Taipei Shinkong Mitsukoshi Hotel's Chaopinji Launches New Dishes: Hong Kong Dim Sum and Trendy Cantonese Cuisine Vie for Freshness

▲ Pan-Fried Blue Grouper. (Photo / Provided by Taipei Shinkong Mitsukoshi Hotel)

Travel Center / Comprehensive Report

After the Lunar New Year, Taipei Shinkong Mitsukoshi Hotel’s Chaopinji has refreshed its menu. Led by Executive Chef He Bingmu and developed in collaboration with Dim Sum Chef Huang Yiren, over twenty private-style Cantonese dishes and authentic Hong Kong dim sum have been introduced. The revamped menu includes long-absent favorites that have returned to the regular lineup, such as Pear Burst Duck, as well as the winning dish of the hotel’s internal new dish competition held late last year—Sandstorm Plum Lamb Ribs, which stood out among more than ten entries. Another classic beloved by food connoisseurs, Cantonese-style preserved meat clay pot rice, also makes a comeback. Other new offerings include Pan-Fried Blue Grouper, Leek Flower Salted Pork Tofu, and Scallop Sanhuang Egg.

This season’s newly launched Pan-Fried Blue Grouper is seared whole, including its gelatinous skin and rich flesh. The surface is first seared to a golden brown using expert heat control, then gently braised through residual heat to maintain a bouncy and juicy texture. Another featured dish, Leek Flower Salted Pork Tofu, begins with rendering the aromatic fat from traditional Chaozhou salted pork over low heat. Then plenty of fresh leek flowers and golden-fried tofu are added, stir-fried quickly over high heat while being basted with broth simmered from Jinhua ham, infusing the salted pork with sweet umami so it isn’t overly salty. The dish finishes with crisp leek flowers and tender tofu.


▲ Leek Flower Salted Pork Tofu.