TaoKan

TaoKan Restaurant Review:

TaoKan boasts an elegant setting devoid of exotic clichés. Circled by a counter and panes of glass, an open kitchen stands in the middle of an uncluttered dining room. The owner has chosen to break the codes of a traditional Chinese restaurant, evident in the modern décor and original dishes. Tien-Dat Au, who formerly worked at Chez Ly in the 17th arrondissement, enhances ingredients with skilled cooking and unique sauces and seasonings. Try the broth made with a boiled chicken carcass and served with ravioli, broccolis and cabbage; fresh and well-crafted dim sum; caramelized scallops in a miso sauce; and fried shrimps flavored with salt and pepper to enjoy the talent of the chef. Slices of beef filet encrusted with sesame in a honey-sweetened sauce with soy noodles prove to be a flavorsome piece de resistance. It only takes the final assortment, the chocolate and banana nem, the cola jelly and the green coconut pearl, to be completely won over. The wine list is terse yet commendable.