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Taizu, Tel Aviv



Delicious, delicious, delicious, Asian - Mediterranean restaurant, but let me start from the beginning.

Taizu is located in a nondescript office building, a place where one would usually find a coffee shop or a mediocre restaurant, but mediocre is not how I would describe Taizu, far from it.




 The very high ceilings gave me a serious Las Vegas restaurant vibe but what helps to create an intimate feeling is the fact that Taizu is divided into five different rooms.
 

 The design concept, like the menu is based on different elements and represented in concrete, bamboo, and metal.




We were able to observe the bustle in the kitchen and the interesting serving process; once the plates were placed on the counter, they were picked up by a server and handed to a waiter who would check the contents and deliver it to the table. 

Our waitress was very helpful, guiding us through the menu, recommending some dishes and advising to start with milder flavors and building up to the bolder seasonings.


 The menu is based on five elements of ancient Chinese philosophy: Fire, Water, Metal, Wood & Earth, and it represents a span of delicious cuisines from Southeast Asia: India, China, Thailand, Vietnam and Cambodia.




 Our starter was a yummy radish in rice wine.  The paper-thin slices of a radish were nicely marinated and sprinkled with black sesame seeds.



 Water section - White sweet potato, salmon, Shimeji mushrooms, white horseradish and cucumber flower.



This was a wonderful, delicate and nicely textured one biter.


 Wood section - Shanghainese Dumplings - veal cheeks, beef soup, pistachio masala, pomegranate broth.



 Spectacularly seasoned meat in a delicious broth.



 Fire section - Soft chicken tandoori - steamed bun, sour cream, aioli, coriander and red chilies.  My husband and I shared this, regretfully.  I could have eaten five of these heavenly babies by myself. 



Earth section - roasted short rib, apple cider, Japanese pumpkin, Taizu naan.   Another hit, the naan was hot, soft and perfect for dipping in the sauce. 



Perfectly tender short rib arrived in a little pan.





Metal section - tandoori sea bass fillet, yogurt, mustard seeds, tomatoes and pumpkin seeds.  


The fish was covered with a wonderfully prepared sauce which was nicely flavored with garam masala, coriander, ginger, garlic and some cumin.   By the way, each Sunday Taizu holds an Indian feast from 7pm to midnight.  I heard that it is fantastic. 


 Being totally full after this exquisite meal we had barely any room left for dessert, but were curious as to what it would taste like given the high caliber of everything else we enjoyed at Taizu.






 We settled on one dessert.  Well, my husband told me to get whatever I wanted since he had no interest in dessert. 

Everything on the dessert menu looked tempting but this sounded heavenly:

Caramel cookies, milk tuile, passion fruit cream, micro toffee, milk ice cream.


  A terrific combination of flavors, milk ice cream might sound bland, but it was out-of-this-world delicious.



Taizu
23 Derech Menachem Begin
Monday - Thursday - 6:30pm - midnight
Thursday - Friday - 12pm - 3:30pm
Friday - 6pm - midnight
Sunday - Saturday - 7pm - midnight

Joanna


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