Mandarin Cafe also offers an all-you-can-eat buffet in the evening featuring abalone, crab, and ribeye steak.
▲Prime-grade bone-in ribeye steak is available for all-you-can-eat.
Reported and photographed by Huang Shiyuan, HowToTrip
After receiving widespread acclaim for its "Weekend Seafood Lunch Buffet" loved by seafood enthusiasts, Café Un Deux Trois at Mandarin Oriental Taipei has launched a new evening buffet experience starting October 2. The "Mandarin Oriental Evening Gourmet Buffet" features four highlights: a live seafood bar, Prime-grade bone-in ribeye steak, a live grill station, and a premium à la carte main course service served directly to your table.Price: NT$1,880 + 10% service charge per person.
▲% A wide selection of high-quality seafood is available throughout the evening.
One of the key highlights of the "Evening Gourmet Buffet" is its selection of popular seafood among locals. Chef Chang Hsueh-tai carefully selects a variety of fresh, seasonal, and plump local seafood including abalone, swimming crabs, golden crabs, spanner crabs, mussels, octopus, and shrimp. These are paired with a range of appetizing sauces such as vinaigrette with shallots, Thai spicy sauce, and horseradish sauce—seafood lovers shouldn’t miss this.
▲Hot dishes section, featuring both Chinese and Western hot dishes.
▲Hong Kong-style roast meats platter.
Live-grilled steaks have always been a favorite among meat lovers in buffet restaurants. The chefs at Café Un Deux Trois specially select U.S. Prime-grade bone-in ribeye steaks, each weighing up to 9 kilograms. The steaks are lightly seasoned with salt and pepper, seared on the surface to lock in the juices, and then roasted in the oven to medium-rare. As for the live grill station, it offers a made-to-order cooking style with options including Australian wagyu beef, lamb shoulder, tender chicken breast, and seasonal fresh fish.
▲Freshly prepared Australian wagyu beef, lamb, chicken, and fresh fish.
▲Cold dishes, salads, and appetizers section.
▲Dessert section.
▲Macarons.
Additionally, there are four small-sized premium main courses available by order, including 12-hour slow-cooked Australian wagyu cheek with mashed potatoes, spicy lobster seafood pasta, Taiwanese beef noodle soup, and authentic Hainanese chicken rice. These dishes are cooked to order and served directly to your table by staff.
The dessert bar is also a showstopper, featuring over 10 exquisite and beautifully presented desserts, all crafted under the leadership of the hotel’s French executive pastry chef, Gregory Doyen. Must-try options include raspberry mousse with fresh pink guava, tiramisu with coffee cream, blueberry cheesecake tower, red velvet cake, and tropical-flavored ice cream cones.
▲Häagen-Dazs ice cream and popsicles.
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