Game Day: Board Game Cafes in Taipei

8f 聚會空間

電話：(02)2711-6061

地址：南京東路三段258號八樓


I don't know what's up with the strange formatting of the information above. So...sorry about that. The photos aren't great quality either because they're low light iPhone photos. I don't know how people get such great quality photos on their phones; my iPhone photos look like crap and are notably lower in quality to my camera shots.

We had heard that the weather was looking to be pretty bad today (Sunday), when talking with a friend about hanging out. So, we decided to do something none of us had really tried before, which was to go to one of Taipei's many board game cafes. You can find a list of them here, although a few of them appear to be stores rather than cafes where you can play board games. There's also the famous Witch House near NTU (in a lane off Xinsheng South Road), where I've been for live music but I hadn't really checked out their games.

Honestly speaking, I never was much of a board gamer, although I do enjoy them: they're expensive and we never really had a lot around the house, and my friends weren't super into them, so I didn't get into them, either. While I knew Taipei was chock full of these places - and they're reasonably popular in the West, too (and I'm sure many game stores also have spaces where you can play, just as craft stores may have spots where people gather to knit or bead or quilt or what-have-you) - I hadn't really bothered trying to go to one. I guess I assumed they were full of hardcore earnest nerdy types - I mean, I'm a nerdy type myself, but nerdier than me - and you'd be expected to walk in, pick a game you knew well, and play that game like a pro. When I went to Witch House, I did look at their games, realized I didn't know how to play any of them, and copped out.



But I was wrong. A lot of these places are set up like real cafes, you can pick a game, and the staff will tell you how to play it (in Chinese) if you don't already know. And, duh, they come with instructions. Explaining game rules to me in English is generally a lost cause, you can imagine how helpful explaining them in Chinese is - although I speak Chinese. But I'm pretty good at picking up the idea of a game once I've played a round or two, so I figured with patient friends who were fine with my floundering for a bit I'd pick up any game just fine.

And a lot of them aren't set up for serious game nerds per se, but rather for people who want to play or try out a new game, but don't want to buy their own. Those things can get expensive!

So, at the suggestion of our friend Joseph, and feeling curious about the board game cafe scene in Taipei - I'm curious about every cafe scene everywhere! - we decided to give it a go.

We went to 8f Gathering Space (8f聚會空間) after a recommendation from our resident 

gamer friend, Hui (just in case you're picturing a guy, assuming all gamers are male, Hui is 

a woman). Or rather, a recommendation from her boyfriend Orson, who also joined us, 

but seeing as Hui's two main career experiences are in museum work/art history and 

gaming, she's also more than qualified.




Here's how it works, at least at 8f Gathering Space: you can make a reservation - in fact, I recommend you do as there aren't many tables. For an NT$250 per person fee, you can play away the afternoon. You show up, order tea (included in the fee), pick a game, and if you need the staff to help you they do. Then you play. It's best to go with a group of four, but we played with five and Brendan and I just acted as a single team.

There is food available, but it's basic chicken-and-rice stuff, and there is at least one private room with Japanese style floor seating. There's a nice view of Brother Hotel and MRT Nanjing East Road (the entrance is right next to the Family Mart across the street from the MRT).

I believe you can bring in snacks, either way, a good plan would be to eat lunch first, head over to drink tea and game all day, then when you're ready to go, go out for dinner (if you go to 8f, I recommend Kunming Islamic Food, just one alley down, maybe a 2 minute walk away). If you can't tear yourself away from the game, you can eat there.



We played Suburbia (it's like The Sims, in board game form), and then a few rounds of DiXit as we waited for our friend to show up so we could all go out to dinner.

DiXit involves taking six cards, and when it's your turn picking a card and giving a phrase to describe it, without showing it. The phrase should be cryptic enough that not everyone can guess (if everyone guesses you get no points) but easy enough that a few people guess (you don't get points if nobody guesses, either). Others pick cards from their selection that they think best fit the phrase, and everyone guesses which card was the original.

This was the selection we got for Taiwanese Clown President Ma Ying-jiu (馬英九):



(Sorry the focus is so bad)

We have a very fey king, a woman-cage trapping fish inside, a marionette on a throne, an sullen little boy being carried past soldiers, and a silly-looking scarecrow surrounded by sunflowers. (The original card was the boy in the cart).

Anyway, 8f is just one of many choices in Taipei, especially if you're already a board game aficionado and don't need the games explained to you (I'm not sure they will explain them at a busier establishment that doubles as a bar and live music venue like Witch House).

It's really opened up another avenue of "stuff to do on a rainy day in Taipei", and there certainly are enough rainy days in Taipei to make that an important list to fill.

Updated Post: Atmospheric Coffeeshops in Taipei

Here you go - enjoy!

Added: a new address for Zabu, Yaboo Cafe, Cafe Prague, Flying Cafe/Cafe Classic, and Anhe 65.

There are a few more I want to add - each one in a temple. The one in the Confucius Temple has re-opened, and there's one you can visit in a temple near Wufenpu Fashion Market. Finally, Dihua Street has had a few coffeeshops open ever since the area's renovation. I can only hope art venues, good restaurants and cafes will take over the new spaces before the "same old same old" souvenir stores can get there.

But I don't have full information on those yet, so that'll have to be another update.

Restaurant Review: Ikki Robatayaki (一氣爐端燒)

Ikki Robatayaki/一氣爐端燒
Civic Blvd. Section 4 #101 (near Dunhua S. Road)
市民大道四段101號
02-2778-8662

Time to intersperse all the doom and gloom of my previous two posts - after a long hiatus so I could wrap up Delta Module One and then get over the PTSD it inflicted (OK, not really, I hope nobody with actual PTSD gets super offended by that) - with a restaurant review.

I have to start by admitting that I am ashamed of myself. I believed myself to be someone who knew were all, or at least most of, the good restaurants in Taipei were. I really thought I had this city's culinary landscape in full view.

I was wrong.

Turns out that Civic Boulevard, especially between the northern terminus of Da'an Road (and possibly all the way over to Fuxing S. Road) and the Civic-Yanji Street intersection, is a veritable gold mine of good food...and I had no idea. What is wrong with me?! I'd always written off that part of town, and Civic Blvd with its bad feng-shui (and I don't believe in feng-shui) and ugly surrounds, as not worth spending a lot of time in. Crossing the city in taxis for work, I'd often end up passing that strip during the day, when it was all closed down and boring. It never occurred to me to venture up there at night and see whether there was good eatin'.

But there is.

Not only do you have San Jing Mitsui in the basement of the Fubon Life building, but a lot of the old standbys in Shi-da that moved when those racist, classist reactionary jerks had it all taken down have moved here (I'm not so sure I'd go so far as to call Shi-da "the heart of Taiwan", but it was pretty good). Across from Da'an Road you'll find 1885 Burger, which either has or had a branch on Pucheng Street back when Shi-da was good. Down the road a bit past the Dunhua Intersection you'll find Chicken in Bok and Beer, a Korean fried chicken place that has exploded in popularity since its move (we couldn't get a seat there on Friday night - by the way, get the chicken cooked in Korean red sauce, not the regular fried chicken). It, too, is of Shi-da vintage, now uprooted.

Beyond that, you'll find a popular tofu pudding (豆花) place, a branch of Tanuki Koji (my favorite creative Japanese izakaya), Urban 45 tapas parlor (which has terrible music on their website; I've never eaten there but will), Hutong (never eaten there either) and a string of Japanese restaurants that all look pretty good.

How did I not know this? Why did I avoid Civic Boulevard, viewing it as a food and entertainment desert, for all these years? Well, it's never too late to start exploring. We live near the southern terminus of Da'an Road, so we walked the entire length of it, past Xinyi, Ren'ai and Zhongxiao to get there. Da'an Road is an interesting strip - near us it's pretty local, with a school, some bakeries, a few small places to eat. It goes past some luxury apartments and a mini-night-market clutch of stalls. A bunch of small, non-pretentious shops (think cheap "everything" general stores) give way to medical shops as it passes Ren'ai Hospital (I recommend Florida Bakery on Ren'ai to the right). Then it turns into all-out Rich People Road, with an Aveda, Michal Negrin, several upscale boutiques and cafes and a fancy but generic hotel. North of Zhongxiao it turns into a Gongguan-like night market (think glittery hair accessories, weird hairy, drapey sweaters for young fashionistas and Korean socks rather than food), but probably more expensive. Then it ends in that great strip of restaurants. A fantastic walk through the many layers of commercial Taipei for a Friday night dinner (something we rarely get to do - our Fridays are usually booked out with work).

Unable to eat at Chicken in Bok and Beer - our original plan - we ended up at Ikki Robatayaki. It was really, really good - a mix of Japanese beer-on-tap dive bar, local izakaya and gourmet food. I like this kind of food more than Brendan (I'm pretty passionate about Japanese food and have been ever since I realized it was way more than noodles and sushi - hey, I grew up in a small town, forgive me. But I like noodles and sushi, too) but he was game.

I started with warm sake for a chilly night, but realized later that the food goes better with a nice tall glass of draft beer. I recommend starting and finishing (and going the middle) with Asahi.

Some of our food:



Anyplace that not only has a dish that is just a grilled onion - really, grilled onion, nothing more, some salt on the side - but puts a picture of it on their menu, too, must make one mean grilled onion. So we got it. Great with beer. It takes awhile to grill through but once done, is delicious. And oniony. Would have been overkill without the beer. Definitely split this one with another person.



We also ordered the gingko nuts, as I've never had them before. Loved the meaty, chewy texture and unique flavor, but was not so pleased with the bitter undercurrent and aftertaste. That's just how gingko nuts usually are, though - although I am generally averse and very sensitive to bitter flavors, this was okay. It added a complexity to the flavor, and worked well with the salt they were served in as well as the beer.



Spicy bamboo shoots were a free appetizer, and entirely delicious.



Tender bamboo shoots with a wasabi dip were also delicious.




The wasabi taste in this raw "wasabi octopus" mini-dish was mild and subtle, but overall I enjoyed it. Not for those who can't take raw seafood or don't like the cold, slightly slimy sauce of many Japanese salad preparations.



The Japanese fried chicken, served with an aioli or mayonnaise, was delicious (but needed salt - I recommend the spicy red salt preparation - it has a Japanese name that I don't know - provided on the counter).



We got two sets of sticks - green onion chicken (above) and steak sticks (not pictured). Both were delicious and cooked on the grill to perfection. Both are served with a spicy mustard.



We also got two salmon flake rice triangles (not pictured) and I got this scallop roll with sea urchin - delicious! Again, not for those who can't take raw seafood as neither the scallop nor the sea urchin is cooked. Add a tiny bit of soy sauce or tamari, roll up and eat. The final taste is a whizbang of hot wasabi that finishes off this delicious, fresh roll.

All in all I really liked this place and would definitely go back.

Taipei WhiskyLive Expo 2013

You know I love me a good booze-fiend expo, and I'm a bit of a whiskey dog, so Taipei WhiskyLive was right up my alley. Having no idea that there apparently were similar expos in 2011 and 2012, I excitedly rolled up to this one ready to try me some fancy rotgut.

We had a big Indian lunch, which was good - smart to start on a full stomach and delicious meal. Brendan joined my friend Joseph, my sister Becca and I for lunch and then saw us off - he's not so into whiskey.

I went with a budget of NT$3000 (about US$100), figuring with the discounts on offer that I could get myself a pretty nice bottle or two without breaking the bank, and also knowing that a budget was essential: I am quite aware that I am capable of spending that much and more on good whiskey.



For the cost of NT$500 (the price of one admission ticket), you get a free glass (it's lovely and tulip-shaped and is engraved with "Taipei WhiskyLive". Like at wine expo, you can try several different kinds of products, but while WhiskyLive is smaller than wine expo, it seemed to be more crowded. There weren't as many booths and there were far fewer "small booths of importers and distributors selling a curated selection of fine labels". WhiskyLive had a few of these, but it seemed anchored by lots of big "brand name" booths, in various degrees of fancy set-up.

You could even pay extra for special tastings or tastings of very expensive whiskeys - I felt that after paying NT$500 to get in that I wasn't going to pay for tastings once inside. There were also classes held and full-on tastings with professionals.

You could also pay extra for access to something called "Jim Murray's Inner Sanctum", which...well, maybe they need a new name for that. One thing I don't want to enter is Jim Murray's inner sanctum (or anyone else's for that matter).

Best line from the expo was from one such tasting - "and now let's try the twelve-year-old!"

Uhh.

 

Think novelty photos, whiskey ice cream (so-so) separately built spaces that you have to queue up or pay a fee to enter complete with fancy colored mood lighting, smoke machines, chrome and marble tabletops, leather sofas etc., and large signage for well-known whiskey purveyors - Suntory, Johnnie Walker, Macallan, The Famous Grouse, Glenmorangie and Ardbeg, Highland Park etc. etc..



Because whiskey has a kind of "businessman" vibe in Asia, not in quite the way wine does, this place wasn't geared toward foodies/gourmets/whiskey aficionados so much as businessmen who think they're aficionados but are really in it because it's expensive and an image boost.

So...smoke machines, fancy "VIP" areas, and booth babes.

Lots of booth babes.



But there were still some good things to try, and anyway one can't drink too much whiskey. I was quite taken with a brand called Ben Nevins...I tried some, immediately started calling it "Ned Bevins", and moved on to try some more kinds before making a decision of what to buy.



We tried some Japanese whiskies - "I still liked the Venn Beavis!"



We tried some samples of other alcohols - there were also booths for midori, rum and Svedka vodka - and something good called The Arran - "that was good, I'll probably buy some, but I also really liked that Len Kravitz." I've had Hibiki before but I was happy to enjoy some again, and plenty of distributors had various kinds of Laphroiag (spelling?) on offer. I can get that in Taipei, though, at a regular store, so I'm not too worried about it.



"OK, so you got your ridiculous photos with these Johnnie Walker people. Now let's go so I can buy some Zen Nebbits!"



Joseph: "It's Ben Nevis."
"Yeah, Venn Bobbit!"



"BEN NEVIS."
"Bob Venus!"



Anyway, I got my Zen Levitz (13 year), and also tried a rather nice "heavily peated" whiskey from these fellows:



And a delicious NT$6000 (approx. US$200) whiskey that was just as expensive on discount...



And also got The Arran 12 Year, which has a nice caramelly taste.



I did like that while people seemed surprised at times when I asked to taste the peatiest whiskies and the oldest vintages with the strongest flavors, but I didn't have to literally wave away bottles of lighter, sweeter whiskies that I wasn't as interested in. At wine expo, I felt at times like people saw me (a woman) and picked up the light, fizzy, white or pink wines and I had to be more aggressive in demanding (nicely) what I really wanted samples of: the darker, spicier, woodier, drier wines.

I also appreciated that the crowd was mixed. No idea how 'into' whiskey the women where, but some sure seemed to be. A refreshing change from the common teetotalling, or "I'll drink one Taiwan Beer fruit flavor, that's all!". Which, of course, is fine - I'd never pressure someone to drink something they didn't want to or couldn't handle (I didn't pressure Brendan to come to this expo at all), but it's nice to be around others I can enjoy a nice whiskey with. Men and women.

All in all, a great way to spend a rainy Sunday in Taipei.

SICHUAN FOOD THROWDOWN SPECTACULARRR!

Actually I just want to compare four Sichuanese restaurants I've been to recently or really just love, because Sichuanese food is kind of a passion of mine.

Tianfu 天府川菜



#5 Ren'ai Road, Yonghe (MRT Dingxi)

I know I am always referencing this place on my blog, but it deserves it. It's just SO GOOD. The boss is an old Sichuanese chef, a master really. It's a small place, easy to miss, and you wouldn't know it was so good unless someone told you (it just looks like a basic restaurant next to a fruit stand on an inconspicuous street in Yonghe).

So far, I feel that their spicy beef (水煮牛), spicy green beans, mouthwatering chicken, pork rib cooked with sweet potato and spicy tofu (麻婆豆腐) are the best in Taiwan. You really can't do better. Once - just once - the spicy tofu missed the mark. We ordered late and I think they were low on ground pork, so they just made what they could. Otherwise it's always been to a high standard of excellence.

Go early - they open at 5:30 and won't take orders after about 7:15pm (and they want you out by 8:30) - there's only one chef, and he sets the hours. If he's tired he closes up early. If he's in a good mood he might cook for you as late as 7:30! With any other restaurant I'd just not go back, but it's so damn good that I'm willing to put up with it.

Lao Sichuan 老四川



Chang'an Road between Songjiang and Jianguo (MRT Songjiang Nanjing, or the area is served by many buses) - I tried to get their address off their website but this is the best I could do (I did get lazy, though).

This is a Chongqing Hotpot restaurant, not a typical "Chengdu dishes" Sichuanese restaurant. It's "famous" in the Taiwanese sense (i.e. very well known and popular) - so famous that in Taipei it's hard to get reservations. I know people who have driven down to Zhubei to eat at the branch there! A friend of ours made the reservation, so we had the chance to go. The hotpot is spectacular, especially the spicy side. I've never been a big fan of the herbal side, at any restaurant. Definitely get their "famous" signature appetizer, which is noodles in a delicious spicy sauce. The edamame are great, too.

The hotpot here reminded me of when I had hotpot in Chongqing itself, and the hotpot I've had in Guizhou (just south of Chongqing) as well. It's the real deal.

I can't "compare" it to the two other restaurants because what they do is different, but it's definitely worth braving their tough reservation competition to go.

Some photos:






Spicy and herbal divided hot pot. You can ask for it with no blood. Look at those fresh sesame seeds!

Fuhua Sichuan 福華川菜



Xizang Road＃228, Wanhua (a longish walk from MRT Longshan Temple, a few buses pass nearby including 307, or just take a cab)
台北市萬華區西藏路228號

This is a place my student recommended in Wanhua. She said "it's cheaper and better than Tianfu". I found it to be roughly the same price - a little cheaper - but not necessarily better.

The spicy beef - above - was very good, with tons of chili, fresh cilantro (Tianfu doesn't give you fresh cilantro) and very high quality tender meat, a bit fatty (a sign of quality in Chinese cooking). It was served on a sterno warmer, which Tianfu doesn't do. It was fantastic, although I would have added an extra handful of huajiao (花椒 - mouth-tingling Sichuan pepper). It also wasn't as complex as Tianfu in flavoring, but really it just needed more huajiao.

Rating: tied with Tianfu

These clams are not really Sichuanese, we just happen to like them.



The green beans were excellent - with more garlic and less black bean than Tianfu, and expertly seasoned and cooked (if you eat the beans without the topping they seem to need salt, but add the topping and the problem goes away).

Rating: as good as Tianfu



The kung pao chicken was AMAZING - cooked to perfection, not overcooked but not rare (rare chicken is, of course, gross and unsafe). It was glazed just so.

But...it needed hua jiao.

Rating: as good as Tianfu, would be better if it just had hua jiao.

The problems came later, with the eggplant (魚香茄子) and spicy tofu. The eggplant and tofu both lacked hua jiao totally. The eggplant was too sweet and didn't have enough pork. The tofu was low quality, not savory enough and not NEARLY spicy enough.

Rating:

Eggplant - not as good as Tianfu

Ma Po Tofu - we almost sent it back. I was not pleased. I wonder when I told them specifically to add hua jiao and make it spicy, if the chef misheard the server (the server didn't mishear me, she'd confirmed it) or just decided there's no way foreigners would want that so I must have meant not spicy. I don't know, but either way it wasn't very good.

Han Chi Tiger Noodle



#203 Jinhua Street (金華街203號)

I can't really compare this place, which mostly does basic noodles and puffed rice soups in spicy Sichuan broth, with the others. I just wanted to include it because daaayum, these guys know how to add spice to a complex and well-flavored broth. They don't skimp on the hua jiao, that's for sure.

It's also the easiest to get to, the cheapest, and does not require a reservation.

The Best Deer Penis Wine in Taipei

Deer Penis Wine (鹿鞭酒)
Huanhe Road north of Guangzhou Street, right side (past all the old appliances and the cool old temple, just past and across the street from Old Lin's Mutton Emporium, just walk to the end of Guangzhou to where the aboriginal market is, don't cross Huanhe, turn right and keep going).

Continue on from there and you'll find another guy with deer meat and, I think, wines, as well as snake and turtle.

First of all, I got new totally hipsteriffic glasses. So the first thing I did was put on my hipster earrings and take a selfie, because I'm totally not concerned about looking cool. At all. Really. I mean it.

Also, our honeymoon (a monthlong backpacking trip around Central America), submitted ages ago, was just featured on Offbeat Home. Go check it out!

Now that that important announcement is out of the way, we also decided (well, I decided and Brendan gamely went along) to finally try some things we hadn't tried in 7 years in Taipei. One of these is Chinese medicinal wine, which is usually made as an herbal tincture with deer parts.

Wanhua, especially the area outside of the Guangzhou Street/Huaxi Street Night Market (also called Snake Alley), has a lot of this sort of traditional stuff - you just have to leave the night market to find it, or head to a different, less touristy part of the market (Wuzhou Street is a branch off of this market that has consistently good food...and a lot of brothels). This is the sort of area where an obasan will sit minding her shop packed floor to rafters with giant colorful dildos, right next to her granddaughter sitting in that shop doing her homework, and maybe there'll be a small poodle, too.

So if you're going to find interesting traditional medicinal wines, Wanhua is the place.

The most common are deer antler (also available at Wellcome and 7-11 - this one is dead easy to find), deer blood (not safe if not made correctly) and deer penis (much harder to track down - PUN INTENDED).



Mmmm, delicious tincture of deer penis.

Correct me if I'm wrong here, but from what I've read, deer blood wine is, I believe, supposed to help with circulation and as a good iron supplement, and is good for bones. Deer antler is good for muscles and joints, and deer penis is good for, well, virility (but can be also good for joints, aches and other weak areas). From what I've read, although it's usually drunk by men as a natural Viagra, it can be drunk by women.

So, here goes.



It was surprisingly good. Like a slightly savory Jagermeister (for the herbal flavor - I know Jager doesn't actually have any deer in it). Think of it as the Jagermeister from an alternate universe in which all the urban legends are true. I'm not even joking.

The deer blood and penis, which might be gray market if not entirely illegal, is not labeled. You have to ask for it. 50 kuai for a glass as big as the one you see me drinking above. So if you want to try deer penis wine, you've just gotta know where to get it. And now you do!

Brendan and our friend Joseph tried some too, but I ended up drinking most of it. The owner wasn't too bothered about serving women his Viagra wine - he said nothing but his smile and body language said "Chhhhh...foreigners. Whatever."



You can also get venison kebab and various foods cooked in medicine, like snails and shrimp - and the chicken sausage (雞肉卷) is quite good. For every serving (two sticks) of venison you order, you get a free small glass of medicinal wine that is just herbs - no penis, no blood, no antler. We drank that too.



This stuff doesn't have any penis in it. Boo.



Afterwards, I felt pretty good. Brendan and Joseph were all like 'eh'...so I guess the stuff really does work just as well, if not better, on women!



The best part was the dude at the end of the stall with his own bottle of deer blood wine, getting completely toasted. I am not sure how one could get toasted on medicinal wine (I felt great but too much of the stuff can't be good for you), but he was managing that.

Happy deer penis drinking!

BALLIN' at San Jing (三井)

三井 Mitsui Cuisine
B1 #108 Dunhua S. Road Section 1 (lower floor of the Fubon Building at Dunhua-Civic Blvd)
02-27413394 

Sushi Express This Ain't: fried slices - all edible - of a local fish (金目鯛, I think) with a delicious little swirl of sushi at San Jing

Although I truly enjoy my work and getting to know my students, I know I complain a fair amount about it. The actual work is fantastic - it's the office that can really get me down. Fortunately now that I am a permanent resident, I've rejiggered my contract to be more like a freelancer or consultant than an employed trainer, and I don't have to deal with them often.

The good part of my job (which is quite distinct from the downside) includes several perks - for example, on occasion one of my students will have a dinner obligation when we are meant to have class, and rather than cancel or postpone the class, will invite me to attend as their guest.



So this week, I was really chuffed to get a phone call from a student who, instead of class as usual, had decided to invite me with his colleagues and peers for dinner at 三井 (Mitsui Cuisine) on Dunhua South Road.

San Jing, for those who don't know, is up there among the fanciest and most high-quality names in Japanese-style seafood in Taiwan. Oh yes, and it's famous. Not like when your neighborhood obasan tells you "this guy's soy milk is famous" famous, or "that dentist is famous" famous, but famous as in everybody has heard of it. When you tell a Taipei local "I'm eating at San Jing tonight", their eyes widen and they look at you like, "oh!" I had a student once tell me as class started that he ate at San Jing the previous weekend, and the entire class stopped and went "waaaah!". This was in Hsinchu, and even there everybody knew about this group of restaurants.

It's also killer expensive - at all locations except for their standing-room-only sushi bar in the Taipei Fish Market (Minzu N. Road), expect to pay NT$3,000+ for a top-end dinner. (At the sushi bar in the fish market, you can expect to pay closer to NT$1000-$1500). Some locations, such as the one in Taipei, are rumored to have an NT$500 lunch special.

Look at this glazed swordfish. Just look at it! I mean, look at it! SO GOOD.

I am not shy about saying it - I was quite excited to not only get to go to San Jing, and not only as someone's guest (you know how it goes, the bill comes and the foreign guest never even sees it let alone gets a chance to offer to pay or chip in), but also that I'd get paid to go. How sweet is that? So I threw on better clothes and hopped in a taxi.

It's not hard to go - you have to make reservations but they're not that hard to get, it seems. You shouldn't look slovenly (almost everyone else there will be in some form of business-appropriate dress, even if it's just a sweater and slacks), but you don't need to make any fashion statements or worry that you'll stick out. Taiwan is generally not super formal or snotty like that (one reason why I love it here). I've been wanting to go for awhile, but have always put off the splurge. Especially as Brendan, while he enjoys good food and seafood, doesn't find sushi to be among his top favorite cuisines and claims he really can't tell the difference between a finely crafted cut of sushi or sashimi and, say, Sushi Express.

It would be easy to say "yeah, it's expensive and pretentious and the food is good but frankly the night market is just as good and it's so much more real", but I can't say that. I might get hipster cred for it, but I can't.

Because THIS PLACE IS AMAZING. It would be a lie, a throw-you-into-the-pits-of-hell LIE, to say otherwise. And I can't lie, oh no. It's ridiculous. It's pants-creamingly supercalifragilistic.

First, the obvious: each ingredient, including the main bit of fish, is only of the highest quality, and cut and prepared right before it is served by people who really know what they're doing. That goes without saying. Each piece is prepared in just the right way to bring out the most complex, well-balanced flavors, even if it's just a simple cut of sushi.



More complex items are torched on the spot and topped with finely-crafted sauces and seasonings, like this tasty little number above (I shoved that delicious thing in my maw so fast that I didn't even think to ask what kind of fish it was, but worry not, I savored it slowly once it was safely in there, safely MINE, out of reach of those who might want to separate me from delicious, delicious sushi, mmmm). The sauce was yolky and lemony, with the seaweed and scallions giving it a hit of umami.

Another thing I appreciated were the details. The service was, as you'd expect, spectacular, with fresh tea appearing or sake filling my glass before I even realized I needed more. Even the smaller things, though, like the carefully designed lighting, this lovely little chopstick rest and the well-chosen plateware, did not go unnoticed.




Plus this one little thing that's kind of a big deal with me - good wasabi. From a distance it looks like just more of the cheap smeary stuff, but look closely, and you'll see that no, this is the freshly grated real deal. As an avid consumer of horseradish, wasabi, garlic (including raw), mustard and all preserved things (including preserved tofu, Indian pickle and kimchi), I like my strong flavors well-made and high quality.



Just like at my favorite izikaya, Tanuki Koji, San Jing will recommend sake that tastes best served at your preferred temperature. Some got warm sake - I got some served cold along with another guest because that's just what I was feeling like. The two of us managed to finish the bottle - fortunately, I can hold my liquor.



But more about the food. This here is trout wrapped in its own skin, with a touch of sliced cucumber and scallion. I usually don't go in for fish skin, but this was done to perfection, served at just the right texture of mouth-meltiness and at a pleasant temperature. We were also served lightly glazed and seared skewers of belly from the same trout, but I don't have a good picture of those.



Then there was the shrimp. You could eat some of what was in the head, but that was mostly for decoration. The calamansi (that tiny orange) is squeezed over everything else, and then you can enjoy a variety of textures on one plate: soft sea urchin over rice, softshell fried shrimp legs and a slice of shrimp sushi with roe.



Then there was the eel. I love eel. Look at how perfect this eel sushi is. Most places just plop some braised eel on some rice and hold the slippery mess together with sushi, and don't bother about whether the tiny bones are easy or pleasant to eat or not. Not here - here you get a firm little cut of eel, perfectly seasoned, without being too slippery, sweetly flavored or gooey. The bones are, if anything, enjoyable to eat. The mouthfeel of this little masterpiece was mind-blowing.



魯肉飯 (stewed meat rice) is a Taiwanese staple, usually made with braised/stewed meat and served cheaply at street stalls, This "stewed meat rice" is made with tendon and is noticeably different from and higher quality than the street version (I didn't say "better" because I appreciate the stuff on the street for different reasons). I usually don't go for tendon, either, but this was so perfectly done that it had the mouthfeel of well-made muscle meat, not the typical hard-and-chewy texture of ligament and tendon. The sauce had a delightful fragrance and was neither too sweet nor too salty, and it was topped with just enough pork floss sprinkles (I believe that's what it was anyway) to give it more complexity without the pork floss flavor overwhelming it or being noticeable on its own.



And now, for dessert. A fruit plate was to be eaten first - the idea being that the sweetness of the selected fruits (canteloupe, grapes and wax apple) would properly prepare your palate for the sweets to come later. Then, this little delight: grapefruit ambrosia - I don't know what else to call it, the flesh of the grapefruit in some sort of creamy yet firm grapefruit mousse - wrapped in dried Japanese persimmon.



Then there was matcha tea ice cream (which tasted great - very creamy and flavorful, not like the mostly-vanilla green-colored "matcha ice cream" at many buffets and hot pot restaurants - but looked pretty normal, so I didn't include picture).

And then, this:




A custardy delight, light and airy, topped with lime zest and a passionfruit sauce (again, the real deal, not the syrupy sweet yellow stuff you see elsewhere) and slices of honeydew and cantaloupe to provide a counterpoint to the sweet, fluffy mousse-like, panna cotta like custard - set atop a not-too-sweet moist cake with a hint of brown sugar, and surrounded by sweet flakes that packed just enough crunch to add texture. They did not detract from but rather highlighted the creamy and fruity textures of the rest of the dish. The coffee and tea that came with it was also quite lovely - the coffee was light, not strong, but while I usually go for richly flavored light and medium roasts or very well done espresso, I admit that the lighter flavor of this coffee better balanced with the delicate, otherwordly flavors of the rest of our meal. It was an appropriate choice.

All I can say is that if you like sushi and want to get spendy, this is the place to go. A few other foreigners were also dining there, and didn't seem to be enjoying themselves (my guess was that they were at more serious business dinners - I felt quite lucky that my "business dinner" was basically laughing it up with my student and his coworkers). I felt bad for 'em - maybe they're not sushi people but had to go, or maybe they just don't care or were otherwise in a bad mood.

It made me realize that I don't want to be the sort of person who eats at San Jing as a matter of course, or who has to eat there for business. I don't want to be the gal who "makes it" and then a few years later complains that she can have all that she wants of the best of the best, and there's nothing new when you're already living your champagne dreams, and none of it means anything (I know, hard to muster sympathy). I'm happy - better off, really - being the gal who doesn't frequently do things like this, even if she can ostensibly afford to. I want to be the one for whom this is a special treat: that way I know I'll always enjoy and appreciate it, rather than it just becoming some typical non-special thing.

And I did enjoy every mouthwatering second of it, and I recommend that you do the same.