When I visited this classy, intimate-feeling cocktail bar, I was immediately surprised to discover it was opened by a young Singaporean couple, Tim Ang and YY Lai. The road leading them to open (we)GoodLife in November 2022 included a Singaporean friend with a Taichung bar (Vender) and a desire to pursue new horizons and dreams. Tim, who worked 8-9 years as a bartender back home, says the goal was to create a friendly, easygoing environment where customers can be themselves. Highlighted with wood, leather, greenery and subdued lighting, the interior is a comfortable tropical oasis with seating for 32 at tables and a small bar.
A dozen signature house cocktails (NT$388) showcase Tim’s skills and his focus on making innovative non-traditional drinks with modern techniques and equipment, innovative syrups and other elements. Each is named after key ingredients and/or flavors, as Tim jokes he’s too lazy to create special names. A big hit is Mushroom & Figs, an Old Fashioned style drink made with shiitake mushroom-infused brandy, figs, blueberries, artichoke and Earl Grey, mixed and stored in a beeswax-coated bottle for a week, resulting in an exceptionally smooth, mellow drink.
The Pandan “Cake” cocktail is described by Tim as a “fruit tart that had a baby with a pandan cake”, mixing pandan cake distillate, passion fruit and orange for a fruity, sour/tart flavor and very long, cakey dessert finish that isn’t cloying. Other inviting cocktails include Mango & Coconut, Gummy Bears & Amla, and Five Spice & Apple, and the bar is happy to mix up bespoke and classic cocktails and mocktails. There is also Asahi Super Dry Beer (NT$158), red wine, well-known whiskies and other spirits.
Creative international-style food options mix Taiwanese, Asian and western ingredients. The popular “Chilli” Fries (NT$150) are made with Taiwanese braised pork, Chinese “lao gan ma” chilis and mayo, and best-selling Carbonara Fried Noodles (NT$190) top Indonesian Indomie instant noodles with a homemade cream sauce and spice mix, cheese and bacon. Other offerings include Truffle Mushroom Risotto (NT$250), a Korean Fried Chicken Burger (NT$250), Fried Twix Bars (NT$120), and a Cinnamon Roll Ice Cream Sandwich.
(04) 2301-0095
Hours: 7 pm-2:30 am (closed Thu); last drink order 1:30 am
Credit cards accepted. 10% service charge. Minimum NT$400/person bill.
3, Lane 99, Taiwan Blvd, Sec 2, West Dist
當我造訪這間典雅、溫馨的調酒吧時，我驚訝的發現店長是一對年輕的新加坡夫婦-洪偉揚和黎燕義，開始於2022年11月經營好賴。這起因包括一位新加坡朋友在台中開設的酒吧（Vender），以及對於追求新的視野和夢想的渴望。曾在家鄉當了8-9年調酒師的洪先生來說，目標是創造一個友善、輕鬆的酒吧環境，讓顧客可以做自己。室內裝潢以-木材、皮革、綠植和柔和燈光為特色，形成一個舒適的熱帶綠洲；提供32個座位給客人享用桌邊服務，另有一個小吧台。
12款招牌特調（388元）展示了洪先生的調酒技術，他對於使用現代技術和設備、創新糖漿和其他元素非傳統創新飲品皆相當注重。每款酒以其主要成分和風味命名，他開玩笑說是因為自己懶得創造特別的名字。其中一個大熱門是香菇無花果，這是一款老式風格的飲品，以香菇浸泡白蘭地、無花果、藍莓、洋蓟和伯爵茶等主要成分，混合後存放在蜜蠟包裹的瓶中一周，最後產生出極為順滑、柔和的飲品。
斑斕蛋糕調酒被描述為水果撻塔與斑斕蛋糕的結晶，它混合了斑斕餅乾蒸餾酒、百香果和柑橘，帶來水果的酸甜風味，以及像蛋糕甜點瀰漫許久的尾韻，不會過於甜膩。其他吸引大家注意的還包括芒果椰子、小熊星醋栗、以及五香蘋果，該酒吧樂意客製化經典款調酒和無酒精特調。此外，這裡還提供朝日啤酒（158元）、紅酒、知名威士忌和其他烈酒。
具備創意的國際風格美食選項結合了台灣、亞洲和西方的食材。受歡迎的肉燥醬薯條（150元）以台灣滷肉、中國的老干媽辣椒和蛋黃醬製成，而暢銷的奶油培根炒麵（190元）則以印尼印多米泡麵為基底，加上自製的奶油醬和香料、起司和培根。其他菜單選項還包括招牌松露肉燥飯（250元）、韓式炸雞堡（250元）、炸巧克力（120元）和肉桂捲冰淇淋。
(04) 2301-0095
7 pm-2:30 am (周四休); 最後點飲時間 1:30 am
接受信用卡；收取一成服務費；每人低消400元
西區台灣大道二段99巷3號