Chefs Club Taipei

餐廳1-2個月請不同的主廚來客座，本次是Aisha Ibrahim及Samantha Beaird，非常好吃，搭酒也搭得很好。

• The waiter is very kind and enthusiastic about the venue environment and the content of the meal. • There are also boxes available for booking, 4/12/20 people. • The cuisine is very exquisite and combines the creative cuisine of Taiwanese local ingredients. Personally, it feels delicious and the amount is enough. • Just as the chef was Aisha Samantha, the former executive chef of the Michelin-starred Azurmendi restaurant, came to the guesthouse and was very kind and felt the careful and meticulous meals. • There are also outdoor open-air bars to watch 101 nights and wine tastings. Conclusion: Very satisfied, I will definitely visit again next time to go wine tasting to see the night scene. • 服務生非常親切且熱情介紹場地環境以及餐點內容。 • 內也有包廂可以預定，4/12/20人。 • 餐點非常精緻且結合台灣當地食材的創意料理，個人覺得很好吃，份量也足夠。 • 剛好當時主廚是米其林三星Azurmendi餐廳的前行政主廚Aisha Samantha，過來客座，非常親切，感受到細心用心的餐點製作。 •也有戶外的露天酒吧看101夜景跟品酒。 結論：非常滿意，下次絕對會再訪跟去品酒看夜景。

When I brought together the most famous cooks of the world, I ate this time a two-course dinner with two Michelin stars in France. the welcome appetizer is somewhat damp, the next appetizers are delicious, the western oriental ingredients are harmonic, and the combination of squid and beetroot makes people feel deepthreat, the cancer kartoffel slum is very rich, the main dish is weak, the fish leads very well, but the two red meats add halogen elements, and we are less surprised with the usual desktop hair. the top, but the part of the chocolate layer is moist, loses the crisp, and the selection of tee is very good. there are nine dishes. the next time you can have a smaller set dress, paired with wein, the weinlist is very bright, and it is the focus of reforestation. this is also the command height of taipei. the night vision is really beautiful and the dining room atmosphere is excellent. it's a time when you're in.

The night view of 47. stock is very nice, eating is very delicate, and each dish comes with a description of the properties of the ingredients. all dishes with Taiwanese ingredients are great. but consumption is not close to people. be 47樓 aktiw, adopt, adapt, adjust, continue, continue, continue.

I had dishes designed and prepared by the chef jacobo astray, a Spanish cook. his quite obvious, as most of his courts are strongly influenced by his origins. also the weeping was great. in contrast to most restaurants, the chef cook changes here all the few months and the menu with it. after the talk with the waitresses, eating is not always well preserved. so they always check first which cook is in the house before they make the reservation! anyway, this place is great for celebrating termine.