Cherry Duck Gets a New Twist: Grand Formosa Regent’s Creative “Pickled Mustard Duck Hot Pot”

▲ Grand Formosa Regent’s newly launched Pickled Mustard Duck Hot Pot. (Photo / Provided by Grand Formosa Regent)

Travel Center / Comprehensive Report

What happens when roast duck meets pickled mustard pork hot pot? The “Emerald Court” Chinese Restaurant at Grand Formosa Regent TICC World Trade Center has launched a winter classic—pickled mustard pork hot pot—while also combining it with the three-ways-to-enjoy cherry roast duck to innovate a “Pickled Mustard Duck Hot Pot,” available à la carte for NT$780 + 10%.

First, the duck carcass from the cherry roast duck is reserved and simmered into a flavorful broth. Then, slices of tender duck breast are added to the pot for a fresh and juicy taste. Additionally, duck meatballs are made from minced duck, duck fat, and fish paste. Finally, they are cooked together with crisp, fruity-flavored Chinese cabbage, giving the “Pickled Mustard Duck Hot Pot” a uniquely rich duck flavor.

Grand Formosa Regent TICC World Trade Center has also bundled this seasonal limited-edition Pickled Mustard Duck Hot Pot with the three-ways-to-enjoy cherry roast duck. For NT$1,880 + 10%, diners can enjoy the three-ways-to-enjoy cherry roast duck and choose to upgrade one of the soup or congee dishes in the set for an additional NT$499 + 10% to get the “Pickled Mustard Duck Hot Pot.”