丁子商社

主題:游擊快炒果汁吧! (五感/慾望/驚悚/搞笑的全方位療癒性表演) 日期:2013/11/30(Sat) PM7:30-9:00   票價:150NT  含療癒心靈花草茶一杯+種子驚喜包盆栽組(限量30名)   表演藝術家： Betty Apple 鄭宜蘋，Yujun Ye葉育君，Meng ping chou 周夢蘋   觀念/內容： One night band游擊式表演+台灣飲食文化+物體/電子聲音+蔬果療癒 =游擊快炒果汁吧   主辦單位：台北市文化局 承辦單位：instant42，普羅旺斯 花藝設計/光療指甲 美學專門店 策劃：葉育君

暑假你們都去哪裡玩？ 別境所在的華山園區有好多好多精采的展演活動正熱鬧進行中 然後記得記得 不管你看哪一場 在8/31前在別境書店櫃台出示在華山舉辦的展演活動票根 即可立即享有別境購書九折優惠＋蕭青陽設計的限量小小書一本喔！！

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.  

即日起至8.31，登錄heyo!的店家將享有廣告機制上線後免費六個月廣告輪播。   廣告位於首頁進站畫面及找店家的推薦。我們會在網站到達一定人氣後才會開始營運廣告。   heyo!並沒有花花綠綠，一閃一閃的廣告欄位，我們把廣告設定在讓使用者自然地進入您的故事。   *登錄後系統即會自動幫您加入六個月免費廣告名單。