Eureka Home — Restaurant in Chiayi

We had a wonderful evening at this restaurant, and it truly lived up to its reputation. The signature dish of charcoal-grilled cuisine was exceptional. I particularly enjoyed the grilled vegetables, which had a unique fragrance and a perfect balance of soft and crispy textures.

The quail leg stuffed with sticky rice was a standout for me. It reminded me of the flavors of Peking duck or Taiwanese street food, particularly the three-serving variety of roast duck. It was both delicious and intriguing. The grilled noodles with tender chicken on an iron plate, meant to mimic the night market experience, was a fun and creative touch.

Their dessert was equally impressive. The coffee ice cream was probably one of the best I’ve ever had, enhanced by the sea salt caramel glaze that added a new layer of flavor. However, I did find the brownie base a bit too sweet. Something with a hint of salt might balance it out and elevate the overall experience.

We also appreciated the final touch of the tea ceremony, which offered a fresh perspective on Taiwanese tea.

I did notice that there were only two people working the entire dinner service — the chef and the sommelier. Given the small scale of the business, they likely manage everything from morning to night, which might explain the visible signs of fatigue and tension. A break or some additional help might ease the pressure and make the dining experience even...

Google Maps ratings get tricky for fine dining restaurants, so let me try and bread this down for you.

For reference, I've been to over 100 stars worth of michelin restaurants globally and used to work in a 2-star kitchen.

Anyway, Eureka Home is excellent by any measure. In terms of food, they'd be sitting around the one michelin star level (although I've definitely had worse two stars). What was most impressive is that the food felt inventive, tasty, and most of all, thoughtful. It's clear that someone has taken the time to think through every decision, so every choice made by the chefs had intent. Some of the best food I've had in Taiwan.

In terms of value, they're even more excellent. If you compare them to michelin starred restaurants in Taipei, then they're similar food for a much lower price. If you compare them to restaurants in Europe or America then they're even better value.

Excellent experience, and I shall be...

吃貨如我，打開IG總是會遇到超級多餐廳的推播，這間開在嘉義，使用在地小農食材，供應直火料理套餐，完全預約制的餐廳成功的吸引了我的目光。

約莫在11月看見這家餐廳的資訊，覺得有趣，於是詢問住在嘉義的朋友知不知道這家店，沒想到朋友竟然已去過，而且還想再去，因此預訂了中國年前返鄉一起晚餐。

店名「Eureka」詞義是「我找到了」，一個源自希臘用以表達發現某件事物、真相時的感嘆詞，古希臘學者阿基米德在洗澡時發現了浮力理論，非常興奮的從浴缸裡跳出來，赤裸著在城裡奔跑邊喊著：Eureka！Eureka！試圖與大家分享他的喜悅。在那之後Eureka！成了人們在苦思冥想不得其解之後，靈光乍現、豁然開朗時的興奮歡呼。Eureka moment（恍然大悟的時刻）怎麼感覺跟Aha Moment有異曲同工之妙🤩

由一對夫婦在自家一樓經營的餐館，有10個座位，訂位時就必須把餐費付清，沒有收服務費，套餐有六道菜加上甜點和茶飲，只有賣啤酒，沒有pairing（因為Chef喝酒會過敏）。菜色不固定，每日都會更動，憑藉當日取得的食材做變化，Chef戲稱他做的是家常菜，因為都是在家常見的食材，也希望營造一個氛圍讓大家來用餐時如同在家裡一般輕鬆自在，因此在店名之後又加上Home，是Chef以為的家常，但不是一般人可以在家做得出來的料理😆

菜單和食記如下，超級飽足，也算精緻，有機會再來試試其他季節的菜色，只是夏天來用餐應該會覺得超熱，因為柴火就在開放式的空間裡不停的放送光和熱，冬天來還挺舒適溫暖的，謝謝招待🙇🏻‍♀️

🦐甜蝦｜馬鈴薯｜白木耳 使用馬鈴薯做的麵條，嚐起來是爽脆的口感，有點像蒟蒻麵。以橄欖油青醬調味，加上白木耳、甜蝦、炸過的藜麥，襯在馬鈴薯麵條上，拌勻再食用，是一道相當爽口的前菜。炸過的藜麥，有點堅硬，一度以為它是堅果，增加一些口感變化。

🐟 高麗菜｜番茄｜鯷魚 丁香魚裹櫻花蝦酥炸，搭配白色的鯷魚醬汁和橘紅色的番茄醬汁以及醃漬過的高麗菜，海味鹹鮮的一道。

🍚臘肉｜鵪鶉蛋 感覺像是臘味飯變形版，增添蕈菇、蒜苗、野菜（風味像茼蒿，不確定是什麼菜，因為長得不像茼蒿也不像山茼蒿🤔）、煎鵪鶉蛋的鐵鍋臘肉飯，拌勻後食用，有一點鍋巴的焦脆感，份量十足差點吃不完🫠煎鵪鶉蛋好可愛🤩

🐷 肉骨茶｜萵苣筍｜豬皮 胡椒、蒜頭風味的肉骨茶湯底，加上松阪豬肉、微酸的萵苣筍（菜心）、醃漬珍珠洋蔥，再擺上現做的炸豬皮取代油條，暖身又暖心舒服的湯品，但珍珠洋蔥有點搶味。

🐔桂丁雞｜青蘋果｜龍艾 把桂丁雞翅去掉細小的骨頭，保留最大的骨頭做成棒棒糖的型態直火燒烤，可以支手輕鬆拿起食用，相當麻煩費工。底部襯以珍珠豆（虎豆）、風乾番茄加上龍艾（龍蒿）油，再加上青蘋果泡泡，聞起來青蘋果的甜美香氣鮮明，雞肉的熟度無可挑剔，沒有過重的柴燒味。第一次嚐到珍珠豆，有點像皇帝豆鬆軟綿密的口感，是一種富含纖維質非常健康營養的豆類，通常會拿來燉湯，不過我向來不愛芋頭般質地的食物，無法吃太多珍珠豆。

🦆鴨胸｜芋頭｜柚子胡椒 煎櫻桃鴨胸，搭配柚子胡椒醬，以及金針花、紅石榴、萵苣組成的沙拉，佐削成薄片長條狀的芋頭加入青蔥捲起來酥炸的芋頭蔥油餅。酥脆的芋頭蔥油餅，有點奶味。鴨胸、沙拉和醬汁一起食用，會帶出龍眼乾的風味，完全是意想不到的風味變化。

🍞...