Taiwan Cafe on Phantom Gourmet
hey, I ate there tonight. first time.
my bona fides: I've had Chinese food in Beijing.
I've had Chinese food in Shanghai. I've had
Chinese food in Hong Kong. Oh, yeah, and in
Guangzhou too. Not to mention a lot of home
Taiwan Cafe was good, better than most Chinatown
restaurants. It is not sublime; does not reach
the heights that Chinese cuisine can reach: not
delicate enough. A bit on the heavy side.
I saw a mouse there :) that sorta thing doesn't
really bother me. I don't think there's a
restaurant in Chinatown that doesn't have them.
fortunately his review was just soso..had I not been, I would not have been terribly inspired to go..75 total score...now I'm going to eat my lunch..leftovers...small portion of eggplant with basil, beef w poblano peppers and a few Taiwanese dumplings..from guess where?
Frankly, i was relieved...I think he should KEEP telling everyone to go to Kowloon!! (g) I felt like I was getting Chinese food recs from my parents...And how stupid was Eddie Andelman, pointing to a plate of fried dim sum, saying he didn't know what was in any of them....I think they all deserve to eat their Chinese food in Stoughton.....
Well, let's say I should've known better. You can't beat the view and we had such a great table - right next to the window. It was as if the fireworks were right in front of you, and that was beautiful, as is the restaurant. I did a little research and had heard good things about the new chef Paul Diogenes (sp?). BUT I had never been there before and didn't realize how large the place was. Needless to say, with all those people, and every seat filled, and obviously the chef's night off, it was "function" food (everything made ahead, re-heated, etc.) Yuck. The steak tartar and lobster soup was good. Everything else was either room temperature or suffered in the reheating. My entree sounded good - veal tenderloin in puff pastry. Huge portion but lukewarm and soggy. YUCK. Not worth the $$. I've learned now - stick to the smaller places where the chef is cooking, or the food is simple. (FWIW, the Oak Room last year was worth every penny). What did you do and how were those shrimp tacos in Mexico?