When visiting Sun Moon Lake in Taiwan with my grandparents in 2016, we stopped for a meal at Le NINI, which specializes in Italian cuisine.
The exterior of the establishment was constructed in a simple, modern style. However, the interior had a much more luxurious atmosphere; there were chandeliers encased in bird cages hanging from the ceiling and each table was covered in a white tablecloth and had its own shaded lamp. There were even tables showcasing the wine selection and offering ingredients used in the dishes for sale.
To start off our meal, we were served warm rolls and tuna paste piped in swirls and a rich, cream-based soup. We also ordered the Garden Green Tomato Salad, and fried calamari and oysters as appetizers. The food matched up to the high-end atmosphere of the restaurant, each dish was expertly made and was presented tastefully and beautifully. The dusting of dried oregano on top of the cream-colored soup reminded me how much just a little garnish can make a dish so much more appetizing, and the different components of the salad were carefully arranged to ensure an even distribution of color across the plate. The calamari and oysters were also made with high-quality breading and oil; they were lightly crunchy without being too greasy or soggy.
We decided on three main courses: spaghetti with clams in pesto sauce, baked risotto with mixed seafood, and a medium rare steak. The spaghetti was evenly coated with fresh pesto sauce and plated as a swirl of green surrounded by calamari and claims, and the layer of melted cheese that covered the risotto was perfectly browned and melted over a tender medley of mussels and other seafood. However, the dish that made the biggest impression on me was the steak. Like all of the other dishes, it was beautifully plated, scored with grilled marks and a crisp assortment of vegetables.
It’s hard to cook a steak well -if it’s overcooked it becomes dry and stringy, and if it’s undercooked it stays chewy and bloody- but this cut of meat was grilled perfectly. A ring of uniformly browned-but-not-burned meat encased a rhubarb red center, which gave the cutlet a beautiful mixture of cooked and meat with a soft and juicy center. It was one of, if not the, best cooked steak I had ever tasted.
For dessert I had an aromatic crème brûlée served in a heart-shaped ramekin. It was perfectly torched, with a delicate leopard-skin burned sugar shell covering, a sweet and rich custard center.
Fancy restaurants can come off as tacky or overly expensive if the elements of the customers’ experience (from plating to interior design) are not done well. Le NINI did a stellar job in both departments; each course in the meal was beautiful and delicious, and I was able to enjoy it in a comfortable yet elegant environment. 10/10 would recommend!
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