3 Michelin-recommended Banquet Restaurants In Taipei
"One example is the fried shrimp cake that is rarely found nowadays. The dish uses more than three hundred catties of lard from black pigs, which is shaped, cut into 0.1cm slices and then further bisected into half that thickness. These paper-thin wrappers of fat are then used to envelope shrimp and water chestnut and deep-fried into golden medallions on the plate. Crystal chandeliers and sumptuous stone trimmings contrast starkly with the rustic faux-bamboo chairs in this bright dining room with its high ceiling and full-length windows. With over forty years of experience, chef Dong aims to impart finesse to Taiwanese cuisine while breaking some rules. Re-invented classics include three-cup chicken and braised fish skin with bok choy. Innovative dishes such as egg omelette eel roll also impress." - MICHELIN Guide Taipei Editorial Team
