Taipei Bistro Dining Spot: Sous-Chef’s Flan Surrounded by Oak-Aged Aroma

Text/Photos by /KUNI

(Bouillabaisse-Style Risotto with Market Seafood)

A newly opened restaurant from November last year, nestled in the alleys of Yongkang Street and just a few steps away from neighboring chic eateries, became the new hub for an important business dinner today.

(Outside C'est La Vie)

Dining Highlights:
Cold Sliced Angus Beef with Anchovy Tuna Sauce (NT$350)
Fried Frog Legs with Basil Mayonnaise (NT$320)
Today’s Soup of the Day (NT$150)
Stir-Fried Fettuccine with Turtle Island Shrimp (NT$480)
Bouillabaisse-Style Risotto with Market Seafood (NT$380)
Roasted Yilan Wild Duck Breast with Fruit-Infused Beets and Mint-Beet Coulis (NT$550)
Pan-Seared Iberico Pork with Smoked Bone Marrow Sauce (NT$580)
Mango Pomelo Sago (Sago Pudding with Mango & Pomelo)
Herbal Flan with Selection of Ice Creams (NT$320)

The initial salad was good in both temperature and freshness, though the thinly sliced beef underneath was slightly disappointing—not as thinly sliced as expected but rather a bit thick. The second dish, frog legs, were greasy with oil not fully drained; although juicy, the meat was overly firm, losing elasticity and becoming chewy instead. Today’s soup was rich with taro flavor, which was quite pleasing.

(Cold Sliced Angus Beef with Anchovy Tuna Sauce)

(Fried Frog Legs with Basil Mayonnaise)

(Today’s Soup of the Day)

The maître d’ tonight wasn’t very pleasant—aside from speaking aggressively, he placed utensils abruptly from behind without asking, a stark contrast to the gentle service of the other staff.

The pasta exceeded expectations, with a rich shellfish flavor blending into the al dente noodles. The risotto had a classic level of doneness; it might have lacked some bite and springiness but was still acceptable. The sauce was true to classic bouillabaisse flavor—complex and deeply layered.

(Stir-Fried Fettuccine with Turtle Island Shrimp)

(Bouillabaisse-Style Risotto with Market Seafood)

The main courses were probably the least satisfying part of the meal. The Yilan wild duck breast came as two large portions—unprecedented in size—but the meat was tough and even hard to chew, nearly causing choking a couple of times. The Iberico pork was somewhat better, with rich marbling, but the sinews were excessively hard and couldn’t be bitten through, likely due to lack of proper trimming. We had to give up on both main dishes early. Oh, and the baby corn appeared disproportionately often tonight—the chef seems quite fond of this ingredient.

(Roasted Yilan Wild Duck Breast with Fruit-Infused Beets and Mint-Beet Coulis)

(Pan-Seared Iberico Pork with Smoked Bone Marrow Sauce)

(The chef really seems to love using baby corn)

The final desserts were surprisingly delightful, whether it was the reimagined mango sago or the flan—both sweet and pleasant. The latter, though slightly collapsed, was enveloped by rich orange liqueur aroma that comfortably lingered around. The delicate, soft mouthfeel never ceased from start to finish, creating a stark and wonderful contrast to the otherwise lackluster main courses.

(Reimagined Mango Sago)

(Vanilla soufflé paired with selected ice cream)

Epilogue:
Since the lifting of restrictions, there's been a growing trend for Iberico pork, but I've never been satisfied with it — just like with Berkshire pork, it simply can't compare to Taiwan's premium pork. More and more, I feel it's just a commercial gimmick... Taiwan pork: (angry) Also, at Five Flavors Bistro, there's a two-hour dining time limit, which makes it impossible to eat at a leisurely pace. But isn’t this supposed to be a bistro?

C'est la Vie Bistro 五味瓶
Address: No. 15, Lane 61, Yongkang Street, Da’an District, Taipei City
Phone: (02)2396-6576

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