TAIPEI (Taiwan News) – Tipsy Sparrow, a new restaurant and bar at a five-star hotel in Taipei, features a Michelin-starred chef's creative dishes and locally-inspired drinks.
Taipei Le Meridien hotel unveiled Tipsy Sparrow as its new restaurant and bar after a decade-long hiatus. The establishment, which opened in May, blends American and French cuisine with innovative techniques, targeting young, fashionable urbanites.
The name "Tipsy Sparrow" is inspired by the lively image of sparrows and is reflected in the thoughtful design space. The interior creates a relaxed atmosphere, with two private rooms.
Tipsy Sparrow's most notable feature is the appointment of Chef Paul Lee (李皞) as culinary director, who previously helmed the Michelin-starred "Impromptu by Paul Lee" for five years. Under his guidance, classic dishes are transformed with flair into innovative delicacies.
The menu is diverse, featuring fried pizza, grilled asparagus, risotto and eye-catching dishes like the "gillardeau oyster cocktail sauce tabasco granita." It is an ingenious fusion of ingredients.
The French-style ribeye steak is tender and juicy, accompanied by Bordeaux sauce, port wine, red wine vinegar and sauteed mushrooms. A tableside service of flame-grilled bone marrow poured over the steak enhances the texture.
The roasted half duck uses local birds, presented in two parts: breast and leg. It's flambeed with spirits at the table, releasing a wonderful aroma.
Tipsy Sparrow collaborates with Yu Han (余瀚), the Taiwan champion of the World Class cocktail competition, to create eight signature cocktails. These drinks are crafted using local ingredients such as tea leaves, preserved fruits, and red beans.
For dessert, the French toast offers a crispy, sweet exterior and soft, juicy interior. Ice cream lovers should not miss the chocolate whiskey sundae, served with hazelnuts and brownies.
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