Childhood snack memories — The Royal Palace’s “Flavors of Youth Banquet” takes top billing

▲ The Royal Palace launches the “Flavors of Youth Banquet.” (Photo / Provided by The Royal Palace, the same applies below)

Travel Center / Comprehensive Report

Can the snacks you loved as a child be transformed into five-star gourmet dishes? The Royal Palace Chinese Restaurant at The Regent Taipei has created numerous classic and innovative signature dishes since its opening. This year, Chef Chen Weiqiang has taken his creativity to the next level by reinventing snacks into astonishing delicacies. Starting May 15, the “Flavors of Youth Banquet” will be available, starting from NT$420+10%. Classic snack biscuits such as Crispy Fruit Chips, Fish Crackers, Guabai, and Cola Nuts are combined with various ingredients to create a series of fun and playful snack-inspired dishes.

Flavors of Youth Banquet Dishes

Cod Love:Cod crackers are lightly refried over a small flame, then stir-fried with fresh chili peppers and Sichuan peppercorn powder. The result is a spicy yet fragrant, crispy texture. NT$420+10%

Eat Me First:Crispy shrimp-flavored snacks are deep-fried in hot oil until extra crunchy, then paired with healthy and nutritious shredded taro and sweet potato. The multi-layered textures make this dish so delicious you won’t want to stop eating. NT$420+10%

Heavenly Silkworm Skill:Fried broad beans are cleverly stir-fried with cucumber and onion, then drizzled with the chef’s special Thai sweet and sour sauce. The sweet and tangy flavor stimulates the appetite and pairs perfectly with rice. NT$420+10%

West Guabai:Coconut-flavored Guabai is a favorite snack among children, while sweet cereal is a beloved breakfast staple. The chef showcases creativity by stir-frying these two items together, then sprinkling traditional popping candy on top before serving—feel the candy pop the moment it hits your mouth. NT$420+10%


▲ East Guabai.

East Guabai:The chef combines five-spice-flavored Guabai with nutritious plain cereal, along with salted egg and chili powder for stir-frying. Unlike the sweet coconut flavor of West Guabai, East Guabai offers the umami of dried shrimp and the rich aroma of peanut butter. NT$420+10%

Seven Dragon Balls:Crispy fried dragon balls are a staple order at many stir-fry restaurants. The chef uses seasoned salt for stir-frying, perfectly pairing crispy fruit chips with deep-fried dragon balls, resulting in a texture that is crispy outside, soft inside, and chewy. NT$520+10%

Soda Prawn Blast:Inspired by the concept of shrimp floss, the chef uses fresh shrimp, adds Japanese-imported mentaiko from Taiwan, and tops it off with soda nuts instead of youtiao (Chinese cruller). NT$520+10%


▲ Eat Me First.