Sesame Station Cafe is probably one of the most well-known yet hardest to find Western restaurants in Taipei, but perhaps that is just as well. Crowds would destroy the ambiance of this small establishment located in the Shih Ta market area. 

For some, it is still known as the restaurant that "shares the same name as that popular children's television show in the U.S." To set the record straight, it is now the Sesame Station restaurant, after that huge yellow bird and the gang told its owner Maggie Liu last year to pay to use its name or change it. Whether Oscar was being a bit too grouchy or Mr. Hooper was afraid of the competition, it really doesn't matter, as Liu is still serving up the same delicious fare, albeit with a few changes. 

Leaning back on her previous experience during stints in restaurants in Europe, the Hong Kong-born chef's new menu offers more French fare. Western favorites such as the omelets, sandwiches and breakfast specials remain, but set dinners and a range of new dishes have been added. 

For dinner, the bacon and cheese fusilli (NT$140) was delicious and, with a full plate of noodles topped with tomato sauce, cheese, bacon, and lots of garlic bread on the side, it was also a bargain. I also sampled some of the restaurants more popular French food on the menu -- the basic Quiche Lorraine (NT$80), and escargot (NT$120). The quiche was authentic enough, but the escargot was the real treat, and the price, compared to other French restaurants, was right. My dining companion bypassed the French food and ordered the Spanish omelet (NT$120). The omelet was huge and full of cheese, ham and vegetables, -- the perfect thing I would want to have for Sunday  brunch. 

Never one to pass up deserts of any kind, I sampled both the apple pie (NT$95) and the crepe with lemon creme (NT$90). The crepe was a light, simple desert -- a basic crepe with a homemade (you can tell by the tartness) lemon filling. It was the apple pie, however, that was a work of art -- perfectly hand-sliced apples are laid on a layer of custard over the crust. The result is a pie that is not too sweet and brimming with apples. Could this be the most perfect apple pie in Taiwan? Well, let's just say some of the big guys in the hotels could learn a thing or two from Liu.