Happy Chinese New Year folks, it is the year of the majestic fire breathing dragon. If you’re thinking about children, good luck with your dragon babies. My wishes to you are: 龙马精神, 阖家欢乐, 万事如意. To kick off the new lunar year, we travel to the hidden path within the mountains of Xizhi, Taipei. Where gravity defying monks tend to visiting tourists in between meditations and wu-gung practice. This is not merely a restaurant review. This is retelling of the legend know as …Shi Yang Culture Restaurant. (warning, an overly long prologue below. Scroll to middle-ish to skip to food) Whuppa. No seriously, we had to drive up a mountain to get here, here being Taipei. It was one of the more illuminating meals I’ve had, a kind of a mountain-top cuisine in zen-like surroundings. Take a look at the outside: Talk about restaurants with a view. Forget about those which oversee some of the worlds greatest city harbours, or the world’s greatest city parks, or even those which will overlook our beloved Ol’ Smoke. A birds eye view on human progress may be breathtaking but it is also a reminder of the way man has levelled and desecrated mother nature with our heretical obsession in forcing our electrical wizardry upon the world. In Shi Yang, it couldn’t be further away from the modernity of life as we know it. Here
Hello folks, I am officially back from my month long vacation, trust you have applied yourselves positively while I’ve been away. My yearly visit to the folks is always enlightening if perspective bending though this is the first time in eight years that I went home in time to celebrate Chinese New Year. I’m carrying alot of holiday weight right now, five kilos to be exact, heavy stuff. Astrologists are predicting a gold rush this year and have interpreted the year of the Metal Tiger to be one made of solid gold. Bling. I had originally intended this post to be the closer to my run of unofficial Chinese New Year write-ups and was suppose to coincide with Chap Go Meh – the fifteenth day of the new Lunar year – the same day which also marks the end of the Chinese New year festival… but other more pressing commitments had ensured a five day delay – building websites still doesn’t quite pay the rent. I had spent most of the time travelling between Brunei, Singapore and Taiwan, the latter was where I decided to spend my money. I have good reason to stuff myself silly and I filled my schedule with pit-stops to restaurants which served something representatively local – like a crash course into the native cuisine. It’s all well and good that we have so many restaurants
Many many moons ago, people used to refer to me as ‘Leong’. And several moons after, I became a legend, and I galloped into the sunset with my silver stallion and lived happily ever after. No, I’m kidding, but I did (and still do) go by Kang L(eong), Leong being my surname for anybody who is wondering. I think it translates to ‘Gentle’, so you can all refer to me as Mr Gentle from now on (perhaps a reflection of my skills in the boudoir….?). This (of course) has nothing to do with the Taiwanese restaurant we’re going to talk about, which is now so successful, it has open its second legendary outpost. Let’s find out if indeed, the legend does continue
Kang L. says: LifeDonk - Indeed, the freefall of 1st growths is exactly the reason why I think now is a good time ...
LifeDonk says: I didn't mind it, but I do read most of your stuff. I would be interested to read more about why you...
Kang L. says: Bunface - damn, that bad huh? Haha, whats wrong with the nose?? Gotta smell that stuff man! You're p...
bunface says: it feels a little like you're trying to be one of those guys who knows abou wine without the experti...
bunface says: maybe rethink this segment Kang. It's not the most interesting read mate...
“..surrounded by the greatest wines of the world..” The dining room is relatively small...
A Prologue The first of a new series of posts I intend to write on a weekly basis. Not reviews per...
This is my 3rd visit to the fabulous Admiral Codrington in as many months. By now, you’ll have...
No doubt you’ve already heard about Ceviche, the first of a trio of Peruvian restaurants to...
Ah Norway. Good times. I spent some time in Haugesund a couple of years ago, for work, and I will...
I have asserted in the past that Bryn Williams is the most underrated chef in Britain, and that...
Rob & David’s eponymous restaurant has only just toasted its ten year anniversary. A...
Ah …Easter weekend. We drove all the way to the Sidmouth coast, to marvel at the bronze...
aka Kang’s Living Restaurant Guide version 4. Released to the wild in April 2012. Read V3, V2...
I have resisted Roti Chai for several months now, it’s right opposite Selfridges,...
