"Banquet Tables" Are a Hit in Restaurants — Junpin Adds Another Session

▲ Junpin Gratitude Banquet Table Feast, featuring 12 dishes. (Photo courtesy of Junpin Hotel; the same applies to the following images)

Travel Center / Comprehensive Report

The lively banquet table culture is a cherished culinary memory for many older generations of Taiwanese. To help them relive those nostalgic flavors and allow younger guests to experience the meaning and spirit of traditional banquet tables, Junpin Hotel hosted a "Junpin Gratitude Banquet Table Feast" on July 21 on the occasion of its seventh anniversary. The event featured Chef Lin Ming-can, the successor of Taiwan’s banquet table pioneer Lin Tian-sheng, as the head chef. Due to overwhelming popularity,an additional dinner session was added for July 31..

The Junpin Gratitude Banquet Table Feast sold out within seven days of its launch. To show appreciation to the hotel’s loyal guests, an extra dinner session was scheduled for July 31 at a price of NT$15,800+10% per table, aiming to let more guests experience the most authentic banquet table culture. Junpin Hotel stated that this year's banquet tables authentically recreated the dishes, decorations, and tableware, instantly transporting attendees back to the olden days of home or street-side banquet gatherings. Additionally, Head Chef Lin Ming-can shared the cultural significance behind the banquet table tradition, giving the event deeper meaning beyond just the delicious food — it became a tribute to heritage.

The 12 classic banquet table dishes included: Taiwanese platter, pig’s trotter with noodle rolls, five-spiced fish, phoenix on golden throne, taro duck in clay pot, braised shrimp in prosperity sauce, scallion-braised eel, whole chicken wrapped in gold, pearl shell Buddha jumps over the wall, blessing-luck-longevity platter, squid and snail with garlic, and taro puree treasure.