Wood-Baked Pizza Perfection

Finga's Pizza and Pasta B3 level, Chung Yo Department Store "C" Building ( 161, Sanmin Rd., Sec. 3, Taichung ) Phone: (04) 2226-1670 Hours: 11:00 am-10 pm (closed Mon.)

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by Douglas Habecker

Sitting in the basement of Chung Yo Department Store is a large, attractive clay oven named Frank. Frank came into being almost exactly a year ago as the island's first wood-fired pizza oven and has been very busy ever since.

The oven and its delicious products are both to be found at Finga's Pizza and Pasta, which was opened last October by Taichung's veteran expatriate restaurateur, New Zealander Dereke Bruce. The 60-seat outlet, located on the B3-level of the department store's "C" building, is the third and most recent addition to Bruce's three-store local restaurant empire and one of the island's more unique dining establishments, by virtue of the fact that it has Frank.

Frank was named by its creator, Rob Slingsby, an Australian potter whose clay pizza ovens have gained fame and popularity in Australia and throughout the region over the past decade. At the invitation of Bruce, Slingsby arrived early in October, 1998, accompanied by 860 kilograms of materials and equipment, including clay made from the potter's "secret recipe", metal work and tools. A couple weeks of hard work later, the dome-shaped oven was complete and promptly named by Slingsby, who gives monikers to all his creations.
Aesthetic appeal aside, the oven bakes up to five pizzas in a mere three minutes, about three times faster than other ovens, is 70 percent more efficient and, of course, is able to give pizzas delicious wood-baked flavors, accented by the use of different woods, such as cherry, hickory and mesquite.

Diners wanting to sample these creations can choose from many regular selections, including ham and pineapple (NT$270), vegetable (NT$280) and pepperoni and salami (NT$315). Extra toppings, like sun-dried tomatos and olives, may be added for a little extra cost. The popular pocket-like calzone is also available with the choice of any two pizza toppings and a salad, for NT$325.

As the name implies, there are plenty of pasta selections as well. These include alla pomodori with spaghetti (NT$280), spaghetti vegetable primavera (NT$300), chicken and jalapeno pepper with fusilli, pesto (rigatoni, pine nuts, basil and olive oil), and clam and basil with concghiglioni (NT$300). These meals include a soup and coffee, tea or juice. There are also three kinds of lasagne (beef, chicken, seafood) and ravioli and rice dishes, plus various salads.

The owner said that he has added a new dining option as well -- daily set menu lunch specials prepared by himself. These daily-changing meals will usually include about five courses and cost about NT$600 to NT$650, said Bruce. Slightly heavier main course meals include beef and strogonoff (NT$780), beef and spare ribs with black pepper sauce (NT$575), a US 10-ounce sirloin steak with sage butter, and pan-fried rack of lamb (NT$595).

There are plenty of beverages to enjoy with meals or by themselves. There's a long wine list, many French crushed ices with flavors like mocha, macadamia and peach, teas, beers and soft drinks. And, last but not least, a counter beside the restaurant entrance sells another of Bruce's home-made specialties -- sorbets and ice creams (NT$60/scoop, NT$100/two scoops).

Bruce's well-known culinary prowess, assisted in this case by Frank, makes Finga's Pizza and Pasta well-worth a stop. By all means, don't wait until your next shopping trip to Chung Yo to enjoy wood-fired perfection.

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