Spring flowers in dishes — The Floral Banquet at Cantonese Gourmet Restaurant feels like fine dining

▲ Cantonese Gourmet Restaurant at Taipei Marriott Hotel presents the Floral Banquet set menu, with flowers used in the dishes. (Photo / Provided by Taipei Marriott Hotel, the same below)

Travel Center / Comprehensive Report

To celebrate the arrival of spring, Cantonese Gourmet Restaurant at Taipei Marriott Hotel has launched a Floral Banquet set menu, featuring freshly picked spring flowers as ingredients. The petals are lightly cooked to preserve their natural beauty, with chrysanthemums, roses, and zucchini blossoms artfully incorporated into the dishes. Both the presentation and plating are vibrant and colorful, giving the experience the feel of fine Western cuisine. The Floral Banquet officially debuted on April 1 and consists of six courses plus one dessert, priced at NT$1,880 per person plus 10%.

The Floral Banquet includes the following dishes: Abalone & Fresh Flower Fruit & Vegetable Platter, Colorful Chrysanthemum Soup, Wild Ginger Flower Stir-Fried Premium Matsusaka Pork, Rose Seafood Squid, Crispy Fried Zucchini Blossom Boneless, Wild Ginger Flower Pearl Glutinous Rice Chicken, and Rose-Scented Apple Crisp with Vanilla Ice Cream. Chef Liu Jianfeng especially recommends four dishes: Colorful Chrysanthemum Soup, Rose Seafood Squid, Crispy Fried Zucchini Blossom Boneless, and Rose-Scented Apple Crisp with Vanilla Ice Cream. The Colorful Chrysanthemum Soup uses two types of chrysanthemums. Dried Hangzhou chrysanthemums are first steamed in premium broth, then simmered with top-quality seafood, and finally garnished with golden, vibrant petals before serving.


▲Colorful Chrysanthemum Soup.




The Rose Seafood Squid features edible roses abundantly produced in Puli, served as a cold dish. Roses, cucumbers, and shrimp are stuffed into the squid, which is then sliced and plated, finished with a special sauce made from osmanthus honey and mustard seeds. The Crispy Fried Zucchini Blossom Boneless highlights the rare zucchini blossom, prepared using a technique similar to Japanese tempura, and served with orange juice spare ribs. Meanwhile, the Rose-Scented Apple Crisp with Vanilla Ice Cream features an apple filling representing spring, infused with rose sauce and encased in a crispy crust, where the warm apple filling blends the aroma of roses with the crunch of the pastry.

▲ Rose Seafood Squid, with edible decorative roses. (Photo / Provided by Taipei Marriott Hotel)

▲ Rose-Scented Apple Crisp with Vanilla Ice Cream.