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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > March 2017
  
Idea Chef's Restaurant

By Chloe Chang
Translated by Anna Yang

(04) 2525-0758
65, XinSheng N Rd, Fengyuan Dist
11 am-2:30 pm, 5-10 pm (closed Tue)

Adjacent to XinSheng North Road Parking Lot, this restaurant is now in its ninth year and combines simple, homey interior decor with flavorful delicacies made with quality ingredients. Chef Chen Yo-hsiang has over 30 years of experience that includes Taipei's Hilton and Emperor hotels, and insists on using fresh ingredients and methods that avoid tenderizing enzymes.

Made-to-order meals include Traditional Western Fillet set meals (NT$320-700), featuring a salad, soup, main course, handmade dessert, and beverage. If you prefer tender steaks, the sizzling New Zealand grass-fed Filet Mignon (NT$650, 8 oz.) is recommended, with a slightly-charred filet that exudes a sweet liquor aroma after being flamed with rum. This is perfect when enjoyed with Himalayan salt and an added NT$200 offers the extra enjoyment of four prawns weighing 600 grams in total.

Another option is the U.S. Prime Ribeye Steak (NT$700, 11 oz.). In order to make this steak even more juicy and tender, extra muscle is removed before cooking and diners can add to the flavor with handmade mushroom or pepper sauces, or a small dab of spicy sauce.

There are up to 10 daily soup options here, including German Chick Pea Soup, made with bits of smoked bacon; customer favorites Pumpkin Soup, Mushroom Soup, and Clam and Vegetable Soup; and the rarely-encountered Wheat Soup and Barley Soup.

Other fresh-made, reasonably-priced entrees include excellent pasta dishes (NT$220-300). The restaurant also allows diners to accumulate points (one point per NT$300 spent) which can be exchanged for a Grilled Chicken Thigh main entree (10 points), and provides a combo meal set for an added NT$150.

點子主廚餐廳 點子主廚餐廳 點子主廚餐廳

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