丁子商社

Restaurant review: Dolce & Crepes By Ho Yi  /  Staff reporter There is no shortage of culinary goodies at Dolce & Crepes. Photo: Ho Yi, Taipei Times 1 2 3 4 5 Encountering Andrew Huang (黃學正) is like meeting a kung-fu master. Only this master’s uncontested prowess is of a gastronomic kind, manifested through his creative compositions that are the exuberant synthesis of distinctive flavors and aromas. And instead of setting up a school to procure fame and disciples, the martial artist chooses to live among us, in an unostentatious residential neighborhood near Taipei’s Xingtian Temple (行天宮). Huang’s Dolce & Crepes is literally in his home, with his two elementary school-aged daughters often seen doing homework on a round table in the living room that doubles as the dining area, where patrons eagerly await the feast they ordered from the menu scribbled on the wall. It is under this domestic veneer that Huang works his magic. Using nothing more than the usual pots and pans, he produces dishes of a culinary refinement on a par with that of Taipei’s top fine dining establishments. Patrons are given full attention upon entering the simply decorated room. Huang takes the time to give a detailed explanation of how the food is prepared and cooked and to suggest wine and drinks to accompany the meal. The owner and chef seems to have a natural ability to describe the nuance of flavors and his luscious combinations of ingredients in a very vivid way, luring diners into an epicurean fantasy that preludes the banquet to come. Huang’s menu contains only around a dozen dishes, but each is hard to resist. The chocolate duck leg confit (油封鴨腿, NT$380), for example, consists of lean meat cooked to tender perfection and seasoned in an appetizing vinegar-based sauce, while the aroma of cocoa delivers an exciting punch to the meat. Huang says the duck leg is marinated and roasted in extra-virgin olive oil instead of duck or goose oil so as to give the French specialty a fruity and less cloying flavor. Dolce & Crepes Address: 31, Ln 330 Songjiang Rd, Taipei City (台北市松江路330巷31號) Telephone: (0910) 202-340 Open: Business hours are subject to change. The restaurant’s Facebook page says it’s open from 2:30pm to 8:30pm on Sundays, and 9:30am to 8:30pm on other days of the week, but it is better to call for a confirmation before going. The restaurant is closed on Wednesdays Average meal: NT$1,000, plus 10% service charge Details: Menu in Chinese, credit cards not accepted The lamb shoulder stewed with figs and apricots (無花果杏桃燉羊肩, NT$680) is another delicate composition which sees the divine match of fresh figs and succulent lamb exploding in the mouth, smoothened by the sweetness of apricots and sauteed vegetables. The Chinese culinary influences also have a strong presence on Huang’s menu. The Sichuan-style spicy chicken (川麻口水雞, NT$580) and king oyster mushroom (川麻杏鮑菇, NT$580) use various types of Sichuan pepper to create an enticing, tongue-numbing sensation, and the homemade pepper oil and sauce taste so good that it is almost a crime not to lick the bowl clean. For seafood lovers, Huang’s popular plate of crabs with deep-fried garlic chips (NT$2,000 or NT$1,000 depending on the types of crab) is definitely a high point of a visit to Dolce & Crepes. Though we weren’t there during crab season, the crustaceans Huang picked for my dining companions and me last month were satisfactorily plump and sweet, buried under the savory layers of garlic chips and doushi (豆鼓), or fermented black soybean, that are fried using olive oil till they are crispy. Vegetarians are also in for a surprise. Fun to look at and pleasant to taste, the roasted balloon with mushroom juice (菌汁烤氣球, NT$220) is a specially sauced bean curd that puffs up when roasted and contracts after cooling down. The end result is a large piece of bean curd that is firm on the outside but retains a fine, soft texture on the inside. Affable and well-informed, Huang appears to be a versatile master with hidden talents and skills. A word of reminder: Please leave smelly socks at home because diners are required to take off their shoes before entering Huang’s home-cum-restaurant.  

榆果   從佈置做起    接觸了人造花  接觸了飾品類 總在文創產業   有著莫名的嚮往 想著有更生活化的創作 燈光的溫潤      以及手感的獨一無二製作 為尋找有感覺的媒材 四處走訪 甚至前往東台灣的深山部落     只為尋找更接近自然的木材 這樣的創作歷程  讓我們深深著迷 也一步接著一步走下去 因而有了   很酷的法國人頭燈飾 有些工業風的fu ~       香氣迷人的檜木盤+乾燥尤加利葉的雜貨風桌燈     裝置型態的黑枝環形燈飾     玻璃罩燈飾   可以聖誕風  也可以簡約     花扁石燈 我們愛它   握在手掌心的敦厚感及簡約的線條 不顧製作過程需花費多大的力氣 仍要讓它是溫暖的小夜燈     還有  還有     人氣超級旺的海尼根燈 !! 榆果獨立研發   是以鐵製的小拖鞋來做感應開關的呦 ~~    是不是超級可愛  ^^ ~ 榆果還有好多好多的想法 仍持續開發新品中 希望粉絲們能多多給予榆果建言 哪種風格是你喜歡的   哪種風格是你不愛的 請不吝讓我們知道喔  ~~~! (這真的很重要... )    

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在炎熱的夏天. 清晨到海邊散散步. 在月兒灣灣玻璃屋.享用清爽可口的早餐. 開始了美好的一天