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The GMT Restaurant at Grand Mayfull Hotel Launches an Iberian Pork Set Menu Featuring the Premium "Gourmand" Cut as the Main Dish

Published: 2026-09-25 👁 100 views
Last updated 2026-09-25 — Located on the fourth floor of Taipei’s Grand Mayfull Hotel, GMT Gourmet Kitchen has entered into an exclusive collaboration with Blázquez, a Spanish Iberian pork brand with 80 years of history. They have also invited Spanish chef Rafael 'de la Calle to Taiwan for a culinary exchange with GMT’s head chef, Yijie Qiu. From May 20 to June 20, GMT will offer a Spanish Iberian Pork Set Menu priced at NT$2,680 + 10%, with the main dish being the richly marbled "gourmand" cut.


▲Pan-seared Iberian Pork Gourmand with Blackcurrant Red Wine Sauce

Reported and photographed by Huang Shiyuan, Taipei

Located on the fourth floor of Taipei’s Grand Mayfull Hotel, GMT Gourmet Kitchen has entered into an exclusive collaboration with Blázquez, a Spanish Iberian pork brand with 80 years of history. They have also invited Spanish chef Rafael 'de la Calle to Taiwan for a culinary exchange with GMT’s head chef, Yijie Qiu. From May 20 to June 20, GMT will offer a Spanish Iberian Pork Set Menu priced at NT$2,680 + 10%, with the main dish being the richly marbled "gourmand" cut.

For this exclusive collaboration, Grand Mayfull Hotel has secured the highest-grade BELLOTA Iberian pork from Blázquez. They have selected three premium cuts: the large loin, pork ribs, and the so-called "gourmand" cut (also known as the pork ribeye cap). Chef Rafael 'de la Calle and GMT’s head chef Yijie Qiu have jointly created three dishes: Iberian Pork Terrine with White Asparagus, Slow-cooked Pork Rib Consommé with Pomegranate Ravioli, and Pan-seared Iberian Pork Gourmand with Blackcurrant Red Wine Sauce.


▲Iberian Pork Terrine with White Asparagus


▲Slow-cooked Pork Rib Consommé with Pomegranate Ravioli
 

The ribeye cap refers to two triangular cuts of meat located between the shoulder and the loin of the pig, also known as the "gourmand" cut. It is one of the finest parts of Iberian pork, known for its rich marbling, juicy texture, and distinctive aroma. The Pan-seared Iberian Pork Gourmand with Blackcurrant Red Wine Sauce is prepared by seasoning the ribeye cap with salt and pepper, then pan-searing it to medium-rare and slicing it into 1 cm thick pieces. The accompanying sauce is made by reducing port wine and blackcurrants to a thick consistency, then blending in butter for a smooth texture before drizzling it over the sliced ribeye cap.


▲Dessert

GMT
Address: 4F, No. 55, Lequn 2nd Rd., Zhongshan District, Taipei City
Tel: 02-7722-3399
 

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