Chef Yang Zhenyu, the Culinary Rebel, Makes a Guest Appearance at Regent Taipei & Launches Creative Dishes Like Beef Noodle Soup Dip Ramen

▲Beef Noodle Soup Dip Ramen. (Photo / Provided by Regent)

Travel Center / Comprehensive Report

The newly renovated Azie Atrium Restaurant on the first floor of Regent Taipei has just completed its makeover and will immediately kick off the “Playful Gourmet, Noodles Galore” gourmet event from September 1st to 5th. The event will be held at both Azie and the second-floor Shangting Lounge, featuring guest chef Chef Erik Bruner-Yang, known as the “Culinary Rebel” of the East Coast U.S., who has been invited to Taiwan to create a series of innovative noodle dishes and stylish small bites.

Wu Weizheng, General Manager of F&B at Regent Taipei Group, stated that the revamped Azie Atrium Restaurant is not only an all-day café but also aims to meet customers' dining needs by offering a variety of cuisines such as salads, sandwiches, burgers, and rice/noodle dishes. The new menu at Azie is primarily planned by Chef Lin Xianwei, but classic bestsellers like Regent’s Braised Beef Noodle Soup, Champion Clear-Braised Beef Noodle Soup, and Singapore Hainanese Chicken Rice will continue to be available.

▲Scottish Fried Egg Sandwich. (Photo / Provided by Regent)

As the first guest chef following Azie’s renovation, Chef Erik Bruner-Yang presents a variety of creative dishes. For example, Crispy Fried Ramen features crispy French fries laid at the bottom of the plate, topped with classic ramen elements such as a soft-boiled egg, pork char siu, green onions, along with Japanese teriyaki sauce and bonito flakes. The Taiwanese-style Fried Chicken is made by marinating fresh chicken breast in a sauce base prepared from fish sauce, five-spice powder, garlic, chili, and cilantro. The chicken is then coated in flour and deep-fried using the traditional American two-step double-fry method to achieve a crispy outer layer and juicy, tender interior, finished with a brush of the pre-marinated sauce base.

The Ramen Katsu Bun not only includes Taiwanese braised pork belly, pickled mustard greens, and cilantro, but also innovatively features thin cucumber slices and crispy fried ramen noodles instead of the traditional crushed peanuts. The Beef Noodle Soup Dip Ramen draws inspiration from the popular Japanese dipping sauce style, presenting the well-known beef noodle soup as a dry noodle dish. The chewy noodles are topped with a runny egg, pickled mustard greens, Chinese broccoli, beef tenderloin, and served with a concentrated, specially prepared beef broth for dipping. Other dishes include Kimchi Beef Noodle Soup, Cambodian Raw Beef Noodle Soup, Southeast Asian-style Fried Sauce Noodles, Deep-Fried Dough Sticks with American Mustard Sauce, Scottish Fried Egg Sandwich, and Cambodian-style Beef Tartare.