{"id":2399,"date":"2025-05-27T03:19:00","date_gmt":"2025-05-27T03:19:00","guid":{"rendered":"https:\/\/choosychou.com\/?p=2399"},"modified":"2025-06-17T06:38:37","modified_gmt":"2025-06-17T06:38:37","slug":"xixiangfei_taipei_chinese_restaurant","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/xixiangfei_taipei_chinese_restaurant\/","title":{"rendered":"The three major private chefs in Taipei\uff5cXixiangfei Noodle Restaurant\uff5c It's not food that you eat, it's "connections" and "connections"? A tug of identity symbol and sincerity at the table"},"content":{"rendered":"

This Xixiangfei noodle restaurant, which ranks as one of the "Top three private chefs in Taipei", not only has no signboard, but even the entrance is as low-key as a silent code. It is said that to eat in this shop, in addition to luck, there must be a "relationship". The reservation rule is three tables at a time, with a total of 36 people. You can't order a la carte yet, so you can place an order directly under the package system. The price of $7,000 per person may not be much for people who have "eaten and seen", but for me who simply come to eat food, this experience is to be honest-there is a very big gap.<\/p>\n\n\n\n

#Taipei Gourmet #Private Kitchen Cuisine #Taipei Private Kitchen #Xixiangfei Noodle Restaurant #High-end Chinese Cuisine #Real Food Reviews #Just Eat Once #Table Social #Honest Food Reviews #Chinese Restaurant #Taipei Private Kitchen Exploring the Shop #Hidden Restaurant #Xixiangfei Food Notes #Private Kitchen Tell the Truth #Neihu Gourmet #Neihu Private Kitchen #Difficulty in making an appointment<\/h6>\n\n\n\n

(Dining in March 2025)<\/p>\n\n\n\n\n\n\n\n

Xixiangfei Noodle Restaurant\uff5cIntroduction to Dishes<\/mark><\/h1>\n\n\n\n

\ufe0f\ufe0fSide dishes (not eaten)<\/mark><\/h2>\n\n\n\n

On the same day, I made up for the "temporary rescue", so I didn't eat the appetizers, including: preserved egg tofu, vegetarian chicken, lemon bitter melon, oily bamboo shoots, and spicy peanuts. I can't comment.<\/p>\n\n\n\n

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\ud83d\udc1f Alaska stomping pepper round cod<\/mark><\/strong><\/h2>\n\n\n\n

Even if it has been divided into food, it can still be seen from the photos of other people that day that the size of the cod is really amazing. Using homemade chopped peppers, olive oil, and three-star scallions, the taste is fresh and slightly spicy, which is completely different from the salty "stomping pepper fish head" in the market. But what confuses me most is that there is no white rice for Chinese food with such a heavy-flavored dish. This approach is really incomprehensible.<\/p>\n<\/div><\/div>\n\n\n\n

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Wukong Braised Beef Brisket Beef Tendon<\/mark><\/strong><\/h2>\n\n\n\n

Meifu beef brisket and beef tendon are selected, red and white radishes are used to increase the sweetness, and then beef tomatoes are used to boil and bean paste is added to enhance the flavor. The heat and seasoning are in place. But for me, the soup is too greasy and I can hardly drink a second bowl.<\/p>\n<\/div><\/div>\n\n\n\n

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Dried osmanthus, shark fin and crab meat<\/mark><\/h2>\n\n\n\n

This "egg fried rice", which is simulated as rice without rice, combines crab meat, egg crisp and shark fin. In theory, it should be a top combination, but I even ate crab shells or hard bone fragments in two bowls. This kind of "careless detail" is really unacceptable for this price.<\/p>\n<\/div><\/div>\n\n\n\n

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Fresh white wine prawns<\/mark><\/strong><\/h2>\n\n\n\n

The combination of Penghu wild prawns, fresh coriander, olive oil and white wine made this dish a success. The shrimp meat is sweet and elastic, and the aroma of scallions and garlic is in place. This is my favorite dish of the day.<\/p>\n<\/div><\/div>\n\n\n\n

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Smoked white pomfret<\/mark><\/h2>\n\n\n\n

The white pomfret is treated with manuka wood smoke from New Zealand. The skin has a smoky fragrance and the fish is tender, but only the skin has a smoky flavor. The taste of the fish inside is too light and the seasoning is uneven. Although it is technically exquisite, it only feels "special" after eating, but it is not "delicious".<\/p>\n<\/div><\/div>\n\n\n\n

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Original Wuxi Pork Ribs<\/mark><\/h2>\n\n\n\n

It is rare to have a dish with rice, but the amount of rice is so small that people think it is a sample display. The ribs are salty and delicious, moderately fat and thin, but the combination of rice and sauce only makes people want to ask: Since there is rice, why are other dishes not worthy?<\/p>\n<\/div><\/div>\n\n\n\n

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Crab Pasta with Green sauce<\/mark><\/h2>\n\n\n\n

The boss especially emphasized that she made her own green sauce, but to be honest, this dish is a bit out of place in a Chinese private kitchen. Not only does it taste ordinary, but it also takes up a lot of stomach space. I don't know what the purpose of arranging this dish is.<\/p>\n\n\n\n

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Orangutan fruit corn pine nuts<\/mark><\/h2>\n\n\n\n

The fruit corn imported from Japan is used, which has a super sweet taste and pine nuts to add a sense of layering, but it is a delicious dish with no special highlights.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf5c Classic Scallion Oil Noodles<\/mark><\/h2>\n\n\n\n

The chef's homemade noodles have a good taste and a strong aroma of scallion oil. But I just finished the pasta before, and immediately followed by a bowl of scallion oil noodles. The overall menu design has no sense of rhythm, and the heavy starch makes it very uncomfortable to eat.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf72Chicken soup + handmade egg dumplings<\/mark><\/h2>\n\n\n\n

The soup is sweet and rich, and the chicken is stewed soft and tender to the bone. The egg dumpling is large in size, has a thick skin and less filling, and tastes ordinary. I am completely sorry that it is described as a "must-eat handmade egg dumpling".<\/p>\n<\/div><\/div>\n\n\n\n

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Osmanthus honey Mung Bean Garlic Taro Puree<\/mark><\/h2>\n\n\n\n

I was actually very full when I ate here, and this sweet and greasy finishing method was completely unable to interest me. Although it was dense, it was too greasy.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf51 Shou Tao<\/mark><\/h2>\n\n\n\n

A small surprise that only someone will give on their birthday. The bean paste filling is just right in sweetness, and the skin is elastic. It is the most commendable item in this dessert.<\/p>\n<\/div><\/div>\n\n\n\n

Overall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n

It is the network resources and table status that make us happy to meet and eat, not the pure cooking experience. This dinner revealed a sense of pomp everywhere from "difficult reservation" to "high price", but I really think that one meal is enough.<\/p>\n\n\n\n

First of all, the quality of service does not match the price, the service staff is obviously under-trained, and they need to change the plates by themselves, and the boss will only introduce the dishes carefully at the main table, and the other tables are very casual, and they often talk about things that have nothing to do with the dishes (everyone who understands knows what I'm talking about...), and it feels very bad..<\/p>\n\n\n\n

Again, the rhythm of the meal design is chaotic, the proportion of heavy starch is too high, and the taste is unbalanced.<\/p>\n\n\n\n

The ingredients at this price should be very fresh in themselves, but although the ingredients are good, the seasoning technique is out of balance, and I don't know how the excessive evaluation occurs.<\/p>\n\n\n\n

If you want to experience the so-called "food in the circle", you can do it once. But if you just want to eat really delicious Chinese food, to be honest, you have a better choice at this price.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n

\ud83d\udccdRating: 3\/10<\/p>\n\n\n\n

Price: NT7,000 \/ person<\/p>\n\n\n\n

Restaurant information<\/mark><\/h1>\n\n\n\n