TAIPEI (Taiwan News) – Luxury jewelry brand Tiffany's Blue Box Cafe Taipei offers a luxurious dining experience with a new winter menu featuring exquisite dishes like lobster, duck breast, and stone bass fish, all in an elegant Tiffany-themed setting.
In the movie "Breakfast at Tiffany's," Audrey Hepburn gracefully walks in front of the Tiffany store on New York's Fifth Avenue. This coveted fashion scene can now be experienced firsthand in Taipei.
As the third Tiffany cafe in the world and the first in Asia, following New York and Dubai, Blue Box Cafe Taipei has become a new landmark for urban fashion dining with its unique taste and exquisite cuisine in Xinyi District.
The restaurant environment continues Tiffany's elegant style, with the iconic Tiffany blue as the main tone, complemented by classy metal and wooden elements, creating a refined and luxurious dining atmosphere. The classic Breakfast at Tiffany's brunch includes French toast and croissants paired with caviar.
Tiffany Cafe recently launched a new winter menu and holiday special by Chef Lam Ming Kin (林明健). Using "celebration" as the theme, it integrates ingredients like lobster, duck breast, and stone bass fish with a festive winter atmosphere.
In the appetizer series, the burrata cheese strawberry sauce salad uses a sauce made from strawberries paired with delicate burrata cheese, presenting a dreamy pink hue. The pan-seared red prawn is paired with avocado, pineapple salsa, quinoa, and arugula.
The pan-seared scallops feature golden fresh scallops as the main character, paired with sweet potato and parsley purees, and selected pomelo and grapefruit bits as a slightly acidic and refreshing garnish, adding a fresh charm to the dish, finally seasoned with a touch of classic French caramelized capers.
The seasonal limited chestnut soup and Jerusalem artichoke soup perfectly interpret seasonal warmth. The former uses chestnuts as the base, paired with cranberry puree, while the latter features Jerusalem artichokes accented with truffle.
In the main course series, the flash dish stone bass fish is pan-fried in butter until the skin is golden and crispy, garnished with scallion oil, and served with silky carrot sauce, offering a mildly sweet and harmonious flavor profile. It will be available from Dec. 7 to Jan. 7.
Other recommended main courses include roasted aged duck breast, made with cherry duck from Yilan aged for 14 days and paired with orange sauce, perfectly presenting the essence of French cuisine; the Maine lobster truffle gnocchi features homemade truffle gnocchi paired with succulent lobster, highlighted by tomato Parmesan sauce, showcasing a luxurious texture.
The dessert series introduces the new creamy Tieguanyin chestnut mont blanc, with meringue wrapped around chestnut puree and Tieguanyin ice cream, perfectly blending tea and chestnut flavors. The signature Tiffany blue cake uses chocolate as the base, combined with mascarpone mousse, and paired with honey lemon sorbet, bringing a refreshing taste.
The winter menu is available until Dec. 6. Reservations and deposits are required in advance.