Dingxian 101 Cares for Both Dads and Lovers  Window Seats Also Come with “Sabayon”

Reporter Zhu t?幔?ū North Report/p>

August is a month full of celebrations, featuring both Father’s Day on August 8th and Qixi Valentine’s Day on August 13th. Dingxian 101 Gourmet Scenic Restaurant combines these holidays and launches the “My Dad & My Lover” joint promotion campaign, allowing customers to choose whether to celebrate in advance on the weekend or on the actual holiday days — whether to spoil dad or pamper your significant other, the date is entirely up to you.

Since this year Father’s Day and Qixi Valentine’s Day both fall on weekdays, Dingxian 101 Gourmet Scenic Restaurant has organized the “My Dad & My Lover” event from August 3rd to August 13th. The regular meal price minimums remain: lunch starts at NT$1,380, and dinner at NT$1,980. Media relations representative Yang Kaiming stated that former presidential chef Lin Bingzhang, the consultant, has specially added a “French orange pudding” as the dessert for the set meals. During the event, any set meal ordered can also be upgraded with the addition of the signature creative dessert “Ice Cream Tea Bird’s Nest” for just NT$1,000 (original price NT$2,000).

During the event, diners who order a set meal can also get the “Ice Cream Tea Bird’s Nest” (right) at half price. (Photo provided by Dingxian 101 Gourmet Scenic Restaurant, same below)

Booking special seats will also come with a complimentary drink. Just reserve a window seat, and Dingxian 101 will gift each table a bottle of “Taipei Beer Fruit Beer” or “Dingmai Beer.” In addition, when paying with an E.Sun credit card and spending over NT$8,800, you’ll not only receive an exquisite gift but also an extra “Happy Memorial Photo with Frame Card” per table.

Yang Kaiming recommends trying the chef’s specially launched new summer dishes. For dads, there’s the “Fresh Abalone and Sea Urchin Green Salad,” carefully selected with Taiwan’s mollusk abalone, horse dung sea urchin, and caviar, paired with fresh vegetables and sea grapes — the perfect seafood cold appetizer for summer. As for the “Stewed Snow Lotus Chicken Wing Pot,” the broth is made from old hen, Hokkaido scallops, bamboo fungus, and the summer-friendly Tian Shan snow lotus seeds and winter melon, with premium shark fin simmered in to infuse flavor — a refreshing and cooling soup perfect for the season.

%枷时?５ù渖忱?Right) Suitable as a summer cold appetizer for dad; the bell pepper scallop wheat bran pancake (Left) is recommended for couples to share. (Photo provided by Dingxian 101 Gourmet Scenic Restaurant, same below)

For couples celebrating Qixi, the restaurant recommends sharing dishes that taste like the sweet-and-sour flavors of young love, such as the “Premium Tomato Seven-Star Grouper,” where the grouper is steamed at high temperature to lock in its freshness and moisture, while the sauce is made by stir-frying tomatoes and garlic until the liquid is reduced, resulting in a tangy and appetizing flavor. The “Bell Pepper Scallop Wheat Bran Pancake” uses large Hokkaido scallops paired with bell peppers, garlic, and the precious saffron for seasoning. The wheat bran is soaked in a sauce made from honey, milk, and egg before being pan-fried until golden on both sides, locking in the juices for a silky and exquisite texture.