High-rise romantic dining in Taichung: steak & night views!

Text & photos byWisely

The newly renamed “THE LANDIS TAICHUNG 台中亚致大飯店” is also highly recommended by many foodies as a great hotel for fine dining. Recently, its 28th-floor Fusion Restaurant has launched creative dishes featuring classic Taiwanese flavors, allowing international guests to savor the taste of authentic local ingredients. Meanwhile, the previously well-loved 46th-floor rooftop restaurant has introduced a new duo steak set menu, offering food lovers a delightful culinary experience.

The “28th-floor Fusion Restaurant” serves as the breakfast spot for guests, as well as offering buffet lunches and afternoon tea. In addition to self-service salads, drinks, and desserts, you can also enjoy all-you-can-eat local-style stir-fries and noodle soups. Especially popular are the freshly blanched raw beef rice noodles and handmade bread—absolutely delicious!

A unique highlight is the “Taiwan Way” menu, available until the end of August, which incorporates the essence of Taiwanese cuisine into both Taiwanese and Western dishes, offering creative fusion options for those who love innovative Taiwanese flavors.

On this visit, Wisely tried three out of four main courses: “Duck Leg with Taro and Wild Mushrooms,” “Pumpkin Crusted Yellow Croaker with Scallions,” and “16oz Diced Beef Short Rib with Black Bean Sauce.” Each dish was extremely satisfying. There’s also a weekday lunch promotion, and when four people dine together and order the semi-buffet, each person gets a complimentary Taiwan Beer craft brew.

Taiwan Beer craft options include “Taiwan Malt Township” and “Taiwan IPA.” The former has a refreshing, malty sweetness with a clean finish, while the latter features fruity notes—both are very drinkable and appealing to all.

Note: Don’t drink and drive. Safety first.
● ETNEWS News Cloud reminds you: Don’t drink and drive, don’t drive after drinking.

The “Pumpkin Crusted Yellow Croaker with Scallions” features sweet pumpkin-flavored rice noodles, crispy fried yellow croaker, and a rich clam broth infused with fried shallots—deliciously savory and full of ocean flavor.

The “Duck Leg with Taro and Wild Mushrooms” is prepared with traditional Chinese marinade and cooked using French confit-style techniques, resulting in juicy, fragrant duck meat with crispy skin. The accompanying taro fritters are crispy and flavorful, creating a wonderful flavor combination.

The “16oz Diced Beef Short Rib with Black Bean Sauce,” served with tableside service, is Wisely’s personal top recommendation!!

This “16oz Diced Beef Short Rib with Black Bean Sauce” is a shared duo portion, using high-quality Choice-grade beef short ribs. It’s slow-cooked with a Chinese-style black bean sauce and spices, then topped with a warm melted cheese sauce upon serving. The result is a perfect balance of sweet, salty, and rich umami flavors—ideal for pairing with wine!

The 46th-floor rooftop restaurant is a popular spot for couples to enjoy romantic dinners with stunning city night views. Now, it has also introduced a brand-new duo steak set menu that incorporates Taiwanese elements—definitely something to look forward to.

The limited-time “Summer Memories Gourmet Banquet” is also available until August 31. This seasonal menu includes salad, appetizers, clear soup, sides, and mains, followed by dessert and drinks, priced at NT$3,280 per person plus 10% service charge.

Branded sparkling water is available as an extra order, while ECHIRE butter handmade bread is included in the all-you-can-eat selection.

A refreshing starter is the simple yet eye-catching salad adorned with edible flowers.

The main dish features trout seasoned with mountain pepper from Puli, paired with Chiayi pickled plum, pomelo-grape foam, and fennel salad—offering a uniquely balanced savory taste.

Made with oysters from Wushi, fresh squid, pan-seared scallops, and black garlic from Yunlin, this dish is finished with a freshly poured seafood broth, delivering intense umami and sweet ocean flavors in every bite.

The Yilan cherry blossom duck breast is served with orange sweet potato mash, crispy rice, and kale leaves. The rich duck meat is complemented by the sweetness of greens, and the presentation is beautifully appealing!

Desserts are small, cute, and beautifully named “Moonlight Fruit River,” featuring red-heart guava, mango mousse, and blackcurrant cake—perfect for satisfying post-meal cravings.

There are two main course options to choose from, each with different portions and flavors… One is the grilled American premium steak (6oz) (top photo), and the other is a 28-day dry-aged American ribeye (8oz) (bottom photo). The former is wet-aged, known for its tender medium-rare texture, while the latter offers a rich, smooth flavor from dry-aging. Both are delicious and distinctive. Compared to previously tasted freshly sliced steaks, these have even more pronounced flavors—steak lovers definitely need to make time for a visit.

THE LANDIS TAICHUNG 台中亚致大飯店
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Address: No. 532, Yingcai Rd., West District, Taichung City
Phone: 04-23031234
Check-in: 15:00, Check-out: 12:00

Wisely
A Pisces man who records food, travel, and life,
Loves to capture life’s little moments on ordinary days.
Always yearning for the rich and colorful stories of others,
So I also diligently document my daily life in my blog,
ensuring that the footprints of experiences and explorations in life are not just stored in my mind.
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