After a fruitful day exploring
Wulai Old Street (烏來老街), it was time to have dinner at
Volando Urai Spring Spa & Resort's in-house French Restaurant -
ABU Restaurant. Being a hotel guest, we had the choice to choose a dining time from between 7-9pm.
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| The view at the night |
When evening came, we made our way down to the restaurant and were treated to a lovely night view of the running river with the lights that illuminated the waters. We were warming greeted by the courteous wait staff and led to a window table. It seemed to be a quiet night was only 2 other tables being occupied. With its high ceilings, stone walls and the resturant's warm (and slightly dimmed) lighting made for a cosy atmosphere.
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| Interior |
The menu for dinner was for a 8-course meal with some options for the starter and main course:
- Starter: Warm Abalone Zucchini Salad or Duck Liver with Grapes, Ginger
- Wild Mushroom Truffle Egg
- Chicken Broth, Quesadilla, Smoked Duck Breast, Papaya or Wonli Crab & Lobster Bisque
- Moi Fish with Scallop Sauce
- Organic Sorbet
- Main: Steamed Truffled Beef Tenderloin, Anchovie Garlic Sauce or Pan-Roasted Spring Chicken, Lemon Butter Sauce or King Prawn with Garlic Herb Butter Sauce
- Pre-dessert du Chef
- Main Dessert du Chef
- Chinese Tea
So without further ado, I present you the meal that was eaten that day:
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| Bread: Some bread to occupy the rumbling stomach with accompanying sauces and butter. The breads were served warm and were soft and moist as as if they were freshly baked. |
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| Warm Abalone Zucchini Salad: The succulent abalone was tender and fresh, and the accompanying customized vinegar lemon sauce enhanced the flavor, giving it a refreshing taste. |
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| What is a celebration without a little champagne? |
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| Wild Mushroom Truffle Egg: This was quite a light and subtle dish. The mushrooms were seared with little seasoning but blended well with the egg and brought out the taste of the truffle. |
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| Wonli Crab & Lobster Bisque: DramaQueen's choice. The bisque was smooth and creamy, and full of crustacean goodness. |
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| Chicken Broth, Quesadilla, Smoked Duck Breast, Papaya: The chicken broth was rich in flavor and a delight to drink, while the quesadilla tasted a bit similar to pizza, and the papaya a refreshing flavor to the overall dish. |
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| Moi Fish with Scallop Sauce: I am not really a fan of fish (unless its salmon or cod), so while this dish was not that spectacular (I found the meat to be a little dry, but that's what the scallop sauce is there for I guess), the fish was fresh and the scallop sauce was good. This might be a hit with the fish lovers |
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| Organic Sorbet: Some tangy sorbet to cleanse the taste-buds before the arrival of the main course. The sorbet was a little too frozen, but it did it's job of cleansing the palate of the previous lingering flavors. |
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| Pan-Roasted Spring Chicken, Lemon Butter Sauce: The chicken was moist and juicy (and according to DramaQueen, done to perfection). The lemon butter sauce gave the chicken a delightful buttery tangy flavor. |
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| Steamed Truffled Beef Tenderloin: Just like its chicken counterpart, the beef was moist and tender; a delight if you love steak |
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| Thanks to DramaQueen, there was birthday souffle compliments from the resort (well, they just substituted the Pre-dessert du Chef for cake, but the gesture was well appreciated). ^^ |
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| Main Dessert du Chef: Well, since this was served after, I am assuming that it is the Main Dessert du Chef. It wasn't overly sweet and was a delight to eat. |
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| Chinese Tea: Finally! After all that food (and about 3 hours later), some Chinese tea to wash down all the yummy food and aid digestion. |
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When travel collides with a byte, a unit of information made up of bits, TravelBytez is formed: snippets of ramblings on travel, food, shopping, living and anything else that comes to mind.
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