After spending a few hours at the Taipei Fine Arts Museum (TFAM) one day, I decided to get a sandwich at Story Tea House, located below the plaza across from the museum. A friend couldn’t stop raving about the place.
“Sorry sir, but sandwiches are only served as afternoon tea, which is from 2pm to 5pm,” my server told me. My disappointment was visible. I could wait two hours or order off, what I perceived to be, the dinner menu: Dinner for lunch was not the storybook repast that I was seeking.
Thankfully, the well-maintained lawns and beautiful gardens of Story Book House, which are pleasantly visible through the restaurant’s large picture windows, managed to calm me enough to decide to stay and order. I’m very glad I did.
I chose the set meal of poached pork knuckle (NT$580, NT$400 for a la carte) that came with salad, a beverage and dessert. As I sat there thinking of all the previous set menu disasters I’ve sat through, I tried to predict how pedestrian the meal would be.
Then the bread came. Large chunks of whole wheat bread, evidently just cut from a large loaf, arrived at my table warm and served with butter. It was fresh, homemade and the best bread I’ve ever had at a restaurant in Taipei. When I started babbling to the server about its excellent quality, she offered more. Things were beginning to look up.
Then came the Story Tea House salad. It was an inspiration. A foundation of unusual lettuce leaves shared the plate with radicchio. White turkey breast, smoked salmon and shrimp made up the protein. Three whole green beans and a wedge of porcini mushroom — both slightly boiled or steamed — added a nice touch. The whole was topped with shaved red onions and sprinkled with a light and creamy vinaigrette dressing. It ranks as one of most creative salads I’ve eaten in Taipei.
The creativity didn’t end with the first course. The poached pork knuckle arrived simmering on a bed of mild sauerkraut and was accompanied with two sausages, potato wedges and a thick side of bacon. Removing the layer of skin covering the knuckle exposed moist and luscious meat that separated easily from the bone and melted in my mouth. It went well with the Dijon (medium hot) mustard that it was served with.
The authentic cheesecake topped with whipped cream and a mint leaf was a wonderful end to a satisfying meal. Though I didn’t get my sandwich (NT$280), this tale has a happy ending.
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