Taipei Gourmet Lexington (New ownership)

Taipei Gourmet in Lexington has reopened under new ownership, and it's a delightful sight. The restaurant has been refreshed with a cleaned patio and a revamped interior, now featuring English translations alongside the handwritten specials. Lunch dishes are attractively priced at $10.95.

On my first visit, I tried the lunch Spicy Fish Fillets ($10.95). No more of that excellent veggie fried rice that Ewa served with the lunches, so white rice it was. This was a perfect Sichuan dish that goes by various names. Crispy Sichuan Fish is one. It was crispy and spicy and absolutely delicious, and it was a generous serving. I asked for extra spicy. I'm not sure if it worked, but I was happy with what I got. The spring roll was crispy and flavorful without being greasy or soggy. The H&S soup was thin but still hit the spot with its comforting and familiar flavors.

I noticed that the restaurant now provides chopsticks as the default eating utensils, which adds to the authentic and traditional Chinese dining experience. Despite the changes, the must-have American/Chinese dishes are still on the menu for those looking for familiar favorites. Delightful start, this. 

During my second visit to Taipei Gourmet in Lexington, I tried the Lunch Boiled Fish Fillets, a classic dish in Sichuan cuisine known for its spicy and flavorful profile. The dish is typically boiled in a spicy broth with Sichuan peppercorns, chili peppers, and other seasonings before being served with vegetables and sometimes noodles. I was excited to see how the restaurant's version would compare. (Thanks ChatGP for the background).

Surprisingly, I received a plate of nicely cooked fish swimming in chili oil, rather than the classic preparation I had expected. While it was spicy, it wasn't overly so, even though I had asked for it to be prepared as the chef would prefer. I did notice some Sichuan peppercorns, but not enough to create the signature numbing sensation. A slight crunch of celery added a nice texture to the dish. This dish is very similar to what Sichuan Gourmet serves, including the raw garlic and spices on top of the dish. My soup today was the egg drop soup, a dish I'm usually not fond of, but the version served at Taipei Gourmet was decent, with plenty of delicate egg ribbons present.

Here's another classic Sichuan dish, Chrispy Chicken in Chili sauce. Every restaurant insists on calling it "in Chili sauce". There is no sauce included in this dish. Regardless, it was an excellent rendering of this classic dish. The chicken was tender, and I ordered it extra spicy. It was nose runny spicy (slightly runny). The crispy chili pods were actually crispy and edible. I'm back to the H&S soup, and my waitress waited for 5 minutes before putting in my lunch order. This is looking like a better and better place!

I asked on a previous visit if the Double Cooked Pork used pork belly and was assured that they did. Thinly sliced pork belly with leeks that still had some texture and a few fermented black beans. Most of the slices were cut into bite-sized pieces. This was delightful! There is an excellent chef in the kitchen.

One of the standout features of this restaurant is its efforts to cater to English-speaking diners, which is, unfortunately a rarity in many establishments. During my recent visit, I noticed an intriguing dish on the specials menu simply called Potatoes with Beef ($18.95), and I recalled asking about its level of spiciness during a previous visit. Despite being informed that it was not spicy, my curiosity got the best of me, and I decided to try it, considering the restaurant's skilled Sichuan chef.

To my surprise, the dish was quite spicy, with expertly cooked potatoes and bell peppers in a rich and well-seasoned broth that included Sichuan Peppercorns. The beef was remarkably tender and flavorful while still having some unappetizing bits attached. I even ventured to try a few pieces with undesirable bits and found them to be tolerable. Overall, I found this dish both tasty and satisfying, a testament to the chef's skills and the restaurant's commitment to offering unique and flavorful options for all patrons.

While Taipei Gourmet offers familiar dishes like General Tso's Chicken, my recent order fell slightly below expectations. The chicken, advertised as dark meat, lacked texture due to excessive tenderization. However, the sauce itself was decent, with the right balance of spiciness and consistency. The disproportionate batter-to-chicken ratio was the only drawback, giving the impression of consuming more batter than chicken. But fear not, for Taipei Gourmet's true prowess lies in its mastery of Sichuan cuisine.

Prepare to be captivated by the unassuming Boiled Fish on the lunch menu. This hidden gem unveils a true Sichuan masterpiece featuring impeccably cooked fish immersed in a vibrant red and fragrant sauce. Topped with a generous heap of ground chili peppers, it delivers a tantalizing spiciness that invigorates without overwhelming the palate. Accompanied by a spring roll begging to be dipped into the fiery chili broth, this unexpected delight showcases that remarkable culinary experiences can be found where they're least expected.

Let's delve into the flavors of the Pork Belly with Preserved Veggies ($18.95) from the specials menu. The pork belly shines with incredible tenderness and delightful taste, delivering a satisfying experience. However, the preserved veggies, hidden beneath the pork belly, disappoint with their soft texture and mild flavor. Anticipating a vibrant crunch and tang reminiscent of a Khao Soi, I yearned for a more pronounced and exciting accompaniment to elevate the dish.

In summary, Taipei Gourmet in Lexington has reopened under new ownership, revealing a refreshed and inviting atmosphere. Focusing on Sichuan cuisine, the restaurant presents a range of dishes, from crispy and spicy to tender and flavorful. While some dishes may have minor shortcomings, the overall experience promises an enchanting culinary journey that'll leave you craving for more.

North America imports a whole lot of chopsticks: about 40 to 50 billion pairs a year.