(Dining in April 2025)<\/p>\n\n\n\n\n\n\n\n
Komboi menu introduction and dining experience<\/mark><\/h1>\n\n\n\nThree consecutive rounds of hors d'oeuvres<\/h2>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9866-scaled-e1749004940757-745x1024.avif\")
<\/figure>\nMackerel tower<\/mark><\/strong><\/h3>\n\n\n\nUse fresh mackerel, mix it with candied comb melon and colored pepper, cover the soup jelly on the surface and garnish with fennel sauce, the overall refreshing and appetizing.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9873-scaled-e1749004962283-787x1024.avif\")
<\/figure>\nBeef tata crepe<\/mark><\/h3>\n\n\n\nThe filling is a creative combination of beef, shallots, mayonnaise and diced mustard. The outer layer is wrapped in vegetable crepes. It is crispy and interesting. It is my favorite appetizer.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9874-scaled-e1749004981606-797x1024.avif\")
<\/figure>\nCheese puffs<\/mark><\/h3>\n\n\n\nBurgundy is traditionally smaller, with a rich milky fragrance, fluffy taste, and just the right amount.<\/p>\n<\/div><\/div>\n\n\n\n
Appetizer<\/h2>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9896-scaled-e1749005005181-841x1024.avif\")
<\/figure>\nMeat Pie \/ Pickled Cucumber \/ parsley<\/mark><\/strong><\/h3>\n\n\n\nIt is a combination of pork, chicken, and chicken liver into a pie, with sauerkraut and mayonnaise on the sandwich, which is rich in aroma; the surface is covered with Korean sesame leaves and coriander flowers, and the visual effect is good. However, it is more inconvenient to eat, and the taste of sesame leaf stems is a bit of a drama.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9906-scaled-e1749005028352-741x1024.avif\")
<\/figure>\nFrench bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9921-scaled-e1749005052849-798x1024.avif\")
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9926-scaled-e1749005127347-776x1024.avif\")
<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9942-scaled-e1749005149707-755x1024.avif\")
<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9945-scaled-e1749005171900-993x1024.avif\")
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9981-scaled-e1749005194416-775x1024.avif\")
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9992-scaled-e1749005234728-810x1024.avif\")
<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_0008-scaled-e1749005265277-793x1024.avif\")
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_0018-scaled-e1749005290331-701x1024.avif\")
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_0027-scaled-e1749005327564-709x1024.avif\")
<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_3301-768x1024.avif\")
<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9841-1024x576.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9845-1024x576.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/06\/IMG_9858-576x1024.avif\")
<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Mackerel tower<\/mark><\/strong><\/h3>\n\n\n\nUse fresh mackerel, mix it with candied comb melon and colored pepper, cover the soup jelly on the surface and garnish with fennel sauce, the overall refreshing and appetizing.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
<\/figure>\nBeef tata crepe<\/mark><\/h3>\n\n\n\nThe filling is a creative combination of beef, shallots, mayonnaise and diced mustard. The outer layer is wrapped in vegetable crepes. It is crispy and interesting. It is my favorite appetizer.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCheese puffs<\/mark><\/h3>\n\n\n\nBurgundy is traditionally smaller, with a rich milky fragrance, fluffy taste, and just the right amount.<\/p>\n<\/div><\/div>\n\n\n\n
Appetizer<\/h2>\n\n\n\n<\/figure>\nMeat Pie \/ Pickled Cucumber \/ parsley<\/mark><\/strong><\/h3>\n\n\n\nIt is a combination of pork, chicken, and chicken liver into a pie, with sauerkraut and mayonnaise on the sandwich, which is rich in aroma; the surface is covered with Korean sesame leaves and coriander flowers, and the visual effect is good. However, it is more inconvenient to eat, and the taste of sesame leaf stems is a bit of a drama.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nFrench bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Beef tata crepe<\/mark><\/h3>\n\n\n\nThe filling is a creative combination of beef, shallots, mayonnaise and diced mustard. The outer layer is wrapped in vegetable crepes. It is crispy and interesting. It is my favorite appetizer.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCheese puffs<\/mark><\/h3>\n\n\n\nBurgundy is traditionally smaller, with a rich milky fragrance, fluffy taste, and just the right amount.<\/p>\n<\/div><\/div>\n\n\n\n
Appetizer<\/h2>\n\n\n\n<\/figure>\nMeat Pie \/ Pickled Cucumber \/ parsley<\/mark><\/strong><\/h3>\n\n\n\nIt is a combination of pork, chicken, and chicken liver into a pie, with sauerkraut and mayonnaise on the sandwich, which is rich in aroma; the surface is covered with Korean sesame leaves and coriander flowers, and the visual effect is good. However, it is more inconvenient to eat, and the taste of sesame leaf stems is a bit of a drama.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nFrench bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Cheese puffs<\/mark><\/h3>\n\n\n\nBurgundy is traditionally smaller, with a rich milky fragrance, fluffy taste, and just the right amount.<\/p>\n<\/div><\/div>\n\n\n\n
Appetizer<\/h2>\n\n\n\n<\/figure>\nMeat Pie \/ Pickled Cucumber \/ parsley<\/mark><\/strong><\/h3>\n\n\n\nIt is a combination of pork, chicken, and chicken liver into a pie, with sauerkraut and mayonnaise on the sandwich, which is rich in aroma; the surface is covered with Korean sesame leaves and coriander flowers, and the visual effect is good. However, it is more inconvenient to eat, and the taste of sesame leaf stems is a bit of a drama.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nFrench bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Meat Pie \/ Pickled Cucumber \/ parsley<\/mark><\/strong><\/h3>\n\n\n\nIt is a combination of pork, chicken, and chicken liver into a pie, with sauerkraut and mayonnaise on the sandwich, which is rich in aroma; the surface is covered with Korean sesame leaves and coriander flowers, and the visual effect is good. However, it is more inconvenient to eat, and the taste of sesame leaf stems is a bit of a drama.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nFrench bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>French bread \/ Dijon Mustard Cream<\/mark><\/strong><\/h3>\n\n\n\nThe bread made of white chives and rye is chewy, and the two creams, mustard seeds and black truffles, are very rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nWild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Wild Frog \/ Snail \/ Rhapsody of Ginger Mango Green Tea<\/mark><\/h3>\n\n\n\nThe dual enjoyment of fried pheasant and fried conch, the conch is covered with garlic sauce and basil, accompanied by a sauce made with Tangning ginger mango green tea and chicken bones. There are also sweet bean kernels and fried garlic crisp on the side, which are rich in layers and have a surprising taste.<\/p>\n<\/div><\/div>\n\n\n\n
Add a little bit<\/h2>\n\n\n\n<\/figure>\norecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>orecchiette \/ bamboo eggs \/ Pinot Noir (+$350)<\/mark><\/strong><\/h3>\n\n\n\norecchiette are stir-fried in red wine pork bone soup, with fried eggs and Parmesan cheese. The sauce is salty and fragrant. Although the fried eggs are slightly superfluous, they are still delicious overall.<\/p>\n<\/div><\/div>\n\n\n\n
Main meal of fish and white meat<\/h2>\n\n\n\n<\/figure>\nWhite eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>White eel \/ Ricotta \/ acid film<\/mark><\/strong><\/h3>\n\n\n\nThe Taiwanese white eel is steamed and grilled repeatedly. The sauce is boiled with sour membrane leaves and fish bones, with a little sourness. The dumplings on the top are filled with ricotta and French smoked eel, and the top is sprinkled with mullet roe powder. The dumplings are delicious, but the eel thorns are obvious, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nRabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Rabbit \/ Basswood mushroom \/ Dijon Mustard<\/mark><\/strong><\/h3>\n\n\n\nTaiwan breeds rabbit meat and makes rabbit meat rolls from the three parts of the inner muscles, chest, and legs. The sauce is mustard seed sauce and white asparagus stock, and white asparagus is spread on top. The green oil next to it is sesame leaf oil, and there are fried mustard seeds with fennel roots underneath.The stew with onion matches well, and the meat is soft and tender, which is amazing.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBeaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Beaded Chicken \/ Morel Chicken \/ Carmine Berry Tea<\/mark><\/strong><\/h3>\n\n\n\nLow-temperature cooked chicken breast and charcoal grilled leg meat are paired with carmine berry tea sauce and wild ginger Shaoxing sauce, accompanied by coked kohlrabi puree and melaleuca potatoes. Although the flavor is rich, the body of the main meal is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n
Desserts and snacks<\/h2>\n\n\n\n<\/figure>\nBlack cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Black cherry \/ hazelnut \/ cocoa<\/mark><\/strong><\/h3>\n\n\n\nBlack cherry ice powder, hazelnut cake, yogurt sauce and cocoa chips are intertwined into one, rich in layers, the only small pity is that the cocoa aroma is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nT\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>T\u00eate De Moine Classic Cheese \/ Almond \/ Caramel Doctoral Tea<\/mark><\/strong><\/h3>\n\n\n\nThe cheese tart is filled with almonds, stacked with amber caramel doctoral tea jelly, and served with rich caramel ice cream. It's a pity that the cheese tower has a heavier sense of separation, and the lower layer is hard.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Petit Four<\/mark><\/strong><\/h3>\n\n\n\nSpice cake and red wine pear gummy candy draw a warm end to the meal. The souvenir jam given is also very attentive~<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\nKomboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- \u2b50Rating: 8.5\/10
Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>No. 28, Lane 270, Section 1, Dunhua South Road, daan District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-MQG89h4XK6ABNM4sgLf:inline-live-2\/-MQG89p9qx2iH8ef8cAR?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>\n<\/div><\/div>\n\n\n\nMeal and wine pairing<\/h2>\n\n\n\n
When choosing wine pairing this time, the sommelier explained clearly that the wine and the dishes should be matched appropriately. IT IS ESPECIALLY RECOMMENDED THAT THE DAVID liquor PAIRED IN THE PREVIOUS PARAGRAPH AND THE LULU red wine FOR THE MAIN COURSE HAVE A UNIQUE FLAVOR AND COMPLEMENT EACH OTHER'S DISHES.<\/p>\n\n\n\n Komboi is a French restaurant with ideas and execution. Each dish has a context and theme, both taste and creativity. Although a few dishes are slightly regrettable, the overall experience is still excellent. The space is comfortable and the explanation is professional. Gourmets who like to pay attention to detail and theme design must not miss it.<\/p>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n
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Package price:$2980
\ud83c\udf77 Wine Pairing: four cups $1580 \/ five cups $1880
\ud83c\udfe0 @komboi_taipei<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n
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