Massive giant trevally on display — "on duty" a full day before becoming a dish

▲ The giant trevally sashimi "stands guard" on the counter for a whole day before being prepared by the chef for customer orders. (Photo / Reporter Chen Ziying)

Reported by Chen Ziying / Taipei

Many high-end hotels feature both Chinese and Western restaurants, each with its own unique style. Fresh, premium ingredients are a given, but it’s the uniqueness of the ingredients that truly sets them apart in the competition.

The most eye-catching item at the buffet bar is this giant trevally with its mouth wide open. When asked if you could have a slice, Chef Ke Ziqiang from the Japanese cuisine section of the Junpin Yunxuan Restaurant said, “Sorry, the fish on display today can only be served tomorrow. It needs to thaw and undergo special preparation, and we’ll display a different fish tomorrow.” Though a bit disappointing, watching the chef expertly wield his knife makes you confident the sashimi on display will be just as delicious.

Can you slice it thinner? Chef Ke adds, “Each type of fish has an optimal texture determined by specific cutting techniques and thickness. Trust me to slice it just right.” After being turned down twice, you might feel a bit put off — but the sashimi, prepared with varied cutting styles, turns out incredibly fresh and sweet, with firm, not mushy, flesh and an exquisite taste.

▲ Left: Each type of sashimi has a specific cutting technique and ideal thickness to maintain peak flavor. Right: Unlike typical à la carte service, three types of raw beef are displayed at the counter and prepared on order. (Photo / Reporter Chen Ziying)

In addition to sashimi, there's also eye-catching, well-marbled large blocks of raw beef. Made into nigiri with boneless beef short ribs, as well as Japanese-style beef hand rolls and tartare beef, the “tartare beef” is made by dicing the beef, mixing it with mayonnaise and Tabasco, then seasoning with chopped scallions and white sesame. It’s served atop slices of beef tomato for a fresh, slightly spicy, appetizing bite.


 ▲ More than eight varieties of daily fresh seafood are another highlight. (Photo / Reporter Chen Ziying)


▲ The organic vegetarian dishes here come from Nantou, representing Taiwan’s local produce. (Photo / Reporter Chen Ziying)


▲ In the open kitchen, chefs are busy preparing daily-changing flavored soups. (Photo / Reporter Chen Ziying)


▲ Delicate “three-centimeter” desserts are also part of the buffet, designed for women to enjoy elegantly. (Photo / Reporter Chen Ziying)


▲ While cheese is highly recommended, the 30-gram scale next to it serves as a reminder: “Don’t eat more than 30 grams per day.” (Photo / Reporter Chen Ziying)

[Restaurant Information]
Junpin Hotel Yunxuan Western Restaurant
Address: No. 3, Section 1, Chengde Road, Taipei City
Pricing: Weekday lunch NT$880+10% (main course not included); weekday dinner and weekend lunch/dinner start from NT$1,380 (main course included).
Weekend and weekday afternoon tea NT$880+10%.
For reservations, please call 02-2181-9999 ext. 3255