bistro88: Delightful for the eyes and palate
By Ruby Wu
Translated by Sho Huang
Photos by Pedro Lucas Teixeira Pinho
88, GongYi Rd, Sec 2, Nantun Dist.
(04) 2320-9977
Hours: 11 am-3 pm, 5:30 pm-12 am
afternoon tea 2:20-5 pm (only on Sat/Sun)
English menu available.
Credit cards accepted.
10% service charge.
Parking lot available.
http://www.bistro88.com.tw
Open now for about two years, bistro88 has underlined its success among Taichung diners by opening a second branch in Tainan last month.
 
Left: Malay Style Satay Chicken (NT$320)
is an authentic Malaysian appetizer.
Chicken legs are grilled with a mildly
spicy satay sauce, and complemented
by an accompanying fresh, crunchy
salad and Indian papadum.
Right: Crispy Fried Calamari with XO Tartar
Sauce (NT$280) and Green Salad and
Mushrooms Finished, Fruit with
Truffle-Flavor Oil (NT$370)
ndoubtedly, part of its strong appeal is its striking appearance, including birds-nest-inspired architecture, glass walls that flood the interior with natural light, animal-shaped metalwork decor, tables topped with colorful plates, and vibrant mosaic floor tiles. With 120 seats and private rooms, the whole place can also be booked for special venues and sometimes holds themed parties.
 
Right: Featuring a perfect lean-fat meat proportion, the flavor-filled, tender
Char Grilled Angus Short Ribs served with Nature Sea Salt
(NT$780/6 oz.) includes potatoes and roasted garlic.
The mostly French-Italian fare here includes an impressive seasonal menu with over 100 creative recipes--including bread, soup, deep-fried snacks, appetizers, salads, entrees, steaks, pizzas, risotto, pasta and desserts--encouraging a flow of repeat customers. The drink list is also extremely long with 200 options, including 60 wine choices. Afternoon tea is served on weekends and bistro88 is preparing to open its own dessert shop, isweet (121, DaDun 12th St., Nantun Dist.; tel. 2320-2703).
  
Left: Signature Half & Half Pizza (NT$430)
kills two birds with one stone, allowing
diners to savor two toppings together
(recommended: Sausage and Pesto,
and Margarita toppings). Made with
stone-ground flour, the crust delivers
an aromatic, satisfying sensation with
each bite.
Medium: To make the original and creative Spaghetti
with Kun Boa Chicken Style (NT$340),
bistro88 specially pairs Barilla pasta with a
characteristic Chinese seasoning, Kung Bao
sauce, for a fantastic flavor.
Right: Mixed Wild Berries (NT$170) is a milk
shake made with blueberries, mulberries,
cranberries and strawberries--a pink,
sweet, mood-lifting mixture.
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January 2014
