Food / Cafe / Design / Visit / Shops / Travel
KAFNU Restaurant & Bar
Restaurant & Bar / Songshan, Taipei
餐廳 / 台北松山
KAFNU餐廳由新主廚帶著全新美味菜單在本月份重新開張！身為KAFNU常客，實在迫不及待拜訪新主廚並一探究竟他在餐廳的工作是什麼樣的。
Chicken & Bacon Caesar Salad A play on a classic caesar salad with chicken, bacon, provolone and green goddess dressing, finished with parmesan and chervil.
雞肉培根沙拉
經典凱薩沙拉，配料有雞肉、培根、provolone乳酪、綠女神醬，最後再撒上帕瑪森乾酪和山蘿蔔。
Sweet Potato Gnocchi (Vegetarian)
Taiwanese Tri-color sweet potato gnocchi with roasted mushrooms, herbed bread crumbs, parmesan & winter black truffles.
地瓜麵疙瘩（素食）
台灣三色地瓜麵疙瘩配上烤蘑菇、香草麵包粉、帕瑪森乾酪以及冬季黑松露。
Born and raised in New York, Timothy is a well seasoned Chef with advanced Michelin caliber experience in both the United States and Taiwan. At the age of 18, Timothy kicked off his culinary career by winning a national cooking competition in Las Vegas.
After a short period of culinary school, he moved back to New York City to pursue his craft in a highly competitive market. In New York, he quickly found many opportunities within the kitchens of well-known Michelin Starred Chefs.
Young and passionate, Timothy acquired all this advanced culinary skills and knowledge at multiple one, two and three star Michelin restaurants including Bouley, Seäsonal, SHO Shaun Hergatt & Masa/ Bar Masa. By the age of 26, Timothy was leading the kitchen of a One Star Michelin restaurant in New York City. Timothy, alongside the dedicated team retained the prestigious Michelin award for 3 consecutive years until his departure in 2017.
With over 11 years of advanced professional culinary experience, demonstrated by his consistency as Chef De Cuisine at a Michelin caliber, Timothy plans to establish an eatery that focuses on fine contemporary seasonal American cuisine in Taipei City, with long -term ambitions to take the concept global.
Timothy is currently revamping the Food and Beverage program of KAFNU Taipei as Executive Chef and plans to integrate more of his “Contemporary American” influenced food into the new breakfast, lunch & dinner menu.
主廚Timothy生長於紐約，在美國和台灣都擁有優越的烹飪經驗，也曾獲得米其林星級的殊榮，18歲那年在las Vegas贏得一場全國性烹飪比賽而開始了烹飪生涯。經過烹飪學校短暫的學習之後，Timothy搬回紐約，在競爭激烈的環境中追求自我才能，而後他很快地找到了在著名米其林餐廳工作的機會。
年輕而充滿熱情的Timothy，在米其林一星、二星和三星級的餐廳（包括Bouley，Seäsonal，Sho Shaun Hergatt和Masa / Bar Masa）獲得了高級烹飪技能和知識。 26歲的時候，Timothy被選為主廚De Cuisine在紐約米其林一星級餐廳“ Caviar Russe”的廚師並和Caviar Russe的團隊一起維持連續3年的米其林獎，直到他2017年離職。
憑藉超過11年的專業烹飪經驗，Timothy保持著米其林星級大廚的殊榮，計劃在台北市建立一間當代時令美式餐廳，並帶著將這個概念推廣至全球的雄心長期發展。
Timothy目前正在以KAFNU台北大廚的身份改造餐飲計劃，並有意將更多受“當代美國人”影響的食品納入早餐、午餐和晚餐的菜單
Avocado Toast (Vegetarian)
Avocado toast with a blend of Taiwanese and American avocados served on toasted country bread with sun dried tomato butter, two poached eggs, heirloom tomatoes, togaroshi & chareed lemon.
酪梨法式麵包 (素食)
酪梨法式麵包以台灣和美國酪梨的混合搭配烤麵包還有油漬乾蕃茄奶油、兩個水波蛋、祖傳番茄和唐辛子焦檸檬一起食用。
Black Truffle Ice Cream (Vegetarian)
Winter black truffle ice cream with dark chocolate wafer cone.
A very seasonal item only available during winter black truffle season
黑松露冰淇淋 (素食)
冬季黑松露冰淇淋配黑巧克力甜筒，此為季節性的商品，僅在冬季黑松露季節時提供。
Green apples cooked with brandy & winter spices.
Served on top of a crispy warm almond crumble and with a scoop of brandied cherry ice cream.
溫暖蘋果派 (素食)
白蘭地和冬季香料煮成地青蘋果放在脆脆的杏仁酥上，再搭配一勺白蘭地櫻桃冰淇淋。
Find more about Kafnu
查看更多關於Kafnu
www.kafnu.com
Address 地址
No. 101, Section 3, Minsheng East Road, Songshan District, Taipei City, Taiwan 105
台北市松山區民生東路3段101號
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Opening Hours 營業時間
Every day 08:00 - 23:00
Breakfast 08:00 - 13:45
Lunch 11:00 - 13:45
Dinner 18:00 - 21:45
每日 08:00 - 23:00
早餐時段 08:00 - 13:45
午餐時段 11:00 - 13:45
晚餐時段 18:00 - 21:45
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All the pictures and words in this article belongs to River and Kafnu and have copyright.
If you would like to use it please contact us first, We like to share.
本文中的所有圖片和文字版權由River和Kafnu所有。
我們樂於分享，但若您想截取使用，請先聯繫我們。
4 February 2020
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