【台北美食。台灣】喜來登辰園, 米其林餐盤推介

As I mentioned before, one of the reasons I stayed at the Sheraton Taipei Hotel was because it was home to the Michelin Plate Selection winner for two consecutive years, Chen Yuan. I was most tempted by the signature roasted duck and Hong Kong style barbecue, but ended up greedily trying a few of the recommended dishes and dim sum.

Both Chef Chung On Fu and Chef Yeung Wah Kwong, who have been working in the restaurant for many years, are from Hong Kong, so it's no wonder that the flavours of the dishes are very authentic and full of intimacy. Both chefs have worked in various famous restaurants and hotels for decades and are highly skilled in the art of cooking.

Chef Yeung is also known as the "King of Ducks". The "Crispy Roasted Duck" and "Crispy Barbecued Pork", which are now popular in some Michelin starred restaurants, are the first dishes developed by Chef Yeung over the years.

Crispy Prophet Roast Duck

The name comes from a poem by Su Shi: "The duck is the first to know when the water of the spring river is warm". The Yilan ducks are marinated in a secret sauce for 25 to 28 days and then roasted for 30 to 40 minutes. The sound of the roasted duck being cut open, coupled with the aroma of the oil, is already appetising. One bite of the duck is really tender and juicy, and the skin is crispy and delicious.

Crispy Barbecued Pork

This classic dish, created by Chef Yeung Wah Kwong, is inspired by the ancient dish "Gourd with Ice Sugar". It's a must-have for a dish that is so famous. Chef Yeung chooses Matsusaka pork, which is rich in flavour and springy, and marinates it for a long time before sugar-coating it, baking it and spraying it with sear to create the crispy, delicious sugar coating and the fluffy, flavourful barbecued pork.

"Roasted Pork with Golden Bricks

The half-lean pork is marinated in a special sauce and then roasted, filling the mouth with golden crispy skin and a surging aroma of meat and fat. Eaten with shiso leaves, lemon curd and suckling pig sauce, it's a great way to neutralise the greasiness of the meat and make it edible for a few more.

Stir-fried Sautéed Sausage with Bell Pepper

The curly sausages are crispy and flexible, with no fishy flavour, and the flavour of bell peppers and drum peppers permeates every corner of the sausages, making them perfect for serving as an accompaniment to a drink.

Cold Mixed Goose Web with Colourful Vegetables

The most important thing in selling colourful cold dishes is the skill of the knife. Thirteen ingredients, including goose, abalone, apple, coriander, mushrooms, jellyfish, pomelo, red and green peppers, are cut into small dices or julienne strips and tossed with XO sauce and wasabi dressing, then sprinkled with a little cashew nuts and crushed pine nuts to give the dish a tantalising meaty aroma, as well as freshness from the vegetables and crunchy aroma of the nuts, and a sweet, sour, and slightly spicy sauce, making for a rich and varied taste.

Steamed Bamboo Shoots and Fish

Bamboo shoots and shell fish are fresh and plump, and steaming is the best way to bring out the freshness of the ingredients. Adding a little cooked oil, soy sauce and shredded spring onion to cut through the fishy smell is the best thing you can do. The fish was a big one that day, and the chef's control of the heat and time was perfect, preserving the freshness and tenderness of the fish.

Seasonal Vegetables

While you can choose from a variety of seasonal vegetables such as loofah, amaranth, kale, bean sprouts, lettuce, groundnut leaves, spinach and broccoli, the most classic and popular dish is of course the "Golden Egg and Amaranth". The quail is tender and crumb-free, and the salted and preserved eggs are just the right size. It's a simple dish with a moist thickening sauce that's perfect for serving over rice. The other dish, Stir-fried Lily with Asparagus, is also good, with freshness and sweetness without losing the flavour of the wok.

Cantonese Dim Sum

Apart from the small dishes, the special dim sum at Tatsun Yuen is also not to be missed. The purple "Butterfly Bean Flower Fire Duck Bun" is beautiful, but it does not contain artificial colouring. Instead, it is made of butterfly bean flower dyed crust, which is popular in recent years, and wrapped with flavourful duck meat. It reminds me of Pao Tsing Tin's Black Gold Bun with Apricot Sauce, with a soft bamboo charcoal crust and a sweet apricot filling made with almond tea and egg white. The Pineapple and Soya Bean Paste Barbecued Pork Puff Pastry was crispy on the outside and soft on the inside, with a subtle bean flavour, which was a perfect match for the barbecued pork filling.

All in all, Tatsuen's siu mei, small dishes and Cantonese dim sum are all up to par and worthy of its Michelin name, so be sure to book early if you want to eat there.

Address: B1F, No. 12, Sec. 1, Zhongxiao East Road, Taipei, Taiwan, R.O.C.

Business Hours:
Lunch 11:30 AM-2:30PM; Dinner 6:00-9:30PM
Reservation line: +886 2-2321-1818

https://www.sheratongrandtaipei.com/restaurant_content.php?id=3

Taipei Cuisine. Taiwan] Sheraton Chen Yuan, Michelin Plate Recommendation