Chou Chou Taipei x The Lounge Four Season [Hong Kong] - Chef Kin here for 4 Days to Dish Up His French Brasserie Signature Dishes

  Chou Chou Taipei 法式料理餐廳  is famous for their modern French Brasserie style dishes,  headed by Chef Kin 林明健,  who also heads the kitchen at ACHOI Taipei,  a winner of the best Western Restaurant category in Taipei previously.  These days Chef Kin also opened a new concept called LONGTAIL in Taipei.  Despite being born a native in Hong Kong,  prior to opening his restaurants in Taiwan,  Chef Kin also worked in the Jean Georges kitchen in Shanghai which just received Michelin 1 Star in the 2018 Shanghai Guide,  as well as in France under tutelage of Guy Savoy.   Currently they are here only for 4 Days at The Lounge at Four Seasons Hotel, Hong Kong to showcase his French cuisine,  and it will end soon on the 24th of Sept 2017!

Chef Kin from Chou Chou and Longtail Taipei -

currently cooking in The Lounge, Four Seasons Hotel HK

Bread Basket by The Lounge to Start with -

Always one of the best bread baskets in Hong Kong,  the focaccia and grissini lately seem to have improved too,  if that's possible.

The Chou Chou x Longtail Taipei Menus -

With both A La Carte and Tasting Menus.  (Click to Enlarge)

Sardegna DOC Wines for Pairing today -

Persimmon Salad with Seeds & Nuts, Avocado, Yoghurt Citrus Dressing -

A smart use of a usually more Asian fruit,  used in a more Modern European way with a tangy dressing. 

Charred Foie Gras Ravioli with Sweet Corn Purée,

Kaffir Lime, Basil & Lemon Balm -

The dumplings were filled with seared foie gras,  and the richness of the livers are complimented with the slightly smoky corn puree and pop corns.  A quick squeeze of the Kaffir Lime wedge really brought out the 3rd dimension of this unique dish.  The combination of the citrus and basil is French in style,  yet somehow with the slight tweak of the central ingredients it carried an Asianized flavour without going down the fusion path...

Roasted Tilefish with Crispy Fish Scales 松笠焼き 馬頭魚, Cordia 破布子 Vinaigrette,

Winter Melon & Celery Cress - 

They use the white type of Tile Fish which closely resembles 甘鯛 Red Amadai, but is noticeably thicker meatier!  This was a large piece of fish filet and in Asia,  this is always welcome as we eat a lot more seafood and whole fishes.  This recipe is both presentable and also very popular in Japan and Tokyo's Michelin starred restaurants.

法式咖椰西多士, 醬油焦糖, 咖啡雪糕
Kaya Pandan & Coconut Brioche French Toast, Soy Sauce Caramel, Espresso Ice Cream - 

A French x Taipei Dessert inspiration based on a Singaporean Breakfast Dish, which has Kaya Toast, Poached Eggs, Soy Sauce and Kopi Coffee!  This was amazingly crispy on the outside,  and inside well soaked with pandan coconut flavors.  Apparently, the version at Chou Chou uses a slightly different Brioche bread,  which I would be keen to visit to try in the future too..

Price:  A La Carte Dishes from HKD $145 to $1,580 for Tasting Menu  (Preview Coverage Invited by Four Seasons Hotel)
Food: ♕♕♕♕ 1/2

Address: Four Seasons Hotel Hong Kong, 8 Finance Street, Central
中環金融街8號香港四季酒店大堂

Phone:  +852 31968820

La Ruban Patisserie - (Taipei)

 Taipei has some amazing Pastry Shops.   Having just been back to Paris for a week for holidays when simultaneously I tried frantically in-between my time slots to finish off some meaningful Taiwanese posts,  I have got to say Taipei definitely isn’t losing out in the desserts battle compared to the likes of Paris and Tokyo.   My summary is that Japan has the creamiest and prettiest looking cakes and neat in presentation,  but Paris in comparison is rock solid and pastries on average aren’t quite as light but more traditional.   Taipei in the mean time either has solid performances such as here,  or they can be really creative as seen in other places with their own creations. 

 

 

The Cakes and Pastries definitely look Asian to me -
It’s definitely not French in appearance,  also not as fanciful looking as Japanese ones.  But they are still creative.

 

 

Bigger Cakes -
Looks a bit generic but still presentable enough..

 

 

Pear Mousse and Jelly, Caramel Mousse and Almond Cake -
La Ruban cakes to me don’t look too appealing to me.  But having said that all the advertised flavours here were apparent in the mouth,  which is a rarity these days. ~ 8.5/10

 

 

Walnut Nougat, Caramel Chocolate Mousse, Dacquoise base -
With a crispy Caramelized layer on top.   Once again I didn’t find this cake to look stunning but the minor details and executions are all there.  ~  8/10

 

 

 

Yogurt Chocolate Mousse, Rose & White Peach Panna Cotta,
Lychee Kanten, Organic Rose Petal,  Berries -
The stand out was the sugarized rose petal.  Although this looks just like any other verrine glass served dessert,   I think the combination really worked.  ~  9/10

 

 

 

Passionfruit Mousse,  Chocolate Cake, Caramel Mousse, Lemon Dacquoise -
The presence of chocolate in many pastries here is bothering me a bit already.  Luckily they turned out to have vastly different results in the end from the similar bases..   This was quite refreshing from a tartness and the white chocolate which wasn’t too sweetened.  ~  8/10

 

 

 

Lemon Cake – Fresh Lemon, Organic Egg, Kumamoto Flour, French d’Isgny Butter -
This was a little dry to me but the taste was good, with icing layer on top.  ~  7.5/10

 

 

 

Passion Fruit Cheese Cake, Passion Fruit Cheese Mousse, Buttered Pastry Base -
With a passion fruit glazing on top.  Tart sour and refreshing,  this was also light.  I still think half of the cakes here aren’t particularly impressive in presentation but it definitely did otherwise,  in showcasing their advertised flavours and are well balanced.    ~  7.5/10

 

 

 

Home made Lemon Jam, Lemon Curd, Lime Egg-White Meringue, Almond Tart -
Even slightly baked and with silver foil and what seemed like freeze-dried raspberries.  I have got to say this was one of the most amazing Lemon tarts I have had ever!   I don’t make such claims easily.   Having been to Pierre Herme Paris again just this week to re-try my favourite Lemon Tart,  this one was actually even more impressive in comparison.  Definitely one of the must-orders here.  ~  12/10

 

 

 

Desserts Over-load !

 

 

 

Lemon Financier -
I like mine financiers well caramelised at the edges but not dry inside.  It is hard to beat the one at Hugo & Victor (Paris) or Hidemi Sugino (Tokyo),  and lately I found the rounded version in Eric Kayser was also exceptional though extreme.  This was slightly too moist for me but it was well flavoured with the advertised lemon.  ~  7.5/10

 

 

 

Chocolate Tart,  Chocolate Crisp, Single Origin Chocolate Mousse, Caramel Hawaiian Nuts -
Whilst I liked this a lot and with it’s rough nuts base,  I think the chocolate mousse and caramels have seen a few presences today.  I really liked the taste of this cake mind you but it is getting a little repetitive by now.  I even believe they can trim down on their numbers of offering here as it is getting confusing as a customer!   Nevertheless appreciated.  ~  9/10

 

 

La Ruban Patisserie -
The pastries here won’t win on pure presentation or by the too many offerings all at one.  It won my heart by execution in caring about  the most minor details and the final taste outcome.   You could take a patisserie like this for granted,  but not even some of the best pastry shops in Paris will offer you the same taste personally with such accurate taste to ingredient. 

 

 

 

Price:   TWD $600 Per Person
Food:  ♕♕♕♕ 1/2 to ♕♕♕♕♕

Opening Hours:
Mon to Sun -   12:00pm – 18:00 pm

Address: 大安區仁愛路四段300巷20弄11號1樓
No. 11, Alley 20, Lane 300, Section 4, Rén'ài Rd, Daan District, Taipei City, Taiwan 10693 ‎
Ph: +886 2 2700 3501

Kyoto Ya 鰻料理京都屋 - (Taipei)

 I noticed many people eating loads of Japanese food in Taipei,  but little did I realized how many times I also did so myself until I looked back at my own photo albums!!   Previously we already visited the much lauded  浜松や Hamamatsu Ya,  one of the 3-4 famous eel shops within the same district but which turned out to be a below-par experience.    Anyway since I was walking to Coffee Sweet,  I saw Kyoto Ya and 肥前屋　along the way and dinner was settled!

 

 

Smells like Charcoal already -
From the outside.   Taiwan has lots more charcoal-based cooking places than Hong Kong,  which is too strict with the fire regulations if you ask my opinion.  What’s more,  there are actually no dedicated Unagi-eel restaurants in Hong Kong either,  it’s one of those odd omissions .  I suspect a major reason is because eel prices have been on the rise every year and the very business-oriented investors in Hong Kong wouldn’t want to touch it?

 

 

Eel Chawan Mushi – Egg Custard
It is served sans any Japanese herbs,  which is still odd to me.   It’s also a little rough.  ~ 6/10

 

 

 

Cold Eels -
What I liked about this shop is that if you order an eel course, they give you lots of them.

 

 

 

Eel Salad -
Not sure if this is repetitive with the Unagi rice below in concept.  If you love eel however,  it is never too much!!  ~  7/10

 

 

Eel Egg Roll – Umaki
Grilled omelette with eel.  This was quite smooth and one of the best items,  although the eggs taste could still be stronger.  ~  8/10

 

 

Grilled Eel Livers -
My side order.  This was decent with a sweetish kabayaki sauce and smokiness from the charcoal bed.   The cooking time was also spot on,  moist inside and just caramelize-glazed outside.  ~  8/10

 

 

Shira-Yaki Unagi – White Grilled Eel
The eel flavour and also charcoal aroma was much more apparent than the other shop.  Anyway the wasabi was  a powdered type which lets it down a bit.  What was also interesting was the presence of all the lime, scallions, pickled ginger and the two daikon oroshi at once.  In Japan you just get one or the other,  or with some salt.  Seems like here they tried to give you the whole package so you can choose for yourself.   ~  8/10

 

 

 

The Unagi Set Meal -

 

 

Unaju – Unagi Rice
The unagi was very fragant and crispy on the skin.  The meat as I agreed with another foodie who visited afterwards,  was a little too lean.  I just think it wasn’t the best season to eat fatty eel which will be towards Autumn-Winter.  The rice and sauce was also pretty authentic to the Japan taste.  Really liked this but only if it could be less lean.  ~   9/10

 

 

 

Eel Liver Soup -
This is the norm when you eat at Unagi restaurants in Japan. Here they tried to replicate the same. The same can’t be said about my other experience at 浜松や Hamamatsu Ya , which was missing all the components despite us paying extra for the so-called fresh slaughtered eel.  This shop was a much better and pleasant experience in general ~ 7/10

 

 

 

Price:   TWD $1500 Per Person
Food:  ♕♕♕♕ 1/2
Opening Hours:
Mon to Sun -   11:30 am – 2:00 pm, 5:30–9:30 pm

Address:  No. 41號, Tiānjīn St, Zhongshan District, Taipei City, Taiwan 104
Ph: +886 2 2541 9803

Regent Taipei 台北晶華酒店 - (Taipei)

 One of the biggest attractions for foodies who stay in Regent Taipei hotel,  is that many good restaurants and cafes are either under the same hotel shopping complex or are just a few steps away.  This might include Sadaharu Aoki and 4Mano Caffé sitting under the same roof top.  Pierre Marcolini is just a corner away from the hotel,  and a Melange Café is situated adjacent opposite to here.  *Note:  I stayed here for 1 night during a time when I couldn’t find a hotel to stay,  so many thanks for the hotel to accommodate me with short notice!

 

 

The Entrance to Regent Taipei -

 

 

Arrived at my Room -
This is perched nearer the top executive floors.  The room is quite spacious and would suit a family.  The hotel also has a 24 hours butler service should you require any assistance in any matter,  which is rare to find in Taiwan.

 

 

OK.  I was watching TV on how to cut back on Fat Absorption after eating !

 

 

There’s an Office desk and obviously you also get Wi-Fi included -

 

 

 

The Shower and Bath facility is well taken care of -
There is even a floating duckie if you want to take a bath !

 

 

Sitting on the Sofa,  and looking over the nearby Park and unbeatable Night view of Taipei -
Just this view alone is worth staying here.

 

 

 

Fruit Platter and their very famous Regent Taipei signature 鳳梨酥 Pineapple Cakes -
At your service in the room.  Since I can’t eat it all I took one home for my mom to try..  good stuff!   You can order this special version of pineapple cake from the basement cake shop as well,  it makes for a nice souvenir gift.  In fact this was one of the best versions I have eaten from Taiwan.

 

 

 

Upstairs on the 18th Floor,  for use by Taipan Executive customers -

 

 

 

You can make your own Cocktails here -
I think this is too cool and every hotel should have a lounge like this!!

 

Also Finger foods and Desserts inclusive in the Hotel Package -

 

 

 

Waking Up,  one really wants to go for a Swim in their pool !
The service at Taipei Regent Hotel is top notch and friendly.   Although a night stay at one of their top executive rooms here is not cheap,  it is a total package that you receive.  It’s probably one of the better options if you come as a family,  and don’t forget that they have 24 hours service available should a need arise.   I keep thinking if you have young kids,  this service might just come in handy.  My only comment is that I wished there were more power plugs inside the room.

 

 

Price:   Around USD 150 basic room to USD 600 for Executive room.
Rating:  ♕♕♕♕♕


Ease of Access:  4/5
Address:  No. 3, Lane 39, Section 2, Zhōngshān North Rd, Zhongshan District
Ph: +886 2 2523 8000