Hong Xi Teppanyaki Review (by: Jon)

I am often puzzled by the Taiwanese question of “Is it famous?” when it comes to demarcating the merits of something. It’s famous therefore it’s good is not the soundest argument known to mankind and indeed you do not need to be Descartes to blow the theory apart. McDonald’s, Blue Nun wine and the sitcom Friends are all famous. Hsinchu’s very own Gothenburg nightclub is famous (within Hsinchu) and the words that go with it are generally “shame” “drunken” and “where else can we go at this hour?”. But I will save this Pandora ’s Box for another review.

The opposite can be said for Hong Xi teppanyaki. As far as I know, this gem of a restaurant is hiding its light under the large bushel of Beida Road as most locals do not seem to know of its existence. Teppanyaki originates from Japan (teppan means iron plate and yaki can be roughly translated as grilled – hence the food is grilled on an iron plate) and there are many dotted around Taiwan, possibly a nod to the former relations between the two countries. Think Benihana minus the theatrical shenanigans and you have Taiwanese teppanyaki. The options at Hong Xi range from varying thicknesses of beef, lamb and pork to sublime fish and prawns.

Ok, so far not too different from most other Taiwanese teppanyaki restaurants. What makes Hong Xi worth a trip to Hsinchu is the attention to quality. The food is cooked with less oil, giving it a cleaner flavour and saving your arteries a few more hours of life. Fish are de-boned, prawns are served sans-shell and the meat is cooked to perfection. Added to this is an interesting selection of side dishes including, crabs, oysters and other seafood, cheese eggs and onion eggs (the egg is cooked within a raw onion ring, giving a soufflé texture).

Hong Xi has also been renovated recently, with a sleek dark wooden theme running throughout the restaurant. A newly opened second floor gives diners a quieter area to enjoy their food and also provides additional seating during peak hours. Even when it’s busy there is a general quiet that permeates the restaurant. Usually teppanyaki restaurants are a cacophony of clanging metal spatulas and people talking loudly. Hong Xi lacks the din and the slight hissing of the cooking food is the only noise that a customer will hear coming from the chef as he works.

Sadly, the drink and dessert selections are limited though. The beer choice is Asahi as the other options are Heineken and Taiwan beer. Soft drinks include tea, coke and orange juice. Dessert is taken from the Henry Ford school of choice. Customers can have anything as long as it is ice-cream. Choose “purple”, “green”, “orange” or “brown” – none of these are ever what you expect. Why have chocolate when you can have peanut? Or mint when you can have aloe vera? The jury is still deciding what constitutes the purple and orange ones.

However, we should not let the drink and dessert options detract from what is otherwise a decent restaurant. So whether it’s a special occasion or you are wondering what there is to eat after 10pm in Hsinchu that is not a dirty 7-11 burger, go to Hong Xi teppanyaki and marvel at how something can be both good and not famous.

Mains: 160nt – 1000nt

Sides: 25nt to 250nt

Rice, soup, ice-cream and vegetables: inclusive and bottomless

Hong Xi Teppanyaki, 377 Beida Road, Hsinchu, tel :03-5237880

Osmanthus Chin Hsuan Tea

Osmanthus Chin Hsuan tea is a Oolong tea base scented with Osmanthus petals. When taste it, you not only enjoy sweetness of Oolong tea also fragrant of Osmanthus flowers. If you like me, and your probably not because you don't sit around writing pointless blogs, your thinking: "What the hell is an Osmanthus Flower?"

Osmanthus is a genus of about 30 species of flowering plants in the family Oleaceae, mostly native to warm temperate Asia (from the Caucasus east to Japan) but one species occurring in North America (southeastern United States, Texas to Virginia). It is sometimes included in Nestegis. They range in size from shrubs to small trees, 2-12 m tall. The leaves are opposite, evergreen, and simple, with an entire, serrated or coarsely toothed margin. The flowers are produced in spring, summer or autumn, each flower being about 1 cm long, white, with a four-lobed tubular-based corolla ('petals'). The flowers grow in small panicles, and in several species have a strong fragrance. The fruit is a small (10-15 mm), hard-skinned dark blue to purple drupe containing a single seed.

Jasmine Tea

Jasmine Tea is a famous tea in China and Taiwan. It is made from either Green Tea or Oolong Tea leaves that are scented with jasmine flowers. Jasmine flowers are stored in a cool place during the night. They then bloom and are covered over the tea leaves to produce a fragrance that infuses with the tea. After doing some research I found that jasmine tea goes back the third century during the Song Dynasty (960-1270 AD). It is not only good to drink but Taiwanese believe it to have medicinal purposes also that can cure various diseases and health problems. If it could only grow back hair Alex Brumley would be in business.

Believe to help:

Relieve anxiety

Lower the level of cholesterol

Reduce bacteria growth…..don’t understand that one

Keeps you young….hmmm

Helps reduce weight

Speical Guest Reviewer: Bar Kumura aka Johnny's by Jon.

Bar Kumura (or “Johnny’s” as we like to call it) is an oasis of good drinking amongst a mire of dire swill holes that represent the bars of Hsinchu. Inside is a small but stylish bar complemented by a wide choice of decent beverages. Lining one wall is a selection of fine wine, some very fine indeed. Ranging from pleasant beaujolais to imposing clarets, dry chardonnays to sweet sauternes, even a Chateau Musar and Tokaji slink amongst the shelves. The beer fridge is permanently stocked with Fullers, (including London Pride, ESB, Discovery and others from the brewery) Hoegaardens and Bitburgers. Standing imperiously opposite the wine and beer are several shelves of whiskey. There is a good selection from Japan and an impressive choice from Scotland, including several of the classic malts from United Distillers. Some decent port sits quietly next to the whiskey too, whilst another shelf is devoted to the thrills of sake and what I assume is shochu.

But perhaps the thing that makes Johnny’s worth visiting is the eponymous owner himself. This portly and gregarious gentleman takes great delight in entertaining people in his bar and offering warm hospitality to anyone who walks through the door. So let us raise our glasses and toast the most gentle of gentlemen and his fine bar, “To Johnny and Johnny’s!”

Bar Kumura, 74 Datong Road, Hsinchu, Taiwan

Pork Ball (Gong-Wan-Tang)

Yet again another Hsinchu popular (and teacher Mike) favorite. Lets say they are particularly popular here in Hsinchu; since they hold an annual festival that is decidcated to them. I find these very difficult to explain unless you have actually tasted them or felt their consistency. You can't throw a rock without hitting a street side stand that sells these.

A "pork ball" is a "meatball" made with finely minced pork and strach. They are pounded to a pulp then rolled into about an 1.5" balls. These are either served as a soup, which is a clear broth topped with chopped leaves and green onions. They are also served in various kinds of noodle soup. Hsinchu doesn't have any special advantage to making pork balls (unlike the rice noodles, check out the blog on that for more information) however, it holds the crown for being the best in Taiwan.

Hsinchu's Famous Rice Noodles

Any foreigner that comes to Hsinchu must be shown the famous rice noodles. There are many shops located in and around the "Food Temple" only sell these noodles and soup. What makes them different from the other noodles found in Taiwan you ask? To make "rice noodles", the maker should press the dough to make thin noodles, which are then steamed until they are cooked. The rice noodles are usually very thin, have a distinctive taste, and served dry with little soy sauce.
HISTORY:
The history of these noodles is quite extensive and long. I will try and give you the condienced version. The people who used to live in Northern China used to make noodles with rice when the Chinese started to emigrate to Taiwan they brought this style of making noodles with them. The reason these noodles became so popular was their convenience of cooking and eating. If guest visited you these type of noodles were easy to prepare, and they were also easy bring along when traveling.

WHY HSINCHU?
If you have ever lived in Hsinchu you know that it can be a very windy city. Mix the scanty rainfall and the weed you get the best condistions for making rice noodles. Especially, from October through January the air is cold and low in humidity. If there is a little sunshine, the rice noodle makers will regard it as the best rice noodle making time.

Taiwan Beer (Táiwān Píjǐu)

MY THOUGHTS:
I thought about this for a while and I think it has to be done, for better or for worse. I personally do not drink Taiwan beer if I can help it. However, from time-to-time everyone seems to be thrust into a situation rather it be: an akward work party, a sketchy KTV, or road side food stand, it is the only thing available and rather then going through life sober I have to partake. There are many myths about what is exactly in Taiwan beer, but one thing is for certain it can give you incredibly bad hangover (kick you in the brains). I will take a step aside and review this in a good light.
HISTORY:
Taiwan beer was first brewed in 1922 when Taiwan was under Japanese rule. It is a light amber beer with a "distinct" taste which is produced by being made from PONLAI RICE (whatever that might be) The beer is best served cold (try Antarctica temp.) The locals say it is suitable and complements alot of Taiwanese or Japanese food. Taiwan beer has won international awards, including the International "Monde Selection" in 1977 and the "Brewing Industry International Awards" in 2002. I wish I knew the other beers that were entered in these awards. However, Taiwan beer remains this island's best-selling brew.

FACTS:
Three brews, all amber, are sold under the name Taiwan Beer: Original, Gold Medal, Draft. All brews are 4.5% alcohol and are regularly seen in Taiwan's convenience and grocery stores. The newest brew, Taiwan Beer Draft, is designed to be sold fresh. It is most often served in restaurants and bars.