ROOM BY LE KIEF

Jul 2, 2019

This tiny cocktail kitchen in buzzy Da’an district actually serves up a full culinary experience. In his space of dimly lit booths around a stage-like bar, owner Seven Yi takes guests on a two-hour tasting journey. As a chef at Joël Robuchon’s kitchen in Taipei, Yi didn’t just pick up a French cadence; he also learned to push his ingredients to perfection. From his lab, he concocts wildly creative spirits, redistilling them with such items as toasted bread, kombu and grass. The menu rotates with the season and combines matching canapés, ever-changing decor, and music to hit all the senses. Yi took inspiration for his latest menu from A-sha instant noodles, a brand that lies deep in the country’s collective nostalgia. Each drink is named after a sauce: The Sesame tastes like a comforting bowl of ma jiang mien (spicy sesame noodles), derived by redistilling gin with sesame, and garnished with a fruit leather–like sheet of dehydrated pickle juice; the Tomato is a clarified Bloody Mary infused with Sichuan peppercorn that delivers a tongue-numbing hit. There are two seatings per night (from 8 p.m.), and booking ahead is highly recommended. fb.com/lekief.00; NT$1,200 for flight of three drinks and three canapes.

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This tiny cocktail kitchen in buzzy Da’an district actually serves up a full culinary experience. In his space of dimly lit booths around a stage-like bar, owner Seven Yi takes guests on a two-hour tasting journey.

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