Get 50% off on Aussie Wagyu beef noodles at Eslite Hotel with province-wide Eslite receipts from March to April

▲ Grilled Australian 6A Wagyu beef noodles at The Chapter Cafe. (Photo provided by Eslite Hotel)

Travel Center / Comprehensive Report

Eslite Hotel is celebrating its second anniversary and, in appreciation of travelers’ support, has partnered with its in-house restaurants from March 24 to April 30 to launch exclusive “Double Good” dining promotions for the occasion. The Chapter Cafe on the first floor is debuting a “Share the Love from Eslite” deal—50% off its grilled Australian 6A Wagyu beef noodles. Simply present any Eslite business entity consumption receipt from March to April to enjoy the special price of NT$260 (original price: NT$520), limited to 20 bowls per day.

For those who enjoy afternoon tea, ordering the “Globe-Trotting Travelers’ Four-Person Sharing Set” comes with a complimentary “Baroque Garden Afternoon Tea for Two.” The set is priced at NT$3,200 + 10%. Additionally, The Chapter Cafe will offer a “Bonjour & Bubbly!” Champagne & Truffle Breakfast every weekend in April, at NT$900 + 10% per person. On the second floor, In Between is featuring a Sea & Land “Double Good” promotion: from April 1 to April 30, when you order the “Wet-Aged USDA Prime Ribeye 16oz” as a double main course, you’ll receive a complimentary “Grilled Boston Lobster.” The lunch set is NT$3,600 and the dinner set is NT$3,800.


▲ Grilled Boston Lobster. (Photo provided by Eslite Hotel)

The Chapter Cafe’s beef noodles are made with premium grilled Australian A6 Wagyu, using the most tender cheek meat. The meat is braised in a soy-based sauce, then brushed with handmade spicy Sichuan pepper oil and grilled over high heat. The result is melt-in-your-mouth tenderness with a smoky charred flavor. The broth is prepared through a two-step process: first simmering beef bones, vegetables, and spices for six hours, then infusing the extracted beef fat with dried tangerine peel, star anise, Sichuan peppercorns, and broad bean paste, and slow-cooking for another four hours to create the rich braised beef soup base.