These past two weeks have been quite busy with new restaurant openings and special culinary events here in Taipei. We managed to squeeze in a visit (well, actually two visits for me) to see one of our favorite chefs in town — Angelo Agliano from L’Atelier de Joel Robuchon. I’m now officially three visits behind on posting (yikes), so thought I’d at least feature one of the best courses on a photo of the week. This is Oscietra caviar with crab meat and fennel cream, served with a mother of pearl spoon. As explained to us, the spoon is a key element in appreciating this dish. A plastic spoon can alter the taste and a metal spoon is too cold.
About Erin De Santiago
Erin is a freelance travel, food, wine, and Disney Theme Parks writer splitting time between Belize and the Netherlands. She has written for outlets like Viator, TripAdvisor, Roam Right Travel Insurance, Expedia, Hipmunk, Trivago, MasterCard, and is AFAR Magazine’s Belize expert. Erin was the primary author for Belize’s official visitor magazine in 2013, and the English language editor for a renowned Spanish chef’s second cookbook. Erin also holds a Certified Specialist of Wine (CSW) designation and has traveled to 69 countries on six continents in search of good food and wine, and all things Disney.