A taste of Authentic European Class and Cuisine

Euro Choice

by Douglas Habecker

From our archives, Compass Magazine, Dec 1999

Despite Taichung’s fairly large and diverse dining scene, it can still be hard to find a restaurant which provides fine, authentic dining in a classy, intimate setting, with the emphasis on intimate. Since 1994, Euro Choice restaurant has been doing just that by serving some of the city’s best Swiss and continental-style cuisine, in discreet upscale surroundings.
Located on Tung Hsing Road about 80 meters from The Landis Hotel, Euro Choice started out as part of the well-known Chalet Swiss group of restaurants, originally owned and operated by Taipei-based Swiss chef Horst Trummer. A few years later, for various reasons, the establishment gave up its name (which was taken on by another, recently-closed restaurant) and became Euro Choice.
Despite the name change, the excellent food and ambiance remained the same, thanks mainly to the continuing efforts of head chef Kuo Ming-chieh., who began studying with Trummer in Taipei almost two decades ago. Kuo, who still seems perfectly happy where he is, noted that his dishes focus on Swiss cuisine, which had been influenced by many European regions.
“Western Switzerland borders France and the south borders Italy. Then you have Austria on the other side, so the cuisine shows influence from all these areas,” he said, adding that his establishment was one of the few local restaurants to serve authentic, high-end European cuisine.
A look at the menu and taste of the food reveals that Kuo’s assertion is correct. The main courses include “country platters” such as Roasted Pig Knuckle (NT$500), Fillet Goulash (NT$420), Gueggli, or roasted spring chicken (NT$550), Veal Steak Hunter Style (NT$720) and, of course, Wienerschnitzel (NT$680) and Geschnetzeltes (sliced Zurich-style veal in white wine sauce) for NT$720. Other main entrees include the exotic-sounding Prawns Madagascar, Chateaubriand Bearnaise (NT$1,500 for two), New York Steak (NT$820), Sirloin Cafe de Paris glazed with the chef’s special herb butter, and Lamb Cutlet Provencales with olives and garlic (NT$720).
There are also various business lunches, which average in the NT$600 range, change every week and include salad, soup, main course, dessert and coffee or tea. Kuo said that many local diners were not accustomed to or confident with ordering authentic European cuisine. To help them along and educate, there are several special set meals, illustrated in full color with photos in the front of the menu and costing between NT$850 and NT$1,000.
To go with main courses, there are good soups and salads for ordering. Hot and cold hors d’oeuvres included the NT$620 Tartar Steak, prepared at one’s tableside, Snail Bourguignonne, French Goose Liver and Raclette–melted Swiss cheese from Valais. No Swiss restaurant would be complete without fondues and Euro Choice has a cheese fondue, for NT$630 per person, a Fondue Bourguignonne, which uses olive oil, and a favorite for many diners–chocolate fondue, costing NT$320 per person. Among other desserts are the Crepes Suzette (NT$380 for two), Peach Flambe and Souffle Oriental.
Euro Choice also provides a long wine lists with red and white varieties from France, Italy, California, Germany and Australia, from the NT$600 Antonin Rodet Beaujolais Villages to the NT$2,400 Brunello Di Montalcino Ruffino. Beers are NT$100 and there are juices and NT$60 soft drinks.
As noted above, one of Euro Choice’s most pleasing features is its refined, intimate setting. Dark wood, leather-upholstered chairs, white linen table cloths and napkins, dark green wall paper, tiffany lamps, a dark wood bar and uniformed staff all lend an air of class in the relatively-small and quiet restaurant, making it perfect for business meals or romantic dinners.
Thanks to Kuo and his consistently-good, high-quality cuisine, Euro Choice will no doubt continue to be one of Taichung’s premier dining spots for continental cuisine and a taste of Switzerland for many years to come.