Afterglo redefines late-night indulgence in Taipei
餐酒館「Afterglo」重新定義台北的夜生活
| TAIPEI (Taiwan News) — If your late-night food list is limited to braised snacks or crispy fried chicken, you’re missing a new option.
Michelin-starred chef Lam Ming Kin (林明健) has opened Afterglo, a gastropub that blends his Hong Kong heritage with contemporary technique. Afterglo pairs comforting, late-night dishes with champagne and cocktails. Alongside its signature wrist-thick fried chicken, the latest additions include XO-sauce fried radish cake and satay beef noodles. The room is lit in warm golds and bronzes for a relaxed, late-evening feel. A headline pairing — fine champagne with fried chicken — anchors the menu, a mix of casual and refined. The chicken uses ruby chicken, a tea-fed breed; a whole leg is marinated, coated in a light batter, and fried until crisp. Lam’s contemporary Asian plates draw on Hong Kong memories. The much-requested XO-sauce fried radish cake delivers a soft interior with savory heat. The satay beef noodles feature tender Taiwanese beef fillet and a fragrant Hong Kong–style satay sauce over classic Demae Iccho instant noodles. For a playful cross-over, the caramelized chicken-liver mousse comes with a crackly sugar crust and a savory scallion pancake. Foie gras dumplings elevate a wonton with foie gras and confit duck, balanced by a bright sweet-and-sour sauce. Other new highlights include scallop-and-cuttlefish wontons wok-fried in black-pepper sauce and a shrimp burger with a fried shrimp patty on brioche, finished with Sriracha aioli and pickled onions. |
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| Lyla Liu Taiwan News, Staff Reporter | |
| 2025-09-16 |
