台北 Sugar Pea 大安區早午餐 北歐裝潢擺設氛圍 Taipei

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在IG上看到Sugar Pea環境跟餐點漂亮,吸引我前來一嚐他們的早午餐。尤其是他們的香蕉鬆餅非常吸引我。感謝台灣朋友訂位,可以在這用餐迎接2017年的來臨。
Tried Sugar Pea with friend at the last day of 2016 for brunch. Their environment and the food photos on Instagram are very attractive.

位置在甜點名店法朋的斜對面,在這路上有一家白色為主的店蠻醒目的容易讓人看到。為了拍照朋友有預先訂好靠窗位置,環境氛圍真好,但沒有開窗戶又沒有冷氣,用餐時覺得越來越熱,又悶焗,加上當天我人不太舒服犯頭痛,有影響了我胃口。
Sugar Pea has a great environment and interior decoration, I like the plants outside. We sit next to the windows for taking better photos. However, inside was sultry, we all felt hot when having brunch. I lost my appetite since I felt sultry and headache.

西班牙臘腸薯塊&水波蛋 Chorizo hash and eggs (340NT)
我喜歡他們鹹跟甜的組合,地瓜薯塊、西班牙臘腸跟焦糖洋蔥的甜跟鹹香都蠻突出的,加上水波蛋也可口,配以芥蘭菜跟臘腸也蠻搭的。但有趁熱吃,放涼之後吃起來有點太油。酸種麵包是Purebread Bakery的出品,有機會會買他們的麵包試試。
Chorizo and sweet potato hash with caramelized onion, chinese kale, poached eggs, rosemary crumbs, herbs and pickled chili served with sourdough toast. The combination of chorizo and sweet potato hash is tasty, savory and sweet, with a bit of spiciness from pickled chili.

鬆餅小漢堡 Pancake Sliders (360NT)
酪奶鬆餅裡夾著自製手工豬肉漢堡排、巧達起司跟太陽蛋、純楓糖漿。這個組合讓我想起外國跟日本有的McGriddles漢堡,味道很相像,也是鹹跟甜的組合,吃起來有點乾,但加上一旁的純楓糖漿有加分,變得更好吃。
Two buttermilk pancake sliders stacked with housemade pork sausage patties, chedder cheese and sunny side eggs served with pure maple syrup and a side of mixed greens. The taste made me think of those McGriddles in other countries’ McDonalds. Not bad but not surprising. It’s on the menu – “Enjoy the best flavors of American breakfast in one delicious bite”, but I don’t think we can finish with a single bite, the size is a bit bigger than the normal sliders.

冬季蔬菜拌飯 Winter bibimbap (420NT)
大廚是韓國人,這是他家的食譜。混入多種食材,實踐了韓國人的五行飲食概念。牛肉跟其他配料如香菇、蘿蔔跟紫高麗苗都不錯吃,台灣朋友覺得用上芥蘭吃起來像便當菜,但對香港朋友來說食材都蠻不錯,或許香港的便當菜比較不一樣吧。但相對來說麻油跟他們的自製韓式辣醬味道跟香氣都弱了一點。不錯但驚喜不大。
Brown rice topped with black angus prime short rib beef bulgogi, shitake mushroom, winter greens, daikon radish, carrots, purple cabbage sprouts, sunny side egg, dark sesame oil and Korean chili sauce. The chef here is a Korean, the recipe is from his home. Flavorful ingredients but the aroma from sesame oil and chili sauce are relatively not strong enough. Again not bad, but not surprising.

義式番茄菇菇鑄鐵鍋燉烤蛋 Italian style baked eggs skillet (320NT)
因為看到這道番茄燉烤蛋像我喜歡吃的,所以我選了這個。兩顆蕃茄醬汁烤蛋加上烤菇、菠菜、帕馬森起司跟羅勒,味道豐富好吃,尤其是把蛋汁融合其他食材,我喜歡。
Two eggs baked in simmering tomatoes with toasted mushrooms, spinach, parmensan cheese and basil. Served with sourdough toast. A warming and satisfying winter skillet with umami rich flavors, just like “shakshuka”, tomatoes + eggs never fail, it’s my favorite dish throughout the meal.

香蕉鬆餅 Banana Pancakes (350NT)
五塊酪奶鬆餅叠在一起,質感不過不失,有點黏但我能接受,蜂蜜花生糖漿的質感跟味道是台灣的花生醬,比較稀,花生的香氣比較單薄,搭配香蕉布蕾跟鮮奶油味道上會比較好。
Buttermilk banana pancakes with peanut butter honey syrup, brûlée banana slices and whipped cream. To me the peanut butter is not creamy enough, a bit too watery. Taste better with extra cream and brûlée banana slices.

Sugar Pea
台北市大安區仁愛路4段300巷16號1樓
02 2325 6188 (Reservation accepted接受訂位)
12:00 – 16:30 , 17:30 – 21:30 (Closed Mon and Tue星期一、二公休)

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