Steamed egg white freshness is the best of so many dishes🏆

#Taipei Attractions fine dining seats only 8-9, French and Chinese style, a total of 7 dishes that night, by chef Tony one by one for guests 🧑🏻🍳 and the chef talk to find that his family is doing Chinese cuisine, so it inspired him to do fusion Chinese cuisine, bring new tastes to guests 🌟Appetizers First come to eat the golden shrimp 🤣 placed in the middle of the puff, topped with shredded cheese, salty amount Scallops with broccoli, made into flower crispy cups with carrots, crispy in one bite, quite addictive 🌟staple food The mackerel is served with cherry juice and large root thread. I never thought that cherry could be used as a sauce. The mackerel is rich in fat and refreshing without fishy smell Steamed egg white, freshness is the crown of so many dishes 🏆 Because of the use of mussels, seaweed oil and seaweed, the chef also introduced that seaweed oil is extracted from Thai snack "little boss", quite special; this dish is very French ☺️ Ma You paired with Chan Chuen Noodles, the sauce is fermented chili carrots, I like to eat Ma You 😍 The skin is full of oil, bite by bite, the chef handles it very well, steaming just right but the fish meat will not spread, but Chan Chuen Noodles slightly tired of not enough smooth and bouncy🙈 Flower crab with chili oil tang tang noodles, although called chili oil, but actually not spicy 🤤 The chef fried chili crumbs, bread crumbs and fried garlic, do typhoon shelter taste like, full of taste, 🌟Dessert Milk sweet potato base, add buckwheat grains and ginger bubbles, the whole dessert ginger flavor is the heaviest, gentle entrance, with this as a ending quite complete