China has a great variety of regional cuisines yet, locally, we only see a few of these represented, mainly Cantonese, Szechuan and Beijing, or a combination thereof.
We went in search of something different, and found Chef Chen, an attractive, small restaurant that serves a variety of Taiwanese dishes as well as an extensive mélange of more familiar fare.
We focused exclusively on the cuisine of this mountainous island, which has access to plentiful seafood. With the advice of our waitress, we were able to choose typical Taiwanese dishes.
After quite the conversation, we were so anxious to put in our order that we forgot to ask for the dishes to be staggered. So, we very quickly had a table full of goodies.
A huge clay pot of seafood combination soup was the first to arrive. The excellent broth got better and better and deeper in flavor as the seafood and vegetables released their juices into the mix. The huge bowl was brimming with soup, shrimp, calamari, fish, tofu, cellophane noodles, shiitakes, bamboo shoots and napa cabbage. Three of us barely made a dent in this Brobdingnagian basin before our scallion pancakes arrived.