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.  

  :: 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

✣ 童話．美食．設計  在台北體驗丹麥的幸福文化 ✣ 小時候最喜歡在睡前聽媽媽講安徒生童話，拇指姑娘、美人魚、賣火柴的小女孩…閉上眼幻想著王子或仙女會出現在現實中，那段充滿奇幻的時光總是令人回味。孕育安徒生成長的丹麥，因為在距離遙遠的北歐，讓大家對它充滿著想像色彩。 現在台北也可以體驗到丹麥文化，北歐居家生活品牌Pethany+Larsen將四月定義為安徒生丹麥月，在店內舉辦一連串的展覽、活動、與美食品嚐，邀大家一起找尋安徒生童話般快樂的祕方~   Pethany+Larsen簡稱P+L，由丹麥總監Larsen和台灣設計師Pethany合創的北歐居家生活品牌，以溫暖的家為出發點，將實用、環保的概念融入居家生活品裡，店內擺設有別於一般人對北歐空間簡潔又俊冷的既定印象，採用溫暖又可愛的佈置與色調，要將童話般的幸福氛圍融入生活當中。     ★丹麥童話大師明信片剪影展： 安徒生擅長一面說故事一面剪紙，驚奇的是，當他將剪紙打開，一幅幅的剪紙彷彿魔術般，變成一幕幕的生動的童話故事場景。本次於台灣首次展出的明信片，就是從原始剪紙的翻印！ 現場上Facebook留言看展感想，就能當場抽知名插畫家的小美人魚裱框畫、丹麥國旗徽章、或P+L丹麥明信片。   ★丹麥童話輕食餐： 全穀物皇家麵包、特製北國嫩肉丸與新鮮有機蔬菜，限量丹麥的道地午餐，讓你「大開口界」。所有食材都是低鹽低油，讓味蕾享受健康無負擔的滋味。店內還會招待限定的丹麥糖果─甘草糖。   ★遇上丹麥生活： 4/18 6:15pm-7:00pm 丹麥生活設計講座 由品牌設計師Pethany親自介紹丹麥設計的歷史，與設計融入生活的觀點。 4/25 6pm-7pm 現場人像剪紙體驗 邀請知名的剪紙藝術家陳振福老師， 以熟練的技巧現場製作個人的側影剪紙，體驗丹麥生活藝術。   ★將丹麥品質帶回家 ： P+L的熱門商品-親親馬克杯，每個都有它的專屬故事，實用的設計、講究的品質、與溫暖的手感，搭配高雅柔軟的超吸水厚織純棉杯墊，本月推出「交換名片辦公優惠」429元(定價518元)，現場交換名片就能獲得組合價。 時間︰102年4月1日 -4月30日pm11:00-19:00pm  地點︰Pethany+Larsen 台北概念店(台北市中山區遼寧街201巷7號)  電話︰02-25451278  網址︰http://www.pethanylarsen.com/     本文轉載自: La Vie  2013.04.03

Visual Identity of libLAB Image: Wan Chun Ho, HH Studio http://www.howanchun.com/brand/yuan-liu-bie-jing/

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