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!

One day at work, I saw a post from a blogger (was discovered slacking off at work XD). I quickly made a reservation and rushed to eat after getting off just that day. On the way, I sneakily checked out the reviews and felt a bit nervous, fearing impulsively running into a bad option.

As soon as I walked in, I saw the bar counter. To the right was an open kitchen. The atmosphere of the whole restaurant was great. There were some loud customers at the big table that day, but the two of us were arranged in a space above a small staircase, distanced from the big table, where the noise level was acceptable. However, if you prefer a quiet experience, you might need some luck.

The menu is scanned via a QR code, and some dishes are only available during lunch. The server takes orders at the table. I must say, their staff training is superb. The ordering process was smooth, and they reminded us about what needed to be said from the menu. For example, when we asked the staff while ordering, "Is the clam and mussel pot recommended with bread?" The staff replied, "Absolutely recommended!" Super cute XD.

The Mazu clam and mussel pot was mildly spicy and heavily seasoned. The clams and mussels tasted fresh. The ciabatta bread was served after being toasted a bit before coming to the table. It was delicious on its own. Today was a pleasant surprise—the dipping sauce for the clam and mussel pot was fantastic, and both dishes were served together. The attention to detail was commendable.

The chef's special (grilled pig tongue) is usually something we find flavorful, but this dish was a bit salty. However, it was grilled just right, crispy and chewy. The squid and seafood risotto unfortunately didn't have any al dente texture. It did have some squid pieces added for texture, though. The Four Seasons Spring tea was labeled as unsweetened on the menu but had a floral aroma that gave the illusion of sweetness while drinking it.

The mint cucumber kombucha had subtle flavors of both mint and cucumber, which wasn’t overwhelming or unappealing.

Overall, today's dining experience was great! Nowadays, many restaurants use pre-packaged meals, but from the first dish here, it was clear that they handle their food personally. The downside is that the serving speed might be slower, but the portion sizes were just right for us to feel satisfied.