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Oct 26 Wed 2011 15:20 鬧區中寧靜的客廳咖啡館-Dolce & Crepes 鬧區中寧靜的客廳咖啡館-Dolce & Crepes 【記者Cassandra／採訪報導】 轉進松江路330巷，你會用疑惑地看著這31號住戶，這裡是別人家的客廳？還是一家別具特色的咖啡店呢？挪進腳步，撲鼻而來的咖啡香會衝破你的思考，管他 是別人家還是咖啡廳，也要上前討杯咖啡再說！一探頭，熱情的Andrew上前招呼，招呼我們脫掉束縛的鞋子，招呼我們選個可以好好享受下午時光的座位，就 這樣，我們融入了這個小天地，也愛上了他。 店內有很多別具心裁的擺飾，從牆壁上Andrew親自畫的飛天豬，剛送來裝著每天一早被過濾兩次優質好水的瓶子，到櫃台旁掛滿可愛無尾熊的裝飾樹，還有店內的掛畫，再再讓人感受到濃厚的人文氣息。 Andrew回憶著之前在歐洲旅遊令他深深著迷的咖啡文化：下班後選一家投緣的咖啡店，在裡頭靜靜地待著，品嘗著手中的絕妙飲品，很幸運地，外頭可能正在 上演一段即興的演奏會….。在陷入回憶之際，Andrew已暗暗地為我們安排好今日的茶點，特調黑咖啡（哥倫比亞＋曼特寧）和脆、粉、焦三種層次口感的黑 糖起司法式可麗餅。 一家由車庫整理成的咖啡店，飄散著第二客廳（2nd lounge）的溫馨概念，平淡的開水、每顆咖啡豆和每顆加在可麗餅裡的蛋都有Andrew的用心，時時造訪，有不同的驚喜等著你，是一場清新的品茶會， 還是笑鬧不絕的啤酒大會？不管如何，都歡迎你把這裡當家，常來坐坐。 Dolce & Crepes 地址:台北市中山區松江路330巷31號1樓 funcar 發表在 痞客邦 PIXNET 留言(0) 引用(0) 人氣(1679)

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.