HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE April 2016
　　

The reasonable priced Whole Family Seafood and Goose Cuisine By Niang Chen Translated by Anna Yang 15-16, YongChun Rd, Nantun Dist (04) 2380-8969 Hours: 10 am-2 pm, 5-10 pm Credit cards accepted. No service charge. Located near the YongChun-HuanZhong intersection, this restaurant focuses on serving fresh seafood and is always packed with diners. Its giant aquarium is filled with lobsters, seafood from Penghu and other fish and crabs, varying according to the season. However, as its name notes, it's also famed for its succulent goose meat, which makes it a favorite among many epicures. 　　 Medium: To prepare Whiskey Steak (NT$400), an Australian fillet is cooked with pan-fried salted garlic slices, then sprinkled with whiskey or rum to bring-out the aromatic flavors. Right: Specially Goose Meat (about NT$360 per 938 grams) is freshly cooked and simmered with a soup base daily. The cooked meat is dipped into ice water to set the original, aromatic flavors and give it an appealingly-tender texture. The couple who runs this place, Ah-Hsuan and Ah-Li, have earned their customers' loyalty by offering high-quality cuisine for reasonable prices. Ah-Li greets customers with gusto and, regardless of what's listed on the menu, they can customize delicious dishes according to descriptions and flavor requests, thanks to the experience and skills of Ah-Hsuan, who originally trained in a Japanese restaurant. His specialty is working with the fresh Penghu seafood available here, steaming, grilling, baking and sprinkling with salt to capture and enhance original fresh and savory flavors. 　 Left & Right: Boston Lobster Sashimi and Miso Soup (about NT$1,400 per 2,438 grams) Is an exquisite dish that features the delicious flavors and firm, chewy texture of uncooked lobster. 　 Left: Deep-Fried Brindle Bass with Scallion (NT$400, 1,875 grams) is luscious and tender, with the head of this seaweed-loving fish rich in collagen. This dish goes great with deep-fried scallions and plum cordia. Right: Clams Simmered with Rice Wine (NT$300) is cooked with goji berries, sliced ginger and rice wine. Fluffy Great Burdock (NT$150) is fried with sesame seeds and offers an unbeatable golden hue and crispy texture.