New Taipei’s French bistro & wine bar features golden-crusted, juicy tomahawk pork chops

Text & photos byXiaohu’s Dream-Eating Web

The theme song of Chibi Maruko-chan has always been one of my favorite Japanese songs to hum, especially when I’m in a good mood. There’s a lyric I particularly love: “忘わすれてた 宝物たからもの 見みつけたよ.” It roughly means: “I found the treasure I had forgotten.” Yes, I was sad when I learned that my beloved “Cork French Bistro” was closing, but when I heard it was being reborn in Yonghe, it felt just like this lyric—I went there with a heart full of excitement.

I remember the first time I【Xiaohu’s Foodie Group】【Taipei 101 World Trade Station Eats】Cork Bistrohung out was during a small gathering with the Tiger Head gang. After that, I went twice more and got really great feedback both times. In fact, Cork was doing very well business-wise, so when I first heard it was closing, I just assumed it was because of the “location.” But later, I learned the real reason was that the chef wanted to spread his wings and cook the dishes he truly wanted to create—hence the rebirth of Cork, now renamed “REEL.” “REEL” is a French word, but I forgot what it means the moment I heard it XD.

The dining space is visually much more spacious and brighter than Cork, giving off a vibe that’s better suited for meals, whereas the original Cork felt more like a place for drinks.

In addition to the main hall near the entrance, there’s another room inside that feels like a master bedroom—perfect for private dining gatherings. Overall, there are way more seats than at Cork, though the dining atmosphere is subjective.

These two pieces of ham are French-imported Bayonne at 680 NT per 100g, and the other is Spanish Iberico ham at 1200 NT per 50g—both great pairings with red wine.

The main menu is written on the blackboard, and the simple side menu also includes some appetizers, salads, or bar snacks. I ate it all and forgot to take photos… (sorry!)

Although I’m guessing the ham in this salad isn’t from the two impressive-looking ones we saw earlier, I must say this slice of ham is really delicious—especially when the not-so-abundant oil melts on your tongue, releasing that fragrant richness. The buffalo mozzarella underneath has always been one of my favorites, and it didn’t disappoint. The figs, greens, and vinaigrette were also tasty, though their flavors were mostly as expected.

I’ve loved the fries since my Cork days—crispy on the outside, soft on the inside, and incredibly easy to eat. Topped with plenty of cheese, a touch of salt, and garlic flavor, they’re completely addictive.

The bread’s crust is a bit hard for someone like me with sensitive teeth, but not to the point of being unchewable. The inside is soft and soaks up olive oil or soup beautifully, and the accompanying butter is pretty excellent too.

In the past, all dishes at Cork were à la carte, but at REEL, ordering a main course comes with a salad, soup, and bread. Well, I forgot what this soup tasted like after drinking it… I only remember the texture being a bit powdery.

Sorry, all the dishes that day were ordered by my friend, and I forgot to take a photo of the MENU. The bill was all in English, which I couldn’t read (lol), so the dish names might be a bit off. These clam-like shellfish were incredibly sweet and fresh, with a tantalizing wine aroma before you even took a bite. The clam meat was plump, and it even released a bit of juice when bitten—absolutely amazing.

Especially the leftover broth at the bottom was top-notch—the briny essence of the clams, the creaminess of the butter, the flavors of tomato, ham, and spices all concentrated at the base of the plate. At that moment, I regretted eating the bread too quickly (lol). I was thinking this broth would go perfectly with noodles or rice.

As a kid, I didn’t appreciate bitterness, but as an adult, I’ve come to realize that certain foods and ingredients really benefit from a hint of bitterness. Take the “bitter melon balls” in this grilled veggie dish, for example. The first bite brings the enticing charred aroma from pan-frying in vegetable oil, even with a slight hint of saltiness from the ham. When you bite down, the blend of oil and veggie juice is richer than expected, and once your teeth pierce through the crisp bitter melon ball, a subtly bitter aftertaste emerges—this layered complexity is insanely delicious.

These three squid tubes are said to be from Penghu. They were tender, crispy, and sweet, with none of the fishy smell I used to fear from squid. Topped with a creamy, stir-fried-like sauce and a squeeze of lemon for acidity, it was absolutely spot-on—I suddenly craved a glass of white wine!!

I’m not sure if this is “Working Girl’s Handmade Dumplings,” but the dumplings themselves have a slightly firm, chewy texture that I’m not a fan of. However, the red sauce, bacon, cheese, and the runny egg on top—whether in texture or flavor layers—I absolutely loved, especially the thick strips of bacon.

Portuguese-style roasted African chicken leg, if I heard the name right. The sauce on top has a slight spice, and roasting gives it a lovely charred aroma that’s quite unique. The skin of the chicken leg underneath the sauce is still crispy and fragrant—I’m guessing it might have been roasted twice, or maybe pan-fried first? The chicken meat itself is tender, juicy, and solidly flavorful. I really liked this dish, even if I can’t quite put why into words XD.

Grilled sea-caught crimson snapper, if I remember the name correctly XD. The small round taro in the bottom left corner is incredibly soft and sweet—super, super, super delicious.

The fish is very delicate, and the olive oil and aromatic herbs don’t overpower the flavor of the fish. The skin may lack the tempting charred aroma of pan-fried fish, but it allows the naturally tender texture of the fish to shine through. Simply put, it has the aroma of grilled fish and the original taste of steamed fish—impressive.

The tomahawk pork chop is a bit smaller than I imagined a tomahawk would be, but the golden, oily crust looks amazing. And, I don’t know why, but these days, whenever I see or hear “tomahawk,” I get excited...

The pork chop’s initial oily, charred aroma is a bit less intense than what I expected visually, but the slightly crispy texture, like pork collar, is fascinating. When you bite down, the sweetness of the pork juice is reminiscent of Dijon-style pork—rich in flavor without being overly greasy (just the natural aroma of the pork). The area near the bone has relatively more fat, so if you don’t mind a messy eating experience, go ahead and take a big bite.

The soufflé doesn’t look very puffed up, but it’s actually quite fluffy in texture.

The top is a bit dry, but the further down you dig, the more moist and even slightly tender it becomes. The egg flavor is spot-on, and it gets sweeter the deeper you go. The bottom layer even has a bit of “sugar glaze” texture.

Overall, REEL is delicious, but perhaps because the original Cork left such a strong impression on me, this meal felt a little less mind-blowing. In the end, my personal feeling is that the cooking here lacks the boldness of Cork, or maybe the overall flavors are a bit more muted?

REEL
Address: No. 7, Lane 39, Shuiyuan St., Yonghe District, New Taipei City
Phone: (02)2926-6003
Business hours: 12:00–14:30, 17:30–23:30

"Little Tiger Dream-Eating Web
If "eating" is just about filling your stomach, then "food" is far too boring~~