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Is unlimited drinks available at brunch? Le Bar at The Regent Taipei launches holiday cocktails

Published: 2026-09-24 👁 101 views
Last updated 2026-09-24 — The term "Brunch," combining the words "Breakfast" and "Lunch," gets its name from being served between breakfast and lunch hours. Starting April 4th, the outdoor bar "Le Bar" on the sixth floor of The Regent Taipei will offer Taiwan’s only holiday boozy brunch every Saturday, Sunday, and public holiday. Guests can enjoy classic main courses from 10:00 to 14:00 on weekends, along with unlimited drinks featuring a colorful selection of cocktails and a buffet spread.

▲ Choose one cocktail to enjoy as much as you like. (Photo provided by the business)

Reported and photographed by Hsiao Wan-ning / Taipei

▲ The buffet table features a variety of breads, cakes, fruits, and more.

The term "Brunch," combining the words "Breakfast" and "Lunch," gets its name from being served right between breakfast and lunch hours. Located on the sixth floor of The Regent Taipeithe outdoor bar "Le Bar" starting April 4th offers a weekend holiday brunch like no other in Taiwan—“Brunchtail”—which breaks the traditional brunch mold by combining Brunch + Cocktail.From 10:00 to 14:00 on weekends, guests can savor classic main courses along with unlimited access to a vibrant cocktail menu and a buffet table.


Eight colorful cocktails crafted with premium spirits, perfect for sipping during brunch, are available for unlimited enjoyment. Among these, four are named after the seasons: “Spring Peach,” made with world-renowned premium vodka brand Belvedere Vodka and Japanese peach liqueur, offers a sweet, tangy, and rich flavor; “Summer Glow” or “Autumn Whisper,” both using Bacardi Rum—one of the world’s top ten spirits—feature the former with grape juice and fruit pieces, offering a sweet and tangy grape taste that pairs well with cinnamon-orange French toast, while the latter highlights kiwi as the star, with its tart aroma bringing out subtle hints of alcohol. Additionally, “Winter Warmth” is a creamy liqueur made with fresh Irish cream and Irish whiskey, blended into a smooth BAILEYS-style milk-based drink, complemented by a rich, lingering creamy finish.

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In addition to unlimited colorful cocktails, guests can also enjoy a diverse and abundant buffet: including 5–7 varieties of fresh organic salads made with local seasonal vegetables sourced from Nantou, Hsinchu, and other areas; freshly baked European-style breads made daily; 2–3 types of imported European cold cuts and assorted cheeses; delicate and delicious French pastries and seasonal fruits. The chef has specially selected 10 classic main courses with a wide range of options: traditional American breakfast choices such as classic sunny-side up or scrambled eggs; wild mushroom bread sausage skewers seasoned with rosemary and grilled with sausages and bacon; a uniquely rich and flavorful smoked salmon and cheese French savory tart; and the ever-popular Eggs Benedict served on an English muffin base with a runny egg and hollandaise sauce, among many other varied main dishes.

A friendly reminder from ETtoday News Cloud: Don’t drink and drive—safety comes first.

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