Content table of contents
Located downstairs at the Jinghua Hotel in Taipei Coast, Attracting many food lovers to experience the rare Thai-style Fine Dining concept. As a fairly rare Thai-style high-end restaurant in Taiwan, I am looking forward to visiting this time with high expectations, but the overall feeling is a pity. Only the food and wine pairing part is impressive.
The following describes each dish and its true feelings in detail, and provides a reference for friends who want to go to dinner.
Taipei Thai Restaurant Recommendation Coast Jinghua Hotel Taipei Fine Dining Taipei Fine Dining Restaurant Thai Creative Cuisine Meal and Wine Pairing Taipei Dating Restaurant Taipei Food Review
(Dining in December 2024)
Coast menu introduction and dining experience
Appetizers and appetizers
Smoked fish / sour melon / dill
French meat sauce made with sturgeon and bacon, paired with sour melon and dill to add aroma, but the overall taste is a bit dull and the level is not prominent.
Oysters / persimmons / Okasong (recommended)
Fresh Japanese oysters are paired with thin-cut persimmons. The sweet and sour flavor of Oka song and the spicy flavor of chili oil complement each other. The spicy and sour flavor is distinctive, exquisite and fascinating. It is quite successful as an appetizer.
Tuna / lemongrass / rapa
Tuna tata is mixed with chili and glutinous rice noodles to add flavor, and the upper layer is covered with lemongrass jelly film. It is seasoned with Vietnamese coriander and vanilla, but the overall flavor is slightly thinner.
Matsuba Crab / Sweet pepper / Salted Egg yolk (recommended)
The menu is marked as Matsuba crab, but the service staff introduced it as king crab. Yellow curry, crab yellow, salted egg yolk and yellow bell pepper are intertwined in layers to set off the sweetness of crab meat. With chili flakes and Thai spices, the spicy flavor has a touch of sweetness, which complements the wine. It is the first delicious dish of the night.
Octopus / Purple Rice / Lik Ling(Recommended)
The Southern Thai dry curry "Yingkeling" is flavored with octopus feet, paired with wing beans, fried wild rice, purple rice, garlic slices and lemon pulp. After mixing the dry curry, it is served in rice cakes. Lime leaf powder adds a unique aroma to the rice cakes.
Seafood main meal
Through pumping / Tuberose bamboo shoots / Shusugong
Charcoal grilled through the drawstring with red curry sauce, accompanied by Kinmen mussels and tuberose bamboo shoots, the performance is well-behaved, with no special highlights.
Abalone / Mushroom / Guxuan Refining
South African abalone and mushrooms are stewed in a pressure cooker for ten hours. "Guyuanlian" was originally a noodle dish in Ayutthaya, Thailand. Here, lobster juice is used instead of traditional blood to make a stock, with crispy kale and pickled dried shallots, but it has a traditional Chinese medicine flavor, which is quite abrupt and not delicious.
Fresh fish of the day / flower branches / coconut
Freshly caught fish and flower branches are paired with coconut milk soup. The soup is rich but not heavy. Coconut milk brings a soft taste. Although the soup is charming, it is a pity that the seafood and the soup are not fully integrated.
Meat main meal
Wagyu beef / Banlan Leaf / Qianxiheng
To enhance the flavor of the Southern Thai curry "Qianxiheng", the Australian M9 wagyu beef rump meat that is first fried and then grilled is covered. The meat is tender, but the overall flavor fails to bring surprises.
Mark-up items
Thai Style Lobster Fried Rice(Super recommended! ）
Boston lobster and Q bomb Thai rice are well-grained and have a rich taste. They are the most stunning dishes of the night, and they are a must.
Desserts
Watermelon / cheese / pepper
The watermelon smoothie is mixed with plums, which is sweet and refreshing in the mouth. The cream cheese in the middle brings a round taste, and the finish is slightly spicy. It is a very special refreshing dessert.
Thai milk tea
The signature dessert "Thai milk tea" is made of Thai hand-labeled black tea leaf extract, mixed with white chocolate, coconut milk, condensed milk and whipped cream to make an ice cream cup. It is paired with Xigu rice, fried black sesame seeds and dragon fruit. The taste is rich. No wonder this shop is called "Fine Dining delayed by desserts."
Petit Four
Banlan leaf cake has a taste similar to egg cake, while pineapple gummy is slightly bland.
Wine pairing experience
The pairing of food and wine is impressive, and the sommelier's professional skills are obvious. The paired wines are slightly abrupt to taste independently, but they complement each other with the heavy-flavored dishes, perfectly enhancing the overall experience.
Final Thoughts
Coast has an elegant and comfortable environment and professional service, but the overall dish coordination is insufficient, and the taste performance is different, which does not meet the original expectations of Fine Dining. Although the wine pairing is satisfactory, the slow speed of serving and the insufficient flexibility of the wine pairing package have become obvious shortcomings.
Overall, gourmets who focus on food and wine pairing or like to explore creative dishes can still experience it, but Thai Fine Dining lovers who pursue perfect coordination may be disappointed.
Rating and Cost
- Overall rating：6/10 (due to the good wine pairing, 1 point is added)
- price：NT$ 3,980+10%
- Wine pairing: 5 glasses／NT$2280
Restaurant information
- address：B2, No. 3, Lane 39, Section 2, Zhongshan North Road, Zhongshan District, Taipei City 10491
- Reservation：https://inline.app/booking/coast/coasttaiwan
If you have ever visited Coast, please leave a message below to share your experience, or recommend other Taipei Fine Dining restaurants worth exploring, so that more people can enjoy a better gourmet feast!
This meal is fully self-financed.
