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HOME > TAIPEI > DINING

TAIWAN FUN MAGAZINE > February 2014
 

A Roy Dee by Sukhothai
A.

A Roy Dee by Sukhothai
B.

A Roy Dee by Sukhothai
C.

A Roy Dee by Sukhothai
D.

A Roy Dee by Sukhothai
E.

A Roy Dee by Sukhothai

Words & photo by Josie Wu
Translated by Angela Cheng

39, FuXing S. Rd, Sec. 1, Songshan Dist (Breeze Center Fu-xing Branch)
(02) 6606-5511
Hours: 11:30 am-2:30 pm (Sat, Sun to 3 pm), 5:30 pm-9:30 pm (Thu-Sat to 10 pm)
Credit cards accepted, 10% service charged, Chinese and English menu

With a positive eye on the current F&B market, these last couple of years has seen an uptick in five star hotels opening newly branded restaurants outside their hotels. These hotels bring five star class and eye for detail, but at a price consumers will find a blessing. Located at Breeze Center Fu-xing Branch, A Roy Dee by Sukhothai is the first restaurant ran by Humble House Taipei outside the hotel and chose the monicker "A Roy Dee", which means "very delicious" in Thai.

The Thai restaurant Sukhothai under Sheraton Grande Taipei Hotel hosted by Thai executive chef Li Ming-ren (Phonlaphat Sudsaidee) has always had a good reputation. Their new Thai restaurant A Roy Dee is different from the royal cuisine featured at Sukhothai, they mainly serve chef Li Ming-ren's hometown dishes hailing from the northeast of Thailand mixed with many popular Thai street foods using authentic flavors to capture diner's taste buds. The chef pays attention to the appearance, opting for a delicate visual style. Quantity here is very suitable for parties, so besides a la carte with prices of between NT$220 and NT$500, they also have set meals for parties of four and six with it costing each person about NT$600. They also have a vegetarian menu. A Roy Dee should soon feature on gourmands' dining list.

A. Deep fried crispy pig skin, cabbage stem, okra, carrot strips, beans, baby corn, cucumber and fried egg surround a cup of red sauce, and yes, this sauce is the main character, The North East Vegetables Platter with Minced Pork and Tamaring Dipping Sauce (NT$420). All the side dishes dip with this red but light spicy tamaring sauce and each ingredient has its flavor--even the sticky rice dipped in tamarind sauce is delicious.

B. Green Papaya Salad with Shrimps Touched with Spicy Lime Dressing (NT$300) is a common street snack, and white-collar workers usually mix sticky rice with papaya salad and buy a pork kebab with a cup of milk tea or sugarcane water which just costs about 10 dollars. This fresh appetizer serves 3 to 4 people with natural ingredients.

C. Grilled Northern Sausages (NT$350) is a famous Thai street food made using lemongrass, galangal, turmeric root, red onion and other spices. Chef Li Ming-ren and kitchen staff use pork back leg and pig tripe to make their sausages. Sliced sausage is roasted till lightly burned and served with a basket of side dishes including lemon slices, red onion slices, garlic, ginger slices all thinly cut. The diners who prefer heavier flavours can add two more, and the light flavor preferring diners can opt for one, which in one big difference with Taiwanese grilled sausage.

D. The eye-catching Slow Cooked Beef with Masaman Curry in Pumpkin (or chicken NT$500) is special Thai flavor masaman curry and tener beef and the chef doesn't add any water while making the masaman curry but adjusts the original sweeter and greasy Thai flavors, and adds wheat tortilla and selected sweeter Japanese pumpkin dippings with curry to give new taste.

E. If you've had Taiwanese beef noodles, you must try Thai Northeastern Beef Noodle Soup (NT$380) which is filled with Thai flavor, is slight spicy and has a coconut aroma. Boiling a large amount of beef shank, tendon and then slow cooked till soft and tasty, and then served with Thai rice noodles, white vinegar, fish chili sauce, peanut powder, sugar--try each of them separately to enjoy different tastes and explore the fun of eating Thai cuisine.

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