Hestia Tapas Bar
3, Alley 18, Lane 130, MingSheng E Rd, Sec 3
Hours：11:30 am-2:30 pm, 5:30-9:30 pm
Credit cards accepted. 10% service charge.
Jackie and Eason met while working in a hotel together, and now label themselves the teacher and the protege as they show off their culinary skills in Hestia Tapas Bar and attract a steady clientele. Pale, yellow lighting and mosaic lamps give the place a tipsy ambiance, which is nice to enjoy any night of the week. Their signature dish, Paella (NT$250/small, NT$500/large) is made with a rainbow of peppers, shrimp, vegetables, scallops, and clams--all on top of Spanish rice mixed with Hungarian chili powder. --By Joan Chang, translated by Ann Lee, photos by Andy Lin
A. Chefs boast that broth used to cook this Spanish Seafood Paella is made with fish, shrimp, fennel, brandy and celery. The rice is then simmered in the broth, making it soft and complimentary to the seafood. The Chorizo and Tomato Salad with Garlic and Spring Onion (NT$130) and Kim Chi Pan Cake with Sesame Soy Sauce (NT$40) are other favorites.
B. Croqueta with Chicken (NT$80) is a common, Spanish appetizer; with crispy skin, soft chicken breast, and cream, the taste is unbeatable. Another common dish, the Spanish Tortilla (NT$120), comes with air-dried ham, and greased potatoes and spinach--its tender and smooth texture will have you hooked.