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There's no plate smashing, but that's
about the only drawback of dining at Mykynos.
This restaurant serves up a tantalizing array of
Greek specialties: Must-orders include Tzaziki--a
zippy, creamy blend of cucumber, yogurt and garlic,
which comes with a mini pita perfect for dipping
(NT$220). Many diners sate their hunger by ordering
only Mykynos dips--not a bad idea at all.
The complex range of flavors from the harsh garlic
to creamy, slightly sour yogurt to freshly cool
cucumber awakens taste buds for the courses to
follow. Greek white wine, Retsina (half bottle
for NT$350), has a turpentine-tar bouquet that
is far more appealing than it sounds.
The Mykynos version of Aubergine Moussaka (NT$280)
includes rice, eggplant, cilantro, cinnamon and
tomato sauce with a creamy rich cheese baked to
a tangy golden brown. Adding pine nuts and sunflower
seeds provides a nice crunchy texture to balance
the softness of cheese and eggplant. The extra
spices ensure a complex flavoring not normally
found in standard moussakas, the raisins a subtle
sweetening.
While the NT$500 price tag for mussels may seem
a bit high for a dish listed under appetizers,
diners can rest assured that they will get far
more than their money's worth. This writer counted
32 large, succulent mussels--enough to serve as
a main course for two people.
The beautifully iridescent shells highlight the
tender pink meat, which is further accentuated
by the white wine, mustard, green onion, cilantro,
green chili and feta cheese sauce. Chopped, pickled
mustard greens round out the flavor spectrum with
sharp, pungent green notes.
Finally, for dessert, one can nibble Greek Cheese
Cake (NT$120). A well-known favorite among Taipei
sweet-tooths, Mykynos revs up this typically creamy
dessert with orange and lemon peel--concentrated
bursts of citrus flavor--and a generous dusting
of cinnamon.
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