So... we've finally reached our last (proper) meal in Taiwan on this trip. The Great One and I were only able to catch up with our friend J for (literally) a few minutes in Bangkok a few months ago. Since we haven't spent enough quality time with him in a while, I told him that the Great One was coming to Taipei for her first visit since the Dark Ages. The next thing I knew, he went through the trouble of rearranging his schedule so that he could be in town to take us to one of the restaurant he owns.
STAY has become our family's favorite restaurant in the last couple of years, and it's the place where we go to celebrate birthdays and my parents' anniversary - which we last did 2 months ago. Since our last visit, STAY has welcomed their new Executive Chef Pierrick Maire, so we would have the privilege of previewing some of his new dishes.
First some Brandy was poured on top of the wheel and lit, and the chef slowly stirred the burning liquor and spread it around, letting the heat soften the hard cheese.
After the softening process finished, the chef used the spoon to scrape off the soft cheese. The cooked risotto was then put on top of the wheel and thoroughly mixed with the cheese, before being served to us.
I brought along a bottle to share, and J very kindly offered a white Burg for us to start.