Spring Blossoms Restaurant Launches New Spring Menu: Spring Bamboo Shoots, White Asparagus, and Centella Asiatica Featured in Dishes

Tourism Center / Comprehensive Report

As April arrives, marking the season of spring blossoms, hotels are updating their menus to reflect the seasonal changes, incorporating iconic spring ingredients such as white asparagus, spring bamboo shoots, and centella asiatica.

▲ Shrimp with Centella Asiatica. (Photo / Provided by Thai Like)

Thai Songkran Festival, also known as the “Songkran Water Festival,” is a New Year celebration where friends and family splash water on each other to pray for blessings. The Thai Like Breeze Revival, the outdoor restaurant of Hanshin Hotel and Hostel, is offering Songkran-themed specials from April 2 to April 15. Thai executive chef Li Ming? incorporates seasonal ingredients into his dishes, with the chef’s top recommendation being the refreshing and healthy Shrimp with Centella Asiatica (NT$480). Unlike typical preparations where centella is used in soups or sauces, this version presents it as a salad for a fresh twist that awakens the palate. Other new dishes include stir-fried squid with eggs, and a mild, sweet coconut milk lotus root and fish soup, among 10 limited-edition Thai national favorites.

▲ Parmesan White Chocolate Asparagus. (Photo / Provided by The Landis Taipei)

Every year from March to May is the prime season for Europe’s aristocratic vegetable – white asparagus. This year, The Landis Taipei has carefully selected top-grade 3A white asparagus flown in from Europe. From April 1 to April 30, Tian Chun Lou offers the “Seasonal Spring Vegetable Banquet Set” (NT$3,000 + 10% per person), featuring 8 seasonal delicacies including fresh fish with seasonal vegetables, slow-braised white asparagus, abalone belly steak, and flat-tip bamboo shoot rice. Meanwhile, Paris 1930 will present the “Spring White Asparagus Feast” from April 24 to May 1 (NT$5,800 + 10% per person), consisting of 10 dishes that blend personal creativity and culinary techniques to offer a fresh take on traditional white asparagus experiences.

Taipei Sheraton SUKHOTHAI is hosting the 【Classic Steps with Tong】 Thai Feast from Thursday, April 9, 2015 to Sunday, April 19, 2015. The exclusive set menu, planned by Chef Tong, is priced at NT$2,000 + 10% per set. Dishes include the traditional royal dish Butterfly Pea Blue Twin Flowers, the prosperity-symbolizing Yellow Curry Fried Spring Rolls (chicken), Thai Tamarind Sauce Prawns, Coconut Green Curry Cod, and Pandan Leaf Sago among others.


▲ Spring Tea Pan-Fried Barramundi. (Photo / Provided by The Westin Taipei)

Meanwhile, The Garden Chinese Restaurant at The Westin Taipei is offering spring tea-inspired specialties from now until April 30. Executive Chef Kao Kang-Hui incorporates spring tea into his dishes, pairing it with seasonal ingredients such as spring bamboo shoots, sword bamboo shoots, live South African abalone, and bamboo leaf fish. Using appetizing Sichuan, Hong Kong-style, and Thai cooking methods, he presents a variety of spring tea dishes including Spring Blossom Crispy Bamboo Shoot Abalone and Tea-Infused Fisherman’s Wharf Style American Filet.