By MOOK Scenic Spots Family, compiled and reported
Osmanthus Laurel and three-Michelin-starred Yì Gōng co-developed cross-border star-level dishes such as hot pot. (Photo / MOOK Scenic Spots Family Zhang Yingying)
This marks the first foray into the food retail market by Yunlang Tourism, which owns The Regent Taipei. Yì Gōng’s head chef, Chen Weiqiang, traveled to Shantou—the birthplace of yújiǎo (fish dumplings)—to seek the authentic method of making them, adding chili, water chestnuts, and celery to give the flavor and texture a refreshing and chewy twist.
For Yì Gōng’s signature “flowing sand” bun, Osmanthus Laurel added their own tangyuan (sweet dumplings). The rich salted egg yolk flavor and granular filling of the flowing sand tangyuan were developed and tested over multiple trials, showcasing craftsmanship and resulting in a brand-new gourmet product.
The essential spicy hot pot for winter gatherings also makes a strong appearance in this product line. The secret spicy broth can be used not only as a hot pot base but also as a dipping sauce, offering a unique flavor.
Three-Michelin-starred Yì Gōng head chef Chen Weiqiang.
Osmanthus Laurel and The Regent Yì Gōng are committed to creating star-level cuisine, and through this cross-border collaboration, they aim to elevate traditional foods. Through gastronomy, they convey culinary creativity and the warm joy of sharing meals together.
【Info】
Traditional Shantou fish dumplings 160 TWD
Golden flowing sand tangyuan 160 TWD
Chef’s secret spicy broth 299 TWD
Chicken essence chicken soup 2500 TWD
Available at: supermarkets and convenience stores