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TABLEAU by Craig Yang

Taipei CityDa'an DistrictBrasserie

4.6/ 5
190

French cuisine meets Taiwanese banquet traditions, with creative combinations and distinctive flavors.

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Signature Dishes

  • Honey-Glazed Ribs (Chocolate Pork)

    “Chocolate pork” refers to the pig breed, not a chocolate seasoning; the honey-glazed ribs have a crisp quinoa coating, firm yet tender and juicy meat, and a kumquat sauce to cut the richness.

  • Yilan Shrimp Cake

    The shrimp cake is aromatic, crisp outside and fresh inside; mildly tart balsamic pearls add another layer.

  • Beef Tendon Dry Noodles

    The noodles are springy, with a rich sauce touched by pork-fat flavor; the beef tendon melts in the mouth. The chili sauce has a noticeable level of heat, while the portion is on the small side.

  • Clear Fish Soup (Sea Fish)

    Longdan grouper is used in the clear fish soup; the fish is rich in gelatin and free of a fishy smell, while the crisp fish skin is fragrant with maqaw pepper.

  • Peanut Symphony

    Almond-milk ice cream with peanut crisps: elegant, rich, and satisfyingly crunchy.

At a Glance

Reservation
Reservations are required.

What you should know

Avoid if

  • If you value quiet conversation and clearly hearing the explanations

Hidden costs

  • A private room was once subject to a NT$20,000 minimum spend

What you should know

  • On one occasion, courses in the set menu were served in sync, so finishing early still meant waiting; the meal took about two hours.
  • Some small dishes, sweets, and chili sauce were once not listed on the menu and were provided as complimentary items.
  • On one occasion, the balance for the set menu could be paid only in cash or by bank transfer.