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#Tropix jamaican restaurant free#
Kathy’s challenge to anyone is to drink them all in one sitting and get them free (yet to be successfully accomplished). Tropics has 16 specialty drinks priced from NT$160 to NT$180. To go along with some of this lighter fare, you might want to try some of the drinks from the bar. Also try the Buffalo Wings for NT$150 and the Breaded Fried Squid (which has a really nice light batter). There’s a Chicken Salad (made with grilled chicken) and Fried Mozzarella, wrapped in spring roll skins, both costing NT$150.
#Tropix jamaican restaurant full#
If you’re not so hungry for a full meal, Tropics also has some really different appetizers for you to try.
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There’s also Havana Lamb (served either barbecued as a whole leg or fried, cut from the bone) for NT$380 and Haitian Fried Pork (served with a cool Haitian pickle sauce) for the same price. These main courses include the world-famous Jamaican specialty, Barbecued Jerk Chicken, and Caribbean Beef Curry, both costing NT$450. Other dishes include soup, fried Caribbean-style dumplings (similar to Indian samosas), Jamaican sweet potatoes and dessert. Some of the other great dishes include Lamb (also Chicken, Beef & Pork) Kebobs, which are huge portions served on skewers with a salad for NT$220. The food not only uses some unique spices but there are also some very extraordinary combinations of ingredients.Ī good example of these unusual, but great, combinations is the Chicken Noodle Soup (NT$220) which is prepared with bananas! Don’t let this combination cause you to shy away from experiencing these flavors–your mother would have made it this way if she had only known about it. Tropics is one of the most unique restaurants in Taichung, perhaps in all of Taiwan, as it is the first place I’ve been to where you can get Caribbean food served in a very tropical atmosphere. Now, however, instead of bringing Taiwanese to foreign islands, she’s bringing the Islands (or at least the cuisine) to Taiwan. In her travels as a tour guide, she’s acquired a taste for some of the better foods from overseas. Kathy Cheng has been taking Taiwanese all over the world for quite some time. From our archives, Compass Magazine, July 2000