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Regent Taipei launches winter exclusive seafood hot pots

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Regent Taipei launches winter exclusive seafood hot pots

As winter approaches, the cold air is blasting across most of the country, and hot pot has become the most desired dining option at the moment. From December 15th to January 31st, 2016, Regent Taipei will serve Supreme Cantonese Lobster Hot Pot and Japanese Anglerfish Hot Pot at Mihan Honke and Silks House for guests to enjoy luxurious seasonal exclusive delicacies.

Inspired by Hong Kong Michelin-starred chef Alvin Liang, chefs from Silks House will use tiger prawns, spanner crabs and other fine ingredients such as well raised adult goose, Jinhua ham and Chinese herbs as soup base for the Ultimate Cantonese Lobster Hot Pot. Different from traditional brown stock which is mostly made from veal and pork bones, this clear and flavorful seafood based broth simply brings out the sweet and full umami flavors of the lobster.

Known for serving authentic Japanese cuisine, Mihan Honke will bring in the freshest seasonal anglerfish to prepare a series of creative anglerfish delicacies to allow guests to experience the full extent of the fish. Cooked in chef’s special miso paste, bonito broth, sake, mirin and sliced ginger, the Supreme Japanese Anglerfish Hot Pot emanates a rich spicy aroma and is perfect to be enjoyed in any cool weather. The Supreme Cantonese Lobster Hot Pot and Japanese Anglerfish Hot Pot are both available at NT$4,500 per pot.


Updated : 2021-09-18 00:17 GMT+08:00