I always like restaurants that try to innovate traditional dishes in a tasteful manner. Chef Table Food & Wine in Tainan falls into this category. Chef James proposes Western-inspired dishes using local ingredients and Chinese techniques.
The visit
The restaurant is located on the second floor of the stylish Changyu Hotel.
I arrived for a late lunch on a Saturday. I had reserved a table communicating on the Facebook page of the restaurant. Answers were instantaneous! I later learnt that the page is managed by the chef himself. I was very hungry.
My first dish was a “shrimp brulee egg” with seaweed and sweet and sour sauce. It was a nice mix of flavors, a nice variation on the theme of seafood omelettes popular in Taiwan.
The restaurant has a number of items that can be ordered from the grill. I had scallops and the local milk fish. The milk fish lived up to its reputation and it was incredibly juicy. Portions are small, so you can order several items. Vegetables were included. I wish I had ordered more.
I also had the deep-fried soft shell crab with mustard mayo that did not let me down.
Another interesting dish was the cauliflower with a poached egg and dry shrimps.
Finally, I had their quesadilla that came with a very Chinese filling: roast duck and cheese.
The check
For this Lucullus-grade lunch I spent 1017 NTD (33.50 USD). It could have been enough for two people. I enjoyed every single dish. I think The Chef Table is a great place where to divert from local food and experiencing Western dishes reinterpreted with local ingredients.
Where in Tainan:
2f, No. 89, Section 1, Beimen Road, West Central District.
In Chinese: 台南市中西區北門路一段89號2樓.
Visit the Facebook page for up to date menu.