黎先生花膠餐廳 — Restaurant in Taipei

Small & cozy place .Everything "appears" to be top notch. Decor is chic and rustic yet modern. Love the vintage Macintosh and KT88 tubes amplifier ! At the hifi corner. Says about the owner's passion and taste. Food overall is refine and above average. Braised Fish maw & sharkfin is their strength & highlight. Soft and tender close to perfect texture. Good broth to go with it .As the difficulty is the preparation work required by the fish maw & fins prior to braising them with the broth. I think broccoli should not be added to the sharkfin and fish maw. Ruins the entire taste. Instead Chinese coriander should be added with A few drops of 花雕酒 ,vinegar & a dash of pepper . As for sea cucumber and miserable abalone portion is little .However sauce and gravy is done perfectly ! Pan fried fish is golden brown & well done . The pair of Truffles topping pan fried scallops & lonely solo prawn in curry sauce were alright only. Chinese sausages rice lack aroma & rice could be done better in a clay pot & slightly crisper! "锅巴的脆饭焦的香"were lacking .

Didn't like the appetizers except the fried cuttlefish ball with almond slices. Peach gum is soggy & mushy. A simple white fungus with peach gum either with pear or papaya would be better. Just my 5 cents worth. NT$3250++ per pax is slightly on the hight side. Quantity is little,we went to Raohe night market which is 2 stops away for round 2 night snack....... Just a thinker ....during serving of dishes perhaps you should let the customer know what are the eating ......so that it is done in a more professional & Michelin star standard way. As your menu did not state the type of sauce used ....ingredients used type of fish etc. To justify the price you asked for. Example 台湾"午仔鱼"即马友鱼！Educate your customer.......they will appreciate the dishes more & they will grow with you over time ! You are doing fine dining so communication is very important ! If not it will be a one time...

Excellent meal. Mr. Li is a great chef. Perfectly executed. I'm not a fan of shark fin because it's generally tasteless. But he made the soup really stand out and ful of flavor....

台北松山區 ｜黎先生花膠餐廳

餐廳裝潢很有中國詩意，既古典又時尚，紅磚牆上掛著現代畫作，屋頂是黑金色相間的線條裝置藝術，空間寬敞雅緻，精緻的紅木桌椅，讓人沉浸在穿越時空的古風禪意中☺️

主打魚翅、花膠、海參、鮑魚，其中烏參當真是我吃過最厲害，難得入味Q滑且滿富膠質😍

煎馬頭魚是我的心頭好，外酥內嫩 鮮美多汁，讓我想起小時候家中餐桌上常常出現的煎馬頭魚、煎黃魚...吃一種思念和回憶...💗💗💗

前菜的燻鮭魚 杏仁片蝦球...