The Tianxianglou Restaurant at the Grand Formosa Regent Hotel launches Chef’s Private Dishes starting June 1

Reported by Xiao Wanning / Comprehensive Report

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The Tianxianglou Restaurant at the Grand Formosa Regent Hotel is offering two specially curated summer set menus from June 1 to August 15: the “Chef’s Private Collection Premium Set Menu” and the “Hangzhou Cuisine Business Dining Set.” For the first time, these sets bring together signature private dishes that have long been favorites among food connoisseurs. Each set starts at NT$1,800. The “Chef’s Private Collection Premium Set Menu” will be available from June 1 to July 31, while the “Hangzhou Cuisine Business Dining Set” will be offered during lunch hours from June 16 to August 15. Executive Chef Yang Guangzong, who has worked at Tianxianglou for nearly two decades, possesses profound expertise in traditional Hangzhou cuisine techniques. As the name suggests, the private dishes are not found on the regular menu. The premium set includes: Truffle Egg Custard with Water Shield – the chef uses water shield as the main ingredient and incorporates steamed egg into a truffle sauce. Another dish in the premium set is: Premium Brewed Sauce Grilled Spotted Grouper – the chef selects high-quality grouper and seasons it with richly flavored Shaoxing wine. The Shaoxing wine not only enhances the aroma and color of the fish but also removes any fishy taste, adding depth to the flavor. The fish is marinated in half-day with fermented brine, mud brine, and fish sauce before being grilled, then drizzled with a special sweet bean sauce just before serving. Amidst the deep yet not overpowering wine aroma, the natural sweetness, tenderness, and freshness of the grouper are further highlighted.