The handsome hubby and I enjoyed ourselves in Taiwan some moons back. The food vista especially street food and milk tea are most memorable and a third trip is not far off in the not so distant future.
Nice to know that there is apparently a restaurant that serves authentic home made Taiwanese food in the metro.
Owned by beautiful couple Taiwanese Chef Vivian and Michael, Botan opened in BGC in 2016.
'Bringing authentic Taiwanese flavors by one bowl to one person at a time'
Botan makes it possible by its Taiwanese Chef Owner Vivian, " We commit to provide and deliver to our customer the most authentic Taiwanese cuisine outside of Taiwan...."
Asked why they named their restaurant Botan. Michael lovingly shared that Botan is peony in English. His wife Chef Vivian loves peony so they named their restaurant Botan
Last Friday, we enjoyed the following...
Fried Pork Intestines
Got some tips from the Chef Owner of Botan. First clean the intestines and adobo braise it for a few hours. Second, stuff the intestine with onion leek and fry in fresh oil until golden. Finally garnish with Botan's secret powder if Chef Vivian will share it. It was amazing crispy outside while tender inside. The onion leek aromatize the usually gamy intestine so that it did not smell weird
Crispy Pork Liempo
Marinated overnight in their secret brine. The crispy pork liempo was fried to a golden crisp so that there were yin and yang of crispy exterior while retaining its tenderness inside. Loved the sinfully crunchy fat part.
Salted Egg Prawn
Succulent prawns in salted egg recipe. Quite addicting really.A little caveat - you will be ordering bowls of rice for this
Bbq Beef Kang Kong
Ever heard of Sha Cha sauce? Its a sauce made from soybean oil, garlic, shallots, chili, brill fish and dried shrimp. Stir fry everything together with beef tenderloin and kangkong. Best dish in Taiwanese izakaya
Hot and Sour Soup
Botan uses sfresh veggies, tofu , fungus, egg drop, Taiwan rice vinegar finished with home made chili oil and wansoy
3 cup chicken
1 cup sesame oil, 1 c soy, 1 c cooking wine. All cooked in claypot for at leas 20 minutes until all the sauce dries out. Finish with basil
Century Egg Tofu
This may be my most favorite of all the dishes served. Century egg was creamy and silky like butter and paired well with the tofu and pork floss.
Taiwanese Spicy Beef Noodle
Chef Vivian was quick to point out that the spiciness was adjusted to the Pinoy palate. Consequently, I was able to enjoy this noodle this thoroughly. It was flavorful with just the right amount of heat to make it interesting
Salt and Pepper Squid
Crunchy outside and tender inside, this was one gorgeous dish I would not mind ordering again. The piggery would definitely love this.
Overall,
Authentic home-made Taiwanese food that is worth a try. Do order the tofu, salt and pepper squid, the spicy beef noodle soup and fried pork intestine. Yes that scrumptious pork intestine was to die for! The best part was no one would have guessed looking at it , that it was pork intestine.
Definitely returning with the handsome hubby and piggery in tow.
Botan Taiwanese Cuisine is located at the 2nd floor of Wumaco Building Lane P Corner 9th street at BGC Taguig
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