No price increase   Meifu Buffet offers A5 Japanese Wagyu as an à la carte main course for lunch and dinner

▲ Pan-Seared Premium Japanese Wagyu at Meifu Hotel’s Caihui Buffet. (Photo / Reporter Huang Shiyuan)

Reporter Huang Shiyuan / Taipei Report

Since Japan’s Wagyu beef was opened for import, enjoying high-quality Japanese Wagyu is no longer difficult. In addition to serving Kobe beef at Qing Shan Japanese Cuisine, Meifu Hotel will add a new A5-grade “Pan-Seared Premium Japanese Wagyu” (available as one order only) to the main course menu at its Caihui Buffet from December 8 to March 31, 2018. This allows guests to enjoy Japanese Wagyu without any additional charge, along with unlimited access to other dishes.

In addition to the Pan-Seared Premium Japanese Wagyu, two new main courses have also been added: Australian slow-braised Wagyu cheek paired with American ultra-black pork served with truffle jus, and lobster tail served with Atlantic cod paired with buttery sea urchin sauce—offering an alternative for those who prefer less marbling. Although the A5-grade “Pan-Seared Premium Japanese Wagyu” can be ordered only once, the buffet counter also offers Australian Wagyu dishes, freshly sliced U.S. Prime roast beef, and port wine pork blade chops for unlimited enjoyment.


▲ Australian slow-braised Wagyu cheek paired with American ultra-black pork served with truffle jus at Meifu Hotel’s Caihui Buffet. (Photo / Reporter Huang Shiyuan)

Beyond the premium Japanese Wagyu joining the main courses, Meifu is also premiering the “Caihui New Year’s Eve Madness” for the upcoming New Year’s Eve. From 10:00 PM to midnight on December 31, the food keeps coming, with continuous service of beef noodles, freshly sliced U.S. bone-in short ribs, various Hong Kong-style dim sum, and Thai-flavored dishes, paired with a selection of cocktails and unlimited beer. The price is 880 TWD per person + 10% service charge.


▲ Lobster tail served with Atlantic cod paired with buttery sea urchin sauce at Meifu Hotel’s Caihui Buffet. (Photo / Reporter Huang Shiyuan)

Not only are the dishes upgraded and refreshed, but Caihui’s buffet stations also feature several new offerings. For breakfast and afternoon tea, there is a steamed Hong Kong-style dim sum trolley service. The live cooking station introduces aromatic dishes like grilled cumin cube lamb and shoulder blade beef short ribs. At lunchtime, there’s freshly made pasta where you can choose your noodles and toppings. Dinner includes pan-seared Australian Wagyu scotch fillet with angel shrimp. Other dishes include port wine pork blade chops, Sichuan-style boiled beef, and spicy Sichuan pork belly.