Sparkle Patisserie

sparkle patisserie in taichung.

i finally made it to taichung to dine at sparkle.

twG tea. french earl grey. the breadsticks are addictive. flaky pastry, parmesan and pepper.

mushroom truffle soup. fragrant truffle and small chunks of mushroom. not too much cream, keeping this soup light.

cheesy croque madame. sO good! not greasy, something thats rare for this dish.

the tiered afternoon tea set, compliments of our friends at sparkle.

the sweet tier.  light and fluffy, nothing was overpowering or heavy. note the handmade artisan chocolate in the middle. yuM!

my favorite was the scones! one sweet, and one savory. great texture. the savory rosemary cheese scone was especially delicious. flaky, buttery and warm.

savories. quiche, croque, mini burger, salmon, egg canape, chicken salad.

picked up some sweets to take home. mont blanc, red velvet cupcake, and my FAVE- carrot cake!

thanks sO much to our friends of sparkle! chef lucy, and front room manager vicky. we had a wonderful time.

xx

http://www.patisseriesparkle.com/

rooftop cat’s private kitchen: roy and pp’s

i recently had the pleasure of dining at roy and pon pon’s. the concept is simple. they serve a meal of 6-8 courses out of their home, and only take one party per meal. as you are guests in their wonderfully kitschy apartment, and sit among their 4 cats, the ambiance is quite warm and inviting. my friend made this booking 8 months ago, showing us that they are doing quite well.

the cuisine is a mix of eastern and western, and everything is well plated and thought out. you can tell them beforehand if there is anything you don’t eat.. otherwise they prepare the private dining menu, which can change seasonally or daily, depending on the availability of traditional market ingredients.

the warm table decor.

amuse bouche

amuse bouche with shrimp, cucumber salad and dried fish caviar.

salad with marinated pork and guava slices.

grilled salted pork with creamed red cabbage atop.

fresh iced juice blend, osthmanthus, pineapple, apple, honeydew, lemon, honey.

sesame oil chicken noodle. a gourmand’s take on a chinese classic comfort dish. i really enjoyed this.

prime beef rib

dried mushroom soup, served with a  scoop of chive egg custard. such an original dish- lOve!

poached pear with caramelized melon sugar. a great finish to the meal.

great experience, for the ambiance, company and food.

xx

屋頂上的貓私廚  http://rflower3f.blogspot.tw/