主廚之家 — Restaurant in Taipei

I came to this restaurant to have lunch with my friends on the 8th of December. There were 10 of us. 8 out of the 10 were male, and all were college mates, the other 2 ladies were former working colleagues of any among the other 7 males, excluding me. While 1 of the 2 ladies are working in Hong Kong as a private banker, her target market is the Taiwan SME proprietors. What this lady can provide is offshore wealth management, her employer was ordered to move its office out of Taiwan, the office has then been sent to Hong Kong. She then started working in Hong Kong, serving customers in Taiwan, for more than 20 years. Whenever she came back to Taiwan, she had to serve 14-day quarantine, plus 7-day self health monitoring, that was 21 days in total before she could call on her clients in person. Upon returning to Hong Hong, she had to serve another 14-day quarantine.

This restaurant is run by a senior high school that provides vocational training, for those in culinary majors, on food and beverage service. Serving in the restaurant is part of the training. This one specializes in Chinese food. There is another restaurant on the same floor that serves western food. There is another restaurant run by the same senior high, that serves dim sum, noodles, and desserts, another branch of Chinese food. This is the only vocational school that I know that owns 3 different restaurants in total. Most of the workers there are students. It was easy to identify them as very young, a bit rigid and shy, but they all tried their best to offer their services.

One of the dishes served that day was “sliced pork belly with garlic sauce” (蒜泥白肉). Usually the pork would be boiled in the form of a big chunk, then sliced into smaller rectangular pieces, and garnished with soy sauce mixed with fine chopped garlic. The pork itself would taste with a light taste of saltiness, I guess it was boiled in a soup with some salt, the flavor was enhanced by the garlic, but the sharpness had been moderated by the soy sauce. Very tasty. The way this restaurant prepared the dish was to slice the pork first, and boil later. The garlic sauce was put in a small saucer; guests had to dip the pork in the saucer before eating, according to their own preference about the quantity of sauce. I liked the pork thus prepared, but I think the usual way of preparation was better.

The other dishes included chicken, fish (steamed codfish with savory crisbean, 豆酥鱈魚), cuttlefish, pig knuckle, and beef. All were good, but a bit salty. The dishes were suitable to go with beer. Unfortunately, few of us were beer drinkers. We did sip some grape wine moonshined by the host, who told us the wine was made 20 years ago. The home made wine...

This is the western restaurant associated with Kai-Ping Culinary School (there's a Chinese one and a dim sum one as well), and it is not to be missed. The menu changes around every 3 weeks, and the cuisine is delish! It's all cooked by students, and you're served by students, so the prices are more reasonable; you get more bang for your buck. The cuisine is heavily influenced by French and Italian cuisine, and they greatly respect the art of those culinary styles....

之前本來想買隔壁的東萊便當結果賣完了，買了這家的外帶便當覺得口味還可以，但第一次去餐廳內用的感受非常非常差(最後並沒有內用)

用餐時間是周六中午，內用的低消是強迫一定要點飲料，一眼看過菜單很多選擇，於是我與家人用心地看完菜單決定要吃什麼，討論完後請店員來點餐，點了菜單上的第一種飲料，店員馬上說賣完了，點了第二種飲料，這次店員遲疑了一下，然後小跑步去詢問又回來說賣完了，我們只好又點了第三種，終於、店員沒說什麼完成了點餐；結果，過沒多久店員又來說：第三種飲料也賣完了......店內服務生態度很好，一直跟我們道歉，但無法解決問題；重點是餐廳主管前來說明的態度卻讓人心情一下子變得很生氣，主管從頭到尾都面無表情地跳針強調：他們前一天生意太好，我們想點的飲料都賣完了，所以強迫我們一定要點自己不想喝的飲料，真的從來沒遇過這樣的「主管」，完全沒有協調或處理問題的能力，態度也叫人無法恭維。

店家前一天生意太好跟今天的顧客有什麼關係？？我只是想要正常點餐我錯了嗎？？？如果無法正常供餐，菜單上可以不要出現這些選項，我以為這是一間餐廳最最最基本的職業素質，第一：餐廳自己備貨有問題、第二：未在客人點餐前善盡說明責任，一再浪費顧客時間，結果，這家餐廳最糟糕的是，完全沒有想要承擔錯誤，主管一副高高在上的態度，這種餐廳真的不值得人一去。

奉勸有緣看到這則評論的人們千萬不要浪費自己的時間跟用餐美好心情來這家餐廳踩雷，想吃個飯最後變成找氣受，這樣的營業素質還能在台北市生存真是奇蹟。看到其他評論提到店內員工多數是學生，令人遺憾，這家餐廳的經營態度對餐飲業...