PI RESTAURANT — Restaurant in Taichung

Amazing new restaurant that serves a very refreshing fusion of european and asian cuisines. The grilled mushrooms were packed full of umami flavors and the egg yolk and cream sauce were a great compliment. The chicken skewers were very reminiscent of japanese yakitori. The accompanying chicken fat aioli with salmon roe really was a nice twist to a very well known dish. Best dish we had was probably the spinach ravioli. Cooked al dente which you sadly dont find enough in taichung. Steak was a bit too well done for my taste but great accompanying sauce. Desert was great, caramel tart with coconut ice cream. Perfect balance and savory and sweet really made the dish stand out. They dont make many so you need to place an order fast. So happy to see a restaurant like this...

套餐沙拉的貝比生菜灑些冰涼的橄欖油脆粉配上底部的蟹肉絲，亮點應該是橄欖油的分子料理手法，但如果淋點柑橘類的酸味提升海鮮的鹹鮮味或是再灑點微辣或麻的舌觸覺中和生菜的微澀味，海鮮的蟹味會比較跳脫出來。 菇濃湯的奶脂味遠高於菇鮮味，倒有些可惜，但炸金針菇與小食用花和底部的乳沫裝飾（松露香緹味道太淡）有日式秋櫻落花的既視感。 綜合野菇的香氣不足與梅納反應完整的外觀搭不上線，菇的溫度偏低猜想可能是有放置一陣子讓香氣流失，也有可能是溫控和油脂的比例不對，雖是煎烤吃起來卻像淺油炸，少許雞汁與生蛋黃佐以帕達諾起司和平葉巴西里醬汁味道合拍，卻有些單調可惜。 千層外部酥脆內部層次堆疊，馬鈴薯切片偏好再薄一點口感較柔和，刨有鹹蛋黃粉和蝦夷蔥，雖單吃略乾並無亮點，但特色在於焗烤過的白醬乳沫和底部溼軟的肉醬搭配，算是肉醬麵的不一樣詮譯作。 桂丁雞肉串一串80，肉味足醬濃帶有點焦香但未四溢，一點的大蔥、綠捲鬚芽和食用花外觀皎好，但一串配比3顆鮭魚卵的雞油味不足美奶滋，和配比一片薄苦瓜、一粒1/4塊的櫻桃蘿蔔漬物，略顯不夠大氣，且仿日式明顯但無新意。 BBQ中卷服務人員提到底部是polenta但實際是玉米糊purée，可能是菜單有換過的口誤，中卷有BBQ醬味但沒有燒烤的燻香味，應該改名BBQ醬中卷較適合，炙燒柑橘塗點cointreau再燒味道會比較有深度，配上無調味的炸蘿勒，確定是沒有吃到菜單上的西班牙臘腸味，整體味道算平衡但有點小淡不夠過癮。 PI叉燒醬味停留表層，筋肉還有待軟化的空間，應該還不到可供應客人的最佳程度，服務人員說明和菜單一致的娃娃菜，實際上只有壓在肉下的一小片娃娃菜芯，覺得沒有特別說明的必要性，竹筍薄片與豬肉擺盤美觀但口味搭配有點老梗，如果多了豬脂與筍鮮香的結合味或許會更有驚艷感。 燉飯米粒帶有些許嚼勁，溫和的海鮮底味和火腿的鹹鮮提味，熟嫩的干貝和墨魚脆片，算不錯了！但墨魚醬再收濃一點點會更好。 手工麵餃份量感足，ricotta起司口味偏甜，應是符合茹素人士所調整，菜單寫蕃茄以為是蕃茄口味，其實是上頭幾粒蕃茄丁裝飾，容易讓人誤解。 主菜肉食伊比利豬上蓋、鴨胸皆是單點（牛小排是套餐）但份量像法式套餐一樣的小份量，鴨胸給一般店家的一半，但菜單上均有註明重量，價格也算合理並無問題，應是希望客人能多點前菜搭配吃的策略！主食肉皆軟嫩、熟度合宜，溫度偏低、焦香氣味不足，應全是低溫烹調而非直火烹調出餐方式，唯獨鴨胸皮有塗醬汁再煎過顏色較深可掩飾些，但整體較無需要火侯拿捏的技術性，實在可惜。 甜點奶酪、挖綠哈蜜瓜球、小黃瓜果凍、咖啡油、冬瓜糖汁液、薏仁，風味合拍，但強度不夠印象平淡。 卡士達塔酥皮雖偏厚實但香氣味道足、溼度剛好，卡士達內餡像烤布蕾，與鑲櫻桃果醬的櫻桃水果和椰子冰搭配雖中規中矩，但合乎完美。 今日三個人午餐想多嘗試些不一樣的菜色，就完食了整份菜單約3/4道數，共食了十五道，因每道份量不多肚子就剛好飽而已，但內心有點小空虛！三個人吃完五仟多其實也還可以接受。

Ps:每道菜色論顏色搭配和擺盤皆完美，應是店家的強項所在，但因個人拍照技術...

There were moments of brilliant execution in the crisp fish skin, the smoky char of the vegetables, and the goji berry ice cream. The plating was really well done, as you can see. However the chefs are still looking for their unique voice and need more finesse or familiarity with the ingredients. The service was really great and attentive. Promising...