[TAIPEI - Fireplay 😋]
不經不覺已寫了兩年。相信各位看我有一段時間的都知道我喜歡食物的原汁原味，而不太在乎像把二三十種蔬菜擺得很‘漂亮’的為了創新或拍照用。所以在兩週年的今天，希望能分享一家最能呈現我嚮往食物原味的西餐廳。
這家以每一道菜都以直火烹烤為賣點的餐廳正正附合以上絛件。
從去年開張一直都很想到訪。剛開時也訂了位但奈何有事要取消。之後一直想來但都是緣慳一面。半年過去，聽説餐廳人手增加，上菜流程和菜式火候優化了，所以終於決心提前一個多月訂位一定要試試看。
這餐廳用餐以吧枱形式，看到chef一個人準備每一道的過程感受不錯。
食物方面，套餐分為三大部份(甜點除外)，前半都是烤蔬菜為主。重點是沒有烤得不夠熟或過熟過乾，每道選用不同的醬汁配合，盡量把每款菜的原味提升。小玉米配芹菜根加酸豆非常搭，相得益彰。中段海鮮，烤胭脂蝦鮭魚卵烏魚子粉配蕃茄燉飯味道濃郁，如果蝦能用更大更扎實的種類如地中海紅蝦或車海老口感效果可能更好。 油份偏高的鯖魚用來烤很適合，也喜歡這一道的配菜。鮑魚海苔奶油醬不錯。主菜部分有豬雞牛，除了屏東黑毛豬五花配靑蘋果日本山椒香茅醬覺得肉比我預期五花偏乾偏硬，招牌雲林Sasso雞配咖喱雞心和澳洲和牛配bone marrow都很好吃。龍眼木的香氣滲透到肉𥚃，肉的熟度也剛好。咖喱和牛骨髓配烤ciabatta簡直停不了口，最近小吃澱粉的我也吃了好幾片，雨道菜吃得乾亁淨淨。
整體直火料理本來已是我偏愛，今天有好幾道更深得我心，期待下次再來。
Time flies as it has been two years since I started writing about food that I’ve tasted. For those who have read my comments long enough, you’d know my preference towards ingredients’ original taste rather than ‘nice plating’ like with couple dozens of different vegetables for the sake of being seen as creative or looks good for photo taking purpose. As it’s the 2 year anniversary of this page today, I’d like to share a restaurant that can best reflect my admiration of original taste of food.
With all dishes prepared using woodfire directly, this restaurant fits my criteria well.
The menu is basically divided into 3 parts (dessert not counted). The beginning is all roasted vegetables, pairing with various sauces to bring out the taste of each veg. In season white asparagus is nice but I like the baby corn dish even more. The celery root with capers sauce could really bring out the sweetness of the corn. The middle part of the menu has three seafood dishes. The red royal prawn with tomato risotto topped with salmon roe and bottarga was rich in taste fitting my palate. The dish could be invincible if the prawn used could give a more distinct texture and taste like Mediterranean red prawns or kuruma prawns. The mackerel and abalone dishes are pretty good. The last part of the menu offers three kinds of meat. The Taiwanese pork belly was drier and more chewy than I expected but the Taiwanese sasso chicken and Australian wagyu were my favourite of the menu. The curry chicken heart was so savory, and like the bone marrow of the wagyu beef dish, pairing with the roasted ciabatta was unstoppable.
Overall not only for my preference of direct fire cuisine, but a few dishes in this menu also quite satisfying which makes me want to come back soon.
味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#味道人生 #tastesinlife
kuruma prawn 在 How to make Soy Sauce Stir Fried Kuruma Prawn - YouTube 的八卦
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