Chef vanessa huang is going to attend the avant-première projection of the documentary «the goddesses of food», and to share some experiences in her career. see you on aug04 in eslite xinyi at 14:00. @theheatdoc@thegoddessesoffood
The last dish of the night is the signature chicken soup with clams and cabbage. the soup is lovingly prepared using freshly slaughtered free-range chicken, fresh clams, juicy cabbage, and a healthy dose of ginger. the result is a golden broth that simply melts away your accumulated stress for the day, relaxing and nourishing your soul and stomach. although we were so full by now, everyone still finished their soup down to the last drop, with a promise that we will return soon to experience this unforgettable journey again.
Fish is also a star of the night with two different versions being served: steamed salmon with finely sliced ginger and braised salmon belly. both dishes elevated the humble salmon into culinary gastronomy and deserves the highest honor. we reciprocated the chef by promptly finishing the dishes.
Next two dishes are signature taiwanese dishes: braised pork belly rice 滷肉饭 and glutinous rice 油饭. by now, i have run out of superlative phrases to describe these heavenly delights. they are delicious, fresh, and have turned every single member of my dining party into a glutton, happily devouring the carbohydrates and not worrying about the need to amp up our exercise regime the following day.
Taiwan is renowned for its fresh oysters and the next two dishes proudly showcases what you can produce with love, skills, and locally sourced ingredients.
first dish is chewy noodles with a generous amount of oysters and a dash of light soya sauce. it is fresh, fragrant, delicious, and will turn any casual diner into an avid fan of the restaurant.
the next dish is a bed of freshly cooked oysters covering a generous amount of picked vegetables and ginger. this version of the dish is the best that i have ever tasted in taiwan, and my dining party promptly clears the plate in record time.
This plate of stir-fried vegetables is a work of art and love from the restaurant as the vegetables are specially grown by the restaurant. a simple toss in the work with a dash of soy sauce and garlic produces a fragrant, healthy dish that warms your heart and reminds you of home.
The first dish is a mixture of braised delights 滷味, including pig’s ear, pig’s intestines, and bean curd, topped with a generous amount of finely sliced ginger. despite its strong flavors, the dish is surprising light and refreshing, and helps to prepare the palate for the culinary adventure ahead.
Lady luck decided to smile on my dining party and we had the good fortune of visiting shuang yue food 雙月食品社 which is listed on michelin guide taipei 2018. the restaurant is renowned for its use of fresh locally sourced ingredients and home-style cooking to produce wholesome, healthy local favorites. their most popular dishes include their signature chicken soups stewed using freshly slaughtered free-range chicken, and glutinous rice 油饭 which is typically sold out during lunch-time.
once you step into the restaurant, you will be greeted by its friendly and attentive staff who will guide you on a tour of some of the best taiwanese cuisine you will ever experience in your lifetime.