Ken AnHo – 謙.安和

college-Recovered

Ken AnHo

謙.安和

No.4 Lane 127 Section 1 AnHe Rd, Daan District, Taipei 大安區安和路一段127巷4號

02 2700 8128

A few years ago, when there weren’t many omaske restaurants, Omura, Yo Sushi and Niu sushi were some of the must go places.  Back then having a meal around NT$3000 was already a splurge.

Now with the buzzing scene and the cray of omakase, almost a new shop pop up every single month.   A NT$3000 meal is nothing, now we have the NT$7000 up menus.  Which you will get a pile of toro, 1/2 board of uni, scallops, caviar all in one bite.  Senju brought this new concept of member only and exceptional high value omakase set to fellow sushi lovers.  Sushi rolls have to be photogenic enough to boost your likes on Instagram and facebook, or it has to be as big as your palm which you can’t even stuff it in your mouth.

I know each one of us have our own must go sushi place, and which also depends on the interaction between you and the sushi master, just like going to your perfered hair salon, where  your hairdresser knows exactly how you would like your hair to be styled.  I wouldn’t say that I am not a big fan of Senju, I was totally in love with tri-toro sushi and the senju roll.  However, on a regular basis I perfer the Yun joints.  I was a bit disappointed when I went to try out Yun Ji Man, which stopped me from going to Yuns for awhile.  Recently, I have been going to Ken AnHo which is a member of Yun, for the three times I went all the menu were different and sushi master Wachi Isao never fail to surprise us.  Ken Anho didn’t take on the Yun’s name but using 謙 meaning humble and I was told that was Isao San’s idea.

Ken Anho has three private rooms which completely satisfy the ongoing private dining trend, but if you would like to interact with the chef there are 8 sushi bar seatings. Ken AnHo only opens for dinner and with the menu priced reasonably (I think) at NT$5800. It was a full on dinner and we couldn’t finished the entire set on my first visit and they adjusted the portions from then on .

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The night began with a chilled Chawanmushi topped with caviar and squid ink slushy.  The egg custard was smooth and silky combined with the icy cold slushy and saltiness of caviar took the game to the next level.

This menu was consisted of cooked dishes in majority, the toro, flounder and amber jack sashimi was the only raw dish of the night.
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I gotta say there were a few dishes which never slipped from my tastebuds.  The Wagyu Gyudon, Unadon and the Prawn and tofu ball. The Gyudon was with truffle and  egg yolk mousse, you heard me right,  Wagyu, truffle and egg, only caviar was missing out on this luxy party.  Unagi was paired up with sticky rice which added extra chewiness to the dish.  This reminded me of the one I had in Kyoto, and I think I preferred this tiny bowl over the traditional unadon box which was a bit too much for me.
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I didn’t like the grilled moochi Karasumi, however, all of my friends gave it a big thumb up. Karasumi isn’t in my scope at all, and I think it is too salty for my liking, may be I need a Karasumi tasting session to learn how to appreciate it.

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Ken Anho is following the footsteps of RyuGin, so if you are looking for sushi and sashimi this is not the place to go.

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Steaks by the Steak Master – Danny’s Steakhouse 教父牛排

Danny's Steakhouse 教父牛排

Danny’s Steakhouse 教父牛排

58 LeQun 3rd Road, DaZhi  中山區樂群三路58號

02-85011838

Danny's Steakhouse 教父牛排I walk pass this restaurant everyday and always wanting to go for a steak meal.  Had a few days off last week and yea good food is how I roll.  When you looked into the restaurant from outside, you could only see the bar area and which mislead me into thinking that this restaurant is very quiet and no reservation is needed.  Reality proved me wrong, on a Thursday night and the restaurant was 90% full.Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排

Just like other top notch restaurants they serve sparkling or still water.  The menu is straight-forward and meals are severed in 5 courses, from starters, soups to desserts.

Danny’s steakhouse doesn’t have a large selections on steak compare to the steakhouses I used to go back home.  They have steaks in these categories: USDA Prime, US Top Cap, US Dry-aged and Australian Wagyu, two different cuts for each category.  I was gonna go for the dry aged as usual but they only have the ribeye and it was in 10 oz portion which was way too big for me.  Turned out that my friend and I ordered the two Top Cap cuts, then onto the starter, soup and side.  it took us a while to order.  Danny’s not only offers steak but other non-beef main courses, since there are always one or two in the party who don’t feel like beef that night.

The Sous Vide Abalone was so good that you couldn’t resist it at all, or Taipei has turned me into a abalone freak.  The Teppan Scallop came in such a small portion which you gulped down in one bite. The Smoked Tomato Soup took me by surprise, I had never have such a rich tomato soup which also had a hint of smokey flavor to it.  The Mushroom Cappuccino on the other hand wasn’t as good as the one they offered at Danny & Company.

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We ordered the 8oz Ribeye Top Cap ( TWD 2500) and the 6oz Prime Top Cap (TWD 2800)

I would definitely recommend the Prime Top Cap and the Ribeye was disadvantaged on this occasion.  Ribeye was cooked to rare with the recommendation from the manager, it was juicy and moist, along with a hint of aftertaste.  The steaks were already lightly salted and which you can pair it with the roast garlic to give you this ultimate experience.

For the Prime Top Cap, it had this attractive pink juicy center and it was full flavored.  I couldn’t help but this was so yummylicous .  The steak was succulent yet with a balance aroma, or may be it was just that I haven’t had steak for too long.

We ended the meal with a caramelized pineapple turnover cake with truffle ice cream and carrot cake.  This carrot cake was different from the ones I used to have, I would say I like the pineapple cake more even though it was on the sweet side.

This place is not to be missed if you have tried A-cut and Lawry’s

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Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排 Danny's Steakhouse 教父牛排

Time to leave Hong Kong – W Hong Kong Sunday Brunch


w hong kong brunch w hong kong brunchKitchen @ W Hong Kong

http://www.w-hongkong.com/

(+852) 37172222

Adult : $588 / $698 for free flow champagne

3 hrs complimentary parking

Still remembered when W first came to Hong Kong, there were so much rave about their free flow champagne Sunday Brunch.  Well, after 5 years .. YEA it’s W’s fifth b’day this year.

I got to Brunch it up!!

The Kitchen was located at the 6th floor and once you get ouf of the elevator  turned right your will be greeted by this creature – A white peacock ( if I have it right)

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The Kitchen was nicely decorated and with the panoramic view of the South China Sea made your Sunday morning most relaxing and layback. A thumbs up escaped if you can’t afford a trip abroad.

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The brunch started from noon to 3:00, we ended up staying there till 4:00.  The waiters were acutally very nice and they didn’t rush you out once it was over.  In addition, they were very quick and promted in terms of refilling your glass, collecting your plates and extra detail minded when it came to children.  They offered high chairs and childen cutleries for toddlers and the number of children in the restaurant were overwhelming.

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Like Kitchen Table – W Taipei they had a great selection on freshly squeezed juices: orange, apple, grapefruit, pineapple, mango… you name it, most surprisingly that they had Guava juice – A taste of taiwan when I was on holiday.

I loved their yoghurt it went well with the fresh raspberry and the berries sauce, reminded me of NZ diary products.

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Kitchen @ W hong Kong was known for its fine selection on hams and cheeses, for their brunch there were Serrano and Prosciutto alongside with other cold cuts.  The foie gras & berries garden tasted interesting, that was my first time having foie gras with berry gelo and berries sauce.

w hong kong brunch w hong kong brunchI was abit disappointed by their Wagyu mini burger and the egg benedict.

Wagyu mini burger – beef patty was hard and well done unlike the usually juicy and tender patty that you get fromt the burger shop.

Egg Benedict – like most of the egg benedict in Hong Kong this was a hard boiled egg with cheesey sauce.

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They had a big selection on dessert too, from ice cream and cakes to popcorn!!! YES popcorn, they had a popcorn n hot dog section, may b it’s for movie after brunch ???

The chocolate display was quite impressive and you saw people dig in the display trying to find the chocolate that they like. I wished that they have the jumping candy chocolate here, I had it for my birthday two years back and I could never forget it.

They had Haagen-dazs ice cream here and I did prefer having the W made gelato.

The tiramisu in the pot was an other highlight, I had this a few years back in Season – Taipei and that was an ice cream with chocolate crumbs.  This one here was a tiramisu mainly with the mascarpone cheese and could hardly taste the coffee.

Now I want to try out the Sunday Bubblisimo @ W taipei 

Until next time Hong Kong, I will miss you!

 

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w hong kong brunch

Ben Shabu with it’s new name 犇.和三味

犇 和三味 Ben Shabu

犇.和三味

No.2, Lane 102, Sec.1, Anhe Rd., 安和路一段102巷2號

02-27848299

Ben Shabu closed it’s door temporally for renovation and reopen recently with it’s new concept, new name and new interior.  Ta-Da grand opening gonna be tomorrow and I just couldn’t help myself to come try out their new menu.

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They had put in two teppanyaki tables for it’s new menu, I wonder can we do shabu and teppanyaki at the same time???

犇 和三味 Ben Shabu 犇 和三味 Ben Shabu

Basically the Teppanyaki table looks exactly the same as next door, but next door has one table in each room whereas this one is open area.

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Our appetizers : French Gillardeau No.2 oyster came with lemon and vinegar – crème de la crème french oyster no.2 is a relative small oyster but comes with more vibrant flavor, my favorite size in the Gillardeau range.

Seared Wangyu Ox Tongue : in medium rare, very tender and juicy comparable to Dawan’s standard, Ben is really stepping up to be the wangyu expert.

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our second course:

Hokkaido Giant Scallop: Hell ya to this, scallops all the way. This was cooked on the Teppan and the broth was scrumptious, oh oh oh reminded me of the abalone from Ben Teppanyaki.

King prawn with honey mustard – a yummylicious dish I can never say no to a king prawn. the two made the perfect couple LOL i mean king prawn and honey mustard.

3rd Course: Where did it come from?? I didn’t remember I ordered the fish??? or is it my short term memory ??? alright i think this was cobia with caviar and veggie – sorry I am very bad at identifying fish.   seared Okra and yam were definitely me thing, i think they put a spell on the tomato since it tasted extraordinary. Not forget the white asparagus ummm but not my cup of tea.

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4th course: gigantic nigiri sushi, nom nom… extremely fresh yellow tail(>> hope I got it right) seared sushi. LOOK at that piece of eeeeeeeellll !!!! that was toooo big to fit on the sushi.  Seared salmon was always the bling.

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Main time

we had Prime rib eye and Sirloin steak, according to my friend good beef you should have it in RARE!!!! arghhh no no for me I can only do medium, claiming to be the newly wagyu expert in Taipei. Ben had always have the finest selection of beef, juicy tender and I loved the Rib eye.  Next time gonna try their signature Wagyu.

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finished off with the Veggie, I don’t really like beanspout so we changed it to cabbages. As always I found the veggie too oily on the teppan can we have shabu veggie next time???

soup we had the seafood broth in teapot style and ox tail cream soup, sorry but ox tail isn’t my thing.  Seafood broth was just as good as the other dishes .

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dessert dessert!!! how could you have a prime meal without dessert??

Chocolate fondant cake was just as good as before and the cream brulee  a frozen one?? ummmm I wasn’t too fond of it, i am going to stick with my beloved chocolate fondant cake next time.

Ben my favorite place to go, and i had already have  meals lined up in May and in June YEE HAW that’s mean I get to come here every month YAY!!! My Hong Kong friends gotta love this place, don’t let me down please please please !!!!

But yea, I don’t quite understand the name change ?? was it because no one do shabu in summer so they need to put in teppanyaki in this restaurant ?? but if I want teppanyaki why don’t I go next door ??? question mark question mark??

Oh and i need to remember to try out their Wagyu beef nigiri sushi how could I forgot about it every time i walked into this restaurant???

 

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Ben Shabu 犇極鍋物 – my favorite chill out in winter

犇極鍋物 Ben Shabu

Ben shabu 犇極鍋物

No.2, Lane 102, Sec.1, Anhe Rd., 安和路一段102巷2號

2703 2296

I can’t believe how often I come to this place, lost the count but looking back at my calender looks like I’m there every week.

Ben Shabu located next to

Ben Teppanyaki 

last year the owner renovate the used to be VIP rooms into this luxe shabu restaurant.

Most of the hot pot place in Asian have a strong soup base which overpower the amour of the indigents. For Ben Shabu they adopt the Japanese style dashi stock (kombu & Katsuobushi) which can bring out the true flavor of the luxury ingredients.

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they have a few choices for appetizers, for me steam egg with truffle rulz

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They provide great table-side services, basically all you have to do is put the food into your mouth and that’s it.

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their fresh looking vegetable platter, thumb ups for it especially the fish cakes and tomato.

犇極鍋物 Ben Shabu

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look at the meat, drooling… and the shrimp paste is another must have .

Their waiters come help you cook most of seafood and veggie and leave the meat for you, may b I am a slow eater so from time to time they come and help me with the meat too.  According to their beef tastes the best when it’s medium which is bloody true.

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lastly, they turn the soup base to porridge.. this this this leave me speechless no matter how full I am ……. divine.

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I loved Ben Teppanyaki before I discover Ben Shabu, or may be should I said I didn’t go back to Teppanyaki after the incident on my friend’s birthday.  Ben Shabu provide top notch food and service.

A must go in Taipei after DaWan Yakiniku

 

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Dawan yakiniku – the best one in Taipei

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大腕燒肉 Dawan Yakiniku

No. 22, Lane 177, Section 1, Dūnhuà South Road, Daan District

台北市敦化南路一段177巷22號1樓

02-27110179

I must say this is the best yakiniku place in Taipei and definitely worth the money ….. This is even better then some yakiniku in Japan
A bit hard to find as they are located in the alley, get off at zhongxiao dunhua station exit 8…. Walk straight …..turn right häagendazs …. Then Turn right and then left again into the nearest alley …. U will see a restaurant with a gingerbread man banner … Dawan is a few shops down

Usually I start off with my favorite lemonade – a freshly squeezed lemon juice, it goes very well with the food
The tofu salad is a must have item – cabbage with Japanese style salad dressing and deep fried tofu cubes
This can freshen you up before the big meal

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they grill your food right in front of you with this steaming hot bbq the special characoal they use here is the ogatan from Japan

lemons are provided for you to dip your grilled mouth watering food

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the Ox  with Chives and onion is cooked to medium… you then dip it into your lemon juice a delightful way to start of the meal

This Matsusaka pork are cut into thin pieces and seasoned with salt and pepper

You will be amazed how fresh and juicy it is

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The tender beef fillet with a special made garlic sauce is my all time favorite.. I can’t leave the shop without having this, its juicy and yet not too fat (except for the sauce may be they have fresh garlic clove with mashed garlic a big block of butter and soy sauce

I perfer having the sauce on it while served rather than have it on the side. I reckon it taste much better this way. nom nom nom

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the grilled chicken cartilage.. I admit that the first time trying this do taste a little bit werid as it’s too cruchy for me

With knowing that it contains collagen and protein, I just can’t help eating more.

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another must have dish in Dawan

Cattle streaky with BBQ sauce

the meat is very tender and if you eat it with your rice I can assure you that you can finish the whole plate all by yourself.IMG_0190

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This is the “sabu-sabu” Waygu beef (this is not on the menu but you can ask if they have it for the day) can only be grilled one at a time as they need to turn in consistently within 10 sec and it serve with chives and onion again.  No seasoning so you can taste the meat itself.

My dad can’t help to have to order one more serve after this.

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We finish off with this gigantic prawns

I love eating prawns so to me its an other must have, but for my dad he doesn’t like prawn being grill he said it dries them out

After typing this blog make me wanna go to Dawan again for another meal.

 

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