Rock Valley offers something for everyone, just as owner, Chen Hsi-wen (
"Everyone needs to eat every day and wear clothes," Chen said, explaining the concept behind the club. "We wanted to give everyone the things they need the most."
And so it does. In addition to delicious food served up by chef He Cang-xi (
But side ventures apart, the food at Rock Valley is reason enough to visit. The filet mignon topped with a goose liver pate is succulent and is brought to the table by a wait staff that is attentive without being intrusive. Chef He's personal recommendations include a lobster in brandy sauce (NT$2,400), baked French chicken with hazelnut red wine sauce (NT$1,800), or a sauteed goose liver with veal in a red wine sauce (NT$2,200).
Several red and white wines are available, as are a selection of spirits. While not on the menu itself, a half dozen inviting desserts wait under glass near the bar. Lunchtime diners would be wise to check out one of Rock Valley's set meals, which, at NT$250, are among the tastiest deals in the neighborhood. Chen plans to open a lunch buffet next month.



