HOME
> CENTRAL TAIWAN > DINING
>
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. |