Inside the Songshan Idea Hotel Taipei, we stayed at the Que Log Barbecue Restaurant, which is famous for its menu-less chef's menu. The restaurant is located on the 17th floor of the hotel, to the left of the reception desk, with an unrivalled view of the Keelung River.
Our dinner that night was co-cooked by the Executive Chef of the Italian House Hotel Group and the Executive Chef of Que Log Grill, where all dishes were prepared with carefully selected seasonal Taiwanese ingredients.
It was a great meal, starting with a plate of black truffle fries and a glass of slightly sour Plum Tonic. After a short wait, the plump, freshly opened oysters were served.
The appetiser that followed was the Superior Dried Scallops, Udon Roe, Green Bamboo Shoots with Pomelo Mayonnaise. The sweet scallops were combined with the salty and savoury flavours of Taiwan's dried mackerel roe and bamboo shoots, and then tossed with a refreshing yuzu flavoured mayonnaise, which gave the dish an unobtrusive and rich flavour profile.
Taiwan's Avon Mango is famous for its sweetness and flavour, and this "Avon Mango Salad with Orange Dressing" is a refreshingly sweet and sour dish.
After a few cold cuts, the soups come out to warm up your stomach. The Truffle and Black Garlic Chicken Soup is a sweet and nourishing nourishing soup that you can tell is a treasure when you take a sip.
Crispy Lobster Spot, Taro Mousse, Stir-fried Sansho and Ragwort Seed Vinegar are actually Sabah Lobster Tuns with thick skin and slightly acidic ragwort seed vinegar to enhance their flavour.
Braised Pork Rice is a must-have in Taiwanese cuisine, and this bowl of Braised Pork Cheeks Rice with Sea Urchin and Dried Cherry and Radish is a variation of the traditional braised pork rice. This bowl of "Braised Pork Cheek Rice, Sea Urchin and Dried Cherry Radish" is a variation of the traditional braised pork rice. The aroma of braised pork and the sweetness of sea urchins make this dish the best in the world.
After that, we were served with an Old Fashioned Sugar Pear Sorbet to cleanse the palate, and then the main course finally made its appearance.
With the use of the restaurant's keyword "log grill" in its name, the Brandt Natural Ribeye Steak is the star of the meal. The steak is quickly grilled at 300 degrees to avoid loss of juices, and then cooked over a longan log, giving it a distinctive smoky flavour. Gossip has it that the grill was imported from Spain after the hotel used it for millions of dollars! The steak was a beautiful pink colour in the middle, tender and juicy, grilled to perfection, with a pinch of salt, it was already delicious.
The other two main courses were also good.
Grandmothers' Secret Fried Chicken is so fluffy and crispy that it's juicy when you bite into it. The chef's secret recipe is to soak the chicken in smooth, low-fat white skimmed milk before frying it in a crunchy batter, and serve it with a spicy red chilli sauce, which is extremely flavourful!
T. rex Beef Noodle is already excited by the sight of two giant charcoal-grilled American bone-in beef ribs in a rich broth, handmade pumpkin noodles that are springy and delicious, and a thick piece of braised beef tendon that will satisfy any carnivore's cravings.
The taste buds were cleared again with a refreshing "Berry Sorbet" served in a pocket-sized cone cup. Last but not least, the "Pingtung Fuwan Sea Salt Raw Chocolate, Avon Mango Pearl Cheese" made from Taiwanese ingredients was the perfect ending to the meal.
Address: No. 8, Sec. 7, Civic Avenue, Nangang District, Taipei City 115, Taiwan
Phone: +886 22653 2828Website. https://www.amba-hotels.com/tc/songshan/destination/location
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