A culinary studio where reservations and pre-ordering online are required to present the best dishes.

Text & Photos /Nata

These days, going crazy for gourmet food seems to have become a trend, but while chasing novelty and innovation, we should also pay attention to whether there’s genuine sincerity behind these dishes. I enjoy cooking myself and occasionally search for restaurants to try out. Nowadays, I’m not very interested in following trends—when dining out, I mainly want to appreciate others’ creations. If I come across a chef I admire, I’ll take them as someone to learn from.

Recently, I discovered this rare culinary studio in Fengyuan: August food Studio. We, meaning me and Wade, spent three relaxing hours there dining, and my impression was: it was extremely comfortable to eat here. I could fully sense the chef’s dedication. This newly opened restaurant that calls itself a studio could serve as a model for many aspiring restaurateurs. In fact, some well-known eateries should really reflect on themselves—their dishes may only show off high prices but lack heart, and their half-hearted presentation can even come off as arrogant. They really should learn more from places like this.

August food Studio is located on Bo’ai Street in Fengyuan, right around the parking lot near Amazing 63, nestled among residential houses—an intriguing spot.

We noticed it while looking for parking after going to Amazing 63 for coffee. At the time, I told Wade that I thought I’d seen someone share about it before, so we went over to check it out. As we got closer, I realized the exterior was totally my style—a renovated old house with unique and stylish design that made me want to walk in and learn more. After asking the staff on-site, I became very interested in their dishes. However, since they had just opened and were understaffed, they only accepted advance reservations and not walk-in customers. So, we made a reservation to dine there the following week.

Interestingly, before the day of our meal, we had to go to this website to place our order. I think this is all because they’re still in trial operation and short-staffed, so they need to confirm guests' orders in advance to prepare ingredients and calculate serving times. It’s great that they have a clear understanding of their capacity—this helps avoid issues like poor ingredient management or chaotic service flow.

The dining environment is both cozy and distinctive, blending retro and modern aesthetics without any conflict—I can only describe it that way. Though it shows hints of popular Scandinavian or vintage-style restaurants, I feel the atmosphere has been crafted with a unique character.

The lights and decorations hanging from the ceiling seem casual, yet you can tell they’ve been meticulously arranged.

Among these decorations, I love the nostalgic Taiwanese window lattices and the aesthetic of the wooden slats paired with brick walls—it’s enduringly charming.

The rough-hewn wooden bar counter paired with industrial-style pendant lights definitely gives off strong culinary studio vibes.

A small blackboard on the wall lists the dishes in chalk. Although not every dish is part of the current set menu—and currently no à la carte is available—you can still get a sense of the cooking direction, which is mainly Western cuisine with European and Mediterranean flavors.

The owner and head chef is the stylish man you see here. The studio’s name comes from his English name “August.” He’s a person with strong principles and personality in his cooking. It’s reported he has managed front-of-house at many restaurants and doesn’t consider himself a professional chef—but he sources quality ingredients and prepares heartfelt meals for every guest who visits.

If you’d like to learn more about this restaurant, you can check out their Facebook page—I read many statements about their principles there. But let me digress for a moment—honestly, I didn’t really like how they responded to some customer feedback recently. For example, comments like: “Today a customer came from Taichung to dine and was very disappointed. The owner wants to say: don’t expect too much. We’re not LEX or a five-star hotel. A set meal for 580 NT was called worthless, so please, those who love high-end cuisine or those who like to eat at Xibei or Taoxiangju, really don’t come here to dine,” or “We sincerely ask all friends not to have too high expectations when dining here...” Such openings. Because everyone has different tastes, and it’s important to stick to your own philosophy and do your best. There’s no need to care too much about what others think or get upset that they compare you to restaurants with a completely different style. Have the courage to be your best self—the people who understand will naturally appreciate your worth.

We were lucky enough to be seated at a window-side table for two, with excellent lighting, and the view of the greenery outside through the window lattice felt truly wonderful (I love window lattices!).

(Image source:August’s Facebook)
As mentioned earlier, the menu for ordering via the linked website is shown above. The dishes rotate from time to time, and currently only set meals are offered. The price for each set is listed next to the main dish. In the future, they plan to gradually introduce à la carte options.

Complimentary ice water is provided at the table and can be poured freely. The bottle contains lemon balm, which has an extremely fresh and light citrus aroma that helps stimulate appetite. Personally, I think it’s much better than putting sliced lemons in—because every time I drink water with soaked lemon slices that have turned bitter, the lingering bitterness at the back of my tongue makes me feel like drinking plain water would be better. I prefer this way of enhancing flavor using herbs; it feels very natural.

One of the appetizers: Spiced Squid and Shrimp with Mango Salsa
The plating is exquisite and lovely, and I really like the addition of flower garnishes—but how does it taste?

The mango salsa is refreshing. I like how the sour-sweet flavor isn’t overpowering and is just right. The shrimp is firm and juicy, the squid is thick and sweet—it’s a visually pleasing and delicious appetizer.

Second appetizer: Tomato and Basil Cheese with Balsamic Vinegar
Though it’s a common salad, I think it’s very thoughtfully prepared. In addition to tomatoes, basil, and mozzarella, the dressing includes balsamic vinegar, olive oil, a bit of pesto, freshly ground black pepper, and salt. On the palate, you get the fresh acidity, the pure milky aroma, the unique scent of herbs, and a finish with a blend of salty and sweet—multi-layered yet harmonious. You can really feel the care put into it.

For soup, we chose one portion each of Creamy Pumpkin Soup and Mediterranean Herb Seafood Soup. The pumpkin soup shines first visually, topped with elegant whipped cream, crispy croutons, and a hint of finely chopped herbs.

The soup fully showcases the natural sweetness of pumpkin and is stewed to an exceptional standard.

The seafood soup has a rich and fresh variety of ingredients. The addition of vegetables gives it a sweet taste, though the saltiness could be slightly increased—just a little—for a better expression of the broth’s flavor.

One of the salads: Smoked Duck Breast Caesar Salad
The crisp romaine, crunchy croutons, and tender duck breast create a Caesar salad that’s quite unlike the usual—just a few slices brighten and elevate the dish.

Salad Two: Fruit Salad with Passionfruit, Mango, and Mint Yogurt Dressing
A thoughtfully prepared fruit salad where a specially crafted, refreshing yogurt dressing serves as the flavorful core, tucked among the fruits. The dressing on the plate boasts a vibrant acidity and richness, perfectly complementing the fresh, juicy fruits and the cool aroma of mint—truly a delightful and uplifting dish.

Main Course One: Saffron Seafood Risotto
It’s been a while since I’ve had risotto up to standard—this one comes highly recommended. The essence of the seafood broth is absorbed into the rice grains, yet the rice remains fluffy and slightly firm in the center. With each bite, the noble aroma of saffron lingers, while the seafood and spices intertwine to release an irresistible fragrance. Generous portions of seafood—shrimp, scallops, squid—are all fresh and plump, shining with their natural flavors without excessive seasoning. Absolutely delicious—savor it slowly.

Main Course Two: U.S. chilled beef short rib with seasonal vegetables
The beef short rib is grilled after being brushed with Dijon mustard seed sauce. Served at around medium-rare, the texture is excellent. While the marbling offers a richness that’s not my personal favorite, the overall performance is still impressive. The mildly pungent but not overpowering mustard seed sauce enhances the natural flavor of the steak—this sauce would also work wonderfully on lamb short ribs. Paired with fresh, unadorned vegetables, it balances the beef’s strong taste. A simple yet authentic delight—delicious.

For drinks, we chose freshly blended pineapple apple juice and iced latte. I really like their beverages—they may seem ordinary, but they’re made with care. The owner’s principle is no added sugar (no cane sugar or syrups provided), whether for juice or coffee, which I think is great. Everyone should cut back on fructose-heavy drinks and let your taste buds experience the true beauty of natural flavors. The coffee beans are from Café LuLu in Taichung—I bought beans from them long ago, and the quality was quite good. Coffee enthusiasts might want to check them out.

Dessert One: French Crispy Caramel Crème Brûlée
From start to finish, every dish strives for perfection—something I truly admire, and the final dessert is no exception.

The pre-made baked crème brûlée with its caramelized sugar crust being torched fresh at the table.

The caramelized sugar crust is thin, sweet, and crisp, while the custard base is smooth and silky, with a pure, elegant egg flavor. Upon closer inspection, you’ll spot tiny vanilla bean seeds—so this crème brûlée is naturally fragrant. Even the dessert is made with no compromises, showing remarkable care. Compared to the insincere sweets at some high-end restaurants, this one is far more moving.

Dessert Two: Vanilla Panna Cotta with Raspberry Sauce
The bright red, slightly tart raspberry sauce contrasts beautifully with the milky, fragrant, and velvety panna cotta, yet the two complement each other perfectly. The sweetness is subtly balanced—just right. After tasting, your mouth is left with a refreshing, pleasant aroma—very comforting.

Business is booming even in soft opening—impressive. The dishes are made with care, and the ambiance reflects a distinct style. I hope this culinary studio’s dedication continues endlessly, maintaining its high standards.

August Food Studio has a strong personality. It may not be everyone’s cup of tea, but I believe its quality and performance will win over discerning food lovers.

I always wholeheartedly recommend great restaurants, and this one is definitely worth a try. Don’t forget to pick a relaxed time to make a reservation, slowly savor the food in front of you, feel the chef’s dedication, and enjoy a truly wonderful “food” moment.

Info
August food Studio
Address: No. 39, Lane 43, Bo’ai Street, Fengyuan District, Taichung City
Phone: 04-2525-6543
Business Hours: Tuesday ~ Sunday 11:00 ~ 22:00
Website: Facebook

Nata Not Sloppy
Happy to be a stylish foodie and culinary researcher