The Benedict egg is super tempting – Sandina’s affordable “upstairs-downstairs” restaurant

Photos & Text /Little Tiger Food Dream Net

I’d heard for a while that there’s an affordable brunch spot near Qingguang Market with pretty good food and a nice dining atmosphere, but to be honest, I’m not a huge brunch person. I rarely go out for brunch alone unless it’s very close to my home. It wasn’t until recently, when Sarah from the Little Tiger Foodie Group started a mini foodie gathering, that I got the chance to join in.


It wasn’t until we reached the alley entrance that I realized the shop was right near the Huangji Lu Rou Fan (braised pork rice) place at Zhongshan Elementary School Station. And it wasn’t until we got to the front door that I noticed the Evergreen Dumpling House, which had been on my mental list for ages, was right next door. But having said that, I really love Sandina’s exterior – at least from this angle it looks quite pretty, aside from the orange cone barriers on the road being repaired that day.


The layout of Sandina’s space is quite unique because it’s situated on a corner, giving off a rather special vibe. If I had to describe it in one word, it would be that old Taiwanese trend of an “upstairs-downstairs” (楼中楼) design. This is the scene at the first-floor entrance, with the dining area extending further back with some depth.


Right at the entrance, there’s a narrow but well-decorated wooden stairway corridor. You can tell the owner put a lot of thought into the décor, even if some friends say it’s a bit too flashy.


This is the seat that Sarah, who’s now God-knows-where abroad, specially booked in advance. It’s said to be the most comfortable, most atmospheric, and most popular seat in the whole place. This photo was taken by Little Tiger from the stairs leading up to the third floor, looking down. Doesn’t it have a nice “upstairs-downstairs” restaurant vibe?


The second floor also has a different dining area and atmosphere compared to the first floor toward the back.


Heading up to the third floor, you get yet another different environment. It feels less cozy and more practical, like a private room type setup, which is great for group bookings. The size is similar, but it feels more spacious.


Although it’s famous for brunch, Sarah told us their Italian pasta and risotto dishes are also pretty good, so we decided to try one.


After much discussion, three lovely ladies settled on the “Norwegian Smoked Salmon Cream Angel Hair Pasta with Caviar.” As soon as it arrived, I understood why the main clientele here is female – firstly, the plating is very appealing, and secondly, the portion isn’t huge. PS: Sandina reminds me of Screw Mary on Zhongshan Station, though I mean that in terms of the abstract dining atmosphere.

I’ve always preferred thin pasta – whether Chinese, Japanese, or Italian – so I was happy they chose angel hair.

But I’m not sure if the pasta was overcooked that day; it was a bit too soft and mushy, making the texture somewhat like slightly thicker noodles. That said, I quite liked the seasoning – it wasn’t your usual white sauce flavor. It felt like Sandina’s white sauce had a slight fusion twist, which is also a bit like Screw Mary.


After trying the nice pasta, everyone decided to order a risotto next. Again, it was up to the three girls to decide, and they chose the Eiffel Roasted Chicken Leg Risotto.


The name “Eiffel” probably hints at a French style? When it arrived, I wasn’t quite sure how to describe the plating. It wasn’t exactly pretty, but it did feel unique.


First off, the chicken leg was incredibly tender. Aside from the generous amount of sauce, the chicken itself had a good level of sweetness, and the skin was so tender it almost melted in your mouth, with barely any greasiness.


The risotto itself was a bit like Chinese vegetable rice but with less oil. On its own, it didn’t have much flavor for me (just a vegetable taste), but when paired with the sauce, it became really delicious. The sauce had a hint of fruity aroma, which was quite charming. Of course, the main flavors were still meaty sweetness and classic Italian herbs like basil, striking a balance between familiar and unique.


Both the pasta and the risotto can be upgraded to a set meal, which is no different from other restaurants, with similar options available.


The salad selection was actually quite varied, not just thrown together just because it’s cheap. The balsamic glaze drizzled on top was also quite delicious. Even I, Little Tiger who doesn’t usually like salad, could enjoy it. Like I always say, as long as the dressing is good, I’ll eat salad (lol).


I can’t remember who told me that creamy tomato soup used to be a famous, delicious, and popular dish, but in Taiwan, many affordable steakhouse versions have ruined it.

I remember as a kid, besides the steak, the thing I looked forward to most at budget steakhouses or roadside ones was this creamy tomato soup. But just as that friend said, it gradually lost its appeal, and eventually, I stopped ordering it altogether.

I wouldn’t say Sandina’s creamy tomato soup is the best ever, but it did bring me back to why I used to love it. The puff pastry wasn’t overly greasy, and it didn’t get too hard to melt in the soup. The soup itself wasn’t powdery or overly creamy and heavy.


The two slices of European-style bread that came with the meal had sauces drizzled directly on the plate – one was vinaigrette, the other Dijon mustard. The bread was tasty, and eating it this way was a fun experience.


The berry cheesecake was nice on the first bite, but I always feel the jam on top seems fake, not very natural. But maybe that’s just because I’ve recently gotten used to the natural jams made by the boss’s wife at Dingwei Dumplings. The cheese part underneath was decent, performing quite well.(Top left image). This sundae looked pretty unremarkable but was actually quite tasty. At least it had me taking big bites even though I was already full. But if you really asked me how good it was or what made it good, I couldn’t really say – it was just “smooth.”(Top right image).

Of course, the main reason we came here was for “brunch.” Like many brunch-famous spots, Sartina serves brunch almost all day long. The variety and combinations of brunch options are one of the main reasons it’s so popular.


Our main meal was the French-style roast beef Benedict. According to our guide Sarah, it’s really delicious, but if it were up to me, I’d probably go for the “Popeye the Sailor’s Omelet” (laughs).


The brunch set comes with two drinks. The cola can be refilled unlimited times, and the lemonade is okay, though just average in quality.


No matter how eye-catching or huge the salad and fries are, they can never steal the spotlight from the Benedict egg—it wouldn’t be an exaggeration to call the Benedict the “ace card” of brunch. PS: The salad is the same as the one before, so no need to elaborate. As for the fried potato wedges, I’d just say they’re pretty average.


The poached egg topped with lightly golden hollandaise sauce and sprinkled with chopped parsley—only a genius could have invented such an irresistible dish. Look at it, look closely—the yellow cascade gently and slowly flows down, paired with the dark beef. Even if Hu Hu were full, he’d still have to cut off a piece to try the flavor.


Cutting into the poached egg to let the yolk find a beautiful angle as it flows out, then excitedly pressing the shutter button—I think that’s also an added pleasure of ordering a Benedict. At the very least, friends who love taking photos to post online or writing food reviews would surely agree (laughs).

But let’s talk about the taste in the end. First, the hollandaise sauce is well made—at least when it flows out and you taste it, your eyes, mouth, and tongue are all satisfied. It’s not too thin, nor does it run off too much.

The unique flavor of the hollandaise sauce, combined with the flowing yolk and the bun underneath (which is kind of like a hamburger bun), creates a truly delicious and satisfying bite. It’s just a pity that the ham that day was a bit tough, and the sinewy parts were a little hard to chew... But the seasoning on the beef is quite good. At the very least, the salty, savory beef sauce and the hollandaise sauce match well both visually and in taste.


[Sartina Tasty]

Address: No. 1-5, Lane 183, Section 2, Zhongshan North Road, Zhongshan District, Taipei City
Contact Number:02 2593 1001
Business Hours: Weekdays 11:00–22:00, Holidays 08:00–22:00

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