice weekly from Puli in Nantou County.
Everything is cooked on demand to ensure the taste of
the pasta--something that Chef Hsieh insists upon.
B. Pasta with Hokkaido Clams with Peninsula
XO Sauce (NT$980 set menu) is a wonderful combination
of al dente pasta, plenty of fat, whole Hokkaido clams,
and Peninsula XO Sauce (the original Hong Kong XO sauce).
These delicious pan-fried clams give you your money's