More Gain Degas Restaurant
By Frida Translated by Ann Lee
536, WenXin Rd, Sec 1(corner of WenXin & DaYe roads)
Next time you're driving through the intersection of WenXin and DaYe roads, look around for a red brick, European-style, castle-like restaurant. Maybe you've seen this place before; it has been there for 14 years. More Gain Degas was established by a corporation that wanted to combine art and culture with gourmet dining. The paintings and sculpture spread throughout the restaurant are works by Edgar Degas, which are relaxing and inspiring to study with the fine food and relaxing music.
Some of the popular dishes at More Gain Degas include French Goose-Liver Sauce Steak (NT$780) and Fillet Mignon with French Truffles (NT$780). Both of these dishes are cooked with the tenderest part of the beef. As a result, a whole strip fillet only serves two people. This fabulous steak comes with a Chef's Salad, pot pie soup, cocktail, bread, beverage and a special dessert, so you are really getting your money's worth.
The "Originality Yogurt Benign Foods" section on the menu is an array of low-fat, yogurt and fruit dishes created by the chefs. One example, the Sauteed Black Tuna with Mustard Yogurt Sauce (NT$760), is frozen black tuna that is pan-fried, sprinkled with thyme and pepper, baked, and then finely sliced. The crispy outside and partially-chilled center makes for a full-flavored fish. If you are a fan of Italian, Chinese or Korean-style hot pots, then give the well-liked Tiger Prawn Rice with Lobster Paste (NT$260), Beef on Hot Plate (NT$250), or the Korean-style Kim Chi & Beef Hot Pot (NT$230) a try.
Drop by More Gain Degas in the afternoon (1 to 5 p.m.) or after dinner (9 p.m. to 6 a.m.) for specials on delightful beverages, cakes and seasonal fruits. Their hand-ground, gourmet coffees are also "bottomless" with refills. One of the highly-recommended coffees, the Golden Mandeling Coffee (NT$170/single), has a rich and flavorful aroma that you won't want to miss. Furthermore, you can enjoy their free wireless Internet service anytime throughout the day.
 
(Left) The chicken used in the French Truffle & Mushroom Clear Soup (NT$250) is braised for about 24 hours before it is frozen to remove the excess fat. Before serving, the chef adds sweet truffle sauce for extra flavor. You may enjoy this soup with any set meal on the menu.
(Right) Made with top-quality beef, the French Goose-Liver Sauce Steak (NT$780) is grilled until crispy on the outside and then served with Goose Liver. |
June 2008
