HOME > CENTRAL TAIWAN > DINING >

what's

new

COMPASS MAGAZINE, May 2006

CHI FAN HUANG DI DA RESTAURANT 125-1, ShanXi Road, Section 2

--By Niang Chen, translated by Cara

Youthful-looking chef and owner Mr. Zhang has been studying culinary arts for almost 20 years. Having learned about Chinese cuisine from all over the mainland, he has now returned to Taiwan to open his own restaurant. This place offers Shanghai, Sichuan and Nanjing cuisine plus much more, such as local Hakka and Taiwanese dishes, so that there are plenty of choices to satisfy everyone. The owner creates special dishes such as the Quan Pi Tofu (NT$99), a delicious blend of soft egg tofu with a mildly spicy sauce that goes superbly with rice. The Lemon Coffee Chicken (NT$139) comes highly recommended. Shrimp are wrapped in thinly-sliced lemons, then sprinkled with coffee, so that diners enjoy the freshness of lemons and the deliciousness of coffee in one mouthful. Roselle Beef Fillet (NT$139) features a tender beef fillet with the tanginess of Roselle flowers. Luo Han Fish (market price; around NT$200) is seasoned with Chinese medicinal herbs that bring out the sweetness of fresh yellow fish. Lunch set menus are priced from NT$99 and up, and have a main course, soup, appetizer and fruit. Main courses include a choice of codfish, spare ribs, Kung Pao Chicken and almost 20 other dishes. In addition to the open-style kitchen, an open-air area will be available for al fresco dining in the summer.Steenstra