Taipei Holiday Hotel’s Tea Restaurant Launches Spring New Dishes — Try the Hundred-Flower Fried Rice Roll Too

▲ Taipei Holiday Hotel’s “Yue” Cantonese Dim Sum Restaurant launches 2017 spring creative dim sum dishes. (Photo / Provided by Taipei Holiday Hotel)

Travel Center / Comprehensive Report

The Hundred-Flower Fried Rice Roll, Chrysanthemum Tofu Consommé, Shrimp Crumble Tofu, and Golden-Sand Clam-Stuffed Steamed Fish — these Hong Kong-style dim sum delicacies rarely found in regular restaurants and state banquet dishes usually reserved for special occasions are now available at Taipei Holiday Hotel’s “Yue” Cantonese Dim Sum Restaurant. The 2017 spring creative dim sum menu features refined yet affordable offerings.

Guo Jiayu, head chef at Taipei Holiday Hotel, explained that the “Hundred-Flower Fried Rice Roll” combines two Cantonese specialties: the “hundred flowers” refer to a shrimp paste filling, while “fried two” refers to the fusion of crispy deep-fried dough sticks and soft rice noodle rolls, resulting in a dish with tender white skin on the outside, a crispy and chewy texture inside, and layers of flavor. The Golden-Sand Clam-Stuffed Steamed Fish uses plump, fresh cod topped with a specially made salted egg yolk sauce and soft yolk bits, drizzled over small anchovies that have been prepared in advance, delivering a rich and satisfying bite. Even the locally famous stinky tofu from Shenkeng has been creatively reimagined by the chef — the Shrimp Crumble Stinky Tofu is both refreshing and an authentic local innovation.