RAW - the last dance!
I chased from Singapore to Taiwan...
Before RAW is about to close and become a culinary school, I finally tasted the Michelin two-star dishes that left everyone in admiration!
I can't help but praise the chef's dedication and creativity.
❤️ Just a starter to the sea and to the land
Using oyster shells🦪 as decoration, when eating, I thought it was an oyster, but it was actually ice cream, along with slightly roasted cotton candy. The combination of salty and sweet flavors paired with the fragrance of hazelnuts was truly special!
I was even fortunate to meet the famous chef from Hong Kong, #vickycheng,
who took a simple starter into a 🦐 Chaozhou flavor! Slightly spicy yet fragrant – one bite could satisfy the taste buds!
But the surprises don't stop there...
❤️ Beginnings
Only two ingredients were used: eggs and potatoes.🥔 Although I have tried various egg dishes, this is my first time seeing potatoes prepared like this – combining various egg ingredients that enhance the natural sweetness of the potatoes with the aroma of the eggs... every bite offers a different experience!
❤️ Barramundi fish🐟 dish – this one used a generous amount of aged tangerine peel, ground very smoothly before being mixed with black bean sauce. After steaming the barramundi, it was presented in the freshest way! The harmony of flavors created from the combination of multiple ingredients, lingering in the mouth, showcases an exquisite level of detail that is truly stunning...
❤️ Mapo tofu
Although mapo tofu is a very common dish in Taiwan, the chef's interpretation is quite charming. The mapo tofu includes oysters, which adds a fresh seafood flavor to the originally spicy dish, suddenly transforming an otherwise ordinary mapo tofu into something richer!
A total of 17 dishes in all! After eating, I understand why it has been fully booked for ten years... becoming Taiwan's hardest restaurant to reserve! It's a pity that this restaurant is about to become history; it will later turn into an academy. I hope to see more outstanding chefs emerge so that we can continue to enjoy this special experience!
I don’t know if you all have heard of this restaurant? This restaurant has been on my bucket list for several years. I’ve seen it consistently ranked among the top 50 best restaurants in Asia every year, and often in the top 10. It even used to be the number one restaurant in Asia! Not to mention, it has earned Michelin stars 🌟, which made me really eager to give it a try!
As soon as I arrived at the entrance, the staff warmly welcomed me. They prepared water for me to wait with. Basically, everyone took this opportunity to take photos around the restaurant, but when it was almost time to be seated, staff members brought people in groups to their tables. Upon entering the restaurant 🍴, I was actually taken aback by the strength of the air conditioning... I didn’t even tell the staff I felt too cold, but they were very observant and immediately brought me a shawl. They even let me know that if it was too cold, they could adjust the air conditioning for me. This attention to service made my initial impression much better!
As it got closer to seating time, the interior of the restaurant began to adjust the lighting and music 🎵, and a professional chef started introducing the menu! In all my fine dining experiences, this was the first time I encountered a meal that not only paired with various wines but also synchronized with the lighting 🎆 and music! The dishes here truly embodied what it means to combine creativity with art.
Allow me to introduce some impressive dishes from the menu. All the dishes were eventually named for us, but to help everyone locate the photos, I will describe them instead...
❤️ Red Leaf Dessert
I particularly remember this dessert because it’s rare to have a dessert suddenly served between courses. Most meals save dessert for the very end 🍮, but they offered a refreshing dessert in between that awakened everyone’s taste buds. They used shiso leaves for a fresh flavor, combined with aromatic sesame, creating a fresh and sweet taste. What was especially surprising was that they included pieces of squid 🦑, which added a pop of chewy texture. I truly admire the chef’s creativity!
❤️ Silver Bamboo Shoot Satay
Bamboo shoots served in a satay style... featuring satay sauce. Just when I thought it was a chicken dish, I took a bite and discovered it was a crunchy vegetable texture, combined with the natural sweetness of the bamboo shoots, creating a delightful mix of savory and sweet! It was incredibly delicious!
Dumplings
When everyone saw the dumplings 🥟, they might think it’s just a regular pork dumpling, perhaps only with a differently colored skin. But when I took a bite, I found that the dipping sauce on the bottom had a hint of champagne 🍾 added, which transformed the entire flavor of the dumpling!
Eggplant
Before this dish was served, the chef engaged with everyone, inviting us to share our names and favorite vegetables, then introduced the next dish. Coincidentally, I mentioned that my favorite vegetable 🥬 is eggplant! When he introduced it, I was genuinely happy. The eggplant was presented in vibrant colors, using sesame, daikon, and eggplant 🍆 skin to represent different flavors. I really admire how the chef imagined these flavor combinations and made them so delicious!
Black Ball
This was my favorite dish of the night! Everyone might think that a tiny black ball wouldn’t be anything special, but it contained pine nuts, chicken, and rice 🍚. The aroma of the pine nuts elevated the entire experience to that of a luxurious bite of fried rice. The outer layer of the black ball was crispy, somewhat resembling rice crust. It’s hard to describe this dish… perhaps it’s something that really needs to be experienced in person!
Overall, I highly recommend this experience! This was my first time enjoying a meal that combined music and lighting, along with various wines! Plus, the chance to interact closely with each chef made me deeply feel their dedication to every dish. I’ve never had a dining experience that included games, shared interests, and even singing together while banging the table! It truly was a fantastic experience!
🚩Location🧭
Located near the intersection of Yongxing Road and Daming Road in Dali District, Taichung City, close to a large supermarket.
🪑About the overall atmosphere🎡
The store has a triangular window and provides indoor seating with air conditioning. One car can park at the entrance, and it supports various mobile payment methods, but does not issue invoices. It seems to focus on curry, but also offers Italian, Korean, Southeast Asian, and Japanese dishes. I find it hard to categorize, so I can only label it as international cuisine.
💰About the price point💰
Tender Chicken Rice Bowl $90
🍴About the meal☕
On top of the rice are broccoli, pumpkin, carrots, oranges, and potatoes, sprinkled with a lot of shredded seaweed, scrambled eggs with bok choy, and chili powder. I wasn’t aware of any spiciness ahead of time, so for those who are sensitive to spice, remember to request no chili. The chicken is really tender; it seems to have been blanched rather than fried. The portion of rice is sufficient and not sticky, with a good variety of side dishes. I believe the cost-performance ratio is quite high.
🤨Conclusion♥
During my second visit today to the nearby beverage shop, I unexpectedly discovered this restaurant, and it turned out to be surprisingly good. It will likely become one of my go-to places!
🚩 Geographic Location 🧭
Located near the intersection of Dayong Street and Xinyi Street in the East District of Taichung City, close to the Daluge New Era Shopping Center.
🪑 About the Overall Atmosphere 🎡
This road is considered a small street. Although there are no marked lines at the entrance, parking cars may make it a bit difficult for vehicles to pass, so it's recommended to look for parking elsewhere. The shop is not big, with about four tables. The environment is quite bright and clean, but when I visited, there were no customers dining in, so they may have turned off the air conditioning to save electricity.
💰 About the Pricing 💰
Tomato Chicken Rice is $110, which includes a bowl of miso soup.
🍴 About the Food ☕
The portion of meat is quite generous and tender, accompanied by corn and broccoli, and sprinkled with some sesame on top of the rice. The sauce tastes like cheap tomato ketchup; if you usually enjoy fried rice with tomato sauce, you might like it, but if you're looking for real tomato flavor, skip this one. The miso soup is ordinary, with no memorable points.
🤨 Conclusion ♥
The owner is very warm and chatty. I asked about the price compared to the Dali store, and it seems to be around 20 NT more. He mentioned they have a larger portion, but for a big eater like me, it didn't make much difference. Next time, I'll try a different dish to compare and see where the differences lie with the Dali store.
The old residence on Shàng Méilún (the old port dormitory) has been renovated. The consistency in the architectural appearance, decor, lighting design, and the restaurant's interior style, along with some artistic works that add a splash of color, is quite clever.
Dining experience:
From appetizers to desserts, everything was very satisfying, especially the unique dish of cola nuts with cat (a creative twist) which was truly impressive. The appetizer salad was crisp and fresh, the cold cuts and sashimi were fresh and had no fishy smell, paired with bursting fish roe it was very gratifying. The king crab and knife fish were both very tender. The texture of the steak and ribs was good, and the handling of the ingredients was very thoughtful.
The added beef tendon braised rice was very filling. Paired with hand-brewed coffee, it’s definitely worth booking again.
"Is this really the place?" We exchanged glances.
Xiangse, hidden within an old house in the alleys of Taipei.
The Uber driver even kindly asked,
"Are you sure this is the place..."
Indeed, from the outside, it’s impossible to tell
there's a mysterious and low-key international cuisine restaurant here.
I pushed the old wooden door at the address directly,
but it was locked... After a terrified glance with my friend,
I realized there’s a doorbell nearby🤣🤣🤣
Not long after, when the friendly staff opened the door,
what met my eyes was an outdoor area filled with classical European countryside style.
(But, of course, in the hot summer, we opted for indoors.)
The current menu is filled with words, but aside from the main courses,
I couldn't guess what the actual dishes would look like at all.
I experienced the mysterious ambiance of Xiangse again!!!!!
Filled with anticipation ah ah ah ah ah.
♡/ The names of the dishes below are all my own creations, hahahaha.
· White Chocolate Boba
White chocolate balls placed on an ice cup,
decorated with finely crushed bacon (?)
The shock of biting into it was more startling than refreshing🤣
It turns out the white chocolate is just a thin crispy shell,
and inside is a mouthful of cantaloupe juice.
It dramatically opened up today's delicacies.
· Ivory Clam in a Spoon
A richly textured appetizer,
but… I really didn’t pay attention to the staff’s introduction,
I just wanted to quickly taste what it was like…🥹
· Can bamboo shoots be eaten…
Combining water chestnuts and white asparagus,
it had a very special and rich texture,
layering the saltiness more intensely with each bite.
After finishing, I quietly pointed to the decorative bamboo shoots beside me
and asked the staff, "Can you eat bamboo shoots?"
(What an embarrassing moment hahahahaha).
· Scallop Slices
It’s not my first time eating scallops,
but it is the first time I’ve had them large enough to need slicing.
After a small grilling at a raw food grade,
with the chef’s specially concocted mousse,
and with seasonings that even included something made from sago,
there were crispy green little balls (I really can’t remember what it was).
There was also a fresh sweet broth served in a shell,
making one scallop have four different ways to enjoy it🤤.
· Creamy Flower Toast
A fluffy bread with a crispy exterior and soft interior,
adorned with two savory whipped cream flowers🤤.
On the side were apple puree, a spicy sauce, and more condiments,
creating a full sense of ceremony ( ´▽｀).
· New Zealand Lamb Saddle Soup
The freshly brewed tender softness made me sway with happiness.
Lamb soup is common,
but this was the first time I tried the saddle with more marbling and gelatin.
Smooth and juicy, with very little lamby taste,
it was an unforgettable bowl of soup🥲.
· Small Main Course Potato Dumplings
They looked mysterious and tasted surprisingly great.
The dumplings made from potatoes had a nice chew,
combined with crispy cheese slices and white pomfret.
Each bite slowly revealed a delightful surprise,
the portion was small yet just right, without being greasy.
· Cherry Duck Breast
Finally, the main course is here (and I’m finally close to finishing writing).
This is the best duck breast I’ve ever had in my life!!!!!!!
The skin is crispy and fragrant~ the meat is tender and delicious.
Though there were five kinds of side dishes,
pairing it with cardamom sauce was the best match.
· Knock Knock Dessert
The final dish requires knocking to break the covering of the meringue,
inside is passion fruit jelly (?)
I must say, the process of knocking moved my memories away again.
This dessert was pleasantly sour and sweet, very refreshing.
/
Today I wrote nearly a thousand words,
a nice record of this rare deliciousness.
The ambiance of Xiangse is really wonderful ૮ •͈ᴗ•͈ ა
Most are couples—
but we are two good sisters celebrating a birthday.
From the past of mistakenly trespassing into residential secret realms
to leaving fulfilled after the meal,
the entire experience was fantastic!!!!!!!!!
I look forward to the next menu.
𝖡𝗒 the non-mainstream Baozi-faced Yansan.
Summary: 🌕🌕🌗🌑🌑
Dickson's Fooday's food review has been updated!
This time, I'm reviewing~~~~
Affordable Italian cuisine on the second floor in Da'an District,
suitable for hanging out with a few friends for afternoon tea
or bringing a girl to take some unique Instagram photos.
Food: 🌕🌕🌘🌑🌑
Drinks: 🌕🌕🌖🌑🌑
Atmosphere: 🌕🌕🌕🌑🌑
Service: 🌕🌕🌖🌑🌑
Price: 🌕🌕🌕🌕🌑
Location: 🌕🌕🌕🌗🌑
From a photography environment perspective, it's great for taking Instagram photos,
especially since there's a huge peacock to pose with🤣🤣🤣
However, when it comes to the deliciousness of the food,
it really falls short🥹
I still remember ordering pasta, risotto,
and some basic fried chicken and fries that day.
The pasta and risotto tasted like what you'd find at a basic roadside eatery,
nothing particularly memorable.
The fries were quite disappointing,
not matching the taste preferences of my friends and me.
Everything else was just ordinary in terms of ingredient quality.
I suggest if you want to take some photos,
you can come to check it out once.
If you're looking for good food,
I'm sure there are much better options available~
Especially since we came to celebrate each other's birthdays that day😧😧
And the food was really not impressive🤣🤣
A moment of awkwardness.
🤪🤪 Dickson’s rant 🤪🤪
If the girl is someone who loves taking photos in unique atmospheres,
come! Bring her here!
Take some pictures and see this amazing environment,
you can just be a good mobile phone stand for a bit and then call it a day~
After all, the dishes here, as I've described,
are forgettable, not a highlight.
It's all about the interior ambiance; the food is secondary!
Bring a girl for afternoon tea, have some drinks,
take some photos with the peacock.
Hone your photography skills;
it’s still worth a visit~~
Instagram-worthy spot +1
🥚Shuiwan Restaurant Rongdi Branch💦
Today I came to Tamsui for a long time.
Summer in Tamsui is hot as always🌞
It’s super hot, so hot that your whole body is about to melt🫠
This Shuiwan restaurant, Rongdi branch, is really a bit far from Tamsui MRT station.
He is in the rear section of Tamsui. If you are afraid of heat, you can consider it.
Just take a taxi to the nearby area and then walk there
Many roads in Tamsui are closed during holidays, so it’s very troublesome.
But I have to say that this restaurant takes up a lot of space.
It’s very Balinese style. You’ll feel like you’re on vacation after entering.
Sit and eat while looking at the vast Tamsui River. Super chill🤣
I personally think the food is quite delicious.
Just a bit expensive
There is really a set menu to choose from at noon today.
Ordered a grilled half chicken and kebabs
I think the roasted half chicken 🐔 is quite big.
Even if one person eats alone, he is still a little full.
The chicken itself is quite tender and he has three sauces to choose from.
Add a side of fried rice to make you feel full
There are two skewers of kebabs. One skewer is barbecued meat and the portion is very large.
The other skewer is some grilled fruits and vegetables to relieve your fatigue. There is also a portion of fried rice.
As part of the set meal, you can choose drinks and come with complimentary toast and soup.
The bread part is super delicious and I want to order more, but it’s a pity that I can’t🥲
As for the price, I think it’s a bit expensive, but it doesn’t matter once in a while.
The beef restaurant near the Dome has been recommended to this restaurant by IG!
#Muarcurrycheesebeefdonutrice
The cheese beef donut is very special, quite juicy and seasoned enough, but it will feel a bit greasy after eating. The curry is of Nanyang style, with lots of potato chunks. The taste is bland, and there is nothing special about it. The portions are large, so you won’t worry about not being full.
#Tomato Italian Meatballs with Muar Curry Rice
The meatballs taste a lot like beef donuts. Two skewers of meatballs are actually a lot, and they will make you very full. There are two kinds of sauces, so you can change the taste. The tomato sauce is light and has a slight sour tomato flavor. The curry is the same as the previous one, it is a Nanyang style curry. When serving the dishes, the waiter specifically mentioned not to eat them together~
Although it is a very suitable store for taking pictures, the food I ordered this time was not bad.
🍽️Muar curry cheese beef donut rice (beef) $269
🍽️Tomato-style meatballs with Muar curry rice (beef) $288
I ate there once when it first opened, but after that it became extremely difficult to make a reservation. It took a year for me to visit again.
Raw rouge shrimp/raw tuna double-slot noodles with pink pesto sauce
This dish was ordered by a friend. Recently, many restaurants have made similar raw rouge shrimp pasta dishes. I personally don’t like this combination. The cold raw shrimps are placed on the freshly fried hot pasta. The heat mixes together and finally turns into a very strange temperature.
The taste is okay. The pink pesto sauce is not pink sauce plus pesto, but Pesto alla Trapanese from Sicily. In addition to the original basil of pesto, it also adds almonds and Tomato and almond are full of aroma, and there are a lot of chopped almonds to add to the taste. There are so many that they are a bit overwhelming.
Ctenone gourd flower
It was the first time I saw zucchini flowers. As a lover of zucchini, of course I had to give it a try. Then I checked the recipe and found that most zucchini flowers are cooked by frying. There are male and female flowers of zucchini flowers. , the male flowers have only flowers, and the female flowers have small zucchini underneath. The zucchini flowers are stuffed with mozzarella cheese, which adds a savory flavor and is very appetizing.
Pan-fried Octopus with Sweet Chili Sauce
I just had Romesco sauce at Smith & Wollensky the day before. Dark Horse Chef's Romesco sauce was the winner. The slightly spicy flavor went well with the burnt aroma of the octopus. However, the octopus was not very cooked that day and a few pieces were a bit too hard. .
Beef tongue green sauce
This is the signature dish of Dark Horse Chef. I looked up the photos from last time and found that the recipe is different. A year ago, I had thinly sliced beef tongue, but now it is thickly sliced. The taste is even better, but it would be better if the outer layer could be grilled more crispy. The green sauce is a green sauce prepared by the store, plus olive oil, which has a rich flavor.
Ibérico ham roll
I didn’t like this dish very much. There was eggplant at the bottom, Iberico ham in the middle, and cheese on top for grilling. The overall taste was very salty and greasy.
The overall taste this time was not too amazing, and it is difficult to make a reservation, which will reduce the motivation to visit again.