Wednesday, October 24, 2012
snapshot/bakery: FLORIDA BAKERY's Halloween cookies
Monday, October 22, 2012
japanese/noodles: i strongly recommend FU YU WU SANUKI UDON
FU YU WU SANUKI UDON
富玉屋 讚歧烏龍麵
No. 14, Lane 83, DaAn Rd, Sec. 1
大安區大安路一段83巷14號
(02)2778-5255
MRT: ZhongXiao/DunHua
website: wanpan.tw
hours: 11:30AM - 2:30PM / 5:30PM - 10PM
$$ (cash only)
Kid friendliness: lots of options for udon loving kids to eat. no high chairs spotted
Visit reviewed: 9/25/2012
Sanuki udon is made daily at this cute udon shop tucked in the alley between Lao Yo Ji and Rakumenya Ramen. Opened in May 2012, Fu Yu Wu Sanuki Udon takes over the corner that used to be Kitaro.
I haven't had good udon since my previous Xinyi District favorites Jika Udon and Tenpura Sanuki Udon had closed down. So I was pretty excited to try this with my cousin.
The open dining room has seating mostly for couples and small groups, and is brightened by the distinctive graphic patterns decorating the columns and walls. Looking over the menu, we kept talking about how we could bring our dads (or my grandma) here. It was also a good sign that the customers behind me were speaking Japanese.
The menu is only in Chinese and Japanese (unfortunately no English menu), but has photos of their prime attractions- the bowls of hot and cold udon. The sets run from NT$280-500 with the options of ordering ala carte or pricier hotpot, as well a business lunch set at NT$180. With each set, you get a choice of appetizer (steamed egg, soft poached egg, tempura or salad), udon and on weekdays, they include dessert. There are some distinct cold udons, including one in a sweet tomato bonito broth, and about four different hot variations to choose from. We were hungry so we decided on sharing two of the NT$500 sets, which allowed us to pick udons from any set and get full sized shrimp or chicken combo tempuras, as well as an appetizer and dessert.
Giant spoon to help you get your noodle on later.
A small bite size starter arrives promptly- the first day was sweet burdock slivers. Another day a small cube of sauced cold tofu.
Set menu appetizer options are steamed egg (chawanmushi), soft boiled egg or side salad. Give me a soft boiled poached egg anyday! I thought about dipping my udon in this and mixing it up, but I ended up just enjoying the lightly sauced slippery egg in a few slurps.
Runny egg deliciousness!
The cold udon came out first, long strands tangled atop a light woven basket.
Loved the chewiness of the cold udon at the first bite. Too bad it didn't come on ice like the photo, but it was still very QQ.
The dipping soy sauce comes with chopped green onions and grated radish and tiny dash of ginger. It would have been nice to have a tad of wasabi too as a choice.
The NT$500 set that we ordered came with a choice of shrimp and vegetable tempura or fried chicken with vegetable and we ordered one of each to share. Super crispy and hot, the shrimp had panko crumbs while the vegetables had a sheer coating for the tempura. So good!
I was surprised to see the Japanese beef noodle udon that my cousin ordered was much like a Taiwanese style clear broth beef noodle soup. The flavor was good, but very light and the noodles were quite soft, bordering on mushy, in contrast to the al dente chewiness of the cold noodles. We did eat the cold noodles before touching the hot noodles, so it's possible that the noodles absorbed too much soup while we were busy.
I preferred the cold noodles over the beef noodle soup since the soup noodles were much softer and the beef was a tad tough. I didn't finish my half of the bowl. Next time I'd probably try the curry udon or the pork slices instead for a hot udon or the salad cold udon.
So crispy. Crunch crunch. Devoured. Half a mushroom, plenty of sweet potato and pumpkin and four pieces of fried chicken.
The set dessert was a small panna cotta with what I thought was the typical caramel sauce, but was actually a refreshing peach flavor.
I came back a week after my first visit and tried the cold tomato broth udon (NT$300) with the vegetable tempura cluster, or yasai kakiage. There was actually a lot of crunchy slivers of vegetables woven into the compact deep fried goodness. And at first bite, my tastebuds didn't know what to do with the sweet, cold, tart flavors of the tomato broth udon, but the bowl was a surprising joy to eat.
Wednesday, October 17, 2012
afternoon tea/fusion: MIA CAFE
MIA CAFE 米兒咖啡洋食館
No. 235-2, Dunhua S. Rd, Sec. 1
台北市敦化南路一段235之2號1~2樓
(02) 2741-8080
MRT: ZhongXiao Dunhua
website: Mia Cafe's FB page
hours: 11:30 AM - 10 PM
$$
Kid friendliness: lots of space, seating area on second floor with stairs only.
Visit reviewed: 9/25/2012
Mia Cafe sits across from the Dunhua Eslite bookstore, a gleaming storefront at the base of one of those new high rise office/apartment buildings. The first floor holds only the dessert shop area, for people who might want to browse and takeaway. Diners head up to the cafe on the second floor, where the hostess asks if you have a reservation or not. We didn't have reservations, but luckily there were still some tables in the quite full space.
Small yellow chandeliers adorn the large open room seating area, while a large bar is the face of the kitchen where the drinks and food come out.
I had heard nothing about Mia Cafe, only spotted it in passing, so the fusion menu was a surprise to me.
On the first few pages were sushi rolls, chirashi bowls and Japanese food which was unexpected for a ladies who lunch cafe. Then after some rice/pasta/noodles there were pages and pages of desserts - photos of fat hotcakes, fruit tarts, macarons, macaron cakes, ice cream, cakes, and coffee and tea.
If I wasn't so full, I might have ordered a roll or two. They were doing a photo shoot in the corner and we could see styled plates being shuttled over to the photographer.
Sweet or "sabory" hotcakes which looked like overfed pancakes masquerading as desserts. There were of course, also waffles.
The fresh fig and peach tarts looked interesting and something I might try if I came again.
Cold or hot coffees, lattes, cocoas and teas are available as well as smoothies, yogurt drinks and fresh juices.
I had just finished lunch with my cousin at a Sanuki udon shop behind Dunhua Sogo and was quite full, otherwise we were both saying how the rolls looked good. My cousin ended up ordering an iced coffee and I got the fresh fruit tea (cold) (NT$210).
Presentation wise, the drinks reminded me a bit of Coffee Alley, with a frozen coffee ice cube and serving the drink, milk and sugar syrup on a tray.
The iced fresh fruit tea had the usual super sweet passionfruit and citrus flavor and came in a large carafe with a spoon and straw. I asked for a separate cup to pour my tea into, but I ended up drinking almost the whole thing anyway.
We were both amazed at how crowded it was in the late afternoon, even though the dining room was quite large. It was definitely mostly tables of women, with 1-2 men spotted. Was it the location? The food? The atmosphere? Maybe it was the fusion and mega dessert menu, offering something for everyone.
Monday, October 15, 2012
taiwanese/hotpot: i recommend 89 SEAFOOD
89 SEAFOOD 89海鮮
No. 89 HeJiang Rd.,
臺北市合江街89號
(02) 2501-6167
MRT: Xing Tian Temple
website: none. it's old school!
$$ (NT$1000+ per person)
Kid friendliness: crowded and tight space. no high chairs spotted.
Visit reviewed: 9/14/2012 (iphone 4S only)
The first thing you should know about 89 Seafood is that there is free all you can eat lu rou fan, or braised pork rice. So while you're stuffing your face with roasted king crab legs and fried oysters, you can self serve yourself some fatty, tasty rice to go with it.
The second thing you should know is that 89 Seafood is old school. The alley is full of stir fry and seafood shops, slightly grimy and Chinese only signs and menus. 89 Seafood has large fish tanks filled with would be dinner king crabs, at the plastic covered entrance and a separate dining room across from its main shop. But the prices are good especially for the portions and freshness. I should have taken more pictures at the front, but to tell the truth, large fish tanks gross me out and scare me, so I had to run inside as fast as possible.
And the food is worth wading past the tanks for. Diners can choose their seafood and approve it (and take photos with it, as I spotted diners posing with large, live king crabs on a few Chinese language food blogs) before it is prepped or cooked. My friends T and V treated me to one of their favorite local restaurant for plucked-from-the-water-fresh seafood so he did the ordering, including possibly the biggest hotpot I've ever seen. Look at the bowl of rice for scale.
Quite a few stir fry dishes are available, like clams with basil and kong ching tsai...
Old school and homestyle. The jacuzzi is waiting for the king crab.
My favorite part of the meal and the main event of dinner was the huge king crab, cooked two ways. One for hotpot...
And the second way was grilled crab legs. Grilling crab legs brought out the sweetness and intensity of the flavor, as well as created a juicy firmness to the flesh that was lost when boiled. They expertly cut the shell for you, so all you had to do was peel off the shell, dig out the meat and eat away. The shell bends almost like plastic so you can usually pull out the meat in one piece. So much better than the cold, king crab legs from a buffet. So amazing.
Stir fried shan su veggies, which are crunchy and leafy.
Loved the fried oysters, crispy and sweet.
The hotpot beef slices were also delicious. The fatty swirls of fat transformed into juicy slices when boiled for a few seconds in the hotpot.
Advance reservations are a must at 89 Seafood as it only has about 5 tables and a few extra at the second dining room across the way. It's so popular with the locals that you might have to book a week or so in advance, especially for a larger group like we had. If you're looking for fresh seafood or to "eat what the locals eat" you could give 89 Seafood a try. But if you're afraid of wet markets or dining with crustaceans looking at you from the tanks, then you might have to stick to the night markets!
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