The cooking is more creative, the materials inside are very particular, the matsu crab is delicious, the eggplant has leather eggs, which is more distinctive, and the leather eggs are also delicious.

Si Zhi Tang Restaurant

The seafood is very good. The carbon roast pork neck meat inside is delicious. It is super tender. The sashimi is very good. It is the fish in the local sea area of Taiwan. It tastes very tender and there is no hard feeling.

Trip Gourmet Awards

#9 of Fine Dining  in Taipei

Shuangla Taipa rice, Taipa rice is also OK, it is a bit dry and a bit burnt, salty and fragrant, as a staple food is not bad. Crispy old fried dough sticks and moon shrimp cakes personally feel that the environment is very good, spacious and comfortable, the location of the card seat is quite big.

Recommended ingredients Key seafood: raw dried shellfish, crab tube meat, Dongshi fresh stew, stew meat: Angus black cow, Australia M9 and cattle, Taiwan beef shalang, braised intestines dessert: apple pie, haagen-dazs and COLDSTONE ice cream drink: gold beer full, The tables have old oomei juice.

The old brand of Taiwan spicy hot pot, the bottom of the pot is used in the old soup, very spicy, that fried dough sticks recommend everyone to try, and the taste of the mainland is not very same, beef is more ordinary.

做的比较有创意的料理，里面的用料很讲究哦，那个松茸螃蟹做的很好吃哦，茄子里面有皮蛋，属于比较有特色的，皮蛋也很好吃的哦。

不认真找可能无法发现餐厅的入口，进入餐厅，装潢的风格也很特别，像在家里用餐！每天都有新鲜的食材。没有制式的套餐菜单，有的只是老板的招牌料理，海鲜芋头米苔目 、 清蒸黑毛鱼 、 麦冬栗子烧子排 、 鲜蔬豆腐煲都可以一试，味道很棒。

If you don&#39;t look for it carefully, you may not find the entrance of the restaurant. Entering the restaurant, the style of decoration is also very special, like dining at home! There are fresh ingredients every day. There is no set menu, some are just the boss&#39;s signature dishes, seafood taro rice moss, steamed black hairy fish, wheat winter chestnut roasted dumplings, fresh vegetables tofu stew can be tried, the taste is great.

这家&ldquo;四知堂，也叫攤TUA&rdquo;菜单就这一页，老板每两个月根据时令食材更新菜谱 用一些新式的调味每道菜都蛮惊艳，虽然对我来说有点偏淡却是会二刷的地方～不推荐一个人来，价格还是偏高，三四个好友应该就完美[米奇比心][米奇比心]

This &quot;Sizhitang, also called stall TUA&quot; menu is on this page. The boss updates the recipe every two months according to the seasonal ingredients. Every dish is quite amazing with some new seasonings. Although it is a bit light for me, it is a place where I will brush the second brush. ～ I don&rsquo;t recommend one person, the price is still high. Three or four friends should be perfect [Mickey Heart] [Mickey Heart]

低調高逼格 無省無國界 天地你我知 嘗鮮兼養生四知- 天地你我知，怎會無人知曉, 無緣見到老闆一面不知取名四知是否有故事還是做餐飲本為良心事業，莫作損人不利己之虧心事而為名。台語攤有一場、兩場之意，如吃完飯後去唱K或喝酒去叫續攤，下一場之意。    四處找尋攤或四知堂的招牌，卻遍尋不到，只見英文&rdquo;ATTRACTIVE LIPS SPEAK KINDNESS&rdquo;「迷人的雙唇正述說著友善」夠文藝吧？ 這家店於2014年 9月開張在台北大安區四維路的小巷裡的一棟老公寓房子，屬與大隱隱於市的店。從門面到入門後，迎面而來的是綠植、木製家具、藝術畫、精簡的空間規劃色調可感覺到，主人應想打造一家低調、又富設計感、有清新藝術、文青風格的店。    從裝修到菜單手寫，菜名到菜品器皿，處處顯露出老闆陳超文(曾是台灣著名滾石唱片公司的唱片設計師)及主廚童翔霖，以台菜為根底打造融合無省界無國界料理的用心。而為數不少的酒品及營業到晚間 0點，又是複合式餐酒吧的架式。服務員不多餘的介紹及打擾與進餐廳大門前後低調的風格正好呼應。手寫書法的菜單用紙是小學時練寫書法的棉紙，加上點菜的服務人員以用餐人數性別來衡量菜品分量，並計價配菜，有菜價等於無菜價的點菜方式，讓我直覺這絕對是私房菜餐館的Style.蔬菜紫蘇鵝肝凍甜椒蕃茄辣牛腩黑蒜小卷絲瓜章魚龍眼東坡肉麻婆番茄芝麻豆腐木瓜南北杏水梨軟骨湯五穀米飯洛神花茶各位看一下這份今天點的菜單及我品嘗後的感受,我用下列對句來形容一下新鮮應時台灣食材禽畜海鮮果蔬齊備口感獨特烹中菜為本西菜為用健康養生色藝俱全這也是我要推薦此餐廳的理由。若要我挑毛病，牛腩的燉工火候待加強，肉件不夠軟爛，這家店的價格恐怕不是一般台北市民能經常消費之所，但在台北名流雅士社交圈仍相當有知名度，雖不像網紅店排隊等到無語，但來台驢友總是時間有限，最好提前預約一下。交通Tips 台北捷運1與2號線交會點，大安站下車，出口3或4往信義路三段四維路口方向步行約550m， 7-10 分鐘建議用Google地圖導航一下

Low-key high-force, no province, no border, heaven and earth, you know, taste fresh and health-care four-know-the world, you and I know, how no one knows, no chance to see the boss, I don&#39;t know if I have a story or do catering for the cause of conscience, don&#39;t do harm to people and disadvantage yourself. Taiwanese stalls have one, two meanings, such as singing K after dinner or drinking to call the continuation stall, the next meaning. Looking around for the signboards of the stall or the Sizhitang, but I can&#39;t find it all over the place. I can only see English &quot;ATTRACTIVE LIPS SPEAK KINDNESS&quot; &quot;Charming lips are saying friendly&quot; is enough literary? This store opened in September 2014 in an old apartment house in the alley of Siwei Road, Da&#39;an District, Taipei, and is a store hidden in the city. From the facade to the beginning, the oncoming green plants, wooden furniture, art paintings, streamlined spatial planning color can be felt, the owner should want to create a low-key, rich design, fresh art, Wenqing style of the store. From decoration to menu handwriting, dishes name to dishes utensils, the boss Chen Chaowen (formerly a record designer for Taiwan&#39;s famous Rolling Stone Records) and chef Tong Xiangxuan are everywhere, and the intention of creating a blend of provinceless and borderless cuisine is based on Taiwan cuisine. A lot of wines and open until 0 o&#39;clock in the evening, it is a composite dining bar. The waiter&#39;s unnecessarily introduction and interruptions echo the low-key style before and after entering the restaurant door. The menu of handwritten calligraphy is cotton paper that practiced calligraphy in primary school, plus the service staff to measure the amount of dishes by the number of people and gender, and price the side dishes, there is a dish price equal to the price of no dish ordering method, let me intuition This is definitely the style of a private kitchen restaurant. Vegetable purple sour foie gras frozen Sweet peppers, tomatoes, spicy beef, black garlic, small rolls of loofah, octopus, longan, Dongpo, meat, sesame, tofu, papaya, north and south, apricot, water, pear, cartilage soup, grains, rice, Luoshen, flower tea, please take a look at this menu today and my taste, I use the following sentence to describe the fresh and timely Taiwanese food The ingredients, poultry, seafood, fruits and vegetables are all delicious and unique. The Chinese food is the Chinese food for health and well-being. This is the reason I would recommend this restaurant. If I want to pick the problem, the beef stew&#39;s fire waiting to be strengthened, the meat is not soft enough, the price of this store is probably not the place where ordinary Taipei citizens can often consume, but the famous Taipei Yashi social circle is still quite well-known, although it is not like the net red shop waiting in line until speechless, But the time to come to Taiwan is always limited, it is best to make an appointment in advance. Transportation Tips Taipei MRT Line 1 and Line 2, get off at Da&#39;an Station, exit 3 or 4 to Xinyi Road, three sections of the four-dimensional intersection walk about 550m, 7-10 It is recommended to use Google Maps to navigate in minutes.

四知堂位於台北市濟南路十八號，建築物是著名的「虹廬」。這棟獨棟公寓是建築師王大閎先生在1964年所設計建造的自住住宅。王大閎正是設計台北國父紀念館的建築大師，早年在建築界與貝聿銘齊名。四知堂的老闆陳超文出身唱片界，後跨足餐飲界成為名人，曾經是佃權關東煮、立吞大眾酒場、兔子聽音樂、芥茉餐廳、Coffee Nonzero設計者與經營者。目前經營這家四知堂與另一家TUA餐廳。餐廳在中午時候去，入口很不好找。門口的植物略顯凌亂，倒也自成一番韻味。內部有點昏暗，裝潢的方式，讓人覺得是一個古舊的書店或是骨董店，又有點像是老雜貨店那種感覺，不過讓人印象深刻。這裡的餐點大致是中式的，要說是哪系的菜很難界定，手寫的菜單上時有台味清炒，時有江浙菜餚，更妙還有南洋風味，義式烹調。不過烹飪調味多半走清淡路線，講究新鮮食材自然風味，很多菜色都用酒來添香，食材混搭倒是頗有創意。最令人意外是甜點非常出色，可媲美高級法國餐廳。人均價錢中高，得人多點來划算

Sizhitang is located at No. 18 Jinan Road, Taipei City. The building is the famous &quot;Hongxin&quot;. This single-family apartment is a self-occupied residence designed and built by architect Mr. Wang Daxu in 1964. Wang Daxuan is the architect who designed the Memorial Hall of the Father of the Nationality in Taipei, and was famous in the architectural world in the early years with Pei Xuming. Chen Chaowen, the owner of Sizhitang, was born in the record world, and then became a celebrity in the catering world. He used to be the designer and operator of the Guandong Cooking, Litun Volkswagen Wineyard, Rabbit Listening to Music, the restaurant, and Coffee Nonzero. At present, he runs this Sizhitang and another TUA restaurant. The restaurant went at noon and the entrance was very difficult to find. The plants at the door were slightly messy and they were also charming. The interior is a bit dim, the way of decoration makes people feel like an old bookstore or bone store, and it feels a bit like an old grocery store, but it is impressive. The meal here is roughly Chinese, it is difficult to define which dish is, the handwritten menu has a taste of clear fried, sometimes there are Jiangsu and Zhejiang dishes, more wonderful Nanyang flavor, Yi-style cooking. However, most of the cooking seasoning takes a light route, pays attention to the natural flavor of fresh ingredients, many dishes are fragrant with wine, and the ingredients are quite creative. The most surprising thing is that the dessert is excellent and comparable to the high-end French restaurant. The per capita price is medium and high, and there are more people to make a good deal.

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