Danieli's [丹耶澧義大利餐廳] (Visit #2)

Visit: July 13, 2012
Address: 台北市南京東路三段133號1F (Westin Hotel)
Number:(02) 8770-6565
Website: http://www.westin.com.tw/01_text.asp?sn=26

Menu

Created with Admarket's flickrSLiDR.

Complimentary Bread

Complimentary Bread

I couldn't get enough of the baked garlic, so the waitress kindly brought me more.

Boston Lobster Salad with Cherry Tomato and Sliced Orange (波士頓龍蝦沙拉襯香橙鮮番茄) $980 NT

Boston Lobster Salad with Cherry Tomato and Sliced Orange

Just a small lobster and a few pieces of salad for 980? Probably not something I would order again.

Baby Spinach Salad with Shaved Pecorino Cheese, Toasted Almond and Balsamic Vinaigrette (杏片乳酪菠菜沙拉佐葡萄酒醋汁) $620 NT

Baby Spinach Salad with Shaved Pecorino Cheese, Toasted Almond and Balsamic Vinaigrette

Once again a little overpriced, though the salad was quite enjoyable.

Shrimp, Squid, Scallop, Clam and Baby Octopus Pizza (蒜味什錦海鮮披薩) $650 NT

Shrimp, Squid, Scallop, Clam and Baby Octopus Pizza

There were so many different types of seafood on the pizza, and it was actually quite yummy. The seafood was fresh and the pizza was good though the crust wasn't as good as I expected it to be.

Pan Fried Grouper Fillet with Duck Liver, Sauteed Spinach, Oregano Potato and Virgin Olive Oil (嫩煎鴨肝石斑魚佐蒜香菠菜) $980 NT

Pan Fried Grouper Fillet with Duck Liver, Sauteed Spinach, Oregano Potato and Virgin Olive Oil 

The grouper was okay but the duck liver was not. The pieces of unevenly distributed fat was nor pleasant, and the liver was also not seared as nicely as that of Ruth's Chris.

Pan Fried Lamb Chops Served with Peperonata, Crushed Potato and  Black Truffle Sauce (香煎羊排襯炒洋芋及燉番茄蔬菜佐松露油) $880 NT

Pan Fried Lamb Chops Served with Peperonata, Crushed Potato and  Black Truffle Sauce

The lamb was actually quite good without the disgusting lamb taste.

Chef Signature Dessert - Tiramisu, Warm Chocolate Fondant, Apple Pie, Creme Brulee (主廚精選義式綜合甜點) $480 NT

Chef Signature Dessert - Tiramisu, Warm Chocolate Fondant, Apple Pie, Creme Brulee

The tiramisu impressed me the most. The cream on top wasn't the usual disgusting oily thing. The molten chocolate cake could've been more molten and the creme brulee didn't have the caramelized top so it might as well be called custard. Apple pie was quite delightful.

Gianduia Semifreddo with Kalu Sauce, Crispy Coffee Biscuits (榛果占督亞巧克力佐咖啡香甜酒醬襯酥脆咖啡餅) $320 NT

Gianduia Semifreddo with Kalu Sauce, Crispy Coffee Biscuits 

Ya I know, I'm a bit of a fatty for ordering another dessert. The dessert was basically a sponge cake on the bottom with cream in the middle. It was quite yummy.

My second visit to Danieli's was didn't really change my opinion of the restaurant. The food, service, and atmosphere are all good, but the price is just too high for the quality of foods offered. I would recommend the restaurant, but maybe as a second choice.

Amansara (Cambodia)

Visit: June 15-17, 2012
Address: No 262, Krom 8, Phum Beong Don Pa, Khum Slar Kram Siem Reap, Kingdom of Cambodia
Number: (855) 63 760 333
Website: http://www.amanresorts.com/amansara/home.aspx

So this summer, my whole dad's side of the family has decided to go to Cambodia for a little relaxing but culturally abundant vacation. As much as I've been enjoying all the beaches, it was actually quite a nice change to go visit temples and other historical sites. For the duration of the trip, we stayed in Amansara, a resort from the well regarded Aman group. For all of our dinners at Cambodia, we ate within the resort. And there's only one restaurant in there, so I'm sure you won't be wondering which restaurant it is.

For every meal, I've included the menu so you get a sense of what meals are like there. The chef changes the menu every single day, though you can certainly request what you'd like to have beforehand. Each day, there is always a Western option as well as a Khmer option.

Day 1
Menu

Menu: Day 1

Western entree - Lime Vichyssoise with Salmon Caviar

Lime Vichyssoise with Salmon Caviar

Western entree - Ricotta Ravioli with Bacon & Walnut

Ricotta Ravioli with Bacon & Walnut

Mmmmm, this was SO GOOD! There was enough ricotta inside the ravioli and the bacon plus walnut just added so much to the taste. Besides, the ravioli wasn't in overly heavy and creamy sauce.

Khmer - Somlor Tompeang: Fish soup with bamboo shoot & coconut cream

Somlor Tompeang: Fish soup with bamboo shoot & coconut cream

I'm not a huge fan of fish soup, but the watered down curry tasting soup was nice.

Western main - Seared Sea Bass with Sauteed Spinach, Red Wine Sauce

Seared Sea Bass with Sauteed Spinach, Red Wine Sauce

The seared sea bass was very enjoyable, though the salmon (as you will see later one), was still better.

Khmer - Larb Sach Moan: minced chicken salad, Curray Sach Kou: beef curry, Cha Trei Spei Teur: stir fried fish with pak choi & oyster sauce, Cha Katna: stir fried kailan leaves with garlic 

Clockwise from bottom left: Larb Sach Moan: minced chicken salad, Cha Katna: stir fried kailan leaves with garlic, Curray Sach Kou: beef curry, and Cha Trei Spei Teur: stir fried fish with pak choi & oyster sauce

My first night at Cambodia, i was dying to have some Cambodian food though I soon regretted my decision. While the Western options just seemed so mouth watering, the Khmer cuisine was quite...unexciting.

Western dessert - Vanilla Rice Pudding, Raspberry Sorbet

Vanilla Rice Pudding, Raspberry Sorbet

The vanilla rice pudding tasted very much like the Tapioca Custard I made a while back. The raspberry sorbet was neither too sweet nor too sour.

Day 2
Menu

Menu: Day 2

Western entree - Antipasti

antipasti 

I thoroughly enjoyed the antipasti. I loved how there were so many different kinds of appetizers for me to taste.


Western entree - Tuna Tartar with lemon, Chives & Greens

Tuna Tartar with lemon, Chives & Greens

The tuna tartar has just enough acidity to prevent the tuna from being too seafoody.

Western main - Poached John Dory with Pickled Fennel & Orange Emulsion

Poached John Dory with Pickled Fennel & Orange Emulsion

Poached dory was an excellent creative fish dish from Amansara.

Western main - Seared Lamb Rack with Ratatouille Couscous & Harisa

Seared Lamb Rack with Ratatouille Couscous & Harisa

Seared lamb was a very pleasant pink minus the disgusting lamb taste.

Western dessert - Coconut Panna Cotta

Coconut Panna Cotta, Mango Granite

I wasn't really expecting the panna cotta to be much... until I tried it. The mango granite seriously made the panna cotta come alive.

Day 3
Menu

Menu: Day 3

Western entree - Spicy Tomato Soup with Cucumber & Cream Cheese Crostini

Spicy Tomato Soup with Cucumber & Cream Cheese Crostini

I don't remember this being particularly spicy...


Western entree - Crab Salad with Avocado & Pickled Radish

Crab Salad with Avocado & Pickled Radish

The crab salad was delicious and the pickled radish arranged in a flower fashion below the salad was delightful.


Western main - Horseradish Crusted Salmon, Leeks & Bechamel

Horseradish Crusted Salmon, Leeks & Bechamel

Okay, this would be the salmon that I was referring to back from day 1. The salmon was definitely "crusted" and awesome. My sister wasn't planning on having dinner until she had a taste of my mom's salmon...then it all changed :D

Western main - Pancetta Wrapped Chicken Breast with Balsamic Lentil

Pancetta Wrapped Chicken Breast with Balsamic Lentil

I wanted to try chicken since the chef has done such a nice job with the rest of the meats, but the chicken was such a disappointment. It was simply too dry and the lentils were just very normal.

Western main (from day 1) - Poached Beef with Gnocchi & Mushroom

Poached Beef with Gnocchi and Mushroom

On the first day, my uncle was the only one who ordered the beef &gnocchi, and from then on, we all pretty much regretted it. Just by asking in advance to have the beef & gnocchi for the evening even though it wasn't on the menu, the chef happily agreed to make it for my dad.  The dish did not disappoint with its pink juicy center and cheesey gnocchi.

Western dessert- Tonka Bean Creme Brulee, Passionfruit Sorbet

Tonka Bean Creme Brulee, Passionfruit Sorbet

Although the creme brulee wasn't exactly creme brulee, I think that the taste and the sorbet definitely made up for it.

The caliber of food served at Amansara was very very surprisingly high. I honestly didn't expect much from a hotel/resort restaurant until I tasted the food. The first night, I thought that the chef lucked out, but I eventually realized that he couldn't have lucked out with his food so many nights and dishes in a row. Not only was the food awesome, but obviously, as Amansara promises, the service was superb.

Antoine's Room [安東廳]

Visit: June 11, 2012

Address: 台北市中正區忠孝東路一段12號 2F
Number: (02) 2321-1818
Website: http://www.sheraton-taipei.com/english/r_antoine.htm


The best excuse to eat - birthday celebration. So yup, after enjoying our last visit at Antoine's Room, we decided to have dinner here to celebrate my sister's birthday.


Menu

Created with Admarket's flickrSLiDR.


Complimentary Bread

Complimentary Bread

When I saw the cheese butter, I was so excited!!! But... just stick with the original butter.

Antoine/Classically - Amuse Bouche (開胃小點)

Amuse Bouche

The triangular fried thing on the very right reminded me of a samosa haha.

Antoine - Chef's Special Seafood Salad with Citrus Jelly (主廚特製海鮮盤佐柚凍)

Chef's Special Seafood Salad with Citrus Jelly

Classically - Pate of Duck Liver with Truffle Puff Pastry and Garden Salad (松露鴨肝醬脆皮千層沙拉)

Pate of Duck Liver with Truffle Puff Pastry and Garden Salad

Oh my was it flavorful~ I'm usually more into seared duck lived, but the puff pastry combined with the foie gras was definitely awesome.

Antoine - Pan-fried Silver Grant Fish with Sea Urchin Sauce (嫩煎雞仔魚佐海膽醬汁)

 Pan-fried Silver Grant Fish with Sea Urchin Sauce

The mashed potato was silky, and the fish so crispy.

Classically - Steamed Morel Mushroom Egg Flan Garnished with Salmon Roe (羊肚菌鮭魚卵蒸蛋)

Steamed Morel Mushroom Egg Flan Garnished with Salmon Roe

Antoine - Mushroom Cappuccino Soup with Truffle (蘑菇松露卡布奇諾湯)

Mushroom Cappuccino Soup with Truffle

It was really nice how you could actually taste the truffle in the soup.

Classically - Watercress Soup with Truffle Ravioli (水田芥湯搭露餃)

Watercress Soup with Truffle Ravioli 

Don't miss your chance for the rare awesome opportunity of ravioli!


Antoine - Roasted Spring Chicken and Couscous Meant Jus (爐烤春雞搭非小米佐肉汁)

Roasted Spring Chicken and Couscous Meat Jus

I think by now, my stomach was already near exploding. But hey, it's worth it.

Classically - Braised Boston Lobster and Alaska King Crabmeat with Saffrom Sauce (嫩悶波士頓龍蝦襯阿拉斯加帝王蟹佐紅花海鮮汁)

Braised Boston Lobster and Alaska King Crabmeat with Saffrom Sauce

The plating was so cute while the food was also very good.


Antoine/Classically - Home-made Sherbet (安東特質沙碧)

Home-made Sherbet

A bit of sherbet to clear your palette... though perhaps a little bit too sweet.

Antoine - Grilled U.S. Rib Eye Steak with Red Wine Sauce (炭烤肋眼牛佐紅酒醬汁)

Grilled U.S. Rib-Eye Steak with Red Wine Sauce

The potatoes on the side were cooked so crisply on the outside without being too dry. The steak was also cooked just right. It was also nice because the fat in the rib-eye was easy to avoid when I was trying to cut around it.


Classically - Grilled Lamb Chop with Green Peppercorn Sauce (炭烤特級羊排佐青胡椒醬汁)

Grilled Lamb Chop with Green Peppercorn Sauce

The lamb was nicely cooked though I'm not sure if I liked the sauce all that much. It reminded me a bit of like soy sauce.

Beef Wellington in Tofu Skin

Beef Wellington in Tofu Skin

Okay, so when we first came to the restaurant, we were actually offered another menu that came with the beef wellington. And well, when I saw the words "beef wellington", I couldn't resist and made them replace my main course with the beef wellington. I've been searching Taipei up and down trying to find a restaurant that served beef wellington. But to my disappointment, when it was served... Antoine's Room decided to make its own version of wellington... one that was wrapped in deep dried tofu skin. As much as the Beef Wellington was good, I'm sure you could probably imagine my sadness ;(

Classically - Hazelnut Souffle (榛果舒芙雷)

Hazelnut Souffle

While not all of us ordered the "Classically" set, we ended up all switching our desserts to the souffle in order to satisfy our sweet tooth. The souffle was one of the better ones I've had in Taipei so far, but I think Joyce East still wins.

I would definitely recommend Antoine's Room for those looking for a nice restaurant. Although the price range is a little bit high, I would say that the food was worth it. The service was spectacular, and the waitresses were willing to comply with our many (probably annoying) requests with a smile, which is not something that I've seen very often. The food was also very good with a really nice and classy atmosphere.

Danny and Company

Visit: May 26, 2012
Address: 台北市大安區四維路52巷33號
Number: (02) 2705-9911
Website: http://www.dannyandcompany.com/

I remember the first time I heard about Danny and Company... my mom was boasting about how the food there was so great. She promised to take me at least a year ago, and finally for my graduation dinner, we finally went.
Menu


Dinner Menu I - $2800 NT
Dinner Menu II - $3300 NT

Menu I&2 - Chilled Tomato Soup

Chilled Tomato Soup

Right when we sat down, we were served the chilled tomato soup along with the bread. Both were a pleasant start to the meal.


Menu I - Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives (法國吉拉多生蠔)

Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives

Contrary to what I anticipated, the Gillardeau was quite a delight. The seafood felt fresh and the vinegar made the dish very refreshing.


Menu II - Foie Gras Terrine house made, muscat wine, passion fruit gelee (百香果凍鴨肝派)

This was actually not part of my set, but I might've stolen a few bites... well more than a few bites off my dads. 

Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives

Menu I - Porcini Macchiato porcini mushroom, gold flakes served in espresso cup (牛肝菌瑪琪朵)

Porcini Macchiato porcini mushroom, gold flakes served in espresso cup

You know those mushroom cappuccino soups? The soup here is basically the same thing except with a fancier name and a nicer presentation with the gold flakes. The mushroom soup was rich enough, but wasn't overly creamy. 

Menu II - Carrot Soup (奶油紅蘿蔔湯)

Carrot Soup

Menu I - Porcini Gnocchi seared porcini. wilted spinach. porcini cream sauce (牛肝菌貓耳朵)

Porcini Gnocchi seared porcini. wilted spinach. porcini cream sauce

Gnocchi! I always get super excited when I see that restaurants serve gnocchi because it seems to be a little hard to find in Taipei. The cream sauce and spinach were so awesome and the gnocchi was actually chewy and not just a lump of carbs.

Menu II - Seared King Prawn remesco sauce. scallion. fried capers (西班牙風煎明蝦)

Porcini Gnocchi seared porcini. wilted spinach. porcini cream sauce

The seafood was fresh.

Menu I - Buffalo Mozzarella Tomato (蕃茄馬芝拉)

Buffalo Mozzarella Tomato

I think that out of all the different types of cheese, buffalo mozzarella works the best with dark green salad.

Menu II - King Crab Salad, avocado. grapefruit segments asian vinaigrette (醋味帝王蟹)

King Crab Salad, avocado grapefruit segments and asian vinaigrette 

The crab salad was unique in that it  reminded me of the Thai papaya salad, but without as much acidity.

Menu I & II - Daily Boat Fish (每日鮮魚)

Daily Boat Fish

I'm actually not that much of a fish person, but the fish today had a nice crispy skin, with the fish soaked in this creamy yummy sauce. By this dish, my stomach was already near exploding. 


Menu I - Australian 5M Wagyu Top Cap Steak (澳洲5M 和牛老饕牛排)

 Australian 5M Wagyu Top Cap Steak

When the steak was being served, I half expected it to be overcooked, but when I cut into it, it was perfectly medium rare. The meat was tender and had a certain nice grilled rims. The baked garlic was also very good, except I still think that Prime 168 serves the best baked garlic :)

Menu II -  Teppan Sous Vide Rack of Lamb sauted edamame bean. lamb jus. polenta cake (鐵板"舒肥"羊排)

Teppan Sous Vide Rack of Lamb sauted edamame bean. lamb jus. polenta cake

I was a little less impressed wtih the lamb as I was with the steak... but again, I'm much more of a steak person. The lamb was decent and yummy, but I still would've gone wtih the steak (:

Menu I & II Dessert option 1 - Blueberry Cupcake with Whipped Cream

The blueberry Cupcake with Whipped Cream

The blueberry cupcake was quite impressive in that it actually tasted like a cupcake rather than a muffin like how most Taiwanese bakeries seem to think cupcakes should be.


Menu I & II Dessert option 2- Molten Chocolate Cake with Sorbet

Molten Chocolate Cake with Sorbet

Honestly speaking, this wasn't the best molten chocolate cake I've had. I would've preferred the insides to be a little less liquidy and more sticky and molten. But other than that, the sorbet went nicely with the chocolate and the cake was also not too sweet.


Menu I & II Dessert  option 3 - Chocolate and Coffee Mousse with Ice Cream

Chocolate and Coffee Mousse with Ice Cream

I'm not that fond of mousse, but I've got to say that the mousse here isn't as oily and as heavy as other places. Not bad... not bad at all...

Menu I & II - Little Treats: Walnut Tart, Green Tea Macarone and Fruit Candy

Walnut Tart, Green Tea Macarone and Fruit Candy

Out of the three, I liked the walnut tart the most. I've had better macarones from other places, and I still don't quite understand the craze over the chewy fruit candies. Aren't they just like those childhood soft chewy candies?

Danny and Company is definitely one of my top choices when it comes to steak, and it actually is rivaling fellow Ruth's Chris for the top spot. I'd definitely recommend Danny and Company because not only is its food good, but the service is also very attentive. As I walked into the restaurant though, I spotted the Teppan area of the restaurant.... guess it gives me another reason to visit Danny and Company.