Fuyi Lodge’s Spring Menu Features Sweet and Tangy Flavors, Showcasing a Variety of Delicious Pasta and Risotto Dishes

▲ American ribeye steak.

Reported and photographed by Huang Shiyuan, Taipei

Spring is the season when everything blooms, and many restaurants have launched new spring menus. Fuyi Lodge’s Port 23 Restaurant is no exception. The new head chef, Yuming Chien, brings the spirit of Franco-Italian bistro cuisine to the table, introducing a selection of pasta and risotto dishes, all infused with sweet and tangy flavors that offer rich layers of taste.

The newly launched pasta and risotto dishes include pappardelle with chicken and cheese cream sauce. Featuring appropriately textured wide flat noodles, the dish is paired with a slowly simmered sauce made from Parmesan cheese and fresh cream. It is then topped with tender chicken breast, asparagus, tomatoes, and seasonal vegetables. The refreshing and non-greasy sauce and vegetables make it perfect for spring palates.


▲ Pesto mushroom risotto with spiced grilled squid risotto.

Meanwhile, ultra-thin spaghetti with garlic, clams, and asparagus in white wine sauce is stir-fried vigorously in white wine, allowing the pasta to absorb the full aroma of the wine, paired with garlicky and sweet clams. The pesto mushroom risotto with spiced grilled squid risotto uses a sauce made from pine nuts, Parmesan cheese, garlic, basil, and olive oil to create a rich pesto. It is served with Q-textured grilled squid, which is first pan-seared and then roasted to lock in the oceanic flavors. Chef Chien mentioned that his pesto is homemade, and that the basil is first blanched and then iced to enhance its texture and color.


▲ Pan-fried Perilla plum chicken rolls with red wine sauce.

Among the chef’s signature dishes, the American ribeye steak is made with 8-ounce Choice-grade beef. The chef cooks it with specially prepared charcoal-spiced olive oil, adding a smoky flavor to the steak. Whether paired with rose salt or red wine sauce, the taste is captivating. Another chef specialty, the pan-fried Perilla plum chicken rolls with red wine sauce, showcases the delicate and sweet texture of free-range chicken. The rolls are filled with sweet-and-sour Perilla plums, sage, and tomatoes, bringing in a tangy flavor and fresh aroma, and are drizzled with a red wine sauce made from braised chicken, adding richness to the palate.

Spring menu items start at NT$180 and go up to NT$780.


▲ Appetizer: Smoked salmon tartare with black olive sauce and yogurt sauce.