HOME > CENTRAL TAIWAN > DINING >

what'snew
COMPASS MAGAZINE, March 2006

CHINA TOWN

(04) 2462-5688
253, XiTun Road, section 3 (near Taichung Science Park)
Hours:11 am-9:30 pm
Credit cards accepted. No service charge. Convenient parking.

ADD YOUR RATING & REVIEW | VIEW VISITSR RATINGS & REVIEWS

--By Niang Chen, translated by Cara Steenstra

Master Chef Luo, with his thick accent, hails from Macau and has over 30 years of experience in the food and beverage industry. He has worked in five-star hotels in Hong Kong, Vietnam and other countries, and has created his own style of Hong Kong-style dim sum that has conquered even the pickiest of gourmets. He has also fused the essence of cuisine from different countries and stepped out of traditional boundaries to breathe new life into Hong Kong-style "yum cha". With such skills under his belt, Luo was invited by Manager Peng to come to Taichung. Special Home-Made Dumpling Teppanyaki (NT$150) is a dish of dumplings that have been dipped in egg before they are fried. These are then covered in a sauce made from soup stock and shao xing wine, for a sizzling dish that arrives on a hotplate. The Mixed Seafood Plate with Japanese Sauce (NT$150) is a plate full of fresh shrimp, crab legs, squid, scallops and much more, eaten with Chef Luo's very own Japanese Sauce. The Sauteed Sliced Beef with Soy Sauce (NT$180) is a very popular dish prepared with lean meat. Deep-Fried Crispy & Sweet Chicken (NT$180) is prepared with boneless chicken drumsticks marinated in fermented tofu then deep-fried for a unique flavor. Other dim sum items start at NT$50. The delicious Yuan Yang (NT$65) is a typical Hong Kong-style beverage that has a rich but smooth taste. Tea charges are NT$20 per person. Spend over NT$1,000 and get a NT$100 cash coupon in return. Coupons can be accumulated for later use.

View This Page In Chinese