Flare Taipei masters brunch and the art of chill
Flare 台北餐酒館精通早午餐和放鬆的藝術
| TAIPEI (Taiwan News) – Flare Taipei transforms from an evening lounge with a stunning poolside view of Taipei 101 into a serene daytime brunch spot.
Nestled in the vibrant Xinyi District within ATT Valley, Flare Taipei has become a standout dining and lifestyle destination. As the latest venture from the team behind the renowned Wave Club Taipei, Flare offers a unique "day-to-night" concept. Since its 2022 opening, its lush Southeast Asian-inspired design, stunning outdoor pool, cascading waterfall, abundant greenery, and unobstructed views of Taipei 101 have made it a go-to spot for casual daytime brunches and vibrant evening experiences. In May, Flare Taipei announced an exciting new chapter, welcoming Chef Robert Tsai (蔡慈偉) as their new group executive chef. Trained in traditional Chinese cuisine, he blends Taiwanese ingredients with Western cooking techniques, making him a dynamic and influential figure among Taiwan's new generation of chefs. Chef Tsai's culinary philosophy has evolved, particularly after his guest chef stint at The Rabbit in New Zealand in 2024. This experience reinforced his belief that "good, raw ingredients, prepared simply and directly, are truly delicious." Chef Tsai recently launched his inaugural brunch menu for Flare. He designed the menu by blending current healthy eating trends with insights from his travels and his "return to basics" philosophy. The 11 new dishes are built around three core mainstays: sourdough bread, Buddha bowls, and pasta, each offering distinct flavor profiles. Key brunch dishes include: Honey bacon spinach poached egg sourdough: Chef Robert's interpretation of a favorite from his time in Australia and New Zealand. It features classic poached eggs with a hollandaise sauce enriched by homemade chicken broth, thick-cut bacon drizzled with honey, all served on perfectly pan-fried sourdough. Fig Ricotta cheese sourdough: Inspired by a delightful find in a Hong Kong cafe. Tsai insists on making the fresh ricotta cheese daily, pairing it with fresh figs and honey for a soft, sweet, juicy, and utterly memorable combination. Crispy Soft-Shell Crab Buddha Bowl: A Thai-inspired pork sauce, blended with kumquat, fish sauce, and coconut sugar, provides the main flavor note for crispy soft-shell crab. A squeeze of roasted yellow lemon adds a wonderfully mellow acidity. Classic breakfast platter: A well-balanced option featuring spiced roasted chicken, scrambled eggs, and pan-fried halloumi cheese, alongside fresh avocado, mixed fruit salad, and sourdough bread. Beyond the savory selections, the restaurant also offers enticing new desserts, including the caramelized pistachio Basque cheesecake, chocolate lemon tart, banana cake with Tie Guan Yin ice cream, salted cheese foam pudding, and longan red date Financier. For those seeking a daytime buzz, Flare Taipei's extensive all-day wine list is available. Mark your calendars for September, as Flare celebrates its 3rd anniversary with the customary SUNDAZE pool party grill & chill, promising an unforgettable poolside BBQ party. |
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| Lyla Liu Taiwan News, Staff Reporter | |
| 2025-07-02 |
