Liang Liang Table

Birthday dinner at Liang-Liang was absolutely delightful! The ambiance was very comfortable and relaxing, and the service was exceptional, with the warm welcoming and the staffs explaining each dish with passion. Among the array of delicious offerings, my favorite was the first dish, the "Crab." This soup with crab meat and steamed egg was velvety smooth, a true delight with every bite. And the fourth dish, “Oyster of Qigu,” was equally impressive, with a foam infused with the fragrance of perilla flowers atop a bowl of rich and flavorful orzo pasta, not only satisfying the visual and gustatory senses, but also telling a story of how the established fish farming industry shaped the palate of the Tainan natives. Also. don't forget to reserve the dessert "Sugar Ball” to conclude your wonderful dinner on a high note! Overall, this dinner left a lasting impression on me, and I look forward to returning to more of their fantastic dishes. Highly recommend for date nights and other important occasions.

The ambience is relaxing while very decent, all the staff are very friendly. All dishes are sophisticated and the food are really fresh. A very nice place for celebration.

Simply gorgeous. Great food, great service, amazing ppl.

If I had to describe the experience of Liang Liang 2.0 in one word, it would be “balance”. Dual male/female chefs bring childlike joy and sophisticated restraint together in the plate, the menu, and the environment. In a town of ancient foods craved by generations of Taiwanese, Liang Liang 2.0 is a welcome taste for the new gen of globally and locally minded foodies. 10/10

low quality food and ingredients bad service and lack of staff training and passion wine pairing is sub-par. Doesn’t really go with the food. Don’t bother to come.

Can’t love more

Excellent food with outstanding service, humor chief, awesome interior with damn cute doggie

料理很有趣，能吃到一些基於台灣、甚至更聚焦到台南飲食文化的新創意。每一道菜之間能感受到銜接與節奏的用心，前一道留下的味覺印象，總能在下一道的第一口被契合地接續與擴展。 餐廳裡的燈光也是我很喜歡的暗度，為每張桌子造出小小的結界與放鬆距離。這頓晚餐可能因為是一個人吃，我在我的結界裡特別專心。 開胃小點是鮪魚配青蘋果，是有趣的新鮮酸甜組合。 麵包抹醬使用吻仔魚混合堤魚奶油，裝著一小口橄欖油，攪拌後塗抹，吃起來油感豐富卻不厚重，細緻綿滑，我全抹光了也完全不膩。 章魚滑嫩鮮甜，裡面有切絲的櫛瓜，在章魚肉質的膠感中帶來爽脆口感。一點點的桔醬清新爽口，到這裡覺得徹底開胃完成。 鮮魚外皮煎得焦香酥脆，下面的肉質非常軟嫩，附上一層雨來菇，在柔軟中提供了有趣的咀嚼口感。最上面放的火焰菜添上了一絲纖細的苦味，精準地恰到好處。 來到這道鱔魚燉飯，口感漸漸轉變得鮮明強烈。燉飯的米粒尺寸偏大，咀嚼感 Q 彈強烈，鱔魚在咬下的瞬間有彈韌感，魚肉味道有被收斂到不爭搶的剛好平衡。 茭白筍湯結合鹹蛋、烏魚子與軟絲，味道和口感讓我聯想到剛浸入魚鬆的熱粥，是一種熟悉的台味印象。 主餐鴨胸像是一幅調色盤，上面有四種醬汁，能自由調色、配味，能個別單色沾吃，也能互相混味，每一口都是截然不同的滋味。中間是以鱔魚意麵為靈感的醬汁，是不過頭的台味鹹甜。杏桃醬是水果的甜美，奶油洋芋的飽滿能把鴨胸的肉味特別撐起，黑色的幾顆小圓點是應化子那種復古的蜜餞滋味。 甜點是我很喜歡的驚喜，因為它並不甜。茉莉花茶冰是純粹的茶滋味，旁邊有微酸的檸檬碎冰包圍，底下蓋著麝香果凍。 茶點盤上淡淡焦甜的費南雪與酸味多一點的檸檬塔都小得剛剛好，開心果牛軋糖是最後一口滿足的收心。