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BLACK FOOD SUZHOU AND HANGZHOU CUISINE

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--By Josie Wu, translated by Cara Steenstra

Owner Steven Liu, an experienced five-star hotel head chef, likes his customers to know that all the dishes at Black Food are his personal favorites, prepared with his secret home recipes that give home-style flavors. Many gourmands come here out of respect for the owner's 30 years of cooking experience and background in the seafood business. Popular dishes include the boneless Green Wrasse dipped in Yogurt Sauce (NT$260), Baked Black Beans (NT$160), and the Su Hang Traditional Style Stewed Meat (NT$280). The name "Black Food" refers to Suzhou-style cooking, with its emphasis on rich, thick flavored sauces. If you come with a party of four or more, it would be wise to make advance reservations as some of the more popular dishes, like the Stone Pot, Dry Fried Fish Head, and Shanghai Pork's Knuckles, take a long time to prepare. There are also VIP rooms available upstairs and downstairs. The menu is changed every two months and the chef often enjoys surprising regular customers with spontaneous creations, according to whatever fresh ingredients are available that day.