IHG Hotel's "Cargo Ship Holiday Gift Box" – Unique Souvenirs Now Available for Purchase!

The "Cargo Ship Holiday Gift Box" includes a variety of locally inspired souvenirs made with regional specialty ingredients, perfect for gifting or personal enjoyment. (Provided by The Park Taipei Central)

Penang-style live crab in a Chinese hot pot-style New Year’s Eve banquet. (Provided by The Park Taipei Central)

Hong Kong-style cured meat stewed with golden rice in a Chinese hot pot-style New Year’s Eve banquet. (Provided by The Park Taipei Central)

Last year, the IHG Hotel in Kaohsiung created a highly popular Mid-Autumn gift box themed around harbor elements, and this year it continues to innovate. Multiple self-made ingredients are packed into colorful shipping containers, assembled into a whimsical "Cargo Ship Holiday Gift Box." In addition to the executive chef’s special XO scallop and sakura shrimp sauce and addictive glazed cashews, the hotel has also collaborated with local small-scale farmers to offer natural farming mountain star gooseberry and mulberry jam, chemical-free pineapple crisps, as well as pineapple-brewed estate coffee—delicious local flavors. Orders placed before the 21st enjoy an early bird price of NT$999 per set (original price NT$1200).

Food is the best way to experience local culture. Wok on the Park’s Executive Sous Chef specially selected the famed “Donggang Treasures”—sakura shrimp—along with scallops and a secret recipe shallot mix to stir-fry and create the self-made XO Scallop and Sakura Shrimp Sauce, available in both original and spicy versions. Its rich aroma makes it a perfect condiment for various dishes. The Chinese cuisine chef also presents a self-made classic starter from traditional banquet spreads: “Glazed Cashews,” a crowd-pleaser with a crispy texture that’s hard to resist.

The hotel has also partnered with local small farms to promote natural and toxin-free products. The holiday gift box includes “Mountain Star Gooseberry Jam and Mulberry Jam” from Chen Jia Farm’s own fields. The 100% pesticide-free orchard adheres to the principles of “natural, healthy, and original flavor,” offering peace of mind for both consumers and gift-givers. There’s also an innovative fusion brought by the Double East Sisters: Taiwanese No. 17 Golden Diamond Pineapple combined with African Yirgacheffe G1 ground coffee, offering tropical sweetness with the unique richness of Yirgacheffe.

In addition to versatile gift boxes, Wok on the Park offers optional Chinese and Western “Happy New Year Spring Festival Sets” from New Year’s Eve (February 15) to the fifth day of the Lunar New Year (February 20). The Chinese set features premium ingredients such as South African abalone, virgin scallops, and tiger grouper. The Western set includes grilled American ribeye steak with truffle red wine sauce, nut-flavored pan-seared salmon with sea urchin white wine sauce, along with DIY cocktails and access to an all-you-can-eat buffet station featuring a variety of international cuisines to share. Price: NT$1200 + 10% per person.

For those who want a classic Chinese hot pot-style New Year’s Eve banquet, it’s also available at NT$12000 + 10% per table (for 10 people). Highlights include the “Penang-style q live crab,” cooked in a sauce of duck egg yolk and coconut milk, delivering a Malaysian twist to your festive reunion meal. The “Hong Kong-style cured meat stewed with golden rice” follows the style of Shanghai-style fried rice, first stir-fried with bok choy and then steamed to achieve a crispy crust—its aroma fills the air as soon as the lid is lifted. Also worth trying is the “Dragon Fat Clam Stewed Black Chicken,” where the chef uses monkfish and clams to simmer together, giving the chicken broth the gelatinous texture of monkfish and the sweet umami of seafood.