As the season changes and enters spring, the weather is getting warmer, and it is time to taste the season’s delicacies! Mandarin Oriental, Taipei, “Ya Ge” Chinese restaurant, which has won the one-star award in the “Taipei Michelin Guide” for five consecutive years, has launched a new spring menu. Chef Zhang Guobang follows the traditional handmade Cantonese cooking method and creates a series of seasonal delicacies with ingenuity, including stir-fried geoduck with bamboo shoots in X.O. sauce, morel mushrooms with fish maw in abalone sauce, shrimp with shallot and soy milk, etc. Heart-warming in every way and it is unforgettable. The spring season set meal is 3,980 NT$ + 10% per person, the price of a la carte dishes is subject to a 10% service charge. For details and reservations, please call: (02) 2715 6888.
Must-try new dishes in spring
Chef Zhang Guobang, who has more than 25 years of rich cooking experience, follows the essence of Cantonese cuisine’s “clear but not light, thick but not greasy” flavour characteristics, and continues to introduce new ones in line with seasonal changes, cleverly using spring bamboo shoots, asparagus and perilla leaves. The ingredients, with just the right heat and seasoning, perfectly interpret the original flavour of the ingredients. The restaurant has carefully created a number of refreshing and stomach-warming private dishes, allowing guests to enjoy the delicious taste of Cantonese cuisine.
Stir-fried geoduck with bamboo shoots in X.O. sauce (1,680 NT$)
The chef specially selects fresh geoduck directly from Canada, paired with spring bamboo shoots, asparagus and sweet peppers with rich water content and fresh taste, and adds special X.O sauce. The springy texture of geoduck and the crispness and sweetness of double bamboo shoots are a match in heaven.
Mapo Lobster Chiba Tofu (1,080 NT$)
Inspired by the classic mapo tofu dish, Chef Zhang slices the tofu into 60 thin slices with exquisite knife skills. He chooses fresh lobster and cuts it into small pieces. He adds shiitake mushrooms and spices and sauté the shrimp head oil to make the sauce base. The elegant and delicate flavour is the signature of this dish.
Gulu Liusha Huaishan Ball (580 NT$)
The local yam is steamed into a ball, wrapped with coconut milk filling, and sprinkled with homemade dried pineapple crisps boiled in sugar water and air-dried, and the delicate sweet and sour taste with fresh strawberries is unforgettable.
Spring Season Package
This time, a seven-course spring set menu is launched, at NT$ 3,980 + 10% per person. The heart-warming spring delicacies are carefully presented in accordance with traditional methods. The rich dishes include appetizing perilla, cheek meat and caviar squid, as well as abalone sauce Stir-fried mushrooms, shrimp with shallot and soy milk, fried bamboo shoots in black bean sauce, Australian beef tongue fried rice with X.O. sauce, etc. Among them, the prawns are served with spring onion soy milk. The chef beats shallots into soy milk, adds eggs to mix, steams, and soaks in oil. It is paired perfectly with crispy fried sweet Australian tiger prawns.
Season Package: NT$ 3,980+10% per person
• Loquat Sauce, Gracilaria, Marinated • Perilla, Pork Cheek, Marinated Sichuan Pepper, Abalone Aspic – Caviar, Squid, Braised
• Matsutake Mushroom, Black Pork Meat Ball, Double-boiled
• Fish Maw, Morel, Abalone Sauce, Braised
• Shrimp, Green Onion, Soy Milk, Deep-fried
• Water Bamboo, Black Bean Sauce, Wok-fried
• Australian Wagyu Beef Tongue, X.O. Sauce, Jasmine Rice, Wok-fried
• Bird’s Nest, Loqual, Fritillaria, Double-boiled
• Petit Four
We had a wonderful meal at Ya Ge, the Michelin-starred Chinese restaurant at Mandarin Oriental, Taipei. The spring seasonal menu was a seven-course feast of exquisite and refined Cantonese dishes, using seasonal and premium ingredients and the culinary artistry of Chef Cheung Kwok Pong. We loved every dish, the service was impeccable, the ambience was elegant, and the food was amazing. We would highly recommend this restaurant to anyone who loves Chinese cuisine or wants to try something new.
Mandarin Oriental, Taipei
Enjoy a long-awaited getaway at Mandarin Oriental, Taipei, a much-loved urban retreat for those seeking a pampering staycation in our spacious rooms and suites that boast comfort and luxury.
No. 158 Dunhua North Road, 10548 Taipei, Taiwan
+886 2 2715 6888
motpe-reservations@mohg.com
隨時序更迭進入春季，天氣漸暖，正是品嘗時節珍饈的好食光！台北文華東方酒店連續五年榮獲《台北米其林指南》一星殊榮的「雅閣」中餐廳，即日起推出全新春季菜單。主廚張國邦師傅遵循傳統手工粵菜作法、匠心獨具地打造一系列時令極致美饌，包含X.O.醬雙筍炒象拔蚌、鮑汁花膠羊肚菌、油香鳳尾蝦佐小蔥豆漿等，暖心又暖胃，道道皆令人難以忘懷。春季季節套餐每位3,980元+10%，單點佳餚價格須外加一成服務費，詳情及訂位請致電： (02) 2715 6888。
春季新菜必嘗推薦
擁有超過25年豐厚廚藝經驗的張國邦主廚遵循正統粵菜精髓「清而不淡、濃而不膩」的風味特色，配合季節轉變持續推陳出新，巧妙運用春筍、龍鬚菜和紫蘇葉等當令優質食材，以恰到好處的火候與調味完美詮釋食材的原汁原味。此次精心打造多道清爽且暖胃的私房佳餚，讓賓客盡享粵菜的鮮美滋味。
X.O.醬雙筍炒象拔蚌（1,680元）
主廚特別選用鮮活的加拿大產地直送象拔蚌，搭配含水量豐富、口感鮮嫩的春筍和蘆筍、甜椒，並加入雅閣特製X.O.醬入鍋一同拌炒而成，微辣的海味中堆疊出象拔蚌的彈牙口感與雙筍的清脆鮮甜。
麻婆龍蝦千葉豆腐 （1,080元）
張主廚取材經典麻婆豆腐菜式為靈感，以精湛刀工將豆腐切成60片薄片後蒸製，選用新鮮龍蝦後切小塊，加入香菇與辛香料以蝦頭油爆香製成醬底，香辣中展現高雅細膩的風味，重新演繹此道細緻的鮮香麻辣菜式。
咕嚕流沙淮山球（580元）
選用在地淮山蒸熟成球狀，其內包裹流沙椰汁內餡，撒上以糖水煲煮後風乾、自製的烘乾鳳梨脆片，搭配新鮮草莓點綴的細緻酸甜滋味令人難以忘懷。
春季季節套餐
此次亦推出春季七道式季節套餐，每位3,980元+10%，遵循傳統作法精心呈現春季暖心佳餚，豐盛菜色包含開胃的紫蘇臉頰肉與魚子醬花枝，以及滋補溫潤的鮑汁花膠羊肚菌、油香鳳尾蝦佐小蔥豆漿、豉汁炒筊白筍與X.O.醬澳洲和牛舌炒飯等。其中油香鳳尾蝦佐小蔥豆漿，主廚將香蔥打入豆漿、加入雞蛋混合後蒸熟、油泡，有趣轉譯常見食材的全新風味，搭配炸得酥脆的鮮甜澳洲虎蝦，饒富創意的美饌享受不容錯過。
季節套餐： 每位3,980元+10%
• 枇杷龍鬚菜．紫蘇臉頰肉．花椒凍鮑魚．魚子醬花枝
• 松茸清燉獅子頭
• 鮑汁花膠羊肚菌
• 油香鳳尾蝦佐小蔥豆漿
• 豉汁炒筊白筍
• X.O.醬澳洲和牛舌炒飯
• 枇杷川貝燉燕窩
• 文華迎美點
台北文華東方酒店
台北文華東方酒店座落於台北市繁華商業中心與人文薈萃的敦化北路上，這座國際頂級奢華酒店的開幕重新詮釋了國內奢華飯店的定義。酒店擁有全台北市國際星級酒店中最寬敞的客房，303間品味卓絕的客房與套房，以古典雅致融合當代風格的設計理念，提供貴賓極致奢華與舒適的住宿空間。6間風格獨具的餐廳與酒吧，提供創新細緻的豪華美饌；佔地寬廣、極具規模的芳療中心引進集團屢獲殊榮的芳療概念，提供賓客完整的經典療程。此外，氣派非凡的會議及宴會場地，為所有會議活動提供圓滿成功、無與倫比的極致體驗。
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