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.
