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2017-04-06
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台北的四知堂是我非常喜歡的一家餐廳，低調但水準高的台菜餐館。之前的Shangri-La X TaiwanWalker台灣導賞團中，在台北香格里拉酒店附近有這家TUA台灣攤，是四知堂老闆的第二家餐廳，屬於新派台菜小酒館。食物有特色亦做得非常好，非常值得推薦。TUA is a contemporary Taiwanese cuisine bistro in Taipei. I like their food and the atmosphere very much. Highly recommended to you if you want to find some modern Taiwanese cuisine.店在四維路，一條充滿美食小店的巷弄。餐廳外牆鋪滿綠色植物。餐廳外沒有店名，營造一家私宅餐廳 (香港人說的私房菜)的感覺。裡面的裝潢設計採用木桌椅，加上特色的掛畫和擺設，跟外面的餐廳比起來不一樣，更有在家吃飯的氣氛。The bistro is at Siwei Road, a road with many bistros and new style restaurants. Ou
台北的四知堂是我非常喜歡的一家餐廳，低調但水準高的台菜餐館。之前的Shangri-La X TaiwanWalker台灣導賞團中，在台北香格里拉酒店附近有這家TUA台灣攤，是四知堂老闆的第二家餐廳，屬於新派台菜小酒館。食物有特色亦做得非常好，非常值得推薦。TUA is a contemporary Taiwanese cuisine bistro in Taipei. I like their food and the atmosphere very much. Highly recommended to you if you want to find some modern Taiwanese cuisine.
店在四維路，一條充滿美食小店的巷弄。餐廳外牆鋪滿綠色植物。餐廳外沒有店名，營造一家私宅餐廳 (香港人說的私房菜)的感覺。裡面的裝潢設計採用木桌椅，加上特色的掛畫和擺設，跟外面的餐廳比起來不一樣，更有在家吃飯的氣氛。The bistro is at Siwei Road, a road with many bistros and new style restaurants. Outside the restaurant it has a lot of plants, and the interior design is homey and comfy, different with those traditional Taiwanese cuisine restaurants.
先上他們自家製的洛神花茶和麵包，花茶酸度適中，自家製的麵包加入乾果， 十分好吃。Do try their homemade hibiscus tea, a drink that is good for our health, tastes like raspberry juice or grape juice, adequate sourness and sweetness. Homemade bread is complimentary.
他們在開放式廚房外擺了不少涼菜給客人選，我們請點樣幫我們做一個涼菜拼盤，上桌的時候很驚喜呢，因沒想過是以一大條長碟來擺盤。款式有過貓、綠竹筍、小卷、豆乾、木耳，每款食材都用上新鮮的，每款都做得美味開胃。The appetizer dishes are not shown on the menu, you can ask the staff to introduce you what they have on that day. We asked the staff to make us a platter, and the platter we had included bamboo, Taiwanese veggies, squid, dried bean curds, all are local Taiwanese ingredients, fresh and delicious.
高梁香腸。香腸用上高粱酒制作，吃起來有淡淡的功能走後，味道非常特別，跟香腸本身的味道也很搭配。旁邊的煎糖薑跟香腸一起吃，有多一重薑香。Taiwanese sausage with Kaoliang wine. Taiwanese sausage normally is sweeter than the western sausage, Kaoliang wine flavor can be tasted when having sausage, can also eat with caramelized ginger together.
蒸烤野生海魚 (時價) 新鮮、野生的魚就是好吃。當天我們吃的是紅斑魚，肉質非常嫩滑，而那種鮮味絕對是養殖魚沒有的。簡單易醬油、破布子一起蒸焗，美味得不得了。Steamed red grouper, the red grouper is wild one, fish texture is smooth and tender. Sweet and flavorful fish meat, simply steamed with soy sauce and cordia.
三杯花雕豬腳 650NT 豐腴誘人的豬腳，三杯即是下了醬油、麻油和酒，酒是選用花雕，酒味較重，吃起來味道亦帶點甜，不死鹹。豬腳一點油膩感都沒有，齒頰留香，加上九層塔的香氣，大家也很喜愛這道三杯花雕豬腳。Three cup huadiao pork knuckles. Three cup dishes is a traditional cooking method, means one cup of wine, one cup of soy sauce and one cup of sesame oil. Perfect combination of seasonings, pork knuckles are not greasy at all, good to eat with beer or red wine too.
烏魚子海鮮拌飯 600NT 材料很豐富的炒飯，海鮮有魚肉、蝦肉、小卷等等，還有鮭魚卵和炒蛋，最重要不少得烏魚子，下得很多，充滿海鮮鮮味和烏魚子鹹香的一道炒飯。Mullet roe and seafood fried rice. A fried rice with a lot of fresh seafood like prawns, fish, squid and salmon roe. There are quite a lot of mullet roe, enhance more saltiness and aroma for the fried rice.
最後有愛玉做甜點。Aiyu dessert at the end.
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