Wagyu cheek glazed with wine served with steamed buns? Witness the ultimate skills of a Michelin-starred chef

Reporter Chen Tzu-yin / Taipei reporting

The ultimate flavor of cuisine is crafted through meticulous cooking techniques. "Yuluxuan," created by Lawrence Ho, son of Macau’s gambling tycoon Stanley Ho, was awarded one Michelin star in 2014. This time, Chef Tam Kwok-fung, with 30 years of experience, leads his culinary team to Taiwan to showcase their artistry. From appetizers to main courses and even desserts, every dish is a delightful surprise for the palate.

The French-inspired appetizers include black Iberian pork char siu, Wagyu bite-sized crisps, abalone dumplings in vegetable broth, and crystal white truffle crab roe wontons. The "black Iberian pork char siu" is made with American Duroc black pork wrapped in honey, offering an exceptionally unique texture—the outer sweetness complements the pork perfectly, and its tenderness rivals that of Wagyu. The "bite-sized Wagyu crisps," which are addictive upon first taste, use Australian beef. The ribeye is finely chopped, mixed with celery, onions, and salt, then breaded and deep-fried using the traditional Shanghai turnip crisp method until golden brown—crispy and flavorful.


▲ The appetizers alone showcase the chef’s exquisite culinary skills. (Photo / Reporter Chen Tzu-yin)

“Gastrodia elata fish head tonic soupThis dish received high praise from diners on site. In addition to using Gastrodia elata, a large medicinal herb rarely seen in Taiwan, the star ingredient—"Shimen Reservoir silver carp"—has no earthy taste. Chef Tam Kwok-fung explained that only a quarter of the fish cheek meat is used, along with blanched pork hind leg, Gastrodia elata, Chinese yam, black beans, and other Chinese medicinal herbs, simmered for four hours and then seasoned with sea salt. It’s not fishy at all, and the herbal flavors don’t overpower the dish, resulting in a refreshing and sweet taste. It’s said that this soup has a thousand-year history and is the most suitable dish for gentle nourishment in spring, also a favorite among Hong Kong and Macau’s political and business elite.

%The "Gastrodia elata fish head tonic soup" is a classic delicacy, featuring the use of Gastrodia elata. (#, Reporter Chen Tzu-yin) /strong>