CANVAS
No. 11號, Alley 5, Lane 107, Half 1, Fuxing S Rd
Da’an District
(02) 2711-6336
MRT: Zhongxiao /Fuxing
hours: 6 PM-10:30PM, closed
value: $$ (NT$800-1600)
child friendliness: no excessive chairs noticed, nonetheless should be okay for foodie children all by way of an early dinner
Go to reviewed: 6/19/2024
Pricey Gentle Readers,
or hungry readers I need to say. Hahah. Is anybody else watching Bridgerton?
I’ve not at all written in awhile, nonetheless I used to be feeling nostalgic (eek, the weblog turns 19 in varied days) and I actually beloved this meal and I assumed I might put pen to paper, or fingers to keyboard, I need to say. And perhaps extra to return once more?
If in case you haven’t nevertheless been to or heard of Canvas, it is a informal fashionable Australian restaurant headed up by chef Kai Ward, who was one amongst many founding companions of Mume and likewise the chef at Little Creatures, a extra informal Australian restaurant with a photogenic middle bar, merely all by way of the lane from Canvas. Canvas is fashionable with out being fussy, and simply final month modified its tasting menu correct proper right into a la carte, bringing as soon as extra some favorites from its early days. So it makes it good for gathering varied good mates and sharing a lot of the menu. The vibe and philosophy there I truly actually really feel is that they merely need you to have a wonderful meal and a very good time. It is really beneath the radar as a restaurant, and a type of areas I inform of us to go to within the occasion that they are looking for a date night time spot or place to affiliate with mates that’s good meals that is not too costly. In addition to they’ve a personal room tucked all through the as soon as extra which can sit as quite a bit as 10-12.
I made it merely in time to catch the last word night time of the primary month’s menu, and already Kai is altering up varied the dishes and all the desserts. So correct proper right here is all the points we tried final night time, apologies upfront if it’s not on the menu while you go (perhaps if sufficient of us need it, Kai will carry it as soon as extra spherical?). Three factors we did not get to try that I would love we did have been the grilled octopus, the clams and the squid ink barley (standard), nonetheless we already had a desk full for beneath 2 of us! Like I sometimes LOVE their sourdough with butter, nonetheless I knew we wished to keep away from losing room for all the choice meals so we did not order it.
Potato desserts with smoked fish cream, hen pores and pores and pores and skin and salmon roe (NT$290) – this was my favourite appetizer of the night time and a should order must you happen to return to Canvas. Served scorching and crispy, you DIY prime the smoked fish cream dip onto the fritter and attempt to not eat all of them. I saved going as soon as extra to this one on account of it was pretty a bit for two of us, nonetheless it might disappear shortly must you happen to had 4 of us sharing.
Hen Liver Pate with Sauternes Jelly (NT$250) I think about the jelly is being modified to Shaoxing wine for the following menu. I truly like hen liver ever since having it at Mume all these years to this point, and this tiny bowl packs a punch.
Hen Wing with scallop mousse, xo buffalo sauce and pickles (NT$110 per piece) I think about that is coming off the menu, nonetheless I take note this from the tasting menu. The benefit of per piece, is you can order as many or little as you need.
Scallop with tomato butter, lardo and kombu (NT$130/piece) I sometimes love Canvas’ scallops nonetheless I wasn’t an infinite fan of this sauce. I more than likely would order the octopus or clams or crudo as an alternative subsequent time.
Kangaroo snag (black garlic aioli, beer onions and mustard greens) (NT$140 every) So the primary time I had kangaroo was my final time at Canvas when Kai launched over kangaroo skewers over, thinly lower and grilled. I used to be truly shocked that it was tasty (due to I sometimes cannot eat cute animals, so that you just simply should not give it some thought). The equal correct proper right here, these sausages on the toast (with lower off crusts) folded up and three very satisfying bites.
Smoked Mussel taglietelle, bone marrow, and mushroom (NT$440) Cosy we caught the last word night time of this hand-crafted pasta coated all through the marrow sauce. I truly like mussels and mushrooms.
Lamb rump, carrot puree, lovage, brown butter French dressing (NT$820) Yum, Slide the lamb spherical all through the puree for the additional layer of sweetness. Excessive CP
Wagyu rump cap “bordelaise sauce”, geraldton wax (NT$1250) (Australian truffle add on value)
Wow! When the chef brings a truffle, on this case Australian truffle, to the desk and shaves it everywhere throughout the steak, you merely cease and scent the truffle. (and you may need to get the video) hahaha. We have been getting so full, nonetheless I had a pair bites and was fortunate sufficient to pack the remaining to take residence.
Mango Coconut Bar (NT$140) pineapple jam, meringue Yum! This was so good!! Unhappy it was the last word night time on the menu. We snapped it in half to share (simpler than lowering) and I truly like one factor with meringue.
Chocolate Torte (NT$280) smoked espresso grounds cream, wattle seed This was soften in your mouth, nonetheless must you happen to can solely decide one dessert, I want to find out the following one… scroll down
Vegemite sandwich (NT$280) contained in the form of a sundae Lol. I think about this menu might be guaranteeing that we’re paying consideration. You in all probability can’t get extra Australian than vegemite and chef Kai has made it into this glorious sundae. There’s sourdough ice cream, brown butter ice cream, vegemite caramel, roasted almonds, chocolate sheet, dried milk sheet and sourdough crust cookie. What! Wow! I LOVED this and all of the crunchy layers with the creamy ice cream and it’s best to do a sundae on each menu!
Chef Kai talked about to solely smash down the layers to eat.
Ahead of dinner began, I wanted to ensure I acquired some kitchen motion footage earlier than I acquired busy consuming, so I urged Kai that my aim of the night time was to get a wonderful {{photograph}} of him. haha! So I’ve to share varied and likewise you guys can remark beneath which one is your favourite.
Kai has been in Taiwan for ten years this yr! He is been correct proper right here since August 2014 and Mume opened in December 2014. Considerably little little bit of a backstory, Kai has been cooking since he was 16 and was 19 when he met Richie Lin after they have been each in Sydney, and Richie ended up turning into a member of him at Quay. Years later, when Richie was planning to open Mume in Taipei, after working at Noma and opening Nur in Hong Kong, he circled as soon as extra to Kai and launched in Extended Xiong collectively to open Mume. And whereas they’re the heads of every of their very private enterprises now, I’ll all the time take note fondly these early days at Mume and all of the of us and experiences and consuming areas which have rippled out since these days.
Thanks Canvas, Kai and Ashley for all the time your heat hospitality and good meals.
Till the following time, hungry readers!
Lady Hungry, ahem, I point out hungry lady