Archive | April, 2012

Sweet Tea

30 Apr

I was started to desesperate to find any other good pastry shop except Sadaharu Aoki, but it came that i was worrying for nothing. Actually, Alléno Yannick, the 3 stars Michelin chef of Le Meurice, has opened a restaurant in Taipei 101 this year, and he also created a tearoom/pastry shop called Sweet tea. So as i really wanted to try something new (i’ve tried everything i wanted in Sadaharu Aoki and truthfully, i prefer classics to “asian” flavor like tea in pastries).

One of the best Financiers i’ve eaten. The almond flavor isn’t too strong and the cake is not dry and stodgy as some can be. The best thing is the salted caramel cream which makes the cake even meltier. It’s not too salted, and the cream is also really good.

Saint-Honoré, the parisian pastry…The piece is small (pastries in Asia are so small…but if the taste is here, that’s ok, however that’s not often the case), but awesome. What i love is that it really has the French pastry flavor (can’t really explain what it is) that i miss so much here. The puff are nice and look, the caramel on the puffs is so well-done that you can see my camera lents through it! The only “bad” point i would say is the vanilla. I think it’s another kind of vanilla than usual or they add a different flavor to it, but i didn’t like it as much as usual. I mean it’s good, but not to my personnal taste.

The Raspberry-pistachio tart. The tearoom sells it in a very big (10 people) and rectangular shape, just like Michalak does in his restaurant, and then they only cut you one piece of cake (small too). I am not a fond of fruit tarts but this one… You have the raspberries with the pistachio, some drops of liquid sugar on them, a raspberry cream and a almond cream to finish by the dough. The pistachio here gives not only a contrast in colors but also some light crispy in the mouth that goes really well with the raspberries.

I had never eaten any Tropézienne before, but actually i was disappointed. Not by the way it’s done but by the cake in itself. I didn’t know it was done with bun. The vanilla cream has the same “different vanilla” flavor as the Saint-Honoré that i am not really fond of. I just think that there is too mush bun for the cream and that it’s a little too heavy. I won’t take any Tropézienne.

NCCU – Take-away Lunchbox

25 Apr

I tries these take-away lunch boxes that some grandma sell outside university for 50NTD. You can choose between rice, noodles (big, thin ones), red or white ebly. I didn’t know that so i picked the first one they gave me, the white ebly one. I’m not really fond of it. I dislike seaweed and the mushroom was weirdly cooked. As for the ebly, it was overcooked (a way too sticky, it was nearly like purée). The tofu was ok.

The main advantage: that’s really cheap.

Vapiano

25 Apr

I had never been there, but i like the principle of using a card to order everything you want in free service and to scan it to pay at the end. I picked a salad and asked for the sauce to be appart, as i’m really not fond of the sauce in Taiwan (always sweet). I prefered mixing olive oil and balsamic on my own. The salad isn’t fresh though.

As for the dessert, i picked a Tiramisu with was awkwardly with alcool. The coffee flavor was nearly non-existant. Definetely not a good one.

But you have an amazing view and the restaurant in nice too, so for the environment i recommand it, but this is more an American style italian restaurant than an Italian restaurant. If it goes for chain restaurants like these, i really prefer Pizza Del Arte for the food.

NCCU- Juicy Bun

25 Apr

The bread is too sweet and not too fresh, but the bacon and steak were nice. WHat i liked too is that you can decide wether to put the onion and tomatoes in your burger. The french fries were ok, but not amazing. And it’s sooo huge! I had some trouble to finish it, which is quite nice because it’s pretty cheap and you have a lot to eat.

Mom’s Pie 2

25 Apr

Cranberries cheesecake
Not well-balanced: the cheesecake was too salted which made the cranberries “jam” even sweeter. So the overall was too sweet.

Peach pie
the dough wasn’t enough cook (i don’t know why this one in pertuclar, but the dough was horrible because of that. Then it’ syrup peach, so the flavor isn’t as good as with real ones.

Oatmeal pie
I was quite surptised by it, it’s my favorite of them. A nice flavor and the dough was cooked enough.

Coconut pie
This one is ok, except that i don’t really enjoy the coconut inside which is translucid…

Almond Turnover

25 Apr

I used to dream about being able to eat a Galette des rois everyday, now it’s possible! The Almond turnover is the perfect thing for “frangipane” lovers like me. You have the almond filling with the pastry dough, a little more puffed than the one for the galette, which is really nice. I think that’s a good idea because usually we can only findapple turnover.

Taiwanese Pudding

18 Apr

Taiwan has a lot of pudding, with a lot of different flavors: almond, red beans, douhua…well a lot, and in 7/11, you can already see a pretty wide range of pudding. I picked one to try.

It’s like a flan, but creamier, between ‘crème renversée’ or custard but with less caramel, and the taste is also less strong than our industrial flan.

Aoki

13 Apr

Berries Mont-Blanc

This is unfortunately not a good one. The dough is nice, but the chestnut cream is not that good, because the alchool flavor (i think it was rum), was a way too strong and the cream in itself heavy (but well, i guess with this cake, you can’t make it light).
Then the chantilly didn’t have any flavor or at least the chestnut cream was too strong again to let it express its aromas.
However the berries were nice.

This one is a no no for me.

Praliné éclair

This one isn’t that good neither, the praliné cream was not strong enough, but i really like the harmony of caramelized almonds and the praliné, which strengthen the praliné’s aroma. So for this, it was nice. Also, there was a little problem with the chocolate on the éclair, they put too much on it which ended up making the shape not really regular.

Jackfruit

12 Apr

Now i call the worse fruit ever: the Jackfruit, or Jacquier in French.

I had seen it a couple of times in Taiwan and i wanted to taste it, but then the winter came and it disapeared. So now that it was back, i jumped at the chance to buy one. Why did i ever wanted to do that? I don’t know.
But a grandpa advised me not to buy it, saying that a lot of people didn’t like it because it smelled a lot, lot, lot. But i said that anyway, i had to try….Old people are wise, that’s the only thing i can conclude from this.

First, this is really big, bigger than a watermelon and it has a lot of “peaks” so like even when you hold it it hurts.
Secondly, it’s really expensive because the price is by weight, so the shell is really heavy while what you can actually eat is small and soft.
Thirdly, it smells like hell. I have never seen any fruit that smelled so much. Even though it was in the fridge, i could smell it in all the room. Except for seafood and stincky tofu, i don’t think there’s something worse.
Fourthly, it is really soft inside and has a thin translucid layer that gives it an even worse taste.

In the end, one bite was enough, i had to throw the all thing it was too aweful to eat, and i had to put my garbage outside while waiting tomorrow to also throw it away.

NCCU – Another Japanese Restaurant

12 Apr

Japanese restaurants are the most popular ones around NCCU, or at least you have a lot. This time we tried a new one. It’s nice because you have a lot of choice concerning sushi and maki including vegetarian rolls, californian and philadelphia ones. You can also have a Don if you really don’t like fish and want something hot.

I chose a menu, with 5 suhi and 6 maki and one handroll. The sushi and maki are ok, the fish is a little too hot i think. I prefer it when the fish is still a little bit fresh, and even though you can’t cut it with your tongue, it’s still some really soft one, which i like. The nori however is a little too chewy to be really fresh. I have to say that i prefer this one to the one in Taipei 101 though.

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