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Fire 4 Kitchen Lab

This casual, upscale European continental-style restaurant was opened in late 2020 by Jay Liu and fellow chef Kurt Huang on a quiet corner between SongZhu and ChangPing roads and its English name refers to the character “yi” (made of four “fire” characters) in its Chinese name. The wide range of creative dishes here combine French-Italian cooking techniques with Asian ingredients and influences and reflect Liu’s years of culinary training and experience in Taiwan and America—where his successes included a 2017 culinary gold medal at the SkillsUSA Championships competition—and teaching in South Korea. Glass walls illuminate the spacious, relaxed interior, with seats for over 50 at tables and a bar and a big open kitchen where Fire 4’s dishes and homemade sausages and bacon (also sold for take-home) are made.

Lunch and dinner menus are slightly different with dinner including set meals for 2-6 diners (NT$2,180-6,180). Liu likes to highlight his charcuterie options, with homemade items like Weisswurst German Style White Sausage (NT$280) and Homemade Longan Wood Smoked Bacon (NT$180). With the Charcuterie Combo Plate (NT$350) you can enjoy both of these with pickled red cabbage and Dijon mustard.

Popular items on the sizable appetizer/salad/soup menu include Pork Tongue Confit (NT$300), served on a base of sour cream with onion marmalade, arugula, micro greens and Spanish olive oil; and Grilled Seafood Salad (NT$480). Grilled with Japanese wood charcoal (used in all grilling) and accented by lemon and balsamic vinaigrette, this smoky-tangy combination of prawn, shrimp, seasonal fish, squid and greens is served in a large porcelain bucket. Sauteed Squid, Potato and Homemade Chorizo (NT$320) is another top seller.

These are usually a prelude to one of Fire 4’s pasta/risotto dishes (NT$380-570), like the popular Fishermen Seafood Pasta and Beef Diced Risotto, and main courses. Some stand-out main courses include Pork Jowl with New Potato Confit (NT$600, lunch only); Pork Chop with Quinoa Salad (NT$1,190); and either US or Taiwanese Angus Beef Ribeye with truffle mashed potatoes and arugula.

Resembling “douhua” tofu putting, the unique Man Mano’s Junior Milk Curd (NT$180) is an exceptional dessert flavored with maple syrup sorbet, local osmanthus honey and buttered popcorn.

57, Lane 12-15, ChangPing Rd, Sec 2, 1F, Beitun Dist
(04) 2247-9613
Hours: 11:30 am-2:30 pm, 5:30-9 pm (closed Tue)
Credit cards accepted. 10% service charge. Minimum charge NT$400/person.

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Written by 何道明 Douglas Habecker

Douglas Habecker is the editor-in-chief of Compass Magazine


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