Coffeshop

I visited again after a year and a half, and it was more to my liking. Friends who are familiar with it should know that I was actually very dissatisfied with AD ASTRA’s menu when it first opened. In addition to feeling that the chef still needs to be familiar with Taiwanese ingredients, in terms of combinations, seasonings, and layers, many dishes were too rich and seemed bland or disordered, or perhaps If it feels a little bit abrupt, it's hard to talk about the "sharpness" or "memory point" of the flavor. Although the contemporary cuisine style that blends multi-national cultures has no limitations, the core backbone still needs to be focused on three dimensions. In addition to conveying fresh food orders, the coherent design of the dishes can also be more elaborate. I still have to say, eating is subjective. Since last year, I have seen many people praising it on the social media, or thinking that the cuisine has continued to improve. There have been many good reviews, and because my friends wanted to try it, I decided to visit it again last month. I like the red clam dish. It complements the tender and crisp texture of the diced lettuce. The fresh and fragrant tarragon sauce brings out the fresh and salty sea tide of clams in the throat, and the rich grassy aroma of pesto sauce rises in the aftertaste. It spreads and contains the aftertaste in the mouth; in addition to being rich and mellow, it can also be paired with the black vinegar sauce on the edge of the plate to create a sour and bright flavor. It is sour and sweet, and it is a comfortable and appetizing feeling that makes your mouth wet. It is really an excellent combination. , complete and layered. After the meal, we also learned that Chef Kevin, like me, liked this dish the most that day. Wow, it’s a whole plate of squid, which is my favorite ingredient. Although the cooking method is subtle, the charcoal aroma and doneness of the binchotan are well controlled, and the bonito stock is also safe. Another naughty thing is that the confit egg yolk I had on my first visit appeared again, which shows that the Chef has some unique persistence.