Food safety scandals in a row！Hotels promote the new concept of “natural oils and green cuisine”

Reporter Chen Ziying / Comprehensive report

Amid a series of food safety crises, hotel operators have introduced a new concept of natural oils and green fashion, hoping to attract consumers based on the foundation of “eating with peace of mind.” The Aqua Lounge at Ambassador Hotel has launched the “Vegan Green Cuisine,” with weekday lunches priced at NT$600+10% per person and weekend lunches at NT$650+10% per person. The menu avoids fish, meat, dairy, and eggs, and interprets dishes by blending Indian, Thai, Japanese, and Taiwanese flavors.

 
▲ The Aqua Lounge at Ambassador Hotel has launched the “Vegan Green Cuisine,” interpreting dishes with a new concept that avoids fish, meat, dairy, and eggs. (Photo / Provided by the operator)

The Parkview Restaurant at TransGlobe Hotel Taipei Luzhou has introduced an “All-You-Can-Eat International Stew Cuisine” promotion from October 1 to December 31, available during lunch and dinner on Saturdays and Sundays. Priced at NT$599+10% per person, it includes an organic vegetable salad bar with over 10 options and a refined cold cuts bar featuring a rich selection of international dishes. Chef Chien Min-yu presents his signature cast-iron pot dishes, preserving the natural oils of the ingredients. Highlights include traditional French Alsatian pork knuckle stew, red wine tofu fermented lamb stew, spiced oxtail stew, green curry duck stew, red wine chicken stew, red curry crab, coffee-braised beef with the deep-roasted bitterness and richness of dark coffee, and white wine anchovy fresh fish, among others. Each guest also receives a complimentary classic “French seafood stew Marseille fish soup.”


▲ Chef Chien Min-yu at the Parkview Restaurant at TransGlobe Hotel Taipei Luzhou presents his signature cast-iron pot dishes, preserving the natural oils of the ingredients. (Photo / Provided by the operator)