D-Place to Dine

D-Place – It’s a cozy space with homey decor, a comfy zone where you can enjoy gourmet food and wine with friends.

This private kitchen made its debut in an old neighbourhood in Taipei on June 22. Featuring modern French style fine dining with Asian twists, the owner/chef Dana simply wants to share her creativity and passion of food with her guests.

David and I not only enjoyed the tastes of the food presented, but also were impressed with the ideas and inspiration behind each plate.

Pacific Northwest Bay Scallop with Lime and Shiso Sorbet

Langoustine with Mandarin Orange, Fried Seaweed, and Onion Broth — Langoustine with Mandarin Orange, Fried Seaweed and Fried Eggs, Onion Broth

Pan-fried Scallop Mousse Wrapped with Lardon, Topped with Zucchini Curls, Chanterelle Mushrooms

Grilled Free-Range Pork with Apricot Sauce — Grilled Free-Range Taiwanese Black Pig Pork Loin with Apricot Sauce

Taiwan Irwin Mango, Brown Sugar Jelly, Red Peach Sorbet, Passion Fruit Mousse

Creme Caramel, Fig Compote, Mandarin Sorbet, Meringue Cigar

This fine dining experience was a refreshing for us as we did spend some time exploring the venue. The restaurant is located on the ground floor of a building and the second floor is a designer clothing studio. Lynn, the owner of the studio, is also great baker. She makes her own starter and in particular I do like her sourdough with rice. She put cooked rice into the dough and creates this crispy-outside-and-soft-inside cute little piece with an aroma of rice crispy.