[TAIPEI - Chateau Andy / 安迪城堡 ☺️] Finally I get the chance to try this spot famous amongst the local fine wine and dine community. This place cannot be considered a restaurant as it only opens when owner chef Andy feels like it and his health condition permits. Usually when it opens, it’ll only be few days and only sell one item with very limited quantity. Previously they have sold different kinds of beef noodles and dry noodles with minced pork, and all were very highly praised.
Theme this time is clear stewed cow’s innards noodles and they only sell for 4 days with 12 orders per day. Explained by chef Andy, he only used water and lots of bones to make the soap without using any seasoning. And by using coal fire and slow cooking with ceramic pot, colour of the soup became brownish which is very different from the usual white colour of stewed beef soup.
I chose to go on the third day as the chef can gradually grasp the changes of taste in the soup, hence quality should be better than the first two days.
Before adding any condiments, taste of the soup was light with a hint of beef sweetness, just like home cook style. All the innards are well cooked for their suitable texture. Noodles are like northern style hand shaved thick noodles， though I still like the thinner noodles with more chewiness.
The taste of the soup now is purely from cow’s parts, but if white carrots are also used to absorb the stock as well as to give the refreshing flavour to soup, it could be even better.
Really appreciate the intention and strive for quality regardless of cost, though trying once is sufficient given the high cost transferred to customer.
Still think the beef noodles made at home is still the best!
這次主題是頂級清燉牛雜面，只賣4天， 每天只有12份。根據老闆解釋，他是完全不用調味料， 只用水跟大量牛骨，以炭火陶鍋把湯濃縮成咖啡色， 所以完全不像一般清燉牛肉白色的湯。
選擇在第三天才吃， 因為老闆說湯的變化已能慢慢掌握， 所以比前兩天更好。
在加上香菜生辣椒之類的配料之前， 喝第一口湯的味道沒有很重，淡淡的牛味帶一點微甘甜， 有像家裡煮牛清湯的感覺。不同的牛內臟部位都很嫩而且入味。粗扁的面有點像北方刀削麵，個人更喜歡帶嚼勁的細麵。現在的湯是原汁原味, 但如果有加白蘿白, 把湯吸收進去同時能把湯的味道提升， 相信會更好吃！
#tastesinlife #味道人生 #chateauandy #牛肉麵 #牛雜 #限量發售 #清燉牛肉麵