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Nest Kitchen

Nest Kitchen’s name evokes images of a cozy, warm place for enjoying hearty cooking and indeed it is. It also demonstrates the truth that good things can come in small packages and that quality dining doesn’t require a high price tag.
This Italian restaurant was opened a year ago by Chef Peng Yi-ping, who previously worked at the highly-regarded Simply Original Grill House. The 28-seat interior, featuring comfortable, wood-accented modern decor and a variety of seating around an open kitchen, hosts a variety of diners, from individuals to families.
The menu revolves around a respectable selection of nicely-presented appetizers and pasta and risotto entrees, plus a main course and dessert or two, that mix traditional Italian techniques with some creative touches and ingredients. Chef Peng notes that most other Italian eateries in this price range tend to use mostly-local ingredients. However, his cooking is based on imported rice, pasta, olive oil and other quality ingredients.
A popular appetizer includes Pan-Fried Shrimps and Mushrooms with Sherry Wine (NT$320), a sizable portion that could easily be shared. Pasta dishes come with linguine or tagliatelle and include top-seller Linguine with Sous Vide Beef, served with medium-rare slices of tender, slightly spicy beef.
The risotto dishes here are also exceptional, made with longer-grain, firmer-textured Italian carnaroli rice and cooked the traditional Italian way for a chewier bite. Risotto with Squid in Squid Ink Sauce (NT$420) features bits of dried squid cooked into the inky rice for a special texture and added flavor, while the Risotto with Porcini Mushrooms, Truffles and Soft-Boiled Egg (NT$350) offers a wonderfully fragrant mix of aromas and textures. Adding NT$199 to any entree will also get you a combo meal with bread, salad and soup choices, and a drink.

南屯區黎明東街370號 (04) 2251-5790
370, LiMing E St, Nantun Dist
11 am-2:30 pm, 5-8 pm (最後點餐/ last order); 週一休/closed Mon
最低消費每人一盤菜
Minimum order of 1 dish per customer.

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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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Taichung dining and drinking enjoyment with furry friends

Coconut World (This place has since closed.)