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  :: Donna Wilson ::   2003年以針織起家，Donna Wilson在英國倫敦開始了設計工作室，設計觸感舒適的手工純羊毛織品類配件、高級羔羊毛毯、手繪骨瓷餐盤以及各種家飾設計小物。 從針織、縫製、包裝到運送，追求品質和細節，希望能做出令消費者珍藏的產品。2010年Donna Wilson獲得ELLE Decoration`s British設計大獎，更在英國皇室威廉王子與凱特王妃的世紀婚禮中量身打造結婚禮物。   (( WOOW SHOP 獨家代理，熱銷中～～ ))  Donna Wilson系列：http://woow.tw/index.php?node=donnawilson

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.  

《雲端集銳》台灣藝術大學雕塑系聯展 展出藝術家：徐瑞謙、蔡秉儒、林哲敬、吳惠婷、張伯豪、吳振綱、羅紹瑄、許 彤、林伯城、楊振遠 展覽期間：2015/03/07（六）～2015/04/12（日） 開幕酒會：03/07（六）15:00 開幕座談會：03/07（六）15:30 展覽地址：台北市大直明水路469、471號 展覽簡介： 青雲畫廊一直以來對雕塑藝術的關注及推廣不遺餘力，更不願意在台灣雕塑藝術未來的發展缺席。於2015年參與推廣台灣雕塑領域唯一的學術單位–台藝大雕塑系。特別選擇農曆年後的開春第一檔，足見青雲畫廊對於今年學生作品的重視。有鑑於近年來台藝大歷屆雕塑系學生新銳眾多，透過學生們積極的創作與發表已有眾樹成林，獨占山頭之勢，我們期望能提供一推廣平台，猶如在雲端上集結此大山頭的眾多新銳，並進行深度的長期推廣；今年青雲畫廊主辦金屬組的學生聯展，隔年將展出木雕組同學們的作品，期望在每年度的展覽及座談會之推廣下，也逐漸建構出台灣當代雕塑史的脈絡發展。 此次展出作品，共10位新銳藝術家計16件作品，於新春後的第一檔期推出此展，期望台灣藏家能更多關注台灣的當代雕塑發展。

單車 . 龜山島 . 濱海步道 . 太平洋 簡簡單單 . 感受大自然的美感 緩緩慢慢 . 發想出創作的靈感 溫暖海風 . 輕淡海潮味 . 閃爍的浪花 . 搖曳的林梢 輕輕鬆鬆 . 感受到活著的美好 自自在在 . 悠遊在生命的河流 月兒灣灣渡假別館 宜蘭民宿