3 Michelin-Recommended Banquet Restaurants in Taipei
"Veteran chef Dong cut his teeth at the most distinguished restaurants in Taipei’s golden era and today presents his repertoire of intricate banquet dishes at Mipon. One example is the fried shrimp cake—something that is rarely found nowadays. The dish uses more than three hundred catties of lard from black pigs, which is shaped, cut into 0.1-cm 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." - MICHELIN Guide Taipei Editorial Team
