Most Popular Way to Eat — Huatai's One Duck Nine Dishes Adds Thai Flavors

▲ Huatai Prince Hotel Jiuhua Tower’s “One Duck Nine Dishes” set menu “Jiuhua Whole Duck Collection.” (Photo / Provided by Huatai Prince Hotel)

Travel Center / Comprehensive Report

Huatai Prince Hotel’s Jiuhua Tower launched the refined “One Duck Nine Dishes” set menu “Jiuhua Whole Duck Collection” in 2016, and this year has once again innovated by incorporating Thai elements and seasonal summer vegetables into the duck-based dishes. The set is priced at NT$4,800 + 10%.

This time, Jiuhua Tower presents the new “Jiuhua Whole Duck Collection,” featuring ten dishes prepared using nine different cooking methods — “sliced, boiled, steamed, braised, stewed, stir-fried, roasted, deep-fried, and cold tossed” — including: Braised & Deep-Fried Whole Duck Platter, Thai Cold Tossed Salad Assortment, Golden Crispy King Oyster Mushrooms, Scallion & Wheat Pancakes with Sliced Roast Duck, Water Chestnut & Lettuce Duck Floss, Curry Crab Fried Duck Bones, Duck Fat & Garlic Stir-Fried Seasonal Vegetables, Duck Meat & Shrimp Skin x5 Mini Cakes, and finally, choose between Slow-Braised Tangerine Peel Duck Bone Congee or Mustard Green Stewed Duck Bone Soup.

The Thai Cold Tossed Salad Assortment is a newly introduced dish this year, featuring a specially prepared Thai red sauce that combines duck liver, duck gizzard, and duck intestines with fresh lettuce, onions, bell peppers, and tomatoes, offering a unique twist on traditional duck dishes. The Duck Fat & Garlic Stir-Fried Seasonal Vegetables uses filtered duck fat infused with ginger, scallions, and shallots, paired with summer vegetables to balance flavor and healthiness.