Ring in 2016: A Big Roundup of New Restaurant Dishes

Travel Center / Comprehensive Report

As Christmas approaches and the new year draws near, restaurants are gearing up to welcome 2016. 1Bite2Go Cafe & Deli, NO168 PRIME Steakhouse at The Victoria Hotel Main House, Wang Steak, Ruth’s Chris Steak House, and the Cantonese Cuisine Restaurant at Taipei Ambassador Hotel have all rolled out new menus, ensuring everyone can savor fresh flavors in the coming year.

▲ Italian Chicken Panini. (Photo / Provided by 1Bite2Go Cafe & Deli)

1Bite2Go Cafe & Deli
To celebrate the arrival of the new year, 1Bite2Go Cafe & Deli will unveil a series of brand-new delicious dishes starting January 1, 2016. These include the crispy-on-the-outside, soft-on-the-inside Italian Chicken Panini, the Parmesan Mama Chicken Steak that lets you enjoy the melt-in-your-mouth charm of cheese, and the juicy and springy Italian Godfather Meatballs. For afternoon tea, there are also the fluffy and tender classic American pancakes and the ever-popular French toast. Each dish starts from NT$290.

▲ Grilled Smoked Black Tuna. (Photo / Provided by The Victoria Hotel)

NO168 PRIME Steakhouse at The Victoria Hotel Main House
NO168 PRIME Steakhouse at The Victoria Hotel Main House has launched new dishes for December, featuring several Michelin-inspired offerings such as Crispy Fried South African Abalone, Yilan Cherry Valley Wild Duck Breast with Duck Liver, and Grilled Smoked Black Tuna. There’s also an organic, healthy selection of seasonal vegetables served with mentaiko sauce. Additionally, the menu emphasizes a return to the classic American steakhouse tradition, including dishes like King Crab Cakes, Grilled Hokkaido Scallops, White Fish Caesar Salad, and Roasted Artichokes with Hollandaise Sauce… Lunch sets start from NT$900, and dinner sets from NT$1,750.

▲ Manhattan Steak. (Photo / Provided by Wang Steak))● ETtoday News Cloud reminds you: Don’t drink and drive.

Wang Steak
To celebrate Christmas and welcome the new year, Wang Steak has made menu adjustments of up to 50% and upgraded its ingredients. The new menu includes Manhattan Steak, French Foie Gras with Truffle Filet Mignon, and Pan-Seared Scallops with King Oyster Mushrooms. The Manhattan Steak is carefully selected from the American loin eye roll, featuring top-grade ribeye marbling. It is first seared at high heat and then roasted. Instead of offering single portions, they’ve introduced a generous 24-ounce, 3cm-thick double portion that’s so big it could cover your face. In addition to rose salt or rock salt, the executive chef has specially created a Manhattan Spicy Sauce and Pan-Seared Garlic for those who enjoy spicy food, while the red bell pepper sauce is paired with seasonal vegetables.

▲ Ruth’s Chris Steak House is celebrating its 50th anniversary this year and has launched a Holiday Menu 2015 from now until January 3. (Photo / Provided by Ruth’s Chris)

Ruth’s Chris Steak House
Ruth’s Chris Steak House is celebrating its 50th anniversary this year and has launched a Holiday Menu 2015 from now until January 3. This menu features a selection of classic dishes along with a limited-edition top-tier “Louis Roederer Crystal Champagne.” The Holiday Menu 2015 stays true to tradition with its main courses, all using the highly exclusive U.S.D.A. Prime beef that accounts for less than 2% of the market. Customers can choose from filet mignon, ribeye, New York strip, or the classic filet mignon Oscar style. This year, there’s also a luxurious combination of filet mignon paired with French-style baked Boston lobster.
● ETtoday News Cloud reminds you: Don’t drink and drive.
 

▲ Taipei Ambassador Hotel’s Cantonese Cuisine Restaurant has launched a luxurious “King Crab Feast” starting now. (Photo / Provided by Taipei Ambassador Hotel)

Taipei Ambassador Hotel
During the cold winter season, enjoying a seafood hot pot is the ultimate delight for both body and soul, and it’s also the perfect choice for year-end gatherings and banquets. Taipei Ambassador Hotel’s Cantonese Cuisine Restaurant has launched a luxurious “King Crab Feast” for groups of six or more, priced at NT$4,000 + 10% per person. The set includes six appetizers, sashimi, king crab sticks, king crab hot pot, steamed king crab with minced garlic and vermicelli, king crab congee, salt-and-pepper cod, egg yolk custard buns, a selection of French desserts, and seasonal fresh fruits. Executive Chef Lin Jianlong uses whole Alaskan live king crabs weighing over 3kg, preparing them in four ways: steamed, hot pot, Cantonese-style cuisine, and congee.