Taipei Travelogue Part 2: Hello Kitty Sweets

What To Eat Ah, in Taipei (Restaurants):


IMG_2404Tiramisu: The tiramisu here is reasonably done. Soft and airy layers in between coupled with the taste of coffee. However, having tried the version at Taipei101, my expectations of the coffee dessert has definitely risen. In comparison, the former lacks depth in flavor and texture.
IMG_2394Hello Kitty Pudding: This pudding is a complimentary dessert that comes along with the dessert set. Milky, sweet and jelly-like. Need I say more?
IMG_2381Red Tea Pudding: I’m not sure what I was more intrigued by, the bottle or the red tea. It’s not everyday you see your dessert set in a dolly bottle or a red tea flavored dessert. Must be a Taiwan thing. Well, after the novelty of the dessert wears off, you will realize that they could be stronger in the red tea flavor. Or maybe I’m just abit of a sweet tooth.IMG_2379Cheesecake: According to my friend, “it doesn’t taste nice”. Rough irregular texture and lacking in a sweet milky flavour. Guess the Hello Kitty face is the only thing that’s sweet of this dessert. IMG_2378Chocolate Tart: I cannot remember the exact name of this dessert so this is just a rough gauge. The crust of the tart is not too hard and the dark chocolate is sweet and overwhelming. Not sure whether my friend could even finish this plate. IMG_2375One of the three must-go restaurants in Taipei, I suggest that you only go for the interior design or design of the dessert. The menu offers savoury main dish as well but is pretty over-priced and there is a minimum spending of 300NT ($12 plus) per customer required. I recommend the dessert set that comes along with a Hello Kitty Pudding and a drink. Save the thinking, save the eating. This Hello Kitty Restaurant sure has its buzz worldwide, but definitely not due to the quality of its food.

Hello Kitty Sweets
No. 90號, Section 1, Dà’ān Rd,
Daan District,
Taipei City, Taiwan 106
+886 2 2711 1132
Operating Hours: 11.30am-10.00pm
Nearest MRT Station: Zhongxiao fuxing station


It’s the Lunar New Year once more and start the Snake Year by doing your part for charity. With a minimun effort, you can do your part and contribute to The Straits Times School Pocket Money Fund.

HOW? Simple, by doing Singapore’s favourite pastime.

Posting photos of food online!  For every photo that is uploaded or hashtagged, 10cents will be donated to the fund, capped at $1388.


1. Uploading through the Hashtagging Method: Twitter & Instagram


2. Uploading through the DGWF app:

Just Download the app from Apple App Store and Upload your photos using the app!

What is #DoGoodWithFood? 
Do Good With Food, or DGWF for short, is a novel social venture that seeks to utilise social media to feed the hungry children in Singapore. DGWF is born out of two elements. The first element involves building a community of passionate individuals who wish to do their part for the less fortunate. The second element consists of leveraging on the current trend of capturing food-related photos and uploading them on various social media platforms. DGWF hopes to combine these two elements to build a strong and sustainable community in order to solicit the much-needed funds that will be donated to its beneficiaries. DGWF’s current beneficiary is The Straits Times School Pocket Money Fund.

For more information, check out their website

Special Post: Taipei Travelogue Part 1

What To Eat Ah, in Taipei (Restaurants):

Diamond Tony’s PANORAMA Fusion Cuisine Dining Pub

One of the few iconic places in Taipei is arguably the Taipei 101 building. Having being the tallest building in the world in recent history once, the Taipei 101 is a sight to behold. Look forward to the New Year and the Lunar New Year countdowns where fireworks can be seen exploding at the sides of the building in perfect synchronization and harmony. It was my second time to the national landmark and thanks to a friend’s recommendation, I’m dining at the peak of the building.

IMG_1481After you’re escorted to the 87 storey through numerous elevator trips, hopefully you will be greeted by the seats near the window panes that offers a panoramic view of the city skyline. That is if the fog does not set in for the day. The restaurant has a posh, sleek and mainly black interior. Shiny silverware and smooth velvet high booth seats made our wallets shrink by a tiny bit. The lunch set menu allows you to choose one soup, one appetizer and one main course. Price ranges from 580NT -32800NT depending on the choice of main course. Certain appetizers such as foie gras would require a top-up of 300NT.

IMG_1527Complimentary Home-made bread with special Crab sauce: This was divine and comforting for our rumbling tummies. The bread was soft, delectable and well-baked. For once, I couldn’t stop at one piece. In addition, the bread went perfectly well with the crab sauce which was smooth, creamy and savoury. Perfect complement to the mild sweet taste of the bread.

IMG_1538Wild Mushroom and Truffle soup: What more can I say? Though I’m not an expert with truffle, this mushroom soup is definitely one of the best I’ve tried. Deep, woody taste coupled with a smooth and velvety texture. You will find yourself lapping up the bowl.


Sashimi Salad in Matsuhisa Dressing: Not exactly what I envision when you say salad. Instead of having pieces of salmon tossed in a bowl of veggies, three thick salmon slices are placed immaculately on a round plate, garnished with cucumber, tomato and onion. As you slice through the salmon, you will be delighted to find out that only the edges are cooked and the inside is perfectly raw and fresh. The sweet pinkish meat goes perfectly well with the Matsuhisa dressing, invented and made famous by a Japanese Celebrity Chef, Nobu Matsuhisa. Arguably, the best sashimi or salad I’ve ever tried.


Smoked Calf ’s Tongue decorated with Capers and Tuna Mayonnaise: Yes, you did not get me wrong. This is smoked calf’s tongue indeed. Concentrated taste liken to your normal ham, the tuna mayonnaise is a great occasional indulgence to pair along. The more adventurous will most probably by piqued by this dish.


Lightly pan-fried Seasonal Fish with Spices & Lemon-herb Couscous: Slightly crispy on the outside, the fish is yet still tender and flaky inside. The sauce and couscous are the perfect finishing touches. This dish is well-suited for those with a milder palette.


Pan-seared Duck Foie Gras with Mixed Berry Sauce: This is my first encounter with the highly coveted dish. Foie Gras is French for fat liver, a result after the duck has been force-fed with corn. Ignoring the process of how this dish is created, you will be able to enjoy this dish many times better. According to my friend in company, the foie gras in this restaurant is not top-notch. But to an amateur, the liver is distinctively smooth and melts right in your mouth. A splendid experience for me.


Seared Beef Fillet scented with Cepes Mushroom and Demi-glace: Despite not being a steakhouse, Diamond Tony serves a mean piece of seared beef that is a notch above most versions I have had. The steak is well-seasoned and not overwhelmed by the taste of the sauce. The slab is tender and yields under the cut of the knife easily, I’m glad that I went along with my craving for some heavy meat.


Half A Lobster baked in Garlic and Parsley Butter, served with Lobster Bisque and Linguine sautéed with Olive Oil, Chili, Garlic, and Assorted Seafood:Pretty much nothing can go wrong with lobster, unless the chef decides to butcher the dish by making it too dry. But fortunately, the chefs here know what they’re doing. The meat is obviously fresh as its peeled from its shell with much ease and grace, for the benefit of patrons. The pasta is well-seasoned with a citrus tang, giving a refreshing and delicious taste that never bores you.


Roasted Steak & Seafood (Char-grilled Prime Fillet with Black True, and Baked King Prawn): Just like my steak, this dish does not fail in the beef department. Well-seasoned and well-seared, the steak only desires for more. And for those surf and turf friends out there, this would be a good choice to satisfy both cravings for red meat and seafood. Fresh tantalizing grilled king prawn that excites your taste buds, what more can you ask for?

IMG_1578Tiramisu: This is definitely not my first time having Tiramisu for dessert. But everyone on my table, including myself were blown away by this dish. Perfect moisture of the sponge, on-point density of the mascarpone cheese and the mild hint of coffee. The Tiramisu here has definitely hit the spot for me, or us. This is definitely a must-try, especially since it’s complimentary!


Excellent food quality, reasonable price range, panoramic view (check out the toilet) and impeccable service. (The service crew is well-versed in both English and Mandarin. Saving us the embarrassment of stuttering our orders.) Fine dining has never been so exquisite. And I highly recommend you to indulge at this restaurant when you’re at Taipei.

Some things to take note before dining at this restaurant. Be sure to make reservations either by their website online or phone. We had our hotel’s reception to do the booking on our behalf. Secondly, the restaurant is located at the office building, not the main shopping building. Take the escalator to the second level and inform that you’re heading to the restaurant. A crew will appear magically, check your reservation and escort you through the gantry and instruct you further. You will need to take at least 2 separate elevators before reaching the 85 storey.

Diamond Tony’s PANORAMA Fusion Cuisine Dining Pub
Taipei 101 Office Building
No.7, Sec5,
Sinyi Rd., Sinyi District,
Taipei City 110,

Pinch and Punch for the First day of the Month: Sushi


Sushi does not mean “raw fish“.

The name means “sour rice“, and refers to the vinegared rice used in it. Not all sushi includes raw fish.

Five food facts about Sushi:

1. In Japan, an apprentice sushi chef spends two years learning to cook and season the rice, and another three learning to prepare fish, before he is allowed to work behind the sushi bar.

2. Almost 80% of the world’s Bluefin Tuna catch is used for sushi.

3. Raw fish slices served in restaurants are often flash frozen first using liquid nitrogen.

4. Raw fish in sashimi or sushi should not be served fresh and instead needs to “age slightly” to achieve a full flavour.

5. Traditionally, sushi is eaten with hands, not chopsticks.