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March Cuisine Suprise
Lobby Lounge
Business Lunch
We know that lunch time is measured in minutes, but that does not mean that you can not enjoy a beautiful lunch set, in a casual elegant ambiance.
Every day Mon to Sat our Chef creates a Lunch Menu of 3 courses each of them has 2 choices.
To give you the chance to control your appetite, we separate the Appetizer-Main Course-Dessert into separate price section so that you could make your own lunch combination. Whatever choice, your Coffee or Tea or Soft Drink is with our compliments.
The menu changes weekly and a full meal at a truly business lunch price NT$420^.
Chocolate Brown~ Shiseido White~
It’s “Chocolate Hearts” at Tea Time
Chocolate Strawberries - Chocolate Pastry
Scones and Chocolate Cream – Chocolate Fondant
Chocolate Crepes filled with Cointrean Bananas - Chocolate Sauce
Special Chocolate flavoured Tea…
Dream on and indulge… of course the typical favorites are still served
Every Afternoon world known Shiseido has the pleasure to present each lady with a Shiseido “White Lucent Gift Set” throughout the month of March.
Price: NT$420^
The Australian Wagyu Dinner Set
Wagyu, the “King of Beef”. We serve a special variety, a Wagyu-Angus cross breed. A truly exceptional culinary creation by our Chef Jimmy Chiang and Team.
Jimmy created a very typical French Delight from the Bordeaux Region - Oyster au Gratin, Porchini Mushroom Cream, Braised Wagyu Beef Cheek in Red Wine, Green Asparagus Risotto, and Black Cherry Chocolate Mousse Cointreu Vanilla Cream.
A Gourmet Dinner with a different touch NT$1,999^
Ming Yuen
Chinese Medicinal Cuisine
Healthy and light dishes are prepared to welcome “Spring Time” by Chef Kevin and his team.
Medicinal cuisine is the theme of the month of March. Herbal Medicine has been the main item of the Chinese Culture for thousands of years to heal and to enjoy a longer life.
Many of these herbs over the centuries found their way into the Kitchens of various regions of China. Not only were these dishes created to protect you from many ailments, but at the same time, they gave flavour, taste and aroma to these dishes.
Some of Kevin’s delights:
Steamed Cod Fish with Ginseng and Fructus Lycii
Special Chicken Soup with Chinese Yam and Anoectochilus
Drunken Shrimp with Ginseng, Angelica, and Rhizoma Chuanxiong
Stewed Lamb with Lotus Root and Dried Citrus Peel
Stewed Sea Ears with Mixed Chinese Medicine
Chinese Sweeten Soup with Red Date, Lotus Seed, and Chinese Forest Frog
