Customer-favorite must-order: The adorable Taiwanese black bear bun at W Taipei's Ziyanyan Chinese Restaurant

▲ Black Bear Sesame Flowing Custard Bun. (Photo provided by W Taipei)

Tourism Center / Comprehensive Report

W Taipei’s Ziyanyan Chinese Restaurant has introduced new dishes again this time around. This time, Chef Wu Haiming uses premium local ingredients such as Baali white bamboo shoots, Dajia taro, and Changhua black sesame to create exquisite Hong Kong-style sweet and savory dim sum using Cantonese cooking techniques. Among them, the playfully designed Taiwanese Black Bear Bun has become a customer-favorite must-order.

In celebration of the 2017 Taipei Universiade, the chef has also designed a fun dessert themed around the Universiade mascot – BRAVO the Bear. With an adorable appearance resembling Taiwan’s beloved black bear, the filling is a black sesame glutinous rice ball from Changhua. One bite fills your mouth with sweetness that both adults and children love. Meanwhile, the Hualien Mountain Fern and Wild Mushroom Vegetarian Spring Roll features a filling stir-fried with Hualien soybean milk mountain fern and various mushrooms, preserving the crisp texture of the vegetables while locking in their fresh, sweet juices.


▲ Golden Hook Thousand-Strand Taro Cake. (Photo provided by W Taipei)

The Black Pepper Rice Net Bamboo Shoot Tip and Wagyu Roll combines quickly stir-fried Baali white bamboo shoots and thinly sliced Wagyu beef wrapped in a delicate rice net. You can taste the rich black pepper meat juice, the crispy bamboo shoot tips, and the crispy rice net. The Golden Hook Thousand-Strand Taro Cake uses taro from Dajia, Taichung, which is shredded, stir-fried, then steamed, and decorated with caviar. It can be enjoyed with a side of mushroom sauce. Other dishes include Champagne Mushroom Vegetarian Intestine Roll, King Crab and Jade Dumpling, Crispy Pickled Mustard and Saltwater Dumpling, and Hengchun Longan Honey Turtle Jelly.


▲ Crispy Pickled Mustard and Saltwater Dumpling. (Photo provided by W Taipei)