Save at least 30%! All are takeout New Year’s dishes—resort hotels really “keep it affordable”!

The “Prosperity & Fortune Eight-Treasure Buddha Jumps Over the Wall” from Hotel Royal Chiaohsi features a rich and mellow chicken broth base, enhanced with Yilan’s Sanxing scallions for an intense aroma. Each serving is priced at NT$1,600. (Photo / HSH Group)

Lihpao Resort Hotel Yilan introduces the “Japanese Golden New Year’s Course,” featuring 17 essential Japanese Osechi dishes eaten during New Year celebrations. To maintain freshness, these must be picked up in person and cannot be delivered. (Photo / Lihpao Resort Hotel Yilan)

The “Dried Scallop & Truffle Radish Cake” takeout dish from The Westin Yilan includes shredded radish as well as dried scallops, truffles, shiitake mushrooms, and dried shrimp. (Photo / Lihpao Resort Hotel Yilan)

Tainan Luxurious Grand Maison designs its takeout New Year’s dishes under the theme “Bring Home the Essence of Sweetness,” offering “Oyster Sauce Abalone with Sea Cucumber,” “Scallop Aroma Halibut,” and “Port Wine Truffle Braised Beef Cheek,” each priced at NT$588. (Photo / Tainan Luxurious Grand Maison)

The popular Tainan Luxurious Grand Maison Lunar New Year gift “Sweet | Jun | Small… (text truncated)” offers two flavors to choose from. (Photo / Tainan Luxurious Grand Maison)

The takeout New Year’s dish “Imperial-Style Premium Fish Maw Soup” from Tainan DynaGrand Hotel includes abalone, fish maw, sea cucumber, blood clam, dried clam, scallops, pork ribs, shiitake mushrooms, Jinhua ham, whole chicken, and sterculia seeds.

Buying hotel New Year’s dishes isn’t limited to city-center urban hotels. To boost food and beverage revenue and showcase the culinary skills of their kitchens, many resort hotels—including those under the Luxurious Hotels group such as Tainan Luxurious Grand Maison—offer takeout New Year’s dishes this year. New hotels like the recently opened Hotel Royal Chiaohsi and Lihpao Resort Hotel Yilan in Yilan, as well as Tainan DynaGrand Hotel in Tainan, have also created takeout New Year’s dishes crafted by their own kitchens, competing with urban hotels.

Not to be outdone by city hotels, resort hotels offer takeout New Year’s dishes that match or even surpass urban hotels in ingredient quality and preparation. Their packaging and pickup services are just as refined. A close comparison reveals that similar or identical dishes are priced at least 30% lower at resort hotels. “Great value and budget-friendly pricing” has become a major selling point—something worth considering for those planning to buy hotel New Year’s dishes this year.

The newly opened Hotel Royal Chiaohsi has launched two reunion-course dishes for 8–10 people under the theme “Harvest & Reunion”: “Premium Clay Pot Chicken” and “Prosperity & Fortune Eight-Treasure Buddha Jumps Over the Wall.” The former boasts old hen and Jinhua ham slow-cooked for six hours, then enhanced with dried scallops, bamboo fungus, and green bamboo shoots. The latter uses a mild and rich chicken broth base, lifted by Yilan Sanxing scallions, and includes mushrooms, pork ribs, taro, and chestnuts for layered textures.

Hotel Royal Chiaohsi’s “Premium Clay Pot Chicken” is priced at NT$2,000 per serving, while “Prosperity & Fortune Eight-Treasure Buddha Jumps Over the Wall” costs NT$1,600. These prices are indeed competitive. Guests can upgrade by paying an extra NT$1,800 to add six fresh abalones—a new “sales approach” for hotel New Year’s dishes.

Lihpao Resort Hotel Yilan’s “Japanese Golden New Year’s Course” is created by its in-house Japanese restaurant “MA.” Served in a two-tiered jubako box, the 17 traditional Japanese Osechi dishes each carry symbolic meanings for the New Year. The first tier includes dishes like “Salmon Nanban-zuke,” “Yuzu-Flavored Red & White Kakiage,” and “Chestnut Rice Cake” made with yellow sweet potatoes from Yuanshan Shuanglianpi and Japanese chestnuts. The second tier features staples such as “Braised Prawns,” “Sweetfish Amazake Cooked,” “Golden Fish Roe,” and “Date Roll,” all priced at NT$3,600—more affordable than past city-hotel offerings of Japanese New Year’s dishes.

Tainan Luxurious Grand Maison, a stylish design-forward hotel under the Luxurious Hotels group, has launched its “Bring Home the Essence of Sweetness” series to capture the New Year’s dish market. Dishes include “Scallop Aroma Halibut” steamed with XO sauce, “Oyster Sauce Abalone with Sea Cucumber,” and “Port Wine Truffle Braised Beef Cheek,” all priced uniformly at NT$588. Pre-orders placed before January 31 also come with a complimentary homemade “Grape & Walnut Bread.”

In addition to the aforementioned dishes, Tainan Luxurious Grand Maison also offers “Sweet | Jun | … (text truncated),” which can be customized with different flavors such as “Sweet | Jun | Small…” and “Scallop Aroma Halibut” or “Oyster Sauce Abalone with Sea Cucumber.” Each mold is originally priced at NT$280, but enjoys an early-bird price of NT$238 before January 31, with a two-mold set available for NT$448.

Tainan DynaGrand Hotel, another new player in the hotel market, offers limited-edition takeout New Year’s dishes through its Cantonese restaurant “Choi Fung Lau.” The “Imperial-Style Premium Fish Maw Soup” highlights a broth simmered for four hours and includes abalone, fish maw, sea cucumber, blood clam, dried clam, scallops, pork ribs, shiitake mushrooms, Jinhua ham, whole chicken, and sterculia seeds—all in one pot priced at NT$3,280. The “Fire | Blood Clam Braised Chicken Soup,” priced at NT$2,380 per serving, uses premium Jinhua ham from the pork knuckle cut, along with Yunnan matsutake, abalone, dried clams, blood clam meat, whole chicken, pork ribs, sterculia seeds, and shiitake mushrooms, all braised for four hours. While the ingredient list promises good value, whether it satisfies customers’ palates remains to be seen in the market.

(Business)