Taipei Gourmet In Lex - gton

So it 's new ownership, now with a Sichuan chef owner. The English name was kept because you may not know how complex it is to change registration name which comes with tons of other paper work and process. The new restaurant is specialized in authentic Sichuan cuisines, so diffidently try those dishes out. One of the chef cooking Taiwan dishes and din sum stayed to make those dishes from the old menu. Check out the photos for dishes. Chinese people living in Lexington may be familiar with Taipei Food House , but it changed owners a few months ago. The person who took over was the former Sichuan Bawang chef from the northern suburbs, a chef with a specialty in Sichuan cuisine. Changing the English name of an American restaurant is actually very troublesome. In addition to changing the registration, you also have to go through the entire quarantine process, which is time-consuming, laborious and expensive. Therefore, most Chinese restaurants that change owners only change the Chinese name but do not leave the English name. However, it is difficult to find Taipei Gourmet in English. We jokingly said that the boss could consider changing its name to Taipei Ju , which would at least have a similar pronunciation in English and avoid the embarrassment of focusing on Sichuan cuisine rather than Taiwanese cuisine. Let 's try it with the whole family today and see how it goes. Our first feeling is that we have regained the feeling we had when Sichuan Overlord was hot. Husband and wife 's lung slices: Using beef, tripe, and beef tendon, the lung slices are crispy and chewy, the red oil is fragrant, and the taste is good. Bean curd fish fillet: The first time you see the crispy soybeans sprinkled on top, you can tell that it is carefully prepared. Many restaurants do not use crispy soybeans when making similar dishes. The beauty of crispy soybeans is that it creates a different texture with the tender tofu and fish fillets, making it more layered. My mother thinks this dish is delicious because it is slightly spicy. Boiled beef: Many restaurants will add alkali to make the beef tender, but the alkali smell will affect the taste of the finished product if it is not handled well. There is no such problem here, the beef is tender and smooth, with the aroma of spicy oil. Hot Kidney: One of the chef’s specialty dishes, it’s not spicy and relies on pickles to remove the fishiness. The only thing I want to say is that Dunzi 's knife skills are a bit poor, and the pattern of the kidney flowers is not uniform, so the finely chopped ones are too old, and the thicker ones are more tender. But it just so happens that I like tenderness and my wife likes old age, so we each get what we need. Dry pot pork sausage: braised pork sausage slices and lotus root slices are stir-fried. It is suitable for people to order because eating too much will make them greasy Three cups of chicken; not spicy, for children to eat, retaining the previous Taiwanese dishes, taste homely. Brown sugar glutinous rice cake: an authentic Sichuan dessert, fried and soaked glutinous rice glutinous rice cake strips, crispy on the outside and sticky on the inside, served with brown sugar syrup and soybean flour, sweet but not greasy. It’s perfect for soothing your tongue after eating spicy Sichuan food. Price-wise, it 's a bit cheaper than those Sichuan restaurants in Boston, costing more than ten or twenty for one dish. Looking around, many diners with families didn 't realize that this was authentic Sichuan cuisine, so they still ordered Taiwanese beef noodles, xiaolongbao, etc. Only a few ordered Sichuan cuisine.

Food doesn’t taste good. Heard the restaurant changed owner. The waitress requested for 15% tip for lunch! And VERY RUDE!

The restaurant recently underwent a change in ownership, which has resulted in some noticeable changes. Initially, the prices on the menu were quite reasonable. However, since the new owner took over, there have been multiple price increases for each item, with each increase ranging from $2-3. It is unclear whether this is a deliberate strategy to attract customers or simply a response to rising costs. Initially, I was enthusiastic and pleased with the new owner, but I am disappointed by the rapid and significant price hikes. Additionally, the taste of the food is only average, which further adds to my dissatisfaction. 味道中等偏上，就是在9个月内涨价也太频繁了。

We came in late dinner hour on a rainy Monday night and it was near empty so we were a little nervous, but the food was great and the proprietress was very friendly. Soup dumplings and the sauce are very good, even if $13 for 8 seems steep. We liked the twice cooked pork more than the pepper beef, but both were good. Twice cooked pork was a good level of spicy, pepper beef is a bit spicier than that. It was about $55 for the three items but with our own rice, the main dishes lasted us for dinner and a few days of lunch. Would come back more often if we were closer.

Good, authentic Taiwanese food. We had the salt and pepper fried squid, the pig intestine hot pot with noodles, and the Chinese squash. The squid was nicely cut and fried but strangely not very salty, and there was no dish of salt and pepper on the side, as at many restaurants. The pig intestine didn't have a lot of pieces of intestine, but was good, and had some nice greens and peanuts it is spicy, but you can order it less spicy. The Chinese squash was bland, but that's the way it's supposed to be. Most of the customers were Chinese. I will return! As others have said, be sure to park to the LEFT of the restaurant. They can be very busy sometimes, so call ahead. The room is simple and clean.