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TAIWAN FUN MAGAZINE,
February 2003
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Forchetta
4,
Lane 127, AnHo Rd., Sec.1
(02) 2727-7776
Hours: Lunch 11:30am-2:30pm; Dinner 5:30pm-10pm (everyday)
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YOUR RATING & REVIEW | VIEW
VISITOR RATINGS & REVIEWS s
Forchetta
& Pekoe
By
Ken Lin Translation by Patricia Li
The name of this Italian restaurant comes, appropriately,
from the Italian word for fork, "forchetta." The
master chef, Max, has long been one of my favorite culinary
artists, and I often frequented the Italian restaurant he
cooked in prior to Forchetta.
Forchetta offers comfortable seating, with floor to
ceiling windows that make the interior and exterior
appear seamlessly connected. Benches leaning against
the glass walls and the white high-back chairs lend
an immaculate touch. Well-known chef Yeh I-lan has
created a boutique, Pekoe, in one corner, offering
some of the unique items she has acquired on her travels.
In addition to Max's Italian cuisine, there are also
generous portions of Spanish Tapas (NT$100-400), and
bread with Tuscan-style chicken liver sauce. Max cooks
up superb thin-crust pizzas (NT$220-380). Salami brings
out the cheese flavor in a pizza topped with spinach,
gorgonzola, salami, mozzarella cheese, and tomato
sauce (NT$380). Its authentic taste brings back memories
of Venice!
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For a main course, I'd recommend spring lamb with nuts in
Dijon pommary mustard crust (NT$550), or the roasted Pacific
king salmon with capers sauce (NT$350). The accompanying
spices and sauces are heavenly. There are also spaghetti
dishes (NT$220-320). Red wines start at NT$700 per bottle.
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The desserts are delightful. Valrhona chocolate cake
(NT$120), made with 66-percent Guanaja cocoa, left
me too happy for words. The caramel mousse cake (NT$100)
is also delicious. When ordered with a meal, desserts
are 80-percent off.
The service here is really top of the class--guests
are treated graciously. And, of course, the cuisine
itself makes dining here a pleasure and an art.
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