D-Place to Dine

D-Place – It’s a cozy space with homey decor, a comfy zone where you can enjoy gourmet food and wine with friends.

This private kitchen made its debut in an old neighbourhood in Taipei on June 22.  Featuring modern French style fine dining with Asian twists, the owner/chef Dana simply wants to share her creativity and passion of food with her guests.

David and I not only enjoyed the tastes of the food presented, but also were impressed with the ideas and inspiration behind each plate.

Bay Scallop with Lime and Shiso Sorbet
Pacific Northwest Bay Scallop with Lime and Shiso Sorbet
Langoustine with Mandarin Orange, Fried Seaweed, and Onion Broth
Langoustine with Mandarin Orange, Fried Seaweed and Fried Eggs, Onion Broth
Pan-fried Scallop Mousse Wrapped with Lardon, Topped with Zucchini Curls, Chanterelle Mushrooms
Pan-fried Scallop Mousse Wrapped with Lardon, Topped with Zucchini Curls, Chanterelle Mushrooms
Grilled Free-Range Pork with Apricot Sauce
Grilled Free-Range Taiwanese Black Pig Pork Loin with Apricot Sauce
Irwin Mango, Brown Sugar Jelly, Red Peach Sorbet, Passion Fruit Mousse
Taiwan Irwin Mango, Brown Sugar Jelly, Red Peach Sorbet, Passion Fruit Mousse
Creme Caramel, Fig Compote, Mandarin Sorbet, Meringue Cigar
Creme Caramel, Fig Compote, Mandarin Sorbet, Meringue Cigar

This fine dining experience was a refreshing for us as we did spend some time exploring the venue. The restaurant is located on the ground floor of a building and the second floor is a designer clothing studio. Lynn, the owner of the studio, is also great baker. She makes her own starter and in particular I do like her sourdough with rice. She put cooked rice into the dough and creates this crispy-outside-and-soft-inside cute little piece with an aroma of rice crispy.

Sourdough with Rice
Sourdough with Rice

This is the what the place looks like from different angles.

Before we left, we have made a booking for our anniversary next month. Looking forward to more surprises at our next visit.

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