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HOME > TAIPEI > DINING >


TAIWAN FUN MAGAZINE, August 2007.
 

Rugged & Sweet Xinjiang Barbecues

Jing Tian

Jing Tian

Jing Tian

9, Lane 205, ZhongXiao E Rd, Sec 4
停業 Closed

Located inside the alley by California Gym and Watson's on ZhongXiao East Road is Jing Tian, a one-of-a-kind Xinjiang-style barbecue restaurant. The name Jing Tian, according to the young store manager Bowei, has no special meaning apart from the fact that it was a name given by a friend. Cumin Lamb Kebabs (NT$40/each) and the Frozen Four Seasons (NT$60/each) are the most popular choices; the wonderful smell of spices fills up the whole place, but the meat is never over seasoned. Bowei also emphasized that the charcoal used to grill the meat is real charcoal--they don't use propane--making their meat flavourful and delicious. Most of the customers that come here often quickly become friends with the owner, who usually takes and displays their picture on a small wall in the restaurant, making them feel at home. --By Elaine Ko, translated by Ann Lee, photos by Andy Lin

 

Jiu Rou Peng You

 

Jiu Rou Peng You

84-2, MinSheng E Rd, Sec 3 (Opposite Taipei University); (02) 2502-5514
Hours: 6 pm-2 am (closed Sunday)
MRT: ZhongShan Junior High School

Although this little Xinjiang-style barbecue spot takes up only 10 pings, it fulfills a great number of meat eaters. The walls are covered with photos of happy patrons, taken by the welcoming owners Mr. & Mrs. Zhang, who really cherish the interactions and rapport they've established with their customers. Try their Beer Battered Stinky Tofu (NT$150), which is sauteed with spicy radish, or the Cumin Lamb Kebab (NT$40/each), which is made with an Australian lamb tenderloin. The Organic Sweet Corn dish, made from southern Taiwanese corn (NT$80), is also worth trying. Having some cold beer to go along with your meal is a good idea as most beers are only NT$60. This is a good spot after a hectic work day to relax with a group of friends. That pleasant feeling is irreplaceable. --By Zhang Huan-Mei, translated by Ann Lee, photos by Andy Lin

 

HIS' Fresh Grill

HIS' Fresh Grill

 

HIS' Fresh Grill

139, ChaoZhou St; (02) 2322-5169
Hours: 6 pm-12 am
Credit cards not accepted.
No Service charge.

The tiny front door and the small row of seats facing the kitchen creates a closer interaction with other customers, the staff and owner Mr. Wang. Compared with other Xinjiang-style barbecue joints, HIS Fresh Grill offers a wider, more exquisite selection of menu items. Most dishes are lamb, like the Uigur Lamb & Rice (NT$90), which is traditionally served only on special occasions. This dish is leg-of-lamb that is sauteed with carrots and onions, cooked with rice and lamb stock, and sprinkled with almond slices, pumpkin seeds and Lycium chinensis. In summer, try the Northwestern Beef Noodles (NT$120) or Lamb Stew in Clear Broth (NT$50). During the weekend, try the Minced Lamb with Vegetables Wrap (NT$380)--this multi-spice dish is not available on weekdays. Accompany all of your barbequed kebabs (NT$40-50) with some cold side or snack dishes. --By Josie Wu, translated by Ann Lee


Uigur

Uigur

Uigur

76/80, MinSheng E Rd, Sec 3
(02) 2503-5655,2502-9220
Hours: 5 pm-2 am
Credit cards not accepted.

Although Uigur, opposite Taipei University, has only been open since last year, it has managed to attract such a steady patronage that they've opened up a second restaurant just next door. This barbeque spot cooks all their meat with charcoal and does not marinate the ingredients with any spices, which maintains the meat's flavour. The owner explains that not all Xinjiang grills are seasoned with cumin--the best ones are cooked with unique spices. The selection of meat kebabs at Uigur includes: String of Beef (NT$50/each), String of Pork (NT$20/each), String of Mutton (NT$30/each), Lamb Shoulder (NT$160/whole shoulder) and Mackerel Pike (NT$100/whole fish). Also, the crispy Black & White Manto (NT$60) with sweet, creamy milk syrup is one of the best dishes here. Apart from meat dishes, you can also choose from a selection of vegetable dishes like cauliflower (NT$40/ kebab), Fresh Four Season Beans (NT$30/kebab) or Salad Sticks (NT$50/cup). --By Lee Hsiang-Ray, translated by Ann Lee, photos by Scott Su

 

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