Lobster all-you-can-eat unlimited buffet promotion at HowToTrip’s Taipei Sun Moon Millennium Hotel gets an upgrade

The “Soluna-All Day Dining All-Day Dining Restaurant,” which shot to fame across Taiwan with its “Boston Lobster All-You-Can-Eat Buffet,” will implementits “All-Day Dining 2.0 Upgrade Plan” starting August 25; weekday dining will be transformed into a semi-buffet style with an à la carte main menu,while weekend dining hours will feature lobster supplied by more reliable vendors,offering not only freshly live lobster dishes but also additional lobster cooking methods for diners to choose from.To coincide with the year-end election fever, the Taipei Sun Moon Millennium Hotel is kicking off the excitement early. From August 25 to September 30 during the promotional period, it is calling on the “All-Day Dining Food Support Squad” to vote for their favorite main dishes during weekday meals. Diners who eat during weekday hours will receive one ballot to vote for their preferred new weekday main dish, with a chance towin two weekend dining vouchers for the “Soluna-All Day Dining All-Day Dining Restaurant,” featuring unlimited fresh Boston lobster (worth NT$2,280), and on September 30, a grand draw will take place for one lucky winner to receive a NT$10,000 hotel room voucher—satisfying both dining and accommodation in one go!

Known as having the highest “cost-performance ratio” for a Boston Lobster All-You-Can-Eat Buffet in Taiwan, the Soluna-All Day Dining All-Day Dining Restaurant has earned support from many food lovers since its trial operation thanks to its premium ingredients and the outstanding culinary skills of its kitchen team. This adjustment to a semi-buffet à la carte main menu format for weekdays aims primarily to promote “refined dining and the refinement of dining.” Ye Wan-Hui Tassie, manager of the Soluna-All Day Dining All-Day Dining Restaurant, said: “In consideration of the loyal patrons of the Boston Lobster All-You-Can-Eat Buffet, the Taipei Sun Moon Millennium Hotel has also sought out more stable supply sources—we will never use non-live Boston lobsters,”“The All-Day Dining 2.0 Upgrade” not only upgrades the lobster sourcing but also enhances the cooking methods.

The newly appointed head chef of the All-Day Dining Restaurant, Angus Lin Chih-Chung, brings years of Western cuisine experience with a specialization in French and Italian dishes. He has previously won awards such as the Special Gold Award at the “Shanghai Expo International Gastronomy Art Competition,” Platinum-level Master Chef at the “Shanghai International Gastronomy Art Competition,” the French Order of Saint Augustine, and first prize at the “Campagna Italian Pasta Creativity Competition.” For this “All-Day Dining 2.0 Upgrade,” Chef Angus has introduced a range of new classic dishes for weekday dining, using ingredients such as sea bass, chicken leg, pork chop, duck breast, beef tenderloin, lamb rack, and fresh lobster, presented through sauces and plating techniques expected to bring a refreshing new taste experience to loyal customers.

Manager Ye Wan-Hui also mentioned that to complement the semi-buffet à la carte business model of the “All-Day Dining 2.0 Upgrade,” a promotional campaign has been launched. From August 25 to September 30, diners who visit between Monday and Thursday for lunch or dinner, or on Friday lunch,will each receive one “All-Day Dining Food Support Squad” ballot. By selecting your favorite new weekday à la carte main dish, you’ll have a chance to win two weekend dining vouchers for the “Soluna-All Day Dining All-Day Dining Restaurant,” featuring unlimited fresh Boston lobster (worth NT$2,280), and on September 30, a grand draw will take place for a NT$10,000 hotel room voucher!