KKday User
This time to Fung FOOD dining, the overall feeling is better than expected, from the moment you step into the door, you can feel the overall movement line planned quite perfectly. The entrance is bright and open, without a sense of oppression, the service staff smiles naturally, the seating is smooth and the rhythm is stable. Although there are many customers, there is no pressure of confusion or crowding at all, which is a rare advantage among popular buffets in Taipei. The first thing you see after entering the venue is a very wide variety of dining areas. Seafood, hot stir-fries, fried foods, iron plates, exotic dishes, lettuce salads, desserts, drinks, ice cream, every area has people replenishing dishes, there is no embarrassing situation of "empty plates put cold air". Standing in front of the seafood area, I silently added the first point. Although the crab is not the super large kind, the meat is fresh, the shell is clean, the taste has no fishy or watery taste, sincerity is considered to have done. The white shrimp is also bright and tastes bouncy and sweet. Clam chowder is very suitable for warming the stomach, the soup is refreshing and not salty. Then came the hot food area I was most looking forward to. Hot food emphasizes two things: temperature and speed of replenishment. Fung FOOD has done well in these two points. Such as rib cake, Miyabao chicken, pepper and salt squid, when just replenished, the aroma is overwhelming, and the edge of the pot will emit light smoke, making people can't help but want to fold a little. There are also surprises in the iron plate area, the beef and pork taste good, the seasoning is not overpowered, and there are vegetables you can match; the overall taste will not be too greasy, there will be no heaviness after eating. This makes me feel that they do not rely solely on "more" to win, but "more without chaos". The exotic cooking area is also worth mentioning. The curry is rich and mild, the toast is fragrant; the tempura in the Japanese area is crispy and not oily, the sushi and sashimi are not at the level of high-end no-menu, but the freshness is done without a strange fishy smell. The tofu in the miso soup is fresh and soft, and the kelp is crispy. There is a feeling of being healed when you drink it. The pasta and pizza in the Italian area are also quite satisfactory, not too dry or too greasy. Overall, the exotic cooking area is an area where you can “walk around and eat out the world map”, making it less likely to get sick. The beverage area has a wide selection of tea, juices, soft drinks, coffee and smoothies, refilling quickly without waiting too long. What is particularly commendable is that the quality of the coffee machine is not bad, the aroma is stable when you drink it, there is no bad sour or bitter taste, and you want to get a second cup after drinking one cup. The dessert area at the end made me feel that the overall dining experience was highlighted. The desserts are not just beautifully presented, but genuinely do a balance of flavors. The cake is fluffy and not dry, the cheese is smooth, and the pudding is just right. The most surprising thing is that their ice cream and ice cream machine is very stable, not too soft or too hard; matcha, vanilla, milk and other flavors taste smooth, aromatic not greasy. The fruit area also performed reliably, with a balance of sweet and sour grapes, sweet and sour pineapple, and crunchy watermelon, which would not be at all