「Mandarin Oriental Taipei"of5th floorAn all-day Italian restaurant located atBENCOTTO」。
Michelin 3-starThey have earned
From Tuscany, ItalyMario CittadiniThe chef supervised the creation of the dish.
This will be a classic yet heartwarming country-style restaurant.
The chef team uses carefully selected fresh ingredients,
In addition to authentic Italian cuisine with an immersive open kitchen experience,
A wide variety of wines and cocktails that pair perfectly with Italian cuisine are also available♪
The spacious interior offers not only table seating but also comfortable sofa seating.
SpeciallyChef's Tableand,
12-50 peopleThere is also one private room available, which can accommodate up to [a certain age].
A collection of award-winning wines from around the world270 bottlesThey are all pretty much there,
You can rest assured knowing that the sommelier will select the perfect wine to match your meal and preferences.
On this floor, empty wine bottles are used as lighting fixtures, welcoming you with a gentle glow.
A well-maintained open kitchen
Next to the open kitchen is a special chef's table.
This is a prime seat where you can enjoy your meal while watching the vibrant open kitchen.
Unfortunately, the timing was bad, and on this day too, the head chefMario CittadiniHe is on a long vacation and is off work (sad).
I hope we can meet next time.
The restaurant also sells its own original products, such as anchovies, olive oil, and balsamic vinegar, which are very popular!
This time, we were shown to a sofa seat, allowing us to enjoy our meal in a relaxed atmosphere.
As before, we have staff who can speak a little Japanese.Davis Wei LeeHe took care of it.
They'll recommend items from the Japanese menu.
Mandarin Oriental TaipeiThe restaurant inside has menus available entirely in Japanese, which is a great help!
SommelierAlex TsaiKun,
「Thanks for coming again!They even prepared a special bottle of champagne for us! (Thank you!)
This time,AlexHe'll select a wine that pairs well with the meal♪
"Ruinart Rose" - Champagne, France
Ruinart established the method of secondary fermentation in the bottle in 1729 and was the first to produce Champagne.
Ruinart Rosé, which displays an elegant gold-pink hue,
The proportion of Chardonnay is very high at 45%, and of the 55% Pinot Noir, 19% is red wine.
It imbues the wine with elegance, delicacy, and fruitiness.
You can enjoy the fresh and delicate aroma of berry fruits, as if they were just picked, along with nuances of spice.
It has a refreshing, minty taste and a fruity flavor reminiscent of pink grapefruit.
And it's an elegant, well-balanced, and full-bodied champagne!
Mandarin Oriental TaipeiThe elegant world view ofBENCOTTOIn ",
A celebratory drink, savoring the joy of returning to this beloved hotel.
No matter which country or place you go to, you will always find thatWelcome back♪" they welcomed me,
Having a hotel that feels just like home might be the greatest source of comfort, don't you think?
"Homemade breads such as ciabatta, sun-dried tomato bread, and baguettes."
You can choose as much of your favorite homemade bread as you like!
"Australian beef tongue and foie gras salad with candied cherries" 550 TWD (approximately 2,035 Japanese yen)
INSALATA DI LINGUA E FEGATO GRASSO
Beef Tongue Duck Liver Sha Lasa Pickled Sugar Sakura Peach
Beef tongue and foie gras salad, red onion and candied cherries
This salad, made with slices of Australian beef tongue and plenty of rich-flavored foie gras,
Enjoy this dish with a refreshing cherry sauce that has a gentle acidity and beautiful color.
It's a satisfyingly substantial salad, making it a truly fulfilling dish!
"Vermentino Toscana Bibi Graetz 2013" Italy, Tuscany
Vermentino Bibi Graz
Bebe Gratz, who grew up in a wealthy family of artists,
When I inherited the winery where my mother produced house wine,
Realizing the immense potential of the wine produced there, and without being bound by conventional concepts of winemaking,
This newly established winery employs a method of directly placing grapes into new barrels and carrying out fermentation and aging in those barrels.
His artistic talent is also evident in the labels.
The Vermentino variety has a unique character.
The reflective color has a bright golden hue, and the aroma is fruity and rich with floral notes, and a hint of grass.
This is a well-balanced, full-bodied white wine.
Alex Tsai (Hsiao-Lun) Profile
Born in Taipei on August 20, 1973.
I studied biology at the University of Leicester in the UK.
I worked as a research assistant at Taipei Veterans General Hospital from 1997.
Since 2005, I have worked as a consultant and lecturer at the UK Friancy Wine Tasting Club.
I have been working as a salesperson at the wine shop Evergreen Laurel Collection since 2009.
After giving up on a career in research, I encountered wine while working a part-time job and decided to pursue a career as a sommelier.
Since 2011, I have worked as the Food & Beverage Manager and Sommelier at Pin J French Cuisine Restaurant in Taichung.
Manager and sommelier at Taipei Salon Wine Bar since 2012.
Since 2013, I have served as Assistant Food & Beverage Manager and Head Sommelier at Grand Victoria Taipei.
Since 2014Mandarin Oriental Taipei BenkotI was appointed as the Food and Beverage Assistant Manager, a position I hold to this day.
qualification
Wine and Spirit Education Trust (WSET) Level 1, Level 2(2009) and Level 3 (2013) Certified
The Wine Academy of Spain Certified Educator (2011)
Taiwan Sommelier Association (TSA) Certified Sommelier (2011)
International Sommelier Guild (ISG) Level 1 and Level 2(2012) Certified
Bureau Interprofessionnel des Vins de Bourgogne (BIVB) : Honor of Burgundy Wine Connoisseur Certified (2013)
Competition Awards
The finalist in The Best Sommelier Competition in Taiwan, Sep. 2012
The 2nd Place of Sopexa: Best Sommelier Competition of French Wines in Taiwan, Jul 2015
They speak Chinese and English.Alex"Kun" means,
I haven't been able to communicate as effectively as I'd like,
Even so, I consider them a friend with whom I've connected heart to heart, despite our broken English.
「I always enjoy watching Lade!"I was encouraged by the kind words they gave me♪
"Benkot Original Mozzarella Cheese (2-3 servings)" 1,500 TWD (approximately 5,550 Japanese Yen)
TRECCIA CAMPANA TRECCIA CAMPANADIBUFALA suggested for 2 to 3 1500TWD
Water Cow Milk Dairy (2 to 3 people can make a proposal)
Exclusively produced for Bencotto, handmade buffalo mozzarella from Naples,Served with condiments
Benkot's original tuna tartare
Topped with rich and sweet mozzarella di bufala made from the milk of Neapolitan water buffaloes,
Enjoy it with tomato and basil sauce, chips, and tartar sauce!
Davis Wei Lee Profile
Born February 15, 1990
Born in Taipei
He studied at Ritsumeikan University, Meiji University, the University of Alberta, etc.
After working at consulting firms such as Ogilvy & Mather,
Mandarin Oriental Taipei BenkotI joined the store and have been there ever since.
DavisShe works at Benkot as a staff member who can speak Japanese,
If you have any problems, please try talking to him.
He's a very gentle and friendly young man!
"Gulfi Valcanzjria Sicilia IGT Bianco 2014" Italy, Sicily
Gulfi “Valcanzilia”
Gulfi is currently said to have "the perfect environment for Nero d'Avola."
This winery owns 60 hectares of vineyards in Chiaramonte Gulfi, Ragusa province, in southeastern Sicily.
Grape varieties: Chardonnay 50%, Carricante 45%, Albanello 5%.
A clean, bluish yellow.
It has a mineral scent reminiscent of limestone, and aromas of nuts and lemon can also be detected.
It has a soft mouthfeel and a clean taste, with hints of minerals and a refreshing acidity from citrus fruits.
It has a floral scent, is rich in minerals, and has a solid structure.
The lingering acidity is pleasant, resulting in an elegant and rich flavor.
"Penne with asparagus and black truffle" 650 TWD (approximately 2,400 Japanese yen)
SELDANINI
Ashtakesa black shoro brush pipe noodle
Handmade penne, asparagus, black truffle, cured egg yolk sabayon
Homemade penne with asparagus, infused with the aroma of black truffles.
It's served with a sabayon sauce.
The penne, coated well with the mild sauce, is delicious,
Taiwanese people tend to prefer softer pasta textures, so it is usually served relatively soft.
Therefore, when ordering,Al denteLet's ask them to do that♪
"Traditional Italian-style roast duck with foie gras and cherry sauce" 850 TWD (3,150 JPY)
APICIUS DUCK
Gishiki ancient law 烤 duck breast tataki duck liver and number safflower turnip 菁
2,500 years ago, the temple of Emperor Koromadi, Marcus G. Apicio.
Yilan duck breast, Apicius sauce, foie gras escalope, saffron poached turnip
From the recipe of Marcus G. Apicio, Chef of Roman Emperor Tiberius, 1st century AD
He was the personal chef of the ancient Roman emperor 2500 years ago.
Using a recipe passed down from Chef Marcus G. Apicio,
It is marinated for 48 hours using over 20 kinds of spices and then roasted.
The rich foie gras and cherry sauce allows you to savor the delicious flavors of herbs and spices that permeate the duck meat.
The vegetables are served with saffron-soaked radish and jujubes.
This time too, we have a friend from Toyama, Japan, who is a ceramic artist.Gaku ShakunagaBecause I had brought 'kun's bowl with me,
Here tooA series of travels with tablewareTitled,
His workJet Black Series"and"Tree Ring SeriesIntroducing "
「BENCOTTOThey collaborated with us on a dish from "[company name]!" (We are so grateful!)
For the main meat dish,Tree Ring SeriesThey are using "[this phrase]".
Since most of Benkot's tableware is uniformly white, the collaboration with the tree rings gives it a fresh new look!
"Gulfi Nerojbleo 2014" Italy, Sicily
Gulfi”Nero Breo”
Like the white wine mentioned earlier, this one is made in Sicily.
Gulfi is a noteworthy producer who is implementing a revolutionary approach of using Nero d'Avola 100% to express the unique character of the vineyard.
With its distinctive dark color and rich aroma of spices and dark fruits, yet without losing its transparency,
It has a unique and deep flavor, with hints of iron and minerals.
Pastry chefJulia KuoMr. Benkot's highly recommended and popular original panna cotta,
「Jet Black Series Petri DishThey collaborated with us! (Thank you!)
"Benkotto's Special Panna Cotta with Wild Berries and Smoked Milk Gelato" 350 TWD (1,300 yen)
PANNA COTTA
The formality of the dairy industry and the smoked beef and ice cream.
Vanilla panna cotta, berries, smoked milk ice cream
Its cuteness is like a mushroom forest.Jet Black Series Petri DishUsing "reversibly",
To match the size of this dish
Fairytale LandIt is as if the image of "Mushroom VillageThey created this for us! (A big thank you!)
Benkot's original panna cotta is
Vanilla panna cotta topped with red-colored chocolate.
The lush green landscape is formed from pistachios, while sugar and airy chocolate are used to represent rocks, creating a three-dimensional effect.
Fresh raspberries and sauce are used to add a touch of tartness, and it's served with smoked milk ice cream.
They're so cute, it's a shame to eat them! (Thank you!)
Julia Kuo Profile
Born in Vancouver, Canada
I studied baking and confectionery at Vancouver Community College.
I honed my skills as a pastry chef at Four Seasons Vancouver.
She is currently working as a pastry chef at Ben Kott in the Mandarin Oriental Taipei!
Pastry chefJuliaIf you want to experience the fairytale world full of endless possibilities that they create,
Be sure to order Benkot's original panna cotta!
Mandarin Oriental Taipei
General Manager Paul Jones
After the meal, the general managerPaul JonesMr.
They went out of their way to come and greet us when they saw that we were back! (So happy!)
He is associated with Oberoi Group, The Oberoi Rajvilas, Jaipur, The Oberoi Vanyavilas, Ranthambore, etc.
You have a veteran career with over 30 years of experience in the hotel industry.
In 2005, he became the hotel manager at Mandarin Oriental Bangkok.
In 2008, he became the General Manager of Mandarin Oriental Singapore.
And now, she is working as the General Manager of Mandarin Oriental Taipei!
A commemorative photo with General Manager Paul Jones (center of the photo)!
Thank you to Alex (right in the photo), Davis (left in the photo), and all the staff! (Thank you!)
See you again, everyone at Benkot!
Mandarin Oriental Taipei
Address: 158 Dunhua North Road, Taipei 10548, Taiwan
TEL: +886 2 2715 6888
http://www.mandarinoriental.co.jp/taipei/
BENCOTTO
Lunch: 12:00 - 14:30
Dinner: 18:00 - 22:00
Trattoria & Bar: 12:00 - 22:00
*Reservations are required for this restaurant, so please book early.
