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TAIWAN FUN MAGAZINE, June, 2006.

TOM'S PASTA HOUSE

停業 Closed

--By Josie Wu, translated by Shanzi Chen

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 worth.

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