A creative steamed bao with a porcelain-like pattern — NT$480 each

▲ Tang Porcelain Preserved Plum Pork Belly Bao. (Photo / Provided by Regent Taipei)

Tourism Center / Comprehensive Report

Regent Taipei, known for continuously introducing various innovative Chinese dishes, has something new to offer again this time around. From November 7th to November 13th, in celebration of Hakka culinary culture, the hotel launches “Hakka Week.” The executive chef takes inspiration from the traditional Hakka snack, steamed bao, and blends it with Western cooking techniques and ingredients to create the “Tang Porcelain Preserved Plum Pork Belly Bao,” priced at NT$480 + 10%. Diners who visit during Hakka Week can enjoy an additional 20% discount.

Executive Chef Wei-Chiang Chen of Regent Taipei reimagines the concept of the traditional steamed bao to create the “Tang Porcelain Preserved Plum Pork Belly Bao.” The bao’s dough is made with French flour and milk, and its exterior is coated with a layer of red lace sugar glaze, giving it a porcelain-like appearance. The filling features pork belly with cartilage, first braised until tender in a spicy sauce, then spread with a grainy peanut butter before being paired with mildly spicy pickled mustard greens, cilantro, and cheese slices.