5,000 servings of "Eight-Colored Xiao Long Bao" sold in 30 days – 500 NTD off Lotus Dynasty’s festive set menu

▲ Lotus Dynasty’s festive set menu – show the “ETtoday Eastday News Cloud” app and give a like to get 500 NTD off instantly (Photo / Reporter Hu Shaofu)

Reporter Hu Shaofu / Taipei Reporting

Known for its Eight-Colored Xiao Long Bao, Lotus Dynasty not only serves delicious dim sum from both northern and southern China, but its diverse stir-fried dishes are also popular. To welcome the Lunar New Year, the restaurant has launched its first-ever Chinese New Year menu designed for family and friends gatherings. In addition to signature dim sum, new dishes such as Sweet-and-Sour Mandarin Fish, Wuxi Braised Pork Ribs, Crispy Lantern Skewers, Garlic Butter Prawns, and Plum Sauce Bamboo Shoots—Shanghai and Jiangsu-Zhejiang style gourmet dishes—are now available. ETtoday readers can enjoy an exclusive set menu discount of 500 NTD when ordering by presenting the app!

The Singapore-based Chinese dining group, Lotus Dining Group, is home to one of its most popular brands, “Lotus Dynasty,” renowned across Southeast Asia for its signature Imperial Eight-Colored Xiao Long Bao. Dubbed the “Legend of Xiao Long Bao in Singapore,” Taiwan branch statistics show that since its launch in Taiwan, the restaurant sells an average of 2,000 servings of Eight-Colored Xiao Long Bao daily—over 5,000 servings per month—and remains packed since opening. To celebrate the Year of the Rooster, they have combined their signature dishes and chef’s recommended new creations into set menus suitable for 8 or 4 people, now open for reservation.

Here's a look at the star dishes in the set menu.

▲ The clear chicken soup is simmered with pork trotters and a whole old hen. (Photo / Reporter Hu Shaofu)

Clear Chicken Soup
This chicken soup is made by simmering pork trotters and a whole old hen for about three hours. Jinhua ham is added for extra flavor. After simmering, the hen is removed and fresh chicken is added, resulting in exceptionally tender meat.

▲ Scallop and Egg White “Mock Crab” is refreshingly light. (Photo / Reporter Hu Shaofu)

Scallop and Egg White “Mock Crab”
This dish uses egg whites and fish to mimic the texture of crab meat, then adds egg yolk and shredded dried scallops to create a salty, umami aroma and visual resemblance to crab roe. It’s very refreshing.

▲ Chongqing Boiled Beef is richly flavored and aromatic. (Photo / Reporter Hu Shaofu)

Chongqing Boiled Beef
This big bowl of beef arrives steaming with intense aroma. The numbing and spicy flavors will make your mouth water. It also contains bean sprouts, mushrooms, and other ingredients—perfect for those who love bold flavors.

▲ Sweet-and-Sour Mandarin Fish features a golden, crispy crust. (Photo / Reporter Hu Shaofu)

Sweet-and-Sour Mandarin Fish
As the saying goes, “You must be highly skilled to take on a challenge.” This dish requires exceptional knife skills. The main ingredient is usually a yellowfin seabass, which curls up while frying. Once the skin turns crispy, it is removed and then glazed with sauce along with pine nuts, green peas, and sweet-and-sour sauce. Its name comes from its resemblance to a squirrel.

▲ Crispy Lantern Skewers take nearly 3 days to prepare. (Photo / Reporter Hu Shaofu)

Crispy Lantern Skewers
Made from the front leg of Taiwanese black pork, the meat is first pricked with needle-like tools, then marinated in salt, wine, scallions, and ginger for two full days and nights. After marination, the pork is blanched, then a special herbal formula is injected and steamed for two hours before being fried.

▲ Garlic Butter Prawns are sweet and savory. (Photo / Reporter Hu Shaofu)

Garlic Butter Prawns
Fresh prawns are deveined and the tails’ sinews removed, then marinated and fried. Once cooked, they are stir-fried with chili, scallions, and crispy garlic. The focus is on the natural sweetness of the shrimp, so minimal seasoning is used.

▲ Plum Sauce Bamboo Shoots are prepared in a preserved vegetable style. (Photo / Reporter Hu Shaofu)

Plum Sauce Bamboo Shoots
The interesting part of this dish is that the bamboo shoots are actually made from sugarcane hearts and prepared using a preserved mustard method. They are braised for two hours until they turn yellow, completing the dish.

▲ The thousand-layer cake has a rather unique flavor. (Photo / Reporter Hu Shaofu)

Thousand-Layer Cake
The layered cake, a common dish in Jiangsu and Zhejiang cuisine, has been innovatively reimagined by the chef at Letian. First, ingredients such as cranberries, spinach juice, candied lotus seeds, and raisins are mixed into the dough. Then, pork lard is stirred in just like sesame filling, followed by osmanthus and fine sugar to create a blend of sweet and savory flavors with a truly unique texture. The chef explains that fine sugar is used instead of cotton candy sugar because the latter tends to turn sour later, resulting in a different mouthfeel.

▲ The Ruyi Apple Bowl has a remarkably distinctive flavor. (Photo / Reporter Hu Shaofu)

Ruyi Apple Bowl
The apple is first peeled and sliced, then soaked with wood ear mushrooms for 50 minutes, with a touch of goji berries added before steaming together—resulting in a uniquely flavorful dish. Notably, while many restaurants opt for pears, this establishment uses apples primarily because apples are available year-round.

▲ The signature Eight-Colored Xiao Long Bao features an 18-fold thin wrapper. (Photo / Reporter Hu Shaofu)

In addition to the above, there’s also the popular Five-Fortune Platter and the signature Eight-Colored Xiao Long Bao. The inspiration for the eight colors comes from the vibrant hues of the dessert macaron. Each xiao long bao weighs 25 grams and features an 18-fold thin wrapper that melts perfectly in the mouth. What’s most special is that the restaurant recommends tasting them in order from light to rich flavors: the white original xiao long bao, the green ginseng xiao long bao, the light brown foie gras xiao long bao, the black truffle xiao long bao, the yellow cheese xiao long bao, the orange crab roe xiao long bao, the gray garlic xiao long bao, and the red spicy xiao long bao. All ingredients are natural—the green color comes from fresh spinach, the yellow from goji berry milk, the red from red dates (or hawthorn), and the black from squid ink mashed into a paste, with no artificial coloring or chemical additives. This not only sets a global standard but is also a registered trademark of Letian Catering, renowned across Southeast Asia.

▲ The Five-Fortune Platter at the restaurant is incredibly delicious. (Photo / Reporter Hu Shaofu)

“Golden Rooster Brings Good Fortune Set Meal for 8” → Special Price NT$9,800 + 10% service charge
Includes—Five-Fortune Platter, Signature Imperial Xiao Long Bao (2 baskets), Garlic Prawns, Crispy Sky Lantern Skewers, Sweet-and-Sour Mandarin Fish, Plum Sauce Bamboo Shoots, Scallop and Egg White Mock Crab, Clay Pot Chicken Soup (per person), Chongqing Spicy Beef, Layered Cake, Ruyi Apple Bowl

“Prosperity Blooms Joyful Set Meal for 4” → Special Price NT$5,500 + 10% service charge
Includes—Five-Fortune Platter, Signature Imperial Xiao Long Bao, Garlic Prawns, Wuxi Braised Pork Ribs, Velvety Fish Slices, Clay Pot Chicken Soup (per person), Black Gold Pan-Fried Buns, Hedgehog Buns, Lemon Aloe Osmanthus Honey

▲ Letian Imperial collaborates with ETtoday Eastday News Cloud. (Photo / Reporter Hu Shaofu)

Lucky Share Event: From now until February 1st, dine in and order a New Year’s Eve meal set. Show the “ETtoday Eastday News Cloud” app andLike the Letian Imperial fan pageto get an instant NT$500 discount on the spot.

Letian Imperial Taiwan

Address: Breeze Xinyi Store, No. 68, Section 5, Zhongxiao East Road, Xinyi District, Taipei City
Phone: 02 2722 6545
Business Hours: Sunday–Wednesday 11:00–21:30, Thursday–Saturday 11:00–22:00

ETtoday Eastday News Cloud is currently conducting an interview and collaboration event with the restaurant.
Feel free to email ettravel@ettoday.net or send a private message tothe “ETtoday Food Force” Facebook pagefor inquiries.

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