Take out: yes
Outdoor seating: no
Food Quality: 4 out of 5
Service: 4 out of 5
Recommendation: Fairly good family style meals.
Concelebration Low-Rise is a restaurant featuring northern Chinese cuisine. They serve family style meals with dishes ranging from 150-1100. The price is dependant on how well you want to eat. They have a wide menu offering flour-based foods, clay pot stews, and stir fried dishes. Sadly, I did not try the Roast Duck Three Ways, which costs around 1100 NT. That dish should be the iconic dish of the place, as Concelebration Low-Rise specifically represents Beijing cuisine. This is a good restaurant for a family style meal. Their dishes use fresh ingredients, and the sauces used were not too heavy. The clientele are mostly locals, so you can be assured that you are getting decent food at a fair price.
When you walk in the store you are overwhelmed with the red motif used throughout the store. They have old chinese art hanging on the wall, traditional ornaments hanging from the ceiling, and even have a shrine hanging on the side wall. The tables are set up in a way that you don't feel too cramped and too close to your neighbors. I was really engaged with the artifacts they displayed, and I respected their adherence of the traditional aesthetic. The decor is a 3.5 out of 5. They could have jazzed up the walls, lighting, and flooring. My ideal environment for a restaurant that serves this kind of food would be a interior space presents this architectural concept in a modern way. A place like that would provide an interesting atmosphere two have 4 dishes and 1 soup over a couple of beers.
We ordered 4 dishes: Green Onion Stir-Fried Lamb 蔥爆羊肉, Boiled Luffa with Clams絲瓜蠣, Rubbery Rice Noodles with Pulled Chicken 雞絲拉皮, and this omelette dish. They were all prepared fairly well, but some had a shorter table-life than others. This dish is one that is hard go wrong with. Green Onion Stir-Fried Lamb 蔥爆羊肉 is a basic dish you can get at any beerstation or family style Chinese restaurant. The ingredients they chose to use are pretty unique though. They did not use taiwanese barbecue sauce 沙茶醬, but had their own mix of sauces that I suspect to be some combination of soy sauce, black vinegar, salt, sugar, and corn starch. I don't think I tasted any MSG in this dish, but they may have used it sparsely. They did not use any red peppers, either, so this dish was very light and showcased the lamb's natural taste mixed in with pungent onions and cilantro. This is also the only place that I can think of that uses cilantro in this dish. I don't recall seeing cilantro used elsewhere. This dish was the first to go, since it was extremely rice-friendly and scarce.
This right here is the "Boiled Luffa with Clams絲瓜蛤蠣". It is a very light soupy dish, that contains the sticky luffa, which is a common gourd consumed in Taiwan. The clams were very fresh and made contents of that soupy broth carry on that semisweet sea saltiness. This dish was also seasoned with dried shrimp, so the stock was very rich in ocean flavors. The clam and the dried shrimp can be seen as ingredients to flavor in the luffa in this dish, since these Taiwanese clams don't contain that much meat. The slices of luffa soak in all the juices, making a rather flavorless plant become quite delicious.