Natural Studio 本質工作室

Located on Ziqiang Sixth Street in Zhubei, "Essence Studio" is a carbon roast specialty restaurant and bar that exudes a understated yet refined attitude, from its appearance to its dishes. The seating arrangement inside is comfortable, making it suitable for gatherings with friends or celebrating special occasions.

This time, we ordered quite a few items, and overall, the performance was above average, with both highlights and consistency.

First up was the "Grilled Zucchini."
It was standard, with appropriate cooking and seasoning, but it lacked a memorable point.

The "Mixed Grilled Seafood Platter" was impressive, featuring large and plump scallops and clams, and the white shrimp was fresh and firm. It was grilled just right, combining freshness with a hint of charcoal flavor, and was one of my favorite appetizers of the evening. The sweet shrimp didn't particularly impress me, but it was still a decent offering.

The "Grilled White Eel" was a delightful surprise! The eel was tender and rich in fat, surprisingly pairing well with the Parmesan hot sauce. The interplay of savory and milky flavors made it irresistible, and I highly recommend this dish!

The "Slow-cooked Beef Tongue and Cheek" had a delicate texture and solid seasoning, though not surprising. The accompanying Polenta provided a cheese-like illusion, which was quite unique. The presence of Polenta significantly enhanced the dish, so remember to eat them together!

The "Yilan Cherry Duck Breast" had layers added by pairing with sour cream and roasted grapes. The skin was perfectly crisp and fragrant, but the duck breast was slightly tough in some areas, making it a bit hard to chew. Overall, it was creative, but the texture could use improvement.

The "Spanish Acorn-fed Iberian Pork" was stable in performance, with tender meat and a rich, fatty flavor. Paired with a slightly sour yet sweet spiced tomato sauce, it evoked a true Spanish street food vibe and was very comforting.

For dessert, the "Chocolate Brownie" was the highlight of the evening—crispy on the outside and moist on the inside. The sprinkle of sea salt added depth to the overall taste, and I couldn't resist going for seconds even when I was full.

The "Tiramisu" was astonishing in portion and rich in alcohol scent, a favorite for those who love bold flavors!

As for the "Italian Ice Cream - Vanilla/Olive Oil," unfortunately, it was a disappointment. I expected a creative dish where olive oil was incorporated into the ice cream itself. Having tried another restaurant's olive oil ice cream that was divine, I thought this one would be similar, but it fell short. It simply tasted like vanilla ice cream drizzled with a circle of olive oil, creating a very dissonant flavor profile that was too strong to enjoy with just one bite. I suggest the restaurant consider removing it from the menu to avoid impacting the overall experience.

Lastly, the "Handmade Sea Salt Caramel Hot Cake with Ice Cream" had a rich egg flavor and a classic contrast between the hot cake and ice cream. However, it was on the sweeter side, so I recommend pairing it with black coffee or unsweetened tea to balance it out.

In summary, "Essence Studio" is a stylish restaurant in the Hsinchu dining scene, with standout performances in seafood and charcoal dishes, also featuring some highlights in their desserts. If one avoids the pitfalls (like the vanilla ice cream with olive oil), the overall dining experience is pleasant, and it's a place worth returning to. It's perfect for a relaxing meal among friends or for foodies looking to explore new flavors!

#Highly Recommend Ordering Seafood!