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LV 12|Culinary Novice

PINOCOCO 皮諾可可

Lunch2 ppl$1391
21 days ago

Listening to recommendations for "stock cancer," I decided to give it a try while in Taichung. It looks like there are two rounds for Chinese dining, both of which are completely full, so if you're going, remember to make a reservation.

The service and the dishes were all quite good, and the speed of service was stable; it was neither rushed nor took too long. This time, something interesting happened when I was drinking the clam chowder; I bit into a small round foreign object that looked a bit like a small pearl. After consulting with the chef, the restaurant confirmed that it was indeed a pearl. Because of this little incident, we didn't have to pay for our soup~~~

I'll share my thoughts on the dishes in the explanation below the photos.

In the upper left corner is the wild mushroom pizza. Although the flavor of the wild mushrooms is very pronounced, it is not enough to overpower the taste of the balsamic vinegar sauce, which is sweet and I do not like. In the lower right corner is the cheese and ham with sesame leaves? I forgot the name, but the flavor is distinct enough to overpower the sauce, and it's not bad.
Fresh squid ink risotto. The squid is sprinkled with spices and then grilled, giving it a very unique flavor, not just the simple taste of grilled squid. The risotto has the perfect firmness, looks quite oily, but is not greasy when eaten; lemon helps to cut through the richness. This dish is highly recommended.
The tiramisu is not bad, but I wouldn't particularly recommend it. There's too much whipped cream, making it a bit greasy. What's special is its texture, with cookie crumbs sprinkled on top. I remember writing about another restaurant in Taichung before, and their tiramisu is even better. It’s less greasy and has a more pronounced wine flavor.
This is super delicious. Vanilla ice cream drizzled with coffee, then sprinkled with nuts. The bitterness of the coffee reduces the sweetness of the ice cream, while the nuts add more texture variations.
Braised wagyu beef cheek (the name is something like this), the cheek meat is flavorful and has a very good texture. When I saw "wagyu," I thought it would be oily, but it's not at all. The cheek meat has some tendons, but they intertwine with the meat, and although it becomes tender after braising for a long time, it doesn’t fall apart. As for the sauce, it’s okay, leaning towards being sweet.
The text translates to "Clam chowder with pearls."
I've forgotten what it is; it's not my flavor, but it’s not bad to eat.
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Spot Info

PINOCOCO 皮諾可可408, Taiwan, Taichung City, Nantun District, Yifeng Rd. Sec.4, 689號2樓
ItalianNT$1,160~NT$1,390
2 reviews
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