TAIPEI (Taiwan News) – Following its comprehensive renovation earlier this year, Longtail restaurant announces a captivating new a la carte menu, spearheaded by dynamic 35-year-old Executive Chef Erik Chen (陳加朗).
With his international perspective and creative style, Chef Chen masterfully blends the essence of Asian culinary culture with refined Western cooking techniques, redefining contemporary international cuisine.
Chef Chen, born in Bangkok and having lived in Taiwan and Canada, brings a unique cross-cultural sensibility to his dishes. His culinary journey includes stints at Vancouver's Michelin-recognized Miku and Taipei's esteemed two-Michelin-starred Raw, followed by a role as opening Sous Chef at Frassi.
His philosophy, "the essence of cooking lies in exploring the infinite possibilities of ingredients," drives him to transcend single cuisines, transforming familiar flavors into innovative and surprising creations.
The new à la carte menu invites guests to share an array of exquisitely crafted dishes.
Highlights include fried dumplings with curry pork rillette, which offers a delightful fusion, taking a familiar dim sum staple and infusing it with a rich, spicy pork curry filling.
Orange pork chop pineapple bun is a creative twist on the classic Hong Kong pineapple bun, featuring a succulent Taiwanese pork chop marinated for 24 hours in a secret orange sauce, charcoal-grilled, and paired with satay sauce and a fried egg.
Crispy shrimp spring rolls are filled with hand-pounded shrimp paste and crab miso, enhanced with pork fat, celery, cilantro, chives, and lime leaves, served with a house-fermented coconut sugar tomato sweet sauce.
Chef Chen's vision extends to a new six-course set menu which delves into the profound nuances of Chinese cuisine through fermentation and aging techniques. It subtly layers Western culinary methods, incorporating elements like XO sauce, Zhenjiang vinegar, and almond tea, showcasing the restaurant's evolving and daring spirit.
Longtail also introduces "bubble weekend," a new sparkling wine event every Saturday and Sunday from 2 PM to 6 PM. Guests can enjoy a series of creative sparkling wine cocktails for just NT$250 (US$8) per glass, perfectly complemented by Chef Chen's specially designed snacks like Sichuan fries, shrimp paste chicken wings, and braised beef tripe.
The newly renovated space features an Eastern-inspired design with earthy tones, burgundy red, and warm textures, creating a relaxed and inviting atmosphere. Hand-brushed gold leaf on the bar wall, potted plants, and Asian-style hanging paintings add intricate beauty.
Longtail Restaurant. (Taiwan News, Lyla Liu video)
