Citrus Party

Thanks to DJ Shiuan Liu for inviting us to the summer of love - Citrus party! I love the company and the music. But I must admit that if there is any issue to be dealt with immediately is the venue. The bartenders seem to be misunderstood the meaning of 'OPEN BAR.' The invitation indicated that open bar began at 9 PM till 10:30 PM. we were one of the very first to arrive at the party and we didn't get our first drink 'till almost 9:30. But when it came to time to close the bar, they were right on time.

All I gotta say is that no one wants to deal with anybody's attitude when they are out partying and trying to have a good time. A nightclub with a major attitude problem?! Are you mad?

I would like to conclude tonight's party with this saying: LIFE IS TOO SHORT & OPEN BAR IS EVEN SHORTER!

The Sign

Rodney sent this picture to me last night. He said,"I looked up, saw it and thought about you!"

Kama Hapa Yakiniku Izakaya Bar 燒肉居酒屋

Kama Hapa Yakiniku Izakaya Bar 燒肉居酒屋
Hours / 營業時間 6 PM – 1:30 AM Closed on Sundays 週日公休
02-2739-8668No.213 Section 2 An-Ho Road Taipei 台北市大安區安和路2段213號1樓
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費

Kama Hapa Yakiniku Izakaya Bar：A chic restaurant for Yakiniku and a lounge bar for Japanese cuisine

Kama Hapa Yakiniku Izakaya bar was opened nearly 10 months ago. Among all the yakiniku restaurants in Taiwan Hapa has found its niche and unique style! The name Hapa is originated from a Hawaiian word that means a mixed breed between Asian and western race. Therefore naming the restaurant Hapa is because this place combines yakiniku, Japanese cuisine and lounge bar. Located in the heart of combat zone for Taipei nightlife, Kama Hapa looked like a night club from its exterior. Once you walk inside you’ll discover a bright space and mirrors on the walls make it seem even bigger than it really is. If you are seated by the window you can look out to the street where people and traffic move constantly. It is not as noisy as most yakiniku restaurants and yet it attracts families and business people to come in during dinner. On the other hand it is also a good place for friends to hang out and relax over drinks after dinner elsewhere. It’s worth noting that even though its location is within the prime real estate the pricing in the menu is in the mid-range.

Kama Hapa is an ideal place for yakiniku because you won’t have to worry about smelling like BBQ at the end of the night or burn your dinner due to poor skills. What sets Kama Hapa apart from the rest of yakiniku houses is that all the grilling is done in the kitchen once you place an order. The choices of meat include pork, lamb, duck and chicken and the most special meat is premium wagyu beef from Australia. What’s so special about wagyu cattle? Some say that it tastes like beef foie gras, smooth and sweet. Keep in mind that wagyu beef is not available everyday. In terms of seafood selection the must try item is extra large sushi grade scallops from Hokkaido﹙200NT﹚. Whether you like it seared & salted or cooked in rice wine, the texture is always tender!

Restaurant Ryan mentioned that recently Kama Hapa recruited senior chefs to re-vamp the menu in order to provide more choices in addition to yakiniku. All new dishes are served in medium portion so that it’s enough to be shared with others. Sashimi is always a good starter and assorted sashimi with three types of fish (260NT) is a refreshing appetizer. Emerald seafood rolls (180NT) may seem Californian style sushi rolls and no soy sauce is needed. The fillings are crab meat, cucumbers and Japanese yam. If you like hand rolls, sushi chef can create innovative rolls upon request. For instance summer fruits are delightful as hand rolls, like mango (60NT) and kiwi (60NT) are quite popular. Japanese style seared beef carpaccio served with homemade recipe sauce (280NT) is one of the most popular new dishes.

In Taiwan there is no yakiniku house as hip and chic as Kama Hapa. From the décor of the lady’s room I can tell the management must be very detail-oriented. Even the sushi bar in the center of the restaurant is like a splendid open kitchen. Since all the adjacent tables are connected to the bar patrons can watch the activities behind the bar as well as everything that goes on in the restaurant. To see and to be seen is quite fun at Kama Hapa!

Hapa燒肉居酒屋：提供你最時尚的場所吃燒肉和美食最多的夜生活

開幕至今十個月Hapa燒肉居酒屋，在時下流行的燒肉店中走出自己的風格！取名Hapa，這個源自夏威夷的字，意思是亞洲和其他種族混血的後代，就像這是個lounge bar與餐廳結合並提供燒肉和居酒屋的餐廳。座落在台北市一級戰區的安和路，從外觀看來讓人以為是夜生活場所，走進來發現空間的設計非常明亮，四周的鏡子讓整個空間感覺更寬敞，坐在窗戶邊也能看到外面街上的人來人往。這裡不似一般燒肉店吵鬧，用餐客人自小家庭用餐到商務宴會，也有飯後聚會聊天喝酒的，值得一提的是雖然身處黃金地段，這裡的單價屬於中等價位。

Hapa燒肉居酒屋是吃燒肉的好地方，因為不用煩惱全身沾滿碳烤味，也不需擔心技術不好造成食物燒焦，點燒肉有專人負責代烤。肉類的選擇除了豬肉、羊肉、鴨肉和雞肉，最特別的是來自澳洲的和牛。每日提供的特選和牛部位都不同，想吃還得碰運氣，尤其是牛五花是最為搶手的！海鮮類的選擇多元，特別要介紹北海道干貝﹙200元﹚，無論是鹽燒或是酒燒，還是吃得到肉質本身的鮮美。

店經理Ryan表示，為了讓客人有更多日本料理的選擇，找來資深的師傅並且隆重推出一品料理，全新的菜色以適中份量呈現。生魚片是個不錯的前菜選擇，綜合三品﹙260元﹚適合嚐鮮。翡翠海鮮捲﹙180元﹚有蟹肉、山藥和小黃瓜，看似花壽司卻不需要沾醬就可直接品嚐。喜歡握壽司，吧台師傅可以做出許多菜單上所沒有的，例如夏季水果也可以做手捲，芒果手捲﹙60元﹚和奇異果手捲﹙60元﹚頗受歡迎！日式生牛肉﹙280元﹚淋上醬油和白醋調配而成的醬汁，是目前最熱門的菜之一。

台灣鮮少有燒肉居酒屋是如此具有時尚設計感，從女性洗手間就看得出經營者對於細節的講究，而餐廳中央的吧台是非常華麗的開放式廚房，週圍的桌子都與吧台連結，讓客人看著師傅做菜，也可以清楚的欣賞店內的人事物，享受看人和被人看的樂趣。

Potluck at my house

Dinner at Seth's

Another Wednesday Night at 4plus

4plus
Hours / 營業時間 Weekdays 平日 8 PM – 3 AM; Weekends週末8 PM – 4 AM
02-2738-2776
No. 13 Le-Li Road ﹙near An-He road﹚台北市樂利路13號 ﹙近安和路口﹚
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費

4plus：Familiar faces, cozy space and personalized service make you linger on all night long

Recently 4plus quietly moved to its current location. Surprisingly, without any advertising old friends and regulars find their way back home to this all-white structure sitting right on the crossroad. 4plusis a popular shindig that goes on every night, always hustling and bustling！

When you walk into 4plus the first person you’ll meet is bartender Jeremy. Don’t let his youthful appearance fool you. He’s very experienced in cocktail mixing. He claimed that thanks to abundant curiosity he learned how to make drinks from reading. Unlike most lounge bars people who come to 4plus prefer to sit on the high stools at the bar area instead of private booths. You’d better come early to get a seat in the bar or you’ll have to be seated in the table adjacent. Aside from making good drinks the most important task of a bartender is to chat with the customers. Jeremy is very good at chitchatting with patrons and he’s the reason why everyone chooses to sit at the bar. He not only makes small talks but he can also hold intellectual conversations about anything. Once I heard him discussing the ancient Chinese philosopher Lao-Tzu enthusiastically while mixing drinks. There is more to this young man than meets the eye. Jeremy is also the DJ at 4plus. Thanks to his love for jazz music, we can listen to great tunes when we enjoy awesome drinks！

Jeremy explained to me that the drink list at 4plus is just for display because most regulars have developed their own house special with help from Jeremy. This unique personalized service has created hundreds of varied house specials and no matter whom you are the house special is 350NT per order. I fell in love with American Lemonade (350NT) when I tasted it for the first time. It’s made of house red wine and lemonade. It may seem too simple but the flavor is exceptional. Perhaps you can order a glass of house red (350NT) to put you in the mood while listening to jazz music. If you desire for something stronger, Lotus (350NT) is worth trying. Its violent color is too enticing to drink it all.

The renowned cuisine at 4plus is the other reason that regulars keep coming back for. Chef Chu is very senior in the local culinary circle and he’s also very chatty if you strike a conversation about gourmet food with him. His concept is to serve cuisine in small portion like Spanish tapas. The most popular dish is broccolis with bacon (130NT). It can transform meat eaters into veggie lovers. Shrimp cocktail (230NT) comes with honey mustard and mayonnaise mixed dipping sauce rather than the commonly seen seafood sauce. Sirloin steak with garlic and rosemary (270NT) is served medium and the meat is so juicy that no steak sauce will be needed. Japanese scallops from Hokkaido (180NT) is pan-fried and then grilled. They might be slightly smaller than the Canadian scallops we often see but they are much sweeter.

4plus has always been a celebrity central where showbiz people bring their friends over to hang out. Remember, whether you’re a superstar or a regular Joe, you’ll always be treated like a VIP whenever you come to this bright and cozy place called 4plus.

4plus：熟悉的面孔、溫暖的空間和親切的服務讓人流連忘返

日前4plus搬新家，雖然沒有宣傳，老顧客自動回籠。這個座落在十字路口的白色店面永遠那麼的熱鬧，歡笑不斷，高朋滿座！

走進4plus，首先會看到阿展，這位帥氣的調酒師年紀輕，但是經驗十足，靠著閱讀和好奇心，無師自通成了招牌調酒師。有別於大多數的Lounge bar，4plus的客人捨棄包廂，最愛坐在吧台前的高腳椅，來晚了就要坐在旁邊的桌子。客人喝酒之餘，最喜歡和他天南地北的聊天，而吧台最重要的工作就是和客人互動，有一次聽到他和客人居然開始聊起老子，這年輕人真不簡單。而阿展也身兼店內的DJ，因為喜愛爵士樂，在4plus可以聽到非常適合小酌時聽的音樂！

阿展說，店內的酒單鮮少拿出來，因為熟客都會和他一起研發專屬自己的調酒，客製化的調酒雖然因人而異，統一價格訂為350元一杯。打從第一口我就愛上的美國檸檬汁﹙350元﹚是由紅酒和檸檬汁調配而成，看似簡單卻口味不凡。也可以點單杯紅酒﹙350元﹚，聽爵士樂時會更有感覺！想要來點強烈的調酒可以嘗試蓮花﹙350元﹚，紫色的顏色很誘人，讓人捨不得將它喝完。

4plus的餐點是遠近馳名，資深而且健談的朱師傅不但說得一口好菜，他的料理也讓很多客人讚不絕口！他強調小缽料理，將西式美食以居酒屋量少的概念呈現；最為大家熟悉的招牌菜是培根小辣西蘭花﹙130元﹚，連不愛吃綠色蔬菜的人都會愛上這道好吃又健康的佳餚。雞尾草蝦盎﹙230元﹚擺脫一般的海鮮醬，以蜂蜜芥末和美乃滋調配適合沙拉和草蝦的清爽沾醬，是絕佳的前菜。迷迭蒜香烤牛排﹙270元﹚只做五分熟，不需沾醬就非常可口；台灣少見的北海道干貝﹙180元﹚先煎再烤，甘甜的滋味讓你想一人獨佔。

4plus向來是演藝圈人士喜歡和朋友聚會的場所，但是無論是明星或是普羅大眾，來到這個白色明亮的空間所得到的服務和享受都是一樣的親切！

Flower．Meat．Wine花彘醺

Flower．Meat．Wine花彘醺
Hours / 營業時間
Weekday 平日5:30 pm – 1 am；Weekend 週末 5:30 pm – 3 am
02-2777-1479
No. 8 Alley 15 Lane 345 Section 4 Ren-Ai Road Taipei 台北市仁愛路四段345巷15弄8號（near Yan-Ji Street 近延吉街)
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費
www.wretch.cc/blog/fpd0524

After working at a Japanese tavern for several years, Xiao-Yu and a friend decided to start their own. At the age of 25 they’ve come up with a business model that will guarantee success. Everyday they offer five seasonal dishes that are off the menu and every week they introduce at least three new plates. And they send out text messages through mobile phones to customers, informing them about promotions and new dishes and inviting patrons to come back soon. Most importantly their portion is generous and pricing is only two third of their competitors within the same district. The most impressive characteristic about Flower．Meat．Wine is that the waitresses wear Japanese kimono running in-between tables and treating everyone like old friends.

Seared beef carpaccio (260NT) with a secret dipping sauce is the all-time favorite for the pride of Taiwan, Wang Chien-Ming of the New York Yankees. My personal favorite is spicy tuna tartar (260NT) which is a new way to enjoy tuna sashimi - without wasabi or soy sauce and it’s spicy hot. Stir-fried king oyster mushrooms (180NT) is a perfect side dish for drinking. A feel-good dish after you have a drink or two is seafood hot pot (480NT). It contains no MSG and the broth is made of chicken stock and fresh milk. It’s truly comfort food that is just what you need after a long day at work.

兩個72年次小女生在居酒屋工作多年後決定創業，小妤和好友對於經營花彘醺有一套的商業哲學。每天提供五道時令菜色，每週研發至少三樣新料理並以簡訊通知新菜上市並邀請客人光臨，份量大而且價位只有其他同性質餐廳的三分之二，最與眾不同的是她們把客人當朋友，穿上傳統和服穿梭在桌椅之間服務。

招牌生牛肉﹙260元﹚是台灣之光王建民的最愛，淋上獨家配方的醬汁，這是必點的！韓風辣味鮪魚塔﹙260元﹚將生魚片的吃法改良，不需芥末也不沾醬油，微辣的口味是我個人最愛！花香醬炒杏鮑菇﹙180元﹚是適合下酒的小菜。鮮奶起司海鮮鍋﹙480元﹚不加味素，由林鳳營鮮奶、雞骨高湯熬煮，美容養顏，尤其酒下肚之後，喝點熱湯是很舒服的。花彘醺的裝潢華麗，是小妤和夥伴一點一滴打造的，把清酒空瓶當裝置藝術擺設在玄關，菜單像是一幅古代詩卷。下班後大家相約在花彘醺吃吃喝喝，放鬆一下！

KUSHIYAKI 熊男串燒專門店

KUSHIYAKI 熊男串燒專門店
Hours / 營業時間
Everyday 每天6 pm – 1:30 am
02-2578-7073
No. 135 Section 4 Civil Blvd. Taipei 台北市市民大道四段135號（near Dun-Hua S.Rd近敦化南路)
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費

Even though there are only 30 seats in the newly open Kushiyaki, you’d better call for reservation if you wish to come for dinner. The recession in the food & beverage industry may not be over yet but Kushiyaki has proven that as long as a restaurant provides good food, customers are still willing to spend money on eating out. Kushiyaki is positioned as a tavern that offers Japanese kebabs. Owner Kevin especially imported bincho charcoal from Osaka for it will give the yakitori a golden brown color and no signs of burned marks. In Japan the custom is to visit tavern for sake after dinner but Kushiyaki is a one stop place for great yakitori and Japanese drinks.

The variety of chicken yakitori are chicken wings (80NT) in original and spicy flavor, drumsticks (70NT) in teriyaki sauce and sea salt flavor, and chicken breast (70NT) with wasabi flavor and cod roe garnishing. But the most raved about is chicken butt (70NT) which is incredibly tasty and let’s not forget de-boned chicken neck (100NT) which is in limited supply. I highly recommend the beef skewer (100NT). It is U.S. spare ribs grilled to medium rare, seasoned with mustard and mayonnaise and topped it off with green onions. By the way the house specials are smoked salmon rolls with sour cream (200NT), Japanese udon noodles (150NT) and shrimp tempura (220NT). Do save them for last or you’ll spoil your appetite.

不久前開幕的熊男串燒專門店只有30個座位，而每晚訂位滿滿，在餐飲業的冬天，美食依然吸引客人上門！定位為串燒居酒屋，以日式傳統的串燒搭配本地喜好的菜色，老闆Kevin特地從日本大阪進口備長炭，成本大增，但烤出來的食物健康又美味！Kevin說日本人習慣晚餐過後才上居酒屋，但是他希望客人先吃飽再開始喝酒，因為熊男串燒專門店是用餐的好地方，更是小酌的絕佳選擇。

雞肉的選擇非常多元，炭烤雞翅﹙80元﹚有原味和辣味，雞腿肉﹙70元﹚有醬燒和鹽燒，雞胸肉﹙70元﹚有日式芥末和明太子。想吃限量的七里香﹙70元﹚和去骨雞脖子肉﹙100元﹚請盡早預約，不然有錢也吃不到的！最令大家讚嘆的是牛肉串﹙100元﹚，採用美國無骨牛小排，烤到三分熟，再以青蔥、芥末和美乃滋調味，美味極了！特別推薦的創意料理鮭魚佐酸奶﹙200元﹚非常受歡迎，傳統料理的炒烏龍﹙150元﹚和炸蝦天﹙220元﹚是不容錯過的好菜。

Silks Palace 故宮晶華

Silks Palace 故宮晶華
Hours / 營業時間
Weekdays 平日11:30 AM – 9:30 PM；Weekends週末11:00 AM – 9:30 PM
02-2882-9393
No.221 Section 2 Chi-Shan Road Shih-Lin District 台北市士林區至善路二段221號
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費
http://www.silkspalace.com.tw

Silks Palace：Chinese gourmet for everyday people hidden inside modern palace

Whenever friends from abroad come to visit Taiwan, National Palace Museum is always on the top of their must-see list. The trip to the museum is an extraordinary experience. However, we have a problem when it’s time for lunch because there is no restaurant available within walking distance from National Palace Museum. Then on June 25th Silks Palace came along to answer our prayer, providing foreign visitors and locals alike a convenient and pleasant place for dining and becoming the newest member in Cantonese cuisine on the island.

Judging from the exterior Silks Palace resembles a palace made of glass. When you walk in you’ll feel like you’ve traveled with the time machine and arrived inside of an ancient Chinese tavern. The total capacity of the first floor is about 200 seats. For business and private gatherings eight individual rooms are reserved for advanced booking. And the third floor is a multi-purpose banquet room. Once you sit down you’ll be amazed by every detail of its classic interior design. The moment I lay my eyes on the ivory-colored menu I had the urge to ask for one as souvenir because it is so elegant and classic. Silks Palace offers authentic dim sum as well as exquisite Cantonese cuisine. Here are four recommendations that will not only win the hearts of foreign tourists and also satisfy the taste buds of Taiwanese locals.

Simmered spare ribs with X.O. sauce﹙320元﹚ is deep-fried first in order to keep the tenderness of the meat and then pan-fried. The sauce is X.O. sauce mixed with some citrus fruity flavor. Stewed sliced grouper fish in casserole ﹙450元﹚is served in a clay pot with grouper fish and egg tofu and flavored by shredded green onions and slight fresh red chili pepper. Fried rice seems like a simple dish but it still requires culinary skills if you want to make it delicious. However, at Silks Palace fried rice is not your ordinary fried rice that is available everywhere. Using egg white instead of whole eggs, Silks Palace fried rice﹙320元﹚is very light and dry shredded scallops adds extra freshness to it.

A meal is not complete without dessert. At Silks Palace Chinese curio box ﹙480元﹚ is the most popular sweets which resembles the emperor’s curio collection. Seven different varieties of traditional Chinese sweets are kept in compartments of an antique-like display box. The items can vary depending on availability and you never know what you might get this time around. During afternoon tea hours (minimum order is one drink per person) many people enjoy sharing Chinese curio box with friends and family. When there’s a crowd it’s often to see two or three Chinese curio boxes at one table.

I visited Silks Palace on a Friday afternoon and finished the tour and food tasting in the evening. A pleasant surprise occurred when I was about to head back to downtown Taipei. The man who established the biggest computer company in Taiwan walked in - Acer group founder Stan Shih and his family has come for dinner at Silks Palace. I guess great minds think alike. It’s worth noting that the night view from Silks Palace is exceptionally beautiful. For those who often worry about parking keep in mind that after National Palace Museum closes at 5 pm daily the parking lot is reserved for guests at Silks Palace.

故宮晶華：現代王宮內藏著平民化的美食

每次外國友人來訪，必然要去故宮博物院朝聖，不過午餐時間一到問題就來了：「去那裡吃？」 我想上帝一定有聽到民眾的祈求，因為故宮晶華在六月25日正式開幕，不但提供國內外觀光客舒適便利的用餐場所，也為台灣粵菜餐館增加一名生力軍。

故宮晶華的外觀看似玻璃王宮，走進大門卻讓人以為置身在古代客棧，一樓有兩百個座位，二樓有八個包廂提供商務和私人聚會，三樓規劃成多功能的宴會廳。一旦坐下，古色古香的室內設計讓人捨不得離開。翻開典雅的白色菜單，絲質觸感的紙張讓我忍不住想帶回家留做紀念！除了提供道地的港式點心，菜單裡的粵菜更是不容錯過，以下推薦四道菜色，不但國外觀光客會喜歡，也讓台灣的鄉親吃得好也吃得飽。

香檳焗肉排﹙320元﹚事先炸過再煎，是為了維持肉質的鮮嫩，搭配澄汁讓口感增添水果的香氣。紅燒斑腩煲﹙450元﹚是用石斑魚和蛋豆腐切成方塊，加上大量的綠色蔥花和少許的辣椒，炒飯人人會炒，但是炒得好吃就要憑本事。故宮香炒飯﹙320元﹚是由蛋白和干貝絲一起炒，粒粒分明，看似油卻不膩，蛋白取代蛋黃使得這炒飯清爽，干貝絲的調味讓它與眾不同。

飯後的甜點以象徵古代皇帝寶物收藏的多寶閣﹙480元﹚最受好評，七樣傳統的中式甜點放在造型古典的收藏架上，而內容會不定期更換，處處充滿新奇。在下午茶時段﹙最低消費是每人至少點一杯飲料﹚，不少的客人喜歡和朋友共享多寶閣，一旦人多就會形成每桌有兩三份的多寶閣的壯觀畫面，非常有趣！

參觀故宮晶華當天是個星期五下午，採訪結束已經接近傍晚，我正準備離開時，巧遇宏碁創辦人施振榮與家人前來用餐，真是英雄所見略同。因為晚餐時段到故宮晶華不但欣賞到有別白天的風景，故宮博物院在五點打烊之後停車場就幾乎淨空，提供用餐客人免費的停車空間。

Hotel One Taichung

Hotel One 亞緻大飯店
No. 532 Ying-Tsai Road Taichung 台中市西區英才路532號
04-2303-1234
www.hotelone.com.tw

Hotel One：All-in-one chic hotel that is cozier than your home

I love staying at hotels and enjoy the ambience that hotels make me feel. There is nothing will please me more than a hotel that has it all, including gourmet restaurants. Even just having breakfast or afternoon tea will get my adrenalin going all day!

A truly good hotel should be as comfortable as a home but equipped with posh accessories and cool gadgets. Ever since Hotel One opened in Taichung I’ve been hearing raving feedbacks, such as “What do you mean you haven’t been there? I love Hotel One!” Finally my prayer has been answered and my first encounter with Hotel One took place in the summer of 2008…

As soon as I boarded the high speed railway from Taipei I fell asleep. Within one hour I opened my eyes and found myself in the always sunny Taichung. My first impression of Hotel One was its exterior. The building structure resembles a sailboat. Entering the lobby the theme color of Hotel One, cozy orange is very welcoming. I noticed how all the staff wore different uniforms depending on their duty at Hotel One. The uniform is not your ordinary hotel staff outfit. Their stylish and chic uniform made me want to apply for a job here so that I can wear such nice-looking wardrobe to work! When front desk staff handed me a stack of business cards with my name next to the logo of Hotel One and a mobile phone that will connect me to the service center with one simple dial, I was thrilled that individual custom-made service in Taiwan hotels has elevated to a new height!

After check-in I went to Top of One on the 46th floor for afternoon tea ﹙2 to 5 PM; weekdays 450NT/weekends 530NT+10% service charge﹚and immediately I was overwhelmed by the panorama from this tallest building in Taichung. Hailed from Canada, Chef Paul Image created the most fulfilling afternoon tea course: one appetizer and 17 different sweet and savory treats followed by French crepe topped with ice cream. If I could only have one meal a day, then let this one be it.

IN restaurant on the 28th floor is designed for group gatherings, especially Indian cuisine and Thai cuisine are the most popular among patrons. Senior Sous Chef Eric Lee elaborated his culinary skills for healthy and delicious dishes. The weekend brunch ﹙11 AM to 2 PM;800NT+10% service charge﹚ is abundant with authentic world cuisine and you may learn about your fortune from the tarot card reading on site.

After dark, be sure to come by Lounge One on the 29th floor for the night view of Taichung city as well as the tasty cocktails by beautiful bartender Joanne. You must try Moon River ﹙280NT+10% service charge﹚ because it will set you in the right mood for the night. The chic décor is so gorgeous that I thought I wasn’t in Taiwan anymore!

I stayed in the corner studio (10,500NT) which has two large windows with view. And I was most impressed with the fully equipped work station and I wish I have one just like it at home. At the end of the day remember to soak in the giant bathtub while appreciating the view through the window. It’s the best way to call a night.

亞緻大飯店：一應俱全的時尚飯店比你家更愜意舒適

我向來對飯店有莫名的好感，非常喜歡飯店的氣氛，最喜歡入住樣樣俱全的飯店。尤其是飯店內有享譽盛名的美食餐廳，即使只吃個早餐或是下午茶，我也能津津樂道。

一個稱得上是好飯店的應該和住家一般自在，但是更為舒適。在台中亞緻大飯店開幕之後，去過的朋友都說：「妳還沒去過？！我愛死Hotel One了！」而我和Hotel One的初體驗終於在今年夏天實現．．．

從台北搭高鐵，我上車後小睡一下，不到一小時，眼睛睜開就已經在陽光普照的台中。亞緻大飯店外觀像是一艘帆船，一進大廳，主題暖橘色是最友善的問候，而亞緻人員的制服以不同職務區分，我好羨慕他們的服裝如此時尚有型，看到這麼漂亮的制服我也想來這裡上班。當服務人員奉上飯店特別印製的個人名片和一隻手機，我很慶幸客製化的飯店服務在台灣終於邁入新的境界！

登記住房後，我隨即到46樓的頂餐廳享用下午茶﹙2 至5 PM; 平日450元/週末530元加一成服務費﹚，從台中第一高大樓以360度超廣角欣賞市景，好不悠閒。來自加拿大的主廚伊麥奇設計一道前菜，配上十七種小點心，再加上法式薄餅附冰淇淋，非常豐盛；如果一天只能挑一餐，那麼就讓它是亞緻大飯店的下午茶吧。

與家人朋友聚會就要到28樓的異料理，印度菜和泰國菜最適合多人用餐，也是最受好評！資深副主廚李裕吉發揮巧思，將每一道菜變得好吃又健康！週末不妨來享用早午餐﹙11 AM – 14 PM; 800元+一成服務費﹚，網羅世界各地的美食，現場另有安排塔羅牌算命。

入夜之後，從29樓的忘廊欣賞台中夜景，喝著美麗調酒師Joanne精心調配的雞尾酒，好心情自動上身！招牌調酒是月光流域﹙280元+一成服務費﹚，時尚的室內設計讓我驚豔，以為身在國外！

我入住的景緻客房﹙10,500元﹚有兩面整片視野遼闊的窗戶，工作區的規劃一應俱全，真想把它搬回家！泡澡時透過整面落地窗欣賞夜景，為這今天畫下完美的句點！

Wednesday night at 4plus