Danny's Kitchen: Taipei, TAIWAN

Date:  27 juillet 2011
Location:  Across from one of the Din Tai Feng's

Great restaurant with fantastic Chinese chef (cute) who studied at Le Cordon Bleu in France.  So naturally, the cuisine here is French base using freshness of local ingredients.  Oh, and did I mention that of the most people who come to dine at Danny's Kitchen are mega wine enthusiasts.  And I mean mega.  Some of Taiwan's largest private wine collectors come to Danny's to wine and dine.  You are welcome to bring your own wines.  We sure did.

It was my final farewell dinner, and Henry out did himself once again.  Our fellow wine drinking alcoholics I mean enthusiasts met here tonight on a Wednesday night at 7pm sharp to begin a very long evening of exquisite fine dining, some pretty fantastic wines (that we brought ourselves), and so much laughter that I was crying.  Danny himself came to dine with us also and helped along our ridiculous conversations.  I love getting together with this crowd, because before you know it, we are speaking shenanigans in three different languages:  English, Mandarin, and Taiwanese.  Of course, we could feign some French and Spanish if wanted to too (hummm how did that first class quality Spanish Jamon get onto the table????).  There is something about being with my own Taiwanese people - the next-of-kin feeling, cultural affinity, that I just cannot explain.  But it is true, that regardless how culturally diverse I may be, the core of who I am will always be a Taiwanese girl (Dou Jiang You Tiao for breakfast please!).

Great service at this restaurant (or maybe it was just because Henry was luckily sitting to my immediate right, and I myself self pouring also), for a total snob like myself who is very particular on food and wine service performance.  Keep my water glass filled.  Have the proper wine glass prepared.  Have my wine chilled at the right serving temperature.  Do not break my corks.  Keep the wine flowing, do not leave me nor my fellow guests any empty wine glasses please.  I do not want to ask for any of the above, just get it done - are your runners watching?  Those of you in the industry know exactly what I am talking about and no, no I do NOT think that I am asking for too much at all.  Those of you not in the industry might think I am a bit much, "high maintenance," hard to please, hard to handle, whatever.  We are just on different pages and I guess you might not be dining at my table then, with "us."  Faint hearted need not apply.  Don't knock either.

Well, the staff here did a fine job keeping up with us.  It probably helped that all of us were wine industry folks so, we helped along the wine pouring ourselves.  By the end, I made some spills which means - pretty drunk and grand good time.  Henry managed to get myself and Jessica home all in one piece.  I love Taiwan!

What we brought and drank that night - which Henry sent the list to the Head Chef one week prior, who custom designed our private dinner for us that evening.

- Krug Champagne Grand Cuvee
- 2008 Louis Latour Chassagne Montrachet
- 2005 Grand Cru Burgundy Echezeaux Pierre Andre (my favorite of that evening!)
- 2008 Cade Cabernet Sauvignon 98 Points Robert Parker
- 2008 Dr. Loosen Riesling Auslese, Mosel (YUM!)
- 2007 Bramare Malbec

We were spoiled and this is how we live!  Krug, Grand Cru, Foie - what more can a girl ask for.  Simple pleasures... simply satisfied.  It really is that simple.

Our very own sommlier serving table, set up off to the side just for us.  Great sign of the exquisite evening to come.

I love multiple forks, knives, the changing of fresh plates.  Pomp and circumstance service and minute attention to detail.  Precision!

Oysters!!!!!!!!!!!!!!!!!  Looking mighty fresh and tasty.

Foie gras, and the right Grand Cru Pinot to pair with it.  Charmed life.  :-)

The beauts.  Resting.

Henry brought in our appetizer... always thinking ahead he is.  Love it.

Flaky, light, buttery fillot pastry dough with fried oyster on top.  Taiwanese style fusion with French.  Delicious.

Thinly sliced bamboo with truffle mushroom.  Beautiful pairings of texture and taste.  WOW!!!!!!

Do not ask where this Spanish Jamon came from.  Someone smuggled it over on their own personal yacht... That's how we roll.  Or sail.  :-D  Grand cru and proper Jamon on board.  Taiwanese, we know how to eat.

Let the evening begin... love all the beautiful shining glasses with expensive, tasty wines inside.  Solesnob.

Beautiful, tender, juicy fish.

Meat.

Zhu Xue Gao.  ^_^

Oooppps!!!!  Solespill.

Taipei.