Located in a unique discrete corner on level 5 in the landmark tower - Taipei 101, you will find a good quality and moderately priced Italian restaurant where handmade pasta and Italian pizza kilns are the highlights of Da Antonio. With a total area of 500 square metres, the restaurant is designed to cater 150 to 160 guests and has a 4 metres high convex shape wine display wall as a huge show window instead of conventional.
Fettuccine Al Porcini was chewy Herb Fettuccine with Porcini (imported Italian dry mushroom) and Olive Oil (TWD528) which made every bite of the pasta taste like a new dish. Instead of cooking the mushroom with cream, the rich stew with crunchy mushroom stalks were scrumptious. It was so delish that you do not feel queasy after finishing the pasta. Fettuccine Al Porcini is definitely a great selection for vegetarians. (Food rating: 4.5/5)
Bucatini Alla Chitarra Carbonara was Bucatini Pasta (thick spaghetti) served with Truffle Oil, Bacon, Egg and Cream Cheese, cooked in "Da Antonio's Style" (TWD488). The pasta was perfectly cooked by the way I loved it - al dente style. The sauce was very rich in taste but did not leave me feeling queasy. The little amount of bacon bits enhanced the simple creamy pasta. (Food rating: 3/5)
The third pasta dish, Fettuccine Con Crema Bisque Con Gamberetto, was Ink Fettuccine with Tiger Prawns and Scallops in Bisque (TWD728). The ink flat broad pasta was chewy and had a nice fragrance. The seafood were freshly prepared. The tiger prawns were crispy and the scallops were tender and creamy. However, the seared scallops did not cooked perfectly. A perfectly cooked scallops should have a nice caramel-coloured crust and soft creamy inside. The scallops was a little limp, otherwise the entire dish was palatable. (Food rating: 4/5)
Tiramisu soaked in Strong Espresso Coffee and Amaretto liqueur with Mascarpone and Chocolate (阿瑪雷托提拉米蘇) (TWD308). The mascarpone cheese in Amaretto liqueur had quite high content in alcohol but it lacked the espresso coffee. What I liked best of this dessert was the biscotti which was light and rich with fragrant nuts. (Food rating; 3/5)
Bucatini Alla Chitarra Carbonara was Bucatini Pasta (thick spaghetti) served with Truffle Oil, Bacon, Egg and Cream Cheese, cooked in "Da Antonio's Style" (TWD488). The pasta was perfectly cooked by the way I loved it - al dente style. The sauce was very rich in taste but did not leave me feeling queasy. The little amount of bacon bits enhanced the simple creamy pasta. (Food rating: 3/5)
The third pasta dish, Fettuccine Con Crema Bisque Con Gamberetto, was Ink Fettuccine with Tiger Prawns and Scallops in Bisque (TWD728). The ink flat broad pasta was chewy and had a nice fragrance. The seafood were freshly prepared. The tiger prawns were crispy and the scallops were tender and creamy. However, the seared scallops did not cooked perfectly. A perfectly cooked scallops should have a nice caramel-coloured crust and soft creamy inside. The scallops was a little limp, otherwise the entire dish was palatable. (Food rating: 4/5)
Tiramisu soaked in Strong Espresso Coffee and Amaretto liqueur with Mascarpone and Chocolate (阿瑪雷托提拉米蘇) (TWD308). The mascarpone cheese in Amaretto liqueur had quite high content in alcohol but it lacked the espresso coffee. What I liked best of this dessert was the biscotti which was light and rich with fragrant nuts. (Food rating; 3/5)
Address: 5F, No.45 Shifu Road, Xinyi District, Taipei 101 Shopping Mall | 5th floor at Taipei 101 shopping mall, Taipei 110, Taiwan
Price: $
Atmosphere: A highbrow interior decor with luxurious furnishings. Great place with catch ups.
Rating: 3.5/5
Recommended Dishes: Fettuccine Con Crema Bisque Con Gamberetto; Fettuccine Al Porcini
Price: $
Atmosphere: A highbrow interior decor with luxurious furnishings. Great place with catch ups.
Rating: 3.5/5
Recommended Dishes: Fettuccine Con Crema Bisque Con Gamberetto; Fettuccine Al Porcini
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