Zhongshan District, Taipei City｜Allson Kitchen

2018.09.19=The store that has been on the map for a long time, today I finally came to visit with Yixiang. There are no beautiful presentations, no beautiful decorations, only really good French home-cooked dishes, with the feeling of eating Taiwanese Kung Fu dishes, highly recommended! At the beginning, it was salad and bread, and the salad was French Bayonne ham and pork jelly. The ham is very chewy, the aroma of the fat lingers in the mouth, and a thought hits my heart... It tastes better than Iberian ham~ XD The meaty aroma is all concentrated in the ham, chewing the legendary The oak aroma can be released slowly and continuously. It is salty at first, but it keeps returning to sweetness. It is delicious. The bread is made by the chef himself. It is full of wheat fragrance when it is cold. It is not particularly delicious but quite durable... 6 points. Then there is "Shrimp Shell Potato Soup", the entrance, 彁齁彁~ A bright sweetness of shrimp will make people's eyes bright!! It is light, and the rich and sweet taste of this shrimp is even more evident. If Allson is fresh enough, it will be sweet enough, huh~ This dish is already full of expectations for the future, 8 points. "Taiwanese crayfish", the first time I came, I was upgraded by Allson. The crayfish from southern Taiwan is said to have a higher unit price. The meat is crispy, these two shrimps... orange shrimp paste seems to be sprayed out after one of them is cut open, tsk tsk tsk... paired with apple sauce, sucked dry with your mouth... tsk tsk tsk... .8 points. "White bean stewed tripe", oh... It is really strange to see stewed tripe in a French restaurant. Someone in the same industry said that the tripe should be stewed until it is tasty and thick, and I agree with it. Entrance, haha, so delicious. Seriously, just right. The taste is just right, and the hardness is just right!! It breaks with a light bite with your teeth, which is completely different from chewing tabletop dishes all the time. One bite after another, enjoy the elasticity of the tripe and you can't extricate yourself. It's delicious~~ 7 points. "Porcini Chicken Buddha Pan-fried Pleurotus Mushroom + Chicken", using porcini mushroom sauce to add chicken flavor to the lack of depth...um...but this chicken Buddha.... XDDD It turns out that French home cooking also prefers offal !! At the beginning, Pleurotus spp. mushrooms and chicken were eaten with porcini sauce, and the taste of Pleurotus spores was better. Chicken Buddha... In the mouth, um, there is no fishy smell, but a thick essence poured into the mouth, um, a bit lewd, but delicious!! 7 points. I thought the main course was over, but I didn't expect to serve another dish of "Ox Scalp + Beef Tongue". As soon as it was on the table, the smell of beef and port wine sauce was overwhelming and made me want to move. Cowhide, enough for a gimmick, was specially found by Allson. The sticky gelatin, fascia and scalp meat are simply a perfect ensemble of taste. The beef tongue is also divided into two parts, the front part and the root part. The tender part of the front part and the springy part of the root part, tsk tsk tsk... The same sauce has more than five changes in taste, just like riding a roller coaster and experiencing different curves The pleasure is the same, delicious!! Unforgettable. 8.5 points. "Apple Pie", the dessert is also made by Allson himself, the apple slices with enough acidity are paired with the slightly sweet apple filling below. Very deep. The meringue below is of sufficient standard. The crispness is impeccable, with a floury aroma. Allson said that French desserts should be eaten immediately, and special attention must be paid to the crispness of the crust. Tsk tsk, I feel your heart, 8 points. After finishing the dishes, you can fully feel Allson's dedication to cooking. The touch of the Chinese cuisine "Kung Fu Cuisine" is not the effort in the presentation or the change of the taste, but the moment when it is served on the table, it makes you appreciate the extraordinaryness of all the dishes. big push. ★★★★★ C/P value powder ~ high, definitely revisit and recommend. But if you want to check in or show off, don't come here...XDDD I really didn't show off....XDDD

Great no-menu cuisine, and you can feel the chef's care in every meal. The shrimp soup is thick but not greasy, just right. The white bamboo shoots and shrimps are very fresh and sweet, and go well with the sauce without overpowering them. The pig's trotters are even more outstanding. They have a natural and rich meat flavor, juicy but not greasy. They are the best pig's trotters I have ever tasted. Not being a dessert person, I can't comment on how delicious the lemon tart is, but it was really delicious and went well with the meal, making it a perfect dessert. The environment in the store is quite comfortable. We were the only guests at noon that day. Being hosted by the chef and his wife was as relaxing as dining at a friend's house. The chef chatted with us outside of cooking time and was really very kind. Overall, the price is medium to high, but the CP value is definitely enough. After eating it, I will want to go back and try other dishes. It is a good restaurant that is highly recommended.

nice dinner