En-Cheng-Ju 恩承居
Hours / 營業時間
Lunch 11:30 am – 2:00 pm; Dinner 5:30 pm – 9:00 pm ﹙Closed for 4 days during Chinese New Year, Dragon Boat Festival and Mid-Autumn Festival﹚
午餐11:30 am – 2:00 pm; 晚餐 5:30 pm – 9:00 pm ﹙農曆春節休息四天、端午節和中秋節公休﹚
02-2397-2498 / 02-2396-3271
台北市仁愛路二段11號
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費
www.093.com.tw
En-Cheng-Ju：Always serving live seafood in the most authentic traditional Cantonese style
It was my first time going to En-Cheng-Ju and I didn’t know how to get there by public transportation. So I hopped on a cab and told the driver that I wasn’t sure if it is on the right side or left side of Jen-Ai Road. The cab driver turned around and said to me, “Miss, I take customers there all the time and I know for sure that it’s on the right side of the street.” How little I knew that En-Cheng-Ju is such a well-known place that all the cab driver needed to know was the address in order to figure out my destination.
En-Cheng-Ju was established in 1988 and for the first 8 years it was located on Xin-Shen South Road. And 13 years ago it moved to its current site. The first impression I had of En-Cheng-Ju was the water tank full of shellfish by the entrance. And then I noticed all the Chinese calligraphy by contemporary maestros on the wall. Most customers are political and business leaders in Taiwan. Whether it’s for business or casual dining they prefer privacy. Therefore there are 7 rooms reserved for private dining.
En-Cheng-Ju is famous for its Cantonese style seafood as well as its Chao-Zhou cuisine. According to owner Mr. Wu comparing to other Chinese cuisine Cantonese cuisine has the lightest taste with lingering aromas. You don’t need rice to go with a Cantonese meal. And most importantly it is prepared with less oil and minimal salt and concurs with the modern healthy diet requirement. Set menu is available for a table of 10 people and the price starts from NT6, 000 up to NT12, 000. And Mr. Wu is certain that everyone will be satisfied when all 12 course meal is served.
The most recommended dish is Fried duck with taro﹙1/2 duck; NT400﹚and it’s rare to find this traditional delicacy anywhere in Taiwan because it’s very time consuming. Even though it’s fried but you can barely taste the grease and the taro is super silky. In order to fully explore your taste bud, be sure to take your first bite as it is and then add some special sauce for the second bite. It is marvelous and one unforgettable dish! Some customers have been coming here for this dish and still can’t get enough of it.
In Cantonese cuisine all the seafood is served with the shell so that customers know that they are fresh and live prior to cooking. Steamed grouper ﹙NT55/50 grams﹚ weighs at least half a kilogram and it is fresh and tender. For crustaceans lovers crabs served in Hua-Diao Shao-xing wine﹙NT55/50 grams﹚will make you yearn for more when the plate is empty. In the end be sure to soak up the juicy with Taiwanese vermicelli in order to complete your crab tasting experience.
Mr. Wu’s better half, Lin Qiu-Xiang is a renowned TV cooking icon. Her post birth meals have benefited tens and thousands of women in Taiwan. She created assorted mushrooms with pine nuts ﹙NT480﹚for the health conscious customers. You’ll taste 7 to 8 different kinds of fresh mushrooms in one dish.
En-Cheng-Ju continues to serve the healthiest Cantonese cuisine with the freshest ingredients so that everyone can enjoy a worry-free meal!
恩承居：講究現殺現煮的傳統道地廣東海鮮料理
踏上計程車準備前往恩承居採訪，我跟司機先生解釋這是第一次前往，我不太確定這個地址是位於仁愛路的那一邊，他轉過來對我說：「小姐，我經常載客人去這家餐廳，我很確定它在右邊！」我根本沒說我要去上館子，運將朋友光聽地址就一清二處，想必恩承居是家歷史悠久、高朋滿座的老字號。
果然不出我所料，恩承居在新生南路經營八年多之後，於13年前搬到目前的所在位置。一走進恩承居，第一眼先注意到大型水族箱裡游動的龍蝦、螃蟹和各式魚類，第二眼就被牆上的大師字畫所吸引。恩承居的客人大多數是政商名流，無論是聚餐或是宴客，他們重視用餐時的隱密，因此近一百坪的空間擁有七個包廂。
恩承居的料理以廣東菜為主，潮州菜為輔。吳老闆說廣東菜是所有中華料理中口味最清爽的，不像其他料理因口味重，一定要配飯吃。最重要的是少油少鹽，符合現代人追求健康飲食的要求。恩承菜的合菜一桌十人，價錢從六千元起跳到一萬二不等，菜色豐富，十二道菜必定讓賓主盡歡。
首先要推荐的是芋泥香酥鴨﹙半隻/400元﹚，在台灣已很難有機會品嚐到如此傳統的功夫菜，先蒸後炸，芋頭和鴨肉口感綿密，再淋上特調的醬汁，又是一種不同的風味，吃過的都說永生難忘！有些老主顧從小吃到大，這道菜是每次必點的招牌菜！
廣東菜的海鮮講求現殺現煮，清蒸石斑﹙55元/兩﹚至少都是一斤以上的大魚才能上桌。喜歡吃螃蟹的千萬不能錯過花雕沙蟹﹙55元/兩﹚，最後記得將湯汁拌入麵線，每一口都吃得到花雕酒和麻油的香氣。
吳老闆的另一半林秋香是知名的電視烹飪老師，她的月子餐造福成千上萬的台灣婦女在產後調理身體，迅速恢復身材。松子什錦菇﹙480元﹚是她為重視健康的客人所研發的養生菜，清炒七、八種新鮮菇類而成。
恩承居希望以最新鮮的食材烹調最健康的廣東料理，享受美食可以零負擔！
