Sunday, April 20, 2014

Le Mout, Taichung, Taiwan No.24 2014 Asia's Best Restaurant Part 1

Seems like I haven't posted here in awhile because I have been busy cooking a professional kitchen now. I only post if I encounter something interesting. Today was that interesting encounter. I went to a restaurant that is featured on Asia's Best Restaurants ( From out of the thousands of restaurants (maybe millions), these are the top 50. I expect that No. 24 be top notch, no room for error, and the attention to detail flawless, but unfortunately Chef Chen hasn't reached that perfection.

I'll briefly talk about the service and environment because I mainly focus on the food. The service was just ok. Just ok ... the waiter staff that served us went on a 3 to 4 minute monologue about what is in each dish with some pauses and umms like he or she forgot what each dish had. In addition, everyone looked like zombies. There wasn't liveliness in their service.

As for the table setting, there was an expectation for flawless set linens, but there were a few wrinkles in our table. I found some calcium deposit on the wine glass, which means they didn't properly clean their wine glasses.

Service (5/10) Just average.

Now on to the food.
Rated 5.2/10 Just Average

There were two menus available during lunch. One was the Classic Menu (4500 NT), which consisted of French classical dishes (as so said by the waiter). The other is The Tasting of Le Mout (3500 NT), which uses local Taiwanese ingredients to define Le Mout's cuisine.

I'll start with the classic menu.

Both menus have this aperitif

The first is a mini pizza, which consists of a mini pita filled with some creamy cheese sauce. The other is a tomato water jelly sphere with overcooked crab meat. I quite enjoyed the mini pizza and would eat lots of those for a snack. 6/10 Slightly above average. Would be a 8/10 if the jelly sphere didn't have overcooked crab.

I found it weird that they served the bread while we were eating or amuse bouche. I usually have restaurants serve the bread after they collected the dishes for the amuse. Anyways, this was some pretty good sour dough bread and butter.  7/10 Above Average

This is the second amuse, which was an egg custard with marsala wine, dehydrated lemon and potato (they sandwiched two potatoes in between a lemon). The wine sauce was way too sweet for my taste, which overpowered the egg and dehydrated items.  3/10 Below Average

Oyster and Pearls. I can see that Chef Chen did parody to Thomas Keller's Oyster and Pearls. In Keller's version, he uses tapioca pearls and caviar with a buttery sabayon sauce. In Chen's version, she uses large boba tapioca pearls that's hidden beneath lemon butter sabayon. An interesting dish that was pretty well balanced and uses something Taiwanese (boba). 7/10 Pretty good. Side note ... there was a tiny drop of sauce on the side of the plate, someone hasn't been checking the plates for cleanliness before serving.

(sorry, I finished this dish without taking a picture of the consomme)

Slow Cooked Beef Tongue with corn consomme, almond tofu, and dehydrated beef tongue jerky.
I quite enjoyed this dish. It is perhaps the best thing at that I've eaten at this restaurant. The tongue was cooked sous vide for 12 hours, but I found the consomme to be lacking in depth. 8/10 Good.

Poularde Farcie with Black Truffle, Baby Cabbage "Au Vin Jaune".
Oh god, I don't know where to start on how many things are wrong with this dish. They basically messed up a sous vide chicken by rolling it into a roulade with both dark and white meat and then probably sous vide it for more than an hour and holding it at the pass. By sous viding different cuts of chicken at the same temperature for a long time will cause some of the white meat to turn mushy. Also just taking the chicken out of a sous vide bag and just serving it is not good because the chicken is cold once it gets served to the customer. The truffle sauce was way too overpowering that I could only eat one or two bites of the chicken before becoming tired of the dish. 3/10 Below Average.  

One cool thing is the waitress let us choose knives to use with our next dish.

Angus Cap with Crispy Brisket, Carmaelized Milk Skin, Scallion Cream, and Jus Tranche with a side of foie gras.
My friend got this dish and just thought it was ok and the scallion cream's consistency was too much.

I got Pigeon in Oreintal Fragrance, Black Truffle Ragout and Mustard Green. This dish could have been great, but it was way tooo salty. I couldn't taste anything but salt. Also the foie gras was just foie gras with nothing special. 2.5/10 Below Average to almost not edible.

Eclair de Bleu d'Auvergne, Sweet Bordelaise Sauce and Hazzlenut Butter (yes they misspelled Hazelnut on their menu). I like this dish, but it was a balance between sweet, sour and salty. A bit too salty for me though. 6/10 slightly above average.

Riz au Lait, Citrus Orange Blossom Milk Foam.
This chocolate orange dish looks pretty, but it did not deliver because there were too many components that didn't flow together. Also, they did a bad job making the chocolate spheres. When I tried to crack the top to reveal the orange sherbet inside (I think but there were some tiny ice crystals inside the mixture, which probably shouldn't belong there), the sphere just sheared perfectly in half as if they didn't connect the hemispheres nicely.  5/10 Average

More about the other menu in my next post.   

Tuesday, February 19, 2013

Rabbit Rabbit

My girlfriend and I were wandering around Taipei looking for Sunday brunch. It so happens that we stumbled upon a nifty little shop called Rabbit Rabbit. What type of name is rabbit rabbit? I was expecting them to serve rabbit stuffed with rabbit... but since we were looking for brunch, this is the place to go.

From their website:



Rabbit Rabbit
Rating: Will go again for brunch (means it's good and I only rate food)
Price: Look to bring 300NT to be safe. 

We stopped by this place at around 10:50 (they open at 11 am). Soon, there was a line of around 15 people behind us. We figured that this place is pretty popular especially with the "young people".   

Cute little logo they have.

Their menu has a variety of several types of poached eggs + (something you will typically find at brunch with poached egg) + English muffin. Of course, brunch has to have some egg related products such as, omelettes and scrambled mash up of whatever fattiness you can add to an egg (bacon, cheese, bacon fat). With all these breakfast items, you can choose to have white or wheat toast, sausage, ham, or bacon, crisscross fries or potato wedges, fresh fruit (they mean a banana with chocolate syrup on it), and fresh juice (lemon limeade?).

Brunch = Breakfast + Lunch. For their lunch portion, they offer burgers, which looks pretty good, and I will have to try it next time. With every burger, one can choose onion rings or fries. I forgot what else they have, but I will go back to get their burgers next time for a quest to find the best burger in Taipei.
Black Coffee

Time to actually talk about how the food tastes ...
The first items to come out was their coffee. I have to say that their coffee is just alright. I mean for a brunch place, the coffee was pretty good. It was definitely way better than coffee you find at Denny's or Ihop. 
Mashed Potato Omelette

 She ordered a mashed potato, cheese omelette, which was a pretty good combination. Everything was pretty well balanced and a typical brunch meal. The egg was fluffy and they did not make mashed goo for the mashed potatoes. I gotta say ... well done!  I was a bit disappointed to find that fresh fruit meant bananas with chocolate syrup. When I think of fresh fruit for brunch, I think of grapes, honeydew, cantaloupes, watermelon, apples , etc... Come on we are in Taiwan! There must be better fruit than just a banana for brunch! 

Scrambled Bacon and Cheese


Meanwhile ... after a bit ... I got my bacon, cheese, egg scramble.   Now in Taiwan, you can never expect too much for bacon. This word can also refer to ham or Canadian bacon. They actually had bacon!! The only problem I had with it was that it was not crisp. 

Another thing, I was not expecting the sausage to actually be a chicken breakfast sausage. Props to them for making an actual breakfast sausage instead of some weird Asian rip off. Overall, the meal was well-balanced. They even had Tabasco sauce, which is good with everything.   Lastly, the toast was well... typical Taiwanese toast, which is always absolutely delicious. You don't even need to put butter on it! 

I think I will come back here again for brunch in a month or so after I finish devouring the whole area of brunch places.

Monday, July 2, 2012

Tim & Mel Patisserie and Bistro

Once again, I am in Taipei. Doing what? To EAT of course ^_^. Because I have such a sweet tooth, I went to find a place with macarons. As recommended from Hungry Girl in Taipei, this place seems like it would be a great place for afternoon tea....

Rating: 5/10: Palatable but not superb. 

Tim & Mel Patisserie and Bistro (Part 1: Desserts)
No. 39, Alley 4, Lane 345, Section 4, Rén'ài Rd, Daan District

photo courtesy of Hungry Girl in Taipei

When my friend and I arrived, the cafe seemed like it can only hold about 15 people. It's a pretty small shop where most of its customers get take out pastries. The small bistro offers lunch, dinner, and afternoon tea. My friend and I decided to get the afternoon tea set for about 300 NT.

For 300 NT this is what you get:

A choice of main dessert: We choose the raspberry chocolate mousse tart.

This is the interior of the tart: 
It was pretty decent and very light tart, though I would have preferred the tart to be a bit more crisp instead of a hardened cake. The mousse part had a pretty delicious chocolate taste and contrasted nicely with the nuts. 

A macaron: Yuzu macaron in the pictures above
You can also get a single macaron for 65 NT.
We also got green tea and sesame macarons.

I will probably get a bunch of OOOOOooooo loook macarons they look so delicious!! But don't judge a dessert by its picture. Usually for macarons, I should be able to slice it easily with a butter knfie and even break it apart easily with my hands. These ... unfortunately were super chewy so it was very difficult to cut with a knife to split with my friend. The flavor of the shells were pretty good, but the texture just made it a below mediocre macaron. As in the comments in Hungry Girl in Taipei, I have to agree that these are worse than the failcarons I have made. 

The tea set also included a sort of flan but panna cotta like item. This was perhaps the highlight of the meal. I just wanted to eat many of these. It was very creamy and had a very very good texture.

The rest of the items were not worth taking pictures of: a caramel cookie, which was a bit stale and a madeleine that was not that buttery and bit too lemony as if I was eating a lemon cookie. I do not approve :(. 

As someone that trained in France, Pastry Chef Melissa Chang does not deliver. Maybe the pastries were not fresh or had a bad day. I will go again to try their main courses and pastries. 

Sunday, May 6, 2012

Lemongrass carbonera with radish, carrots, and pea leaves

Ah school is almost over!!! Meanwhile, the food and science class at UCLA has given a lot of inspiration and wayyyy expanded my cooking creations. I have been going to the farmer's market more often :). Good thing LA has so many farmer's markets.

Here's something I came up with after going to the farmer's market in Santa Monica.

Lemongrass carbonera with radish, carrots, and pea leaves

A batch of spaghetti (1 inch diameter)
1 cup Heavy cream
1 stalk Lemongrass
1 tsp Soy sauce
2 egg yolks
3 cloves Garlic
2 Carrots
1 Radish
1 Green onion
1 small bunch of Pea leaves with flowers
1 cm Butter
1 tbs Olive oil
Parmesan cheese

Prep lemongrass cream (can be done a day beforehand)

1. Peel outer layer of lemon grass
2. Cut lemon grass into little pieces
3. Heat up heavy cream until simmering.
4.Add lemongrass and let it simmer for 10 minutes and stir constantly not to let the cream burn.
5. Add soy sauce and stir.
6. Let it cool and let the lemongrass sit to infuse more flavor (I let it sit in the fridge for a day).

Prep work for main
1. Get water boiling. 
2. Cut carrots into as seen in picture.
3. Slice the radish into paper thin.
4. Slice the green onion.
5. Mince the garlic.
6. Trim the pea leaves to get rid of the thicker stalks.
7. When cream is cooled, add egg yolk and stir with the cream.
8. Blanch pea leaves in the boiling water or until the stalk is soft.
9. Leave pea leaves to dry

Instructions for cooking
1. Boil water
2. Add pasta
3. In a pan, add half butter and set for medium heat.
4. Throw in carrots and cook until semi soft.
5. Add radishes and cook until it still has a little crunch in it.
6. Add in blanched pea leaves and the rest of the butter.
7. Set aside in a warm place.
8. Remove pasta from water.
9. Add olive oil to a pan on medium heat.
10. Add pasta and garlic and stir until aroma of garlic comes out.
11. Turn off the heat and add cream and egg mixture.
12. Stir around so that the egg does not cook.
13. Add salt and pepper.
14. Plate as above and add cheese to the noodles.

Sunday, March 11, 2012

Spaghetti with Miso Cream Sauce

Time for a post before finals begin...
About a week ago, I have been thinking about different ways to combine western and eastern cuisines together. I have always wondered how I can incorporate miso into Italian style cuisine. Heck, I'll make some Japanese-Italian pasta dish.

Spaghetti with Miso Cream Sauce (Chicken optional)

Spaghetti for two servings
1 Chicken breast
2 tbs Red miso
1 half inch slice Ginger
3 cloves Garlic
1/2 cup Sake
3/4 cup Heavy cream
1/2 cup Chicken stock (better if it is fresh and no salt)
1/4 cup Parmesan cheese
1/4 cup Basil
Salt and pepper

1. Boil water.
2. Mince ginger and garlic.
3. In a cup or bowl, mix cream, stock, and cheese.
4. Salt the cup (I give my Trader Joes salt mill 8-9 turns)
5. Slice basil into strips.
6. Slice chicken into stripes or bite size pieces.
7. Throw spaghetti in.

Time to COOK!
1. Heat up oil in a pan and saute the chicken until almost done.
2. Remove chicken and hold in a bowl.
3. Add ginger and garlic to the juices and oil.
4. Start browning those ingredients.
5. Add sake and cook off alcohol.
6. Add miso and cup mixture.
7. Stir fast so that the cheese gets incorporated instead of melting into a mess.
8. At this point your spaghetti should be almost at al-dente (test by eating a piece)
9. Transfer noodles and chicken into the frying pan.
10. Add basil and toss the spaghetti until each piece of spaghetti is evenly coated with sauce.
11. Transfer to a plate and enjoy
Note: You never ever dump sauce onto pasta and call that done. The noodles are supposed to absorb the sauce or else you'll just be eating a soupy mess. When you finish eating the noodles, there should be no sauce leftover.

Enjoy your meal! Now onto cramming for finals ><.

Thursday, March 8, 2012

新三杯雞 (Modern Three Cup Chicken)

I've been thinking about how to combine western and eastern cuisines. I decided to do some fusion. Sorry reader, I haven't figured out nuclear fusion yet ><, but this is the next best thing ^_^!

新三杯雞 (Modern Three Cup Chicken)

There are a four components to this dish. Make sure to multitask so that everything is finished at the same time.

Chinese puff pastry
Chicken breast
Three cup sauce
Ginger pesto

Chinese puff pastry is a mix between a biscuit and a western style puff pastry. It has the texture of puff pastry but has a dryness of a biscuit and less oily.
How to make puff pastry.
I basically followed this recipe for the egg tart base.
1. Make the pastry as follows above.
2. Put egg wash
3. Bake until rises

Chicken part
1. Preheat oven to 375F
2. Brown both sides of the chicken breast for about a minute or two.
3. Place chicken in the oven and bake for 15-20 minutes depending on how bit it is.
4. Remove from oven let it rest.

Three cup sauce
2 Chinese chili peppers
1 thin slice of Baby ginger
1 part Soy sauce
1 part Sugar
1 part Xiaoxing wine
1 tbs Corn starch
1 tbs Cold water
3-4 Basil leaves (shredded)

1. Add sesame oil in sauce pan.
2. Brown ginger and chili peppers/seeds until aromatic.
3. Add soy sauce, sugar, wine in a sauce pan and stir until everything is dissolved.
4. In a cup, combine corn starch and cold water.
5. Add mixture to the sauce and cook until it thickens.
6. Add basil leaves.
7. Cook for about 10-15 seconds.

Ginger Pesto Sauce
1 cup Basil
1/2 cup Sesame oil (+/- 1/4 cup)
2 tbs diced Ginger
2 cloves diced Garlic
1 tbs Soy sauce

1. Food process basil, ginger, garlic, and soy sauce
2. Slowly drizzle oil until it starts looking like pesto sauce.

1. Use the puff pastry as a base (you can do different shapes).
2. Put a dab of pesto sauce on the pastry.
3. Slice chicken and add on top.
4. Spoon three cup sauce on top.
5. Spread pesto sauce around.
6. Enjoy

Tuesday, February 14, 2012

Happy Valentine's Day

I was doing a bit of daydreaming in class today, while my professor talked about Hamilton's principle and yada yada yada....

What would you plan for your significant other for v-day?

Here's what I would do...
An Italian dinner
Spinach, strawberry, vinaigrette
tagliatelle salsiccia
sausage, red wine cream sauce
Costolette d'agnello alle sette erbe
-herbed lamb chops
Anice stellato panna cotta
- Panna cotta flavored with star anise with orange sauce