ACHOI Spring New Dishes Now Available – Chicken Cutlet Coating with Sansho Pepper to Stimulate the Palate

▲ The signature “Crispy Fried Chicken” this season features a coating with sansho pepper, paired with handmade pasta in Chef Kin’s family-style XO sauce for a spicy, flavorful experience. (Photo / Provided by ACHOI)

Travel Center / Comprehensive Report

As spring returns in March, it's time to refresh your dining menu. Starting today, ACHOI Restaurant on the first floor of amba Taipei Zhongshan Yise Hotel has introduced a new spring menu. In addition to selecting seasonal ingredients, the menu also considers the unpredictable spring weather—balancing freshness with warming flavors. For instance, the signature “Crispy Fried Chicken” now includes sansho pepper in the coating, paired with handmade pasta in Chef Kin’s family-style XO sauce, offering a spicy flavor that tingles the taste buds.

Among the raw dishes, the “Tuna Tartare” features tender yellowfin tuna in season, served with French-style crème fraîche olive sauce and a touch of sanguisorba for added aroma; the soup course, “Pea Soup,” highlights the season’s abundant peas, cooked in a spiced broth and paired with a rich Gruyère cheese ball; the “Pan-Seared Scallops” use Hokkaido-grade scallops served with spiced corn sauce, grilled corn kernels, popcorn, cornmeal, and corn sprouts—all five forms presented together.

The caramelized and sweet “Roasted Cauliflower” is paired with savory Bayonne ham, creamy Parmesan foam, and freshly grated walnuts; the signature “Crispy Fried Chicken” this season features sansho pepper in the coating, paired with handmade pasta in Chef Kin’s family-style XO sauce, delivering a spicy kick that stimulates the palate, with a layer of vibrant green spring onion sauce underneath to balance the heat. In addition to the à la carte options above, groups of two or more can opt for the sharing menu, starting from NT$1,580 per person to enjoy ten dishes.