Taichung buffet unveils new dishes: 8 major categories and 6 main courses take turns on stage

▲ Star Delicacy Buffet launches a seafood-rich Seasonal Seafood Festival. (Photo / Provided by Star Delicacy)

Reported by Hua Shaofu / Taipei

Many Taiwanese enjoy buffet dining. Star Delicacy International Buffet in Taichung has launched a seafood-rich "Seasonal Seafood Festival," and has also added daily chef’s special selections: "Roasted Fresh Squab," "Creamy Mushroom Pork Ribs," "Herb-Crusted Tender Steak," "Steamed Seafood Delight," and "Salt-Grilled Prawns." These six carefully chosen dishes are presented daily in exquisite plating.

▲ Bamboo shoot sprout seafood rice paired with creamy mushroom pork ribs. (Photo / Provided by Star Delicacy)

For example, "Taiwanese-Style Sautéed Yellowfin Tuna Belly with Basil" features fresh tuna belly seasoned with Spanish flavors, blending the essence of Roman, North African, and Middle Eastern cooking styles; "Green Curry with Matsu Clams" uses a Thai green curry colored with green bird’s eye chilies, paired with freshly air-flown Matsu clams. The sweetness of the clams blends with the coconut milk in the green curry, along with the fragrant notes of basil and lemon, creating a layered, sweet and savory taste of seafood and spices; "Rustic Baked Seasonal Fish in Southern French Style" prepares seasonal fish using the traditional paper-wrapped baking method of southern France, steaming to lock in the fish’s natural sweetness and explore the ocean’s essence in the most authentic way.

▲ "Italian Wine Vinegar and Mustard Seed Roast Lamb Ribs" are slow-roasted Australian lamb ribs brushed with aged Italian wine vinegar. (Photo / Provided by Star Delicacy)

In addition, "Italian Wine Vinegar and Mustard Seed Roast Lamb Ribs" are slow-roasted Australian lamb ribs brushed with aged Italian wine vinegar. The rich aroma of aged wine combines with the unique fragrance of the lamb ribs, creating a uniquely flavorful exotic taste; "Low-Temperature Oven-Baked Cherry Duck Breast with Red Berry Sauce" uses sous-vide low-temperature cooking to prepare premium duck breast from Yilan. The meat is rich and thick, and the low-temperature method locks in the juices, elevating the texture; "Crispy Pig’s Trotter with Makgeolli Pepper Pickled Kimchi" selects safe, traceable Taiwanese pig’s trotters. The trotters are first braised then roasted, locking in the juices through crispy roasting, then served with kimchi seasoned with the indigenous spice makgeolli, giving the tender trotters a strong Taiwanese flavor; "Champagne Mustard Sauce Braised Pork Shin" uses the French confit method to soften the pork shin, locking in juices and aroma, paired with aromatic champagne mustard sauce for a distinct, richly layered taste, with tender and delicious meat. Additionally, premium roast duck has been transformed into a buffet dish, offered as sliced roast duck sushi, combining the rich flavor of duck with Taiwanese rice.

▲ Premium roast duck has been transformed into a buffet dish, offered as sliced roast duck sushi, combining the rich flavor of duck with Taiwanese rice. (Photo / Provided by Star Delicacy)

The restaurant has also introduced a series of classic winter hot pot dishes in response to the season, featuring eight major categories that rotate daily. "Sake Chicken Hot Pot" helps to unblock meridians, refresh and relieve fatigue, and improve cold extremities; "Singapore Bak Kut Teh" is meticulously simmered for hours with secret herbal recipes and spices for nourishment and health; "Spicy Duck Blood and Tofu Hot Pot" offers a numbing and spicy kick with every bite. Duck blood is rich in protein and nutritious, with a delicate and smooth texture; the Hungarian classic "Hungarian Tomato Beef Brisket Hot Pot" carries the tradition of Hungarian shepherds slowly stewing meat in iron pots during cold winters, making it a comforting winter dish; "Energetic Garlic Clam Soup" features clams rich in amino acids that activate liver cells and are high in calcium, helping restore liver health, while garlic boosts immunity and overall health, making it a great tonic dish.

Star Delicacy International Buffet (1F, Star Delicacy Hotel)
Reservation hotline: 04-2706-1618
Lunch 11:30–14:00 (Weekdays NT$630+10% / Holidays NT$815+10%)
Dinner 17:30–21:00 (Weekdays/Holidays NT$815+10%)