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MAGAZINE, November 2003
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Tien
Hsiang Lo Hangzhou Restaurant
9, Taichung Gang Rd., Sec. 2
Hours: 12-2:30 pm, 6-10 pm
(04) 2326-8008
Credit cards accepted; One-hour free parking for bills
of NT$500 or more
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Tien
Hsiang Lo takes your taste buds to Hangzhou
By
Uvia Chang
Translated by Yvonne Chen
Tien Hsiang Lo, with a century's history and fame for Kiangsu-Chekiang
cuisine, expanded to The Landis Taichung Hotel with the lead
of Chef Lee Wen-chan. Thanks to Lee's 17 years of experience
in Kiangsu-Chekiang and Cantonese cuisine, customers can now
enjoy an exquisite meal without going to Chekiang.
The quaint-looking Tien Hsiang Lo provides an enjoyable dining
experience with an upscale atmosphere of serene, graceful
black, white and brown colors. The understated window frames,
widely-spaced tables and chairs and Chinese-style displays
create a warm and intriguing space.
This month, the restaurant is presenting a few signature dishes
skillfully prepared by Chef Lee. Longjing Shrimp (NT$480),
inspired by the poetry of Su Tung Po, is prepared with stream
shrimp imported from China, cooked with crisp green and fragrant
Longjing tea produced in the spring. The popular Sweet and
Sour Yellow Croaker (NT$80/oz) uses live fish picked by customers
and prepared in a special sauce that is the perfect mixture
of sweetness and sourness. Jade Scallop (NT$460) uses plump
and fresh scallops quickly cooked to retain a fresh, smooth
taste. Frog Legs in Special Sauce (NT$420) uses specially
prepared XO sauce and frog legs marinated in a dozen of seafood
seasonings for a wonderful fresh and fragrant taste.
Each of these dishes serves two to four people. Chef Lee's
choosiness for ingredients and preparation methods is evident
even with the side dishes: smoked Sugar Heart Egg (NT$120/serving)
and Drunken Chicken (NT$140/serving) may come in small portions
but are definitely addictive.
For small parties, a business course features six dishes that
change regularly. Lunches start at NT$540 and dinner at NT$800.
A banquet hall is available with karaoke service for business
gatherings and year-end celebrations; advance reservations
are required.
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