Hello Taipei! The must-have activity in Taiwan that the delicatessen and cuisine always come premium. 2024 Spring holidays provide consecutively yet another warm and comfortable week; there are fierce friends to chit chat, lovely beloved to cuddle around, and no doubt, the delicious food always makes my days.
AMBASSADOR HOTEL TAIPEI
2F, NO. 177, LIAONING STREET, ZHONGSHAN DISTRICT,
TAIPEI 104105, TAIWAN
Temporarily Located in Liaoning Street during the major building under reconstruction until 2028, the Cantonese brunch teatime cuisine in AMBASSADOR HOTEL TAIPEI is highly recommended by MICHELIN. The refined Cantonese delights were seafood rice noodle rolls, deep-fried turnip cake, Hong Kong dim sum are freshly prepared by adopting traditional ingredients and methods. To add to our dining experience, pair the delicacies with a fine Taiwanese high mountain oolong tea.
The history of the Cantonese teatime tradition can be traced back to the period of Xianfeng Emperor (Regin 1850-1861), who first referred to establishments serving tea as Yi Li Guan (一釐館1 cent house). These offered a place for people to gossip, which became known as teatime talk (茶話). At seated, selecting the type of tea to be served, tea is best served in hot cup to restore the temperature, and later lipping open the lid or offset the tea pot cover to signal an empty tea pot and soon the servers will refill the pot.
XIANG DUCK
XIANG DUCK is one of the most prestigious roasted duck specialized restaurants under WNAGPIN Cooperation. For the serve of four, Beijing Roasted Duck can be modified as a bit alternative way to enjoy according to the local ingredients.
The classic Roasted Duck are from free range in the Hualien or Taitung Valley cherry duck weighing about 2.6KG, raised for 75 days, in order with the optimal body shape and fat ratio.
On the set menu contains lotus leaf pancake, scallion, cucumber shreds, special sweet noodle sauce, duck flower pepper salt and seasonal dipping sauce. The ways to enjoy are with cane sugar dipped with crispy breast skin, a balance with the grease. For the high dense protein of lean meat of duck, serve together with flower pepper salt, and seasonal dipping sauce developed by the chef, which enhance flavorful of the taste, and wrapped either the breast skin or lean meat with the extra slim wrap, add the seasonal sauces and the vegetables, even with the cucumber shreds and green onion slices are the trendy to try on!
ZHUORI MITSUKOSHI
Where to discover an appetizing and photogenic weekend brunch? ZHUORI Wasabi Smoked Salmon Croissant Pancakes introducing the popular Korean croissant pancakes as a light savory snack. Homemade wasabi yogurt sauce paired with smoked salmon, plus pickled purple onions and seasonal lettuce to create an healthy and tasty moments.
Last but not the least, Orange and Grapefruit French Mille-feuille continues the French mille-feuille technique, a total of 288 layers of super crispy texture paired with local fresh fruits and Korean custard sauce, gives out a double lovely feeling of taste and flavor.
PS TAPAS
1F, No. 19, Lane 21, Section 1, Anhe Road
Taipei, Taiwan
Operated by a group of Spanish residing in Taiwan, a hidden gem in a passage of ANHE road, PS TAPAS provides the authentic sangria, paella and churros!
PAELLA de MARISCO originated from eastern coast of Spain, Valencia. Carefully selected local black rice to increase the strong effect in absorbing soup, for its structure remains after stewing. The seafood broth is simmered over a slow fire with a large amount of shrimps, crabs, and anchovies, paired with a super concentrated seafood squid sauce, fresh mussels, sea bass, smoked red peppers and saffron, make sure to squeeze all the essence into every grain of rice! Finally, scrape the plate and eat the crispy rice crust is the Mediterranean cultural output!
For the desserts, CHURROS con CHOCOLATE with spicy rum chocolate sauce tantalize our taste buds, muy bien!!
The crispy churros are handmade by kneading the dough for 1,800 seconds in boiling water to ensure the texture is perfect. The richness of rum is combined with the spiciness of dried chili peppers, and the embellishment of cinnamon turns into a smoky fuel, a multiple layer of flavors to tease after hot meals.
Special Thanks: Kuma, Cécilia, Jill, Soniya & Jenny
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