T+T — Restaurant in Songshan District

Finally after numerous attempts we we’re finally able to make a reservation. It’s a very intimate setting and thus the restaurant only has seating for about 26 people per time slot. I highly recommend taking public transit, taxi, or Uber to get here as parking space are very scarce for this location.

Our meal today consisted of 6 appetizers (including 1 off menu item), 1 main course (2 choices to choose from), 1 rice dish, 2 desserts, and ending with coffee or tea. I had really high expectations for this place since the wait was so long and in the end I left slightly disappointed. The service was outstanding! The staff would kindly explain each dish to us and answer all our questions regarding the dishes or restaurant. We also had wine pairing with our meal and the sommelier was very knowledgeable and friendly. The food however was hit or miss for me personally. The rest of my party seem to really enjoy it. Out of the 6 appetizers there was only 2 that wowed me. They main course my wife and I each ordered one of the selections just so we can try them both. We came to the same conclusion that the lamb was the better option. The rice dish was good, traditional flavor, which didn’t stand out for me. The first dessert was outstanding very refreshing and so much rich aromas. The second one however was a hard pass for all of us at the table. I got the Americano at the end and I don’t know what happened but it was too water downed for me.

I enjoyed my time dining at T+T and truly appreciate the hard work and dedication the staff has put in to this restaurant. But, just like any food item / restaurant in this world you are going to have people who love it and people who don’t. Would I recommend this restaurant to friends and family, absolutely! Do I see myself trying it again in the...

First visit after they got a Michelin star, obviously price increased but for the food you get, I still prefer this over other 1/2 stars restaurants. Lunch and dinner are the exact same menu starting at 2480. Perhaps this is a summer edition, they used quite a lot of fruits in their food such as passion fruit, mango and lemon. It really helps you gain the appetite to finish 11 dishes! The appetizers were a pleasant surprise, refreshing and flavorful, the combined unusual food together such as salty egg yolk and beef tartare, churros and caviar, coconut milk and scallops etc. Of course you also get the treat from chef (fried oysters) and signature cartwheel cake with foie gras and mushroom. The wagyu beef (+600) and lamb were cooked perfectly, but I think the side dishes that goes with wagyu could've been more adventurous/ creative. The pickled cabbage with sour sauce felt quite ordinary. I've really enjoyed the peas and celerey puree that goes with the lamb. The bamboo rice has a clever touch, they pour water over hot pebbles underneath to creat bamboo flavored steam! The dessert were just right, they did not reuse the citrus element and instead focused on soy and white chocolate. Simply divine. A very pleasurable long lunch, I will come back if I can secure...

This is a Michelin restaurant with memory spot. First of all, the Taiwanese creative tasted meals that flaunt the spirit of French cuisine have the originality of the chef character. Therefore, the current price is still acceptable. The dining environment is lively and popular. In other words, won't hear soft music or sounds of food being prepared in the kitchen. When the waiter serves dishes, the customers at the same table need to be considerate and give up some space. 5th OCT. is the new menu for fall starting. From making a reservation to confirming a mealtime, every contact goes over the kitchen's food allergy alternatives. The tableside service is a gentleman, and each meal carefully explains the ingredients and the rationale for the dish creation. Normally, lunch time should be 12:00 ~ 14:30, but it was already close to 15:30 when the last dessert was served. Very French. Chef starts getting ideas from Taiwan's food elements and cuisine characteristics, and then formulate meals one after another. Each of the chef's creative meals is beautiful and meaningful. Taste depends on...