Fresh Sichuan peppercorns add a twist to Cantonese cuisine – Six Senses Marriott Hong Kong introduces new creative dishes!

Reported and photographed by Huang Shiyuan / Taipei

Taipei’s Nangang District welcomes its first international hotel, the Six Senses Marriott Hong Kong, which officially opened on the 15th. The Cantonese restaurant at Six Senses Marriott has a lovely name, “Yueliang” (a homophone for “moon”), symbolizing brightness and brilliance. The head chef, Liu Jianfeng, was formerly the executive sous-chef at Evergreen Laurel Fox in Jiaoxi. About 70% of the dishes are classic Cantonese cuisine, while the remaining 30% are innovative creations developed jointly by Chef Yang Dexing, former executive sous-chef at The Westin Fuhang Palace, and Chef Liu Jianfeng, offering another great dining option for travelers and businesspeople in Nangang.

▲Crispy Sugared Pork with Lime Caramel.

On the opening day, Chef Liu Jianfeng prepared seven dishes for the attending media: Crispy Sugared Pork with Lime Caramel, XO Sauce Floral Stuffing Stuffed Fried Dough Stick, Braised Boneless Beef with Dried Tangerine Peel, Snowflake Fish with Golden Mushrooms and Green Pepper, Crispy Garlic Chicken, Black Truffle Champagne Dumplings, and Crispy Black Pepper Rolls. Among them, Braised Boneless Beef with Dried Tangerine Peel and Snowflake Fish with Golden Mushrooms and Green Pepper are not classic Cantonese dishes, but due to their delicious taste, they are also included in the chef’s recommended menu. Braised Boneless Beef with Dried Tangerine Peel uses boneless beef short ribs and dried tangerine peel along with dozens of Chinese herbs, slow-cooked for 4–6 hours until the meat is tender. Snowflake Fish with Golden Mushrooms and Green Pepper is made with longtail tuna cooked in a broth and flavored with fresh Sichuan peppercorns, resulting in a sweet yet slightly numbing soup where the tingling sensation lingers only on the tip of the tongue.


▲XO Sauce Floral Stuffing Stuffed Fried Dough Stick.

Crispy Garlic Chicken is one of the classic Cantonese dishes. Chef Liu Jianfeng adds a garlicky twist to create Crispy Garlic Chicken—traditional yet creative. The preparation of Crispy Garlic Chicken is complex, and its taste truly reflects the skill of the chef. First, a 90-day-old female chicken (with more fat) is selected and marinated for 48 hours with over ten ingredients including licorice, star anise, lemon leaves, and skin-on garlic, which is why the dish immediately emits a strong garlicky aroma when served. After the 48-hour marination, the chicken is coated with a mixture of water, white vinegar, maltose, and alcohol to make the “chicken glaze,” then air-dried for several hours—this process gives the skin its ultra-crispy texture. Finally, the chicken is cooked using the “oil-blanching” method to lock in moisture while ensuring the skin remains perfectly crispy.


▲Crispy Garlic Chicken.

Crispy Sugared Pork with Lime Caramel is made from the neck meat of natural pigs from Hualien, featuring just the right amount of marbling. After roasting, it is topped with a crisp layer of caramel for a multi-layered texture. XO Sauce Floral Stuffing Stuffed Fried Dough Stick wraps sweet, fresh shrimp in crispy fried dough sticks, then drizzles a mildly spicy XO sauce on top for a bite that is both crispy and flavorful. Black Truffle Champagne Dumplings may not actually contain champagne, but the name comes from the use of champagne mushrooms and various other fungi in the filling, which, when steamed, bring out the unique aroma of black truffles.


▲Snowflake Fish with Golden Mushrooms and Green Pepper.


▲Black Truffle Champagne Dumplings.

▲Braised Boneless Beef with Dried Tangerine Peel.


▲Crispy Black Pepper Rolls.


Address: 359, Section 7, Zhongxiao East Road, Nangang District, Taipei City (8th Floor, Taipei Six Senses Marriott Hong Kong)
Phone: 02-21716565

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